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  Chef Anne Marie's

Recipes

Tomato Cucumber Salad

4/25/2017

1 Comment

 
Picture
Ingredients
  • ½ c. Olive Oil
  • ​¼ c. Red Wine Vinegar
  • ½ Tbsp. Dried Oregano
  • ½ Tbsp. Minced Garlic
  • ½ Tbsp. Johnnie’s Seasoning Salt
  • ½ tsp. Dijon Mustard
  • 3 large English Cucumbers, diced medium (about 4 cups)
  • 5-6 Roma Tomatoes, diced medium (about 4 cups)
  • 1 medium Red Onion, diced medium
  • 8 oz. Feta Cheese, crumbles
  • Salt and Pepper to taste​

Details
  • Cooking level… Easy!
  • Makes 9 cups of salad
  • Cooking time 15 min
  • Will last a couple of days covered in refrigerator. Great make ahead for company!​
Cooking Instructions
  1. In a large bowl add oil, vinegar, oregano, garlic, seasoning salt and mustard
  2. Mix well with a wire whip
  3. Toss with cucumbers, tomatoes, onions and cheese
  4. Adjust to your taste with salt and pepper
  5. ​Serve as a side dish or on a bed of greens as a meal
1 Comment

Not Your Grandma's Cheese Ball

4/18/2017

0 Comments

 
Picture
Ingredients
  • 2 cups Cream Cheese
  • ½ cup Gorgonzola Crumbles
  • ½ cup Apricots, dried and chopped small
  • 1 cup Pecans, chopped

Details
  • Cooking level… Easy!
  • Makes one 3-cup or two 1 ½-cup appetizers to share
  • Cooking time 20 min + 2 hours 
  • ​Will last 1 week in refrigerator or double wrapped 4 months in freezer
Cooking Instructions
  1. In a large bowl add cream cheese, gorgonzola and apricots
  2. Mix well with clean, gloved hands and form a ball or your desired shape
  3. Put pecans on a dinner plate
  4. Roll cheese ball in nuts to coat completely
  5. Wrap tight with plastic wrap and refrigerate at least 2 hours
  6. Serve on a plate or board with crackers
​
0 Comments

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