https://twitchinkitchen.com/ Thu, 07 May 2026 11:54:33 +0000 MyBB https://twitchinkitchen.com/thread-307.html Fri, 17 Oct 2008 11:51:24 -0400 https://twitchinkitchen.com/thread-307.html
These are those lovely little cheese puffs you see served at weddings and other functions as appetizers. They're delicious and light and make any party special if you whip up a batch!

Greek Cheese Puffs
Tyropita

Ingredients:

1. 1 lb feta cheese
   
2. 12 oz. Pot cheese
   
3. 5 eggs
   
4. 1/2 lb butter
   
5. 1 pound phyllo dough (sheets)( you can buy these frozen in any market now!)
   

Crumble feta ad pot cheeses, blending well.
Add the eggs and beat thoroughly.
Melt the butter.
Carefully cut pastry into 3 equal portions.
Refrigerate 2/3 of this pastry wuntil needed, cover the rest with a damp towel.

Remove one sheet of phyllo and place on a flat surface and butter well with the melted butter.
Fold in the long sides toward the middle, making a strip about 2" wide, and butter again.
Place 1 tablespoon of the pastry mixture in the bottom right hand corner of this strip and fold over into triangle shape. Continue folding making sure that with each fold, the bottom edge is parallel with the alternate side edge. Lightly butter the finished triangle.
Continue this until all the cheese is used - including the cheese you have in the 'fridge!

Bake triangle puffs in a 425° oven for 20 minutes or intil golden brown, turning once. Cool 5 minutes or so before serving. Serve warm.

This recipe should make about 75 pieces, enough for a cocktail party.

If you don't want that many, simply reduce the recipe or freeze the cheese mixture until you want to make more.]]>
These are those lovely little cheese puffs you see served at weddings and other functions as appetizers. They're delicious and light and make any party special if you whip up a batch!

Greek Cheese Puffs
Tyropita

Ingredients:

1. 1 lb feta cheese
   
2. 12 oz. Pot cheese
   
3. 5 eggs
   
4. 1/2 lb butter
   
5. 1 pound phyllo dough (sheets)( you can buy these frozen in any market now!)
   

Crumble feta ad pot cheeses, blending well.
Add the eggs and beat thoroughly.
Melt the butter.
Carefully cut pastry into 3 equal portions.
Refrigerate 2/3 of this pastry wuntil needed, cover the rest with a damp towel.

Remove one sheet of phyllo and place on a flat surface and butter well with the melted butter.
Fold in the long sides toward the middle, making a strip about 2" wide, and butter again.
Place 1 tablespoon of the pastry mixture in the bottom right hand corner of this strip and fold over into triangle shape. Continue folding making sure that with each fold, the bottom edge is parallel with the alternate side edge. Lightly butter the finished triangle.
Continue this until all the cheese is used - including the cheese you have in the 'fridge!

Bake triangle puffs in a 425° oven for 20 minutes or intil golden brown, turning once. Cool 5 minutes or so before serving. Serve warm.

This recipe should make about 75 pieces, enough for a cocktail party.

If you don't want that many, simply reduce the recipe or freeze the cheese mixture until you want to make more.]]> https://twitchinkitchen.com/thread-162.html Fri, 11 Apr 2008 10:17:23 -0400 https://twitchinkitchen.com/thread-162.html This dish is not the same stuffed peppers you are used to seeing in the big bell peppers. This is more for the centerpiece of an authentic Italian Antipasto or other 'relish dish' type of appetizer.

Stuffed Peppers
Peperone Ripieno

Ingredients:

6 red or green peppers - pick them on the smaller side
3 cups bread crumbs (I like to use the Italian flavored ones)
6 anchovies, chopped
1/2 cup chopped ripe black olives (canned is fine)
2 Tbsp minced capers
6 Tbsp olive oil

Slice the tops off the peppers and remove the seeds, carefully. Mix together the bread crumbs, anchovies, olives, and capers.
Stuff the peppers with this mixture. Place the stuffed peppers in an oiled baking pan.

Pour 1 Tbsp olive oil on each pepper.
Bake in a 350°F oven for 35 minutes.

Serve hot or cold.

For Italian Antipasto place peppers in the center of a large platter, surround with Italian salami, prociutto (italian ham), Olives, pimientos,
celery, tuna fish, radishes, carrots and other similar foods and breadsticks.]]> This dish is not the same stuffed peppers you are used to seeing in the big bell peppers. This is more for the centerpiece of an authentic Italian Antipasto or other 'relish dish' type of appetizer.

Stuffed Peppers
Peperone Ripieno

Ingredients:

6 red or green peppers - pick them on the smaller side
3 cups bread crumbs (I like to use the Italian flavored ones)
6 anchovies, chopped
1/2 cup chopped ripe black olives (canned is fine)
2 Tbsp minced capers
6 Tbsp olive oil

Slice the tops off the peppers and remove the seeds, carefully. Mix together the bread crumbs, anchovies, olives, and capers.
Stuff the peppers with this mixture. Place the stuffed peppers in an oiled baking pan.

Pour 1 Tbsp olive oil on each pepper.
Bake in a 350°F oven for 35 minutes.

Serve hot or cold.

For Italian Antipasto place peppers in the center of a large platter, surround with Italian salami, prociutto (italian ham), Olives, pimientos,
celery, tuna fish, radishes, carrots and other similar foods and breadsticks.]]> https://twitchinkitchen.com/thread-137.html Tue, 08 Apr 2008 16:51:30 -0400 https://twitchinkitchen.com/thread-137.html Matt's Ham Rollups

Ingredients:

Package of ham cold cuts - do not use the deli counter for this, get the thicker ones that are square shaped and come pre-packaged
pound of soft cream cheese
couple bunches of scallions (green onions) - pick nice sized but not too thick!

Take one slice of ham, spread cream cheese on it evenly. This takes some getting used to and make sure your cheese is room temp or you'll keep tearing the ham.
Take an onion and place it on the short edge of this slice and roll it up.
Continue this till you use up all the ham.
Refrigerate until the cheese is firm again and then take out, cut into bite sized chunks.

This is a huge hit at parties. I can't make enough of these! It's gotten to the point I need to make sure I have at least 150 chunks or they complain! ]]> Matt's Ham Rollups

Ingredients:

Package of ham cold cuts - do not use the deli counter for this, get the thicker ones that are square shaped and come pre-packaged
pound of soft cream cheese
couple bunches of scallions (green onions) - pick nice sized but not too thick!

Take one slice of ham, spread cream cheese on it evenly. This takes some getting used to and make sure your cheese is room temp or you'll keep tearing the ham.
Take an onion and place it on the short edge of this slice and roll it up.
Continue this till you use up all the ham.
Refrigerate until the cheese is firm again and then take out, cut into bite sized chunks.

This is a huge hit at parties. I can't make enough of these! It's gotten to the point I need to make sure I have at least 150 chunks or they complain! ]]> https://twitchinkitchen.com/thread-90.html Sun, 06 Apr 2008 10:06:12 -0400 https://twitchinkitchen.com/thread-90.html BLT Balls


Ingredients:
1 lb. cooked bacon (crumbled)
1/2 c. mayonnaise
1/4 c. finely chopped green onions
1-2 T. parmesean cheese

Mix the above together, and cut off the tops of a bunch of cherry tomatoes, discarding the tops. Gut the middle of the tomato and fill with this dip.

They look gorgeous (bright red with white "heads") and taste even better]]> BLT Balls


Ingredients:
1 lb. cooked bacon (crumbled)
1/2 c. mayonnaise
1/4 c. finely chopped green onions
1-2 T. parmesean cheese

Mix the above together, and cut off the tops of a bunch of cherry tomatoes, discarding the tops. Gut the middle of the tomato and fill with this dip.

They look gorgeous (bright red with white "heads") and taste even better]]>