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Famous Restaurant Appetizers

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Monterey's Tex Mex Queso Dip In reply to
Ingredients:
1 lb. Velveeta Cheese
1 lb. Kroger Nice and Cheesy (or any other store brand "Velveeta")
1/2 medium onion, chopped fine
1 sm. can chopped green chilies
1 Tbsp. butter


Preparation:
In a large saucepan, combine onions and butter, and sauté over a medium heat until the onions become clear. Then add in both cheeses, you may wish to cube these so they will melt better, and add in the green chilies. Heat until all is melted, and well heated. This reheats well, you can add a little milk to this if you like



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Nan's Ham and Swiss Cheese Spirals In reply to
Ingredients:
10 Large Flour Tortillas Shells (10" - 12")
10 Thinly Sliced Cooked Ham
10 Slices Swiss Cheese (same size as the Ham)
8 oz. Cream Cheese (softened)
1/4 C. Mayonnaise
8 oz. Frozen Spinach (thawed,rinsed, and completely drained of all the liquid)
1 Tbsp. Brown Mustard
1 1/2 tsp. Prepared Horseradish
1/4 tsp. Salt
1 1/2 tsp. Roasted Garlic
1/4 tsp. Sugar


Preparation:
Whip cream cheese, add mayonnaise, mustard, horseradish, salt, garlic and sugar. Spread cheese mixture on flour shells. About 3 tablespoons for each shell, depending on the size. Sprinkle 1/8 cup of spinach on cheese spread. Place ham near the edge and then the Swiss cheese on top of the ham. Begin rolling shell. Wrap rolled shells in plastic and let set in the refrigerator for several hours until set.
The rolls may be made the day before and be kept in the refrigerator for several days if sealed. When rolls have set and keep there shape cut into 1/4 inch slices. Arrange on tray, garnish with pickles or cherry tomatoes.
What a great surprise with that favorite movie instead of chips or pop corn.



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Nan's Red Pepper and Olive Spirals In reply to
Ingredients:
6-7 Flour Tortilla Shells (10"-12"size)
8 oz Cream Cheese (softened)
2 Tbsp. Mayonnaise
2 Tbsp. Grated Parmesan Cheese
2 tsp. Grated Romano Cheese
1/2 tsp. Basil leaves
1 tsp. Cider Vinegar
1/2 tsp. Roasted Garlic
1 tsp. Chives
3 Tbsp. Chopped Red Bell Pepper
3 Tbsp. Chopped Black Olives
10 oz. Package Frozen Chopped Spinach (thawed, rinsed, drained well and squeeze as much moisture out as you can)


Preparation:
Whip cream cheese until light and fluffy. To cream cheese add mayonnaise, parmesan, romano, basil, vinegar, garlic and chives.
Blend after each item is added and mix well. Fold in red pepper and black olives, set aside.
Place tortilla shells on a flat area and spread cheese mixture over shell. It will take about 3 tablespoons for each shell. Sprinkle about 1/8 cup of spinach over the top of the spread. Carefully roll up and wrap in plastic and refrigerate for several
hours. Rolls may be kept in the refrigerator for several days if sealed. When rolls are set, slice about 1/4 thick. Discard the end slices and place on a serving try and garnish with your favorite accompaniment.



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Nan's White Turkey & Pepper Jack Spirals In reply to
Ingredients:
10 Flour Tortilla Shells (10" - 12")
10 Slices Smoked White Turkey Breast (sliced very thin)
10 Slices Pepper Jack Cheese (mild)
8 oz. Cream Cheese ( softened )
1/2 C. Mayonnaise
1 Tbsp. Finely Diced Chives
1/4 tsp. Salt
2 tsp. Parsley
1 1/2 tsp. Roasted Garlic


Preparation:
Whip cream cheese until soft and fluffy. To the cream cheese add mayonnaise, chives, salt, parsley and roasted garlic.
Mix until smooth and easy to spread.
Spread flour shells with about 3 tablespoons of cheese mixture. This depends on the size of the shell that are being used.
Place turkey near the edge of one the sides and then place the pepper cheese on top of the turkey. Carefully roll the shell
up and seal with plastic wrap. Put wrapped shells in the refrigerator for several hours until they are set. May be prepared the day before and may be kept several days if wrapped and sealed. When ready to serve cut into 1/4" slices, discard the end slices for presentation. Arrange slices on a serving tray and garnish with your favorite fresh vegetables or fruit.
These little sandwiches will make a delightful light lunch or a great snack.



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Natasha's Cafe Armenian Cheese Rolls In reply to
Ingredients:
8 oz. cream cheese
8 oz. feta cheese
1/2 bunch cilantro (or to taste)
1 green Sgt. pepper
1 pkg. whole wheat tortillas
1 dozen black olives


Preparation:
Blend cream cheese and feta cheese together until smooth. If needed, add a bit of water from feta to make mixture creamier. Chop cilantro finely and add to mixture. Use as a spread or roll into chapati (flat bread, or use whole wheat tortillas) with slices of green pepper and pitted black olives. (This is the roll we serve in the cafe!) Variations: Substitute another fresh herb for the cilantro. Basil is my favorite, but parsley also works well. Add crushed garlic for some zing. Substitute sour cream for half the feta for a creamier, less salty spread. Experiment and enjoy! Other fresh vegetables in your rolls offer a myriad of possibilities.



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Olive Garden Hot Artichoke and Spinach Dip In reply to
Ingredients:
1 *8 oz.) pkg. Light Cream Cheese ( I like the texture better, regular is fine)
1 can 14 oz. Progresso Artichoke Hearts, drained, coarsely chopped
1/2 C. Spinach frozen chopped, or steamed
1/4 C. Mayonnaise (do not use Miracle Whip)
1/4 C. Parmesan Cheese
1/4 C. Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 tsp. Basil (dry 1 Tbsp. Basil Fresh)
1/4 C. Mozzarella Cheese grated
1/4 tsp. Garlic Salt
Salt and Pepper to taste




Preparation:
Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.



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Olive Garden Sicilian Scampi In reply to
Ingredients:
6 Pieces Fan Tail Shrimp (uncooked)
1/8 C. Olive Oil
1 Tbs. Onion (finely diced)
1/2 tsp. Minced Garlic
1/2 C. White Wine (Chablis)
1 Tbs. Flour (mix with 1 Tbs water)
2 Tbs. Fresh Lemon Juice
1/4 tsp. Garlic Salt
1/2 C. Heavy Cream
1/4 - 1/3 C. Water (only if needed if sauce is to thick)
1/2 C. + 1 Tbs. Aseago Cheese (finely shredded)
1/4 C. Mozzarella Cheese (finely shredded)
1 Tbs. Romano Cheese ( finely shredded)


Preparation:
Heat olive oil in a sauce pan, add wine and lemon juice, when mixture starts to boil, place shrimp in pan an cook on medium heat until shrimp curls and they are done. Remove shrimp but leave wine mixture in pan.

In the same sauce pan add onion and garlic salt, sauté until the onions are transparent. Add flour and water paste, stir and cook until sauce is thick. Pour cream in sauce, stir, add the cheeses one at a time and whisk constantly after each addition. Sauce should be a medium thick consistence and smooth, if sauce is too thick add a little water and whisk. Remove from heat.

Presentation

6 Pieces of cooked Shrimp
4 Black Olives (sliced)
1 Green Onion (sliced measure out about 1 Tbs.)
1/4 C. Tomato (diced)
4 Slices Italian Bread (lightly toasted 4"- 6" long x 1 1/2" thick diagonally cut)
1/4 tsp. Crushed Red Pepper

Place Italian bread on serving tray in a X. Arrange Shrimp in the middle of the placed bread. Spoon sauce in the middle of the bread covering the shrimp. Sprinkle with sliced green onions, olives, and tomatoes. Sprinkle crushed red pepper on top.
Sprinkle more parmesan cheese on top if you would like.



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Olive Garden Stuffed Mushrooms In reply to
Ingredients:
8 - 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbs)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter


Preparation:
Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.



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Olive Garden Stuffed Mushrooms In reply to
Ingredients:
8 - 12 Fresh Mushrooms
1 (6 oz.) Can Clams (drained and finely minced) (save 1/4 cup of clam juice for stuffing)
1 Green Onions (chopped finely, about 1 Tbs)
1 Egg (beaten)
1/2 tsp. Minced Garlic
1/8 tsp. Garlic Salt
1/2 C. Italian Style Bread Crumbs
1tsp. Oregano Leaves
1 Tbsp. Melted Butter (cool)
2 Tbsp. Finely Grated Parmesan Cheese
1 Tbsp. Finely Grated Romano Cheese
2 Tbsp. Finely Grated Mozzarella Cheese ( for stuffing )
1/4 C. Finely Grated Mozzarella Cheese (for garnish)
1/4 C. Melted Butter


Preparation:
Wash and remove stems from mushrooms, pat dry. Save stems for another recipe. In mixing bowl place clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, clam juice and blend. Stir cheeses in clam stuffing and mix well.
Place clam mixture inside mushroom cavity and slightly mound clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.
Place mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and place in a preheated oven at 350 decrease for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly, garnish with freshly diced parsley.



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Olive Garden Toasted Ravioli In reply to
Ingredients:
16 oz Package of Meat Filled Ravioli ( fresh or frozen -unthaw if frozen )
2 Eggs Beaten
1/4 C Water
1 tsp. Garlic Salt
1 C. Flour
1 C. Bread Crumbs Plain
1 tsp. Italian Seasoning



Preparation:
Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with you favorite marinara sauce.



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Olive Garden's Fried Mozzarella In reply to
Ingredients:
16 oz Package of Mozzarella Cheese
2 Eggs Beaten
1/4 C. Water
1 1/2 C. Italian Bread Crumbs
1/2 tsp. Garlic Salt
1 tsp. Italian Seasonings
2/3 C. Flour
1/3 C. Corn Starch



Preparation:
If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles. Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour with corn starch and set aside. Heat you vegetable oil for deep frying to 360 degrees. 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 .
Serve with you favorite Italian Spaghetti Sauce and enjoy.



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Re: [tubeN2] Olive Garden's Fried Mozzarella In reply to
Wow thanksCool

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Re: [tubeN2] Famous Restaurant Appetizers In reply to
There are so many tasty dishes are last time when i visit to Dubai first time to go for Dhow Cruise Dinner in Dubai i go for the first time but its amazing.

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