appetizers snacks

For those of you who can't stand cilantro, we have the salsa recipe for you. Mexican oregano is used in place of cilantro, satisfying that much needed herbal accent.

Cilantro-Free Pico de Gallo Salsa

medium, vine-ripened tomatoes, small dice. (Roma, plum, or beefsteak)

red onion, fine dice

garlic,

lime juice (Roughly one lime)

Mexican oregano

cumin

Credit: 1 teaspoon smoked Spanish paprika

To taste Sea salt

&lt;ol&gt;&lt;li&gt;Combine ingredients and mix thoroughly.&lt;/li&gt; &lt;li&gt;Crush the Mexican oregano leaves between your fingers as you add them to the mix.&lt;/li&gt;&lt;li&gt;For milder salsa, remove the seeds and veins from your chiles.&lt;/li&gt;&lt;li&gt;Serve with tortilla chips. This makes a great topping for nachos or queso dip too.&lt;/li&gt;&lt;/ol&gt;

My mom has always made these pickled beets every summer and I have carried on the tradition with my family. You can keep them in the refrigerator and add more cooked beets to the liquid when they start to get low. We also add shelled, hard boiled eggs to the juice in this pickled beets recipe, and after 2 to 3 days, they are a beautiful purple all the way down to the yolk (and taste divine!). Slice these eggs, and they are a stunning garnish to salads.

Pickled Beets Recipe

water

beets,

sugar

cider vinegar (real--not cider flavored)

salt

cinnamon

whole allspice

Tablespoons pickling spice

&lt;ol&gt;&lt;li&gt;Put beets in a large saucepan or stockpot and add enough cold water to cover them with 3 inches over the top. Bring to a boil, then turn heat down to maintain a slow boil.  Cook until beets are tender when pierced with a fork, about 40 minutes. Pour water off and let beets cool. Slip skins off once the beets are cool enough to handle. Slice and set aside.&lt;/li&gt;&lt;li&gt;Place the sugar, cider vinegar, water, salt, and spices in a smaller saucepan. Bring to a boil and simmer for 15 minutes. Pour this pickling liquid into a large glass jar (1.5 liters or &amp;frac12 gallon), add the sliced beets, cover with a lid and refrigerate. Let the beets sit at least a week before tasting.&lt;/li&gt; &lt;li&gt;Add shelled hard boiled eggs to the mixture as well.  Try to use them in 2 to 3 days. If left in the pickling liquid too long, they turn rubbery.&lt;/li&gt;&lt;li&gt;Keep adding more cooked beets (and eggs) as needed. May keep in the refrigerator up to 6 months.&lt;/li&gt;&lt;/ol&gt;

I adapted this recipe from a great banana-nut bread recipe I have. --Chef Chip

Apple Cinnamon Nut Bread

Cups All-Purpose Flour

Baking Powder

Baking Soda

Cinnamon

½ Cup Walnuts

Cups Cooking Apples

½ Cup Unsalted Butter, softened

½ Cup White Sugar

½ Cup Brown Sugar

Eggs

Vanilla Extract

Milk

Salt

&lt;ol&gt;&lt;li&gt;Preheat oven to 350.&lt;/li&gt;&lt;li&gt;I have found that if the batter mixes too long after adding in the flour mixture, the final product of the baked bread isn’t as light and toothsome.  It can become dense, doesn’t rise well and is a little chewy/tough.  So, get your dry ingredients ready ahead of time so they can all be added in rapidly with minimal mixing time.&lt;/li&gt;&lt;li&gt;Sift together flour, salt, baking powder, baking soda, and cinnamon.  Set aside.&lt;/li&gt;&lt;li&gt;Chop walnuts into small pieces and set aside.Peel, core and slice the apples into quarters.  Slice each quarter into ¼-inch thick squares.  Set aside.&lt;/li&gt;&lt;li&gt;Cream butter and sugar on ½ of full mixing speed.  Add in eggs and beat on ¾ speed until mixture fluffs up.  Use a rubber spatula to catch the unmixed sides and bottom and push in to beaters.&lt;/li&gt;&lt;li&gt;Turn mixer speed down to 2 or 3 and immediately add in half of flour mixture, then the milk and then the remaining flour mixture.  Use the rubber spatula in the same way.&lt;/li&gt;&lt;li&gt;Wasting no time, add in apples and then walnuts.&lt;/li&gt;&lt;li&gt;Pour right into one non-stick 9 by 5 by 3 inch loaf pan and bake for 1 hour to 1 hour and 20 minutes.  (If using a regular loaf pan, butter and flour the bottom and sides ahead of time.)&lt;/li&gt;&lt;li&gt;Test with a toothpick down the center for doneness.&lt;/li&gt;&lt;/ol&gt;

Growing up on the East Coast, the aroma of seafood was a staple in our household, especially during the summer months. We’d often embark on crabbing adventures, bringing home fresh blue crabs that would soon be transformed into a variety of delectable dishes. Among the most cherished recipes was Crab Imperial, a dish that effortlessly showcases the sweet, succulent flavors of blue crab meat. This classic East Coast seafood dish is a celebration of simplicity and elegance, perfect for any occasion, from casual family dinners to sophisticated gatherings. The star of Crab Imperial is undoubtedly the blue crab meat, prized...

Crab Imperial

crab meat

fresh parsley, minced

lemon juice

Chesapeake Bay Seasoning

mustard powder

Worcestershire sauce

mayonnaise

butter

Imperial Sauce:

half&half

Topping:

breadcrumbs

couple of good shakes of paprika

½ teaspoon Chesapeake Bay seasoning

red bell pepper, minced

&lt;ol&gt;&lt;li&gt;Preheat oven to 400 degrees.&lt;/li&gt;&lt;li&gt;Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whisk until smooth. Add crab meat and fold gently until combined, taking care not to break up lump crab meat.  Divide mixture equally among 4 ramekins (or natural crab shell).  Place on a baking sheet and  bake for  12-15 minutes. &lt;/li&gt;&lt;li&gt;In a small bowl, combine all ingredients for Imperial Sauce and whisk until smooth.&lt;/li&gt;&lt;li&gt;In another small bowl, add remaining melted butter to bread crumbs and stir until combined.&lt;/li&gt;&lt;li&gt;Top each ramekin (or natural crab shell) of crab imperial with imperial sauce, then the bread crumbs and a good sprinkle of paprika. Place in broiler until golden brown.&lt;/li&gt;&lt;/ol&gt;

These little cakes are the perfect dessert or tea party sweet.

Rebekah&#39;s Anise and Orange Liqueur Cakes

CAKES

flour

baking powder

shortening

eggs

vanilla extract

milk

star anise

orange liqueur

nutmeg

FROSTING

vanilla

lemon extract

CAKESPreheat oven to 350°F.Mix shortening, eggs, sugar, vanilla, anise, liqueur, and milk. Stop mixer, and add flour, baking powder and salt; mix in evenly. Line a cupcake tin with liners. Use a cookie disher to scoop batter into cupcake liners.Bake at 350°F for 20 minutes.FROSTINGMix all ingredients in a bowl until smooth.Adjust with milk/powdered sugar until it&#39;s a nice consistency and flavor. Frosting is optional with these, as they don&#39;t exactly need it. If you really like your liqueur, you can throw a bit of that in as well.

Top 5 appetizers snacks recipes from across the web

The most viewed appetizers snacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cilantro-Free Pico de Gallo Salsa

Pickled Beets Recipe

Apple Cinnamon Nut Bread

Crab Imperial

Rebekah's Anise and Orange Liqu...

Top 5 appetizers snacks recipes from across the web

The most viewed appetizers snacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cilantro-Free Pico de Gallo Salsa

Pickled Beets Recipe

Apple Cinnamon Nut Bread

Crab Imperial

Rebekah&#39;s Anise and Orange Liqu...

The most viewed appetizers snacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Rebekah's Anise and Orange Liqu...