Chef tell's fast & fabulous hors d'oeuvres
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Chef tell's fast & fabulous hors d'oeuvres
  Appetizers    Cheese    Eggs  
Last updated 6/12/2012 12:57:14 AM. Recipe ID 19704. Report a problem with this recipe.
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      Title: Chef tell's fast & fabulous hors d'oeuvres
 Categories: Appetizers, Meats, Cheese, Eggs
      Yield: 1 Servings
 
           No Ingredients Found
 
  Chef Tell Erhardt frequently appears on "Live with Regis & Kathie
  Lee." Although his birth name is Friedman Paul Erhardt, he gained the
  nickname "Tell" because he appeared in school plays as the Swiss here
  William Tell. He began his culinary career at the age of 14 and
  received his first major award at the age of 27, when he won a gold
  medal at the Culinary Olympics and was named Chef of the Year.  These
  recipes use ingredients that are often on hand, or are left over from
  meals. %%%%%%%%%%%%%%%%%%%%%%% %%%%% HAM ROLLS  %%%%%
  %%%%%%%%%%%%%%%%%%%%%%%
  
  Place a slice of ham on a plate and spread mustard over the ham. You
  can also flavor mayonnaise with a little curry powder and use it in
  place of the mustard. Place a cooked spear of asparagus on the ham
  and roll the ham around the asparagus. %%%%%%%%%%%%%%%%%%%%%%%%%
  %%%%% HAM CORNETS %%%%% %%%%%%%%%%%%%%%%%%%%%%%%% In the container of
  a food processor fitted with the metal chopping blade, process 2 cups
  of cream cheese, 1/2 cup of prepared horseradish, and a dash of lemon
  juice until blended. Place the mixture in a pastry bag that is fitted
  with a star tip. Roll slices f ham into cone shapes and pipe the
  mixture into the ham. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% SPICY HAM
  SPREAD %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%% In the container of a
  food processor fitted with the metal chopping baled, process 2 cups
  of chopped ham, 1 tbsp of prepared horseradish, and 1/2 cup of
  mayonnaise until blended. Using a rolling pin, lightly roll over
  slices of fresh bread to flatten them slightly.  Spread the ham
  mixture on the bread. roll the bread up and then cut each piece in
  half. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% LEFTOVER CHEESE BALLS
  %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% In the container of a food
  processor fitted with the metal chopping blade, process leftover
  cheese pieces (any type), adding softened butter,if necessary, to
  create a mixture that holds together.  Form the mixture into small
  balls and roll each ball in chopped nuts or bread crumbs. Refrigerate
  until ready to serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%
  LEFTOVER CHEESE SPREAD %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% In
  the container of a food processor fitted with the metal chopping
  blade, process 1 cup of hard cheese pieces, 1/2 cup of soft cheese,
  1/2 cup of butter, and 2 tbsp of brandy until blended.  Place the
  mixture in a pastry bag that is fitted with a star tip.  Pipe the
  mixture onto celery, split dates, crackers, or slices of miniature
  bread. %%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% STUFFED EGGS %%%%%
  %%%%%%%%%%%%%%%%%%%%%%%%%% In the container of a food processor
  fitted with the metal chopping blade, process together 2 oz of cream
  cheese for every 4 hard cooked egg yolks until blended. Spoon the
  mixture into the egg white halves and sprinkle the tops with paprika.
  %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% STUFFED EGGS VARIATIONS
  %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% * Add 1 roasted red bell
  pepper to the processor with the cream cheese and yolks and process
  until smooth. Garnish each egg with a sliver of red pepper. * Add 2-3
  shrimp and a dash of lemon juice to the processor with the cream
  cheese and yolks and process until smooth.  Garnish each egg with a
  shrimp. * Add 1/2 ripe avocado and a dash of lemon juice to the
  processor with the cream cheese and yolks and process until smooth.
  Garnish each egg with a sliver of avocado. * Chop 1 smal onion and
  cook it in a skillet with a little butter until it is softened. Add
  the cooked onion to the processor with the cream cheese and yolks and
  process until smooth.  Garnish with additional cooked onion. Origin:
  Cooking with Regis & Kathie Lee. Shared 




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Recipe ID 19704 (Apr 03, 2005)

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