Spicy Cream Cheese Slices

16 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
10 green olives, sliced
1 (4 ounce) jar pimentos
1 package (10) flour tortillas
Mix all ingredients except tortillas. Spread mixture on tortillas and roll up tightly. Refrigerate several hours or overnight before slicing.
Slice 1/4- to 1/2-inch thick slices. Will keep 3 weeks or more if refrigerated. Recipe can be halved.

Cheesy Appetizer Cookies bettyboop50 May 7, 2001
2 dozen
1 cup sharp shredded Cheddar cheese
1/2 cup butter, softened
1 cup flour
1/2 teaspoon salt
1 cup Rice Krispies
Dash of ground red pepper
Preheat oven to 375 degrees F.
Combine all ingredients and mix thoroughly. Chill for an hour or more.
Shape into 1-inch balls and place on ungreased cookie sheet and flattening slightly with a fork.
Bake for 10 to 12 minutes until slightly browned. Cool slightly before removing to a wire rack.

Veggie Bars

Shellbob 11/8/2001 4:44 pm
2 (8 ounce) cans refrigerated crescent rolls
16 ounces cream cheese, softened
1/4 cup mayonnaise or salad dressing
1 medium sweet red pepper, chopped
1 (1 ounce) envelope ranch style salad dressing mix
1 medium green pepper, chopped
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped fresh mushrooms
Unroll crescent roll dough. Place in a lightly greased 15 x 10 x 1 inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake at 350 degrees F for 7 to 8 minutes or until browned. Cool.
Combine cream cheese, mayonnaise and salad dressing mix; beat at medium speed with an electric mixer 1 minute or until smooth. Spread over crust in pan.
Combine peppers and remaining ingredients; sprinkle over cream cheese mixture. Cover and chill 8 hours.
Cut into 1 1/4-inch squares.

Caviar Dip:
3 (16 ounce) cans black-eyed peas, drained
1/2 cup finely chopped green pepper
1/2 cup finely chopped red pepper
3/4 cup finely chopped hot peppers
3/4 cup finely chopped onion
1/4 cup drained, chopped pimento
1 garlic cloves, chopped
1/3 cup red wine vinegar
2/3 cup olive oil
1 tablespoon Dijon mustard
Salt
Tabasco? sauce
Tortilla chips
Combine peas, bell peppers, hot peppers, onion, pimento and garlic. In a separate bowl, whisk together the vinegar, oil and mustard and pour over the bean mixture; mix well. Season to taste with salt and Tabasco? sauce. With a wooden spoon or potato masher, mash the bean mixture slightly. Refrigerate until ready to serve.
Drain the "caviar" well and serve with tortilla chips.

Chipotle Dip

3 canned chipotle peppers in adobo sauce
1/4 teaspoon sauce from peppers
1 cup mayonnaise
1/2 cup sour cream
1 to 2 teaspoons lemon juice
2 green onions, chopped
Chop peppers and combine with remaining ingredients. Cover and refrigerate for at least 1 hour.
Serve with tortilla chips or vegetables.

Pimento Cheese Spread

8 ounces Cheddar cheese, grated
1/3 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 large dash Tabasco? sauce
1 (2 ounce) jar pimentos, drained and chopped (save liquid)
Blend together and chill. If you wish a smoother paste, add pimento liquid and put through blender or food processor.

http://www.appetizersrecipe.net/appetizer-recipes/cold-appetizers-3.html

Kodubale:

[pic]Kodubales are great to take to your friends for a party or a potluck as appetizers or take a bag of these when you travel or excellent snacks to munch on with a cup of hot coffee.There are many recipes to make these Kodubales. You can see the others here and here for Plain flour Kodubales. Hope you make them!:)

To make them, you need:

[pic]You can cut down the recipe to half if you just want to try a few first. Adjust the salt and chillies according to your taste and adjust the size of the circles to your liking.
2 cups Rice flour,
1 cup fine grained Semolina/Cream of Wheat/Rava,
1 cup Wheat flour/Atta,
3 tbsp smoking hot oil,
Salt.
Grind these to a slightly coarse paste or powder:
1/2 cup fresh grated coconut or dry coconut,
4 Red dry chillies,
1 tbsp Cumin seeds,
1 tbsp Sesame seeds.

To make them:
1. Grind the ingredients for paste or powder and set aside.
2. Mix all the flours, salt. Heat 3 tbsp oil until very hot and add to the flours.
3. Add in the ground paste and mix well with enough just until they look like thick dough. Do not add too much water. Knead well, cover and let it rest for 15mins.
4. Heat oil to 370F to deep fry. Take a small ball out of the dough, roll it with your palm on your kitchen counter top to a 1/2" thick rope.
5. Cut the rope into 6" long and join the ends, press to seal to make a circle. Repeat with the rest of the dough. Cover them with clean towel so they don't dry out.
6. Deep fry them until reddish and crunchy. Cool and store in a air tight jar.

Quinoa Salad with Black Beans

• 3 cups cooked quinoa[pic] • 1 cup corn, thawed • 1 ½ cups black beans • ¼ cup yellow pepper • ¼ cup tomatoes, diced • ¼ cup cilantro • ½ teaspoon Pure Himalayan Salt [pic] • ½ teaspoon fresh ground black pepper • 2 teaspoons lime zest • 2 tablespoons lime juice • 2 teaspoons Organic Ground Cumin Seed[pic] • 2 teaspoons Chili Powder[pic] • 1/2 teaspoon garlic powder • ½ teaspoon onion powder • 3 tablespoons Tamari Soy Sauce[pic] • 1 tablespoon maple syrup • 2 teaspoons Organic Raw Apple Cider Vinegar[pic] 1. In a large bowl combine quinoa, corn, black beans, yellow pepper, tomatoes and cilantro. Season with salt and pepper. 2. In a small bowl combine lime zest, lime juice, cumin powder, chili powder, garlic powder, onion powder tamari, maple syrup and apple cider vinegar. Whisk until well combined. 3. Toss quinoa salad with 3/4 of dressing and serve warm or cold. Drizzle additional dressing on top as desired.

Asian Quinoa Wraps

• 2 cups cooked quinoa • 3 tablespoons Vegenaise (Mayo or Greek Yogurt would work too!) • 2 T rice vinegar • 1 T hot sauce • 1 scallion • 4 large wraps (10 inch) • 3 cups arugula • 1 avocado, diced • 1 carrot, grated • Reduced sodium soy sauce (optional) 1. Combine quinoa, veganaise, rice vinegar, hot sauce and scallions. Place in a whole grain wrap and top with 3/4 cup arugula and a quarter of the carrots. Drizzle with soy sauce if desired. 2. Roll and cut into half. Repeat with remaining wraps. Serve with additional soy sauce if desired.
Instant Khaman:

2 tsp salt
4 tsp sugar
1 tsp citric acid dissolved in 1 1/2 cup of water
2 cups besan (Bengal gram flour)
1 tbsp oil
1/2 tsp turmeric powder (haldi)

1. Dissolve 2-teaspoon salt, 4-teaspoon sugar, 1-teaspoon citric acid in 1 1/2 cup of water. 2. Mix in a big bowl 2 cups besan, 1 tablespoon oil, 1/2 teaspoon haldi 3. Dissolve 1/2 teaspoon soda in 1/2 cup of water

Method:

1. Mix together 1 and 2 with eggbeater till well blended. 2. Bring water to a rapid boil in dhokla vessel. 3. Coat a thaali with nonstick cooking spray. 4. Mix 3 in the besan mixture while running the eggbeater. 5. The mixture will become light and fluffy. 6. Pour it immediately in a thaali the dhokla container (which should have boiling water by now). 7. Cover the container and cook till the knife inserted in the middle comes out clean (app. 15 mines). 8. Meanwhile take 1 cup water and dissolve 1-teaspoon sugar and 1/2 teaspoon citric acid. 9. Prepare baghaar with oil add hing, rai, curry patta, green chillies, til. 10. Pour the sugared water and baghaar on dhokla. 11. Garnish with coconut and cilantro. enjoy.

Ingredients:

• 8-12 oz. rice noodles, linguini-width, enough for 2-4 people
• 1 to 1.5 cups cubed firm tofu
• 3 Tbsp. soy sauce
• 3 green onions, sliced
• 2-3 cups bean sprouts
• 1 Tbsp. sesame seeds
• 1-3 tsp. sesame oil
• generous handful fresh basil
• vegetable oil for stir-frying
• PEANUT STIR-FRY SAUCE:
• 3/4 cup hot water
• 1 tsp. tamarind paste
• 1 cup dry-roasted peanuts, unsalted
• 3 cloves garlic
• 3+1/2 Tbsp. soy sauce (use wheat-free for gluten-free diets)
• 3-4 Tbsp. brown sugar, to taste
• 1-2 fresh red chilies, minced, OR 1/2 to 3/4 tsp. cayenne pepper
• 1/8 to 1/4 tsp. salt, to taste

Preparation:

1. Place cubed tofu in a bowl together with 3 Tbsp. soy sauce. Gently stir to combine. Set aside to marinate while you prepare other ingredients. 2. Stir the tamarind paste into the hot water until dissolved. Pour this mixture into your food processor or blender. Add all other stir-fry sauce ingredients and blitz to create a delicious peanutty stir-fry sauce. Taste-test for sweetness, salt, and spice, adding a little salt or more sugar/chili/cayenne if desired. Set aside. 3. Bring a large pot of water to boil and dunk in the rice noodles. Turn off the heat, allowing noodles to soak until edible but still firm and slightly 'crunchy' (firmer than 'al dente'). Drain and rinse well with cold water to stop the cooking process. 4. Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil and swirl around, then add the tofu. Fry until tofu is lightly browned (4-6 minutes). Remove from heat and transfer fried tofu to a clean bowl. Set aside. 5. Return wok/pan to heat and add 2-3 Tbsp. more oil. Add the noodles (you'll hear them sizzle as they hit the hot oil). Using two utensils and a lifting-turning motion, stir-fry 1 minute. 6. Add 1/3 to 1/2 of the peanut stir-fry sauce, plus the fried tofu. Continue stir-frying 1-2 more minutes, until sauce is distributed throughout the noodles. 7. Add the bean sprouts plus a little more of the sauce. Taste-test as you go, adding more sauce until desired taste is achieved. Stir-fry until noodles are soft but still pleasantly chewy. Add more fish salt if not salty enough. 8. Portion out the noodles into serving bowls or plates. Top each portion with a drizzle of sesasme oil followed by a generous sprinkling of sesame seeds. Sprinkle over the green onion and fresh basil, and ENJOY!

Preparation time: 25 mins
Serves 4 • 300g (10½ oz) thick rice noodles • 300g (10½ oz) firm tofu • 2 tbs cornflour (cornstarch) • ¼ tsp white pepper • ¼ tsp salt flakes • ¼ tsp cayenne pepper (optional) • 4 tbs peanut or vegetable oil • 2 free range eggs (optional/for a non-vegan version) • 1-2 fresh chillies, minced • 2 kaffir lime leaves, finely sliced • 1 tsp tamarind paste • 1 tbs palm sugar, grated (brown sugar if palm sugar is unavailable) • 2 tbs soy sauce • 3 tbs lime juice • 2 tbs water • ½ cup roughly chopped roasted unsalted peanuts • 1 cup fresh snow peas • 2 cups bean sprouts • 4 spring onions, trimmed and sliced diagonally to serve • fresh lime wedges • extra chopped peanuts • lots of roughly chopped fresh coriander
Prepare the noodles following the packet instructions; rinse thoroughly under cold water, set aside.
Combine the cornflour with the white pepper, salt flakes and cayenne pepper (if using), toss in the cubed tofu with a small squeeze of lime juice, tossing coat the tofu evenly in the cornflour mixture.
Heat about 2 tablespoons of peanut oil in a wok or frying pan, fry the tofu over a medium/high heat, shaking the wok frequently until the tofu is golden on all sides, remove from the wok and set aside on absorbent paper.
If adding eggs whisk the two eggs quickly and fry in the hot wok with a little oil for 1 minute until just cooked. Remove from the wok and set aside.
Heat another 2 tablespoons of oil in the same wok, over a medium heat add the minced chilli, kaffir lime leaves, tamarind paste, grated palm sugar and soy sauce, toss quickly allowing the sugar to dissolve.
Add the prepared noodles with the lime juice and 2 tablespoons of water, continue to toss the noodles over a medium/high heat, add the prepared tofu (and egg if using), toss well and then add the peanuts, snow peas, beansprouts and spring onions, tossing well until heated through.
Remove from heat and serve immediately topped with fresh coriander, extra peanuts and with wedges of lime on the side.