Appetizer Articles

Jarlsberg Cheese Dip

Jarlsberg Cheese Dip

Ingredients:

Shredded Jarlsberg cheese 3 cups
Mayonnaise 1/2 cup
Whole milk 2 1/2 tablespoons
Diced red onion 2 tablespoons
Fresh parsley, finely chopped 2 tablespoons
Fresh lemon juice 1 tablespoon
Salt ½ teaspoon
Black pepper ½ teaspoon
Paprika- A pinch

Instructions:

In a medium-sized bowl, add the shredded Jarlsberg cheese, mayonnaise, whole milk, diced red onion, finely chopped fresh parsley, fresh lemon juice, salt, black pepper, and a pinch of paprika. Mix all ingredients together thoroughly until they are well combined and the dip is smooth.
Transfer the dip to a serving dish. Cover the bowl or dish tightly and chill in the refrigerator for 1-2 hours before serving. This chilling time is important as it allows the flavors to meld and deepen, enhancing the overall taste of the dip.
Serve:

Serve the chilled Jarlsberg Cheese Dip with your favorite dippers like crackers, pretzels, or fresh vegetable sticks (such as carrots, celery, or bell pepper strips).

Crispy Microwave Potato Chips

Crispy Microwave Potato Chips

2 medium sized potatoes (Russet, or any type you like)
2-3 tablespoons olive oil
2 teaspoons salt
ice water
BBQ Flavor
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt
1/4 teaspoon chili powder
Ranch Flavor
1 tablespoon dried parsley , crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 ⁄2 teaspoon garlic powder
1 teaspoon salt
1 ⁄4 teaspoon ground pepper

Instructions

Rinse potatoes, scrubbing any dirt off skin. Peel if desired, but I like chips with the skins on.
Thinly slice your potatoes using a knife. The thinner, the better, so you want to slice thinly enough that you are almost shaving the potato; so thin they are transparent. Slices should be between 1/8 - 1/16 inch thick.
Immediately place slices in ice water. This helps to remove the starch and create crispy chips with those delicious air pockets.
Dry both sides well on a kitchen towel or paper towel. The dryer they are the better they will crisp.
Line a plate with a piece of parchment paper. Lay the potato slices out so they aren't touching. Brush with a little olive oil, then sprinkle with salt.
Microwave on high for roughly 1.30- 2.30 minutes on one side, and then roughly 1 - 2 minutes on the other side or until golden brown. Timing may vary based on your microwave. You will know when they are done as they will crisp and turn a toasted brown color.
Sprinkles the finished potato chips with salt and enjoy
BBQ flavor : In a freezer bag or bowl combine the paprika, onion powder, garlic powder, salt, and chili . Sprinkle mix over finished potato chips
Ranch flavor : In a freezer bag or bowl combine all of the ingredients. Sprinkle mix over finished potato chips
If not eating straight away, then store in an airtight container or plastic bag. Transfer chips to a bowl, then repeat with the remaining slices.

https://www.biggerbolderbaking.com/homemade-potato-chips-made-microwave/?fbclid=IwY2xjawP6o09leHRuA2FlbQIxMABicmlkETFYV0Y1QkNYMWF1QUxxamxNc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHtQ0kPx44WumbFb2O3CGccMZ6VjGA6jEAfJqaQ8f7irUByAet4dBOiwcVFcq_aem_oFJ9pS_WV48ZfxrnonU5AQ&signInSource=one-tap

Philly Cheesesteak Egg Rolls

Philly Cheesesteak Egg Rolls

1 pound thinly sliced beef (ribeye, sirloin, or shaved steak)

1 medium onion, finely chopped

1 medium green bell pepper, finely chopped

1 cup mushrooms, finely chopped (optional)

1 cup shredded provolone cheese (or mozzarella/cheddar blend)

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil or butter

For the Egg Rolls:

12 egg roll wrappers

1 egg, beaten (for sealing)

Vegetable oil (for frying)

For Dipping Sauce (optional):

½ cup mayonnaise

2 tablespoons ketchup

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

INSTRUCTIONS

Prepare the Filling:

Heat olive oil or butter in a skillet over medium heat.

Add the onion, bell pepper, and mushrooms (if using) and sauté until soft, about 5 minutes

Push the vegetables to one side of the pan, then add the sliced beef. Cook until browned and fully cooked through.

Stir in Worcestershire sauce, garlic powder, salt, and black pepper. Mix the beef and vegetables together.

Remove from heat, drain any excess liquid, and let the mixture cool slightly.

Cheese

Once cool, mix in the shredded provolone cheese.

Assemble the Egg Rolls:

Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (diamond shape).

Spoon about 2 tablespoons of the filling onto the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides, rolling tightly to seal. Brush the edges with beaten egg to secure.

Repeat with remaining wrappers and filling.

Cook the Egg Rolls:

Frying: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.

Baking: Preheat the oven to 400°F (200°C). Place egg rolls on a greased baking sheet, brush with a little oil, and bake for 12-15 minutes, flipping halfway through.

Air Frying: Lightly spray the egg rolls with cooking spray and air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.

Prepare the Dipping Sauce (optional):

Mix mayonnaise, ketchup, Dijon mustard, and Worcestershire sauce in a small bowl. Adjust seasonings to taste.

Tips:

Make-Ahead: You can assemble the egg rolls ahead of time and freeze them. Fry directly from frozen, adding a couple of extra minutes to the cooking time.

9 Homemade Dips

9 Homemade Dips

1️⃣ Guacamole

Ingredients: • 2 avocados • 1/4 cup diced tomato • 2 tbsp chopped onion • 1 tbsp cilantro • 1 tbsp lime juice • Salt & pepper

Instructions: 1. Mash avocados in a bowl. 2. Add tomato, onion, cilantro, and lime juice. 3. Season with salt and pepper. 4. Mix gently and serve fresh.

2️⃣ Buffalo Chicken Dip

Ingredients: • 1/2 cup cooked shredded chicken • 8 oz cream cheese (softened) • 1/2 cup hot sauce • 1/2 cup ranch dressing • 1/2 cup shredded cheddar

Instructions: 1. Mix all ingredients in a bowl. 2. Transfer to baking dish. 3. Bake at 180°C (350°F) for 20 minutes until bubbly. 4. Stir and serve warm.

3️⃣ Hummus

Ingredients: • 1 1/2 cups chickpeas • 1/4 cup tahini • 2 tbsp lemon juice • 2 tbsp olive oil • 2 garlic cloves • Salt & cumin

Instructions: 1. Blend all ingredients until smooth. 2. Adjust salt and lemon to taste. 3. Drizzle olive oil on top before serving.

4️⃣ Spinach Artichoke Dip

Ingredients: • 1 cup chopped spinach • 1/2 cup chopped artichoke hearts • 8 oz cream cheese • 1/4 cup sour cream • 1/4 cup parmesan • 1/2 cup mozzarella

Instructions: 1. Mix all ingredients together. 2. Place in baking dish. 3. Bake at 180°C (350°F) for 25 minutes. 4. Serve hot.

5️⃣ Queso Dip

Ingredients: • 2 cups shredded cheese • 1 cup milk • 1 tbsp butter • 1 tbsp flour • 1/2 cup diced tomatoes • 1 chopped jalapeño

Instructions: 1. Melt butter, stir in flour to make roux. 2. Add milk slowly and whisk. 3. Stir in cheese until melted. 4. Add tomatoes and jalapeño.

6️⃣ Garlic Aioli

Ingredients: • 1/2 cup mayonnaise • 2 garlic cloves (minced) • 1 tbsp lemon juice • 1 tsp Dijon mustard • Salt & pepper

Instructions: 1. Mix all ingredients in a bowl. 2. Chill 15–30 minutes before serving.

7️⃣ Salsa

Ingredients: • 2 cups chopped tomatoes • 1/2 cup onion • 1 chopped jalapeño • 2 tbsp cilantro • 1 tbsp lime juice • Salt & cumin

Instructions: 1. Combine all ingredients. 2. Let sit 10 minutes for flavors to blend.

8️⃣ Tzatziki

Ingredients: • 1 cup Greek yogurt • 1/2 cup grated cucumber (squeezed dry) • 1 tbsp dill • 1 tbsp lemon juice • 1 tbsp olive oil • 1 garlic clove

Instructions: 1. Mix everything together. 2. Refrigerate at least 30 minutes.

9️⃣ Honey Mustard Dip

Ingredients: • 1/4 cup mayonnaise • 2 tbsp Dijon mustard • 2 tbsp honey • 2 tsp vinegar • Salt & pepper

Instructions: 1. Whisk all ingredients until smooth. 2. Chill before serving.

Homemade Onion Rings

Homemade Onion Rings

1 cup of flour for all purposes
2 tablespoons of cornstarch
1 teaspoon of baking powder
1 tsp. salt
1 teaspoon of black pepper
1 teaspoon of paprika
1 teaspoon of garlic powder
1 cup of milk that is cold
One big egg
2 big onions
Frying oil

Directions
Start by removing the skin from the onions and cutting them into thick rings. Carefully pull the rings apart and put them to the side.

Put the cornstarch and flour in a big bowl. Mix the baking powder, salt, black pepper, paprika, and garlic powder together with a whisk until the spices are evenly mixed.

In a different bowl, use a fork to lightly beat the egg. Add the cold milk and stir until everything is well mixed.

While whisking, slowly add the milk and egg mixture to the dry ingredients. Mix until the batter is smooth and thick enough to stick to the back of a spoon.

Put a few inches of oil in a deep pan and heat it over medium heat. The oil should be hot but not burning.

Make sure each onion ring is completely covered by dipping it into the batter. Using tongs or a fork, carefully put it into the hot oil.

Fry the onion rings for a few minutes, turning them once, until they are crispy and golden brown. Take them out with a slotted spoon and let them drain on paper towels.

Keep frying the rest of the rings, making sure the oil stays at the same temperature. Serve them hot when they are at their crispiest.

Helpful Advice

You can use sparkling water instead of milk to make the batter lighter.
Add some cayenne or chili powder if you like it hot.
Adding a little rice flour to the batter can make the coating even crispier.
Keeping the batter cold before frying also makes the rings even crunchier.

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