Directions:
In a saucepan over medium heat, combine the wine, vinegar, oil, sugar, garlic, bell pepper, red pepper flakes and mushrooms. Bring to a boil, cover and set aside to cool.

Once cooled, stir in the green onions, oregano, salt and pepper. Serve chilled or room temperature.

Italian Hummus
INGREDIENTS:
1 cup non-fat cottage cheese
1 (15.5 ounce) can cannellini beans, with liquid
1 bunch fresh basil, chopped
1 pint grape tomatoes, coarsely chopped
1 clove garlic, minced
salt and pepper to taste

Directions:
In a blender or food processor, blend the cottage cheese, beans, basil, tomatoes, garlic, salt, and pepper until smooth.

Marinated Beet Salad
INGREDIENTS:
1 (16 ounce) can whole beets
1/4 cup white sugar
1 teaspoon prepared mustard
1/4 cup white wine vinegar
1/4 cup diced red onion

Directions:
Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss. In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.

Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Bruschetta
INGREDIENTS:
2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.

Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

Artichoke Bruschetta
INGREDIENTS:
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices

Directions:
Preheat the broiler.

In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.

Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Asiago Dip with Crostini
INGREDIENTS:
1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8 ounce) carton low-fat sour cream
1 tablespoon grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 2 baguettes)

Directions:
Preheat oven to 350 degrees.

Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1 tablespoon cheese.

Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread

Bacon Cheese Puffs
INGREDIENTS:
1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread

Directions:
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to broil.

In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread. Broil for 5 minutes, or until bubbly.

Broccoli Bruschetta
INGREDIENTS:
1 loaf Italian bread
5 roma tomatoes, ripe
1/2 cup broccoli florets, blanched and chopped
4 cloves garlic, crushed through a press
2 tablespoons basil leaves, fresh, chopped
2 ounces goat cheese, softened
4 teaspoons olive oil, extra virgin
salt and pepper, to taste

Directions:
Chop roma tomatoes into small, 1/4-inch pieces. Sprinkle with salt and pepper.

Chop blanched Broccoli florets into 1/4-inch pieces and add to tomatoes.

Press two garlic cloves into small mixing bowl. Add chopped basil leaves, tomatoes and broccoli. Pour 2 teaspoons olive oil onto mixture and toss.

Preheat stovetop grill over high heat until smoking. Cut bread into thin slices and brush with olive oil on both sides; then toast both sides.

Remove bread from grill and rub the remaining garlic over the toasted bread. Spread goat cheese over toasted bread.

Place bread on large serving platter. Spoon tomato/broccoli mixture over bread and serve.

Chicken and Sun-Dried Tomato Bruschetta
INGREDIENTS:
2 skinless, boneless chicken breast halves
1 1/4 cups Italian salad dressing, divided
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
8 sun-dried tomatoes, packed without oil, chopped
1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
1/4 cup olive oil

Directions:
Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.

Preheat the grill for high heat.

Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.

In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.

Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted.

Place portions of the chicken mixture on the toasted focaccia to serve.

Hanky Pankies
INGREDIENTS:
1 pound fresh, ground pork sausage
3 tablespoons minced onion
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup process cheese sauce
16 ounces cocktail rye bread

Directions:
In a large skillet, cook sausage over a medium heat until it is browned and cooked through.

Stir onion, garlic powder, black pepper, and process cheese into the skillet. Stir until the cheese is melted and the ingredients are well combined.

Spread 1 tablespoon of mixture onto each slice of cocktail rye. Serve warm.

Artichoke Spinach Spread in Wonton Baskets
INGREDIENTS:
16 wonton wrappers
2 teaspoons olive oil
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons Chicken Flavored Bouillon Granules
1 (6 ounce) bag baby fresh spinach, chopped
1 (15 ounce) can quartered artichokes, drained and chopped
1/2 cup grated Parmesan cheese
1/2 cup sour cream
cooking spray

Directions:
Coat a mini-muffin tin with cooking spray and press the wontons into each tin to form a cup. Lightly coat with cooking spray and bake for 7 minutes in a 350 degree oven or until lightly brown. Remove from the oven and cool. Meanwhile, heat oil in a large skillet over medium high heat. Add the onion, garlic and chicken granules. Cook until onions are soft, about 5 minutes. Add the spinach, artichokes, and cheese and continue to cook until spinach is wilted. Cool slightly and add the sour cream. Spoon a heaping tablespoon of the mixture into the wonton cups.

Stuffed Portobello Mushrooms
INGREDIENTS:
5 portobello mushrooms
1 turkey sausage link, without casing
3 cloves garlic, peeled and chopped
1 tablespoon crushed garlic
1/2 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
1/2 cup seasoned bread crumbs
1/2 cup cream cheese, softened
2 tablespoons grated Parmesan cheese

Directions:
Remove stems from portobello mushrooms. Arrange the mushroom caps, bottoms up, on a medium baking sheet.

Chop the stems and set aside.

Place turkey sausage link on a small baking sheet.

Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.

Remove from heat and chop.

In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.

Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.

Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.

Preheat oven to 350 degrees F (175 degrees C).

Mix cream cheese and Parmesan cheese into the mushroom stem mixture.

Stuff the mushroom caps with the mixture.

Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned

Mozzarella Puffs
INGREDIENTS:
1 (7.5 ounce) package refrigerated buttermilk biscuit dough
1 teaspoon dried oregano
3 ounces mozzarella cheese, cut into 3/4 inch cubes
2 tablespoons pizza sauce

Directions:
Preheat oven to 375 degrees F (190 degrees C).

Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a mozzarella cube. Pinch the dough around the mozzarella cubes.

Place the biscuits, pinched side down, on a medium, ungreased baking sheet. Cover with pizza sauce.

Bake in the preheated oven 10 to 12 minutes, or until golden brown.

Mozzarella Sticks
INGREDIENTS:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
3/4 teaspoon salt
1 pinch ground white pepper
1 cup beer
4 cups safflower oil
1 egg white
1 pound mozzarella cheese sticks

Directions:
In a medium bowl, mix together flour, baking powder, baking soda, salt and white pepper. Gradually pour in beer. Whisk briskly. Cover and allow the mixture to stand 90 minutes.

In a large, deep skillet, heat safflower oil to 375 degrees F (190 degrees C).

Whip the egg white into the batter. Dip mozzarella cheese sticks into the batter.

With a slotted metal spoon, place coated cheese sticks a few at a time into the hot oil. Fry 2 1/2 to 3 minutes, until crisp and golden brown. Drain on paper towels and serve hot.

Savory Crab Stuffed Mushrooms
INGREDIENTS:
3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter. Remove stems from mushrooms. Set aside caps. Finely chop stems.

Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes.

Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.

Place mushroom caps in the buttered pan, and stir until caps are coated with the butter.

Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.

Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Cheese Boreks
INGREDIENTS:
3 tablespoons olive oil
1 onion, finely chopped
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 teaspoon salt
1 (4 ounce) package feta cheese, crumbled
1/2 cup cottage cheese
1 egg, beaten
1 (16 ounce) package phyllo dough
1 cup unsalted butter, melted

Directions:
Heat olive oil in a medium saucepan over medium heat.

Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.

Preheat oven to 400 degrees F (200 degrees C).

Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle.

Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.

Arrange stuffed triangles on a large baking sheet.

Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

Tzatziki Sauce
INGREDIENTS:
2 cups plain yogurt
2 cloves crushed garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh mint leaves
1 large cucumber - peeled, seeded and shredded

Directions:
Use a cheese cloth to strain the yogurt over a bowl for 3 to 4 hours, until most of the water has drained.

Press excess liquid out of the shredded cucumber. In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours.

Crab Dip
INGREDIENTS:
11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty Italian bread

Directions:
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper.

Spread mixture into a 1 quart baking dish.

Bake for 20 minutes in the preheated oven. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

Remove baked crab dip from the oven, and stir well. Spoon the mixture into the hollowed out loaf.

Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot

Roasted Red Pepper Hummus
INGREDIENTS:
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil

Directions:
In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped.

Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve

Asian Lettuce Wraps
INGREDIENTS:
4 cups water
2 cups uncooked white rice
1 tablespoon vegetable oil
1 pound ground pork
1 bunch green onions, thinly sliced
1/2 teaspoon minced garlic
1 (14 ounce) package firm tofu, drained and cubed
2 carrots, shredded
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon hot chile paste
1 head iceberg lettuce leaves, separated

Directions:
In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.

Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.

To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

Sushi Roll
INGREDIENTS:
2/3 cup uncooked short-grain white rice
3 tablespoons rice vinegar
3 tablespoons white sugar
1 1/2 teaspoons salt
4 sheets nori seaweed sheets
1/2 cucumber, peeled, cut into small strips
2 tablespoons pickled ginger
1 avocado
1/2 pound imitation crabmeat, flaked

Directions:
In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir.

Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.

Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.

Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer.

Arrange 1/4 of the cucumber, ginger, avocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

Cut each roll into 4 to 6 slices using a wet, sharp knife.

Tip:
If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel.

Vietnamese Fresh Spring Rolls
INGREDIENTS:
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Directions:
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Arangini (Italian Rice Balls)
INGREDIENTS:
3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
4 ounces mozzarella cheese, diced
1/4 cup chopped fresh basil
3 teaspoons extra virgin olive oil, divided
5 egg whites, divided
3 tablespoons freshly grated Parmesan cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying

Directions:
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.

In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.

Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.

Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.

Wet hands, and shape the rice mixture into 24 balls.

Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.

Applebee's Quesadillas
INGREDIENTS: