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1 pound Chicken Wings 2 teaspoons Salt Black pepper 1 teaspoon Honey pinch 5 Spice Powder 1 tablespoon soy sauce 2 ounces rice flour pinch salt 2 egg whites Chop 1 Chicken wing into 2 pieces at the joint. Cut or slit at one end and push and scrap the meet to the opposite end with a knife to form a drum stick. Season with salt, pepper, honey/sugar, 5 Spice powder, soya sauce Beat up the egg white with a fork Dip chicken wing in the egg white then coat with the rice flour Deep fry till golden brown in colour. |
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6 cloves garlic 1/4 cup olive oil, the kind with some flavor about 6 roma tomatoes, a.k.a. plum or italian tomatoes 1/2 cup shredded fresh parmesan cheese, if you use the stuff in the green can, you can forget the whole thing 4 teaspoons dried oregano 2 teaspoons dried basil Slice the bread lengthwise once and cut each half in half the short way. Process the garlic and olive oil in a mini chopper until it is blended (15 seconds?) and brush it on the open faces of the four bread pieces. Slice the tomatoes into rounds, silver dollar thick, and cover the bread. Sprinkle the oregano and basil evenly over the four pieces and then do the same with the cheese. Cook on a cookie sheet or foil under the broiler until the cheese melts and the edges of the bread just start to brown (5-15 minutes, depends on the oven). |
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1 Tbsp onions, minced 1 Tbsp parmesan cheese, grated 1 Tbsp salt 2 Tbsp parsley, minced 12 mushroom stems, chopped fine 12 mushroom caps 1 egg, beaten Louisiana hot sauce, to taste In a bowl, mix crab meat, bread crumbs, onions, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot. |
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nonstick cooking spray 1/3 cup chicken broth 1 envelope unflavored gelatin 2 cups part-skim ricotta cheese 1/2 cup grated Parmesan cheese 2 oz cream cheese. softened 1/3 cup plain low-fat yogurt 3 tablespoons minced fresh basil or 3 tablespoons minced parsley plus 1 teaspoon dried basil, crumbled 1/4 teaspoon black pepper 1/8 teaspoon salt Lightly coat a glass 8 x 8x 2 inch baking dish with the cooking spray and set aside. Pour the chicken broth into a small heavy saucepan, sprinkle the gelatin over it, and let soften for 5 minutes. Set over very low heat and stir until the gelatin dissolves, about 5 minutes. Remove from heat and set aside. In the large bowl of an electric mixer, beat the ricotta cheese, Parmesan cheese and cream cheese at modest speed for 1 minute or until smooth. Beat in the yogurt, basil, pepper, and salt, then stir in the gelatin. Pour the mixture into the pan, cover and refrigerate at least 3 hours or until set. To serve, run a thin metal spatula around the edges of the cheese mixture and invert onto a large platter. Cut into 8 strips one way, then into 6 strips the opposite way, to form 48 fingers. Serves 16 as a finger food. |
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1/2 lb. fresh snow peas-wash, split on top side to form boat, blanch for 10 seconds in boiling water then submerge in cold water. Drain & cool. Stuff with crab filling-l heaping teaspoon for each. Chill till ready to serve. Crab Filling 12 oz fresh crab well drained 2 hard cooked eggs finely chopped 4 tablespoons mayo 3 dashes hot sauce (optional) l teaspoon capers 3 tablespoons finely chopped celery |
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10 ounces asparagus fresh or frozen 16 ounces light cream cheese softened 2 teaspoons horseradish 2 teaspoons dijon mustard 1/2 teaspoon Worcestershire sauce 1 pound ham thinly sliced Cook asparagus. Mix cream cheese, horseradish, mustard and Worcestershire sauce. On each slice of ham spread a thin layer of cheese mixture. Place one spear of asparagus at one end of ham slice, and roll up, jellyroll style. Cut into bite size pieces . Can be made several hours--even a day-- ahead of party. |
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3 lb Chicken wings 1/2 c Honey 3 tb Vinegar, cider 1/4 ts Pepper, black Garlic salt 1/4 c Soy sauce 5 Garlic cloves; minced Trim wings and Season with garlic salt; arrange in a 13"x9"x2" baking dish. Cover with foil and bake at 325F for one hour until tender; drain all liquid. Combine remaining ingredients in a saucepan and simmer five mins. Drizzle honey mixture over chicken wings and bake, uncovered, at 350F for 30 mins., baste every 10 mins. |
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1 cup grated sharp cheddar 2 T butter or margarine 1 8oz pkg cream cheese, softened 1/2 cup flour dash cayenne 24 large pimento stuffed olives Heat oven to 450. Mix all ingredients except olives. Knead well. Ball the dough around the olives. Bake 15 minutes. |
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8 baking potatoes 1/2 cup butter or margarine, melted 1/2 tsp salt 1/2 tsp paprika, or chili powder 1/2 cup green onions, finely chopped 1/2 cup bacon, cooked and finely chopped 1/2 cup chopped ham or shrimp or cooked hamburger 1/2 cup green bell pepper, finely chopped 1 cup shredded cheddar cheese (4 ounces) 1 cup sour cream Scrub potatoes and bake at 400 degrees F for 1 hour or until tender. It is important to bake them in an oven so that the skins will be stronger. Microwaved potato skins won't hold their shape. Cool potatoes slightly. Cut in half lengthwise, leaving 1/4 inch of pulp with the skins. Use the pulp for other recipes. Cut skins in half either across or in strips. Brush skin sides with melted butter and place on baking sheet. Sprinkle pulp sides with salt and paprika. Cover pulp with green onions, bacon, choice of meat, and green pepper. Top with cheese. Bake at 450 degrees F until cheese is melted and skins are crisp, about 10 to 15 minutes. Garnish each with a dollop of sour cream. |
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1/2 c finely crushed bulgur wheat (from the health food store) 2 c warm water 1 c finely chopped flat-leaf parsley (regular will do in a pinch) 1 c finely minced Vidalia onion (a sweet onion) 1/3 c fresh lemon juice (I use the Meyer's lemon juice from my tree) 1/3 c really good fruity extra-virgin (never been kissed?) olive oil 1 t. Conimex Sambal Oelek (you can use finely minced fresh hot peppers--more if you like food spicy) 1 t salt 2 T finely cut fresh mint 24 yellow (or red) cherry tomatoes 24 cooked shrimp, about the size of the tomato diameter Put the wheat in a bowl and add the water. Let it soak while you chop the other ingredients except the tomatoes, and add them as you finish chopping them to a big bowl. Mix well when you finish. Cut just the tops off the cherry tomatoes and hollow out carefully with a grapefruit spoon. Add the innards to the oil mixture if you KNOW the seeds are not bitter (taste!). The wheat should be softened (not soft, al dente) by now. If not, soak a bit longer. Drain the wheat very well, and add to the oil mixture. Mix well. Taste for seasoning (some people like more salt). Use a small spoon and stuff the tabouleh into the tomatoes. Pack it down. Put a shrimp on each tomato top. Serve. It goes FAST! The shrimp is optional, of course. Or, if you like, you can just dice a cup of tomato in the mixture and serve it with Belgian Endive or Romaine leaves or pita. Or just a spoon... |
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1 C. sour cream 1 C. mayonnaise 1 C. shredded cheddar cheese (old or sharp) 1/2 C. chopped onion 1 can water chestnuts, drained and chopped 1 pkg. of Knorr Vegtable soup mix 1 sprinkle Knorr Onion soup mix 1 can of mushrooms, drained (or equivalent in fresh) 1 pkg. of chopped frozen spinach, cooked as directed and drained VERY well. Mix all together. Select a nice deep pumpernickel bread at your local bakery. Cut a nice shaped hole around the top and hollow out the inside, reserving the bread chunks. Pour the mixture inside the bread. Can be served like so with the bread chunks on the side, or wrapped in tin foil and heated in the oven. |
