Starters & Soups 31

Rosemary Almonds

by Bob Blumer Magazine Issue: Internet Only Rosemary Almonds  (serves 6) 2 t unsalted butter 2 T fresh rosemary, remove and discard stems before measuring 1 lb. whole almonds, preferably blanched (skin off) 1/2 t salt 1) Preheat oven to 350 degrees Fahrenheit 2) In a saute’ pan over medium heat, melt the butter Add rosemary and […]

2 years ago https://winexmagazine.com/rosemary-almonds/
Salsa Shrimp Crisps

by Rosina Tinari Wilson Magazine Issue: U.S. Vol. 2.4 Salsa Shrimp Crisps  Spread cream cheese on tortilla chips. Spoon on some salsa, and top with some cooked baby shrimp. Make plenty. They disappear fast! Cross References: Reuben Wraps Alohas Not-So-Poor-Boy Sandwiches BBQ Pork & Beans Spicy Chicken Penne Fireplace Special Mocha Sundae Brownies Fondue Original […]

2 years ago https://winexmagazine.com/salsa-shrimp-crisps/
See Krong Tord Gratium (Fried Spare Ribs with Garlic)

by Debbie Elkind Magazine Issue: U.S. Vol. 5.4 See Krong Tord Gratium  (Fried spare ribs with garlic) Although Thai people eschew appetizers in favor of eating a variety of dishes all at once (proving yet again that it’s the harmony of opposing forces that define this cuisine), for us Western cheats, this makes a great […]

2 years ago https://winexmagazine.com/see-krong-tord-gratium-fried-spare-ribs-garlic/
Smoked Salmon Hearts

by Rosina Tinari Wilson Magazine Issue: U.S. Vol. 3.3 Smoked Salmon Hearts  Cream cheese with chives, garlic or herbs Plain or peppered water crackers Smoked salmon, cut into thin strips Garnish: any combination of capers, green onion rings, caviar, sour cream Spread cream cheese on crackers. Take two smoked salmon strips, the same length, and […]

2 years ago https://winexmagazine.com/smoked-salmon-hearts/
Stuffed Tomatoes

by Rosina Tinari Wilson Magazine Issue: U.S. Vol. 3.6 Stuffed Tomatoes  Serve these cold, or pop them under a broiler until the cheese gets gooey on top. Fresh, firm, large cherry tomatoes Creamy goat or sheep cheese (or cream cheese plus a little lemon juice) Fresh or dried dill Paprika Salt to taste Cut about […]

2 years ago https://winexmagazine.com/stuffed-tomatoes/
Stuffed Tomatoes and Peppers

by Laura Holmes Magazine Issue: U.S. Vol. 5.3 Stuffed Tomatoes and Peppers  (makes approx. 2 cups) (serves 6) 6 tomatoes (preferably beefsteak) 6 green peppers (the bigger the better) 2 onions, finely chopped 1 cup tomato juice 1 bunch parsley (Italian or curly), finely chopped 1 cup cooked rice* 1 1/2 cup olive oil Salt […]

2 years ago https://winexmagazine.com/stuffed-tomatoes-peppers/