I Am Supposed To To What I Am Told
Body & Soul2 mins ago
I am cooking Venison casserole for 8 people and need?
I am cooking a Venison casserole for 8 people and need a light easy starter - does anyone have any ideas? I usually do smoked salmon but am bored with that. Thanks
Answers
1 to 11 of 11
Best Answer
No best answer has yet been selected by debi340. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Tortilla Rollups
224 g cream cheese, softened
4 green onions, finely chopped
60 ml salsa
115 g shredded Cheddar cheese
10 (10 inch) flour tortillas
Optional: Chopped Ham,Turkey or Chicken
In a medium bowl, mix together the cream cheese, green onions, salsa and Cheddar cheese. Spread the cream cheese mixture on the tortillas. Roll the tortillas and refrigerate about 4 hours before slicing into 1 inch long pieces.
Spicy Tortilla Rollups
224 g cream cheese, softened
56 g chopped black olives
112 g diced green chiles
112 g sliced pimento peppers, drained
30 g green onions, minced
45 ml hot pepper sauce
9 g chopped fresh cilantro
720 g flour tortillas
In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
Slice the roll ups and serve.
Prosciutto & Parmesan Pinwheels
1 (17.5 ounce) package frozen puff pastry sheets, thawed
140 g prosciutto, thinly sliced
140 g Parmesan cheese, thinly sliced
10 ml prepared mustard
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray. Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet. Bake 10 to 12 minutes.
224 g cream cheese, softened
4 green onions, finely chopped
60 ml salsa
115 g shredded Cheddar cheese
10 (10 inch) flour tortillas
Optional: Chopped Ham,Turkey or Chicken
In a medium bowl, mix together the cream cheese, green onions, salsa and Cheddar cheese. Spread the cream cheese mixture on the tortillas. Roll the tortillas and refrigerate about 4 hours before slicing into 1 inch long pieces.
Spicy Tortilla Rollups
224 g cream cheese, softened
56 g chopped black olives
112 g diced green chiles
112 g sliced pimento peppers, drained
30 g green onions, minced
45 ml hot pepper sauce
9 g chopped fresh cilantro
720 g flour tortillas
In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
Slice the roll ups and serve.
Prosciutto & Parmesan Pinwheels
1 (17.5 ounce) package frozen puff pastry sheets, thawed
140 g prosciutto, thinly sliced
140 g Parmesan cheese, thinly sliced
10 ml prepared mustard
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray. Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet. Bake 10 to 12 minutes.
Debi - I hope your kids enjoy the rollups!!! Here are a couple of calamari salad recipes - maybe they will help.
Calamari Salad
2 lemons, juiced
6 cloves garlic, peeled and minced
1 sprig fresh parsley, chopped
salt and pepper to taste
1360 g squid, cleaned and sliced into rounds
63 g pitted black olives
4 stalks celery, chopped
In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper. Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain. Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.
Southwestern Calamari Salad
120 ml olive oil
60 ml red wine vinegar
2 cloves garlic, pressed
235 ml dry white wine
235 ml water
455 g squid, cleaned and cut into rings and tentacles
120 g chopped celery
0.5 bunch chopped fresh cilantro
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
135 g chopped cucumber
1 bunch fresh green onions, chopped
1 bunch chopped fresh parsley
130 g jicama, peeled and shredded
1 jalapeno pepper, finely chopped
In a small bowl, mix the olive oil, red wine vinegar, and garlic.
In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.
In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.
Calamari Salad
2 lemons, juiced
6 cloves garlic, peeled and minced
1 sprig fresh parsley, chopped
salt and pepper to taste
1360 g squid, cleaned and sliced into rounds
63 g pitted black olives
4 stalks celery, chopped
In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper. Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain. Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.
Southwestern Calamari Salad
120 ml olive oil
60 ml red wine vinegar
2 cloves garlic, pressed
235 ml dry white wine
235 ml water
455 g squid, cleaned and cut into rings and tentacles
120 g chopped celery
0.5 bunch chopped fresh cilantro
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
135 g chopped cucumber
1 bunch fresh green onions, chopped
1 bunch chopped fresh parsley
130 g jicama, peeled and shredded
1 jalapeno pepper, finely chopped
In a small bowl, mix the olive oil, red wine vinegar, and garlic.
In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.
In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.
1 to 11 of 11
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.