Does anyone have any good recipes?

hey everyone, i need some recipes for side dishes and app. please help.Does anyone have any good recipes?
Honey Mustard Wings








12 chicken wings, separated at joints, tips discarded


3/4 cup GREY POUPON Honey Mustard, divided


1/4 tsp. each salt and pepper











PREHEAT oven to 450掳F. Toss chicken with 1/2 cup of the mustard.


PLACE in single layer in foil-lined 15x10x1-inch baking pan. Sprinkle with salt and pepper.


BAKE 25 to 30 minutes or until chicken is cooked through, brushing with the remaining 1/4 cup mustard during the last 5 minutes of the baking time.





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Mini Cheese Balls





1 tub (8 oz.) PHILADELPHIA Chive %26amp; Onion Cream Cheese Spread


1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese


4 slices OSCAR MAYER Bacon, cooked, finely chopped


1/2 tsp. Italian seasoning


1/2 tsp. garlic powder


1/2 cup toasted PLANTERS Walnuts, ground











MIX cream cheese spread and mozzarella cheese until well blended. Stir in chopped bacon and seasonings.


SHAPE mixture into 54 balls, 1 level tsp. each. Roll in walnuts. Cover with plastic wrap.


REFRIGERATE at least 2 hours.Does anyone have any good recipes?
mmmmm.. this is a recipe that my aunt gave me you need Pillsbury biscuits(any number will do), 1pkg. of Philadelphia cream cheese, sugar 1/4 of a cup, melted butter in honey. lay out the biscuits; and mix sugar and cream cheese together then put the cream cheese mixture in the center of the biscuits and fold the biscuits or roll them pop them in the oven for 10-15 minutes or until golden brown melt butter and pour some honey on the melted butter and brush the honey mixture on the biscuit treat and enjoy!
TORTILLA PINWHEELS





FILLING:





8 oz. dairy sour cream


1 pkg. (8 oz.) cream cheese, softened


1 can (4 oz.) diced green chilies, well drained


1 can (4 oz.) chopped black olives, well drained


1 c. grated Cheddar cheese


1/2 c. chopped green onion





5 (10 inch) flour tortillas


Salsa





Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.


Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends. Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa if desired.





Makes about 50 pinwheels.





OLD TIME CORN FRITTERS





Serve fritters warm with maple syrup.


Serves 6.








3 eggs, beaten


2 tbsp. milk


1 tsp. baking powder


1 tbsp. melted butter


1/2 tsp. salt


1/2 tsp. pepper


1 1/4 c. flour, approx


Oil for deep frying





Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.
Try Culinary Chef at http://www.culinarychef.com for recipes and special occasion menus.
Fried Rice





Recipe Summary


Difficulty: Easy


Prep Time: 15 minutes


Cook Time: 12 minutes


Yield: 4 to 6 servings





Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.








1/3 cup plain vegetable oil, like soy, corn, or peanut


1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat


1 onion, diced


Salt and pepper


3 cloves garlic, finely chopped


2-inch piece fresh ginger, peeled and finely chopped


3 whole scallions, thinly sliced on the bias, white and green separated


1 1/3 cups (6 ounces) medley frozen corn, peas, carrots


4 large eggs, lightly beaten


4 cups cold cooked long-grain rice, white or jasmine rice, grains separated





Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.


Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.





Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.





Roast Chicken with Vegetables





Recipe Summary


Difficulty: Easy


Prep Time: 10 minutes


Cook Time: 1 hour


Yield: 4 servings





New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments--all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.








8 whole carrots


1 teaspoon black pepper


2 medium-size yellow onions 4 sprigs fresh or 1 tablespoon dried rosemary


8 small white or red potatoes (about 1H inches in diameter)


1 whole chicken, about 3 1/2 pounds


3 teaspoons salt





Preheat oven to 425 degrees F.


Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.





Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.





Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.





Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
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NANCY's ITALIAN BEAN SALAD:


1 large green pepper, sliced in strips


2 small onions, sliced thin


1 medium can chick beans, rinsed - drained


1 medium can kidney beans, rinsed - drained


1 medium can cannellini beans, rinsed - drained


1 small can string beans, rinsed - drained


1 small can wax beans, rinsed - drained


1 small can lima beans, rinsed- drained


1/3 cup oil


2/3 cup white vinegar


1 cup sugar


1/2 teaspoon salt


1/4 teaspoon pepper


In large bowl, mix together beans with peppers and onions. In small bowl whisk oil, vinegar, sugar, salt and pepper. Add dressing over beans. Toss to coat. Cover. Refrigerate. Marinate overnight.





BACON AND TWO ONION CHEESECAKE:


6 slices bacon,cooked - (diced )


1 large sweet onion (chopped)


1 clove garlic (minced)


2 cups (15 oz.) ricotta cheese


1/2 cup half-and-half


2 Tablespoons all-purpose flour


1/2 teaspoon salt


1/4 teaspoon cayenne pepper


2 eggs


2 green onions (thinly sliced)


Assorted Crackers for serving


Cook bacon until crisp in large skillet; remove to paper towels. When cool, dice into small pieces. Cook sweet onion and garlic in drippings until tender. Drain in strainer; discard bacon drippings. In bowl combine ricotta cheese, half-and-half, flour, salt and cayenne pepper; beat until smooth. Add eggs, one at a time; beat until smooth. Reserve 3 tablespoons bacon for garnish. Stir remaining bacon, sweet onion, garlic and green onions into ricotta mixture. Lightly grease sides of an 8-inch or 9-inch springform pan; pour batter into pan. Bake at 350 degrees for 40 minutes or until set. Remove to wire cooling rack; cool to room temperature. Garnish with reserved bacon. Serve with assorted crackers,


Substitution: Vidalia-type sweet onions are particularly good in this recipe. If sweet onions are unavailable in your area, simply substitute yellow onions.
i love water chestnuts wrapped in bacon! or shrimp coctail on a bed of any kind of lettuce. both are very easy to prep. and are absolutely great!!!
Non-Fat Potato Salad Aloo Chat Recipe





This delicious cold potato salad has the flavors of India with zero fat. Perfect for a potluck - nothing to go bad and cause food poisoning!





INGREDIENTS:


6 medium sized red potatoes


5-6 tablespoons of fresh lemon or lime juice


2 teaspoons cumin powder


salt to taste


1/2 teaspoon red chili powder (from Indian grocery - not the stuff you use in chili)


2 tablespoons chopped cilantro leaves


PREPARATION:


1. Boil the potatoes in their jackets until tender but firm. Drain and peel (if desired). Cut them into 1/4 inch cubes.


2. Add the rest of the ingredients to the potatoes and mix well.


3. Let rest, uncovered, at room temperature for 15 minutes so the spices can blend.





Toss and serve.


4. Can also make ahead and refrigerate, remove it from the refrigerator 15 minutes before serving.





For the best flavor, buy whole cumin seeds. Gently roast them in a non-stick pan until they brown slightly, then grind in a mortar or a clean coffee grinder you save for spices. The flavor is much more intense and satisfying than the cumin powder you buy in the store.





Variations:





Use more red chili powder if you want it spicier, or none at all if you want it mild.


Add cubed, uncooked banana and mix.








Spinach Stuffed Mushrooms





These delicious stuffed mushrooms are great as appetizers or as a side dish. This recipe is appropriate for Phase 1 of the South Beach Diet


INGREDIENTS:


1 package frozen spinach


12 large mushrooms


Salt to taste


Pepper to taste


1/2 cup reduced fat cheese


Olive oil for cooking - about 2 tablespoons


PREPARATION:


1. Defrost the spinach and wring out excess water.


2. Place the spinach in a bowl, cover, and cook in the microwave on high for 3 minutes.





3. Remove the mushroom stems, chop the stems, saute them with a little olive oil.





Remove and add to the spinach.


4. Take the mushroom caps and gently saute them in olive oil for 3-4 minutes.





5. Add salt and pepper to taste to the spinach and sauteed chopped stems.





6. Place caps on plate, stuff each with a spoonful of the spinach mixture.





7. Top each cap with a little shredded cheese





Serve as a side dish with meat entree.





Cheesy Asparagus Bundles





Serve this easy and elegant side dish with roasted chicken from your grocer and fresh strawberries with angel food cake.





1 (10-ounce) package STOUFFER'S庐 Welsh Rarebit, prepared according to package directions, kept hot


16 asparagus spears


4 strips bacon


PREHEAT oven to 425掳 F.


WRAP each strip of bacon around 4 asparagus spears; place on baking sheet.


BAKE for 10 minutes; turn. Bake for an additional 10 minutes. Place on serving plate and top with Welsh Rarebit.


Makes 4 servings.





Chipolte-Glazed Vegetable Kebabs





2 medium-large zucchini, trimmed


18 small white mushrooms, stems trimmed flat with the caps


18 large cherry tomatoes, stemmed


3/4 cup Chipotle vinaigrette (recipe follows)


Salt and freshly ground black pepper





Cut each zucchini crosswise into 9 equally thick slices. Trim the slices to form cubes. Divide the vegetables, alternating them, among 6 flat metal skewers. Be certain to arrange the flat sides of the zucchini cubes and the stem ends of the mushrooms so they will get the maximum exposure to the fire.


Light a direct heat charcoal fire and let it burn down to medium-hot (5 seconds to ';ouch';) or preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source.


When the grill is ready, lightly brush the kebabs with some of the vinaigrette. Lay the kebabs on the rack, cover and grill, turning every 2 minutes and basting often with the vinaigrette, until it is used up and the vegetables are lightly colored by the grill, 6 to 8 minutes total.


Season with salt and pepper and slide the vegetables off the skewers onto plates. Serve hot.


Serves 6.





Camembert served with peaches and crusty Bread.








A Beautiful Rind





1 (8-ounce) whole Camembert cheese with rind left on


4 peaches sliced, optional


1 baguette, sliced


This classic pairing is simple to prepare and sure to please


Makes 8 servings.





Asparagus Spears with Citrus-Ginger Dip





2 pounds asparagus


3/4 cup mayonnaise


3/4 cup sour cream


1 tablespoon rice vinegar


1 tablespoon orange juice


1 teaspoon grated orange zest


1 garlic clove, crushed


1 tablespoon Dijon-style mustard


1 1/2 tablespoons grated fresh ginger root


1 teaspoon soy sauce


1/2 teaspoon granulated sugar


Salt and pepper, to taste


Snap tough ends off asparagus. Peel stalks, if desired.


In large skillet, bring about 1-inch of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4 to 5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.


Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.


Serves 8.





Big Bites





12-ounces red potatoes, peeled, cooked, cut into 1/2-inch pieces


2 cups (8-ounces) shredded Swiss cheese


1/3 cup chopped red pepper


1/3 cup chopped green pepper


1 cup mayonnaise OR light mayonnaise


1/2 teaspoon salt


1/8 teaspoon cayenne pepper


24 slices baked ham OR turkey


Finely chopped fresh parsley


Combine potatoes, Swiss cheese, and red and green peppers in medium bowl; stir in mayonnaise, salt and pepper.


Spoon 2 generous tablespoons potato salad on each ham or turkey slice and roll into a cornucopia (or funnel) shape; sprinkle with parsley.


Makes 24.





Note: The flavor of the cheese in the potato salad is best when eaten at room temperature, so remove from the refrigerator 1/2 hour in advance of serving time.
The side dish will depend on your main course I think. As for appetizer..my fav is vegetable crackers topped with cream cheese and pepper jelly..then top that with a small grape tomato or cucumber slice. Everybody loves 'em here. And they look nice too :) But like I said I would have to know what your main dish is in order to suggest side dish. Can never go wrong with some kind of rice dish...pretty much goes with everything or some kind of soup.
Crockpot Beans





3/4 lb. bacon, cooked, drained and crumbled


1 cup chopped onion


1 (16 oz.) can pork and beans, undrained


1 can red beans, drained


1 can great northern beans, drained


1 cup ketchup


3/4 cup brown sugar


1 Tbsp. liquid smoke


3 Tbsp. vinegar


salt and pepper





Put all ingredients in crockpot and stir well. Cover and cook on low for 4 - 6 hours.


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ITALIAN BEANS PARMESAN





陆 cup chopped onion


陆 cup chopped green pepper


1 Tbsp. butter or margarine


1 (16 oz.) can whole new potatoes, drained and sliced


1 (14 1/2 oz.) can stewed tomatoes


1 (16 oz.) can cut green Italian beans, drained


录 cup Parmesan cheese





In skillet, saute onion and pepper in butter until soft. Add potatoes; saute 2 minutes. Add tomatoes, cook over high heat until slightly thickened. Add beans, heat through. Sprinkle with cheese. Makes 6 servings.


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REUBEN DIP





8 oz. cheddar cheese, grated


8 oz. swiss cheese, grated


8 oz. turkey pastrami, diced


32 oz. sauerkraut, well drained


戮 cup mayonnaise





Mix all ingredients together, put in casserole dish, and bake at 350 degrees for 30 minutes. Serve with Club Crackers. (actually better to spread on crackers rather than trying to dip them in this appetizer)
Yummy Chicken Wings (crockpot)


12-18 chicken wings


1/3 cup soy sauce


1 tsp. ginger


2 garlic cloves, minced


2 green onions, minced


1 Tbs. honey


2 tsp. oil





Combine ingredients in your crockpot. Cook on low for 6-8 hours.