Need some ideas ?!
baby shower
like a side dish
we cant use any ovens or stoves
i cant heat anything
does anyone have any good ideas
what i can make
?
Answers: i have to make something for my sisters
baby shower
like a side dish
we cant use any ovens or stoves
i cant heat anything
does anyone have any good ideas
what i can make
?
MANGO SALSA
12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce
MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.
**************************************...
PAPAYA SALSA
4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded & chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice
Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.
**************************************...
PEACH SALSA
3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey
Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.
**************************************...
SALSA GUACAMOLE
Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!
Salsa:
1 can (14.5 oz) Muir Glen? organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalape?o chile, seeded, finely chopped
Guacamole:
3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired.
Makes 12 servings (1/4 cup each).
Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.
**************************************...
GUACAMOLE
1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste
Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.
Optional: Mix in pomegranate seeds for added color and a unique but authentic variation
Ham spirals Very Easy
deli ham sliced thin but not too thin
cream cheese spread- garlic herb or what ever flavor you want.
Spread the cheese on ham and roll up the ham. Slice into pieces about 1/4 to 1/2 inch and arrange on plate.
Taco Rollups-
Flour Tortillas
Cream Cheese
Shredded Cheese
Diced Green Chilies
Diced Black Olives
Spread soft cream cheese on tortillas and then add the rest of ingredients in layers. Roll Up and put in fridge until cooled. Cut and serve in 1/2 slices. You can also serve this with salsa..My family LOVES these!
Taco salad...very easy.
-Head of iceberg lettuce, shredded
-16 oz pkg grated cheddar cheese
-crushed (not pulverized) Doritos (or other nacho chip)..use as much as you want
-1 bottle of Catalina salad dressing..add to taste
combine all ingredients and serve immediately so lettuce and chips don't get soggy
Variations:
I add about a pound of ground beef or turkey cooked with taco seasonings (if you can cook it ahead of time and just take it with you...it doesn't need to be hot), olives (whole ones cut in half) and diced tomatos. You can add anything else you think might be good...but you might have to adjust the amount of dressing so it isn't too dry.... Just prepare all ingredients at home, and take them in separate ziploc bags with you to the hall....stir everything together when you get there and serve
vegetable/fruit/ or meat and cheese tray
tortilla wraps with cream cheese, bacon and lettuce
cookies
Make some vegetables a la Grecque which is classic French.
It can bee room temp or cold.
"As the vegetables are eaten cold, rather than hot, they can be made in quantity and kept in the refrigerator in containers, to be brought out when you want a simple first course or cold vegetables for a summer buffet. Serve the different vegetables in the small serving dishes called raviers, or in flat pottery or glass dishes. A sprinkling of chopped fresh parsley or, if you like the flavor, chopped fresh coriander, makes a pleasant garnish."
Court bouillon:
1/2 cup vegetable oil
1/3 cup white wine vinegar
1/3 cup dry white wine or vermouth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 1 bay leaf
1 or 2 cloves garlic, peeled
Dash of hot pepper sauce
1 tablespoon chopped fresh thyme, tarragon, oregano, basil; or 1 teaspoon each
dried
Select from the following vegetables: young, tender green beans, wax beans, whole green onions or tiny white onions, small and firm mushroom caps, whole or halved leeks, halved or quartered fennel bulbs, fingers or cubes of eggplant, small and firm zucchini halved or thickly sliced, halved celery hearts, buds of broccoli or cauliflower, tiny young carrots, tiny pattypan squash, artichoke bottoms, or trimmed and quartered artichokes with choke removed (see note).
Put the oil, vinegar, wine, salt, pepper, bay leaf, garlic, hot pepper sauce, thyme, tarragon, oregano and basil in a large, shallow pan or deep skillet, then add a cleaned, trimmed vegetable and just enough water barely to cover. The court bouillon is sufficient for 1 pound of green beans or carrots, or 1 large eggplant, cubed, or 8 artichoke bottoms or a dozen mushroom caps.
Bring the liquid to a boil very slowly over medium heat, then reduce the heat and poach until the vegetable is just crisply tender when pierced with a fork or the point of a small sharp knife. Do not overcook.
Remove from the heat, taste the liquid for seasoning and add salt, if needed; then let the vegetable cool in the liquid. When cool, transfer to a refrigerator container or serving dish. Strain the poaching liquid and use again for other vegetables. If necessary, add more water.
Note: Do not simmer vegetables together, as they will have different cooking times. Cook your selections separately.
Layered Mexican Dip
2 large cans refried beans mixed with two packets Taco Bell Taco Seasonings.
2 16oz containers sour cream or plain yogurt
8oz chopped green chiles
8oz sliced black olives
2 cups shredded cheddar or mexican blend cheese
1 cup chopped green onions
2 cups chopped tomatoes
(a couple bags of tortilla chips for dipping)
Layer in the order given for an excellent dip. I make mine with yogurt and it tastes wonderful without the added fat but with the added benefits of acidopholis live cultures.
Bean and corn chips
1/3 cup plain yogurt
1/4 cup chopped cilantro or parsley
1/2tsp ground cumin
1/4tsp ground cayenne
1/3cup drained and rinsed corn
1/3cup drained and rinsed black beans
zest of 1 lime finely chopped
1tsp fresh lime juice
salt and pepper to taste
16 round tortilla chips
Mix first four ingredients into a bowl and set aside. Combine remaining ingredients except for the chips and stir well to combine. Put 1tsp cream mixture onto each chip and then 2tsp bean/corn mixture on top of the cream mixture and serve.
Crockpot dishes:
Sweet & Sour Kielbasa
Cheese Fondue
Chili
Dips (spinach/artichokes/seafood)
Here are a few different recipes. Hope you like.
Cucumber ham roll up
INGREDIENTS
1 medium cucumber
1 (8 ounce) package cream cheese, softened
2 tablespoons prepared mustard
1 teaspoon dill weed
8 thin, rectangular slices deli ham
DIRECTIONS
Peel cucumber; cut in half lengthwise. Scoop out seeds with a spoon. Cut each half lengthwise into four strips; set aside. In a small mixing bowl, combine the cream cheese, mustard and dill. Spread about 2 tablespoons over each ham slice. Place a cucumber strip on the wide end; roll up tightly jelly-roll style. Cut off any cucumber that extends beyond ham slice. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Cut into 3/4-in. slices.
Pinwheels----- yummy!!!!
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 (2 ounce) can sliced black olives
1/2 cup shredded Cheddar cheese
DIRECTIONS
In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.
Blueberry salsa
INGREDIENTS
2 cups chopped fresh blueberries
1 cup whole fresh blueberries
1 tablespoon finely chopped jalapeno pepper
1/3 cup chopped red onion
1/4 cup chopped red bell pepper
1 fresh lime, juiced
salt to taste
DIRECTIONS
In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt.
Chipotle peach salsa
INGREDIENTS
5 cups sliced canned peaches, drained and chopped
1-2/3 cups chopped red onion
10 cloves garlic, minced
2 tablespoons and 1-1/2 teaspoons minced fresh ginger root
3 tablespoons and 1 teaspoon minced chipotle peppers in adobo sauce
1-2/3 cups chopped fresh cilantro
2-1/2 lime, juiced
salt and pepper to taste
DIRECTIONS
In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
Crabby deviled eggs-----very good!!!
INGREDIENTS
12 hard-cooked eggs
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/4 cup mayonnaise or salad dressing
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
2 teaspoons seafood seasoning
1/4 teaspoon pepper
DIRECTIONS
Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving.