More It's All About the Hors d'oeuvres

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Tortellini Tapas with Spicy Ranch Dip

Yield
Makes 8 appetizer servings

Ingredients

1 (9-ounce) package refrigerated cheese-filled tortellini
1 (16-ounce) bottle Ranch-style dressing with peppercorns, divided*
2 large eggs
2 cups fine, dry breadcrumbs
3/4 cup mild chunky salsa
1/4 cup chopped fresh cilantro
2 cups vegetable oil
Garnish: fresh cilantro sprigs

Preparation

Cook tortellini according to package directions; drain and cool.

Whisk together 1 cup dressing and eggs in a large bowl until blended. Add tortellini, and let stand 10 minutes. Drain and dredge in breadcrumbs; place on a baking sheet. Chill at least 1 hour.

Stir together remaining dressing, salsa, and cilantro; chill.

Pour oil into a Dutch oven; heat to 375°. Fry tortellini, in batches, until golden brown. Drain on paper towels. Serve with dip; garnish, if desired.

*1 (16-ounce) bottle Ranch-style dressing plus 1/2 teaspoon cracked black pepper may be substituted.

NOTE: To make ahead, fry tortellini according to directions; drain and place on a baking sheet. Keep warm in a 200º oven for 2 hours.

Southern Living, DECEMBER 1998


Afterburners

Serve with a spicy queso dip.

Yield
Makes 6 appetizer servings

Ingredients
12 unpeeled medium-size fresh shrimp
12 jalapeño peppers
6 bacon slices, halved lengthwise
Preparation
Peel shrimp, and devein, if desired.

Cut a slit in each jalapeño pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.

Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.

Broil 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

Southern Living, JULY 2003


Ro-tel Famous Queso Dip

Serves 10

Ingredients:

1 box (1 lb size) pasteurized processed cheese (like Velveeta)
1 can (10-oz size) diced Rotel tomatoes with chilies

Directions:

Cut cheese into small chunks; place in crockpot. Pour undrained tomatoes over cheese. Cook on LOW for three hours or until cheese is melted.


*******Alternate Top of Stove and Microwave Instructions

Top of Stove Directions

Combine undrained tomatoes and cheese in medium saucepan.
Cook over medium heat 5 minutes or until cheese is completely melted and mixture is well blended, stirring frequently.
Serve warm as a dip with tortilla chips or crackers.Combine

Microwave Instructions

Combine undrained tomatoes and cheese in 1-1/2 quart microwavable dish; cover. Microwave on HIGH 5 minutes or just until cheese melts, stirring after 3 minutes. Remove from microwave; stir until mixture is well blended. Serve as a dip with tortilla chips or crackers. CAUTION: Dish will be hot; use hot pads

Recipe: www.ro-tel.com


Tomato-Basil Tart

Yield
6 (as an appetizer)

Preparation

Preheat oven to 425°F; line a large baking sheet with parchment. On a lightly floured countertop, roll out 1 sheet of thawed storebought frozen puff pastry to a 14-by-12-inch rectangle. Transfer pastry to baking sheet. Brush edges lightly with water; fold them in to form a 1/2-inch border, then press with a fork to seal all around. Prick pastry all over with fork.

Mix 3 Tbsp. chopped fresh basil with 3/4 cup grated fresh mozzarella and 1/4 cup grated Parmesan. Spread 2 Tbsp. jarred blackolive tapenade over inside of pastry. Sprinkle with cheese-and-basil mixture, then arrange 3 thinly sliced tomatoes decoratively on top. Sprinkle with salt and pepper. Bake until crust is deep golden and cheeses are melted, 20 to 25 minutes. Sprinkle with 1 Tbsp. fresh basil and serve.

All You, AUGUST 2008


Basil Shrimp with Feta and Orzo

Yield
2 servings (serving size: 1 cup orzo and about 5 ounces shrimp)

Ingredients

1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil

Preparation

Preheat oven to 450°.

Coat inside of oven bag with cooking spray. Place the bag on a large shallow baking pan.

Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Cooking Light, March 2000