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Thread: Appetizers and Drinks

  1. #21
    AuCaDo Veteran noworriesjake's Avatar
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    Default Re: Appetizers & Drinks

    Battalion Punch

    1 ? cups sugar
    1 cup lemon juice
    4 cups orange juice
    1 to 2 (32 oz) bottles ginger ale

    Combine first 2 ingredients in saucepan over medium heat until sugar dissolves. Cool to room temperature. Combine all ingredients over ice just before serving.

  2. #22
    AuCaDo Member nlper999's Avatar
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    Default Re: Appetizers & Drinks

    Aida?s Many Layer Dip

    Canned Refried Black Beans*
    Canned refried Pinto beans
    Guacamole, frozen or from deli package or home made
    Taco sauce*
    Sour cream, 16 oz
    One package taco seasoning
    Finely chopped plum tomatoes*
    Canned, chopped Jalapeno chilies*
    Grated cheese.
    Chopped olives
    Green onions, finely sliced*

    You will need to warm the beans to make them spread-able.

    On a jelly roll pan or in a large casserole, spread the beans. The larger the pan, the thinner the layers. If you use the black beans, they go first then the pinto beans.

    Spread the guacamole over the beans.

    Taco sauce if you use it.

    Combine the sour cream with the taco seasoning packet, spread gently over the topof the layer.

    Sprinkle the other layers , layer by layer on the pan.

    Serve with Chips.

  3. #23
    AuCaDo Member nlper999's Avatar
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    Default Re: Appetizers & Drinks

    Rachel's Dangerous Margaritas.

    1 can frozen Lime concentrate
    Canned Beer
    Your Favorite Tequila
    Crushed ice
    Blender

    Fill blender 1/2 to 2/3 full of ice.

    Always equal portions of Lime Concentrate, Beer and Tequila. For half a blender of ice, I use one cup of each.

    After first batch, operate blender and other machinery with caution.

  4. #24
    AuCaDo Veteran noworriesjake's Avatar
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    Default Re: Appetizers & Drinks

    Avocado-Yogurt Dip with Cumin
    16 2-Tbsp servings

    ? cup plain fat-free yogurt
    ? cup finely chopped red onion
    3 Tbsp chopped fresh cilantro
    1 Tbsp finely chopped seeded jalapeno pepper
    2 Tbsp fresh lime juice
    1 Tbsp ground cumin
    ? tsp salt
    3 ripe peeled avocados, seeded and coarsely chopped
    1 garlic clove, minced

    Place all ingredients in a food processor or blender, and process until smooth. Scoop this creamy dip with pita chips and carrot, celery, red bell peppers, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.

  5. #25
    AuCaDo Veteran noworriesjake's Avatar
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    Default Re: Appetizers & Drinks

    Margarita Dip
    Makes 1 ? cups

    1 pkg (8 oz) cream cheese, softened
    ? cup frozen limeade concentrate, partially thawed
    2 Tbsp orange juice
    ? cup thawed whipped topping

    Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover. Refrigerate for at least one hour. Serve with cut-up fresh fruit and vanilla wafers.



  6. #26
    AuCaDo Member nlper999's Avatar
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    Default Re: Appetizers & Drinks

    KILLER MANGO SALSA

    (all measurements are approximate; adjust to taste)

    Mix in non-reactive bowl...

    3 ripe mangoes, diced
    3/4 red onion, diced
    3/4 C lime juice
    1T (or more) garlic, chopped
    2-5 jalapenos, green or red, seeded and chopped
    1/4 tsp salt
    handful of cilantro, chopped

    Let it stand before serving!

    (this is really great on barbecued chicken, too!)

  7. #27
    AuCaDo Photo Mod Chick lauralu's Avatar
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    Default Re: Appetizers & Drinks

    STUFFED ARTICHOKES

    2 large artichokes
    3-4 cloves garlic
    4 sprigs fresh Italian parsley (leaves only)
    12 fresh basil leaves
    1 1/4 cup plain bread crumbs
    3 Tablespoons grated Romano cheese
    2 Tablespoons olive oil
    Salt and Pepper to taste

    Finely mince garlic, parsley and basil in food processor. Transfer to bowl and add bread crumbs, Romano cheese, salt and pepper. Stir to blend well.

    Cut the bottom stem of the artichokes off so they sit flat. Cut the tips of the artichokes off about 1 inch. Pull apart the leaves to separate them. Be careful not to separate them completely.

    Spoon the bread crumb mixture into the artichoke leaves. Stuff until you begin to reach the center then stop. Drizzle each with 1 Tablespoon of olive oil.

    Place the artichokes in a steamer and steam for one hour until they become tender.
    Laura, Ellie Mae, Scouty Boy,
    Rusty Wiggles,
    Lance, Pebbles
    & Miss Hayley (Angel ACD at the Bridge)

  8. #28
    AuCaDo Photo Mod Chick lauralu's Avatar
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    Default Re: Appetizers & Drinks

    TEXAS CAVIAR

    2 cups black-eyed peas (fresh or frozen)
    1 cup vegetable oil
    1/4 cup wine vinegar
    1 teaspoon garlic powder
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 cup hot chunky salsa
    1/2 teaspoon Louisiana hot sauce
    1 Tablespoon sugar
    1 onion, thinly sliced
    1 tomato, chopped
    1 bell pepper, finely chopped

    Put peas in a saucepan and cover with water. Bring to a boil. Cover and cook until peas are tender but firm.
    In a bowl combine oil, vinegar, garlic powder, salt, pepper, salsa, hot sauce and sugar to make a marinade.
    When peas are done, drain. While warm add onion, tomato and bell pepper.
    Pour marinade over pea mixture.
    Refrigerate 2 days before serving. Drain before serving.
    Laura, Ellie Mae, Scouty Boy,
    Rusty Wiggles,
    Lance, Pebbles
    & Miss Hayley (Angel ACD at the Bridge)

  9. #29
    AuCaDo Veteran Lolly's Avatar
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    Default Ants on a Log

    Ants on a Log

    5 stalks celery
    ? cup peanut butter
    ? cup raisins


    Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.
    Laurey, Logan and Sweet Maggie Mae Pie

  10. #30
    AuCaDo Veteran Lolly's Avatar
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    Default Hot Spinach Dip

    Hot Spinach Dip

    1 10oz. package of frozen chopped spinach
    1 tablespoon olive oil
    1/2 cup finely chopped onion
    2 tomatoes finely chopped (or 1 can of diced tomatoes)
    3 tablespoons of chopped green chile peppers
    1 cup grated Moneterry Jack cheese*
    1 cup diced (or shredded) mild cheddar cheese*
    1 bar Philadelphia Cream Cheese
    1/3 cups of half and half
    1/4 cup chopped (or sliced) black olives
    2 Tablespoons of white table wine
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon red pepper (cayenne)

    *These 2 cheeses can be substituted with a 2 ?cup bag of the mixed cheeses of your choice.

    Thaw, drain and place spinach on paper towels to remove excess liquid. Saut? onions in oil until clear. Add tomatoes. Simmer three minutes. In a large mixing bowl, combine saut?ed vegetables with remaining ingredients. Sprinkle top with red pepper or paprika, if desired. Mix thoroughly and pour into casserole dish.

    Bake at 400? for 30-40 minutes. Serve hot with your favorite chips.
    Laurey, Logan and Sweet Maggie Mae Pie

  11. #31
    AuCaDo Veteran Lolly's Avatar
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    Default Russian Tea

    Russian Tea

    Juice of 5 oranges
    Juice of 2 lemons
    8 cups water
    2 cups sugar
    1 stick cinnamon
    6 whole cloves
    1 family size tea bag

    Bring water and sugar to a boil. Remove from heat. Add tea bag, cinnamon, and cloves. Let steep for 5 minutes. Remove tea bag and spices. Add juices stirring well.
    Laurey, Logan and Sweet Maggie Mae Pie

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