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Beef Roll-Ups
1 jar dried beef8 ounces cream cheese
1 teaspoon dill
1 teaspoon horseradishBlend the cheese, dill and horseradish. Cut the beef rounds in half and put a small teaspoon of filling on each half, then roll up. Put a wooden pick through to hold. Refrigerate.
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Wagon wheels
Wagon Wheels10 (6 inch) flour tortillas16 ounces cream cheese, softened9 ounces Monterey jack cheese, shredded2 cups homemade or bottled salsa5 to 6 scallions, chopped1 (16 ounce) can black olives, drained and chopped1 ripe avocado, peeled, pitted and sliced thin (Upload by user)
Wagon Wheels10 (6 inch) flour tortillas16 ounces cream cheese, softened9 ounces Monterey jack cheese, shredded2 cups homemade or bottled salsa5 to 6 scallions, chopped1 (16 ounce) can black olives, drained and chopped1 ripe avocado, peeled, pitted and sliced thin (Upload by user)
Bloody mary bites
Bloody Mary Bites1 pint cherry tomatoesVodka (to cover)*Coarse kosher salt (can also use regular salt)The day before, peel the tomatoes by dipping in boiling water for 10 seconds then plunging into ice water. The skins will easily slip off. Place peeled tomatoes in a plast (Upload by user)
Bloody Mary Bites1 pint cherry tomatoesVodka (to cover)*Coarse kosher salt (can also use regular salt)The day before, peel the tomatoes by dipping in boiling water for 10 seconds then plunging into ice water. The skins will easily slip off. Place peeled tomatoes in a plast (Upload by user)
Potato hummus
Potato Hummus1 pound potatoes (3 medium), peeled and cut into 1 inch cubes4 large cloves garlic1/2 to 3/4 cup roasted sesame tahini (available in natural food and Middle Eastern stores)1/3 cup fresh lemon juice1/4 cup olive oil (Upload by user)
Potato Hummus1 pound potatoes (3 medium), peeled and cut into 1 inch cubes4 large cloves garlic1/2 to 3/4 cup roasted sesame tahini (available in natural food and Middle Eastern stores)1/3 cup fresh lemon juice1/4 cup olive oil (Upload by user)
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Stuffed mushroom caps
Stuffed Mushroom Caps8 ounces good quality bleu cheese such as Roquefort, Gorgonzola or Stilton12 tablespoons butter, softened1 teaspoon Dijon style mustard1/2 teaspoon Worcestershire sauce18 to 24 mushrooms, stems removedChopped parsleyCo (Upload by user)
Stuffed Mushroom Caps8 ounces good quality bleu cheese such as Roquefort, Gorgonzola or Stilton12 tablespoons butter, softened1 teaspoon Dijon style mustard1/2 teaspoon Worcestershire sauce18 to 24 mushrooms, stems removedChopped parsleyCo (Upload by user)
Tomato and basil crostini
Tomato and Basil Crostini4 plum tomatoes, seeded and chopped12 to 16 slices French bread (baguette type)1 large clove garlic, peeled2 tablespoons olive oil1/4 cup chopped fresh basilZest of 1 lemonSalt and freshly ground pepper, to tasteAllow the tomatoes t (Upload by user)
Tomato and Basil Crostini4 plum tomatoes, seeded and chopped12 to 16 slices French bread (baguette type)1 large clove garlic, peeled2 tablespoons olive oil1/4 cup chopped fresh basilZest of 1 lemonSalt and freshly ground pepper, to tasteAllow the tomatoes t (Upload by user)
Tostaditas with gulf crab
Tostaditas with Gulf Crab1 pound fresh crab meat2 tablespoons mayonnaise2 tablespoons heavy cream1 tablespoon chipotle sauce (optional)1 teaspoon salt3 dozen tortilla rounds or triangles, crisply friedCarefully check the crab meat for any extraneous pieces of s (Upload by user)
Tostaditas with Gulf Crab1 pound fresh crab meat2 tablespoons mayonnaise2 tablespoons heavy cream1 tablespoon chipotle sauce (optional)1 teaspoon salt3 dozen tortilla rounds or triangles, crisply friedCarefully check the crab meat for any extraneous pieces of s (Upload by user)
Lemon garlic shrimp
Lemon Garlic Shrimp1 pound large shrimp (26 30) peeled, deveined and cookedJuice and zest of two lemons1 tablespoon chopped fresh garlic1/2 cup finely chopped parsley1/2 teaspoon salt1/4 teaspoon black pepper1/4 cup olive oil1 tablespoon capersGarnish: lem (Upload by user)
Lemon Garlic Shrimp1 pound large shrimp (26 30) peeled, deveined and cookedJuice and zest of two lemons1 tablespoon chopped fresh garlic1/2 cup finely chopped parsley1/2 teaspoon salt1/4 teaspoon black pepper1/4 cup olive oil1 tablespoon capersGarnish: lem (Upload by user)
Bleu cheese mold
Bleu Cheese Mold1 envelope unflavored gelatine1/3 cup white wine1 (6 ounce) package bleu cheese, crumbled1 tablespoon lemon juice1/2 cup mayonnaise2 tablespoons finely chopped parsley1/2 teaspoon paprika1 cup whipping cream3 Washington red apples, sliced i (Upload by user)
Bleu Cheese Mold1 envelope unflavored gelatine1/3 cup white wine1 (6 ounce) package bleu cheese, crumbled1 tablespoon lemon juice1/2 cup mayonnaise2 tablespoons finely chopped parsley1/2 teaspoon paprika1 cup whipping cream3 Washington red apples, sliced i (Upload by user)
Pork on horseback
Pork on Horseback2 tablespoons prepared horseradish2 tablespoons mayonnaise1 teaspoon Worcestershire sauce1/2 teaspoon salt8 ounces cream cheese, at room temperature6 thin slices boiled hamBeat horseradish, mayonnaise, Worcestershire sauce, salt and cream chees (Upload by user)
Pork on Horseback2 tablespoons prepared horseradish2 tablespoons mayonnaise1 teaspoon Worcestershire sauce1/2 teaspoon salt8 ounces cream cheese, at room temperature6 thin slices boiled hamBeat horseradish, mayonnaise, Worcestershire sauce, salt and cream chees (Upload by user)
Bricklayer`s sauce (salsa de albanil)
Bricklayer`s Sauce (Salsa de Alba?il)Fresh green tomato salsa1 Haas avocado, thinly slicedQueso fresco, in thin stripsPut the sauce into a shallow bowl and garnish the top with lots of avocado and cheese strips.Serve as an appetizer with hot flour tortillas. (Upload by user)
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Bricklayer`s Sauce (Salsa de Alba?il)Fresh green tomato salsa1 Haas avocado, thinly slicedQueso fresco, in thin stripsPut the sauce into a shallow bowl and garnish the top with lots of avocado and cheese strips.Serve as an appetizer with hot flour tortillas. (Upload by user)
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Layered shrimp tray
Layered Shrimp TrayFrom the kitchen of Linda H. Phoenix, AZ1 pound salad shrimp1/2 pound favorite yellow cheese, chopped/grated3 ounces cream cheese1/2 pint sour creamDash of Worcestershire SaucePinch of minced garlic1 small tomato, chopped2 green oni (Upload by user)
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Layered Shrimp TrayFrom the kitchen of Linda H. Phoenix, AZ1 pound salad shrimp1/2 pound favorite yellow cheese, chopped/grated3 ounces cream cheese1/2 pint sour creamDash of Worcestershire SaucePinch of minced garlic1 small tomato, chopped2 green oni (Upload by user)
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Crab stuffed avocado
Crab Stuffed Avocado1 pound cooked, chilled, rinsed and picked over fresh crabmeat1 cup mayonnaise1 teaspoon lemon pepper seasoning1 cup chopped celery1/4 cup sweet pickle relis/2 cup chopped scallions2/3 cup sliced almonds2 or 3 avocadosPlace the cra (Upload by user)
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Crab Stuffed Avocado1 pound cooked, chilled, rinsed and picked over fresh crabmeat1 cup mayonnaise1 teaspoon lemon pepper seasoning1 cup chopped celery1/4 cup sweet pickle relis/2 cup chopped scallions2/3 cup sliced almonds2 or 3 avocadosPlace the cra (Upload by user)
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Icy spicy shrimp
Icy Spicy ShrimpServes 8.2 quarts water 3 tablespoons salt 2 teaspoons cayenne pepper, or to taste up to 2 tablespoons 1 small red onion , thinly sliced 1 tablespoon coriander seed 1 tablespoon mustard seed 1 teaspoon celery seed 1 tablespoon dried red (Upload by user)
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Icy Spicy ShrimpServes 8.2 quarts water 3 tablespoons salt 2 teaspoons cayenne pepper, or to taste up to 2 tablespoons 1 small red onion , thinly sliced 1 tablespoon coriander seed 1 tablespoon mustard seed 1 teaspoon celery seed 1 tablespoon dried red (Upload by user)
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Vegetable bars
Vegetable BarsThis recipe can easily be halved.2 package crescent rollsPress out on greased jellyroll pan. Bake as directed on package. Cool.16 ounces cream cheese1/2 cup mayonnaise1/2 envelope dry ranch dressingMix in blender. Spread over cooled cresc (Upload by user)
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Vegetable BarsThis recipe can easily be halved.2 package crescent rollsPress out on greased jellyroll pan. Bake as directed on package. Cool.16 ounces cream cheese1/2 cup mayonnaise1/2 envelope dry ranch dressingMix in blender. Spread over cooled cresc (Upload by user)
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Spicy cream cheese slices
Spicy Cream Cheese Slices16 ounces cream cheese, softened 1/2 cup Cheddar cheese, grated 1 envelope Hidden Valley Ranch Salad Dressing Mix (dry) 1 (4 ounce) can diced green chiles 4 scallions, chopped 1/3 cup (or less) mayonnaise 4 ounces black olives, chopped (Upload by user)
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Spicy Cream Cheese Slices16 ounces cream cheese, softened 1/2 cup Cheddar cheese, grated 1 envelope Hidden Valley Ranch Salad Dressing Mix (dry) 1 (4 ounce) can diced green chiles 4 scallions, chopped 1/3 cup (or less) mayonnaise 4 ounces black olives, chopped (Upload by user)
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Deviled eggs from hell
Deviled Eggs from HellMakes 4 to 6 servings.6 hard cooked eggs 1/4 cup mayonnaise 1 1/2 to 2 teaspoons adobo sauce from can of chipotle chiles Salt and pepper 2 tablespoons chopped fresh cilantro, plus whole leaves for garnish (divided) 1/4 cup finely chopped g (Upload by user)
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Deviled Eggs from HellMakes 4 to 6 servings.6 hard cooked eggs 1/4 cup mayonnaise 1 1/2 to 2 teaspoons adobo sauce from can of chipotle chiles Salt and pepper 2 tablespoons chopped fresh cilantro, plus whole leaves for garnish (divided) 1/4 cup finely chopped g (Upload by user)
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