Re: hot appetizers

Make these, you will not be dissapointed, TRUST ME!

Tomato, Bacon and Cheese Puffs

Ingredients
1 cup mayonnaise (I've used light or reduced fat, it doesn't matter)
8-10 oz. block of cheddar cheese, shredded (or buy it shredded already!)
1 small onion, finely diced
1 small tomato, finely diced
1 jar or package of bacon bits (I like to use the Oscar Mayer one in the little pouch) (you can also fry bacon and chop it, but why do all that work )
1 package of Pillsbury Grands biscuits (you want the kind that has many layers to it so you can pull them apart by layer)

You will need a mini muffin pan to cook them in.

Mix all ingredients (except biscuits) together in a small mixing bowl. Set aside.

Take the Pillsbury Grand biscuits and separate them by layers. I always have a tough time doing this... You should be able to get 24 layers from the 8 bisucits to fill each of the cups in the mini muffin pan. Take each layer and put into the muffin pan cups, making sort of a shell in each cup. Fill to top, but not overflowing because the cheese melts and may ooze all over. Bake at 350 degrees for 15 minutes. Serve warm. Makes 24 mini appetizers, but you may have some filling left over!

ENJOY!

ETA: If you can' t separate the bisquits into layers, take each of the 8 bisquits, quarter them, then take each piece, roll into ball, and then flatten out and put into the mini miffin cup. It's more work, but sometimes its the easier route!

Re: hot appetizers

I saw this recipe on Rachel Ray earlier this week. I just bought the Filet Mignon to try it this week so I will let you know if it's good! I thought it was a unique way to serve filet and it is cut up into 1 inch pieces and put on a bed of arugula so it makes for a nice appetizer presentation also!


Beef Tenderloin Bites (filet mignon)

1 1/2 cups Italian bread crumbs, eyeball it
Handful flat-leaf parsley, chopped
1/2 cup Parmigiano-Reggiano, a couple of handfuls
1/4 cup extra-virgin olive oil, eyeball it, plus some for drizzling
3 to 4 cloves garlic, finely chopped
4 tenderloin steaks, 1 inch thick, cut into bite sized pieces
Salt and pepper
5 to 6 cups arugula, chopped
1 lemon, juiced

Preheat broiler to high.
Mix bread crumbs with parsley, cheese. Warm the oil and garlic over low heat to infuse flavor, 5 minutes. Pour oil into bread crumbs and combine to distribute equally and moisten the bread crumbs.

Season the meat with salt and pepper. Coat the meat in bread crumb mixture to coat evenly. Spread meat onto baking sheet and broil until crisp and meat is tender, 6 to 7 minutes. Serve meat on bed of shredded arugula with pasta alongside. Give a squeeze of lemon juice over the beef and arugula.

Message edited 10/30/2006 12:43:54 PM.