I need a tasty snack for a pregnant friend- something little fancy?!
Ok, we are going out with our friend for our anniversary this weekend!. They are coming to our house first to see it at 6:00 and then go to eat at 8:00- restaurant is about an 45 mins away!.
My friend in her last term of pregnancy remind me she can't go an hour without snacking right now- she starving all the time!. So I wanted to have something nice for snacks at the house!. What type of appetizer should I make!?
We are having a huge Italian dinner later!.Www@FoodAQ@Com
My friend in her last term of pregnancy remind me she can't go an hour without snacking right now- she starving all the time!. So I wanted to have something nice for snacks at the house!. What type of appetizer should I make!?
We are having a huge Italian dinner later!.Www@FoodAQ@Com
Answers:
Bubbles please think about it!. It's all in the presentation, you could even make ham, cheese and tomato grilled fingers look like something special!. Because your going to a restaurant later so something light!. You can even pick up something in your freezer section at your grocery store!. In a nut shell bubbles, you want something you don't need to fuss with knowing your going out!. Hey the chicken wingetts, the honey soy ones!.
Go from there!.
ChrisWww@FoodAQ@Com
Go from there!.
ChrisWww@FoodAQ@Com
Luscious Spinach Artichoke Dip
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 teaspoon minced garlic
Preheat oven to 375 degrees F (190 degrees C)!.
In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic!. Cover dish!.
Bake until heated through and bubbly, about 25 minutes!.
Serve with crackers and raw veggies
NOTE: This can also be baked in a hollowed out round sourdough bread loaf (bread bowl)!. Serve the bread that you removed from the center on the side to dip in the dip!.
Www@FoodAQ@Com
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup grated Romano cheese
1/4 teaspoon minced garlic
Preheat oven to 375 degrees F (190 degrees C)!.
In a small baking dish, mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic!. Cover dish!.
Bake until heated through and bubbly, about 25 minutes!.
Serve with crackers and raw veggies
NOTE: This can also be baked in a hollowed out round sourdough bread loaf (bread bowl)!. Serve the bread that you removed from the center on the side to dip in the dip!.
Www@FoodAQ@Com
Cheese Filled Polenta Rounds
2 cups whole milk
1 quart chicken stock
2 tablespoons butter
3 cups dry polenta
3 cups ricotta cheese
2 cups shredded fontina cheese
1 cup Parmesan cheese
1 egg
1/4 cup chopped parsley
Salt and pepper to taste
1 cup olive oil
In a large saucepan, combine milk, chicken stock, and butter, then bring to rolling boil!. Slowly whisk in polenta!. Reduce heat to medium low, and continue cooking, and stirring, until polenta pulls from edge of pan!. Pour half of cooked polenta into a greased 9 X 13 pan!. In a bowl, add ricotta and fontina cheese, egg and parsley!. Mix well and evenly spread over polenta, then top with remaining polenta!. Refrigerate 30 minutes!. Heat olive oil over medium high heat!. Turn cooled polenta onto a cookie sheet!. Using a 2 inch round cookie cutter, cut circles from cooled polenta and fry for 2 minutes on each side!. Place on paper towel to drain excess oil!. Sprinkle rounds with Parmesan cheeseWww@FoodAQ@Com
2 cups whole milk
1 quart chicken stock
2 tablespoons butter
3 cups dry polenta
3 cups ricotta cheese
2 cups shredded fontina cheese
1 cup Parmesan cheese
1 egg
1/4 cup chopped parsley
Salt and pepper to taste
1 cup olive oil
In a large saucepan, combine milk, chicken stock, and butter, then bring to rolling boil!. Slowly whisk in polenta!. Reduce heat to medium low, and continue cooking, and stirring, until polenta pulls from edge of pan!. Pour half of cooked polenta into a greased 9 X 13 pan!. In a bowl, add ricotta and fontina cheese, egg and parsley!. Mix well and evenly spread over polenta, then top with remaining polenta!. Refrigerate 30 minutes!. Heat olive oil over medium high heat!. Turn cooled polenta onto a cookie sheet!. Using a 2 inch round cookie cutter, cut circles from cooled polenta and fry for 2 minutes on each side!. Place on paper towel to drain excess oil!. Sprinkle rounds with Parmesan cheeseWww@FoodAQ@Com
here's a snack i like!.!. buy a box of frozen breaded butterfly shrimp, a bag of coconut and a jar of orange marmalade!.!. brown coconut a little bit in oleo!.!. set a side!.!. add more oleo and brown the shrimp on both sides!.!. add shrimp 2 the coconut dish and top with orange marmalade!.!. really great!.!. just eat one and your hooked : )Www@FoodAQ@Com
You can ask her what her favorite fruit is and match it with cheese and crackers!. If she wants something sweet, melt some caramel and use it for a dip for the fruit!. Me, I like bleu or cheddar cheese with apples and grapes, and any fancy cracker!. Or a smoked cheeses with crackers!.Www@FoodAQ@Com
Make bruchetta, they are healthy and delicious!. Dice tomato add chopped garlic, shallots, basil,olive oil, salt and pepper!. Serve on sliced french bread brushed with olive oil and toastedWww@FoodAQ@Com
get somthing that she could feel relaxed toWww@FoodAQ@Com