Category Archives: 1st COURSE

AFC BAKED PEPPERONI ARTICHOKES

AFC PRIVATE RESERVE AFC BAKED PEPPERONI ARTICHOKES FREE PRIME CONTENT https://afcprivatereserve.wordpress.com/2021/05/03/afc-baked-pepperoni-artichokes/

TOFU TASTE SENSATIONS

TOFU TASTE SENSATIONS Contains the mellowed essence of all taste sensations in one healthy appetizer! Umami awaits your permission to indulge you! Makes 6 appetizer plates 1 T. extra virgin olive oil 1 t. salt 1 T. Balsamic vinegar 1 t. mild curry powder sev. twists black pepper grind 3 T. Grade A maple syrupContinueContinue reading “TOFU TASTE SENSATIONS”

BOILED PISTACHIO NUTS – GOAT

BOILED PISTACHIO NUTS – GOAT Ever hear of boiled peanuts? Well, I had only pistachios on hand and I just decided to boil them, and WOWE! Thank you to whomever put that boiled peanut bug in my ear – long ago. If not for that, I never would have known this other pleasure! These areContinueContinue reading “BOILED PISTACHIO NUTS – GOAT”

BLACKENED CAULIFLOWER BUDS

BLACKENED CAULIFLOWER BUDS Steamed cauliflower buds coated with a dry batter mix, then pan-fried with garlic till blackened. Served with a sweet onion mustard sauce! Perfect for restaurant or home! Serves 2-4 as a first course (sit down to eat) appetizer Prep cauliflower: 1 head fresh cauliflower 1/4 c. dry batter mix (I used LorettaContinueContinue reading “BLACKENED CAULIFLOWER BUDS”

BLACK & WHITE BAKED STUFFED ARTICHOKES

BLACK & WHITE BAKED STUFFED ARTICHOKES Black and white fresh breadcrumbs mixed with cashew crumbles, garlic and lemon. Stuffed in pre-cooked fresh, whole artichokes and baked till steaming hot! Makes 2 Preheat oven to 350 degrees Artichokes. 2 fresh whole artichokes Slice stems off flush with artichoke bottoms. Trim stems. Peel off and discard large,ContinueContinue reading “BLACK & WHITE BAKED STUFFED ARTICHOKES”

SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS

SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS Gourmet Pearl Oyster mushrooms combined with sauteed onion, celery, garlic and steamed eggplant. Mixed with fresh potato breadcrumbs, fine cashew crumbles, white wine and saffron. Stuffed into crimini and white button mushroom caps, baked till hot, then served with a saffron remoulade sauce! Makes approx. 42 stuffed mushrooms – approx. 6ContinueContinue reading “SHARON’S ‘PEARL OYSTER’ STUFFED MUSHROOMS”

BAKED STUFFED ARTICHOKES

BAKED STUFFED ARTICHOKES Artichokes stuffed till bursting with an aromatic Kalamata olive, garlic, pine nut and lemon bread stuffing, then baked till steaming hot! Makes 2 Preheat oven to 350 degrees 2 whole, fresh artichokes (I prefer the big round ones with tightly closed petals around the crown) 1/2 lemon If your artichokes have stems,ContinueContinue reading “BAKED STUFFED ARTICHOKES”

BREAD STUFFING FOR ARTICHOKES

BREAD STUFFING FOR ARTICHOKES A fresh lemon, garlic and dill seasoned bread stuffing with sautéed mushroom, onion and celery! Makes enough to stuff 5-6 artichokes 1 stick margarine 4 garlic cloves, peeled and finely chopped ½ c. finely diced celery ½ c. finely chopped onion ½ lb. finely chopped button mushrooms ¼ t. salt sev.ContinueContinue reading “BREAD STUFFING FOR ARTICHOKES”

BAKED STUFFED ARTICHOKES WITH COUSCOUS

BAKED STUFFED ARTICHOKES WITH COUSCOUS Fresh cooked artichokes stuffed with a sweet onion and fresh garlic couscous, flavored with extra virgin olive oil and poultry seasoning. Baked till piping hot! Serves 2 Preheat oven to 350 degrees 2 whole fresh artichokes salt ½ fresh lemon ½ c. couscous 2 t. extra virgin olive oil ½ContinueContinue reading “BAKED STUFFED ARTICHOKES WITH COUSCOUS”

AVOCADO WITH FENNEL DRESSING

AVOCADO WITH FENNEL DRESSING Sliced avocado halves drizzled with fennel seasoned oil and vinegar! A special treat! Serves 2 1 ripe Hass avocado, cut in half, seeded and peeled 3 T. mild olive oil or corn oil 1 T. white vinegar 1/8 t. ground fennel seed couple dashes salt chopped pimento Place 1/2 avocado, hollowContinueContinue reading “AVOCADO WITH FENNEL DRESSING”

AVOCADO WITH GRAPEFRUIT VINAIGRETTE

AVOCADO WITH GRAPEFRUIT VINAIGRETTE A light, zesty grapefruit vinaigrette with dill that goes especially well drizzled over avocado! Makes enough for 4-5 servings Use 1/2 avocado (any type will do) per serving, plus 1 butter (Boston) lettuce leaf per serving. 1/4 c. olive oil 4 T. grapefruit frozen concentrate, thawed 2 T. water 2 t.ContinueContinue reading “AVOCADO WITH GRAPEFRUIT VINAIGRETTE”