My Corner of the World

My Corner of the World -

Third Party Links for Recipes

Just a few notes… Some of these recipes are too high in calories; I’m notorious for making substitutions. Some of these I’ve tried, many I have not… yet :-) I keep this list so I can reference when I do want to make some of these things. Of the items I have made, both my husband and I like them, a few though are more for my taste buds than his. Since these links are on third party sites which I have no control over, I’m not responsible for dead links. I’ll try to update them on my own site when possible. And now, on with the list! Sweets

Sides

Snacks and Appetizers

Salads and Slaws

Breads & Biscuits

Slow Cooker

Sauces, Salsas, and Dips

Meat

Drinks

Breakfast

Soups and Stews

 

Baked Mushrooms Stuffed with Crabmeat Imperial

I made this a few years ago and it was absolutely amazing!  I used imitation crab (Alaska pollock) instead of the real stuff) .  If you don’t like mushrooms, try using the filling for sandwiches or use it as a dip.  I can guaranty you will love it!

Ingredients:

Filling

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon hot red pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 tablespoon butter
  • 1/4 cup finely chopped red or yellow bell peppers
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onions
  • 2 tablespoons minced green onions
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh dill
  • 1 pound lump crabmeat, picked over to remove any cartilage
  • 1/4 to 1/2 cup grated Parmesan
  • Fresh chives, garnish

With Cremini mushroom caps

  • 36 cremini mushrooms, wiped clean and stems removed

With Portobello mushroom caps

  • 6 large portobello mushrooms, wiped clean and stems removed
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper

Preparation:

Preheat the oven to 350 degrees F. In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne. Stir until well blended and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the bell peppers, celery, and red onions, and cook, stirring, until wilted, about 2 minutes. Add the green onions and garlic, and cook, stirring, for 30 seconds. Remove from the heat and let cool. When cool, add to the mayonnaise mixture with the parsley and dill, and stir until blended. Gently fold in the crabmeat.

If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat imperial mixture. Place on a baking sheet and sprinkle with Parmesan cheese. Bake until warmed through and bubbly on top, 8 to 12 minutes.

If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the mushrooms and discard. Lightly oil both sides with olive oil and season lightly with salt and pepper. Place on a baking sheet and bake until tender, about 10 minutes. Remove from the oven and when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and sprinkle with the cheese. Bake until the mixture is warmed through and bubbly on top, 12 to 14 minutes. Remove from the oven and place on a platter. Garnish with the fresh chives and serve.

Yield: 6 to 8 servings (hors d’oeuvre or appetizers)

Hot Artichoke & Spinach Dip with Sausage

Today I received my Pampered Chef “All the Best From Our Kitchens to Yours” cookbook. Oh my! I hadn’t eaten breakfast or lunch yet and my mouth was literally watering as I looked through it. I saw the Hot Artichoke and Spinach Dip recipe and realized I had all the ingredients already so I modified the recipe quite a bit and although I’m sure the PC recipe is good, the alterations to it that I made make it fantastic if I do say so myself :-) So here is the modified recipe. It makes a lot so there may be leftovers. I plan on using this for sandwich filling for lunch as well! Ingredients:

  • 2 packs of frozen chopped spinach (thawed with excess water removed)
  • 2 14 oz. cans of artichoke hearts, coursely chopped
  • 1 brick of softened cream cheese
  • 1 c. mayonnaise (I use light mayo)
  • 1 c. sour cream (you may have guessed, I use light sour cream)
  • 2 garlic cloves finely chopped or pressed (if you’re like me and love garlic, you’ll probably use 3 cloves as I did)
  • 1 c. grated Parmesan cheese
  • 3 cooked garlic sausages (you could substitute with Italian sausage)
  • 2 tsp. red pepper flakes (optional – for a little heat if you want it)

Preparation: Finely slice the sausage then cut the pieces in half. Mix all ingredients very well, put it in a baking dish (I used a square 9 x 9 dish but it was filled to the top, you might want to use a slightly larger dish). Bake at 375 degrees for 20 – 25 minutes.

Spinach Dip

Thanks to Nanny, I was inspired to make my own spinach dip. I got the main recipe from cooks.com however I’ve modified it slightly.  It’s fast, delicious, and costs less to make it yourself than to buy it already made. If you’re looking for something to bring to a party, you can create a bowl using a loaf of pumpernickel bread. Cut the top off the loaf and hollow it out, keep the pieces from hollowing it out for dipping, then fill the “bowl” with dip. If you’re wanting to match it with a different kind of bread, try it with ciabatta bread; the texture and taste of the ciabatta bread are fantastic with the dip (better than pumpernickel in my opinion)!

Ingredients:

  • 1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)
  • 1 1/2 c. sour cream (fat-free works well)
  • 1 c. mayonnaise (I use a Hellman’s light mayo)
  • 1 (4 oz.) pkg. Knorr vegetable soup mix
  • 1 (8 oz.) can water chestnuts, finely chopped (optional but I love the texture of the water chestnuts in it)

Preparation:

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts if desired. Cover and refrigerate 2 hours or overnight.

Broccoli Dip

This dip is awesome! I added a little Emmental cheese to the top of it before
baking it. I love cheese!

Ingredients:

  • 6 oz (175 g) fresh broccoli florets, chopped (1 cup/250 mL)
  • 2 tbsp (30 mL) onion, chopped
  • 2 tbsp (30 mL) red pepper, chopped
  • 1 oz (30 g) fresh Parmesan cheese, grated (1/4 cup/50 mL), divided
  • 1 clove garlic, pressed
  • 4 oz (125 g) cheddar cheese, grated (1 cup/250 mL)
  • 1/2 cup (125 mL) fat-free sour cream
  • 1/2 cup (125 mL) mayonnaise (I use Hellman’s light mayo)
  • 1/8 tsp (0.5 mL) ground black pepper
  • Baked Pita Chips or crackers

Preparation:

Preheat oven to 375°F/190°C. Chop broccoli, onion, and red pepper;
place in a batter bowl. Grate Parmesan cheese using a cheese grater; add 2 tbsp/30 mL to batter bowl and garlic pressed with Garlic Press. Add cheddar cheese, sour cream, mayonnaise and black pepper; mix well. Spoon mixture into small baking dish. Bake 20-25 minutes or until heated through. Sprinkle remaining Parmesan cheese over top and surround with baked pita chips or crackers for serving.