RYE WITH SWISS AND CORNED BEEF APPETIZER
Rye slices with swiss and corned beef spread. A touch of mustard mimics one of my favorite sandwiches. Perfect for a party or pot luck.
Provided by Red_Apple_Guy
Categories High In...
Time 30m
Yield 20 baguette slices, 10 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 400F.
- Slice bread into 20 pieces. If using a 1.5 loaf, slice into 3/4" to 1" slices and cut those in half.
- Mix all other ingredients in a bowl.
- Place about 1 tablespoon of cheese mixture onto each piece of bread and place on a baking sheet either oiled or lined with parchment paper.
- Bake for 12 minutes or until cheese is lightly browned in spots. Broiling is good, also, but be careful not to burn or over brown.
- Cool and serve.
Nutrition Facts : Calories 319.1, Fat 12.2, SaturatedFat 6.3, Cholesterol 32.6, Sodium 635, Carbohydrate 38.4, Fiber 4.5, Sugar 3.3, Protein 13.7
PIZZA PARTY RYES
Make and share this Pizza Party Ryes recipe from Food.com.
Provided by Jazz Lover
Categories Pork
Time 20m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Fry sausage and drain well.
- Melt cheese by cubing and adding it to the sausage with all other ingredients except the bread.
- Spread this mixture on slices of rye bread and bake at 370 for 5 minutes.
GAME DAY CUCUMBER PARTY RYES
Need a quick, inexpensive appetizer for game day or a special event? You can literally make up tons of these in a matter of a few minutes and yet they are one of the items that go first. Refrigerate assembled appetizers for a few hours, if possible, to allow flavors in spread to blend. I usually add a little additional dill weed...
Provided by Family Favorites
Categories Other Snacks
Time 10m
Number Of Ingredients 11
Steps:
- 1. Mix dip mix with cream cheese, 1 tsp. dill, cracked pepper and sour cream. Spread on party rye slices. Top with a cucumber slice (or Roma tomato slice). Sprinkle with dry dill weed.
- 2. Top with additional toppings, if desired.
- 3. ***Instead of cucumber slices, I sometimes also make half with a slice of Roma Tomato for an attractive party platter.
PARTY RYE HORS D'OEUVRES
These little darlings are a great starter to a dinner party or just as a snack for those hungry teenagers. Easy, yet very impressive.
Provided by A Good Thing
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Mix cheese, olives, onions, and mayonnaise (just enough mayo to get to spreading consistency).
- Spread mixture on slices of rye bread (not too thin).
- Place bread on baking sheet and bake in hot oven until cheese melts, about 5 -7 minutes.
- Devour! But be careful -- it will singe the roof of your mouth if you're not careful. (;.
Nutrition Facts : Calories 157.4, Fat 13, SaturatedFat 6.5, Cholesterol 31.6, Sodium 310.1, Carbohydrate 3.3, Fiber 0.4, Sugar 0.8, Protein 7.2
CHRISTMAS GOOSE WITH ROOT VEG, STICKY PEARS & BRAMBLE GRAVY
The classic alternative to turkey, Barney's recipe pairs succulent meat with tender, sweet veg
Provided by Barney Desmazery
Categories Main course
Time 4h
Number Of Ingredients 15
Steps:
- Remove all the fat from inside the bird and use a skewer to prick the goose skin all over, especially under the wings. If you have time to spare (although this isn't essential), sit the goose in a sink, then slowly and carefully pour over 3 kettles of boiling water. Dry with kitchen paper, then leave for 1 hr or so to dry completely. This will help the skin to crisp.
- Heat oven to 200C/180C fan/gas 6. Season the goose cavity with salt and pepper and stuff with the oranges, bay leaves and the thyme. Rub the breast and legs with 2 tbsp oil and season generously with salt. Lay the carrots in the middle of a very large roasting tin. Sit the bird the right way up on top of the carrots. In a bowl, toss the parsnips and turnips with the rest of the oil and bay leaves, then scatter around the goose. Cover the tin with a large piece of foil, scrunching it up at the sides so it's a tight fit. Place the goose in the oven for 1½ hrs.
- Take the goose out of the oven. Remove the foil and carefully use a baster to suck out most of the fat from the tin into a bowl. Lightly baste the goose and turn the parsnips. Re-cover with foil and roast for another 1½ hrs. Suck the fat from the pan again and baste, then increase the heat to 220C/200C fan/gas 7. Return to the oven without any foil to brown for a final 30-40 mins until golden brown. Remove the goose from the oven and transfer to a large board or platter to rest in a warm-ish place for 30 mins. Scoop the vegetables out into another roasting tin and keep warm in a low oven. Keep the goose tin to finish making the gravy in.
- To make the gravy, remove the oranges from the goose using tongs. Pour off all the fat from the roasting tin into a bowl (it's great used for roasting potatoes). Scatter the sugar into the tin and stir to scrape off any tasty brown bits. Splash in the vinegar, simmer down until practically dry, then stir in the jelly to dissolve, bubble and cook down. Finally, add the stock and squeeze in the juice from the oranges. Bring everything to the boil, then strain into a jug or small saucepan to reheat later.
- Peel and halve the pears. Use a teaspoon to scoop out the cores, then cut the pears into quarters. In a bowl, toss the pears in the icing sugar until completely coated. Heat a large frying pan over a high flame and add the pears to the pan. Cook for 1 min or so, tossing constantly, until the pears are really well caramelised and slightly burnt around the edges.
- Serve the goose on a platter surrounded by watercress and pear wedges. Serve the slow-roasted vegetables in a separate bowl and the gravy in a gravy boat.
Nutrition Facts : Calories 876 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 53 grams sugar, Fiber 12 grams fiber, Protein 59 grams protein, Sodium 1.07 milligram of sodium
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