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Full Online Book HomeLearning KitchenAppetizers - Vegetable Roasted Olives In Feta Cheese
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Appetizers - Vegetable Roasted Olives In Feta Cheese Post by :rameses Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2989

Click below to download : Appetizers - Vegetable Roasted Olives In Feta Cheese (Format : PDF)

Appetizers - Vegetable Roasted Olives In Feta Cheese

1 cup green pimento stuffed olives
1 cup pitted black olives
3 tablespoons commercial Italian salad dressing
1/2 tsp coarse ground pepper
1/2 lb. Feta cheese, drained and crumbled (I buy it already crumbled)
3 (8 oz) pkgs. cream cheese. Not low fat.
1/2 tsp chopped garlic

Preheat oven to 350° F.

Drain olives and toss with Italian salad dressing.

Place olives in baking dish and roast olives for 25 minutes at 350 degrees or until slightly charred. Cool and chop.

In large bowl, mix and beat pepper, feta, cream cheese, garlic. Fold in olives.

Line round, flat dish or pan with plastic wrap and firmly press cheese mixture into dish. Smooth into a large cheese round. Fold ends of plastic wrap over all.

Refrigerate for at least 4 hours, or until firm.

Invert on plate, remove wrap and serve with crackers.

You can also cut into four wedges and wrap each and give as gifts.

Make 4 cups.
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Appetizers - Vegetable Roasted Potatoes Appetizers - Vegetable Roasted Potatoes

Appetizers - Vegetable Roasted Potatoes
1 pound new potatoes 2 Tbl. butter, melted 2 tsp. sugar 1 tsp. kosher salt 1/2 tsp. pepper, coarsely ground Aoli (recipe follows)Heat oven to 375 degrees. Coat potatoes with butter or margarine. Arrange in a baking pan. Combine sugar, salt and pepper; sprinkle over potatoes. Bake until tender. 40 to 45 minutes. Serves 4 to 5. Note: serve these with Aoli. Aioli 4 cloves garlic 4 large egg yolks 1 Tbl. boiling water 1 Tbl. fresh lemon juice 1/2 tsp. salt pinch cayenne pepper 1 1/3 cup oil (2/3 cup safflower-2/3 cup extra virgin olive oil Puree garlic

Appetizers - Vegetable Potato Nests Appetizers - Vegetable Potato Nests

Appetizers - Vegetable Potato Nests
2 large baking potatoes (1 1/2 pounds) 1/2 cup sour cream 1 tablespoon prepared white horseradish 1 tablespoon chopped fresh dill 1/2 teaspoon salt 1/8 teaspoon ground black pepper dill sprigs and/or smoked salmon for topping (optional) pepper slices and radish for garnish Preheat oven to 425 degrees and grease thirty two 1 3/4 by 1 inch mini muffin pan cups. In 3 quart saucepan, cook unpeeled potatoes in water to cover. Cook until potatoes are just cooked through. Drain potatoes; refrigerate about 1 hour or until chilled. Meanwhile, in small bowl, mix sour cream, horseradish and dill until blended. Cover