Category: Appetizers & Snacks (Page 2 of 5)
Tortilla Rolls with Crab Sticks and CheeseMay 24th, 2014 in Appetizers & Snacks by Julia Volhina
I had some tortillas left from the pack I used on recipe earlier this month. So I decided to post another recipe for tortilla rolls, this time with crab stick, cheese, garlic and greens stuffing.
The same as the first one, these rolls will work perfectly as a snack or an appetizer, and they go great together with beer.
So if you are looking for some unusual snack recipe, here it is.
Eggplant Roast with VegetablesMay 17th, 2014 in Appetizers & Snacks, Main Dishes, No-meat, Sides by Julia Volhina
This is nice looking dish which can be served as either a main entree, a side dish, or an appetizer.
It contains no meat, just eggplant, bell pepper, tomatoes, sour cream and cheese.
Eggplant roasted this way looks festive (and will for sure fit nicely on a holiday table), and it is also pretty easy to do.
One medium size eggplant will produce 2-3 servings.
Tortilla Rolls with Fresh Cheese and GarlicMay 3rd, 2014 in Appetizers & Snacks by Julia Volhina
Flour tortilla rolls with fresh cheese, dill and garlic will pair perfectly with beer as a snack. Or an appetizer, or both.
You can prepare them in advance and slice right before serving, just allow them to sit in fridge for at least 30 mins before serving, so tortillas can soak moisture a bit.
At home we made these with lavash bread, but it is a bit hard to find here, so I used ready to go flour tortillas and it worked good too.
As for the cheese you can use any fresh cheese which can be easily crumbled to your taste: fresh white cheese (quark), feta or queso fresco.
Flaky Kefir BiscuitsNovember 23rd, 2013 in Appetizers & Snacks by Julia Volhina
It was a bit unusual for me to learn that name for this kind of flaky breakfast breads is “biscuits”, at least this is what they are called here in US.
There are variations of biscuits prepared with milk, or buttermilk, my recipe uses kefir. Kefir consistency may vary, for more thick kefir you may need to use more than a cup. For better results, use butter and kefir cooled down directly from fridge.
Flaky kefir biscuits taste perfect when served warm with a slice of butter, for breakfast or brunch.
Deviled Eggs with Blue CheeseSeptember 14th, 2013 in Appetizers & Snacks, Eggs by Julia Volhina
Blue cheese and boiled egg yolks seasoned with fresh parsley, tobasco sauce and mayo tastes a bit unusual and a bit spicy. But if you are true lover of blue cheese this recipe is definitely for you.
By the way if you like it to be more spice – use a bit more tobasco sauce, or you can skip the sauce all together otherwise.
If you would like eggs to look a bit more festive, use pastry bag with a star tip on it to arrange stuffing mix into egg halves, simple ziplock can be used too (just staff mix into it, seal it and cut one of tips off), or just a tea spoon.
Quick Crescent Rolls with Meat and CheeseJuly 20th, 2013 in Appetizers & Snacks by Julia Volhina
I was short on time this couple of weeks having visitors at home and at work. So I didn’t have much time to prepare a recipe in time for today.
It is a bit unusual of me to use “ready-to-use” ingredients in my food, but they save time if you need it to attend to other things.
Crescent dough sold in store makes decent rolls, which are good when you need to cook something to bite fast. So here is one of recipes for these.
I used ham as meat for this recipe, because that is what I had in my fridge. But you can be creative and use cooked bacon, or canadian bacon, or hot dogs, or another sausage, or a combination of these to your taste.
Jellied Meat (Kholodets)November 10th, 2012 in Appetizers & Snacks, Beef, Chicken, Main Dishes, Pork by Julia Volhina
Another traditional dish of various east and west european cuisines (russian, ukrainian, polish, and many others): jellied meat, also knows as kholodets, studen, dragli, aspic, and many other names.
Main ingredient to successful preparation of jellied meat is using meat with cartilages (hocks, years, tails, etc), without these broth will not jelly (pig or chicken skin helps too).
If broth doesn’t jelly (too less cartilages used) you can dissolve a bit of gelatin in the broth before pouring it to the dish. I don’t like using gelatin, but it can be a fail-safe mechanism if you want to make the dish is ready in time for an important event.