ALL Recipes in Category : Appetizers

Peach Relish

  • 2 & 1/2   cups peeled and chopped fresh or frozen peaches, thawed
  • 3/4   cup packed brown sugar
  • 3/4    cup cider vinegar
  • 1/4     cup golden raisins
  • 2         Tablespoons finely chopped red onion
  • 2         Tablespoons finely chopped pickled ginger
  • 1          Tablespoon chili powder
  • 1/4      teaspoon curry powder

In a medium stainless steel, enamel , or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder and curry powder.  Bring to boil, reduce heat and simmer uncovered about 45 minutes or until thickened. Stir frequently. remove from heat: cool or 1-2 hours.  Transfer to storage container and chill overnight.

Note:  I love this relish. (I love condiments anyway.)  It will thicken as it cools and then chills.  Use with brie cheese, or as a condiment for chicken or pork. I bought a box of peaches at Costco.  The peaches don’t have to be perfection to use in this recipe.

Print This Print This


I brought this tart to our Book Club meeting and it got good reviews. (Like the book, “Goldfinch” by Donna Tartt, which was our selection of the month) First time ever working with puff pastry, I’m eager to try again. Easy. My niece, Allyn, brought this recipe to my attention: Thanks, Allyn!!


Flour for the work surface and rolling pin

  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • salt and pepper

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16-by- 10 inch rectangle.  trim uneven edges.  Place pastry on a baking sheet ( use parchment paper).  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork pierce dough inside the markings at 1/2 intervals. Bake until golden, about 15 minutes.

Remove pastry shell from the oven, and sprinkle with Gruyere.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange the spears in a single layer over the Gruyere.  Alternate the ends and tips.  Brush with oil, and season with salt and pepper.  Bake until spears are tender, 20-25 minutes.

Print This Print This


Ingredients :

  • 2 tablespoons       Butter
  • 8 cups                    Onion, sliced
  • 1 tablespoon         Minced fresh thyme
  • 4                             Garlic cloves, chopped
  • 1/4 cup                  Dry white wine
  • 1 teaspoon             Sugar
  • 1 32-36 oz             French Brie, packed in a wooden box
  • 2                             French Bread Baguettes, sliced

Melt the butter in a heavy very large skillet over medium-high heat. Add onions, saute until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, for about 25 minutes. Add garlic and saute until soft and brown, about 10minutes.

Add 1/4 cup of wine, stir until almost all liquid evaporates, about 2 mins, Sprinkle sugar over onions and saute until soft brown, about 10mins, Season to taste with salt and pepper. cool (can be prepared 2 days ahead, cover and refridgerate).

Preheat oven to 350 degrees. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides, and bottom intact. Return Brie to ox, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes.

Transfer Brie in box to platter, surround with baguette slices and serve.

Print This Print This


Preparation Time : 30 minutes

  • 1  POUND               FRESH BASIL LEAVES
  • 1  CUP                      CHOPPED FRESH PARSLEY
  • 3/4  CUP                 EXTRA VIRGIN OLIVE OIL
  • 1/2  CUP                  WALNUT PIECES
  • 1/4  CUP                  NUTRITIONAL YEAST FLAKES  (from health food stores)
  • 5  CLOVES              PEELED GARLIC, OR MORE
  • 1/4  CUP                  LEMON JUICE
  1. Place all ingredients EXCEPT basil and parsley in the food processor and process until smooth.  Stop and scrape the sides of the bowl with a rubber spatula at least once.
  2. Remove stems from the basil .. Add the basil leaves one handful at a time processing in between handfuls  just long enough to roughly chop the leaves and make room for more.
  3. When all leaves are in, process everything until smooth …about 1 minute.
  4. Serve or chill immediately.

- – - – - – - – - – - – - – - – - -

NOTES : Wow, the serving possibilities for this pesto are extensive…on pasta, as dip for crackers or bread, or as a condiment for fish. The bright green color is  absolutely inviting and no one believes there is no dairy in this recipe. Thank you Jen !!!

Recipe By     : JENNIFER LYNN

Print This Print This


Serving Size  : 10      Preparation Time :20:00


  • 1 lb                                           ground turkey
  • 2 Tablespoons                       grated peeled fresh gingerroot
  • 4  Tablespoons                      teriyaki sauce
  • 4  Tablespoons                      rice vinegar
  • 2  Tablespoons                      honey
  • 1  teaspoon                             crushed red pepper, less or more to taste
  • 1  teaspoon                             corn starch
  • 1 1/2  Cups                              grated carrots
  • 1  Cup                                      fresh bean sprouts
  • 1  Cup                                      snow pea pods, fresh, cut lengthwise into strips
  • 1/2 Cup                                   sliced green onions
  • 1/4 Cup                                   sliced almonds, toasted
  • 12  leaves                                Bibb lettuce

Brown, but not crisp brown, the turkey with the ginger in a large wok or skillet.

Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl: stir with a whisk. Add teriyaki mixture to turky mixture in wok: stir in carrots, bean sprouts, snow peas and onions.  Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in Almonds.

Spoon mixture into a bowl; surround with Bibb lettuce leaves.  Or spoon about 1/4 cup or less of the mixture in  each lettuce leaf and roll up. Place on platter.

NOTES : You can vary this recipe by using Chicken Breast halves–sliced. Serve with rice and it could be an entree. Also the almonds are optional, as are most of the other ingredients.
I prepared this recipe for a gathering at LuAnne’s house with Ceci and Deb…the 4 of us were in Bali together and had a great time reminiscing.

Recipe By : Dianne Holland

Print This Print This

Serving Size  : 4                                    Preparation Time : 15 minutes


  • 2 pounds                            SHRIMP, (the larger the better)
  • 1/2 cup                               olive oil
  • 2 teaspoons                       finely chopped garlic
  • 2 tablespoons                   finely chopped fresh parsley
  • 2 tablespoons                   fine fresh bread crumbs
  • 1/8 teaspoon                    crushed red pepper
  • 1/2 teaspoon                    dried crushed oregano
  • Salt and fresh ground pepper to taste

Preheat broiler to high.

Split the shrimp down the back side. Rinse and pat dry. Or, peel them but leave the last tail segment intact. Rinse and drain well.

Add the remaining ingredients to the shrimp and toss to coat evenly and well.

Line a baking dish with foil and arrange the shrimp over it.

Place the shrimp under the broiler about three to four inches from the source of heat.  Broil 5 to 6 minutes. It is not necessary to turn the shrimp as they cook. Baste the shrimp and serve hot with curried sweet peppers and rice.

- – - – - – - – - – - – - – - – - -

NOTES :  Quick and easy. Don’t over cook. If you double the recipe, go easy on the olive oil. Serve as an appetizer with chunks of French bread to dip in the juices.

Print This Print This

Linda McBride's Favorite Recipes and Photographs!