|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 1/3/2008 2:08 AM |
|
|
Reply
| | | From: Genie· | Sent: 9/21/2008 8:03 PM |
Appetizers Egg Rolls - BettyGa | Ingredients: | | 1/2 lb | Pork; Boneless, Cut Julienne | | 1 | Onion; Small, Sliced | | 1 c | Cabbage; Green Or Chinese * | | 2 tb | Vegetable Oil | | 1/2 c | Mushrooms; Sliced | | 1/4 c | Sprouts; Bean Or Alfalfa | | 1/4 c | Currants | | 1/4 c | Almonds; Slivered | | 1 ts | Cornstarch | | 2 tb | Sherry; Dry | | 1 tb | Soy Sauce | | 1/2 ts | Ginger | | 12 | Egg Roll Wrappers; Abt 6" Sq | | ;Oil For Deep Fat Frying | | --------- | GINGER APRICOT SAUCE --------- | | 1/4 c | Apricots; Dried (Abt. 10) | | 1/4 c | Sugar | | 1 ts | Ginger | | 1/4 ts | Salt | | 1 tb | Lemon Juice | | --------- | GINGER APRICOT SAUCE --------- |
Instructions:The following may be part of dipping vegatables, and the paragraph was misplaced.
* Cabbage should be shredded.
Saute the pork, onion, and cabbage in hot oil until lightly browned.
Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute.
Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
Remove from heat and cool.
Stack the egg roll wrappers and cut in half to form rectangles.
Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up.
Press the edges together to seal.
Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
Adjust time for browining.
If rolls are frozen, let them thaw before cooking.
Heat the oil to 375 degrees F.
and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides.
Frying will take about 4 to 5 minutes; turn rolls once.
Drain on paper towels and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce.
GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil.
Reduce heat and simmer, uncov- ered, for 5 minutes.
Pour the mixture into a blender container or food processor.
Add lemon juice, cover and process until smooth.
Serve warm.
|
|
Reply
| | | From: Genie· | Sent: 9/21/2008 8:07 PM |
Bacon Swirls 6 slices bacon, cooked and crumbled
1 (4 ounce) can mushrooms stems and pieces,
drained and chopped
1/4 cup mayonnaise or salad dressing
1/2 teaspoon garlic powder
1 can refrigerated crescent dinner rolls
2 (3 ounce) packages cream cheese, softened
1 egg white, lightly beaten
Poppy seeds Combine first four ingredients, stir well and set aside. Separate crescent dough into 4 rectangles, press perforations to seal. Spread 1/4 of cream cheese over each dough rectangle, leaving 1/4 inch margin on long side and no margin on the other sides. Spread 1/4 of bacon mixture evenly over cream cheese. Roll dough, jellyroll fashion, starting at long sides with filling spread to edge. Pinch seams to seal. Cut rolls into 1/2-inch slices; place cut side down on a lightly greased baking sheet. Brush each slice with egg white and sprinkle with poppy seeds. Bake slices at 375 for 9 minutes or until lightly browned. Serve warm. Yields 3 dozen. I make this differently each time I make it - sometimes I sprinkle chopped green olives, green onions, chives or sundried tomatoes on top of cheese mixture; use different types of cheeses instead of the cream cheese (a soft Cheddar, brie, etc.); and sesame seeds instead of poppy seeds...etc. etc. | |
|
Reply
| | | From: Genie· | Sent: 9/21/2008 8:07 PM |
Bacon Roll Ups Yields 25 servings. 1 (1 pound) loaf sandwich bread
16 ounces cream cheese, softened
1 teaspoon garlic powder
1 teaspoon dried parsley
1 pound bacon, cut in half 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 wooden picks. Arrange the roll ups on the prepared baking sheet. Bake until the bacon is crisp, approximately 10 minutes. | |
|
Reply
| | | From: Genie· | Sent: 9/26/2008 3:07 AM |
| Bacon/Olive Appetizer | | 6 slices bacon, crisply fried, drained and crumbled 1 cup ripe olives, chopped 1/2 cup green onions, chopped 1 1/2 cups sharp Cheddar cheese, shredded 1/2 cup mayonnaise Sliced French Bread
Mix all ingredients except bread. Toast bread slices on one side and spread olive mixture on untoasted side. Broil until brown. You can also freeze these for later use. | | |
|
Reply
| | | From: Genie· | Sent: 9/27/2008 8:36 PM |
| Billy Bob's Bacon/Olive Appetizer 6 slices bacon, crisply fried, drained and crumbled 1 cup ripe olives, chopped 1/2 cup green onions, chopped 1 1/2 cups sharp Cheddar cheese, shredded 1/2 cup mayonnaise Sliced French Bread
Mix all ingredients except bread. Toast bread slices on one side and spread olive mixture on untoasted side. Broil until brown. You can also freeze these for later use. | |
|
Reply
| | | From: Genie· | Sent: 10/5/2008 10:11 PM |
| TREASURE-FILLED TREATS "SPAM�?MAPS"--Maryfran(As featured on the Tony Danza Show) | | | Ingredients
1 (12-ounce) can SPAM® Oven Roasted Turkey or SPAM® Classic, grated or cut into julienne strips
8 ounces (2 cups) shredded Cheddar cheese
6 eggs
1 tablespoon vanilla extract
16-20 slices crustless white bread*
Cooking spray
Powdered sugar and ground cinnamon
Honey or maple syrup
Food coloring, optional ** | | Cooking Directions
Using a grater, shred the SPAM into a bowl or with a butter knife, cut the SPAM into thin julienne strips. Add the shredded cheese to the bowl and combine. In separate bowl, crack the eggs and stir in the vanilla extract**. On a clean work surface, use a rolling pin to flatten each slice of bread. Sprinkle the SPAM and cheese over the surface of the bread. Roll up the piece of bread and gently press to seal the edges. Dip each of the SPAM MAPS into the egg mixture, turning gently to coat all sides. Place the SPAM MAPS into a lightly sprayed skillet or on a griddle. Cook over medium heat, turning gently until all sides are lightly browned and SPAM MAPS are warmed through. To serve, lightly dust each with powdered sugar and cinnamon. Serve with honey or favorite syrup for dipping.
* If desired, use a kitchen shears to cut the crusts off of regular slices of white bread.
** For fun, add favorite food coloring to the egg mixture before dipping your SPAM MAPS. | | | |
|
Reply
| | | From: Genie· | Sent: 10/16/2008 9:03 PM |
| PARTY PORK BALLS
1 lb. ground pork
1 (8 oz.) can water chestnuts,
minced
1/2 c. minced green onions
1 tsp. minced fresh or
preserved ginger
3/4 tsp. salt
1 Tbsp. soy sauce
1 egg, lightly beaten
1/2 c. packaged bread crumbs
cornstarch
3 Tbsp. vegetable oil
sweet and sour sauce
Combine pork, water chestnuts, onions, ginger, salt, soy
sauce, egg and bread crumbs in large bowl. Mix well. Shape
into 36 balls. Roll in cornstarch to coat lightly, shaking off
excess. Brown in oil removing balls as they brown to a roast-
ing pan. Cover loosely with foil. Bake in 350 degrees oven for 20
minutes or until thoroughly cooked. Combine with sweet and
sour sauce.
Sweet and Sour Sauce:
1/2 c. cubed sweet green
pepper
1/2 c. cubed sweet red pepper
2 large carrots, thinly sliced
2 Tbsp. oil
1 (20 oz.) can pineapple
chunks (with juice)
1/4 c. vinegar
1 Tbsp. soy sauce
2 Tbsp. sugar
1/2 c. beef broth
2 tsp. minced fresh ginger
2 Tbsp. cornstarch
1/3 c. water
Sweet and Sour Sauce: Saute sweet green and sweet red
peppers and carrots (thinly sliced) in oil in a large saucepan
until tender, 3 minutes. Stir in pineapple chunks with juice,
vinegar, soy sauce, sugar, beef broth, and minced fresh ginger.
Thicken with cornstarch and water.
| |
|
Reply
| | | From: Genie· | Sent: 10/28/2008 7:17 PM |
| Sausage Bites Sausage appetizers with herbs and a sauce of ketchup, brown sugar, and other ingredients.
INGREDIENTS:
a.. 1 pound bulk pork sausage
b.. 1 egg, slightly beaten
c.. 1/2 cup fine cracker crumbs
d.. 1/3 cup milk
e.. 1/2 teaspoon ground sage
f.. 1/8 teaspoon ground thyme
g.. 1/2 cup water
h.. 1/4 cup ketchup
i.. 2 tablespoons packed brown sugar
j.. 1 tablespoon vinegar
k.. 1 tablespoon soy sauce
PREPARATION:
In a bowl, combine sausage, egg, crumbs, 1/3 cup milk, and ground sage and thyme. Beat with electric mixer at high speed for 5 minutes. Shape into about 3 dozen small balls (about 1 1/4-inch diameter).
The mixture is soft, so keep hands wet to make shaping easier. In a large skillet, in batches if necessary, brown the sausage balls slowly on all sides, about 12 minutes. Pour off excess fat. Combine remaining ingredients and pour over the sausage bites. Cover and simmer for 15 minutes, stirring occasionally. Makes about 3 dozen sausage bites. | |
|
|
|
Free Forum Hosting
Important Announcement
First
Return to Appetizers/Snack