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R & R Collection of Appy_Girl - this includes all her Reviews

Last post 10-23-2009 1:01 AM by twinkle30. 670 replies.
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  • 08-06-2009 1:53 AM

    R & R Collection of Appy_Girl - this includes all her Reviews

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    Hello

    this is to our BBs Recipe Review Queen -  Janie - Appy_Girl.

    Over the years she has enlightened us with very precise, mouthwatering and tempting descriptions of anything she whipped up from this site.

    Her reviews are one of a kind - so honest, refreshing and amuzing to read - they shouldn't get lost.

    So to have easier access to all her reviews, i asked her if it was ok to put them all in one thread...

    Here you go!

    Enjoy

    Twinkle

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 1:55 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    Twinkle this turned out to be a nice little treat last night. And I am glad that I made it.  Both  the taste  and colour is slightly lighter than the Bold taste of   Butterscotch. Definitely not too sweet.   And the texture is very smooth and light as well. ( This may be the result of MY choice of brown sugar)  I used light brown sugar and I now feel that Dark would have been a much better choice.The cooked pudding  turned out to be  more like a yogurt or a sauce verses a heavy thick pudding. I was wondering how evaporated milk would work in place of the regular milk in this recipe? 
    And I would not suggest using low fat milk. I kept thinking this would be marvellous over some fresh Blueberries and it would also be a very nice sauce  for some  homemade Trifle      Its very easy to make and it cooks fairly quickly. Pudding stayed nice and smooth and quite honesly a 1/2 cup was just the right amount. 
    Two things that I did do ~ One by mistake and one on purpose ~  I left out that extra Tbs of brown sugar. And at  the very end I missed the  2 Tbs butter or margarine~  Now that definitely would have altered the taste.  Definitely making it richer and more buttery ~  Since we both love Butterscotch pudding I am going to try it with Dark Brown Sugar.  and I'll add a Dab of butter at the end.  
    Twinkle,  Thanks so much for sharing this recipe ~  Treats are normally reserved for the weekend ~ But this one didn't come with too much damage ~  Janie   

    Butterscotch Pudding from Scratch 

    Ingredients 
    1/2 cup plus
    1 Tbs brown sugar firmly packed ~ Used light brown ~      
    4 Tbs cornstarch 
    1/8 tsp salt 
    2-3/4 cups milk ( I heated the milk in the microwave  before using )  
    1 tsp vanilla extract
    2 Tbs butter or margarine  

    Mix the sugar and cornstarch and salt in a saucepan.  Very gradually add the milk. stirring well until the mixture comes to a boil. Continue stirring  and let the pudding simmer rapidly for 1 minutes.  Remove from the heat and stir in the vanilla. Swirl in the butter.  Pour into 6-1/2 cup measure and to prevent a skin cover with plastic ~   

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:01 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    I posted this recipe sometime ago and just couldn't wait to make it ~  Its a very good recipe, but it's also a recipe that does need a special occasion ~ It would be totally out of place at a summer barbecue.  It's just too darn classy ~And it needs the right time and place   Better suited for the Holidays or some kind of a Anniversary or Rehearsal party ~  While it is quite good it's on the heavy side.  I tested both types of meats ~ Deli sliced Roast Beef and  a few  small cuts from a Grilled Filet Mignon~ 
     Both were very good.  The key to this recipe is small.  I made mine a little bit too large with too much pastry ~ and yes definitely roll out the pastry a little bit  so its thinner~  I will definitely get back to this one come the Holidays as I want to experiment with some different kinds of cheeses. such as Brie and perhaps a Swiss and I also want to mess with some horseradish sauce as well.  ~  Janie  ~

     

    Mini Beef Wellingtons ( Food and Wine ) 

    7-oz puff pastry
     1/3 cup boursin cheese room, temperature 
    1/2 pound of beef tenderloin, cut into 1/2" cubes 
    salt and pepper to taste 
    1 large egg, lightly beaten  

    Oven set at 400 On a lightly floured sheet of puff pastry roll out the pastry to a 7-1/2x15" rectangle. about 1/8 " thick . Cut into 1-1/2" squares. 
    Spoon a scant 1/4tsp of the cheese into the center of each square. Add a small piece of beef and season with salt and pepper.     Fold the pastry over the beef to encase.  Arrange seam side down onto a sheet pan lined with parchment paper.  Brush lightly with the egg wash and bake for about 10-12 minutes.  Serve immediatley.   

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:13 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    Tonight's dinner got solved real fast ~  With this simple little recipe posted by Pk ~  The chicken was intended for the night before, but the cook was too pooped to cook. So when Pk threw this one out there,  heck I was already halfway home ~ As I had treated the chicken to a nice spice rub the day before. So a simple little recipe like this one was perfect!`
     This reminds me of Popeye's chicken ~  Nothing fancy or heavy.   Just seasoned flour  and a simple egg wash ~  Perfect!`  The outside coating was very light and delicate ~  No bloating from  heavy coating of  bread crumbs that is frequently used in these types of recipes.  Quick and easy  and nice and moist ~ 

       The egg wash really helped as I used boneless chicken breasts that I cut into chunks to serve as Nuggets ~ As it aided in keeping some of the flour on the Chicken.   Pk ~  This is the perfect recipe for nuggets.  One could have a batch of these made up in no time at all. 
     We ate ours as is, but certainly you could add some dipping sauces on the side, Barbecue, hot , ranch or Blue Cheese ~  You could also marinade the chicken in some hot sauce first `  Then proceed with this recipe ~  Hightly recommended for any summer party ~ 

     A little bit of effort and these could look real cute speared with some extra goodies ~ Red and green pepper, Mushrooms. Or go way out and add a thick slice of seasoned  corn on the cobb !~   Great make aheads and  as Pk says they reheat very nicely in a 200 degree oven.  Put them in a paper bag first then heat ~  very cool idea !    and a very Cool recipe ~  Thanks Pk  for last nights eazy meal ~~

     * another little comment ~  I used less oil so mine were more or less sauted. Just deep enough to cover not quite 1/2 way ~  What a nice crisp coating ~ [:D

     Northern Fried Chicken

     2 frying chickens cut up  cooking oil
     2 eggs beaten
     pinch of garlic or tarragon ( used Mc Cormicks dry chicken spice mix ~ ) ]
    salt and pepper
     flour

      Wash and dry the chicken piecse, Put the flour into a paper bag with the salt and pepper. and garlic or Tarragon.  Shake the chicken in the bag,  dip into the egg, then back into the flour again ( I only did this once,  egg wash first then into the seasoned  flour)  I also allowed it to dry on a rack for about 15 minutes before cooking
     Heat 4" of oil in a heavy pot or dutch oven.  Fry the chicken in batches. Cook till goldbe about 8-10 minutes turning once.

     Place cooked chicken pieces on paper toweling on a cookie sheet not touching.  Bake in a preheated oven for 1-1/2 hours at 250.

     * I did not do the extra baking time as mine were small chicken nuggets and they got completely cooked in the pan ~   Janie 

    * I used Canola oil

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:16 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    Salad on a Stick

     

    I could not remember who posted this great little recipe. So after checking through search I discovered that many had posted it . But my first sight was Sstetzels.  Don's_Oh and Sue's is a Rachael Ray version and Onesassys/Kathy  is slightly different as it is skewered with  Bread, Basil and Cheese and it is grilled.  Another very creative way ~ 

     This is a great little recipe and man will the creativity flow ~  I made up a half of dozen and  my what a pretty little platter this one made ~  I took all of the work out of making your own up and did that part myself ~  I also wasn't crazy about using the Bamboo skewers so I used a longer sized Toothpick ~  and just piled them all onto a platter.  and mixed all of the salad choices up ~ This is what I came up with Red and Green Pepper Wedges, Grape Tomatoes cut in 1/2 a small piece of Mozz cheese, Celery, Kalamata Olives,  I used no meat~  All of the above marinated for several hours in a container  with some Zesty Italian dressing mix.  Which I frequently shook to make sure that all was getting well coated.  I did not add the lettuce to this marinade.

      Then right before serving time I just grabbed the toothpicks. At this point I had my small pieces of lettuce all cut up. And just started threading the veggies onto the toothpicks, then any left over dressing I poured right over all of the well dressed toothpicks ~  No need to have guest standing around picking up food with their hands and worse yet double dipping into the dressing ~

     all Salads on the Stick are complete ~  same recipe, but  took a completely different  approach !~  will definitely do this one again and once all of the veggies are cut up the threading goes real fast ~ 

     Pepperoni or Salami certainly could be used and so could small chunks of Chicken or even Shrimp !    Thanks you all for the heads up on this one ~  I certainly had fun ~ and they were very good ~   Janie ~ 

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:17 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    Sherry sent me this Hickory Farms Cookbook recipe ~  And at first glance I knew that it would be something that we would enjoy ~  And we surely did~  This is our kind of a dessert and I have made several recipes like this one before ~  They are always, quick, easy and delicious and winners. 

      Many can be custom made according to the time of the year ~  That is why I decided to switch out the fall fruits for some currant summer ones.  The peaches are at their best right now and have peeked for the year ~  Big, juicy and sweet ~  Perfect for this type of a recipe.  I decide to pair them with some fresh Blackberries and what a nice combination that turned out to be ~ But Blueberries would be wonderful as well. 

     Another thing that drew me to this one was the fact that honey replace the sugar in the recipe ~  No white sugar and the sweetness was right on for our tastes.  The topping was very crumble cookie/ granola like in texture.  I managed to shave down the amounts in the oat/flour topping. That allowed the wonderful fruit filling and all of its juices to rise to the top ~ Instead of staying hidden underneath.  Portions of filling and  topping seemed to be a little better. 

     Sherry ~  Thanks so much for sharing this True Blue Recipe That I shall use frequently ~  Janie

      Fall Harvest Crisp

     Ingredients
     2 mission apples (Did not use)  Used 5 peaches, peeled and  sliced ,  That produced more than 4 cups of chopped fruit.  At least an extra whole cup of fruit.
     2 fresh pears ( Did not use)
     1/2 cup dried cranberries ( used 1 cup of blackberries)
     1/2 cup plus 1 Tbs ap flour ( used 1/3 cup in the topping )
     2 Tbs honey
     1-1/2 Tbs lemon juice
     1/2 cup brown sugar ( used 1/3 cup)
     1/2 cup quick cooking oats ( 1/3 cup)
     1/4 cup chopped walnuts
     1 tsp cinnamon
     1/2 cup butter ( used less than a 1/2 ctick)

      Oven set at 375. Place the peeled and cubed apples and pears  into a large bowl.  Combine the cranberries, 1 Tbs flour, honey and lemon juice. Place both mixtures into t 8" greased baking dish ( used a glass pie plate)

     Combine all topping ingredients including  the flour (1/3 cup)  and mix well.  Sprinkle over the fruit. Bake for about 45 minutes.

     * time is right on ~ I used extra fruit as it really does cook down,

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:19 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    Thought I'd squeeze in one more Review today ~  My Review pile is getting to be as bad as the Recipe Pile. So I am trying to catch up ~  I still have 5 more to do which I will sprinke out over the next few days ~  Don't mean to flood the board but I just want to get them done while the recipe is fresh in my mind~  This one is really  fresh as I just made it yesterday ~ 

     I don't trust my slow cooker at all so I made this one on top of the stove on a very low heat setting ~  It was wonderful to smell it as it cooked down and frequent peeks revealed the slow burps of   one beautiful mixture gently simmering~  aside from being a real beauty the taste is so fresh , yet rich and very bold ~ I set it up a little differently as I really wanted all of the flavors to mingle  and pass on some of their great juices down onto the bottom layer ~  Much like a chain reaction. All the way down to the bottom layer ~ 

     I did all of the prep work first, by slicing  and chopping up all of the veggies.  Each in their own  little pile ~  Once that was completed I started to layer. onions, red pepper, green pepper, eggplant and garlic and  tomatoes. I also added a small drizzle of olive oil in the middle `  I made 3 layers~   and only peeked after an hour an an 1/2 ~  With the back of a wooden spoon I gently pushed down on the top of the veggies. After 3 hours some juice started to build up so now I lightly pushed the tomato paste down into the mixture as well.  No stirring. Just gently push down on the top layer.  After 4 hours I removed the lid as now quite a bit of liquid has gathered .  

     A low simmer uncovered for abotu 15 minutes took care of that and the end result is a thick geogerous Tomato Based Fresh Vegtable Spread~    While Tomato and Garlic  Bruschetta's are delicious ~  This one has to be perfect for the Summer ~  another reason to plant a Garden ~ 

     Twinkle we loved this recipe ~  Thanks so much for sharing it ~  Janie ~  I served it on baked Low Crab Tortillas ~  cut into bite sized pieces ~  I  also gave our small sampling dish a light drizzle on top with some olive oil before serving ~  Just be sure to reseason and I like to add a little more minced garlic towards the end of the cooking process.

      Slow Cooker Ratatouille

     Ingredients
     2 small onion, thinly sliced
     2 medium eggplants, skin on diced
     2 large red and green bell peppers, seeded and diced
     6 plum tomatoes, quartered
     3 cloves of garlic minced
     1/4 tsp red pepper flakes
     1 tsp salt
     6-0z can of tomato paste
      large handful of fresh parsley, & basil  chopped
      salt and pepper to taste

       Layer the ingredients through 1 tsp salt in your crockpot in the order listed.  then dot with the tomato paste on top.  Cover cook on high for 3-4 hours  Remove the lid stir to combine .  Add fresh parsley and basil adjust the seasoning with salt and pepper ~  serve hot, room temp or straight from the fridge ~ 

     I made 1/2 of this recipe and it produced a deli plastic container full ~ Medium sized

     This would be wonderful as a topping for a meatloaf~

     The mixture is so thick that my wooden spoon stood straight up when placed into the center of the mixture ~ 

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:20 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    Carol/ Rccola Over on Low Crab Chat shared this easy little recipe with us earlier in the week.  I  was so impressed with just 3 ingredients that I wasted ni time at all in whipping this one  together ~  Talk about fast ~  I barely had time to think about it and just like that it was done ~ 

     I have to admit ~  I have bought it store made before ~  How stupid~ From now on it's fresh or nothing ~  Another thing that I loved is that I knew I could down scale this recipe down really down for just (2)  ~ So who says you can't enjoy little treats like this when  portion control is practically built in ~

     The taste is slightly salty, and sharp ~Slightly briney and   very clean tasting and delicious ~ I added a few capers just to add  another layer of taste. That added a nice little perfume to it.  A finishing touch so to speak. I also rinsed the olives before using. If you are salt sensitive  this is a good measure to take .  I served it on  toasted low/carb tortillia's ~ ( cut into small triangles, sprayed with cooking spray and broiled )

     Carol, Thanks so much for sharing this fresh and wonderful little recipe ~ We really enjoyed it, even if it was only 2 each ~   Janie ~

      Olive Spread

     8-oz softened cream cheese ( used slightly more than 2 Tbs )
     1/2 cup sliced green olives ( I chopped them ) ( used Maybe 4 whole rinsed olives ) They were small olives
    Milk or cream to thin if needed ( did not need)
     added maybe 4 capers. ( did not rinse)

      Mix well and chill ~ 

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:21 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    My suspicitions were absolutely right on, in regards to this recipe~  I just knew that this one was going to be wonderful~  I have had a recipe for spinach squares for years and this recipe is so much like that one.  Switching out the spinach for broccoli was such a wonderful change~     This is one of those recipes that you cannot goof up~  Its very basic and precise~  Moist and cheesy, but not over bearing.  The texture slightly Quiche like but definately not eggy, or spongy~  It is firm and slightly dense and cuts beautifully~  Another plus here is that there are No Breadcrumbs~  which makes this particuliar recipe lighter.  The baking time is right on and you will certainly know when it's done as it puffs up slightly while browning and the smell definately is a teaser~  Broccoli Bars you have now joined my family of favorites~  Janie

     Broccoli Bars (  Recipe Circus)

     Ingredients
     4 Tbs butter
     3 eggs ( mine were jumbo so I used 2)
     1 cup each, flour and milk
     1 tsp salt
     1 pound of grated cheddar cheese,  (  Used sharp and extra sharp)  a winning combo and I added an extra 3/4 cup
     10-oz box of chopped broccoli, thawed and drained
      I added (1) small chopped onion

      Oven set at 350.  Melt the butter in a 9x13" pan.  Combine all remainig ingredients and pour over the melted butter.  Bake for 30-35 minutes.  Allow to cool slightly then cut into bars or small squares~  Janie


    After I poured the mixture over the melted butter I used a spoon to incoporate it into the melted butter, so that it is all mixed and not laying on top of  and all around the broccoli batter.  I have found that it not only bakes better, but the butter will bake into the dough otherwise it just lays there and will  make it very greasy~~  Next time I am going to add some chopped mushrooms.

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:24 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    Dowie, This recipe is fantastic ~  I would normally reserve a recipe like this one for fall or cooler weather ~  But it somehow intriqued me ~  Lettuce on a hot dish ?? 2 different types of sauces ~  pasta ~   Hmm~  What's this one all about ~ I must find out ~ 

    So now this recipe has turned into a full blown Mission ~   and I know the Carbers will be after me soon  ~  I shall get a scolding and perhaps a wet noodle or even worse Dava's cursed Broom ~ But it's long done and over with  and man was it ever worth it down to the last bite ~ Yum, yum ~

     I kept thinking how do I describe this ~  Is it a Trumped  up  Taco,  or Chili, or is it a Beef and Spaghetti Casserole ~    It's all of the above ~  Family style ~ It's a Baked  layer after layer of spices, meat, pasta, cheese ~  and if that's not enough ~  Pack on the toppings ~  Lettuce, Salsa, sour Cream and Green Onions. ~  Hang in there Its not done yet ~  as I failed to mention ~  Crushed Cron Chips and Refried Beans ~  ( which I did not use )  Are you imaging  this~ 

     Just when I thought It was done ~ Onto the the next step.

     It's like a volcano waiting to erupt ~  lol  as the endless ingredients keep comming on ~  But that's what makes it so  Tummylicious ~  Killer wonderful  ~  While its not for every week it definately is well worth trying .  The kids will truly love it  as well. 

     I got a little bit of a jump start as I made the bottom layer the night before after reealizing that I was missing a few ingredients needed.  That turned out to be a nice little time saver.  Well enough blabbing this one doesn't need one peep from me ~   It completely 'Sells " Itself !~   Janie 

      T&T ~  Layered Mexican Casserole

     Ingredients ( this is the bottom layer )
      1 pound of ground beef ( used less)
     1/2 medium onion, chopped
     2 cloves of garlic ( or garlic powder)
    1 jalapeno, chopped ( Dowie used canned rings ) I used none
     1 Tbs chili powder
     2 tsp cumin ( that may be a little much for some ) start with 1 then you can add more at the end if needed
     2 Tbs chili sauce or tomato paste ( used the paste)
     1 cup beef broth. 

      Brown the ground beef, onion and garlic and jalapeno.  Add the spices and chili sauce and cook for 2 minutes.  Add the broth and cook for 4-5 minutes ( If any fat accmulates drain it before adding the spices) My meat was very lean so I had no fat.

     Second part 8-oz pasta ( start cooking the pasta ) and start preparing a roux. ( I used a handful of Dreamfields~  I broke the pasta in half. Macaroni would work as well, I would suggest keeping the pasta smaller sized if  shaped pasta would be used.

     2 Tbs flour
     2 Tbs butter
     1-1/2 cups milk

     1 cup of tomatoes with chilies ( used one fresh tomato, diced)
     1-1/4 cups of cheese( shredded ) Used a blend of  Bistro cheese
      To prepare the roux

     Melt the butter and flour in a seperate sauce pan. Whisk in the milk. Stir till thickened and add the tomatoes.  Stir in the cheese.  Mix well turn off the heat and add the cooked pasta .

     ***  This sauce is absolutley wonderful and Oh my gosh would it ever be out of this world over toast ~  almost like a bumped up Welsh Rarebit ~  awesome ~

     Now start layering

     Place the cooked beef in a casserole dish, then add (1) can of refried beans ( did not add), then add the cheesy pasta.  Top with a thin layer of additional cheese.  Bake for 15-20 minutes at 350.  Remove and top with a thin layer of crushed corn chips. ( did not use the extra cheese or the corn chips)

     Serve with chopped lettuce, salsa, sour cream and green onions.


      * the only thing I used was the lettuce ~

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:27 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    Low Carb Buddies ~ I have a permission slip from Chef ~  so you all "May" want to sob ~ as this was very good ~  Right next to the Tomato version this Bruschetta type of a recipe is equally good. And just a little dab will do you ~ 

     The lemon really comes through perfectly with the beans ~  Two words describe it  " Chunky Hummus"  That's it in the nut shell and speaking of nuts.  It does have a slightly nutty taste to it as well.  It's a snap to make and perfect for this time of the year, as it can with stand the summers heat without fear of spoilage~ 

      I made it up early in the day so that it had plenty of time for the flavors to mingle. That really gives it plenty of time for the lemon to mellow.  I added some minced garlic to mine as that just seemed to come naturally. And I also topped it with some sauted,chopped Red Pepper~ And gave it a nice little olive oil drizzle right before serving  That always makes a very nice addition and impression. 

      The choice of dippers is yours ~  Toasted garlic bread is the most common, but  stuffed Endive is another great way of serving this popular Spread. It's fairly heavy so it will need something on the sturdy side for spreading.  Triscuits may be a good suggestion and possibly Rye Crackers.

     Nancy, This was most enjoyable and thanks so much for sharing the recipe.   Once you open up that can ~  It's all yours ~ To Play with !~  Janie

      Lemony White Bean Bruschetta

    ( I made 1/2 of this recipe using a 1/2 can of beans( (15-oz can)
     Ingredients
     1 lemon
     15-19oz can of white kidney beans( cannellini) , rinsed and drained
     1 Tbs plus 1 tsp chopped fresh parsleu leaves
     1 Tbs olive oil
     1/4 tsp salt ( sea salt) less
     1/8 tsp coarsly ground pepper

      From the lemon, grate 1/2 tsp lemon peel and squeeze 1 Tbs of juice from the lemon into a small bowl.  Lightly mash the beans with the 1 Tbs of parsley, the lemon peel and juice, oil, salt and pepper.

     Prepare the grill

      8-oz loaf of Italian Bread cut on the bias into 1/2 " thick slices.  Place the bread  slices on the grill to toast. About 1 minute per side.  Rub one side of the bread with the cut side of a clove of garlic.

     You will need 2 cloves of garlic

     To serve spoon the bean mixture onto each piece of garlic toast and sprinkle with the remaining parsley ~

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:29 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    And another Home run !~  While mine certainly did not look like the perfect little stacks in the picture ,( secretary please) they were just as delicious~  My ham was sliced so thin that I ended up rolling them up ~  Now that I see how cute they look, I am thinking that's not a bad idea either ~  The main thing is the taste ~  and it was very good ~  again that horseradish, cream cheese mixture that we all enjoy ~ Sharp and snappy. And I may suggest bumping up the amount of horseradish if you are making the full recipe.  I added just a little bit of minced garlic to the mixture as well~  a nice finishing touch that provides these little rolled up treats with just a little more tatse ~ 

    These couldn't look prettier, looking very hottsie~ tottsie~ I added some lettuce in-between the layers just to see how that would work ~  Rolled perfectly and Spinach would work as well. I really liked this addition and would definately use it again. And a small speared  slice of tomato ( grape)  really was a nice touch as well.   Now they look like little Rolled Hoagies  without the bread.

     ~  This same recipe would work with other meats as well ~  Buy what's on sale  and use that. I was thinking Roast Beef and if you want to stick with the stacked effect Salami would work very well.  Again in regards to the stacks ~  If you want to use Ham it really should be sliced thicker in order to achieve that clean cut picture perfect cube~   This is a very solid recipe that one can fun with ~ 

      I did use the 5 layers of sliced baked  deli ham  and after chilling for about an hour it cut very nicely into 5 little logs ~  Perfect one biters ~  Held together with a frilly little toothpick and an olive or slice of tomato and you have created one very eye appealing platter~  No one will be able to resist these little cuties ~ Betty ~ Thanks again sweetie ~ another recipe bites the bullet ~ Now onto the next one ~  Janie  ~  

      Horseradish Ham Cubes ( toh recipe ) 

    Thanks to who ever submitted this great little recipe ~ Mr and I really enjoyed it ~  Janie

      Ingredients ( Made 1 ) and turned it into a roll
     8-oz softened cream cheese ( maybe 2-oz)
     2 Tbs prepared horseradish (  used at least a 1/2 tsp ) could have used slightly more,
     1 tsp worcestershire sauce ( a drop or two)
     1/2 tsp seasoned salt ( did not use)
     1/8 tsp pepper ( may want to add a little more if useing the full amount of cream chese)
     10 square slices of deli ham

      Combine all filling ingredients. Mix well.  Spread about 2 Tbs of the filling over a slice of ham to start building the stack .   Make 2 more stacks using 5 ham slices for each stackwith some of the cream cheese mixture in-between each layer.  Wrap in plastic wrap and chill for at least 4 hours.  Cut each stack into 1" cubes.

     These are presented with a speared olive ` ~

     

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    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:31 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    I was wanting this sandwich with my mug of coffee yesterday Morning ~ So when lunchtime ~  Finally arrived I was More Then Ready ~  So whats the Big Deal about a Turkey Sandwich.??~   Its the "Dressing" and I can imagine the Bacon also adds a new and heightened, slightly smoky taste to this much loved Sandwich~  

     Even Mr noticed it right off the Bat ~  Why is this sandwich tasting so good??   My reply ~  First of all it's one of Rosies Recipes ~

        And secondly it loses the Mayo and uses  Spicy Ranch Dressing ~  Brillant ~ 

           Just another one of those ideas that I wished I would have thought of ~  Turkey can be on the bland side and the Ranch certainly lends a hand in bumping up the taste ~  The spices rejoice and  jazz it up ~  Making it very, very tasty.~   All of the toppings and dresser uppers are Know Brainers ~  and now you have  ~ The Ultimate Turkey Lettuce and Tomato ~   and I might as well throw in ~  No 1 in our Books ~   Janie  ~  Even without the Bacon it passed with flying colors ~

    Rosie, Thank you so much for sharing this wonderful ~  Hard to Beat Sandwich ~  Janie ~

      The Ultimate TLT Sandwich (  Hey don't forget the Bacon )

     Ingredients
     6 Tbs light Ranch Dressing ( used Good seasoning packet of Ranch ) 1/2 packet
     1/4 cup bacon, cooked and crumbled
     3 kaiser rolls split, lettuce leaves and tomato slices ( 3 each)
     1 package of Butterball  Oven roasted turkey slices ( 5-oz)

      Combine Dressing and Bacon. Spread evenly onto each roll.  Assemble the sandwich, one lettuce leaf, one slice of tomato and 6 slices of turkey per sandwich. 

      Close shut `  ~   Open mouth and  try to Take a "Small Bite"  ~  Janie 

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:33 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    And healthy it was!~ Did not miss the all of that mayo at all~~ Everything about this recipe was wonderful~ Right down to the lime juice. I added some chopped green pepper just for some added crunch. Served it on Romaine Lettuce~` Wow What a lunch~~ Thanks Rosie for our Healthy Meal~



    Tuna Salad


    Ingredients

    2-6-oz cans of solid white tuna, drained

    2 Tbs minced red pepper

    2-3 Tbs chopped red onion( used 3)

    1 clove of garlic minced

    1 tsp chopped, drained capers (yum)

    1 Tbs chopped fresh cilantro or basil leaves ( used basil)

    1 tsp olive oil

    Juice of 1 lime ( used a little less)

    1/4 cup of reduced fat mayonnaise
    Used less

    1 tsp balsamic vinegar ( used a little more)

    1/4 tsp Tabasco or to taste (did not use)

    1/2 cup diced tomatoes

    Salt and pepper to taste




    Break up the tuna chunks and add the red pepper, red onion, garlic and cilantro. Blend in all remaining ingredients. Mix well. Cover and chill for at least 1 hour.




    * The addition of the Balsamic Vinegar just blasts this tuna recipe up several notches!     It's a must~  

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/

  • 08-06-2009 2:34 AM In reply to

    Re: R & R Collection of Appy_Girl - this includes all her Reviews

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    Pk ~  I was so fooled by the title of this recipe ~  I immediately thought that it was a baked dip !~    The only thing baked is the Bacon ~    I kept thinking ~  It doesn't say to bake it ~ That's when the light bulb went on !~  Silly me ~

           Turned out to be more than Ok for us ~  We thoroughly loved it ~  Nice and cool on a Hot summers Day. And I loved the kick from the Horseradish ~  Its been awhile since we last had a dip like this one ~  It actually was very refreshing ~  Not the store bought container stuff ~  I used plain yogurt in place of the sour cream.   That made it lighter and that little squeeze of lemon ~  Nice and tangy and a very nice compliment to the sour cream ~ 

     This is a great little recipe for 2 ~ I had no trouble at all halving it ~  Perfect with Wheat Thins~

     Its quick and easy and most of the stuff you will more than likely have on hand ~  It all mixes by hand and no mess ~  Janie ~  Tummy approved ~    Thanks Pk ~  Nice to switch off the dips once in a while ~  This one is a think light compared to some ~ 

      Creamy Oven-Cooked Bacon Dip

     Ingredients
    8 slices of bacon ( arrange on a broiler rack and bake till crisp.  Drain well and crumble
     Cream all ingredients together
     6-oz cream cheese
     1/2 cup sour cream
    1/4 cup plus 1 Tbs chopped chives
     2 Tbs prepared horseradish
     1/2 tsp fresh lemon juice
     1/4 tsp salt ( did not use)
     Hot pepper sauce to taste ( used Franks)

      Add the crumbled bacon and chill for  about one hour.  Serve with Kettle chips, corn or tortilla chips or scoops ~  or serve in a celery log ~    Janie

     This recipe  would make an excellant filling for Stuffed Cherry Tomatoes

     

    The German Corner moved to "The Old Country Corner" Group...You are very welcome to join us!

    Welcome to my food blog
    http://cherryblossomtable.blogspot.com/
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