Guacamole Dip Serve with tortilla chips.
Ingredients
1 can refried beans
1 cup shredded sharp Cheddar cheese
1 cup sour cream
1 envelope taco seasoning
1 ripe avocado
1 teaspoon garlic powder
1/4 cup mayonnaise
Chopped black olives
Diced tomatoes
Juice of half a lemon or lime
Shredded lettuce
How To Make Gourmet guacamole dip
Easy Recipe Directions:
In a bowl, mix the can of refried beans with the envelope of taco seasoning. Set aside.
In a nonreactive bowl, mash the avocado until smooth and creamy. Add lemon or lime juice,
garlic powder and mayonnaise and mix very well. Spread the refried bean mixture in an 11 x
7-inch pan. For the next layer, spread the sour cream. For the next layer, spread the avocado
mixture. Sprinkle the lettuce on that layer, and the cheese and tomatoes and olives on top of
that.
Refrigerate until 15 minutes before serving.
Fried Ravioli Serve with marinara sauce.
Ingredients
1 (1 pound) package frozen ravioli, thawed
2 cups bread crumbs
2 eggs beaten
2 tablespoons milk
Corn oil
How To Make Fried Ravioli
Easy Recipe Directions:
Beat the eggs with the milk.
Fill a Dutch oven with two inches of corn oil. Dip ravioli into eggs and then coat with
breadcrumbs. Bring oil to about 300 degrees F and fry about 4 to 6 ravioli at a time.
Stuffed artichokes
Ingredients & Directions:
4 artichokes
2 cups bread crumbs
2 cloves pressed garlic
1/2 cup Romano cheese, grated
Salt and pepper
Olive oil
Wash and trim artichokes; turn upside down on paper towel to drain. Mix bread crumbs,
garlic and cheese together. Separate leaves just enough to fill with mixture. Salt and pepper
artichokes; spoon mixture between leaves. Drizzle olive oil generously over the stuffing.
Place in a heavy pot, standing upright, with a small amount of water. Cover and steam until
leaves pull off easily, about 45 minutes.
Appetizer ideas
Appetizer Cracker Basket
Ingredients & Directions
Prep Time: 15 min
Start to Finish: 2 hr 10 min
Makes: 3 dozen crackers
1/2 cup all-purpose flour
1/4 cup cornmeal or semolina (pasta) flour
1/4 teaspoon salt
1/3 cup warm water
4-quart oven proof bowl
1 tablespoon sesame seed, mustard seed, poppy seed or coarse ground black
pepper
Cheese and fruit, if desired
1. Mix flour, cornmeal, salt and water until smooth. Cover and refrigerate at least 1 hour
but no longer than 12 hours.
2. Heat oven to 350ºF. Spray outside of bowl with cooking spray; place upside down in
15x10x1-inch pan. Shape dough into 2 balls. Roll each ball on lightly floured surface with
rolling pin until 1/8 inch thick. Sprinkle with sesame seed; gently roll seed into dough.
Shape 1 dough, seed side down, over bowl, pleating if necessary. Place remaining dough
for cracker bread, seed side up, on cookie sheet lined with cooking parchment paper.
3. Bake basket 8 to 12 minutes or until golden brown; remove from oven. Set oven
control to broil. Broil dough for cracker bread with top 6 to 8 inches from heat 3 to 5
minutes; turn over and broil 3 to 5 minutes longer or until light brown. Cool completely,
about 30 minutes. Remove basket from bowl. Break cracker bread into pieces. Fill basket
with cracker bread and cheeses.