tag:blogger.com,1999:blog-17652046.post1567506357526992483..comments2024-01-17T14:18:01.381-05:00Comments on Home by 28 Cooks: Unknownnoreply@blogger.comBlogger45125tag:blogger.com,1999:blog-17652046.post-37987583146552567962009-11-22T21:38:57.597-05:002009-11-22T21:38:57.597-05:00...please where can I buy a unicorn?...please where can I buy a unicorn?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17652046.post-48323992847442644412009-11-22T00:34:21.158-05:002009-11-22T00:34:21.158-05:00...please where can I buy a unicorn?...please where can I buy a unicorn?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17652046.post-10206530420323819582008-05-06T23:58:00.000-04:002008-05-06T23:58:00.000-04:00My favorite appetizer is anything fried. In parti...My favorite appetizer is anything fried. In particular, I have a weakness for french fries, but since I shouldn't eat those too often, I came up with this recipe that's not quite a French fry, potato wedge, or chip. It's something inbetween but just as delicious! In honor of tapas, how about crispy potato slices with garlic lemon aioli? Garlic, lemon, olive oil, and crispy potatoes, can't beat that! <BR/><BR/>3 large unpeeled and thickly sliced potatoes (about 1/4")<BR/>1 c. fresh bread crumbs or panko<BR/>1/2 c. grated parmesan<BR/>1 1/2 tsp. chili powder<BR/>2 eggs, beaten<BR/><BR/>Mix bread crumbs, cheese, and chili powder. Dip the potato slices in egg mixture and roll in the bread crumb mixture to coat completely. Bake the potato slices single layer on a lightly greased baking sheet at 450 degrees for about 20 mins. or until crispy and golden brown. Serve plain or with your favorite garlic lemon aioli or other sauce.Rogue Cookhttps://www.blogger.com/profile/01925764378415326223noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-34597459192046062562008-05-06T20:45:00.000-04:002008-05-06T20:45:00.000-04:00My definite favorite is vegetable pizza, which is ...My definite favorite is vegetable pizza, which is rolled out crescent rolls layered with cream cheese, ranch dressing mix, cheddar cheese, and chopped veggies. YUM!Khttps://www.blogger.com/profile/04076226649780982697noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-84665034856597111682008-05-06T20:36:00.000-04:002008-05-06T20:36:00.000-04:00I really enjoy cooking appetizers. I could eat a d...I really enjoy cooking appetizers. I could eat a dinner of just little appetizers. My favorite is a nice fresh tomato, cucumeber , black olive brushetta with crusty bread.<BR/><BR/>MMMM <BR/>Sharona MaySharona Mayhttps://www.blogger.com/profile/12187979230694568234noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-74637209184306929632008-05-06T16:45:00.000-04:002008-05-06T16:45:00.000-04:00I love to make easy sliced/toasted baguette rounds...I love to make easy sliced/toasted baguette rounds topped with oven roasted (~2 hours on 200) plum tomatoes (they get so nice and sweet and intense!) topped with goat cheese and herbs. YUM!<BR/><BR/>kristinachiarello@hotmail.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17652046.post-87285067750701318922008-05-06T14:54:00.000-04:002008-05-06T14:54:00.000-04:00My favorite appetizer is crostini with a bleu chee...My favorite appetizer is crostini with a bleu cheese spread (melted bleu cheese and a little cream) and green apple slice. A variation of that would be one of those slightly sweet whole-wheat crackers with white cheddar and a sweeter variety of apple (I sometimes throw this one together on road trips).<BR/><BR/>When I'm trying to show off, I cut a wedge of brie, wrap it in phyllo dough, fry it in butter until the phyllo is light brown and the brie is all melty. Serve on a spring green salad and top with a lemon basil vinaigrette. I don't make this one very often because I will eat way too much of the cheese and not enough of the greens. <BR/><BR/>I think almost every appetizer I love has some form of cheese in it.snarkygurlhttps://www.blogger.com/profile/16331057443702391041noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-11946837424049842322008-05-06T12:12:00.000-04:002008-05-06T12:12:00.000-04:00The most amazing tapas I've ever had was goat chee...The most amazing tapas I've ever had was goat cheese with honey.... I'll never forget how wonderful it was... and then soon after discovering it, the restaurant that I found it at, closed.... so sad.Dorothyhttps://www.blogger.com/profile/04245037271721549469noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-48078581779467006592008-05-06T10:50:00.000-04:002008-05-06T10:50:00.000-04:00Definitely the Indian Hara Bara Kebab!Definitely the Indian Hara Bara Kebab!Unknownhttps://www.blogger.com/profile/03096238887875230205noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-14234251222641874662008-05-05T21:00:00.000-04:002008-05-05T21:00:00.000-04:00My favorite appitizer and sometimes meal is Shrimp...My favorite appitizer and sometimes meal is Shrimp Ceviche<BR/><BR/>1 lb. Shrimp<BR/>1/2 onion, (usually white sometimes red)<BR/>1 tomato diced<BR/>1-2 serrano chiles, minced<BR/>3-4 limes juiced<BR/>1-2 lemons juiced<BR/>1 bunch cilantro, chopped<BR/><BR/>1 bag tortilla chips or 1 head iceberg lettuce:<BR/>If using chips, dice the onion and shrimp. If using lettuce leave the shrimp whole and slice the onion<BR/><BR/>Cook shrimp <I>almost</I> all the way in salted, boiling water. (about a minute) Drain. (Dice or leave whole)<BR/><BR/>Mix all the ingredients except cilantro.<BR/><BR/>Marinade for an hour.<BR/><BR/>Add the cilantro and serve.jeremypbhttps://www.blogger.com/profile/03106755759757195998noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-91644996072616012462008-05-05T14:41:00.000-04:002008-05-05T14:41:00.000-04:00I love the Cheesecake Factorys Thai Chicken Lettuc...I love the Cheesecake Factorys Thai Chicken Lettuce Wraps! One of my all time favorites. I seriously need to learn how to make that ginger sauce.Trishahttps://www.blogger.com/profile/06987270351097153189noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-38103743494694454472008-05-05T14:09:00.000-04:002008-05-05T14:09:00.000-04:00Recently a friend brought an appy to my house that...Recently a friend brought an appy to my house that was so delicious and simple. She cooked up some frozen edamame beans (in their shells) on the stove and then added sweet chilli sauce on top of them - so simple and tasty!juststudyinghttps://www.blogger.com/profile/13893031128519860737noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-22244036341240843492008-05-05T13:28:00.000-04:002008-05-05T13:28:00.000-04:00what a great list! i will have to come back after ...what a great list! i will have to come back after the contest is over to jot down some more 'recipes' and ideas.<BR/>i love food, but i am not the most adventurous cook. i <I>need</I> recipes.<BR/><BR/>i'm pretty good at making hummus (thanks to your recipes here!).<BR/><BR/>when i go out, i want something i am not going to make at home. ie: calamari, stuffed jalapenos, or some kind of mushroom medley.<BR/><BR/>but, after reading some of the comments here, perhaps i will try to make my own calamari =)gray la granhttps://www.blogger.com/profile/07428881553665142659noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-22844943194791305302008-05-05T12:43:00.000-04:002008-05-05T12:43:00.000-04:00One of my favorite appetizers are Greek-inspired "...One of my favorite appetizers are Greek-inspired "Quesadillas". <BR/>I chop up some red onion and saute it with a few handfuls of baby spinach, some garlic and olive oil until the onions are softer and the spinach is wilted. Remove it to a bowl and mix in feta cheese, chopped tomatoes and Kalamata olives. Spoon the filling on some tortillas, fold and return them to the pan to melt the feta.<BR/><BR/>Makes a great appetizer when cut into sections, but I usually would rather eat it by myself for dinner!Unknownhttps://www.blogger.com/profile/15448727430628786401noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-40548376970806012042008-05-04T22:59:00.000-04:002008-05-04T22:59:00.000-04:00I just found your blog, so it must be fate that I ...I just found your blog, so it must be fate that I had to enter this contest.<BR/><BR/>As a yuppie who has to entertain with limited time, but desire to impress, I tend to make savory strudels for appies. I just fill puff pastries with combos like: blue cheese and fig jam, or chopped scallop with ricotta cheese.<BR/><BR/>But my latest hit is this: I get this very thin green onion cracker from the Garden brand (widely available in Asian supermarkets) and serve it with blood orange marmalade (any fancy marmalade will do) and slices of smoked duck breast. People will assemble the lot themselves at the serving table because early assembly will just lead to a soggy cracker.yumsingerhttps://www.blogger.com/profile/11673496297127928553noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-37899234699087930952008-05-04T21:46:00.000-04:002008-05-04T21:46:00.000-04:00I think one of the tastiest and no fuss appetizers...I think one of the tastiest and no fuss appetizers/tapas that I like to make is baked brie. <BR/><BR/>I make two versions. One is savoury, and one is sweet. This is the savoury:<BR/>Fry up a sundried tomatoes/ diced onion/ garlic compote, top off the full wheel, throw into the oven at 375 for about 15-20 minutes. Serve it with toasted sliced baguettes and other crackers. <BR/><BR/>Love reading your blog your photos are always stunning!sterlinghttps://www.blogger.com/profile/02825341377427952263noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-58116377284262238802008-05-04T19:44:00.000-04:002008-05-04T19:44:00.000-04:00My favorite appetizer is mouhammara (the Arabs onc...My favorite appetizer is mouhammara (the Arabs once ruled Andalusia!). Roast some red peppers, and combine with walnuts, garlic, smoked salt and red pepper, some fresh lemon juice, cumin, and the secret ingredient: pomegranate molasses. Serve up with blue chips, fresh flat bread, or crispy fresh vegetables. Tart, sweet, delicious!Nopehttps://www.blogger.com/profile/03830669309065736579noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-53872944456009317212008-05-04T18:30:00.000-04:002008-05-04T18:30:00.000-04:00Hey there...you are giving away so many cookbooks ...Hey there...you are giving away so many cookbooks lately! <BR/>My favorite appetizer to serve at home is here: http://thepracticalgourmet.blogspot.com/2008/01/artichoke-toasts.html<BR/>Artichoke Toasts...and they are very good. <BR/>:)Courtneyhttps://www.blogger.com/profile/00633972407344926658noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-52705106769890796762008-05-04T18:12:00.000-04:002008-05-04T18:12:00.000-04:00This is a favorite whenever I serve it - guests sp...This is a favorite whenever I serve it - guests spend lots of time trying to guess the ingredients. It's from the web somewhere - was originally to be served with curry. i just serve it with tortilla chips.<BR/><BR/>GREEN APPLE AND COCONUT CHUTNEY DIP<BR/>3/4 cup shredded sweetened or unsweetened coconut<BR/>1 tsp. cumin<BR/>1 # granny smith apples (3-4 med.), chunked, but not peeled<BR/>2 tbsp. fresh lemon juice<BR/>1/2 bunch cilantro, chopped and stemmed<BR/>1 jalapeno chili, seeded<BR/>1 garlic clove, cut in pieces<BR/>3/4 tsp. salt<BR/><BR/>Put apples and lemon juice in the processor first, chop a little then add everything else. Might have to scrape down sides once or twice. Will keep several days in the fridge. <BR/><BR/>And why would I love the Spanish cookbook? i just returned from a trip to Spain and I loved the food!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17652046.post-50685917341619228292008-05-04T16:37:00.000-04:002008-05-04T16:37:00.000-04:00My fav appetizer has got to be a simple bruschetta...My fav appetizer has got to be a simple bruschetta - Crostini brushed with olive oil(chargrilled in a hot grill pan) and then topped with chopped tomatoes and basil with balsamic vinegar, olive oil, and salt - YUM!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17652046.post-82113327586159961462008-05-04T14:28:00.000-04:002008-05-04T14:28:00.000-04:00My favorite is from the NY Times via The Best Amer...My favorite is from the NY Times via The Best American Recipes 2004-2005. It's totally ghetto, but maybe that's part of its charm: 2 10oz. packages frozen chopped spinach, 9 tbl butter, melted, 8oz package cream cheese, 1 teasp. lemon juice, 14oz can artichoke hearts drained and quartered, 1/2 cup Ritz crumbs. Preheat oven to 350, butter a casserole dish, cook the spinach and put it in a bowl. Add all but 1 tbl melted butter, the cream cheese, and lemon juice. Put the artichoke hearts around the bottom of the dish, cover with spinach mixture, sprinkle with cracker crumbs and drizzle with butter and bake until bubbling - 25 mins. Delicious!Andreahttps://www.blogger.com/profile/08402921195094964887noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-947497877075425602008-05-04T12:51:00.000-04:002008-05-04T12:51:00.000-04:00Mm! My favourite appetiser is very, very simple. ...Mm! My favourite appetiser is very, very simple. Cut thick slices of French bread. Slather with good olive oil, rub with garlic or sprinkle with herbs. Sautee mushrooms with wine and fresh thyme, as well as a pinch of sea salt. Spoon onto the bread. Add a few dabs of fresh goat cheese if desired.Avoryhttps://www.blogger.com/profile/12421329030289929378noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-54010796516526772612008-05-04T11:39:00.000-04:002008-05-04T11:39:00.000-04:00I like to make an Blue cheese and asparagus appeti...I like to make an Blue cheese and asparagus appetizer pizza: <BR/><BR/>I make mine on homemade foccacia, but you could use a Boboli too. <BR/><BR/>First, lightly roast some asparagus spears. Spread a jar of diced tomatoes (Muir Glen Fire Roasted are good, or any Italian-style type) over the crust, then arrange the asparagus in a pinwheel shape coming out from the center. Heat in a 350 oven for 15 minutes or so. When it comes out, sprinkle crumbled blue cheese over the top.Peggasushttps://www.blogger.com/profile/16430376275956260855noreply@blogger.comtag:blogger.com,1999:blog-17652046.post-89126101333932240602008-05-04T05:48:00.000-04:002008-05-04T05:48:00.000-04:00It is so hard to pick a favourite appetizer! right...It is so hard to pick a favourite appetizer! right now it is some cold crab dish, or maybe baked oysters :D~Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17652046.post-43316936785157393762008-05-03T22:27:00.000-04:002008-05-03T22:27:00.000-04:00Without hesitation...my absolute favorite appetize...Without hesitation...my absolute favorite appetizer to serve (and eat) is the Italian Bagna Cauda (friend from NorItaly recently told me it's pronounced 'bag-na cow-da'). I adapt the Epicurious recipe to my liking: http://www.epicurious.com/recipes/food/views/2827 ... at least doubling the anchovies and parsley. Veges/dippers I typically use: endive leaves, mushrooms (always disappears first), green/red/yellow peppers, asparagus, crusty bread, etc. Rarely do I tell guests what is in the dip (served in warmer/fondue pot) until they've tried it first...too many 'turn their noses' up at the anchovies before even trying. Inevitably, everyone fights over the crunchies at the bottom within no time :) Incidentally, having lived both in Madrid and Barcelona...and this post peaking my interest...would be interesting to add finely diced bits of drized (or wet?) chorizo perhaps? Although, what's particularly 'easy' about serving traditional Bagna Cauda is that it satisfies vegetarians and meat-eaters alike.Anonymousnoreply@blogger.com