Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 2 tablespoons butter
• 2 pounds sweet onions, about 6 cups, chopped
• 1/4 cup sugar
• 3/4 cup hot water
• 1 tablespoon beef bouillon granules
• 1 cup (4 ounces) shredded Swiss cheese
• 40 mini phyllo shells

Directions:

In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 30 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes or until liquid has evaporated. Remove from the heat; stir in cheese.
Place phyllo shells on a baking sheet. Spoon about 1 tablespoon onion mixture into each shell. Bake at 375° for 5 to 10 minutes or until golden brown. Serve warm.

Nutrition:

Substitutions:

The filling can be made a day ahead and refrigerated until needed. These can also be served at room temperature. If you are serving them immediately, there is no need to bake them. Just thaw the shells and fill with the hot filling. If they will be sitting for more than an hour, they tend to get a little soft though so baking helps keep the shells crisp.

Recipe courtesy of Taste of Home.

Read my review of this recipe.

Ingredients:

• 1 red bell pepper, sliced into rings
• 1 medium onion, sliced into rings
• 4 cloves garlic, crushed
• 1 small zucchini, sliced
• 1 tablespoon olive oil
• 8 ounces cream cheese
• Kosher salt
• Freshly ground black pepper
• Challah, foccacia, or pita bread, for serving

Directions:

Preheat oven to 400 degrees F.

Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.

Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

Makes 1 3/4 cups.

Nutrition:

Substitutions:

Roasting time for me was only 15 minutes.

Recipe courtesy of Alton Brown.

View my experience with this recipe.

Ingredients:

Rolls:

• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp - peeled, deveined and cut in half
• 1 1/3 tablespoons chopped fresh Thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 2 leaves lettuce, chopped

Chili Fish Sauce:

• 4 teaspoons fish sauce
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons white sugar
• 1/2 teaspoon garlic chili sauce

Hoisin Sauce:

• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped peanuts

Peanut Sauce:

• 3 tablespoons finely chopped onion
• 1 small garlic clove, minced
• 3/4 teaspoon dried hot red pepper flakes
• 1 teaspoon vegetable oil
• 3 tablespoons water
• 1 tablespoon creamy peanut butter
• 1 tablespoon hoisin sauce
• 1 teaspoon tomato paste
• 3/4 teaspoon sugar

Directions:

For the Rolls: Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

For the Chili Fish Sauce: In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

For the Hoisin Sauce: In another small bowl, mix the hoisin sauce and peanuts.

For the Peanut Sauce: Cook onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes. Whisk in remaining sauce ingredients. Simmer, whisking, 1 minute, then cool.

Serve the rolls along side the dipping sauces.

Makes 8 rolls.

Nutrition:

Substitutions:

I added some shredded carrot to the rolls and replaced the cilantro with parsley. For the peanut sauce, I replaced the tomato paste and sugar with a teaspoon of ketchup.

Recipe courtesy of www.allrecipes.com

View my experience with this recipe.

Ingredients:

• 8 dates, pitted
• 1 ounce Gorgonzola cheese
• 1 thin slice prosciutto

Directions:

Preheat oven to 450 degrees.

Cut prosciutto into 8 narrow strips. Break cheese into 8 small chunks. Slice the top of each date open, careful not to slice all the way through. Fill each date with a small piece of cheese and then wrap the prosciutto around the date. Place on a baking sheet, cut side up.

Bake for 8 to 10 minutes, or until prosciutto is crisp.

Serves 2.

Substitutions:

This was my own concocted recipe based on an appetizer I had at a Meditteranean restaurant. I have seen other recipes that use different cheeses and bacon instead of prosciutto.