Your best recipes for the following dishes.....??

if you only have a recipe for one or two of these it doesnt matter, please share :)








Bruschetta


Jalapeno poppers


Twice baked potatoesYour best recipes for the following dishes.....??
Bruschetta, several different recipes:


http://recipes.epicurean.com/asc_results鈥?/a>





Jalapeno poppers:


http://www.jalapenocafe.com/recipes/popp鈥?/a>





Twice baked potatoes, several different ways:


http://www.cooks.com/rec/search/0,1-0,tw鈥?/a>Your best recipes for the following dishes.....??
BRUSCHETTA





1 tbsp salt (or less to taste)


1 tbsp pepper


1 tbsp sugar (optional)


2 tbsp basil (preferably fresh)


1/8 tbsp minced garlic (more if desired)


2 large chopped tomatoes


1/2 cup extra virgin olive oil





First, remove the juice and seeds from the inside of the tomatoes. It will be juicy enough with the olive oil. Chop the tomatoes, set aside. Mix salt, pepper, sugar, basil, garlic, and extra virgin olive oil. Pour the mixture over the tomatoes.





Toss tomatoes to make sure they are all coated, and let stand in the refrigerator for at least 1 hour to let the flavors blend.





This is great to go on Italian breads, including garlic bread. It's wonderful with some Parmesan or mozzarella cheese sprinkled on top.





Bruschetta is a great appetizer or side dish to go along with all of your Italian favorites.





Tip: You may want to adjust the amount of salt in your bruschetta according to how salty your bread is.





JALAPENO CREAM CHEESE POPPERS





wonton skins (found in produce section of grocer)


fresh jalapenos or a jar of jalapeno slices


8 oz. of cream cheese





Lay wonton skins on a clean, dry surface so that each skin is in the shape of a diamond. (They come in a square shape, so just turn them.) At the bottom corner of each skin place a square of cream cheese.





If you have fresh jalapenos, slice them in rings and clean seeds, I encourage to use the jar of jalapeno slices. If you are using the jar of jalapeno slices just drain the juice from the jar.





Place 2-3 slices on each square of cream cheese.





Fold the wontons starting at the bottom corner...fold bottom corner up, then fold in each side (sort of like an envelope), then fold the top corner down. If the wontons aren't sticking very well, wet your finger-tip and run it along the edge and it will then stick.





Once you've completed your desired amount, deep fry until golden brown.





TWICE BAKED POTATOES WITH CABBAGE AND


ONION





4 large baking potatoes


3 cups finely shredded cabbage


1/2 cup chopped onion


1 tablespoon olive oil


3 cloves garlic


3 tablespoons butter


1/4 teaspoon salt


1/4 teaspoon pepper


2/3 cup sour cream


Chopped fresh dill or chives


Chopped fresh parsley


Crumbled bacon (optional)





Scrub potatoes and prick with a fork. Bake in a 400-425掳F oven for 40 to 60 minutes or until nearly done. When potatoes are cool enough to handle, cut a neat oblong ';lid'; in the top of each one and scoop out the pulp from inside, leaving a thin shell of about 1/3 inch. Reserve pulp in bowl, saving lid separately.





In small saucepan saute cabbage and chopped onion in olive oil and butter. When onion is lightly colored on edges, turn off heat and add garlic, herbs and seasonings.





Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.





You can top this with shredded cheese for a variation.





Place potatoes in a shallow baking pan. Bake in a 425掳F oven for 15 minutes. Place saved lid lightly on top and serve.
Bruschetta:





1 diced red onion


crusty loaf


1 diced tomato


finely chopped fresh parsley


garlic


olive oil





slice the bread, brush a little oil on 1 side. Toast the bread. Get a clove of garlic and slice in half and rub the garlic on the toast.


Mix the tomato, parsley, onion, a bulb or 2 of garlic finely chopped and a slight dash of olive oil.


Place the tomato mixture on the bread.





U can mix and match ingrediants and add as much or as little as u want.
Twice Baked Potatoes yum those are good, well this is my version of this recipe:





Bake the whole potatoes ( use as many as you need )


once they are soft cut them in half, scoop out the insides and put them in a bowl. So basicaly you leave the skins to the side and mix the potato you scooped out with cheddar cheese, sour cream, chives, crumbled bacon, salt and pepper. then fill the skins with the mixture and top with more shreded cheddar cheese and bake till the cheeses melts ( about 15 minutes )... enjoy..