Italian Sausage in Tomato Sauce
2 pounds Italian Sausage
2 tablespoons Olive oil
2 cups Tomato sauce
1 teaspoon Oregano
1 cup Chablis wine
1 pound Mushrooms -- fresh and sliced
Saute Italian sausage for a few minutes in olive oil - just long enough
to seal it or firm it up. Remove sausage and let cool. Cut into bitesize
pieces. Mix the rest of the ingredients in the skillet. Bring to
a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot
appetizer. You may wish to be cautious with the wine at first.
Some may find 1 cup too much.
Monday, December 28, 2009
Monday, December 21, 2009
Crabmeat Appetizer
Crabmeat Appetizer
8 ounces cream cheese -- softened
1/4 cup cocktail sauce
8 ounces crab meat
Spread cream cheese on serving plate.
Pour cocktail sauce over cream cheese; top with crab meat.
Serve with crackers or cocktail rye bread slices.
8 ounces cream cheese -- softened
1/4 cup cocktail sauce
8 ounces crab meat
Spread cream cheese on serving plate.
Pour cocktail sauce over cream cheese; top with crab meat.
Serve with crackers or cocktail rye bread slices.
Tuesday, December 15, 2009
Creamy Pizza Fondue
Creamy Pizza Fondue
1/2 pound Ground round (85% lean)
1 Small onion -- chopped
1 tablespoon Melted butter or olive oil
2 cans (10 oz.) pizza sauce
1 tablespoon Cornstarch
2 teaspoons Dried oregano
1/2 teaspoon Garlic powder
2 1/2 cups Shredded Cheddar cheese -- (about 10 ounces)
1 cup Shredded mozzarella cheese -- (about 4 ounces)
1. In a large frying pan, cook ground beef and onion in butter over
medium heat, stirring to break up lumps of meat, until beef is browned
and onion is softened, 5 to 7 minutes.
2. In a medium bowl, combine pizza sauce, cornstarch, oregano, and
garlic powder. Stir until well mixed. Add to ground beef mixture in pan
and cook, stirring occasionally, until mixture thickens and bubbles, 5
to 7 minutes.
3. Reduce heat to low and add cheese, a third at a time, stirring well
after each addition. Transfer to a chafing dish or fondue pot.
1/2 pound Ground round (85% lean)
1 Small onion -- chopped
1 tablespoon Melted butter or olive oil
2 cans (10 oz.) pizza sauce
1 tablespoon Cornstarch
2 teaspoons Dried oregano
1/2 teaspoon Garlic powder
2 1/2 cups Shredded Cheddar cheese -- (about 10 ounces)
1 cup Shredded mozzarella cheese -- (about 4 ounces)
1. In a large frying pan, cook ground beef and onion in butter over
medium heat, stirring to break up lumps of meat, until beef is browned
and onion is softened, 5 to 7 minutes.
2. In a medium bowl, combine pizza sauce, cornstarch, oregano, and
garlic powder. Stir until well mixed. Add to ground beef mixture in pan
and cook, stirring occasionally, until mixture thickens and bubbles, 5
to 7 minutes.
3. Reduce heat to low and add cheese, a third at a time, stirring well
after each addition. Transfer to a chafing dish or fondue pot.
Tuesday, December 8, 2009
Crisp Sugared Walnuts
Crisp Sugared Walnuts
4 cups Water
2 cups Walnuts
6 tablespoons Sugar
1/4 teaspoon Salt
1 tablespoon Peanut or corn oil
Traditionally, these crispy sweet walnuts are served as a "starter"
appetizer to a Chinese banquet dinner to tease the palate before the
first entree. They make wonderful snacks or a perfect cocktail food.
PREHEAT OVEN TO 325~F. Bring a pot of water to a full boil.
Add walnuts, remove from heat and set aside for 3 minutes. Drain
walnuts and pat dry. While nuts are hot, toss evenly with sugar and
salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a
foil-lined baking sheet. Allow the nuts to dry for an hour or until
their surface is thoroughly dry. Bake, stirring occasionally, for 8 to
10 minutes or until golden brown. Remove and serve. Store in an
airtight container. They will keep for several weeks.
4 cups Water
2 cups Walnuts
6 tablespoons Sugar
1/4 teaspoon Salt
1 tablespoon Peanut or corn oil
Traditionally, these crispy sweet walnuts are served as a "starter"
appetizer to a Chinese banquet dinner to tease the palate before the
first entree. They make wonderful snacks or a perfect cocktail food.
PREHEAT OVEN TO 325~F. Bring a pot of water to a full boil.
Add walnuts, remove from heat and set aside for 3 minutes. Drain
walnuts and pat dry. While nuts are hot, toss evenly with sugar and
salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a
foil-lined baking sheet. Allow the nuts to dry for an hour or until
their surface is thoroughly dry. Bake, stirring occasionally, for 8 to
10 minutes or until golden brown. Remove and serve. Store in an
airtight container. They will keep for several weeks.
Subscribe to:
Posts (Atom)