Baked Brie Appetizer with Pear and Red Onion Chutney

Just in time for the New Year's Celebrations comes this updated version of the basic baked brie appetizer - a delicious Baked Brie Appetizer with Pear and Red Onion Chutney!!

A baked brie appetizer is one of the most versatile appetizers you can serve and is always a party appetizers favorite. Change your toppings with the to include seasonal produce to create a whole new baked brie appetizer suitable for any occasion.

This Baked Brie Appetizer with Pear and Red Onion Chutney is a perfect additon to any holiday party appetizers table - make lots as this baked brie appetizer is so delicous, it will have your guests lining up for more!

Baked Brie Appetizer with Pear and Red Onioin Chutney

Ingredients
2 x 125g packs Rosenborg-Castello® Brie Cheeses
Chutney :
2 x medium red onions - thinly sliced
1-2 tbsp oil
1/4 cup sugar
1 ripe pear - peeled, cored and diced
2-3 tbsp. apple juice
Walnut bread and a few salad leaves to serve.

Method
Preheat oven to 400 F (200 C).
1. Make chutney by gently sauteeing the onion in the oil until soft and transparent - this will take about 10 minutes. Stir in sugar, pears and a little apple juice and continue cooking to soften pears and combine all the ingredients. Remove from heat and cool.
2. Place Brie on a baking sheet and bake for 10 - 12 minutes - until they feel soft when gently pressed on top.
3. Serve Baked brie appetizer with chunks of walnut bread, or artisan crackers and the chutney.

Recipe courtesy Rosenborg-Castello.

For more great baked brie appetizer recipes visit www.appetizersunlimited.com
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Paula Deen Meatloaf Recipe

Many of our readers have been requesting a good basic meatloaf recipe, and we are pleased to say that we found what we consider a contender for our Ultimate Meatloaf Recipe with the Paula Dean Meatloaf Recipe.

Paula Deen, the vivacious housewife from Georgia with no formal training in food, has become one of the country's favorite celebrity chefs, and once you try this Paula Deen Meatloaf recipe, you are certain to understand why! Her recipes are easy to follow, use everyday ingredients and taste delicious!

Give your family a break from turkey this Christmas season, and bake up this hearty Paula Deen Meatloaf recipe - but make extras since leftover meatloaf is great as a sandwich the next day!

Paula Deen Meatloaf Recipe

Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Recipe courtesy Paula Deen.

For more great recipes visit www.amateur-chef.net

Bacon Wrapped Water Chestnuts Appetizers

At the Amateur Chef, we LIVE to entertain. Small and intimite dinner parties, cocktail parties and big family gatherings. Lots of adults, and lots of kids! Serving the perfect entree is always a breeze for us - our biggest challenge is to find that perfect appetizer recipe! Not only must they look 'fancy' enough for the adults, but they also need to double as kid's appetizers as well!!

Years ago, we discovered this recipe for Bacon Wrapped Water Chestnuts, an appetizer that not only looks elegant, but is hands-down, THE easiest finger appetizer to make!!

We know you will enjoy this inexpensive and elegant appetizer, and add it to your repetoire of fast and easy appetizer recipes. For other recipes for quick and easy appetizers, go to http://www.appetizersunlimited.com/ or visit our site at www.amateur-chef.net


ENJOY!


BACON WRAPPED WATER CHESTNUTS APPETIZER

2 cans water chestnuts
1 lb. bacon (preferably maple flavored)
Preheat oven to 350 degrees. Lightly fry bacon to remove fat (do not fry crisp - bacon slices should still be limp). Wrap each water chestnut with a half a slice of bacon and secure with a toothpick. Bake on an ungreased cookie sheet 20-30 minutes until bacon is crisp and water chestnuts are hot.

For more great recipes visit www.amateur-chef.net

Asiago Cheese Bread Recipes

Asiago Cheese is an Italian cheese that is often interchanged with parmesan or romano cheeses in many traditional recipes, such as this asiago cheese bread recipe.

Asiago cheese comes in a variety of different textures, depending on the age of the cheese - smooth fresh asiago cheese is often sliced and added to sandwiches, whereas aged asiago cheese is often grated and used in soups, salads and pastas.

Asiago cheese is a wonderful accompaniment to a hearty bread, or the perfect main ingredient in homemade asiago cheese bread recipes.

Surprise your family and try something a little different today - don't just make a cheese bread, make this delicious Asiago Cheese Bread Recipe - they will love you for it!

Asiago Cheese Bread Recipes

3 3/4 cups flour
1 envelope active dry yeast
1 1/2 tsp salt
1/4 tsp black pepper
1 tsp sugar
1 1/4 cups milk
2 tblsp butter (preferable unsalted), cut up
1 1/4 cups Asiago cheese, divided
1 large egg
Chopped fresh or dried basil or parsley for garnish

Directions
1) In a large bowl, combine 1-1/2 cups flour with yeast, sugar, salt and pepper. Melt butter in milk to 120-130 degrees. Stir the milk mixture into the flour and mix until smooth. Stir in 1 cup asiago cheese.
2) Gradually add approximately 2 cups flour to make soft dough. Knead with bread mixer or by hand until smooth and elastic, adding flour if needed.
3) Oil a large bowl, add dough, turn to coat. Cover with a clean tea-towel and let rise in warm, draft-free spot until doubled in volume (approx 1 - 2 1/2 hours).
4) Punch dough down and form into 2 equal sized long thin loaves. Spray baking sheet with non-stick coating or coat sheet with cornmeal and place loaves on pan. Cover again and let until doubled (approx 45 min.) Preheat oven to 375.
5) Slash dough across the top in 3 or 4 places, brush with lightly beaten egg and sprinkle top with remaining 1/4 cup asiago cheese, and basil or parsley (if using). Bake for 30-35 minutes or until done and bread sounds hollow when tapped. Cool on rack.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Emeril Shrimp Scampi Recipe

Shrimp scampi is one of the most popular seafood ingredients in any gourmet dish, and at the Amateur Chef, we are on the search to uncover the world's best shrimp scampi recipe. We have tried Red Lobster Shrimp Scampi (a definate contender) and now this wonderful Emeril Shrimp Scampi recipe, courtesy of the Food Netork.

A hugh plus on the side of this Emeril Shrimp Scampi recipe is that it is an easy to make, light shrimp scampi dish than can quickly be prepared for a weeknight meal, yet the Emeril Shrimp Scampi recipe is sophisticated enough in taste for even your most elegant dinner parties.

If you think you have a contender for the best shrimp scampi recipe, drop us a line. We would love to hear from you!!

Emeril Shrimp Scampi Recipe

Ingredients
1 pound large (16-20 count per pound) shrimp, peeled and deveined
2 teaspoons Essence, recipe follows
2 teaspoons olive oil
1/4 cup unsalted butter
1 1/2 tablespoons minced garlic
1 tablespoon capers, crushed
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound cooked linguini
3 to 4 tablespoons chopped fresh parsley leaves
Directions
Toss the shrimp in a medium bowl with the Essence.

Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Emeril Shrimp Scampi Recipe courtesy of the Food Network.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Caribbean Rum Punch With Pineapple and Orange Juice

The most common of all Island drinks, Rum punch is a party drink well suited to any occasion, and at this festive time of year, a great Caribbean rum punch with pineapple and orange juice is a refreshing and welcome alternative to the heavier eggnog fare normally served.

A good rum punch recipe should be quick and easy to make using a variety of juices, colourful to the eye and pleasing to the palate. Any rum punch recipe can also be made without the rum for a non-alcoholic party drink.

So break from tradition and add a bit of fun and some Caribbean Christmas flair to you holiday gatherings this year with this delicous recipe for Caribbean Rum Punch with Pineapple and Orange Juice!


Caribbean Rum Punch with Pineapple and Orange Juice

1 (46-ounce) can orange juice
1 (46-ounce) can pineapple juice
1 (16-ounce) can cream of coconut
16 ounces of dark rum

Roses Grenadine, for added color and flavor
Fresh seasonal fruit for garnish

Combine all ingredients, except the garnish. Chill. It will make about 16 8-ounce servings. Decorate the punch bowl base with artificial tropical flowers or Christmas poinsettias. Add garnish.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Paula Deen Fudge Recipe

Paula Deen is a well-known celebrity on the food circuit, as popular for her vivacious personality as she is for her amazing Southern cooking, and there are few recipes as highly requested as the Paula Deen Fudge Recipe.

After taste testing a number of different recipes, we had to agree that the Paula Deen Fudge Recipe is one of the best fudge recipes we have tried. The key to the success of the Paula Deen fudge recipe is to work quickly as the mixture thickens quickly.

With straight forward instructions and a few simple ingredients, this delicious Paula Deen Fudge Recipe is certain to become a family holiday favorite!

Paula Deen Fudge Recipe

Ingredients
3 cups sugar
4 heaping tablespoons cocoa
3 tablespoons light corn syrup
1 cup evaporated milk
6 tablespoons butter, plus extra for buttering dish
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Directions
Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

Recipe courtesy Paula Deen.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net