scotch eggs

Ingredients

• Servings: 6
• 6 eggs
• 1 pound lamb sausage, formed into 6 patties
• 4 eggs, beaten
• 2 cups seasoned bread crumbs
• 1 quart vegetable oil for frying

Recipe

• place eggs in saucepan and cover with water. bring to boil. cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. remove from hot water and cool; peel.
• in a large deep skillet heat about 1 inch of vegetable oil until hot.
• place whole boiled eggs on top of sausage patty. roll to form ball around the egg. dip in beaten egg wash, then seasoned breadcrumbs. deep fry in hot vegetable oil until meat is fully cooked. drain and serve hot.

grilled prawns with a spicy peanut-lime vinaigrette

Ingredients

• Servings: 8
• 1/4 cup minced lemon grass (white part only)
• 1/4 cup minced fresh ginger root
• 2 tablespoons minced garlic
• 1/4 tablespoon chopped fresh cilantro
• 1 thai or serrano chile pepper, minced
• 3/4 cup peanut or canola oil
• 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 1/2 cup mirin (japanese sweet )
• 2 tablespoons dark soy sauce
• 2 tablespoons cold water
• 3 tablespoons grated lime zest
• 1 tablespoon minced fresh ginger root
• 2 teaspoons fish sauce
• 2 fresh thai or serrano chile, seeds removed
• 2 teaspoons minced garlic
• 1/2 cup smooth, unsalted peanut butter
• 1/4 cup peanut oil
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 1/4 cup unsalted roasted peanuts, chopped
• kosher salt to taste

Recipe

Cook Time: 4 mins Ready Time: 1 hr 24 mins


• stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
• preheat a grill for medium-high heat.
• meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. while processing, slowly pour in the peanut oil; process until smooth and creamy. pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
• remove shrimp from marinade, shaking off any excess. grill on preheated grill until pink and firm, about 2 minutes per side. serve immediately with sauce.

The Perfect Hot Artichoke And Spinach Dip

Ingredients

• Servings: 10
• 1/3 cup chopped green onions
• 1 jalapeno pepper, seeded and finely chopped
• 3 cloves garlic, pressed
• 1 cup sour cream
• 1 cup mayonnaise
• 1 1/4 cups shredded mozzarella cheese, divided
• 3/4 cup freshly grated parmesan cheese, divided
• 1 (10 ounce) bag spinach, chopped
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 tablespoon fresh lemon juice

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, combine green onions and jalapeno. stir in pressed garlic.
• in an 8x10 inch glass baking dish, mix sour cream and mayonnaise. stir in green onions mixture. blend in 1 cup mozzarella and 1/2 cup parmesan. stir in spinach and artichokes. spread mixture evenly across the baking dish. sprinkle lemon juice on top, and cover with aluminum foil.
• bake in a preheated oven about 20 minutes. remove, and sprinkle with remaining 1/4 cup mozzarella and 1/4 cup parmesan. return to oven, and bake until lightly browned, about 5 minutes more.

mexican wontons

Ingredients

• Servings: 10
• 1 pound pepper-jack cheese, finely shredded
• 1 (14 ounce) package won ton wrappers
• 1 cup vegetable oil for deep frying

Recipe

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


• place 1 to 2 teaspoons of shredded cheese into the center of each wonton skin. fold the top and bottom corners in toward each other and roll it up like a little egg roll. you will have to seal the wonton with a little water where the ends meet.
• heat oil in a deep pot to 365 degrees f (180 degrees c). fry the wontons two or three at a time. drain on paper towels. 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: 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.

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.

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.

mediterranean meat pies (sfeeha)

Ingredients

• Servings: 36
• 1 pound ground beef
• 1/2 pound ground lamb
• 1 white onion, finely chopped
• 3/4 cup pine nuts
• 1/8 teaspoon ground cinnamon
• salt and ground black pepper to taste
• 1/3 cup lemon juice
• 1 egg, beaten
• 2 (17.3 ounce) packages frozen puff pastry, thawed

Recipe

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


• heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. cook and stir until the meat is crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
• preheat an oven to 350 degrees f (175 degrees c). lightly grease a baking sheet or line it with parchment paper.
• roll out the thawed pastry sheets to about 1/8-inch thickness. using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. fold the pastry round in half to cover the filling and seal the edges well. transfer to the prepared baking sheet and repeat with the remaining dough circles.
• brush each pie with a little egg wash. bake in the preheated oven until golden brown, 15 to 20 minutes.

vietnamese salad rolls

Ingredients

• Servings: 8
• 1 (8 ounce) package rice vermicelli
• 8 ounces cooked, peeled shrimp, cut in half lengthwise
• 8 rice wrappers (6.5 inch diameter)
• 1 carrot, julienned
• 1 cup shredded lettuce
• 1/4 cup chopped fresh basil
• 1/2 cup hoisin sauce
• water as needed

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• bring a medium saucepan of water to boil. remove from heat. place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. drain, and rinse with cold water.
• fill a large bowl with hot water. dip one rice wrapper in the hot water for 1 second to soften. lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. roll the edges of the wrapper slightly inward. beginning at the bottom edge of wrapper, tightly wrap the ingredients. repeat with remaining ingredients.
• in a small bowl, mix the hoisin sauce with water until desired consistency has been attained. heat the mixture for a few seconds in the microwave.
• serve the spring rolls with the warm dipping sauce.

Water Chestnuts Wrapped In Bacon

Ingredients

• Servings: 2
• 2 (8 ounce) cans water chestnuts, drained
• 10 ounces soy sauce
• 1 pound sliced bacon

Recipe

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


• in a medium bowl, marinate the water chestnuts in the soy sauce 6 to 8 hours, or overnight.
• preheat oven to 350 degrees f (175 degrees c).
• cut the bacon slices in half. wrap each water chestnut with 1 half slice of bacon. secure with toothpicks and arrange on a large baking sheet.
• bake in the preheated oven 12 to 15 minutes, or until the bacon is lightly crisp and evenly brown.

grilled prawns with a spicy peanut-lime vinaigrette

Ingredients

• Servings: 8
• 1/4 cup minced lemon grass (white part only)
• 1/4 cup minced fresh ginger root
• 2 tablespoons minced garlic
• 1/4 tablespoon chopped fresh cilantro
• 1 thai or serrano chile pepper, minced
• 3/4 cup peanut or canola oil
• 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 1/2 cup mirin (japanese sweet )
• 2 tablespoons dark soy sauce
• 2 tablespoons cold water
• 3 tablespoons grated lime zest
• 1 tablespoon minced fresh ginger root
• 2 teaspoons fish sauce
• 2 fresh thai or serrano chile, seeds removed
• 2 teaspoons minced garlic
• 1/2 cup smooth, unsalted peanut butter
• 1/4 cup peanut oil
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 1/4 cup unsalted roasted peanuts, chopped
• kosher salt to taste

Recipe

Cook Time: 4 mins Ready Time: 1 hr 24 mins


• stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
• preheat a grill for medium-high heat.
• meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. while processing, slowly pour in the peanut oil; process until smooth and creamy. pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
• remove shrimp from marinade, shaking off any excess. grill on preheated grill until pink and firm, about 2 minutes per side. serve immediately with sauce.

vera cruz tomatoes

Ingredients

• Servings: 4
• 4 firm ripe tomatoes
• 3 slices bacon
• 1/4 cup chopped onion
• 8 ounces fresh spinach, stems snipped
• 1/2 cup sour cream
• 1/4 teaspoon hot pepper sauce
• salt to taste
• 1/2 cup shredded mexican cheese blend

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat an oven to 375 degrees f (190 degrees c). grease an 8x8 inch baking dish.
• cut tops from tomatoes; remove seeds and membranes. place tomato shells upside down on paper towels to drain until filling.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate, reserve drippings. crumble bacon and set aside. return 2 tablespoons of drippings to skillet.
• cook onion in the bacon drippings until tender, about 5 minutes. stir in spinach; cook and stir until wilted, about 2 minutes. remove from heat. stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
• sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. place tomatoes in prepared baking dish.
• bake in preheated oven until hot, 20 to 25 minutes. remove, and top evenly with the shredded cheese. return to the oven; bake until cheese is melted, about 5 minutes.

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.

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.

potato cutlets

Ingredients

• Servings: 10
• 5 medium-size potatoes, washed thoroughly
• 2 teaspoons salt
• 2 tablespoons garam masala
• 2 tablespoons coriander powder
• 2 tablespoons black pepper
• 10 cilantro leaves, chopped
• 6 tablespoons bread crumbs
• oil for frying

Recipe

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


• place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. bring to a boil; cook until potatoes are soft and tender. drain, cool, and peel potatoes.
• place potatoes in a large bowl. add salt, garam masala, coriander powder, pepper, and cilantro. mash with a large fork or potato masher until there are no lumps. shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. coat each cutlet lightly in bread crumbs, and set aside.
• heat about 2 tablespoons oil in a large skillet over medium heat. fry potato cutlets in batches until golden brown on both sides. between batches, add oil as needed.

Festive Bean Spread

Ingredients

• Servings: 1
• 1 (16 ounce) can refried beans
• 1 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 pint sour cream
• 1 (1.25 ounce) package taco seasoning mix
• 1 bunch green onions, chopped
• 2 tomatoes, chopped
• 2 cups shredded cheddar cheese
• 1 cup shredded monterey jack cheese

Recipe

• first (bottom) layer: mix together beans, salsa, cumin, and garlic powder, and spread on large, flat serving dish as a thin layer, maybe 1/2 inch thick.
• second (middle) layer: mix together sour cream and taco seasoning, and spread over bean layer.
• third (top) layer: sprinkle the cheese on first, then top with chopped tomatoes and green onions.
• cover with plastic wrap, and chill for about an hour. serve cold with tortilla chips.

sesame oil chicken wings

Ingredients

• Servings: 8
• 2 pounds chicken wings
• 1 1/4 cups water
• 10 tablespoons dark soy sauce
• 5 tablespoons light soy sauce
• 1 clove crushed garlic
• 1 green onion, chopped
• 1/4 cup sesame oil
• 1 dash sesame oil

Recipe

• cut the chicken wings into 3 separate portions. in a large skillet, combine the chicken, water, dark soy sauce, light soy sauce, garlic and green onion. stir together and cook for 15 minutes over medium heat.
• add the 1/4 cup sesame oil and simmer for another 15 minutes over low heat. bring mixture to a boil and add dash of sesame oil. remove from heat, let cool and serve.

prosciutto cups

Ingredients

• Servings: 12
• 3 cloves garlic, minced
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 pound thinly sliced prosciutto
• 1 cup ricotta cheese

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together the garlic, spinach and ricotta cheese until well blended. set aside. place strips of prosciutto into mini muffin cups so that they line the bottom, but there is some meat hanging out over the sides, and it kind of looks like a flower. fill each cup with about 1 1/2 tablespoons of the cheese mixture, or so the cup is full and rounded on the top. the filling should look like the center of the flower.
• bake for 10 to 15 minutes, until the prosciutto is browned and stiff to the touch. the cups should be able to retain their shape after removing from the pan. serve warm, but not hot.

sausage applesauce appetizer

Ingredients

• Servings: 8
• 2 pounds italian sausage
• 3/4 cup packed brown sugar
• 1 cup chunky applesauce
• 1 onion, chopped

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large skillet, fry sausage until it is browned. drain well. cut the sausage into bite-size pieces.
• in a small casserole dish, combine sausage, brown sugar, applesauce, and onion.
• bake at 325 degrees f (165 degrees c) for 45 minutes. serve with toothpicks for easy nibbling.

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.

southern made cheese ball

Ingredients

• Servings: 6
• 3 (8 ounce) packages cream cheese, softened
• 1 tablespoon worcestershire sauce
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/4 cup chopped green onions
• 1 tablespoon chili powder
• 1 tablespoon -style seasoning
• 1 cup shredded cheddar cheese
• 1 cup diced cooked ham
• 1 tablespoon creamy salad dressing, e.g. miracle whip ™

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• in a large bowl, mix by hand cream cheese, worcestershire sauce, onion powder, garlic powder, green onions, chili powder, -style seasoning, cheddar cheese, ham and creamy salad dressing. form the mixture into one or more balls. chill in the refrigerator at least 1 hour before serving.

Bbq Meatballs

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen meatballs
• 1 (18 ounce) bottle barbecue sauce
• 1/4 cup ketchup

Recipe

Preparation Time: 2 mins Cook Time: 4 hrs

Ready Time: 4 hrs 2 mins


• place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. let cook on a low heat for 4 hours, stirring occasionally.

Deep Fried Corn Meal Sticks (sorullitos De Maiz) With Dipping Sauce

Ingredients

• Servings: 12
• 2 cups water
• 3 tablespoons white sugar, or more to taste
• 1 tablespoon butter
• 1 teaspoon salt
• 1 1/2 cups cornmeal, or as needed
• 3 cups vegetable oil for frying
• vegetable oil
• 1/2 cup mayonnaise, or to taste
• 1/4 cup ketchup
• 1 pinch garlic salt, or to taste (optional)

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. turn heat to low and whisk in 1 cup of cornmeal until smooth. stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
• heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. repeat with remaining dough, oiling your hands as needed. deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. drain fried cornmeal sticks on paper towels and keep warm.
• mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

Salami, Cream Cheese, And Pepperoncini Roll-ups

Ingredients

• Servings: 18
• 1 (8 ounce) package cream cheese, softened
• 18 slices thinly sliced salami
• 18 slices pepperoncini peppers, drained, or to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. roll the salami around the cheese and pepper; secure with toothpick. repeat with remaining ingredients; serve immediately.

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.

Bacon Wrapped New Potatoes

Ingredients

• Servings: 15
• 15 small new potatoes
• 5 slices bacon, cut into thirds
• 1 (1 ounce) package ranch dressing mix
• 15 toothpicks

Recipe

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


• preheat an outdoor grill for low heat, and lightly oil the grate.
• wrap each potato with a piece of bacon and secure with a toothpick. sprinkle the potatoes with the powdered ranch dressing mix. place the wrapped potatoes on the grill, turning the potatoes several times to allow the bacon to cook on all sides. the potatoes will be done when the bacon is nice and crispy, about 20 to 25 minutes.

Chakin Sushi

Ingredients

• Servings: 6
• 1 cup sushi rice, or japanese short-grain white rice
• 3 eggs, beaten
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 3 tablespoons rice vinegar
• 2 tablespoons white sugar
• 1 teaspoon salt
• 2 tablespoons black sesame seeds
• 6 sprigs italian parsley with long stems

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle.
• meanwhile, beat eggs together with 1/4 teaspoon salt. brush the bottom of a skillet with vegetable oil, and place over medium heat. once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. repeat with remaining egg to create 6 thin sheets.
• stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. fold vinegar and sesame seeds into warm rice.
• to assemble, place a large spoonful of rice into the center of each egg sheet. fold into a square, and tie with a sprig of italian parsley to secure.

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.

super crunch oven cooked honey dipped wings

Ingredients

• Servings: 40
• 2 cups buttermilk
• 2 tablespoons hot pepper sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 20 chicken wings, separated at joints, tips discarded
• 3 cups cornflakes cereal, crushed
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• salt and black pepper to taste
• 1 cup honey
• 1 tablespoon crushed red pepper flakes

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 13 hrs


• whisk together the buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder in a bowl; pour into a resealable plastic bag. add the chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator 12 to 24 hours.
• preheat an oven to 400 degrees f (200 degrees c). grease two baking sheets with nonstick cooking spray.
• combine the crushed cornflakes, flour, cornmeal, and salt and pepper to taste in a bowl. remove the chicken wings from the marinade, and squeeze off excess. discard the remaining marinade. press the wings into the cornflake mixture and place the prepared baking sheets. spray the top of the wings with nonstick cooking spray.
• bake in the preheated oven until the meat is no longer pink and is pulled easily from the bone, 30 to 40 minutes. while the chicken is cooking, stir together the honey and red pepper flakes in a small saucepan over medium heat until the honey thins. keep warm until the wings are ready. once the chicken has cooked, place the wings into a large mixing bowl and drizzle with the honey sauce. toss until evenly coated. now you will have a big pile of hot, crunchy, spicy, sticky wings.

Figs With Goat Cheese, Pecans And Bacon

Ingredients

• Servings: 12
• 6 figs, halved
• 6 ounces goat cheese
• 1/2 cup toasted, chopped pecans
• 3 slices bacon, cut in half

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 35 mins


• preheat the broiler.
• stuff fig halves with goat cheese. press pecans into the cheese. wrap each stuffed fig half with half a slice of bacon, securing with toothpicks.
• arrange on a medium baking sheet. broil 5 minutes, or until bacon is evenly brown and crisp and goat cheese is bubbly and lightly browned.

Bacon Chicken Livers

Ingredients

• Servings: 4
• 1/2 pound bacon
• 1 pound fresh chicken livers
• 4 tablespoons honey

Recipe

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


• preheat oven to broil setting.
• cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
• broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). serve with honey in a bowl, 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.

Holiday Hot Spinach Dip

Ingredients

• Servings: 3
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup red bell pepper, diced
• 1 tablespoon minced garlic
• 1 (6.5 ounce) jar artichoke hearts, drained and mashed
• 1/2 cup sour cream
• 1/2 cup grated parmesan cheese
• salt and ground black pepper to taste
• 1/4 cup heavy cream

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. season with salt and pepper. mixture will be thick; add cream to thin to dip consistency. spoon into a 1-quart baking dish.
• bake for 20 minutes, or until bubbly. serve with crackers.

Pastrami Chicken Wings

Ingredients

• Servings: 2
• 2 1/2 pounds chicken wings, separated at joints, tips discarded
• 1 tablespoon vegetable oil
• 1/4 teaspoon white pepper
• 1 tablespoon freshly ground black pepper
• 1 1/2 tablespoons ground coriander
• 1 tablespoon smoked paprika
• 1 pinch cayenne pepper (optional)
• 2 teaspoons kosher salt
• 2 teaspoons all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper or a silicon mat.
• combine the chicken wings, vegetable oil, white pepper, black pepper, coriander, paprika, cayenne pepper, and salt in a large mixing bowl; toss with a spatula to coat evenly. sprinkle with flour; toss again to coat evenly.
• bake in the preheated oven until browned on top, about 25 minutes. turn the wings and return to oven to bake until crisp, no longer pink in the center, and the juices run clear, about 20 minutes more. remove immediately to a serving dish.

grilled prawns with a spicy peanut-lime vinaigrette

Ingredients

• Servings: 8
• 1/4 cup minced lemon grass (white part only)
• 1/4 cup minced fresh ginger root
• 2 tablespoons minced garlic
• 1/4 tablespoon chopped fresh cilantro
• 1 thai or serrano chile pepper, minced
• 3/4 cup peanut or canola oil
• 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 1/2 cup mirin (japanese sweet )
• 2 tablespoons dark soy sauce
• 2 tablespoons cold water
• 3 tablespoons grated lime zest
• 1 tablespoon minced fresh ginger root
• 2 teaspoons fish sauce
• 2 fresh thai or serrano chile, seeds removed
• 2 teaspoons minced garlic
• 1/2 cup smooth, unsalted peanut butter
• 1/4 cup peanut oil
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 1/4 cup unsalted roasted peanuts, chopped
• kosher salt to taste

Recipe

Cook Time: 4 mins Ready Time: 1 hr 24 mins


• stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
• preheat a grill for medium-high heat.
• meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. while processing, slowly pour in the peanut oil; process until smooth and creamy. pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
• remove shrimp from marinade, shaking off any excess. grill on preheated grill until pink and firm, about 2 minutes per side. serve immediately with 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.

chicken wings

Ingredients

• Servings: 10
• 2/3 cup butter
• 1/4 cup dijon-style prepared mustard
• 1 1/4 cups dried bread crumbs, seasoned
• 1/4 cup parmesan cheese
• 20 chicken wings, tips discarded

Recipe

• preheat oven to 400 degrees f (205 degrees c).
• melt butter or margarine and stir in mustard. place bread crumbs in a flat dish. roll each chicken piece in the butter mixture, then coat with bread crumbs.
• place chicken pieces in a 9x13 inch baking dish. sprinkle with cheese and bake in the preheated oven for 15 minutes. turn and bake 15 minutes longer, or until crispy.

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.

Barbecued Chicken Quesadillas

Ingredients

• Servings: 4
• 4 (5 ounce) skinless, boneless chicken breast halves
• 1/2 cup barbeque sauce
• 1/3 cup chopped fresh parsley
• 1/4 teaspoon garlic, finely minced
• 8 (9 inch) flour tortillas
• 2 small plum tomatoes, seeded and chopped
• 2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• bring a medium saucepan lightly salted water to a boil; add chicken breasts and reduce heat to medium-low. cover and gently simmer until chicken is no longer pink in the center, 15 minutes. drain.
• let chicken cool until it can be easily handled. shred chicken with your hands; return to empty sauce pan. stir barbeque sauce, parsley, and garlic into chicken.
• lay 4 tortillas on a baking sheet. evening spread chicken mixture among the 4 tortillas, leaving a 1-inch border around the outer edge. top each tortilla with 1/4 tomatoes and 1/4 cheddar cheese. place another tortilla atop each filled tortilla.
• bake quesadillas in the preheated oven until cheese is melted, 5 to 7 minutes. cut into wedges to serve.

twice baked potato poppers

Ingredients

• Servings: 12
• 6 small round potatoes, scrubbed
• 2 tablespoons green salsa (salsa verde)
• 1 tablespoon unsalted butter
• salt and ground black pepper to taste
• 2 tablespoons shredded white cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c).
• place potatoes a baking sheet and bake in the preheated oven until tender but still firm, about 25 minutes. remove potatoes and set aside.
• when potatoes are cool enough to handle, cut them in half. with a melon baller, scoop centers out of each potato, leaving a thick shell. place scooped-out potato centers into a bowl. arrange hollowed-out potato halves a baking sheet.
• mash scooped-out potato centers in a bowl with green salsa and butter; season with salt and black pepper.
• spoon the mixture lightly into the hollowed-out potatoes; do not overfill. top each filled potato half with a pinch of white cheddar cheese.
• turn on the oven's broiler.
• place potatoes under the broiler about 6 inches from the heat source until tops are browned, about 5 minutes.

sweet and sour meatballs v

Ingredients

• Servings: 6
• 1 cup milk
• 1 cup fresh bread crumbs
• 2 pounds ground beef
• 1/3 cup finely chopped onion
• 1 egg
• 1 teaspoon salt
• ground black pepper to taste
• 2 (12 ounce) bottles chile sauce
• 1 cup grape jelly
• 1/2 cup water
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• in a mixing bowl, combine the milk and bread crumbs. add ground beef, onion, egg, salt and pepper. mix thoroughly and form into 1 inch balls.
• in a large saucepan, combine chili sauce, grape jelly and water; bring to a simmer. gently drop the meatballs into the chili sauce mixture and simmer for about 1 hour. occasionally skim off excess fat, as necessary.
• stir in sour cream just before serving. remove from heat before sour cream comes to a boil.

hawaiian-style meatballs

Ingredients

• Servings: 10
• 2 pounds lean ground beef
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup apricot preserves or jam
• 3 tablespoons apple vinegar

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. form the mixture into 2 tablespoon-sized balls, and place a baking sheet.
• bake in preheated oven until no longer pink in the center, about 15 minutes. stir together the apricot preserves and the vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.

sweet and sour meatballs v

Ingredients

• Servings: 6
• 1 cup milk
• 1 cup fresh bread crumbs
• 2 pounds ground beef
• 1/3 cup finely chopped onion
• 1 egg
• 1 teaspoon salt
• ground black pepper to taste
• 2 (12 ounce) bottles chile sauce
• 1 cup grape jelly
• 1/2 cup water
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• in a mixing bowl, combine the milk and bread crumbs. add ground beef, onion, egg, salt and pepper. mix thoroughly and form into 1 inch balls.
• in a large saucepan, combine chili sauce, grape jelly and water; bring to a simmer. gently drop the meatballs into the chili sauce mixture and simmer for about 1 hour. occasionally skim off excess fat, as necessary.
• stir in sour cream just before serving. remove from heat before sour cream comes to a boil.

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 scampi cheesecake appetizer

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 onion
• 6 teaspoons minced garlic
• 1 pound fresh shrimp, peeled and deveined
• 12 shells puff pastry, baked
• 4 tablespoons butter or margarine
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 1/2 cup heavy cream
• 16 ounces smoked gouda, grated
• 2 teaspoons salt

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. when cool, pour off liquid reserving garlic.
• cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. in a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done.
• remove center circle and a small portion of inside of cooled puff pastry shells.
• in a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. add cream, gouda, onions, shrimp and salt.
• spoon filling into puff pastry shells.
• bake in preheated oven for 20 to 25 minutes or until filling is browned on top. garnish with whole shrimp and chopped chives; serve.

Homemade Horseradish

Ingredients

• Servings: 1
• 1 cup peeled and cubed horseradish root
• 3/4 cup white vinegar
• 2 teaspoons white sugar
• 1/4 teaspoon salt

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in an electric food processor or blender, process horseradish root, vinegar, sugar and salt. carefully remove the cover of the processor or blender, keeping your face away from the container. cover and store the horseradish in the refrigerator.

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: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• 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.

Bacon Wrapped Pineapple

Ingredients

• Servings: 24
• 1/2 pound sliced bacon, cut into thirds
• 1 (20 ounce) can pineapple chunks in juice, drained
• 1/2 cup packed brown sugar
• 1/2 cup mayonnaise
• 1/4 cup chili sauce

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• wrap each chunk of pineapple with a piece of bacon and secure with toothpicks. place in a shallow baking dish. in a small bowl, stir together the brown sugar, mayonnaise and chili sauce; pour over the bacon wrapped pineapple.
• bake uncovered for 25 minutes in the preheated oven, until bacon is crispy on the edges and the sauce is bubbly. serve warm.

healthier hot legs

Ingredients

• Servings: 6
• 1 cup chili garlic sauce
• 1 (5 ounce) bottle louisiana style hot sauce
• 2 tablespoons granular sucrolose sweetener (such as splenda®)
• 1 tablespoon butter
• 12 skinless chicken drumsticks

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a medium bowl, stir together the chili garlic sauce, hot sauce and sweetener. set aside.
• melt butter in a large skillet over medium-high heat. add the drumsticks, and cook until browned on the outside, turning as needed. reduce heat to medium-low, and spoon sauce over the chicken to coat. simmer, stirring occasionally, until chicken has cooked through and sauce is thick and sticky, about 20 minutes.

Battered Fried Vegetables

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 1 1/2 cups
• 2 eggs
• 1 cup milk
• salt and pepper to taste
• 2 cups vegetable oil for frying
• 1 carrot, cut into thick strips
• 1 onion, sliced into rings
• 6 fresh mushrooms, stems removed
• 1 green bell pepper, sliced in rings

Recipe

• in a medium bowl, mix together 1 1/2 cup flour and with a wooden spoon; let stand for at least 3 hours at room temperature.
• mix eggs and milk in a small bowl. in a separate bowl mix together 1/2 cup flour and salt and pepper.
• heat oil to 375 degrees f (190 degrees c).
• dip each vegetable in the egg and milk mixture. next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the and flour mixture. place the vegetables into the oil and fry until golden brown,

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.

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.

pupu balls

Ingredients

• Servings: 10
• 1 pound ground beef
• 1 small onion, chopped
• 1/2 cup seasoned bread crumbs
• 1/2 cup water
• 1/2 cup soy sauce
• 2 cloves garlic, crushed
• 1 (1.5 fluid ounce) jigger whiskey

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• in a medium bowl, mix ground beef, onion and seasoned bread crumbs. form the mixture into bite-sized balls.
• in a large skillet over medium high heat, cook the balls until evenly brown throughout.
• in a large bowl, mix water, soy sauce, garlic and whiskey. place the balls into the mixture. cover and chill in the refrigerator at least 1 hour.
• transfer the balls and sauce mixture to a slow cooker set to low heat. cook at least 30 minutes 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.

Bacon Roll Ups I

Ingredients

• Servings: 25
• 1 (1 pound) loaf sandwich bread
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 pound bacon, cut in half

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
• cut the crusts off of the bread slices, then cut each piece of bread into three equal rectangles.
• in a small bowl, combine cream cheese, garlic powder, and parsley. spread a layer of the cream cheese mixture on each bread rectangle, and roll it up. wrap a slice of bacon around each of the bread rolls and secure them with toothpicks. arrange the roll ups on the prepared baking sheet.
• bake until the bacon is crisp, approximately 10 minutes.

bruschetta i

Ingredients

• Servings: 16
• 1 french baguette, cut into 1/2 inch thick circles
• 8 plum tomatoes, diced
• 1 cup chopped fresh basil
• 1/2 red onion, minced
• freshly ground black pepper
• 3 cloves garlic

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• combine tomato, basil, and red onion in a small mixing bowl; stir well. season with freshly ground black pepper. set aside.
• arrange bread on a baking sheet. place in oven, and bake until well toasted, approximately 5 minutes.
• remove bread from oven, and transfer to a large serving platter. let bread cool 3 to 5 minutes. rub garlic into the top of each slice of toast; the toast should glisten with the garlic. spoon the tomato mixture generously each slice, 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.

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.

sweet potato hummus

Ingredients

• Servings: 20
• 3 sweet potatoes
• 1 (15 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground white pepper
• sea salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• poke holes all over sweet potatoes with a fork.
• roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. cut sweet potatoes in half lengthwise.
• combine garbanzo beans and olive oil in a blender and pulse several times to mash. scoop flesh out of sweet potato peels and add to the blender; pulse to combine. add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

Pressure Cooker Hard-boiled Eggs

Ingredients

• Servings: 8
• 2 cups water, or as needed
• 8 fresh eggs
• 4 cups cold water
• 4 cups ice cubes

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 46 mins


• fill pressure cooker with the minimum amount of water specified by the manufacturer. place eggs in the steamer basket above the water. seal the lid and bring the pressure cooker up to low pressure.
• cook, maintaining low pressure, for 6 minutes. remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
• combine cold water and ice in a large bowl.
• use the quick-release method to open the pressure cooker. transfer the hot eggs to the ice water using an oven mitt or spoon. cool completely, about 30 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.

Steven's Baked Nachos

Ingredients

• Servings: 6
• 1 (8 ounce) skinless, boneless chicken breast half
• 1 (14.25 ounce) can refried beans
• 8 ounces corn tortilla chips
• 1 1/2 cups grated pepper jack cheese
• 1/4 cup chopped green onions
• 1/2 cup sour cream

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x9 inch baking dish.
• place the chicken on a microwave-safe plate, cover with a paper towel, and place in a microwave oven. cook on high power until the chicken is no longer pink and cooked through, about 10 minutes. cool, and use a knife to shred the chicken. set aside.
• place the refried beans in a saucepan over medium heat. stir until thoroughly heated.
• layer half the chips, 1/2 cup cheese, and green onions on the bottom of prepared baking dish. spoon the refried beans over the chip mixture. sprinkle with another 1/2 cup cheese, and spread with the sour cream. arrange the shredded chicken over the sour cream layer. top with the remaining chips and 1/2 cup cheese.
• bake in preheated oven until the cheese melts throughout, 15 to 18 minutes.

Amazing And Easy Chicken Wings

Ingredients

• Servings: 10
• 2 cups brown sugar
• 1 cup yellow mustard
• 1/4 cup soy sauce
• 5 pounds chicken wings, cut into thirds and tips discarded

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 3 hrs 15 mins


• mix brown sugar, mustard, and soy sauce together in a bowl. measure 1/4 cup marinade for basting and transfer to a small bowl; cover and refrigerate.
• place wings in a large resealable bag. pour remaining marinade over wings, coating well. seal and marinate wings at least 2 hours and up to overnight.
• preheat oven to 375 degrees f (190 degrees c).
• remove chicken wings from resealable bag and transfer to a baking sheet. discard marinade.
• bake in the preheated oven for 30 minutes. baste wings with reserved 1/4 cup marinade; cook, basting every 10 minutes, until chicken is no longer pink in the center, about 30 more minutes.

crab canapes

Ingredients

• Servings: 36
• 6 ounces imitation crabmeat
• 1 tablespoon thinly sliced green onion
• 1 cup shredded swiss cheese
• 1/2 cup mayonnaise
• 1/4 teaspoon curry powder
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1 (8 ounce) can refrigerated dinner roll dough

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat oven to 400 degrees f (205 degrees c). lightly grease a baking sheet.
• in a medium bowl, combine the crabmeat, green onions, cheese, mayonnaise, curry powder, salt and lemon juice. mix well.
• separate each refrigerator roll into three layers, making 36 pieces total. place the pieces on the prepared baking sheet. spoon a small amount of the crabmeat mixture each pieces of dough.
• bake at 400 degrees f (205 degrees c) for 12 minutes, until puffed and brown. serve hot.

mediterranean meat pies (sfeeha)

Ingredients

• Servings: 36
• 1 pound ground beef
• 1/2 pound ground lamb
• 1 white onion, finely chopped
• 3/4 cup pine nuts
• 1/8 teaspoon ground cinnamon
• salt and ground black pepper to taste
• 1/3 cup lemon juice
• 1 egg, beaten
• 2 (17.3 ounce) packages frozen puff pastry, thawed

Recipe

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


• heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. cook and stir until the meat is crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
• preheat an oven to 350 degrees f (175 degrees c). lightly grease a baking sheet or line it with parchment paper.
• roll out the thawed pastry sheets to about 1/8-inch thickness. using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. fold the pastry round in half to cover the filling and seal the edges well. transfer to the prepared baking sheet and repeat with the remaining dough circles.
• brush each pie with a little egg wash. bake in the preheated oven until golden brown, 15 to 20 minutes.

stuffed banana peppers

Ingredients

• Servings: 10
• 1 (16 ounce) jar banana peppers, seeded and rinsed
• 1 (8 ounce) package cream cheese, softened
• 1/4 pound salami

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c).
• spread about 1 to 2 teaspoons cream cheese each salami slice. roll salami around cream cheese and stuff into each banana pepper. place stuffed peppers on a baking sheet.
• bake in the preheated oven until cheese is melted, 30 to 40 minutes.