Appetizers
* Exported from MasterCook II *
Deep Fried 5 Spice Chicken Wings
Recipe By : Steve Smith Serving Size : 4 Preparation Time :0:45 Categories : Chinese Snack
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Chicken Wings 2 teaspoons Salt Black pepper 1 teaspoon Honey pinch 5 Spice Powder 1 tablespoon soy sauce 2 ounces rice flour pinch salt 2 egg whites
Chop 1 Chicken wing into 2 pieces at the joint Cut or slit at one end and push and scrap the meet to the opposite end with a knife to form a drum stick Season with salt, pepper, honey/sugar, 5 Spice powder, soya sauce Beat up the egg white with a fork Dip chicken wing in the egg white then coat with the rice flour Deep fry till golden brown in colour
- - - - - - - - - - - - - - - - - -
Mushrooms Tapenade
Stephanie da Silva
4 tablespoons capers 6 anchovy fillets, drained 1 cup olive oil 1/4 cup lemon juice Freshly ground black pepper 1 pound small mushrooms
Rinse two tablespoons of capers and dry on a paper towel. Pound them and the anchovies in a mortar or press them through a sieve with a spoon. When the mixture is reduced to a paste, transfer it to a mixing bowl. Add the oil little by little, stirring as you do it. Add the lemon juice and pepper to taste. Let the sauce stand in a covered container at least 4 hours before serving. Remove the stems from the mushrooms and clean them with a damp paper towel. Place five on each plate and spoon three tablespoons of the tapenade over them. Garnish the plates with the remaining capers.
Spiedini Alla Romano
3 3-ounce or 2 4 ounce hero loaves of Italian bread 1 8 ounce ball of mozzarella 1/4 cup butter, melted Anchovy sauce
Preheat oven to 375F. Trim crusts and ends from bread; cut small loaves in half crosswise, larger ones into thirds. You should have six pieces that look like stubby sticks of butter -- about one and a half inches high and wide and about two and a half inches long. Starting at one end of each piece, cut four slits one half inch apart; cut just to about one-quarter inch of the bottom so that the slices will stay together and form a kind of fan. Cut the ball of mozzarella into thirds, then cut each third in half. Cut each piece of cheese into 4 slices one-quarter inch thick and about an inch square. Fit cheese slices into the slits in each stick of bread as neatly as possible. Gently thread bread and cheese on skewers. Holding the skewers upright, brush the bread with butter. Arrange the skewers on a foil-covered baking sheet. Bake for five minutes, or until the cheese melts. To serve, slide the toast and cheese off the skewers onto small plates and pour anchovy sauce over them.
Anchovy sauce
8 flat anchovy fillets 1 clove garlic 1/2 cup butter
Mash the anchovy fillets with a fork to make a paste. Put the garlic through a press and mix it into the anchovies. Melt the butter in a small skillet over low heat. Add the anchovy and garlic mixture and stir until smooth, well blended and hot.
Bagna Cauda
1/2 cup olive oil 1/4 pound butter 3 to 5 cloves of garlic, chopped fine 6 anchovy fillets, mashed Pepper
Heat the oil and butter together in a double boiler. In another pan, cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter.
Keep hot and use as a dip for celery, artichoke hearts, endive, cucumbers, green onions and French bread.
- - - - - - - - - - - - - - - - - -
ITALIAN MUSHROOM ANTIPASTO
A literal translation of antipasto is "before the pasta" or main course - the equivalent of the French Hors d'oeuvres or English starters. It may include all kinds of Italian meats, cheeses and pickles. The commercial antipasto available in my part of the world is a tomato based dip or spread served as munchies at any kind of gathering. This recipe is from the Canadian Living Christmas Book.
I have experimented with this recipe and added chopped mushrooms rather than sliced, increased the amount of garlic, reduced the amount of mushrooms and added sliced black or green olives, capers, and cooked salad shrimp (don't use canned), substituted Italian parsley for the regular stuff, Balsamic for the red wine vinegar, etc., to suit my own taste and encourage you to do the same!
ITALIAN MUSHROOM ANTIPASTO
1 tbsp olive oil 5 cups sliced mushrooms 2 tbsp lemon juice 1/2 cup chopped onion 2 large cloves garlic, minced 1 bay leaf 1/4 tsp each dried marjoram, thyme and pepper pinch cayenne pepper 19 oz can chopped tomatoes 2 tbsp red wine vinegar pinch granulated sugar 2 tbsp chopped fresh parsley salt
In skillet, heat oil over medium-high heat; cook mushrooms for 7 to 10 minutes or until liquid is released. Drain, reserving liquid. In bowl, toss mushrooms with lemon juice; set aside. Add onion, garlic and 2 tbsp mushroom liquid to skillet; cook over medium heat for 3 to 5 minutes or until softened. Add bay leaf, marjoram, thyme, pepper and cayenne; cook, stirring, for 1 minute. Stir in tomatoes, remaining mushroom liquid, vinegar and sugar; bring to boil. Reduce heat to low; cover and simmer for 25 minutes. Uncover and increase heat to medium-high; cook for 2 minutes or until liquid is reduced by half. Discard bay leaf. Add tomato mixture and parsley to mushrooms, stirring to mix well. Season with salt to taste. Refrigerate until chilled or for up to 5 days. Serve at room temperature.
Robin Cowdrey (robinc@oanet.com) Edmonton, Alberta, Canada (403) 423-2555
- - - - - - - - - - - - - - - - - -
ARTICHOKE HEARTS AND PROSCIUTTO
An easy to prepare and elegand finger food! Artichoke hearts are wrapped in paper thin slices of prosciutto and then marinated in an orange-thyme imbued olive oil. The salt-cured Italian ham complements the bland flavor of the artichoke hearts.
14 ounce can artichoke hearts, drained and cut in half 1/3 pound prosciutto, sliced paper thin 1/4 cup olive oil 1/2 tsp dried thyme 1/2 tsp finely grated orange peel freshly ground pepper to taste
1. Wrap each artichoke heart in a slice of prosciutto and secure with a toothpick.
2. In a separate bowl, whisk together the olive oil, thyme, orange peel, and pepper. Pour the dresing over the roll-ups and let marinate 1 to 2 hours or as much as overnight.
3. Serve at room temperature.
12 to 16 roll-ups
Source(including opening narrative): The Uncommon Gourmet by Ellen Helman
- - - - - - - - - - - - - - - - - -
AVOCADO TEMPURA
comment: quite different but delicious! Nice party appetizer Makes several dozen
3 green onions minced 3 large ripe avocados 1/4 cup fresh lemon juice salt and pepper to taste 1/2 tsp ground corriander or to taste 2 cups cashews chopped 1/3 lb monterey jack cheese shredded 1/2 cup flour 1 1/2 cups fine dry white bread crumbs oil to deep fry
In bowl place minced onion, avocados, salt and pepper, corriander and lemon juice and mash and mix with a fork. Stir in chopped nuts and shredded cheese.Mixture should be firm enough to roll into a small balls. Coat in flour and then in bread crumbs. Fry the balls in hot fat 350 degrees ( several inches of oil in heavy duty skillet ) until golden on all sides. Drain on absorbent paper and serve hot. Quantity depends on the size of the balls ( walnut size is fine ). Note: use any mild cheese or any kind of nut if desired.
- - - - - - - - - - - - - - - - - -
Brie with Roasted Garlic and so on
Mary f.(Pud in pavlova's kitchen) frye@sdd.comsat.com
Recipe I
This would be great on a cold winter night before the fireplace.
Serves 4 to 6
1 head of garlic roasted 1 wedge of Brie cheese at room temperature a few drops of Tabasco 1 loaf of French bread, sliced
Squeeze the garlic into a bowl, add the Brie and Tabasco. Spread brie mixture on French and run under the broiler until bubbly. Serve hot.
Recipe II
Serves 4 - 6
1 small wheel of brie 1 heads of garlic sauteed* 1 loaf of French bread
Preheat oven to 350o. Place wheel of brie on an oven proof plate and poke a few holes in the top of the rind. Place the cloves of garlic on top of the rind and bake for 20 minutes or so until bubbly and crusty and brown around the edges. Serve with French bread.
Note: if you are not a garlic affectionario then you can reduce the amount of garlic to 1 head.
Sauteed Garlic
1 head of garlic 3-4 tablespoons butter
Separate the cloves of garlic and leave the skins on. Parboil the cloves for two minutes in boiling water, let cool and peel. Saute the cloves in butter until soft and light golden in color.
- - - - - - - - - - - - - - - - - -
Stuffed Plantains
From: "kate" <kate@wwa.com>
Something with plantains in it as an appetizer? I had the following recipe while Bareboating in the BVI. Pretty tasty. From Ship to Shore I Cookbook
Cheese stuffed Plantains: 6 ripe plantains, unpeeled and halved 2 qts (8 cups) water 1 1/2 tbp salt (for boiling water) 4 tbp butter 1/2 tsp salt 2tbp cornstarch 1/2 lb cheese, shredded, (we used a mixture of what we had on hand, sharp cheddar, parmesan and possibly gruyere but use your imagination) Oil for frying
Bring water to a boil, when boiling add salt and plantains. Cover and boil for 20 minutes. Drain plantains. Peel, mash and combine with butter, 1/2 tsp salt and cornstarch. Cool mixture. Coat hands with cornstarch and take some mixture, form a well incenter and stuff with cheese. Cover with more mixture and shape into a ball. Repeat to make 16 balls. Deep fry at 375 degrees until golden. Remove and drain on paper towels.
- - - - - - - - - - - - - - - - - -
From: "Hacklaender, Elaine" <EHacklaend@admin.clemsonsc.ncr.com>
Bravas Potatoes
Bravas Potatoes -- from the Spanish Tapas booklet Serves 4 - 6.
4 or 5 medium-size potatoes salt
sauce --------- 1 cup tomato sauce 2 tsp. mustard 4 drops Tabasco sauce
Peel potatoes and cut into medium-size cubes. Fry for a while in warm oil, then in very hot oil to brown them. Drain potatoes and sprinkle with salt. Heat tomato sauce over medium heat; add mustard and Tabasco, mixing well. Spread sauce over potatoes and serve.
- - - - - - - - - - - - - - - - - -
TARAMASALATA
From: rsvptown@aol.com
4 oz red caviar 1/4 cup water 1 cup fresh bread crumbs Juice of two lemons 1 cup olive oil 1/2 small onion, finely chopped
Blend all ingredients in blender or food processor until the consistency of a smooth paste. Chill. Serve with crackers, raw veggies, etc. as a spread or a dip.
- - - - - - - - - - - - - - - - - -
TIROPETES & VARIATIONS Categories: Appetizers, Greek Yield: 100 canapes
1 lb Filo leaves 1 lb Feta cheese; crumbled 3 Egg yolks 1 c Butter; melted 1 c Cheese; grated 2 T Parsley; minced 1 c Bechamel sauce
VARIATION: MEAT------------------------------ 1 c Meat, chopped or ground 2 T cheese; grated 1 egg; hardboiled, finely -chopped
VARIATION: FISH------------------------------ 1 c Shrimp & crab; chopped, -cooked or canned 1/2 c Bechamel Sauce 1 T Parsley; minced 1 ds Lemon juice
VARIATION: SPINACH--------------------------- 3 lb Spinach, fresh 2 bn Scallions; finely chopped 1/2 c Parsley; minced 1/2 ts Dill; (opt) 1 lb Feta cheese; crumbled 8 Egg; beaten Salt 1/2 c Olive oil
BECHAMEL SAUCE----------------------------- 2 c Milk; hot 3 T Flour 1/4 c Butter Salt & white pepper
MAIN RECIPE: Tiropetes - Cheese triangles
Prepare bechamel sauce and allow it to cool; add feta cheese, eggs, grated cheese, parsley and 3 tbsp melted butter to sauce and mix well. Cut filo sheets into long strips 3 inches wide and brush with melted butter. Place one tsp of the cheese mixture at the bottom of each strip and fold the corner up to form a triangle; continue folding in a triangular shape until the entire strip is folded. Continue this method until all the ingredients are used. Place triangles on cookie sheets; brush each with butter and bake at 375 degrees for 15 to 20 minutes, until golden brown. Serve at once. These triangles may be prepared ahead of time, frozen and baked when ready to serve.
VARIATION: Meat - Kreatopetes
Either use cooked leftover meats, chopped; or saute fresh ground beef, breaking it up with a fork into small pieces. Combine meat with cheese and egg in a bowl. Place a teaspoonful on filo strips, fold, brush with butter and bake in the same manner as cheese triangles.
VARIATION: Fish - Psaropetes
Mix together seafood, bechamel sauce, parsley and lemon juice. Place a teaspoonful on filo strips, fold, brush with butter, and bake in the same manner as cheese triangles.
VARIATION: Spinach - Spanakopetas
Wash the spinach, cut off the stems, dry completely with towels, and chop. Brown the scallions in 1/2 cup olive oil until tender. Combine spinach, parsley, dill, beaten eggs and cheese; add cooked scallions; season with salt lightly and mix well. Place a teaspoonful of the filling on the filo leaves and proceed to fold, brush with butter and bake in the same manner as cheese triangles.
Bechamel: Melt butter in a pan, add flour, and stir until smooth. Lower heat, and gradually add the hot milk, stirring constantly until it thickens. Season with salt and pepper.
Source: Greek Cooking for the Gods by Eva Zane
This page was prepared and
written by AdNet Services, Inc.1997.
Gary or
Visit South East Pennsylvania's Home Page southeast-pa.com