Category: Appetizer

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Swiss Cheese and Onion Pie

Swiss Cheese and Onion Pie
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2533 calories
129 g
1030 g
181 g
102 g
108 g
1300 g
3935 g
38 g
4 g
61 g
Nutrition Facts
Serving Size
1300g
Amount Per Serving
Calories 2533
Calories from Fat 1597
% Daily Value *
Total Fat 181g
279%
Saturated Fat 108g
540%
Trans Fat 4g
Polyunsaturated Fat 12g
Monounsaturated Fat 49g
Cholesterol 1030mg
343%
Sodium 3935mg
164%
Total Carbohydrates 129g
43%
Dietary Fiber 11g
44%
Sugars 38g
Protein 102g
Vitamin A
136%
Vitamin C
63%
Calcium
233%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 c. crushed saltines
  2. 1/4 c. melted butter
  3. 3 c. (4 med.) thinly sliced onions
  4. 1/4 c. butter
  5. 1/2 lb. grated Swiss cheese
  6. 1 tbsp. flour
  7. 1 tsp. salt
  8. Dash cayenne pepper
  9. 3 well beaten eggs
  10. 1 c. milk, scalded
  11. Chopped chives (or parsley)
Instructions
  1. Combine cracker crumbs with 1/4 cup melted butter and press into 9" pie plate. Cook onions in 1/4 cup butter until tender, but not brown. Place in crumb crust. Combine cheese with flour, salt and cayenne; add milk and eggs. Pour over onions, bake in 325 degree oven for 40 minutes or until set. Top with chives or parsley.
beta
calories
2533
fat
181g
protein
102g
carbs
129g
more
NoMayo https://nomayo.us/
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Garlic White Bean Basil Hummus

Garlic White Bean Basil Hummus
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 (15 ounce) can of cannellini beans, drained and rinsed
  2. 3 cloves of garlic
  3. 2-3 tablespoons fresh lemon juice
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 4-6 large basil leaves
  7. 3 tablespoons olive oil, plus extra for drizzling on top
  8. Water to thin, if necessary
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cut each pita into 8 wedges. and place wedges in a large bowl. Drizzle with 1 tablespoon of olive oil or spray with olive oil cooking spray and gently toss to coat. Sprinkle 1 teaspoon salt all over wedges adding other spices if desired; toss again to coat.
  3. Arrange on an ungreased baking sheet and bake about 8-10 minutes, until pita chips are golden brown. Flip over once halfway through baking. Cool on pans.
  4. Meanwhile to make your hummus: combine beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped. Add in the 2 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy.
  5. If the mixture appears to be too thick, add in a few teaspoons of water at a time to thin it out. Otherwise, season with additional salt and pepper to your liking and drizzle the top with a tiny bit of olive oil.
Notes
  1. This is a delicious alternative to chickpea hummus
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calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
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Spinach Cheese Pie

Spinach Cheese Pie
Print
4151 calories
241 g
1244 g
307 g
120 g
162 g
1656 g
8916 g
51 g
6 g
123 g
Nutrition Facts
Serving Size
1656g
Amount Per Serving
Calories 4151
Calories from Fat 2712
% Daily Value *
Total Fat 307g
472%
Saturated Fat 162g
812%
Trans Fat 6g
Polyunsaturated Fat 16g
Monounsaturated Fat 107g
Cholesterol 1244mg
415%
Sodium 8916mg
371%
Total Carbohydrates 241g
80%
Dietary Fiber 14g
56%
Sugars 51g
Protein 120g
Vitamin A
832%
Vitamin C
87%
Calcium
250%
Iron
141%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 10 oz package frozen spinach
  2. 3T olive oil
  3. 1 onion, finely chopped
  4. 1/2 lb feta cheese
  5. 1/2 lb ricotta
  6. 1/4c chopped parsley
  7. 1t dillweed
  8. 1/2t salt
  9. 1/8t pepper
  10. 3 eggs
  11. 1/4c corn flake crumbs
  12. 1 lb filo dough
  13. 1-2 sticks butter
Instructions
  1. Saute onions and spinach in olive oil
  2. Blend cheeses, eggs, spices and cornflake crumbs with onions and spinach
  3. Bake at 400º for about 25 minutes or until brown
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calories
4151
fat
307g
protein
120g
carbs
241g
more
NoMayo https://nomayo.us/
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Mandel Bread

Mandel Bread
Print
4917 calories
525 g
558 g
284 g
81 g
27 g
1070 g
1423 g
202 g
2 g
243 g
Nutrition Facts
Serving Size
1070g
Amount Per Serving
Calories 4917
Calories from Fat 2482
% Daily Value *
Total Fat 284g
438%
Saturated Fat 27g
137%
Trans Fat 2g
Polyunsaturated Fat 53g
Monounsaturated Fat 190g
Cholesterol 558mg
186%
Sodium 1423mg
59%
Total Carbohydrates 525g
175%
Dietary Fiber 23g
90%
Sugars 202g
Protein 81g
Vitamin A
17%
Vitamin C
1%
Calcium
46%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 7/8c oil
  2. 3 eggs
  3. 1c sugar
  4. 3c flour
  5. 1tsp baking powder
  6. 1/2tsp salt
  7. 1tsp vanilla
  8. 1c chopped nuts
Instructions
  1. Beat eggs, then add oil and sugar to bowl
  2. Sift flour and mix with baking powder and salt
  3. Add flour mixture to oil/eggs/sugar
  4. Add vanilla and nuts
  5. Put loaf on greased cookie sheet and bake for 30 minutes at 365º
  6. Slice while hot
  7. Dry in 300º oven for 15-20 minutes
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calories
4917
fat
284g
protein
81g
carbs
525g
more
NoMayo https://nomayo.us/
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Sara’s Spinach Pie

Sara's Spinach Pie
Serves 6
Print
Total Time
1 hr 45 min
Total Time
1 hr 45 min
3825 calories
101 g
1683 g
280 g
241 g
146 g
2963 g
9664 g
39 g
0 g
118 g
Nutrition Facts
Serving Size
2963g
Servings
6
Amount Per Serving
Calories 3825
Calories from Fat 2469
% Daily Value *
Total Fat 280g
431%
Saturated Fat 146g
728%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 99g
Cholesterol 1683mg
561%
Sodium 9664mg
403%
Total Carbohydrates 101g
34%
Dietary Fiber 26g
103%
Sugars 39g
Protein 241g
Vitamin A
1833%
Vitamin C
463%
Calcium
629%
Iron
201%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil, more as needed
  2. 2 large yellow onions, finely chopped
  3. Sea salt
  4. 2 pounds fresh spinach, washed and thoroughly dried
  5. Vegetable oil or nonstick spray, for oiling pan
  6. 1 pound feta cheese, rinsed in cool water, then crumbled
  7. 12 ounces ricotta cheese, drained
  8. 5 ounces (about 2 cups) finely grated Parmigiano-Reggiano
  9. 5 large eggs, lightly beaten
  10. Freshly ground black pepper
  11. 1 to 2 tablespoons finely chopped fresh dill, or to taste.
Instructions
  1. 1. In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
  2. 2. Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
  3. 3. Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
  4. 4. Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Adapted from NYT Cooking
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calories
3825
fat
280g
protein
241g
carbs
101g
more
Adapted from NYT Cooking
NoMayo https://nomayo.us/
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Potato Latkes

Potato Latkes
Yields 20
Print
1716 calories
328 g
277 g
27 g
49 g
5 g
1771 g
2583 g
15 g
1 g
20 g
Nutrition Facts
Serving Size
1771g
Yields
20
Amount Per Serving
Calories 1716
Calories from Fat 239
% Daily Value *
Total Fat 27g
41%
Saturated Fat 5g
25%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Cholesterol 277mg
92%
Sodium 2583mg
108%
Total Carbohydrates 328g
109%
Dietary Fiber 23g
93%
Sugars 15g
Protein 49g
Vitamin A
12%
Vitamin C
154%
Calcium
30%
Iron
84%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 large potatoes (Yukon Gold is recommended)
  2. 1 onion
  3. 2 eggs, scrambled
  4. ½ cup of flour
  5. 1 tsp salt
  6. pepper to taste
  7. A buttload of canola oil
Instructions
  1. Wash potatoes well; do not peel. Cut small enough to fit into food processor.
  2. Insert shredding blade and shred potatoes and onion.
  3. Mix all ingredients in mixing bowl.
  4. Pour into towel and squeeze out as much liquid as possible.
  5. Hand form into patties. Discard leftover liquid.
  6. Heat one inch of oil (I use a wok) and fry latkes until golden brown, turning once. Drain on paper towel.
Notes
beta
calories
1716
fat
27g
protein
49g
carbs
328g
more
NoMayo https://nomayo.us/
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Marinated Tomatoes

Marinated Tomatoes
Print
257 calories
29 g
0 g
15 g
5 g
2 g
525 g
36 g
19 g
0 g
12 g
Nutrition Facts
Serving Size
525g
Amount Per Serving
Calories 257
Calories from Fat 128
% Daily Value *
Total Fat 15g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 36mg
1%
Total Carbohydrates 29g
10%
Dietary Fiber 6g
25%
Sugars 19g
Protein 5g
Vitamin A
79%
Vitamin C
114%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 16 ounces cocktail tomatoes, halved
  2. 1 tablespoon extra-virgin olive oil
  3. 3 tablespoons balsamic vinegar
  4. 2 cloves garlic, minced
  5. 1 tablespoon minced fresh rosemary
  6. 1 tablespoon chopped fresh thyme
Instructions
  1. In a medium bowl, toss together all ingredients and marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
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calories
257
fat
15g
protein
5g
carbs
29g
more
NoMayo https://nomayo.us/
Posted on

Marinated Peppers

Marinated Peppers
Print
Total Time
3 hr
Total Time
3 hr
116 calories
24 g
0 g
1 g
4 g
0 g
365 g
169 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
365g
Amount Per Serving
Calories 116
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 169mg
7%
Total Carbohydrates 24g
8%
Dietary Fiber 6g
24%
Sugars 5g
Protein 4g
Vitamin A
85%
Vitamin C
839%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 yellow bell pepper
  2. 1 red bell pepper
  3. 2 tablespoon minced fresh rosemary
  4. 3 tablespoons red wine vinegar
  5. 1 clove garlic, minced
  6. Zest of 1/2 orange
  7. Salt and ground black pepper to taste
Instructions
  1. Using a gas flame, a grill or a broiler, roast the peppers near the heat source until the skin blisters and turns black. Place the peppers in a bowl and cover with plastic wrap to allow the steam to loosen the skin When the peppers are cool enough to handle, peel off the skin, Seed the peppers and cut into strips. In a medium bowl, combine the rosemary, vinegar, garlic and orange zest. Add the peppers, then season with salt and black pepper. Marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
116
fat
1g
protein
4g
carbs
24g
more
NoMayo https://nomayo.us/
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Marinated Asparagus

Marinated Asparagus
Print
294 calories
87 g
0 g
2 g
8 g
0 g
505 g
366 g
28 g
0 g
1 g
Nutrition Facts
Serving Size
505g
Amount Per Serving
Calories 294
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 366mg
15%
Total Carbohydrates 87g
29%
Dietary Fiber 47g
186%
Sugars 28g
Protein 8g
Vitamin A
10%
Vitamin C
886%
Calcium
70%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cloves garlic, minced
  2. 1/4 cup balsamic vinegar
  3. 1 tablespoon Worcestershire sauce
  4. 1 tablespoon chopped fresh rosemary
  5. 1 tablespoon chopped fresh thyme
  6. 1 tablespoon chopped fresh oregano
  7. Zest of l lemon
  8. Salt and ground black pepper to taste
Instructions
  1. Bring a large pot of salted water to a boil. Set a bowl of ice water next to the stove. Add the asparagus to the boiling water and blanch for 3 to 4 minutes or until just tender. Remove from the pot and set in the ice water just until cool. Drain well in a shallow dish, combine the garlic, vinegar, worcestershire, rosemary, thyme, oregano and zest. Season with salt and pepper, then add the asparagus. Toss to coat and marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
294
fat
2g
protein
8g
carbs
87g
more
NoMayo https://nomayo.us/
Posted on

Marinated Mushrooms

Marinated Mushrooms
Print
255 calories
22 g
0 g
15 g
9 g
2 g
320 g
179 g
10 g
0 g
12 g
Nutrition Facts
Serving Size
320g
Amount Per Serving
Calories 255
Calories from Fat 129
% Daily Value *
Total Fat 15g
23%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 179mg
7%
Total Carbohydrates 22g
7%
Dietary Fiber 6g
24%
Sugars 10g
Protein 9g
Vitamin A
7%
Vitamin C
24%
Calcium
15%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon extra-virgin olive oil
  2. 8 ounces white button mushrooms
  3. 2 cloves garlic, peeled, minced
  4. 2 tablespoons white balsamic vinegar
  5. 2 tablespoons white wine
  6. 2 tablespoons chopped fresh thyme
  7. 1 tablespoon chopped fresh oregano
  8. Salt and ground black pepper to taste
Instructions
  1. In a large skillet over medium-high, heat the oil Add the mushrooms and sauté for 3 minutes. Add the garlic and sauté for another 3 minutes. Add the vinegar and wine. Remove from the heat and stir in the thyme and oregano. Season with salt and pepper marinate for 2 hours.
Notes
  1. An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
  2. Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
  3. Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
  4. The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.
beta
calories
255
fat
15g
protein
9g
carbs
22g
more
NoMayo https://nomayo.us/