ijon mustard until blended. Add artichoke hearts and sun dried tomatoes
and canola oil in a mini-food processor and let it
dollop with burrata, add an artichoke heart or two, top with
Mix artichoke hearts, mayonnaise and cheese together; blend well. Slice bagels down the middle and spread each half with artichoke mixture. Bake at 350\u00b0 until slightly brown.
Place all ingreedients in the Mini Master Prep Bowl, artichokes and
190 degrees C). Spray a mini muffin tin lightly with cooking
Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender.
Pluse 4 times or until the artichoke is finely chopped.
Add cream cheese and process until combined.
Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet.
Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
Bake at 350 degrees for 15 to 20 minutes or until heated through.
Preheat oven to 425\u00b0F. Grease 2 baking trays. Place pita bread on prepared trays. Spread pizza sauce over top then sprinkle with Parmesan cheese. Top with salami, eggplant, artichoke hearts, peppers and olives. Arrange mozzarella slices over top and bake for 10-12 mins, or until bases are crisp. Serve sprinkled with basil.
Preheat over to 350 degrees. Spray a mini muffin pan with cooking spray or lightly grease. Put each won ton wrapper in a muffin cup with the edges of the wrapper extending over the top of the cup. Bake for 5 minutes at 350 degrees.
In the meantime, combine remaining ingredients. Spoon it into the won ton cups. Bake 12-14 minutes or until filling is warmed throughout and cup edges are golden brown.
Heat oven to 375\u00b0F
Separate dough from both cans into 8 rectangles; press perforations to seal.
Cut each rectangle into 6 (2-inch) squares.
Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups.
Heat bacon as directed on package; crumble.
In large bowl, mix bacon and remaining ingredients.
Place 1 tablespoon chicken filling in each cup.
Bake 12 to 20 minutes or until edges are golden brown.
Immediately remove from pans to serving platter. Serve warm.
Preheat oven to 375\u00b0.
Drain and coarsely chop artichoke hearts with food chopper.
Mix artichoke hearts with remaining ingredients in batter bowl.
Then spoon mixture into a mini-baker (9-inch baking dish).
Bake 30 to 35 minutes or until heated through or when bubbling.
Serve with thinly sliced baguette bread, vegetables and/or crackers.
he romaine with the quartered artichoke hearts, roasted red pepper, hot
Chop or process artichoke hearts until dip-like consitency, and add to medium sized mixing bowl (5-8 quart).
Add cheeses, jalapenos, parsley, mayonnaise, sour cream, garlic powder, lemon juice, and stir gently to mix.
Add fresh crabmeat and stir in gently. Wait until after this step to salt and pepper to taste (crabmeat can be a little salty sometimes).
Can be served warm in a mini crockpot or served cold, perfect with crackers or toasted rustic or baguette slices.
ieces to use in other recipes.) Use a spoon to scoop
Preheat oven 350 degrees. Press wonton wrappers into lightly greased mini-muffin cups. Pat artichoke hearts dry; chop and place in medium bowl. Add mayonnaise, cheese and garlic; mix well. Stir in olives and bell pepper. Spoon into prepared muffin cups. Bake 12-14 minutes or until lightly browned. Remove from oven; cool in pan 2 minutes before carefully removing from pan. Serve warm.
ayonnaise, Parmesan cheese, mozzarella cheese, artichoke hearts, spinach, crabmeat, garlic, onion
Drain and squeeze excess water from artichoke hearts.
Mix all ingredients and bake at 350\u00b0 for 25 to 30 minutes.
Serve with crackers or mini rye loaf.
Drain artichoke bottoms and chop and also chop up the green onions. Mix all ingedients until well combined. Spread on mini bagels and broil until brown and bubbly. 5-7 minutes.
*I guessed on the size can of artichokes, I think they only come in one size though.
ried tomatoes with oil in mini chopper until finely chopped. Cut
Trim artichoke steam and about 3/4 -