The Dog House Chat Forum

maximus · Joined: 29 Jun 2006 Posts: 69

I like that bruchetta recipe but the only thing I changed was the basil I used oregano instead turned out great. My mistake was using softer bread, my first batch turned out kind of soggy but I used a harder bread for the second time and put it through the oven first before I put the bruchetta on top then put it through the oven again with the bruchetta.....amazing, like resturant bruchetta.

Fletch · Joined: 28 Jun 2006 Posts: 79

Try this Hummus dip its pretty good
[b:ba2f33798e]Ingredients:[/b:ba2f33798e]1 pound cooked chick peas, drained, liquid
reserved
1 tablespoon roasted garlic
1/4 cup extra virgin olive oil
1/2 cup lemon juice, or more to taste
2 tablespoons ground coriander
2 tablespoons ground cumin
3 tablespoons tahini paste, or more to taste
Salt and pepper

For garnish:
Brunoise red onion
Roasted pine nuts
Parsley
Extra virgin olive oil
Lemon juice
Pita Bread
Combine all ingredients for hummus in a large food processor or electric mixer and puree. Add a little of the reserved chick pea liquid to smooth out. Adjust seasoning as needed. Press hummus through a large sieve. Garnish and serve with bread.

Judge · Joined: 28 Jun 2006 Posts: 59 Location: ontario

I've got a nice stuffed mushroom appetizer if anyone is interested.
Ingredients:
24 mushrooms (large size), fresh
1/4 cup green onions, sliced
1 clove garlic, minced
1/2 teaspoon Tabasco pepper sauce
1/4 cup margarine
2/3 cup plain dry bread crumbs
1/2 cup shredded cheddar cheese
Directions:
Remove stems from mushrooms; reserve caps. Chop enough stems to make 1 cup. Set aside.
Cook and stir chopped stems, onion, garlic and pepper sauce in a large skillet over medium-high heat until tender. Remove from heat; stir in bread crumbs and cheese.
Spoon crumb mixture into caps. Place on 15x10x1-inch baking pan. Bake at 425F degrees for 8 to 10 minutes or until heated through.
This recipe for Cheddar Stuffed Mushrooms serves/makes 24 pc

dogg · Joined: 14 Jul 2006 Posts: 51 Location: somewhere

That was a great recipe Judge, those stuffed mushrooms turned out great
I changed the recipe a little though..just added a little more cheese cause I love it so much. thanks

Fletch · Joined: 28 Jun 2006 Posts: 79

Great recipe Jonnyb, the bruchetta was really good.

JonnyB · Joined: 12 Jul 2006 Posts: 65

Glad you liked it. I appretiate your feed back.

Judge · Joined: 28 Jun 2006 Posts: 59 Location: ontario

I'm just glad you liked it. And I don't expect anyone to follow the instructions word for word look at them like templates cause everyone is different and likes things done differently.

JonnyB · Joined: 12 Jul 2006 Posts: 65

does anyone know any heathier appetizer recipes. I could use a couple I have the inlaws comming for dinner next week woohoo geee can't wait.

maximus · Joined: 29 Jun 2006 Posts: 69

HAHA the inlaws, say no more. Well there are a couple on this site like Artichoke spinich dip or the hummis but if you want something different do the cracker and cheese platter its sooo simple just go to the grocery buy a bunch or different crackers and the same with the cheese and your done. Or a vegetable platter and just go to the grocery store and pick out what veggies you want for your platter and the only thing you have to worry about is the dip but I have you covered....1 (16 oz.) container of creamy cottage cheese...1 pkg. of dry Hidden Valley Ranch dressing mix.....1 tbsp. of mayonnaise and thats it. If you do choose to use this I hope everything works out.

JonnyB · Joined: 12 Jul 2006 Posts: 65

Thanks Maximus you saved the day. I like the platter idea's you had I think I'm going to give them a try, now I just have to survive the dinner.

maximus · Joined: 29 Jun 2006 Posts: 69

So how did the night with the inlaws go??

JonnyB · Joined: 12 Jul 2006 Posts: 65

Maximus those platter ideas where great and everyone loved them even the inlaws were impressed, everything went well with the inlaws thank god I didn't think I was gonna make it out alive.

Fletch · Joined: 28 Jun 2006 Posts: 79

Anybody have some new recipes..???

dogg · Joined: 14 Jul 2006 Posts: 51 Location: somewhere

I have a Bourbon chicken recipe hope you like.
1 tbsp. each olive or vegetable oil & butter
2 1/2 lbs. chicken parts, skinned
1 tsp. salt
1/2 c. bourbon, divided
1/4 c. chopped shallots
2 to 3 tbsp. chopped fresh parsley
1 tsp. thyme leaves
1/2 c. half & half
In 12 inch nonstick skillet heat together oil and butter until butter is bubbly and mixture; add chicken pieces, sprinkle with salt and pepper and brown well on all sides. Add 1/4 cup bourbon; using a long match, ignite mixture. When flame goes out, add remaining 1/4 cup bourbon along with the shallots, parsley and thyme.
Reduce heat to low, cover and let simmer until chicken is tender and, when pierced with a fork, juices run clear, 20 to 25 minutes. Using slotted spoon, remove chicken to serving platter.
Add half and half to pan juices in skillet and let simmer, stirring frequently, until mixture thickens slightly; pour over chicken and serve immediately.

Fletch · Joined: 28 Jun 2006 Posts: 79

ohhh bourbon chicken, I have to try this out
thanks dogg

JonnyB · Joined: 12 Jul 2006 Posts: 65

That does sound good
Thanks

Fletch · Joined: 28 Jun 2006 Posts: 79

That Bourbon Chicken was actually pretty good, the wife wasn't too fond of it but I liked it..thanks

dogg · Joined: 14 Jul 2006 Posts: 51 Location: somewhere

I appretiate your honesty fletch...did it need anything??

Fletch · Joined: 28 Jun 2006 Posts: 79

Not really I just added more salt and put in a little more butter and oil..

JonnyB · Joined: 12 Jul 2006 Posts: 65

I have a really good snack/appitizer for everyone Popcorn chicken
1 egg
1 cup white flour
1 tsp Cajun seasoning
2 small boneless chicken breasts
3/4 cups vegetable oil (or any other frying oil)
2 paper towels

Mix flour and Cajun seasoning in small mixing bowl.
In separate bowl, beat egg.
Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).
Pour oil into a small skillet and place on a medium heat.
Dip pieces of chicken into egg, being sure they are fully covered.
Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.

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