Spinach & Blue cheese tart

by PAF-Recipes
This ideal for lunch, and can be eaten hot or cold.
Ingredients:
250g flour
125g cold butter, chopped
¼ cup iced water
pinch of salt
2 onions
2 tbsp butter
1 bunch of spinach
200g strong blue cheese
4 eggs
500ml milk
pepper
2 tablespoons grated parmesan

How to Cook:
To make the pastry, put the flour and butter into a food processor. When the mixture resembles fine breadcrumbs, add the water. Take out of the food processor. Knead lightly. Roll out and line a 30cm flan case. Refrigerate for at least 30minutes. NB: Short crust pastry can be substituted for this recipe.

Chop the onions and cook until golden brown in the butter. Put the onions into a sieve to drain off the butter. Wash the spinach well and cook in a little water for a minute, immediately drain and plunge into cold water. Squeeze all the water out of the spinach and chop roughly. Crumble the blue cheese.

Beat the eggs with the milk, salt and pepper and set aside.

To assemble the tart, spread the onions on the bottom, then the spinach, and lastly the blue cheese all over the tart. Fill with the egg mixture and sprinkle the top with the parmesan.

Bake in a pre-heated oven 200C for 40 minutes or until golden brown.
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Tomato, Goat Cheese and Basil Bites


Serves 6
Ingredients:
2 large tomatoes, sliced
6 slices Italian bread cut into bite size pieces
butter
3 tablespoons basil pesto
8 fresh basil leaves, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 slices goat cheese

How to prepare:
Preheat grill and lightly grill the bread slices. Butter each slice, spread a little pesto, arrange a slice of tomato and a slice of goats cheese, season with salt and black pepper, and grill for further 5-10 minutes. Sprinkle fresh basil on top and serve.

Note: you can add a little crushed garlic for extra flavour and yumminess :-)

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Hot Chicken Wings


2001 by PAF-Recipes
Ingredients:

1 tbsp oil
2 cups orange juice
1/2 cup vinegar or lemon juice
1 tsp crushed red pepper
2 tsp cajun seasoning
1 tsp chilli powder
1/2 tsp cornflour
6 tbsp brown sugar
1kg/2 lbs chicken wings

How to prepare:
Combine all dry ingredients and mix thourghly. Add vinegar and orange juice and mix well. Wash the chicken wings, fold the wings. Place in a deep dish and cover with the marinade. Cover and refidgerate for 6-12 Hrs.
Remove wings from sauce and place on baking tray. Return sauce to a sauce pan, heat and cook until the sauce has thickened. Place the wings under a medium Grill for about 20-25 min, turning occasionally and basting with the sauce.


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Stuffed Mushrooms

2 cups STOVE TOP Stuffing Mix for Chicken in the Canister 1 cup hot water 16 large mushrooms (about 1 lb.) 3 Tbsp. butter or margarine 1/2 of a small green pepper, finely chopped 1/2 of a small red pepper, finely chopped 2 Tbsp. butter or margarine, melted
PREHEAT broiler. Mix stuffing mix and hot water in medium bowl; cover. Let stand 5 min. REMOVE stems from mushrooms; chop stems. Cook and stir mushroom caps in 3 Tbsp. butter in large skillet until lightly browned. Arrange in shallow baking dish. ADD stems and peppers to skillet; cook and stir until tender. Stir into stuffing. Spoon into mushroom caps; drizzle with 2 Tbsp. melted butter. BROIL 5 to 7 inches from heat %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Buffalo Chicken Fingers

INGREDIENTS

• 4 skinless, boneless chicken breast halves - cut into finger-sized pieces
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 3/4 cup bread crumbs
• 2 egg whites, beaten
• 1 tablespoon water

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
2. In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
3. Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
4. Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.

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Cheeseburger Pockets

INGREDIENTS

• 1/2 pound ground beef
• 1 tablespoon chopped onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 (12 ounce) package refrigerated buttermilk biscuits
• 5 slices processed American cheese

DIRECTIONS

1. In a skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. Place two biscuits over-lapping on a floured surface; roll out into a 5-in. oval. Place 3 tablespoons meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. Place on a greased baking sheet. Prick tops with a fork. Bake at 400 degrees F for 10 minutes or until golden brown.

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Easy Snack Wraps

• 12 (10 inch) flour tortillas
• 1 (8 ounce) package cream cheese
• 1 head lettuce
• 1 (6 ounce) package sliced deli-style turkey
• 2 cups shredded carrots
• 2 cups minced tomato

DIRECTIONS

1. Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

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Olive-Cucumber Finger Sandwiches

aalrecipes.com




INGREDIENTS

• 1 medium cucumber
• 1 cup water
• 1/2 cup cider vinegar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/8 teaspoon Worcestershire sauce
• 36 thin slices bread
• Paprika
• 36 stuffed olives

DIRECTIONS

1. With a fork, score cucumber lengthwise; cut into thin slices. Place in a bowl; add water and vinegar. Let stand for 30 minutes. Meanwhile, in a small mixing bowl, beat cream cheese, mayonnaise, garlic powder, onion salt and Worcestershire sauce.
2. Cut bread into flower shapes with a 2-1/2-in. cookie cutter. Spread each with cream cheese mixture; sprinkle with paprika and top with a cucumber slice. Remove pimientos from olives; place in center of cucumber. Cut olives into five wedges and arrange around pimiento in a pinwheel pattern.

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Grilled Mediterranean Vegetable Sandwich

BY:allrecipes.com





INGREDIENTS

• 1 eggplant, sliced into strips
• 2 red bell peppers
• 2 tablespoons olive oil, divided
• 2 portobello mushrooms, sliced
• 3 cloves garlic, crushed
• 4 tablespoons mayonnaise
• 1 (1 pound) loaf focaccia bread

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
3. Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
4. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

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Cheese Cake Cups

BY: allrecipes.com



16 vanilla wafer cookies

• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake papers.
2. Place one wafer cookie in the bottom of each cupcake paper. In a medium bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until smooth. Pour over wafers in cupcake papers.
3. Bake in preheated oven 15 minutes, until golden and set.

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• 8- 1 ounce squares of unsweetened chocolate
• 1 cup butter
• 5 eggs
• 3 cups sugar
• 1 tablespoon vanilla
• 1-1/2 cups flour
• 1 teaspoon salt
• 2-1/2 cups chopped pecans or walnuts, toasted

PREPARATION:

Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.


Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary. .
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• 1 (12 fluid ounce) can frozen lemonade concentrate
• 1 (12 fluid ounce) can frozen orange juice concentrate
• 3 1/2 cups pineapple juice
• 1 1/3 cups cranberry juice
• 1 tray ice cubes

DIRECTIONS

1. Prepare the lemonade and orange as directed on cans.
2. Combine orange juice, lemonade, pineapple juice, and cranberry juice in a large mixing bowl or pitcher. Chill well. Immediately before serving add ice cubes.

I did the hot chicken wings before with a ranch dip for my bday party in march it was awesome! The cheesecake cups looks good!

That Spinach and Blue Cheese tart looks scrumptious I've got to try it out.
An alternative way to do the wings (I'm originally from Buffalo, NY so this is my mom's recipe) is to fry them, then toss with barbecue sauce and hot sauce (or just hot sauce; I always use Franks because it is the original used in the Anchor Bar in Buffalo.) Some people bake them instead of frying, but I'm not sure about temperatures or times for that. We always use blue cheese sauce, not ranch ... but it's a regional thing.