Appetizers – Page 13 – Carter Family Recipes (2024)

Ingredients

• 1 (1/4-oz.) envelope active dry yeast
• 1 2/3 cups lukewarm water (100° to 110°)
• 4 1/2 cups bread flour
• 1/4 cup extra virgin olive oil
• 1 tablespoon table salt
• 2 tablespoons fresh rosemary leaves, divided
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt

Preparation

1. Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.
2. Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tablespoon rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)
3. Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute). Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
4. Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.
5. Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tablespoons. oil. Sprinkle with kosher salt and remaining 1 Tablespoon rosemary. Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.

Ingredients

• 1 (8-oz.) block extra-sharp Cheddar cheese, grated
• 1/4 cup grated Parmesan cheese
• 1/2 cup butter, softened
• 3 tablespoons diced pimiento, drained
• 1 jalapeño pepper, seeded and minced
• 2 teaspoons half-and-half
• 1 teaspoon kosher salt
• 1/8 to 1/4 teaspoon ground red pepper (optional)
• 1 1/2 cups all-purpose flour
• Parchment paper

Preparation

1. Preheat oven to 350°. Beat Cheddar cheese, next 6 ingredients, and, if desired, red pepper at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating at low speed just until combined.
2. Turn dough out onto a well-floured surface. Divide dough in half; flatten each half into a square. Roll each square to 1/8-inch thickness (about 12 x 12 inches). Cut into 1/2- x 12-inch strips, using a fluted pastry wheel.
3. Holding 1 dough strip at each end, twist strip until tightly curled. Pinch ends to seal. Repeat with remaining strips, and place 1/2 inch apart on 2 parchment paper-lined baking sheets.
4. Bake at 350° for 10 minutes, placing 1 sheet on middle oven rack and 1 sheet on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 10 to 12 more minutes or until edges begin to brown. Cool on baking sheets on wire racks 5 minutes. Remove to wire racks, and cool completely.

Ingredients

• Vegetable cooking spray
• 1 1/2 (5-oz.) containers finely shredded Parmesan cheese
• 1 2/3 cups milk
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 1/2 cup (2 oz.) shredded medium Cheddar cheese
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 4 ounces thinly sliced deli turkey, cut into 2-inch squares
• 4 cooked bacon slices, crumbled
• 1/2 cup diced fresh tomato

Garnish

• Fresh flat-leaf parsley leaves

Preparation

1. Preheat oven to 350°. Line 2 baking sheets with aluminum foil, and lightly coat with cooking spray. Spoon Parmesan cheese by tablespoonfuls 1/2 inch apart onto prepared baking sheets, forming 12 (2 1/2-inch) rounds on each sheet.
2. Bake 1 sheet at 350° for 7 to 9 minutes or until edges are lightly browned and beginning to set. Working quickly, transfer cheese rounds to a lightly greased (with cooking spray) 24-cup miniature muffin pan, pressing gently into each cup to form shells. Repeat procedure with second baking sheet.
3. Microwave milk in a microwave-safe measuring cup 30 seconds at HIGH or until warm. Melt butter in a small saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in warm milk. Bring to a boil, and boil, whisking constantly, 1 to 2 minutes or until thickened. Whisk in shredded Cheddar cheese, kosher salt, and black pepper.
4. Increase oven temperature to 425°. Line each Parmesan shell with 2 turkey pieces, and fill each with 1 tsp. cheese sauce. Bake 5 minutes. Remove from pan to wire rack, and top with crumbled bacon and diced tomato.

The sweet potato biscuits freeze beautifully–thaw, bake, and top them just before serving.

Ingredients

• 1 cup finely chopped red cabbage
• 1/2 cup shredded carrots, chopped
• 1 teaspoon kosher salt
• 1 tablespoon mayonnaise
• 1 tablespoon red wine vinegar
• 1/3 cup barbecue sauce, divided
• 1/4 cup sliced green onions
• Kosher salt and freshly ground black pepper
• 12 Sweet Potato Biscuits
• 2 tablespoons butter, melted
• 1/2 pound warm barbecue pork (without sauce), chopped
• 1 tablespoon chopped fresh chives

Preparation

1. Toss together first 3 ingredients in a small bowl. Let
   stand 30 minutes. Rinse and drain well.
2. Whisk together mayonnaise, vinegar, and 1 Tablespoon barbecue sauce in a medium bowl. Stir in cabbage mixture and green onions. Add salt and pepper to taste.
3. Preheat oven to 450°. Split biscuits, and brush with butter. Place in a single layer on a baking sheet. Bake 5 minutes or until golden.
4. Top biscuit halves evenly with pork, remaining barbecue sauce, cabbage mixture, and chives.

Ingredients

• 4 small avocados
• lime juice
• salt
• 6-7 slices pepperjack cheese
• 8-10 slices bacon, cooked
• 8-10 egg roll wrappers
• water

Preparation

1. In a large frying pan, heat about 2″ of oil on medium heat
2. Slice avocados and drizzle with lime. Sprinkle with salt as desired.
3. Place one egg roll wrapper on your work surface. Lay ½ of a slice of cheese in the middle. Lay 1 slice of avocado on top of cheese, and then one slice of bacon, broken in half.
4. Finish with another slice of avocado.
5. Fold the part of the wrapper pointing towards you over the stack of avocado and bacon. Fold the left and right corners over the middle and roll up egg roll nearly all the way. Be sure to fold tightly with no openings for ingredients to fall or leak out. With finger tip, dab a bit of water on the remaining corner at the top and then seal this corner onto the egg roll to close it.
6. Repeat steps until all of your ingredients and wrappers have been used.
7. Carefully place a few egg rolls into your hot oil and cook, turning them over once until golden brown on each side.
8. Remove from oil and allow to drain and cool on a plate lined with paper towels.
9. Serve whole or cut in half at an angle.

Ingredients

• 1 sheet frozen puff pastry, 1/2 (17.3-ounce) package
• 1/3 cup grated Parmesan
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1 large egg

Preparation

1. Preheat oven to 400 degrees F.
2. Line 3 large baking sheets with parchment paper.
3. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes.
4. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine.
5. In a clean small mixing bowl, beat the egg with a fork.
6. On a lightly floured surface, gently unfold the pastry.
7. Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle.
8. Brush the top of the pastry with a beaten egg.
9. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles.
10. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle.
11. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal.
12. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.)
13. One at a time, grab the ends of each strip and twist in opposite directions to form a spiral.
14. Transfer to the prepared baking sheets.
15. Bake until light golden brown, about 10 minutes.
16. Remove from the oven and let cool on baking sheets until cool enough to handle.
17. Serve either warm or at room temperature.

Ingredients

• 2 sheets ready-rolled puff pastry, thawed
• 1 egg yolk, beaten lightly
• 1 cup (100g) pizza cheese, coarsely grated
• 1/2 cup ( 40g) parmesan cheese, finely grated

Preparation

1. Preheat oven to moderately hot 400°F,
2. Oil two oven trays, line with baking paper.
3. Brush one pastry sheet with half of the egg yolk, sprinkle with pizza cheese.
4. Top with remaining pastry sheet, brush with remaining egg yolk. Sprinkle with parmesan cheese.
5. Cut pastry stack in half, place one pastry half on top of the other, pressing down firmly.
6. Cut pastry widthways into 24 strips, twist each, pinching ends to seal. Place twists on trays.
7. Bake, uncovered, about 10 minutes or until browned lightly.

Ingredients

• 1/2 cup (1 stick) butter, melted
• 1/2 teaspoon garlic salt
• 1 tablespoon Italian seasonings
• 2 cans Pillsbury™ Grands!™ Homestyle refrigerated biscuits
• 2 cups finely chopped pizza toppings (pepperoni, cooked sausage, green peppers, mushrooms, onions….whatever you’d like!)
• 1 cup marinara sauce
• 2 cups shredded Mozzarella cheese

Preparation

1. Grease a bundt pan with cooking spray. Set aside.
2. Preheat oven to 350°F.
3. In a small bowl, whisk together melted butter, garlic salt and Italian seasonings until combined. Set aside.
4. Remove biscuits from the cans. Take a raw biscuit, and cut a slit in the side. Use your fingers (or carefully use a knife) to open up the biscuit to form a pocket for the toppings.
5. Carefully tuck a pinch of cheese into the pocket of the biscuit, then add in a teaspoon or so or marinara sauce, then add in some pinches of your pizza toppings, top with a final pinch of cheese, then use your fingers to pinch together the dough to seal in the pocket. Be sure that it is well-sealed.
6. Dunk the pocket in the butter mixture on both sides, then place in the bundt pan with the seam side up.
7. Repeat with remaining biscuits until they are all filled and placed in the bundt pan side by side.
8. Pour any remaining butter mixture over the top of the biscuits in the bundt pan, then bake for 30 minutes until the dough is cooked and lightly browned. Remove and let sit for 5 minutes.
9. Carefully turn the bundt pan on top of a plate and give it a slight jiggle to release the monkey bread. Then remove the pan and serve the monkey bread with a side of extra marinara sauce for dipping.

Ingredients

• 1 cup butter or margarine, divided
• 3 cups white cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 7 large eggs, divided
• 3 cups buttermilk
• 3 cups soft breadcrumbs
• 2 medium onions, diced (2 cups)
• 1 large bunch celery, diced (3 cups)
• 1/2 cup finely chopped fresh sage*
• 6 (10 1/2-ounce) cans condensed chicken broth, undiluted
• 1 tablespoon pepper

Preparation

1. Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
2. Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
4. Bake at 425° for 30 minutes or until golden brown. Cool.
5. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
6. Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
7. Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
8. Cover and chill 8 hours.
9. Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

Cook’s Notes

1 tablespoon dried rubbed sage may be substituted for fresh sage.

Andouille Sausage, Apple, and Pecan Dressing

1. Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain.
2. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing.
3. Proceed as directed, baking 40 to 45 minutes or until done.

Ultra creamy, healthy hummus flavored with herbs! Use classic green goddess dressing herbs like me or change it up with other fresh, leafy herbs. (You’ll want to use 1 cup or less fresh herbs, to taste. I think arugula would be awesome.) Learn the trick to making creamy homemade hummus, too! Recipe yields about 1 3/4 cup hummus.

Ingredients

• 1/4 cup tahini
• 1/4 cup fresh lemon juice (about 1 large lemon’s worth)
• 2 tablespoons olive oil, plus more for serving
• 1/2 cup roughly chopped, loosely packed fresh parsley
• 1/4 cup roughly chopped, loosely packed fresh tarragon
• 2 to 3 tablespoons roughly chopped fresh chives
• 1 large garlic clove, roughly chopped
• 1/2 teaspoon salt, more to taste
• One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
• 1 to 2 tablespoons water, optional
• Garnish with extra olive oil and a sprinkling of chopped fresh herbs

Preparation

1. First, you’ll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1 1/2 minutes, pausing to scrape down the bowl of your processor as necessary.
2. Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
4. If your hummus is too thick or hasn’t yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
5. Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
6. Store hummus in an airtight container and refrigerate for up to one week.