Currently Browsing: Appetizers

Homemade Guacamole at Taqueria Canonita

What a delightful surprise to taste authentic guacamole prepared tableside at Cabonita (little canon) in Las Vegas. This is true Mexico City food discovered is in the luxurious Venetian Hotel. I have enjoyed guacamole in Mexico, and San Diego, never dreaming that Las Vegas was one of the best I would ever...

Recipe and Video for Gougeres from Frelon’s Fabulous France with Katherine Frelon

Last October, Norm and I, along with Michelle and Kurt Winner explored a small portion of France. After our week of barginging with European Waterways on a canal in Lower Burgundy, we were picked up by Brendan Moore, a wine expert and guide who works with chef Katherine Frelon at La Ferme de la Lochere,...

Ma Ho (Galloping Horses)

. . . . Since I enjoy Thailand as well as Thai food, I have found many of  A Taste of Thai products wonderful, especially the Lite Coconut Milk. But, this recipe for Ma Ho is great. I hope you enjoy. Ma Ho, a popular Thai hors d’oeuvre, is a spicy meat mixture usually served in tangerine segments. We made...

Guacamole

We  love guacamole. All of our recipes are delicious, especially the healthful one made by the world renowned chefs at Rancho La Puerta in Tecate, Baja California. Maralyn and I will back again as spa presenters, and to devour the guacamole this July. You can find the Ranch recipe on their website or in our...

Celebration Super Bowl Sunday – Artichoke and Spinach Dip from Holland America

I love Super Bowl Sunday…the game, the food and the drinks, usually beer. In New England we often hosted a small party with the usual dips, beer and chili. . This  delicious dip recipe is the exact one that is served on the Holland America Line. A friend of mine spent Superbowl night on board and told me...

Goat Cheese–Stuffed Mushrooms with Bread Crumbs

The Hill Team always enjoys stuffed mushrooms, or at least, Brenda and I. These are considered healthy since goat cheese is generally lower in cholesterol, calories and fat, yet higher in calcium, than cows milk. This is a favorite from Food & Wine several years ago. Goat Cheese–Stuffed Mushrooms with Bread...

Persimmon-Goat Cheese Wedges from “Food + Wine”

I wish I could take credit for this, I can’t. It comes from Food & Wine. These are great for quick appetizers. Recipe: Persimmon-Goat Cheese Wedges Ingredients 1/2 cup salted roasted almonds, very finely chopped 1 1/2 teaspoons chopped flat-leaf parsley 4 ounces fresh goat cheese, softened 4 Fuyu...

Garlic Stuffed Mushrooms from Christopher Ranch

This recipe is from Christopher Ranch…Yummy! Garlic Stuffed Mushrooms 12 Medium Mushrooms 1/4 c Fresh CHRISTOPHER RANCH California Garlic Bechemel (recipe Below) 3 tbsp Unsalted Butter Salt (To Taste) 2 Scallions, Sliced Freshly Ground White Pepper 1 1/2 tbsp Coarsely Ground Pecans Cayenne Pepper (To Taste)...

Kellogg’s Crispix Mix Sweet Minglers

This is courtesy of Kellogg. . . . . . Crispix Mix® Sweet Minglers So easy to make and so good to eat–this chocolate- and peanut-butter-coated snack makes the perfect gift for friendly neighbors. Ingredients: 1 package (6 oz., 1 cup) semi-sweet chocolate morsels 1/4 cup peanut butter 1/2 cup peanuts...

Baked Fondue from Mary Ann at Apron’s Sarasota Cooking School

Maralyn’s recipe for Fontina cheese fondue sauce inspired me to find another new and  innovative fondue treat. Our classic cheese fondues served in the traditional Swiss pot are found in our archives. This one is quick and easy to fix ahead and then bake. If you spread the mix on a French baguette it...

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