Wednesday, 14 September 2011

Citrus Punch

Sparkling Citrus Punch

Ingredients

  • 2  cups cold water
  • 1/2  can (12-ounce size) frozen tangerine or orange juice concentrate, thawed
  • 1/2  can (12-ounce size) frozen grapefruit juice concentrate, thawed
  • 1  bottle (1 liter) sparkling water, chilled

Directions

  1. 1Mix all ingredients in punch bowl.
  2. 2Serve over ice.

Egg Rolls

Easy Egg Rolls
Cooked shrimp can substitute for the chicken in this home-cooked version of a favorite take-out appetizer. Thaw the frozen wrappers at room temperature; the microwave does not work well for this

Ingredients

  • 1  teaspoon cornstarch
  • 4  teaspoons soy sauce
  • 1/2  teaspoon sesame oil
  • 1  tablespoon oil
  • 4  cups purchased coleslaw blend
  • 1  cup fresh bean sprouts
  • 2  tablespoons sliced green onions
  • 1/2  teaspoon grated gingerroot
  • 1/2  cup shredded cooked chicken
  • Oil for deep frying
  • 8  egg roll skins (from 1-lb. pkg.)

Directions

  1. 1In small bowl, combine cornstarch, soy sauce and sesame oil; blend well. Set aside.
  2. 2Heat 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Add coleslaw blend, bean sprouts, onions and gingerroot; cook and stir 3 to 4 minutes or until tender. Add chicken and cornstarch mixture; cook and stir 1 to 2 minutes or until mixture is thoroughly coated. Remove from skillet; cool to room temperature.
  3. 3In deep fryer, heavy saucepan or wok, heat 3 to 4 inches of oil to 375°F.
  4. 4Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Wet remaining corner with water; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel to prevent drying out.) Repeat with remaining egg roll skins and coleslaw mixture.
  5. 5Fry egg rolls, a few at a time, in hot oil (375°F.) for 4 to 6 minutes or until golden brown, turning once. Drain on paper towels. Serve warm egg rolls with a variety of dipping sauces.

Club Sandwich

Club Kabobs

Ingredients

  • 1/4  cup mayonnaise or salad dressing
  • 2  tablespoons purchased Thousand Island salad dressing
  • 2  teaspoons sweet pickle relish, well drained
  • 9  slices sandwich bread, toasted
  • 6  lettuce leaves
  • 6  slices cooked chicken or turkey (about 6 oz.)
  • 6  slices tomato
  • 6  slices crisply cooked bacon
  • Cherry tomatoes
  • Pickle chunks
  • 4  (10-inch) wooden skewers

Directions

  1. 1In small bowl, combine mayonnaise, Thousand Island salad dressing and pickle relish; mix well. Spread mayonnaise mixture on one side of each toasted bread slice.
  2. 2Top each of 3 slices of toasted bread with 1 lettuce leaf and 2 slices of chicken. Cover each with second slice of toast, spread side down. Top each with 1 lettuce leaf, 2 tomato slices and 2 bacon slices. Cover each with third slice of toast, spread side down. Cut each sandwich diagonally into 4 pieces.
  3. 3For each kabob, alternate 3 sandwich pieces with cherry tomato and pickle chunk on skewer.

Pineapple on a stick

Frozen Pineapple on a Stick

Ingredients

  • 8  pieces fresh pineapple, (about 3x1 inch)
  • 1/4  cup pineapple juice or orange juice
  • 3/4  cup shredded coconut, toasted

Directions

  1. 1Line cookie sheet with waxed paper. Insert wooden skewer into narrow end of each piece of pineapple. Dip pineapple into juice, then roll in coconut, coating completely. Place on cookie sheet.
  2. 2Cover and freeze 1 to 2 hours or until firm. Let stand 5 to 10 minutes before serving.

Cocktail Meatballs

Hot and Saucy Cocktail Meatballs

Ingredients

  • 2  pounds lean ground beef/Lamb/Chicken
  • 1  cup dry bread crumbs (any flavor)
  • 2/3  cup finely chopped onion
  • 1/2  cup milk
  • 2  tablespoons chopped fresh parsley
  • 2  teaspoons salt
  • 1  teaspoon Worcestershire sauce
  • 1/8  teaspoon pepper
  • 2  eggs
  • 2  bottles (12 ounces each) chili sauce
  • 2  jars (10 ounces each) grape jelly

Directions

  1. 1Heat oven to 400°F. Stir together all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased retangular pan, 13x9x2 inches, or on rack in broiler pan.
  2. 2Bake uncovered about 20 minutes or until no longer pink in center and juice is clear.
  3. 3Heat chili sauce and jelly in Dutch oven over medium heat, stirring contantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.


Spicy Sausage for Cocktail

Spicy Spanish Sausages

Ingredients

  • 1  tablespoon olive oil
  • 1/4  cup finely chopped onion
  • 3  cloves garlic, finely chopped
  • 1  lb cooked chorizo or kielbasa sausage links, cut into 1/2-inch-thick slices
  • 1  teaspoon paprika
  • 1/2  teaspoon coriander
  • Dash ground red pepper (cayenne)
  • 1  can (8 oz) tomato sauce
  • 1/4  cup dry red wine (such as Rioja, Bordeaux or Merlot) or beef broth

Directions

  1. 1In 10-inch skillet, heat oil over medium heat until hot. Add onion; cook 4 to 5 minutes, stirring occasionally, until softened.
  2. 2Add garlic; cook and stir 30 to 60 seconds or until fragrant. Add sausage slices; cook 2 to 4 minutes or until lightly browned, turning once.
  3. 3Stir in paprika, coriander and ground red pepper. Add tomato sauce and wine; cook about 5 minutes to reduce slightly, stirring occasionally. Serve warm with cocktail toothpicks.

Bacon Lettuce Tomato Pie

Impossibly Easy BLT Pie

Ingredients

  • 12  slices bacon, crisply cooked, crumbled
  • 1  cup shredded Swiss cheese (4 oz)
  • 1/2  cup Original Bisquick® mix
  • 1/3  cup mayonnaise or salad dressing
  • 3/4  cup milk
  • 1/8  teaspoon pepper
  • 2  eggs
  • 2  tablespoons mayonnaise or salad dressing
  • 1  cup shredded lettuce
  • 6  thin slices tomato

Directions

  1. 1Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.
  2. 2In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.
  3. 3Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.

Chicken and Vegetable Envelopes

Grilled Chicken and Vegetables Packs

Ingredients

  • 4  boneless, skinless chicken breasts (about 1 1/4 lb)
  • 2  green and/or red bell peppers, cut into strips
  • 1  lb red potatoes, thinly sliced
  • 1/4  cup barbecue sauce
  • 1  tablespoon orange juice
  • 1/4  teaspoon salt
  • 1/4  teaspoon cracked black pepper
  • 1/8  teaspoon ground red pepper (cayenne)

Directions

  1. 1Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
  2. 2Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
  3. 3In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
  4. 4Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
  5. 5Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.

Sea Scallops with Creamed Corn



You’ll need a large skillet for the corn and a large cast-iron pan or skillet for the scallops.
  • Olive oil
  • 4 flat anchovy fillets, or 2 teaspoons anchovy paste
  • 4 ears corn, kernels scraped from the cob, scrape the cobs with the back of a knife to get all the sweet juice
  • 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/3 cup white vermouth
  • 3/4 cup heavy cream
  • Salt and black pepper
  • 1/4 cup fresh tarragon leaves, chopped
  • 12-16 large sea scallops, trimmed and patted dry
  • Canola oil
In a large skillet, heat the oil (Rachael says 3 turns of the pan) over medium to medium-high heat. Add the anchovies and let them melt into the oil, stirring a bit to break them up. Add the corn and any liquid and cook about 5 minutes, or until lightly browned. Stir in the shallots and garlic, cook for 2 minutes. Add the vermouth and cook a minute or two to reduce. Add the cream, stir, and season with a little black pepper. Lower the heat to medium-low and stir until thickened, about 10 minutes. Add the tarragon and simmer on low heat for a few minutes.
While the creamed corn is cooking, heat a large cast-iron skillet or other heavy pan over high heat. Season the scallops with salt and pepper. Lightly coat the pan with canola oil and add the scallops. Cook, turning once, until caramelized to a dark golden color, about 2 minutes on each side. Please don’t overcook these expensive jewels. Err on the side of undercooked (perfectly fine) rather than making them too tough.
Serve the creamed corn in shallow bowls (or regular dinner plates). Top with scallops. Prepare for ecstasy.

Easy Quiche Recipe

Easy Mini Quiche

Ingredients

  • 1 1/4  cups Original Bisquick® mix
  • 1/4  cup butter or margarine, softened
  • 2  tablespoons boiling water
  • 1/2  cup half-and-half
  • 1  egg
  • 2  medium green onions, thinly sliced (2 tablespoons)
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground red pepper (cayenne)
  • 1/2  cup shredded Swiss cheese (2 oz)
  • 1/4 cup red bell pepper, chopped finely

Directions

  1. 1Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
  2. 2In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.
  3. 3In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
  4. 4Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers

Coconut Blue Drink

Coconut Blue Hawaiian

Ingredients

  • 1  cup pineapple juice
  • 1/2  cup (4 ounces) light rum, if desired
  • 1/2  cup (4 ounces) blue curaƧao
  • 1/2  cup (4 ounces) cream of coconut (not coconut milk)
  • 10  to 12 ice cubes
  • Fresh cherries or maraschino cherries with stems, if desired

Directions

  1. 1Chill martini glasses in freezer several hours before serving.
  2. 2Place all ingredients except cherries in blender. Cover and blend on high speed about 45 seconds or until smooth.
  3. 3Pour pineapple mixture into glasses. Garnish with cherry.