Q. Looking for an old Pampered Chef recipe. I thought it was called Cucumber canapes, but it used crescent rolls cut into squares, salmon cream cheese and slices of cucumbers
Not cucumber PARTY canapes, I can use "the wonders of a search feature" and had already DONE that before posting the question.
Thank you John for your attempt to help.
Not cucumber PARTY canapes, I can use "the wonders of a search feature" and had already DONE that before posting the question.
Thank you John for your attempt to help.
A. this is the closest i found..cucumber party canapes
1 package 8 oz cream cheese softened
1/4 cup sour cream
1 teaspoon dried dill weed
1 teaspoon lemon zest
1 cucumber
1 loaf canape french bread, sliced
1 cup cherry tomatoes halved
In small batter bowl, combine cream cheese, sour cream, dill weed and lemon zest. Mix well
Cut cucumber crosswise into 3 equal sections. Peel seed and coarsely chop 1 cucumber section. Add to cream cheese; mix gently. Cover and refrigerate until ready to use.
Thinly slice the remaining cucumber sections using Ultimate Slice and Grate; cut each slice in half.
Slice canapy bread into 18 1/2 inch slices using Serrated Bread Knife.
To assemble canapes, place 1 scoop cream cheese mixture onto each bread slice using Small Scoop, spreading evenly. Top each canape with one cucumber slice and 1 tomato half. Serve immediately.
I dont see salmon in the recipe but i don;t see why you couldn't add a salmon slice to each one.
Take care and enjoy!!!
1 package 8 oz cream cheese softened
1/4 cup sour cream
1 teaspoon dried dill weed
1 teaspoon lemon zest
1 cucumber
1 loaf canape french bread, sliced
1 cup cherry tomatoes halved
In small batter bowl, combine cream cheese, sour cream, dill weed and lemon zest. Mix well
Cut cucumber crosswise into 3 equal sections. Peel seed and coarsely chop 1 cucumber section. Add to cream cheese; mix gently. Cover and refrigerate until ready to use.
Thinly slice the remaining cucumber sections using Ultimate Slice and Grate; cut each slice in half.
Slice canapy bread into 18 1/2 inch slices using Serrated Bread Knife.
To assemble canapes, place 1 scoop cream cheese mixture onto each bread slice using Small Scoop, spreading evenly. Top each canape with one cucumber slice and 1 tomato half. Serve immediately.
I dont see salmon in the recipe but i don;t see why you couldn't add a salmon slice to each one.
Take care and enjoy!!!
Canapes recipe? Something that doesn't use bread or crackers as a base. Thanls?
Q. The last word 'thanls' is supposed to be thanks.
Please also provide me with the name of the recipe, if you guys don't mind. thanks again.
Please also provide me with the name of the recipe, if you guys don't mind. thanks again.
A. I like stuffed mushrooms and stuffed cherry tomatoes.
The cherry tomatoes are the easier of the two; just cut a bit of the top off, make a small "well" in the top and stuff or pipe in your favorite cheese spread or dab in a bit of your favorite vegetable dip. Like cheese and pimentos or sour cream and bacon dip.
The stuffed mushrooms I either serve raw or baked, using the same recipe because it has nothing in it that will go "off" if kept for a reasonable time at room temperature.
8 ounces fresh white mushrooms
I Tablespoon finely chopped onion
2-3 ounces fresh tomato, chopped
Croutons made from 2 slices of bread (I like honey wheat bread the best)
6 basil leaves
2-4 Tablespoons grated Parmesan cheese
Tomato juice, fat-free chicken broth or water, if needed
Garlic powder}
Salt} to taste
White pepper}
Wipe a half-pound of white mushrooms clean (if very dirty, you might want to rinse them). Take tablespoon or so of onion and chop it finely and add to a small bowl. Remove the stems of the mushrooms, and reserving the caps, chop the stems finely and put into the small bowl. Take a small tomato, or a few cherry tomatoes or grape tomatoes and chop them, as well. Add to the bowl. Take a handful of croutons and crush them. Put in the bowl with the rest of the stuffing. Take a few basil leaves and mince, and, you guessed it, put into the bowl. Add some Parmesan cheese, to taste, two tablespoons or more. Add garlic powder, just a bit, not too much or you'll overpower the other flavors. Toss and taste. Add salt and white pepper to taste. If it's too dry add a bit of tomato juice, fat-free chicken broth or water. Stuff the mushroom caps, mounding up the stuffing as needed. Top with a few shreds of mozzarella cheese and another bit of Parmesan and bake about 15-20 minutes in a 350F oven, or serve chilled or at room temperature.
The cherry tomatoes are the easier of the two; just cut a bit of the top off, make a small "well" in the top and stuff or pipe in your favorite cheese spread or dab in a bit of your favorite vegetable dip. Like cheese and pimentos or sour cream and bacon dip.
The stuffed mushrooms I either serve raw or baked, using the same recipe because it has nothing in it that will go "off" if kept for a reasonable time at room temperature.
8 ounces fresh white mushrooms
I Tablespoon finely chopped onion
2-3 ounces fresh tomato, chopped
Croutons made from 2 slices of bread (I like honey wheat bread the best)
6 basil leaves
2-4 Tablespoons grated Parmesan cheese
Tomato juice, fat-free chicken broth or water, if needed
Garlic powder}
Salt} to taste
White pepper}
Wipe a half-pound of white mushrooms clean (if very dirty, you might want to rinse them). Take tablespoon or so of onion and chop it finely and add to a small bowl. Remove the stems of the mushrooms, and reserving the caps, chop the stems finely and put into the small bowl. Take a small tomato, or a few cherry tomatoes or grape tomatoes and chop them, as well. Add to the bowl. Take a handful of croutons and crush them. Put in the bowl with the rest of the stuffing. Take a few basil leaves and mince, and, you guessed it, put into the bowl. Add some Parmesan cheese, to taste, two tablespoons or more. Add garlic powder, just a bit, not too much or you'll overpower the other flavors. Toss and taste. Add salt and white pepper to taste. If it's too dry add a bit of tomato juice, fat-free chicken broth or water. Stuff the mushroom caps, mounding up the stuffing as needed. Top with a few shreds of mozzarella cheese and another bit of Parmesan and bake about 15-20 minutes in a 350F oven, or serve chilled or at room temperature.
What are easy,but delicous canape recipes? (Pics)?
Q. What are easy,but delicous canape recipes? I need a canape recipe that taste good but is easy. The ingredient maximum is 5 different ingredients and i have to make about 40 of them. Any recipes please?!
I need something like this: http://img412.imageshack.us/my.php?image=canapeszt7.jpg
I need something like this: http://img412.imageshack.us/my.php?image=canapeszt7.jpg
A. Sorry I didn't click on that link so I don't know what you want exactly, so I Hope these work
BEAUTIFUL CANAPES
Beautiful canapes begin with the clever cutting of assorted breads. Following is a list of canape-butters which are all prepared in this manner.
Cream the butter thoroughly, grind fish, meat or vegetables to a paste and combine with the seasonings and butter. Spread on toast rounds and garnish or use as a base for sandwich fillings.
SHRIMP BUTTER:
1 c. butter
1 c. shrimp, minced and cooked
1/4 tsp. salt
Dash of paprika
1 tbsp. lemon juice
CHIVE BUTTER:
1/2 c. butter
1/4 c. chives
4 drops worcestershire sauce
ANCHOVY BUTTER:
1 c. butter
1/2 c. anchovies, minced or
4 tbsp. anchovy paste
2 tsp. lemon juice
4 drops onion juice
BEAUTIFUL CANAPES
Beautiful canapes begin with the clever cutting of assorted breads. Following is a list of canape-butters which are all prepared in this manner.
Cream the butter thoroughly, grind fish, meat or vegetables to a paste and combine with the seasonings and butter. Spread on toast rounds and garnish or use as a base for sandwich fillings.
SHRIMP BUTTER:
1 c. butter
1 c. shrimp, minced and cooked
1/4 tsp. salt
Dash of paprika
1 tbsp. lemon juice
CHIVE BUTTER:
1/2 c. butter
1/4 c. chives
4 drops worcestershire sauce
ANCHOVY BUTTER:
1 c. butter
1/2 c. anchovies, minced or
4 tbsp. anchovy paste
2 tsp. lemon juice
4 drops onion juice
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