Bread and Butter Pickles
20 cups sliced cucumbers (about 12 medium)
3 cups sliced onions (about 4 medium)
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
3 quarts ice water
1/2 cup canning salt
6 cups sugar
6 cups white vinegar
3 tablespoons mustard seed
3 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/4 teaspoon plus 1/8 teaspoon ground cloves
DirectionsPlace cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours.
Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top.
In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil
.
Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
20 cups sliced cucumbers (about 12 medium)
3 cups sliced onions (about 4 medium)
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
3 quarts ice water
1/2 cup canning salt
6 cups sugar
6 cups white vinegar
3 tablespoons mustard seed
3 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/4 teaspoon plus 1/8 teaspoon ground cloves
DirectionsPlace cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours.
Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top.
In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil
.
Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace.
Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Roasted Almonds
4½ cups raw, whole almonds
1½ tablespoons HOT water
1½ teaspoons sea salt
2 tablespoons olive oil
sea salt to taste
Instructions
Heat oven to 375 degrees and line a large baking sheet with silicone or parchment.* Place the raw almonds in a large metal or ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).
Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it's okay if it doesn't), pour over the nuts in the bowl and mix until all are coated.
Transfer to prepared baking sheet, spreading the nuts in a single layer.
Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Ours are usually perfect at about 15 minutes total, but your oven may vary, so may take 5-10 minutes longer). To test doneness, the nuts should be nicely browned, inside and out (you can cut one open to see if it's browned inside). Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp (once you've made them, the timing is easier).
When they are done baking, put the hot nuts back into the large bowl and pour the olive oil over them.
Toss well until all the nuts are coated, shaking on sea salt as you go. You can taste one, but they're very hot, so be careful (I usually just like to see a bit of salt on the outsides and that seems to be enough with the original salt-water coating).
Leave the nuts to cool in the bowl,or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.
**
Store in an airtight container at room temperature.
4½ cups raw, whole almonds
1½ tablespoons HOT water
1½ teaspoons sea salt
2 tablespoons olive oil
sea salt to taste
Instructions
Heat oven to 375 degrees and line a large baking sheet with silicone or parchment.* Place the raw almonds in a large metal or ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).
Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it's okay if it doesn't), pour over the nuts in the bowl and mix until all are coated.
Transfer to prepared baking sheet, spreading the nuts in a single layer.
Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Ours are usually perfect at about 15 minutes total, but your oven may vary, so may take 5-10 minutes longer). To test doneness, the nuts should be nicely browned, inside and out (you can cut one open to see if it's browned inside). Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp (once you've made them, the timing is easier).
When they are done baking, put the hot nuts back into the large bowl and pour the olive oil over them.
Toss well until all the nuts are coated, shaking on sea salt as you go. You can taste one, but they're very hot, so be careful (I usually just like to see a bit of salt on the outsides and that seems to be enough with the original salt-water coating).
Leave the nuts to cool in the bowl,or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.
**
Store in an airtight container at room temperature.
Fried Pickles
Ingredients:
Vegetable oil, for frying
2 c. all-purpose flour
1/4 c. cornstarch
2 tsp. kosher salt
1 1/2 tsp. ground black pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 c. buttermilk
1 egg
1 16 oz. jar dill pickle chips, drained and patted very dry Ranch dressing, for serving
Directions:
Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚.
In a wide, shallow bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and garlic and onion powders.
In a separate wide, shallow bowl, whisk the buttermilk and egg to combine.
Place ¼ of the pickle slices in the buttermilk mixture and gently stir with a fork to coat.
Using a slotted spoon, drain the pickles well, place them in the flour mixture and toss to combine.
Add the pickles to the skillet and fry until golden brown and crispy, about 2 minutes.
Using a clean slotted spoon or a spider, transfer the pickles to a paper towel-lined plate.
Repeat with the remaining 3 batches of pickles. Serve immediately with ranch dressing for dipping.
Steak Fingers & Gravy
Ingredients:
2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
1 cup Flour
1 teaspoon Seasoned Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne
3 whole Eggs
1 cup Milk
Canola Oil And Butter For Frying
2 cups Milk (additional)
Salt And Pepper, to taste
Preparation InstructionsCombine flour, seasoned salt, pepper, and cayenne in a dish.
Whisk together milk and eggs in a separate dish.
To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.
Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.
To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.
Season gravy with salt and pepper.
Serve steak fingers with gravy and a salad. Yum!
http://thepioneerwoman.com/cooking/2012/07/steak-fingers-with-gravy/
Ingredients:
2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
1 cup Flour
1 teaspoon Seasoned Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne
3 whole Eggs
1 cup Milk
Canola Oil And Butter For Frying
2 cups Milk (additional)
Salt And Pepper, to taste
Preparation InstructionsCombine flour, seasoned salt, pepper, and cayenne in a dish.
Whisk together milk and eggs in a separate dish.
To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.
Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.
To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.
Season gravy with salt and pepper.
Serve steak fingers with gravy and a salad. Yum!
http://thepioneerwoman.com/cooking/2012/07/steak-fingers-with-gravy/
PICKLED JALAPEÑO PEPPERS RECIPE
INGREDIENTS:
8 jalapeños
1/2 cup soy sauce
3 garlic cloves, sliced paper thin
3/4 cup seasoned rice vinegar (unseasoned will work in a pinch)
3 tablespoons granulated sugar
2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon fresh lemon juice (from about 1/2 lemon)
1/4 cup lemon-lime soda, such as Sprite
DIRECTIONS:
To make the pickled jalapeño peppers, slice the jalapeños crosswise into thin rings about an 1/8-inch thick using a sharp knife or a handheld slicer. If you prefer a less-than-incredibly-spicy pickle, scrape out and discard the seeds. Place the jalapeños rings in the jar.
In a small saucepan over medium heat, bring the soy sauce, garlic, rice vinegar, and sugar to a gentle boil and let it bubble for a few minutes. Remove from the heat. Add the citrus juices and soda and let cool until no longer piping hot, about 5 minutes.
Pour the warm soy mixture over the jalapeños. Tightly seal the jar with the lid. Immediately refrigerate the pickled jalapeño peppers for at least 1 day and up to 2 weeks before strewing or scattering them onto anything and everything.
http://leitesculinaria.com/
INGREDIENTS:
8 jalapeños
1/2 cup soy sauce
3 garlic cloves, sliced paper thin
3/4 cup seasoned rice vinegar (unseasoned will work in a pinch)
3 tablespoons granulated sugar
2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon fresh lemon juice (from about 1/2 lemon)
1/4 cup lemon-lime soda, such as Sprite
DIRECTIONS:
To make the pickled jalapeño peppers, slice the jalapeños crosswise into thin rings about an 1/8-inch thick using a sharp knife or a handheld slicer. If you prefer a less-than-incredibly-spicy pickle, scrape out and discard the seeds. Place the jalapeños rings in the jar.
In a small saucepan over medium heat, bring the soy sauce, garlic, rice vinegar, and sugar to a gentle boil and let it bubble for a few minutes. Remove from the heat. Add the citrus juices and soda and let cool until no longer piping hot, about 5 minutes.
Pour the warm soy mixture over the jalapeños. Tightly seal the jar with the lid. Immediately refrigerate the pickled jalapeño peppers for at least 1 day and up to 2 weeks before strewing or scattering them onto anything and everything.
http://leitesculinaria.com/
Baked Stuffed Jalapenos
Ingredients:
12 jalapeno peppers, about 2 1/2-inches long
1 cup grated sharp Cheddar cheese
3 ounces cream cheese, softened
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
2 large eggs
2/3 cup dry unseasoned breadcrumbs
1/2 teaspoon salt
sour cream
Directions:
Preheat oven to 325 degrees F. Lightly grease a baking sheet and set aside.
Carefully slice peppers in half lengthwise. Scrape out and discard the seeds and membranes.
Combine the cheddar cheese, cream cheese, garlic powder, and chipotle pepper in a bowl. Mix until well combined. Spoon the mixture into each pepper half, pressing down to fill them solidly.
Beat the eggs in a bowl until frothy. In a zip-top bag, combine the breadcrumbs and salt. Dip the filled pepper halves into the egg, then toss in the bag with the breadcrumbs until evenly coated.
Place the coated peppers on the prepared baking sheet. Bake until golden brown, about 30 minutes. Serve hot. Can serve with sour cream or a cheese dip, if desired.
http://www.cdkitchen.com/recipes/recs/138/Baked-Jalapeno-Poppers80754.shtml
Ingredients:
12 jalapeno peppers, about 2 1/2-inches long
1 cup grated sharp Cheddar cheese
3 ounces cream cheese, softened
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper
2 large eggs
2/3 cup dry unseasoned breadcrumbs
1/2 teaspoon salt
sour cream
Directions:
Preheat oven to 325 degrees F. Lightly grease a baking sheet and set aside.
Carefully slice peppers in half lengthwise. Scrape out and discard the seeds and membranes.
Combine the cheddar cheese, cream cheese, garlic powder, and chipotle pepper in a bowl. Mix until well combined. Spoon the mixture into each pepper half, pressing down to fill them solidly.
Beat the eggs in a bowl until frothy. In a zip-top bag, combine the breadcrumbs and salt. Dip the filled pepper halves into the egg, then toss in the bag with the breadcrumbs until evenly coated.
Place the coated peppers on the prepared baking sheet. Bake until golden brown, about 30 minutes. Serve hot. Can serve with sour cream or a cheese dip, if desired.
http://www.cdkitchen.com/recipes/recs/138/Baked-Jalapeno-Poppers80754.shtml
Stuffed Pepper Poppers
Ingredients:
1 pound ground Pork sausage
8 oz low fat cream cheese, softened
1 shredded parmesan cheese
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped
Directions:
Preheat oven to 425 degrees.
Place sausage in a skillet over medium heat, and cook until evenly brown.
Drain grease. In a bowl, mix the sausage, cream cheese, cheese, and green onion.
Spoon about 1 tablespoon sausage mixture into each jalapeno half.Arrange stuffed halves in a baking dish.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
http://www.foodlve.com/article2.php?url=Stuffed-Pepper-Poppers-Recipe
Ingredients:
1 pound ground Pork sausage
8 oz low fat cream cheese, softened
1 shredded parmesan cheese
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped
Directions:
Preheat oven to 425 degrees.
Place sausage in a skillet over medium heat, and cook until evenly brown.
Drain grease. In a bowl, mix the sausage, cream cheese, cheese, and green onion.
Spoon about 1 tablespoon sausage mixture into each jalapeno half.Arrange stuffed halves in a baking dish.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
http://www.foodlve.com/article2.php?url=Stuffed-Pepper-Poppers-Recipe
So Good Hot Cheese Squares
Ingredients:
8 oz. Cheddar cheese
8 oz. Pepper Jack cheese
4 eggs, slightly beaten
Directions:
Grate cheeses together, and add beaten eggs. Pour into greased 8x8 inch pan. Bake at 375 for 30 minutes. Cut into squares. Freezes well.
http://www.qvc.com/recipes
Ingredients:
8 oz. Cheddar cheese
8 oz. Pepper Jack cheese
4 eggs, slightly beaten
Directions:
Grate cheeses together, and add beaten eggs. Pour into greased 8x8 inch pan. Bake at 375 for 30 minutes. Cut into squares. Freezes well.
http://www.qvc.com/recipes
Microwave Potato Chips
Ingredients:
4 large potatoes (russet, yellow gold, white or red potatoes)
your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder)
vegetable oil, for microwave bacon tray
Directions:
If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
Remove potato slices in batches onto paper toweling and pat dry.
If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
Sprinkle with your choice of herbs or spices or just leave them plain.
Cover with a microwaveable, round heavy plastic cover.
Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
You do not have to turn the sliced potatoes over.
If you do not have a bacon tray, use a microwave safe casserole dish.
Rub the inside of the dish with some olive oil for the first batch of potato chips.
I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
After the first batch is done, you do not have to rub the dish again.
Continue to microwave the remainder of sliced potatoes as noted above.
If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
ADDITIONAL IDEAS, suggested by Deb K:.
Granulated garlic powder with parsley.
Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
A great dip is Robert Rothschild Farm Dips:.
Emerald Isle Onion Dill and Horseradish Dip.
http://www.food.com/recipe/uncle-bills-microwave-potato-chips
Ingredients:
4 large potatoes (russet, yellow gold, white or red potatoes)
your choice spices (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed, granulated garlic powder)
vegetable oil, for microwave bacon tray
Directions:
If potatoes are old, peel and slice thin, less than 1/16" in thickness (paper thin), slicing across the potato.
If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them less than 1/16" in thickness (paper thin), slicing across the potato.
Place potato slices in a bowl, sprinkle with some salt (if desired) cover with cold water and let sit for 10 minutes.
Remove potato slices in batches onto paper toweling and pat dry.
If you have a microwave bacon tray, rub the tray with a vegetable oil, then place the sliced potatoes flat on the tray in a single layer.
Sprinkle with your choice of herbs or spices or just leave them plain.
Cover with a microwaveable, round heavy plastic cover.
Microwave on HIGH (full power) for 5 to 5 1/2 minutes or until they curl slightly and are a very light brown in color.
Cooking time could vary slightly, depending on the wattage of your microwave and the thickness of the slices. The thinner the slices, the quicker they cook and the tastier they are.
You do not have to turn the sliced potatoes over.
If you do not have a bacon tray, use a microwave safe casserole dish.
Rub the inside of the dish with some olive oil for the first batch of potato chips.
I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
After the first batch is done, you do not have to rub the dish again.
Continue to microwave the remainder of sliced potatoes as noted above.
If using a bacon tray, after the first batch is cooked, you can reduce the microwaving time to 4 1/2 minutes and even less as you continue to microwave each batch.
NOTE: You can also use PARCHMENT PAPER to microwave the potato slices. Lightly spray or rub the parchment paper with some vegetable oil or a Pam spray. Place your potato slices on the parchment paper, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp. Microwaving time should be between 5 and 6 minutes.
ADDITIONAL IDEAS, suggested by Deb K:.
Granulated garlic powder with parsley.
Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
A great dip is Robert Rothschild Farm Dips:.
Emerald Isle Onion Dill and Horseradish Dip.
http://www.food.com/recipe/uncle-bills-microwave-potato-chips
Candied Jalapenos
1 pound sliced fresh jalapenos
3/4 cup cider vinegar
1 3/4 cup sugar
1/4 teaspoon tumeric
1/4 teaspoon celery seed
1/2 tablespoon minced garlic
1/8 tsp cayenne pepper
Mix cider vinegar through cayenne pepper together in a saucepan. Bring to a boil and boil for 5 minutes. Add jalapenos, reduce heat and simmer for 4 minutes. Remove from heat and let cool. With a slotted spoon, place jalapenos in a 1 quart jar and pour remaining liquid over jalapenos. (If canning leave space at the top of jar). Keep jalapenos in refrigerator for two weeks prior to serving.
Makes 1 quart jar
http://601cookbooks.com/2013/01/20/superbowl-snack-candied-jalapenos/
1 pound sliced fresh jalapenos
3/4 cup cider vinegar
1 3/4 cup sugar
1/4 teaspoon tumeric
1/4 teaspoon celery seed
1/2 tablespoon minced garlic
1/8 tsp cayenne pepper
Mix cider vinegar through cayenne pepper together in a saucepan. Bring to a boil and boil for 5 minutes. Add jalapenos, reduce heat and simmer for 4 minutes. Remove from heat and let cool. With a slotted spoon, place jalapenos in a 1 quart jar and pour remaining liquid over jalapenos. (If canning leave space at the top of jar). Keep jalapenos in refrigerator for two weeks prior to serving.
Makes 1 quart jar
http://601cookbooks.com/2013/01/20/superbowl-snack-candied-jalapenos/
Candied Jalapenos (Cowboy Candy)
Ingredients:
3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper
Instructions:
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.
Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
http://tastykitchen.com
Ingredients:
3 pounds Firm, Fresh Jalapeno Peppers, Washed
2 cups Cider Vinegar
6 cups White Granulated Sugar
½ teaspoons Turmeric
½ teaspoons Celery Seed
3 teaspoons Granulated Garlic
1 teaspoon Ground Cayenne Pepper
Instructions:
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
If you do not want to can these to the point of shelf stable, you can simply put the jars in your refrigerator and store them there. I prefer to keep the fridge space free so I can them. If you wish to can them, follow the instructions below.
Note: If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or … in short, don’t toss it out!
To can, place jars in a canner and cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth, then label.
Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!
http://tastykitchen.com
Roasted Salty Sweet Chick Peas
1 can pre-cooked chick peas
1 tbs olive oil
1 tbs honey
1/4 tsp cinnamon
1/4 tsp pepper (red, white, black, it's up to you!)
1/4 tsp salt
sprinkling granulated sugar
Give the chick peas a good rinse and put in a bowl. Spoon the oil on top and then the honey (Use the same tablespoon and the honey just slides right off - a cooking tip that I love!) Sprinkle on the rest of the spices and pour onto a baking sheet covered with wax paper. (It helps them crunch up more). Bake at 375 for 30 minutes or until shriveled looking.
Modifications: Maybe you're not a salty-sweet kind of person? Substitute the sugar and honey for a tad more salt and spice. Or if you want all sweet, omit the salt and add more cinnamon and sugar!
http://www.thebootblog.net
1 can pre-cooked chick peas
1 tbs olive oil
1 tbs honey
1/4 tsp cinnamon
1/4 tsp pepper (red, white, black, it's up to you!)
1/4 tsp salt
sprinkling granulated sugar
Give the chick peas a good rinse and put in a bowl. Spoon the oil on top and then the honey (Use the same tablespoon and the honey just slides right off - a cooking tip that I love!) Sprinkle on the rest of the spices and pour onto a baking sheet covered with wax paper. (It helps them crunch up more). Bake at 375 for 30 minutes or until shriveled looking.
Modifications: Maybe you're not a salty-sweet kind of person? Substitute the sugar and honey for a tad more salt and spice. Or if you want all sweet, omit the salt and add more cinnamon and sugar!
http://www.thebootblog.net
Chili Lime Spiced Almonds
Ingredients:
3 cups almonds
¼ cup lime juice (about 2 limes)
2 Tbls chili powder
1 Tbls salt
½ tsp cayenne
2 Tbls olive oil
1 Tbls honey
Instructions:
Preheat oven to 350 degrees. Spread Almonds on a large baking sheet.
In a small bowl mix together everything but the almonds. Pour mixture over the nuts, and stir evenly to coat. Make sure the nuts are in a single layer on the baking sheet.
Bake for 15-20 minutes. Cool completely, then store in an air tight container.
http://dinnersdishesanddesserts.com/chili-lime-spiced
Ingredients:
3 cups almonds
¼ cup lime juice (about 2 limes)
2 Tbls chili powder
1 Tbls salt
½ tsp cayenne
2 Tbls olive oil
1 Tbls honey
Instructions:
Preheat oven to 350 degrees. Spread Almonds on a large baking sheet.
In a small bowl mix together everything but the almonds. Pour mixture over the nuts, and stir evenly to coat. Make sure the nuts are in a single layer on the baking sheet.
Bake for 15-20 minutes. Cool completely, then store in an air tight container.
http://dinnersdishesanddesserts.com/chili-lime-spiced
Slow Cooker Cinnamon Almonds
Ingredients:
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water
Mix together in a large bowl sugars, cinnamon, and salt.
In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almonds.Be prepared for your house to smell amazing!
You want to cook for about 3-4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to seperate them the best that you can and let them cool!
*Update: There is a lot of sugar left over in this. You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water. I am going to be testing it out this week. Also your almonds will be very dark and clump together. Just spread them out and try to unclump them as best as possible and let them cool.
http://www.therecipecritic.com
Candied Almonds
Ingredients:
1/2 cup water
1 cup white sugar
1 tablespoon ground cinnamon
2 cups whole almonds
Directions:
Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
http://www.youtube.com/watch?v=lVrjn-Gcg-o
Ingredients:
1/2 cup water
1 cup white sugar
1 tablespoon ground cinnamon
2 cups whole almonds
Directions:
Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.
http://www.youtube.com/watch?v=lVrjn-Gcg-o
Roasted Salty Almonds
1 cup almonds
1/2 tablespoon olive oil
generous sprinkling of salt
Heat oven to 375 degrees. In a roasting pan covered with parchment paper, toss the almonds with the oil and salt. Bake for 15 minutes until golden and crispy.
http://www.thebootblog.net
1 cup almonds
1/2 tablespoon olive oil
generous sprinkling of salt
Heat oven to 375 degrees. In a roasting pan covered with parchment paper, toss the almonds with the oil and salt. Bake for 15 minutes until golden and crispy.
http://www.thebootblog.net
Saucy Asian Meatballs
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle with additional garnish if desired.
- Meatball Ingredients:
- 2 lbs. ground pork or ground beef
- 2 tsp. sesame oil
- 1 cup Panko or breadcrumbs
- 1/2 tsp. ground ginger
- 2 eggs
- 3 tsp. minced garlic
- 1/2 cup thinly-sliced green onions
- optional garnish: toasted sesame seeds, sliced scallions
Asian Sauce Ingredients:
- 2/3 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 garlic cloves, minced
- 2 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. ground ginger
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9x13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle with additional garnish if desired.
Pork Potstickers
YIELD: 30 dumplings
Ingredients:
For the Pot Stickers:
8 ounces finely shredded napa cabbage (3 cups)
1 tablespoon kosher salt
8 ounces ground pork
2 tablespoons minced fresh ginger
1 scallion, thinly sliced
2 teaspoons soy sauce
2 teaspoons dry sherry
1 teaspoon kosher salt
1/2 teaspoon sugar
3 cups all-purpose flour
3/4 cup water
1/2 teaspoon table salt
2 tablespoons sesame oil, divided
1/2 cup water
For the Chile Garlic Oil Dipping Sauce:
1/2 cup peanut oil
6 dried red chile peppers, crushed
1 garlic clove, peeled
Directions:
Combine cabbage and 1 tablespoon of salt; let sit for 30 minutes. Rinse and squeeze cabbage dry. Combine with pork, ginger, scallion, soy sauce, sherry, 1 teaspoon salt, and sugar in a large bowl.
Form 2 teaspoons of pork mixture into a ball and place on a baking sheet. Cover and refrigerate at least 30 minutes.
In a medium bowl, stir together flour, water, and 1/2 teaspoon salt with a fork. Knead dough until all flour is Incorporated.
Divide dough into three balls. Cover with plastic wrap and allow to rest for 30 minutes.
Roll out one ball of dough on a lightly floured surface until dough is 1/8 inch thick. Using a 3 1/2 inch round cutter, cut dough into 8 to 10 rounds. Cover rounds with plastic wrap. Repeat to roll and cut the remaining dough into rounds.
Shape dough circles around chilled pork mixture. To form a triangle fold place mixture into center of dough. Lightly pinch edges of dough to divide circumference of circle into thirds ( at 12 o’clock, 4 o’clock, and 8 o’clock positions.) Using your fingers, bring rounded edges of the dough together, encasing the filling and creating three equal sides. Use your fingers to firmly press the open rounded edges together to seal the dumpling. Place filled dumplings in a floured baking sheet.
In a saute pan over high heat, heat 1 tablespoon sesame oil. Place half the dumplings in pan. Reduce heat to medium.
Pan-fry dumplings 3 minutes. Slowly add 1/4 cup water, cover pan, and reduce heat to low. Steam for 6 minutes. Uncover pan, raise heat to medium-high, and cook until bottoms are crisp, 3 minutes. Repeat with remaining dumplings.
To make dipping sauce, heat ingredients over medium-low heat until garlic begins to brown. Transfer oil to small bowl. Allow to come to room temperature before using.
http://sweetpeaskitchen.com/2010/09/pork-pot-stickers/
YIELD: 30 dumplings
Ingredients:
For the Pot Stickers:
8 ounces finely shredded napa cabbage (3 cups)
1 tablespoon kosher salt
8 ounces ground pork
2 tablespoons minced fresh ginger
1 scallion, thinly sliced
2 teaspoons soy sauce
2 teaspoons dry sherry
1 teaspoon kosher salt
1/2 teaspoon sugar
3 cups all-purpose flour
3/4 cup water
1/2 teaspoon table salt
2 tablespoons sesame oil, divided
1/2 cup water
For the Chile Garlic Oil Dipping Sauce:
1/2 cup peanut oil
6 dried red chile peppers, crushed
1 garlic clove, peeled
Directions:
Combine cabbage and 1 tablespoon of salt; let sit for 30 minutes. Rinse and squeeze cabbage dry. Combine with pork, ginger, scallion, soy sauce, sherry, 1 teaspoon salt, and sugar in a large bowl.
Form 2 teaspoons of pork mixture into a ball and place on a baking sheet. Cover and refrigerate at least 30 minutes.
In a medium bowl, stir together flour, water, and 1/2 teaspoon salt with a fork. Knead dough until all flour is Incorporated.
Divide dough into three balls. Cover with plastic wrap and allow to rest for 30 minutes.
Roll out one ball of dough on a lightly floured surface until dough is 1/8 inch thick. Using a 3 1/2 inch round cutter, cut dough into 8 to 10 rounds. Cover rounds with plastic wrap. Repeat to roll and cut the remaining dough into rounds.
Shape dough circles around chilled pork mixture. To form a triangle fold place mixture into center of dough. Lightly pinch edges of dough to divide circumference of circle into thirds ( at 12 o’clock, 4 o’clock, and 8 o’clock positions.) Using your fingers, bring rounded edges of the dough together, encasing the filling and creating three equal sides. Use your fingers to firmly press the open rounded edges together to seal the dumpling. Place filled dumplings in a floured baking sheet.
In a saute pan over high heat, heat 1 tablespoon sesame oil. Place half the dumplings in pan. Reduce heat to medium.
Pan-fry dumplings 3 minutes. Slowly add 1/4 cup water, cover pan, and reduce heat to low. Steam for 6 minutes. Uncover pan, raise heat to medium-high, and cook until bottoms are crisp, 3 minutes. Repeat with remaining dumplings.
To make dipping sauce, heat ingredients over medium-low heat until garlic begins to brown. Transfer oil to small bowl. Allow to come to room temperature before using.
http://sweetpeaskitchen.com/2010/09/pork-pot-stickers/
Perfect Potstickers
Ingredients:
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Dipping sauce:
1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
Directions:
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
foodnetwork.com/altonbrown
Ingredients:
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Dipping sauce:
1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
Directions:
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.
foodnetwork.com/altonbrown
Christina's Killer Dip
Ingredients:
1 (1 ounce) package ranch dressing mix
1 (8 ounce) package cream cheese, at room temp
1 (8 ounce) container sour cream
1 cup shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
1 (8 ounce) package frozen chopped spinach
Directions:
Defrost the spinach.
Place it in a colander and press it until as much moisture as possible is removed.
Mix all ingredients (1/2 of the cheddar), and blend well.
Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
Remove from oven.
While still hot top it with remaining cheese, heat in oven again for 5 minutes.
Remove and cool below lava stage and serve.
Goes well with tortilla chips.
http://www.food.com/recipe/christinas-killer-dip-46267?
Ingredients:
1 (1 ounce) package ranch dressing mix
1 (8 ounce) package cream cheese, at room temp
1 (8 ounce) container sour cream
1 cup shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
1 (8 ounce) package frozen chopped spinach
Directions:
Defrost the spinach.
Place it in a colander and press it until as much moisture as possible is removed.
Mix all ingredients (1/2 of the cheddar), and blend well.
Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
Remove from oven.
While still hot top it with remaining cheese, heat in oven again for 5 minutes.
Remove and cool below lava stage and serve.
Goes well with tortilla chips.
http://www.food.com/recipe/christinas-killer-dip-46267?
Crisp Cucumber Salsa
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
1/4 cup (w/out chips) equals 16 calories
Recipe from Simple and Delicious magazine
* can omit or reduce sour cream or substitute greek yogurt
http://pkstaples.blogspot.com/2010/06/crisp-cucumber-salsa.html
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
1/4 cup (w/out chips) equals 16 calories
Recipe from Simple and Delicious magazine
* can omit or reduce sour cream or substitute greek yogurt
http://pkstaples.blogspot.com/2010/06/crisp-cucumber-salsa.html
Crispy Edamame
1 (12ounce) package frozen shelled edamame (green soybeans)
1 TBS. olive oil
1/4 c grated parmesan cheese
salt and pepper to taste
Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.
http://allrecipes.com/recipe/crispy-edamame/detail.aspx
1 (12ounce) package frozen shelled edamame (green soybeans)
1 TBS. olive oil
1/4 c grated parmesan cheese
salt and pepper to taste
Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.
http://allrecipes.com/recipe/crispy-edamame/detail.aspx
- Baked Jalapeno Poppers
- 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes remove
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
Directions:
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately with cold beer.
SERVES: 24 (PER POPPER); Calories: 80; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 3 grams; Total carbohydrates: 5 grams; Sugar: 1 grams Fiber: 0.5 grams; Cholesterol: 32 milligrams; Sodium: 176 milligrams
*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container
Yield: about 2/3 cup
http://www.foodnetwork.com/recipes/emeril
Cauliflower Bread Sticks
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
mozzarella cheese
garlic salt
1. Preheat oven to 350 degrees Fahrenheit.
2.In a greased casserole dish, press about 1-1/2″ deep cauliflower pizza dough.
3. Bake at 350 for 20-30 minutes, or until set.
4. With a spatula loosen the dough around the edges carefully, and remove the square of dough to a greased cookie sheet.
5. With a pizza cutter, slice strips through the set dough ( slice along the width and not the length for normal bread sticks).
6. Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese.
7. Bake at 450 degrees until the top browns.
Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.
Serve with marinara sauce (optional).
**Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.
Microwave it in a covered dish. DO NOT ADD WATER. Cauliflower absorbs water like crazy, and the "granules" will become gummy. To keep it fluffy, just let the moisture in the cauliflower do its work.
www.yourlighterside.com
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
mozzarella cheese
garlic salt
1. Preheat oven to 350 degrees Fahrenheit.
2.In a greased casserole dish, press about 1-1/2″ deep cauliflower pizza dough.
3. Bake at 350 for 20-30 minutes, or until set.
4. With a spatula loosen the dough around the edges carefully, and remove the square of dough to a greased cookie sheet.
5. With a pizza cutter, slice strips through the set dough ( slice along the width and not the length for normal bread sticks).
6. Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese.
7. Bake at 450 degrees until the top browns.
Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.
Serve with marinara sauce (optional).
**Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.
Microwave it in a covered dish. DO NOT ADD WATER. Cauliflower absorbs water like crazy, and the "granules" will become gummy. To keep it fluffy, just let the moisture in the cauliflower do its work.
www.yourlighterside.com
French Quarter Cheese Spread Recipe
Ingredients:
1 package (8 ounces) cream cheese, softened
1 tablespoon grated onion
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup packed dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 cup finely chopped pecans, toastedAssorted crackers
Directions:
In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate; shape into a 6-in. disk. Set aside.
In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved.
Remove from the heat; stir in pecans.
Cool slightly. Spoon over cheese mixture. Serve with crackers. Yield: 8 servings.
http://www.tasteofhome.com
Ingredients:
1 package (8 ounces) cream cheese, softened
1 tablespoon grated onion
1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup packed dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 cup finely chopped pecans, toastedAssorted crackers
Directions:
In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate; shape into a 6-in. disk. Set aside.
In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4-5 minutes or until sugar is dissolved.
Remove from the heat; stir in pecans.
Cool slightly. Spoon over cheese mixture. Serve with crackers. Yield: 8 servings.
http://www.tasteofhome.com
Queso Fundido with Chorizo
Ingredients:
Vegetable oil, for oiling the baking dish
6 ounces chorizo or spicy Italian sausage, casings removed
1/4 cup chopped onion
1 large clove garlic, minced
2 cups grated Oaxaca or mozzarella cheese
6 flour tortillas, warmed
Directions:
Preheat the oven to 425 degrees F.
Oil a 3 or 4 cup ovenproof baking dish.
In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.
http://www.foodnetwork.com/recipes/marcela-valladolid
Ingredients:
Vegetable oil, for oiling the baking dish
6 ounces chorizo or spicy Italian sausage, casings removed
1/4 cup chopped onion
1 large clove garlic, minced
2 cups grated Oaxaca or mozzarella cheese
6 flour tortillas, warmed
Directions:
Preheat the oven to 425 degrees F.
Oil a 3 or 4 cup ovenproof baking dish.
In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.
http://www.foodnetwork.com/recipes/marcela-valladolid
Queso Fundido with Chorizo II
Ingredients:
1 tbsp olive or canola oil
2 chorizo links (about 6 oz total), 1/2-inch diced
1 tomato, seeded and diced
1 medium onion, coarsely chopped
1 large jalapeño or 2 large serranos, seeded and diced
3 tbsp tequila (optional – we forgot to add it)
8 oz Mexican melting cheese like Chihuahua, quesadilla or asadero (or a combination of Monterey Jack and sharp cheddar)
1/2 cup loosely packed cilantro, chopped
Instructions:
Heat the oil in an 8- or 10-inch skillet over medium-high heat. Add the chorizo and cook until lightly browned, about 4 minutes; drain off most of the liquid. Add the tomato, onion, and jalapeño and cook, stirring frequently, until the onion begins to soften and brown, about 7 minutes. Add the tequila (if using) and cook, stirring, until reduced to a glaze.
Sprinkle in the cheese. Stir slowly and constantly until just melted then stir in the cilantro. Serve immediately in a warm dish with chips for dipping.
http://source: adapted from Rick Bayless
Ingredients:
1 tbsp olive or canola oil
2 chorizo links (about 6 oz total), 1/2-inch diced
1 tomato, seeded and diced
1 medium onion, coarsely chopped
1 large jalapeño or 2 large serranos, seeded and diced
3 tbsp tequila (optional – we forgot to add it)
8 oz Mexican melting cheese like Chihuahua, quesadilla or asadero (or a combination of Monterey Jack and sharp cheddar)
1/2 cup loosely packed cilantro, chopped
Instructions:
Heat the oil in an 8- or 10-inch skillet over medium-high heat. Add the chorizo and cook until lightly browned, about 4 minutes; drain off most of the liquid. Add the tomato, onion, and jalapeño and cook, stirring frequently, until the onion begins to soften and brown, about 7 minutes. Add the tequila (if using) and cook, stirring, until reduced to a glaze.
Sprinkle in the cheese. Stir slowly and constantly until just melted then stir in the cilantro. Serve immediately in a warm dish with chips for dipping.
http://source: adapted from Rick Bayless
Mexican Bean Dip
Ingredients:
1 (16 ounce) can fat-free refried beans
1 cup salsa (I like medium)
4 ounces green chilies
1 cup cheese, shredded (I like a Mexican or taco blend)
Directions:
Spray a pie plate.
Mix all ingredients and place in pie plate.
Bake at 350 degrees for about 15 minutes or hot in the center.
Add extra cheese and anything else you want on top.
http://cheese.food.com/recipe/mexican-mess-bean-dip-293219
Ingredients:
1 (16 ounce) can fat-free refried beans
1 cup salsa (I like medium)
4 ounces green chilies
1 cup cheese, shredded (I like a Mexican or taco blend)
Directions:
Spray a pie plate.
Mix all ingredients and place in pie plate.
Bake at 350 degrees for about 15 minutes or hot in the center.
Add extra cheese and anything else you want on top.
http://cheese.food.com/recipe/mexican-mess-bean-dip-293219
Hot Corn Dip
Ingredients:
Cooking spray or butter, to grease
Two 11-ounce cans Mexican corn, drained
Two 4.5-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping
Directions:
Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.
Ingredients:
Cooking spray or butter, to grease
Two 11-ounce cans Mexican corn, drained
Two 4.5-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
2/3 cup grated Parmesan
1 cup mayonnaise
Corn chips, for dipping
Directions:
Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips.
The Greatest Queso
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
Brown ground beef or sausage (or both) in a pan over medium heat and set aside.
Cut up the Velveeta and cream cheese into cubes and place into a crock pot.
Pour in the Rotel and the cream of mushroom soup and stir ingredients together.
Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
Brown ground beef or sausage (or both) in a pan over medium heat and set aside.
Cut up the Velveeta and cream cheese into cubes and place into a crock pot.
Pour in the Rotel and the cream of mushroom soup and stir ingredients together.
Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.
Sausage & Pepperoni Pizza Puffs
3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
2 oz mini turkey pepperoni, (about 1/2 cup)
4 oz low-fat sausage, cooked and crumbled
1/2 cup pizza sauce
Pre-heat the oven to 375°.
Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
http://www.makeaheadmealsforbusymoms.com
3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
2 oz mini turkey pepperoni, (about 1/2 cup)
4 oz low-fat sausage, cooked and crumbled
1/2 cup pizza sauce
Pre-heat the oven to 375°.
Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
http://www.makeaheadmealsforbusymoms.com
Ham & Cheese Pretzel Bites
Total Time: 2 hours, 45 minutes
Yield: 8 servings
Serving Size: 6 bites
1 package (1/4 oz) active dry yeast (or instant yeast)
2 Tablespoons plus 1 teaspoon packed brown sugar, divided
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
2 1/2 to 3 cups flour
1/2 cup finely chopped ham (about 3 ounces)
1/2 cup shredded cheese of choice (I used cheddar)
6 cups water
4 teaspoons baking soda
4 Tablespoons unsalted butter, melted
1-2 Tablespoons coarse salt
Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (If using the instant yeast, you can skip this step and just add it to the flour.) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.
Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.
Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400?F.
Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Bake until puffed and golden-brown, about 15 minutes.
Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.
http://penniesonaplatter.com
Total Time: 2 hours, 45 minutes
Yield: 8 servings
Serving Size: 6 bites
1 package (1/4 oz) active dry yeast (or instant yeast)
2 Tablespoons plus 1 teaspoon packed brown sugar, divided
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
2 1/2 to 3 cups flour
1/2 cup finely chopped ham (about 3 ounces)
1/2 cup shredded cheese of choice (I used cheddar)
6 cups water
4 teaspoons baking soda
4 Tablespoons unsalted butter, melted
1-2 Tablespoons coarse salt
Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (If using the instant yeast, you can skip this step and just add it to the flour.) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.
Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.
Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400?F.
Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Bake until puffed and golden-brown, about 15 minutes.
Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.
http://penniesonaplatter.com
Far East Appetizer Meatballs
Ingredients:
1/2 cup chopped well-drained bean sprouts
2/3 cup dry breadcrumbs
1/4 cup finely chopped green bell pepper
1/2 teaspoon divided ground ginger
1 12-ounce can of Spam
1/4 cup divided plus 1/3 cup chopped green onions
1/2 cup tomato juice
Heat oven to 425ºF.
In food processor bowl, process SPAM® Classic until finely chopped or grind by hand.
In bowl, combine SPAM®, breadcrumbs, bean sprouts, 1/4 cup onions, 1/4 teaspoon ginger and the black pepper; mix well. Using about 1 tablespoon for each meatball, shape mixture into 24 balls. Place on wire rack in shallow baking pan; bake 15 minutes. Cool to room temperature.
Meanwhile, to make sauce, in small saucepan, combine tomato juice, bell pepper and remaining 1/3 cup onions and 1/4 teaspoon ginger. Bring to a boil; simmer 5 minutes.
Spear meatballs on cocktail picks. Serve with warm sauce for dipping.
http://www.spam.com
Feta Ricotta and Spinach Roll
Frozen spinach
Feduced fat feta
Ricotta cheese
2 sheets of puffed pastry
Salt and pepper
Egg yolk for egg wash
Pre heat the oven to 350 and heat up the baking tray too.
Defrost the frozen spinach overnight in the fridge section. Squeeze out as much water as you can.
Crumble feta in a mixing bowl. Mix in fresh ricotta cheese and spinach. Season with salt and pepper.
Divide the thawed puff pastry into quarters. Spoon the spinach mix onto one puff pastry square. Seal the edges with eggwash.
Roll.... Brush the top with egg wash and sprinkle with freshly ground pepper. Place rolls onto the greaseproof paper.... then onto the hot baking tray.
Bake for 20-25 minutes until the pastry puffed up and golden in color.
mykeuken.blogspot.com
Frozen spinach
Feduced fat feta
Ricotta cheese
2 sheets of puffed pastry
Salt and pepper
Egg yolk for egg wash
Pre heat the oven to 350 and heat up the baking tray too.
Defrost the frozen spinach overnight in the fridge section. Squeeze out as much water as you can.
Crumble feta in a mixing bowl. Mix in fresh ricotta cheese and spinach. Season with salt and pepper.
Divide the thawed puff pastry into quarters. Spoon the spinach mix onto one puff pastry square. Seal the edges with eggwash.
Roll.... Brush the top with egg wash and sprinkle with freshly ground pepper. Place rolls onto the greaseproof paper.... then onto the hot baking tray.
Bake for 20-25 minutes until the pastry puffed up and golden in color.
mykeuken.blogspot.com
Crispy, Fried Heirloom Tomatoes Caprese Style
(Serves 4)
Ingredients:
4 medium heirloom tomatoes (preferably 2 red and 2 gold, but any one color is fine)
½ teaspoon salt, plus a couple of generous pinches, divided use
¼ cup all-purpose flour
2 eggs
½ cup grated Parmesan cheese
¼ cup seasoned breadcrumbs
¼ cup Panko breadcrumbs
¼ teaspoon salt
¼ teaspoon Italian seasoning
¼ teaspoon paprika
¼ teaspoon garlic powder
Pinch black pepper
Peanut or vegetable oil for frying
8 ounces fresh mozzarella (ball shape), sliced into 8 slices (about ¼” thick)
24 fresh basil leaves
4 tablespoons olive oil
4 teaspoons balsamic vinegar
Preparation:
Slice the top and bottom off of each tomato to create a flat surface; next, slice each tomato into 3, ¼”- ½” circles (you can reserve any left over tomato for other use, if desired) making a total of 12 slices of tomato; lay the 12 slices onto a paper towel and gently dab to remove excess moisture from the tomatoes, and sprinkle each side of the slices with generous pinches of salt; prepare the dredging station.
Add the flour to a large plate or large bowl, and add a ¼ teaspoon of the salt; mix to combine and set aside.
In another large bowl, add the eggs and whisk; set aside.
In another large bowl, add the Parmesan, the remaining ¼ teaspoon of salt and all of the other remaining ingredients through the black pepper, mix well and set aside.
To dredge the tomatoes, take each slice and dredge in the flour, then the egg, and finally the Parmesan breadcrumbs; place onto a clean plate to hold as you dredge each tomato slice; once all tomato slices are dredged, add enough of the peanut or vegetable oil to a large, non-stick pan to cover the bottom, or enough to shallow fry; set the pan over medium-high heat, and once the oil is very hot, work in batches by adding about half of the tomato slices (about 6) into the oil, and frying for about 1 ½ - 2 minutes per side, or until golden-brown and crispy; remove the slices from the oil and place onto paper towels to drain; sprinkle with a little extra salt while still hot, if desired; repeat the process again with the next batch; once all tomato slices are fried, allow to cool just a little bit until they can be handled.
To Assemble:
Add one fried tomato slice to the center of each plate; next, add a slice of the fresh mozzarella on top, and then 3 fresh basil leaves over the mozzarella; repeat the process again by adding another fried tomato slice, then a slice of fresh mozzarella and 3 fresh basil leaves, finishing off with a fried tomato slice (*alternate the colors so that each person has either 2 red and 1 gold slices of tomato, or 2 gold and 1 red slices.); to finish the dish, drizzle 1 tablespoon of the olive oil onto each plate next to the tomato stacks, and 1 teaspoon of the balsamic vinegar right into the oil of each plate, creating a little dressing to dip each bite into.
http://thecozyapron.com
(Serves 4)
Ingredients:
4 medium heirloom tomatoes (preferably 2 red and 2 gold, but any one color is fine)
½ teaspoon salt, plus a couple of generous pinches, divided use
¼ cup all-purpose flour
2 eggs
½ cup grated Parmesan cheese
¼ cup seasoned breadcrumbs
¼ cup Panko breadcrumbs
¼ teaspoon salt
¼ teaspoon Italian seasoning
¼ teaspoon paprika
¼ teaspoon garlic powder
Pinch black pepper
Peanut or vegetable oil for frying
8 ounces fresh mozzarella (ball shape), sliced into 8 slices (about ¼” thick)
24 fresh basil leaves
4 tablespoons olive oil
4 teaspoons balsamic vinegar
Preparation:
Slice the top and bottom off of each tomato to create a flat surface; next, slice each tomato into 3, ¼”- ½” circles (you can reserve any left over tomato for other use, if desired) making a total of 12 slices of tomato; lay the 12 slices onto a paper towel and gently dab to remove excess moisture from the tomatoes, and sprinkle each side of the slices with generous pinches of salt; prepare the dredging station.
Add the flour to a large plate or large bowl, and add a ¼ teaspoon of the salt; mix to combine and set aside.
In another large bowl, add the eggs and whisk; set aside.
In another large bowl, add the Parmesan, the remaining ¼ teaspoon of salt and all of the other remaining ingredients through the black pepper, mix well and set aside.
To dredge the tomatoes, take each slice and dredge in the flour, then the egg, and finally the Parmesan breadcrumbs; place onto a clean plate to hold as you dredge each tomato slice; once all tomato slices are dredged, add enough of the peanut or vegetable oil to a large, non-stick pan to cover the bottom, or enough to shallow fry; set the pan over medium-high heat, and once the oil is very hot, work in batches by adding about half of the tomato slices (about 6) into the oil, and frying for about 1 ½ - 2 minutes per side, or until golden-brown and crispy; remove the slices from the oil and place onto paper towels to drain; sprinkle with a little extra salt while still hot, if desired; repeat the process again with the next batch; once all tomato slices are fried, allow to cool just a little bit until they can be handled.
To Assemble:
Add one fried tomato slice to the center of each plate; next, add a slice of the fresh mozzarella on top, and then 3 fresh basil leaves over the mozzarella; repeat the process again by adding another fried tomato slice, then a slice of fresh mozzarella and 3 fresh basil leaves, finishing off with a fried tomato slice (*alternate the colors so that each person has either 2 red and 1 gold slices of tomato, or 2 gold and 1 red slices.); to finish the dish, drizzle 1 tablespoon of the olive oil onto each plate next to the tomato stacks, and 1 teaspoon of the balsamic vinegar right into the oil of each plate, creating a little dressing to dip each bite into.
http://thecozyapron.com
Yummy Fried Queso Blanco and Tomatoes
Ingredients:
10 ounces, weight Queso Blanco Cheese
2 whole Tomatoes
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Butter
1 Tablespoon Dried Italian Spices
Instructions:
Slice the queso blanco and the tomatoes, set the tomatoes aside. My queso is sliced about 1/4 inch thick, but go thinner if you’d like, or go thicker. I buy my brick of cheese in 10 ounces, but if you find it in 12 ounces or more, just reserve some of it.
Heat half the oil and all the butter in a pan over medium heat. When it’s hot, lay in the queso blanco slices. Fry for a couple of minutes on each side, or however long is needed to nicely brown the cheese. I suggest having your heat a bit toward the medium high range and frying up the cheese quickly as the cheese will lose its shape the longer it stays on the heat.
Layer the fried cheese and the sliced tomatoes onto a plate and drizzle over the rest of the extra virgin olive oil and sprinkle the Italian spices over the top.
http://tastykitchen.com
Ingredients:
10 ounces, weight Queso Blanco Cheese
2 whole Tomatoes
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Butter
1 Tablespoon Dried Italian Spices
Instructions:
Slice the queso blanco and the tomatoes, set the tomatoes aside. My queso is sliced about 1/4 inch thick, but go thinner if you’d like, or go thicker. I buy my brick of cheese in 10 ounces, but if you find it in 12 ounces or more, just reserve some of it.
Heat half the oil and all the butter in a pan over medium heat. When it’s hot, lay in the queso blanco slices. Fry for a couple of minutes on each side, or however long is needed to nicely brown the cheese. I suggest having your heat a bit toward the medium high range and frying up the cheese quickly as the cheese will lose its shape the longer it stays on the heat.
Layer the fried cheese and the sliced tomatoes onto a plate and drizzle over the rest of the extra virgin olive oil and sprinkle the Italian spices over the top.
http://tastykitchen.com
Pepperoni Pizza Puffs
Ingredients:
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt
pinch of red pepper flakes
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup marinara sauce
Preheat the oven to 375 degrees.
Grease a 24 cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt, and red pepper flakes. Whisk in the milk and egg. Stir in the mozzarella, Parmesan, and pepperoni and let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, about 20 to 25 minutes.
Serve the puffs with marinara sauce for dipping.
http://thewaytohisheart.wordpress.com
Ingredients:
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt
pinch of red pepper flakes
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup marinara sauce
Preheat the oven to 375 degrees.
Grease a 24 cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt, and red pepper flakes. Whisk in the milk and egg. Stir in the mozzarella, Parmesan, and pepperoni and let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, about 20 to 25 minutes.
Serve the puffs with marinara sauce for dipping.
http://thewaytohisheart.wordpress.com
Zucchini Bites
Yield: 12 Bites
1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper
Preheat oven to 400F.
Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will bereally soggy while the outside gets crispy and no one wants that.
In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
http://curiouscountrycook.blogspot.com
Yield: 12 Bites
1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs - I used Italian style
Salt and Pepper
Preheat oven to 400F.
Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will bereally soggy while the outside gets crispy and no one wants that.
In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
http://curiouscountrycook.blogspot.com
Miniature Crustless Spinach Quiches
Yield: 3 1/2 dozen quiches
Ingredients:
8 eggs
1/4 cup cream
1 10-oz package spinach (thawed, drained and squeezed dry)
2 cloves garlic, minced
1/4 tsp nutmeg
1/2 tsp salt
1 cup of crumbled feta cheese
Directions:
Preheat oven to 425. Mix together eggs, cream, garlic, nutmeg and salt. Add spinach. Grease mini muffin tins. Add about a teaspoon of feta cheese to each cup, and fill with egg/spinach mixture about 2/3 of the way to the top.
Bake for 25-30 minutes or until set. You may want to finish under the broiler for a bit to brown the tops a little.
http://www.quincesandthepea.com
Yield: 3 1/2 dozen quiches
Ingredients:
8 eggs
1/4 cup cream
1 10-oz package spinach (thawed, drained and squeezed dry)
2 cloves garlic, minced
1/4 tsp nutmeg
1/2 tsp salt
1 cup of crumbled feta cheese
Directions:
Preheat oven to 425. Mix together eggs, cream, garlic, nutmeg and salt. Add spinach. Grease mini muffin tins. Add about a teaspoon of feta cheese to each cup, and fill with egg/spinach mixture about 2/3 of the way to the top.
Bake for 25-30 minutes or until set. You may want to finish under the broiler for a bit to brown the tops a little.
http://www.quincesandthepea.com
Parmesan Cheese Bites
1c all-purpose flour
2/3 c freshly grated parmesan cheese
¼ tsp. cayenne pepper
1 stick (1/4 lb.) unsalted butter
2 Tbs. whole milk
Place flour, cheese, cayenne, and butter into a food processor and pulse until well blended.
Shape dough into 2 logs, wrap in plastic wrap, and place in an airtight container. Refrigerate at least 8 hours and up to 2 days.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Remove the dough from the wrapping, cut into ¼-inch slices, and transfer to the prepared baking sheet. Brush each slice with milk and bake until golden brown, 12 to 14 minutes. Set aside to cool.
http://comfortablydomestic.com
1c all-purpose flour
2/3 c freshly grated parmesan cheese
¼ tsp. cayenne pepper
1 stick (1/4 lb.) unsalted butter
2 Tbs. whole milk
Place flour, cheese, cayenne, and butter into a food processor and pulse until well blended.
Shape dough into 2 logs, wrap in plastic wrap, and place in an airtight container. Refrigerate at least 8 hours and up to 2 days.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Remove the dough from the wrapping, cut into ¼-inch slices, and transfer to the prepared baking sheet. Brush each slice with milk and bake until golden brown, 12 to 14 minutes. Set aside to cool.
http://comfortablydomestic.com
Bacon and Cream Cheese Stuffed Mushrooms
8 oz bacon
1/2 cup finely minced sweet onion
1 clove garlic, minced
16 oz white button mushrooms
4 oz cream cheese
1/4 cup grated parmesan cheese
salt and pepper
Preheat oven to 350F
Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy.
While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces.
When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan.
Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low.
Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.)
Remove mixture from heat and stuff each mushroom cap generously with mixtureBake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.
http://mountainmamacooks.com
Sausage Stuffed Jalapenos
6 servings
1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped
Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) a small spoon works great for seeding 3) As you half and seed the jalapenos, put into a bowl of continuous running water. This helps soften to bake better and removes some heat.***
http://www.lowcarblayla.blogspot.com
6 servings
1 pound ground Italian sausage (or regular pork or whatever appeals to you)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (original recipe used parmesan)
1 pound jalapenos, halved lengthwise and seeded
1 green onion, finely chopped
Preheat oven to 425 degrees. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
***Tips on seeding the jalapenos. 1) Wear gloves throughout the entire process, then remove right after so you don't transfer to sink faucet, cabinet handles, etc. 2) a small spoon works great for seeding 3) As you half and seed the jalapenos, put into a bowl of continuous running water. This helps soften to bake better and removes some heat.***
http://www.lowcarblayla.blogspot.com
BACON WRAPPED CHEESE STUFFED JALAPENOS
10 jalapenos
5 oz cream cheese (I used 1/3 less fat)
10 slices bacon (I used 50% less sodium bacon)
Seasoning(s) of your choice to taste (I used cumin and coriander)
Preheat oven to 450*. Place wire rack over a baking sheet. (Or use a 9x13'' cake sheet lined with aluminum foil). Set aside.
Wash jalapenos. Cut stems off. Then cut each pepper lengthwise along one side. Scoop out or cut out ribs and seeds. Set aside.
Mix cream cheese with your favorite seasoning. Stir well to combine. Stuff 0.5oz or 1/10 of mixture into each jalapeno. Wrap each pepper with one slice of bacon. Make sure it covers the opening where the stem was and the slit along side of pepper so cheese does not ooze out while baking. Secure with 2-3 toothpicks. Repeat with remaining peppers.
Place on wire rack over baking sheet or aluminum foil lined cake sheet. Bake 30-45 minutes until bacon looks golden brown turning peppers over frequently. Once done, place on paper towel to absorb excess fat.
When warm outside, GRILL THOSE SUCKERS! ;)
Enjoy
Nutritional info per 1 pepper: 48 calories, 1g carbs, 0g fiber, 2g protein, 4g fat, 101mg sodium
http://blogchef.net
10 jalapenos
5 oz cream cheese (I used 1/3 less fat)
10 slices bacon (I used 50% less sodium bacon)
Seasoning(s) of your choice to taste (I used cumin and coriander)
Preheat oven to 450*. Place wire rack over a baking sheet. (Or use a 9x13'' cake sheet lined with aluminum foil). Set aside.
Wash jalapenos. Cut stems off. Then cut each pepper lengthwise along one side. Scoop out or cut out ribs and seeds. Set aside.
Mix cream cheese with your favorite seasoning. Stir well to combine. Stuff 0.5oz or 1/10 of mixture into each jalapeno. Wrap each pepper with one slice of bacon. Make sure it covers the opening where the stem was and the slit along side of pepper so cheese does not ooze out while baking. Secure with 2-3 toothpicks. Repeat with remaining peppers.
Place on wire rack over baking sheet or aluminum foil lined cake sheet. Bake 30-45 minutes until bacon looks golden brown turning peppers over frequently. Once done, place on paper towel to absorb excess fat.
When warm outside, GRILL THOSE SUCKERS! ;)
Enjoy
Nutritional info per 1 pepper: 48 calories, 1g carbs, 0g fiber, 2g protein, 4g fat, 101mg sodium
http://blogchef.net
Stuffed Jalapenos II
Ingredients
12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half
Directions:
Preheat oven to 400
Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
Arrange wrapped jalapeno halves in a single layer on a medium baking sheet.
Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
http://allrecipes.com/recipe/stuffed-jalapenos-iii
Ingredients
12 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half
Directions:
Preheat oven to 400
Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.
Arrange wrapped jalapeno halves in a single layer on a medium baking sheet.
Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.
http://allrecipes.com/recipe/stuffed-jalapenos-iii
Crispy Fried Goat Cheese
16 oz. goat cheese log
1 cup panko bread crumbs
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. granulated garlic
1/2 tsp. ground white pepper
pinch of kosher salt
2 eggs, beaten
1/2 cup of flour
olive oil
Put the panko in a medium-sized bowl. Add the parsley, thyme, granulated garlic, ground white pepper, and kosher salt.
Stir to combine well.
Crack the eggs in a bowl and beat.
Line a sheet pan or plate with wax or parchment paper.
Put the flour on a plate or in a shallow bowl.
Slice & bread the cheese Grab your cheese out of the freezer. Slice it into 1/4 – 1/2-inch pieces. Use a sharp knife.
Wipe the knife off with a warm, wet paper towel in between cuts.
Now, your slice may crumble a little. If it does, don’t fret. It’s cheese, after all: Just smoosh it into a rough round shape and keep going.
Put the cheese in the flour. Flip it gently to coat on both sides.
Drop the floured cheese into the beaten egg. Flip it gently to coat with egg on both sidesLastly, put it into the seasoned panko breadcrumbs. Flip it to coat on both sides.
Your finished cheese should look like it’s wearing a crunchy little sweater by the time you’re done.
Put it on your lined pan or plate.
Repeat with the rest of the cheese. You could do this maybe an hour ahead of time and keep them in the fridge.
Put a little olive oil in a nonstick pan. Use just enough to coat the bottom of the pan. Set it on the stove over medium high heat. When the oil shimmers, you’re ready to fry.
Grab one of your slices of breaded goat cheese.
Set the cheese down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest of the cheese. Depending on the size of your pan and how many pieces you’re frying, you might need to fry in batches so you don’t crowd the pan. (A crowded pan means your food will almost steam, instead of fry, and you’ll wind up with soggy cheese….and nobody needs that.)Keep an eye on your cheese…it cooks fast. When the cheese is brown on the bottom (this will happen very quickly), flip it over carefully with a spatula.
When it’s brown on the second side, remove the cheese from the pan, and transfer to a paper towel or paper bag lined plate. If you’re fying a lot of these little guys, you could try keeping them warm in a super low (like 150 degrees) oven, so the cheese doesn’t melt.
Serve and enjoy! Transfer the fried goat cheese to a serving platter.
Yields about 8 pieces of fried goat cheese, depending on how thick you cut the cheese
***Pop your goat cheese in the freezer for about 15 minutes to firm it up so it’s easier to slice.
Tips for slicing goat cheeseTo make the cheese a little easier to slice, pop it in the freezer for about 15 minutes before cutting to firm it up.Use a sharp, non-serrated knife and wipe it down with a paper towel and warm water in between slices.Try cutting it cheese-shop style, with a piece of clean stainless steel wire—or unflavored dental floss.
http://thehungrymouse.com
16 oz. goat cheese log
1 cup panko bread crumbs
2 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. granulated garlic
1/2 tsp. ground white pepper
pinch of kosher salt
2 eggs, beaten
1/2 cup of flour
olive oil
Put the panko in a medium-sized bowl. Add the parsley, thyme, granulated garlic, ground white pepper, and kosher salt.
Stir to combine well.
Crack the eggs in a bowl and beat.
Line a sheet pan or plate with wax or parchment paper.
Put the flour on a plate or in a shallow bowl.
Slice & bread the cheese Grab your cheese out of the freezer. Slice it into 1/4 – 1/2-inch pieces. Use a sharp knife.
Wipe the knife off with a warm, wet paper towel in between cuts.
Now, your slice may crumble a little. If it does, don’t fret. It’s cheese, after all: Just smoosh it into a rough round shape and keep going.
Put the cheese in the flour. Flip it gently to coat on both sides.
Drop the floured cheese into the beaten egg. Flip it gently to coat with egg on both sidesLastly, put it into the seasoned panko breadcrumbs. Flip it to coat on both sides.
Your finished cheese should look like it’s wearing a crunchy little sweater by the time you’re done.
Put it on your lined pan or plate.
Repeat with the rest of the cheese. You could do this maybe an hour ahead of time and keep them in the fridge.
Put a little olive oil in a nonstick pan. Use just enough to coat the bottom of the pan. Set it on the stove over medium high heat. When the oil shimmers, you’re ready to fry.
Grab one of your slices of breaded goat cheese.
Set the cheese down gently in the hot oil. It should start to bubble around the edges immediately. Repeat with the rest of the cheese. Depending on the size of your pan and how many pieces you’re frying, you might need to fry in batches so you don’t crowd the pan. (A crowded pan means your food will almost steam, instead of fry, and you’ll wind up with soggy cheese….and nobody needs that.)Keep an eye on your cheese…it cooks fast. When the cheese is brown on the bottom (this will happen very quickly), flip it over carefully with a spatula.
When it’s brown on the second side, remove the cheese from the pan, and transfer to a paper towel or paper bag lined plate. If you’re fying a lot of these little guys, you could try keeping them warm in a super low (like 150 degrees) oven, so the cheese doesn’t melt.
Serve and enjoy! Transfer the fried goat cheese to a serving platter.
Yields about 8 pieces of fried goat cheese, depending on how thick you cut the cheese
***Pop your goat cheese in the freezer for about 15 minutes to firm it up so it’s easier to slice.
Tips for slicing goat cheeseTo make the cheese a little easier to slice, pop it in the freezer for about 15 minutes before cutting to firm it up.Use a sharp, non-serrated knife and wipe it down with a paper towel and warm water in between slices.Try cutting it cheese-shop style, with a piece of clean stainless steel wire—or unflavored dental floss.
http://thehungrymouse.com
Baked or Fried Mozzarella Sticks
Ingredients:
12 Wonton or Egg-Roll Wraps, at room temperature
12 Light or Fat-free Mozzarella String Cheese
Marinara Sauce (Low-Sodium) for Dipping
Small bowl with water, optional
Baked Directions:
Preheat oven to 400 degrees.
Take one of your room-temperature wraps (less likely to break and ooze cheese all over if room-temp and slightly wet) and lay on flat surface in front of you, like a diamond. Put cheese stick in middle, corner to corner (or slightly below).
Take the bottom corner and fold it up over the cheese stick and stick to other side of wrap tightly. You can add a few drops of the water here to make the wrap stick better.
Carefully (here is the part where the wrap can break), fold over the right and left corners of the wrap onto the cheese stick to completely cover the cheese.
Roll up the wrap.
Bake at 400 for 10-12 minutes, turning once, until golden brown.
Fried Directions:
Alternatively, you can make this on the stovetop.
Wrap cheese as described above.
Heat 1 Tbsp. extra-virgin olive oil in a skillet over medium-low heat.
Working in batches, add in half of the cheese sticks. Roll/stir sticks around for about 2-3 minutes, or until golden brown, and remove from heat.
Serve with Marinara (seasoned with oregano/basil/garlic for more flavor) and Enjoy!
http://olivetheingredients.blogspot.com
Ingredients:
12 Wonton or Egg-Roll Wraps, at room temperature
12 Light or Fat-free Mozzarella String Cheese
Marinara Sauce (Low-Sodium) for Dipping
Small bowl with water, optional
Baked Directions:
Preheat oven to 400 degrees.
Take one of your room-temperature wraps (less likely to break and ooze cheese all over if room-temp and slightly wet) and lay on flat surface in front of you, like a diamond. Put cheese stick in middle, corner to corner (or slightly below).
Take the bottom corner and fold it up over the cheese stick and stick to other side of wrap tightly. You can add a few drops of the water here to make the wrap stick better.
Carefully (here is the part where the wrap can break), fold over the right and left corners of the wrap onto the cheese stick to completely cover the cheese.
Roll up the wrap.
Bake at 400 for 10-12 minutes, turning once, until golden brown.
Fried Directions:
Alternatively, you can make this on the stovetop.
Wrap cheese as described above.
Heat 1 Tbsp. extra-virgin olive oil in a skillet over medium-low heat.
Working in batches, add in half of the cheese sticks. Roll/stir sticks around for about 2-3 minutes, or until golden brown, and remove from heat.
Serve with Marinara (seasoned with oregano/basil/garlic for more flavor) and Enjoy!
http://olivetheingredients.blogspot.com
Panko Mozzarella Sticks
Ingredients:
16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping
2 cups Panko Bread Crumbs
Preparation Instructions:
Slice string cheese pieces in half, for a total of 32 pieces.
Place flour in a small bowl.
In a separate bowl, whisk eggs and milk.
In another separate bowl, combine panko bread crumbs with parsley flakes.
TO ASSEMBLE:
One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
***Place tray in freezer for 20 to 30 minutes to flash freeze.***
TO COOK:
Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
Remove to a paper towel-lined plate.
Serve immediately with warm marinara sauce.
***You haven’t eaten fried mozzarella sticks until you’ve tried these mozzarella sticks, breaded with light, crispy Panko bread crumbs. Pay attention to the breading process—you can repeat it with zucchini spears, sweet potato sticks, chicken tenders, raw shrimp. Anything that needs breading. Panko crumbs for President!
http://tastykitchen.com/blog/2010/05/panko-mozzarella-sticks/
Ingredients:
16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping
2 cups Panko Bread Crumbs
Preparation Instructions:
Slice string cheese pieces in half, for a total of 32 pieces.
Place flour in a small bowl.
In a separate bowl, whisk eggs and milk.
In another separate bowl, combine panko bread crumbs with parsley flakes.
TO ASSEMBLE:
One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
***Place tray in freezer for 20 to 30 minutes to flash freeze.***
TO COOK:
Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
Remove to a paper towel-lined plate.
Serve immediately with warm marinara sauce.
***You haven’t eaten fried mozzarella sticks until you’ve tried these mozzarella sticks, breaded with light, crispy Panko bread crumbs. Pay attention to the breading process—you can repeat it with zucchini spears, sweet potato sticks, chicken tenders, raw shrimp. Anything that needs breading. Panko crumbs for President!
http://tastykitchen.com/blog/2010/05/panko-mozzarella-sticks/
Crunchy Chickpeas
Ingredients:
1 15-19oz can of Garbanzo Beans aka Chick Peas, rinsed, drained + dried
1 + 1/2tsp Paprika
1+1/2tsp Garlic Powder
1/2tsp Dried Thyme
1/2-1tsp Cayenne (depending on how spicy you want)
1/4tsp Cinnamon
1+1/2tsp Onion Powder
1tsp Salt
1-2Tbs Oil
Directions:
Combine all the ingredients in a bowl and toss till well combined and chickpeas are evenly coated. Spread on a baking sheet and bake at 400degrees for 25-35 depending on how crisp you want them. Enjoy!!
http://www.nikkidinkicooking.com/home/chickpea-crunchies.html
Ingredients:
1 15-19oz can of Garbanzo Beans aka Chick Peas, rinsed, drained + dried
1 + 1/2tsp Paprika
1+1/2tsp Garlic Powder
1/2tsp Dried Thyme
1/2-1tsp Cayenne (depending on how spicy you want)
1/4tsp Cinnamon
1+1/2tsp Onion Powder
1tsp Salt
1-2Tbs Oil
Directions:
Combine all the ingredients in a bowl and toss till well combined and chickpeas are evenly coated. Spread on a baking sheet and bake at 400degrees for 25-35 depending on how crisp you want them. Enjoy!!
http://www.nikkidinkicooking.com/home/chickpea-crunchies.html
Sweet and Salty Roasted Chic Peas
1 can (14 oz) chickpeas (garbanzo beans), drained
2 teaspoons olive oil
1 teaspoon cinnamon or your spice(s) of choice
1 1/2 teaspoons brown sugar
1/4 teaspoon salt
Place chickpeas on a baking sheet lined with parchment paper or a silpat.
Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.
http://cupcakeproject.com
1 can (14 oz) chickpeas (garbanzo beans), drained
2 teaspoons olive oil
1 teaspoon cinnamon or your spice(s) of choice
1 1/2 teaspoons brown sugar
1/4 teaspoon salt
Place chickpeas on a baking sheet lined with parchment paper or a silpat.
Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them.
http://cupcakeproject.com
Baked Banana Chips
Ingredients:
2 ripe bananas
1 tablespoon lemon juice
Preparation:
Cut the bananas into thin slices.
Coat the slices in lemon juice.
Place the banana slices on parchment paper and bake them in the oven at 200 degrees F, turning every half hour and watching out for burning.
Remove them when they are crispy; let them cool, and store them in an airtight container.
WW POINTS per serving: 1
Nutritional Information per serving: 36 calories, 0.1g fat, 1g fiber
http://under400.tumblr.com
Ingredients:
2 ripe bananas
1 tablespoon lemon juice
Preparation:
Cut the bananas into thin slices.
Coat the slices in lemon juice.
Place the banana slices on parchment paper and bake them in the oven at 200 degrees F, turning every half hour and watching out for burning.
Remove them when they are crispy; let them cool, and store them in an airtight container.
WW POINTS per serving: 1
Nutritional Information per serving: 36 calories, 0.1g fat, 1g fiber
http://under400.tumblr.com
Cheater's Fries
Ingredients:
3 large russet potatoes
3 tablespoons olive oil
Cajun seasoning
Salt
Directions:
Prepare a grill to medium-high heat.
Cut the potatoes into steak-sized fries. Blanch them in boiling water for 2 to 3 minutes. Submerge in an ice bath to stop the cooking. Dry the potatoes and coat with the olive oil. Grill until the fries are crispy and golden, 15 to 20 minutes. Season with Cajun seasoning and salt, to taste. Serve hot.
http://www.foodnetwork.com/recipes/paula-deen/cheaters-fries-with-cajun-seasoning-recipe/index.html?oc=linkback
Ingredients:
3 large russet potatoes
3 tablespoons olive oil
Cajun seasoning
Salt
Directions:
Prepare a grill to medium-high heat.
Cut the potatoes into steak-sized fries. Blanch them in boiling water for 2 to 3 minutes. Submerge in an ice bath to stop the cooking. Dry the potatoes and coat with the olive oil. Grill until the fries are crispy and golden, 15 to 20 minutes. Season with Cajun seasoning and salt, to taste. Serve hot.
http://www.foodnetwork.com/recipes/paula-deen/cheaters-fries-with-cajun-seasoning-recipe/index.html?oc=linkback
Crack-tastic Crackers
1 1/4 cup canola oil (you decide how much you want to use)
1 packet Ranch dressing mix
2-3 Tbs. red pepper flakes (I used close to 3…a little warm)
4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)
1) Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.
2) Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers. Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.
3) Let them cool and store in a big ol’ baggie. Or a few little baggies.
http://sweetteethgoodies.wordpress.com
1 1/4 cup canola oil (you decide how much you want to use)
1 packet Ranch dressing mix
2-3 Tbs. red pepper flakes (I used close to 3…a little warm)
4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)
1) Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.
2) Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers. Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.
3) Let them cool and store in a big ol’ baggie. Or a few little baggies.
http://sweetteethgoodies.wordpress.com
Chicken Vegetable Egg Rolls w/ Peanut Hoisin Dip
The magic ingredient to these egg rolls is the fish sauce, don't be scared! This is a family recipe and we always use fish sauce. Just add it in, no one needs to know. But when they taste it, they'll be super pleased with the flavor. That's all that matters.
This recipe always uses raw chicken filling, then deep fried. So don't roll them too big, nor cook them at too high of a temperature. You don't want them to burn on the outside and still raw on the inside. Again this is a family recipe and why we cook the filling raw is because the wonderful juices and flavors of the chicken remain in the egg roll, leaving a wonderfully flavorful and moist inside roll. But if you prefer to pre-cook your filling prior to rolling, please do so.
Ingredients:
1 pound ground chicken ( chicken breast or thigh meat)
1 cup Cabbage, shredded thin
3 green onions, small chopped
1/2 cup Carrot, grated (about 1 medium carrot)
3 large cloves garlic, minced
1 large egg
1 Tablespoon Fish sauce ( soy sauce, for the wimps) :)
freshly grated black pepper
1 package of Egg Roll Wrapper of Skins
oil for frying.
fresh lettuce leaves (optional)
hoisin-peanut dip ingredients
about 1 cup of hoisin ( if it's too thick, water it down to dipping consistency)
1/2 cup smooth peanut butter
hot sauce or sriracha to taste (optional)
directions:
Make the chicken egg roll filling. In large bowl, combine chicken, cabbage, green onions, carrot, garlic, raw egg, fish sauce and black pepper. Mix together well, making sure all the chicken combines with the vegetables. Cover and allow to marinade for about 20 minutes.
Make the hoisin-peanut dip. In large bowl, combine all ingredients and whisk together well. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.
Using egg roll wrappers or skins, add about 2 Tablespoons of chicken filling to each wrapper. Please watch the video here to learn how to roll even and tight rolls.
Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 325 degrees.
Slowly add egg rolls to frying pan, but do not crowd them because they will stick together if placed too close.
Fry each side of egg roll for about 3 minutes or until crisp and brown. Flip over and cook other side till brown.
Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip.
You can also wrap these chicken vegetable egg rolls in lettuce and them eat them as lettuce egg roll wraps!
http://chickenrecipebox.com/recipes/chicken-egg-rolls/
The magic ingredient to these egg rolls is the fish sauce, don't be scared! This is a family recipe and we always use fish sauce. Just add it in, no one needs to know. But when they taste it, they'll be super pleased with the flavor. That's all that matters.
This recipe always uses raw chicken filling, then deep fried. So don't roll them too big, nor cook them at too high of a temperature. You don't want them to burn on the outside and still raw on the inside. Again this is a family recipe and why we cook the filling raw is because the wonderful juices and flavors of the chicken remain in the egg roll, leaving a wonderfully flavorful and moist inside roll. But if you prefer to pre-cook your filling prior to rolling, please do so.
Ingredients:
1 pound ground chicken ( chicken breast or thigh meat)
1 cup Cabbage, shredded thin
3 green onions, small chopped
1/2 cup Carrot, grated (about 1 medium carrot)
3 large cloves garlic, minced
1 large egg
1 Tablespoon Fish sauce ( soy sauce, for the wimps) :)
freshly grated black pepper
1 package of Egg Roll Wrapper of Skins
oil for frying.
fresh lettuce leaves (optional)
hoisin-peanut dip ingredients
about 1 cup of hoisin ( if it's too thick, water it down to dipping consistency)
1/2 cup smooth peanut butter
hot sauce or sriracha to taste (optional)
directions:
Make the chicken egg roll filling. In large bowl, combine chicken, cabbage, green onions, carrot, garlic, raw egg, fish sauce and black pepper. Mix together well, making sure all the chicken combines with the vegetables. Cover and allow to marinade for about 20 minutes.
Make the hoisin-peanut dip. In large bowl, combine all ingredients and whisk together well. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.
Using egg roll wrappers or skins, add about 2 Tablespoons of chicken filling to each wrapper. Please watch the video here to learn how to roll even and tight rolls.
Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 325 degrees.
Slowly add egg rolls to frying pan, but do not crowd them because they will stick together if placed too close.
Fry each side of egg roll for about 3 minutes or until crisp and brown. Flip over and cook other side till brown.
Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip.
You can also wrap these chicken vegetable egg rolls in lettuce and them eat them as lettuce egg roll wraps!
http://chickenrecipebox.com/recipes/chicken-egg-rolls/
Baked Egg Rolls
1 14oz Dole Classic Coleslaw Mix (shredded cabbage and carrots)
6 oz. boneless, skinless chicken breast, cooked and shredded
1 cup vegetable broth
1/4 cup reduced sodium soy sauce
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp. Extra virgin olive oil
Egg roll wrappers
Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray.
Heat oil in a large skillet over medium heat; add garlic and onion. Saute for about 2-3 minutes or until onions are translucent.
Add coleslaw mix and cook, stirring frequently, for about 3-4 minutes. Do not let it brown, it will have a burnt taste.
Add in veggie broth and chicken; reduce heat to low and let simmer until all liquid is gone. Stir in soy sauce. Remove from heat.
Place the egg roll wrapper so that it looks like a diamond. Add 1/4 cup cabbage mixture to each egg roll, placing it in the middle in between the East and West points leaving some space around the edge.
Bring up the South corner and tuck end under filling. Bring the East and West sides towards the middle, they should be just about touching.
Then bring the North corner down and wrap it around the egg roll. Place seam side on pan. It's not necessary to seal the edges since you are baking, but you can dip your finger in water and spread it over the seam if you wish. Repeat until you've used all the cabbage mixture (I got 17 out of it).
Spray egg rolls with cooking spray (this will help them brown up) Bake for about 15-18 minutes or until deep golden brown.
Makes 17, each serving is 1 each
Per Serving
Calories 88, Fat 1, Carbs 14, Fiber 1, Protein 5
Sweet and Sour Sauce
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Preparation:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)
1 14oz Dole Classic Coleslaw Mix (shredded cabbage and carrots)
6 oz. boneless, skinless chicken breast, cooked and shredded
1 cup vegetable broth
1/4 cup reduced sodium soy sauce
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp. Extra virgin olive oil
Egg roll wrappers
Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray.
Heat oil in a large skillet over medium heat; add garlic and onion. Saute for about 2-3 minutes or until onions are translucent.
Add coleslaw mix and cook, stirring frequently, for about 3-4 minutes. Do not let it brown, it will have a burnt taste.
Add in veggie broth and chicken; reduce heat to low and let simmer until all liquid is gone. Stir in soy sauce. Remove from heat.
Place the egg roll wrapper so that it looks like a diamond. Add 1/4 cup cabbage mixture to each egg roll, placing it in the middle in between the East and West points leaving some space around the edge.
Bring up the South corner and tuck end under filling. Bring the East and West sides towards the middle, they should be just about touching.
Then bring the North corner down and wrap it around the egg roll. Place seam side on pan. It's not necessary to seal the edges since you are baking, but you can dip your finger in water and spread it over the seam if you wish. Repeat until you've used all the cabbage mixture (I got 17 out of it).
Spray egg rolls with cooking spray (this will help them brown up) Bake for about 15-18 minutes or until deep golden brown.
Makes 17, each serving is 1 each
Per Serving
Calories 88, Fat 1, Carbs 14, Fiber 1, Protein 5
Sweet and Sour Sauce
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Preparation:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)
Chili’s Southwestern Eggrolls
Ingredients:
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion
Directions:
Preheat barbecue grill to high heat.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls.
Place the eggrolls on a plate, cover with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.
http://allsecretrestaurantrecipes.com
Ingredients:
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion
Directions:
Preheat barbecue grill to high heat.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls.
Place the eggrolls on a plate, cover with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 4-6 cups of oil to 375 degrees.
Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.
http://allsecretrestaurantrecipes.com
Amazing Egg Rolls
1 pound of ground pork
1 teaspoon of ground ginger
1 teaspoon of garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds, optional
Season the pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While the oil is heating, combine all flour and water in a bowl until they form a paste.
In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix it all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 – 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until they are nice and golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if you want to. Serve!
http://www.recipepunch.com
1 pound of ground pork
1 teaspoon of ground ginger
1 teaspoon of garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds, optional
Season the pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While the oil is heating, combine all flour and water in a bowl until they form a paste.
In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix it all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 – 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until they are nice and golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if you want to. Serve!
http://www.recipepunch.com