World Best Appetizer Recipes: July 2016

Sunday, July 31, 2016

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

potato rounds

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

brandied candied walnuts

Ingredients

Servings: 16
2 cups granulated sugar
1 pound walnut halves
1/4 cup
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
3 fluid ounces orange juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f.
in a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. allow walnuts to cool before serving.

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:

Cook Time:

Ready Time:

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.

skordalia

Ingredients

Servings: 3
4 large potatoes, peeled and cubed
1/4 cup minced garlic
1/3 cup distilled white vinegar
1 1/2 cups olive oil
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes in a saucepan and cover with lightly salted water. bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 20 minutes. drain and return to the saucepan.
mash together the potatoes, garlic, vinegar and olive oil with a potato masher or a large fork. continue mixing until all ingredients are well blended. season with salt to taste. this sauce can be served chilled or at room temperature.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

kickin' buffalo chicken nachos

Ingredients

Servings: 8
cooking spray
3/4 cup blue cheese salad dressing, divided
1/2 cup cayenne pepper sauce (such as frank's® redhot®)
2 tablespoons butter, melted
2 cups shredded cooked chicken
1 (13 ounce) package restaurant-style white corn tortilla chips (such as tostitos®)
1 large tomato, seeded and chopped
1/2 cup sliced black olives
1/3 cup diced red onion
1/4 cup pickled jalapeno pepper slices
4 ounces precooked bacon, crumbled
1 1/2 cups shredded mexican cheese blend
1 cup shredded monterey jack cheese
1 tablespoon chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. add chicken; toss to coat.
spread tortilla chips evenly over prepared baking sheet. sprinkle tomato, olives, onion, and jalapeno peppers over chips. spread chicken mixture over vegetables and top with crumbled bacon.
combine mexican cheese blend and monterey jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.

smoked salmon deviled eggs and tomatoes

Ingredients

Servings: 20
12 eggs
10 cherry tomatoes, halved and seeded
4 ounces cream cheese, softened
1 (6 ounce) can skinless, boneless salmon, drained and flaked
2 tablespoons mayonnaise
2 tablespoons spicy brown mustard
1 1/2 tablespoons sour cream
1 tablespoon lemon juice
2 tablespoons pickle relish, drained
1/4 teaspoon grated lemon peel, or to taste
1 teaspoon smoked paprika
salt and pepper to taste
smoked paprika for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

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. mash the yolks with a fork.
place the tomatoes, cut sides down, a paper towel to drain.
mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. season with salt and pepper.
spoon the salmon mixture into the egg halves and cherry tomato halves. sprinkle with additional smoked paprika for garnish and arrange on a platter. chill at least 1 hour before serving.

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:

Cook Time:

Ready Time:

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.

spicy bacon deviled eggs

Ingredients

Servings: 12
12 eggs
4 slices bacon
1/2 cup mayonnaise
2 tablespoons finely shredded cheddar cheese
1 tablespoon spicy mustard
1 tablespoon wasabi paste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place eggs in a saucepan and cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel. slice eggs in half lengthwise. remove yolks to a small bowl and mash; reserve hollow egg whites.
fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels and crumble.
reserve a small amount of bacon and cheddar cheese in separate bowls; stir remainder into mashed egg yolks with mayonnaise. stir in mustard and wasabi. fill egg whites with a heaping spoonful of the yolk mixture. sprinkle with reserved bacon and cheddar cheese before serving.

Parmesan And Parsley Sausage Ball Appetizer

Ingredients

Servings: 10
3 cups biscuit baking mix
1 pound bulk lamb sausage
4 cups shredded cheddar cheese
1/2 cup grated parmesan cheese
1/2 cup milk
1 1/2 teaspoons dried parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). grease a broiler pan or other pan with rack.
mix together the baking mix, sausage, cheddar cheese, parmesan cheese, milk, and parsley. shape the mix into 1-inch balls and place on the prepared pan.
bake the sausage balls in the preheated oven until brown, about 25 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:

Cook Time:

Ready Time:

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.

rob's quacker bites

Ingredients

Servings: 12
1 cup steak sauce, such as dale's®
1 cup whiskey
salt and ground black pepper to taste
1 pound bacon strips, cut in half
6 duck breasts, deboned and cut into cubes
1 box wooden toothpicks

Recipe

Preparation Time:

Cook Time:

Ready Time:

to make the marinade, stir the steak sauce and whiskey together in a bowl. pour the marinade into a resealable plastic bag and add the duck cubes. seal the bag, turn once or twice to thoroughly coat the duck, and place in the refrigerator for 1 hour.
preheat a grill for medium heat. soak the toothpicks in a bowl of water at least 1/2 hour to prevent burning.
remove the duck from the marinade, and discard the sauce. wrap a piece of bacon around each duck cube and secure with a toothpick.
cook the duck bites on the preheated grill until bacon is crisp and duck is no longer pink, turning once, 5 to 10 minutes. place on a serving plate, cool slightly, and serve.

roasted peppers with pine nuts and parsley

Ingredients

Servings: 10
2 red bell peppers
2 yellow bell peppers
2 ounces pine nuts
1/3 cup golden raisins
1 clove garlic, minced
1/2 cup chopped fresh parsley
1/2 cup olive oil
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil. cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down the prepared baking sheet. cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. place the blackened peppers into a bowl, and tightly seal with plastic wrap. allow the peppers to steam as they cool, about 20 minutes. once cool, remove the skins and discard.
toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. remove from heat and pour into a small bowl to prevent them from overcooking.
slice the roasted peppers into strips, and arrange decoratively a serving platter, alternating red and yellow strips. sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

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:

Cook Time:

Ready Time:

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.

Tilapia Ceviche

Ingredients

Servings: 15
8 tilapia fillets
15 limes, juiced
1 large tomato, finely diced
1 large red onion, finely diced
2 cucumbers, peeled, seeded, and finely diced
1/2 bunch finely chopped cilantro
salt and pepper to taste

Recipe

Preparation Time:

Ready Time:

chop the raw tilapia into small pieces, and place in a large bowl. pour in enough lime juice to cover the fish.
mix the tomato, red onion, and cucumbers into the bowl. stir in the cilantro. season with salt and pepper.
allow the ceviche to marinate, refrigerated, for at least an hour. taste for seasoning before serving; add salt and pepper if necessary.

Crispy Shrimp Tempura

Ingredients

Servings: 6
1 cup all-purpose flour
2 tablespoons cornstarch
1 pinch salt
1 cup water
1 egg yolk
2 egg whites, lightly beaten
1 pound medium shrimp, peeled and deveined, tails left on
2 cups vegetable oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a deep-fryer to 375 degrees f (190 degrees c).
whisk flour, cornstarch, and salt in a large bowl. make a depression in the center of the flour. stir in the water and egg yolk. mix just until moistened; batter will be lumpy. stir in egg whites.
one at a time, dip shrimp into the batter to coat. do not batter tails. carefully place a few shrimp at a time into the hot oil. fry until golden brown, about 1 1/2 minutes. drain on paper towels.

Pancetta Wrapped Shrimp With Chipotle Vinaigrette And Cilantro Oil

Ingredients

Servings: 8
1 bunch cilantro, rinsed
1 cup canola oil
1 teaspoon honey
4 teaspoons fresh lime juice
salt to taste
1 canned chipotle pepper
1 tablespoon adobo sauce from canned chipotle peppers
1/4 cup fresh lemon juice
1/2 cup rice vinegar
1 clove garlic
1 cup canola oil
salt to taste
3 pounds extra large shrimp (16-20), peeled and deveined, tail left on
2 pounds thinly sliced pancetta

Recipe

Preparation Time:

Cook Time:

Ready Time:

prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. with the blender running, slowly pour in the canola oil, and puree until creamy. season to taste with salt, and set aside.
preheat a grill for medium heat.
cut the pancetta slices in half. wrap a half slice of pancetta around each shrimp to cover. grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. drain on paper towels.
to serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

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:

Cook Time:

Ready Time:

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.

Great Chicken Taquitos

Ingredients

Servings: 6
1 cup water
1 pound skinless, boneless chicken breast halves
3 1/2 cups vegetable oil (such as crisco®), divided
1 cup finely chopped tomatoes
1/2 cup minced green onions
6 tablespoons chicken broth
2 teaspoons all-purpose flour
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
12 (6 inch) corn tortillas
12 wooden picks
1 cup shredded lettuce, or to taste
1/4 cup guacamole, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring water to a simmer in a skillet over medium heat; add chicken. cover skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken from water and cool; shred with a fork.
heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes.
heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in the hot oil to soften, about 1 minute. remove tortillas with tongs and drain on paper towels, reserving oil. heat oil to 375 degrees f (190 degrees c).
spoon about 2 tablespoons chicken mixture down the center of each tortilla. tightly roll each tortilla around the filling and secure with a wooden toothpick.
fry rolled-up tortillas, working in batches, in hot oil until golden brown, 3 to 5 minutes. remove taquitos with a slotted spoon and drain on paper towels. serve taquitos on a bed of shredded lettuce with guacamole on the side.

Easy Snack Wraps

Ingredients

Servings: 60
12 (10 inch) flour tortillas
1 (8 ounce) package cream cheese
1 head lettuce
1 (6 ounce) package sliced deli-style turkey
2 cups shredded carrots
2 cups minced tomato

Recipe

Preparation Time:

Ready Time:

spread cream cheese evenly over the tortillas. top the cream cheese with lettuce leaves. arrange the turkey slices in even layers on top of the lettuce. sprinkle the carrots and tomato over the turkey slices. roll the tortillas into wraps. cut the wraps diagonally into bite-sized pieces. secure with toothpicks.

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:

Cook Time:

Ready Time:

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

Ingredients

Servings: 8
2 pounds cooked medium shrimp, shelled and deveined
1 (32 ounce) bottle bottled mix (such as zing zang®), or as needed
1 jalapeno pepper, seeded and finely chopped
1 large sweet onion (such as vidalia®), finely chopped
1 cup finely chopped jicama
4 limes, juiced
2 tablespoons worcestershire sauce
1 avocado, peeled and chopped, or more to taste

Recipe

Preparation Time:

Ready Time:

in a large bowl, gently combine the shrimp, mix, jalapeno pepper, onion, jicama, lime juice, and worcestershire sauce until thoroughly mixed. chill for at least 3 hours to allow flavors to blend. gently stir in the avocado, then chill 1 more hour.

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:

Cook Time:

Ready Time:

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.

Greek Saganaki

Ingredients

Servings: 4
8 ounces feta cheese
1 egg
1 teaspoon finely chopped fresh oregano
1/2 cup all-purpose flour
2 tablespoons olive oil
freshly ground black pepper
2 large ripe tomatoes, sliced
1 lemon, cut into wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

slice feta into 2x3/8 inch squares, about 8 slices. in a small bowl, beat the egg with the oregano. dip each slice of feta in egg, shake off excess, and coat in flour.
heat olive oil in a frying pan over medium heat. quickly cook cheese in olive oil until golden, turning once. pat dry with paper towels.
arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

egg and pesto sushi

Ingredients

Servings: 36
2 cups uncooked glutinous white rice
4 cups water
6 eggs, beaten
6 sheets nori (dry seaweed)
1/4 cup basil pesto
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine rice and water in a saucepan and bring to a boil. reduce heat to low, cover, and cook for 20 minutes, or until tender and water is absorbed. leave covered, and let stand for 10 minutes. remove to a bowl to cool completely.
heat a skillet over medium heat, and coat with cooking spray. pour in the eggs, and scramble until cooked through. season them with a little salt and pepper. remove from heat and set aside.
lay one sheet of nori on a clean work surface, or if you have one, a sushi mat. wet your hands, and press a layer of cooled rice about 1/3 inch thick half of the sheet. spread a line of pesto across the edge of the rice about 1/2 inch wide. top with a line of egg. roll the sheet of nori over the pesto egg and rice to reach the empty part of the sheet. wet the end, and roll up to seal. use a knife to cut the roll into 6 small rolls.

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:

Cook Time:

Ready Time:

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.

Doris's Shrimp Salad

Ingredients

Servings: 6
1 pound cooked shrimp - peeled, deveined, and cut into thirds
1 stalk celery, finely chopped
1 small onion, minced
2 teaspoons lemon juice
salt and pepper to taste
1 cup mayonnaise
6 small tomatoes

Recipe

Preparation Time:

Ready Time:

combine shrimp, celery, onion, lemon juice, salt, pepper and one cup mayonnaise in a mixing bowl. refrigerate and chill the shrimp mixture for at least one hour.
cut the tops off of the tomatoes and scoop out their insides; chill until the shrimp mixture is well chilled.
scoop the shrimp mixture into the hollowed out tomatoes. serve.

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:

Cook Time:

Ready Time:

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.

Crab Cakes (no Breadcrumbs)

Ingredients

Servings: 12
for the crab cakes:
2 tablespoons salted butter
1/2 onion, finely chopped
2 stalks celery, finely chopped
1/2 large red bell pepper, finely chopped
1 bunch green onions (green portion only), chopped
1/2 large carrot, finely chopped
3 cloves garlic, minced
1 tablespoon parsley flakes
2 teaspoons seasoning (such as tony chachere's®)
2 teaspoons dried basil
2 teaspoons ground black pepper
1 teaspoon dried dill weed
1/2 teaspoon oregano
1/2 teaspoon dried thyme
2 large eggs, beaten
1 pound lump crabmeat, picked free of shell
9 buttery crackers (such as keebler club® crackers), crushed
3 tablespoons vegetable oil
for the spicy dipping sauce:
1 cup mayonnaise
1 tablespoon chile-garlic sauce (such as sriracha®)
2 teaspoons seasoning (such as tony chachere's®)
2 teaspoons parsley flakes
1 teaspoon paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large, heavy skillet over medium heat. stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
stir in the celery, bell pepper, green onion, carrot, and garlic. continue to cook and stir until vegetables are tender, about 10 minutes more.
season with 1 tablespoon parsley flakes, 2 teaspoons seasoning, basil, pepper, dill weed, oregano, and thyme. cook and stir until fragrant, 5 minutes more.
transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. set skillet aside for later use.
stir the beaten eggs into the vegetables. mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
shape the crab mixture into 12 small cakes.
heat vegetable oil in the skillet over medium high heat.
pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
to make dipping sauce: whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon seasoning, 2 teaspoon parsley flakes, and paprika.

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:

Cook Time:

Ready Time:

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.

coconut shrimp ii

Ingredients

Servings: 6
2 quarts vegetable oil for frying
10 ounces orange marmalade
3 tablespoons prepared horseradish
3 tablespoons prepared mustard
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup all-purpose flour
8 ounces unsweetened flaked coconut

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a deep fryer to 375 degrees f (190 degrees c). in a small bowl, stir together marmalade, horseradish and mustard; set aside.
combine 3/4 cup flour, baking powder, paprika, curry powder, salt and cayenne. stir in .
dredge shrimp in 1/4 cup flour, dip in batter and roll in coconut.
fry shrimp in hot oil until golden on both sides. drain briefly and serve with reserved dipping sauce.

liz's pickled shrimp

Ingredients

Servings: 12
3 pounds large shrimp - peeled and deveined
1 large onion, thinly sliced
1 green bell pepper, cut into thin strips
1 cup vegetable oil
2 cups ketchup
1 cup apple vinegar
2 tablespoons white sugar
2 (8 ounce) jars prepared yellow mustard
2 tablespoons capers
1 teaspoon garlic powder
2 tablespoons worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 dashes hot pepper sauce (e.g. tabasco™), or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add shrimp, and cook for about 5 minutes, until pink. drain and set aside.
place the onion and green pepper in a large bowl. add vegetable oil, ketchup, vinegar, sugar, mustard, and capers. season with garlic powder, worcestershire sauce, salt, pepper and hot sauce, and mix until well blended. place shrimp into the bowl with the sauce, cover, and refrigerate until thoroughly chilled. serve cold.

crab croissant-wiches

Ingredients

Servings: 8
1/2 (8 ounce) package cream cheese
3 tablespoons crabmeat
1/4 cup shredded colby-jack cheese
1 (10 ounce) can refrigerated crescent roll dough

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
place the cream cheese and crabmeat into a small microwave-safe bowl. heat in the microwave for about 1 minute, to soften the cream cheese. stir in the shredded cheese until everything is well blended.
unroll crescent dough on a clean work surface, and separate the triangles. place a spoonful of the crab mixture the wide end of each crescent. roll towards the point, and pinch the ends together to seal. place rolls on an ungreased baking sheet.
bake for 10 to 12 minutes in the preheated oven, until golden brown. serve warm.

grilled zucchini pizza with goat cheese

Ingredients

Servings: 2
1 large zucchini, cut into 1/2-inch rounds
1 tablespoon olive oil
1/4 cup pizza sauce
1/2 cup chopped red onion
1/2 cup chopped roasted red pepper
1/2 cup chopped fresh mushrooms
1/4 cup crumbled goat cheese
2 ounces shredded mozzarella cheese
1 clove garlic, minced
1 teaspoon italian seasoning

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat grill for medium heat and lightly oil the grate.
brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and italian seasoning over each zucchini round.
grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.

Easy Indian Tomato Soup (saar)

Ingredients

Servings: 4
4 large ripe tomatoes
1/2 cup water
2 cloves garlic
2 tablespoons ghee (clarified butter)
1 teaspoon mustard seed
6 leaves fresh curry
1 cup water
2 teaspoons white sugar
1 teaspoon paprika
salt to taste
2 tablespoons chopped fresh cilantro

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the tomatoes and 1/2 cup water in a microwave-safe bowl, and cook on high 4 minutes in the microwave. reserve the cooking water. cool tomatoes slightly, peel, and discard skins. process the tomatoes, reserved water, and garlic in a blender or food processor until smooth.
melt the ghee in a skillet over medium heat, and cook the mustard seed 1 minute. stir in the curry leaves. pour the processed tomatoes and garlic into the skillet. stir in remaining 1 cup water. mix in sugar, paprika, and salt. bring to a boil, reduce heat to low, and mix in the cilantro. continue cooking 5 minutes. serve warm.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

baked zucchini squares

Ingredients

Servings: 16
1 cup biscuit baking mix
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
4 eggs
1/2 cup vegetable oil
1 small onion, chopped
3 zucchini, grated
1/2 cup chopped pepperoni

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
combine biscuit mix, parmesan cheese, mozzarella cheese, parsley, oregano, basil, and salt in a bowl. mix eggs, oil, and onion in a bowl. stir biscuit mixture into egg mixture until just combined; fold in zucchini and pepperoni. transfer to baking dish.
bake in preheated oven until golden brown and set, 30 to 35 minutes. allow to cool slightly and cut into squares.

sweet and savory cheese ball

Ingredients

Servings: 4
1 pound sliced bacon
1 pound shredded cheddar cheese, room temperature
1 bunch green onions, chopped
1 cup mayonnaise
1/2 cup strawberry preserves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
in a medium bowl, mix bacon, cheddar cheese, green onions and mayonnaise. adjust the amount of mayonnaise as needed, using just enough to make the mixture stick together.
mold the mixture into a ball. spread ball with strawberry preserves. chill in the refrigerator until serving.

Famous Meatballs

Ingredients

Servings: 6
1 (13.25 ounce) can pineapple chunks in juice
1 green bell pepper, sliced
1/2 cup brown sugar
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons lemon juice
1 (3 pound) bag frozen cooked meatballs, thawed

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour pineapple chunks with juice into a saucepan. stir green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice through the pineapple chunks until sugar and cornstarch dissolve.
bring the mixture to a boil; cook and stir until thickened, about 10 minutes.
place meatballs into slow cooker crock; pour pineapple mixture over meatballs.
cook on medium for 2 hours, stirring every 30 minutes.

california guacamole with bacon

Ingredients

Servings: 40
4 ripe avocados - peeled, pitted, and mashed
4 slices bacon, cooked until crisp, drained and crumbled
1 large tomato, seeded and finely chopped
1 onion, finely chopped
1 clove garlic, minced
salt and pepper to taste
1 dash hot pepper sauce to taste (optional)

Recipe

Preparation Time:

Ready Time:

place the avocados in a bowl, and stir in the bacon, tomatoes, onion, and garlic until well blended. season to taste with salt and pepper. add hot pepper sauce, if desired. serve immediately.

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:

Cook Time:

Ready Time:

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.

reunion meatballs

Ingredients

Servings: 20
2 eggs
1 envelope onion soup mix
1/2 cup seasoned bread crumbs
2 tablespoons chopped fresh parsley
1 1/2 pounds lean ground beef
1 (16 ounce) can whole berry cranberry sauce
3/4 cup ketchup
1/2 cup beef broth
3 tablespoons brown sugar
3 tablespoons finely chopped onion
2 teaspoons vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine eggs, soup mix, bread crumbs, and parsley in a large bowl. crumble beef over mixture and mix well; shape into 1-inch balls.
place 12 to 14 balls on a microwave-safe plate; cover with waxed paper. heat in microwave on high until no longer pink, 3 to 4 minutes; remove to paper towels to drain. repeat with remaining meatballs.
combine cranberry sauce, ketchup, beef broth, brown sugar, onion, and vinegar in a microwave-safe dish. cover with waxed paper and heat in microwave on high until heated through, 3 to 4 minutes. serve sauce with meatballs.

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:

Cook Time:

Ready Time:

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.

Saturday, July 30, 2016

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:

Cook Time:

Ready Time:

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.

Aranitas (shredded Green Plantain Patties)

Ingredients

Servings: 4
3 cups canola oil for frying
2 green plantains, peeled and shredded
2 teaspoons garlic salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat canola oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c). gather about 2 tablespoons of shredded plantains and shape into patties.
fry the patties in the preheated oil until golden and crispy, about 10 minutes. drain on paper towels and season with garlic salt.

Chopped Liver

Ingredients

Servings: 3
4 eggs
1 1/2 pounds beef liver, rinsed
1 pound chicken livers, rinsed
2 tablespoons corn oil
2 tablespoons rendered chicken fat
2 tablespoons corn oil
4 cups chopped onion
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon rendered chicken fat

Recipe

Preparation Time:

Cook Time:

Ready Time:

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. once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. pour out the hot water, then cool the eggs under cold running water in the sink. peel once cold.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. broil in the preheated oven until brown on the top, 8 to 10 minutes. flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. place livers in a bowl and chill in the refrigerator.
heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. place onion in a bowl; cover and refrigerate until chilled.
finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. stir in the remaining 1 tablespoon of chicken fat. season with salt and pepper. refrigerate until ready to serve.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

Chinese Style Stuffed Mushrooms

Ingredients

Servings: 4
15 large fresh mushrooms, stems removed
1/2 pound ground lamb
1/4 slice chinese salted turnip (chung choi), rinsed and chopped
1 tablespoon soy sauce
3 tablespoons finely chopped canned water chestnuts
1/4 teaspoon salt
1/4 teaspoon white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

remove stems from mushrooms and discard or save for another use. wipe caps clean with a dry towel.
in a bowl, combine the lamb, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. spoon stuffing tightly into mushroom caps. arrange in a steamer basket, stuffing side up, over boiling water. cover, and cook for 30 minutes. serve hot.

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:

Cook Time:

Ready Time:

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.

asian sweet and sour meatballs

Ingredients

Servings: 6
1 1/2 pounds ground round
1 (8 ounce) can water chestnuts, finely chopped
1 bunch green onions, finely chopped
1 1/2 cups soft bread crumbs
2 cloves garlic, minced
3 tablespoons soy sauce
1 (10 ounce) jar crosse & blackwell® premium ham glaze
1 cup chili sauce
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh ginger root

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oven to 400 degrees f. combine meat, water chestnuts, onions, bread crumbs, garlic and soy sauce in medium bowl. mix thoroughly. roll into 1 1/2-inch meatballs and place in baking pan.
bake 30 minutes. while meatballs are baking, combine ham glaze, chili sauce, red pepper flakes and ginger. heat until hot and bubbly. remove meatballs from oven, toss with sauce and serve hot.

chinese firecrackers

Ingredients

Servings: 14
1 teaspoon vegetable oil
1/2 pound ground turkey
1 cup shredded cabbage
1/2 cup shredded carrots
2 green onions, finely chopped
1 tablespoon chile paste
1 teaspoon cornstarch
1 tablespoon white
14 sheets phyllo pastry dough, halved into triangles
4 teaspoons vegetable oil
3/4 cup sweet and sour sauce for dipping

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 375 degrees f (190 degrees c). grease a baking sheet.
heat 1 teaspoon vegetable oil in a skillet over medium heat. cook the turkey in the skillet until no longer pink; add the cabbage, carrots, and green onions and cook together until the vegetables are all slightly tender, 5 to 7 minutes. stir the chile paste through the vegetable mixture.
whisk the cornstarch into the white in a small bowl; add to the mixture in the skillet and continue cooking and stirring until the liquid in the skillet is slightly thickened. remove from heat and set aside to cool.
place one half sheet of phyllo dough on a flat surface, brush with a small amount of the vegetable oil, and top with a second sheet of phyllo. place about 2 tablespoons of the turkey mixture on the short end of phyllo; shape mixture into about a four-inch log. roll phyllo and turkey mixture. twist the log about 1 inch from each end to make a shape; place on greased cookie sheet. repeat with remaining phyllo and mixture until all are used. lightly brush the firecrackers with vegetable oil.
bake in the preheated oven until the phyllo dough is crisp and golden brown, 18 to 22 minutes. serve with the sweet and sour sauce.

Brie Cheese Pizza

Ingredients

Servings: 16
8 1/2 ounces brie cheese, thinly sliced
2 cups sliced almonds
1 (14 ounce) package purchased fully baked pizza crust (such as boboli®)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
arrange brie slices on pizza crust; cover with sliced almonds. bake until cheese is melted and almonds are toasted, about 10 minutes. slice into small wedges to serve.

half time hoisin chicken wings

Ingredients

Servings: 8
cooking spray
1/2 cup hoisin sauce
1/3 cup low sodium teriyaki sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon chile-garlic sauce, or to taste
3 pounds chicken wings, cut apart at joints, wing tips discarded

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c).
spray a baking sheet with cooking spray.
whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
arrange chicken wing pieces on the prepared baking sheet.
brush chicken with hoisin sauce mixture.
bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

Seviche

Ingredients

Servings: 8
2 large spanish onions, sliced
1 large ripe tomato
1/2 cup olive oil
3/4 cup fresh lemon juice
4 (8 ounce) cans oysters
1 large ripe tomato, diced
3 green onions, chopped
3/8 cup ketchup
1/2 teaspoon soy sauce
1/2 teaspoon garlic salt
2 tablespoons chopped fresh parsley
1/2 teaspoon granulated sugar
salt to taste

Recipe

Preparation Time:

Ready Time:

in a saucepan over medium heat, add the sliced onions and add just enough water to cover. bring to a simmer and cook just enough to soften. remove from heat and drain. rinse with cold water and drain.
take one 1 large tomato and score an 'x' , skin deep, on the top and bottom. place in the same saucepan used for the onions and add enough water to cover. bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. remove the tomato and rinse under cold water until it's cool enough to hold in your hand. using your fingers or the blade of a knife, gently peel off the skin. place the peeled tomato in a blender and puree.
in a large glass dish or bowl, combine the onions, olive oil and lemon juice. stir in the oysters, pureed tomato, diced tomato, green onions, ketchup and soy sauce. season with garlic salt, parsley, sugar, and salt to taste.

Oysters 'n' Bacon

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.