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Broccoli and Cheese Calzones

6 Apr


One pound of pizza dough

One bag of frozen broccoli crowns defrosted.

4 cloves chopped garlic

6 tablespoons olive oil

One teaspoon salt

1/2 teaspoon red pepper flakes

Four slices provolone cheese cut in half

Four slices Muenster cheese cut in half

Preheat the oven to 450 degrees

Grease a pizza pan with crisco

Set on the side.

Heat the olive oil and brown the garlic.

Add the defrosted broccoli and stir fry for three to four minutes

Add the salt and pepper.

Taste to see if you would like more salt.

Cut the dough into 8 pieces,

Flatten each piece into a thin disc.

Place one half a slice of the provolone and Muenster cheese on each piece of dough.

Top with the broccoli.

Fold over like a turnover making sure it is sealed and place on the pizza pan.

Make sure you use all the broccoli in the eight calzones because you want a full calzone so stretch the dough a little.

Believe me it works and the calzone will be nice and full.

Bake for 12 to 14 minutes or until they are nice and brown.

My family likes them a little light and underdone.

I’ll eat them anyway they come out because I love them.

Vietnamese Meatballs

10 Nov

Vietnamese Meatballs

One pound ground pork

3 Tablespoons Soy Sauce

Two diced scallions

1/2 diced onion

2 cloves diced garlic

Zest of one lime plus the juice

4 tablespoons diced cilantro

One tablespoon mint

1 1/2 teaspoon corn starch

1/2 teaspoon fresh ginger

1/4 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup brown sugar for rolling

Mix everything except the sugar

Roll into one inch balls and roll into the brown sugar

Place on non stick foil in a baking sheet

Bake at 400 degrees for 15  minutes or until brown

These make a delicious appetizer with a peanut sauce or hot sauce,

I also put them in the udon soup.



Mini Ruebens

17 Mar

mini reubens

All the corned beef is on sale now so take advantage of it.

Two two pound corned beef roasts

One recipe of thousand island dressing

1/2 can drained sauerkraut

One pound loaf of sliced rye bread

1/2 pound Swiss cheese

Mustard for dipping

Cook your corned beef according to the package directions

My meat simmered for several hours.

You can tell when its done when the meat pulls apart easily.

Drain the water and cool the meat.

Now I take the meat and ruff chop it in the food processor

Don’t make a paste just do a ruff chop so when you eat the small appetizer you don’t have to bite into a piece of meat.

Set aside

Cut all your bread into 2×2 squares

Place all the bread in a single layer on a baking sheet.

You will need two sheets

Place one teaspoon of the thousand island dressing on each square

Layer one rounded teaspoon of the corned beef or a little more.

Layer 1/2 teaspoon drained sauerkraut

Top with a 2×2 slice of Swiss cheese

Bake in a 350 degree oven till the cheese is melted about 5 to 10 minutes. I like the cheese just a little melted.

Serve with different mustards, cole slaw and chopped onion

These things disappear so fast and they are also great as leftovers.

This can be made in the morning and refrigerated till you are ready to bake them.

The thousand island dressing is one cup of mayonnaise, 1/2 cup ketchup and 1/2 cup sweet pickle relish. Mix well.

Put four leftover squares together and place a fried egg on top for a very easy morning after breakfast.



Asparagus Quiche

4 Mar

Asparagus Quiche

Talk about easy.

Preheat the oven to 375 degrees.

One deep dish pie crust. I use the refrigerated rolled up ones.

4 large eggs

2 cups light cream or milk

1/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon nutmeg

1/2 cup grated Parmesan cheese plus more for the top when finished cooking

One bunch of cooked asparagus

Three slices American cheese

Three slices Provolone cheese

6 ounces grated Swiss cheese

Line the pie plate with the pie crust

Add  the cheese except the Swiss

Arrange the asparagus so it looks pretty

Whip the eggs, milk, nutmeg , salt and pepper

Pour half  over the asparagus and cheese

Now add the Swiss cheese

Add the remaining egg mixture

Fill to the very top and carefully place on the bottom shelf in the oven.

Bake till the center is not jiggly for about 45  minutes or more.

When the pie comes out of the oven, sprinkle it with the remaining parmesan cheese.

This is great with a cup of soup and a salad.




Red Bulgar

28 Apr

Red Bulgar

I didn’t even know what bulgar wheat was till I moved to Worcester.

It is delicious when you know what to do with it.

This is a recipe my friend gave me that I changed a little.

One cup of bulgar wheat.

Three cups of tomato sauce

One medium minced red onion

One red diced pepper

One bunch of diced parsley

One bunch of scallions


1/4 cup lemon juice

1/4 cup olive oil

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

Wash the wheat and carefully drain the water off. It is too fine to put in a strainer so just try to get as much water out as you can.

Add the tomato sauce.

Put the onion, red pepper and parsley in the food processor and pulse till a fine chop.

My friend dices and chops everything by hand.

Add to the bulgar and tomato sauce.

Dice the scallions and set aside for the topping.

Mix the lemon juice, oil,  garlic powder, salt and pepper together

Pour over the bulgar and mix well

Place in a pretty dish and top with the scallions


Serve with pita chips or as a side salad