Pesto Hots Food
PESTO HOTS
These are delicious if you like pesto! An easy, quick appetizer to make. You can also garnish each slice with either green or black olive slices, or top with a thin slice of tomato. The basic recipe lends itself to many interpretations. Originally from a Junior League of Denver cookbook.
Provided by Leslie in Texas
Categories Cheese
Time 23m
Yield 20 appetizers
Number Of Ingredients 5
Steps:
- Combine the basil, cheese, mayonnaise and garlic in a bowl and mix well.
- Arrange the baguette slices in a single layer on a cookie sheet.
- Broil the slices until light brown.
- Turn the slices and spread with the mayonnaise mixture.
- Return to under the broiler and broil until light brown and heated through.
- Serve immediately.
MEXICAN HOTS
A family recipe passed down from my Grandmother - this beef mix makes good hamburgers, and a pretty decent meatloaf. Use your imagination for different toppings (such as salsa or Campbells Pepperjack Cheese soup for your meatloaf) Both - freeze well for future use
Provided by The Thorn of Hudson
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients.
- form into your hamburger patties, or meatloaf (it's your choice).
Nutrition Facts : Calories 308, Fat 15, SaturatedFat 5.5, Cholesterol 129, Sodium 484.3, Carbohydrate 14.6, Fiber 1.9, Sugar 2.9, Protein 27.4
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50 PESTO RECIPES | FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 6 mins
- Classic Basil Puree 4 cups fresh basil, 1/3 cup toasted pine nuts, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.
- Corn-Basil Puree 1 1/2 cups fresh corn, 1 cup fresh basil, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt. With the machine running, gradually add 1/2 cup olive oil.
- Tomato-Basil Puree 1 heaping cup cherry tomatoes, 1 cup each fresh basil and parsley, 1/3 cup toasted slivered almonds, 1 garlic clove and 1/2 teaspoon kosher salt.
- Sun-Dried Tomato Puree 2 cups each fresh basil and parsley, 1/3 cup each toasted pine nuts and chopped sun-dried tomatoes (not oil-packed), 1 garlic clove and 1/2 teaspoon each grated lemon zest, red pepper flakes and kosher salt.
- Puttanesca Make Sun-Dried Tomato Pesto (No. 4), adding 6 anchovy fillets to the food processor; stir in 1/3 cup roughly chopped pitted Kalamata olives.
- Tamarind-Tomato Saute 1 chopped shallot and 1 tablespoon each chopped garlic and chopped peeled ginger in olive oil until softened. Add 1 chopped tomato, 2 tablespoons tamarind paste and 3/4 teaspoon kosher salt; cook until the tomato softens.
- Vietnamese Puree 6 cups fresh mint, 2 tablespoons each chopped peeled ginger and fish sauce, 1 tablespoon brown sugar, 1 garlic clove and the grated zest and juice of 1 lime.
- Thai Peanut Puree 3 cups coarsely chopped outer romaine leaves, 1 cup fresh cilantro, 1/3 cup roasted peanuts, 2 tablespoons each chopped peeled ginger and Thai sweet chili sauce, 1 garlic clove and the juice of 1 lime.
- BLT Cook 4 bacon slices in a skillet until crisp; transfer to a paper towel–lined plate. Pour the drippings into a measuring cup and add enough olive oil to yield 1/4 cup.
- Tomatillo Broil 4 tomatillos (husked and rinsed), turning, until charred; let cool. Puree the tomatillos with 1/3 cup each fresh cilantro and toasted pepitas, 2 garlic cloves, 1 seeded jalapeno, the grated zest and juice of 1 lime and 1 teaspoon kosher salt.
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