1 medium Onion
1 pound (whole) chicken beast
6 Celery leaves
4 tablespoons Chinese lemon sauce
1 1/2 tablespoons Dark soy sauce
Lettuce leaves
4 tablespoons Cilantro leaves and stem Finely chopped
1 Lemon's juice
In a saucepan, put the onion, chicken breast, and celery leaves with
just enough water to cover. Bring to a slow boil; cover and simmer
over medium heat for 10 minutes. Remove from the heat and allow the
chicken to cool in the liquid. When it is cool, skin and boned the
chicken and slice it. Marinate the chicken slices and a mixture of
lemon sauce and soy sauce for 45 minutes. On a serving dish, arrange
the chicken slices on a bed of lettuce leaves; sprinkle with the
chopped cilantro. Sprinkle the lemon juice over the chicken slices.
Your guests can put some of the sliced chicken in the middle of a
lettuce leaf and roll it up like an egg roll before eating. Makes 8 to
10 appetizer servings.
Friday, January 30, 2009
CHINA SAM'S CHICKEN WINGS
1/4 cup Lite Teriyaki Marinade
1/4 cup Oriental BBQ Sauce -- Kikoman
1/4 cup Lee Kum Kee -- (oyster sauce)
1 tablespoon Brown sugar
12 medium Chicken wings -- whole
1 teaspoon Oriental Season -- Amyway
1 teaspoon Hot & Spicy Stir Fry Season
1 teaspoon Soy -- Kikoman
Separate drumette from rest of wing. Place on broiler pan skin side
down. Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning
(from Calaphon). Place on middle rack of preheated oven to broil. As
wings start to cook, begin making dipping sauce. Place Teriyaki,
Oriental BBQ, Soy and brown sugar together, whisk. When wings start to
color good, 10 minutes or so, remove from oven and turn over, season
slightly, return to oven. When wings are Golden brown on this side,
remove. Dip and shake of excess sauce. After all have been dipped
return to broiler pan and return to oven. Let broil until a bit
crusted, not more than a few minutes. Great as an appetizer or side
dish with fried rice. Try with a glass of plum wine.
1/4 cup Oriental BBQ Sauce -- Kikoman
1/4 cup Lee Kum Kee -- (oyster sauce)
1 tablespoon Brown sugar
12 medium Chicken wings -- whole
1 teaspoon Oriental Season -- Amyway
1 teaspoon Hot & Spicy Stir Fry Season
1 teaspoon Soy -- Kikoman
Separate drumette from rest of wing. Place on broiler pan skin side
down. Season with Oriental Seasoning and Hot & Spicy Stir Fry Seasoning
(from Calaphon). Place on middle rack of preheated oven to broil. As
wings start to cook, begin making dipping sauce. Place Teriyaki,
Oriental BBQ, Soy and brown sugar together, whisk. When wings start to
color good, 10 minutes or so, remove from oven and turn over, season
slightly, return to oven. When wings are Golden brown on this side,
remove. Dip and shake of excess sauce. After all have been dipped
return to broiler pan and return to oven. Let broil until a bit
crusted, not more than a few minutes. Great as an appetizer or side
dish with fried rice. Try with a glass of plum wine.
Chimichangas De Papas
1 lb potatoes, mashed -- coarsely (4 large)
5 oz queso fresco
2/3 cup sour cream
5 green onions -- sliced
1 or 2 jalapeno peppers, roasted -- peel, seed & chop
salt and pepper to taste
flour tortillas
oil to fry
sour cream, green onions, black olives, -- and salsa to garnish
Mix coarsely mashed potatoes, cheese, sour cream, green onions,
jalapenos to taste, and salt and pepper to taste.
Fill tortillas fold into a package.
Fry in hot oil (one inch in a skillet.)
Drain, garnish and serve hot.
5 oz queso fresco
2/3 cup sour cream
5 green onions -- sliced
1 or 2 jalapeno peppers, roasted -- peel, seed & chop
salt and pepper to taste
flour tortillas
oil to fry
sour cream, green onions, black olives, -- and salsa to garnish
Mix coarsely mashed potatoes, cheese, sour cream, green onions,
jalapenos to taste, and salt and pepper to taste.
Fill tortillas fold into a package.
Fry in hot oil (one inch in a skillet.)
Drain, garnish and serve hot.
Chicken-Shrimp Egg Rolls
1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 tablespoon vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese waterchestnuts -- chopped
1 tablespoon fresh ginger root -- grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins -- *see note
- -- Sweet-Sour Sauce: --
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice
* Use eggroll skins of about 6-1/2 by 7 inches
1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce.
(Use low-sodium soy sauce if you wish.)
2. To make rolls, spread 1 tablespoon filling along one side of each eggroll skin. Fold over ends of skin and roll up like jelly roll,folding in the ends. Seal with a little water.
3. Fry in hot fat (about 375 degrees) for about 6 minutes or until skin is crisp, bubbly and browned. Cut each roll in half or leave whole. Serve as an appetizer with sweet-sour sauce.
Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear.
Yield: about 20 rolls
1/2 pound shrimp -- minced
8 green onions -- minced
1 tablespoon vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese waterchestnuts -- chopped
1 tablespoon fresh ginger root -- grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins -- *see note
- -- Sweet-Sour Sauce: --
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice
* Use eggroll skins of about 6-1/2 by 7 inches
1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce.
(Use low-sodium soy sauce if you wish.)
2. To make rolls, spread 1 tablespoon filling along one side of each eggroll skin. Fold over ends of skin and roll up like jelly roll,folding in the ends. Seal with a little water.
3. Fry in hot fat (about 375 degrees) for about 6 minutes or until skin is crisp, bubbly and browned. Cut each roll in half or leave whole. Serve as an appetizer with sweet-sour sauce.
Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook over medium heat for about 10 minutes or until sauce is thick and clear.
Yield: about 20 rolls
CHICKEN SZECHUAN-STYLE WITH SESAME PASTE
2 Whole chicken beasts Skinned and boned
2 tablespoons Szechuan peppercorns
4 tablespoons Sesame paste
3 tablespoons Green tea
2 tablespoons Wine vinegar
2 1/2 teaspoons Soy sauce
3 tablespoons Peanut oil
2 teaspoons Crushed red pepper *
3 Slices fresh ginger -- minced
1 Scallion (white part only)Chopped
10 milliliters Garlic -- minced fine
1 1/2 tablespoons Dry sherry or Shaoshing wine
1/2 teaspoon Cayenne pepper
Lettuce leaves
* or you substitute 2 whole chili peppers, crushed.
In a pot, poach the chicken breasts in a little boiling water for 10
minutes until white and opaque.
In a dry frying pan, toast the Szechuan peppercorns over moderate heat,
then crust or grind them; set aside. Remove the chicken breasts from
the pot, drain and cool them. Slice them, then shred the slices into
julienne pieces. In a mixing bowl, combine the sesame paste and green
tea (or the peanut butter and sesame oil -- See NOTE). Add the vinegar
and soy sauce; blend well. Add the peanut oil, red pepper, ginger,
scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all
ingredients very well. Toss the chicken strips in this sauce, to coat.
Refrigerate until 20 minutes before serving. Pass the chicken and the
lettuce leaves separately, and let each guest place a small portion of
the chicken in the middle of a lettuce leaf and roll it up like an egg
roll to eat using fingers. Makes 6 appetizer servings.
2 tablespoons Szechuan peppercorns
4 tablespoons Sesame paste
3 tablespoons Green tea
2 tablespoons Wine vinegar
2 1/2 teaspoons Soy sauce
3 tablespoons Peanut oil
2 teaspoons Crushed red pepper *
3 Slices fresh ginger -- minced
1 Scallion (white part only)Chopped
10 milliliters Garlic -- minced fine
1 1/2 tablespoons Dry sherry or Shaoshing wine
1/2 teaspoon Cayenne pepper
Lettuce leaves
* or you substitute 2 whole chili peppers, crushed.
In a pot, poach the chicken breasts in a little boiling water for 10
minutes until white and opaque.
In a dry frying pan, toast the Szechuan peppercorns over moderate heat,
then crust or grind them; set aside. Remove the chicken breasts from
the pot, drain and cool them. Slice them, then shred the slices into
julienne pieces. In a mixing bowl, combine the sesame paste and green
tea (or the peanut butter and sesame oil -- See NOTE). Add the vinegar
and soy sauce; blend well. Add the peanut oil, red pepper, ginger,
scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all
ingredients very well. Toss the chicken strips in this sauce, to coat.
Refrigerate until 20 minutes before serving. Pass the chicken and the
lettuce leaves separately, and let each guest place a small portion of
the chicken in the middle of a lettuce leaf and roll it up like an egg
roll to eat using fingers. Makes 6 appetizer servings.
CHICKEN AND SHRIMP PAR EXCELLANCE
Wondra flour
8 Med Shrimp--cleaned -- shelled
1 tablespoon Dijon mustard
1 tablespoon Aunt penny's hollandaise sauce
1 tablespoon Ranch style dressing
2 Slices Swiss cheese
Salt and pepper
2 tablespoons Oil
2 tablespoons Margarine or butter
Preheat oven or toaster oven to 375* Moisten cleaned chicken breasts
and lightly salt and pepper then lightly flour both sides. Heat a very
small amount of oil in a fry pan until hot, swirl oil to coat pan
and brown chicken breasts for exactly 45 seconds per side. Set aside.
Mix together the mustard, dressing and Hollandaise sauce. Place oil
and margarine in pan and heat until margarine is melted in oven while
it is preheating.
Place chicken breasts in pan, top with sauce mixture (fairly thick) and
cook exactly 12 minutes. Remove from oven and place shrimp on top(all
in one direction.)Continue cooking for exactly 5 minutes. Top with
swiss cheese and cook exactly 2 1/2 minutes to melt cheese. Serve with
any herbed Rice-a-Roni, your favorite veggies and maybe a fresh fruit
salad with a drizzled and sweetened ranch dressing. Use only butter
lettuce for the salad.
8 Med Shrimp--cleaned -- shelled
1 tablespoon Dijon mustard
1 tablespoon Aunt penny's hollandaise sauce
1 tablespoon Ranch style dressing
2 Slices Swiss cheese
Salt and pepper
2 tablespoons Oil
2 tablespoons Margarine or butter
Preheat oven or toaster oven to 375* Moisten cleaned chicken breasts
and lightly salt and pepper then lightly flour both sides. Heat a very
small amount of oil in a fry pan until hot, swirl oil to coat pan
and brown chicken breasts for exactly 45 seconds per side. Set aside.
Mix together the mustard, dressing and Hollandaise sauce. Place oil
and margarine in pan and heat until margarine is melted in oven while
it is preheating.
Place chicken breasts in pan, top with sauce mixture (fairly thick) and
cook exactly 12 minutes. Remove from oven and place shrimp on top(all
in one direction.)Continue cooking for exactly 5 minutes. Top with
swiss cheese and cook exactly 2 1/2 minutes to melt cheese. Serve with
any herbed Rice-a-Roni, your favorite veggies and maybe a fresh fruit
salad with a drizzled and sweetened ranch dressing. Use only butter
lettuce for the salad.
CHICKEN AND FRUIT KABOBS WITH MUSTARD-LEEK SAUCE
1 pound Chicken breast -- boneless and skinless
2 Bananas -- small
3 Peaches, medium -- pitted
3 Plums, medium -- pitted
Vegetable cooking spray
Curry powder
-----MUSTARD-LEEK SAUCE-----
1 cup Leeks -- chopped
green onions and tops
2 teaspoons Olive or vegetable oil
1 cup Chicken broth
3 tablespoons Dijon-style mustard
2 teaspoons Distilled white vinegar
1/4 teaspoon Curry powder
1/4 teaspoon Pepper
1 tablespoon Cornstarch
2 tablespoons Water -- cold
2 tablespoons NutraSweet
Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces.
Thread chicken and fruit onto 16 small wood or metal skewers; spray
with cooking spray and sprinkle lightly with curry powder.
Grill kabobs over medium coals, or broil 6 inches from heat source,
until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on
serving plates; spoon Mustard-Leek Sauce over.
MUSTARD-LEEK SAUCE:
Saute leeks in oil until tender in a small saucepan. Stir in chicken
broth, mustard, vinegar, curry powder, and pepper; heat to boiling.
Mix cornstarch and water; stir into boiling mixture. Boil, stirring
constantly, until thickened, about 1 minute. Remove from heat; let
stand 2 to 3 minutes. Stir in NutraSweet.
Makes about 1 1/2 cups.
2 Bananas -- small
3 Peaches, medium -- pitted
3 Plums, medium -- pitted
Vegetable cooking spray
Curry powder
-----MUSTARD-LEEK SAUCE-----
1 cup Leeks -- chopped
green onions and tops
2 teaspoons Olive or vegetable oil
1 cup Chicken broth
3 tablespoons Dijon-style mustard
2 teaspoons Distilled white vinegar
1/4 teaspoon Curry powder
1/4 teaspoon Pepper
1 tablespoon Cornstarch
2 tablespoons Water -- cold
2 tablespoons NutraSweet
Cut chicken into 1-inch pieces; cut each piece of fruit into 8 pieces.
Thread chicken and fruit onto 16 small wood or metal skewers; spray
with cooking spray and sprinkle lightly with curry powder.
Grill kabobs over medium coals, or broil 6 inches from heat source,
until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on
serving plates; spoon Mustard-Leek Sauce over.
MUSTARD-LEEK SAUCE:
Saute leeks in oil until tender in a small saucepan. Stir in chicken
broth, mustard, vinegar, curry powder, and pepper; heat to boiling.
Mix cornstarch and water; stir into boiling mixture. Boil, stirring
constantly, until thickened, about 1 minute. Remove from heat; let
stand 2 to 3 minutes. Stir in NutraSweet.
Makes about 1 1/2 cups.
CHICKEN & BANANA EGG ROLL APPETIZER
1 large Whole chicken breast
2 large Firm bananas
2 teaspoons Sesame oil
2 Eggs
2 tablespoons Milk
1/2 cup All-purpose flour
2 teaspoons Flour mixed with
2/3 teaspoon Cold water to make thick -- paste
4 Egg roll wrappers
3 cups Oil for deep-frying
Preparation: Halve chicken breast; lay one half flat and slice through
it horizontally. Repeat with other half. Use rolling pin to roll
breast meat pieces into very thin slices. Brush lightly with sesame
oil. Peel and cut bananas in half to yield two round sections about
length of chicken breasts. Beat eggs with milk.
Wrap thin piece of chicken around section of banana; dredge with flour;
dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking
sides of wrapper as you roll. Seal end of wrapper with flour paste. At
this point, you can cover and chill or freeze them until ready to deepfry.
Deep-frying: Heat deep-frying oil in wok until bubbles form around a
bamboo chopstick held upright in center of oil. Deep-fry until light
brown; drain.
After rolls have cooled slightly, slice into 1" sections. Serve.
If not serving right away, refry rolls briefly to recrisp, then slice
and serve.
2 large Firm bananas
2 teaspoons Sesame oil
2 Eggs
2 tablespoons Milk
1/2 cup All-purpose flour
2 teaspoons Flour mixed with
2/3 teaspoon Cold water to make thick -- paste
4 Egg roll wrappers
3 cups Oil for deep-frying
Preparation: Halve chicken breast; lay one half flat and slice through
it horizontally. Repeat with other half. Use rolling pin to roll
breast meat pieces into very thin slices. Brush lightly with sesame
oil. Peel and cut bananas in half to yield two round sections about
length of chicken breasts. Beat eggs with milk.
Wrap thin piece of chicken around section of banana; dredge with flour;
dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking
sides of wrapper as you roll. Seal end of wrapper with flour paste. At
this point, you can cover and chill or freeze them until ready to deepfry.
Deep-frying: Heat deep-frying oil in wok until bubbles form around a
bamboo chopstick held upright in center of oil. Deep-fry until light
brown; drain.
After rolls have cooled slightly, slice into 1" sections. Serve.
If not serving right away, refry rolls briefly to recrisp, then slice
and serve.
Cheese-Spinach Appetizers
2 eggs -- *see note
6 tablespoons whole-grain wheat flour
1 1/2 cups cheddar cheese -- shredded
10 ounces frozen spinach -- thawed, drained
2 cups cottage cheese
1 pinch ground nutmeg
1 dash black pepper -- fresh ground
1 dash cayenne pepper
3 tablespoons wheat germ
* Use egg substitute for equally good taste.
1. In a large bowl, beat eggs (or egg substitute) with flour
until smooth.
2. Squeeze spinach to dry then add to egg mixture along with
cottage cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well.
3. Pour into 13 x 9 x 2-inch pan that has been sprayed with
non-stick cooking spray. Sprinkle with wheat germ and bake in preheated
350-degree oven for about 45 minutes.
4. Let stand 10 minutes then cut into 1-1/2 inch squares.
Yield: 48 squares.
6 tablespoons whole-grain wheat flour
1 1/2 cups cheddar cheese -- shredded
10 ounces frozen spinach -- thawed, drained
2 cups cottage cheese
1 pinch ground nutmeg
1 dash black pepper -- fresh ground
1 dash cayenne pepper
3 tablespoons wheat germ
* Use egg substitute for equally good taste.
1. In a large bowl, beat eggs (or egg substitute) with flour
until smooth.
2. Squeeze spinach to dry then add to egg mixture along with
cottage cheese, cheddar cheese, pepper, cayenne, and nutmeg. Mix well.
3. Pour into 13 x 9 x 2-inch pan that has been sprayed with
non-stick cooking spray. Sprinkle with wheat germ and bake in preheated
350-degree oven for about 45 minutes.
4. Let stand 10 minutes then cut into 1-1/2 inch squares.
Yield: 48 squares.
Cheese Straws
1 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Ginger -- powdered
1/3 cup Butter
4 ounces Sharp cheddar cheese
1/4 cup Sesame seed -- toasted
1/2 teaspoon Worcestershire
2 1/2 tablespoons Cold water
Place flour, ginger and salt in food processor. Cut butter into small
cubes and add to processor, blend until pastry resembles coarse meal.
Add finely shredded cheese and sesame seeds and process until just blanded. Add Worcestershire to water,sprinkle over flour mixture, and process until dough is moistened holds together when pinched with fingers. Gather dough into a ball on lightly floured board, and roll out to 1/8" thick. Cut into strips 3" long and
1 1/2" wide. Freeze unbaked on baking sheets. Do not thaw before baking.
Bake on ungreased sheet at 400-degrees until lightly browned and crisp.
Makes 72 appetizers.
1/2 teaspoon Salt
1/2 teaspoon Ginger -- powdered
1/3 cup Butter
4 ounces Sharp cheddar cheese
1/4 cup Sesame seed -- toasted
1/2 teaspoon Worcestershire
2 1/2 tablespoons Cold water
Place flour, ginger and salt in food processor. Cut butter into small
cubes and add to processor, blend until pastry resembles coarse meal.
Add finely shredded cheese and sesame seeds and process until just blanded. Add Worcestershire to water,sprinkle over flour mixture, and process until dough is moistened holds together when pinched with fingers. Gather dough into a ball on lightly floured board, and roll out to 1/8" thick. Cut into strips 3" long and
1 1/2" wide. Freeze unbaked on baking sheets. Do not thaw before baking.
Bake on ungreased sheet at 400-degrees until lightly browned and crisp.
Makes 72 appetizers.
Cheese Hooies
1/4 lb strong cheese -- (we use cheddar)
1/4 lb butter
1 teaspoon seasoned salt
1 Dash cayenne -- (red) pepper
1 cup sifted flour
Powdered sugar -- optional
Grate the cheese into the butter and cream well. Add salt and cayenne
pepper. Work the flour in until blended, then knead on a board until
smooth. Roll into a long thin roll. Chill. Slice thinly. Bake on a
cookie sheet at 350 degrees F until beginning to brown (8 minutes or
more). Dust with powdered sugar. Normally we leave the powdered sugar
out of the recipe, but give it a try, if you like. Double the recipe
for a party. appetizers, depending on how thin your roll is.
1/4 lb butter
1 teaspoon seasoned salt
1 Dash cayenne -- (red) pepper
1 cup sifted flour
Powdered sugar -- optional
Grate the cheese into the butter and cream well. Add salt and cayenne
pepper. Work the flour in until blended, then knead on a board until
smooth. Roll into a long thin roll. Chill. Slice thinly. Bake on a
cookie sheet at 350 degrees F until beginning to brown (8 minutes or
more). Dust with powdered sugar. Normally we leave the powdered sugar
out of the recipe, but give it a try, if you like. Double the recipe
for a party. appetizers, depending on how thin your roll is.
Cevapcici (Cevaps for Short)
1 pound Lean ground beef
1/2 pound Ground lamb
1/2 pound Ground pork
4 Garlic cloves -- finely choppe
1 teaspoon Salt
1 teaspoon Baking soda
2 teaspoons Freshly ground black pepper
1 teaspoon Cayenne pepper -- or more
Seasoned pepper and garlic p
1 Egg white -- beaten
Recipe by: NDooley@president-po.president.uiowa.edu Mix all, altogether.
You may wish to combine the seasonings or grind them together before
adding them to the meat.
Shape in thumb-sized sausages, or in croquette size shapes.
Grill on open grill until done.
Serve with pita bread or hard rolls, and onions (raw or sauteed). The
smaller size works great for an appetizer (on a toothpick).
1/2 pound Ground lamb
1/2 pound Ground pork
4 Garlic cloves -- finely choppe
1 teaspoon Salt
1 teaspoon Baking soda
2 teaspoons Freshly ground black pepper
1 teaspoon Cayenne pepper -- or more
Seasoned pepper and garlic p
1 Egg white -- beaten
Recipe by: NDooley@president-po.president.uiowa.edu Mix all, altogether.
You may wish to combine the seasonings or grind them together before
adding them to the meat.
Shape in thumb-sized sausages, or in croquette size shapes.
Grill on open grill until done.
Serve with pita bread or hard rolls, and onions (raw or sauteed). The
smaller size works great for an appetizer (on a toothpick).
Caponata (Eggplant Appetizer)
1 1/2 pounds Unpeeled eggplant -- cut in 3/4 cubes.
1 tablespoon Kosher salt
1/2 cup Olive oil
1 cup Coarsely diced onion
4 Med. sweet red peppers cut>>
Into 3/4" squares (2 1/2 c.)
1 cup Celery -- coarse dice
8 Med. ripe Italian tomatoes>>
Pureed to make 2 c. puree.
1/4 cup Red wine vinegar
2 tablespoons Sugar
1/2 teaspoon Minced garlic
1/4 cup Pitted,sliced -- black olives
3 tablespoons Capers (smallest available)
Salt and ground black pepper
Sprinkle the eggplant with the coarse salt and toss the cubes. Let them
drain in a colander for 1/2 hr., then pat dry with paper towels.
Preheat oven to 375 F.
Heat olive oil in a 12" skillet and saute onion, peppers, and celery
over med. high heat for 5 min., stirring. Add the eggplant and toss
for another 5 min. Add the tomato puree, winer vinegar, sugar, and
garlic and stir for 2 min. longer.
In the skillet (if it's ovenproof) or baking dish, bake the caponata,
uncovered for 20 min. Add the olives and capers and stir well. Bake 15
min. more, or until most of liquid has evaporated.
Cool the caponata, then taste and season with salt and pepper.
Refrigerate, covered, for 24 hrs. before serving. Caponata will keep
for at least a week in the 'fridge, or 6 mos. frozen.
1 tablespoon Kosher salt
1/2 cup Olive oil
1 cup Coarsely diced onion
4 Med. sweet red peppers cut>>
Into 3/4" squares (2 1/2 c.)
1 cup Celery -- coarse dice
8 Med. ripe Italian tomatoes>>
Pureed to make 2 c. puree.
1/4 cup Red wine vinegar
2 tablespoons Sugar
1/2 teaspoon Minced garlic
1/4 cup Pitted,sliced -- black olives
3 tablespoons Capers (smallest available)
Salt and ground black pepper
Sprinkle the eggplant with the coarse salt and toss the cubes. Let them
drain in a colander for 1/2 hr., then pat dry with paper towels.
Preheat oven to 375 F.
Heat olive oil in a 12" skillet and saute onion, peppers, and celery
over med. high heat for 5 min., stirring. Add the eggplant and toss
for another 5 min. Add the tomato puree, winer vinegar, sugar, and
garlic and stir for 2 min. longer.
In the skillet (if it's ovenproof) or baking dish, bake the caponata,
uncovered for 20 min. Add the olives and capers and stir well. Bake 15
min. more, or until most of liquid has evaporated.
Cool the caponata, then taste and season with salt and pepper.
Refrigerate, covered, for 24 hrs. before serving. Caponata will keep
for at least a week in the 'fridge, or 6 mos. frozen.
CAN'T GET ENOUGH CHICKEN WINGS
12 Chicken wings (2 lbs.)
1/2 cup Margarine or butter --
Melted
1 Envelope Lipton Recipe
Secrets Savory Herb with
Garlic Recipe Soup Mix
1 teaspoon Cayenne pepper sauce --
Opt'l
To taste
Cut tips off chicken wings (save tips for soup.) Cut chicken wings in
half at joint. Deep fry, bake or broil until golden brown and crunchy.
In medium bowl, blend margarine, savory herb with garlic recipe soup
mix and cayenne pepper sauce. Add more or less cayenne pepper to match
your 'hot & spicy tolerance level.' Add chicken wings; toss until
coated. Serve over greens with cut-up celery, if desired.
1/2 cup Margarine or butter --
Melted
1 Envelope Lipton Recipe
Secrets Savory Herb with
Garlic Recipe Soup Mix
1 teaspoon Cayenne pepper sauce --
Opt'l
To taste
Cut tips off chicken wings (save tips for soup.) Cut chicken wings in
half at joint. Deep fry, bake or broil until golden brown and crunchy.
In medium bowl, blend margarine, savory herb with garlic recipe soup
mix and cayenne pepper sauce. Add more or less cayenne pepper to match
your 'hot & spicy tolerance level.' Add chicken wings; toss until
coated. Serve over greens with cut-up celery, if desired.
Caliente Cheese And Egg Brunch Dish
8 eggs
1 teaspoon Tabasco sauce
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups Monterey jack cheese -- shredded
1 1/2 cups cheddar cheese -- shredded
1/3 cup green bell peppers -- minced
2 tablespoons black olives -- sliced
2 tablespoons green chiles -- chopped
* This will make 36 appetizers or about 8 brunch-sized servings.
1. Lightly grease a 9-inch square pan. Heat oven to 375 degrees.
2. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed
on mixer to beat until light and fluffy, about 5 minutes.
3. Add flour, baking powder and salt. Mix well then stir in
cheeses, green pepper, olives and green chiles.
4. Pour into prepared pan and bake 20-25 minutes. Let stand 5
minutes before serving. Cut into 36 pieces for appetizer or into larger
portions for serving with a spicy tomato sauce or salsa.
1 teaspoon Tabasco sauce
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 cups Monterey jack cheese -- shredded
1 1/2 cups cheddar cheese -- shredded
1/3 cup green bell peppers -- minced
2 tablespoons black olives -- sliced
2 tablespoons green chiles -- chopped
* This will make 36 appetizers or about 8 brunch-sized servings.
1. Lightly grease a 9-inch square pan. Heat oven to 375 degrees.
2. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed
on mixer to beat until light and fluffy, about 5 minutes.
3. Add flour, baking powder and salt. Mix well then stir in
cheeses, green pepper, olives and green chiles.
4. Pour into prepared pan and bake 20-25 minutes. Let stand 5
minutes before serving. Cut into 36 pieces for appetizer or into larger
portions for serving with a spicy tomato sauce or salsa.
BUFFALO WINGS 2
12 Chicken wings -- about 2 lb
2 tablespoons Margarine or butter -- melted
2 tablespoons Bottled hot pepper sauce
1 teaspoon Paprika
Salt
Pepper
Blue cheese dip
Celery sticks
Preheat broiler. Meanwhile, rinse chicken wings and pat dry with
paper towels. Cut off and discard tips of chicken wings. Cut wings
at joints to form 24 pieces. Place chicken pieces in a shallow, nonmetal
or butter, pepper sauce, and paprika. Pour over chicken wings,
stirring to coat. Cover chicken and let stand at room temperature for
30 minutes rack of a broiler pan. Sprinkle with salt and pepper, if
desired. Brush with some of the reserved sauce. Broil chicken 4 to 5
inches from heat about 10 minutes or until light brown. Turn the
chicken pieces; brush again with the reserved sauce. Broil for 10 to
15 minutes more or until the chicken is tender and no longer pink.
Serve with Blue Cheese Dip
2 tablespoons Margarine or butter -- melted
2 tablespoons Bottled hot pepper sauce
1 teaspoon Paprika
Salt
Pepper
Blue cheese dip
Celery sticks
Preheat broiler. Meanwhile, rinse chicken wings and pat dry with
paper towels. Cut off and discard tips of chicken wings. Cut wings
at joints to form 24 pieces. Place chicken pieces in a shallow, nonmetal
or butter, pepper sauce, and paprika. Pour over chicken wings,
stirring to coat. Cover chicken and let stand at room temperature for
30 minutes rack of a broiler pan. Sprinkle with salt and pepper, if
desired. Brush with some of the reserved sauce. Broil chicken 4 to 5
inches from heat about 10 minutes or until light brown. Turn the
chicken pieces; brush again with the reserved sauce. Broil for 10 to
15 minutes more or until the chicken is tender and no longer pink.
Serve with Blue Cheese Dip
BARBEQUED CHICKEN APPETIZERS
1 large Boneles Chicken breast
1 Green Pepper -- cut in strips
1 medium Onion -- cut in thick strips
1/2 cup Catsup
1 tablespoon Mustard
1 tablespoon Brown Sugar
1 tablespoon Vinegar
1/4 teaspoon Garlic powder
2 dashes Hot Pepper Sauce
1. Cut chickenbreast into 16 chunks and place in a microwave dish.
2. Scatter pepper and onion strips on top of chicken.
3. Combine remaining ingridients in a small bowl and pour over the
chicken and vegetables.
4. Cover and microwave on 70 %power for 7 minutes or until chicken is
white and tender.
5. Serve with toothpicks.
1 Green Pepper -- cut in strips
1 medium Onion -- cut in thick strips
1/2 cup Catsup
1 tablespoon Mustard
1 tablespoon Brown Sugar
1 tablespoon Vinegar
1/4 teaspoon Garlic powder
2 dashes Hot Pepper Sauce
1. Cut chickenbreast into 16 chunks and place in a microwave dish.
2. Scatter pepper and onion strips on top of chicken.
3. Combine remaining ingridients in a small bowl and pour over the
chicken and vegetables.
4. Cover and microwave on 70 %power for 7 minutes or until chicken is
white and tender.
5. Serve with toothpicks.
All-American Snack
3 cups thin pretzel sticks
4 cups Wheat Chex®
4 cups Cheerios®
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/4 cup melted butter
In large mixing bowl or slow-cooking pot, mix together pretzels,
cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned
salt, and cheese. Pour melted butter over all; toss until well mixed.
Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the
last 30 to 40 minutes. Serve as appetizer or snack.
4 cups Wheat Chex®
4 cups Cheerios®
13 ounces can salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/4 cup melted butter
In large mixing bowl or slow-cooking pot, mix together pretzels,
cereals, and peanuts. Sprinkle with garlic salt, celery salt, seasoned
salt, and cheese. Pour melted butter over all; toss until well mixed.
Cover and cook in slow-cooking pot on low 3 to 4 hours. Uncover the
last 30 to 40 minutes. Serve as appetizer or snack.
Subscribe to:
Posts (Atom)