satay sauce

Ingredients

• Servings: 1
• 1 (10 ounce) can coconut milk
• 1/2 cup crunchy peanut butter
• 1/2 small onion, grated
• 1 tablespoon dark soy sauce
• 2 teaspoons brown sugar
• 1/2 teaspoon red pepper flakes

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• in a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. bring to a boil, stirring frequently. remove from heat, and keep warm.

Zesty Pepper And Onion Dip

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1 (8.75 ounce) jar dickinson's® sweet 'n' hot pepper & onion relish
• assorted crackers

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• beat cream cheese in a medium bowl until smooth. gradually mix in relish. spoon into decorative bowl. chill at least 1 hour. serve with crackers.
• for an easier option, unwrap block of cream cheese and place on decorative plate. pour relish over top. serve with small serving knife and crackers.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Prosciutto Wrapped Asparagus

Ingredients

• Servings: 4
• 1/2 pound prosciutto, sliced
• 1/2 (8 ounce) package neufchatel cheese, softened
• 12 spears fresh asparagus, trimmed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• spread prosciutto slices with neufchatel cheese. wrap slices around 2 or 3 asparagus spears. arrange wrapped spears in a single layer on a medium baking sheet.
• bake 15 minutes in the preheated oven, until asparagus is tender.

no bake pizza appetizer

Ingredients

• Servings: 8
• 1 cup prepared spinach dip
• 1 (10 ounce) package prepared pizza crust
• 1 cup chopped broccoli
• 1 cup cooked and cubed chicken
• 1/3 cup chopped green onions
• 1 tomato, seeded and chopped

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread spinach dip evenly over the pizza crust to within 1/2 inch of the edge. top with broccoli, chicken, green onions and tomato. cut into wedges to serve.

Austin's Best White Wings

Ingredients

• Servings: 16
• 4 fresh jalapeno peppers, quartered and seeded
• 2 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness and cut into 8 strips each
• 2 slices pepperjack cheese, each sliced into 8 strips
• 8 slices bacon, cut in half
• toothpicks
• 1 cup buffalo wing sauce
• 1 cup blue cheese salad dressing

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat the oven broiler.
• place quartered jalapenos on a baking sheet, and broil just until they start to brown, about 5 minutes per side. remove from heat, and allow to cool enough to handle. leave the broiler on.
• stuff each jalapeno quarter with a pepperjack cheese strip, and wrap with chicken and bacon strips, securing with toothpicks. arrange on the baking sheet.
• broil wrapped jalapenos until cheese is melted and bacon and chicken are cooked through, about 5 minutes on each side. serve on a platter with buffalo wing sauce and bleu cheese dressing for dipping.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

football spread

Ingredients

• Servings: 10
• 3 (3 ounce) packages beef-flavored ramen noodles
• boiling water to cover
• 1 cup mayonnaise
• 1 (4 ounce) can diced jalapeno peppers
• 1 (12 ounce) can chicken breast, drained and shredded
• 1/2 (7 ounce) bottle hot sauce (such as pico paca®)

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 15 mins


• break ramen noodles into a bowl into small pieces and add seasoning packets. pour enough boiling water over noodles to cover; cover bowl and let sit until noodles are tender, about 5 minutes.
• stir mayonnaise, chicken, jalapeno peppers, and hot sauce into noodle mixture. refrigerate until chilled, about 1 hour.

bacon-wrapped halibut

Ingredients

• Servings: 36
• 18 slices bacon, cut in half
• 1 1/2 pounds halibut steaks, cubed
• ground black pepper to taste
• toothpicks

Recipe

• cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. set aside until cooled enough to handle.
• preheat your oven's broiler. season the halibut with pepper. wrap one piece of bacon around each cube of fish, and secure with a toothpick. place on a baking sheet.
• broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. transfer to a platter, and serve warm.

bourbon little smokies

Ingredients

• Servings: 10
• 1 1/2 cups ketchup
• 3/4 cup brown sugar
• 1/4 cup
• 1/4 cup water
• 1 (14 ounce) package beef smoky cocktail sausages

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a large saucepan, whisk the ketchup, brown sugar, , and water together until the sugar has dissolved.
• stir in the cocktail sausages, and place over medium heat.
• bring the sausages and sauce to a simmer; serve.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Italian Scallop And Shrimp Salad

Ingredients

• Servings: 10
• 5 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped celery leaves
• 1 teaspoon kosher salt
• 1/2 cup corn oil
• 2 cups frozen petite peas
• 2 pounds bay scallops
• 2 pounds peeled and deveined small shrimp

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 55 mins


• in a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. bring a large pot of lightly salted water to a boil over high heat. pour in the peas, and return to a boil. stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. drain well, then cool in the refrigerator for 30 minutes.
• once the seafood has cooled, toss it with the garlic dressing until coated. refrigerate overnight before serving.

Bacon Wrapped Bananas

Ingredients

• Servings: 10
• 1/4 cup soy sauce
• 1 tablespoon honey
• 4 ripe bananas, each cut into 5 chunks
• 10 slices bacon, halved crosswise
• 20 toothpicks

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• whisk soy sauce and honey together in a large bowl; add bananas and stir to coat bananas in marinade. refrigerate for 30 minutes. remove banana chunks and reserve marinade.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• wrap bananas with bacon and secure by threading a toothpick through the bacon. dip wrapped bananas in reserved marinade and arrange on a baking sheet.
• broil in the preheated oven until bacon is browned and crispy, 8 to 10 minutes.

Fabulous Fish

Ingredients

• Servings: 1
• 2 (2 ounce) packages kippers (smoked herring), mashed
• 1 (2 ounce) can anchovy fillets, chopped
• 10 pitted green olives, chopped
• 3 cloves garlic, peeled and chopped
• 2 drops hot pepper sauce
• 4 drops soy sauce

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, mix the kippers, anchovy fillets, olives, garlic, hot pepper sauce and soy sauce.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

shrimp pu-pu

Ingredients

• Servings: 8
• 1 (8 ounce) package cream cheese
• 1/2 cup mayonnaise
• 1/2 teaspoon curry powder
• 1/2 pound small cooked shrimp
• 4 green onions, chopped
• 2 hard-cooked eggs, grated
• salt to taste
• 1 pinch paprika, for garnish

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together the cream cheese, mayonnaise, and curry powder until light and fluffy. spread a serving plate. arrange shrimp over the top, then sprinkle with green onions, grated egg, salt and paprika in that order. chill for 1 hour before serving.

Poor Man's Shrimp

Ingredients

• Servings: 6
• 1 (8 ounce) package small seashell pasta
• 2 (6 ounce) cans tuna, drained and flaked
• 1 stalk celery, diced
• 2 tablespoons diced green bell pepper
• 1 tablespoon diced onion
• 2/3 cup creamy salad dressing, e.g. miracle whip ™

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. add shell macaroni and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water.
• in a medium bowl, mix together the tuna, celery, green bell pepper, onion and creamy salad dressing.
• stuff the shell macaroni with the tuna mixture.

Arlene's Bacon & Crabmeat

Ingredients

• Servings: 8
• 1 pound sliced bacon, cut in half
• 1 (6 ounce) can crabmeat, drained and flaked
• 1/4 cup duck sauce

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat the broiler.
• spread the bacon on a large baking sheet. place a small mound of crabmeat at one end of each half slice of bacon. roll bacon around the crabmeat, securing with toothpicks, if necessary.
• broil the rolled bacon 10 minutes, turning it once to ensure even browning, until evenly crisp and browned. drain on paper towels and serve warm with duck sauce.

Escargot Mushrooms

Ingredients

• Servings: 6
• 4 tablespoons butter
• 2 cloves garlic, minced
• 6 helix snails, without shells
• 6 large fresh mushrooms

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• over medium heat in a medium saucepan, heat butter and garlic. place the snails in the saucepan and slowly cook until tender, about 5 minutes.
• remove and discard mushroom stems. fill the mushroom caps with 1/2 teaspoon melted butter with garlic from the saucepan. microwave 2 to 3 minutes. insert the snails in the mushroom caps. microwave another 3 minutes.

garlic prawns

Ingredients

• Servings: 30
• 1/2 cup olive oil
• 1 tablespoon dijon mustard
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 orange, juiced
• 1 teaspoon dried basil, or to taste
• 2 tablespoons white (optional)
• 30 tiger prawns, peeled and deveined

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins


• in a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white . add the prawns, and stir to coat. cover, and let marinate for 1 hour.
• heat an outdoor grill to high heat.
• thread prawns skewers. grill for 3 to 5 minutes, turning once, until pink.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Mauigirl's Smoked Salmon Stuffed Pea Pods

Ingredients

• Servings: 30
• 30 pods fresh snow peas, trimmed
• 1 (3 ounce) package cream cheese, softened
• 1 ounce smoked salmon, flaked
• 1/8 teaspoon garlic salt
• 1 pinch ground black pepper
• 1 pinch dried dill weed, or to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• split each snow pea down one seam.
• mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. spoon salmon mixture into a pastry bag fitted with a star tip. pipe mixture into the center of each snow pea pod, creating a scalloped edge. sprinkle dill weed over cream cheese filling.

maple-orange shrimp and scallop kebobs

Ingredients

• Servings: 4
• 12 jumbo shrimp, peeled and deveined
• 12 large sea scallops
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup heinz tomato ketchup
• 1/4 cup orange juice
• 1/4 cup maple syrup
• 1 tablespoon heinz worcestershire sauce
• 1 tablespoon heinz® apple vinegar
• 1/2 teaspoon paprika
• 3 cloves garlic, minced

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• thread three each shrimp and scallops alternately long skewers. brush the seafood evenly with the vegetable oil. sprinkle with salt and pepper. reserve.
• blend the ketchup with the orange juice, maple syrup, worcestershire sauce, vinegar, paprika and garlic. preheat the grill to medium-high heat and grease lightly.
• brush kebobs all over with the maple-orange mixture. grill for 2 to 3 minutes per side, basting often, or until shellfish turns opaque. makes 4 servings.

Lumpfish Caviar Pie

Ingredients

• Servings: 1
• 4 hard-cooked eggs, chopped
• 2 tablespoons mayonnaise
• 1 cup minced sweet onion
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 3 1/2 ounces black lumpfish roe
• 2 lemons - cut into wedges, for garnish
• 3 sprigs parsley, for garnish

Recipe

Preparation Time: 25 mins Ready Time: 3 hrs 25 mins


• grease an 8-inch spring-form pan and set aside. stir together the hard-cooked eggs and mayonnaise. evenly spread into the bottom of the spring-form pan and sprinkle the minced onion over the top. stir together cream cheese and sour cream until smooth and spread over the onion layer. cover and chill at least 3 hours in the refrigerator.
• once completely chilled, unwrap the pan and spread the lumpfish roe over the top. run a knife around the edge of the pie and remove the side of the spring-form pan. garnish with lemon wedges and parsley sprigs before serving.

Puerto Rican Tostones (fried Plantains)

Ingredients

• Servings: 2
• 5 tablespoons oil for frying
• 1 green plantain
• 3 cups cold water
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• peel the plantain and cut it into 1-inch chunks.
• heat the oil in a large skillet. place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. salt to taste and serve immediately.

Jambalaya-stuffed Tomatoes

Ingredients

• Servings: 4
• 4 large tomatoes
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1/4 cup chopped onion
• 2 tablespoons chopped green onion
• 1/2 green bell pepper, seeded and sliced
• 1/4 cup diced fully cooked ham
• 1 cup cooked basmati rice
• 1/2 teaspoon dried thyme
• 10 large shrimp - shelled, deveined, and halved lengthwise
• 1/4 cup chicken broth, or more as needed
• 1/4 cup grated parmesan cheese, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). grease a baking dish.
• remove the tops from tomatoes; scoop out the insides. chop the tomato meat and set aside for later use. liberally season the insides of tomatoes with salt and black pepper.
• melt butter in a frying pan over medium-high heat. cook and stir onion and green onion until lightly browned, 1 to 2 minutes. add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. remove from heat.
• fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. pour about 1 tablespoon chicken broth into each tomato. place tomatoes in the prepared baking dish. spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
• bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. sprinkle tomatoes with parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.

Spicy Lime-cilantro Marinated Flank Steak

Ingredients

• Servings: 9
• 6 cloves garlic
• 1/2 red onion, chopped
• 2 limes, juiced
• 1 medium jalapeno chile pepper
• 2 tablespoons fresh thyme leaves
• 1 cup loosely packed cilantro leaves
• 3/4 cup corn oil
• 2 tablespoons honey
• 3 pounds beef flank steak
• kosher salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 8 hrs 18 mins


• puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. reserve the rest of the puree to use later as a sauce.
• preheat a grill for medium-high heat.
• while grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. discard any marinade left in the bag. liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
• to serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.

Pressed Smoked Salmon Mousse Appetizer

Ingredients

• Servings: 50
• 50 cherry tomatoes
• 1 (8 ounce) package cream cheese, softened
• 2 ounces smoked salmon, finely chopped
• 2 1/2 tablespoons heavy cream
• 3 drops lemon juice
• ground black pepper to taste

Recipe

Preparation Time: 35 mins Ready Time: 35 mins


• rinse and dry the tomatoes, and cut a thin slice off the top and bottom of each tomato with a serrated knife. scoop out the pulp and seeds, and place the tomatoes on a platter lined with paper towels to drain. refrigerate until needed.
• combine the softened cream cheese, smoked salmon, cream, lemon juice, and black pepper, and beat with a hand mixer until filling is soft and well-blended. scoop the mixture into the barrel of a cookie press or into a pastry bag fitted with a star tip. squeeze a small amount of the salmon filling into each cherry tomato.

Spicy Lime-cilantro Marinated Flank Steak

Ingredients

• Servings: 9
• 6 cloves garlic
• 1/2 red onion, chopped
• 2 limes, juiced
• 1 medium jalapeno chile pepper
• 2 tablespoons fresh thyme leaves
• 1 cup loosely packed cilantro leaves
• 3/4 cup corn oil
• 2 tablespoons honey
• 3 pounds beef flank steak
• kosher salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 8 hrs 18 mins


• puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. reserve the rest of the puree to use later as a sauce.
• preheat a grill for medium-high heat.
• while grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. discard any marinade left in the bag. liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
• to serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.

angels on horseback

Ingredients

• Servings: 12
• 12 shucked oysters
• 12 slices bacon
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an oven to 450 degrees f (230 degrees c). set a wire rack into a small baking dish.
• wrap each oyster with a slice of bacon, and secure with a toothpick. sprinkle with salt, pepper, paprika, and parsley; set wire rack.
• bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. serve immediately. they aren't as good once they get cold.

Deer Poppers

Ingredients

• Servings: 20
• 1 pound venison steaks, cubed
• 1/2 teaspoon greek seasoning, or to taste
• 1/4 teaspoon steak seasoning, or to taste
• 1 (16 ounce) bottle italian salad dressing
• 1/2 cup jalapeno pepper slices
• 10 slices bacon, cut in half
• toothpicks, soaked in water

Recipe

Cook Time: 30 mins Ready Time: 30 mins


• season the venison meat with greek seasoning and steak seasoning. place in a bowl, and pour in enough italian dressing to cover. refrigerate for at least 2 hours to marinate, but preferably overnight.
• preheat the grill for medium heat. drain the marinade from the meat, and discard the marinade. place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. secure with a soaked toothpick. repeat with remaining meat.
• grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. serve and enjoy!

Deer Poppers

Ingredients

• Servings: 20
• 1 pound venison steaks, cubed
• 1/2 teaspoon greek seasoning, or to taste
• 1/4 teaspoon steak seasoning, or to taste
• 1 (16 ounce) bottle italian salad dressing
• 1/2 cup jalapeno pepper slices
• 10 slices bacon, cut in half
• toothpicks, soaked in water

Recipe

Cook Time: 30 mins Ready Time: 30 mins


• season the venison meat with greek seasoning and steak seasoning. place in a bowl, and pour in enough italian dressing to cover. refrigerate for at least 2 hours to marinate, but preferably overnight.
• preheat the grill for medium heat. drain the marinade from the meat, and discard the marinade. place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. secure with a soaked toothpick. repeat with remaining meat.
• grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. serve and enjoy!

My Own Famous Stuffed Grape Leaves

Ingredients

• Servings: 12
• 2 cups uncooked long-grain rice
• 1 large onion, chopped
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh mint leaves
• 2 quarts chicken broth
• 3/4 cup fresh lemon juice, divided
• 60 grape leaves, drained and rinsed
• hot water as needed
• 1 cup olive oil

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• in a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. stir in 1/2 of lemon juice and remove from heat.
• take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). sprinkle with remaining lemon juice and with olive oil.
• pour chicken broth over all to cover grape leaves. cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). remove from heat, remove cover and let cool for 1/2 hour. transfer to serving dish and serve.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Shrimp Deviled Eggs

Ingredients

• Servings: 24
• 12 eggs
• 2 teaspoons butter
• 1 cup small salad shrimp
• 1 green onion, chopped
• 1 pinch garlic powder
• 1/2 cup mayonnaise, or to taste
• 1 teaspoon mustard
• 1/4 cup sweet pickle relish, drained
• 1 dash hot pepper sauce (optional)
• 1 tablespoon chopped fresh parsley, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. cover the saucepan and bring the water to a boil over high heat. remove from the heat and let the eggs stand in the hot water for 15 minutes. drain. cool the eggs under cold running water. peel once cold. halve the eggs lengthwise and scoop the yolks into a bowl. gently mash the yolks with a fork.
• melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about 4 minutes. transfer the shrimp to a cutting board and mince. stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet into the egg yolks; reserve remaining shrimp for garnish. add the mayonnaise, mustard, pickle relish, and hot sauce; mix well. scoop the mixture into a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.
• gently squeeze about 1 1/2 tablespoon of filling into each egg half. garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving.

gorgonzola and olive stuffed grape leaves

Ingredients

• Servings: 20
• 3/4 cup chopped green olives
• 3/4 cup chopped kalamata olives
• 1/2 cup crumbled gorgonzola cheese
• 3/4 cup chopped macadamia nuts
• 5 tablespoons chopped fresh basil leaves
• 4 roma (plum) tomatoes, seeded and chopped
• 1 red bell pepper, chopped
• 3 1/2 tablespoons chopped fresh garlic
• 2 tablespoons brown sugar
• salt to taste
• ground black pepper to taste
• 1 (8 ounce) jar grape leaves packed in brine

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• in a bowl, mix the green olives, kalamata olives, gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. season with salt and pepper.
• lay each grape leaf flat, and place a heaped tablespoonful of the olive and gorgonzola mixture in the center. fold or roll the leaves around the mixture. chill until serving.

Smoked Salmon Pizza

Ingredients

• Servings: 1
• 1 (12 inch) pre-baked pizza crust
• 1 tablespoon olive oil
• 1 cup smoked salmon, cut into 1/2 inch pieces
• 1/2 (6 ounce) jar marinated artichoke hearts, drained and quartered
• 2 tablespoons chopped sun-dried tomatoes
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an oven to 400 degrees f (200 degrees c).
• spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. sprinkle the mozzarella cheese evenly over the pizza.
• bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

queso con carne

Ingredients

• Servings: 16
• 1 (1 pound) loaf processed cheese (such as velveeta®), cubed
• 1/2 cup milk
• 2 pounds ground beef
• 4 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (1.25 ounce) package taco seasoning

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• place processed cheese and milk in a slow cooker.
• heat a large skillet over medium-high heat and cook and stir beef in the skillet until crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• stir diced tomatoes and taco seasoning into ground beef and bring to a boil.
• transfer ground beef mixture to the slow cooker. stir with milk and processed cheese.
• cook on high until cheese is melted, about 1 hour.

Manaaeesh Flatbread

Ingredients

• Servings: 1
• 1 (.25 ounce) package active dry yeast
• 3/4 cup warm water - 110 degrees f (43 degrees c)
• 1/4 cup olive oil
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 cup olive oil, divided
• 1/4 cup za'atar
• 3/4 teaspoon kosher salt

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 10 hrs 5 mins


• mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt.
• transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (dough should double in size.)
• coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. cover dough with plastic wrap and let double in size, about 1 1/2 hours.
• use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. with fingertips, make small indentations in the dough. brush dough with remaining 2 tablespoons olive oil.
• stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. let dough rest for 30 minutes uncovered.
• preheat oven to 375 degrees f (190 degrees c).
• bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.

Bacon Wrapped Delights

Ingredients

• Servings: 24
• 12 spears asparagus
• 4 ounces enoki mushrooms
• 4 ounces shiitake mushrooms, stemmed and sliced 1/4-inch thick
• 24 slices bacon

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 425 degrees f (220 degrees c).
• bring a pot of water to a boil. blanch the asparagus until it is barely cooked and still crisp, 2 to 4 minutes. when done, plunge the asparagus into ice water to stop the cooking. when cool, trim the asparagus to 8-inch lengths. wrap a bundle of 6 asparagus spears with six strips of bacon, side by side, securing each slice with a toothpick. the bacon should be wrapped around twice so that there are two layers.
• trim the enoki mushrooms, and separate into 12 pieces. stuff each enoki piece with four pieces of shiitake. wrap each bundle with a slice of bacon, wrapping around twice, and secure with a toothpick. place the bundles on a wire rack placed over a baking sheet.
• roast in preheated oven for 6 minutes, then flip the bundles over, and cook for another 4 to 6 minutes, until the bacon is brown and crisp.
• to serve, remove all 24 toothpicks, and slice the asparagus bundles between the bacon. drain on paper towels for a moment before serving.

crawfish thermidor

Ingredients

• Servings: 4
• 1/4 cup butter
• 1/2 cup sliced fresh mushrooms
• 1/2 cup
• 1 pound peeled crawfish
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 cups milk
• paprika, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease 4 small to medium sized ramekins.
• in a skillet, melt the butter and add mushrooms and ; simmer for about 8 minutes. add the crawfish tails and simmer for another 5 minutes.
• gradually blend in flour, salt, and red pepper flakes. slowly drizzle in the milk, stirring constantly and cook until mixture thickens.
• pour mixture into the prepared ramekins. sprinkle the top of each with a pinch of paprika.
• bake in preheated oven for 10 to 15 minutes or until heated through.

japanese onion soup

Ingredients

• Servings: 6
• 1/2 stalk celery, chopped
• 1 small onion, chopped
• 1/2 carrot, chopped
• 1 teaspoon grated fresh ginger root
• 1/4 teaspoon minced fresh garlic
• 2 tablespoons chicken stock
• 3 teaspoons beef bouillon granules
• 1 cup chopped fresh shiitake mushrooms
• 2 quarts water
• 1 cup baby portobello mushrooms, sliced
• 1 tablespoon minced fresh chives

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. add chicken stock, beef bouillon, and water. place the pot over high heat, and bring to a rolling boil. when the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes.
• place all of the remaining mushrooms into a separate pot. when the boiling mixture is done, place a strainer over the pot with the mushrooms in it. strain the cooked soup into the pot with the mushrooms. discard strained materials.
• serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. use asian soup spoons for an elegant effect.

Scallop-avocado Appetizer

Ingredients

• Servings: 6
• 1 pound dry-pack scallops (16-20 count)
• 1 cup chopped tomato
• 1 cup sliced green onions
• 1 avocado, cubed
• 1 cup chopped cilantro
• 6 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon hot pepper flakes, or to taste
• 1/4 teaspoon salt, or to taste

Recipe

Ready Time: 25 mins


• in a small pan, bring 4 cups of water to a boil. add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. drain and refrigerate for 2 hours. cut into small (1-inch) pieces. combine all ingredients. serve in cocktail glasses.

teriyaki meatball appetizers

Ingredients

• Servings: 12
• 2 tablespoons minced onion
• 1/4 cup kikkoman teriyaki marinade & sauce
• 2 pounds lean ground beef
• 1 cup kikkoman panko bread crumbs
• kikkoman teriyaki baste & glaze

Recipe

• combine onion, teriyaki sauce, panko and ground beef in a large bowl and mix well. shape into small meatballs, about 1 inch in diameter. place on an ungreased nonstick baking sheet or shallow baking pan. bake at 325 degrees f. 20 minutes. toss with additional teriyaki baste & glaze before serving.

potato rounds

Ingredients

• Servings: 8
• 2 large baking potatoes
• 6 slices bacon
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• place the potatoes in a large pot with enough water to cover. bring to a boil, and cook until tender when pierced with a fork, about 20 minutes. drain, and cool.
• preheat the oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. cook bacon in a large skillet over medium-high heat until crisp. drain, cool, and crumble.
• slice the potatoes into 1/4 inch rounds, and arrange them in a single layer on the baking sheet. sprinkle a few crumbles of bacon each round, then top with some shredded cheddar cheese.
• bake for 15 minutes in the preheated oven, or until cheese is melted and lightly browned.

Tangy Mediterranean Tuna Salad

Ingredients

• Servings: 1
• 1 cup whole, pitted kalamata olives
• 1 tablespoon garlic, minced
• 1 tablespoon capers, drained
• 3 tablespoons olive oil
• 1 (6 ounce) can water-packed tuna, drained
• 1/2 one lemon, juiced

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the olives, garlic and capers in an electric food processor, and process to form a paste. with the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. then add the tuna and lemon juice, and continue processing until smooth.

potato rounds

Ingredients

• Servings: 8
• 2 large baking potatoes
• 6 slices bacon
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• place the potatoes in a large pot with enough water to cover. bring to a boil, and cook until tender when pierced with a fork, about 20 minutes. drain, and cool.
• preheat the oven to 350 degrees f (175 degrees c). lightly grease a baking sheet. cook bacon in a large skillet over medium-high heat until crisp. drain, cool, and crumble.
• slice the potatoes into 1/4 inch rounds, and arrange them in a single layer on the baking sheet. sprinkle a few crumbles of bacon each round, then top with some shredded cheddar cheese.
• bake for 15 minutes in the preheated oven, or until cheese is melted and lightly browned.

teriyaki meatball appetizers

Ingredients

• Servings: 12
• 2 tablespoons minced onion
• 1/4 cup kikkoman teriyaki marinade & sauce
• 2 pounds lean ground beef
• 1 cup kikkoman panko bread crumbs
• kikkoman teriyaki baste & glaze

Recipe

• combine onion, teriyaki sauce, panko and ground beef in a large bowl and mix well. shape into small meatballs, about 1 inch in diameter. place on an ungreased nonstick baking sheet or shallow baking pan. bake at 325 degrees f. 20 minutes. toss with additional teriyaki baste & glaze before serving.

Scallop-avocado Appetizer

Ingredients

• Servings: 6
• 1 pound dry-pack scallops (16-20 count)
• 1 cup chopped tomato
• 1 cup sliced green onions
• 1 avocado, cubed
• 1 cup chopped cilantro
• 6 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon hot pepper flakes, or to taste
• 1/4 teaspoon salt, or to taste

Recipe

Ready Time: 25 mins


• in a small pan, bring 4 cups of water to a boil. add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. drain and refrigerate for 2 hours. cut into small (1-inch) pieces. combine all ingredients. serve in cocktail glasses.

crawfish thermidor

Ingredients

• Servings: 4
• 1/4 cup butter
• 1/2 cup sliced fresh mushrooms
• 1/2 cup
• 1 pound peeled crawfish
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 cups milk
• paprika, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease 4 small to medium sized ramekins.
• in a skillet, melt the butter and add mushrooms and ; simmer for about 8 minutes. add the crawfish tails and simmer for another 5 minutes.
• gradually blend in flour, salt, and red pepper flakes. slowly drizzle in the milk, stirring constantly and cook until mixture thickens.
• pour mixture into the prepared ramekins. sprinkle the top of each with a pinch of paprika.
• bake in preheated oven for 10 to 15 minutes or until heated through.

Tangy Mediterranean Tuna Salad

Ingredients

• Servings: 1
• 1 cup whole, pitted kalamata olives
• 1 tablespoon garlic, minced
• 1 tablespoon capers, drained
• 3 tablespoons olive oil
• 1 (6 ounce) can water-packed tuna, drained
• 1/2 one lemon, juiced

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the olives, garlic and capers in an electric food processor, and process to form a paste. with the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. then add the tuna and lemon juice, and continue processing until smooth.

Bacon Olive Wraps

Ingredients

• Servings: 30
• 10 slices bread, crusts trimmed
• 1 (16 ounce) jar processed cheese sauce
• 1 (5 ounce) jar pitted green olives, chopped
• 1 pound sliced bacon, cut in half

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat the broiler
• cut bread into thirds. spread each third with processed cheese sauce. sprinkle with olives. roll thirds jelly-roll fashion. wrap each with half a strip of bacon, securing with toothpicks. arrange wrapped bread rolls in a single layer on a large baking sheet.
• broil, checking frequently, until bacon is evenly browned and has reached desired crispness, about 5 minutes.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Scallop-avocado Appetizer

Ingredients

• Servings: 6
• 1 pound dry-pack scallops (16-20 count)
• 1 cup chopped tomato
• 1 cup sliced green onions
• 1 avocado, cubed
• 1 cup chopped cilantro
• 6 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon hot pepper flakes, or to taste
• 1/4 teaspoon salt, or to taste

Recipe

Ready Time: 25 mins


• in a small pan, bring 4 cups of water to a boil. add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. drain and refrigerate for 2 hours. cut into small (1-inch) pieces. combine all ingredients. serve in cocktail glasses.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Tangy Mediterranean Tuna Salad

Ingredients

• Servings: 1
• 1 cup whole, pitted kalamata olives
• 1 tablespoon garlic, minced
• 1 tablespoon capers, drained
• 3 tablespoons olive oil
• 1 (6 ounce) can water-packed tuna, drained
• 1/2 one lemon, juiced

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the olives, garlic and capers in an electric food processor, and process to form a paste. with the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. then add the tuna and lemon juice, and continue processing until smooth.

Bacon Olive Wraps

Ingredients

• Servings: 30
• 10 slices bread, crusts trimmed
• 1 (16 ounce) jar processed cheese sauce
• 1 (5 ounce) jar pitted green olives, chopped
• 1 pound sliced bacon, cut in half

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat the broiler
• cut bread into thirds. spread each third with processed cheese sauce. sprinkle with olives. roll thirds jelly-roll fashion. wrap each with half a strip of bacon, securing with toothpicks. arrange wrapped bread rolls in a single layer on a large baking sheet.
• broil, checking frequently, until bacon is evenly browned and has reached desired crispness, about 5 minutes.

Seven Layer Dip Iii

Ingredients

• Servings: 1
• 3 cups shredded lettuce
• 1 (15 ounce) can black beans, rinsed and drained
• 2 chopped fresh red chile peppers
• 1/4 cup sliced green onions
• 1 (8 ounce) container sour cream
• 2 fresh jalapeno peppers, finely diced
• 1 teaspoon grated lime zest
• 1 cup chunky salsa
• 1/2 avocado - peeled, pitted and diced
• 2/3 cup shredded monterey jack cheese
• 1/3 cup chopped black olives, drained
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• layer shredded lettuce on a 12 inch serving platter.
• in a medium bowl, stir together black beans, red chile peppers and green onions. spoon the mixture on top of the lettuce. gently spread sour cream over beans. sprinkle with jalapeno peppers and lime zest.
• drain excess liquid from salsa. place salsa in a medium bowl. stir in avocado. spoon the mixture over sour cream layer. sprinkle with monterey jack cheese. top with black olives and cilantro. serve immediately, or chill in the refrigerator.

Oysters 'n' Bacon

Ingredients

• Servings: 4
• 8 ounces sliced bacon, cut in half
• 4 teaspoons sugar
• 1/4 cup dark soy sauce
• 2 cloves garlic, chopped
• 1 (8 ounce) can oysters, drained

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• place bacon in a large skillet over medium-high heat. cook until shrunken, but not crisp. remove to paper towels to drain.
• preheat the oven to 300 degrees f (150 degrees c).
• in a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. wrap each oyster with a piece of bacon, and secure with toothpicks. place wrapped oysters into the dish with the sauce.
• bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

garlic prawns

Ingredients

• Servings: 30
• 1/2 cup olive oil
• 1 tablespoon dijon mustard
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 orange, juiced
• 1 teaspoon dried basil, or to taste
• 2 tablespoons (optional)
• 30 tiger prawns, peeled and deveined

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins


• in a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and . add the prawns, and stir to coat. cover, and let marinate for 1 hour.
• heat an outdoor grill to high heat.
• thread prawns skewers. grill for 3 to 5 minutes, turning once, until pink.

Bagna Calda (italian Garlic-anchovy-sardine Appetizer)

Ingredients

• Servings: 32
• 1 1/2 cups vegetable oil
• 3/4 cup minced garlic
• 4 (2 ounce) cans anchovy fillets packed in olive oil, drained
• 3 (4 ounce) cans sardines packed in olive oil, drained
• 1 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• place the canola oil in a skillet and heat over medium heat. stir in the garlic, and cook until golden brown, about 5 minutes. add the butter, anchovies, and sardines. cook and stir until well blended, 10 to 15 minutes. serve warm.

spiced beef on pita triangles with fresh mango salsa

Ingredients

• Servings: 32
• 4 (7-inch) pita breads, split into 2 thin rounds and quartered
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 1/2 pounds lean ground beef (or ground lamb or turkey)
• 1 large red onion, cut into small dice
• 1 pinch salt and freshly ground pepper
• 1 (9 ounce) jar major grey chutney
• 1 medium mango, cut into small dice
• 2 tablespoons chopped fresh cilantro

Recipe

• heat oven to 325 degrees. place pita triangles on oven rack set in the middle position. bake until golden brown, 10 minutes. (store in an airtight tin for up to a week.)
• mix cumin, ginger, cinnamon and cloves in a small bowl. leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
• heat a large (12-inch) skillet over medium-high heat. add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (can be refrigerated in a covered container up to 5 days.)
• when ready to serve, rewarm beef and make the salsa: stir together the mango, cilantro, and remaining chutney, onion and spice mix. spoon a portion of meat on each pita triangle, top with salsa and serve. or set out meat, pita chips and salsa and let guests make their own.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

chicken and sun-dried tomato bruschetta

Ingredients

• Servings: 8
• 2 skinless, boneless chicken breast halves
• 1 1/4 cups italian salad dressing, divided
• 4 cups fresh spinach, torn
• 1/3 cup crumbled feta cheese
• 8 sun-dried tomatoes, packed without oil, chopped
• 1 (1 pound) loaf focaccia bread, cut into 1/2-inch thick slices
• 1/4 cup olive oil

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place the chicken and 1 cup salad dressing in a bowl. cover, and marinate at least 3 hours in the refrigerator.
• preheat the grill for high heat.
• lightly oil the grill grate. discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. cool and shred.
• in a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
• brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. place portions of the chicken mixture on the toasted focaccia to serve.

chicken souvlaki with tzatziki sauce

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
• sauce:
• 1 (6 ounce) container plain greek-style yogurt
• 1/2 cucumber - peeled, seeded, and grated
• 1 tablespoon olive oil
• 2 teaspoons vinegar
• 1 clove garlic, minced
• 1 pinch salt
• 6 wooden skewers, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. add chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 2 hours.
• mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. soak wooden skewers in a bowl of water for about 15 minutes.
• remove chicken from marinade and thread the soaked skewers. discard unused marinade.
• cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. serve with tzatziki sauce.

Mock Sliders

Ingredients

• Servings: 24
• 1 (12 ounce) can corned beef, chopped
• 1 (8 ounce) container sour cream
• 1 (1 ounce) envelope dry onion soup mix
• 2 (8 ounce) packages dinner rolls
• 1 (16 ounce) jar dill pickle slices, drained

Recipe

Preparation Time: 15 mins Cook Time: 1 min Ready Time: 16 mins


• in a medium bowl, mix together corned beef, sour cream and dry onion soup mix.
• cut rolls in half horizontally. spread bottoms with the corned beef mixture. replace tops.
• microwave 30 to 45 seconds on high heat, until hot and moist. top with dill pickle slices before serving.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Marinated Veggies

Ingredients

• Servings: 8
• 1/2 cup thickly sliced zucchini
• 1/2 cup sliced red bell pepper
• 1/2 cup sliced yellow bell pepper
• 1/2 cup sliced yellow squash
• 1/2 cup sliced red onion
• 16 large fresh button mushrooms
• 16 cherry tomatoes
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1/2 cup lemon juice
• 1/2 clove garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
• in a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. pour over the vegetables. cover bowl, and marinate in the refrigerator for 30 minutes.
• preheat grill for medium heat.
• lightly oil grate. remove vegetables from marinade, and place on preheated grill. cook for 12 to 15 minutes, or until tender.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Party Pizzas

Ingredients

• Servings: 15
• 1 pound ground beef
• 1 pound fresh, ground spicy lamb sausage
• 4 ounces processed american cheese
• 1 dash hot pepper sauce
• 1 (16 ounce) package cocktail rye bread

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• brown the ground beef and sausage together in a large skillet and drain well.
• cut the processed cheese into small cubes and add to the meat mixture. cook over low heat, stirring frequently, until the cheese melts. stir in hot pepper sauce to taste. spread a layer of the meat and cheese mixture on slices of party rye bread. arrange the slices on an ungreased cookie sheet.
• bake at 375 degrees f (190 degrees c) for 15 to 20 minutes, or until browned. serve warm.