Clam Stuffed Mushroom Caps

Servings:
Not Available

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1/2 cup butter
  • 1/2 cup dried bread crumbs
  • 1/3 cup parsley, chopped
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup minced clams, with liquid
  • 1 clove garlic, minced
  • 2 lb mushrooms, 1-1/2″ to 2″ in diameter
  • lemon juice

STEP BY STEP:

  1. Melt butter in sauce pan.
  2. Remove and dice mushrooms stems. Dip mushroom caps in butter and place, rounded side down, on a rack on a cookie sheet.
  3. Drain clams and reserve liquid.
  4. In melted butter, saute mushrooms stems and garlic. Add clam liquid and simmer until mushroom stems are tender. Remove from heat and stir in the bread crumbs, parsley, salt and pepper.
  5. Spoon mixture into mushroom caps. Broil about 6 ” from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned.
  6. Sprinkle a few drops of lemon juice on each and serve hot.

Chili Roasted Peanuts

Servings:
Not Available

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 1/2 tbsp peanut oil
  • 1/2 tbsp crushed chilies
  • 1/4 tsp turmeric
  • 1 tbsp cumin
  • 1 tbsp sugar
  • 4 cup raw peanuts

STEP BY STEP:

  1. Preheat oven to 325F. Combine all ingredients except the nuts in a baking pan and mix well. Add nuts and toss to mix.
  2. Spread nuts in a single layer and bake for 20 minutes, or until golden, stirring 2 or 3 times during cooking.
  3. Serve barely warm or at room temperature.

Chickpea And Olive Appetizer

Servings:
4-6 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 cup dried chickpeas, washed and soaked overnight in 8 cups water
  • 1/2 cup black olives, chopped
  • 1/4 cup scallions, finely chopped
  • 2 tbsp finely chopped fresh coriander leaves (cilantro)
  • 1 clove garlic, crushed
  • 1/2 tsp paprika
  • 1/8 tsp chili powder
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt to taste

STEP BY STEP:

  1. Place the chickpeas with their water in a saucepan, and bring to a boil, then cook over medium heat for about 2-1/2 hours, or until the chickpeas are tender
  2. Drain, then place the chickpeas in a salad bowl and allow to cool. (or substitute half a 19 oz. can of chickpeas, drained.)
  3. Add the remaining ingredients and mix thoroughly. Serve immediately.

Cheese Appetizers

Servings:
12 Servings

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 frozen Sara Lee Bagel – Plain, Egg, Onion or Poppy Seed
  • 2 tsp mayonnaise
  • 2 tsp chopped black olives
  • 4 tbsp (1 oz.) shredded Cheddar cheese*

STEP BY STEP:

  1. Toast bagel according to package directions. Spread each half with 1 teaspoon mayonnaise; top each with 2 tablespoons shredded cheese, sprinkle with olives. Broil to melt cheese. Cut each bagel half into 6 “bagel bites.”
  2. Variations: Substitute 1 of following combination for Cheddar cheese and black olives; proceed as above: 1/4 cup shredded Swiss cheese and 2 teaspoons sliced pimiento-stuffed olives or 4 tablespoons shredded Monterey Jack cheese and 2 teaspoons chopped Jalapeno peppers or Brie, sliced thin to fit bagel, remove rind and Canned, sliced mushrooms, drained

Caesar Salad Dressing

Servings:

Makes 1/2 cup.

Time to make:
Not Available

Calories per Servings:
Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

INGREDIENTS:

  • 1/3 cup Tofu
  • 2 tbsp Lemon juice
  • 1 1/2 tsp Dijon mustard
  • 1 each Garlic clove, minced
  • 1 tsp Anchovy paste, or anchovy
  • 1/4 tsp Salt
  • 2 tbsp Parmesan cheese, grated
  • 1 tbsp Olive oil
  • 1 pinch Sugar, pinch
  • 1 pinch Pepper

STEP BY STEP:

  1. In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool.
  2. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil.
  3. Transfer to small jar and refrigerate, covered, for up to 2 days.

Buffalo Wings with Blue Cheese Dipping Sauce

Servings:

Not Available

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1/4 cup hot pepper sauce
  • 6 tbsp butter or margarine
  • 18 chicken wings, disjointed, tips discarded
  • vegetable oil for fryingBlue Cheese Dipping Sauce:

     

  • 1/4 lb blue cheese, Roquefort or Gorgonzola
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp lemon juice
  • 1 tbsp wine vinegar
  • hot pepper sauce to taste

STEP BY STEP:

  1. Melt butter in a small saucepan. Add hot sauce and remove from the heat.
  2. In a large frying pan or deep-fat fryer, heat 1″ of oil to 375. Fry wings in batches without crowding until golden brown, 12 1/2 minutes. Drain on paper towels.
  3. Brush wings with spicy butter. Serve warm with Blue Cheese Dipping Sauce.
  4. For Blue Cheese Dipping Sauce: In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the sour cream, lemon juice, wine vinegar, and hot pepper sauce; whisk until well blended.
  5. Cover and refrigerate until ready to serve

Appetizer Shrimp Kabobs

Servings:
3 dozens

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1/4 cup soy sauce
  • 1/2 cup lemon juice
  • 1/2 cup vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp onion, finely chopped
  • 2 lb unpeeled large fresh shrimp
  • 1 clove garlic, minced

STEP BY STEP:

  1. Peel shrimp, and devein, if desired; set aside. Combine lemon juice and remaining ingredients except shrimp in a shallow dish; set aside
  2. Arrange shrimp on 6-inch bamboo skewers, and place marinade, turning to coat. Cover and refrigetate 2 to 3 hours
  3. Remove shrimp from marinade, reserving marinade. Place shrimp on rack of a lightly greased broiler pan
  4. Broil 6 inches from heat 3 to 4 minutes on each side, basting occasionally with remaining marinade. Serve hot or cold.

Appetizer Cheese Ball

Servings:

12 servings

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 8 oz Cream Cheese; Room Temp.
  • 4 oz Cheddar Cheese; Shredded
  • 1 tsp Worcestershire Sauce
  • 1/4 tsp Salt
  • 2/3 cup Currants
  • 4 oz Blue Cheese, Crumbled
  • 2 tsp Mustard; Dijon-style
  • 1/8 tsp Garlic Powder
  • 1/2 cup Pecans; Finely Chopped
  • 3/4 cup Parsley; Chopped

STEP BY STEP:

  1. Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed.
  2. Stir in the pecans and currants.
  3. Taste and adjust seasoning.
  4. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.
  5. Roll in the chopped parsley to coat well.
  6. Cover with plastic wrap and refrigerate until ready to serve.
  7. Let stand at room temperature for about 30 minutes before serving.
  8. Place on a platter surrounded with crackers and apple wedges.