Appetizers

  • Escargot Stuffed Mushroom Caps

    by Michael Kyle
    Ingredients 1 can escargot ( snails – 12 snails for one serving) 6 mushrooms 1 lemon, sliced 3 tbsp. butter 1 tsp fresh or dried parsley 1/4 tsp p...

  • Rosemary and Garlic Potato Chips

    by Michael Kyle
    Ingredients 1–2 russet potatoes 1–2 tbsp coconut oil or olive oil 3–4 sprigs of fresh rosemary 2 cloves minced garlic 1/2 tsp sea salt or more to...

  • Empanadas

    by Michael Kyle
    Ingredients Dough for empanadas mendocinas – makes about 20 medium or 30 small empanadas: 3 cups flour 1 egg yolk ½ cup of grasa - lard or butter ...
    Posted in Appetizers

  • Taco Dip

    by Michael Kyle
    Ingredients: 24 oz container of Sour Cream 1 jar, 8 oz of Taco Sauce  ( Mild, Medium, Hot, your choice) 1 16 oz can of refried beans (Like the so...
    Posted in Appetizers

  • Banana Nut Bread

    by Michael Kyle
    Ingredients: 1 3/4 cup all-purpose flour 2/3 cups granulated sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons baking powder 2 Tablespo...
    Posted in Appetizers

  • Shrimp and Vegetable Tempura

    by Michael Kyle
    Tempura is a method of deep-frying that provides a delicious coating for all kinds of foods. IngredientsTempura6 jumbo shrimp, peeled, deveined &am...
    Posted in Appetizers

  • Grilled Quesadillas

    by Mike Kyle
    September 25th is National Grilled Quesadilla Day  Ingredients   1/2 cup sour cream 1 tablespoon cilantro, chopped 2 teaspoons lime juice 2 cups o...
    Posted in Appetizers, Main Dishes

  • Awesome Taco Dip

    by The Epicurean Cook
    Ingredients 1 16 oz can of refried beans (your choice of type: Traditional, Vegetarian, Ect.) 1 12oz bottle of taco sauce (Hot, Medium, Mild, your...
    Posted in Appetizers

  • Swiss Cheese Stuffed Mushrooms

    by The Epicurean Cook
    One of the best appetizers we have ever had!
    Posted in Appetizers