CREATE TABLE `recipes` (
  `id` int(11) default NULL,
  `title` varchar(255) default NULL,
  `titlecat` varchar(255) default NULL,
  `recipe` longtext,
  `category` varchar(64) default NULL,
  `category2` varchar(255) default NULL,
  `category3` varchar(50) default NULL,
  `category4` varchar(50) default NULL,
  KEY `category` (`category`),
  KEY `category2` (`category2`)
) TYPE=MyISAM;

INSERT INTO `recipes` VALUES ('1', 'brie kisses', 'brie kisses recipe | brie recipes | appetizer recipes', '<h1>Brie Kisses</h1><p>Makes 32.</p><p>1/2 to 2/3 pounds brie cheese (wedges are fine) <br>1 (17.3 ounce) box frozen puff pastry <br>Hot pepper jelly</p><p>Cut the brie into 1/2-inch squares (leave the rind on if you like). Place on a dinner plate and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.</p><p>Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into fourths, then cut each fourth in half. Cut the halves in half to make 16 squares per sheet.</p><p>Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up. Place a dab of pepper jelly in each cup, then top with a piece of cheese.</p><p>Bake at 400 degrees F for 10 to 15 minutes, until golden. Serve warm. (Can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 350 degrees F before serving.)</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('2', 'sugar and glazed nut brie', 'sugar and glazed nut brie recipe | brie recipes | appetizer recipes', '<h1>Sugar and Nut-Glazed Brie</h1><p>Posted by Becky/Colo at recipegoldmine.com 12/17/2001 10:16 am </p><p>This was my appetizer from last night\'s dinner. Delicious! </p><p>Source: Sunset Magazine, January, 2001</p><p>Serves/Yields 6 to 8 appetizer servings </p><p>2 tablespoons firmly packed brown sugar<br>2 tablespoons coarsely chopped pecans or almonds<br>1 1/2 teaspoons brandy, (or other liqueur - I used Kahlua)<br>1 firm-ripe whole brie cheese (8 ounce)<br>Crackers<br>Apple and pear slices </p><p>Stir together the brown sugar, chopped pecans and brandy. </p><p>Place cheese in a baking dish just slightly larger than the width of the cheese. Bake in a 425 degree F oven just until cheese begins to soften in the center, about 6 minutes. </p><p>Evenly sprinkle sugar mixture over cheese. Bake until sugar melts and cheese is melted in center (cut to test), 3 to 5 minutes longer. Scoop hot cheese onto crackers and apple/pear slices to eat.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('3', 'tequila-cranberry chutney on brie', 'tequila-cranberry chutney on brie recipe | brie recipes | appetizer recipes', '<h1>Tequila-Cranberry Chutney on Brie</h1><p><u>Chutney</u><br>2 teaspoons vegetable oil <br>1 cup diced red onion <br>2 cups fresh or frozen cranberries <br>3/4 cup diced red Delicious apples <br>3/4 cup granulated sugar <br>1/4 cup hot pepper jelly <br>2 tablespoons tequila <br>1 tablespoon orange-flavored liqueur <br>1 tablespoon grated orange peel</p><p><u>Brie</u><br>1 tablespoon butter or margarine <br>1 cup chopped pecans, toasted <br>1 small wheel or small wedges brie cheese<br>French bread, sliced and toasted, or melba rounds</p><p>To make chutney: Heat oil in large saucepan over medium heat; add onion and cook 7 minutes. Stir in onion, cranberries, apples, sugar, pepper jelly, tequila, orange liqueur and orange peel; bring to a boil. Reduce heat and simmer, stirring occasionally, 20 to 25 minutes or until thick. Cool.</p><p>To prepare brie: Heat butter in a skillet over medium heat. Add pecans and dash of salt; cook, stirring constantly, 1 minute. Place brie on a microwave-safe platter and microwave on high for 45 seconds, or just until warm. Top with chutney, then pecans.</p><p>Serve with toast or melba rounds.</p><p>Makes 30 servings.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('4', 'rum butter brie with fruit', 'rum butter brie with fruit recipe | brie recipes | appetizer recipes', '<h1>Rum Butter Brie with Fruit</h1><p>1/2 cup butter or margarine, softened<br>1/4 cup finely chopped toasted almonds<br>3 tablespoons light rum<br>1/4 teaspoon lemon juice<br>1/8 teaspoon garlic salt<br>1/8 teaspoon paprika<br>6-inch wheel Brie cheese (about 1 pound)<br>Whole toasted almonds<br>Fresh fruits<br>Assorted crackers</p><p>In small bowl, beat butter with chopped almonds, rum, lemon juice, garlic salt, and paprika. Cut white crust from top of Brie; spread Brie with butter mixture. Garnish edge with whole almonds. Cover with plastic wrap and refrigerate at least 1 hour before serving. Serve with cut fruit and assorted crackers.</p><p>Makes 16.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('5', 'brie almond appetizer', 'brie almond appetizer recipe | brie recipes | appetizer recipes', '<h1>Brie-Almond Appetizer</h1><p>1 small wheel of Brie cheese<br>2 tablespoons butter<br>1 package almonds, slivered</p><p>Microwave the Brie for 30 seconds, just until warmed through. Sauté almonds in butter until slightly browned. Pour almonds over warmed Brie on a pretty plate and serve with warm chunks of French bread.</p><p><u>Variation</u><br>After warming Brie, cover with chutney and toasted almonds.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('6', 'phyllo wrapped crab and brie', 'phyllo wrapped crab and brie recipe | brie recipes | appetizer recipes', '<h1>Phyllo Wrapped Crab and Brie</h1><p>1 tablespoon butter<br>2 tablespoons shallots<br>1/2 pound crabmeat, picked over well<br>1/4 teaspoon salt<br>1/4 teaspoon pepper<br>2 teaspoons minced parsley<br>Tabasco to taste (optional)<br>1/2 pound brie, cut into thin slices<br>15 sheets phyllo (1/2 pound)<br>3/4 cup clarified butter (or ghee)</p><p>Melt butter; add shallots and sauté until golden. Add crab; heat through and season. Spread slices of Brie over crab. Keep over low heat without stirring until Brie softens enough to be stirred without breaking lumps of crab. When mixture is homogeneous, set aside to cool.</p><p>Preheat oven to 375 degrees F.</p><p>Remove 5 sheets of phyllo and cut in half lengthwise. For each packet, lay out 1 strip phyllo with the short end toward you, and brush with butter. Place about 1 1/2 teaspoons filling in corner of strip. Fold as you would a flag and brush with butter. Repeat until all ingredients are used. Refrigerate if not planning to use immediately. Bake 20 to 25 minutes until crisp and golden.</p><p>Serve hot.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('7', 'spirited apricot brie', 'spirited apricot brie recipe | brie recipes | appetizer recipes', '<h1>Spirited Apricot Brie</h1><p>From the kitchen of Judy Wilson - Arizona</p><p>1/2 cup apricot jam<br>1 tablespoon grated orange peel<br>1 tablespoon brandy or orange juice<br>1 tablespoon lemon juice<br>1/8 teaspoon ground cinnamon<br>1 piece brie cheese (about 1/2 pound)<br>Thin baguette slices or water crackers</p><p>Mix jam, orange peel, brandy, lemon juice and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.</p><p>Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals.</p><p>Scoop cheese and apricot sauce onto the baguette slices.</p><p>Makes 6 appetizer servings.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('8', 'wrapped brie', 'wrapped brie recipe | brie recipes | appetizer recipes', '<h1>Wrapped Brie</h1><p>1 large can crescent rolls<br>1 (4 to 6 ounce) package brie<br>1 egg</p><p>Wrap crescent rolls pinched together around the brie. Brush with the egg. Bake at 375 degrees F for 11 minutes.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('9', 'fried brie', 'fried brie recipe | brie recipes | appetizer recipes', '<h1>Fried Brie</h1><p>1/2 pound brie cheese<br>Flour <br>1 egg <br>1 tablespoon water <br>1/2 cup dry bread crumbs <br>2 tablespoons butter or margarine<br>1 loaf French bread</p><p>Remove and discard paper and plastic wrapping from cheese. Coat all surfaces with flour.</p><p>Beat egg with water in a pie plate until foamy. Dip cheese in egg, then in crumbs, coating well.</p><p>Heat butter in a small skillet or flameproof stove-to-table casserole just until it foams. Put cheese in pan; cover; cook over low heat about 5 minutes, or until golden brown on one side. Turn over and cook, covered, on other side until golden.</p><p>Remove from heat; make a cut in the cheese so it will run. Serve at once while warm with bread that has been cut into small pieces. Pass around while warm - cheese firms as it cools.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('10', 'jalapeno baked brie', 'jalapeno baked brie | appetizer recipes', '<h1>Jalapeno Baked Brie</h1><p>Serves 10.</p><p>2 (4 ounce) packages refrigerated crescent roll dough <br>8 ounces brie cheese wheel <br>2 tablespoons Tabasco red/green pepper sauce</p><p>Preheat oven to 375 degrees F.</p><p>Work crescent roll dough into a thin circle large enough to completely wrap the brie. Place brie in center of dough circle. With fork, poke top of cheese several times. Slowly pour 1 tablespoon Tabasco red/green pepper sauce over top of cheese, allowing it to sink in. Add remaining Tabasco sauce, poking cheese a few more times with fork (some sauce will run over side of cheese).</p><p>Fold dough over top of cheese, working it together. Brush edges with beaten egg to help seal. Bake approximately 10 minutes, following directions on crescent roll package. Do not over-bake, as cheese will run.</p><p>Serve immediately with crackers.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('11', 'baked brie and roasted garlic', 'baked brie and roasted garlic recipe | brie recipes | appetizer recipes', '<h1>Baked Brie and Roasted Garlic</h1><p>4 large heads garlic (at least 2 1/2-inch diameter) <br>1/3 cup olive oil <br>1 teaspoon coarse salt <br>4 (4 ounce) wheels brie cheese<br>Toasted baguette slices</p><p>Preheat oven to 350 degrees F.</p><p>Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.</p><p>Preheat broiler. Score a large X in top of each wheel of Brie cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.</p><p>Makes 8 servings.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('12', 'blueberry brie', 'blueberry brie recipe | brie recipes | appetizer recipes', '<h1>Blueberry Brie</h1><p>1 (2.2 pound) wheel Brie cheese <br>1 (16 ounce) can blueberry pie filling</p><p>Preheat oven to 350 degrees F (175 degrees C). Place Brie cheese in a baking dish. Pour blueberry pie filling over the top. Bake until hot, about 10 to 15 minutes.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('13', 'chili brie in sourdough', 'chili brie in sourdough recipe | brie recipes | appetizer recipes', '<h1>Chili Brie in Sourdough</h1><p>Posted by Vicki at recipegoldmine.com 12/17/2001 3:31 pm</p><p>I can\'t wait to try this one! I love this kind of thing. Here\'s another one that is really good. </p><p>This was from a McCormick insert in the paper a couple years ago. It is one of my family’s favorites now. </p><p>1 (1 pound) round loaf sourdough bread<br>1 (8 ounce) wheel brie cheese<br>1 tablespoon soft butter<br>1 teaspoon chili powder<br>1/2 teaspoon dry ground mustard<br>1/2 teaspoon garlic powder<br>1/2 teaspoon sugar</p><p>Heat oven to 350 degrees F.</p><p>Combine spices and sugar; set aside.</p><p>Cut circle in top of bread and remove bread center to make room for brie. Spread butter in bread; sprinkle with 2 teaspoons spice mixture. With knife, make 2-inch cuts around edge of bread at 1-inch intervals. Remove rind from brie and place in bread. Sprinkle brie with remaining spice. Replace top of bread. Bake on baking sheet 20-30 minutes.</p><p>To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot brie.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('14', 'pastry wrapped raspberry chipotle baked brie', 'pastry wrapped raspberry chipotle baked brie recipe | brie recipes | appetizer recipes', '<h1>Pastry Wrapped Raspberry Chipotle Baked Brie</h1><p>Posted by Chyrel at recipegoldmine.com 5/4/02 8:09:30 pm</p><p>1 sheet frozen puff pastry, defrosted <br>6 tablespoons Epicurean\'s Delight Roasted Raspberry Chipotlé Sauce <br>1 small round brie <br>1 egg, beaten <br>3 tablespoons chopped nuts (walnuts, pecans, almonds)</p><p>Butter a baking pan and line with aluminum foil. Roll the pastry on a lightly floured surface and cut one 8-inch and one approximately 4-inch circle ( a little larger than the round of brie). Keep remaining dough.</p><p>Place 8-inch circle on baking pan and center brie on top of the dough. Top brie with raspberry sauce and nuts. Bring the dough up the sides of the cheese and press firmly so it will stay. Brush edges of dough with egg. Brush outer rim on the 4-inch dough circle with egg and place over the top of the cheese with the moistened side down. Press the two edges of the dough together firmly to seal.</p><p>Brush top and sides with egg. Cut decorative designs from dough scraps and place on top. Brush decorations with egg. Refrigerate 30 minutes (minimum) before baking.</p><p>Preheat oven to 375 degrees F. Bake for 20 to 30 minutes or until golden brown. Let stand 10 minutes before serving.</p><p>To serve, transfer baked brie to serving dish by carefully lifting the brie with the foil. Trim away excess foil.</p><p>Serves 6 to 8 as an appetizer.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('15', 'mexican baked brie', 'mexican baked brie recipe | brie recipes | appetizer recipes', '<h1>Mexican Baked Brie</h1><p>Banana <br>1 1/2 cups orange marmalade <br>Cilantro <br>Jalapenos <br>Almonds <br>1/4 cup Grand Marnier <br>Puff Pastry Sheet <br>Egg</p><p>Slice banana very thinly. De-seed and chop jalapeno. Chop cilantro leaves. Toast almonds until golden.</p><p>In a saucepan, combine marmalade and Grand Marnier and cook until bubbly. Set aside one-quarter cup of mixture. Add jalapenos to remaining mixture and sauté until soft. Add cilantro and sauté approximately one minute. Remove from heat.</p><p>Slice Brie down the middle, horizontally and place banana slices and small amount of orange mixture on top of bottom half. Top with other half of Brie. Place pastry on oven safe platter and add the remaining bananas, orange mixture and toasted almonds; top with Brie. Wrap pastry in a blanket form and turn over. Vent the Brie and brush with beaten egg yolk. Bake at 350 degrees F until bubbly and golden brown. Let set for at least 10 minutes.</p><p>Drizzle with remaining orange mixture. Garnish with mandarin orange slices and orange spirals.</p><p>Serve with crisp, salty crackers.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('16', 'phyllo wrapped brie', 'phyllo wrapped brie recipe | brie recipes | appetizer recipes', '<h1>Phyllo-Wrapped Brie</h1><p>8 sheets commercial frozen phyllo pastry, thawed<br>Butter-flavored cooking spray<br>1 (15 ounce) round herbed brie cheese<br>Fresh herbs<br>Kitchen string</p><p>Spray 1 sheet of phyllo with cooking spray, keeping remaining pastry covered with a slightly damp towel to prevent it from drying out. Place Brie in center of sheet; wrap phyllo around Brie. Repeat procedure 3 times, inverting Brie each time; set aside.</p><p>Layer remaining 4 sheets of phyllo pastry, spraying each with cooking spray; place wrapped Brie in center. Bring corners of phyllo to center of Brie to cover, gently gathering and pressing together in center to resemble a package. Carefully tie with kitchen string. Coat wrapped Brie with cooking spray, and place on a lightly greased baking sheet. Bake at 375 degrees F for 25 minutes or until golden, shielding top of pastry with aluminum foil the last 15 minutes to prevent overbrowning. Remove from oven; let stand about 20 minutes before serving.</p><p>Remove string, and garnish with fresh herbs, if desired.</p><p>Serve with crackers.</p><p>Yields 12 to 15 appetizer servings.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('17', 'praline kahlua brie', 'praline kahlua brie recipe | brie recipes | appetizer recipes', '<h1>Praline Kahlua Brie</h1><p>1 (13 to 15 ounce) brie cheese round (baby brie) <br>1/2 cup pecans, toasted and coarsely chopped <br>2 tablespoons Kahlua (coffee flavored liqueur) <br>2 tablespoons brown sugar</p><p>Remove packaging and then slice rind from top of cheese round and place on an oven or microwave-safe plate or dish.</p><p>Combine pecans, Kahlua, and brown sugar. Spread over the top of cheese. Bake at 350 degrees F for 3-5 minutes or just until soft or microwave on HIGH for 30-60 seconds, just until soft, but not melting.</p><p>Serve warm or at room temperature with gingersnaps and slices of red and green pears or apples.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('18', 'brie with raspberry sauce', 'brie with raspberry sauce recipe | brie recipes | appetizer recipes', '<h1>Brie with Raspberry Sauce</h1><p>1 (8 ounce) Brie cheese round<br>1/4 cup raspberry preserves<br>1 tablespoon sliced almonds</p><p>Place the Brie in a microwave-safe 9-inch pie plate. Spread the raspberry preserves over the top. Microwave at 50% power for 2 minutes, or until warmed through. Sprinkle with the almonds and serve warm.</p><p>Serve this with crackers and/or apple slices.</p><p>Yields 8 servings</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('19', 'candied brie with apple wedges', 'candied brie with apple wedges | appetizer recipes', '<h1>Candied Brie with Apple Wedges</h1><p>One (4-inch) round brie cheese<br>1 tablespoon unsalted butter<br>2 tablespoons packed light brown sugar<br>Juice of 1/2 lemon<br>1 large tart apple, such as Granny Smith, cut into about 12 wedges<br>5 pecan halves</p><p>Preheat the oven to 275 degrees F.</p><p>Place the brie on a baking sheet. Bake for about 15 minutes, or until softened and warm.</p><p>Meanwhile, melt the butter in a small nonstick saucepan over medium heat. Reduce the heat to medium-low; add the brown sugar and stir occasionally until melted.</p><p>Make acidulated water by mixing the lemon juice into a small bowl of water. Dip the apple wedges into the water.</p><p>Place the warm cheese in a small serving bowl or on a small plate. Drizzle with the warm sauce. Garnish with the pecans in a pinwheel formation. Surround the cheese with the apple wedges.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('20', 'caramel brie', 'caramel brie recipe | brie recipes | appetizer recipes', '<h1>Caramel Brie</h1><p>1/2 cup brown sugar<br>1/4 cup chopped pecans<br>1 tablespoon brandy<br>1 (6 ounce) round Brie </p><p>Mix sugar, nuts and brandy. Cover and chill.</p><p>Place cheese on pie plate at bake at 500 degrees F for 4 to 5 minutes.</p><p>Place sugar mixture on top of Brie. Bake an additional 2 to 3 minutes or until sugar melts.</p><p>Serve with apple slices, pear wedges or table water crackers.</p><p>Yield: 6 servings</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('21', 'caramelized almond raspberry brie', 'caramelized almond raspberry brie | appetizer recipes', '<h1>Caramelized Almond Raspberry Brie</h1><p>Source: Wisconsin Milk Marketing Board</p><p>1 (15 ounce) wheel Wisconsin brie cheese, chilled <br>2 tablespoons red raspberry jam <br>2 tablespoons brown sugar <br>1 tablespoon honey <br>1/4 cup sliced almonds <br>Brown sugar (for topping) <br>Sliced almonds (for topping) <br>Wafer or shortbread cookies</p><p>Slice brie in half horizontally. Place bottom half of brie on 10 x 15-inch jellyroll pan. </p><p>Combine jam, brown sugar, honey and almonds; spread over cut side of brie. Replace top half of brie, rind side up. Sprinkle with brown sugar and almonds.</p><p>Bake at 375 degrees F for 10 to12 minutes or until soft. Then broil 3 inches from heat for 3 to 4 minutes, or until brie is bubbly and almonds are caramelized.</p><p>Serve with cookies.</p><p>Tip: Instead of baking, Brie can be microwaved for 2 to 4 minutes or until softened.</p><p>Serves: 4 to 6</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('22', 'caramelized pear brie', 'caramelized pear brie | appetizer recipes', '<h1>Caramelized Pear Brie</h1><p>1 (8 ounce) round brie cheese<br>1/2 pear, thinly sliced<br>2 teaspoons brown sugar<br>1 tablespoon chopped walnuts</p><p>Place pear slices in overlapping concentric circles to cover surface of brie. Sprinkle with brown sugar, then top with walnuts. Bake in preheated 400 degree F oven for 10 to 15 minutes, or until soft in center. Let stand 5 minutes before serving.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('23', 'cranberry rum brie', 'cranberry rum brie recipe | brie recipes | appetizer recipes', '<h1>Cranberry Rum Brie</h1><p>Source: McCormick-Schilling</p><p>2 tablespoons packed brown sugar<br>1 teaspoon rum extract<br>1/2 cup whole-berry cranberry sauce<br>1/8 teaspoon ground nutmeg<br>1 (8 ounce) round Brie cheese<br>2 tablespoons chopped pecans<br>Assorted crackers or ginger snaps</p><p>In small bowl, combine brown sugar, rum extract, cranberry sauce and nutmeg. Stir to blend.</p><p>Scrape or cut off the top rind of the cheese, leaving 1/4-inch edge by scoring or making a circle on the top 1/4-inch from the edge with a small knife. Using a teaspoon, simply scrape off the top of the rind, exposing the cheese. Top Brie with cranberry mixture and sprinkle with pecans.</p><p>Bake at 500 degrees F for 5 minutes, or until cheese is softened.</p><p>Using a large spatula, place Brie round on serving plate and surround with assorted crackers.</p><p>Serves 8.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('24', 'coffee pecan brie', 'coffee pecan brie recipe | brie recipes', '<h1>Coffee Pecan Brie</h1><p>1 pound shelled pecans <br>1 cup packed brown sugar <br>1 cup Kahlua <br>1 (16 ounce) round Brie cheese, at room temperature<br>Assorted crackers</p><p>Place Brie on large plate with a lip.</p><p>Coarsely chop the pecans and place them in the oven to toast lightly.</p><p>Place brown sugar and Kahlua in large frying pan over medium heat. Stir until the mixture becomes thick and bubbly (brown and on the verge of caramelizing). Add toasted pecans, bring back to a boil, and remove from heat. Pour mixture over Brie. Heat for 10 seconds in microwave or for approximately 30 seconds in a 300 degree F oven.</p><p>Serve with crackers.</p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('25', 'raspberry brie crescents', 'raspberry brie crescents recipe | brie recipes | appetizer recipes', '<h1>Raspberry Brie Crescents</h1><p>1 (8-count) roll refrigerated crescent rolls<br>8 teaspoons raspberry jam<br>4 ounces Brie cheese, cut into 4-inch long strips</p><p>Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.</p><p>Unwrap crescent rolls; separate into triangles. Lightly spread 1 teaspoon jam across wide end of each triangle. Place cheese strip on wide end of each triangle on top of jam.</p><p>Roll each from wide to narrow point into crescent shape. Place with open cheese side up on prepared baking sheet.</p><p>Bake 10 to 12 minutes or until crescents are golden brown. Serve immediately.</p><p>Serves 8.</p><p><i>Nutrition per serving: 174 calories, 15 g carbohydrate, 5g protein, 10g fat, 0g fiber, 14 mg cholesterol, 309mg sodium</i></p>', 'appetizers', 'brie', null, null);
INSERT INTO `recipes` VALUES ('26', 'cheese ball', 'cheese ball recipes | cheeseballs | appetizer recipes', null, 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('27', 'nutty bacon cheeseball', 'nutty bacon cheeseball recipe | cheese ball recipes | appetizer recipes', '<h1>Nutty Bacon Cheeseball</h1><p>1 (8 ounce) package cream cheese, softened <br>1/2 cup milk <br>2 cups shredded sharp Cheddar cheese <br>2 cups shredded Monterey jack cheese <br>1/4 cup crumbled blue cheese <br>1/4 cup finely minced green onions (white part only) <br>1 (2 ounce) jar diced pimiento, drained <br>10 slices bacon, cooked, drained, finely crumbled and divided <br>1/4 cup finely chopped pecans, divided <br>Salt and black pepper to taste <br>1/4 cup minced parsley <br>1 tablespoon poppy seeds</p><p>Beat cream cheese and milk on low speed in large bowl with electric mixer until blended. Add cheeses. Blend on medium speed until well combined. Add green onions, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed. Add salt and pepper to taste. Transfer half of mixture to large piece of plastic wrap. Form into ball; wrap tightly. Repeat with remaining mixture. Refrigerate until chilled, at least 2 hours.</p><p>Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large dinner plate. Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('28', 'pineapple cheese ball', 'pineapple cheese ball recipe | appetizer recipes', '</p><h1>Pineapple Cheese Ball</h1><p>16 ounces cream cheese, softened<br>1 (8 ounce) can crushed pineapple, well drained<br>1/2 cup finely chopped green pepper<br>2 tablespoons chopped onion<br>1 teaspoon seasoned salt<br>1 cup finely chopped pecans</p><p>Mix together all ingredients except pecans. Chill until easy to handle. Form a ball and roll in chopped pecans. Chill for at least 1 hour before serving.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('29', 'salmon ball', 'salmon ball recipe | appetizer recipes', '</p><h1>Salmon Ball</h1><p>1 (15 1/2 ounce) can Red Alaskan salmon,<br>&nbsp;&nbsp;&nbsp; well-drained, boned and skinned<br>8 ounces cream cheese, softened<br>1/4 teaspoon Liquid Smoke<br>1 tablespoon lemon juice<br>2 teaspoons grated onion<br>1 teaspoon horseradish<br>Chopped parsley or chopped pecans</p><p>Blend first 6 ingredients. Shape into a ball or pack into a mold lined with plastic wrap. Chill several hours or overnight. Unmold.</p><p>Before serving, coat with chopped nuts or parsley. Serve with crackers and garnish, if desired, with parsley, lemon wedges, black olives and Salmon Pinwheels. May be frozen.</p><p>Yields 1 1/2 cups and serves 24.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('30', 'bacon-cheese ball', 'bacon-cheese ball recipe | appetizer recipes', '</p><h1>Bacon-Cheese Ball</h1><p>1 pound sharp Cheddar cheese<br>1 pound cream cheese<br>1 pound bacon, fried crisp and crumbled<br>1/2 pound Roquefort cheese<br>Pinch of garlic salt<br>Worcestershire sauce (optional)</p><p>With all ingredients at room temperature, mix well. Shape into 2 medium balls or 4 logs.</p><p>Serves 20.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('31', 'salmon log', 'salmon log recipe | appetizer recipes', '</p><h1>Salmon Log</h1><p>1 pound canned salmon, drained<br>8 ounces cream cheese, softened<br>1 tablespoon lemon juice<br>2 teaspoons grated onion<br>1 teaspoon horseradish<br>1/4 teaspoon salt<br>1/4 teaspoon liquid smoke<br>3 tablespoons snipped parsley</p><p>Flake the salmon. Remove skin and bones. Combine all ingredients except the parsley. Shape into a log AFTER chilling for several hours. Roll in parsley.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('32', 'sesame cheese logs', 'sesame cheese logs recipe | appetizer recipes', '<h1>Sesame Cheese Logs</h1><p>8 ounces cream cheese, softened<br>4 ounces blue cheese, crumbled<br>1/2 cup butter, softened<br>1/2 cup chopped pitted green olives<br>2 tablespoons Worcestershire sauce<br>1 tablespoon chopped chives<br>1 tablespoon chopped parsley<br>1/4 cup toasted sesame seed</p><p>Combine all ingredients except sesame seed; blend well. Shape into a log or ball; roll in sesame seed. Chill.</p><p>Serve with crackers.</p><p><u>To toast sesame seeds</u><br>Sprinkle seeds in a shallow baking pan. Place in a preheated 375 degree F oven for 8 to 10 minutes or until golden, tossing occasionally.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('33', 'tuna ball', 'tuna ball recipe | appetizer recipes', '<h1>Tuna Ball</h1><p>1 large can tuna, drained well<br>8 ounces cream cheese<br>1/4 teaspoon chili powder<br>Parsley flakes<br>Onion flakes</p><p>Mix all ingredients well. Make into a ball. Sprinkle with or roll in paprika.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('34', 'ultimate cheese ball', 'ultimate cheese ball recipe | appetizer recipes', '<h1>Ultimate Cheese Ball</h1><p>16 ounces cream cheese<br>2 cups shredded Cheddar cheese<br>1 tablespoon chopped pimento<br>1 tablespoon chopped green bell pepper<br>1 tablespoon chopped onion<br>2 teaspoons Worcestershire sauce<br>1 teaspoon lemon juice<br>Dash of cayenne pepper<br>Dash of salt</p><p>Blend well the cream cheese and Cheddar cheese. Add remaining ingredients and mix well. Shape into a ball. Roll in chopped pecans.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('35', 'beefy cheese ball', 'beefy cheese ball recipe | appetizer recipes', '<h1>Beefy Cheese Ball</h1><p>1 jar sliced dried beef, rinsed and finely chopped<br>8 ounces cream cheese, softened<br>1/4 cup dairy sour cream<br>1/4 cup grated Parmesan cheese<br>1 teaspoon prepared horseradish</p><p>Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes.</p><p>Form into a ball and roll in remaining dried beef. Chill thoroughly.</p><p>Serve with crackers.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('36', 'pumpkin cheese ball', 'pumpkin cheese ball recipe | appetizer recipes', '<h1>Pumpkin Cheese Ball</h1><p>8 ounces cream cheese, softened<br>1/2 cup canned or cooked pumpkin<br>1 (8 ounce) can crushed pineapple, well drained<br>2 cups (8 ounces) shredded sharp Cheddar cheese<br>1 (2 1/2 ounce) package dried beef, finely chopped<br>1 tablespoon finely chopped onion<br>Celery leaves<br>Crackers and/or raw vegetables</p><p>In a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in Cheddar cheese, beef and onion. Shape into a ball; place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.</p><p>Serve with crackers and/or vegetables.</p><p>Yields 3 cups.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('37', 'spicy cheese log', 'spicy cheese log recipe | appetizer recipes', '</p><h1>Spicy Cheese Log</h1><p>From the kitchen of Jewel-e S. - Phoenix, Arizona</p><p>1 pound longhorn cheese<br>3 ounces cream cheese<br>Dash of Worcestershire Sauce<br>1/2 teaspoon minced garlic<br>Cayenne pepper</p><p>Soften cream cheese; grate longhorn cheese.</p><p>With strong sturdy spoon (wooden is nice), mix thoroughly until all melded together.</p><p>Stir in Worcestershire and garlic; mix thoroughly.</p><p>Divide mixture into four or five sections. Roll each section into the shape of a log about the diameter of a half dollar. When all the sections are rolled, spread cayenne on wax paper and roll the logs in the cayenne until coated, including the ends.</p><p>The original recipe says, slice cheese log into 1/4-inch slices; place on a Ritz and toast under the broiler until just hot. Serve quickly.</p><p>Now I like it cold and slice cheese onto my favorite cracker or chip and pop into my mouth...Yummm!</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('38', 'black pepper cheese logs', 'black pepper cheese logs recipe | appetizer recipes', '</p><h1>Black Pepper Cheese Logs</h1><p>8 ounces cream cheese, softened<br>1 tablespoon milk<br>1 clove garlic, crushed<br>1 teaspoon chopped fresh chives<br>2 tablespoons dried parsley flakes<br>Coarsely ground black pepper</p><p>Combine first 5 ingredients. Shape mixture into two 5-inch logs. Roll in coarsely ground black pepper. Cover and chill at least 3 hours.</p><p>Serve with assorted crackers.</p><p>Makes about 1 cup.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('39', 'carrot cheese ball', 'carrot cheese ball recipe | appetizer recipes', '</p><h1>Carrot Cheese Ball</h1><p>1 1/2 cups shredded carrots (3 to 4 large carrots)<br>8 ounces cream cheese, softened<br>2 cups (8 ounces) shredded Cheddar cheese<br>2 large cloves garlic, minced<br>1 teaspoon Worcestershire sauce<br>1/2 teaspoon Tabasco sauce<br>3 to 4 tablespoons fresh parsley, chopped</p><p>Press carrots between paper towels to remove excess moisture; set aside.</p><p>Combine cream cheese and Cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill for 1 hour.</p><p>Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill for at least 1 hour. \n<!--webbot bot=\"Include\" U-Include=\"../_includes/bottom.html\" TAG=\"BODY\" startspan -->', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('40', 'pine cone cheese ball', 'pine cone cheese ball recipe | appetizer recipes', '</p><h1>Pine Cone Cheese Ball</h1><p>1 (8 ounce) container garden vegetable cream cheese<br>1 (8 ounce) container roasted garlic cream cheese<br>1 cup shredded sharp Cheddar cheese<br>3 green onions, chopped<br>2 cups toasted pecan halves</p><p>Stir together first four ingredients. Shape into an oval. Chill for 2 hours.</p><p>Arrange pecan halves over cheese oval in overlapping rows beginning at bottom and working upward. Serve with crackers.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('41', 'cheese ball', 'cheese ball recipe | appetizer recipes', '<h1>Cheese Ball</h1><p>From the kitchen of Judy/AZ</p><p>8 ounces cream cheese<br>8 to 16 ounces sharp Cheddar cheese, grated<br>1 package Hidden Valley Ranch dressing<br>1/2 cup mayonnaise<br>1/2 cup skim milk<br>Red pepper, optional<br>Chopped green onions, optional<br>Finely chopped celery, optional<br>Finely chopped green pepper, optional<br>Minced garlic, optional</p><p>Mix Hidden Valley Ranch dressing, milk and mayonnaise. Add in cream cheese and Cheddar cheese. Mix well. Put into freezer for about 20 minutes.</p><p>Shape into balls (makes 2 good size balls, 3 smaller). Put back into freezer just long enough to make the ball firm enough to roll. Roll cheese ball in pecan pieces or chopped parsley. (Unrolled cheese balls freeze well.)</p><p>Serve with crackers (wheat, cracked pepper, Triscuits, etc).</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('42', 'hidden valley ranch cheese ball', 'hidden valley ranch cheese ball recipe | appetizer recipes', '<h1>Hidden Valley Ranch Cheese Ball</h1><p>From the kitchen of Judy/AZ</p><p>Can be served immediately or, for maximum flavor, refrigerate overnight. Keeps in fridge covered about 2 days. Very very easy and very very yummy</p><p>6 ounces low fat/fat free cream cheese<br>6 ounces regular cream cheese<br>1 package Hidden Valley Ranch dressing mix<br>Coarsely chopped red or green pepper</p><p>Lightly dust a cereal bowl with flour.</p><p>Blend cream cheese and the Hidden Valley Ranch powder. Shape into a ball. Roll in pepper (cover entire ball).</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('43', 'smoked ham cheese ball', 'smoked ham cheese ball recipe | appetizer recipes', '<h1>Smoked Ham Cheese Ball</h1><p>From the kitchen of Laura King</p><p>2 packages deli sliced smoked or honey<br>&nbsp;&nbsp;&nbsp; ham (such as Buddig)<br>16 ounces cream cheese, softened<br>1 small can chopped olives, drained<br>1 small package chopped pecans</p><p>In blender or food processor chop meat. In medium mixing bowl put cream cheese, olives and meat. Mix very well and shape into ball. Roll into chopped pecans. Garnish plate with parsley with cheese ball in the middle. I also put a pimento stuffed green olive for garnish in center.</p><p>Serve with assorted crackers.</p><p>NOTE: Can be made into 2 logs also.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('44', 'smoked salmon rolls', 'smoked salmon rolls recipe | appetizer recipes', '<h1>Smoked Salmon Rolls</h1><p>Smoked salmon<br>Cream cheese<br>Chopped fresh chives or parsley<br>Sweet pickles or gherkins, cut into small pieces</p><p>Cut the salmon into strips about 1/2 inch wide and 2 inches long. Mix the cream cheese and fresh herbs together and spread on the salmon pieces. Roll the salmon around a piece of pickle and secure with a wooden pick.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('45', 'corned beef cheese ball', 'corned beef cheese ball recipe | appetizer recipes', '<h1>Corned Beef Cheese Ball</h1><p>8 ounces cream cheese, softened <br>2 cups shredded Cheddar cheese <br>1 (12 ounce) can corned beef, drained and shredded <br>3/4 cup sweet pickle relish <br>3 tablespoons fresh lemon juice <br>2 teaspoons prepared horseradish <br>1 1/2 teaspoons prepared mustard <br>1/2 teaspoon Worcestershire sauce <br>1/2 teaspoon grated lemon peel <br>1 cup minced fresh parsley</p><p>Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef, pickle relish, lemon juice, horseradish, prepared mustard, Worcestershire sauce and lemon peel. Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 for minutes.</p><p>Roll in parsley. Serve with assorted crackers and/or apple wedges.</p><p>Makes 12 to 15 servings.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('46', 'ranch cheese ball', 'ranch cheese ball recipe | appetizer recipes', '<h1>Ranch Cheese Ball</h1><p>16 ounces cream cheese<br>1 envelope dry Hidden Valley Ranch Dressing mix<br>1 cup grated Cheddar, co-jack or Colby cheese<br>Bacon bits</p><p>Mix cream cheese, dressing mix and cheese together and form into a ball. Roll in bacon bits. Chill and serve with crackers.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('47', 'fiesta cheese ball', 'fiesta cheese ball recipe | appetizer recipes', '</p><h1>Fiesta Cheese Ball</h1><p>1 1/2 cups chopped pecans <br>1 (1 ounce) envelope taco seasoning, divided <br>16 ounces cream cheese, softened <br>1 tablespoon green Tabasco sauce <br>1 tablespoon seeded and diced jalapeno pepper <br>1 tablespoon diced red onion <br>1 cup seeded and diced red bell pepper <br>8 ounces shredded Colby-jack cheese</p><p>Preheat over to 300 degrees F.</p><p>Place pecans on a small baking sheet and toast in oven for 15 to 20 minutes. Remove from oven and toss with 2 tablespoons taco seasoning; set aside.</p><p>In a large bowl of an electric mixer, beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, about 2 minutes. Add jalapeno, onion, bell pepper and Colby-Jack cheese. Stir to combine. Using a rubber spatula, shape cheese into a large ball.</p><p>Place a large sheet of plastic wrap on counter top, sprinkle reserved seasoned nuts over plastic. Roll cheese ball in nuts, coating entire outside of ball.</p><p>Bring sides of plastic wrap up around ball to seal. Wrap in additional layer of plastic wrap to seal. Place cheese ball on a plate and refrigerate several hours until firm.</p><p>Serve with crackers.</p><p><i>Nutrition facts per serving: 187 calories, 17 g fat, 8 g saturated fat, 35 mg cholesterol, 4 g carbohydrates, 5 g protein, 282 mg sodium, 1 g fiber</i></p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('48', 'chili cheese ball', 'chili cheese ball recipe | appetizer recipes', '</p><h1>Chili Cheese Ball</h1><p>3 ounces cream cheese <br>8 ounces Velveeta cheese, shredded <br>1 tablespoon lemon juice <br>1 teaspoon chili powder <br>1/4 teaspoon garlic powder<br>Dash of red pepper <br>1/4 cup chopped pecans <br>1 teaspoon paprika</p><p>Combine softened cheeses, lemon juice, garlic powder and red pepper; beat with electric mixer until light and fluffy. Stir in nuts. Shape into a ball and sprinkle with mixture of chili powder and paprika. Chill.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('49', 'creamy horseradish ham roll', 'creamy horseradish ham roll recipe | appetizer recipes', '<h1>Creamy Horseradish Ham Roll</h1><p>8 ounces cream cheese, softened <br>2 tablespoons prepared horseradish <br>2 tablespoons mayonnaise <br>1 teaspoon Worcestershire sauce <br>1/2 teaspoon salt <br>1/8 teaspoon pepper <br>4 slices cooked ham, each about 4 1/2 x 6 1/2 x 1/8-inch</p><p>Combine all ingredients, except ham slices and mix well. Divide mixture in half. Lay two ham slices together so that the 6 1/2-inch sides are touching. Spread half of cream cheese mixture on the two ham slices. Roll, jellyroll fashion, starting with one of the 6 1/2-inch sides and making sure that the two ham slices join with no space between them. Repeat procedure with remaining ham slices and cream cheese mixture.</p><p>Chill in refrigerator for 1 hour.</p><p>Slice into 1/4-inch pieces. Arrange in a single layer on serving tray and serve.</p><p>Makes two rolls or about 24 hors d\'oeuvres when sliced.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('50', 'dr. pepper cheese ball', 'dr. pepper cheese ball recipe | appetizer recipes', '<h1>Dr. Pepper Cheese Ball</h1><p>1/2 pound processed American cheese <br>3 ounces cream cheese <br>4 tablespoons Dr. Pepper <br>2 teaspoons lemon juice <br>1/2 teaspoon salt <br>1/4 teaspoon minced garlic <br>1/8 teaspoon crushed red pepper flakes <br>1/2 cup chopped pecans</p><p>Place cheeses in large bowl of electric mixer; mix until blended. Add Dr. Pepper and mix until light and fluffy. Add remaining ingredients and mix until blended. Shape into 2 balls and chill for 20 minutes. Place in a plastic bag and chill thoroughly.</p><p>Serve with a cheese knife for spreading on crackers.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('51', 'easy cheese ball', 'easy cheese ball recipe | appetizer recipes', '<h1>Easy Cheese Ball</h1><p>Posted by tweetybird at recipegoldmine.com 8/19/2001 7:25 am</p><p>2 ounces cream cheese<br>1 teaspoon Worcestershire sauce<br>3 tablespoons liquid smoke<br>4 ounces sharp Cheddar cheese, finely grated<br>1/4 cup EACH celery and bell peppers,<br>&nbsp;&nbsp;&nbsp; finely chopped, mixed<br>1/3 cup pecans, finely chopped<br>2 tablespoons dried minced onions<br>Dash Tabasco sauce<br>1/2 teaspoon garlic powder</p><p>Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on wax paper and roll the cheese ball on it until coated. Chill completely before serving.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('52', 'cheese ball', 'cheese ball recipe | appetizer recipes', '<h1>Cheese Ball</h1><p>16 ounces cream cheese<br>2 packages sliced, chopped, chipped beef, cut very thin<br>1 bunch scallions, chopped (green tops only)<br>1/2 tablespoon Accent<br>1 tablespoon Worcestershire sauce<br>Nuts, chopped</p><p>Cream the cream cheese. Add chipped beef. Add the tops of scallions, Accent and Worcestershire sauce. Mix well and roll in nuts. Form into one or two balls.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('53', 'red and green crab balls', 'red and green crab balls recipe | appetizer recipes', '<h1>Red and Green Crab Balls</h1><p>1 1/2 cups crabmeat <br>6 ounces cream cheese <br>Grated zest of 1 lemon <br>1/2 teaspoon salt <br>1/2 teaspoon pepper <br>1/2 teaspoon celery seeds <br>Paprika <br>Unseasoned bread crumbs <br>Parsley, finely chopped <br>Thin pretzel sticks </p><p>In a bowl, combine crabmeat, cream cheese, lemon zest, salt, pepper, celery seeds and 1/4 teaspoon paprika. Use a fork to combine all ingredients evenly. Cover with plastic wrap and refrigerate overnight. </p><p>Combine 2 parts bread crumbs to 1 part paprika in a small, shallow bowl. Place parsley in another bowl. Form crab mixture into 1-inch balls and roll in either &quot;red&quot; or &quot;green.&quot; Refrigerate until ready to serve, then spear each ball with a pretzel stick.</p><p>Makes about 2 dozen balls.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('54', 'apple cheese ball', 'apple cheese ball recipe | appetizer recipes', '<h1>Apple Cheese Ball</h1><p>8 ounces white Cheddar cheese, shredded <br>8 ounces cream cheese, softened <br>1 teaspoon garlic powder <br>1/8 teaspoon red pepper (optional)<br>Paprika <br>1 (1 1/2 inch) cinnamon stick <br>1 bay leaf</p><p>Process first 4 ingredients in a food processor until smooth. Chill 30 minutes.</p><p>Shape into a ball; make an indentation in top to resemble an apple. Chill ball 30 minutes.</p><p>Coat ball heavily with paprika. Cover and chill for 1 hour. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with crackers.</p><p>Makes 10 to 12 appetizer servings.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('55', 'cheese ball with raspberry preserves', 'cheese ball with raspberry preserves recipe | appetizer recipes', '<h1>Cheese Ball with Raspberry Preserves</h1><p>1/2 pound American cheese <br>1/2 pound Cheddar cheese <br>1 cup pecan chips <br>5 to 6 green onions, chopped<br>Mayonnaise<br>1 (6 ounce) jar raspberry preserves</p><p>Grate American and Cheddar cheeses<a href=\"../index.htm\" tppabs=\"http://www.recipegoldmine.com/\">.</a> Mix in pecan chips, chopped green onions and enough mayonnaise to hold together. Mold into a ball. Refrigerate until ready to use, then cover with raspberry preserves.</p><p>Serve with Ritz crackers.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('56', 'easy cheese ball', 'easy cheese ball recipe | appetizer recipes', '<h1>Easy Cheese Ball</h1><p>1 cup shredded Cheddar cheese <br>3 tablespoons mayonnaise<br>1 envelope dry ranch dip mix <br>1 (8 ounce) block cream cheese</p><p>Put all ingredients into a bowl and mix well with your hand. Form into a ball and roll in chopped pecans. Refrigerate overnight<a href=\"../index.htm\" tppabs=\"http://www.recipegoldmine.com/\">.</a></p><p>Serve with your favorite crackers.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('57', 'mexican cheese ball', 'mexican cheese ball recipe | appetizer recipes', '<h1>Mexican Cheese Ball</h1><p>16 ounces cream cheese, softened <br>1/4 cup chunky salsa, desired hotness <br>1 cup shredded cheese (Cheddar, Monterey<br>&nbsp;&nbsp;&nbsp; jack or Mexican blend)</p><p>Mix cream cheese and salsa together<a href=\"../index.htm\" tppabs=\"http://www.recipegoldmine.com/\">.</a> Form into a ball and roll ball in shredded cheese until completely covered. Place cheese ball on decorative plate or bowl. Sprinkle remaining cheese around bottom of ball.</p><p>Serve with your favorite crackers or tortilla chips.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('58', 'sweet potato cheese ball', 'sweet potato cheese ball recipe | appetizer recipes', '<h1>Sweet Potato Cheese Ball</h1><p>2 cups mashed sweet potatoes <br>8 ounces light cream cheese <br>1 1/2 tablespoons minced jalapeno pepper <br>1 teaspoon Worcestershire sauce <br>1 teaspoon Tabasco hot sauce <br>1 teaspoon Lawry season salt <br>1 teaspoon pepper sauce <br>1/4 cup minced onions <br>1/4 cup finely chopped pecans <br>1 teaspoon garlic salt <br>1 teaspoon granulated onion</p><p>Let cheese come to room temperature. Boil sweet potatoes in jackets until tender<a href=\"../index.htm\" tppabs=\"http://www.recipegoldmine.com/\">.</a> Peel, mash and cool. Blend sweet potatoes and cream cheese. Add the remaining ingredients and mix thoroughly. Shape into balls. Chill in covered container overnight.</p><p>Serve with your favorite crackers.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('59', 'cajun cheeseball', 'cajun cheeseball recipe | appetizer recipes', '<h1>Cajun Cheeseball</h1><p>16 ounces cream cheese <br>8 ounces shredded colby jack cheese <br>4 tablespoons Cajun seasoning spice</p><p>Mix and form into ball. Serve with crackers.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('60', 'praline cheese balls', 'praline cheese balls recipe | appetizer recipes', '<h1>Praline Cheese Balls</h1><p>Source: fitnessandfreebies.com</p><p>24 ounces cream cheese<br>2 (5 - or 8-ounce) containers sharp cold pack cheese spread<br>1/4 teaspoon garlic salt <br>1/4 teaspoon onion powder <br>1/2 teaspoon curry powder <br>3 tablespoons praline-flavored liqueur or other nutty-flavored liqueur <br>1 (6 ounce) bag chopped pecans<br>Pecan halves for garnish</p><p>Put cheeses in large bowl and let stand at room temperature approximately 30 minutes to soften. Add garlic salt, onion powder, curry powder and liqueur and mix until very well blended. Cover lightly and put in refrigerator to set, approximately 30 minutes. </p><p>Spread chopped pecans on a large piece of wax paper. Separate cheese into two 5- to 6-inch balls or 1 large ball. Place cheese mixture on nuts, roll gently to cover and shape. Put on serving dish. Garnish with pecan halves around edge. If desired, drizzle 1 tablespoon praline liqueur over top for additional flavor.</p><p>Chill to set again. Serve at room temperature with choice of crackers.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('61', 'christmas oyster roll', 'christmas oyster roll recipe | appetizer recipes', '<h1>Christmas Oyster Roll</h1><p>16 ounces cream cheese <br>2 teaspoons Worcestershire sauce <br>1/8 teaspoon garlic powder <br>1/2 small onion, grated <br>3 tablespoons mayonnaise <br>1/8 teaspoon salt <br>2 cans smoked oysters, well drained and finely chopped <br>1/4 cup fresh parsley, chopped</p><p>Cream together cream cheese, Worcestershire sauce, garlic powder, onion, mayonnaise and salt. Spread mixture on wax paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill in refrigerator about one hour.</p><p>Spread oysters on top of cheese mixture, and roll up into a log. Roll log in chopped parsley and chill refrigerator for 24 hours before serving.</p><p>Serve with crackers.</p><p>Serves 10-25, depending on serving size</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('62', 'chili cheese roll', 'chili cheese roll recipe | appetizer recipes', '<h1>Chili Cheese Roll</h1><p>8 ounces American cheese, grated<br>3 ounces cream cheese<br>1/8 teaspoon garlic powder<br>1/4 cup chopped pecans<br>2 tablespoons chili powder</p><p>Set cheese out until it is room temperature. Mix both cheeses until well blended. Stir in garlic powder and pecans. Form into a 10-inch long roll. Spread the chili powder on wax paper and coat the outside of cheese by rolling over the wax paper. Chill.</p><p>Slice and serve with crackers or Melba toast.</p><p>Makes 40 (1/4-inch) thick slices.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('63', 'crab ball', 'crab ball recipe | appetizer recipes', '<h1>Crab Ball</h1><p>8 ounces crabmeat<br>8 ounces cream cheese<br>2 tablespoons horseradish<br>1/2 cup catsup</p><p>Mix catsup and horseradish together. Soften cream cheese. Add 2/3 cup crabmeat and 1 tablespoon catsup-horseradish mixture. Form into a ball. Pat remaining half of crabmeat onto surface of ball. Chill.</p><p>When ready to serve, pour remaining catsup-horseradish mixture over the ball.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('64', 'lincoln log', 'lincoln log recipe | appetizer recipes', '<h1>Lincoln Log</h1><p>8 ounces cream cheese, softened<br>1 cup shredded Cheddar cheese<br>1/2 cup diced red onion<br>1 tablespoon Worcestershire sauce<br>1 teaspoon celery seed<br>1/2 cup chopped walnuts<br>2 to 3 fresh rosemary sprigs<br>Assorted crackers</p><p>In a mixing bowl, combine cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours.</p><p>Shape into a 7 x 1 1/2-inch log; roll in walnuts. Insert rosemary sprigs for branches.</p><p>Serve with crackers.</p><p>Yields 2 cups.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('65', 'pecan cheese log', 'pecan cheese log recipe | appetizer recipes', '<h1>Pecan Cheese Log</h1><p>2 pounds shredded Cheddar cheese<br>1 tablespoon minced garlic<br>16 ounces cream cheese, softened<br>3 1/2 cups pecan pieces, divided<br>Chili powder<br>Assorted crackers</p><p>Combine cheese, garlic and cream cheese in a bowl; mix well. Stir in 2 cups pecans. Shape into 4 logs, 1 inch in diameter and 12 inches long. Chop remaining pecans. Roll each log in chili powder and chopped pecans. Wrap each log in wax paper and cover with foil. Refrigerate overnight to blend flavors.</p><p>Slice in desired thickness and serve with crackers.</p><p>Makes 4 logs.</p>', 'appetizers', 'cheese ball', null, null);
INSERT INTO `recipes` VALUES ('66', 'salmon mousse', 'salmon mousse recipe | appetizer recipes | cold appetizers', '</p><h1>Salmon Mousse</h1><p>16 ounces grilled salmon fillet<br>24 ounces softened cream cheese<br>4 tablespoons puréed yellow onion<br>1 tablespoon lemon juice<br>3 tablespoons horseradish<br>1 teaspoon puréed garlic<br>1/2 teaspoon salt<br>2 teaspoons white pepper<br>2 teaspoons hickory Liquid Smoke</p><p>Place all ingredients in a food processor and blend until creamy. Line the inside of a mold with plastic wrap and pour mousse into the mold, then refrigerate for at least 6 hours.</p><p>Unmold, then garnish with chopped pecans and serve with crackers. May also be served stuffed into cocktail tomatoes.</p><p>Yields about 50 servings.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('67', 'scallops ceviche', 'scallops ceviche recipe | appetizer recipes | cold appetizers', '</p><h1>Scallops Ceviche</h1><p>The lime juice &quot;cooks&quot; the scallops in this simple hot-weather favorite. You may substitute 1/2 pound of your favorite saltwater fish for the scallops.</p><p>1/2 pound scallops<br>Juice of 3 to 4 Mexican limes<br>1 tablespoon olive oil<br>1 ripe tomato, chopped<br>2 tomatillos, cleaned and chopped<br>1 fresh jalapeño, chopped<br>1 1/2 teaspoons chopped fresh cilantro<br>1 small clove garlic, chopped<br>Salt</p><p>Marinate the scallops in a shallow non-reactive bowl in lime juice for several hours until they turn opaque. Gently drain, then add the remaining ingredients. Serve in small bowls with crackers on the side.</p><p>Makes 4 small servings.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('68', 'seafood mousse', 'seafood mousse recipe | appetizer recipes | cold appetizers', '</p><h1>Seafood Mousse</h1><p>1 can cream of mushroom soup<br>1 cup mayonnaise<br>6 ounces cream cheese<br>1/2 teaspoon Worcestershire sauce<br>1/2 teaspoon seasoned salt<br>1 tablespoon grated onion<br>1 1/4 pounds cooked, cleaned shrimp, finely chopped<br>1 (6 1/2 ounce) can crabmeat<br>3 envelopes unflavored gelatine<br>1 cup cold water<br>Red food coloring</p><p>Cook first 6 ingredients in top of double boiler over medium heat. Stir until smooth. Add shrimp and crabmeat. Dissolve gelatine in cold water; blend into mixture. Add 2 to 3 drops red food coloring. Pour into 6-cup mold and chill until firm.</p><p>NOTE: For a zippier taste, add several drops Tabasco® sauce and increase seasoned salt.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('69', 'shrimp ceviche', 'shrimp ceviche recipe | appetizer recipes | cold appetizers', '/<h1>Shrimp Ceviche</h1><p>2 pounds uncooked shrimp, peeled<br>2 onions, chopped<br>4 green chile peppers, chopped<br>2 cups Mexican lime juice<br>2 tablespoons black pepper<br>1/8 cup white vinegar</p><p>Mix together in a glass bowl. Refrigerate for 24 hours.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('70', 'shrimp cocktail', 'shrimp cocktail recipe | appetizer recipes | cold appetizers', '</p><h1>Shrimp Cocktail</h1><p>Juice of 1/2 lemon<br>1/2 teaspoon horseradish<br>1/2 teaspoon vinegar<br>8 drops Tabasco® sauce<br>1/2 teaspoon tomato catsup</p><p>Boil, peel and de-vein shrimp and place them in individual serving dishes.</p><p>Combine above ingredients. This quantity is sufficient for one dish of shrimp. Increase the quantities by the number of dishes you prepare.</p><p>Chill the shrimp in the sauce thoroughly. Serve ice cold.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('71', 'shrimp louisianne', 'shrimp louisianne recipe | appetizer recipes | cold appetizers', '/<h1>Shrimp Louisianne</h1><p>3/4 cup Dijon or Creole mustard<br>3/4 cup vegetable oil<br>4 tablespoons catsup<br>1/2 cup vinegar<br>Hot pepper sauce, to taste<br>1 bell pepper, diced<br>3 scallions, chopped<br>2 to 3 pounds cooked, cleaned shrimp</p><p>Combine all ingredients and chill.</p><p>Serve with wooden picks as an hors d\'oeuvre, on lettuce as a salad, or as an entrée.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('72', 'shrimp mold', 'shrimp mold recipe | appetizer recipes | cold appetizers', '</p><h1>Shrimp Mold</h1><p>This is a fantastic dish to prepare a day or two ahead of time if you are having a party for which you need hors d\'oeuvres.</p><p>1 can tomato soup<br>9 ounces cream cheese<br>1 1/2 tablespoons unflavored gelatine<br>1 cup mayonnaise<br>3/4 cup finely chopped celery<br>3/4 cup finely chopped scallions<br>1 to 1 1/2 pounds medium or salad shrimp</p><p>Soak gelatine in 1/4 cup cold water. Heat soup to the boiling point and add cream cheese. You\'ll have to use a potato masher. Add gelatine and let cool.</p><p>Add mayonnaise, celery and onions. Cool. When it begins to thicken, but not set, pour a layer of mixture into a large ring mold (greased with mayonnaise). Then add a layer of cooked shrimp, etc. until the mold is filled. Refrigerate.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('73', 'shrimp on crackers', 'shrimp on crackers recipe | appetizer recipes | cold appetizers', '<h1>Shrimp on Crackers</h1><p>1 cup mayonnaise<br>1/2 cup parsley, chopped very fine<br>1/2 cup finely chopped scallions<br>2 tablespoons horseradish<br>1 (5 1/4 ounce) jar Zatarain\'s mustard<br>Dash of Tabasco® or red pepper sauce<br>Lemon juice, to taste<br>2 pounds medium shrimp, boiled, de-veined</p><p>Mix all ingredients except the shrimp. Fold shrimp in gently to prevent breaking. Marinate for 24 hours.</p><p>Serve on Ritz crackers, one shrimp to a cracker.</p><p>Serves 20.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('74', 'smoked beef pinwheels', 'smoked beef pinwheels recipe | appetizer recipes | cold appetizers', '<h1>Smoked Beef Pinwheels</h1><p>8 ounces cream cheese, softened<br>1 tablespoon grated onion<br>1 teaspoon horseradish<br>Dash of Worcestershire sauce<br>4 ounces dried beef (from jar or package)</p><p>Blend cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Separate meat slices. Lay out five slices, slightly overlapping on an 18-inch piece of aluminum foil. Lay out two more rows to form a rectangle of meat. Spread with cheese mixture. Roll up jellyroll-fashion, using foil to bring up meat at beginning of roll. Use fingers to roll until complete. Chill.</p><p>Just before serving, slice into 1-inch slices</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('75', 'smoked salmon pinwheels', 'smoked salmon pinwheels recipe | appetizer recipes | cold appetizers', '<h1>Smoked Salmon Pinwheels</h1><p>Spread sliced smoked salmon with cream cheese seasoned with lemon juice, salt and white pepper. Place a row of capers at one end and roll up like a jellyroll. Chill.</p><p>Cut crosswise in 1/2-inch pieces to make pinwheels.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('76', 'spiced shrimp', 'spiced shrimp recipe | appetizer recipes | cold appetizers', '<h1>Spiced Shrimp</h1><p>3 tablespoons pickling spice<br>2 tablespoons seasoned salt<br>1 teaspoon dried crushed red pepper<br>1 teaspoon salt<br>1/4 cup vinegar<br>1 quart water<br>1 pound fresh or frozen shrimp (in shells)</p><p>Add spices, salt and vinegar to water. Let boil 10 minutes, then add shrimp (if using frozen shrimp, thaw before cooking). Boil 5 to 7 minutes or just until shrimp turn pink.</p><p>Remove from heat; let stand 20 minutes, then drain. Cool, shell, de-vein and chill.</p><p>For a buffet, arrange on a platter of cracked ice or place around a bowl of cocktail sauce. Serve as individual cocktails or use in preparation of other dishes. Serves 4 to 5.</p><p><u>Oriental Spiced Shrimp</u><br>For the spices above, substitute 6 peppercorns, 1/2 teaspoon onion powder, 1/8 teaspoon garlic powder, 1/2 teaspoon celery seed, 2 teaspoons parsley flakes, 2 bay leaves, 1 teaspoon curry powder and 1 teaspoon oregano leaves.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('77', 'stuffed chinese pea pods', 'stuffed chinese pea pods recipe | appetizer recipes | cold appetizers', '<h1>Stuffed Chinese Pea Pods</h1><p>1/2 pound Chinese pea pods<br>3 ounces cream cheese, softened<br>1 (5 ounce) jar blue cheese spread<br>Milk</p><p>Wash pea pods, but do not stem. Blanch in boiling water for 30 to 60 seconds. Drain and chill. Combine and beat cream cheese, blue cheese spread, and enough milk to make a medium-stiff filling.</p><p>When ready to serve, cut a tiny slit in each pea pod near the stem end. Place cheese filling mixture in a pastry tube fitted with a No. 2 (fine writing) tip. Ease tip into the slit and fill the pea with cheese mixture. Do not overfill or pods will split. Serve chilled.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('78', 'stuffed gouda', 'stuffed gouda recipe | appetizer recipes | cold appetizers', '<h1>Stuffed Gouda</h1><p>1 small Gouda or Edam cheese, wax coating removed<br>1 to 2 tablespoons red wine or Worcestershire sauce<br>1 tablespoon Dijon-style mustard<br>Salt and freshly-ground pepper, to taste</p><p>Scoop out the cheese, leaving a hollow shell. Grate or finely chop the scooped out cheese and mix with the red wine or Worcestershire sauce, mustard, salt and pepper. Fill the shell with the cheese mixture. Serve with crackers or thin slices of French bread.</p><p>Serves 2.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('79', 'beef roll-ups', 'beef roll-ups recipe | appetizer recipes | cold appetizers', '<h1>Beef Roll-Ups</h1><p>1 jar dried beef<br>8 ounces cream cheese<br>1 teaspoon dill<br>1 teaspoon horseradish</p><p>Blend 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.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('80', 'wagon wheels', 'wagon wheels recipe | appetizer recipes | cold appetizers', '<h1>Wagon Wheels</h1><p>10 (6-inch) flour tortillas<br>16 ounces cream cheese, softened<br>9 ounces Monterey jack cheese, shredded<br>2 cups homemade or bottled salsa<br>5 to 6 scallions, chopped<br>1 (16 ounce) can black olives, drained and chopped<br>1 ripe avocado, peeled, pitted and sliced thin</p><p>Spread each tortilla with a layer of cream cheese. Sprinkle with Monterey Jack cheese, salsa, scallions and olives. Top with some avocado slices. Roll up as tightly as possible and place seam side down in a 13 x 9-inch dish. Cover with plastic wrap; refrigerate for 8 to 24 hours.</p><p>To serve, slice into 1-inch rounds.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('81', 'bloody mary bites', 'bloody mary bites recipe | appetizer recipes | cold appetizers', '<h1>Bloody Mary Bites</h1><p>1 pint cherry tomatoes<br>Vodka (to cover)*<br>Coarse kosher salt (can also use regular salt)</p><p>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 plastic container with a tight lid. Cover with vodka and refrigerate overnight.</p><p>Serve with a small dish of salt for dipping. (Save the leftover vodka as it is flavored with tomatoes and tastes great.) Try using hot pepper vodka for a spicy variation!</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('82', 'potato hummus', 'potato hummus recipe | appetizer recipes | cold appetizers', '<h1>Potato Hummus</h1><p>1 pound potatoes (3 medium), peeled<br>&nbsp;&nbsp;&nbsp; and cut into 1-inch cubes<br>4 large cloves garlic<br>1/2 to 3/4 cup roasted sesame tahini (available<br>&nbsp;&nbsp;&nbsp; in natural food and Middle Eastern stores)<br>1/3 cup fresh lemon juice<br>1/4 cup olive oil<br>Approximately 2/3 cup water<br>1/2 teaspoon ground cumin<br>1/4 teaspoon cayenne pepper<br>1 to 1 1/2 teaspoons salt<br>Red, green and yellow bell pepper strips<br>Pita bread, cut into wedges</p><p>In a heavy saucepan with a tight-fitting lid, cook the potatoes and garlic in 2 inches of salted boiling water until tender, approximately 15 minutes.</p><p>Drain thoroughly and pass through a ricer or food mill into a bowl. Add the tahini, lemon juice and oil and blend thoroughly. Gradually stir in the water until the mixture is the proper consistency for dipping. Add the cumin and cayenne, then season with salt.</p><p>Serve with pepper strips and wedges of pita bread.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('83', 'stuffed mushroom caps', 'stuffed mushroom caps recipe | appetizer recipes | cold appetizers', '<h1>Stuffed Mushroom Caps</h1><p>8 ounces good quality bleu cheese such<br>&nbsp;&nbsp;&nbsp; as Roquefort, Gorgonzola or Stilton<br>12 tablespoons butter, softened<br>1 teaspoon Dijon-style mustard<br>1/2 teaspoon Worcestershire sauce<br>18 to 24 mushrooms, stems removed<br>Chopped parsley</p><p>Combine the cheese, butter, mustard, and the Worcestershire sauce in a small bowl, stirring with a wooden spoon until thoroughly combined. Spoon the cheese mixture into the mushroom caps and sprinkle with chopped parsley.</p><p>Serves 6 to 8 as an hors d\'oeuvre.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('84', 'tomato and basil crostini', 'tomato and basil crostini recipe | appetizer recipes | cold appetizers', '<h1>Tomato and Basil Crostini</h1><p>4 plum tomatoes, seeded and chopped<br>12 to 16 slices French bread (baguette type)<br>1 large clove garlic, peeled<br>2 tablespoons olive oil<br>1/4 cup chopped fresh basil<br>Zest of 1 lemon<br>Salt and freshly-ground pepper, to taste</p><p>Allow the tomatoes to drain in a colander for 30 minutes.</p><p>Toast the slices of bread and rub each with garlic. Combine the tomatoes with the remaining ingredients in a small bowl and divide between the slices of toast. Serve immediately.</p><p>Serves 4 to 6.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('85', 'tostaditas with gulf crab', 'tostaditas with gulf crab recipe | appetizer recipes | cold appetizers', '<h1>Tostaditas with Gulf Crab</h1><p>1 pound fresh crab meat<br>2 tablespoons mayonnaise<br>2 tablespoons heavy cream<br>1 tablespoon chipotle sauce (optional)<br>1 teaspoon salt<br>3 dozen tortilla rounds or triangles, crisply fried</p><p>Carefully check the crab meat for any extraneous pieces of shell. Combine crab meat in a mixing bowl with mayonnaise, heavy cream, salt and chipotle sauce, if desired. Mix until crab is well-coated but do not overmix. Refrigerate until ready to serve.</p><p>Serve on tortilla rounds or triangles with a dollop of guacamole.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('86', 'lemon garlic shrimp', 'lemon garlic shrimp recipe | appetizer recipes | cold appetizers', '<h1>Lemon Garlic Shrimp</h1><p>1 pound large shrimp (26-30) peeled, deveined and cooked<br>Juice and zest of two lemons<br>1 tablespoon chopped fresh garlic<br>1/2 cup finely chopped parsley<br>1/2 teaspoon salt<br>1/4 teaspoon black pepper<br>1/4 cup olive oil<br>1 tablespoon capers<br>Garnish: lemon zest, lemon slices, chopped fresh parsley</p><p>Clean shrimp, if necessary, and poach until pink. Cool in ice. Drain shrimp from ice.</p><p>In mixing bowl, whisk together lemon zest, juice, garlic, parsley, salt, pepper, olive oil and capers.</p><p>Add the shrimp, toss to mix well. Refrigerate at least 1 hour before serving.</p><p>Arrange shrimp in decorative design on platter. Garnish with lemon zest and parsley.</p><p>Serves 4 to 6.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('87', 'bleu cheese mold', 'bleu cheese mold recipe | appetizer recipes | cold appetizers', '<h1>Bleu Cheese Mold</h1><p>1 envelope unflavored gelatine<br>1/3 cup white wine<br>1 (6 ounce) package bleu cheese, crumbled<br>1 tablespoon lemon juice<br>1/2 cup mayonnaise<br>2 tablespoons finely chopped parsley<br>1/2 teaspoon paprika<br>1 cup whipping cream<br>3 Washington red apples, sliced in wedges<br>3 Golden Delicious apples, sliced in wedges<br>Lemon-water bath<br>Confectioners\' sugar</p><p>Soften gelatine in wine. Set over hot water and heat until gelatine is completely dissolved. Mix cheese with lemon juice. Gradually blend in mayonnaise, mixing until smooth. Stir in gelatine and blend well. Add parsley, paprika and onion. Cool until mixture begins to thicken. Beat cream to soft peaks and fold into gelatine mixture. Turn into 1-quart mold. Chill overnight.</p><p>Unmold and serve with crisp apples that have been dipped in fresh lemon-water bath. After the apples have been drained from the bath, sprinkle them with confectioners\' sugar and arrange around the cheese mold.</p><p>This can be made in a pineapple mold with apples placed around it in alternating colors. May be prepared 1 day in advance.</p><p>Serves 20.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('88', 'pork on horseback', 'pork on horseback recipe | appetizer recipes | cold appetizers', '<h1>Pork on Horseback</h1><p>2 tablespoons prepared horseradish<br>2 tablespoons mayonnaise<br>1 teaspoon Worcestershire sauce<br>1/2 teaspoon salt<br>8 ounces cream cheese, at room temperature<br>6 thin slices boiled ham</p><p>Beat horseradish, mayonnaise, Worcestershire sauce, salt and cream cheese until it reaches spreading consistency. Place 1 ham slice on a sheet of wax paper. Spread with 1/5 of horseradish mixture. Layer with remaining ham and horseradish mixture, ending with a ham slice. Wrap in wax paper. Freeze 2 hours or overnight.</p><p>Cut into small cubes. Spear each cube with a wooden pick. Let stand 1 hour before serving.</p><p>Makes 36 appetizers.</p><p><i>Per serving: 36 calories, 4 g fat, 9 mg cholesterol, trace carbohydrates, 0 g fiber, 1 g protein, 103 mg sodium. With light cream cheese and mayonnaise: 28 calories, 2 g fat</i></p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('89', 'bricklayer\'s sauce (salsa de albanil)', 'bricklayer\'s sauce (salsa de albanil) recipe | appetizer recipes | cold appetizers', '<h1>Bricklayer\'s Sauce (Salsa de Albañil)</h1><p>Fresh green tomato salsa<br>1 Haas avocado, thinly sliced<br>Queso fresco, in thin strips</p><p>Put the sauce into a shallow bowl and garnish the top with lots of avocado and cheese strips.</p><p>Serve as an appetizer with hot flour tortillas.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('90', 'layered shrimp tray', 'layered shrimp tray | appetizer recipes | cold appetizers', '<h1>Layered Shrimp Tray</h1><p>From the kitchen of Linda H. - Phoenix, AZ</p><p>1 pound salad shrimp<br>1/2 pound favorite yellow cheese, chopped/grated<br>3 ounces cream cheese<br>1/2 pint sour cream<br>Dash of Worcestershire Sauce<br>Pinch of minced garlic<br>1 small tomato, chopped<br>2 green onions, chopped<br>1/2 cup shrimp cocktail sauce</p><p>Soften cream cheese and mix sour cream in until smooth. Spread mixture over a dinner plate between 1/4- and 1/2-inch thick.</p><p>Layer the cocktail sauce thickly over the first layer.</p><p>Layer the salad shrimp thickly over cocktail sauce.</p><p>Next, sprinkle yellow cheese over the cocktail sauce.</p><p>Top with chopped tomato and green onion (last layer).</p><p>Layered spread is scooped and eaten with small thin crackers (Air Crisps are good).</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('91', 'crab stuffed avocado', 'crab stuffed avocado recipe | appetizer recipes | cold appetizers', '<h1>Crab Stuffed Avocado</h1><p>1 pound cooked, chilled, rinsed and picked over fresh crabmeat<br>1 cup mayonnaise<br>1 teaspoon lemon pepper seasoning<br>1 cup chopped celery<br>1/4 cup sweet pickle relish<br>1/2 cup chopped scallions<br>2/3 cup sliced almonds<br>2 or 3 avocados</p><p>Place the crabmeat in a paper towel-lined bowl. Allow to stand for 15 minutes. Remove paper towel. </p><p>Mix mayonnaise, lemon pepper, celery, pickle relish and almonds together. Gently toss with crabmeat. </p><p>Slice avocado in half around the seed. Split and remove seed and discard. Fill seed hole and tops of avocado with crab mixture. </p><p>Serve immediately.</p><p>Serves 4 to 6</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('92', 'icy spicy shrimp', 'icy spicy shrimp recipe | appetizer recipes | cold appetizers', '<h1>Icy Spicy Shrimp</h1><p>Serves 8.</p><p>2 quarts water <br>3 tablespoons salt <br>2 teaspoons cayenne pepper, or to taste up to 2 tablespoons <br>1 small red onion , thinly sliced <br>1 tablespoon coriander seed <br>1 tablespoon mustard seed <br>1 teaspoon celery seed <br>1 tablespoon dried red chile pepper flakes <br>5 whole cloves <br>5 allspice berries <br>3 bay leaves <br>2 lemons, cut in half <br>3 cloves garlic, finely chopped <br>1 (2-inch) piece fresh gingerroot , finely chopped <br>2 pounds fresh shrimp <br>2 tablespoons fresh basil, chopped</p><p>Combine the water, salt, cayenne, and onion together in a large soup pot. Bring the mixture to a boil over high heat.</p><p>Meanwhile, use a spice mill or mortar and pestle to thoroughly blend the coriander, mustard seed, celery seed, red pepper flakes, clove, allspice, and bay leaf until finely ground.</p><p>Add the spice mixture to the pot. Add the lemon halves with the garlic and ginger when the water is boiling. Simmer the mixture for about 10 minutes before adding the shrimp.</p><p>Add the shrimp, heat off and cover the pot with a tight-fitting lid. Let the shrimp steep to cook, until white throughout, about 5 minutes.</p><p>Drain the shrimp through a colander and spread them evenly on a baking tray until cool enough to handle.</p><p>Refrigerate the shrimp in an airtight container with the cooked lemon halves. Squeeze the cooked lemon halves over the shrimp and toss with the basil just before serving.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('93', 'vegetable bars', 'vegetable bars recipe | appetizer recipes | cold appetizers', '<h1>Vegetable Bars</h1><p>This recipe can easily be halved.</p><p>2 package crescent rolls</p><p>Press out on greased jellyroll pan. Bake as directed on package. Cool.</p><p>16 ounces cream cheese<br>1/2 cup mayonnaise<br>1/2 envelope dry ranch dressing</p><p>Mix in blender. Spread over cooled crescent bars.</p><p>Grate or slice broccoli, onion, mango, carrots, cauliflower, radish, black olives on top, add shredded Cheddar cheese.</p><p>Makes about 32 bars. Refrigerate.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('94', 'spicy cream cheese slices', 'spicy cream cheese slices recipe | appetizer recipes | cold appetizers', '<h1>Spicy Cream Cheese Slices</h1><p>16 ounces cream cheese, softened <br>1/2 cup Cheddar cheese, grated <br>1 envelope Hidden Valley Ranch Salad Dressing Mix (dry) <br>1 (4 ounce) can diced green chiles <br>4 scallions, chopped <br>1/3 cup (or less) mayonnaise <br>4 ounces black olives, chopped<br>10 green olives, sliced <br>1 (4 ounce) jar pimentos <br>1 package (10) flour tortillas</p><p>Mix all ingredients except tortillas. Spread mixture on tortillas and roll up tightly. Refrigerate several hours or overnight before slicing.</p><p>Slice 1/4- to 1/2-inch thick slices. Will keep 3 weeks or more if refrigerated. Recipe can be halved.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('95', 'deviled eggs from hell', 'deviled eggs from hell recipe | appetizer recipes | cold appetizers', '<h1>Deviled Eggs from Hell</h1><p>Makes 4 to 6 servings.</p><p>6 hard-cooked eggs <br>1/4 cup mayonnaise <br>1 1/2 to 2 teaspoons adobo sauce from can of chipotle chiles <br>Salt and pepper <br>2 tablespoons chopped fresh cilantro, plus whole leaves for garnish (divided) <br>1/4 cup finely chopped green onion, including trimmed green part <br>2 teaspoons freshly squeezed lime juice <br>Lettuce leaves (optional) <br>Paprika</p><p>Peel and halve the cooked eggs lengthwise. Combine the cooked egg yolks with mayonnaise, adobo sauce, salt and pepper to taste, 2 tablespoons cilantro and the green onions; mash with a fork until mixture is creamy. Stir in lime juice. Spoon mixture back into egg whites and arrange on a deviled egg platter or bed of cilantro leaves.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('96', 'catfish appetizer', 'catfish appetizer recipe | appetizer recipes | cold appetizers', '<h1>Catfish Appetizer</h1><p>12 ounces cream cheese, softened<br>2 tablespoons mayonnaise<br>2 tablespoons Worcestershire sauce<br>1 tablespoon lemon juice<br>Dash of garlic salt<br>1 small onion, finely chopped<br>1/2 cup water<br>1/4 teaspoon salt<br>1 pound catfish fillets<br>1/2 cup chili sauce<br>Paprika (optional)</p><p>Combine first 5 ingredients; beat at medium speed with electric mixer until smooth. Stir in chopped onion. On a serving platter, spread cream cheese mixture into a 6-inch circle, and pinch up a small rim. Cover and chill at least 3 hours.</p><p>Combine water and salt in a large skillet; bring to a boil, and add fish. Cover, reduce heat, and simmer 10 to 15 minutes or until fish flakes easily with a fork.</p><p>Drain and flake fish with a fork; chill.</p><p>To serve, spoon chili sauce over cream cheese mixture; top with fish. Sprinkle with paprika, if desired.</p><p>Serve with crackers.</p><p>Yields 14 to 16 appetizer servings.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('97', 'chilled aromatic shrimp', 'chilled aromatic shrimp recipe | appetizer recipes | cold appetizers', '<h1>Chilled Aromatic Shrimp</h1><p>4 servings</p><p>1 cup fresh cilantro<br>1 tablespoon fresh ginger, chopped<br>2 cloves garlic<br>2 scallions, sliced<br>1 jalapeno pepper, halved and seeded<br>1 teaspoon granulated sugar<br>1/2 teaspoon salt<br>3 tablespoons vegetable oil<br>3 tablespoons fresh lime juice<br>1 cup heavy cream<br>2 pounds medium or large shrimp, peeled with tails left on</p><p>In a food processor, combine cilantro, ginger, garlic, scallions, jalapenos, and process until finely chopped. Add sugar, salt, oil and lime juice and mix well. Toss shrimp in mixture until coated. Cover bowl, and let stand an hour at cool room temperature.</p><p>Spoon the shrimp out of marinade and saute lightly until barely cooked. Arrange on serving plate and chill.</p><p>Add reserved marinade to the liquid from the cooked shrimp and oil, stirring, until the liquid evaporates, leaving a thick green puree. Add cream and boil again, stirring constantly, until thick enough to pour. Do not reduce too much as this sauce thickens considerably as it cools.</p><p>Pour sauce into a serving bowl and refrigerate with the shrimp until both are chilled and ready to serve.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('98', 'devilish eggs', 'devilish eggs recipe | appetizer recipes | cold appetizers', '<h1>Devilish Eggs</h1><p>6 hard-boiled eggs<br>1/2 teaspoon dry or 1 teaspoon prepared mustard<br>1/4 teaspoon salt<br>Dash of pepper<br>1 to 2 tablespoons finely chopped stuffed green olives (optional)<br>3 tablespoons mayonnaise, salad dressing or sour cream<br>1/2 tablespoon vinegar<br>1/2 teaspoon Worcestershire sauce<br>Paprika</p><p>Cool hard-boiled eggs; shell and halve lengthwise. Carefully lift out yolks and place in mixing bowl. Mash with fork and add remaining ingredients except paprika; mix until fluffy. Fill egg whites with yolk mixture. Sprinkle with paprika.</p><p>Makes 12.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('99', 'shrimp with jalapeno cheese', 'shrimp with jalapeno cheese recipe | appetizer recipes | cold appetizers', '<h1>Shrimp with Jalapeno Cheese</h1><p>2 pounds unpeeled large fresh shrimp <br>6 cups water <br>8 ounces cream cheese, softened <br>2 pickled jalapeno peppers, seeded and finely chopped <br>1 garlic clove, minced <br>2 teaspoons cilantro, freshly chopped <br>1/4 teaspoon salt <br>18 teaspoon pepper</p><p>Peel shrimp, leaving tail and first joint of shell intact; cut a deep slit down the length of the outside curve of each shrimp, and devein.</p><p>Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water; chill.</p><p>Combine cream cheese and remaining ingredients; beat well. Fill a decorating bag fitted with metal tip No. 21 with cream cheese mixture. Pipe filling lengthwise into the slits in the shrimp.</p><p>Yields 16 to 18 appetizer servings.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('100', 'caviar pie', 'caviar pie recipe | appetizer recipes | cold appetizers', '<h1>Caviar Pie</h1><p>1 (9-inch) pie shell<br>1 (3 to 4 ounce) jar black caviar<br>Fresh lemon juice<br>2/3 cup dairy sour cream<br>3 to 4 tablespoons finely chopped onions<br>3 finely chopped hardboiled eggs</p><p>Bake pie shell until golden brown. Cool. Spread caviar evenly over pie shell. Sprinkle caviar with fresh lemon juice. Mix together the onion and sour cream, and spread over the caviar. Top these layers with the finely chopped eggs. Cover with plastic wrap and chill thoroughly.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('101', 'antipasto platter', 'antipasto platter recipe | appetizer recipes | cold appetizers', '<h1>Antipasto Platter </h1><p>Posted by artsycook at recipegoldmine.com 6/11/01 3:53:19 pm</p><p>Cheese: Provolone, Mozzarella and fresh mozzarella sliced between slices of ripe tomato</p><p>Meats: hard salami, capacola, pepperoni</p><p>Olives: Italian, Greek or Spanish, green to black</p><p>Vegetables: cucumber, sweet cherry peppers, pepperoncini, green onions, hearts of palm, artichoke hearts etc...</p><p>Italian Dressing - homemade!!!!!!</p><p>Arrange assortment of vegetables, cheeses, or deli meats; sliced or rolled and arranged on a serving platter. Pour Italian dressing (see index) over all and served with Italian bread or crackers. Feel free to make up your own combination.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('102', 'caliente marinated olives', 'caliente marinated olives recipe | appetizer recipes | cold appetizers', '<h1>Caliente Marinated Olives</h1><p>Posted by Shellbob at recipegoldmine.com on 11/8/2001, 4:44 pm</p><p>2 (3 ounce) jars pimento stuffed olives, drained<br>2 (3 ounce) jars almond stuffed olives, drained<br>4 cloves minced garlic<br>2 tablespoons dried crushed red pepper<br>2 teaspoons dried cumin<br>1/2 cup water<br>1 tablespoon olive oil<br>3 tablespoons chopped fresh cilantro </p><p>Combine all ingredients except cilantro in a saucepan; bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Remove from heat; cool. Stir in chopped cilantro. Cover and chill at least 8 hours or up to one week.</p><p>Yield: 2 1/2 cups.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('103', 'california rolls', 'california rolls recipe | appetizer recipes | cold appetizers', '<h1>California Rolls</h1><p>Posted by bettyboop50 at recipegoldmine.com May 25, 2001</p><p>These are great to make for entertaining.</p><p>4 servings</p><p>1 cup ricotta cheese<br>2 (11-inch) flour tortillas<br>1 tomato, thinly sliced<br>2 cups torn spinach leaves<br>1 cup thinly sliced red onion or to your taste<br>1/2 teaspoon dried oregano<br>1/2 teaspoon dried basil<br>1 cup alfalfa sprouts<br>4 ounces sliced turkey breast</p><p>Spread cheese evenly over tortillas to within 1/4 inch of edges. Layer tomato, spinach, onion, oregano, basil alfalfa sprouts and turkey over 2/3 of each tortilla. Roll up and wrap in plastic wrap. Refrigerate 1 hour or overnight.</p><p>When ready to serve, unwrap and cut each log crosswise into 10 slices.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('104', 'cheese in a jar', 'cheese in a jar recipe | appetizer recipes | cold appetizers', '<h1>Cheese in a Jar</h1><p>Posted by FootsieBear at recipegoldmine.com 12/5/2001 8:41 am</p><p>Source: Holiday Appetizers </p><p>1 pound feta cheese, cubes<br>1/2 cup extra-virgin olive oil<br>2 tablespoons finely minced green bell pepper<br>2 tablespoon finely minced red bell pepper<br>1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley<br>2 teaspoons fresh rosemary or 1 teaspoon dried rosemary<br>1 teaspoon peppercorns<br>1/2 teaspoon red pepper flakes<br>1/4 teaspoon salt<br>1/4 teaspoon pepper </p><p>Whisk together all ingredients except cheese until well blended. Place cheese cubes in clean, dry glass jar with tight fitting lid. Pour marinade over cheese. Cover tightly and refrigerate several hours or even several days. Flip jar upside-down occasionally to make sure all cheese gets marinated. </p><p>Serve with bread, toasted baguette slices, crackers, fruit or vegetables if desired. Cheese may be replenished in remaining marinade or vinaigrette dressing may be made by adding vinegar to jar. Shake well before serving.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('105', 'cheesy appetizer cookies', 'cheesy appetizer cookies recipe | appetizer recipes | cold appetizers', '<h1>Cheesy Appetizer Cookies</h1><p>Posted by bettyboop50 at recipegoldmine.com May 7, 2001</p><p>2 dozen</p><p>1 cup sharp shredded Cheddar cheese<br>1/2 cup butter, softened<br>1 cup flour<br>1/2 teaspoon salt<br>1 cup Rice Krispies<br>Dash of ground red pepper</p><p>Preheat oven to 375 degrees F.</p><p>Combine all ingredients and mix thoroughly. Chill for an hour or more.</p><p>Shape into 1-inch balls and place on ungreased cookie sheet and flattening slightly with a fork.</p><p>Bake for 10 to 12 minutes until slightly browned. Cool slightly before removing to a wire rack.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('106', 'celery crunch swirls', 'celery crunch swirls recipe | appetizer recipes | cold appetizers', '<h1>Celery Crunch Swirls</h1><p>1 whole bunch celery<br>8 ounces cream cheese, softened<br>1/2 cup grated American cheese<br>1 tablespoon minced onion<br>1 clove garlic, minced<br>Salt and pepper, to taste<br>1 tablespoon milk</p><p>Separate celery into ribs; trim and wash. Combine cheeses and blend until smooth. Add remaining ingredients and thoroughly blend. Spread mixture in center of each rib. Press 3 ribs together with cheese facing the center. This results in a center of cheese with celery completely surrounding it. Secure bundles with rubber bands. Chill for at least 1 hour.</p><p>Remove bands and slice 1/2 inch thick.</p><p>Serves 12 to 16.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('107', 'crab stuffed deviled eggs', 'crab stuffed deviled eggs recipe | appetizer recipes | cold appetizers', '<h1>Crab Stuffed Deviled Eggs</h1><p>Posted by FootsieBear at recipegoldmine.com 3/27/02 10:59:34 am</p><p>Source: This recipe is accredited to Byron Taylor of Crisfield, Maryland, and was 3rd Place Winner of the 2000 Crab Cooking Contest (Appetizer Division) in Crisfield, Maryland.</p><p>2 cups jumbo lump crab meat <br>1 cup mayonnaise <br>1/2 tablespoon Old Bay seasoning <br>1 teaspoon vinegar <br>1/2 tablespoon Worcestershire sauce <br>1/3 cup celery <br>Dash of garlic powder <br>Dash of Tabasco sauce <br>12 large eggs</p><p>Boil the eggs in a pot of water. When done, drain off water, peel and cut eggs on a tray. Using a large mixing bowl, add vinegar, then crab meat and remaining ingredients in order. Sprinkle garlic powder to taste, and add a dash of Tabasco sauce. Throw in the egg yolks and mix all together. Place mix in the center of egg. Sprinkle with parsley, chill and serve.</p><p>Makes 8 servings.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('108', 'crabmeat knickerbocker', 'crabmeat knickerbocker recipe | appetizer recipes | cold appetizers', '<h1>Crabmeat Knickerbocker</h1><p>Posted by philocrates at recipegoldmine.com 12/31/2001 11:46 pm</p><p>Source: the Gold Cookbook (Phil\'s own variation)</p><p>First the cocktail... </p><p>Put thoroughly chilled, picked, boned and flaked crabmeat (or imitation) in cocktail glasses. Pour over the following sauce:</p><p>1/3 cup tomato catsup<br>2 tablespoons lemon juice<br>2 tablespoons sherry<br>1 tablespoon drained prepared horseradish<br>1/2 teaspoon mustard (prepared)<br>4 or 5 drops Tabasco (or favorite hot sauce)<br>1/4 cup mayo<br>1 teaspoon grated lemon rind</p><p>Mix thoroughly and chill before serving.</p><p>For the dip, use a prepared horseradish sauce (mayo based style). Put in a bowl and mix to desired texture. Add more of the catsup and add mayo if need be.</p><p>Serve with crackers or chips. </p><p>On both you can control the heat with the amount of horseradish and hot sauce added.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('109', 'crabmeat pizza', 'crabmeat pizza recipe | dip recipes | recipe goldmine appetizers | appetizer recipes | cold appetizers', '<h1>Crabmeat Pizza (T&T) </h1><p>Posted by MichelleZ at recipegoldmine.com 10/23/2001 2:25 pm</p><p>This is my auntie\'s recipe...good for appetizers for a party. I, myself, could eat a whole one by myself LOL What a piggy I am!</p><p>16 ounces cream cheese<br>2 tablespoons mayonnaise<br>2 tablespoons lemon juice<br>2 tablespoons Worcestershire sauce<br>1 small chopped onion<br>Dash of garlic salt<br>1 jar chili sauce (found by ketchup in stores...<br>&nbsp;&nbsp;&nbsp;&nbsp; I think Heinz makes it)<br>6 ounces crabmeat ( we use the canned)<br>Parsley <p>Mix together the cream cheese, mayo, lemon juice, Worcestershire sauce, onion and garlic salt together. Spread on pizza pan. Spread chili sauce on top. Sprinkle crabmeat and parsley on top of the chili sauce. Refrigerate several hours or overnight.</p><p>Serve with crackers, veggies, etc.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('110', 'ceviche santa cruz', 'ceviche santa cruz recipe | appetizer recipes | cold appetizers', '<h1>Ceviche Santa Cruz</h1><p>The acid in the lemon juice will &quot;cook&quot; the fish. It can be served as a dip with tortilla chips or spooned into sorbet glasses and served as a first course before a formal dinner.</p><p>1 pound red snapper, diced<br>3/4 cup lemon juice<br>3 scallions, finely diced<br>1 jalapeño pepper, finely diced<br>2 tomatoes, peeled and chopped<br>1 tablespoon minced cilantro<br>4 tablespoons olive oil<br>2 tablespoons dry white wine<br>1 avocado, peeled and chopped</p><p>Place fish in a glass dish with lemon juice. Cover and refrigerate overnight, turning once or twice.</p><p>Three to four hours before serving, add scallions, jalapeño, tomatoes, cilantro, olive oil and wine to the marinating fish. Chill well. Just before serving, gently fold in avocado.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('111', 'deviled ham ring appetizer', 'deviled ham ring appetizer recipe | appetizer recipes | cold appetizers', '<h1>Deviled Ham Ring Appetizer</h1><p>Posted by bettyboop50 at recipegoldmine.com 6/9/01 8:39:29 am</p><p>This is another appetizer from my catering list. It is perfect for entertaining. Serve with your favorite breads, crackers, etc. I serve it on a bed of lettuce.</p><p>8 ounces cream cheese, softened<br>1 (2 ounce) can deviled ham<br>1/4 cup stuffed olives, chopped or pitted black olives<br>2 tablespoons onions, chopped<br>2 tablespoons Worcestershire sauce<br>2 tablespoons lemon juice<br>1/4 teaspoon powdered thyme</p><p>Mix cream cheese and deviled ham until well blended. Add remaining ingredients and place mixture in greased 3 cup ring mold. Chill.</p><p>Unmold and decorate with pimento and parsley.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('112', 'dried beef appetizer', 'dried beef appetizer recipe | appetizer recipes | cold appetizers', '<h1>Dried Beef Appetizer</h1><p>Posted by Darlene at recipegoldmine.com 2/5/2002 2:15 pm</p><p>1 package dried beef <br>1 package cream cheese, softened <br>1 bunch scallions (spring onions)</p><p>Spread cream cheese on dried beef. Cut onions to width of beef. Roll up and cut into bite size pieces.</p><p>Put on plate; chill about 1/2 hour.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('113', 'hattie\'s goat cheese torta with pesto and sun-dried tomatoes', 'hattie\'s goat cheese torta with pesto and sun-dried tomatoes recipe | appetizer recipes | cold appetizers', '<h1>Hattie\'s Goat Cheese Torta with Pesto and Sun-Dried Tomatoes</h1><p>Posted by philocrates at recipegoldmine.com 5/17/02 9:26:01 pm</p><p>Serves 25.</p><p>This is a killer party item. My friends stand around and inhale this stuff. If there\'s any leftover, it\'s great the next day. I usually make my own pesto but the stuff you can buy in the refrigerator bin at the grocery store is okay, too.</p><p>6 ounces goat cheese <br>4 ounce cream cheese<br>Garlic, peeled, smushed, and chopped (I usually put in lots<br>&nbsp;&nbsp;&nbsp; and more, at least 8 cloves. It\'s up to you.)<br>1/2 cup pesto (at least) <br>1/2 cup chopped up fine oil-packed sun-dried tomatoes,<br>&nbsp;&nbsp;&nbsp; including 1 - 2 teaspoons of the marinade</p><p>Decorate with fresh herbs, such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes.</p><p>Mix goat cheese and cream cheese, add the garlic. Check the taste. Add salt and black pepper if you want.</p><p>Line a small glass bowl (about 2 - 3 cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix on top of this. Put the sun-dried tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top of this. Refrigerate for at least 2 hours, and up to four days.</p><p>To serve, invert bowl on a serving dish. Carefully remove the plastic wrap. Decorate with herbaceous materials.</p><p>Serve with baguettes. Keep out of the way of the devouring mob. Supposed to serve up to 20 - 25 with other horse divers.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('114', 'pickle thingies', 'pickle thingies recipe | appetizer recipes | cold appetizers', '<h1>Pickle Thingies</h1><p>Posted by JBic at recipegoldmine.com</p><p>A &quot;recipe&quot; from a friend in dd\'s Girl Scout troop (the friend named the recipe).</p><p>Whole dill pickle<br>Cream cheese<br>Thinly sliced ham</p><p>Have cream cheese at room temperature when making appetizers<a href=\"../index.htm\" tppabs=\"http://www.recipegoldmine.com/\">.</a> Spread cream cheese over ham before wrapping it around the pickles. Wrap in wax paper. Cool overnight.</p><p>Slice and serve.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('115', 'cheesy chiles', 'cheesy chiles recipe | appetizer recipes | cold appetizers', '<h1>Cheesy Chiles</h1><p>1 cup Cheddar cheese, shredded<br>1 cup Colby cheese, shredded<br>1 teaspoon ground red chiles<br>1 bunch cilantro stems, cut into 1/2-inch pieces<br>Paprika</p><p>Place all ingredients except cilantro and paprika in a food processor fitted with the steel blade. Cover and process until smooth, about 1 minute. Roll mixture by teaspoonsful into chile shapes. Insert cilantro pieces in wide ends of shapes for stems. Sprinkle with paprika until completely coated. Cover and refrigerate until serving time.</p><p>Serve on crackers.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('116', 'crab mold', 'crab mold recipe | appetizer recipes | cold appetizers', '<h1>Crab Mold</h1><p>Posted by kdipaolo at recipegoldmine.com June 4, 2001</p><p>A cook at the school where I teach first made this and brought it in at Christmas time many years ago. The cook is long gone, but her crab mold is still around and everyone loves it! It\'s become a school tradition. ~ Kathy</p><p>8 ounces imitation crab meat, finely chopped<br>3/4 cup green onion, finely chopped<br>1 cup mayonnaise<br>1 1/2 tablespoons Worcestershire sauce<br>1 teaspoon garlic powder<br>3 tablespoons cold water<br>1 1/2 tablespoons Knox gelatine<br>1 can cream of mushroom soup<br>8 ounces cream cheese</p><p>Mix first five ingredients together. Heat soup and cream cheese together until cheese is melted. Remove from heat, leg stand 5 minutes. Stir into crab mixture.</p><p>Dissolve gelatine in water; stir into mixture. Pour into mold. Chill at least 4 or 5 hours.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('117', 'rye party puffs', 'rye party puffs recipe | appetizer recipes | cold appetizers', '<h1>Rye Party Puffs</h1><p>Posted by luvtocook at recipegoldmine.com May 2, 2001</p><p><u>Dough</u><br>1 cup water<br>1/2 cup butter or margarine<br>1/2 cup all-purpose flour<br>1/2 cup rye flour<br>2 teaspoons dried parsley flakes<br>1/2 teaspoon garlic powder<br>1/4 teaspoon salt<br>4 eggs<br>Caraway seeds</p><p><u>Corned Beef Filling</u><br>16 ounces cream cheese, softened<br>2 (2 1/2 ounce) packages thinly sliced<br>&nbsp;&nbsp;&nbsp; cooked corned beef, chopped<br>1/2 cup mayonnaise<br>1/4 cup sour cream<br>2 tablespoons minced chives<br>2 tablespoons diced onion<br>1 teaspoon spicy brown mustard<br>1/8 teaspoon garlic powder<br>10 small stuffed olives, chopped</p><p>In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.</p><p>Beat in eggs, one at time. Beat until smooth. Drop batter by rounded teaspoons 2-in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 degrees F for 18-20 minutes or until golden.</p><p>Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. In a mixing bowl, combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate.</p><p>Yield: 4 1/2 dozen.</p><p>NOTE: These puffs might sounds like a lot of work but, they are fabulous and great for party if they last that long. The corned beef filling makes enough for fill two batches of the dough puffs. I use a pastry bag less sticky with dough to make puffs.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('118', 'shrimp croissant sandwich appetizers', 'shrimp croissant sandwich appetizers recipe | appetizer recipes | cold appetizers', '<h1>Shrimp Croissant Sandwich Appetizers (T&T) </h1><p>Posted by bettyboop at recipegoldmine.com 9/4/2001 6:12 am</p><p>This is another one of those appetizers which I made for my son\'s wedding. This was sandwiched between mini-croissants which was a big hit with everyone. Hope you enjoy!</p><p>1 cup tiny cocktail shrimp, finely chopped<br>2 hard boiled finely chopped eggs<br>1/2 teaspoon fresh lemon juice or to taste<br>2 tablespoons finely chopped onion<br>2 tablespoons mayonnaise ( not salad dressing)<br>2 tablespoons finely chopped celery<br>Mini-croissants</p><p>Combine all of the above ingredients mixing well. Spread on sliced mini-croissants and cut in half. Arrange on decorative platter lined with Boston bib lettuce. Cover and refrigerate until ready to serve.</p><p>I have on occasion added some dry Hidden Valley Ranch dressing to give it an extra zing. The amount will depend on you. You can also substitute 1 slice of whole wheat bread that you butter then add your filling and top with a slice of white bread, cut off the ends and cut into quarters.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('119', 'smoked salmon mousse', 'smoked salmon mousse recipe | appetizer recipes | cold appetizers', '<h1>Smoked Salmon Mousse</h1><p>Posted by artsycook at recipegoldmine.com</p><p>Easy and it melts in your mouth! Men really love this appetizer!</p><p>1 tablespoon green onion or shallots, fine chopped<br>2 tablespoons plus 1/4 cup unsalted butter, soft (divided )<br>2 to 5 ounces smoked salmon, boned and flaked<br>1/4 cup cream cheese<br>1/4 cup sour cream<br>2 tablespoons lemon juice<br>1/4 cup whipping cream, whipped<br>1 tablespoon vodka</p><p>Sauté onion in 2 tablespoons butter in a small skillet, until golden. Add salmon, stir and remove from heat.</p><p>Place salmon mixture in a blender or food processor. Add sour cream, cream cheese and 1/4 cup softened butter. Blend well. Add lemon juice and vodka. Blend until smooth and remove to a bowl. Fold in whipped cream. Spoon into a mold or a small plastic container and refrigerate up to 2 days.</p><p>Serve chilled but not cold. (You can dip bottom and sides in warm water to loosen and unmold, inverting onto a serving plate, if you wish.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('120', 'veggie bars', 'veggie bars recipe | appetizer recipes | cold appetizers', '<h1>Veggie Bars</h1><p>Posted by Shellbob at recipegoldmine.com 11/8/2001 4:44 pm</p><p>2 (8 ounce) cans refrigerated crescent rolls <br>16 ounces cream cheese, softened<br>1/4 cup mayonnaise or salad dressing <br>1 medium sweet red pepper, chopped<br>1 (1 ounce) envelope ranch style salad dressing mix<br>1 medium green pepper, chopped<br>3/4 cup (3 ounces) shredded Cheddar cheese <br>1/2 cup coarsely chopped broccoli florets<br>1/2 cup coarsely chopped fresh mushrooms</p><p>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. </p><p>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.</p><p>Combine peppers and remaining ingredients; sprinkle over cream cheese mixture. Cover and chill 8 hours.</p><p>Cut into 1 1/4-inch squares.</p><p>Yield: 8 dozen.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('121', 'chicken curry balls', 'chicken curry balls recipe | appetizer recipes | cold appetizers', '<h1>Chicken Curry Balls</h1><p>4 ounces cream cheese, softened<br>2 tablespoons mayonnaise<br>1 cup chopped cooked chicken<br>1 tablespoon curry powder<br>1 tablespoon chopped chutney<br>1/2 teaspoon salt<br>1 cup blanched slivered almonds<br>1/2 cup grated coconut, or more</p><p>Mash cream cheese. Add mayonnaise, chicken, curry, chutney, salt and almonds. Mix well and roll into walnut-size balls. Roll in coconut. Chill.</p><p>May be prepared a day in advance. Freezes well.</p><p>Makes 3 dozen balls.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('122', 'asparagus rolls', 'asparagus rolls recipe | appetizer recipes | cold appetizers', '<h1>Asparagus Rolls</h1><p>Makes 20 appetizers.</p><p>20 slices bread<br>1 package frozen asparagus<br>1 (5 ounce) jar processed pimiento cheese spread</p><p>Trim crusts from bread slices; spread each with cheese. Cook asparagus until just tender. Chill.</p><p>Lay one piece asparagus digonally across slice of bread. Turn opposite corners over asparagus, overlapping. Press firmly to seal. Wrap several sandwiches toether in wax paper. Place in covered container and chill for several hours.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('123', 'cheesies', 'cheesies recipe | appetizers recipes | appetizer recipes | cold appetizers', '<h1>Cheesies</h1><p>1 1/2 cups grated Swiss cheese<br>1/4 cup grated Parmesan cheese<br>1/2 cup butter or margarine<br>3/4 cup all-purpose flour<br>3/4 teaspoon salt<br>1/8 teaspoon nutmeg<br>1 egg white<br>Paprika</p><p>Mix cheese and softened butter together; add flour, salt and nutmeg; blend well. Chill for 15 minutes.</p><p>Form into 60 small balls, placed on buttered cookie sheet, and flatten each with a fork. Brush with egg wash made by beating one egg white with 1 teaspoon water. Bake at 425 degrees F for 10 minutes. Cool.</p><p>Sprinkle with paprika. Store in a covered jar.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('124', 'great garlic olives', 'great garlic olives recipe | appetizer recipes | cold appetizers', '<h1>Great Garlic Olives</h1><p>14 ounces pitted Kalamata olives, drained<br>3 tablespoons olive oil<br>2 large cloves fresh garlic, minced<br>1/2 teaspoon oregano leaves</p><p>Marinate drained olives in the olive oil, garlic and oregano in a covered container for a minimum of 4 hours - the longer the better.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('125', 'chicken-kiwi appetizers', 'chicken-kiwi appetizers recipe | appetizer recipes | cold appetizers', '<h1>Chicken-Kiwi Appetizers</h1><p>Prepare breaded frozen chicken rounds and cut into pie-shape wedges. Cover wedges with pineapple cream cheese. Place sliced kiwi fruit on top.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('126', 'easy asian appetizer', 'easy asian appetizer recipe | appetizer recipes', '<h1>Easy Asian Appetizer</h1><p>Shared with recipegoldmine.com by LindaRN</p><p>1 (8 ounce) block cream cheese <br>2 teaspoons toasted sesame seeds <br>Soy sauce</p><p>Place the cream cheese in a shallow bowl. Pour soy sauce over to sprinkle with seeds.</p><p>Serve with plain crackers or pretzels.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('127', 'armadillo eggs', 'armadillo eggs recipe | appetizer recipes | cold appetizers', '<h1>Armadillo Eggs</h1><p>2 cups large, unpitted green or black olives, drained<br>1/2 cup olive brine<br>1/2 cup extra-virgin olive oil<br>1/2 cup beer<br>1/4 cup white vinegar<br>2 garlic cloves, minced<br>2 cayenne or chile de árbol peppers<br>1 bay leaf<br>3/4 teaspoon chili powder<br>1/2 teaspoon cumin seeds, toasted and ground</p><p>Place the olives in a bowl. Shake the remaining ingredients together in a lidded jar, and pour the marinade over the olives. Let the mixture marinate for at least 2 days (longer, if you can), stirring occasionally.</p><p>These olives get better with age.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('128', 'cold curried shrimp', 'cold curried shrimp recipe | appetizer recipes | cold appetizers', '<h1>Cold Curried Shrimp</h1><p>1/2 cup chopped onion<br>1/2 cup chopped apple<br>1 clove garlic, crushed<br>4 tablespoons butter<br>2 tablespoons flour<br>1 (16 ounce) can stewed tomatoes<br>2 teaspoons curry powder, or to taste<br>Salt and pepper<br>1 tablespoon mayonnaise<br>1 tablespoon lemon juice<br>3 pounds shrimp, cooked and cleaned</p><p>Sauté onion, apple and garlic in butter until golden. Remove garlic. Stir in flour and cook 1 minute. Add tomatoes, curry powder and salt and pepper to taste. Simmer for a few minutes. Strain sauce through fine sieve and cool. Add mayonnaise and lemon juice. Refrigerate. Will keep up to 2 weeks.</p><p>To serve, mix cooked shrimp with sauce and chill up to 3 hours.</p><p>Arrange on a glass plate, surround by thinly sliced unpeeled cucumbers and sprinkle with toasted slivered almonds.</p><p>Serves 12.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('129', 'confetti bites', 'confetti bites recipe | appetizer recipes | cold appetizers', '<h1>Confetti Bites</h1><p>2 (8 ounce) packages refrigerator crescent rolls<br>16 ounces cream cheese, softened<br>3 tablespoons mayonnaise<br>1/2 teaspoon basil leaves<br>1/4 teaspoon garlic powder<br>2 cups finely chopped vegetables:<br>&nbsp;&nbsp;&nbsp; broccoli, peppers, carrots, onion<br>Salad Supreme</p><p>Press crescent roll dough onto a 15 x 10 x 1-inch baking sheet. Bake at 350 degrees F for 12 to 15 minutes.</p><p>Combine cream cheese, mayonnaise, basil and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with Salad Supreme. Cut into squares to serve.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('130', 'crabmeat loaf', 'crabmeat loaf recipe | appetizer recipes | cold appetizers', '<h1>Crabmeat Loaf</h1><p>1 large block cream cheese<br>1 can crabmeat, drained<br>1 jar chili sauce<br>2 tablespoons fresh parsley, minced</p><p>Place a block of cream cheese on a nice plate. Over this, pack drained crabmeat. Pour chili sauce over this (don\'t use all of the jar). Place paper towels around loaf to sop up extra liquid before serving.</p><p>Sprinkle parsley over chili sauce before serving with assorted crackers.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('131', 'cucumber sandwiches', 'cucumber sandwiches recipe | appetizer recipes | cold appetizers', '<h1>Cucumber Sandwiches</h1><p>1 large cucumber<br>1/4 cup onion<br>8 ounces cream cheese, softened<br>Dash of Tabasco® sauce<br>1/2 teaspoon garlic salt<br>1 drop green food coloring<br>1/2 cup mayonnaise</p><p>Chop cucumber and onion into equal size pieces, draining juices. Mix together with other ingredients and refrigerate overnight.</p><p>Serve on red or green party bread.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('132', 'dressing squares', 'dressing squares recipe | appetizer recipes | cold appetizers', '<h1>Dressing Squares</h1><p>1 (10-inch) skillet-baked cornbread<br>4 eggs, slightly beaten<br>1 onion, chopped<br>1 green bell pepper, chopped<br>2 ribs celery, chopped<br>1 cup dry bread crumbs<br>1 quart chicken broth<br>1 teaspoon sage<br>Salt and pepper, to taste</p><p>Crumble cornbread and mix all ingredients. Spread thinly on a baking sheet and bake at 350 degrees F for 15 to 20 minutes.</p><p>Cut into bite-size pieces and serve at room temperature.</p><p>Makes 36 squares.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('133', 'aspic appetizers', 'aspic appetizers recipe | appetizer recipes | cold appetizers', '<h1>Aspic Appetizers</h1><p>36 shrimp, boiled and peeled<br>1 envelope unflavored gelatine<br>1 1/2 cups tomato juice<br>1 teaspoon grated onion<br>1 tablespoon Worcestershire sauce<br>Dash of celery salt<br>Dash of garlic powder<br>Dash of Tabasco® sauce<br>Salt and pepper<br>Juice of 1/2 lemon</p><p>Grease small molds or muffin tins and place shrimp in bottom of each. Soften gelatine in tomato juice for 5 minutes, then heat to dissolve. Add seasonings. Fill molds. Place in refrigerator to congeal.</p><p>Unmold and serve on crackers or toast rounds topped with a little mayonnaise. May be prepared 2 days in advance.</p><p>Yields 3 dozen.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('134', 'eggplant under oil', 'eggplant under oil recipe | appetizer recipes | cold appetizers', '<h1>Eggplant under Oil</h1><p>Slice 4 long, thin, unpeeled (Oriental) eggplants (or 3 small regular eggplants) about 1/4 inch thin lengthwise. Put into a bowl with a LOT of kosher salt (enough to cover). Let set for 4 hours.</p><p>Remove each slice eggplant from the bowl and lay onto a rack in a roasting pan (DO NOT RINSE). Lay a length of cheesecloth over the eggplant. Cover two bricks with aluminum foil and lay the bricks over the eggplant to weigh it down. Let set 4 hours.</p><p>Using a 1-quart clear glass jar, put about 4 slices eggplant into the jar. Layering, add 2 tablespoons red wine vinegar, a couple thin slices garlic, a couple herbal flowers (such as thyme or rosemary), a couple small thin peppers, and a couple fresh mint leaves. Continue layering, and, when near the top, pour olive oil over to cover. Put the lid on an shake a few times. You may need to add a few more slices eggplant and some more olive oil. Store in the refrigerator. This will keep for at least a couple months.</p><p>To serve as an antipasto, put a few fresh green salad leaves on a plate and top with 2 or 3 slices eggplant.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('135', 'garlic olives', 'garlic olives recipe | appetizer recipes | cold appetizers', '<h1>Garlic Olives</h1><p>2 cups canned green olives, drained<br>2 cloves garlic, slivered<br>3 thin slices lemon<br>1 teaspoon black peppercorns<br>3 bay leaves<br>Whole sprigs dried oregano<br>1/4 cup sherry or vinegar<br>Olive oil</p><p>Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of oregano and sherry in a jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors.</p><p>Makes 2 cups.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('136', 'jicama chili dust', 'jicama chili dust recipe | appetizer recipes | cold appetizers', '<h1>Jicama Chili Dust</h1><p>Juice of 1 Mexican lime <br>1/4 to 1/2 pound jicama, peeled and cut into sticks<br>4 teaspoons chili powder <br>2 tablespoons salt </p><p>Squeeze lime juice over ice cold jicama sticks just before serving<a href=\"../index.htm\" tppabs=\"http://www.recipegoldmine.com/\">.</a> Mix chile powder and salt and serve in a small bowl for dipping with sticks.</p><p>Makes about 1/4 cup dust.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('137', 'luncheon meat pinwheels', 'luncheon meat pinwheels recipe | appetizer recipes | cold appetizers', '<h1>Luncheon Meat Pinwheels</h1><p>1 (8 ounce) package Oscar Mayer Luncheon Meat<br>3 ounces cream cheese, softened</p><p>Spread all meat slices with cream cheese. Roll first slice; join meat edges to tart second slice and continue to roll slices, one over another, to make a log. Wrap and chill thoroughly.</p><p>Cut into slice 1/4 inch thick and serve on rye bread or crackers.</p><p>Makes 16 appetizers.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('138', 'marinated atichoke hearts', 'marinated atichoke hearts recipe | appetizer recipes | cold appetizers', '<h1>Marinated Artichoke Hearts</h1><p>1 (9 ounce) package frozen artichoke hearts<br>2 tablespoons lemon juice<br>2 tablespoons olive oil<br>1/4 teaspoon dried oregano leaves<br>1/4 teaspoon dried tarragon leaves<br>1/4 teaspoon garlic salt</p><p>Cook artichoke hearts according to package directions. Drain and put into small bowl. Combine remaining ingredients and pour over artichoke hearts. Chill at least 2 hours.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('139', 'marinated brussels sprouts', 'marinated brussels sprouts recipe | appetizer recipes | cold appetizers', '<h1>Marinated Brussels Sprouts</h1><p>2 (8 ounce) boxes frozen Brussels sprouts<br>1/2 cup tarragon vinegar<br>1/2 cup oil<br>1 clove garlic, crushed<br>1 tablespoon granulated sugar<br>1 teaspoon salt<br>Dash of Tabasco® sauce<br>2 tablespoons dried minced onion</p><p>Cook Brussels sprouts until slightly under-done. Drain.</p><p>Make a marinade with remaining ingredients. Mix well and pour over Brussels sprouts while hot. Marinate 3 to 4 days before serving.</p><p>Drain and serve.</p><p>Serves 12.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('140', 'marinated mushrooms', 'marinated mushrooms recipe | appetizer recipes | cold appetizers', '<h1>Marinated Mushrooms</h1><p>1 pound fresh mushrooms<br>6 tablespoons olive oil<br>3/4 cup dry white wine<br>1 1/2 teaspoons salt<br>1/8 teaspoon cayenne pepper<br>1/4 teaspoon dried oregano<br>1/4 cup fresh parsley, chopped<br>2 tablespoons chopped onion<br>3 tablespoons lemon juice</p><p>Place mushrooms in a glass or earthenware bowl.</p><p>Combine remaining ingredients in a saucepan and simmer for 15 minutes.</p><p>Remove from heat and pour over mushrooms. Cover and refrigerate for several hours or overnight.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('141', 'marinated oysters', 'marinated oysters recipe | appetizer recipes | cold appetizers', '<h1>Marinated Oysters</h1><p>Simmer oysters in quantity desired in their juices until edges begin to curl, then drain. Mix three parts oil to one part lemon juice in an amount sufficient to cover the drained oysters. Season the oil and lemon juice to taste with minced parsley, minced garlic, pepper and salt. Place oysters in a non-reactive dish and coat with marinade mixture. Marinate in refrigerator for at least 12 hours.</p><p>Serve with saltine crackers.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('142', 'marinated shrimp', 'marinated shrimp recipe | appetizer recipes | cold appetizers', '<h1>Marinated Shrimp</h1><p>10 pounds raw shrimp, peeled<br>1 (5 ounce) bottle soy sauce<br>1 (16 ounce) bottle Italian dressing</p><p>Marinate shrimp overnight in soy sauce and Italian dressing mixed together. When ready to serve, spread shrimp on cookie sheet and bake at 350 degrees F for 15 minutes.</p><p>Serve on platter over warmer, if possible. May be prepared a day ahead.</p><p>Serves 40.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('143', 'mississippi caviar', 'mississippi caviar recipe | appetizer recipes | cold appetizers', '<h1>Mississippi Caviar</h1><p>3 (16 ounce) cans black-eyed peas, drained<br>1/2 cup finely chopped green pepper<br>1/2 cup finely chopped red pepper<br>3/4 cup finely chopped hot peppers<br>3/4 cup finely chopped onion<br>1/4 cup drained, chopped pimento<br>1 garlic cloves, chopped<br>1/3 cup red wine vinegar<br>2/3 cup olive oil<br>1 tablespoon Dijon mustard<br>Salt<br>Tabasco® sauce<br>Tortilla chips</p><p>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.</p><p>Drain the &quot;caviar&quot; well and serve with tortilla chips.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('147', 'bacon and cheddar dip', 'bacon and cheddar dip recipe | appetizer recipes | cold savory dips', '<h1>Bacon and Cheddar Dip</h1><p>1 (1 ounce) packet Original Ranch® Party Dip<br>1 pint sour cream<br>1/4 cup bacon bits<br>1 cup shredded Cheddar cheese</p><p>Mix Party Dip with sour cream. Add bacon bits and Cheddar cheese. Mix together and serve.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('148', 'roasted red bell pepper dip', 'roasted red bell pepper dip recipe | appetizer recipes | cold savory dips', '<h1>Roasted Red Bell Pepper Dip</h1><p>Roast, peel and seed 3 red bell peppers (or use imported bottled red peppers). Set aside.</p><p>Preheat oven to 350 degrees F.</p><p>Sprinkle 1 teaspoon olive oil over 5 cloves of garlic (peels intact) and wrap tightly in aluminum foil. Bake until cloves are soft, about 40 to 60 minutes. Cool.</p><p>Squeeze the soft garlic cloves from their peels into a blender or food processor. Add the roasted peppers and 1/2 teaspoon ground cumin. Stir in 2 tablespoons light sour cream and season to taste with salt and pepper. Refrigerate for up to 3 days.</p><p>Serve with vegetables or pita chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('149', 'roasted red pepper and onion dip', 'roasted red pepper and onion dip recipe | appetizer recipes | cold savory dips', '<h1>Roasted Red Pepper and Onion Dip</h1><p>1 envelope Lipton® Recipe Secrets Onion Soup Mix<br>1 (16 ounce) container regular or light sour cream<br>1 (7 ounce) jar roasted red peppers, drained and chopped</p><p>In small bowl, blend all ingredients. Chill at least 2 hours.</p><p>Serve with your favorite dippers.</p><p>Makes 2 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('150', 'salmon bowl', 'salmon bowl recipe | appetizer recipes | cold savory dips', '<h1>Salmon Bowl</h1><p>This is a great appetizer to serve guests, and some of them may even heap it onto their plates as their main course.</p><p>2 rounds French bread loaves<br>3 cans salmon, boneless/skinless<br>24 ounces cream cheese, softened<br>1/2 cup sour cream<br>3 scallions, chopped<br>1 teaspoon Worcestershire sauce<br>1 teaspoon salt<br>Lemon juice<br>Paprika</p><p>Cut the top off one loaf of bread, then hollow out the loaf, cutting inner bread into bite-size chunks. This loaf forms the &quot;bowl.&quot; Cut entire second loaf into bite-size chunks. Place the salmon in a bowl; sprinkle with lemon juice. Add remaining ingredients, blending thoroughly. Spoon into bread bowl; sprinkle with paprika.</p><p>Serve on a platter, surrounded by bread chunks for dipping.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('151', 'salmon dip or filling', 'salmon dip or filling recipe | appetizer recipes | cold savory dips', '<h1>Salmon Dip or Filling</h1><p>24 ounces cream cheese<br>1/2 pound smoked salmon<br>Juice of 2 limes<br>10 to 12 scallions, sliced, including green tops<br>2 to 3 tablespoons chopped fresh dill</p><p>Place the cream cheese and salmon in the bowl of a blender or food processor and process until just combined. Add the lime juice, scallions and fresh dill and pulse 4 to 5 times, or until combined but still retaining some texture.</p><p>Serve with cucumber rounds or crackers.</p><p>Makes 4 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('152', 'shocking pink pinto bean dip', 'shocking pink pinto bean dip recipe | appetizer recipes | cold savory dips', '<h1>Shocking Pink Pinto Bean Dip</h1><p>1 1/2 cups pinto beans, cooked and mashed<br>8 ounces cream cheese<br>6 cooked baby beets, mashed or 1 jar baby food beets<br>1 tablespoon vinegar<br>2 tablespoons lemon juice<br>1/4 teaspoon celery salt<br>1 small onion, grated<br>Dash of hot pepper sauce<br>Horseradish, to taste</p><p>Blend all ingredients until smooth. Store in refrigerator.</p><p>Serve with chips and crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('153', 'shrimp dip', 'shrimp dip recipe | appetizer recipes | cold savory dips', '<h1>Shrimp Dip</h1><p>1 (5 ounce) can broken shrimp<br>3 ounces cream cheese<br>1/4 cup sour cream<br>1 tablespoon lemon juice<br>1 tablespoon catsup<br>1/4 teaspoon Worcestershire sauce<br>1/8 teaspoon onion powder</p><p>Drain shrimp and let cream cheese soften. Mix all ingredients well. Chill. Top with paprika.</p><p>Serve with crackers, chips or raw vegetables.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('154', 'basil-pesto dip', 'basil-pesto dip recipe | appetizer recipes | cold savory dips', '<h1>Basil-Pesto Dip</h1><p>Blend basil pesto from the supermarket deli case with 1 cup cottage cheese, 1 cup light sour cream and 1/2 cup grated Parmesan cheese in a food processor.</p><p>Serve with small bread sticks or vegetables.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('155', 'spinach dip', 'spinach dip recipe | appetizer recipes | cold savory dips', '<h1>Spinach Dip</h1><p>1 cup Miracle Whip®<br>1 cup sour cream<br>1 (10 ounce) package frozen, chopped spinach, thawed, drained<br>1/2 cup scallions, chopped<br>1/2 cup parsley, chopped<br>1 teaspoon salt<br>1/2 teaspoon pepper</p><p>Combine ingredients; mix well. Chill.</p><p>Serve with vegetable dippers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('156', 'spinach dip', 'spinach dip recipe | appetizer recipes | cold savory dips', '<h1>Spinach Dip</h1><p>1 (10 ounce) package frozen chopped spinach,<br>&nbsp;&nbsp;&nbsp; thawed and well drained<br>1 package vegetable soup mix<br>1 cup mayonnaise or yogurt</p><p>Mix all together and chill at least 2 hours before serving (overnight is best). If desired, you can add grated carrot, chopped celery, chopped water chestnuts, garlic, or peas. It can be served in a bread bowl.</p><p><u>Bread Bowl</u><br>Use a medium size round loaf. Cut bowl-shaped hole and pull out center of loaf. Dry out the bread in oven at 200 degrees F or less until stale. Use bread from center of loaf by tearing it into chip-size pieces and use for dipping.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('157', 'spinach dip', 'spinach dip recipe | appetizer recipes | cold savory dips', '<h1>Spinach Dip</h1><p>1 package frozen chopped spinach<br>3 scallions, sliced thin, including tops<br>1/2 teaspoon seasoned pepper<br>1/4 teaspoon onion salt<br>1/4 teaspoon celery salt<br>1/4 teaspoon garlic salt<br>Homemade mayonnaise or Hellmann\'s®</p><p>Thaw spinach and squeeze out liquid. Cut spinach with scissors. Combine other ingredients using enough mayonnaise to bind together and make a good consistency for dip. </p><p>Serve with raw vegetables and/or chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('158', 'tex-mex dip', 'tex-mex dip recipe | appetizer recipes | cold savory dips', '<h1>Tex-Mex Dip</h1><p>1 large can refried beans<br>Fresh chopped tomatoes<br>1 can chopped black olives<br>1 chopped red or yellow bell pepper<br>5 chopped scallions, including tops<br>1 cup homemade or bottled green chile salsa<br>1 can diced green chiles<br>1 container avocado dip or fresh guacamole<br>8 ounces sour cream<br>Shredded Longhorn or Cheddar cheese</p><p>Layer the ingredients in the order given in a 13 x 9-inch dish. Refrigerate until serving time.</p><p>Serve with large corn chips. Dip through all layers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('159', 'trophy winning spinach dip', 'trophy winning spinach dip recipe | appetizer recipes | cold savory dips', '<h1>Trophy Winning Spinach Dip</h1><p>1 (10 ounce) package frozen chopped spinach, thawed and drained<br>1 (16 ounce) container sour cream<br>1 cup Best Foods® Real or Light Mayonnaise<br>&nbsp;&nbsp;&nbsp; or Low Fat Mayonnaise Dressing<br>3 scallions, chopped<br>1 (1.4 ounce) envelope Knorr® Vegetable Soup & Recipe Mix<br>1 (8 ounce) can water chestnuts, drained and chopped (optional)<br>1 large unsliced oval or round loaf of bread, hollowed out (optional)</p><p>In medium bowl stir all ingredients until well mixed. Cover; chill 2 hours to blend flavors.</p><p>Stir before serving. If desired, spoon dip into hollowed-out bread loaf.</p><p>Makes about 4 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('160', 'tuna dip', 'tuna dip recipe | appetizer recipes | cold savory dips', '<h1>Tuna Dip</h1><p>1 can tuna, drained<br>1 package Good Season\'s® Italian Dressing mix<br>1 pint sour cream</p><p>Sprinkle dry package of Italian dressing over tuna and mix well. Add sour cream and mix well. Refrigerate for at least 2 hours before serving with chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('161', 'vegetable dip', 'vegetable dip recipe | appetizer recipes | cold savory dips', '<h1>Vegetable Dip</h1><p>2 cup mayonnaise<br>1 bottle capers, cut if large<br>2 cloves pressed garlic<br>1 teaspoon salt<br>1/2 cup consommé<br>1 teaspoon curry powder<br>Dash of Accent<br>Dash of pepper;</p><p>Mix all ingredients.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('162', 'yogurt cheese dip', 'yogurt cheese dip recipe | appetizer recipes | cold savory dips', '<h1>Yogurt Cheese Dip and Spreads</h1><p>To make the yogurt cheese, drain 16 ounces nonfat yogurt in a coffee filter-lined colander set over a bowl in the refrigerator overnight.</p><p>Combine cheese with one of the following combinations:</p><p>- Basil, jalapeño or sun-dried tomato pesto (purchased from the supermarket) to taste. Use as a dip for vegetables.</p><p>- 2 tablespoons chopped nuts, 1 tablespoon chopped mint, 1 teaspoon grated orange or lemon peel, 1/2 teaspoon honey, 1/4 garlic clove, mashed, and a pinch of salt and pepper. </p><p>Refrigerate for up to 3 hours.</p><p>Serve at room temperature as a spread for toasted bread. Accompany with sliced tomatoes, cucumbers and olives as toppings.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('163', 'zippity-do dip', 'zippity-do dip recipe | appetizer recipes | cold savory dips', '<h1>Zippity-Do Dip</h1><p>1 (15 ounce) can Gebhardt® Refried Beans<br>1/2 teaspoon Gebhardt® Chili Powder<br>3 dashes Gebhardt® Louisiana Style Hot Sauce<br>2 tablespoons onion, chopped fine<br>1/4 cup sour cream<br>Salt, to taste</p><p>Combine all ingredients in bowl and mix well. Chill at least 1 hour to blend flavors.</p><p>Serve with corn chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('164', 'seafood spread/dip', 'seafood spread/dip recipe | appetizer recipes | cold savory dips', '<h1>Seafood Spread/Dip</h1><p>1 can cream of mushroom soup<br>1 envelope unflavored gelatine<br>1 cup Miracle Whip salad dressing<br>1 (8 ounce) brick cream cheese<br>1/2 cup celery, chopped in small bits<br>1/4 cup grated Spanish onion<br>1 (7 ounce) can shrimp, drained<br>1 (7 ounce) can crab meat, drained, bones removed</p><p>Heat the soup and gelatine in a large microwave-safe bowl on medium heat for 3 to 5 minutes, stirring after each minute so the gelatine can melt and the soup will be smoother.</p><p>Stir in the remaining ingredients. Blend mixture briefly with electric mixer until all ingredients are incorporated.</p><p>Spray a copper mold with nonstick spray. Spoon the dip into the mold until the mixture is level with the top surface of your mold. Refrigerate for at least 6 hours to overnight.</p><p>To serve, Unmold the dip onto a platter, surround your creation with crackers, raw veggies, or light tasting chips of some sort - white or blue corn nacho chips, shrimp chips, etc.).</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('165', 'spicy roasted pepper dip', 'spicy roasted pepper dip recipe | appetizer recipes | cold savory dips', '<h1>Spicy Roasted Pepper Dip</h1><p>4 red bell peppers, halved and seeded<br>3 slices white bread, crusts removed<br>1/4 cup milk<br>1/4 cup pitted green olives<br>2 tablespoons capers<br>2 cloves garlic, coarsely chopped<br>3 tablespoons olive oil<br>2 tablespoons fresh lemon juice<br>1/4 teaspoon cayenne pepper, or more to taste<br>Salt, to taste</p><p>Lay the pepper halves skin side up on a lightly greased baking sheet. Place about 3 inches under a preheated broiler and broil until the skin blisters and turns black. Place the peppers in a plastic bag and close it. Allow to cool and peel off the skin.</p><p>Tear the bread into small pieces and soak in the milk for 5 minutes.</p><p>Combine the peppers, bread, olives, capers, and garlic in an electric food processor and process about 4 seconds, until the dip is well mixed but still chunky. Add the remaining ingredients and process until fairly smooth.</p><p>Serve with raw vegetables, crackers or toasted pita bread.</p><p>Makes about 2 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('166', 'tuna dip on the ritz', 'tuna dip on the ritz recipe | appetizer recipes | cold savory dips', '<h1>Tuna Dip on the Ritz</h1><p>2 cans water-packed tuna, drained<br>8 ounces cream cheese<br>1 tablespoon dried parsley or 3 tablespoons fresh, finely chopped<br>2 tablespoons dried chives or 6 tablespoons fresh</p><p>Use your mixer to blend until smooth. Add sour cream if too thick. Refrigerate.</p><p>Serve with Ritz crackers. This is also great with wheat sprouts on top.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('167', 'whitefish bay spinach dip', 'whitefish bay spinach dip recipe | appetizer recipes | cold savory dips', '<h1>Whitefish Bay Spinach Dip</h1><p>1 (10 ounce) package frozen chopped spinach, thawed<br>1 (1.4 ounce) package dry vegetable soup mix<br>1 (8 ounce) can water chestnuts, drained, chopped<br>3 scallions, chopped<br>1 1/2 cup mayonnaise<br>1 cup sour cream<br>1 tablespoon shredded carrots</p><p>Squeeze spinach until excessive moisture is removed. Put into bowl, add remaining ingredients and mix well. Cover and refrigerate 2 hours or overnight.</p><p>Stir before serving.</p><p>Makes about 4 cups.</p><p>NOTE: Dip is better if refrigerated overnight.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('168', 'braunschweiger dip', 'braunschweiger dip recipe | appetizer recipes | cold savory dips', '<h1>Braunschweiger Dip</h1><p>1 (8 ounce) roll braunschweiger<br>1 cup sour cream<br>1/2 envelope blue cheese salad dressing mix</p><p>Blend all ingredients together. Chill.</p><p>Serve with radishes, green onions, potato chips, cucumbers, carrot sticks or crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('169', 'california french onion dip', 'california french onion dip recipe | appetizer recipes | cold savory dips', '<h1>California French Onion Dip</h1><p>2 pints dairy sour cream<br>2 envelopes Lipton French onion soup mix</p><p>Mix and chill for 1/2 hour.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('170', 'guacamole-shrimp dip', 'guacamole-shrimp dip recipe | appetizer recipes | cold savory dips', '<h1>Guacamole-Shrimp Dip</h1><p>Tortilla chips<br>Guacamole<br>Sour cream or plain yogurt<br>Cocktail sauce<br>Shrimp, cooked and shredded</p><p>Toss about 1 inch of tortilla chips on the bottom of a 13 x 9-inch dish. Cover with guacamole and about 1/2 inch of sour cream, then about 1/2 inch of cocktail sauce. Sprinkle shrimp on top.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('171', 'margarita shrimp dip', 'margarita shrimp dip recipe | appetizer recipes | cold savory dips', '<h1>Margarita Shrimp Dip</h1><p>1 pound boiled, peeled shrimp<br>1 large red tomato, chopped<br>1 large yellow tomato, chopped<br>1 large jalapeño, seeded and chopped<br>1 small onion, peeled and diced<br>1/2 bunch cilantro, chopped<br>2 avocados, chopped<br>1/2 juice of 1 large lime<br>3 tablespoons olive oil<br>1/2 teaspoon margarita salt<br>1/4 teaspoon cayenne pepper</p><p>Cut shrimp in half and put in a bowl. Add the remaining vegetables that have been prepared. Cover with lime juice, olive oil, salt and pepper.</p><p>Serve with chips as a dip or use as a topping with a salad.</p><p>Dip can be refrigerated for 12 to 24 hours. If prepared ahead of time, do not add avocado until the last minute.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('172', 'black bean dip', 'black bean dip recipe | appetizer recipes | cold savory dips', '<h1>Black Bean Dip</h1><p>1 (11 ounce) can condensed black bean soup<br>1/4 cup dairy sour cream<br>1/4 cup minced onion<br>1 clove garlic, minced<br>4 teaspoons Worcestershire sauce<br>2 tablespoons chopped parsley</p><p>In a medium bowl mash soup. Stir in remaining ingredients except parsley. Cover and chill for 1 hour. Spoon into a serving bowl. Garnish with parsley.</p><p>Serve with corn chips or crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('173', 'curry vegetable dip', 'curry vegetable dip recipe | appetizer recipes | cold savory dips', '<h1>Curry Vegetable Dip</h1><p>1 teaspoon vinegar<br>1 teaspoon onion flakes<br>1 teaspoon curry powder<br>1 teaspoon garlic salt<br>2 teaspoons horseradish<br>1 cup mayonnaise</p><p>Mix all ingredients until well combined. Cover and chill at least 6 hours or overnight.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('174', 'sweet potato dip', 'sweet potato dip recipe | appetizer recipes | cold savory dips', '<h1>Sweet Potato Dip</h1><p>Source: Gourmet - August 1996</p><p>6 sweet potatoes (about 2 3/4 pounds)<br>2 tablespoons olive oil<br>4 scallions, chopped fine<br>1/2 cup chopped drained bottled roasted red peppers<br>1/3 cup packed fresh coriander sprigs,<br>&nbsp;&nbsp;&nbsp; washed well, spun dry and chopped fine<br>2 vine-ripened tomatoes, seeded and chopped fine<br>1 large garlic clove, minced and mashed to<br>&nbsp;&nbsp;&nbsp; a paste with 1/4 teaspoon salt<br>2 tablespoons balsamic vinegar<br>1 teaspoon salt, or to taste<br>1/2 teaspoon freshly ground black pepper, or to taste<br>1/2 fresh jalapeño chile, seeded and chopped<br>&nbsp;&nbsp;&nbsp; fine (wear rubber gloves)<br>1/4 to 1/2 cup water, if necessary</p><p>Accompaniment: baked tortilla chips or crudités such as jicama or fennel</p><p>Preheat oven to 400°F.</p><p>Prick potatoes with a fork and on a foil-lined baking sheet bake in middle of oven 1 1/2 hours, or until very soft. Cool potatoes slightly and scoop flesh into a bowl.</p><p>In a food processor purée potatoes with remaining ingredients, adding enough water to reach desired consistency.</p><p>Serve dip with chips or crudités.</p><p>Makes about 4 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('175', 'gourmet guacamole dip', 'gourmet guacamole dip recipe | appetizer recipes | cold savory dips', '<h1>Gourmet Guacamole Dip</h1><p>1 ripe avocado<br>1/4 cup mayonnaise<br>1 teaspoon garlic powder<br>Juice of half a lemon or lime<br>1 cup sour cream<br>1 can refried beans<br>1 envelope taco seasoning<br>1 cup shredded sharp Cheddar cheese<br>Shredded lettuce<br>Diced tomatoes<br>Chopped black olives</p><p>In a bowl, mix the can of refried beans with the envelope of taco seasoning. Set aside.</p><p>In a nonreactive bowl, mash the avocado until smooth and creamy. Add lemon or lime juice, garlic powder and mayonnaise and mix very well. Spread the refried bean mixture in an 11 x 7-inch pan. For the next layer, spread the sour cream. For the next layer, spread the avocado mixture. Sprinkle the lettuce on that layer, and the cheese and tomatoes and olives on top of that.</p><p>Refrigerate until 15 minutes before serving.</p><p>Serve with tortilla chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('176', 'nasturtium dip', 'nasturtium dip recipe | appetizer recipes | cold savory dips', '<h1>Nasturtium Dip</h1><p>Source: Morning Sun Herb Farm - Vacaville, California</p><p>8 ounces softened cream cheese<br>2 tablespoons mayonnaise<br>2 tablespoons chopped chives<br>Juice of 1 lime<br>1/2 teaspoon Beau Monde seasoning<br>1 dozen nasturtium flowers<br>8 to 10 nasturtium leaves, cut small<br>Fresh ground pepper and salt</p><p>Mix all ingredients together.</p><p>Serve on wheat crackers or cucumber slices.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('177', 'anchovy dip for fresh vegetables', 'anchovy dip for fresh vegetables recipe | appetizer recipes | cold savory dips</t<!DOCTYPE HTML PUBLIC \"-//W3C//DTD HTML 4.01 Transitional//EN\"><html><head>', '<h1>Anchovy Dip for Fresh Vegetables</h1><p>8 ounces cream cheese<br>1/3 tube anchovy paste<br>1/8 to 1/4 teaspoon tarragon vinegar<br>3/4 teaspoon minced fresh onion<br>Dash of Tabasco® sauce</p><p>Mix together and chill. Top with chopped parsley or paprika.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('178', 'blt dip', 'blt dip recipe | appetizer recipes | cold savory dips', '<h1>BLT Dip</h1><p>1 cup mayonnaise<br>1 cup sour cream<br>2 tomatoes, diced and drained<br>1 pound bacon, fried crisp, drained and crumbled<br>Shredded lettuce<br>1 (1 pound) loaf sourdough bread, cut into bite-size chunks</p><p>In a medium bowl, combine mayonnaise, sour cream, tomatoes and bacon. Spread on bottom of a pie plate or other small serving dish. Top with shredded lettuce and serve with bread chunks.</p><p>Makes 3 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('179', 'dip a veggie doo da dip', 'dip a veggie doo da dip recipe | appetizer recipes | cold savory dips', '<h1>Dip a Veggie Doo Da Dip</h1><p>Source: National Yogurt Association</p><p>2 cups fresh vegetables (broccoli, peppers,<br>&nbsp;&nbsp;&nbsp; mushrooms, cauliflower, baby carrots)<br>1 cup plain yogurt<br>1/4 cup mayonnaise<br>1/4 envelope dry/powdered salad dressing mix</p><p>Wash, peel and chop vegetables into bite-size pieces.</p><p>Stir yogurt, mayonnaise and salad dressing mix together; cover and keep refrigerated.</p><p>Serves 4.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('180', 'savory peanut butter dip', 'savory peanut butter dip recipe | appetizer recipes | cold savory dips', '<h1>Savory Peanut Butter Dip</h1><p>1/4 cup creamy peanut butter<br>3 ounces cream cheese<br>1 to 2 tablespoons lemon or apple juice<br>1/8 to 1/4 cup natural applesauce<br>1/2 teaspoon ground cinnamon<br>2 apples, sliced<br>1 small banana, sliced<br>Celery stalks, sliced into 4-inch pieces<br>2 cups broccoli florets</p><p>Combine peanut butter, cream cheese and juice in food processor. Blend until smooth. Add applesauce, little by little, to bring desired consistency for the dip.</p><p>Chill before using with fresh fruits or vegetables. Also use over baked sweet potatoes!</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('181', 'brown derby cottage cheese and avocado dip', 'brown derby cottage cheese and avocado dip recipe | appetizer recipes | cold savory dips', '<h1>Brown Derby Cottage Cheese and Avocado Dip</h1><p>1 ripe avocado<br>8 ounces cottage cheese<br>2 ounces soft butter<br>1/4 teaspoon celery salt<br>1 tablespoon chopped chives<br>Dash of salt</p><p>Remove skin and seed from ripe avocado. Put the pulp and cheese through a fine sieve. Place in mixing bowl. Add remaining ingredients. Beat slowly until smooth.</p><p>Serve in bowl surrounded by tortilla chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('182', 'jalapeno shrimp dip', 'jalapeno shrimp dip recipe | appetizer recipes | cold savory dips', '<h1>Jalapeno Shrimp Dip</h1><p>1 1/2 pounds peeled and deveined small shrimp, steamed <br>3 stalks celery <br>6 green onions <br>2 large pickled jalapeno peppers <br>16 ounces cream cheese, softened <br>1/2 teaspoon pickled jalapeno pepper liquid <br>1 tablespoon prepared mustard <br>1/2 cup mayonnaise</p><p>Finely chop shrimp, celery, green onions, and jalapeno peppers; place in a large bowl. Add cream cheese and remaining ingredients, stirring well. Cover and chill at least 30 minutes.</p><p>Serve with crackers or crostini.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('183', 'smoky crab dip', 'smoky crab dip recipe | appetizer recipes | cold savory dips', '<h1>Smoky Crab Dip</h1><p>1 (16 ounce) container sour cream <br>3/4 cup seafood cocktail sauce <br>1/2 cup mayonnaise <br>1/2 cup Miracle whip <br>8 ounces cream cheese, softened <br>1 teaspoon Liquid Smoke <br>1 teaspoon dill weed <br>1/2 cup chopped green onion <br>1 (12 ounce) package imitation crab, thawed and shredded</p><p>In a medium bowl, mix all ingredients except onion and crab on low speed until creamy. Stir in onion and crab. Chill overnight and serve with wheat crackers.</p><p>Makes approximately 1 quart.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('184', 'onion rings/fries dip', 'onion rings/fries dip recipe | appetizer recipes | cold savory dips', '<h1>Onion Rings/Fries Dip</h1><p>1/2 cup mustard <br>1/4 cup barbecue sauce <br>2 teaspoons Worcestershire Sauce </p><p>Mix well.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('185', 'dr. pepper beef dip', 'dr. pepper beef dip recipe | appetizer recipes | cold savory dips', '<h1>Dr. Pepper Beef Dip</h1><p>2 small jars dried beef, rinsed and finely chopped<br>8 ounces cream cheese, softened<br>1 1/2 cups finely shredded Cheddar cheese<br>1/2 cup Dr. Pepper<br>3 teaspoons lemon juice<br>1/2 teaspoon minced garlic<br>1/8 teaspoon crushed dried red pepper<br>Chopped pecans for garnish, optional</p><p>In medium mixing bowl, beat cream cheese until smooth. Add remaining ingredients, except pecans. Refrigerate several hours or overnight.</p><p>Garnish with pecans, if desired. Serve with assorted crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('186', 'baked potato dip', 'baked potato dip recipe | appetizer recipes | cold savory dips', '<h1>Baked Potato Dip</h1><p>2 (16 ounce) containers sour cream<br>1 (3 ounce) can bacon bits<br>2 cups shredded Cheddar cheese<br>1 bunch green onions, chopped</p><p>In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate or serve immediately.</p><p>Serve with potato chips or use as a potato topper.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('187', 'taj mahal dip', 'taj mahal dip recipe | appetizer recipes | cold savory dips', '<h1>Taj Mahal Dip</h1><p>Makes about 2 cups.</p><p>Either fresh or frozen spinach can be used in this Indian-style dip, and neither needs to be cooked beforehand. However, fresh spinach will give the dip a lighter, brighter shade of pale green, and a fresher taste.</p><p>2 teaspoons curry powder, according to taste <br>1 teaspoon ground cumin, according to taste <br>1 (9 ounce) package fresh baby spinach leaves or 1 (10 ounce) package<br>&nbsp;&nbsp;&nbsp; frozen chopped spinach, thawed, drained and squeezed dry <br>3/4 cup light sour cream <br>1/2 cup plain nonfat yogurt <br>2 cloves garlic, finely minced <br>Salt and freshly ground black pepper, to taste (optional) <br>Tabasco sauce, to taste (optional)</p><p>In a small nonstick skillet, stir curry and cumin over medium-low heat just until fragrant, 30 to 45 seconds. Transfer spices to a bowl.</p><p>Combine spinach, sour cream, yogurt and garlic in a food processor and blend until spinach is pureed and mixture is smooth. Add a third of the curry mixture and blend in. Add more of the curry mixture, to taste. Process until well-blended. Season to taste with salt, pepper and pepper sauce, if desired. Transfer to a container with a cover. Cover and refrigerate for 24 hours before using.</p><p>Bring dip to room temperature before serving.</p><p>When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables (carrots, different colored bell peppers, sugar snap peas, cucumbers, broccoli, cauliflower, zucchini spears, sliced jicama) and, if desired, the thin Indian crackers called pappadams, or other, preferably whole-grain, crackers.</p><p><i>Per serving (2 tablespoons): calories: 26; protein: 1 gram; total fat: 1 gram; saturated fat: less than 1 gram; sodium: 24 mg; carbohydrate: 2 grams; dietary fiber: less than 1 gram</i></p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('188', 'mexicali dip', 'mexicali dip recipe | appetizer recipes | cold savory dips', '<h1>Mexicali Dip</h1><p>Makes 1 cup</p><p>1 cup canned garbanzo beans, rinsed and drained <br>1/4 cup light sour cream <br>1/4 cup chopped fresh cilantro <br>1 small clove garlic, chopped <br>1 tablespoon fresh lemon juice, or to taste <br>1 tablespoon light mayonnaise <br>Salt and white pepper, to taste (optional) <br>Tabasco sauce (optional)</p><p>In a food processor, puree garbanzo beans with sour cream, cilantro, garlic, lemon juice and mayonnaise until smooth. If dip is too thick, gradually add additional teaspoons each of sour cream and mayonnaise, just until right consistency is reached. Transfer to a container with a tight lid. Season to taste with salt, pepper and Tabasco sauce, if desired.</p><p>If time is not a constraint, cover and refrigerate 24 hours before serving. Bring dip to room temperature before serving.</p><p>When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables (carrots, different colored bell peppers, sugar snap peas, cucumbers, broccoli, cauliflower, zucchini spears, sliced jicama) and, if desired, baked tortilla chips or whole-grain crackers.</p><p><i>Per serving (2 tablespoons): calories: 50; protein: 2 grams; total fat: 1 gram; saturated fat: less than 1 gram; sodium: 110 mg; carbohydrate: 8 grams; dietary fiber: 1 gram</i></p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('189', 'santa fe sunset dip', 'santa fe sunset dip recipe | appetizer recipes | cold savory dips', '<h1>Santa Fe Sunset Dip</h1><p>Makes 2 1/3 cups</p><p>This Southwestern-style dip is virtually fat-free. It uses a small amount of reduced-fat cream cheese, which has a more satisfying flavor than fat-free cream cheese.</p><p>3 ounces sun-dried tomatoes, not packed in <br>&nbsp;&nbsp;&nbsp; oil (1 package, or about 30) <br>2 (7 ounce) jars roasted red bell peppers, drained <br>2 cloves garlic, chopped fine <br>1 1/2 teaspoons ground cumin, or to taste <br>1 teaspoon fresh lemon juice, or to taste <br>1/4 cup chopped fresh cilantro <br>1/4 cup chopped green onion <br>4 ounces reduced-fat cream cheese, softened <br>Salt and freshly ground black pepper, to taste <br>Tabasco sauce, to taste (optional)</p><p>Soak dried tomatoes in hot water for 5 minutes. Drain well, reserving 3 tablespoons of the soaking liquid.</p><p>In a food processor, puree red peppers, tomatoes, garlic, cumin, lemon juice, cilantro and green onion until smooth and well-blended. Add cream cheese; puree mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency, and scraping down the side of the bowl occasionally. Blend until smooth. Add salt, pepper and hot sauce to taste. Adjust seasoning, adding more garlic, cumin or lemon juice if needed.</p><p>Transfer to a container with a cover. Cover and refrigerate for 24 hours before serving. Bring dip to room temperature before serving.</p><p>When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut-up vegetables and, if desired, baked tortilla chips.</p><p><i>Per serving (2 tablespoons): calories: 42; protein: 2 grams; total fat: 2 grams; saturated fat: 1 gram; sodium: 117 mg; carbohydrate: 5 grams; dietary fiber: less than 1 gram</i></p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('190', 'garden pesto dip', 'garden pesto dip recipe | appetizer recipes | cold savory dips', '<h1>Garden Pesto Dip</h1><p>Makes 1 1/2 cups</p><p>1 cup plain nonfat yogurt <br>1/3 cup prepared pesto, or to taste <br>3 tablespoons grated carrots <br>2 tablespoons fat-free mayonnaise</p><p>In small bowl, combine yogurt, pesto, carrots and mayonnaise, stirring with rubber spatula until well mixed.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('191', 'white salsa dip', 'white salsa dip recipe | appetizer recipes | cold savory dips', '<h1>White Salsa Dip</h1><p>Source: <i>Above &amp; Beyond Parsley, Food for the Senses</i> - The Junior League of Kansas City, Missouri</p><p>1 cup mayonnaise <br>1 cup sour cream<br>Juice of 3 limes <br>4 cloves garlic, crushed <br>1 1/2 cup fresh cilantro, finely chopped <br>1 (6 ounce) can pitted black olives, drained and coarsely chopped<br>1 1/2 cup scallions, finely chopped <br>5 teaspoons hot pepper sauce, or to taste<br>Salt and white pepper, to taste</p><p>In a medium bowl, combine mayonnaise and sour cream. Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste and adjust seasonings if desired. Chill until serving.</p><p>Serve with blue corn tortilla chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('192', 'nippy blue cheese dip', 'nippy blue cheese dip recipe | appetizer recipes | cold savory dips', '<h1>Nippy Blue Cheese Dip</h1><p>6 ounces cream cheese softened <br>3 tablespoons milk <br>1 tablespoon mayonnaise or salad dressing <br>1/2 teaspoon Worcestershire sauce <br>1/4 cup crumbled blue cheese</p><p>Combine first four ingredients and stir well. Fold in blue cheese.</p><p>Makes about 1 cup.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('193', 'bacon horseradish dip', 'bacon horseradish dip recipe | appetizer recipes | cold savory dips', '<h1>Bacon Horseradish Dip</h1><p>1 cup mayonnaise <br>1/4 cup bacon bits <br>1 cup sour cream <br>1/4 cup horseradish</p><p>Stir all ingredients until well mixed<a href=\"../index.htm\" tppabs=\"http://www.recipegoldmine.com/\">.</a> Cover; chill.</p><p>Makes 2 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('194', 'creamy avocado with bacon dip', 'creamy avocado with bacon dip recipe | appetizer recipes | cold savory dips', '<h1>Creamy Avocado with Bacon Dip</h1><p>1 ripe avocado <br>1/2 cup sour cream <br>1/4 teaspoon hot sauce <br>2 tablespoons imitation bacon bits <br>1 teaspoon lemon Juice <br>1/4 teaspoon onion powder</p><p>Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in remaining ingredients, blending well. Cover and chill.</p><p>Makes about 1 1/4 cups dip.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('195', 'pretzel dip', 'pretzel dip recipe | appetizer recipes | cold savory dips', '<h1>Pretzel Dip</h1><p>Source: tailgating.com</p><p>1 package Hidden Valley Dip Mix (original flavor)<br>16 ounces cream cheese<br>6 ounces beer<br>6 ounces shredded Cheddar cheese</p><p>Mix all ingredients and chill. Use pretzels as dippers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('196', 'avocado-olive dip', 'avocado-olive dip recipe | appetizer recipes | cold savory dips', '<h1>Avocado-Olive Dip</h1><p>3 avocados, peeled, seeded, and mashed <br>1 can black olives, drained and sliced <br>1 (4 ounce) can chile or jalapeno peppers (medium to hot) <br>7 or 8 small green onions, chopped <br>3 large or 5 small tomatoes, chopped <br>3 or 4 cloves garlic, minced <br>6 tablespoons extra-virgin olive oil <br>2 tablespoons lemon juice <br>5 or 6 fresh basil leaves, finely chopped</p><p>In a large bowl, combine all the ingredients. Refrigerate at least 2 hours for flavors to blend.</p><p>Serve with tortilla chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('197', '8-layer dip', '8-layer dip recipe | appetizer recipes | cold savory dips', '<h1>8-Layer Dip</h1><p>Posted by jerseyjan at recipegoldmine.com May 3, 2001</p><p>I love this dip. It fills us for dinner and works great as a party dip.</p><p>1 (16 ounce) bottle bleu cheese dressing<br>1 pint sour cream<br>1 can refried beans<br>1 package Taco seasoning<br>Lettuce, shredded<br>Onions, diced<br>Tomatoes, diced<br>Black olives, sliced<br>Monterey jack cheese, shredded<br>Sharp Cheddar cheese, shredded<br>1 small can green chile peppers, minced</p><p>Mix refried beans with taco seasoning( this will be your bottom layer.) Spread onto serving platter.</p><p>Spread bleu cheese dressing onto beans.</p><p>Spread sour cream onto bleu cheese dressing carefully.</p><p>Sprinkle onions and green chile peppers onto sour cream.</p><p>Sprinkle lettuce over onions and chile peppers.</p><p>Sprinkle tomatoes over lettuce.</p><p>Sprinkle olives over tomatoes.</p><p>Mix both shredded cheeses and spread over olives. (Last layer)</p><p>Serve with Tostitos chips/crackers/corn chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('198', 'bloody mary dip', 'bloody mary dip recipe | appetizer recipes | cold savory dips', '<h1>Bloody Mary Dip</h1><p>Posted by bettyboop50 at recipegoldmine.com May 10, 2001</p><p>Use the dip with fresh veggies, crackers or chips.</p><p>3 cups cream cheese, softened<br>1/2 cup V8 juice<br>1/3 cup tomato purée<br>1 large green bell pepper, finely minced<br>1/2 cup finely minced onion<br>1/3 cup finely minced celery<br>1/3 cup mayonnaise<br>Horseradish, lemon juice, Tabasco Sauce<br>&nbsp;&nbsp;&nbsp; and salt and pepper to taste</p><p>Mix all ingredients together in a food processor. Add horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('199', 'blue cheese garlic dip', 'blue cheese garlic dip recipe | appetizer recipes | cold savory dips', '<h1>Blue Cheese Garlic Dip</h1><p>Posted by bettyboop50 at recipegoldmine.com April 30, 2001</p><p>1 (12 ounce) jar refrigerated blue cheese dressing<br>1 (4.5 ounce) can tiny shrimp, rinsed and chopped<br>4 green onions thinly sliced<br>2 cloves garlic minced<br>1/4 teaspoon celery seed<br>1/4 teaspoon dried thyme<br>1/8 teaspoon white pepper<br>1/4 teaspoon Tabasco® sauce<br>1/8 teaspoon cayenne pepper<br>1/4 teaspoon dry mustard</p><p>In a bowl, combine all of the ingredients, mixing well. Cover and chill for at least 2 hours.</p><p>Serve with vegetables, crackers or hot wings.</p><p>Makes about 2 cups of dip.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('200', 'casa ole green dip', 'casa ole green dip recipe | appetizer recipes | cold savory dips', '<h1>Casa Ole Green Dip</h1><p>Posted by wackopatty at recipegoldmine.com 6/15/01 9:11:24 am</p><p>This is really good stuff!</p><p>4 avocados, pitted and mashed into pulp<br>1 (16 ounce) container sour cream<br>1 can Ro-Tel diced tomatoes with chiles<br>1 tablespoon garlic powder<br>1 (4 ounce) can green chiles<br>2 teaspoons salt<br>1 teaspoon lemon juice (freshly squeezed is better)<br>3 ounces cream cheese<br>5 or 6 drops green food coloring (optional, if avocados<br>&nbsp;&nbsp;&nbsp; aren\'t ripe and dark green in color)<br>2 fresh or canned jalapeño peppers, stems removed<br>&nbsp;&nbsp;&nbsp; (optional, if you like it hotter)</p><p>In a blender, mix and blend all ingredients until smooth. Refrigerate for a couple of hours before serving. Do not taste the sauce until it has chilled. If you taste it right after blending, it won\'t taste &quot;salty enough.&quot; But let the sauce chill and let the flavors develop and it will be great!</p><p>Serve with white corn tortilla chips. Yummy!!!</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('201', 'angostura vegetable dip', 'angostura vegetable dip recipe | appetizer recipes | cold savory dips', '<h1>Angostura Vegetable Dip</h1><p>1 pint sour cream<br>1 (2.3 ounce) envelope Russian salad dressing mix<br>2 teaspoons Angostura Aromatic Bitters</p><p>Mix all ingredients together and blend well.</p><p>Yields 2 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('202', 'cool cucumber dip', 'cool cucumber dip recipe | appetizer recipes | cold savory dips', '<h1>Cool Cucumber Dip</h1><p>Posted by Shellbob at recipegoldmine.com 11/8/2001 4:44 pm</p><p>1 cup sour cream <br>1/4 cup mayonnaise<br>1/2 medium cucumber, peeled, seeded and chopped <br>1 garlic clove, pressed<br>1 tablespoon fresh dill weed or 1/4 teaspoon dried dill weed </p><p>Mix together all ingredients, season with salt and pepper.</p><p>Yield: 1 cup </p><p>Serve with fresh vegetable for dipping. Can also be used as a sandwich spread; to do so, substitute cream cheese for the sour cream.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('203', 'crab dip', 'crab dip recipe | appetizer recipes | cold savory dips', '<h1>Crab Dip</h1><p>Posted by JBic at recipegoldmine.com May 10, 2001</p><p>1/2 pound crab meat (don\'t use the imitation!)<br>2 eggs, hard cooked and diced<br>1/3 cup chili sauce<br>2 tablespoons mayonnaise (may need a bit more)<br>2 teaspoons Worcestershire sauce</p><p>Mix all together. Refrigerate at least 1 hour prior to serving with crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('204', 'crab mousse dip', 'crab mousse dip recipe | appetizer recipes | cold savory dips', null, 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('205', 'cream cheese bread bowl', 'cream cheese bread bowl recipe | appetizer recipes | cold savory dips', '<h1>Cream Cheese Bread Bowl</h1><p>16 ounces cream cheese, softened <br>1/3 cup sour cream <br>2 tablespoons finely minced onion <br>3 tablespoons carrot, finely diced <br>3 tablespoons scallions, green part only, sliced thinly <br>3 tablespoons red pepper, finely diced <br>1 tablespoon soy sauce<br>Freshly ground pepper to taste<br>Small round peasant-style bread<br>Bagel chips</p><p>In an electric mixer beat all ingredients except bread and bagel chips together until smooth. Slice off top of peasant bread and hollow out the center. Use bread as a &quot;bowl&quot; for dip.</p><p>Serve with bagel chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('206', 'dill dip', 'dill dip recipe | appetizer recipes | cold savory dips', '<h1>Dill Dip</h1><p>Submitted to Recipe Goldmine by H. T. Harley</p><p>This is very good.</p><p>1 pint sour cream <br>1 packet Hidden Valley Ranch Dressing Mix <br>1 handful fresh dill, diced *</p><p>* Most grocery stores carry this.</p><p>Mix all ingredients and let set 1 hour if you can. You can mix and store right in the sour cream container. Keep chilled.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('207', 'dipsy devil', 'dipsy devil recipe | appetizer recipes | cold savory dips', '<h1>Dipsy Devil</h1><p>Posted  at recipegoldmine.com 12/30/2001 12:30 pm</p><p>4 ounces cream cheese, softened <br>1 cup mayonnaise <br>1 (2.5 ounce) can deviled ham <br>1 (2 ounce) jar diced pimento, drained <br>1/2 small habanero pepper, seeded and finely chopped (*) <br>1 shallot, finely chopped <br>2 tablespoons minced fresh parsley <br>1 tablespoon finely chopped onion <br>Crackers or tortilla chips </p><p>Beat all ingredients at medium speed with an electric mixer until blended. (*) 4 drops hot sauce can be substituted for the habanero pepper. Cover and chill for 8 hours to allow flavors to blend.<p>Serve with crackers or tortilla chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('208', 'east indian dip', 'east indian dip recipe | appetizer recipes | cold savory dips', '<h1>East Indian Dip</h1><p>Posted by Olga at recipegoldmine.com 8/11/02 3:15:46 pm</p><p>1/2 cup orange marmalade <br>3 tablespoons cider vinegar <br>2 tablespoons granulated sugar <br>1 tablespoon brown sugar <br>1/2 teaspoon salt <br>1/4 teaspoon curry powder <br>1/4 teaspoon ground ginger <br>1 1/2 teaspoons Worcestershire <br>1/3 cup dairy sour cream </p><p>Combine all ingredients except sour cream in saucepan. Bring to boil. Simmer, stirring constantly, until sauce is blended. Let cool. Mix with sour cream. This keeps very well in refrigerator, thickening somewhat as it stands.</p><p>Makes about 1 cup.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('209', 'fresh onion dip', 'fresh onion dip recipe | appetizer recipes | cold savory dips', '<h1>Fresh Onion Dip</h1><p>Posted by Becky in Colo at recipegoldmine.com May 9, 2001</p><p>You have to try this!</p><p>Hi everyone! I had to share this -- made a batch yesterday afternoon, and now that<br>it\'s had a chance to chill and blend, finally got to taste it. You get the sweet taste of<br>the onion and then the spark of the spices.</p><p>Since the Vidalia and Texas 1015 onions are starting to hit the markets, I wanted to<br>pass this on.</p><p>1 1/2 cups chopped sweet onion (such<br>&nbsp;&nbsp;&nbsp; as Vidalia, Walla Walla, etc.)**<br>2 tablespoons margarine or butter<br>1 (8 ounce) carton sour cream<br>1/4 teaspoon salt<br>1/4 teaspoon coarsely ground black pepper<br>1/8 teaspoon ground red pepper<br>4 teaspoons snipped fresh chives</p><p>In medium skillet, cook onion in butter or margarine about 5 minutes or until tender. Cool.</p><p>In blender container or food processor bowl, combine cooked onion, sour cream and seasonings (except chives). Cover and blend until nearly smooth. (I like my dips on the chunky side, so I skipped this step and just mixed everything together.) Transfer to a small bowl. Stir in chives and cover and chill 1 to 24 hours. Before serving, stir in milk, 1 teaspoon at a time, if necessary to make of dipping consistency. Makes about 1 1/2 cups.</p><p>** I used a HEAPING 1 1/2 cups onion (somewhere between 1 1/2 to almost 2 cups) and cooked them a little longer until they were caramelized.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('210', 'garlic mayonnaise dip', 'garlic mayonnaise dip recipe | appetizer recipes | cold savory dips', '<h1>Garlic Mayonnaise Dip</h1><p>Posted by bettyboop50 at recipegoldmine.com April 30, 2001</p><p>1 tablespoon minced garlic<br>1/4 cup green onion, finely chopped<br>1/4 cup olive oil<br>2 cups mayonnaise</p><p>Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill.</p><p>Makes about 2 1/2 cups.</p><p>Suggested Dippers: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('211', 'ginger dill dip', 'ginger dill dip recipe | appetizer recipes | cold savory dips', '<h1>Ginger Dill Dip</h1><p>Posted by Shellbob at recipegoldmine.com 11/8/2001 4:44 pm</p><p>1/2 cup sour cream <br>1/2 cup mayonnaise<br>1 pressed garlic clove <br>1 tablespoon dill weed<br>1 tablespoon finely chopped onion <br>1 (1-inch) piece fresh ginger or 1/2 teaspoon ginger powder </p><p>Combine sour cream, mayonnaise, garlic and dill weed together in bowl, using wire whisk. Add ginger to sour cream mixture and blend until smooth. If using fresh ginger, peel and finely chop ginger before adding to sour cream mixture.</p><p>Serve with fresh vegetables for dipping.</p><p>Yield: 1 cup </p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('212', 'hidden valley 7 layer sombrero dip', 'hidden valley 7 layer sombrero dip recipe | appetizer recipes | cold savory dips', '<h1>Hidden Valley 7 Layer Sombrero Dip </h1><p>Posted by LladyRusty at recipegoldmine.com 6/6/01 11:14:03 am)</p><p>I tried this dip last night. It\'s pretty darn good.</p><p>Source: hiddenvalleyranch.com</p><p>1 (16 ounce) can refried beans<br>1 (8 ounce) container sour cream<br>1 (1 ounce) packet Hidden Valley® Original Ranch® Dips Mix<br>1 cup diced tomatoes<br>1 (4 ounce) can diced green chiles, rinsed and drained<br>1 (2 1/4 ounce) can sliced ripe olives, rinsed and drained<br>3/4 cup shredded Cheddar cheese<br>3/4 cup Monterey jack cheese<br>Chopped avocado (optional)</p><p>Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top.</p><p>Serve with tortilla chips.</p><p>Servings: 8</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('213', 'pepper jelly cheese dip', 'pepper jelly cheese dip recipe | appetizer recipes | cold savory dips', '<h1>Pepper Jelly Cheese Dip</h1><p>Posted by Missy at recipegoldmine.com 1/8/2002 7:44 pm </p><p>This dip is quick and easy when you\'re in a bind for party food. I divide it between 2 or 3 of those oval foil au gratin pans (8 inch), and take it along with a jar of pepper jelly and a box of Wheat Thins. I buy a great habanero pepper jelly at a local craft fair to go with it.</p><p>2 cups grated Cheddar cheese<br>2 cups sliced green onions<br>2 cups chopped pecans<br>1/2 to 1 cup mayonnaise<br>Hot pepper jelly </p><p>Mix cheese, onions and nuts in a large bowl. Stir in enough mayonnaise to hold together. Press cheese mixture into a shallow dish or pie plate and chill. Or if desired, press into a round cake pan lined with plastic wrap, chill and unmold onto plate before serving. Top with pepper jelly.</p><p>Serve with Wheat Thins or other crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('214', 'salmon dip', 'salmon dip recipe | appetizer recipes | cold savory dips', '<h1>Salmon Dip</h1><p>Posted by Chefbuzzbuzz at recipegoldmine.com 8/8/2001 3:39 am</p><p>2 cups salmon, canned or leftover cooked<br>8 ounces cream cheese, softened<br>1 pound sour cream*<br>1 package Knorr Vegetable Soup Mix<br>3 green onions, chopped</p><p>* NOTE: a combination of sour cream and plain yogurt (to total 2 cups) may be substituted for plain sour cream.</p><p>Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving.</p><p>Serve with raw vegetables, crackers, chips, and bread. Attractive served in hollowed-out round loaf of dark bread.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('215', 'shrimp dip/finger sandwich filling', 'shrimp dip/finger sandwich filling recipe | appetizer recipes | cold savory dips', '<h1>Shrimp Dip/Finger Sandwich Filling</h1><p>Posted by Shellbob at recipegoldmine.com 11/8/2001 4:44 pm</p><p>8 ounces canned shrimp (drain for sandwiches, don’t drain for dip) <br>8 ounces cream cheese<br>2 tablespoons mayonnaise or salad dressing <br>1 small onion, minced<br>1 medium bell pepper, minced <br>1 tablespoon Worcestershire sauce<br>2 dashes Tabasco sauce<br>1 teaspoon paprika </p><p>Mash shrimp and mix in other ingredients. Chill.</p><p>Serve with crackers or bread chunks, or use as finger sandwich filling.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('216', 'salmon dip', 'salmon dip recipe | appetizer recipes | cold savory dips', '<h1>Salmon Dip</h1><p>Posted by Chefbuzzbuzz at recipegoldmine.com 8/8/2001 3:39 am</p><p>2 cups salmon, canned or leftover cooked<br>8 ounces cream cheese, softened<br>1 pound sour cream*<br>1 package Knorr Vegetable Soup Mix<br>3 green onions, chopped</p><p>* NOTE: a combination of sour cream and plain yogurt (to total 2 cups) may be substituted for plain sour cream.</p><p>Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving.</p><p>Serve with raw vegetables, crackers, chips, and bread. Attractive served in hollowed-out round loaf of dark bread.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('217', 'shrimp dip', 'shrimp dip recipe | appetizer recipes | cold savory dips', '<h1>Shrimp Dip</h1><p>Posted by Sam at recipegoldmine.com</p><p>6 cans shrimp (2 small, 3 medium and 1 large)<br>1/2 medium green peppers, chopped fine<br>8 ounces cream cheese, softened<br>1 (8 ounce) carton sour cream<br>1 (16 ounce) carton sour cream<br>1 packet Good Seasons dry Italian Salad Dressing seasoning</p><p>Drain shrimp and squeeze juice of 1 lemon over shrimp. Let marinade an hour or two and drain off lemon juice; pat dry with paper towels.</p><p>Mix other ingredients together. Add shrimp to remaining ingredients. Mix and refrigerate overnight.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('218', 'chick pea dip', 'chick pea dip recipe | appetizer recipes | cold savory dips', '<h1>Chick Pea Dip</h1><p>1 (16 ounce) can chick peas (garbanzos), drained<br>1/4 cup sesame sauce (Tahini)<br>1/8 cup liquid from chick peas<br>1/2 cup fresh lemon juice<br>1 clove garlic, crushed<br>1/2 teaspoon salt, or to taste</p><p>Heat the chick peas and the 1/8 cup liquid in a saucepan. In blender put the 1/8 cup heated liquid, sesame sauce and lemon juice. Blend on high speed for 10 seconds. Then gradually add drained chick peas until a smooth paste is achieved. Add crushed garlic and salt. Blend at high speed for 10 seconds. Place in closed container and chill in refrigerator until ready to serve.</p><p>To serve, dribble a few drops of olive oil on top of dip and garnish with 1 tablespoon of fresh chopped parsley.</p><p>Serve with carrot and celery sticks or cocktail crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('219', 'spicy chili dip', 'spicy chili dip recipe | appetizer recipes | cold savory dips', '<h1>Spicy Chili Dip</h1><p>Posted by kdipaolo at recipegoldmine.com 6/26/01 7:38:44 am</p><p>5 jalapeño peppers<br>1 large green pepper, diced<br>5 large tomatoes, peeled and diced<br>1 small onion, diced<br>1 clove garlic<br>1/2 teaspoon dried oregano<br>1 teaspoon salt</p><p>Combine all ingredients in food processor until pureed. Transfer to a container with a lid and refrigerate overnight before serving.</p><p>Serve with chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('220', 'bread basket with curry dip', 'bread basket with curry dip recipe | appetizer recipes | cold savory dips', '<h1>Bread Basket with Curry Dip</h1><p>1 cup mayonnaise<br>1/2 teaspoon tarragon<br>1/2 teaspoon lemon juice <br>Dash of freshly ground pepper <br>1/2 teaspoon salt <br>1/8 teaspoon fresh thyme <br>1 teaspoon curry powder <br>2 teaspoon chili sauce <br>2 teaspoons snipped chives <br>2 tablespoons grated onion<br>1 loaf Italian bread or a round crusty loaf<br>Fresh broccoli<br>Carrot sticks</p><p>Mix mayonnaise with tarragon, lemon juice, pepper, salt, thyme, curry, chili sauce, chives and onion. Taste and adjust the seasonings. Chill until ready to serve.</p><p>Hollow out the loaf of bread to form a basket, saving the torn pieces of bread in a plastic bag to use for dipping.</p><p>Wash the broccoli and separate into florets.</p><p>At serving time, put the curry dip into the bread basket (if you have a large loaf, you may want to double the dip recipe). Arrange the broccoli, carrot sticks and chunks of bread around the basket of dip on a platter.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('221', 'smoked egg dip', 'smoked egg dip recipe | appetizer recipes | cold savory dips', '<h1>Smoked Egg Dip</h1><p>6 hard-cooked eggs, finely chopped<br>1 tablespoon soft butter<br>1 1/4 teaspoons Liquid Smoke<br>1 1/2 teaspoons lemon juice<br>1 teaspoon mustard<br>1 1/2 teaspoons Worcestershire sauce<br>1 drop hot sauce<br>3/4 teaspoon salt<br>1/2 teaspoon dried minced onions</p><p>Combine all ingredients; blend with a mixer until smooth. Cover, and refrigerate for 4 hours.</p><p>Whip until fluffy. Let stand for 30 minutes. Serve.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('222', 'crab dip', 'crab dip recipe | appetizer recipes | cold savory dips', '<h1>Crab Dip</h1><p>1 can cream of mushroom soup <br>1 small envelope Knox Gelatine <br>8 ounces cream cheese, softened and cut into cubes <br>1 cup Hellmans Mayonnaise <br>1 cup finely chopped celery <br>1/2 cup chopped green onion <br>2 cans crab meat, drained</p><p>Mix soup and gelatine over low heat in saucepan until gelatin is dissolved. Then add cream cheese. Stir until smooth. Add mayonnaise, celery, onion and crab meat. Mix well and chill.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('223', 'clam digger\'s dip', 'clam digger\'s dip recipe | appetizer recipes | cold savory dips', '<h1>Clam Digger\'s Dip</h1><p>1 (4 1/2 ounce) can minced clams, drained<br>1 tablespoon Worcestershire sauce<br>1 teaspoon lemon juice<br>1 teaspoon seasoned salt<br>1 (8 ounce) carton sour cream</p><p>Mix ingredients well; chill and serve with chips or crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('224', 'cold clam dip', 'cold clam dip recipe | appetizer recipes | cold savory dips', '<h1>Cold Clam Dip</h1><p>8 ounces cream cheese<br>2 to 4 tablespoons clam juice<br>1/2 teaspoon onion salt<br>1/8 teaspoon pepper<br>10 1/2 ounces minced clams, drained</p><p>Soften cream cheese. Add clam juice until of desired consistency. Add seasonings and beat until smooth. Stir in clams.</p><p>Makes 2 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('225', 'corn and walnut dip', 'corn and walnut dip recipe | appetizer recipes | cold savory dips', '<h1>Corn and Walnut Dip</h1><p>16 ounces cream cheese, softened<br>1/4 cup vegetable oil<br>1/4 cup fresh Mexican lime juice<br>1 tablespoon ground red chiles<br>1 tablespoon ground cumin<br>1/2 teaspoon salt<br>Dash of pepper<br>1 small can whole kernel corn, drained<br>1 cup chopped walnuts<br>3 tablespoons minced onion</p><p>Beat all ingredients except corn, walnuts and onion in a large bowl on medium speed of electric mixer until smooth. Stir in remaining ingredients.&nbsp;</p><p>To serve, line an earthenware bowl with dried corn husks, with about 1 inch of each husk showing above the rim of the dish. Fill the bowl with the dip.</p><p>For garnish, slice 1 small red chile pepper and 1 small green chile pepper in half. Place cut side up in the center of the dip, with the stems crisscrossing.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('226', 'artichoke dip', 'artichoke dip recipe | appetizer recipes | cold savory dips', '<h1>Artichoke Dip</h1><p>2 cans artichoke hearts, drained and finely chopped<br>1 cup mayonnaise<br>1 envelope Good Seasons Italian Dressing</p><p>Mix together and serve with crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('227', 'creamy spinach dip', 'creamy spinach dip recipe | appetizer recipes | cold savory dips', '<h1>Creamy Spinach Dip</h1><p>1 (13.5 ounce) can whole leaf or chopped spinach<br>2 cups sour cream<br>1/4 cup mayonnaise<br>1 package dry onion soup mix<br>1 cup chopped red pepper</p><p>Drain spinach well, reserving 2 tablespoons liquid. Chop spinach if using whole leaf spinach.</p><p>Combine reserved liquid, sour cream, mayonnaise and soup mix. Stir in spinach and red pepper. Refrigerate several hours or overnight to blend flavors.</p><p>Serve with vegetables, bread or crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('228', 'creole shrimp dip', 'creole shrimp dip recipe | appetizer recipes | cold savory dips', '<h1>Creole Shrimp Dip</h1><p>8 ounces cream cheese, softened<br>Juice of 1 lemon<br>2 pounds boiled shrimp, coarsely ground<br>10 scallions, minced<br>2/3 cup mayonnaise<br>1/4 teaspoon cayenne pepper<br>Dash Tony Chachere\'s® Famous Creole<br>&nbsp;&nbsp;&nbsp; seasoning or salt and pepper, to taste<br>Tabasco® sauce, to taste<br>1 tablespoon Worcestershire sauce</p><p>Soften cream cheese with lemon juice. Add shrimp and onions to mixture. Add enough mayonnaise to give a consistency for dipping with crackers or potato chips. Season with cayenne pepper and other seasonings to taste. Refrigerate.</p><p>Best made 8 hours in advance.</p><p>Makes 4 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('229', 'curry dip', 'curry dip recipe | appetizer recipes | cold savory dips', '<h1>Curry Dip</h1><p>This is delicious with shrimp!</p><p>1 quart mayonnaise<br>4 teaspoons Worcestershire sauce<br>2 teaspoons prepared horseradish<br>1/2 medium onion, grated<br>2 garlic cloves, grated<br>1 tablespoon celery seed<br>5 drops Tabasco® sauce<br>1/4 teaspoon curry powder<br>2 teaspoons mustard<br>1/2 teaspoon monosodium glutamate (MSG)<br>1/2 teaspoon black pepper<br>1/4 teaspoon salt</p><p>Combine all ingredients in a large container. Stir until blended together. Refrigerate until time to serve.</p><p>Yields 6 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('230', 'curry dip', 'curry dip recipe | appetizer recipes | cold savory dips', '<h1>Curry Dip</h1><p>16 ounces cream cheese<br>1/4 to 1/2 cup chutney, with juice<br>2 teaspoons curry powder<br>1/4 teaspoon dry mustard<br>1 package slivered almonds</p><p>Combine ingredients. Keeps well.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('231', 'devilish ham dip', 'devilish ham dip recipe | appetizer recipes | cold savory dips', '<h1>Devilish Ham Dip</h1><p>8 ounces cream cheese<br>1 (2 1/4 ounce) can deviled ham<br>2 teaspoons instant minced onion<br>2 teaspoons parsley flakes<br>4 teaspoons milk<br>1 teaspoon prepared horseradish<br>Dash of garlic salt<br>Dash of celery salt<br>Dash of black pepper</p><p>Set cream cheese out until it is at room temperature. Add remaining ingredients. Mix until thoroughly blended.</p><p>Serve with potato chips, crisp fresh vegetables or spread on crackers and toasted bread rounds. Freeze any leftovers for future use.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('232', 'dill weed dip', 'dill weed dip recipe | appetizer recipes | cold savory dips', '<h1>Dill Weed Dip</h1><p>1 cup sour cream<br>1 cup mayonnaise<br>1 tablespoon parsley<br>1 teaspoon Spice Island dill weed<br>1 tablespoon Spice Island shredded scallion<br>1 teaspoon Spice Island Beau Monde</p><p>Mix well and refrigerate.</p><p>If desired, put the dip into a rye loaf for serving. Slice the top off a round loaf of rye bread and put aside. Pull the bread from the inside of the loaf, and tear into bite size pieces. Fill the inside of the loaf with the dip. Lean the bread top against the loaf when serving on a platter, surrounded by the bread pieces and raw vegetables. When the dip is gone, cut the loaf into small pieces and serve.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('233', 'dried beef dip', 'dried beef dip recipe | appetizer recipes | cold savory dips', '<h1>Dried Beef Dip</h1><p>8 ounces cream cheese<br>8 ounces sour cream<br>3 scallions, finely chopped<br>1 jar dried beef, finely chopped</p><p>Mix well and refrigerate.</p><p>Serve with crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('234', 'green dip', 'green dip recipe | appetizer recipes | cold savory dips', '<h1>Green Dip</h1><p>This is a wonderful alternative to regular guacamole as it doesn\'t turn gray the way guacamole does.</p><p>4 fresh tomatillos, chopped<br>3 medium green tomatoes, chopped<br>3 garlic cloves, minced<br>1 to 2 fresh jalapeños, minced<br>3 Haas avocados, halved, seeded and peeled<br>1 1/2 cups sour cream<br>1 tablespoon minced cilantro<br>1/4 teaspoon salt, or more, to taste</p><p>Peel paper husks from tomatillos; rinse to remove sticky covering from outside. In a medium saucepan, simmer the tomatillos and tomatoes with the garlic and jalapeños for 15 minutes, or until their liquid has evaporated.</p><p>While the tomatillo mixture simmers, place the avocados in a blender. Spoon the thickened tomatillo mixture into the blender. Add the sour cream, cilantro, and salt; blend for up to 5 minutes to create a smooth purée. Taste, and add more salt if needed.</p><p>Serve the dip immediately with tostada chips, or refrigerate it for later use. This can be kept overnight in the refrigerator.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('235', 'green goddess dip', 'green goddess dip recipe | appetizer recipes | cold savory dips', '<h1>Green Goddess Dip</h1><p>Combine 3/4 cup mayonnaise, 3/4 cup sour cream, 1/4 cup fresh lemon juice and 4 finely minced anchovies in a bowl. Mince 1/4 cup parsley and 1 clove garlic and add to dip. Thinly slice 2 tablespoons each scallions and fresh chives and add to dip. Add 2 teaspoons dried tarragon or 2 tablespoons fresh tarragon. Salt and pepper to taste. Combine well.</p><p>Cover and refrigerate for several hours before serving with vegetables or chips.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('236', 'guacamole', 'guacamole recipe | appetizer recipes | cold savory dips', '<h1>Guacamole</h1><p>2 large avocados<br>1 large tomato, diced<br>1 tablespoon lemon juice<br>1 fresh scallion, finely chopped<br>1 tablespoon canned green chiles<br>1/4 teaspoon Worcestershire sauce<br>1/4 teaspoon Tabasco® sauce<br>1/8 teaspoon garlic salt</p><p>Peel the avocados and mash the pulp in a bowl. Chop the chiles. Add tomato, lemon juice, green chiles and garlic salt. Let the mixture sit for 30 minutes.</p><p>Mash all into a semi-smooth paste.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('237', 'hidden valley seafood dip', 'hidden valley seafood dip recipe | appetizer recipes | cold savory dips', '<h1>Hidden Valley Seafood Dip</h1><p>Mix 1 ounce packet Original Ranch Dip Mix with 1 pint sour cream. Add 3/4 cup of desired seafood (clams, crabmeat or shrimp). Stir in 1/2 cup chopped water chestnuts and/or 2 tablespoons minced scallions.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('238', 'avocado and garlic dip', 'avocado and garlic dip recipe | appetizer recipes | cold savory dips', '<h1>Avocado and Garlic Dip</h1><p>1 ripe avocado, chopped<br>3 teaspoons sour cream<br>1 clove garlic, crushed<br>Juice of 1/2 lime<br>2 scallions, chopped<br>Salt and pepper, to taste<br>1/4 teaspoon red chili flakes</p><p>Blend all ingredients.</p><p>Serve with chips.</p><p>Makes about 1 cup.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('239', 'kilbirnie clam dip', 'kilbirnie clam dip recipe | appetizer recipes | cold savory dips', '<h1>Kilbirnie Clam Dip</h1><p>1 (7 1/2 ounce) can minced clams, undrained<br>1/3 cup Johnnie Walker Red<br>8 ounces cream cheese, softened<br>1 envelope onion soup mix<br>1 cup sour cream</p><p>Combine clam with remaining ingredients; mix well. Chill. Serve with potato or corn chips, or crackers.</p><p>Makes about 2 1/2 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('240', 'layered shrimp dip', 'layered shrimp dip recipe | appetizer recipes | cold savory dips', '<h1>Layered Shrimp Dip</h1><p>8 ounces cream cheese<br>3 to 4 teaspoons milk<br>2 (4 1/2 ounce) cans small shrimp, well-drained<br>1/2 medium onion, minced<br>1 (12 ounce) bottle chili sauce<br>8 ounces mozzarella cheese, grated</p><p>Thin cream cheese with milk. Spread on serving tray. Layer remaining ingredients ending with cheese. Chill.</p><p>Serve with tortilla chips or crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('241', 'louisiana seafood dip', 'louisiana seafood dip recipe | appetizer recipes | cold savory dips', '<h1>Louisiana Seafood Dip</h1><p>1 (6 3/4 ounce) can albacore tuna<br>1 envelope Good Seasons Italian dressing<br>1 (8 ounce) carton sour cream<br>1/2 teaspoon Worcestershire sauce<br>Dash of cayenne</p><p>Mix all. Chill and serve with chips or crackers. Tastes like crab dip.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('242', 'mystery onion dip', 'mystery onion dip recipe | appetizer recipes | cold savory dips', '<h1>Mystery Onion Dip</h1><p>This is a delicious dip.</p><p>1 pint sour cream<br>1 envelope onion soup mix<br>2 ounces gin<br>1 teaspoon maraschino cherry juice<br>Fresh parsley sprigs</p><p>Mix thoroughly. Garnish with fresh parsley sprigs.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('243', 'original ranch dip', 'original ranch dip recipe | appetizer recipes | cold savory dips', '<h1>Original Ranch Dip</h1><p>1 pint sour cream<br>1 envelope Hidden Valley® Original Ranch Salad Dressing</p><p>Combine sour cream and salad dressing mix; stir to blend. Chill.</p><p>For variety add any one of the following ingredients in amounts to satisfy taste: dill weed, well-drained minced clams, shrimp or crab.</p><p>Makes 2 cups.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('244', 'party ham spread dip', 'party ham spread dip recipe | appetizer recipes | cold savory dips', '<h1>Party Ham Spread Dip</h1><p>This is a very festive appetizer.</p><p>2 rounded tablespoons dry mustard<br>3/4 cup granulated sugar<br>2 egg yolks, slightly beaten<br>2 rounded tablespoons flour<br>1/8 teaspoon salt<br>1 cup milk<br>1/2 cup vinegar</p><p>Combine all ingredients except the vinegar in a saucepan. Cook over low heat until slightly heated. Add vinegar and cook until thickened. Remove from heat, cool and put into a container. Prepare and chill 2 to 3 days before using.</p><p>To serve, use a whole pineapple. Leaving top intact, cut a square section out of side, scoop out pineapple from inside, leaving a pineapple shaped bowl. Place cold dip into center of pineapple bowl. Place bowl on platter, place cubed pieces of baked ham with wooden picks around the outside. Garnish with fresh parsley, pineapple chunks and maraschino cherries.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('245', 'pepperoncini-cream cheese dip', 'pepperoncini-cream cheese dip recipe | appetizer recipes | cold savory dips', '<h1>Pepperoncini-Cream Cheese Dip</h1><p>1 (10 ounce) jar pepperoncini, drained and stemmed<br>8 ounces cream cheese, softened<br>1/4 cup grated Parmesan cheese<br>1/2 cup sour cream</p><p>Position knife blade in food processor bowl; add first 3 ingredients. Pulse several times or until smooth. Stir in sour cream. Cover and chill until ready to serve.</p><p>Serve with crackers.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('246', 'chipotle dip', 'chipotle dip recipe | appetizer recipes', '<h1>Chipotle Dip</h1><p>3 canned chipotle peppers in adobo sauce <br>1/4 teaspoon sauce from peppers<br>1 cup mayonnaise<br>1/2 cup sour cream<br>1 to 2 teaspoons lemon juice<br>2 green onions, chopped</p><p>Chop peppers and combine with remaining ingredients. Cover and refrigerate for at least 1 hour.</p><p>Serve with tortilla chips or vegetables.</p>\n<!--webbot bot=\"Include\" U-Include=\"../_includes/bottom.html\" TAG=\"BODY\" startspan -->', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('247', 'savory dip', 'savory dip recipes | appetizer recipes | recipe goldmine recipes', null, 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('248', 'cucumber dill dunk', 'cucumber dill dunk recipe | appetizer recipes', '<h1>Cucumber Dill Dunk</h1><p>1 1/4 cups fat-free yogurt <br>1 cucumber, peeled, seeded and chopped <br>1/4 cup light dairy sour cream <br>1 tablespoon chopped fresh dillweed <br>3 cloves garlic, minced <br>Fresh ground black pepper</p><p>In a food processor or blender, combine yogurt, cucumber, sour cream, dill weed and garlic. Cover and process or blend until almost smooth. Season with fresh ground black pepper to taste.</p><p>Serve with honey wheat sticks, veggie crisps or pita or bagel chips.</p>\n<!--webbot bot=\"Include\" U-Include=\"../_includes/bottom.html\" TAG=\"BODY\" startspan -->', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('249', 'hoagie dip', 'hoagie dip recipe | appetizer recipes | cold savory dips', '<h1>Hoagie Dip</h1><p>1/2 pound cooked ham, thinly sliced<br>1/2 pound Genoa salami, thinly sliced<br>1 pound processed American cheese, sliced<br>2 cups mayonnaise<br>2 teaspoons dried oregano 1 onion, chopped<br>1/2 head iceberg lettuce, shredded<br>2 tomatoes, diced<br>12 hoagie rolls, torn into pieces for dipping</p><p>Tear the ham, salami and American cheese into small pieces. Place in a large bowl.</p><p>In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.</p><p>Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping.</p>', 'appetizers', 'dips', null, null);
INSERT INTO `recipes` VALUES ('250', 'pound cake canapes with strawberry kiwi syrup', 'pound cake canapes with strawberry kiwi syrup recipe | cold appetizer recipes | appetizers', '<h1>Pound Cake Canapes with Strawberry Kiwi Syrup</h1><p>2 cups sliced strawberries<br>1 ripe kiwi, peeled and sliced, then quartered<br>1/2 cup granulated sugar<br>5 ounces cream cheese (at room temperature)<br>8 slices pound cake, thawed (cut into 1/2-inch thick slices)<br>1 egg<br>2 tablespoons milk<br>1/4 teaspoon coconut extract<br>2 tablespoons butter<br>Whipped topping<br>Strawberry slices</p><p>Combine strawberries, kiwi and sugar in a bowl; toss and set aside.</p><p>Separate four slices of cake and spread each with 2 teaspoons cream cheese. Place the remaining slices on top to make sandwiches.</p><p>Beat egg, milk and coconut extract together. Transfer to a semi-flat dish into which the cake can be dipped. Melt 1 tablespoon butter in a 10-inch skillet to coat the bottom of the pan. Dip both sides of two of the sandwiches in the egg batter, place in the pan and sauté on one side until toasted. Turn sandwich over and cook until golden brown. Repeat this step for remaining sandwiches.</p><p>Place each sandwich on a plate, cut in half and open into a &quot;V.&quot; Spoon strawberry-kiwi syrup over sandwiches and finish with a generous swirl of whipped topping in the middle of the &quot;V,&quot; followed by a sliced strawberry.</p><p>Serves 4.</p>', 'appetizers', 'cold appetizer', null, null);
INSERT INTO `recipes` VALUES ('251', 'frosted party cantaloupe', 'frosted party cantaloupe recipe | cold appetizer recipes | appetizers', '<h1>Frosted Party Cantaloupe</h1><p>8 ounces cream cheese, softened<br>2 tablespoons milk<br>1 cantaloupe<br>Toasted coconut<br>Mixed fresh fruit<br>Mint leaves or parsley (for garnish)<br>Whole strawberry or cherry (for garnish)</p><p>Peel one cantaloupe and cut across bottom. Clean out seeds from center. Pat dry. Make mixture of fresh fruit such as fresh pineapple, strawberries, honeydew melon, grapes, blueberries, bananas, oranges and kiwi. Pack center of cantaloupe with fresh fruit and put onto serving tray.</p><p>Beat cream cheese and milk with mixer until spreading consistency. Frost cantaloupe with this mixture and coat with toasted coconut. Top with mint leaves or sprig of parsley centered with cherry or strawberry. Surround cantaloupe with remainder of fresh fruit. Use party picks for serving fruit and slice cantaloupe from center top to bottom, in small wedges.</p><p>Serves about 12 to 15.</p>', 'appetizers', 'cold appetizer', null, null);
INSERT INTO `recipes` VALUES ('252', 'apple salsa with cinnamon tortilla chips', 'apple salsa with cinnamon tortilla chips recipe | cold appetizer recipes | appetizers', '<h1>Apple Salsa with Cinnamon Tortilla Chips</h1><p>Posted by kdipaolo at recipegoldmine.com 7/12/01 5:03:51 am</p><p>Serves 4.</p><p><u>Apple Salsa</u><br>2 medium tart apples, chopped (recommend Granny Smith)<br>2 teaspoons lemon Juice<br>1 cup fresh strawberries, chopped<br>2 medium kiwi fruit, peeled and chopped<br>1 small orange<br>2 tablespoons brown sugar, firmly packed<br>2 tablespoons apple jelly, melted</p><p><u>Cinnamon Tortilla Chips</u><br>8 (8-inch) flour tortillas<br>Water<br>1/4 cup granulated sugar<br>2 to 4 teaspoons ground cinnamon</p><p>In a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped strawberries, and kiwi.</p><p>Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove and seeds from the orange so they do not get into your salsa. Stir in the brown sugar and jelly; set aside.</p><p>To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick.</p><p>Blend together the sugar and cinnamon and sprinkle it lightly over the tortillas, turning to cover both sides. If you have an empty spice shaker, it works well to double the mixture and sprinkle it over the tortillas from the shaker. Any leftover sugar and cinnamon is perfect for preparing cinnamon toast, quick and easy.</p><p>Cut each tortilla into 8 equal pie-shaped wedges as you work and place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter.</p><p>Bake the cinnamon coated tortillas in a preheated 400 degree F degree oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side.</p>', 'appetizers', 'cold appetizer', null, null);
INSERT INTO `recipes` VALUES ('253', 'minted pineapple', 'minted pineapple recipe | cold appetizer recipes | appetizers', '<h1>Minted Pineapple</h1><p>1 (20 ounce) can pineapple chunks<br>1/2 cup vinegar<br>1 cup granulated sugar<br>2 tablespoons mint flakes<br>Red or green food color</p><p>Drain syrup from pineapple. To the syrup add vinegar, sugar and mint flakes. Stir to dissolve sugar and bring to a boil. Cover and simmer 10 minutes. Remove from heat; keep covered and set aside to cool.</p><p>Strain to remove mint flakes. To the liquid add 1/4 teaspoon (about 25 drops) red or green food color; stir. Add pineapple chunks. Store in a covered dish or jar in refrigerator.</p>', 'appetizers', 'cold appetizer', null, null);
INSERT INTO `recipes` VALUES ('255', 'spiced pineapple pickups', 'spiced pineapple pickups recipe | cold appetizer recipes | appetizers', '<h1>Spiced Pineapple Pickups</h1><p>1 large can pineapple chunks<br>3/4 cup vinegar<br>1 (4-inch) stick cinnamon<br>1 1/4 cups granulated sugar<br>Dash salt<br>6 to 8 cloves</p><p>The day before serving, drain syrup from pineapple. To a saucepan, add all ingredients; bring to boil. Refrigerate unitl serving time. Drain well. Serve ice cold with wooden picks.</p>', 'appetizers', 'cold appetizer', null, null);
INSERT INTO `recipes` VALUES ('256', 'rebecca sauce and strawberries', 'rebecca sauce and strawberries recipe | appetizer recipes | cold appetizers', '<p><h1>Rebecca Sauce and Strawberries</h1><p>Rebecca Sauce is from the Galt House Hotel, Louisville, Kentucky. It is a favorite during Derby Day.</p><p>2 cups sour cream<br>1/2 cup dark brown sugar<br>1 tablespoon vanilla extract<br>1 tablespoon dark rum or bourbon<br>Whole strawberries, with stems on</p><p>Combine all ingredients except strawberries, and stir until completely smooth. Chill before serving.</p><p>Use for dipping with whole strawberries.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('257', 'banana curry dip', 'banana curry dip recipe | appetizer recipes | cold appetizers', '<p><h1>Banana Curry Dip</h1><p>1 cup mashed bananas (3 medium)<br>1 (8 ounce) container plain yogurt<br>2 teaspoons minced onion<br>1 teaspoon curry powder<br>1/4 teaspoon salt<br>1 pineapple, peeled and cut into spears<br>1 cucumber, cut into slices<br>1 pound cooked shrimp</p><p>Combine bananas, yogurt, onion, curry powder and salt in small bowl. Chill at least 1 hour. </p><p>Serve with pineapple, cucumber and shrimp.</p><p>Yields 1 2/3 cups dip.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('258', 'sour cream dip for fresh fruit', 'sour cream dip for fresh fruit recipe | appetizer recipes | cold appetizers', '<p><h1>Sour Cream Dip for Fresh Fruit</h1><p>1/8 teaspoon cinnamon<br>1/8 teaspoon nutmeg<br>Dash of allspice<br>Dash of salt<br>2 tablespoons granulated sugar<br>1 cup sour cream<br>1/2 teaspoon pure vanilla extract<br>1/8 teaspoon rum extract</p><p>Mix cinnamon, nutmeg, allspice and salt with sugar. Stir into sour cream. Add extracts and mix well. Chill 2 hours to allow flavors to blend.</p><p>Serve with fresh fruit such as apples, kiwis, bananas, Bing cherries, grapes and strawberries.</p><p>Makes 1 cup.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('259', 'strawberry cream fruit dip', 'strawberry cream fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Strawberry Cream Fruit Dip</h1><p>1/2 cup mayonnaise<br>11 ounces cream cheese (at room temperature)<br>1 pint dairy sour cream<br>1 cup fresh strawberries<br>1/2 cup confectioners\' sugar</p><p>Place all ingredients in a food processor fitted with the steel blade. Process until smooth and creamy. Cover and refrigerate. Dressing will keep up to 3 days. Serve over fresh fruit or as a dip for fresh fruit.</p><p>NOTE: Substitute 1 (10 ounce) package frozen sweetened strawberries that have been thawed and well drained for fresh strawberries. Decrease sugar, if desired.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('260', 'sweet dip', 'sweet dip recipe | appetizer recipes | cold appetizers', '<p><h1>Sweet Dip</h1><p>1 (18 ounce) jar Marshmallow Crème<br>6 ounces cream cheese<br>Fresh or canned fruit of choice, cut into bite-size pieces</p><p>Set Marshmallow Crème and cream cheese out at room temperature. Mix Marshmallow Crème and cream cheese in serving dish. Stir to mix thoroughly. Dip fruit into mixture.</p><p>Makes 4 cups.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('261', 'tequila-almond fruit dunk', 'tequila-almond fruit dunk recipe | appetizer recipes | cold appetizers', '<p><h1>Tequila-Almond Fruit Dunk</h1><p>This dunk can also be thinned with milk and served as a dressing over fruit.</p><p>2 cups sour cream<br>1/4 cup ground toasted almonds<br>3 tablespoons tequila, preferably gold<br>1 tablespoon plus 1 teaspoon dark brown sugar, or more, to taste<br>1 tablespoon fresh orange juice<br>1 tablespoon minced orange zest<br>1 teaspoon fresh lime juice<br>1 teaspoon minced lime zest</p><p>Mix all ingredients together in a medium bowl. Cover the mixture and chill it, preferably overnight to blend flavors.</p><p>Serve the dunk with fruit such as sliced papaya, seedless grapes, banana slices (dipped in lemon juice), pear slices (dipped in lemon juice), strawberries, pitted cherries, or chunked melon, piled high, for a cooling summer treat.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('262', 'amaretto dip', 'amaretto dip recipe | appetizer recipes | cold appetizers', '<p><h1>Amaretto Dip</h1><p>4 ounces cream cheese, softened<br>1/2 cup half-and-half<br>3 tablespoons instant vanilla pudding mix<br>3 tablespoons Kahlúa or other coffee-flavored liqueur<br>1 tablespoon Amaretto (almond-flavored liqueur)<br>1 teaspoon vanilla extract<br>Assorted fresh fruit (strawberries, pineapple<br>&nbsp;&nbsp;&nbsp; chunks, orange wedges and/or sliced bananas),<br>&nbsp;&nbsp;&nbsp; cut into bite-size pieces</p><p>In a medium bowl, beat cream cheese, half-and-half, instant pudding mix, Kahlúa, Amaretto and vanilla extract with an electric mixer until smooth. Refrigerate at least 1 hour.</p><p>Serve with fresh fruit for dipping.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('263', 'bacardi fruit dip', 'bacardi fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Bacardi Fruit Dip</h1><p>3 ounces cream cheese, softened<br>1 (8 ounce) container Cool Whip<br>1 (6 ounce) can Bacardi mix, thawed</p><p>Mix and refrigerate until serving time. Can use any flavor of Bacardi drink mix.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('264', 'coconut fruit dip', 'coconut fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Coconut Fruit Dip</h1><p>1 (8 ounce) can crushed unsweetened pineapple, undrained<br>3/4 cup skim milk<br>1/2 cup nonfat sour cream<br>1 small box instant coconut cream pudding mix<br>Fresh pineapple, kiwfruit, strawberries or other fruit</p><p>In a blender, combine the first four ingredients; cover and process for 1 minutes or until smooth. Serve with fruit. Store in the refrigerator.</p><p>Yields 2 cups.</p><p><i>Diabetic Exchange: 1/2 starch</i></p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('265', 'creamy fruit dip', 'creamy fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Creamy Fruit Dip</h1><p>8 ounce scream cheese, softened<br>3 tablespoons orange juice concentrate<br>1 (7 ounce) jar Marshmallow Crème</p><p>Beat cream cheese and concentrate until smooth. Fold in Marshmallow Crème. Serve with fruit. Store in the refrigerator.</p><p>Yields 2 cups.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('266', 'ginger lime dip', 'ginger lime dip recipe | appetizer recipes | cold appetizers', '<p><h1>Ginger Lime Dip</h1><p>1/2 cup sour cream<br>1/2 cup mayonnaise<br>1 tablespoon honey<br>1 tablespoon lime juice<br>1 teaspoon grated lime peel<br>1/4 teaspoon ground ginger<br>Cantaloupe and honeydew slices</p><p>In a small bowl, combine the sour cream, mayonnaise, honey, lime juice, lime peel and ginger. Cover and refrigerate until serving.</p><p>Serve with melon.</p><p>Yields about 1 cup.</p><p><i>Diabetic Exchange: 1 fruit</i></p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('267', 'peanut butter apple dip', 'peanut butter apple dip recipe | appetizer recipes | cold appetizers', '<p><h1>Peanut Butter Apple Dip</h1><p>8 ounces cream cheese, softened<br>1 cup peanut butter<br>1 cup packed brown sugar<br>1/4 cup milk<br>3 to 4 apples, cut into wedges</p><p>In a mixing bowl, combine the first four ingredients; mix well. Serve with apples. Store in the refrigerator.</p><p>Yields 2 2/3 cups.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('268', 'yogurt dip', 'yogurt dip recipe | appetizer recipes | cold appetizers', '<p><h1>Yogurt Dip</h1><p>1/2 cup vanilla nonfat yogurt<br>1/2 cup sour cream<br>1 to 2 tablespoons firmly packed brown sugar<br>1/4 teaspoon ground cinnamon</p><p>Mix well in a bowl. Cover and chill.</p><p>Serve with cut-up banana, honeydew melon, cantaloupe, strawberries and pineapple.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('269', 'cheesecake dip', 'cheesecake dip recipe | appetizer recipes | cold appetizers', '<p><h1>Cheesecake Dip</h1><p>4 ounces cream cheese, softened<br>1/3 cup sour cream<br>3 tablespoons confectioners\' sugar<br>1 tablespoon milk<br>1/4 teaspoon almond extract<br>1 pint fresh strawberries<br>1/4 cup graham cracker crumbs</p><p>In a mixing bowl, beat cream cheese until smooth. Add the sour cream,&nbsp; sugar, milk and extract; mix until smooth. Transfer to a serving bowl.</p><p>Place the strawberries and crumbs in separate serving bowls. Dip strawberries into cheesecake mixture, then into crumbs.</p><p>Yields about 1 cup.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('270', 'chocolate cheese cake dip', 'chocolate cheese cake dip recipe | appetizer recipes | cold appetizers', '<p><h1>Chocolate Cheese Cake Dip</h1><p>1/2 cup raisins<br>1 tablespoon brandy<br>2 cups cream cheese, softened<br>1/2 cup whipping cream<br>1/2 teaspoon vanilla extract<br>1/4 cup dark brown sugar<br>1 teaspoon ground cinnamon<br>1/2 cup miniature chocolate chips<br>Ground cinnamon</p><p>Mix the raisins and brandy, making sure all the raisins are coated, and let soak for 15 minutes.</p><p>In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add vanilla extract, mixing well. Blend in the brown sugar and cinnamon. Mix in the &quot;soused&quot; raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature.</p><p>Makes about 3 3/4 cups of dip, or 6 servings.</p><p><u>Suggested dippers</u><br>Graham crackers, melon, strawberries, raspberries, peaches, pears, dried fruit, pound cake cubes</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('271', 'tropical dip', 'tropical dip recipe | appetizer recipes | cold appetizers', '<p><h1>Tropical Dip</h1><p>12 macaroons, broken into small pieces<br>1/4 cup brown sugar, packed<br>1 pint sour cream<br>1/3 cup coconut</p><p>Mix sugar, sour cream and coconut until smooth. Stir in macaroons gently. Chill several hours. Do not stir again or crumbs will break down.</p><p>Yields 1 quart.</p><p>Serve with fresh summer fruits: pineapple, berries, melons, peaches, grapes and kiwi.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('272', 'caramel dip for apples', 'caramel dip for apples recipe | appetizer recipes | cold appetizers', '<p><h1>Caramel Dip for Apples</h1><p>8 ounces cream cheese, softened<br>3/4 cup packed brown sugar<br>1 cup dry roasted peanuts<br>6 medium-size apples, cut into wedges</p><p>Combine cream cheese, sugar and peanuts and mix well.</p><p>Serve with sliced apples.</p><p>Makes 6 to 8 servings.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('273', 'tequila fruit dip', 'tequila fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Tequila Fruit Dip</h1><p>2 cups sour cream<br>5 tablespoons granulated sugar<br>1 tablespoon finely grated lime zest<br>1 tablespoon finely grated orange zest<br>3 tablespoons tequila<br>1/4 teaspoon cinnamon<br>1/4 teaspoon ground ginger<br>3 tablespoons ground almonds</p><p>Combine all ingredients; blend well. Cover and refrigerate.</p><p>Serve with sliced fresh fruit and/or berries. Dip keeps at least one week in the refrigerator.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('274', 'brickle dip', 'brickle dip recipe | appetizer recipes | cold appetizers', '<p><h1>Brickle Dip</h1><p>8 ounces cream cheese, softened (do not use low fat) <br>1 (12 ounce) bag Heath brickle bits/chips<br>1 cup granulated sugar <br>1/4 cup brown sugar <br>1 1/2 teaspoons vanilla extract</p><p>Melt cream cheese and mix in other ingredients. </p><p>Serve with Granny Smith apples.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('275', 'gelatin fruit dip', 'gelatin fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Gelatin Fruit Dip</h1><p>8 ounces Cool Whip<br>8 ounces cream cheese, softened<br>1 (7 to 8 ounce) jar Marshmallow Crème<br>1 1/2 teaspoons gelatin (any flavor)<br>1 teaspoon vanilla extract</p><p>Beat all ingredients with a mixer until well blended. Chill.</p><p>Serve with assorted chunks of fresh fruit.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('276', 'almond chantilly fruit dip', 'almond chantilly fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Almond Chantilly Fruit Dip</h1><p>1 (3 ounce) box instant vanilla pudding <br>1 cup heavy cream, whipped <br>1 teaspoon almond extract</p><p>Prepare pudding mix according to package directions. Fold in almond extract and whipped cream.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('277', 'kahlua fruit dip', 'kahlua fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Kahlua Fruit Dip</h1><p>8 ounces cream cheese, softened <br>3/4 cup granulated sugar <br>1/3 cup Kahlúa <br>1 cup sour cream <br>1/3 cup chopped nuts</p><p>Beat the cream cheese in a mixer bowl until smooth. Add the sugar gradually, beating constantly for 5 minutes or until light and fluffy. Add the Kahlúa. Beat for 1 minute or until blended. Fold in sour cream and nuts. Chill, covered for 2 hours.</p><p>Serve with favorite ice cold fruits!</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('278', 'fluffy vanilla pumpkin fip', 'fluffy vanilla pumpkin fip recipe | appetizer recipes | cold appetizers', '<p><h1>Fluffy Vanilla Pumpkin Dip</h1><p>1 (16 ounce) container frozen whipped topping, thawed <br>1 (5 ounce) box instant vanilla pudding mix <br>1 (15 ounce) can solid pack pumpkin <br>1 teaspoon pumpkin pie spice</p><p>In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed topping. Chill in the refrigerator until serving.</p><p>Serve with regular or cinnamon graham crackers.</p><p>Servings: 32 </p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('279', 'taffy apple dip', 'taffy apple dip recipe | appetizer recipes | cold appetizers', '<p><h1>Taffy Apple Dip</h1><p>8 ounces cream cheese, softened<br>3/4 cup packed brown sugar<br>1 tablespoon vanilla extract<br>1/2 cup chopped peanuts<br>6 apples, cut into wedges</p><p>In a small bowl, beat cream cheese, brown sugar and vanilla extract until smooth. Spread mixture on a small serving plate; top with nuts.</p><p>Serve with apple wedges.</p><p>Serves 6.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('280', 'butterscotch fruit dip', 'butterscotch fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Butterscotch Fruit Dip</h1><p>Posted by JBic at recipegoldmine.com May 29, 2001</p><p>8 ounces cream cheese, softened<br>1/2 cup butterscotch ice cream topping<br>1 tablespoon brown sugar<br>1 tablespoon vanilla extract</p><p>Mix all ingredients well until smooth. Chill.</p><p>Serve with cut up fruits – pears, apples, peaches, nectarines, bananas, etc.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('281', 'lemon cream fruit dip', 'lemon cream fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Lemon Cream Fruit Dip</h1><p>2 eggs <br>1 cup granulated sugar, divided<br>1/3 cup lemon juice <br>1 tablespoon cornstarch <br>1/2 cup water <br>1 teaspoon vanilla extract<br>1 cup (1/2 pint) whipping cream, whipped</p><p>In bowl, beat together eggs, 1/2 cup sugar and lemon juice.</p><p>In saucepan, combine remaining 1/2 cup sugar and cornstarch; stir in water. Cook and stir until thickened; remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened. Add vanilla extract; cool.</p><p>Fold in whipped cream.</p><p>Serve with fresh fruit. Refrigerate leftovers.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('282', 'orange fluff', 'orange fluff recipe | appetizer recipes | cold appetizers', '<p><h1>Orange Fluff (T&T)</h1><p>Posted by bettyboop at recipegoldmine.com 9/3/2001 12:00 pm</p><p>This is another recipe which I had made for my son\'s wedding. This dip is delicious served with fresh fruits, such as fresh pineapple chunks, sliced apples, bananas, kiwi and strawberries. This was also offered when I catered.</p><p>1 (3 3/4 ounce) package vanilla instant pudding ( you can<br>&nbsp;&nbsp;&nbsp; also use cream cheese, or lemon flavored instant pudding)<br>2 cups really cold milk<br>1 cup sour cream<br>1/2 to 1 teaspoon grated orange peel (depending on how<br>&nbsp;&nbsp;&nbsp; intense you want the flavor to be)<br>1/4 cup fresh squeezed orange with pulp</p><p>In a mixing bowl on low speed, beat the pudding mix with milk until well blended, approximately 2 to 3 minutes.</p><p>Gently beat in sour cream and fold in orange juice and peel, mixing to combine.</p><p>Cover and chill in refrigerator to blend flavors. Pour into a fancy bowl on a platter and arrange with fresh fruits on Boston bib lettuce. (I use the fancy wooden picks for the fruits).</p><p>Enjoy!</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('283', 'peanut butter apple dip', 'peanut butter apple dip recipe | appetizer recipes | cold appetizers', '<p><h1>Peanut Butter Apple Dip</h1><p>1/2 cup creamy peanut butter <br>1/2 cup Marshmallow Crème<br>1 (8 ounce) container apple cinnamon cream cheese<br>1 1/2 teaspoons vanilla extract<br>Cinnamon</p><p>Mix first 4 ingredients together well. Sprinkle with desired amount of cinnamon.</p><p>Serve with sliced apples or pears.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('284', 'raspberry dip', 'raspberry dip recipe | appetizer recipes | cold appetizers', '<p><h1>Raspberry Dip</h1><p>Posted by Nixee at recipegoldmine.com May 30, 2001</p><p>1 cup low-fat cottage cheese<br>1 cup frozen raspberries without syrup, thawed<br>3 tablespoons honey<br>2 tablespoons orange juice<br>Vanilla cookies</p><p>Blend cottage cheese, raspberries, honey and juice in electric blender or food processor container until smooth. Refrigerate until serving time.</p><p>Serve as a dip with wafers.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('285', 'silky apricot cheese dip', 'silky apricot cheese dip recipe | appetizer recipes | cold appetizers', '<p><h1>Silky Apricot Cheese Dip</h1><p>Posted by bettyboop50 at recipegoldmine.com</p><p>Super, wonderful and delicious. I can\'t say enough about this dip. You can serve it with vanilla wafers, pound cake cubes or sticks of muenster or Monterey jack cheese, or with semisweet chocolate chunks.</p><p>3/4 cup apricot preserves<br>1 cup softened cream cheese<br>1 cup sour cream<br>1 teaspoon almond extract<br>1/4 cup blanched slivered almonds<br>2 teaspoons brandy</p><p>In a small bowl, mix the apricot preserves and brandy together, then set aside.</p><p>Beat cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. Add the apricot brandy mixture, blending well. Fold in almonds and mix.</p><p>Cover and chill until ready to serve.</p><p>Yields 3 cups.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('286', 'sour cream and cinnamon fruit dip', 'sour cream and cinnamon fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Sour Cream and Cinnamon Fruit Dip</h1><p>Posted by bettyboop50 at recipegoldmine.com April 30, 2001</p><p>1 cup sour cream<br>2 tablespoons brown sugar<br>1 teaspoon cinnamon</p><p>In small bowl, combine all ingredients, mix well. Cover refrigerate 2 hours to blend flavors.</p><p>Serve with fresh fruit.</p><p>Makes 1 cup.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('287', 'marshmallow creme apple dip', 'marshmallow creme apple dip recipe | appetizer recipes | cold appetizers', '<p><h1>Marshmallow Creme Apple Dip</h1><p>1 (13 ounce) jar Marshmallow Creme <br>8 ounces cream cheese <br>3 to 4 large apples, sliced</p><p>Cream Marshmallow Creme and cream cheese together.</p><p>Core and slice apples. Dip apple slices and enjoy.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('288', 'apple toffee dip', 'apple toffee dip recipe | appetizer recipes | cold appetizers', '<p><h1>Apple Toffee Dip</h1><p>8 ounces cream cheese, softened <br>1/2 cup packed light or dark brown sugar<br>1/4 cup granulated sugar <br>1 teaspoon vanilla extract <br>1 cup marshmallow fluff <br>1 (7 1/2 ounce) package English toffee bits</p><p>Soften cream cheese in the microwave 10-20 seconds if necessary<a href=\"../index.htm\" tppabs=\"http://www.recipegoldmine.com/\">.</a> Beat together all ingredients except toffee bits until thoroughly blended. Fold in the English toffee bits.</p><p>Serve with crisp apple slices. Refrigerate leftovers. Can be made ahead and refrigerated.</p><p>Yield: Approximately 3 cups</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('289', 'coconut party fruit dip', 'coconut party fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Coconut Party Fruit Dip</h1><p>8 ounces cream cheese, softened<br>2/3 cup (5 ounce can) undiluted evaporated milk <br>1/2 cup coconut <br>3/4 teaspoon vanilla extract<br>1 (8 ounce) can crushed pineapple in heavy<br>&nbsp;&nbsp;&nbsp; syrup, undrained <br>1/2 teaspoon grated orange rind</p><p>Beat cream cheese until fluffy. Add evaporated milk and vanilla extract. Blend. Add remaining ingredients, mix well and refrigerate.</p><p>Serve as a dip for fruit.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('290', 'creamy caramel dip', 'creamy caramel dip recipe | appetizer recipes | cold appetizers', '<p><h1>Creamy Caramel Dip</h1><p>8 ounces cream cheese, softened <br>3/4 cup firmly packed brown sugar<br>8 ounces sour cream <br>2 teaspoons vanilla extract<br>2 teaspoons lemon juice <br>1 cup cold milk<br>1 (3.4 ounce) box instant vanilla pudding mix<br>Assorted fresh fruit</p><p>In a mixing bowl, beat cream cheese and brown sugar until smooth<a href=\"../index.htm\" tppabs=\"http://www.recipegoldmine.com/\">.</a> Add the sour cream, vanilla extract, lemon juice, milk and pudding mix, beating well after each addition. Cover and chill for at least 1 hour.</p><p>Yield: 3 1/2 cups</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('291', 'raspberry lemonade fruit dip', 'raspberry lemonade fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Raspberry Lemonade Fruit Dip</h1><p>16 ounces vanilla yogurt<br>6 tablespoons thawed raspberry lemonade concentrate (undiluted)</p><p>In a medium bowl, stir together yogurt and concentrate.</p><p>Serve with fresh fruit.</p><p>Makes 2 cups.</p><p><i>Nutrition Per Serving: 73 calories, 3 g protein, 1 g fat, 14 g carbohydrate, &gt;1 g fiber, 3 mg cholesterol, 38 mg sodium</i></p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('292', 'coconut dip', 'coconut dip recipe | appetizer recipes | cold appetizers', '<p><h1>Coconut Dip</h1><p>2/3 cup sour cream<br>1/3 cup coconut cream<br>1/3 cup firmly packed brown sugar</p><p>Mix together. Use as a dip for fruits such as orange sections, fresh pineapple spears, fresh figs, apricots or banana slices.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('293', 'kentucky derby fruit dip', 'kentucky derby fruit dip recipe | appetizer recipes | cold appetizers', '<p><h1>Kentucky Derby Fruit Dip</h1><p>2 (8 ounce) cartons sour cream<br>3/4 cup apricot preserves<br>1 teaspoon almond extract<br>Edible flower and fresh mint sprig</p><p>Combine sour cream, preserves and almond extract. Stir well. Refrigerate in a tightly covered container for up to 24 hours.</p><p>To serve: Garnish, if desired, with an edible flower (such as nasturtium) and a fresh mint sprig. Place in a small crystal dish in the center of a gold or silver serving platter, with fresh fruit such as grapes, strawberries, cantaloupe, kiwi fruit, pineapple chunks, etc. around the edge.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('294', 'orange blossom dip', 'orange blossom dip recipe | appetizer recipes | cold appetizers', '<p><h1>Orange Blossom Dip</h1><p>1 carton orange yogurt<br>2 tablespoons brown sugar</p><p>Mix and chill.</p><p>For dipping, use kiwi, papaya, bananas (dipped in lemon juice), strawberries, pineapple chunks, etc. Put picks in fruit and arrange around dip.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('295', 'orange dip', 'orange dip recipe | appetizer recipes | cold appetizers', '<p><h1>Orange Dip</h1><p>1 cup Miracle Whip®<br>1/2 cup sour cream<br>3 tablespoons granulated sugar<br>1 teaspoon grated orange peel</p><p>Mix all ingredients. Refrigerate.</p><p>Makes 1 1/2 cups.</p><p>Serve with chicken nuggets or hot cooked turkey nuggets, mix with leftover cooked turkey or chicken for turkey-orange salad, spread on bread for turkey-orange sandwiches, or serve with assorted vegetable dippers.</p><p>You can also substitute 1/2 cup orange preserves for the sugar and orange peel.</p>', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('296', 'butterscotch dip', 'butterscotch dip recipe | appetizer recipes | cold appetizers', '<h1>Butterscotch Dip</h1><p>8 ounces cream cheese, softened<br>1/4 cup butterscotch ice cream topping<br>1 tablespoon brown sugar, packed<br>1 teaspoon vanilla extract</p><p>Combine all ingredients in bowl; cream with spoon until smooth. Chill.</p><p>Serve with apple slices.</p><p>Yield: 1 1/4 cups</p><!--webbot bot=\"Include\" U-Include=\"../_includes/bottom.html\" TAG=\"BODY\" startspan -->', 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('297', 'sweet dip', 'sweet dip recipes | appetizer recipes | recipe goldmine recipes', null, 'appetizers', 'cold appetizers', null, null);
INSERT INTO `recipes` VALUES ('298', 'apricot wraps', 'apricot wraps recipe | appetizer recipes | hot appetizers', '<h1>Apricot Wraps</h1><p>1 (14 ounce) package dried apricots<br>1/2 cup whole almonds<br>1 pound sliced bacon<br>1/4 cup plum or apple jelly<br>2 tablespoons soy sauce</p><p>Fold each apricot around an almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a wooden pick. Place on two ungreased 15 x 10-inch baking pans. Bake, uncovered, at 375 degrees F for 25 minutes or until bacon is crisp, turning once.</p><p>In a small saucepan, combine jelly and soy sauce; cook and stir over low heat for 5 minutes or until warmed and smooth. Remove apricots to paper towels; drain. Serve with sauce for dipping.</p><p>Yields about 4 1/2 dozen.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('299', 'balls of fire', 'balls of fire recipe | appetizer recipes | hot appetizers', null, 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('300', 'crab balls', 'crab balls recipe | appetizer recipes | hot appetizers', '<h1>Crab Balls</h1><p>1 pound crabmeat<br>1 egg<br>3 tablespoons self-rising flour<br>1 tablespoon prepared mustard<br>2 tablespoon mayonnaise<br>1 tablespoon Old Bay Seasoning<br>3 drops hot pepper sauce</p><p>Put crabmeat in a bowl and gently sort through it for pieces of shell with a 2-pronged fork. Remove shell. Add all ingredients and mix gently until thoroughly blended. Form into balls. Deep fry until golden.</p><p>Yields about 30 balls.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('301', 'cranberry meatballs', 'cranberry meatballs recipe | appetizer recipes | hot appetizers', '<h1>Cranberry Meatballs</h1><p><u>Meatballs</u><br>1 pound lean ground hamburger<br>1/2 pound ground beef<br>2 to 3 cloves garlic finely minced or put through press<br>1/2 cup quick oatmeal<br>Pepper, to taste</p><p>Mix all ingredients well, and shape into small meatballs. Brown the meatballs in a frying pan and drain off the fat as it accumulates. Place meat balls in a roasting pan, then set aside.</p><p><u>Sauce</u><br>1 bottle chili sauce<br>1 (14 ounce) can jellied cranberry sauce</p><p>Mix chili sauce and cranberry sauce together in a pot, mix together over low heat until melted and pour over meatballs. Bake at 350 degrees F for 1/2 hour.</p><p>Serve alone as an appetizer or with rice as a meal.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('302', 'crockpot meatballs', 'crockpot meatballs recipe | appetizer recipes | hot appetizers', '<h1>Crockpot Meatballs</h1><p>1 jar chili sauce<br>1 jar grape jelly<br>1 bag frozen meat balls</p><p>Put in crockpot and cook for 4 hours.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('303', 'blue cheese delight', 'blue cheese delight recipe | appetizer recipes | hot appetizers', '<h1>Blue Cheese Delight</h1><p>1/2 cup blue cheese<br>1/4 cup butter or margarine<br>1/2 cup flour<br>3/4 cup chopped pecans</p><p>Cream together cheese and butter. Add flour and pecans. Form into 36 balls. Bake 15 minutes at 325 degrees F. These may be frozen, but serve warm.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('304', 'armadillo balls', 'armadillo balls recipe | appetizer recipes | hot appetizers', '<h1>Armadillo Balls</h1><p>6 to 8 jalapeño peppers<br>1/2 pound Monterey jack cheese, grated<br>1/2 pound hot pork sausage<br>5 ounces Bisquick<br>1 package Pork &quot;Shake \'N Bake\'\'<br>1 egg, beaten</p><p>Split peppers. Remove seeds. Stuff inside of pepper with Monterey jack cheese.&nbsp;&nbsp; Combine cheese, sausage and Bisquick. Wrap dough around pepper. Roll in beaten egg. Roll in Shake \'n Bake. Bake at 300 to 325 degrees F for 20 to 25 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('305', 'chicken broccoli cheese wrap', 'chicken broccoli cheese wrap recipe | appetizer recipes | hot appetizers', '<h1>Chicken Broccoli Cheese Wrap</h1><p>2 cups cooked chicken, chopped<br>1 cup broccoli, chopped<br>1/2 cup red bell pepper, chopped<br>1 garlic clove, pressed<br>4 ounces (1 cup) sharp Cheddar cheese, shredded<br>1/2 cup mayonnaise<br>2 teaspoons all-purpose dill mix<br>1/3 teaspoon salt<br>2 (8 ounce) packages refrigerated crescent rolls<br>1 egg white, lightly beaten<br>2 tablespoons slivered almonds</p><p>Preheat oven to 375 degrees F.</p><p>Place chopped chicken, broccoli, and bell pepper in bowl. Press garlic over vegetable mixture. Shred cheese and add to bowl, mix gently. Add mayonnaise, dill mix and salt; mix well.</p><p>Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across width of 12 x 15-inch rectangle stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using Pastry Brush. Sprinkle with almonds. Bake 25 for 28 minutes or until deep golden brown.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('306', 'cocktail wienies', 'cocktail wienies recipe | appetizer recipes | hot appetizers', '<h1>Cocktail Wienies</h1><p>1 (12 to 16 ounce) package cocktail wieners<br>1 package bacon<br>1 box brown sugar</p><p>Wrap a half strip of bacon around each wiener. Pack loosely in crockpot. Pour entire box of brown sugar on top. Cook on LOW for 8 hours.</p><p>Serve straight from the crockpot for an informal gathering. Otherwise, transfer to a fondue pot to serve.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('307', 'broiled mushrooms and cheese', 'broiled mushrooms and cheese recipe | appetizer recipes | hot appetizers', '<h1>Broiled Mushrooms and Cheese</h1><p>1 pound medium-size mushrooms<br>1/2 pound muenster cheese<br>Mrs. Dash seasoning</p><p>Remove stems of mushrooms and wash gently. Dry on a paper towel. Place them on a lightly buttered cookie sheet. Break cheese in small pieces and fill each mushroom cap. Sprinkle with Mrs. Dash. Bake at 400 degrees F until the cheese is melted. Serve immediately.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('2674', 'batter buns', 'batter buns recipe | yeast roll recipes | yeast rolls', '<h1>Batter Buns</h1><p>2/3 cup warm water<br>1 package dry yeast<br>2 tablespoons granulated sugar<br>1/2 teaspoon salt<br>1/4 cup soft shortening<br>1 egg<br>1 2/3 cups all-purpose flour</p><p>Measure water into mixing bowl. Add yeast, stirring to dissolve. Add sugar, salt, shortening, egg and 1 cup of the flour. Combine with mixer on low speed, guiding batter into beaters with rubber scraper. Add remaining flour. Beat until smooth. Spoon into greased muffin cups, filling each a scant 1/2 full. Let rise in warm place until batter reaches top of muffin cups (about 30 to 40 minutes).</p><p>Bake at 375 degrees F for 18 to 20 minutes or until brown.</p><p>Makes about 12 buns.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2675', 'quick raised dinner rolls', 'quick raised dinner rolls recipe | yeast roll recipes | yeast rolls', '<h1>Quick Raised Dinner Rolls</h1><p>1 package dry yeast<br>2 tablespoons granulated sugar<br>1/2 teaspoon salt<br>1/2 cup warm milk<br>1 egg<br>1 tablespoon melted butter or margarine<br>1 3/4 to 2 cups bread flour</p><p>Using mixer or food processor, blend all ingredients together. Place in a warm spot to rise (85 degrees F to 90 degrees F location is ideal) until double (about 30 minutes).</p><p>Butter an 8-inch square pan. When dough has doubled, punch down. Form into balls and place in pan. Let rise in pan for another 10 to 15 minutes.</p><p>Bake until brown (about 15 to 20 minutes).</p><p>Makes 9 to 12 rolls.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2676', 'slow-rise yeast rolls', 'slow-rise yeast rolls recipe | yeast roll recipes | yeast rolls', '<h1>Slow-Rise Yeast Rolls</h1><p>2 cups warm water (90 degrees F to 100 degrees F)<br>2 packages yeast<br>6 1/2 to 7 cups bread flour<br>1/2 cup granulated sugar<br>2 teaspoons salt<br>1 egg<br>1/4 cup shortening</p><p>Mix warm water and yeast together. Add half the flour, sugar and salt and beat until well mixed (a heavy-duty mixer or food processor is useful here). Add egg and shortening and gradually add the remaining flour. Knead for about 5 minutes. Put into oiled bowl. Cover with damp cloth and refrigerate. Divide into quarters next day (or up to three or four days later).</p><p>Shape the rolls as suggested below. Brush with milk and top with seeds as desired. Allow to rise at room temperature 1 to 2 hours. Grease baking pans as necessary and bake for 12 to 15 minutes at 400 degrees F.</p><p><u>Roll Shaping</u><br>Form small balls and put 3 in each muffin cup.</p><p>Roll larger ball in butter, then in sesame seeds.</p><p>Shape into ropes about 1/2 inch in diameter and 8 inches long; make a loop and pull end through to make a knot.</p><p>Roll quarter of dough into a circle and spread with soft butter, cut into wedges and roll to form crescents.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2677', 'sunday rolls', 'sunday rolls recipe | yeast roll recipes | yeast rolls', '<h1>Sunday Rolls</h1><p>This makes about 2 to 2 1/2 dozen rolls.</p><p>2 packages yeast<br>1/4 cup warm water<br>1 cup milk<br>3/4 cup granulated sugar<br>1/2 cup unsalted butter<br>2 tablespoons Crisco shortening<br>1 teaspoon salt<br>2 eggs<br>1 cup mashed potatoes<br>4 1/2 to 5 cups bread flour<br>Melted butter</p><p>In a large bowl, dissolve the yeast in the water. Warm the milk, sugar, the 1/2 cup butter and shortening and salt together in a small, heavy pan over low heat, just until the butter and shortening melt. Set the pan aside to cool to lukewarm.</p><p>Add the liquid to the yeast, and let the mixture sit for 5 minutes. Mix in the eggs and potatoes. Stir in as much of the flour as is needed to form a soft dough. Cover the bowl with a towel, and let the dough rise until it has nearly doubled in size, about 1 1/2 to 2 hours.</p><p>Sprinkle a counter with some of the remaining flour, and knead the dough for a couple of minutes to make it smooth and elastic. Add in a little flour, if needed, to make the dough more workable. Roll the dough out to a 1/2- to 1/2-inch thickness. Cut it into rounds with a 3-inch biscuit cutter. Brush half of each roll\'s top with melted butter and fold the unbuttered half over it, so that the upper half extends about 1/2 inch beyond the lower half. Arrange the rolls on a greased baking sheet with the rounded side of each roll just touching the flat side of the roll next to it. Allow the rolls to sit, covered, for 1 hour or until they are doubled in size.</p><p>Preheat oven to 400 degrees F. Bake rolls for 10 minutes. Reduce the temperature to 350 degrees F and bake rolls an additional 10 to 12 minutes, or until they are nicely browned. Serve the rolls hot.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2678', 'whole grain buns', 'whole grain buns recipe | yeast roll recipes | yeast rolls', '<h1>Whole Grain Buns</h1><p>2 tablespoons milk<br>2 tablespoons honey<br>2 1/2 tablespoons molasses<br>1 cup plus 2 tablespoons water<br>1/4 cup shortening<br>1 package dry yeast<br>1 3/4 cups stone ground wheat flour<br>2 to 2 1/4 cups flour<br>1 1/2 teaspoons salt<br>1 egg, beaten<br>Bran flakes</p><p>Heat milk, honey, molasses, water and shortening, stirring to melt the shortening. Cool to 105 degrees F to 110 degrees F and add yeast. Stir to dissolve. Add both flours, salt and egg and mix on low speed of electric mixer until ingredients are well combined. Let dough rest in mixing bowl for 30 minutes (or until doubled in bulk).</p><p>Remove and form into rolls or buns. Gently press bran flakes on bun or roll tops. Let rise for 30 minutes (or until doubled in size). Bake at 400 degrees F for 15 to 20 minutes.</p><p>Yields about 1 dozen rolls or buns.</p><p>NOTE: If stone ground wheat flour is unavailable, substitute whole wheat.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2679', 'hot cross buns', 'hot cross buns recipe | yeast roll recipes | yeast rolls', '<h1>Hot Cross Buns</h1><p>5 1/2 to 6 cups all-purpose flour, divided<br>1/3 cup granulated sugar<br>2 envelopes Fleischmann\'s Active Dry or RapidRise Yeast<br>1 teaspoon cinnamon<br>1/2 teaspoon salt<br>1/4 teaspoon ground allspice<br>1/4 teaspoon ground nutmeg<br>1 cup evaporated milk<br>1/2 cup water<br>1/3 cup butter or margarine, cut into pieces<br>2 eggs<br>1 cup imported chopped or snipped pitted dates<br>1/2 cup chopped mixed candied fruits<br>1 egg white, lightly beaten<br>Confectioners’ Sugar Frosting</p><p>In large bowl combine 2 cups flour, sugar, undissolved yeast, cinnamon, salt, allspice and nutmeg. Heat milk, water and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.</p><p>Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes. (With RapidRise Yeast, cover kneaded dough. Let rest on floured surface 10 minutes. Proceed with recipe.)</p><p>Punch dough down. Remove dough to floured surface. Knead in dates and candied fruits. Divide dough into 18 equal pieces; shape into smooth balls. Place in 2 greased 8-inch square or round baking pans. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.</p><p>Brush egg white over rolls. Bake at 375 degrees F for 20 minutes or until done. Remove from pans; let cool on wire racks. Drizzle or pipe Confectioners’ Sugar Frosting onto each roll to make a cross.</p><p>Makes 18 buns</p><p><u>Confectioners’ Sugar Frosting</u><br>In small bowl combine 1 1/2 cups confectioners’ sugar, sifted, 1 to 2 tablespoons evaporated milk and 1/2 teaspoon vanilla extract. Stir until smooth.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2680', 'applewood fried biscuits', 'applewood fried biscuits recipe | yeast roll recipes | yeast rolls', '<h1>Applewood Fried Biscuits</h1><p>Source: The Apple Barn and Cider Mill - Sevierville, Tennessee</p><p>1 quart milk<br>1/4 cup granulated sugar<br>2 2/3 packages dry yeast<br>1/2 cup shortening<br>3 teaspoons salt<br>7 to 9 cups flour</p><p>Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and let drop into hot fat.</p><p>This recipe will make about seven dozen biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don\'t let the biscuits rise too high. The fat should be slightly hotter than 350 degrees F. If the fat should be too hot, the biscuits will sag in the center.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2681', 'frosted cinnamon rolls', 'frosted cinnamon rolls recipe | yeast roll recipes | yeast rolls', '<h1>Frosted Cinnamon Rolls</h1><p>1 cup milk<br>1/4 cup water<br>1/4 cup butter, softened<br>1 egg<br>1 teaspoon salt<br>4 cups bread flour<br>1/4 cup instant vanilla pudding mix<br>1 tablespoon granulated sugar<br>1 tablespoon active dry yeast<br>1/4 cup butter, softened<br>1 cup packed brown sugar<br>2 teaspoons ground cinnamon</p><p>Place first 9 ingredients into a bread machine in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of&nbsp;&nbsp; water or flour if needed). When cycle is completed, turn dough onto lightly floured surface. Roll into a 17 x 10-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up jellyroll style, starting from a long side; pinch seam to seal. Cut into 21 slices. Place 12 slices, cut side down, in a greased 13 x 9-inch baking pan and 9 rolls in a 9-inch square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes.</p><p>Bake at 350 degrees F for 20 to 25 minutes or until golden brown. Cool on wire racks for 5 minutes. Frost while warm.</p><p><u>Frosting</u>&nbsp;<br>4 ounces cream cheese, softened<br>1/4 cup butter, softened<br>1 1/2 cups confectioners\' sugar<br>1 1/2 teaspoons milk<br>1/2 teaspoon vanilla extract</p><p>In a mixing bowl, beat frosting ingredients. Frost warm rolls. Store in refrigerator.</p><p>Yields 21 rolls.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2682', 'chelsea buns', 'chelsea buns recipe | yeast roll recipes | yeast rolls', '<h1>Chelsea Buns</h1><p>1 cup milk<br>1/3 cup granulated sugar<br>2 teaspoons salt<br>1/2 cup shortening<br>1/2 cup water<br>1 teaspoon granulated sugar<br>1/2 cup lukewarm water<br>1 envelope active dry yeast<br>5 cups flour<br>3/4 cup lightly packed brown sugar<br>3 tablespoons butter<br>3 tablespoons hot water<br>3/4 cup red and green maraschino cherries<br>1 cup seedless raisins<br>1/2 cup pecan halves or chopped walnuts<br>1/2 cup soft butter<br>3/4 cup lightly packed brown sugar<br>1 tablespoon cinnamon</p><p>Scald the milk. Pour it into a large bowl and the1/3 cup of sugar, salt, shortening and the first 1/2 cup water. Stir until the shortening melts. Cool to lukewarm.</p><p>Meanwhile, dissolve the 1 teaspoon sugar in the lukewarm water. Sprinkle the yeast over the water and let sit for 10 minutes, then stir briskly and add to the milk mixture. Beat in 2 1/2 cups of the flour. Then gradually add enough of the remaining flour to make a soft dough. Turn the dough onto a floured board and knead for 10 minutes, or until the dough is smooth and elastic. Shape into a ball.</p><p>Grease a bowl and place the dough in it, rolling the ball to grease the entire surface.&nbsp; Cover with a greased wax paper and a damp cloth and let rise in a warm place for about 1 1/2 hours, or until doubled in bulk.</p><p>Punch down the dough, knead two or three times and let rest for 10 minutes on a board.</p><p>Meanwhile, prepare a syrup for the buns. Put the first 3/4 cup brown sugar, 3 tablespoons butter and 3 tablespoons hot water in a pan. Stir over medium heat until the butter melts, then boil for 2 minutes. Immediately pour into two greased 10-inch round pans.</p><p>Drain the cherries thoroughly and cut them into halves. Divide the cherries, raisins and pecans between the two pans, sprinkling them evenly over the bottoms. Roll the dough into a 14 x 9-inch rectangle. Spread with the soft butter. Sprinkle with the last 3/4 cup brown sugar and the cinnamon. Roll up from the long side into a tight roll. Cut into 16 even pieces and place the pieces, cut side down, in the prepared pans. Grease the tops, cover with greased wax paper and a damp cloth and let rise in a warm place for about 45 minutes, or until double in bulk.</p><p>Preheat the oven to 375 degrees F. Bake the buns for 25 minutes, or until golden brown. Place strips of wax paper under a rack. As soon as the buns come out of the oven, turn the pans upside down on rack. Allow the syrup to run over the buns and remove the pans.</p><p>Yields 16 buns.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2683', 'lemon blossom twists', 'lemon blossom twists recipe | yeast roll recipes | yeast rolls', '<h1>Lemon Blossom Twists</h1><p><u>Lemon Blossom Filling</u><br>8 ounces cream cheese, softened<br>1 (3 3/4 ounce) box lemon instant pudding mix<br>2 tablespoons water<br>2 teaspoons lemon juice<br>1 egg</p><p>Combine all ingredients; stir until smooth. Yields 2/3 cup.</p><p><u>Dough</u><br>1 package dry yeast<br>3 tablespoons granulated sugar<br>1/4 cup warm water (105 to 115 degrees F)<br>1 egg<br>3/4 cup commercial sour cream (at room temperature)<br>About 2 3/4 cups all-purpose flour<br>1 teaspoon salt<br>1/8 teaspoon baking soda<br>Lemon Blossom Filling<br>Lemon Blossom Frosting</p><p>Dissolve yeast and sugar in warm water in a large bowl; add egg and sour cream, mixing well.</p><p>Combine flour, salt and baking soda; add to yeast mixture, mixing well. Turn out dough onto a floured surface; roll to a 20 x 8-inch rectangle. Spread Lemon Blossom Filling lengthwise down center of rectangle. Fold long sides to center, slightly overlapping edges, and cut into 4 x 1-inch strips. Twist each strip once and place on greased baking sheets. Bake at 375 degrees F for 12 to 15 minutes.</p><p>Frost with Lemon Blossom Frosting while warm. Yields 20 rolls.</p><p><u>Lemon Blossom Frosting</u><br>1 1/2 cups sifted confectioners\' sugar<br>2 tablespoons lemon juice<br>1 tablespoon butter, softened</p><p>Combine all ingredients; stir until smooth.</p><p>Yields about 1/2 cup.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2684', 'bolillos', 'bolillos recipe | yeast roll recipes | yeast rolls', '<h1>Bolillos (Mexican Hard Rolls)</h1><p>1 package active dry yeast<br>2 teaspoons granulated sugar<br>1 3/4 cups warm water (110 degrees F)<br>1 teaspoon salt<br>6 cups sifted all-purpose flour</p><p>Stir yeast and sugar together in a large bowl; stir in warm water. Add salt, then beat in flour, 1 cup at a time, beating well after each addition. Add flour a tiny bit at a time after the first 4 cups, just until the dough becomes too stiff to stir. Turn out onto a lightly floured board and knead 8 to 10 minutes, or until smooth and satiny. Place in a lightly greased bowl, turning to grease the top of the dough, then cover with a sheet of wax paper and a towel. Let rise in a warm place free of drafts about 1 hour, or until doubled in bulk.</p><p>When dough has doubled, punch it down and allow to double again.</p><p>Cut dough into 36 equal pieces. Shape into football-like rolls, twisting each end. They should be rather flat with twisted ends. Lay rolls about 2 inches apart on a lightly floured baking sheet. After shaping the rolls, slash the tops with a sharp knife or scissors. Cover with a towel and let rise until doubled in bulk.</p><p>When nearly doubled, preheat oven to 400 degrees F and lightly oil the tops of the rolls with a pastry brush. Bake for 20 to 30 minutes or until lightly browned.</p><p>Makes 36 rolls.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2685', 'sour cream rolls', 'sour cream rolls recipe | yeast roll recipes | yeast rolls', '<h1>Sour Cream Rolls</h1><p>2 packages dry yeast<br>3/4 cup warm water<br>3/4 cup sour cream<br>3/4 cup buttermilk or dry buttermilk equivalent<br>1/2 cup vegetable oil<br>2 teaspoons salt<br>2 teaspoons baking powder<br>2 tablespoons granulated sugar<br>5 1/2 cups all-purpose flour</p><p>In a large bowl, dissolve yeast in water. Add all ingredients and half the four. Blend on low speed with a mixer until all ingredients are well mixed. Then increase mixer speed to medium for about tow minutes. The dough should be well blended and a little sticky. Sprinkle in the remaining flour and mix.</p><p>Place dough on floured surface and knead for about five minutes. Form dough into rolls immediately. Cut an X on top of each roll with scissors. Place rolls in a greased pan and let sit for 30 minutes.</p><p>Bake 20 minutes or until golden brown at 375 degrees F. Brush top with melted butter while still hot.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2686', 'cake mix cinnamon rolls', 'cake mix cinnamon rolls recipe | yeast roll recipes | yeast rolls', '<h1>Cake Mix Cinnamon Rolls</h1><p>3 (.25 ounce) packages active dry yeast <br>2 1/2 cups warm water <br>1 (14.5 ounce) box white cake mix <br>4 1/2 cups all-purpose flour <br>1/2 cup butter, softened <br>1/2 cup brown sugar <br>2 teaspoons ground cinnamon <br>1/4 cup butter, melted <br>1/3 cup granulated sugar</p><p>In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.</p><p>In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.</p><p>Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.</p><p>Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 10 x 16-inch rectangle. Spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1 inch wide rolls. Preheat oven to 375 degrees F (190 degrees C).</p><p>Grease a 9 x 13-inch baking pan. Pour the melted butter into a small bowl and mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until rolls are golden.</p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('2687', 'herb and lavender rolls', 'herb and lavender rolls recipe | yeast roll recipes | yeast rolls', '<h1>Herb and Lavender Rolls</h1><p>Source: Country Living</p><p>Herbes de Provence, a traditional French herb blend that usually includes rosemary, thyme, marjoram, sage, summer savory, and lavender, is the fragrant and flavorful surprise tucked between the layers of these rolls. If you like, make them even more aromatic by adding more lavender.</p><p>12 servings (24 rolls)</p><p>6 cups bread flour <br>2 packages (1 1/2 tablespoons) active dry yeast <br>2 teaspoons salt <br>2 1/2 cups buttermilk <br>1 teaspoon baking soda <br>1/2 cup butter <br>1/4 cup plus 2 tablespoons herbes de Provence <br>1 teaspoon chopped lavender flowers (optional)</p><p>Make the dough: In a large bowl or food processor fitted with a metal blade, combine flour, yeast, and salt.</p><p>In a small bowl, stir buttermilk and baking soda together. Use a wooden spoon to stir the liquid into the flour mixture or, with the processor running, gradually add the buttermilk mixture to the dry ingredients. Process until a soft, supple dough forms or, on a lightly floured surface, knead dough by hand until smooth - about 15 minutes.</p><p>Form dough into a ball. Lightly oil a large bowl, place dough in it, and cover with plastic wrap. Let rise until doubled - about an hour.</p><p>Form the rolls: Lightly spray two 12-cup muffin tins with vegetable-oil cooking spray and set aside. Punch the dough down and place on a lightly floured surface. Divide dough in half and pat the dough into two 6-inch squares, cover with a clean towel, and let rest for 10 minutes.</p><p>In a small saucepan, melt the butter. In a small bowl, mix the herbes de Provence and the lavender flowers, if using. With a lightly floured rolling pin, shape 1 square of dough into a 12 x 24-inch rectangle. Using a pastry brush, coat the dough with half of the melted butter and sprinkle with 1/2 of the herb mixture. Using a sharp knife or pizza wheel, cut the dough along the 24-inch length into six 12-inch-long, 2-inch-wide strips. Stack the 6 strips, butter side up, and cut each into twelve 2-inch square stacks. Pinch one side each of the 12 dough stacks together and place, pinched end first, into a muffin tin. Repeat, using remaining square of dough. Lightly cover with towel and let rise until doubled in bulk -- about 45 minutes. Preheat oven to 450 degrees F.</p><p>Bake the rolls: Place rolls on the middle rack of the oven and bake until golden brown - 15 to 20 minutes. Remove immediately from the muffin tin and cool on a wire rack. Serve warm.</p><p><i>Nutrition information per serving: protein 4.7 g; fat 4.4 g; carbohydrate 21.7 g; fiber .84 g; sodium 258 mg; cholesterol 11.2 mg; calories 145</i></p>', 'yeast rolls', 'yeast roll', null, null);
INSERT INTO `recipes` VALUES ('3009', 'baked french toast with cherry topping', 'baked french toast with cherry topping recipe | french toast recipes | breakfast recipes', '<h1>Baked French Toast with Cherry Topping</h1><p>Source: startribune.com</p><p>Serves 6 to 8.</p><p>1 1/2 cups milk <br>6 eggs <br>1/3 cup maple syrup <br>3 tablespoons granulated sugar, divided <br>1 tablespoon grated orange peel <br>1/3 teaspoon salt <br>8 slices French bread (4 x 3 x 1-inch) <br>&nbsp;4 cups sweet cherries, halved and pitted <br>1/2 cup orange juice <br>Vanilla yogurt</p><p>Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch-square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining 1 tablespoon of sugar overnight.</p><p>Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in preheated 400 degree F oven for 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.</p><p><i>Nutrition information per serving: Calories274; Carbohydrates45 g; Protein10 g; Fat6 g; including sat. fat2 g; Cholesterol163 mg; Sodium320 mg; Calcium140 mg; Dietary fiber2 g</i></p><p><i>Diabetic exchanges per serving: 1 fruit, 2 bread/starch, 1 medium-fat meat, 1 fat</i></p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3010', 'baked orange french toast tecipe', 'baked orange french toast tecipe | french toast recipes | breakfast recipes', '<h1>Baked Orange French Toast</h1><p>1 large orange <br>6 eggs <br>1/4 teaspoon ground cardamom<br>Butter or margarine <br>12 white bread slices, cut in half <br>1 (10 ounce) jar orange marmalade <br>1 cup confectioners sugar</p><p>Preheat oven to 450 degrees F.</p><p>Into pie plate or shallow baking dish, grate orange to make 1 tablespoon grated peel. Into measuring cup, squeeze juice from orange; add 1/3 cup juice to orange peel with eggs and cardamom; with fork or wire whisk, beat until mixed.</p><p>Melt 1/4 cup butter or margarine in the oven in a 15 1/2 x 10 1/2-inch jellyroll pan; remove from oven.</p><p>Dip half of bread slices into egg mixture to coat all sides; place in one layer in buttered jellyroll pan. Bake 5 minutes on each side until lightly browned.</p><p>Arrange on heated platter; keep warm.</p><p>Melt 1/4 cup butter or margarine in same jellyroll pan; repeat dipping and baking remaining bread.</p><p>In small saucepan over medium-low heat, melt orange marmalade with 2 tablespoons reserved orange juice, stirring occasionally. Pass warm marmalade mixture and confectioners sugar.</p><p>Makes 6 servings.</p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3011', 'brandied french toast', 'brandied french toast recipe | french toast recipes | breakfast recipes', '<h1>Brandied French Toast</h1><p>4 large eggs<br>4 tablespoons milk<br>Dash of granulated sugar<br>1/2 teaspoon vanilla extract<br>2 tablespoons brandy<br>6 ounces ricotta cheese<br>4 ounces cream cheese<br>16 slices French bread<br>Vegetable oil</p><p>Whisk eggs, milk, sugar, vanilla extract and brandy together well.</p><p>Combine ricotta and cream cheese together in a food processor. Spread cheese mixture on 8 slices of bread. Make a &quot;sandwich&quot; by placing remaining 8 slices of bread on top. Soak &quot;sandwiches&quot; well in egg mixture.</p><p>Heat oil in large skillet until hot. Drop sandwiches in hot oil and &quot;toast&quot; until golden brown on both sides. Remove and drain on paper towels.</p><p>To serve, cut &quot;sandwiches&quot; in half. Dust with confectioner\'s sugar.</p><p>Serve with maple syrup.</p><p>Serves 4.</p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3012', 'baked pecan french toast', 'baked pecan french toast recipe | french toast recipes | breakfast recipes', '<h1>Baked Pecan French Toast</h1><p>Assemble the night before serving, then bake instead of fry! This is a good time-saving, tasty recipe!</p><p>4 large eggs <br>1 cup milk <br>1/4 cup granulated sugar <br>1/4 teaspoon ground nutmeg or cinnamon <br>1/2 teaspoon vanilla extract <br>1 (8 ounce) loaf French bread, cut into 12 (1-inch) slices <br>1/2 cup chopped pecans <br>2 tablespoons butter, melted<br>Vegetable oil spray or melted butter<br>Maple syrup</p><p>Place the eggs, milk, sugar, nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine.</p><p>Mist the bottom of a 12 x 8-inch glass casserole with vegetable oil spray or brush with melted butter. Place the bread slices in a single layer in the pan. Pour the egg mixture over the bread, distributing it evenly. Turn the bread slices once. Cover the pan with plastic wrap and place in the refrigerator overnight.</p><p>The next morning, preheat the oven to 425 degrees F.</p><p>Remove the pan from the refrigerator and remove the plastic wrap. Sprinkle the bread slices with pecans and drizzle with melted butter. Bake for 20 to 25 minutes, or until bread slices puff up and pecans are deep brown but not burned.</p><p>Serve warm with maple syrup.</p><p>Makes 4 to 6 servings.</p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3013', 'banana stuffed french toast', 'banana stuffed french toast recipe | french toast recipes | breakfast recipes', '<h1>Banana Stuffed French Toast</h1><p>Posted by Annette at recipegoldmine.com 12/23/2001 9:10 pm </p><p>2 firm-ripe bananas<br>4 large eggs<br>3/4 cup milk<br>3 tablespoons Cointreau or Grand Marnier<br>Grated zest of 1 orange<br>1/2 teaspoon cinnamon<br>1 tablespoon brown sugar<br>Pinch of salt<br>1 large loaf of challah, brioche or Italian bread<br>2 tablespoons unsalted butter<br>Confectioners\' sugar for dusting<br>Maple syrup </p><p>Cut the bananas into 1/4-inch thick diagonal slices. Whisk together the eggs, half-and-half, milk, liqueur, orange zest, cinnamon, brown sugar, and salt. Set aside. </p><p>Slice off the heels of the bread and discard. Cut the loaf into eight 1-inch pieces. Then cut bread slices horizontally, nearly in half, leaving one edge intact to create a pocket. Fill each bread pocket with 4 more banana slices. Place the stuffed bread in a large deep baking dish in one layer. Pour the egg mixture over them, and allow to soak 5 minutes on each side, until all liquid is absorbed. </p><p>Heat the butter in a large, nonstick skillet over medium heat. Cook the toast in batches (adding more butter, if necessary), about 5 to 6 minutes per side, until golden brown. Transfer the cooked slices to a baking sheet in a warm (250 degree F oven). Place 2 pieces of toast on a plate, dust with confectioners\' sugar and serve with warm maple syrup.</p><p>Serves 4.</p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3014', 'caramel french toast', 'caramel french toast recipe | french toast recipes | breakfast recipes', '<h1>Caramel French Toast</h1><p>Posted by Cookin\' Dad at recipegoldmine.com May 3, 2001</p><p>Source: Katie - Member posted 04-01-2001 09:04 PM - Recipe by: Bon Appetit Magazine, from Dawn/San Diego, Gail\'s Recipe Swap</p><p>Katie, I now know why your family loves this recipe. My family (including the Chinese wife who normally does not like western breakfasts) loved it too!! I liked the added touch of the extra vanilla and corn syrup (I used the dark type)--yummy!!!</p><p>This time around, I didn\'t make any changes. I was originally going to add some fruit on top like you did, but didn\'t have any around. Thanks for posting one of the best French toast recipes I\'ve ever had. Regards, Cookin\' Dad</p><p>Serving size: 6</p><p>1 loaf French bread<br>1 stick butter<br>1 cup brown sugar<br>3 tablespoons Karo Syrup<br>6 eggs<br>1 1/2 cups milk<br>1 tablespoon vanilla extract<br>Cinnamon<br>Fresh fruit</p><p>Melt butter and brown sugar and Karo syrup over medium heat stirring. Bring to boil and then pour into 9 x13-inch casserole pan. Slice bread into 1 inch widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate overnight.</p><p>Uncover and bake in 350 degree F oven 45 minutes. Serve with fresh fruit and syrup (optional).</p><p>NOTES: Tried this with a layer of drained sliced, canned nectarines over the caramel...Oh, my. Next time will try Granny Smith apples.</p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3015', 'caramel apple french toast', 'caramel apple french toast recipe | french toast recipes | breakfast recipes', '<h1>Caramel Apple French Toast</h1><p>1 (16 ounce) loaf French bread, sliced 1 1/2-inches thick <br>1 cup packed light brown sugar <br>1/2 cup unsalted butter <br>2 tablespoons light corn syrup <br>3 small Granny Smith apples, peeled, sliced and cored <br>1/4 cup granulated sugar <br>2 teaspoons ground cinnamon <br>1 teaspoon ground nutmeg <br>8 eggs <br>2 cups milk <br>1 1/2 teaspoons vanilla extract</p><p>Slice bread and set aside, reserving 12 slices. Cover bread with a cloth to prevent it from drying out.</p><p>In a saucepan, whisk together brown sugar, butter and corn syrup. Bring to a boil, whisking constantly for 1 minute. Pour into a buttered 9 x 13-inch baking dish. Place six slices French bread on top of this mixture. Layer slices from each of the six apples over each of the six bread slices.</p><p>In a small bowl, mix together sugar, cinnamon and nutmeg. Sprinkle half of this mixture evenly over the apples and bread slices.</p><p>Place remaining bread slices on top of the apples. Sprinkle with remaining sugar/cinnamon/nutmeg mixture.</p><p>Using a mixer, beat eggs, milk and vanilla extract together until frothy. Pour over the bread slices. Refrigerate overnight, covered.</p><p>Bake the next morning, uncovered, at 350 degrees F for 30 to 35 minutes.</p><p>Serve with warm maple syrup.</p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3016', 'cherry almond cream cheese french toast', 'cherry almond cream cheese french toast recipe | french toast recipes | breakfast recipes', '<h1>Cherry Almond Cream Cheese French Toast</h1><p>Posted by Chyrel at recipegoldmine.com 5/5/02 10:47:37 pm</p><p>1 loaf white bread <br>4 cups frozen Door County cherries (rinsed and drained) <br>16 ounces softened cream cheese <br>1/2 cup sour cream <br>1 cup granulated sugar, divided <br>2 teaspoons almond extract, divided <br>1/2 loaf French bread <br>7 eggs <br>1 1/2 cups milk <br>1 1/2 cups half-and-half <br>1/4 cup powdered sugar <br>1 cup sliced almonds</p><p>Cut the loaf of white bread into cubes. Place the cubes into a greased 9 x 13-inch baking pan. Spread the cherries over the bread. Microwave the cream cheese to soften it. Add 1/2 cup sugar, 1 tsp almond extract and sour cream to cream cheese. Spread over cherries. Cut ten 1&quot; slices of French bread, place the slices over the cherries. Beat the eggs well, add the remaining 1/2 cup sugar, 1 teaspoon almond extract, the milk, and cream, and beat again. Pour the egg and milk mixture over the French bread slices. Cover and refrigerate overnight.</p><p>Preheat the oven to 350 degrees F. Bake covered with tinfoil for 40-50 minutes, then uncovered for last 10 minutes to brown slightly.</p><p>Let set for about 10 minutes.</p><p>Sprinkle top with powdered sugar and sliced almonds before slicing into. Makes 10 servings. Enjoy!</p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3017', 'chocolate french toast', 'chocolate french toast recipe | french toast recipes | breakfast recipes', '<h1>Chocolate French Toast</h1><p>Posted by BettyBoop at recipegoldmine.com 1/4/2002 10:07 am</p><p>This is a recipe which I received in my e-mail and can\'t remember who I received it from. I copied it so fast that I forgot to copy the name. This is one recipe which I will definitely try, as I love anything that has chocolate.</p><p>1 loaf day old French bread <br>1 cup milk chocolate chips <br>5 beaten eggs <br>1 1/4 cups milk <br>1/4 teaspoon cinnamon <br>Your favorite syrup</p><p>Preheat oven to 400 degrees F. Spray a 13 x 9-inch baking pan with vegetable shortening.</p><p>Cut French bread into 6 slices, 1 1/2 inches thick. Using a small sharp knife, cut 2-inch long slits in one side of each slice, cutting 3/4 of the way through the bread to create a pocket. </p><p>Spoon 2 to 3 good size tablespoons of chips into each pocket and press to close.</p><p>Place the filled slices into the prepared baking pan.</p><p>In a bowl, whisk together the eggs, milk, cinnamon and vanilla extract, mixing well. Pour over the bread slices and cover with plastic wrap and refrigerate several hours or overnight. </p><p>Bake uncovered for 20 to 25 minutes or until golden brown. Serve the French toast slices with your favorite syrup. </p><p>This would taste great with strawberry or raspberry syrup along with some fresh strawberries or raspberries and some whipped cream. Yummy! I have to make this one just for myself.</p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3018', 'chocolate french toast', 'chocolate french toast recipe | french toast recipes | breakfast recipes', '<h1>Chocolate French Toast</h1><p>2 eggs <br>1/2 cup chocolate-flavored milk <br>2 tablespoons butter or margarine<br>4 slices bread<br>Sifted confectioners\' sugar<br>Canned cherry pie filling or strawberry syrup or raspberry syrup</p><p>Crack the eggs into the mixing bowl. Beat with an egg beater or fork until the yolks and whites are mixed. Add the chocolate-flavored milk. Beat until well mixed. Pour the egg mixture into a pie plate. Put half of the butter into a skillet. Heat to medium-high.</p><p>Dip one slice of the bread into the egg mixture. Turn the bread over to coat the other side. Put the coated bread in the skillet. Repeat with another slice of bread. Cook until the bottoms are brown. Turn the bread over. Cook until the other side is brown. Remove the bread from the skillet. Put the remaining butter into the skillet. Repeat with the remaining bread and egg mixture.</p><p>Sprinkle French toast with confectioners\' sugar and top with cherry pie filling or syrup.</p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3019', 'crunchy apricot toast', 'crunchy apricot toast recipe | french toast recipes | breakfast recipes', '<h1>Crunchy Apricot Toast</h1><p>Posted by Chyrel at recipegoldmine.com 10/19/2001,7:53 am</p><p>6 (1-inch) slices French bread, cut diagonally<br>1 cup apricot nectar<br>2 tablespoons apricot preserves<br>1 egg<br>1 cup corn flakes, crumbled<br>1 tablespoon butter</p><p>Mix nectar, preserves and egg together in a blender. Soak individual bread slices in a baking dish, being certain to totally saturate both sides. (This part can be prepared the night before.) Immediately prior to cooking, coast each slice of bread with corn flakes. Melt butter in skillet over medium heat. Fry the slices until the corn flakes begin to color, about 4 to five minutes for each side.</p><p>Serve with warm maple syrup.</p>', 'breakfast', 'french toast', null, null);
INSERT INTO `recipes` VALUES ('3589', 'coconut chocolate cheesecake', 'coconut chocolate cheesecake recipe | cheese cake recipes | cheesecakes | desserts', '<h1>Coconut Chocolate Cheesecake</h1><p><u>Crust</u><br>1 cup graham cracker crumbs<br>3 tablespoons granulated sugar<br>3 tablespoons margarine, melted</p><p><u>Filling</u><br>2 (1 ounce) squares unsweetened chocolate<br>2 tablespoons margarine<br>16 ounces cream cheese, softened<br>1 1/4 cups granulated sugar<br>1/4 teaspoon salt<br>5 eggs<br>1 1/3 cups flaked coconut</p><p><u>Topping</u><br>1 cup sour cream<br>2 tablespoons granulated sugar<br>2 tablespoons brandy</p><p>Combine crumbs, sugar and margarine. Press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes.</p><p>Melt chocolate and the 2 tablespoons margarine over low heat, stirring until smooth. Cool.</p><p>Combine cream cheese, the 1 1/4 cups sugar and salt, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F for 55 to 60 minutes or until set.</p><p>Combine sour cream, the 2 tablespoons sugar and brandy; spread over cheesecake. Bake at 300 degrees F for 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('3590', 'coconut cream cheesecake', 'coconut cream cheesecake recipe | cheese cake recipes | cheesecakes | desserts', '<h1>Coconut Cream Cheesecake</h1><p><u>Crust</u><br>2/3 cup all-purpose flour<br>1 tablespoon granulated sugar<br>5 tablespoons well-chilled butter, cut<br>&nbsp;&nbsp;&nbsp; into small pieces</p><p>Combine flour and sugar in large bowl. Cut in butter until mixture resembles coarse meal. Gather into ball. Wrap in plastic. Refrigerate 15 minutes.</p><p>Preheat oven to 325 degrees F. Press dough into bottom of 10-inch springform pan. Bake until golden brown, 15 to 20 minutes. Cool slightly. Reduce temperature to 300 degrees F.</p><p><u>Filling</u><br>24 ounces cream cheese (at room temperature)<br>1 1/2 cups granulated sugar<br>4 eggs (at room temperature)<br>2 egg yolks (at room temperature)<br>2 cups flaked coconut<br>1 cup whipping cream, whipped<br>1 teaspoon fresh lemon juice<br>1/2 teaspoon vanilla extract<br>1/2 teaspoon almond extract<br>Toasted coconut (optional)</p><p>Using electric mixer, beat cream cheese and sugar until smooth. Beat in eggs and yolks one at a time. Mix in flaked coconut, whipped cream, fresh lemon juice, vanilla extract and almond extract. Pour filling into crust. Bake until edges of filling area firm, about 70 minutes.</p><p>Let cool completely. Remove springform. Cover with plastic. Refrigerate 4 hours. Garnish with toasted coconut. This can also be frozen.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('3591', 'coconut-pineapple cheesecake', 'coconut-pineapple cheesecake recipe | cheese cake recipes | cheesecakes | desserts', '<h1>Coconut-Pineapple Cheesecake</h1><p>1 (6 ounce) graham cracker pie crust<br>8 ounces cream cheese (at room temperature)<br>1/3 cup granulated sugar<br>1 (8 ounce) container Cool Whip®<br>Crushed pineapple, as desired<br>Flaked coconut, as desired</p><p>Drain pineapple. Mix cream cheese and sugar with just enough pineapple juice to mix. Add Cool Whip. Gently fold in until creamy. Spoon into pie crust. Add pineapple on top. Then sprinkle with coconut. This can be made lower fat by using low fat cream cheese and fat free Cool Whip® topping.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('3592', 'coffee brandy cheesecake', 'coffee brandy cheesecake recipe | cheese cake recipes | cheesecakes | desserts', '<h1>Coffee Brandy Cheesecake</h1><p><u>Chocolate Crumb Crust</u><br>2 cups chocolate wafer cookie crumbs (about 40 wafers)<br>6 tablespoons unsalted butter, melted (3/4 stick)</p><p>Preheat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb mixture evenly over bottom and 1 inch up side of 9-inch springform pan. Bake 6 minutes.</p><p><u>Filling</u><br>32 ounces cream cheese, softened<br>1 1/4 cups granulated sugar<br>2 tablespoons all-purpose flour<br>4 eggs (at room temperature)<br>2 teaspoons vanilla extract<br>2 tablespoons brandy or Cognac<br>4 teaspoons instant coffee granules<br>2 tablespoons whipping cream</p><p>Mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix until smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract and brandy or Cognac. Dissolve coffee granules in the cream and add to batter. Pour batter into prepared springform pan.</p><p>Place cheesecake in large baking pan with at least 2-inch high sides. Pour water into large pan to reach 1 inch up sides of springform pan. Bake about 1 hour until top looks firm when given gentle shake. Meanwhile, prepare Topping.</p><p><u>Topping</u><br>2 cups sour cream<br>1/3 cup granulated sugar<br>1 teaspoon vanilla extract</p><p>Stir sour cream, sugar and vanilla extract in small bowl to blend. Gently spread mixture evenly over top of baked cheesecake. Bake 10 minutes longer.</p><p>Remove from water bath and cool thoroughly, away from drafts, about 2 hours, uncovered, so soft topping remains smooth.</p><p>Cover with plastic wrap and chill thoroughly, at least 6 hours or overnight. Store in refrigerator up to 7 days. Serve at room temperature.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('3593', 'coffee cheesecake', 'coffee cheesecake recipe | cheese cake recipes | cheesecakes | desserts', '<h1>Coffee Cheesecake</h1><p><u>Crust</u><br>1 1/2 cups crushed low-fat graham wafers<br>1 tablespoon granulated sugar<br>1 egg white</p><p>Preheat oven to 375 degrees F.</p><p>Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9- inch springform pan that has been sprayed with nonstick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.</p><p><u>Filling</u><br>2/3 cup granulated sugar<br>1/3 cup all-purpose flour<br>1 tablespoon cornstarch<br>1 1/2 cups low-fat 1% cottage cheese<br>8 ounces light cream cheese<br>1 egg<br>2 egg whites<br>1 teaspoon vanilla extract<br>1/2 cup skim milk<br>2 tablespoons instant coffee granules<br>1/3 cup low-fat sour cream<br>3 egg whites (at room temperature)<br>4 tablespoons granulated sugar</p><p>Reduce oven temperature to 300 degrees F.</p><p>Combine 2/3 cup sugar, flour, and cornstarch in a small bowl. Set aside.</p><p>Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg and 2 egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.</p><p>Gradually add flour mixture and beat until well blended. Add vanilla extract and beat again.</p><p>Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.</p><p>In separate bowl, beat 3 egg whites with a mixer at high speed until soft peaks form. Add 4 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.</p><p>Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour.</p><p>Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('3594', 'cookies and cream cheesecake', 'cookies and cream cheesecake recipe | cheese cake recipes | cheesecakes | desserts', '<h1>Cookies and Cream Cheesecake</h1><p>24 crushed crème-filled chocolate cookies (2 cups)<br>6 tablespoons margarine, softened<br>1 envelope unflavored gelatine<br>1/4 cup cold water<br>8 ounces cream cheese, softened<br>1/2 cup granulated sugar<br>3/4 cup milk<br>1 cup whipping cream, whipped<br>10 coarsely chopped crème-filled chocolate cookies (1 1/4 cups)</p><p>Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved.</p><p>Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Gradually add gelatine and milk, mixing until blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 cups cream cheese mixture. Pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('3595', 'cranberry ribbon cheesecake', 'cranberry ribbon cheesecake recipe | cheese cake recipes | cheesecakes | desserts', '<h1>Cranberry Ribbon Cheesecake</h1><p><u>Crust</u><br>6 tablespoons butter or margarine<br>1 1/2 cups finely crushed vanilla wafers (about 33)</p><p><u>Sauce</u><br>1 cup granulated sugar<br>2 tablespoons cornstarch<br>1 1/2 cups cranberries<br>1 cup orange juice</p><p><u>Filling</u><br>1 cup cottage cheese<br>16 ounces cream cheese, softened<br>1 cup granulated sugar<br>2 tablespoons all-purpose flour<br>2 teaspoons vanilla extract<br>3 eggs<br>2 teaspoons orange zest<br>1 (8 ounce) container vanilla yogurt</p><p>For crust, in a small saucepan melt butter or margarine. Stir in crushed vanilla wafers. Spread mixture evenly into a 9-inch springform pan. Press onto bottom and 1 inch up sides of the pan to form a firm, even crust. Set pan aside.</p><p>For sauce, in a medium saucepan stir together 1 cup sugar and the cornstarch. Stir in cranberries and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove 3/4 cup of the sauce; cool slightly. Meanwhile, cover and chill remaining sauce in the refrigerator until serving time.</p><p>Place the 3/4 cup sauce in a blender container or food processor bowl. Cover and blend or process until smooth. Set the puréed sauce aside. Wash the blender container or food processor bowl.</p><p>For filling, place cottage cheese in the blender container or food processor bowl. Cover and blend or process until smooth. Transfer cottage cheese to a large mixing bowl. Add cream cheese, 1 cup sugar, flour and vanilla extract. Beat with an electric mixer on medium to high speed until combined. Add eggs all at once. Beat on low speed just until combined. Stir in orange peel.</p><p>Pour half of the filling into the crust-lined springform pan. Drizzle puréed sauce over the filling in the pan. Carefully top with the remaining filling, covering sauce as much as possible. Then place on a shallow baking pan on the oven rack. Bake at 375 degrees F for 45 to 50 minutes or until center appears nearly set when shaken.</p><p>Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes. Loosen crust from sides of the pan and cool for 30 minutes more. Remove sides of the springform pan. Cool completely, then chill in the refrigerator for at least 4 hours before serving.</p><p>Jut before serving, spread cheesecake with vanilla yogurt. Top with some of the chilled cranberry sauce. Pass remaining sauce.</p><p>Makes 12 to 16 servings.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('3596', 'creamsicle cheesecake', 'creamsicle cheesecake recipe | cheese cake recipes | cheesecakes | desserts', '<h1>Creamsicle Cheesecake</h1><p>16 ounces cream cheese, softened<br>1/2 cup granulated sugar<br>2 eggs<br>3/4 cup sour cream<br>1 teaspoon vanilla extract<br>1 teaspoon orange extract<br>2 drops yellow food color<br>1 drop red food color<br>1 (9-inch) graham cracker pie crust</p><p>Preheat the oven to 350 degrees F.</p><p>In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs; beat well. Add the sour cream and vanilla extract; mix well. Place 1 cup of the mixture into a small bowl and stir in the orange extract and the yellow and red food colors.</p><p>Pour the remaining cream cheese mixture into the pie crust. Drop the orange cream cheese mixture into it by spoonsful and swirl with a knife to create a marbled effect. Bake for 30 to 35 minutes, or until firm around the edges. (The center will be slightly loose.) Allow to cool for 1 hour then cover and chill for at least 8 hours before serving.</p><p>NOTE: For a nice finishing touch, top each slice of cheesecake with a dollop of whipped cream or whipped topping and half an orange slice just before serving.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('3597', 'creamy fruit \'n\' nut cheesecake', 'creamy fruit \'n\' nut cheesecake recipe | cheese cake recipes | cheesecakes | desserts', '<h1>Creamy Fruit \'n\' Nut Cheesecake</h1><p>1/4 cup butter or margarine, melted<br>1 cup graham cracker crumbs<br>1/4 cup granulated sugar<br>16 ounces cream cheese, softened<br>14 ounces sweetened condensed milk<br>1 envelope unflavored gelatine<br>1/4 cup lemon juice<br>1 1/3 cups ready-to-use mincemeat<br>1/2 cup chopped nuts<br>1 tablespoon grated lemon rind<br>1 cup whipping cream, whipped<br>Sour cream and nuts (optional)</p><p>Combine butter, crumbs and sugar. Pat firmly on bottom of a 9-inch springform or 9-inch square baking pan. Chill.</p><p>In a large mixer bowl, beat cream cheese until fluffy. Add sweetened condensed milk; beat until smooth.</p><p>In a small saucepan, soften gelatine in lemon juice. Over low heat, dissolve gelatine completely. Add to cheese mixture with mincemeat, nuts and rind; mix well. Thoroughly fold in whipped cream. Turn into prepared pan. Chill for 3 hours or until set. Garnish with sour cream and nuts, if desired. Refrigerate leftovers.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('3598', 'czechoslovakian cheesecake', 'czechoslovakian cheesecake recipe | cheese cake recipes | cheesecakes | desserts', '<h1>Czechoslovakian Cheesecake (Tvarahovy Kolác Treny)</h1><p>1/2 cup butter<br>1/2 cup granulated sugar<br>3 eggs, separated<br>1/2 cup cottage cheese, rubbed through a strainer<br>1 cup ground nuts<br>1/3 to 1/2 cup bread crumbs<br>Jam<br>Grated chocolate<br>Nuts</p><p>Cream butter with sugar and egg yolks thoroughly. Blend in cheese and nuts. Fold in stiffly beaten egg whites and bread crumbs. Butter a springform pan and sprinkle with bread crumbs. Spread the cake mixture over the crumbs. Bake in a preheated 320 degree F oven for about 30 minutes.</p><p>When cake is cool, spread with jam and sprinkle with grated chocolate and nuts.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('3600', 'cherry supreme cheesecake', 'cherry supreme cheesecake recipe | cheesecake recipes', '<h1>Cherry Supreme Cheesecake</h1><p>8 ounces cream cheese <br>1 cup Eagle Brand sweetened condensed milk <br>1/3 cup lemon juice <br>1 teaspoon vanilla extract<br>1 can cherry pie filling <br>1 graham cracker pie crust</p><p>Soften cheese at room temperature. Beat in milk, lemon juice and vanilla extract. Pour into pie crust. Chill until set.</p><p>After cheesecake has set, pour pie filling over top. Keep refrigerated.</p>', 'desserts', 'cheesecakes', null, null);
INSERT INTO `recipes` VALUES ('308', 'baked water chestnuts', 'baked water chestnuts recipe | appetizer recipes | hot appetizers', '<h1>Baked Water Chestnuts</h1><p>1 can water chestnuts<br>Bacon</p><p><u>Sauce</u><br>3/4 cup catsup<br>2 tablespoons vinegar<br>1/3 cup brown sugar, packed<br>1/3 cup granulated sugar</p><p>Wrap each chestnut in a half slice of bacon. Secure with a wooden pick. Place wrapped chestnuts on a cookie sheet and bake at 350 degrees F for 20 minutes. Drain on paper towels.</p><p>Combine sauce ingredients. Put wrapped chestnuts into a casserole dish and pour sauce over them. Return to oven for another 20 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('309', 'crab rangoon', 'crab rangoon recipe | appetizer recipes | hot appetizers', '<h1>Crab Rangoon</h1><p>16 ounces light cream cheese, softened<br>1 can crab meat, drained and crumbled<br>2 green onions, whole<br>1 clove garlic, minced<br>2 teaspoons Worcestershire sauce<br>1/2 teaspoon soy sauce<br>1 package won ton skins</p><p>In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Deep-fry in hot (375 degrees F) oil two or three at a time until browned.</p><p>Serve warm with mustard or sweet and sour sauce.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('310', 'bacon wrapped shrimp', 'bacon wrapped shrimp recipe | appetizer recipes | hot appetizers', '<h1>Bacon Wrapped Shrimp</h1><p>6 large shrimp<br>2 ounces Jack cheese, shredded<br>6 slices thick cut bacon</p><p>Peel shrimp, leaving shell on tail segments. Devein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.</p><p>Makes 6 appetizers or 1 main dish serving.</p><p><u>Variation</u><br>Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through.</p><p>Serve with cocktail sauce.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('311', 'barbecued little smokies', 'barbecued little smokies recipe | appetizer recipes | hot appetizers', '<h1>Barbecued Little Smokies</h1><p>Source: <i>The New Beta Sigma Phi Holiday Cookbook</i></p><p>1 cup barbecue sauce<br>1 cup catsup<br>12 large marshmallows<br>1/2 cup packed brown sugar<br>1 (16 ounce) package Little Smokies smoked cocktail wieners<br>1/4 cup finely chopped onion (optional)</p><p>Mix first four ingredients in fondue pot. Heat until marshmallows melt, stirring frequently. Add wieners and onion. Simmer for 30 minutes.</p><p>Serve warm.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('312', 'black bean cakes', 'black bean cakes recipe | appetizer recipes | hot appetizers', '<h1>Black Bean Cakes</h1><p>1 (16 ounce) can Cuban black beans<br>1 egg<br>4 scallions, finely chopped<br>1/2 red bell pepper, finely chopped<br>1/2 cup crumbled corn flakes or breadcrumbs of your choice<br>Several dashes hot sauce<br>2 to 3 tablespoons olive oil<br>Cornmeal for dredging</p><p>Mix all ingredients in a glass bowl. Place the bowl in the refrigerator for 30 minutes.</p><p>When the mixture has chilled and set, bring it to the counter and shape it into four balls. Heat the oil in a nonstick frying pan. Dredge each ball lightly through the cornmeal and drop it gently onto the hot oil. Flatten gently with a spatula. Fry for about 4 minutes on each side. Drain on paper towels and serve with your favorite salsa, dollops of sour cream, and guacamole.</p><p>Serves 4.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('313', 'bundles of joy', 'bundles of joy recipe | appetizer recipes | hot appetizers', '<h1>Bundles of Joy</h1><p>Source: Chef Colleen Miner</p><p>1 roll crescent dough<br>6 mini rounds gouda cheese, wax removed<br>2 tablespoons Dijon mustard<br>3 tablespoons chopped toasted pecans</p><p>Unroll the dough, pinch together the perforations and divide into 6 squares. Place the cheese in the center of each square. Spread the top of the cheese with mustard and sprinkle with pecans. Draw up the sides of the dough to form a bundle and pinch the dough in place. Place in a 350 degree F oven for 20 minutes or until golden brown. Cool for 10 minutes and serve.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('314', 'cheese straws from heaven', 'cheese straws from heaven recipe | appetizer recipes | hot appetizers', '<h1>Cheese Straws from Heaven</h1><p>1 package frozen puff pastry<br>1/2 cup freshly-grated Parmesan cheese</p><p>Defrost puff pastry. Preheat oven to 375 degrees F.</p><p>Sprinkle half the Parmesan cheese onto a work surface, lay the unfolded pastry on top of it, then sprinkle remaining cheese on top. Roll out the dough with a rolling pin, pressing the cheese into it, to a thickness of about 1/8 inch. Cut the pastry into long 1/2-inch wide strips, give each strip several twists, then lay them 1/2 inch apart on a baking sheet. Bake until golden, about ten minutes. Allow to cool slightly but serve still warm.</p><p>Makes about 24 straws.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('315', 'chinese-style crispy shrimp', 'chinese-style crispy shrimp recipe | appetizer recipes | hot appetizers', '<h1>Chinese-Style Crispy Shrimp</h1><p>1 pound fresh or frozen raw shrimp<br>1 egg, slightly beaten<br>1 tablespoon cornstarch<br>1 teaspoon dry white wine<br>1/2 teaspoon soy sauce<br>1/4 teaspoon salt<br>Vegetable oil<br>1/2 cup all-purpose flour<br>1/2 cup water<br>3 tablespoons cornstarch<br>1 tablespoon vegetable oil<br>1/2 teaspoon baking soda<br>1/2 teaspoon salt<br>Red Sweet and Sour Sauce</p><p>Remove shells from shrimp, leaving tails intact. If shrimp are frozen do not thaw; peel under running cold water. Make a shallow cut lengthwise down back of each shrimp and devein. Slit shrimp lengthwise down back almost in half.</p><p>Mix egg, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp. Cover and refrigerate 10 minutes. Heat oil (1 1/2-inches) in 3 quart saucepan to 375 degrees F.</p><p>Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt. Stir shrimp into batter until coated. Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2 to 3 minutes; drain. Serve hot with Red Sweet and Sour Sauce.</p><p>Makes about 20 appetizers.</p><p><u>Red Sweet and Sour Sauce</u><br>1/2 cup red wine vinegar<br>1/2 cup catsup<br>1/3 cup granulated sugar<br>1/4 teaspoon red pepper sauce</p><p>Mix all ingredients.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('316', 'cajun glazed mushrooms', 'cajun glazed mushrooms recipe | appetizer recipes | hot appetizers', '<h1>Cajun Glazed Mushrooms</h1><p>1 1/2 pounds small button mushrooms<br>1 cup unsalted butter or margarine<br>1 (5 ounce) bottle Worcestershire sauce<br>1/4 cup finely ground pepper<br>1/2 teaspoon salt<br>5 to 6 drops Tabasco® sauce</p><p>Trim any woody ends from mushroom stems. Wipe trimmed mushrooms with a damp towel.</p><p>Melt butter or margarine in a heavy saucepan over medium heat. Add mushrooms; toss to coat with butter or margarine. Stir in Worcestershire sauce, pepper, salt and Tabasco® sauce. Increase heat to medium high. Cover pan; cook mushrooms, stirring frequently. Do not let mushrooms stick to pan. Mushrooms are done when butter or margarine separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel-colored sauce, about 20 minutes.</p><p>Remove with a slotted spoon, discarding any sauce.</p><p>Serve hot.</p><p>Makes about 8 servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('317', 'candied bacon', 'candied bacon recipe | appetizer recipes | hot appetizers', '<h1>Candied Bacon</h1><p>1 pound thick sliced bacon (or sliced ham or Canadian bacon)<br>1 cup brown sugar, packed<br>1 tablespoon prepared mustard</p><p>Spread bacon on a foil-lined broiler pan. Bake at 300 degrees F for about 30 minutes. In a small container, mix together with a fork the brown sugar and mustard, until crumbly. Take the pan with the bacon out of the oven and dispose of the grease when cool.</p><p>Evenly distribute the brown sugar mixture by hand over the bacon and return to oven; bake 20 to 30 minutes. Remove from oven and cool.</p><p>Cut bacon into 1- or 2-inch pieces and serve. Do not stack pieces when serving.</p><p>Makes 25 small servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('318', 'barbecued meatballs', 'barbecued meatballs recipe | appetizer recipes | hot appetizers', '<h1>Barbecued Meatballs</h1><p><u>Meatballs</u><br>3 pounds ground beef<br>1 (12 ounce) can evaporated milk<br>1 cup oatmeal<br>1 cup cracker crumbs<br>2 eggs<br>1/2 cup chopped onion<br>1/2 teaspoon garlic powder<br>2 teaspoons salt<br>1/2 teaspoon pepper<br>2 teaspoons chili powder</p><p><u>Sauce</u><br>2 cups catsup<br>1 cup brown sugar<br>1/2 teaspoon Liquid Smoke<br>1/2 teaspoon garlic powder<br>1/4 cup chopped onion</p><p>To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook.</p><p>To make sauce combine all ingredients and stir until sugar is dissolved. Place frozen meatballs in a 13 x 9-inch pan; pour the sauce over. Bake at 350 degrees F for 1 hour.</p><p>Makes 80 meatballs.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('319', 'chafing dish meatballs', 'chafing dish meatballs recipe | appetizer recipes | hot appetizers', '<h1>Chafing Dish Meatballs</h1><p>1 pound ground beef<br>1/2 cup bread crumbs<br>1/3 cup minced onion<br>1/4 cup milk<br>1 egg, beaten<br>1 tablespoon minced parsley<br>1 teaspoon salt<br>1/2 teaspoon Worcestershire sauce<br>1/8 teaspoon pepper<br>1/4 cup shortening<br>1 (12 ounce) bottle chili sauce<br>1 (10 ounce) jar grape jelly</p><p>Combine ground beef, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire and pepper. Shape into 1-inch balls. Cook in hot shortening over medium heat for 10 to 15 minutes. Drain on paper towels.</p><p>Heat chili sauce and grape jelly together. Add meatballs. Simmer for 30 minutes, stirring occasionally.</p><p>Serve in a chafing dish.</p><p>Makes 5 dozen.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('320', 'chili chicken strips', 'chili chicken strips recipe | appetizer recipes | hot appetizers', '<h1>Chili Chicken Strips</h1><p>1/4 cup sour cream<br>3/4 cup fresh salsa<br>1 pound boneless, skinless chicken breasts<br>1 egg<br>4 cup Fritos<br>1 teaspoon chili powder<br>3 cups vegetable oil</p><p>In a small bowl, combine sour cream and salsa. Refrigerate, covered, until ready to serve.</p><p>Cut chicken into approximately 24 strips. Beat egg in a shallow bowl. In another shallow bowl, crush Fritos and stir in chili powder. Dip chicken strips in egg, then coat with seasoned crushed Fritos. Refrigerate until ready to use (up to 2 days).</p><p>In a deep, heavy skillet, heat oil to 375 degrees F. Fry chicken strips a few at a time until golden brown. Drain on paper towels.</p><p>NOTE: If you don\'t have a deep-fat thermometer, drop a 1-inch cube of bread in the oil. If it turns golden brown in 1 minute, the oil is hot enough.</p><p>Serve hot with creamy salsa.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('321', 'chafing dish pastry shells', 'chafing dish pastry shells recipe | appetizer recipes | hot appetizers', '<h1>Chafing Dish Pastry Shells</h1><p>1 1/4 cups flour<br>6 tablespoons cold butter, cut into bits<br>2 tablespoons Crisco®<br>1/4 teaspoon salt<br>3 tablespoons ice water</p><p>In a large bowl combine the flour, butter, Crisco and salt. Blend until well combined and add the ice water. Toss the mixture until the water is incorporated and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and reform it into a ball. Dust the dough with flour, wrap it in wax paper and chill it for 1 hour.</p><p>Roll out thin. Cut into rounds. Fit into miniature muffin tins. Prick bottoms. Bake at 350 degrees F for 12 to 15 minutes. Freeze or store in cookie tins.</p><p>Makes 4 dozen.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('322', 'avocado wontons', 'avocado wontons recipe | appetizer recipes | hot appetizers', '<h1>Avocado Wontons</h1><p>Yield: 48 wontons</p><p>4 large avocados (cut into 3/4 inch pieces) <br>1 tablespoon garlic powder <br>1/4 teaspoon dry chipotle powder <br>Juice of 1 lime <br>1 tablespoon fresh cilantro (chopped fine - no stems) <br>Kosher salt and black pepper <br>1 egg (whisk until thin) <br>48 wonton wrappers</p><p>Toss avocados with garlic, chipotle, lime juice, cilantro, kosher salt and pepper. Brush wonton wrappers edges with egg wash and fold diagonally. Press to seal. Fry in 350 degree F peanut oil until golden brown.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('323', 'crescent onion crunch sticks', 'crescent onion crunch sticks recipe | appetizer recipes | hot appetizers', '<h1>Crescent Onion Crunch Sticks</h1><p>2 eggs, slightly beaten<br>2 tablespoons butter or margarine, melted<br>1 teaspoon flour<br>1/2 teaspoon garlic salt<br>1/2 teaspoon parsley flakes<br>1/4 teaspoon onion salt<br>1 (8 ounce) can crescent dinner rolls<br>2 (3 ounce) cans French-fried onions, crushed </p><p>Preheat oven to 375 degrees F.</p><p>In medium bowl, combine eggs, butter or margarine, flour, garlic salt, parsley flakes and onion salt (not rolls or onions). Separate crescent dough into 4 rectangles; firmly press perforations to seal. Cut each rectangle crosswise into 8 strips. Dip each strip in egg mixture; coat with crushed onions. Place on ungreased cookie sheets. Bake in for 8 to 12 minutes until golden brown. Immediately remove from cookie sheets.</p><p>Makes 32 sticks.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('324', 'bloomin\' jalapenos', 'bloomin\' jalapenos recipe | appetizer recipes | hot appetizers', '<h1>Bloomin\' Jalapenos</h1><p><u>Dipping Sauce</u><br>1 large ripe avocado <br>1/2 cup sour cream <br>2 tablespoons picante sauce <br>1/4 teaspoon garlic powder <br>1/4 teaspoon salt<br>Juice of 1/2 lime</p><p>Mash avocado, and mix with remaining ingredients. Refrigerate until serving time.</p><p><u>Jalapenos</u><br>15 to 20 large fresh jalapenos, stemmed and cut in half, <br>&nbsp;&nbsp;&nbsp; (scoop out some of the seeds, leaving some for heat) <br>2 eggs <br>1/2 cup milk<br>Salt and pepper <br>2 teaspoons Old Bay Seasoning <br>2 cups flour<br>Oil for frying</p><p>Beat egg well and add milk. Put peppers into mixture, mixing to coat. Let stand in mixture about five minutes, then remove.</p><p>Put salt, paper Old Bay Seasoning and flour in paper sack or 1-quart zip-type bag. Shake to mix thoroughly. Drop the coated peppers, a few at a time, into the flour and close bag and shake to coat. Lay peppers inside-down on cookie sheet to dry for 15 minutes.</p><p>Deep fry pepper slices in hot oil until brown and crisp<a href=\"../index.htm\" tppabs=\"http://www.recipegoldmine.com/\">.</a> Drain on paper towels.</p><p>Put Dipping Sauce in small deep bowl and place on plate. Arrange the fried jalapeno slices, petal fashion around the dipping sauce bowl.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('325', 'chafing dish toast cups', 'chafing dish toast cups recipe | appetizer recipes | hot appetizers', '<h1>Chafing Dish Toast Cups</h1><p>Thinly-sliced bread<br>Melted butter</p><p>Trim crust off bread. Cut each slice into 4 squares. Spread with melted butter and press into miniature muffin tins with fingers. Toast in moderate oven until browned. Fill with fillings from chafing dish.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('326', 'crab and cheese won tons', 'crab and cheese won tons recipe | appetizer recipes | hot appetizers', '<h1>Crab and Cheese Won Tons</h1><p>1 (6 ounce) can crabmeat<br>4 ounces cream cheese, softened<br>1 tablespoon sliced green onion<br>6 cups cooking oil<br>30 won ton wrappers<br>Sweet and sour dipping sauce</p><p>For filling, combine crabmeat, cream cheese and green onion in a mixing bowl. In a wok or 3-quart saucepan, heat cooking oil to 365 degrees F.</p><p>On a work surface, place a won ton wrapper with a point toward you. Spoon 1 teaspoon filling onto wrapper, just below the center. Fold the bottom point over the filling, then tuck under the filling. Roll wrapper once to cover filling, leaving 1 inch unrolled at the top of wrapper. Moisten right corner of wrapper. Bring these corners toward you, below the filling. Overlap left and right corners, then press together to seal.</p><p>Fry won tons a few at a time for 1 to 2 1/2 minutes or until golden, turning once. Using a slotted spoon or wire strainer, remove won tons from oil. Drain on a wok rack or paper towels. To keep warm, place finished won tons in a 300°F oven while frying remaining wontons.</p><p>Serve with dipping sauce.</p><p>Makes 10.</p><p><i>Nutrition per serving: 225 calories,6 g protein, 16 g fat, 14 g carbohydrate, &gt;1 g fiber, 26 mg cholesterol, 212 mg sodium</i></p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('327', 'cream cheese won tons', 'cream cheese won tons recipe | appetizer recipes | hot appetizers', '<h1>Cream Cheese Won Tons</h1><p>2 (16 ounce) packages won ton wraps <br>2 (8 ounce) bricks cream cheese <br>1/2 cup chopped green onions <br>1/2 cup plum sauce, divided<br>2 quarts vegetable oil for fryer</p><p>Allow cream cheese to come to room temperature then beat with hand held mixer until light and creamy. Add 1/4 cup plum sauce, pinch of salt and a couple grinds of pepper and mix well.</p><p>Place 1 teaspoon mixture in middle of wonton wrapper. Brush area to seal with water and pinch closed to form a &quot;purse.&quot;</p><p>Heat oil to 350 degrees F and deep fry wontons until they are golden brown. Drain cooked won tons on paper towels.</p><p>Serve with remaining plum sauce on the side.</p><p>As an option, add any of the following to the cream cheese mixture:</p><p>1/8 cup diced scallions <br>1/8 cup diced salad shrimp <br>1/8 cup finely diced pineapple (fresh or canned)</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('328', 'chili potato dippers with cheddar jalapeno dip', 'chili potato dippers with cheddar jalapeno dip recipe | appetizer recipes | hot appetizers', '<h1>Chili Potato Dippers with Cheddar Jalapeno Dip</h1><p>Source: Pillsbury Complete Cookbook</p><p><u>Dippers</u><br>4 medium russet potatoes <br>2 tablespoons olive oil or vegetable oil <br>1 teaspoon chili powder <br>1/2 teaspoon garlic powder</p><p><u>Cheddar Jalapeno Dip</u><br>1/3 cup sour cream <br>1/3 cup mayonnaise or salad dressing <br>1/4 cup finely chopped tomato <br>1 ounce (1/4 cup) finely shredded extra-sharp Cheddar cheese <br>1 to 2 jalapeno chiles, seeded and finely chopped <br>2 tablespoons sliced green onions<br>Whole peppers for garnish, if desired</p><p>Preheat oven to 450 degrees F. Line a 15 x 10 x 1-inch baking pan with foil; spray foil with nonstick cooking spray.</p><p>Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place in sprayed foil-lined pan.</p><p>Bake for 20 to 30 minutes or until tender and golden brown, turning once.</p><p>Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.</p><p>Serve potato dippers with Cheddar Jalapeno Dip; garnish with whole peppers, if desired.</p><p>Makes 8 servings (1 1/4 cups dip).</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('329', 'coconut chicken chops', 'coconut chicken chops recipe | appetizer recipes | hot appetizers', '<h1>Coconut Chicken Chops</h1><p>1 pound boneless chicken breast halves ( 4 pieces) <br>1 tablespoon cornstarch <br>1 teaspoon ground coriander <br>1/2 teaspoon salt <br>1/4 cup flour <br>2 egg whites <br>2 tablespoons honey <br>1 1/2 cup sweetened shredded coconut <br>1 (12 ounce) jar orange marmalade</p><p>Remove chicken pieces from the refrigerator and clean under cold running water. Dry the chicken pieces by patting with paper towels. Cut up each chicken breast into 8 pieces, each about the size of a quarter.</p><p>Cover a cookie sheet with aluminum foil and spray with vegetable cooking spray.</p><p>In a plastic bag, mix together cornstarch, coriander, salt and flour.</p><p>In a bowl mix the egg whites and honey. Place the coconut in a second bowl.</p><p>Place chicken pieces in bag and shake. Coat pieces in the egg and honey mixture. Roll chicken in coconut and place on a cookie sheet. Bake at 400 degrees F for 17 minutes or until thermometer reads 170 degrees F. At the end of the first 10 baking minutes, rotate the tray in the oven to assure even cooking. After an additional 5 to 7 minutes of baking, check the temperature.</p><p>When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade.</p><p>Spear the chicken with long wooden picks to serve as appetizers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('330', 'cheese biscuits', 'cheese biscuits recipe | appetizer recipes | hot appetizers', '<h1>Cheese Biscuits</h1><p>1/2 pound sharp Cheddar cheese, grated<br>1/2 pound butter, softened<br>2 cups flour<br>Paprika<br>Confectioners\' sugar<br>Almond slivers</p><p>Mix cheese and butter; mash, then cream thoroughly. Add flour to mixture and mix well. Add paprika for color. Shape into logs and chill.</p><p>Slice thin and place on a lightly greased cookie sheet. Sprinkle with confectioners\' sugar and press almond slivers into center. Bake at 375 degrees F for 8 minutes. May be prepared in advance.</p><p>Yields 5 dozen.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('331', 'cheese melts', 'cheese melts recipe | appetizer recipes | hot appetizers', '<h1>Cheese Melts</h1><p>6 slices white bread <br>3 ounces cream cheese <br>1 cup shredded Cheddar cheese <br>1/2 cup butter <br>2 egg whites</p><p>Cut crusts off the bread slices. Cut into 1-inch squares in a saucepan. Combine cheeses and butter. Heat over low heat until melted. Stir to mix thoroughly.</p><p>Beat egg whites until stiff. Slowly pour cheese mixture into beaten egg whites and fold gently.</p><p>Dip bread cubes in cheese mixture and coat well. Place on a lightly greased baking sheet, and refrigerate for 1 hour or freeze for 15 minutes.</p><p>Preheat oven to 350 degrees F. Bake for 15 minutes or until light golden brown.</p><p>Makes 54 melts.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('332', 'bacon swirls', 'bacon swirls recipe | appetizer recipes | hot appetizers', '<h1>Bacon Swirls</h1><p>Posted by GourmetGal at recipegoldmine.com</p><p>6 slices bacon, cooked and crumbled<br>1 (4 ounce) can mushrooms stems and pieces,<br>&nbsp;&nbsp;&nbsp; drained and chopped<br>1/4 cup mayonnaise or salad dressing<br>1/2 teaspoon garlic powder<br>1 can refrigerated crescent dinner rolls<br>2 (3 ounce) packages cream cheese, softened<br>1 egg white, lightly beaten<br>Poppy seeds</p><p>Combine first four ingredients, stir well and set aside.</p><p>Separate crescent dough into 4 rectangles, press perforations to seal. Spread 1/4 of cream cheese over each dough rectangle, leaving 1/4 inch margin on long side and no margin on the other sides. Spread 1/4 of bacon mixture evenly over cream cheese. Roll dough, jellyroll fashion, starting at long sides with filling spread to edge. Pinch seams to seal. Cut rolls into 1/2-inch slices; place cut side down on a lightly greased baking sheet. Brush each slice with egg white and sprinkle with poppy seeds. Bake slices at 375 for 9 minutes or until lightly browned. Serve warm. Yields 3 dozen.</p><p>I make this differently each time I make it - sometimes I sprinkle chopped green olives, green onions, chives or sundried tomatoes on top of cheese mixture; use different types of cheeses instead of the cream cheese (a soft Cheddar, brie, etc.); and sesame seeds instead of poppy seeds...etc. etc.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('333', 'bacon-wrapped shrimp appetizers', 'bacon-wrapped shrimp appetizers recipe | appetizer recipes | hot appetizers', '<h1>Bacon-Wrapped Shrimp Appetizers</h1><p>Posted by GourmetGal at recipegoldmine.com</p><p>Clean and devein large or jumbo shrimp. Butterfly them up the back. Stuff with as much horseradish* as you can get into them. Close them and wrap 1/2 slice bacon around each and close with wooden picks. Broil for a minute or 2, turn over and broil the other side until done! My favorite appetizer!</p><p>* use it straight out of the jar</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('334', 'bacon-cheddar appetizers', 'bacon-cheddar appetizers recipe | appetizer recipes | hot appetizers', '<h1>Bacon-Cheddar Appetizers</h1><p>Posted by kdipaolo at recipegoldmine.com 6/7/01 8:37:42 pm</p><p>1 (8 ounce) package KRAFT Natural Shredded Sharp Cheddar Cheese<br>1 (8 ounce) package bacon, crisply cooked, crumbled<br>1/4 cup mayonnaise<br>2 tablespoons finely chopped onion<br>1/2 teaspoon dry mustard<br>Melba toast rounds</p><p>Heat broiler.</p><p>Mix all ingredients except toast rounds until well blended. Spread 1 teaspoon cheese mixture on each toast round. Place on cookie sheet.</p><p>Broil 2-3 minutes or until cheese is melted. Garnish as desired.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('335', 'cheese-olive puffs', 'cheese-olive puffs recipe | appetizer recipes | hot appetizers', '<h1>Cheese-Olive Puffs</h1><p>These puffs may be made in advance, frozen on a cookie sheet to keep round, and stored in a plastic bag in the freezer. Bake as needed.</p><p>1/2 cup butter<br>2 cups grated sharp cheese<br>1/2 teaspoon salt<br>1 teaspoon paprika<br>Dash of ground red pepper<br>1 cup sifted all-purpose flour<br>50 small stuffed green olives</p><p>Allow butter to soften. Blend butter with cheese, salt, paprika and red pepper. Stir in flour, mixing well. Mold 1 teaspoon of the mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm. Bake at 400 degrees F for 15 minutes.</p><p>Serve hot.</p><p>Makes 50 puffs.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('336', 'baked camembert', 'baked camembert recipe | appetizer recipes | hot appetizers', '<h1>Baked Camembert </h1><p>Posted by LladyRusty at recipegoldmine.com 10/22/2001 9:23 am</p><p>This is one of the best appetizers I\'ve ever had. Enjoy! :o)</p><p>Source: igourmet.com<p>1 whole Camembert<br>2 tablespoons butter, melted<br>1/2 cup sliced almonds<br>4 sliced apples<br>Lightly toasted French baguette</p><p>Preheat the oven to 350 degrees F.</p><p>Place the Camembert on an oven-safe serving dish. Brush the top with butter and toss the nuts in the remaining butter. Scatter the nuts over the top of the cheese. Bake in the oven for 8 to 10 minutes, or until the cheese softens and the nuts are lightly toasted.</p><p>Serve surrounded with apple slices and baguette slices.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('337', 'baked cream cheese appetizers', 'baked cream cheese appetizers recipe | appetizer recipes | hot appetizers', '<h1>Baked Cream Cheese Appetizers</h1><p>Posted by Lynn at recipegoldmine.com</p><p>1 (4 ounce) package refrigerated Crescent dinner rolls<br>8 ounces cream cheese<br>1/2 teaspoon dill weed<br>1 egg yolk, beaten</p><p>Unroll dough on lightly floured surface. Press perforations together snuggly to form a 12 x 4-inch rectangle. Sprinkle top of cream cheese with half of dill. Lightly press dill into cream cheese. Place cream cheese, dill side down, in center of dough. Sprinkle cream cheese with remaining dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Brush with egg yolk. Bake at 350 degrees F 15 to 18 minutes or until lightly browned.</p><p>Servings: 4</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('338', 'cheese-chile cubes', 'cheese-chile cubes recipe | appetizer recipes | hot appetizers', '<h1>Cheese-Chile Cubes</h1><p>Posted by warden2three at recipegoldmine.com May 3, 2001</p><p>This is from my childhood church cookbook. I\'ve never made it, so I don\'t know how it\'s served - as a side, appetizer or snack. Just thought it looked good!</p><p>8 ounces Monterey jack cheese, shredded<br>8 ounces mozzarella cheese, shredded<br>8 ounces Cheddar cheese, shredded<br>2 (4 ounce) cans green chiles, drained<br>2 eggs<br>2 cups milk<br>1/2 cup all-purpose flour</p><p>In an 8-inch square baking dish layer cheeses and chiles.</p><p>In a separate bowl, beat eggs, milk, and flour. Pour over chiles-cheese mixture. Bake at 350 degrees F for 45 minutes.</p><p>Remove from oven; let stand 10 minutes. Cut into small squares. Serve hot.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('339', 'beer batter-fried zucchini', 'beer batter-fried zucchini recipe | appetizer recipes | hot appetizers', '<h1>Beer Batter-Fried Zucchini</h1><p>1 medium zucchini, thinly sliced <br>2 teaspoons salt <br>1/4 teaspoon pepper <br>1 cup flour <br>1 1/2 teaspoons baking powder <br>1/2 teaspoon baking soda <br>1/2 cup beer <br>1/4 cup fresh lemon juice <br>1 cup vegetable oil</p><p>Arrange zucchini on piece of wax paper; salt and pepper both sides, using 1 teaspoon of salt and pepper. Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl. Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture.</p><p>Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter. Heat oil in large skillet. Dip zucchini into batter and sauté half at a time in hot oil until, about 3 minutes on each side. Keep warm in oven while sautéing remaining zucchini.</p><p>Serve immediately.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('340', 'blooming onion and creamy chili sauce', 'blooming onion and creamy chili sauce recipe | appetizer recipes | hot appetizers', '<h1>Blooming Onion and Creamy Chili Sauce (T&T)</h1><p>Posted by bettyboop50 at recipegoldmine.com May 31, 2001</p><p>My sister in Texas raves about this. She loves the Bloomin\' Onion that you get at Outback\'s. A neighbor of hers told her that she had a recipe that was better with a slight twist to it. I have made it for my pool party and everyone just dove into it and asked for more. Hope you enjoy it!</p><p><u>Batter</u><br>1/3 cup cornstarch<br>1 1/2 cups all-purpose flour<br>2 teaspoons minced garlic<br>2 teaspoons paprika<br>1 teaspoon salt<br>2 teaspoons pepper<br>1 1/2 cups beer<br>4 Vidalia or other SWEET Onions</p><p><u>Flour Mix</u><br>2 cups all-purpose flour<br>4 teaspoons paprika<br>2 teaspoons garlic powder<br>1/2 teaspoon pepper<br>1/2 teaspoon cayenne pepper</p><p>(Combine and mix well)</p><p><u>Creamy Chili Sauce</u><br>2 cups mayonnaise<br>1 pint sour cream<br>1/2 cups chili sauce<br>1/2 teaspoon cayenne pepper</p><p>Combine all the ingredients for the sauce mixing well to blend. Cover and refrigerate until ready to use.</p><p>Preheat deep fryer between 375 to 400 degrees F.</p><p>Combine cornstarch, flour, and seasonings until well blended add beer mixing well.</p><p>Cut about 3/4 inch off top of onion and peel. Cut into onion 12 to 16 vertical wedges but do not cut through bottom root end. Remove about 1 inch of petals from center of onion. Separate the onion petals just slightly, too much will destroy the onion.</p><p>Dip onion in seasoned flour removing excess by shaking. Separate petals to coat thoroughly with batter. Dip in batter. Dip in flour mixture again.</p><p>Very gently place in fryer basket and deep-fry for 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes. Drain on paper towels.</p><p>Place onion upright in shallow bowl and remove center core with circular cutter or apple corer.</p><p>Serve hot with Creamy Chili Sauce.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('341', 'cheese rice krispies', 'cheese rice krispies recipe | appetizer recipes | hot appetizers', '<h1>Cheese Rice Krispies</h1><p>1 1/2 cups margarine, softened<br>8 to 10 ounces sharp cheese, grated<br>2 cups all-purpose flour<br>Dash of red pepper<br>2 1/4 to 2 1/2 cups Rice Krispies®</p><p>Preheat oven to 375 degrees F.</p><p>Mix margarine and cheese. Add flour and pepper; mix well. Add Rice Krispies® and shape into small balls. Bake on a greased cookie sheet for 10 to 15 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('342', 'crab meltaways', 'crab meltaways recipe | appetizer recipes | hot appetizers', '<h1>Crab Meltaways (T&T)</h1><p>Posted by bettyboop50 at recipegoldmine.com May 15, 2001</p><p>I make these constantly, especially when I am entertaining. These delicious crab appetizers are always the first thing to go. These freeze well, so keep a whole bunch on hand.</p><p>1 pound fresh crab meat<br>1/2 pound butter, softened<br>1 jar Old English sharp cheese spread<br>2 tablespoons mayonnaise or salad dressing<br>1/2 teaspoon garlic salt<br>1/2 teaspoon seasoned salt<br>1 shallot finely chopped<br>English muffins</p><p>Mix together butter and cheese until blended, add salts, shallots and mayonnaise. Stir in crab meat.</p><p>Cut each English muffin in half. Spread each round with crab mixture spreading out evenly( at this point, if you like you can tightly wrap them up and freeze until ready to use), place on a baking sheet and freeze until firm, (this makes it easy to cut), cut each round into 4 wedges. Broil until light brown.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('343', 'crab mornay', 'crab mornay recipe | appetizer recipes | hot appetizers', '<h1>Crab Mornay </h1><p>Posted by TurtleBug at recipegoldmine.com 11/5/2001 8:16 am</p>This is a wonderful recipe. Great as an appetizer...if you can stop eating it long enough...LOL!<p>1/2 cup butter<br>3 tablespoons flour<br>2 teaspoons white pepper<br>1/2 teaspoon salt<br>1 pint milk<br>1 pound white crabmeat (I use imitation<br>&nbsp;&nbsp;&nbsp;&nbsp;and it turns out fine)<br>1 pound Monterey jack cheese, grated<br>1 cup grated cheese (Cheddar, sharp, etc.<br>&nbsp;&nbsp;&nbsp;&nbsp;whichever you prefer) for topping</p><p>Melt butter. Add flour, pepper, and salt. Make a paste by adding milk slowly. Gradually stir in remaining milk. Cook over low heat, stirring constantly to make a thick white sauce.</p><p>Into greased baking dish (I use a 3-quart dish) layer: 1 pound white crabmeat 1 pound grated Monterey jack cheese white sauce. Bake at 350 degrees F for 20 to 30 minutes, depending on the size of baking dish. Top the last 5 minutes with more grated cheese.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('344', 'crab rangoon', 'crab rangoon recipe | appetizer recipes | hot appetizers', '<h1>Crab Rangoon</h1><p>Posted by WingsFan91 at recipegoldmine.com May 22, 2001</p><p>Note: I\'ve had this at several different Chinese restaurants and the taste has varied from place to place. At a couple of these restaurants, there was a somewhat sweeter version of these, and those are the ones that I prefer.</p><p>I\'ve found that using the cream cheese with the pineapple in it does a good job of making them sweeter. Also, I\'ve never tried baking them- always fried them at 350 degrees until golden. You can also substitute the artificial crab meat in these.</p><p>1 or 2 (8 ounce) packages Neufchatel cheese, softened (or<br>&nbsp;&nbsp;&nbsp; cream cheese). Amount based on how &quot;cheesy&quot;<br>&nbsp;&nbsp;&nbsp; you prefer<br>1 (6 ounce) can crab meat, drained and flaked<br>2 green onions including tops, thinly sliced<br>1 clove garlic, minced<br>2 teaspoons Worcestershire sauce<br>1/2 teaspoon lite soy sauce<br>1 (48 count) package won ton skins<br>Vegetable spray coating</p><p>Filling: In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.</p><p>Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown.</p><p>Serve hot with sweet-sour sauce or mustard sauce.</p><p>Makes 48 appetizers.</p><p>Rangoon can also be fried in oil.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('345', 'chicken satay appetizers', 'chicken satay appetizers recipe | appetizer recipes | hot appetizers', '<h1>Chicken Satay Appetizers</h1><p>1 pound skinless boneless chicken<br>&nbsp;&nbsp;&nbsp; breasts, cut into 24 cubes*<br>3 tablespoons soy sauce, divided<br>1/4 cup peanut butter<br>2 tablespoons honey<br>1 tablespoon Oriental sesame oil<br>1 (12 ounce) bottle chili sauce<br>3 tablespoons chopped fresh parsley<br>1 medium red, green or yellow bell pepper,<br>&nbsp;&nbsp;&nbsp; cut into 24 (1-inch) squares</p><p>Marinate chicken in 2 tablespoons soy sauce for 15 minutes.</p><p>Meanwhile, for sauce, thoroughly combine the remaining soy sauce, peanut butter, honey and oil; stir in chili sauce and parsley and set aside.</p><p>Thread a piece of chicken and bell pepper square onto small bamboo skewers that have been soaked in water. Broil 4 inches from heat source for 6 minutes, turning once. Serve with sauce.</p><p>*&nbsp; 1 pound boneless pork loin may be substituted. Slice 1/2 inch thick; cut slices into 1/4-inch strips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('346', 'bacon roll ups', 'bacon roll ups recipe | appetizer recipes | hot appetizers', '<h1>Bacon Roll Ups</h1><p>Yields 25 servings.</p><p>1 (1 pound) loaf sandwich bread <br>16 ounces cream cheese, softened <br>1 teaspoon garlic powder <br>1 teaspoon dried parsley <br>1 pound bacon, cut in half</p><p>Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.</p><p>Cut the crusts off of the bread slices, then cut each piece of bread into three equal rectangles.</p><p>In a small bowl, combine cream cheese, garlic powder, and parsley. Spread a layer of the cream cheese mixture on each bread rectangle, and roll it up. Wrap a slice of bacon around each of the bread rolls and secure them with wooden picks. Arrange the roll ups on the prepared baking sheet.</p><p>Bake until the bacon is crisp, approximately 10 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('347', 'chipped beef in a sour dough bread bowl', 'chipped beef in a sour dough bread bowl recipe | appetizer recipes | hot appetizers', '<h1>Chipped Beef in a Sour Dough Bread Bowl</h1><p>8 ounces cream cheese <br>1 cup sour cream <br>1 (4 ounce) package chipped beef, chopped <br>1/4 cup green onions, finely chopped<br>Dash of Worcestershire sauce <br>2 tablespoons chopped green bell peppers<br>1 (8-inch) round loaf sour dough bread</p><p>Mix the ingredients well except bread.</p><p>Slice top off bread round and hollow out, carefully, making sure there are no weak places in bread shell. Reserve removed bread. Fill bread shell with chipped beef mixture and put top back on. Wrap in foil and bake at 350 degrees F for 1 1/2 hours.</p><p>Use soft bread from interior of the loaf to dip into hot mixture.</p><p>Bread can be toasted. Crackers can also used for dipping.</p><p>Serves 12.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('348', 'candied kielbasa', 'candied kielbasa recipe | appetizer recipes', '<h1>Candied Kielbasa (for parties)</h1><p>Shared with recipegoldmine.com by Dan</p><p>3-4 pounds sliced kielbasa <br>1 jar of favourite BBQ sauce <br>1 small onion, chopped</p><p>Add everything to a nonstick saucepan, and let boil down for about 2 hours until kielbasa becomes dark and crispy on the outside, and soft on the inside.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('349', 'chinese egg rolls', 'chinese egg rolls recipe | appetizer recipes | hot appetizers', '<h1>Chinese Egg Rolls</h1><p><u>Stuffing</u><br>1 (16 ounce) can La Choy fancy mixed Chinese vegetables, drained<br>1 bunch scallions, finely chopped<br>4 ribs celery, finely chopped<br>1/2 pound shrimp, cooked, peeled, finely chopped<br>1/2 pound ground pork, cooked, drained<br>1 small can water chestnuts, chopped<br>1 egg, slightly beaten<br>1 tablespoon oil<br>2 tablespoons soy sauce<br>1 teaspoon sugar<br>1/2 teaspoon salt<br>1/4 teaspoon red pepper</p><p>Combine stuffing ingredients. Refrigerate overnight, preferably.</p><p><u>Egg Roll Wrappers</u><br>2 2/3 cups sifted flour<br>1 1/3 cups cornstarch<br>2 teaspoons salt<br>4 eggs, beaten<br>3 cups water<br>Oil (for deep frying )</p><p>Sift together flour, cornstarch and salt. Combine eggs and water; blend into the flour mixture. Beat until smooth. Pour about 3 tablespoons of the batter into a lightly greased 6-inch iron skillet and turn to cover the edges of the skillet. Cook over medium heat until the edges begin to curl. DO NOT FLIP OVER. Stack these as they are made. They will feel like rubber. Place a generous amount of stuffing in the center of each pancake. Brush the edges of the pancake with some of the remaining batter. Fold two sides in and then turn the other side over. Place sealed side on wax paper. Freeze on a cookie sheet until hard and place in a plastic bag.</p><p>Deep fry egg rolls in oil at 375 degrees F for about 6 minutes. Do not thaw before frying. Serve hot with Sweet and Sour Sauce and/or hot mustard. Yields 25 egg rolls.</p><p><u>Sweet and Sour Sauce</u><br>1 tablespoon cornstarch<br>1 tablespoon water<br>1/2 cup vinegar<br>1/2 cup granulated sugar<br>1/4 cup sherry wine<br>1 tablespoon soy sauce</p><p>Make a paste of the cornstarch and water. Combine with remaining ingredients in a saucepan and bring to a boil. Stir until mixture is thick and transparent.</p><p>Serve at room temperature.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('350', 'chinese sausage bits', 'chinese sausage bits recipe | appetizer recipes | hot appetizers', '<h1>Chinese Sausage Bits</h1><p>1 pound bulk pork sausage<br>1 slightly beaten egg<br>1/2 cup bread cubes<br>4 tablespoons butter<br>3/4 cup chili sauce<br>1/4 teaspoon garlic salt<br>1/4 cup brown sugar<br>2 tablespoons vinegar<br>2 tablespoons soy sauce</p><p>In a bowl, combine sausage, egg and bread cubes. Use a teaspoon to form small balls. Melt butter in frying pan. Cook balls evenly until brown; drain on paper towels. In a saucepan, mix remaining ingredients. Cook slowly for 20 minutes, stirring occasionally.</p><p>Place balls in a chafing dish; cover with sauce. Serve with wooden picks.</p><p>Yields 20 to 25 appetizers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('351', 'clam bread', 'clam bread recipe | appetizer recipes | hot appetizers', '<h1>Clam Bread</h1><p>2 cans chopped clams, strained<br>3 tablespoons butter<br>1 onion, grated<br>1/2 green bell pepper, chopped<br>1 tablespoon sherry wine<br>4 tablespoons catsup<br>1 tablespoon Worcestershire sauce<br>1/4 teaspoon red pepper<br>1/4 pound sharp cheese, grated</p><p>Sauté green pepper and onion in butter, then add remaining ingredients. Keep warm and serve on party rye bread slices.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('352', 'cocktail hamburgers', 'cocktail hamburgers recipe | appetizer recipes | hot appetizers', '<h1>Cocktail Hamburgers</h1><p>3 pounds lean ground chuck<br>2 slightly beaten eggs<br>1/2 cup grated onion<br>1 green bell pepper, finely chopped<br>2 teaspoons salt<br>1/4 teaspoon seasoned pepper<br>1 teaspoon sage</p><p>Combine ingredients, and mix with hands, but don\'t be heavy-handed. Using the palm of the hand, shape into balls the size of walnuts and flatten out. Broil on both sides.</p><p><u>Sauce</u><br>1 1/2 cups brown sugar, packed<br>2 cups catsup<br>2 teaspoons nutmeg<br>3 tablespoons dry mustard</p><p>Combine ingredients and simmer 10 minutes. Combine hamburgers and sauce and put into chafing dish.</p><p>Serve with cocktail buns about the size of a half dollar.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('353', 'cocktail sausages', 'cocktail sausages recipe | appetizer recipes | hot appetizers', '<h1>Cocktail Sausages</h1><p>Empty bottled barbecue sauce into a cast iron or non-stick skillet. Put tiny smoked sausage links into the sauce. Heat over low heat for 30 minutes or longer until barbecue sauce clings to the sausages.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('354', 'cocktail smoky links', 'cocktail smoky links recipe | appetizer recipes | hot appetizers', '<h1>Cocktail Smoky Links</h1><p>1 (12 ounce) bottle chili sauce<br>1 (10 ounce) jar grape jelly<br>1 pound cocktail-size smoked link sausages</p><p>Combine chili sauce and grape jelly in a large saucepan; cook over medium heat, stirring constantly, for 3 minutes or until mixture begins to boil. Add sausages; cook an additional 3 minutes or until thoroughly heated, stirring often.</p><p>Serve with wooden picks.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('355', 'cocktail wieners', 'cocktail wieners recipe | appetizer recipes | hot appetizers', '<h1>Cocktail Wieners</h1><p>6 ounces mustard<br>10 ounces grape jelly</p><p>Mix sauce in a cast iron or nonstick skillet. Cut hot dogs into 1-inch pieces. Heat hot dogs in sauce until the sauce clings to the hot dogs.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('356', 'crab nachos', 'crab nachos recipe | appetizer recipes | hot appetizers', '<h1>Crab Nachos</h1><p>6 ounces cream cheese (at room temperature)<br>4 ounces Monterey jack cheese, grated<br>1/4 cup sour cream<br>1 pickled jalapeño, minced, plus 1 to <br>&nbsp;&nbsp;&nbsp; 2 tablespoons pickling liquid from jar<br>1 garlic clove, minced<br>1/4 teaspoon cumin seeds, toasted and ground<br>8 ounces crabmeat, fresh or frozen<br>1/2 cup sliced artichoke hearts (optional)<br>3 dozen tortilla chips<br>1 pickled jalapeño, sliced thin<br>Minced scallion tops (for garnish )</p><p>Preheat oven to 400 degrees F.</p><p>In a bowl, mix together cheeses, sour cream, jalapeño, pickling liquid, garlic and cumin until well blended. Fold in the crabmeat and artichokes, if desired. Spread each chip with a layer of the topping mixture. Place the chips on a heatproof baking dish or platter. Sprinkle the sliced jalapeño over everything. Bake for about 5 minutes, until the cheese is melted and a little bubbly.</p><p>Scatter scallion tops over the nachos and serve immediately.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('357', 'cream cheese pastry for turnovers', 'cream cheese pastry for turnovers recipe | appetizer recipes | hot appetizers', '<h1>Cream Cheese Pastry for Turnovers</h1><p>1 cup butter, softened<br>8 ounces cream cheese, softened<br>1/2 teaspoon salt<br>2 cup flour<br>1 egg yolk<br>2 teaspoons milk</p><p>Mix butter, cream cheese, salt and flour to form soft dough. Chill overnight.</p><p>Break off part of dough (keeping remainder chilled until time to roll it out) and roll it paper thin on a floured surface. With cookie cutter cut into 2 or 3-inch circles and fill with one of the following fillings. When ready to bake, brush tops with egg yolk, beaten with the milk. Place on ungreased baking sheet and bake at 350 degrees F for 20 minutes. The unbaked pastries may be frozen and baked frozen or thawed slightly.</p><p><u>Mushroom Turnovers</u><br>1/2 pound fresh mushrooms, chopped fine<br>2 tablespoons butter<br>1/2 cup chopped onion<br>1/2 teaspoon salt<br>Dash of pepper<br>Dash of ground nutmeg<br>1 teaspoon lemon juice<br>2 teaspoons flour<br>1/2 cup sour cream<br>1 teaspoon dill weed<br>1 recipe Cream Cheese Pastry</p><p>Sauté mushrooms in butter with the onion until limp. Add salt, pepper, nutmeg and lemon juice. Blend in flour until smooth and slightly thickened. Stir in sour cream and dill weed. Cool filling. Place scant teaspoon of filling on one side of pastry round. Fold over and crimp edges with fork tines. Bake according to pastry instructions.</p><p>Yields 4 dozen.</p><p><u>Old California Empanaditos</u><br>1/2 cup shredded sharp Cheddar cheese<br>2 tablespoons butter, melted<br>2 scallions, chopped<br>1 clove garlic, crushed<br>1/4 cup chopped ripe olives<br>Dash of oregano<br>1/4 cup canned chopped green chiles,<br>&nbsp;&nbsp;&nbsp; blotted dry<br>1/2 recipe Cream Cheese Pastry</p><p>Mix filling ingredients thoroughly. Place small amount on one side of a 2- or 3-inch pastry round. Fold over and crimp edges with fork tines. Bake according to pastry instructions.</p><p>Yields 2 dozen.</p><p><u>Pork Ginger Roll</u><br>1 pound ground lean pork<br>1/2 cup flaked crab meat or<br>&nbsp;&nbsp;&nbsp; finely chopped shrimp<br>1 teaspoon salt<br>1/2 cup water chestnuts, chopped<br>2 scallions, minced<br>1/2 teaspoon ground ginger<br>2 tablespoons soy sauce<br>1 small clove garlic, crushed<br>1 egg<br>1/4 cup fine dry bread crumbs<br>1 recipe Cream Cheese Pastry</p><p>Cook pork until whitish but not dry. Mix with other filling ingredients and cool. Roll pastry into four 12 x 9-inch rectangles. Spread each with 1/4 filling and roll up, beginning with long side. Moisten to seal edges. Chill. Bake on ungreased baking sheet 30 to 35 minutes at 375 degrees F. Cool slightly. Cut into 1-inch slices to serve.</p><p>Yields 4 dozen slices.</p><p><u>Shrimp Tartlets</u><br>1/2 cup mashed cooked shrimp<br>2 scallions, chopped<br>1 teaspoon Dijon mustard<br>1/4 teaspoon tarragon<br>1 teaspoon lemon juice<br>2 tablespoons mayonnaise<br>Salt, to taste<br>1/2 recipe Cream Cheese Pastry</p><p>Mix filling ingredients well. Place small amount on side of a 2- or 3-inch pastry round. Fold over and crimp edges with fork tines. Chill 1 hour, then bake according to pastry instructions.</p><p>Yields 2 dozen.</p><p><u>Spicy Empanadas</u><br>1 pound ground lean beef<br>1 (1 1/2 ounce) package spaghetti sauce mix<br>1/4 cup minced onion<br>2 medium tomatoes, peeled and chopped<br>Salt, to taste<br>1/2 cup water<br>1/4 cup grated Parmesan cheese<br>1/2 cup grated sharp cheese<br>1 1/2 recipes Cream Cheese Pastry</p><p>Brown beef. Stir in next 5 ingredients. Simmer 15 to 20 minutes. Remove from heat and stir in cheese. Cool mixture. Place small amount on one side of 2- or 3-inch pastry round and bake according to pastry instructions.</p><p>Yields 6 dozen.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('358', 'curried chicken or turkey balls', 'curried chicken or turkey balls recipe | appetizer recipes | hot appetizers', '<h1>Curried Chicken or Turkey Balls</h1><p>2 pounds ground, raw chicken or turkey<br>1 teaspoon onion powder<br>1 tablespoon curry powder<br>1 teaspoon seasoned salt<br>1/4 teaspoon MSG<br>1 egg, lightly beaten<br>2 teaspoons salt<br>2 teaspoons lemon juice<br>2 tablespoons fine bread crumbs<br>1/4 cup flour<br>1/4 cup butter</p><p>Combine all ingredients except flour and butter; mix well. Form into small, bite-size balls. Roll lightly in flour and sauté in butter 15 minutes or until golden brown on all sides. Serve in a chafing dish or candle-warmed casserole in Creamy Curry Sauce. Have plenty of wooden picks handy.</p><p>Makes about 90.</p><p><u>Creamy Curry Sauce</u><br>2 tablespoons butter or margarine<br>2 teaspoons curry powder, or to taste<br>2 tablespoons all-purpose flour<br>1/4 teaspoon salt<br>1/4 teaspoon white pepper<br>1 1/4 cups milk</p><p>Melt butter; stir in curry powder. Cook over low heat, stirring, 2 to 3 minutes. Add flour, salt and pepper, mixing until well blended and smooth. Cook until bubbly, stirring constantly. Remove from heat; stir in milk. Cook, continuing to stir, until thickened.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('359', 'artichoke-parmesan phyllo bites', 'artichoke-parmesan phyllo bites recipe | appetizer recipes | hot appetizers', '<h1>Artichoke-Parmesan Phyllo Bites</h1><p>3 (6 ounce) jars marinated artichoke hearts, undrained<br>3/4 cup freshly-grated Parmesan cheese, divided<br>1 clove garlic, minced<br>10 sheets frozen phyllo pastry, thawed</p><p>Drain artichoke hearts, reserving marinade; set marinade aside.</p><p>Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.</p><p>Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.</p><p>Makes 30.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('360', 'artichoke squares', 'artichoke squares recipe | appetizer recipes | hot appetizers', '<h1>Artichoke Squares</h1><p>2 jars marinated artichokes<br>2 tablespoons vegetable oil<br>1 bunch scallions, sliced<br>1 clove garlic, crushed<br>1 cup grated Cheddar cheese<br>1/2 teaspoon Worcestershire sauce<br>1/4 teaspoon Tabasco® sauce<br>4 eggs, beaten<br>1/2 cup cracker crumbs<br>Minced parsley</p><p>Drain and save the oil from the artichokes, then chop the artichokes. Sauté onion in artichoke oil plus the 2 tablespoons of vegetable oil.</p><p>Combine all ingredients except cracker crumbs and parsley. Put into greased 8-inch square pan. Sprinkle with cracker crumbs and minced parsley. Bake at 325 degrees F for 35 to 40 minutes. Cool, then cut into 2-inch squares.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('361', 'avocado wedges', 'avocado wedges recipe | appetizer recipes | hot appetizers', '<h1>Avocado Wedges</h1><p>2 avocados, mashed<br>3 tablespoons green chile, diced<br>2 cups Monterey jack cheese, grated<br>Butter, melted<br>2 tablespoons onion, diced<br>3/4 cup bacon, cooked crisp, crumbled<br>4 flour tortillas</p><p>Combine avocados, chile, cheese, onion and bacon, mixing well. Divide mixture in fourths, and spread mixture on each tortilla, leaving a 1/4-inch edge. Fold each tortilla in half and crimp edges.</p><p>Brush a large skillet and tortillas with melted butter. Fry until golden brown or until cheese melts. Cut each into 4 wedges and serve immediately.</p><p>Makes 16.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('362', 'buffalo pierogies', 'buffalo pierogies recipe | appetizer recipes', '<h1>Buffalo Pierogies</h1><p><p>Source: Mrs. T\'s Pierogies</p><p>4 1/2 teaspoons hot pepper sauce<br>1 tablespoon vegetable oil<br>1/2 teaspoon chili powder<br>1 (16.9-ounce) package Mrs. T\'s Potato &amp; Cheddar<br>&nbsp;&nbsp;&nbsp; Cheese or Potato &amp; Onion Pierogies</p><p>Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.</p><p>In a medium bowl, combine hot sauce, oil and chili powder. Add frozen pierogies; toss until well coated. Arrange on prepared baking sheet. Bake until golden and crisp, about 20 minutes, turning after 10 minutes.</p><p>Serve with blue cheese salad dressing or salsa and celery sticks, if desired.</p><p><i>Per Serving (excluding unknown items): 210 Calories; 6g Fat (24.6% calories from fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 569mg Sodium</i></p><p><i>Exchanges: 2 1/2 Grain (Starch); 1 Fat; 0 Other Carbohydrates</i></p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('363', 'appetizer', 'appetizer recipes | savory appetizer recipes | hot appetizers', null, 'appetizers', 'savory appetizer', null, null);
INSERT INTO `recipes` VALUES ('364', 'ro-tel dip', 'ro-tel dip recipe | appetizer recipes | hot appetizers', '<h1>Ro-Tel Dip</h1><p>2 pounds Velveeta® cheese, cubed<br>1 can Ro-Tel® tomatoes</p><p>Melt cheese with tomatoes over low heat.</p><p>Serve with large corn chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('365', 'southwestern dip', 'southwestern dip recipe | appetizer recipes | hot appetizers', '<h1>Southwestern Dip</h1><p>2 (16 ounce) cans refried beans<br>3 cups shredded Cheddar cheese<br>2 cups shredded Monterey jack cheese<br>1/2 teaspoon garlic powder<br>1/2 teaspoon salt<br>1 (16 ounce) jar salsa or picante sauce<br>1 (4 ounce) can diced green chiles<br>1/2 cup sliced scallions<br>1 (4 1/2 ounce) can chopped black olives, drained<br>1/4 cup chopped cilantro</p><p>Heat refried beans, cheeses, garlic powder and salt. Stir in remaining ingredients. Heat through. Makes plenty!!</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('366', 'smith island crab dip', 'smith island crab dip recipe | appetizer recipes | hot appetizers', '<h1>Smith Island Crab Dip</h1><p>8 ounces cream cheese<br>1 tablespoon Worcestershire sauce<br>Dash of garlic salt<br>1 tablespoon lemon juice<br>1/2 cup mayonnaise<br>1/4 cup sour cream<br>1/4 cup Cheddar cheese, grated<br>1 pound backfin crab meat</p><p>Mix all ingredients until well blended. Gently stir in crab meat. Spread in baking dish and sprinkle with grated cheese. Bake for 30 minutes at 350 degrees F.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('367', 'spinach dip', 'spinach dip recipe | appetizer recipes | hot appetizers', '<h1>Spinach Dip</h1><p>This dip can be prepared the night before serving. Cover, refrigerate overnight. When ready to serve, bake, uncovered, at 350 degrees F for 20 to 25 minutes or until lightly browned.</p><p>1 cup Miracle Whip®<br>1 (10 ounce) package frozen chopped spinach, well drained<br>1 cup shredded Cheddar or Swiss cheese<br>1/2 cup grated Parmesan cheese<br>1 clove garlic, minced<br>Chopped tomato<br>Sliced scallions</p><p>Mix all ingredients except tomato and onions. Spoon into 9-inch pie plate or quiche dish. Bake at 350 degrees F for 20 to 25 minutes or until lightly browned. Sprinkle with tomato and onions, if desired.</p><p>Serve with crackers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('368', 'beef dip', 'beef dip recipe | appetizer recipes | hot appetizers', '<h1>Beef Dip</h1><p>1 (8 ounce) jar chipped beef, shredded<br>8 ounces cream cheese<br>1 (8 ounce) carton sour cream<br>1 cup diced scallions<br>1 cup diced bell peppers</p><p>Mix all ingredients. Bake at 450 degrees F for 45 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('369', 'texas crabgrass', 'texas crabgrass recipe | appetizer recipes | hot appetizers', '<h1>Texas Crabgrass</h1><p>1/2 cup butter, melted<br>1/2 cup chopped onion<br>1 (10 ounce) package frozen chopped spinach<br>1/2 pound fresh crabmeat or 1 (7 ounce) can crabmeat, drained<br>3/4 cup grated Parmesan cheese</p><p>In a small skillet, melt the butter and sauté the onions for 4 to 5 minutes. In a saucepan, bring the spinach to a boil, cook for 1 minute, drain well, and add to the butter mixture. Add the crabmeat and cheese.</p><p>Heat and serve in a chafing dish with crackers or Melba toast rounds.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('370', 'three rivers nacho dip', 'three rivers nacho dip recipe | appetizer recipes | hot appetizers', '<h1>Three Rivers Nacho Dip</h1><p>1 (16 ounce) can refried beans<br>&nbsp;&nbsp;&nbsp; mixed with 1 envelope taco mix<br>1 large container sour cream mixed<br>&nbsp;&nbsp;&nbsp; with 1 envelope dry onion soup mix<br>1 (4 ounce) can green chiles, drained<br>Chopped black olives<br>Diced scallions, including tops (or use any mild onion)<br>Diced tomatoes<br>Mozzarella cheese, grated<br>1 (6 ounce) can tomatoes and green&nbsp; chiles, drained</p><p>Layer the ingredients in the order given in a 13 x 9-inch baking dish. You may cover and refrigerate at this point. Heat thoroughly in a 350 degree F oven until bubbly, then serve with tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('371', 'zurich dip', 'zurich dip recipe | appetizer recipes | hot appetizers', '<h1>Zurich Dip</h1><p>8 ounces cream cheese<br>8 ounces sour cream<br>1 teaspoon instant minced onion<br>1/8 teaspoon garlic powder<br>1 (3 ounce) can Oscar Mayer® Real Bacon Bits<br>Paprika</p><p>Combine cream cheese, sour cream, onion and garlic; blend well. Stir in bacon bits, reserving some for garnish. Spoon into shallow 1-quart glass casserole. Bake at 350 degrees F for 20 minutes. Sprinkle with paprika and reserved bacon bits.</p><p>Serve warm with fresh vegetable and cracker.</p><p>Make 2 cups.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('372', 'reuben dip', 'reuben dip recipe | appetizer recipes | hot appetizers', '<h1>Reuben Dip</h1><p>8 ounces cream cheese<br>2 cups shredded Swiss cheese, divided<br>1 cup Thousand Island dressing<br>About 1/3 pound corned beef, chopped<br>About 1 cup sauerkraut</p><p>Mix together cream cheese, 1 cup of the Swiss cheese, corned beef, dressing and half of the sauerkraut and spread in pie plate. Then top with remaining sauerkraut, then remaining cheese. Bake for about 15 to 20 minutes at 400 degrees F.</p><p>Serve with cocktail rye bread, gourmet crackers or cut up regular rye.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('373', 'broccoli dip', 'broccoli dip recipe | appetizer recipes | hot appetizers', '<h1>Broccoli Dip</h1><p>1 medium onion, finely chopped<br>1 (4 ounce) can mushroom stems and pieces, drained<br>1 tablespoon butter<br>1 roll Kraft garlic cheese<br>1 can cream of mushroom soup<br>1 (10 ounce) box frozen chopped broccoli, cooked and drained<br>Dash of Worcestershire sauce, red hot sauce and red pepper sauce<br>Salt, to taste</p><p>Sauté onion and mushrooms in butter in saucepan. In a double boiler, melt cheese. To cheese, add mushroom soup and remaining ingredients.</p><p>Serve warm in chafing dish with chips or Fritos.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('374', 'hot beef and cheese dip', 'hot beef and cheese dip recipe | appetizer recipes | hot appetizers', '<h1>Hot Beef and Cheese Dip</h1><p>8 ounces cream cheese, softened<br>1/2 cup sour cream<br>2 tablespoons milk<br>1 (2 1/4 ounce) jar sliced dried beef, finely chopped<br>1/3 cup green onions, finely chopped<br>1/4 cup green bell pepper, finely chopped<br>1 tablespoon pimiento, chopped<br>1/8 teaspoon pepper<br>1/4 cup pecans, chopped</p><p>Preheat oven to 350 degrees F.</p><p>Combine cream cheese, sour cream and milk; blend well. Add dried beef, onions, green pepper, pimiento and pepper; mix well. Spoon into small casserole dish. Sprinkle with pecans. Bake for 15 to 20 minutes, until hot and bubbly.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('375', 'pizza dip', 'pizza dip recipe | appetizer recipes | hot appetizers', '<h1>Pizza Dip</h1><p>8 ounces cream cheese, softened<br>1/2 cup sour cream<br>1 teaspoon oregano<br>1/8 teaspoon garlic powder<br>1/8 teaspoon crushed red pepper (optional)<br>1/2 cup pizza sauce<br>1/2 cup chopped pepperoni<br>1/4 cup sliced green onion<br>1/4 cup chopped green bell pepper<br>1/2 cup shredded mozzarella cheese</p><p>In a small mixing bowl, beat together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9- or 10-inch quiche dish or pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, green onion and green pepper.</p><p>Bake at 350 degrees F for 10 minutes. Top with cheese, bake 5 minutes more until cheese is melted, and mixture is thoroughly heated.</p><p>Serve with crackers or chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('376', 'nachos dip bread bowl', 'nachos dip bread bowl recipe | appetizer recipes | hot appetizers', '<h1>Nachos Dip Bread Bowl</h1><p>1 (15 ounce) loaf round sour dough<br>1 (15 ounce) can refried beans or 1/2 pound hamburger<br>Taco seasoning for meat<br>1/2 small bottle taco sauce<br>1 cup grated cheese (any kind)<br>1 small carton sour cream<br>1 container refrigerated avocado dip<br>1 small can black olives, chopped</p><p>Slice top off bread and set top aside. Scoop out most of inside, but leave enough so that the &quot;shell&quot; is stable. Layer the following in the hollowed-out bread: beans/hamburger, taco sauce and cheese. Replace top of bread. Wrap in foil. Bake at 350 degrees F for 1 hour and 45 minutes. Unwrap to check if cheese is melted. If not, return it to the oven without the bread lid.</p><p>After it is baked, layer guacamole, sour cream and olives over the top. Serve with remaining bread cubes (toasted) and tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('377', 'sourdough beef dip', 'sourdough beef dip recipe | appetizer recipes | hot appetizers', '<h1>Sourdough Beef Dip</h1><p>8 ounces cream cheese<br>1 cup sour cream<br>1 (4 ounce) package chipped beef, chopped<br>1/4 cup finely chopped green onion<br>Dash of Worcestershire sauce<br>2 tablespoons chopped green bell pepper<br>1 (8-inch) round loaf sourdough bread</p><p>Mix all ingredients together well except bread. Slice top of bread round and hollow out carefully, making sure there are no weak places in the bread shell. Fill shell with chipped beef mixture and put top back on. Wrap in foil and bake at 300 degrees F for 1 1/2 hours.</p><p>Use soft bread from the interior of the loaf to dip into hot mixture.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('378', 'blue cheese artichoke dip', 'blue cheese artichoke dip recipe | appetizer recipes | hot appetizers', '<h1>Blue Cheese Artichoke Dip</h1><p>1 cup crumbled blue cheese<br>1 cup shredded Parmesan cheese<br>3 cloves garlic, chopped<br>1 (16 ounce) carton reduced-fat sour cream<br>1 small jar marinated artichokes, chopped&nbsp; (about 1 cup)<br>1 (10 ounce) package frozen spinach, thawed</p><p>Place cheeses, sour cream and garlic together in a skillet or casserole dish and melt them, stirring to combine. (If you do this in the microwave, use medium or low power and stop to stir every couple of minutes.) Stir in artichokes and spinach and reheat until dip is hot but not bubbly.</p><p>Serve with crackers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('379', 'cilantro shrimp with peanut dip', 'cilantro shrimp with peanut dip recipe | appetizer recipes | hot appetizers', '<h1>Cilantro Shrimp with Peanut Dip</h1><p><u>Shrimp</u><br>2 pounds uncooked shrimp (26 to 30 count<br>&nbsp;&nbsp;&nbsp; per pound), peeled and deveined<br>2 cups fresh cilantro sprigs<br>2 tablespoons fresh lime juice<br>2 tablespoons olive oil<br>1/2 teaspoon salt</p><p><u>Peanut Sauce</u><br>1/4 cup chunky peanut butter<br>1 teaspoon granulated sugar<br>1/2 teaspoon curry powder<br>2 tablespoons fresh lime juice<br>2 tablespoons soy sauce<br>1 to 2 tablespoons water<br>1/8 teaspoon cayenne pepper</p><p>Put the shrimp in a medium bowl. In a blender, purée the cilantro, lime juice, olive oil and salt.</p><p>Stir the cilantro mixture into the shrimp. Cover and refrigerate at least 30 minutes or up to 8 hours.</p><p>Meanwhile, in a small bowl, whisk together all the sauce ingredients, adding water to reach the consistency of thin mayonnaise.</p><p>To cook the shrimp, turn on the broiler and preheat it with the oven rack set on the top level.</p><p>Spread the shrimp in a single layer on a large jellyroll pan and broil the shrimp about 5 minutes, turning them once, until they are cooked through. Remove them from the broiler.</p><p>Arrange the shrimp on a serving platter and serve with the peanut sauce. The shrimp can also be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('380', 'hot crab dip in bread basket', 'hot crab dip in bread basket recipe | appetizer recipes | hot appetizers', '<h1>Hot Crab Dip in Bread Basket</h1><p>Source: crabplace.com</p><p>16 ounces cream cheese, softened<br>1/2 cup mayonnaise<br>1/4 cup dry white wine<br>2 green onions, chopped<br>2 cloves garlic, minced<br>1/2 teaspoon Worcestershire sauce<br>1 pound jumbo lump crab meat<br>1/4 cup chopped pimiento<br>2 (2 pound) round loaf of bread, wheat or rye</p><p>In a small bowl, mix and beat cream cheese until fluffy. Gradually beat in mayonnaise, wine, green onions, garlic and Worcestershire sauce until smooth and well blended. Stir in crab and pimiento.</p><p>Slice off top of bread loaf. Scoop out center of loaf to make basket. Place bread on baking sheet; fill center with crab mixture. Bake about 45 minutes at 350 degrees F until very warm.</p><p>Serve with crackers or fresh vegetables.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('381', 'queso with a twist', 'queso with a twist recipe | appetizer recipes | hot appetizers', '<h1>Queso with a Twist</h1><p>1 small can evaporated milk<br>1 can cream of chicken soup<br>1 large jar pimentos<br>1 (4 ounce) can chopped mild green chiles<br>1 envelope ranch dressing mix<br>1 pound mild Mexican processed cheese</p><p>Stir milk, soup, pimentos, chiles and dressing mix together over low heat first, then cut cheese into small chunks and add to mixture. Heat just until ingredients are melted and blended, stirring often.</p><p>Serve over guacamole or use as a dip.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('382', 'swamp cabbage dip', 'swamp cabbage dip recipe | appetizer recipes | hot appetizers', '<h1>Swamp Cabbage Dip</h1><p>1 (16 ounce) can artichoke hearts, drained and chopped<br>1 (16 ounce)) can hearts of palm, drained and chopped<br>Juice of 1 lemon<br>2 large leeks, thoroughly cleaned, thinly<br>&nbsp;&nbsp;&nbsp; sliced and sautéed in 1 teaspoon butter until tender<br>1 cup mayonnaise<br>1/4 cup plus 2 tablespoons Parmesan cheese, grated, divided<br>Freshly ground pepper to taste</p><p>Preheat oven to 350 degrees F.</p><p>In medium bowl, combine everything except 2 tablespoons of Parmesan cheese. Spread mixture in shallow 13 x 9-inch baking dish and top with remaining cheese. Bake 2 minutes, or until dip is light brown and bubbly.</p><p>Serve warm with tortilla chips.</p><p>Yields about 4 cups.</p><p><i>Nutritional information (per tablespoon): 44 calories, 0.7 grams protein, 3.1 grams carbohydrates, 3.5 grams fat, 72 percent calories from fat, 3 milligrams cholesterol, 70 milligrams sodium</i></p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('383', 'taco dip', 'taco dip recipe | appetizer recipes | hot appetizers', '<h1>Taco Dip</h1><p>8 ounces cream cheese<br>1 (14 ounce) can chili without beans<br>1 (4 ounce) can diced green chiles<br>2 cups Monterey jack cheese</p><p>Layer each ingredient in the order listed in a large pie plate or other baking dish. Broil until cheese is melted and top is bubbly.</p><p>Serve with nacho chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('384', 'hot spinach dip', 'hot spinach dip recipe | appetizer recipes | hot appetizers', '<h1>Hot Spinach Dip</h1><p>From the kitchen of JudyAZ</p><p>2 (10 ounce) packages frozen, chopped spinach<br>1/4 cup butter or margarine, melted<br>2 tablespoons chopped onion<br>3 tablespoons all-purpose flour<br>1/2 cup evaporated milk<br>1 (6 ounce) roll jalapeño cheese, softened<br>1/2 teaspoon pepper<br>3/4 teaspoon celery salt<br>3/4 teaspoon garlic salt<br>1 tablespoon Worcestershire sauce<br>Dash of red pepper</p><p>Cook spinach, and drain well; reserve 1/2 cup liquid.</p><p>Combine butter, onion and flour. Stir well and cook 1 minute. Add liquid and milk. Cook until slightly thickened. Add cheese and seasoning, stirring until cheese melts. Add spinach, mixing well.</p><p>Serve hot with crackers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('385', 'pepper cheese spinach dip', 'pepper cheese spinach dip recipe | appetizer recipes | hot appetizers', '<h1>Pepper Cheese Spinach Dip</h1><p>From the kitchen of Chell - Scottsdale, Arizona</p><p>2 (10 ounce) packages frozen, chopped spinach<br>2 tablespoons chopped onion<br>4 tablespoons butter or margarine melted<br>5 ounces&nbsp;hot pepper cheese, grated<br>2 tablespoons flour<br>1/2 cup evaporated milk<br>1/2 teaspoon pepper<br>3/4 teaspoon garlic salt<br>1 teaspoon Worcestershire sauce<br>1/2 cup water from the drained spinach<br>3/4 teaspoon celery salt<br>Corn chips, crackers, or fried flour tortillas</p><p>Cook spinach following package directions, drain, and save water. Cook onion in butter, add to spinach along with cheese, flour, milk and remaining ingredients except corn chips. Heat, stirring occasionally, over low heat in medium saucepan until cheese is melted and mixture is creamy.</p><p>Serve hot with crackers, fried flour tortillas or corn chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('386', 'baked vidalia onion dip', 'baked vidalia onion dip recipe | appetizer recipes | hot appetizers', '<h1>Baked Vidalia Onion Dip</h1><p>1 cup chopped Vidalia onion<br>1 cup Swiss cheese<br>1 cup mayonnaise</p><p>Mix and bake at 350 degrees F for 30 to 45 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('387', 'hot pizza dip', 'hot pizza dip recipe | appetizer recipes | hot appetizers', '<h1>Hot Pizza Dip</h1><p>8 ounces cream cheese, softened<br>1 teaspoon Italian seasoning<br>1 cup (4 ounces) shredded mozzarella cheese<br>3/4 cup (3 ounces) shredded Parmesan cheese<br>1 (8 ounce) can pizza sauce<br>2 tablespoons chopped green bell pepper<br>2 tablespoons sliced green onion</p><p>Preheat oven to 350 degrees F.</p><p>In a bowl, combine cream cheese and Italian seasoning; mix well. Spread mixture in the bottom of a medium-size casserole dish.</p><p>Combine mozzarella and Parmesan cheeses. Sprinkle half of the cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, pepper and onions. Bake for 15 to 18 minutes or until bubbly.</p><p>Makes 12 servings.</p><p>To heat Hot Pizza Dip in the microwave, microwave on HIGH for 2 minutes; turn. Microwave on HIGH for 2 to 3 minutes or until mixture is bubbly and heated through.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('388', 'shrimpalicious dip', 'shrimpalicious dip recipe | appetizer recipes | hot appetizers', '<h1>Shrimpalicious Dip</h1><p>3 cups chopped cooked shrimp <br>1/2 cup (1 stick) butter <br>1 bunch green onions minced <br>4 ounces whipping cream <br>1 tablespoon dry cooking cherry <br>1/2 cup parsley, minced <br>2 tablespoons all-purpose flour <br>8 ounces Swiss cheese, grated <br>1/2 teaspoon garlic salt <br>Dash of Tabasco sauce <br>Dash of Worcestershire sauce</p><p>Sauté onions in butter. Add cream to flour and blend well. Pour into onions and butter mixture. Add remaining ingredients and stir.</p><p>Serve hot with Ritz or other crackers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('389', 'treasure chest dip', 'treasure chest dip recipe | appetizer recipes | hot appetizers', '<h1>Treasure Chest Dip</h1><p>1 (1 1/2 pound) round sourdough bread loaf <br>Squeeze Parkay Margarine or melted margarine<br>3/4 pound Velveeta cheese, cubed <br>1&nbsp; (4 1/2 ounce) can tiny cocktail shrimp, drained and rinsed <br>2 hard-cooked eggs, chopped <br>3/4 cup celery, finely chopped <br>1/3 cup real mayonnaise <br>2 tablespoons milk <br>1/4 teaspoon dill weed</p><p>Cut slice from top of bread; remove center, leaving 1-inch thick shell. Cut the bread that was removed into strips. Brush inside of loaf with margarine, also inside of top. Bake on a cookie sheet at 350 degrees F for 20 minutes. Place bread strips on cookie sheet during last 15 minutes of baking.</p><p>Combine Velveeta cheese, shrimp, eggs, celery, mayonnaise and milk in saucepan. Stir over low heat until melted and hot. Spoon into hollowed bread loaf, sprinkle with dill weed.</p><p>Serve hot with bread strips and veggies.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('390', 'artichoke green chile cheese dip', 'artichoke green chile cheese dip recipe | appetizer recipes | hot appetizers', '<h1>Artichoke Green Chile Cheese Dip</h1><p>1 (6 ounce) can marinated artichokes <br>3 green onions, chopped <br>1 (4 ounce) can diced green chiles <br>1/2 cup mayonnaise <br>1 (8 1/2 ounce) can artichokes, drained and chopped <br>2 cups grated Cheddar cheese, divided <br>Tortilla chips</p><p>Reserving marinade, drain and chop artichokes.</p><p>Sauté onions in 1 to 2 tablespoons reserved marinade until softened, but not browned.</p><p>In a mixing bowl combine chiles with mayonnaise. Blend in plain and marinated artichokes and onions. Fold in 1 cup Cheddar cheese. Spread in greased ovenproof serving dish. Bake at 350 degrees F for 10 minutes or until heated through.</p><p>Sprinkle remaining cup of cheese over top and bake another 10 minutes.</p><p>Serve hot with tortilla chips. This can be made ahead and refrigerated.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('391', 'bean dip', 'bean dip recipe | appetizer recipes | hot appetizers', '<h1>Bean Dip</h1><p>16 ounces cream cheese, softened <br>1 (16 ounce) carton sour cream <br>1 (16 ounce) can refried beans <br>1 package taco seasoning mix <br>1 cup grated Cheddar cheese</p><p>Preheat oven to 350 degrees F. Lightly spray a casserole dish with cooking spray and set aside.</p><p>In a bowl mix together the cream cheese and sour cream with a mixer. Add refried beans and taco seasoning mix; beat on low speed until well blended. Spoon into prepared casserole dish, cover and bake for 20 minutes.</p><p>Remove cover and sprinkle the Cheddar cheese over top; return to oven for 20 minutes or until it is heated through and cheese has melted.</p><p>Serve with tortilla or corn chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('392', 'texas dip', 'texas dip recipe | appetizer recipes | hot appetizers', '<h1>Texas Dip</h1><p>2 pounds lean ground beef <br>1 large onion, chopped <br>2 (10 ounce) cans Ro-tel tomatoes <br>1 (1 ounce) package chili mix <br>2 (15 ounce) cans ranch-style beans <br>1 pound Velveeta cheese, cubed <br>1 cup light cream or half-and-half</p><p>Brown meat in a large skillet and drain. Add onion and cook briefly. Add Ro-tel, chili mix and beans and simmer for 15 minutes.</p><p>Add cheese and cream and simmer for 5 minutes.</p><p>Serve in a chafing dish with tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('393', 'asiago dip', 'asiago dip recipe | appetizer recipes | hot appetizers', '<h1>Asiago Dip</h1><p>1 cup mayonnaise <br>1/2 cup thinly sliced green onions <br>1/3 cup grated Asiago cheese <br>1/4 cup sliced mushrooms <br>1/4 cup sun-dried tomato sprinkles <br>8 ounces light sour cream <br>1 tablespoon grated Asiago <br>32 (1/2-inch) thick slices, diagonally cut French bread baguette, toasted</p><p>Preheat oven to 350 degrees F.</p><p>Combine mayonnaise, onions, cheese, mushrooms, tomato sprinkles and sour cream in a bowl. Spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese. Bake for 30 minutes or until bubbly.</p><p>Serve with toasted bread.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('394', 'bufflao chicken wing dip', 'bufflao chicken wing dip recipe | appetizer recipes | hot appetizers', '<h1>Buffalo Chicken Wings Dip</h1><p>16 ounces cream cheese <br>8 ounces Frank\'s Red Hot Sauce <br>3/4 cup chopped celery <br>2 cups cooked shredded chicken <br>1 cup shredded Cheddar cheese</p><p>Combine cream cheese, hot sauce and celery. Heat in microwave until cream cheese is melted. Stir; add chicken and Cheddar cheese. Mix together. Put into a baking dish. Top with more shredded Cheddar cheese, if desired. Bake at 350 degrees F for 30 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('395', 'chunky italian dip', 'chunky italian dip recipe | appetizer recipes | hot appetizers', '<h1>Chunky Italian Dip</h1><p>1 (28 ounce) jar chunky pizza sauce <br>8 ounces shredded, blended mozzarella and Cheddar cheeses <br>1 green bell pepper, chopped <br>1/4 cup chopped black olives <br>1/4 cup chopped scallions <br>1/4 teaspoon sweet basil <br>1/4 teaspoon oregano</p><p>Combine all ingredients in a crockpot and cook on LOW for 2 to 3 hours.</p><p>Serve with tortilla or bagel chips.</p><p>Serves 6 to 8.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('396', 'pizza dip', 'pizza dip recipe | appetizer recipes | hot appetizers', '<h1>Pizza Dip</h1><p>16 ounces cream cheese, softened <br>1 cup sour cream <br>1 teaspoon oregano <br>1/2 teaspoon garlic salt <br>1 jar Ragu pizza sauce<br>1 cup chopped green pepper (optional) <br>1 cup chopped pepperoni <br>1/4 cup Parmesan cheese<br>Tortilla chips for dipping</p><p>Spread cream cheese on bottom of 9 x 13-inch pan.</p><p>Mix sour cream, oregano and garlic salt together and spread on top of cream cheese. Pour pizza sauce over sour cream layer. Sprinkle green pepper and pepperoni over pizza sauce. Bake at 325 degrees F for 10 minutes, then sprinkle with Parmesan and bake 5 minutes longer.</p><p>Serve immediately with chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('397', 'cola bean dip', 'cola bean dip recipe | appetizer recipes | hot appetizers', '<h1>Cola Bean Dip</h1><p>1 (15 1/2 ounce) can kidney beans<br>3 tablespoons tomato paste <br>2 tablespoons vegetable oil <br>1 teaspoon salt <br>1/4 teaspoon pepper <br>1 garlic clove, crushed <br>1/2 cup cola soda <br>4 ounces green chile peppers, chopped <br>1 teaspoon Worcestershire sauce <br>1 cup Cheddar cheese, grated <br>3 strips bacon, cooked, crumbled</p><p>In a saucepan over medium heat, combine kidney beans, tomato paste, oil, salt, pepper, crushed garlic clove, cola soda, chopped green chile peppers, and Worcestershire sauce. Bring to a boil. Pour mixture into a blender or with an electric mixer, blend on high speed until well mixed. Add the Cheddar cheese; blend until smooth. Pour mixture into a serving dish and sprinkle cooked, crumbled strips of bacon on top.</p><p>Servings: 16</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('398', 'fisherman\'s wharf crab dip on sourdough', 'fisherman\'s wharf crab dip on sourdough recipe | appetizer recipes | hot appetizers', '<h1>Fisherman\'s Wharf Crab Dip on Sourdough</h1><p>Source: San Francisco French Bread Company</p><p>Green onions, Parmesan cheese and crab. What a combination!</p><p>2 (8 ounce) Parisian sourdough Luigis <br>1/2 cup mayonnaise <br>2 green onions <br>1/2 cup grated Parmesan cheese <br>1 (6 ounce) can crab meat</p><p>Chop green onions approximately 1/8-inch thick. Mix all ingredients to spreading consistency. Serve chilled in a hollowed-out Luigi (8 ounce round) with a sliced Parisian Luigi as the appetizer.</p><p>May be served hot or cold.</p><p>To serve hot, put crab dip on the sliced Luigi pieces and broil to a golden brown.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('399', 'hot cream cheese and dried beef dip', 'hot cream cheese and dried beef dip recipe | appetizer recipes | hot appetizers', '<h1>Hot Cream Cheese and Dried Beef Dip</h1><p>8 ounces cream cheese, softened<br>1/2 cup sour cream<br>2 tablespoons milk <br>1 (2 1/4 ounce) jar sliced dried beef, finely chopped <br>1/3 cup green onions, finely chopped<br>1/4 cup green bell pepper, finely chopped<br>1 tablespoon pimiento, chopped<br>1/8 teaspoon pepper<br>1/4 cup pecans, chopped</p><p>Preheat oven to 350 degrees F (175 degrees C).</p><p>Combine cream cheese, sour cream and milk; blend well. Add dried beef, onions, green pepper, pimiento and pepper; mix well. Spoon into small lightly greased casserole dish. Sprinkle with pecans. Bake for 15 to 20 minutes or until hot and bubbly.</p><p>Makes about 2 1/4 cups.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('400', 'sloppy joe dip', 'sloppy joe dip recipe | appetizer recipes | hot appetizers', '<h1>Sloppy Joe Dip</h1><p>1 pound lean ground turkey or beef <br>Chopped onion<br>1 (6 ounce) can tomato paste <br>1 (1.5 ounce) envelope Sloppy Joe mix <br>1 cup sour cream<br>Black pepper to taste<br>Tortilla chips, corn chips or toasted pita wedges</p><p>Cook the meat and onion thoroughly over medium heat in a large skillet on the stove. Drain if needed. Add tomato paste, Sloppy Joe mix, sour cream and pepper. Mix well, and cook gently over low heat until heated through.</p><p>Serve with chips or pita wedges.</p><p>Yields 6 servings.</p><p><i>Per serving: 240 calories; 13.8 g fat (6 g saturated fat; 52 percent calories from fat); 11.5 g carbohydrates; 68 mg cholesterol; 791 mg sodium; 16.6 g protein; 1.3 g fiber</i></p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('401', 'hot curried shrimp dip', 'hot curried shrimp dip recipe | appetizer recipes | hot appetizers', '<h1>Hot Curried Shrimp Dip</h1><p>8 ounces cream cheese, softened <br>1/2 cup sour cream <br>2 green onions, finely chopped <br>2 teaspoons curry powder <br>1/2 teaspoon cayenne pepper <br>8 ounces cooked, peeled shrimp <br>4 ounces shaved or slivered almonds</p><p>Heat oven to 375 degrees F.</p><p>In a medium bowl, beat cream cheese until softened. Add sour cream, green onions, curry powder and cayenne and beat until blended. Chop the shrimp into small pieces and stir into dip. Spoon into gratin dish or baking pan and sprinkle with almonds. Bake 15 minutes until top is golden and mixture is hot.</p><p>Serve with crackers, toast or raw vegetables.</p><p>Makes about 3 cups.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('402', 'baked reuben dip', 'baked reuben dip recipe | appetizer recipes | hot appetizers', '<h1>Baked Reuben Dip</h1><p>Posted by Joyce\'S at recipegoldmine.com 7/25/2001 2:12 pm</p><p>1 cup grated Swiss cheese<br>1 cup drained sauerkraut<br>1/2 cup sour cream<br>2 teaspoons spicy brown mustard<br>1 tablespoon ketchup<br>2 teaspoons minced onion<br>1 (8 ounce) package cream cheese, cubed<br>8 ounces corned beef, cut into small pieces<br>I like to add about 1/2 to 1 teaspoon caraway seeds</p><p>Combine all ingredients in glass baking dish. Cover and bake 30 minutes at 350 degrees F. Uncover and bake for an additional 5 to 10 minutes until golden.</p><p>Serves 4-6</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('403', 'cheesy baked onion dip', 'cheesy baked onion dip recipe | appetizer recipes | hot appetizers', '<h1>Cheesy Baked Onion Dip</h1><p>12 to 16 ounces fresh or frozen chopped onions <br>24 ounces cream cheese, softened <br>2 cups grated Parmesan cheese <br>1/2 cup mayonnaise</p><p>Preheat oven to 325 degrees F.</p><p>Stir together all ingredients until well blended. Transfer to a shallow 2-quart dish. Bake about 15 minutes or until golden brown.</p><p>Serve with corn chips or assorted crackers.</p><p>NOTE: This can be prepared ahead.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('404', 'don\'t ask how many calories party dip', 'don\'t ask how many calories party dip recipe | appetizer recipes | hot appetizers', '<h1>Don\'t Ask How Many Calories Party Dip</h1><p>Posted by philocrates at recipegoldmine.com 5/17/02 9:29:38 pm</p><p>The title says it all. If you even have to consider how fattening this is, you\'re too ready for it. It\'s also unbelievably high in sodium.</p><p>1 loaf sheepherder\'s or round sourdough bread <br>1 stick unsalted butter (that\'s 1/2 cup) <br>1 bunch green onions, chopped fine <br>12 cloves garlic (or a bit more) minced fine <br>8 ounces cream cheese at room temperature <br>1 pint sour cream (not that low-fat stuff, either) <br>12 ounces grated Cheddar cheese (use a medium Cheddar) <br>1 (10 ounce) pack artichoke hearts, drained and chopped<br>&nbsp;&nbsp;&nbsp; (use the water packed artichoke hearts - if you can\'t find, use frozen) <br>6 small French rolls, sliced thinly, but not all the way through.</p><p>Cut a hole in the top of the bread loaf about 5 inches in diameter. Remove soft bread from the cut portion. Reserve crust to make a top for the loaf. Remove most of the soft inside part of the loaf. Save for stuffing or bread crumbs. Use about 2 tablespoons of the butter and sauté the green onions and half of the garlic until the onions soften. Cut the cream cheese into chunks; add the onions, garlic, sour cream, and cheddar cheese. Either mix in a food processor or a bowl until smooth. Fold in the artichoke hearts. Put all of this into the hollowed out bread. Put the top crust back in place. Wrap securely in a double layer of tin foil. Bake in the oven at 350 degrees F for 30 to 40 minutes.</p><p>Slice the French rolls thinly and butter with remaining butter. Put remaining garlic into the slices. Wrap in foil and bake with the bigger loaf for the last 15 minutes. When ready, remove the foil and serve. Use the sliced French rolls to dip with. Provide other crackers, if necessary. The best part is, of course, the leftover loaf crust which has soaked up all this sinful stuff.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('405', 'florentine artichoke dip', 'florentine artichoke dip recipe | appetizer recipes | hot appetizers', '<h1>Florentine Artichoke Dip</h1><p>Source: Southern Living</p><p>10 ounces frozen spinach, chopped <br>12 ounces marinated artichoke hearts<br>3 garlic cloves, minced <br>1/2 cup mayonnaise <br>12 ounces cream cheese, softened <br>2 tablespoons lemon juice <br>1 cup grated Parmesan cheese <br>1 1/2 cups fine, dry bread crumbs</p><p>Thaw and drain spinach; press between layers of paper towels. Drain and chop artichoke hearts.</p><p>Combine spinach, artichoke hearts, garlic, mayonnaise, cream cheese, lemon juice and Parmesan cheese, stirring well. Spoon into a lightly greased 11 x 7-inch baking dish; sprinkle with bread crumbs. Bake at 375 degrees F for 25 minutes.</p><p>Serve with crackers or breadsticks.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('406', 'hot broccoli cheese dip', 'hot broccoli cheese dip recipe | appetizer recipes | hot appetizers', '<h1>Hot Broccoli Cheese Dip</h1><p>Posted by Chefbuzzbuzz at recipegoldmine.com 8/8/2001 3:46 am</p><p>2 cups Cheddar cheese<br>1 (10 ounce) package frozen chopped broccoli, drained well<br>8 ounces cream cheese<br>1 cup sour cream<br>1 envelope Italian salad dressing</p><p>Mix all ingredients until well blended</p><p>Spread into a 9-inch pie plate</p><p>Bake at 350 degrees F for 15 minutes or until cheese is melted.</p><p>Serve with cut up fresh veggies or bread slices.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('407', 'artichoke dip', 'artichoke dip recipe | appetizer recipes | hot appetizers', '<h1>Artichoke Dip</h1><p>This dip can be prepared the night before, covered with plastic wrap, refrigerated, and then baked right before serving.</p><p>1 (14 ounce) can artichoke hearts, drained,<br>&nbsp;&nbsp;&nbsp; then blended or chopped<br>1 cup mayonnaise<br>1 cup Parmesan cheese<br>1/2 teaspoon garlic powder or 1 clove garlic, minced</p><p>Mix all ingredients. Pour into 9-inch pie pan and bake 20 minutes or until lightly browned at 350 degrees F. Garnish with chopped tomatoes and scallions.</p><p>Serve with Ritz Crackers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('408', 'cheesy shrimp dip', 'cheesy shrimp dip recipe | appetizer recipes | hot appetizers', '<h1>Cheesy Shrimp Dip</h1><p>This is a favorite recipe from the National Marine Fisheries Service.</p><p>1 pound raw, peeled and de-veined shrimp<br>1/2 cup butter or margarine<br>1/2 cup finely chopped onions<br>1/4 cup finely chopped bell pepper<br>1 pound diced American process cheese<br>1 teaspoon sherry<br>1/2 cup catsup<br>1 tablespoon Worcestershire sauce<br>1/4 teaspoon pepper<br>2 drops liquid hot pepper sauce</p><p>Chop shrimp. In a large mixing bowl combine shrimp, butter and vegetables. Cover and microwave on HIGH for 5 minutes.</p><p>In another bowl, combine remaining ingredients. Cover and microwave on MEDIUM for 4 minutes, stirring twice. Combine both mixture and reheat on LOW for 2 minutes.</p><p>Serve hot with crackers, chips or fresh fruit wedges.</p><p>Makes 3 cups dip.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('409', 'layered greek dip with pita wedges', 'layered greek dip with pita wedges recipe | appetizer recipes | hot appetizers', '<h1>Layered Greek Dip with Pita Wedges</h1><p>Posted by kccaid at recipegoldmine.com May 25, 2001</p><p>Note: When I make this dip I always blot the veggies dry with paper towel before assembling it. I noticed that it can get a bit watery at the bottom of the dish if I don\'t. I also add more feta cheese but I really love cheese so that\'s just my preference.</p><p>1 (8 ounce) package cream cheese, softened<br>1 1/2 cups sour cream, divided<br>1 (14 ounce) can artichoke hearts, drained, chopped and divided<br>8 pepperoncini peppers, seeded and chopped<br>4 hard cooked eggs, chopped<br>16 black Greek olives, pitted and halved<br>Juice of 1 lemon<br>1 tablespoon chopped fresh oregano<br>2 tablespoons drained capers<br>16 green Greek olives, pitted and halved<br>1 large tomato, seeded and chopped<br>3 garlic cloves, peeled and minced<br>1 small cucumber, peeled, seeded and finely chopped<br>4 ounces feta cheese, crumbled<br>1 red bell pepper, seeded and chopped<br>2 tablespoon chopped fresh parsley<br>Pita wedges</p><p>In a small bowl, combine the cream cheese, 1/2 cup of the sour cream and half of the chopped artichokes. Spread the cream cheese mixture evenly in the bottom of a clear glass 1 1/2-quart serving bowl. Mix together the pepperoncini, eggs and black olives and add them as the next layer.</p><p>Mix the remaining 1 cup of sour cream, lemon juice and oregano and spread them evenly over the pepperoncini layer. Sprinkle capers over this layer. Then layer the green olives, tomato, garlic, cucumber, remaining chopped artichoke hearts, feta cheese, red pepper and parsley. Cover with plastic and chill 8 hours or overnight.</p><p>Serve with pita wedges.</p><p>To make pita wedges: Preheat oven to 400 degrees F.</p><p>Slice three 6-inch diameter pita pockets in half horizontally. Stack the 6 pita rounds and cut them into 8 wedges. Place them on a baking sheet, lightly spray with nonstick cooking spray and bake about 8 minutes or until they are browned and dry. Remove and allow to cool.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('410', 'mississippi sin dip', 'mississippi sin dip recipe | appetizer recipes | hot appetizers', '<h1>Mississippi Sin Dip</h1><p>Posted by Shellbob65 at recipegoldmine.com May 20, 2001</p><p>8 ounces cream cheese, softened<br>1/3 cup green onions, chopped, with green stems<br>2 cups mild Cheddar cheese<br>1 can chopped green chiles<br>1 1/2 cups sour cream<br>1 cup Hormel canned ham, or chopped ham<br>1 loaf French bread</p><p>Mix all ingredients together and place in the French loaf which has been hollowed out (reserve bread chunks for dipping). Replace top of French loaf and wrap entire loaf in aluminum foil. Bake in 350 degrees F oven for 1 hour.</p><p>Open loaf and stir dip to make sure it is well combined.</p><p>Serve hot with reserved bread chunks.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('411', 'mississippi sin', 'mississippi sin recipe | appetizer recipes | hot appetizers', '<h1>Mississippi Sin</h1><p>Posted by Gayle at recipegoldmine.com 7/25/2001 9:37 pm</p><p>Source: tuscaloosanews.com</p><p>1 French bread (long)<br>1 package cooked ham, chopped<br>8 ounces cream cheese<br>1 (16 ounce) container sour cream<br>3 or 4 green onions<br>Dash of Worcestershire sauce<br>1 large block Colby jack cheese, shredded, separated</p><p>Hollow out French bread making a well in the center. Mix ham, cream cheese, sour cream, green onions, sauce, and all but 1 cup of the grated cheese. Spoon into well of French bread. Wrap filled bread with tin foil. Cook for 1 hour on 350 degrees F. Sprinkle 1 cup of cheese on bread and serve immediately.</p><p>Note: Use Ritz crackers or bread pieces to scoop out filling. Serves 6–8.</p><p>— Lisa Baxter</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('412', 'nacho dip', 'nacho dip recipe | appetizer recipes | hot appetizers', '<h1>Nacho Dip</h1><p>Posted by Tweetybird at recipegoldmine.com 8/19/2001 7:33 am</p><p>1 pound ground beef<br>1 small onion, chopped<br>1 pound bulk sausage<br>Dash Worcestershire sauce<br>2 pounds mild Mexican Velveeta<br>1 (4 ounce) can green chiles<br>1 teaspoon salt (optional)</p><p>Brown beef with onion. Drain off fat and set aside. Brown sausage and drain.</p><p>Combine beef and sausage with cheese, Worcestershire sauce and chiles. Heat in double boiler or microwave until cheese is melted. Stir well. Or can heat in crockpot on LOW until cheese is melted.</p><p>Serve warm with corn chips or vegetable sticks are better.</p><p>Makes 2 1/2 quarts.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('413', 'nacho dip', 'nacho dip recipe | appetizer recipes | hot appetizers', '<h1>Nacho Dip</h1><p>Posted by kdipaolo at recipegoldmine.com 7/6/01 9:33:34 pm</p><p>1 pound browned ground chuck<br>1 package taco seasoning<br>1 can vegetarian refried beans<br>1 (2-cup) package finely shredded Colby or<br>&nbsp;&nbsp;&nbsp; mild Cheddar cheese<br>1 can Ro-Tel tomatoes and jalapeños</p><p>Brown ground chuck and prepare the taco seasoning according to the directions on the back of the package. Spread the refried beans thinly on a pan with sides (jellyroll works great). Spread the taco mixture on top of the beans. Pour the tomatoes and jalapeños evenly over the ground beef mixture. Top with spread cheese and bake at 350 degrees F until cheese is bubbly.</p><p>Serve with corn chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('414', 'pizza dip', 'pizza dip recipe | appetizer recipes | hot appetizers', '<h1>Pizza Dip</h1><p>Posted by kdipaolo at recipegoldmine.com May 29, 2001</p><p>In a small bowl, mix the following together:</p><p>8 ounces cream cheese or Neufchâtel cheese, softened<br>1/2 cup sour cream<br>1 teaspoon oregano<br>1/8 teaspoon red pepper (cayenne)<br>1/8 teaspoon garlic powder</p><p>Spread in pie plate.</p><p>Pour over top and spread: 1/2 cup pizza sauce.</p><p>Now top pizza sauce with:</p><p>1/2 cup chopped pepperoni<br>1/4 cup chopped green pepper<br>1/4 cup chopped green onion</p><p>Bake for 10 to 15 minutes at 350 degrees F.</p><p>Then top with grated cheeses - mix 1/2 cup mozzarella and 1/2 cup Cheddar.</p><p>To double, bake a 9 x 13-inch dish for 20 minutes or so.</p><p>Serve with crispy breadsticks or bagel chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('415', 'spinach artichoke dip', 'spinach artichoke dip recipe | appetizer recipes | hot appetizers', '<h1>Spinach Artichoke Dip</h1><p>Posted  at recipegoldmine.com 11/21/2001 9:16 pm</p><p>1/4 cup butter <br>1/4 cup green onion, chopped <br>1 (10 ounce) package frozen chopped spinach, thawed and pressed dry <br>1 (14 ounce) can artichoke hearts, drained and chopped <br>1 teaspoon garlic, minced <br>8 ounces cream cheese, softened <br>1 cup sour cream <br>1/2 cup mayonnaise <br>1 cup grated Parmesan cheese <br>1 cup Monterey jack cheese <br>Dash of Tabasco sauce <br>Salt and pepper to taste </p><p>Sauté green onion in butter; combine all other ingredients and pour into a 2-quart casserole dish. Bake at 350 degrees F for approximately 20 minutes or until bubbly.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('416', 'spinach-artichoke dip', 'spinach-artichoke dip recipe | appetizer recipes | hot appetizers', '<h1>Spinach-Artichoke Dip</h1><p>Source: Southern Living</p><p>1 (10 ounce) package frozen chopped spinach, thawed <br>1 (4 ounce) can artichoke heart quarters, drained <br>1 (5.6 ounce) container garlic-and-herb soft spreadable cheese <br>1 cup shredded Parmesan cheese <br>1 (8 ounce) container sour cream <br>1/2 cup mayonnaise <br>1 (2 ounce) jar chopped pimiento, drained <br>6 bacon slices, cooked and crumbled </p><p>Preheat oven to 400 degrees F. Lightly grease an 11 x 7-inch baking dish.</p><p>Drain spinach well, pressing between layers of paper towels. Stir together spinach and next six ingredients. Spoon into prepared baking dish. Bake for 20 minutes or until bubbly. Sprinkle with bacon.</p><p>Serve with crackers or chips.</p><p>Yields 8 servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('417', 'white cheese dip', 'white cheese dip recipe | appetizer recipes | hot appetizers', '<h1>White Cheese Dip</h1><p>Posted by bettyboop50 at recipegoldmine.com</p><p>1 cup Monterey jack or asadero shredded cheese<br>4 ounces green chiles<br>1/4 cup half-and-half<br>2 tablespoons finely chopped onion<br>2 teaspoons ground cumin<br>1/2 teaspoon salt<br>1 serrano pepper, finely chopped</p><p>Combine all of the above ingredients in a double boiler on medium heat, stirring occasionally until cheese is melted.</p><p>Serve with fresh tostadas, hot flour tortillas or tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('418', 'tamale dip', 'tamale dip recipe | appetizer recipes | hot appetizers', '<h1>Tamale Dip</h1><p>1 large can tamales, coarsely chopped <br>1 medium can plain chili <br>2 green onions, sautéed in butter <br>1 can Ro-tel tomatoes <br>1 pound grated sharp Cheddar cheese<br>Garlic to taste<br>Worcestershire sauce to taste<br>Tabasco sauce to taste</p><p>Combine all ingredients in a large saucepan. Cook, stirring often on low heat until cheese melts and mixture is thoroughly heated.</p><p>Serve while hot with corn chips.</p><p>Makes enough for a crowd.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('419', 'awesome queso', 'awesome queso recipe | appetizer recipes | hot appetizers', '<h1>Awesome Queso</h1><p>1 pound Velveeta, cubed <br>1 (16 ounce) tube Owen\'s breakfast sausage <br>1 can Ro-Tel diced tomatoes, undrained <br>1 can cream of mushroom soup</p><p>Brown sausage and drain.</p><p>Combine remaining ingredients and microwave, stirring periodically, until melted and smooth. Stir in sausage. Keep warm in crockpot on LOW.</p><p>Serve with tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('420', 'chile con queso', 'chile con queso recipe | appetizer recipes | hot appetizers', '<h1>Chile con Queso</h1><p>3/4 cup green chile sauce<br>3/4 cup chicken stock<br>6 ounces mild Cheddar or a combination of<br>&nbsp;&nbsp;&nbsp; Cheddar and Monterey jack, grated</p><p>In a heavy saucepan, bring the chile sauce and stock to a boil. Sprinkle in the cheese. Stir quickly, cover the pan, and remove it from the heat. Let the mixture stand for 5 minutes. Uncover; stir again if needed to help the cheese melt evenly, and add salt to taste.</p><p>Keep heated over a warming tray or in a chafing dish.</p><p>Serve with tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('421', 'oyster bread dip', 'oyster bread dip recipe | appetizer recipes | hot appetizers', '<h1>Oyster Bread Dip</h1><p>1 large (24 ounce) round loaf Italian bread <br>16 ounces softened cream cheese <br>20 ounces chopped oysters <br>1/4 cup oyster liquid <br>3 tablespoons grated onion <br>2 tablespoons beer <br>2 teaspoons Worcestershire sauce <br>2 teaspoons lemon juice <br>1 teaspoon Tabasco sauce <br>1/8 teaspoon cayenne pepper <br>1/2 teaspoon salt<br>Raw vegetables for dipping<br>Parsley</p><p>Preheat oven to 250 degrees F.</p><p>With sharp knife cut top from bread; set top aside. Hollow loaf, leaving 2-inch shell; cut removed bread in cubes and set aside.</p><p>In large bowl beat cream cheese until smooth; stir in oysters (and liquid), onion, beer, Worcestershire, lemon juice, cayenne, Tabasco and salt until well blended. On baking sheet make a cross with 2 sheets of foil, long enough to cover loaf. Center bread shell on foil. Pour in oyster mixture; cover with top. Wrap loaf with foil. Bake for 3 hours.</p><p>Toast bread cubes during last 5 minutes of baking. Remove top. Sprinkle with parsley.</p><p>Serve on platter with vegetables and bread cubes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('422', 'regal lobster dip', 'regal lobster dip recipe | appetizer recipes | hot appetizers', '<h1>Regal Lobster Dip</h1><p>8 ounces cream cheese <br>1/4 cup mayonnaise or salad dressing <br>1 clove garlic, crushed <br>1 teaspoon grated onion <br>1 teaspoon prepared mustard <br>1 teaspoon granulated sugar<br>Dash seasoned salt <br>1 (5 ounce) can (about 1 cup) lobster, flaked <br>3 tablespoons sauterne</p><p>Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through.</p><p>Serve hot with Melba toast and assorted crackers.</p><p>Makes 1 3/4 cups.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('423', 'tijuana spinach dip', 'tijuana spinach dip recipe | appetizer recipes | hot appetizers', '<h1>Tijuana Spinach Dip</h1><p>1 (16 ounce) jar salsa<br>&nbsp;8 ounces cream cheese softened <br>1 (10 ounce) package frozen chopped spinach, thawed and drained <br>1 can chopped black olives, drained<br>2 cups shredded Monterey jack cheese <br>1 tablespoon red wine vinegar<br>Salt and pepper to taste</p><p>In a large sauté pan, over medium heat, add salsa and cream cheese. Stir until smooth. Add spinach, olives, cheese and vinegar. Salt and pepper to taste. Stir until incorporated and smooth.</p><p>Serve with tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('424', 'warm maine lobster dip', 'warm maine lobster dip recipe | appetizer recipes | hot appetizers', '<h1>Warm Maine Lobster Dip</h1><p>Source: Maine Department of Agriculture</p><p>16 ounces low fat cream cheese <br>2 cups cooked Maine lobster meat <br>2 tablespoons finely chopped onion <br>1 tablespoon fresh horseradish <br>1 teaspoon Worcestershire sauce<br>Hot pepper sauce to taste<br>Milk, as needed to thin (if desired)<br>1/4 cup chopped walnuts</p><p>Soften the cream cheese, and cut the lobster meat into bite size pieces. Stir all the ingredients together, adjusting the consistency with milk, as desired. Place into an oven-proof dish and refrigerate for several hours.</p><p>Bake uncovered at 375 degrees F for 25 minutes or until bubbly.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('425', 'high on the hog cheese dip', 'high on the hog cheese dip recipe | dip recipes | appetizer recipes | hot appetizers', '<h1>High on the Hog Cheese Dip</h1><p>8 ounces cream cheese <br>2 cups shredded cheese <br>1/2 cup half-and-half<br>2 teaspoons Worcestershire sauce <br>1 tablespoon minced onion <br>1 tablespoon garlic salt <br>8 slices bacon, cooked and crumbled <br>6 ounces cooked sausage, drained</p><p>Mix all the dairy products together on slow heat. Add Worcestershire sauce, onion and garlic salt. Add sausage and bacon. Stir until hot and bubbly.</p><p>Serve with tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('426', 'chili bean dip', 'chili bean dip recipe | appetizer recipes | hot appetizers', '<h1>Chili Bean Dip</h1><p>This is a simple, but very good, recipe.</p><p>2 large cans chili without beans<br>1 large can chili with beans<br>1 (4 ounce) can diced green chiles<br>2 cups shredded Cheddar cheese</p><p>Combine all ingredients and heat until cheese is melted. Keep warm. Can be kept in a crockpot. If you like a hotter dip, you can add Tabasco® sauce or minced jalapeños.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('427', 'artichoke heart dip', 'artichoke heart dip recipe | appetizer recipes | hot appetizers', '<h1>Artichoke Heart Dip</h1><p>Serve this warm with crackers, tortilla chips or bread croutons</p><p>1 can artichoke hearts, drained<br>1 cup mayonnaise<br>1 1/2 cups Parmesan cheese, grated<br>1 cup mozzarella cheese, shredded<br>Dash of red pepper<br>1 clove garlic, minced</p><p>Cut up artichoke hearts very small. (If you prefer a smooth dip, rather than chunky, you can process them in a food processor or blender.) Mix all ingredients thoroughly. Bake in a casserole dish at 375 degrees F for 20 to 30 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('428', 'crabmeat dip', 'crabmeat dip recipe | appetizer recipes | hot appetizers', '<h1>Crabmeat Dip</h1><p>1 (6 1/2 ounce) can crabmeat<br>8 ounces cream cheese<br>1/2 cup butter<br>1 tablespoon grated onion<br>2 to 3 dashes Worcestershire sauce<br>Salt, to taste</p><p>Melt butter and cheese in top of double boiler. Add crabmeat and its juice. Stir thoroughly. Add remaining ingredients and serve hot with crackers or chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('429', 'crabmeat dip', 'crabmeat dip recipe | appetizer recipes | hot appetizers', '<h1>Crabmeat Dip</h1><p>16 ounces cream cheese<br>1 (8 ounce) package crab flakes<br>2 tablespoons finely chopped onion<br>1 tablespoon prepared horseradish<br>1 teaspoon Worcestershire sauce<br>4 to 5 drops hot pepper sauce<br>1/4 cup finely chopped walnuts<br>Paprika</p><p>Stir cream cheese until slightly softened. Blend in remaining ingredients except walnuts and paprika. Spread mixture in 9-inch pie plate. Top with walnuts and sprinkle with paprika. Bake uncovered at 375 degrees F for 25 minutes until lightly browned.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('430', 'creamy chili bean dip', 'creamy chili bean dip recipe | appetizer recipes | hot appetizers', '<h1>Creamy Chili Bean Dip</h1><p>1/4 pound pork sausage<br>1 small onion, minced<br>1/2 cup chopped tomatoes, fresh or canned, drained<br>1 (15 ounce) can Nalley\'s® Hot Chili With Beans<br>8 ounces cream cheese, softened<br>1 cup sour cream<br>Garnish with green pepper and pimiento</p><p>Fry sausage and onion; drain off fat. Stir in tomatoes and chili. Heat, mashing beans with fork; simmer 15 minutes.</p><p>Blend in cheese and sour cream; heat thoroughly. Pour into bowl; garnish. Serve warm with Nalley® Chips. Makes 1 quart. Freezes well.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('431', 'eggplant dip', 'eggplant dip recipe | appetizer recipes | hot appetizers', '<h1>Eggplant Dip</h1><p>1 large onion<br>2 cloves garlic<br>2 medium green bell peppers<br>1/2 cup olive oil<br>8 cups diced eggplant<br>1 1/2 (10 ounce) cans Ro-Tel® tomatoes, drained<br>1 tablespoon granulated sugar<br>1/2 cup catsup<br>1 tablespoon Worcestershire sauce<br>2 1/2 teaspoons salt<br>3 tablespoons dry white wine<br>1 (2 1/4 ounce) bottle small capers, drained</p><p>Peel onion and garlic. Remove seeds and tough white part of green peppers. Mince onion, garlic and green peppers. In very large, heavy skillet, cook these in olive oil over medium heat until onion is golden, stirring constantly. Peel and dice eggplants. Add eggplants to onion mixture and cook for 20 minutes, stirring constantly.</p><p>Add Ro-Tel® tomatoes, sugar, catsup, Worcestershire sauce, salt and wine. Allow mixture to cook slowly until fairly thick and eggplant is tender. Cooking time is about 30 to 40 minutes longer. Stir occasionally. Taste and add more salt if needed. Cool and add well-drained capers.</p><p>Refrigerate or freeze until used.</p><p>Yields 3 pints, making about 65 to 70 servings. Serve warm from a chafing dish or at room temperature on toasted rye rounds.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('432', 'fiesta hot bean dip', 'fiesta hot bean dip recipe | appetizer recipes | hot appetizers', '<h1>Fiesta Hot Bean Dip</h1><p>2 cans refried beans<br>2 tablespoons chopped jalapeños<br>1/2 teaspoon pepper juice<br>1 teaspoon Worcestershire sauce<br>6 tablespoons melted butter<br>Onion salt</p><p>Combine and heat.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('433', 'hot artichoke dip', 'hot artichoke dip recipe | appetizer recipes | hot appetizers', '<h1>Hot Artichoke Dip</h1><p>1/2 cup (2 ounces) grated Romano cheese<br>1 large clove garlic<br>1 (10 ounce) package frozen chopped spinach, thawed,<br>&nbsp;&nbsp;&nbsp; firmly squeezed to remove moisture<br>1 (6 1/4 ounce) jar artichoke hearts, drained and patted dry<br>1 (8 ounce) container soft garlic cream cheese<br>2 large eggs<br>1 cup (4 ounces) shredded mozzarella or Monterey jack cheese<br>Tortilla chips, sour cream and salsa</p><p>Preheat oven to 375 degrees F.</p><p>Put Romano cheese in a food processor fitted with the metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into a medium bowl. Fold in Monterey jack cheese. Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.</p><p>Serve hot with tortilla chips, sour cream and salsa.</p><p>Makes 16 servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('434', 'hot chili-cheese dip', 'hot chili-cheese dip recipe | appetizer recipes | hot appetizers', '<h1>Hot Chili-Cheese Dip</h1><p>1 (15 ounce) can chili without beans<br>1 (4 ounce) can chopped green chiles<br>1 pound process American cheese, shredded<br>1 tablespoon Worcestershire sauce<br>Corn chips</p><p>Combine all ingredients, except chips; heat, stirring occasionally, over low heat until cheese melts.</p><p>Serve as a dip with corn chips.</p><p>Makes 4 cups.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('435', 'hot chipped beef dip', 'hot chipped beef dip recipe | appetizer recipes | hot appetizers', '<h1>Hot Chipped Beef Dip</h1><p>1/2 cup coarsely chopped pecans<br>2 tablespoons butter<br>1/2 teaspoon salt<br>11 ounces cream cheese, softened<br>2 tablespoons milk<br>1 cup sour cream<br>1 (2 1/2 ounce) jar dried beef, cut into pieces<br>1/4 cup chopped green bell pepper<br>1 small onion, grated<br>Pepper</p><p>Oven toast pecans in butter and salt.</p><p>Mix cream cheese, milk, beef, green pepper, onion and pepper. Fold in sour cream and half the nuts. Place in baking dish and sprinkle remaining nuts on top. Bake at 350 degrees F for 20 minutes.</p><p>Serve in chafing dish with Melba rounds.</p><p>Serves 8 to 10.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('436', 'hot crabmeat dip', 'hot crabmeat dip recipe | appetizer recipes | hot appetizers', '<h1>Hot Crabmeat Dip</h1><p>8 ounces cream cheese<br>1 tablespoon milk<br>6 1/2 ounces crabmeat<br>2 tablespoons minced onion<br>1 tablespoon horseradish<br>1 teaspoon Worcestershire sauce<br>1/4 cup chopped almonds</p><p>Mix all except nuts. Put into a shallow baking dish. Top with almonds. Bake at 375 degrees F for 15 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('437', 'mexican artichoke dip', 'mexican artichoke dip recipe | appetizer recipes | hot appetizers', '<h1>Mexican Artichoke Dip</h1><p>1 (14 ounce) can artichoke hearts, drained and chopped<br>1 cup grated Parmesan cheese<br>3/4 cup mayonnaise<br>1 (4 ounce) can chopped green chiles, undrained</p><p>Combine all ingredients; stir well. Spoon mixture into a lightly greased 1-quart baking dish. Bake, uncovered, at 350 degrees F for 20 minutes or until lightly browned.</p><p>Serve warm with tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('438', 'monterey crabmeat dip', 'monterey crabmeat dip recipe | appetizer recipes | hot appetizers', '<h1>Monterey Crabmeat Dip</h1><p>2 slices bacon<br>1 small onion, finely chopped<br>2 medium tomatoes, peeled, seeded and chopped<br>1/2 cup finely chopped celery<br>1 (7 ounce) can green chile salsa<br>1/4 teaspoon salt<br>2 cups shredded Monterey jack cheese<br>6 ounces lump crabmeat<br>Tortilla chips</p><p>Cook bacon in a skillet until crisp. Remove bacon and crumble. Set aside.</p><p>Add onion, tomatoes and celery to bacon drippings. Cook over medium heat until onions are tender. Add bacon, salsa and salt.</p><p>Over low heat, stir in cheese, a little at a time, until melted. Do not let the mixture boil. Fold in lump crabmeat.</p><p>Pour into a bowl placed on a heated tray and surround with tortilla chips. Can be doubled for a chafing dish.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('439', 'bagna cauda', 'bagna cauda recipe | hot garlic and anchovy sauce recipe | appetizer recipes | hot appetizers', '<h1>Bagna Cauda (Hot Garlic and Anchovy Sauce)</h1><p>This is a classic sauce for garlic lovers only from Piedmont, Italy. The name means &quot;hot bath&quot; and it is served in the same way as fondue, in a pot in the center of the table over a candle. Surround it with raw vegetables which are dipped into the sauce. Serve with plenty of red wine and crusty bread.</p><p>1/4 cup butter<br>5 cloves garlic, finely sliced<br>8 anchovy fillets in oil, drained<br>1 cup olive oil</p><p>Heat butter in the serving pot or a small saucepan and add garlic. Keep on low heat so that garlic does not brown. Add anchovies and stir well, then gradually add oil. Cook for about 10 minutes, over low heat, stirring constantly. Place on the table over a candle. Serve with raw vegetables such as sliced peppers, celery, fennel, cauliflower, broccoli, mushrooms and carrots.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('440', 'nacho dip', 'nacho dip recipe | appetizer recipes | hot appetizers', '<h1>Nacho Dip</h1><p>Layer the following:</p><p>1 (16 ounce) can refried beans mixed with 1 envelope taco mix<br>1 large container sour cream mixed with 1 envelope dry onion soup mix<br>1 (4 ounce) can green chiles, drained<br>Chopped black olives<br>Diced scallions or any mild onion<br>Diced tomatoes<br>Mozzarella cheese, grated<br>1 (6 ounce) can tomatoes and green chiles, drained</p><p>You may cover and refrigerate at this point. Heat thoroughly in a 350 degree F oven until bubbly, and serve with tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('441', 'baked black bean dip', 'baked black bean dip recipe | appetizer recipes | hot appetizers', '<h1>Baked Black Bean Dip</h1><p>1 (16 ounce) can black beans, drained<br>1 cup sour cream<br>3 tablespoons salsa<br>1/2 cup lime juice<br>1/2 cup Monterey jack cheese, shredded<br>1 scallion, chopped</p><p>Preheat oven to 350 degrees F.</p><p>In blender or food processor, combine beans, sour cream and salsa with lime juice until smooth. Pour into an 8-inch square pan coated with nonstick spray. Sprinkle with cheese and scallion. Bake for 20 to 25 minutes.</p><p>Makes about 3 cups.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('442', 'prairie fire', 'prairie fire recipe | appetizer recipes | hot appetizers', '<h1>Prairie Fire</h1><p>One of the hottest in the West!!!</p><p>1 (16 ounce) can refried beans<br>1/4 cup butter<br>1/3 pound Cheddar cheese, grated<br>2 teaspoons jalapeño pepper, chopped<br>1 teaspoon jalapeño pepper juice<br>1 medium onion, grated fine</p><p>Heat all ingredients in a double boiler until the cheese is melted and ingredients are thoroughly blended.</p><p>Serve in a chafing dish with corn chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('443', 'hot wing dip', 'hot wing dip recipe | appetizer recipes | dips', '<h1>Hot Wing Dip</h1><p>2 large cans canned chicken meat <br>16 ounces cream cheese <br>1 cup prepared ranch dressing <br>1/2 cup hot sauce (or more if you like)</p><p>Mix all the ingredients together. Place in baking dish and bake at 350 degrees F for 30-45 minutes.</p><p>Serve with corn tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('444', 'savory dip', 'savory dip recipes | hot appetizers recipes | recipe goldmine recipes', null, 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('445', 'buffalo chicken dip', 'buffalo chicken dip recipe | chicken recipes | recipe-recipes', '<h1>Buffalo Chicken Dip</h1><p>4 boneless skinless chicken breast halves, <br>&nbsp;&nbsp;&nbsp;&nbsp; boiled, drained and shredded with 2 forks<br>1 (12 ounce) bottle Frank\'s Hot Sauce <br>16 ounces cream cheese <br>1 (16 ounce) bottle Ranch dressing <br>1/2 cup minced celery <br>8 ounces shredded Monterey jack or sharp Cheddar cheese</p><p>Preheat oven to 350 degrees F.</p><p>In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Frank\'s hot sauce, spreading to form an even layer.</p><p>In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly. Let stand 10 minutes before serving with celery sticks or any sturdy dipping chip.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('446', 'hot brie dip', 'hot brie dip recipe | appetizer recipes | appetizer recipes | hot appetizers', '<h1>Hot Brie Dip</h1><p>Makes 2 cups.</p><p>2 tablespoons butter <br>1 medium onion, chopped fine <br>2 teaspoons garlic, minced <br>8 ounces Brie cheese, trimmed and cut into pieces <br>8 ounces cream cheese<br>3/4 cup sour cream <br>2 tablespoons lemon juice <br>2 teaspoons brown sugar <br>1 teaspoon Worcestershire sauce salt and pepper to taste <br>1 (8 ounce) round bread loaf</p><p>Preheat oven to 400 degrees F.</p><p>Sauté onion and garlic in butter until golden. Set aside.</p><p>Put Brie and cream cheese in a bowl and microwave until soft. Mix in onion and garlic, sour cream, lemon juice, brown sugar and Worcestershire sauce; season to taste with salt and pepper.</p><p>Hollow out the middle of the loaf and fill with mixture. Wrap in foil and bake in oven until bubbly, approximately 20 to 30 minutes. Dust with paprika if desired. Serve hot with bread pieces or crackers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('447', 'hot spinach dip with cheesy chips', 'hot spinach dip with cheesy chips recipe | appetizer recipes', '<h1>Hot Spinach Dip with Cheesy Chips</h1><p><img border=\"0\" src=\"../images/hotspinachdipMEALS.jpg\" tppabs=\"http://www.recipegoldmine.com/images/hotspinachdipMEALS.jpg\" width=\"160\" height=\"120\"></p><p>Used with permission from meals.com</p><p>1 (9 ounce) package STOUFFER\'S frozen Spinach Soufflé,<br>&nbsp;&nbsp;&nbsp; prepared according to package directions <br>1 (3 ounce) package cream cheese, softened <br>1/2 cup plus 1 tablespoon (about 2 1/2 ounces) grated<br>&nbsp;&nbsp;&nbsp; Parmesan cheese, divided <br>1/4 cup mayonnaise <br>2 tablespoons chopped green onion <br>Tortilla chips</p><p><u>Toppings</u><br>Diced tomatoes<br>Chopped green onions<br>Shredded Monterey jack cheese</p><p>Preheat oven to 350 degrees F.</p><p>Combine spinach soufflé, cream cheese, 1/2 cup Parmesan cheese, mayonnaise and 2 tablespoons green onion in a medium bowl. Transfer to a small baking dish; sprinkle with 1 tablespoon Parmesan cheese. Place baking dish in center of baking sheet or ovenproof platter.</p><p>Arrange tortilla chips around dip. Sprinkle chips with tomatoes, chopped green onions and Monterey jack cheese. Bake for 20 to 25 minutes or until dip is hot and Monterey jack cheese is melted.</p><p>Serving size: 6</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('448', 'sausage cheese dip', 'sausage cheese dip recipe | appetizer recipes', '<h1>Sausage Cheese Dip</h1><p>Posted at recipegoldmine.com by Mava Kubicek 2005/1/13 15:09</p><p>This is another family favorite!</p><p>Brown 1 pound of breakfast sausage and drain fat off. Set aside.</p><p>Melt a block of Velveeta cheese with a large jar of your favorite salsa. Add the sausage and mix well. Keep warm in a chafing dish or a small crockpot.</p><p>Serve with tortilla chips.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('449', 'sausage dip', 'sausage dip recipe | appetizer recipes | hot appetizers', '<h1>Sausage Dip</h1><p>1 roll Jimmy Dean Hot Sausage <br>16 ounces cream cheese <br>1 can Ro-Tel (tomatoes with chiles)</p><p>Brown sausage in pan, breaking up the sausage. Add the Ro-Tel and stir. Add cream cheese and stir until they are melted.</p><p>Serve with Fritos Scoops or tortilla chips. This is easily reheated in the microwave.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('450', 'Deviled Puffs', 'Deviled Puffs recipe | appetizer recipes | hot appetizers', '<h1>Deviled Puffs</h1><p>1 cup water<br>1/2 cup butter<br>1 cup flour<br>4 eggs<br>3 (4 1/2 ounce) cans deviled ham<br>1 tablespoon horseradish<br>3/4 teaspoon pepper<br>3/4 teaspoon onion salt<br>1/3 cup dairy sour cream</p><p>Preheat oven to 400 degrees F.</p><p>In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.</p><p>Drop dough by slightly rounded teaspoonsful onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; cool away from draft.</p><p>Mix deviled ham, horseradish, pepper, onion salt and sour cream. Chill.</p><p>Cut off tops of puffs. Remove filaments of soft dough. Fill each puff with slightly rounded teaspoonful of ham mixture.</p><p>Makes 6 dozen appetizers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('451', 'Devils on Horseback', 'Devils on Horseback recipe | appetizer recipes | hot appetizers', '<h1>Devils on Horseback</h1><p>1 pound chicken livers<br>Butter<br>24 walnut or pecan halves<br>24 prunes, seeded<br>24 slices bacon<br>Salt and pepper, to taste</p><p>Sauté the chicken livers in butter, then cut into 3/4-inch cubes. Salt and pepper to taste. Stuff each prune with a slice of chicken liver and a walnut half. Wrap each prune with a bacon slice and secure with a wooden pick. Grill 5 minutes or until bacon is crisp.</p><p>Serve hot.</p><p>Makes 24.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('452', 'Marmalade Meatballs', 'Marmalade Meatballs recipe | appetizer recipes | hot appetizers', '<h1>Marmalade Meatballs</h1><p>1 egg<br>1/2 cup water<br>1 pound ground meat<br>1/2 cup bread crumbs<br>1/4 teaspoon salt<br>2 teaspoons horseradish<br>1 cup finely chopped water chestnuts<br>2/3 cup marmalade<br>1 finely minced garlic clove<br>2 tablespoons soy sauce<br>2 tablespoons lemon juice<br>1/3 cup water</p><p>Beat egg and the 1/2 cup water. Blend in ground meat, crumbs, salt, horseradish and water chestnuts. Roll into balls. Bake at 350 degrees F for 30 minutes.</p><p>While meatballs are baking, combine remaining ingredients in a saucepan. Heat slowly, stirring often.</p><p>Put meatballs in a serving dish and cover with sauce.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('453', 'Mozzarella Sticks', 'Mozzarella Sticks recipe | appetizer recipes | hot appetizers', '<h1>Mozzarella Sticks</h1><p>1 pound mozzarella sticks (string cheese) or brick mozzarella<br>2 eggs, beaten<br>1/4 cup water<br>1 1/2 cups Italian bread crumbs<br>1/2 teaspoon garlic salt<br>1 teaspoon Italian seasoning<br>2/3 cup flour<br>1/3 cup cornstarch<br>Vegetable oil (for deep frying)</p><p>If using brick-form mozzarella, cut the cheese into finger-size sticks.</p><p>Beat the eggs with water and set aside.</p><p>Mix bread crumbs, garlic salt and Italian seasoning and set aside.</p><p>Blend flour with cornstarch and set aside.</p><p>Heat vegetable oil to 360 degrees F.</p><p>Dip cheese in flour, then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden. This takes just a few seconds so watch carefully. When golden, remove from hot oil and drain.</p><p>Serve with favorite spaghetti sauce.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('454', 'Escargots (Snails)', 'Escargots (Snails) recipe | appetizer recipes | hot appetizers', '<h1>Escargots (Snails)</h1><p>Snails are cooked for about half an hour in rapidly boiling salted water. Drain in a colander, remove the snails from the shells (which are reserved), and remove intestines. Then place the snails in another kettle, add a bouquet garni made of parsley, bay leaves, and thyme, a sliced onion, and a glass of cognac or other brandy. Cover with cold water, season with salt and pepper and, tightly covered, simmer for about three hours.</p><p>Meanwhile, scrub the shells and dry them thoroughly. Place a snail in each and cover the opening with garlic butter. Arrange the snails on a baking tin and place them in a medium-hot oven until the butter begins to run and the snails are heated through.</p><p>The snails are served, ring-shaped, on a large platter without any garnish.</p><p><u>Garlic Butter for Snails</u><br>2 cloves garlic<br>1/4 pound butter<br>Handful of parsley, chopped<br>Pinch of salt<br>Pinch of freshly ground pepper<br>Pinch of nutmeg</p><p>Pound garlic cloves in a mortar and remove any shreds, or use a garlic press so that only the oil remains. Place butter in the mortar and work the garlic oil into it as well as you can. Then add parsley, salt, pepper and nutmeg. Work all together until well incorporated.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('455', 'Fried Ravioli', 'Fried Ravioli recipe | appetizer recipes | hot appetizers', '<h1>Fried Ravioli</h1><p>1 (1 pound) package frozen ravioli, thawed<br>2 eggs beaten<br>2 tablespoons milk<br>2 cups bread crumbs<br>Corn oil</p><p>Beat the eggs with the milk.</p><p>Fill a Dutch oven with two inches of corn oil. Dip ravioli into eggs and then coat with breadcrumbs. Bring oil to about 300 degrees F and fry about 4 to 6 ravioli at a time.</p><p>Serve with marinara sauce.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('456', 'Little Sausage Corn Wraps with Wild Raspberry Salsa', 'Little Sausage Corn Wraps with Wild Raspberry Salsa recipe | appetizer recipes | hot appetizers', '<h1>Little Sausage Corn Wraps with Wild Raspberry Salsa</h1><p>Source: Hillshire Farms</p><p>1 (11.5 ounce) package cornbread twist dough<br>1 (16 ounce) package little smoked sausages, any variety<br>Wild Raspberry Salsa</p><p>Separate dough into 16 strips; cut each strip in half. Wrap dough around little sausages and press ends together to seal. Bake as directed on dough package. Serve with Wild Raspberry Salsa.</p><p><u>Wild Raspberry Salsa</u><br>Mix together 1 cup of your favorite salsa with 1 cup of seedless raspberry jam.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('457', 'Great Balls of Fire', 'Great Balls of Fire recipe | appetizer recipes | hot appetizers', '<h1>Great Balls of Fire</h1><p>12 ounces canned&nbsp; jalapeño peppers<br>1 cup buttermilk baking mix<br>6 ounces shredded Mozzarella cheese<br>1 pound sausage<br>6 ounces seasoned bread crumbs *</p><p>Cut off stem ends and remove seeds from the peppers. Rinse peppers to remove seeds, but allow some seeds to remain if you like them hotter. Stuff peppers lightly with cheese, then set aside.</p><p>Thoroughly mix sausage, biscuit mix and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or seasoning of your choice. Using a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('458', 'Luscious Chicken Strips', 'Luscious Chicken Strips recipe | appetizer recipes | hot appetizers', '<h1>Luscious Chicken Strips</h1><p>3/4 cup buttermilk<br>1 tablespoon chicken flavor instant bouillon<br>1/2 teaspoon oregano<br>1 pound skinned boneless chicken breasts, cut into strips<br>1 1/4 cup all-purpose flour<br>2 teaspoons paprika<br>Vegetable oil</p><p>In a large bowl, combine buttermilk, bouillon and oregano; let stand 10 minutes. Stir in chicken. Let stand 30 minutes to blend flavors.</p><p>In a plastic bag, combine flour and paprika. Add chicken, a few pieces at a time; shake to coat. Dip in buttermilk mixture again; coat with flour again. In a large skillet, fry chicken strips in hot oil until golden on both sides. Drain on paper towels.</p><p>Serve with Peach Dipping Sauce.</p><p><u>Peach Dipping Sauce</u><br>1 (16 ounce) jar peach preserves<br>1/4 cup Dijon mustard<br>2 tablespoons lemon juice</p><p>In a blender, combine peach preserves, Dijon mustard and lemon juice; blend until smooth.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('459', 'Jalapeno Poppers', 'Jalapeno Poppers recipe | appetizer recipes | hot appetizers', '<h1>Jalapeno Poppers</h1><p>From the kitchen of Jim M. - Albuquerque, New Mexico</p><p>Cut jalapeño peppers in two, then use a teaspoon to scoop out the centers - always wear gloves when handling these little guys - or else! :()</p><p>Fill each half with some cream cheese. Beat an egg or two and put stuffed peppers into the egg bath. Remove peppers from egg bath, and place them in a bowl of &quot;Potato Buds&quot; and roll them around. Put them into a pot of hot oil (I use a &quot;Fry Daddy&quot;). When they come to the top, they are golden brown and ready to serve with some ranch dressing. Give them a try - so easy and so delicious!!</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('460', 'Meatballs in Sweet Clove Sauce', 'Meatballs in Sweet Clove Sauce recipe | appetizer recipes | hot appetizers', '<h1>Meatballs in Sweet Clove Sauce</h1><p>4 slices dry bread, diced<br>1/4 cup lemon juice<br>1 egg<br>1 small onion, diced<br>1 teaspoon seasoned salt<br>1 1/2 pounds ground beef or turkey</p><p>In a bowl, soak bread in lemon juice for 2 minutes. Add egg, onion and salt; stir in beef or turkey. Shape into 1 1/2-inch balls; place in a greased 13 x 9-inch baking dish. Bake, uncovered, at 350 degrees F for 25 minutes; drain.</p><p><u>Sauce</u><br>1 cup tomato juice<br>1/2 cup chili sauce<br>1/2 cup packed brown sugar<br>1 teaspoon ground mustard<br>1/4 teaspoon ground cloves</p><p>Combine all ingredients; pour over meatballs. Bake 30 minutes longer or until hot and bubbly.</p><p>Yields 6 servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('461', 'Garden Foo Yung', 'Garden Foo Yung recipe | appetizer recipes | hot appetizers', '<h1>Garden Foo Yung</h1><p>Yields 18 appetizers.</p><p>4 egg whites <br>1 cup finely chopped mushrooms <br>1/2 cup bean sprouts, chopped <br>1/2 cup diced snow peas <br>1/3 cup shredded carrot <br>1 scallion, thinly sliced <br>1/2 teaspoon minced fresh ginger <br>1/4 teaspoon ground black pepper</p><p>In a medium bowl, beat the egg whites with a fork until frothy. Add the mushrooms, sprouts, peas, carrots, scallions, ginger, and pepper.</p><p>Coat a nonstick frying pan with nonstick spray and warm over medium heat. Drop small rounded tablespoons of the apple mixture into the pan and cook until browned underneath. Flip and cook just until set.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('462', 'Fried Shrimp Cocktail', 'Fried Shrimp Cocktail recipe | appetizer recipes | hot appetizers', '<h1>Fried Shrimp Cocktail</h1><p>Yields 40 appetizers.</p><p>1/2 pound cooked shrimp, diced<br>6 ounces cream cheese, softened <br>3 tablespoons cocktail sauce <br>40 wonton wrappers<br>Water<br>Vegetable oil for frying</p><p>Beat the shrimp, cream cheese, and cocktail sauce with a wooden spoon until smooth. Drop by tablespoons onto wonton wrappers. Fold envelope style, sealing with water.</p><p>Heat 2 inches of oil in a saucepan to 375 degrees F; deep-fry wontons 10 to 15 seconds. Drain on paper towels.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('463', 'Meatballs with Brandied Peach Sauce', 'Meatballs with Brandied Peach Sauce recipe | appetizer recipes | hot appetizers', '<h1>Meatballs with Brandied Peach Sauce</h1><p>2 pounds ground beef<br>3/4 cup milk<br>1/2 cup bread crumbs<br>1 tablespoon Worcestershire sauce<br>1 1/2 teaspoons salt<br>1 teaspoon garlic powder<br>1/4 teaspoon each nutmeg and ginger<br>1/8 teaspoon pepper<br>2 drops hot pepper sauce<br>2 tablespoons vegetable oil</p><p><u>Brandied Peach Sauce</u><br>1 (1 pound 2 ounce) jar peach preserves<br>3/4 cup light brown sugar<br>1/2 cup brandy<br>1/2 cup peach brandy<br>1/4 teaspoon nutmeg<br>1 tablespoon cornstarch (optional)</p><p>Blend beef, milk, crumbs and seasonings in bowl. Shape mixture into 1 1/2 to 2-inch balls. In large skillet brown meatballs. Remove and keep warm. Lower heat and add peach sauce to meat drippings. Simmer 10 minutes. Add meatballs to sauce and coat thoroughly. Cover and simmer 45 to 60 minutes.</p><p>Transfer meatballs to chafing dish. If needed blend cornstarch and 1 tablespoon water. Add to sauce and cook stirring until thickened. Pour over meatballs.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('464', 'Hidden Valley Ranch Original Meatballs', 'Hidden Valley Ranch Original Meatballs recipe | appetizer recipes | hot appetizers', '<h1>Hidden Valley Ranch Original Meatballs</h1><p>1 pound ground beef<br>1 (1 ounce) packet Hidden Valley® Seasoning &amp; Salad Dressing Mix<br>2 tablespoons butter or margarine<br>1/2 cup beef broth</p><p>Combine ground beef and seasoning and salad dressing mix. Shape into meatballs.</p><p>Melt butter in a skillet; brown meatballs on all sides. Add broth; cover and simmer for 10 to 15 minutes or until meatballs are cooked through.</p><p>Serve warm with wooden picks.</p><p>Makes 2 dozen.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('465', 'Mesquite Pineapple Meatballs', 'Mesquite Pineapple Meatballs recipe | appetizer recipes | hot appetizers', '<h1>Mesquite Pineapple Meatballs (T&amp;T)</h1><p>1 (4 to 5 pound) bag precooked meatballs, 1/2 ounce size<br>1 bottle mesquite smoked barbecue sauce<br>1 large can chunky pineapple in its own juice</p><p>Place meatballs in a large pan and heat in a 350 degree F oven until meatballs are completely heated through. Add mesquite sauce and pineapple chunks and continue baking 15 more minutes. Do not drain pineapple chunks.</p><p>Servings: 25 to 40</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('466', 'Ham Balls with Hawaiian Punch Sauce', 'Ham Balls with Hawaiian Punch Sauce recipe | appetizer recipes | hot appetizers', '<h1>Ham Balls with Hawaiian Punch Sauce</h1><p>Serves 12</p><p><u>Ham Balls</u><br>1/2 pound ham, ground <br>3/4 pound pork, ground <br>2/3 cup quick oats <br>1 egg, beaten <br>1/2 cup milk</p><p><u>Sauce</u><br>1/3 cup firmly packed brown sugar <br>2 tablespoons flour <br>1 tablespoon dry mustard <br>2/3 cup Hawaiian Punch <br>2 tablespoons vinegar <br>6 whole cloves<br>1/3 cup dark corn syrup</p><p>Ham balls: Preheat oven to 350°F. Combine all ingredients and shape into 1-inch balls. Place on greased cookie sheet and bake about 20 minutes, or until browned.</p><p>Sauce: In saucepan, combine brown sugar, flour and mustard, mixing well. Add punch and vinegar and mix well. Add cloves and corn syrup. Over medium heat cook, stirring constantly, until mixture thickens and becomes clear. In chafing dish or crockpot, place ham balls and pour sauce over.</p><p>Serve with wooden picks.</p><p>The ham recipe can be shaped into a loaf and served as a main course with the sauce placed over the loaf about 15 minutes before it has finished cooking (1 hour at 350 degrees F) with extra sauce on the side.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('467', 'Greek Spinach Puff', 'Greek Spinach Puff recipe | appetizer recipes | hot appetizers', '<h1>Greek Spinach Puff</h1><p>1 package refrigerated crescent dinner rolls<br>2 (5.3 ounce) packages goat cheese with garlic and basil<br>2 cups loosely packed fresh spinach leaves, chopped <br>1 egg mixed with 1 to 2 tablespoons water </p><p>Unroll dough and separate into 8 triangles. Place each piece of dough on a baking sheet with points extended to edge of baking sheet, overlapping large edges and sealing base. In small mixing bowl, combine cheese and stir in spinach. Shape into ball and place in center of rolls. Pull the pointed end of each dough strip to center of the cheese ball, overlapping edges to seal. Brush with egg wash and bake at 375 degrees F for 12 to15 minutes or until golden brown. </p><p>Serve with crackers.</p><p>Yield: 8 appetizer servings</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('468', 'Jalapeno Rangoons', 'Jalapeno Rangoons recipe | appetizer recipes | hot appetizers', '<h1>Jalapeno Rangoons</h1><p>3 ounces chopped fresh jalapeno peppers<br>8 ounces cream cheese, at room temperature<br>1 small onion, chopped<br>1/4 teaspoon garlic powder<br>1/2 teaspoon soy sauce<br>3 dozen wonton wrappers<br>1 egg yolk<br>Oil for deep frying<br>Chinese mustard, sweet and sour, or plum sauce</p><p>Combine jalapenos, cream cheese, onion, garlic powder and soy sauce. Place one heaping teaspoon of mixture in the center of each wonton. Use egg yolk to moisten the edges of the wonton wrappers, fold together, and pinch to seal.</p><p>Heat the oil in a frying pan to 375 degrees F.</p><p>Fry five or six rangoons at a time, for about 3 minutes each batch, until golden. Drain on paper towels, and serve while hot with sauce for dipping.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('469', 'Hot Pepper Jelly Muffins', 'Hot Pepper Jelly Muffins recipe | appetizer recipes | hot appetizers', '<h1>Hot Pepper Jelly Muffins</h1><p>Source: <i>Betty Crocker Holiday Appetizers</i></p><p>1 package Betty Crocker corn bread and muffin mix<br>1/3 cup milk<br>2 tablespoons margarine or butter, melted<br>1 egg<br>2 tablespoons canned chopped green chiles<br>3 tablespoons (or more as needed) red hot<br>&nbsp;&nbsp;&nbsp; pepper or green jalapeno jelly</p><p>Preheat oven to 400 degrees F. Place mini-muffin paper baking cups into each of 15 small muffin cups (1 3/4 x 1 inch).</p><p>Prepare muffin mix as directed on package, using milk, margarine and egg. Stir chiles into batter. Divide batter evenly among muffin cups. Top each with 1/4 teaspoon jelly; press jelly lightly into batter.</p><p>Bake for 12 to 14 minutes or until golden brown. Remove immediately from pan. Top each muffin with additional 1/4 teaspoon jelly.</p><p>Serve warm.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('470', 'Fried Dill Pickles', 'Fried Dill Pickles recipe | appetizer recipes | hot appetizers', '<h1>Fried Dill Pickles</h1><p>Posted by Philocrates at recipegoldmine.com 1/1/2002 3:42 pm</p><p>Source: Restaurants and Institutions magazine</p><p>This is what they serve you at the local restaurant,</p><p>1 cup all-purpose flour<br>1/2 cup cornstarch<br>1 teaspoon baking powder<br>1/4 teaspoon salt<br>1 cup ice water<br>1 egg yolk<br>2 tablespoon pickle juice<br>8 medium to large pickles, sliced 1/4 inch thick<br>&nbsp;&nbsp;&nbsp; or use 4 cups drained dill pickle slices<br>Oil</p><p>Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center and add water, egg, pickle juice and stir at once. Stir with whisk to make smooth batter. Cover bowl and refrigerate for 30 minutes.</p><p>Heat at least 2 slices in batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1 1/2 to 2 minutes. Drain and serve at once.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('471', 'Garlicky Shrimp Tapas', 'Garlicky Shrimp Tapas recipe | appetizer recipes | hot appetizers', '<h1>Garlicky Shrimp Tapas</h1><p>Posted by bettyboop50 at recipegoldmine.com June 4, 2001</p><p>My sister sent me this recipe to try for the appetizer table which I am making for my son\'s wedding.</p><p>1/2 pound uncooked large shrimp,<br>&nbsp;&nbsp;&nbsp; peeled and deveined<br>2 tablespoons olive oil<br>1 tablespoon minced garlic<br>1 small bay leaf<br>1/4 to 1/2 teaspoon red pepper flakes,<br>&nbsp;&nbsp;&nbsp; depending on how hot you want it<br>1 tablespoon minced fresh parsley</p><p>Heat oil in skillet. Add the minced garlic, bay leaf and red pepper flakes and stir one minute or until fragrant and garlic is slightly softened. Add shrimp and stir until just cooked through, about 3 minutes (being careful not to overcook!) You want the shrimp opaque and still crunchy/tender. Sprinkle with parsley and salt and pepper to taste.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('472', 'Grilled Shrimp Brochettes', 'Grilled Shrimp Brochettes recipe | appetizer recipes | hot appetizers', '<h1>Grilled Shrimp Brochettes</h1><p>Posted by bettyboop50 at recipegoldmine.com April 27, 2001</p><p><u>Marinade</u><br>1/2 cup olive oil<br>2 tablespoons fresh lemon juice<br>2 teaspoons garlic, minced<br>1 tablespoon tarragon, fresh, minced or<br>&nbsp;&nbsp;&nbsp; 1 teaspoon tarragon, dried<br>Salt and pepper to taste</p><p>24 shrimp, extra-large, shelled and deveined, tail on 4-6 wooden skewers, soaked in water for 2 hours</p><p>In a large ceramic or glass bowl combine ingredients. Add shrimp and let marinate, covered and chilled, 30 minutes.</p><p>Thread shrimp on skewers. Heat grill pan over moderately high heat until hot, add shrimp and cook for 3-4 minutes on each side, or until cooked through but still slightly springy.</p><p>Serves 6 to 8 as an appetizer.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('473', 'Mini Cheese and Shrimp Quiches', 'Mini Cheese and Shrimp Quiches recipe | appetizer recipes | hot appetizers', '<h1>Mini Cheese and Shrimp Quiches</h1><p>Posted by jerseyjan at recipegoldmine.com 7/21/01 11:52:10 am</p><p>Great little snacks!</p><p>1 package refrigerated butterflake dinner rolls (12 rolls)<br>1 (4 ounce) can shrimp<br>1 1/3 ounces gruyere cheese<br>1 egg, beaten<br>1/2 cup light cream<br>1 tablespoon brandy<br>1/2 teaspoon salt<br>Dash pepper</p><p>Grease 1 3/4-inch mini muffin pan.</p><p>Separate each dinner roll and press into muffin pans. Place 1 shrimp into shell. Combine egg, cream, brandy, salt and pepper. Divide cream mixture into shells (2 teaspoons each).</p><p>Bake in a 375 degree F oven for 20 minutes.</p><p>Can be frozen and reheated.</p><p>*Note: I use fresh shrimp too if I have it. If no shrimp is around, in a pinch, I use crumbled bacon....very tasty.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('474', 'Miniature Potato Knishes', 'Miniature Potato Knishes recipe | appetizer recipes | hot appetizers', '<h1>Miniature Potato Knishes</h1><p>Posted by bettyboop50 at recipegoldmine.com May 10, 2001</p><p>Makes about 42 miniature knishes</p><p>These are just yummy for your tummy!</p><p>3 cups mashed potatoes (about<br>&nbsp;&nbsp;&nbsp; 2 very large potatoes)<br>2 eggs, slightly beaten<br>1 large onion, diced<br>2 tablespoons margarine<br>1 teaspoon salt (or to taste)<br>1/8 teaspoon black pepper<br>3/8 cup Matzoh meal<br>1 egg yolk, beaten with 1 tablespoon water</p><p>Preheat oven to 400 degrees F.</p><p>Sauté diced onion in a small amount of butter or margarine until golden brown.</p><p>In medium bowl, combine mashed potatoes, sautéed onion, eggs, margarine, salt, pepper, and Matzoh meal.</p><p>Form mixture into small balls about the size of a walnut. Brush with egg yolk mixture and place on a well-greased baking sheet and bake for 20 minutes or until well browned.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('475', 'Mushrooms Scandia', 'Mushrooms Scandia recipe | appetizer recipes | hot appetizers', '<h1>Mushrooms Scandia</h1><p>Posted by Tiffany at recipegoldmine.com 6/21/01 1:53:52 pm</p><p>12 servings</p><p>4 cup water<br>1 tablespoon plus 2 teaspoons lemon juice<br>12 very large mushrooms, about 3-inch diameter, stems removed<br>4 cup broccoli florets, cut into 1/2-inch pieces<br>1 (10 3/4 ounce) can condensed cream of broccoli soup<br>1/2 cup instant mashed potato granules<br>1/4 cup grated parmesan cheese<br>5 tablespoons unsalted butter<br>1/4 teaspoon white pepper<br>1/8 teaspoon ground nutmeg<br>1 tablespoon fresh dill or 1 teaspoon dried dill weed</p><p>In medium saucepan, bring water and 1 tablespoon lemon juice to boil. Add mushroom caps; boil 2 minutes. Remove mushrooms with a slotted spoon to a paper towel lined baking sheet to drain.</p><p>To boiling water, add broccoli; cook until tender-crisp about 8 minutes.</p><p>Drain. Place in food processor. Add soup, potato granules, parmesan, 3 tablespoons butter, pepper, nutmeg and remaining lemon juice. Puree. Stir in dill.</p><p>Preheat oven 450 degrees F. Place mushrooms, stem side up, in lightly buttered shallow baking dish. With pastry bag fitted with large star tip, pipe filling into mushroom caps. Bake until golden brown, about 10 minutes. Melt remaining butter; drizzle over filling. Serve.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('476', 'Italian Triangles', 'Italian Triangles recipe | appetizer recipes | hot appetizers', '<h1>Italian Triangles</h1><p>2/3 cup grated Parmesan cheese<br>1/2 cup mayonnaise<br>1/4 teaspoon garlic powder<br>1/4 teaspoon dried basil<br>1/4 teaspoon oregano<br>3 whole green onions, chopped<br>1 (8-ounce) can refrigerated crescent rolls</p><p>Preheat oven to 350 degrees F.</p><p>In a small bowl combine mayonnaise, cheese, garlic powder, basil, oregano and green onions until evenly mixed.</p><p>Separate crescent rolls and lay flat on a cookie sheet. Spread mixture evenly over each piece. Bake until golden brown, 12 to 17 minutes. Cool for a few minutes and then cut into 2-inch triangles.</p><p>Serve immediately.</p><p>Makes 35 to 40 servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('477', 'Fried Okra Poppers', 'Fried Okra Poppers recipe | appetizer recipes | hot appetizers', '<h1>Fried Okra Poppers</h1><p>Source: Gourmet, August 1998</p><p>24 Ritz crackers <br>1/4 cup all-purpose flour <br>1 large egg <br>2 ounces chilled pepper jack cheese <br>12 medium okra <br>2 cups corn oil or other vegetable oil for frying<br>Salsa (for serving)</p><p>In a food processor, finely grind crackers. Whisk together cracker crumbs, flour, and salt to taste. In another bowl beat egg. Cut pepper Jack into twelve 1 1/2 x 1/2 x 1/4-inch pieces. With a sharp knife cut a 2-inch slit lengthwise on side of each okra. With your fingers gently pull slit slightly open and insert a slice of cheese. Transfer okra to a plate and chill 5 minutes. Working in batches of 4, dip stuffed okra in egg to coat, roll in cracker crumb mixture. Arrange coated okra in one layer on plate and chill 5 minutes.</p><p>In a deep 10-inch heavy skillet heat oil over moderate heat until hot but not smoking. Fry okra, 4 at a time, turning them, until golden brown, 1 to 2 minutes. With a slotted spoon transfer okra to paper towels to drain. Season okra with salt and serve hot with salsa.</p><p>Makes 12 poppers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('478', 'Loaded Pita Nachos', 'Loaded Pita Nachos recipe | appetizer recipes | appetizer recipes | hot appetizers', '<h1>Loaded Pita Nachos</h1><p><img border=\"0\" src=\"../images/loadedpitanachos.jpg\" tppabs=\"http://www.recipegoldmine.com/images/loadedpitanachos.jpg\" width=\"200\" height=\"200\"></p><p>Recipe courtesy of meals.com and Ortega</p><p>Everyone loves nachos and these are sure to please everyone in your family. The combination of spicy chili, rich sour cream and melted cheddar cheese is a guaranteed hit.</p><p>Preparation Time 15 minutes<br>Cooking Time 30 minutes</p><p>1 (15 ounce) can chili with beans <br>3 (6 to 8-inch) round pita breads<br>1 tablespoon vegetable oil <br>1 (4 ounce) can ORTEGA Diced Green Chiles <br>2 tablespoons all-purpose flour <br>1/8 teaspoon hot pepper sauce (optional) <br>1/2 cup sour cream <br>1 tablespoon milk <br>3/4 cup (3 ounces) shredded Cheddar cheese <br>1/3 cup diced tomato <br>1/3 cup sliced ripe olives <br>1/4 cup chopped green onions</p><p>Preheat oven to 350 degrees F.</p><p>Cut each round into six wedges; Split each wedge in half and brush inside surface lightly with oil. Place wedges on baking sheet.</p><p>Bake for 5 to 10 minutes or until crisp.</p><p>Combine chili with beans, chiles, flour and hot pepper sauce in medium bowl.</p><p>Combine sour cream and milk in small bowl. Top baked pita chips with chili mixture, cheese, tomato, olives, green onion and sour cream mixture.</p><p>Bake for 12 to 15 minutes or until cheese is melted.</p><p>Serving size: 12</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('479', 'fried egplant sticks', 'fried egplant sticks recipe | side dish recipes | side dishes', '<h1>Fried Eggplant Sticks</h1><p>6 cups vegetable oil <br>1 large, long eggplant (about 2 pounds) <br>1 teaspoon plus 1 tablespoon Cajun seasoning <br>1 teaspoon salt <br>1 cup all-purpose flour <br>2 large eggs <br>1/2 cup milk <br>1 cup confectioners\' sugar</p><p>Heat the oil in a large, heavy saute pan to 360 degrees F.</p><p>Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries). Toss the slices with 1 teaspoon Cajun seasoning and the salt to coat evenly. Season the flour with the remaining tablespoon of seasoning.</p><p>Beat the eggs and milk in a shallow bowl.</p><p>Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes.</p><p>Serve with confectioners\' sugar.</p>', 'side dishes', null, null, null);
INSERT INTO `recipes` VALUES ('480', 'minced meatballs', 'minced meatballs recipe | appetizer recipes', '<h1>Minced Meatballs</h1><p>2 beaten eggs<br>1/3 cup fine dry bred crumbs<br>1 (2 1/4 ounce) can deviled ham<br>1/2 teaspoon salt<br>Dash of pepper<br>1 pound lean ground beef<br>1 (22 ounce) can mince pie filling<br>1/3 cup apple juice or apple cider<br>1 tablespoon vinegar</p><p>Combine eggs, bread crumbs, deviled ham, salt and pepper; add ground beef and mix well. Shape mixture into 6 dozen tiny meatballs. Place in shallow baking pan. Bake at 375 degrees F for 12 to 14 minutes or until done. Cool; remove from pan. Cover and chill.</p><p>When ready to serve, combine pie filling, apple juice and vinegar; heat until bubbly. Add meatballs and heat through.</p><p>Serve in chafing dish with picks. Keep warm, adding additional apple juice if mixture becomes too thick.</p><p>Makes 6 dozen appetizers.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('481', 'Deep Fried Mozzarella', 'Deep Fried Mozzarella recipe | appetizer recipes | hot appetizers', '<h1>Deep Fried Mozzarella</h1><p>Vegetable oil<br>1 thick slice mozzarella cheese per serving<br>1 egg, beaten with a little water or milk<br>Flour<br>Seasoned bread crumbs<br>Prepared tomato or marinara sauce<br>Parsley (optional)</p><p>Pour oil into a heavy skillet about 1/2 inch deep and heat. Dip thick cheese slice into flour, then egg mixture, then bread crumbs. Carefully place prepared cheese slices into hot oil. Let one side brown (watch because they brown quickly), then with a fork and spatula, turn and allow second side to brown. Serve immediately topped with a spoonful of heated sauce. Garnish with parsley, if desired.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('482', 'Drunken Wienies', 'Drunken Wienies recipe | appetizer recipes | hot appetizers', '<h1>Drunken Wienies</h1><p>1 cup catsup<br>1 cup brown sugar, firmly packed<br>1 cup bourbon<br>3 packages hot dogs</p><p>Mix first 3 ingredients together in crockpot and let simmer. Cut hot dogs into 1-inch pieces and add to mixture. Simmer until ready to serve.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('483', 'Egg Rolls', 'Egg Rolls recipe | appetizer recipes | hot appetizers', '<h1>Egg Rolls</h1><p>1 pound ground beef<br>2 cups carrots, peeled and shredded<br>2 cups celery, shredded<br>1 small package bean sprouts<br>1 cup scallions, diced<br>1 1/2 cups Chun King® Soy Sauce<br>Menlo® Egg Roll Wraps*</p><p>Brown ground beef, crumbling while cooking; drain. Combine remaining ingredients, except wraps, with beef in a large bowl. Cut each wrap into 2 triangles and separate. Keep them covered with a moist paper towel. Place approximately 2 tablespoons of mixture in the middle of each wrapper. Fold bottom of triangle up over mixture. Pull tightly around the filling, then fold ends over and roll forward, leaving only the middle tip exposed, and wet it with egg white so that it will stick. Deep fry until golden brown.</p><p>Serve with sweet-sour sauce.</p><p>NOTE: Egg Rolls may be frozen before frying for later use.</p><p>* Menlo® Egg Roll Wraps can be found at Philippine grocery stores. If they cannot be located, use any other wraps found at the supermarket.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('484', 'Escargot', 'Escargot recipe | appetizer recipes | hot appetizers', '<h1>Escargot</h1><p>3 scallions<br>1 cup white wine, divided<br>1 (4 1/2 ounce) can large snails<br>Snail shells<br>1/2 cup butter, softened<br>2 tablespoons finely chopped parsley<br>2 teaspoons garlic salt<br>Bread crumbs</p><p>Finely chop scallions, using some of the green tops. Sauté in 1/4 cup wine for about 5 minutes. Rinse snails and cut large ones in half if necessary to make 24. Place 1 teaspoon sautéed onions in snail shell. Add snail. Combine butter, parsley and garlic salt, then &quot;seal&quot; the shell with butter mixture. Place shells in escargot pan. Add 1 tablespoon wine to each pan and sprinkle shells lightly with bread crumbs. Bake in preheated 400 degree F oven for 10 minutes.</p><p>Serve immediately with fresh French bread (to soak up the butter). This may be prepared several hours in advance, adding wine and bread crumbs just before heating. Cover lightly with plastic wrap; place in refrigerator.</p><p>Serves 4 as an appetizer.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('485', 'French Fried Dill Pickles', 'French Fried Dill Pickles recipe | appetizer recipes | hot appetizers', '<h1>French Fried Dill Pickles</h1><p>Dill pickles<br>1/2 cup flour<br>1/4 cup beer<br>1 tablespoon cayenne pepper<br>1 tablespoon paprika<br>1 tablespoon black pepper<br>1 teaspoon salt<br>2 teaspoons garlic salt<br>3 dashes Tabasco® sauce</p><p>Cut dill pickles in slices as thick as a silver dollar. Mix remaining ingredients. Dip pickle slices in batter and quick fry at 375 degrees F in oil until the pickle slices float to the top, or about 4 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('486', 'Green Chile Cheese Crisp', 'Green Chile Cheese Crisp recipe | appetizer recipes | hot appetizers', '<h1>Green Chile Cheese Crisp</h1><p>1 flour tortilla<br>1/2 cup green chile sauce<br>3 ounces mild Cheddar cheese, grated</p><p>Preheat oven to 350 degrees F.</p><p>Cut the tortilla into 6 wedges with a sharp knife. Place the tortilla wedges back in a circle on a heatproof platter. Spoon the chile sauce evenly over the reassembled tortilla and sprinkle the cheese over all. Bake for 5 to 6 minutes, until the cheese is melted and bubbly. Serve while piping hot.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('487', 'Green Chile Won Tons', 'Green Chile Won Tons recipe | appetizer recipes | hot appetizers', '<h1>Green Chile Won Tons</h1><p>1/2 pound Monterey jack cheese, shredded<br>1 (4 ounce) can chopped green chiles<br>Won ton skins</p><p>Mix cheese and chiles together and place 1 teaspoon of mixture on a won ton skin. Fold like an envelope. Fry in 2 inches of hot oil until brown. Drain.</p><p>Serve hot with guacamole.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('488', 'Hidden Treasures', 'Hidden Treasures recipe | appetizer recipes | hot appetizers', '<h1>Hidden Treasures</h1><p>1 (3 ounce) can BinB® Mushroom Crowns,<br>&nbsp;&nbsp;&nbsp; drained - reserving broth<br>1 (10 ounce) package refrigerated biscuits<br>1/4 cup grated Parmesan cheese</p><p>Drain buttery broth from mushrooms, reserving broth. Blot excess moisture from mushrooms crowns with paper towels. Separate biscuits and cut each one into fourths. On floured board, press biscuit quarters into rounds and wrap one around each crown. Brush wrapped mushrooms with buttery broth and roll in Parmesan cheese. Bake on greased cookie sheet in preheated 400 degree F oven for 10 to 12 minutes.</p><p>Makes about 2 dozen.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('489', 'Hot as Hades Chicken Bits', 'Hot as Hades Chicken Bits recipe | appetizer recipes | hot appetizers', '<h1>Hot as Hades Chicken Bits</h1><p>3 pounds boned chicken breasts<br>1/8 teaspoon garlic salt<br>2 tablespoons red pepper<br>1/2 teaspoon black pepper<br>1 cup flour<br>Vegetable oil</p><p>Cut chicken breasts lengthwise into 1-inch pieces. Sprinkle garlic salt freely over chicken, turning pieces so each is coated. Continue with red, then black pepper. Set aside for 1 hour to let chicken absorb flavor.</p><p>Dust chicken with flour, then deep fry in vegetable oil at 375 degrees F for 3 minutes. Drain on paper towels.</p><p>Serve warm or cold.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('490', 'Italian Sausage Bites', 'Italian Sausage Bites recipe | appetizer recipes | hot appetizers', '<h1>Italian Sausage Bites</h1><p>5 links Italian sausage<br>1 (14 1/2 ounce) can diced tomatoes, undrained<br>1 (1.5 ounce) package dry spaghetti sauce mix<br>1/2 cup chopped fresh parsley<br>2 tablespoons grated Parmesan cheese</p><p>Cut each sausage link into 10 slices. Remove casing and place in a nonstick skillet over medium heat. Cook 4 minutes or until well browned, turning once. Remove from skillet; drain and set aside.</p><p>In a saucepan, combine diced tomatoes, sauce mix, parsley and Parmesan cheese. Simmer, uncovered, 15 minutes. Add sausage, stirring to combine. Place in chafing dish or crockpot.</p><p>Serve with wooden party picks.</p><p>Yields 10 to 15 servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('491', 'Italian Sausage-Stuffed Mushrooms', 'Italian Sausage-Stuffed Mushrooms recipe | appetizer recipes | hot appetizers', '<h1>Italian Sausage-Stuffed Mushrooms</h1><p>24 large fresh mushrooms<br>1 tablespoon butter or margarine, melted<br>1/2 pound hot Italian sausage (casings removed)<br>1 clove garlic, crushed<br>1/4 teaspoon pepper<br>Grated Parmesan cheese</p><p>Clean mushrooms and remove stems. Set stems aside. Cook mushroom caps in butter in a large skillet over medium-high heat, stirring constantly, for 5 minutes. Drain.</p><p>Place mushroom caps on rack of a broiler pan, stem side up. Set aside. Combine sausage and garlic in a large skillet. Cook over medium-high heat until sausage browns, stirring until it crumbles; drain well.</p><p>Position knife blade in food processor bowl; add mushroom stems, sausage mixture and pepper. Process 20 seconds or until mixture is minced. Spoon mixture evenly into mushroom caps; sprinkle with Parmesan cheese. Broil 5 1/2 inches from heat for 3 minutes or until thoroughly heated.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('492', 'Jalapeno Cheese Squares', 'Jalapeno Cheese Squares recipe | appetizer recipes | hot appetizers', '<h1>Jalapeno Cheese Squares</h1><p>3 to 4 jalapeño peppers, seeded and chopped<br>1 large onion, finely chopped<br>1 garlic clove, minced<br>1 pound sharp Cheddar cheese, shredded<br>6 eggs, beaten</p><p>Sprinkle peppers, onion and garlic into a well-greased 9-inch square pan. Cover with cheese. Pour eggs over cheese. Bake at 350 degrees F for 30 minutes or until firm. Cool; cut into 1-inch squares.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('493', 'Jalapeno Cocktail Pie', 'Jalapeno Cocktail Pie recipe | appetizer recipes | hot appetizers', '<h1>Jalapeno Cocktail Pie</h1><p>3 to 4 jalapeño peppers, seeded and chopped<br>1 large onion, finely chopped<br>1 garlic clove, minced<br>1 pound sharp Cheddar cheese, shredded<br>6 eggs, beaten</p><p>Sprinkle peppers, onion and garlic in a well-greased 9-inch square pan. Cover with cheese. Pour eggs over cheese. Bake at 350 degrees F for 30 minutes or until firm.</p><p>Cool and cut into 1-inch squares.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('494', 'Jalapeno Poppers', 'Jalapeno Poppers recipe | appetizer recipes | hot appetizers', '<h1>Jalapeno Poppers</h1><p>24 fresh medium-size jalapeño peppers (about 1/3 pound)<br>1/2 cup shredded Cheddar cheese<br>6 cups vegetable oil (for frying)<br>3 eggs, slightly beaten<br>2 cups bread crumbs</p><p>Wearing plastic gloves, cut stem end off jalapeño peppers with paring knife. Carefully remove seeds and white membrane. Stuff peppers with cheese. Heat oil in deep-fat fryer to 375 degrees F.</p><p>Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 minutes to set up and dry.</p><p>Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5 or 6 at a time, into hot oil. Fry 2 to 3 minutes, until golden. Remove to platter lined with paper toweling to drain. Repeat with remaining peppers. Serve immediately.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('495', 'Little Clambakes', 'Little Clambakes recipe | appetizer recipes | hot appetizers', '<h1>Little Clambakes</h1><p>8 ounces cream cheese<br>1 (8 ounce) can minced clams<br>4 dozen buttery crackers (like Ritz)<br>1/2 teaspoon liquid red pepper seasoning<br>1 tablespoon bottled onion juice<br>Paprika</p><p>Soften cheese in medium-size bowl. Drain clams, add to cheese with onion juice and red pepper seasoning. Mix well to blend (if making ahead, store covered in refrigerator). Just before serving, spread clam mixture on crackers, about 1 teaspoon on each. Sprinkle lightly with paprika, then place on large cookie sheets. Bake at 400 degrees F for 5 minutes, or just until heated through but not browned.</p><p>Garnish with sliced black olives and watercress leaves, if desired.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('496', 'Meat Pies', 'Meat Pies recipe | appetizer recipes | hot appetizers', '<h1>Meat Pies</h1><p>1 pound ground meat<br>1 medium onion, chopped<br>2 tablespoons tomato paste<br>Juice of 1 lemon<br>1 (8 ounce) ctn. sour cream<br>Ground cinnamon, to taste<br>Salt and pepper<br>2 (10 ounce) cans flaky refrigerator biscuits<br>Oil (for deep fat frying)</p><p>Brown meat and onion. Add next five ingredients. Break up meat while browning. The meat does not have to be cooked; just stir until all ingredients are mixed. Place in refrigerator until cold.</p><p>Pull apart each flaky biscuit to make two. Roll each one out on a floured board. Place a heaping teaspoon of cold filling on each biscuit round. Fold over and crimp edges to seal. Place on tray in freezer. When frozen, take out and drop in hot oil to fry. Drain and serve or return to freezer. Will freeze up to 3 months.</p><p>Yields 40.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('497', 'Meatballs', 'Meatballs recipe | appetizer recipes | hot appetizers', '<h1>Meatballs</h1><p>4 pounds ground beef<br>1 package Lipton® onion soup mix<br>1 egg<br>1/2 cup cracker crumbs<br>1 bottle seafood cocktail sauce<br>1 large jar grape jelly</p><p>Mix the beef, soup mix, egg and cracker crumbs well and form into 1 1/2 to 2-inch meatballs and bake on rimmed cookie sheet at 350 degrees F until done.</p><p>Combine cocktail sauce and jelly, heating until it is melted and blended. Pour over cooked meatballs in chafing dish and serve with wooden picks.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('498', 'Mexican Stuffed Cheese', 'Mexican Stuffed Cheese recipe | appetizer recipes | hot appetizers', '<h1>Mexican Stuffed Cheese</h1><p>1 (2 pound) round longhorn cheese<br>1 (15 ounce) can refried beans<br>1 (4 ounce) can diced green chiles, drained<br>1 medium tomato, seeded and chopped<br>2 cloves garlic, minced<br>1/4 teaspoon oregano<br>1/4 teaspoon coriander<br>1/4 teaspoon Tabasco® sauce<br>Oil<br>5 corn tortillas<br>Tortilla chips</p><p>Using a grapefruit knife and spoon, hollow out cheese, leaving a shell about 1/2-inch thick. Reserve scooped out cheese. In medium saucepan, combine beans, green chiles, tomato, garlic, oregano, coriander and Tabasco® sauce. Cook until mixture is heated through. Set aside.</p><p>Pour oil 1/2 inch deep in large skillet. Cook each tortilla, one at a time, for a few seconds only. Drain and pat dry. Line a quiche or similar type pan with overlapping tortillas. Place cheese shell in center and fill with bean mixture. Cover with reserved cheese. Bake at 375 degrees F for 45 minutes.</p><p>Serve with tortilla chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('499', 'Mushroom Delights', 'Mushroom Delights recipe | appetizer recipes | hot appetizers', '<h1>Mushroom Delights</h1><p>1 pound large mushrooms (2 to 3 inches wide)<br>1 pound hot Italian bulk sausage<br>1 small bunch scallions<br>8 ounces cream cheese</p><p>Pull stems from mushrooms and discard or save for another use.&nbsp;</p><p>In a skillet, cook sausage until done; drain and crumble. Return to pan. Chop scallions. Add scallions to sausage in skillet. Stir in the cream cheese over low heat until cheese melts. If mixture is too stiff, add a little milk.</p><p>Stuff mushroom centers with mixture. Place on cookie sheet.</p><p>Preheat oven to 350 degrees F and heat mushrooms for 20 minutes or microwave for 4 minutes on HIGH on a microwave-safe pie plate.</p><p>Makes 20 to 30 mushrooms.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('500', 'mushroom fritters with havarti-pepper dip', 'mushroom fritters with havarti-pepper dip recipe | appetizer recipes | hot appetizers', '<h1>Mushroom Fritters with Havarti-Pepper Dip</h1><p>1 cup all-purpose flour<br>2 teaspoons baking powder<br>2 teaspoons salt<br>1 beaten egg<br>2/3 cup milk<br>12 ounces button mushrooms, sliced<br>Vegetable oil (for deep-fat frying)<br>Scallion (optional)<br>1 recipe Havarti-Pepper Dip</p><p>In a medium bowl, stir together flour, baking powder and salt. In a small bowl combine egg and milk. Pour milk mixture all at once into flour mixture; stir just until moistened. Fold in mushrooms.</p><p>In large saucepan or deep-fat fryer, heat 3 to 4 inches oil to 365 degrees F. Carefully drop mushroom mixture by tablespoons into oil. Fry a few fritters at a time, for 3 to 4 minutes or until golden, turning once. Remove fritters using slotted spoon. Drain on paper towels. Garnish with scallion, if desired. Serve immediately with Havarti-Pepper Dip.</p><p>Makes 6 appetizer servings.</p><p><u>Havarti-Pepper Dip</u><br>8 ounces dairy sour cream<br>1/2 cup shredded Havarti cheese<br>1 to 2 tablespoons cracked black pepper<br>1/2 teaspoon salt</p><p>In a blender combine all ingredients. Cover and blend until smooth. Serve with Mushroom Fritters.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('501', 'mushrooms jambalaya', 'mushrooms jambalaya recipe | appetizer recipes | hot appetizers', '<h1>Mushrooms Jambalaya</h1><p>1 pound large, fresh mushrooms<br>2 tablespoons butter<br>1/2 cup finely chopped yellow onion<br>1/2 cup finely diced pepperoni<br>1/4 cup finely chopped green pepper<br>1/4 teaspoon garlic, pressed<br>2 cups crushed Ritz cracker crumbs<br>3 tablespoons grated Parmesan cheese<br>1 tablespoon chopped parsley<br>1/2 teaspoon seasoned salt<br>1/4 teaspoon oregano<br>1/8 teaspoon pepper<br>1 cup chicken broth</p><p>Preheat oven to 325 degrees F.</p><p>Wash mushrooms and drain; remove stems and chop. Melt butter in a skillet; add onion and sauté 5 minutes.</p><p>Add pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes, until tender.</p><p>Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('502', 'appetizer  D-M', 'appetizer recipes D-M | savory appetizer recipes | hot appetizers', null, 'appetizers', 'savory appetizer', null, null);
INSERT INTO `recipes` VALUES ('503', 'appetizer  D-M', 'appetizer recipes D-M | savory appetizer recipes | hot appetizers', null, 'appetizers', 'savory appetizer', null, null);
INSERT INTO `recipes` VALUES ('504', 'jalapeno wraps', 'jalapeno wraps recipe | hot appetizer recipes', '<h1>Jalapeno Wraps</h1><p>20 jalapeno peppers, halved lengthwise and seeded <br>8 ounces cream cheese <br>1 cup shredded Cheddar cheese<br>1/2 pound bacon slices, halved</p><p>Fill each pepper half with cream cheese. Use your fingers to gently press Cheddar cheese into cream cheese filling. Wrap with a piece of bacon and secure with a wooden pick. Bake at 350 degrees F for 20 minutes, or until bacon is done.</p><p>NOTE: Wear rubber gloves when removing seeds from peppers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('505', 'Rumaki', 'Rumaki recipe | appetizer recipes | hot appetizers', '<h1>Rumaki</h1><p>1 pound chicken livers or shrimp<br>1 large can whole water chestnuts<br>1/2 cup soy sauce<br>2 to 3 teaspoons ground red chiles<br>1/2 teaspoon ground turmeric<br>1 pound bacon<br>Onion powder<br>1/4 cup sherry or sweet sake<br>1 teaspoon minced, fresh ginger<br>2 large cloves garlic, mashed<br>Brown sugar</p><p>Separate bacon slices, cut into halves, and layer on wax paper on a flat pan. Place in freezer for 1/2 hour.</p><p>Slice water chestnuts in half. Do not use already sliced; they will be too thin and break. Clean livers and separate on work space; sprinkle lightly with onion powder. Fold liver section around chestnut and wrap in section of bacon. Secure with a wooden pick, making sure pick goes through the chestnut.</p><p>Mix soy, sherry and seasonings in a flat container. Place liver bundles in mixture to marinate. Marinate at least 1 hour in refrigerator, turning at least once.</p><p>When ready to cook, place each bundle on broiler pan, sprinkle with brown sugar and broil until bacon is crisp and liver is done. Turn to broil on all sides. DO NOT BROIL CLOSE TO HEAT or liver will not fully cook.</p><p>Serve hot from the oven.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('506', 'Salt River Nachos', 'Salt River Nachos recipe | appetizer recipes | hot appetizers', '<h1>Salt River Nachos</h1><p>1 pound ground beef<br>1 large onion, chopped<br>1 (15 ounce) can refried beans<br>1 pound sharp Cheddar cheese, grated<br>1 (8 ounce) bottle taco sauce, mild or hot<br>1/2 head lettuce, shredded<br>2 cups sour cream<br>1 1/2 cups guacamole<br>1 small can chopped ripe olives<br>Corn chips</p><p>Brown beef with onion; drain. Spread beans on the bottom of a 13- or 14-inch pizza pan. Spread meat mixture over beans and pat down. Pat cheese onto meat. Drizzle taco sauce over all. This may be refrigerated up to 48 hours at this point.</p><p>When ready to serve, preheat oven to 375 degrees F and bake for 18 to 20 minutes. Remove from the oven and sprinkle with lettuce. Add sour cream on top of lettuce and spoon guacamole on top of sour cream. Sprinkle drained olives over all.</p><p>Serve with corn chips for dipping.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('507', 'Samosas', 'Samosas recipe | appetizer recipes | hot appetizers', '<h1>Samosas</h1><p>1 1/2 cups all-purpose flour<br>1/2 teaspoon salt<br>3 tablespoons oil<br>4 medium potatoes, peeled<br>1 (8 ounce) package peas<br>Salt, to taste<br>1 teaspoon ground red pepper<br>1/4 teaspoon turmeric<br>1 tablespoon coriander powder<br>1 tablespoon mango powder or lemon juice<br>1 tablespoon garam masala<br>Vegetable oil</p><p>Mix flour and salt with 3 tablespoons oil and make a dough-like pie crust. Divide dough evenly into 18 to 20 portions. Roll between palms of hands into balls. Roll balls into thin circles about 4 inches in diameter, then cut in half or form cones. Moisten the edges with water. Fill with Potato-Peas Mixture by holding cone in left hand, then sealing the edges carefully to form a triangle. Deep fry in oil over medium-low heat until golden brown. Serve hot with fresh chutney or tomato catsup.</p><p><u>Potato-Peas Mixture</u><br>Cut potato in small pieces. Heat about 4 tablespoons of oil and fry potatoes. Mix in peas and spices and cook until tender and crispy.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('508', 'Sauerkraut Meat Balls', 'Sauerkraut Meat Balls recipe | appetizer recipes | hot appetizers', '<h1>Sauerkraut Meat Balls</h1><p>1/2 pound ground ham<br>1/2 pound ground pork<br>1/2 pound corned beef<br>4 tablespoons chopped onion<br>2 tablespoons fresh chopped parsley<br>1/4 cup shortening<br>2 cups flour<br>2 cups milk<br>1 teaspoon dry mustard<br>1 teaspoon salt<br>2 pounds sauerkraut, drained<br>Flour<br>2 eggs, slightly beaten<br>Fine dry bread crumbs</p><p>Add meats, onion and parsley to food processor. Process until well mixed.</p><p>In a large skillet, melt half of the shortening and sauté mixture, stirring constantly, until browned. Blend in flour; slowly stir in milk and seasonings. Cook until mixture is light and fluffy (mixture will be stiff at first. It becomes fluffy as it cooks). Allow to cool.</p><p>Add sauerkraut and stir; put mixture in food processor again and blend. Return mixture to skillet and cook, stirring constantly, until quite thick. Cool.</p><p>Roll into walnut-size balls. Dip in flour, then in beaten eggs, and coat in bread crumbs. (May be frozen at this point.)</p><p>In a large skillet, melt the other half of the shortening and fry until golden.</p><p>Serve with a honey mustard.</p><p>Makes 100 balls.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('509', 'Sausage Appetizer', 'Sausage Appetizer recipe | appetizer recipes | hot appetizers', '<h1>Sausage Appetizer</h1><p>5 pounds smoked link sausage<br>1 (20 ounce) can crushed pineapple<br>1 pound brown sugar<br>1 tablespoon yellow mustard</p><p>Cook sausage in a heavy skillet, barely covering with water, on low heat and cook until all water is boiled away. Pour off all grease and cut sausage into small bite-size pieces. Heat pineapple, brown sugar and mustard until boiling. Stir well and pour over sausage.</p><p>Serve with wooden picks, very hot, in a chafing dish.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('510', 'Sausage Balls', 'Sausage Balls recipe | appetizer recipes | hot appetizers', '<h1>Sausage Balls</h1><p>These are delicious for snacks.</p><p>2 cups Bisquick®<br>1 tube breakfast sausage<br>8 ounces shredded Cheddar cheese<br>2 tablespoons water or enough to mix</p><p>Mix all ingredients well. Make marble-size balls. Put onto a cookie sheet and bake at 325 degrees F for 15 minutes or until brown.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('511', 'Sausage-Sage Rolls', 'Sausage-Sage Rolls recipe | appetizer recipes | hot appetizers', '<h1>Sausage-Sage Rolls</h1><p>1 to 1 1/2 teaspoons flour<br>1 sheet frozen puff pastry (half of a 17 1/4 ounce package), thawed<br>1/2 pound bulk pork sausage<br>1/2 teaspoon ground sage, or to taste<br>1/2 cup shredded Cheddar cheese</p><p>Mix together the sausage, sage and cheese. Divide the mixture into thirds. Shape each third into a cylinder the length of the pastry. Place this filling on the 12-inch edge of the pastry. Roll up. Press ends to seal. Cut each roll into 12 (1-inch) slices. Place them 1 1/2 inches apart on a baking sheet and bake 15 minutes or until golden. Remove from the oven and serve.</p><p>Makes 36 appetizers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('512', 'Shrimp Egg Rolls (Chun Gurn)', 'Shrimp Egg Rolls (Chun Gurn) recipe | appetizer recipes | hot appetizers', '<h1>Shrimp Egg Rolls (Chun Gurn)</h1><p>1/2 cup water<br>1 1/2 eggs<br>1/2 teaspoon salt<br>1/2 cup flour<br>1/4 teaspoon oil<br>1 tablespoon carrot, shredded<br>1 tablespoon celery, shredded<br>1 tablespoon scallions, diced<br>1 teaspoon salt<br>1 cup cooked, minced shrimp<br>Dash of pepper<br>2 teaspoon soil<br>1 teaspoon granulated sugar</p><p>Beat water, eggs and salt. Pour into flour.</p><p>Grease a 7-inch skillet with the 1/4 teaspoon oil. Make pancakes by pouring egg mixture into skillet and cooking on one side only for 1 minute. Cool completely. In a saucepan of water, boil the carrot and celery for 4 minutes. Drain and cool. Add the scallions, salt, shrimp, pepper, oil and sugar. Mix well. Place 1 heaping tablespoon in the center of each pancake. Slightly beat 1 egg and use for sticking purposes when rolling. Chill Egg Rolls.</p><p>Fry at 360 degrees F in 2 inches of oil, about 15 minutes per side.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('513', 'Silver City Mushrooms', 'Silver City Mushrooms recipe | appetizer recipes | hot appetizers', '<h1>Silver City Mushrooms</h1><p>Bake these mushrooms on an outdoor grill in a foil pan or in a double thickness of heavy-duty foil.</p><p>2 ounces soft white cheese, such as farmer or Monterey Jack<br>2 ounces butter<br>1/2 teaspoon minced garlic<br>2 teaspoons Mexican lime juice<br>1 tablespoon chopped cilantro leaves<br>Salt and pepper, to taste<br>1 pound large fresh mushrooms</p><p>Combine all ingredients except mushrooms in a small bowl.</p><p>Remove stems from mushrooms. Wipe mushrooms with a damp cloth to clean. Fill mushroom centers with mixture. Place mushrooms in a small foil pan that you have coated with nonstick spray, cover with foil, and grill for 20 minutes until soft. Or bake in a preheated 350 degree F oven for the same amount of time.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('514', 'Spanakopeta (Spinach Squares)', 'Spanakopeta (Spinach Squares) recipe | appetizer recipes | hot appetizers', '<h1>Spanakopeta (Spinach Squares — Greek)</h1><p>2 pounds fresh spinach<br>1 onion, finely chopped<br>4 tablespoons butter<br>1 cup cream sauce<br>6 eggs, beaten<br>1 cup finely crumbled feta cheese<br>Salt and pepper<br>Dash of nutmeg<br>1/2 pound phyllo pastry sheets<br>Butter, melted</p><p>Wash spinach and discard stems. Dry thoroughly on absorbent paper and cut into pieces. Sauté onion in butter until soft. Add spinach and sauté a few minutes longer. Cool. Add cream sauce, eggs, cheese and seasonings. Mix well. Place 7 layers of phyllo pastry sheets in an 11 x 14 x 2-inch pan, brushing each sheet well with melted butter. Add spinach mixture, then place 8 phyllo pastry sheets on filling, again buttering each sheet. Bake at 350 degrees F for about 30 minutes, or until crust is golden brown. Cut into small squares before serving.</p><p>Yields 16 squares.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('515', 'stuffed artichokes', 'stuffed artichokes recipe | appetizer recipes | hot appetizers', '<h1>Stuffed Artichokes</h1><p>4 artichokes<br>2 cups bread crumbs<br>2 cloves pressed garlic<br>1/2 cup Romano cheese, grated<br>Salt and pepper<br>Olive oil</p><p>Wash and trim artichokes; turn upside down on paper towel to drain. Mix bread crumbs, garlic and cheese together. Separate leaves just enough to fill with mixture. Salt and pepper artichokes; spoon mixture between leaves. Drizzle olive oil generously over the stuffing. Place in a heavy pot, standing upright, with a small amount of water. Cover and steam until leaves pull off easily, about 45 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('516', 'Stuffed Grape Leaves (Dolmathes)', 'Stuffed Grape Leaves (Dolmathes) recipe | appetizer recipes | hot appetizers', '<h1>Stuffed Grape Leaves (Dolmathes — Greek)</h1><p>1 1/2 pounds ground round or turkey<br>1 onion, finely chopped<br>1/2 cup raw rice<br>Salt and pepper, to taste<br>1 tablespoon mint<br>1 tablespoon parsley<br>1 egg, beaten<br>1 cup canned tomatoes, undrained<br>1/2 teaspoon dill<br>1/2 teaspoon oregano<br>1 (16 ounce) jar grapevine leaves<br>3 bouillon cubes<br>1 tablespoon butter</p><p>Combine first ten ingredients and mix well. Wash the grape leaves carefully and remove the brine. Put any broken leaves into the bottom of a greased Dutch oven. Put a heaping teaspoon of the mixture in the center of each leaf (on the vein side). Fold edges over and roll tightly toward point of leaf.</p><p>Dissolve bouillon cubes in enough water to cover the rolls, then pour over the rolls. Dot tops with butter. Cover with a heavy plate to prevent the rolls from opening as the rice puffs. Cover the pan and steam over low heat for 1 hour or until leaves are tender.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('517', 'surprise cheese puffs', 'surprise cheese puffs recipe | appetizer recipes | hot appetizers', '<h1>Surprise Cheese Puffs</h1><p>1/2 cup butter or margarine<br>2 cups grated sharp cheese<br>1/2 teaspoon salt<br>1 teaspoon paprika<br>Dash of cayenne or red pepper<br>1 cup sifted all-purpose flour<br>50 small stuffed green olives</p><p>Allow butter to soften. Preheat oven to 400 degrees F.</p><p>Blend butter with cheese, salt, paprika and cayenne, Stir in flour, mixing well. Mold 1 teaspoon of this mixture around each olive, covering it completely. Arrange on baking sheet and chill until firm. Bake for 15 minutes.</p><p>Serve hot.</p><p>NOTE: These can be prepared ahead and frozen. Freeze on baking sheet to keep shape and then store in a plastic bag in freezer. Bake as needed.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('518', 'Surprise Sausage Barbecue', 'Surprise Sausage Barbecue recipe | appetizer recipes | hot appetizers', '<h1>Surprise Sausage Barbecue</h1><p>1 (8 ounce) package Swift® Premium Brown<br>&nbsp;&nbsp;&nbsp; \'n Serve Sausage Links, cut into thirds<br>1/2 cup grape jelly<br>1/2 teaspoon cornstarch<br>1/2 cup catsup</p><p>Brown sausage according to package directions. Drain. In a small saucepan mix together a small amount of grape jelly with the cornstarch. Blend well. Add remaining jelly and catsup. Cook over medium heat, stirring constantly, until mixture thickens slightly and begins to boil. Continue to cook and stir 1 minute. Pour mixture into a chafing dish or into a heatproof dish on a hot tray. Add sausages and stir to coat.</p><p>Serve with wooden picks.</p><p>Yields 30 appetizers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('519', 'Swedish Cocktail Meatballs', 'Swedish Cocktail Meatballs recipe | appetizer recipes | hot appetizers', '<h1>Swedish Cocktail Meatballs</h1><p><u>Meatballs</u><br>1 pound ground beef<br>1/2 cup Italian seasoned bread crumbs<br>1 egg<br>2/3 cup milk<br>1 tablespoon finely chopped onion<br>1 teaspoon salt<br>1/8 teaspoon pepper<br>1/8 teaspoon nutmeg</p><p>Mix ingredients together and form into small balls. Brown the meatballs well in cooking oil.</p><p><u>Sauce</u><br>1 (12 ounce) bottle chili sauce<br>1 (6 ounce) jar sweet pickle relish<br>1 can beer</p><p>Mix all ingredients together, then add all the browned meatballs. Simmer on low heat for approximately 30 minutes.</p><p>Yields 2 dozen large or 4 dozen small meatballs.</p><p>NOTE: To double recipe, use 3 pounds of meat.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('520', 'Sweet and Sour Meatballs', 'Sweet and Sour Meatballs recipe | appetizer recipes | hot appetizers', '<h1>Sweet and Sour Meatballs</h1><p>2 pounds lean ground beef<br>2 eggs, slightly beaten<br>1/2 cup bread crumbs<br>1/2 cup water<br>Salt, to taste<br>Pepper, to taste<br>Garlic powder, to taste<br>1 (12 ounce) bottle chili sauce<br>1/2 cup grape jelly<br>Juice of 1 lemon</p><p>Combine ground beef, eggs, bread crumbs, water, salt, pepper and garlic powder. Shape into walnut-size balls.</p><p>Combine chili sauce, grape jelly and lemon in large saucepan. Heat until jelly melts. Drop uncooked meatballs into sauce and simmer for 45 minutes.</p><p>Refrigerate until excess grease is easily removed. Reheat and serve in a chafing dish.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('521', 'Sweet and Sour Smokies', 'Sweet and Sour Smokies recipe | appetizer recipes | hot appetizers', '<h1>Sweet and Sour Smokies</h1><p>8 ounces little &quot;smokies&quot; sausages<br>1/2 cup vinegar<br>1/2 cup sugar<br>1/4 cup sherry wine<br>1 tablespoon soy sauce<br>1 teaspoon grated fresh ginger root<br>2 teaspoons cornstarch<br>1 tablespoon water<br>1 (10 ounce) can pineapple chunks, drained<br>1 green pepper, cut into 1-inch squares<br>1/2 cup maraschino cherries, drained</p><p>Brown sausages. Drain on paper towels. Boil together briefly vinegar, sugar, sherry, soy sauce and ginger. Blend cornstarch and water together and add to above mixture. Cook until transparent. Add sausages, pineapple, green pepper and cherries and slowly heat. May be prepared 2 days in advance.</p><p>Serve in a chafing dish.</p><p>Serves 6.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('522', 'Taco Oysters', 'Taco Oysters recipe | appetizer recipes | hot appetizers', '<h1>Taco Oysters</h1><p>Many years ago, there was an immigration of Yugoslavians to Louisiana, where they settled along the mouth of the Mississippi River. Many became oyster fishermen. Since they are known by their nickname, Tacos, there are a number of oyster dishes also known by that name. This is one of them.</p><p>Oysters<br>Bacon<br>1/4 teaspoon lemon juice<br>Dash of Tabasco sauce<br>Salt and pepper (sparingly)<br>2 teaspoons tomato sauce<br>1/8 teaspoon granulated sugar<br>American cheese, finely shredded</p><p>Arrange oysters on the half-shell in a pie pan of rock salt. Prepare enough partially-cooked bacon so that there will be enough to cover each oyster with a bacon strip.</p><p>On each oyster, place the above ingredients. Cover each oyster with finely-shredded American cheese. Bake at 450 degrees F until oysters are done and curl on the edges and the cheese is bubbly (10 minutes or less). Garnish with parsley sprigs.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('523', 'Tiropita (Cheese Filled Triangles)', 'Tiropita (Cheese Filled Triangles) recipe | appetizer recipes | hot appetizers', '<h1>Tiropita (Cheese Filled Triangles — Greek)</h1><p>8 ounces cream cheese<br>1 pound cottage cheese<br>2/3 cup crumbled feta cheese<br>3 eggs<br>1 pound phyllo dough<br>1 stick melted butter</p><p>With ingredients at room temperature, cream the cream cheese, cottage cheese and feta cheese with an electric mixer. Beat eggs and add to cheese mixture.</p><p>Cut phyllo into 3-inch strips. Place one heaping teaspoon of filling on one end of the pastry strip and fold the cover over to make a triangle. Continue folding from side to side in the form of a triangle. Line the Tiropitas in a buttered baking pan and brush each with melted butter. Bake at 350 degrees F until golden brown.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('524', 'Tortilla Flats', 'Tortilla Flats recipe | appetizer recipes | hot appetizers', '<h1>Tortilla Flats</h1><p>Heat a liberal amount of butter or margarine in the bottom of a cast iron skillet. Brown one side of a flour tortilla in the butter or margarine. Flip the tortilla over and spread with grated Monterey jack or whichever cheese you prefer. You may also sprinkle sliced jalapeños and/or sliced black olives over the top. Cook just until the cheese melts.</p><p>Serve with salsa and/or guacamole.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('525', 'Tri-Color Rajas', 'Tri-Color Rajas recipe | appetizer recipes | hot appetizers', '<h1>Tri-Color Rajas</h1><p>1/2 green bell pepper, seeded<br>1/2 yellow bell pepper, seeded<br>1/2 red bell pepper, seeded<br>3/4 cup Monterey jack cheese, shredded<br>1/4 tablespoon crushed red pepper<br>2 tablespoons ripe olives, chopped</p><p>Cut bell peppers into 6 strips each, then cut crosswise in halves. Arrange strips flesh side up on an ungreased ovenproof dish. A good way to arrange them is to visualize the plate in three triangles, the points being in the center. Arrange one color pepper on each triangle. Sprinkle with cheese, red pepper and olives. Set oven to broil and broil peppers about 3 to 4 inches from heat until cheese melts (about 3 minutes).</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('526', 'Whiskey Sausage', 'Whiskey Sausage recipe | appetizer recipes | hot appetizers', '<h1>Whiskey Sausage</h1><p>5 pounds kielbasa sausage<br>2 cups brown sugar, packed<br>2 cups catsup<br>4 ounces whiskey</p><p>Mix sugar, catsup and whiskey. Layer sausage, then sauce, sausage, then sauce, etc. in a crockpot. Cook overnight on LOW.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('527', 'Wild Wieners', 'Wild Wieners recipe | appetizer recipes | hot appetizers', '<h1>Wild Wieners</h1><p>1 (14 ounce) bottle catsup<br>1 cup Wild Turkey Liqueur<br>2 pounds miniature cocktail frankfurters or<br>&nbsp;&nbsp;&nbsp; 4 (9 ounce) cans Vienna sausages</p><p>In a large skillet combine catsup and Wild Turkey Liqueur. Simmer uncovered 15 minutes. Add cocktail frankfurters or Vienna sausages. Continue simmering 15 minutes.</p><p>Serve in chafing dish with picks.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('528', 'Wing Dings', 'Wing Dings recipe | appetizer recipes | hot appetizers', '<h1>Wing Dings</h1><p>These are a Texas specialty!</p><p>1 cup beer<br>1/4 cup unsulphured dark molasses<br>1/4 cup creamy peanut butter<br>1/4 cup Worcestershire sauce<br>1 1/2 tablespoons chili powder<br>Juice of 1 medium lime<br>1/2 teaspoon dry mustard<br>1/4 teaspoon aniseed, toasted and ground<br>1/4 teaspoon salt<br>1 1/2 dozen chicken wings</p><p>Preheat oven to 350 degrees F. Grease a large baking pan or dish.</p><p>Combine everything except the wings in a large, heavy pan. Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce. While the sauce simmers, prepare the chicken wings. With a butcher knife, remove the wing tips, then cut each wing in half at the joint. Add the wings to the sauce, and stir to coat them. Ladle the wings and the sauce into the baking dish. Bake for 25 minutes, then stir the wings in the sauce. Turn the heat up to 425 degrees F and bake an additional 10 minutes, or until the sauce glazes the wings.</p><p>Serve the wings hot with a ranch dressing, if desired.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('529', 'won ton', 'won ton recipe | appetizer recipes | hot appetizers', '<h1>Won Ton</h1><p>1/4 pound minced chicken or shrimp<br>1/4 teaspoon salt<br>1/2 teaspoon granulated sugar<br>1/2 teaspoon cornstarch<br>1 1/2 teaspoons butter<br>1/4 teaspoon MSG<br>2 slices onion, minced</p><p>Mix all ingredients together. Place 1/4 teaspoon on a won ton wrapper. Moisten 4 corners. Pinch together to form a round bag shape. Boil in soup or fry in deep oil.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('530', 'Won Tons', 'Won Tons recipe | appetizer recipes | hot appetizers', '<h1>Won Tons</h1><p>1 package won ton wrappers<br>1 pound ground round<br>1 can mushrooms, diced<br>2/3 cup grated cheese</p><p>Brown meat, then drain.</p><p>In a medium size bowl mix meat, mushrooms and cheese. Place 1 teaspoon filling on each won ton wrapper. Using fingers, dampen all corners of wrapper. Pinch diagonal corners together to make a square. Fry in 1 inch of grease. Brown on bottom, turn and brown top. These cook very fast. Drain on paper towel before putting into serving dish.</p><p>To reheat, repeat frying process.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('531', 'Polenta Appetizers', 'Polenta Appetizers recipe | appetizer recipes | hot appetizers', '<h1>Polenta Appetizers</h1><p>1 box instant polenta<br>Chicken broth<br>Pesto<br>Pancetta<br>Shredded mozzarella</p><p>Prepare polenta according to package directions, using the chicken broth instead of water (the box tells you how much liquid is needed). Spread cooked polenta on bottom of jellyroll pans or roasting pans — you will need at least 2. The polenta should be spread out to about a 1-inch thickness. Let cool.</p><p>Using a small round cutter, cut out as many circles as possible and place them on cookie sheets. Top each circle with a dab of pesto, a piece of pancetta and then sprinkle with the shredded cheese.</p><p>Bake at 350 degrees F until cheese is melted and bubbling — about 10 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('532', 'Portobello Mushrooms with Blue Cheese and Walnuts', 'Portobello Mushrooms with Blue Cheese and Walnuts recipe | appetizer recipes | hot appetizers', '<h1>Portobello Mushrooms with Blue Cheese and Walnuts</h1><p>3 large portobello mushroom caps<br>2 ounces blue cheese, crumpled<br>1/2 cup walnuts, coarsely chopped<br>Vegetable oil</p><p>Preheat the oven to 350 degrees F.</p><p>Wipe caps clean and gently brush them with a little oil. Place them on a cookie sheet and bake for 3 to 4 minutes. Remove from the oven and evenly fill the caps with the walnuts then the blue cheese. Bake for another 3 to 4 minutes.</p><p>Serve as an appetizer with knives and forks, or cut into quarters and pass as an hors d\'oeuvre to be picked up by hand.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('533', 'Snausages', 'Snausages recipe | appetizer recipes | hot appetizers', '<h1>Snausages</h1><p>1 package Kielbasa<br>2 jars apricot preserves<br>1 jar currant preserves<br>2 tablespoons lemon juice, more or less<br>2 tablespoons dry mustard<br>2 tablespoons cooking sherry</p><p>Boil the Kielbasa for 15 minutes. Slice the Kielbasa into bite-size pieces.</p><p>In a large pot combine the preserves and cook over low heat until they have achieved a more liquid form. Add the remaining ingredients and adjust the seasoning to taste. Add the sausage and serve in a chafing dish over low heat.</p><p>Snausages can be made up to a month in advance and frozen. Serves 10 to 12 as an appetizer.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('534', 'Spicy Stuffed Mushrooms', 'Spicy Stuffed Mushrooms recipe | appetizer recipes | hot appetizers', '<h1>Spicy Stuffed Mushrooms</h1><p>1 1/2 pounds medium mushrooms, cleaned (30 or more)<br>3/4 pound ground, loose hot pork sausage<br>3/4 cup shredded mozzarella cheese<br>1/2 cup seasoned bread crumbs</p><p>Remove the stems from mushrooms. Chop the mushroom stems. Set mushrooms and stems aside.</p><p>In large skillet over medium heat, thoroughly brown sausage. With slotted spoon, place sausage on a plate lined with paper towels to drain. Spoon off all but 4 tablespoons of sausage drippings from skillet. Cook mushroom stems in drippings over medium heat (about 10 minutes).</p><p>Remove skillet from heat, and stir in the sausage, cheese, and bread crumbs.</p><p>Preheat oven to 450 degrees F.</p><p>Fill caps with sausage mixture. Place stuffed mushrooms in jellyroll pan and bake 15 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('535', 'Pepperoni Bites', 'Pepperoni Bites recipe | appetizer recipes | hot appetizers', '<h1>Pepperoni Bites</h1><p>1 cup shredded mozzarella cheese<br>1/2 cup chopped pepperoni<br>1/2 cup pizza sauce<br>2 packages (10 each) refrigerated biscuits<br>1 tablespoon milk<br>1/4 cup grated Parmesan cheese</p><p>Preheat oven to 350 degrees F.</p><p>For filling, in a bowl combine mozzarella cheese, pepperoni and sauce. Set aside.</p><p>Separate biscuits. Flatten biscuits to 3-inch circles. Place about 1 rounded teaspoon filling in the center of each circle. Bring edges of dough together. Pinch to seal. Place, seam side down, on greased baking sheets. Brush with milk. Sprinkle with Parmesan cheese. Bake for 12 to 15 minutes or until golden brown.</p><p>Serve warm.</p><p>Makes 20.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('536', 'Portobello Stacks', 'Portobello Stacks recipe | appetizer recipes | hot appetizers', '<h1>Portobello Stacks</h1><p>2 cups prepared spaghetti sauce, divided<br>1/2 cup finely snipped fresh basil leaves<br>4 (4 to 5-inch) portobello mushrooms<br>8 ounces mild or hot Italian sausage, casing removed<br>1 to 2 garlic cloves, peeled and minced<br>1/2 cup Italian-style seasoned bread crumbs<br>1/4 cup chopped peeled sweet onion<br>1/4 cup chopped green bell pepper<br>1 to 2 tablespoons minced cilantro (no stems)<br>Grated Parmesan or Romano cheese as desired (optional)<br>Sprigs of fresh basil for garnish</p><p>In a small bowl, combine spaghetti sauce and basil, blending well; set aside.</p><p>With a sharp knife, cut each mushroom in half horizontally; arrange mushroom &quot;bottoms&quot; in a 9-inch square baking dish and set aside.</p><p>In a medium bowl, combine sausage, 1/2 cup spaghetti/basil sauce, garlic, bread crumbs, onion, green pepper and cilantro, mixing well. Press mixture onto mushroom &quot;bottoms,&quot; dividing evenly and fitting each mushroom. Top each with a mushroom &quot;cap.&quot; Spoon reserved 1 1/2 cups spaghetti/basil sauce over mushrooms. Bake, loosely covered with aluminum foil, in a preheated 350 degree F oven for 25 to 30 minutes or until sauce is bubbly hot; uncover, sprinkle each mushroom with grated Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned.</p><p>Spoon a small amount of sauce on each of four appetizer or luncheon plates; arrange one mushroom atop the sauce on each plate and garnish each with a sprig of fresh basil.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('537', 'Savory Spinach Balls', 'Savory Spinach Balls recipe | appetizer recipes | hot appetizers', '<h1>Savory Spinach Balls</h1><p>This is a handy make-ahead appetizer. Prepare a batch, freeze the unbaked balls, and then bake as many as you need later.</p><p>2 packages frozen chopped spinach, cooked and drained<br>1 large onion, chopped fine<br>4 eggs, beaten<br>3/4 cup butter<br>1/2 teaspoon salt<br>1/2 teaspoon garlic salt<br>1/2 teaspoon thyme<br>1/2 cup Parmesan cheese<br>2 cups stuffing mix</p><p>Mix all ingredients in a large bowl; chill 1/2 hour.</p><p>Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.</p><p>Roll spinach mixture into small balls (rounded teaspoons or tablespoons). Bake 15 minutes.</p><p>Makes about 4 dozen.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('538', 'Tuna Puffs', 'Tuna Puffs recipe | appetizer recipes | hot appetizers', '<h1>Tuna Puffs</h1><p>4 tablespoons butter<br>1/2 cup all-purpose flour<br>2 large eggs<br>1/2 cup Cheddar cheese, grated<br>1/2 cup hot water<br>6 ounces canned tuna, packed in water, drained<br>16 ounces cream cheese<br>1 tablespoon milk</p><p>Melt butter in 1/2 cup boiling water. Add flour; stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat and cool slightly. Add egg and beat vigorously until smooth. Stir in grated cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400 degrees F for about 20 minutes.</p><p>Remove puffs from oven; cool and split. Combine tuna, cream cheese and milk. Fill each puff with 2 teaspoons.</p><p>Makes 24.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('539', 'Tamale Balls', 'Tamale Balls recipe | appetizer recipes | hot appetizers', '<h1>Tamale Balls</h1><p>1 pound ground beef<br>1 pound ground pork<br>1 1/2 cups cornmeal<br>1/2 cup all-purpose flour<br>1 teaspoon garlic purée<br>3/4 cup tomato juice<br>1 tablespoon chili powder<br>2 teaspoons salt</p><p>Combine beef and pork; add remaining ingredients. Mix well (it will be very dry). Roll into 1-inch balls.</p><p><u>Sauce</u><br>2 large cans diced tomatoes<br>1 tablespoon chili powder<br>2 teaspoons salt</p><p>Mix together in saucepan and simmer about 10 minutes. Next add tamale balls. Simmer until done.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('540', 'South of the Border Meatballs', 'South of the Border Meatballs recipe | appetizer recipes | hot appetizers', '<h1>South of the Border Meatballs</h1><p>2 pounds lean ground beef<br>2 large eggs<br>1 1/4 cups plain dry bread crumbs<br>3/4 teaspoon ground black pepper<br>1 1/4 teaspoons salt<br>4 cloves garlic, minced<br>1 (28 ounce) can tomatoes<br>2 chipotle chiles in adobo sauce (1 if wanted less hot)<br>1 medium onion, minced<br>1 1/2 teaspoons ground cumin<br>1 cup chicken broth</p><p>Make sauce by blending tomatoes (and their juice) with the chipotle peppers, onion, garlic, 1/4 teaspoon of salt, 1 teaspoon of cumin, and 1/4 teaspoon of ground black pepper in a blender at low speed. Reserve1/4 cup of sauce.</p><p>Make meatballs by mixing ground beef, eggs, bread crumbs, 1 teaspoon of salt,1/2 teaspoon of ground black pepper, and 1/4 cup of the sauce in large bowl. Shape into meatballs and place on shallow baking pan with sides. Bake at 350 degrees F for 20 to 25 minutes. Drain any fat off of meatballs.</p><p>Mix sauce and chicken broth in pan large enough to hold it and the meatballs. Add meatballs and simmer uncovered for 30 minutes.</p><p>Place sauce and meatballs in chafing dish and serve with cocktail picks.</p><p>Serves 20.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('541', 'Taco Tartlets', 'Taco Tartlets recipe | appetizer recipes | hot appetizers', '<h1>Taco Tartlets</h1><p>Shredded cheese<br>1 pound lean ground beef<br>2 tablespoons taco seasoning mix<br>2 tablespoons ice water</p><p><u>Filling</u><br>1 cup sour cream<br>2 tablespoons taco sauce<br>2 ounces chopped olives<br>3/4 cup crushed tortilla chips</p><p>Mix hamburger, taco seasoning and ice water with hands until well blended. Press into bottom and sides of small greased muffin tins.</p><p>Mix ingredients for filling and place a spoonful in each shell. Sprinkle shredded cheese on top. Bake 7 to 8 minutes at 425 degrees F.</p><p>Serve warm.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('542', 'Sherried Crab', 'Sherried Crab recipe | appetizer recipes | hot appetizers', '<h1>Sherried Crab</h1><p>2 (13 ounce) cans crabmeat<br>2 (10 ounce) cans golden mushroom or cream of mushroom soup<br>6 tablespoons butter<br>1/4 cup dry sherry<br>1/2 teaspoon Worcestershire sauce<br>1/2 cup light cream sauce<br>Salt and pepper<br>3 scallions with tops, finely chopped<br>2 eggs, beaten</p><p>Remove any cartilage or shell from crabmeat; break into pieces and place in crockpot. Add remaining ingredients except eggs. Stir gently. Cover and cook on HIGH for 1 hour, then on LOW for 2 to 3 hours. Stir in eggs during last hour.</p><p>Serve over hot toast or in patty shells.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('543', 'Shrimp Egg Rolls', 'Shrimp Egg Rolls recipe | appetizer recipes | hot appetizers', '<h1>Shrimp Egg Rolls</h1><p>1 pound raw shrimp<br>1 teaspoon cornstarch<br>1/8 teaspoon salt<br>4 tablespoons soy sauce<br>4 tablespoons oil<br>1 cup chopped onions or green onion tops<br>2/3 cup grated carrots<br>3 cups chopped cabbage<br>1 bag bean sprouts<br>2 teaspoons grated fresh ginger root<br>4 tablespoons soy sauce<br>4 tablespoons oil<br>Egg roll wrappers</p><p>Shell and devein shrimp; cut into small pieces.</p><p>Combine cornstarch, salt and 4 tablespoons soy sauce; then add to shrimp. Mix well. Set aside while preparing vegetables.</p><p>Heat 4 tablespoons oil over high heat. Add shrimp and stir-fry until pink. Remove shrimp from pan; set aside.</p><p>Heat 4 tablespoons oil; stir in grated ginger root (cook for 1/2 minute); add cabbage and stir-fry for 2 minutes. Add onions and 4 tablespoons soy sauce. Mix and stir-fry for 1 minute. Add carrots; stir-fry for 1 minute.</p><p>Add bean sprouts; stir-fry for 1 minute. Return cooked shrimp to pan; mix well and stir-fry 1 minute. Now transfer mixture to colander to drain and cool. Fill wrappers by following instructions on package of egg roll wrappers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('544', 'String Cheese Sticks', 'String Cheese Sticks recipe | appetizer recipes | hot appetizers', '<h1>String Cheese Sticks</h1><p>11 ounces refrigerated bread stick dough<br>8 ounces string cheese<br>16 slices thinly sliced, deli-style hard salami<br>1/2 cup spaghetti sauce<br>1 beaten egg (optional)<br>1/4 cup seasoned bread crumbs (optional) <p>Spray cooking sheet with nonstick cooking spray. Unroll dough; cut each bread stick in half. Fold each piece of dough in half, and press out to make a 1 1/2 x 4-inch rectangle. Cut each piece of string cheese in half to make 16 pieces, each 3-inches long. Roll one piece of hard salami over one stick of cheese. Place each cheese roll into middle of dough. Pull both ends up to meet in the center; stretch and pinch side of dough, covering completely, and pinching sides and ends to seal. Roll on table with palm of hand until fairly smooth, and no bare spots. Refrigerate for at least one hour before baking. <p>Just before serving, preheat oven to 425 degrees F. (Optional: Dip each stick in beaten egg, and roll in bread crumbs.) Place seam-side down on prepared cookie sheet. Bake 5 to 8 minutes. Serve with spaghetti or pizza sauce.</p><p>Yields 16 servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('545', 'Orange Glazed Cocktail Sausages', 'Orange Glazed Cocktail Sausages recipe | appetizer recipes | hot appetizers', '<h1>Orange Glazed Cocktail Sausages</h1><p>1 package Li\'l Smokies (50 links)<br>1 cup brown sugar, packed<br>1 tablespoon flour<br>2 tablespoons mustard<br>1 tablespoon vinegar<br>1/4 cup orange juice concentrate (undiluted)</p><p>Combine ingredients and heat until warm in microwave.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('546', 'Pineapple Meatballs', 'Pineapple Meatballs recipe | appetizer recipes | hot appetizers', '<h1>Pineapple Meatballs</h1><p>1 onion, finely chopped<br>1 (10 3/4 ounce) can tomato soup<br>1/4 cup brown sugar, firmly packed<br>1 (13 ounce) can pineapple chunks<br>3/4 teaspoon seasoned salt<br>3 tablespoons lemon juice<br>1 pound ground beef</p><p>Combine onion, salt, soup, juice and sugar in a glass dish. Microwave full power 3 to 5 minutes or until simmering. Stir halfway through cooking. Set aside.</p><p>Roll ground beef into 1-inch balls. Place in sauce and spoon sauce over them. Cook on medium power for 12 to 14 minutes until cooked through. Stir in pineapple. Heat full power 1 more minute.</p><p>Serve with wooden picks for hors d\'oeuvres or on rice as a main dish.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('547', 'Swedish Meatballs', 'Swedish Meatballs recipe | appetizer recipes | hot appetizers', '<h1>Swedish Meatballs</h1><p>1/2 cup fresh bread crumbs<br>1 pound ground round<br>1/2 pound ground pork shoulder<br>1 egg<br>1 cup milk<br>1 onion, minced<br>1 teaspoon granulated sugar<br>1/2 teaspoon allspice<br>1/2 teaspoon nutmeg<br>Salt and pepper<br>Vegetable oil</p><p>Mix all except oil and brown 1-inch balls in oil. Drain and discard excess fat from the skillet. Set meatballs in a serving dish.</p><p>Add to skillet and beat with a whisk, but DO NOT BOIL:</p><p>1 cup sour cream<br>1/4 cup flour<br>1/4 teaspoon nutmeg</p><p>Serve sauce with meatballs or pour sauce over meatballs and serve in a chafing dish.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('548', 'Sweet and Sour Meat Balls', 'Sweet and Sour Meat Balls recipe | appetizer recipes | hot appetizers', '<h1>Sweet and Sour Meat Balls</h1><p>2 pounds ground beef<br>1 slightly beaten egg<br>1 large onion, grated<br>1/2 cup bread crumbs<br>Salt, to taste<br>1/2 cup chopped nuts (optional)</p><p>Mix all ingredients and shape into tiny meatballs. Brown gently in frying pan.</p><p><u>Sauce</u><br>1 (12 ounce) bottle chili sauce<br>1 (10 ounce) jar grape jelly<br>Juice of 1 lemon</p><p>Simmer all sauce ingredients until thoroughly blended. Then add meatballs and cook on low heat for about 15 minutes. Keep at low heat for buffet or cocktail serving.</p><p>Serve with wooden picks and napkins.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('549', 'Texas Wontons with Spicy Guacamole and Sour Cream', 'Texas Wontons with Spicy Guacamole and Sour Cream recipe | appetizer recipes | hot appetizers', '<h1>Texas Wontons with Spicy Guacamole and Sour Cream</h1><p>Source: Paul Teal/Classic Gourmet</p><p>1 large ripe avocado<br>Cayenne, to taste<br>2 plum tomatoes<br>Salt and pepper to taste<br>1 pound hot Italian sausage<br>1 pound Monterey jack cheese, grated<br>4 ounces chili paste with garlic<br>3 scallions, chopped (green only)<br>2 tablespoons cilantro, chopped<br>Salt and pepper to taste<br>Egg roll wrappers</p><p>To make the guacamole, mash avocado meat and mix with cayenne, chopped tomatoes, and salt and pepper. Refrigerate until thoroughly cooled.</p><p>To make the wontons, brown sausage in skillet, breaking it up into small pieces; drain well. Allow to cool. Mix together sausage, cheese, chili paste, scallions, cilantro and salt and pepper. Brush an egg roll wrapper with beaten egg and place 1/2 ounce of stuffing in center. Fold over corner to corner to form a triangle and crimp the edges with a fork to seal. Flash fry in hot fat to golden brown and drain on a paper towel.</p><p>Serve immediately with guacamole, sour cream and/or salsa.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('550', 'Triple Cheesy Green Chile Squares', 'Triple Cheesy Green Chile Squares recipe | appetizer recipes | hot appetizers', '<h1>Triple Cheesy Green Chile Squares</h1><p>4 eggs, beaten<br>1/4 cup all-purpose flour<br>1 tablespoon butter or margarine, melted<br>1/2 teaspoon baking powder<br>1/4 teaspoon salt<br>1/4 teaspoon pepper<br>1 cup cream-style cottage cheese<br>1 cup shredded Cheddar cheese<br>1 cup shredded Monterey jack cheese<br>1 (4 ounce) can diced green chiles, drained<br>Pimento strips (optional)</p><p>Combine first 6 ingredients; mix until smooth. Stir in all cheese and chiles; pour into a greased 8-inch square baking dish. Bake at 350 degrees F for 30 minutes. Let stand 10 minutes; cut into squares. Garnish with pimento strips if desired.</p><p>Yields about 36 appetizer servings.</p><p><i>Per Serving: 44 Calories; 3g Fat (60.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 97mg Sodium</i></p><p><i>Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates</i></p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('551', 'Shrimp in Sake-Garlic Sauce', 'Shrimp in Sake-Garlic Sauce recipe | appetizer recipes | hot appetizers', '<h1>Shrimp in Sake-Garlic Sauce</h1><p>Source: Sunset magazine - June 2002 - recipe from Linda Lau Anusasananan</p><p>1 teaspoon garlic<br>1 teaspoon minced onion or shallot<br>1 teaspoon olive oil<br>8 ounces rinsed deveined peeled medium shrimp (41/50)<br>1/2 cup sake<br>3 tablespoons butter<br>1 tablespoon soy sauce<br>1 teaspoon chopped parsley</p><p>In an 8- to 10-inch frying pan over medium heat, stir garlic and onion or shallot in olive oil until golden brown - about 2 minutes. Add shrimp and sake. Stir often until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minu7tes.</p><p>Add butter, soy sauce and parsley; stir until butter is melted and blended into sauce. Spoon into 4 small shallow bowls. Serve with crusty bread or hot cooked rice.</p><p>Makes 4 appetizer servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('552', 'Taco Appetizer', 'Taco Appetizer recipe | appetizer recipes | hot appetizers', '<h1>Taco Appetizer</h1><p>8 ounces cream cheese<br>1 pound ground beef, browned<br>1 package taco seasoning mix<br>1 (8 ounce) can tomato sauce<br>1 onion, chopped<br>1 small can jalapeno or green chile peppers<br>1/2 pound grated mozzarella cheese</p><p>Line an 8- or 9-inch round or square pan with cream cheese.</p><p>Brown meat. Add taco mix. Let cool, then spread over cream cheese. Layer onions, peppers and tomato sauce. Sprinkle grated Mozzarella cheese on top. Bake at 300 degrees F for about 20 to 25 minutes.</p><p>Serve with nacho chips.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('553', 'Sausage Flowers', 'Sausage Flowers recipe | appetizer recipes | hot appetizers', '<h1>Sausage Flowers</h1><p>Makes 24 canapés.</p><p>1 pound ground Italian sausage <br>1/2 cup shredded Monterey jack cheese <br>1/2 cup shredded Colby cheese <br>1 cup salsa <br>24 (3 1/2-inch square) wonton wrappers <br>3/4 (16 ounce) container sour cream <br>1 bunch scallions, chopped</p><p>Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan.</p><p>Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat.</p><p>Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa.</p><p>Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown.</p><p>Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with scallions.</p><p>Makes 24 servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('554', 'Tropical Quesadillas', 'Tropical Quesadillas recipe | appetizer recipes | hot appetizers', '<h1>Tropical Quesadillas</h1><p>1 tablespoon butter <br>3/4 cup chopped red onion <br>1 cup chopped red bell pepper <br>2 1/2 cups (10 ounces) shredded Monterey jack cheese <br>1 large mango, peeled, thinly sliced and cut into 1-inch pieces <br>6 (8-inch) flour tortillas</p><p>Preheat oven to 250 degrees F.</p><p>In a large skillet, melt butter over medium heat and sauté onion and red pepper until almost softened, 2 minutes.</p><p>Lay out 3 tortillas. Sprinkle tortillas with onion, pepper and half the cheese. Arrange sliced mango on top. Cover with remaining cheese and top with remaining tortillas. Cook tortillas over medium heat, one at a time, turning carefully, browning both sides until cheese is melted.</p><p>Keep quesadillas in warm oven on a foil-lined baking sheet until ready to serve. Cut into wedges and serve immediately.</p><p>Makes 24 appetizers.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('555', 'Reuben Roll-ups', 'Reuben Roll-ups recipe | appetizer recipes | hot appetizers', '<h1>Reuben Roll-ups</h1><p>1 package refrigerated crescent rolls <br>1 (8 ounce) can sauerkraut, well drained <br>1 tablespoon Thousand Island dressing <br>8 thin slices cooked corn beef <br>2 slices Swiss cheese</p><p>Cut corned beef and Swiss cheese into 1/2-inch strips.</p><p>Separate rolls into 8 triangular pieces. Snip drained sauerkraut to long strands and combine with salad dressing. Place 1 slice corned beef across wide edge of triangle roll. Spread 2 tablespoons sauerkraut mixture on corned beef, and top with 2 strips of Swiss cheese. Roll up beginning with wide end of triangle. Bake on an ungreased baking sheet at 375 degrees F for 10 to 15 minutes, or until golden brown.</p><p>Serve hot.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('556', 'Sugared Smokies', 'Sugared Smokies recipe | appetizer recipes | hot appetizers', '<h1>Sugared Smokies</h1><p>1 (16 ounce) package little smoked sausages <br>1 pound bacon <br>1 teaspoon brown sugar</p><p>Preheat oven to 350 degrees F (175 degrees C).</p><p>Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('557', 'Nacho Nose-Guard Bites', 'Nacho Nose-Guard Bites recipe | appetizer recipes | hot appetizers', '<h1>Nacho Nose-Guard Bites</h1><p>Source: Snack Food Association</p><p>These mouth-watering snacks are best served warm, with salsa, guacamole or sour cream. Be careful when seeding and chopping the jalapeños.</p><p>1/2 cup flour <br>1 egg, beaten <br>1/4 cup chopped jalapeño peppers <br>1/4 cup salsa <br>2 ounces jack cheese, finely shredded <br>1 cup crushed tortilla chips</p><p>Heat oil in deep fryer or Dutch oven to 375 degrees F.</p><p>Mix ingredients and roll into balls. Fry for 3 to 3 1/2 minutes until golden. Remove with slotted spoon. Drain on paper towels.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('558', 'Salt and Pepper Shrimp', 'Salt and Pepper Shrimp recipe | appetizer recipes | hot appetizers', '<h1>Salt and Pepper Shrimp</h1><p>Source: Gourmet - June 2001</p><p>1 pound large shrimp in their shells (25) <br>6 cups vegetable oil <br>3/4 teaspoon fine sea salt <br>1/2 teaspoon freshly ground black pepper <br>1/2 teaspoon Chinese five-spice powder</p><p>Special equipment: a deep-fat thermometer</p><p>Cut each shrimp shell lengthwise along back with scissors, leaving last segment intact, then devein shrimp, leaving shell in place. Cut off feathery legs and sharp pointed section of shell above soft tail fins. Rinse shrimp and dry thoroughly.</p><p>Heat oil in a wok or deep heavy pot over high heat until it registers 400 degrees F on deep-fat thermometer. Deep-fry shrimp in 4 batches until shells bubble and shrimp are bright pink, 45 to 60 seconds (they will be slightly undercooked), returning oil to 400 degrees F between batches. Transfer with a slotted spoon to paper towels to drain.</p><p>Carefully pour oil into a heatproof bowl (to cool before discarding), then wipe wok clean with paper towels.</p><p>Stir together salt, pepper, and five-spice powder.</p><p>Heat wok or a heavy skillet over moderate heat until hot but not smoking, then add deep-fried shrimp and spice mix and stir-fry 10 seconds.</p><p>NOTE: Sichuan pepper would normally be used in this dish, but the spice is currently banned by the USDA for import since it may carry a harmful citrus canker.</p><p>Makes 6 (hors d\'oeuvre) servings.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('559', 'Restaurant-Style Potato Skins', 'Restaurant-Style Potato Skins recipe | appetizer recipes | hot appetizers', '<h1>Restaurant-Style Potato Skins</h1><p>Posted by Tiffany at recipegoldmine.com 1/25/2002 8:45 am</p><p>Serves 6 </p><p>6 potatoes<br>1 cup vegetable oil<br>8 ounces shredded Cheddar cheese<br>1/8 cup bacon bits<br>1 (16 ounce) package sour cream </p><p>Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 x 13 inch baking pan.</p><p>Pierce potatoes with a fork. Microwave the potatoes on HIGH until they are soft; approximately 10 to 12 minutes. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains.</p><p>Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels.</p><p>Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan. Bake for 7 minutes, or until the cheese is melted.</p><p>Serve hot with sour cream.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('560', 'Sausage Mushrooms', 'Sausage Mushrooms recipe | appetizer recipes | hot appetizers', '<h1>Sausage Mushrooms</h1><p>Posted by Nixee at recipegoldmine.com May 29, 2001</p><p>Large fresh mushrooms<br>Spicy ground sausage<br>Sesame seeds (optional)</p><p>Preheat oven to 500 degrees F. Remove stems from mushrooms. Make small balls of sausage and place in mushroom cap. Sprinkle with optional sesame seeds. Bake 10 minutes.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('561', 'Southern Comfort Sausages', 'Southern Comfort Sausages recipe | appetizer recipes | hot appetizers', '<h1>Southern Comfort Sausages</h1><p>This recipe lends itself well to substitutions. It is a real pleaser at parties.</p><p>Please read NOTES before attempting this recipe.</p><p>3 pounds Kielbasa (or your favorite type of sausage) <br>1 cup packed brown sugar<br>1 cup taco sauce<br>1 cup Southern Comfort</p><p>Preheat the oven to 350 degrees F.</p><p>Cut the sausage into bite-size pieces.</p><p>Add all ingredients to a casserole or baking dish and stir to dissolve the brown sugar. Bake for approximately 90 minutes, stirring every 15 minutes. (SEE NOTES.) Remove from oven and allow grease to settle. Spoon off excess grease.</p><p>NOTES: Do not cover while baking for the first 30 minutes as the alcohol will evaporate and if the dish is covered, it may catch fire.</p><p>The sauce should thicken slightly to coat the sausages. If it is not thick enough, bake it a little longer or if you\'re in a hurry, you can finish it on the stove.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('562', 'Stuffed Biscuits', 'Stuffed Biscuits recipe | appetizer recipes | hot appetizers', '<h1>Stuffed Biscuits</h1><p>Posted by bettyboop50 at recipegoldmine.com 6/9/01 8:34:03 am</p><p>This is a great snack or appetizer food which is quick and easy to put together. I normally make the filling (excluding the cheese) in big batches and portion them off and freeze them. This way I have it on hand to just throw together in no time. Enjoy!</p><p>1 1/2 cups barbecue sauce<br>2 pounds ground beef<br>1 pound Colby and jack cheese<br>Salt, pepper and garlic to taste<br>Big country dinner rolls</p><p>Preheat oven to 350 degrees F.</p><p>Brown ground beef. Season to taste. Drain grease and add barbecue sauce and cheese mixing to combine.</p><p>Roll each dinner roll out flat. Top with meat mix. You can fold the biscuit over the filling pinching the edges to seal or place the flatten biscuit into muffin pans and add filling in the center or just top the biscuit with filling ( like a miniature pizza). Place on a baking sheet lightly sprayed with cooking spray. Bake for 15 minutes. Remove and serve.</p><p>NOTE: if you are making them in the muffin pan or just on the flat biscuit, you can sprinkle with additional cheese 5 minutes before removing from oven.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('563', 'Taco Tarts', 'Taco Tarts recipe | appetizer recipes | hot appetizers', '<h1>Taco Tarts</h1><p>Posted  at recipegoldmine.com 12/27/2001 5:23 pm</p><p>1 cup margarine<br>2 (3-ounce) packages cream cheese<br>2 cups all-purpose flour<br>2 packages (1-1/4 to 1-1/2 ounces each) taco seasoning mix<br>1 pound ground beef<br>3/4 pound sliced Monterey Jack cheese </p><p>In a bowl, combine the margarine, cream cheese, flour and 2 teaspoons of the taco seasoning mix. Mix with fingers until well-blended. Cover and refrigerate at least 1/2 hour or until dough is firm.</p><p>Meanwhile, season ground beef with one full package of the taco seasoning mix. (Add remainder of first packet to make it spicier.) Cook meat according to directions on seasoning package. Remove dough from refrigerator. Form dough into balls the size of a pecan, flatten with hands and press into miniature tart or muffin pans. (There should be about 48 pastry crusts.) </p><p>Fill each crust with about 1 rounded teaspoon of meat mixture. Bake at 350 degrees F for 10 minutes. Meanwhile, cut cheese slices into 1-inch squares. Remove pans from oven and top each tart with a cheese slice. Return to oven and bake 2 minutes longer.</p><p>Serve hot or warm.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('564', 'Yummy Super Bowl Appetizer', 'Yummy Super Bowl Appetizer recipe | appetizer recipes | hot appetizers', '<h1>Yummy Super Bowl Appetizer</h1><p>Posted by Gayle at recipegoldmine.com 1/29/2002 11:25 am </p>1 package Lil Smokies (I use Hillshire Farms)<br>1 pound bacon (I use the center cut by West Virginia bacon)<br>1 pound brown sugar</p><p>Cut each bacon slice in half and wrap around a sausage. Use a wooden pick to hold it together and it also becomes its &quot;handle&quot; for serving. Put a layer of Smokies and a layer of brown sugar in a deep dish. Bake in a 300 degree F oven for 2 to 3 hours. They will caramelize and taste so good.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('565', 'Pecan Crusted Chicken Fingers', 'Pecan Crusted Chicken Fingers recipe | appetizer recipes | hot appetizers', '<h1>Pecan Crusted Chicken Fingers</h1><p>3 skinless, boneless chicken breast halves, <br>2 teaspoons Cajun spice <br>1/4 teaspoon salt <br>4 tablespoons pecan meal or 2 tablespoons<br>&nbsp;&nbsp;&nbsp; pecan halves, finely ground <br>1 egg white <br>2 teaspoons canola oil</p><p><u>Apricot Sauce</u><br>1 cup canned apricot nectar <br>2 tablespoons spicy mustard <br>1 tablespoons cider vinegar <br>1 teaspoon cornstarch</p><p>Slice chicken into 1/2 inch wide strips. Set aside.</p><p>Beat the egg white lightly in a wide, shallow dish.</p><p>In another dish, mix together the spices and the pecan meal. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered.</p><p>Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce.</p><p>Apricot Sauce: Combine apricot nectar and spicy mustard in small saucepan. Stir to blend and bring to boil over medium heat.</p><p>In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('566', 'Sauerbraten Meatballs', 'Sauerbraten Meatballs recipe | appetizer recipes | hot appetizers', '<h1>Sauerbraten Meatballs</h1><p>Prepare your favorite meatball mixture, shaping into tiny balls. One pound of ground bee will make 48 balls. Brown meatballs well in butter and serve with Sauerbraten Sauce in a chafing dish.</p><p><u>Sauerbraten Sauce</u><br>1 medium onion, grated<br>1 tablespoon butter<br>2 tablespoons granulated sugar<br>1 cup gingersnaps, crushed<br>1/2 teaspoon salt<br>1/4 cup vinegar<br>2 bay leaves<br>6 whole peppercorns</p><p>Sauté onion in butter until slightly browned. Add remaining ingredients and boil until slightly thickened. Strain and pour over meatballs in chafing dish. The sauce should be thick, but you may add a little water if a thinner sauce is desired.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('567', 'Sausage Temptations', 'Sausage Temptations recipe | appetizer recipes | hot appetizers', '<h1>Sausage Temptations</h1><p>1 pound pork sausage<br>2 cups applesauce<br>1 ounce cinnamon red hot candies<br>2 drops red food coloring</p><p>Form sausage into 3/4-inch balls. Brown and cook meatballs in a skillet, turning so they brown evenly.</p><p>Place a wooden pick in each ball.</p><p>Heat applesauce, candies and food coloring until candies dissolve. Place sausage balls in sauce, pick side up. Serve hot in a chafin dish.</p>', 'appetizers', 'hot appetizers', null, null);
INSERT INTO `recipes` VALUES ('568', 'shrimp pillows', 'shrimp pillows recipe | appetizer recipes', '<h1>Shrimp Pillows</h1><p>1 package ready-made pie crusts <br>20 medium size shrimp, cooked, shelled and deveined <br>3/4 cup to 1 cup mayonnaise <br>Lemon pepper to taste</p><p>Preheat oven to 450 degrees F.</p><p>Cut 3-inch circles of pie crust. Dip each shrimp into mayonnaise, coating it generously. Lay a shrimp on 1 side of each dough circle. Sprinkle with lemon pepper. Fold dough over and pinch the edges to seal well. Bake at 450 degrees F for 8 to 10 minutes until golden.</p>', 'appetizers', null, null, null);
INSERT INTO `recipes` VALUES ('569', 'Nachos', 'Nachos recipe | appetizer recipes | hot appetizers', '<h1>Nachos</h1><p>About 40 crisp wedge-shaped tortilla chips<br>1 1/2 cups Monterey jack cheese, shredded<br>Pickled jalapeños, chopped</p><p>Spread tortilla chips all over the bottom of an ovenproof serving platter. Sc