"If you have built castles in the air,
your work need not be lost;
that is where they should be.
Now put the foundations under them."
-Henry David Thoreau
Appetizers
SESAME WINGS:
Preparation Time: about 15 minutes
Cooking Time: about 14 minutes
Serves: 20 drummettes
Amount Ingredient
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20 Chicken Drummettes (about 2 lbs or 900g)
1/2 C (1dL) Extra Virgin Olive Oil
1/2 C (1dL) Sherry
4 T Soy Sauce
4 T Lemon Juice
2 Cloves Garlic, minced
4 T Toasted Sesame Seeds
to taste Salt
to taste Fresh Ground Pepper
In a blender or food processor combine oil, sherry, soy sauce, lemon juice, and garlic. Blend until smooth. Mix in sesame seeds. Wash drummetts and pat dry. Salt lightly. Place in a large bowl and cover with marinade . Refrigerate for at least 1 hour. Preheat oven on broil. Broil drummettes 5 inches (12.5 cm) from the heat element for 7 minutes on each side. Baste every few minutes on each side with marinade.
BASIC NACHOS:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 8
Amount Ingredient
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1 lb (450g) Ground Beef (low fat works great)
1 sm Onion, diced
to taste Salt
to taste Red Pepper Flakes
to taste Ground Black Pepper
8 oz (240g) Cheddar & Monterey Jack cheese, shredded
1 can (16 oz 4dL) Refried Beans (black refried beans are good)
1 lb (450g) Tortilla Chips (use your favorite kind)
to taste Marinated Jalapeno Pepper slices
1/2 C (1dL) Sour Cream (non fat is great)
1/2 C (1dL) Salsa (your favorite kind)
In a skillet, brown ground beef with onion over medium heat. Break the meat into small pieces while it is cooking. Add salt, red pepper flake and pepper to taste. After the meat is thoroughly cooked, drain off the grease. Layer 3/4 of the chips on a microwavable platter. Spread beans over the chips. Then layer with 1/2 of the cheese, and then the ground beef mixture. Layer on the remaining chips and cheese. Arrange jalapeno peppers on top. Microwave on medium-high until cheese has melted. Serve immediately with sour cream and salsa on the side.
VIDALIA ONION DIP:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: one 8x8 inch baked dip
Amount Ingredient
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2 C (4dL) Vidalia Onions, chopped
2 C (4dL) Mayonnaise (light mayonnaise can be used)
2 C (250G) shredded Swiss Cheese
Preheat oven to 375 (190C). Mix all three ingredients together in a bowl and pour into an 8x8 baking dish or casserole pan. Bake at 375F (190C) for 30 minutes (you will want to keep an eye on it though, sometimes it takes a little bit longer.) until lightly browned and bubbling. Serve with crackers or toasted rounds of French bread. Watch out because it will be VERRRRRY hot when it's just out of the oven. Give it a few minutes to cool!
BEER DIP:
Preparation Time: 10 minutes
Cooking Time: 0
Serves: makes one large dip
Amount Ingredient
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2 pkg Cream Cheese, softened
1 pkg Original hidden valley ranch dressing mix
1 C (~100g) Shredded cheddar cheese (reserve some for top)
1/2 C (~120g) Green onions, chopped
1/2 can Beer
Mix the cream cheese, ranch dressing mix, most of the shredded cheddar cheese, most of the green onions, and beer together in a blender or food processor. If the dip is to thick then add some more beer. Put in a nice dish and top with remaining shredded cheese and green onion to garnish, serve with pretzels.
SPICY CHICKEN FINGERS:
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4
Amount Ingredient
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1 lb (450g) Boneless chicken meat, cut in finger size pieces
4 T Butter or margarine, melted (can use cooking spray but coating will not stick as well)
1-1 1/2 C Seasoned breadcrumbs
(~130g - 200g) to taste Black Pepper
to taste Chili Powder
Preheat oven to 325F (165C) degrees. Add the seasoned breadcrumbs, black pepper and chili powder. Roll chicken fingers in the melted butter or margarine (or spray with cooking spray), then roll in the breadcrumbs. Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Serve with your favorite condiments.
PEACH HABANERO SALSA:
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Serves: makes > 1 Cup
Amount Ingredient
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3 lg Ripe Peaches, peeled, pitted, skins removed, minced
1/2 Habanero Chile, seeded and finely minced, or to taste
2 T Red Onion, finely minced
1 Lime, juice of
1 T Light Brown Sugar
1/4 tsp Ground Cinnamon
1/4 tsp Ground Cloves
taste Salt and Pepper
Gently mix together all ingredients in a mixing bowl. Cover and refrigerate for 2 hours.
HOT CRAB DIP IN BREAD BASKET:
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: unknown
Amount Ingredient
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1 8oz pkg (~225g) Cream Cheese, softened
1/4 C (~115g) Mayonnaise
1/8 C Dry White Wine
1 Green Onion, chopped
1 cloves Garlic, mixed
1/4 tsp Worcestershire sauce
1/2 Lb (~225) Crab Meat
1/8 C (~28g) Pimiento, chopped
1 Lb (450g) Round loaf of bread, wheat or rye
In small bowl, mix and beat cream cheese until fluffy. Gradually beat in mayonnaise, wine, green onions, garlic and Worcestershire sauce until smooth and well blended. Stir in crab and pimiento. Slice off top of bread loaf. Scoop out center of loaf to make basket. Place bread on baking sheet; fill center with crab mixture. Bake about 45 minutes at 350F (180C) degrees, until very warm.
CRAB DIP
This is a great dip served hot with Ritz crackers or your other favorite or toasted bread. Please adjust the dry ingredients to your taste.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Amount Ingredient
-------- -----------------------------
1 lb pkg (450g) Imitation Crab meat chopped
(fresh crab meat is not as good for this recipe)
1 C (225g) Green Onion, chopped
8oz (225g) Sour Cream (you can use low or no fat)
8oz (225g) Cream Cheese (" " " " " " " )
1/3 C (~71ml) Milk
1/2 T Creole seasoning (hot)
1 tsp Black pepper
1 tsp Cilantro (1/2 if fresh)
1/2 tsp Garlic salt
1/2 tsp Crab boil (liquid)
sprinkle Paprika
Mix all ingredients together in baking dish top lightly with paprika. Bake at 350F (180C) until lightly brown and bubbly.
EASY SPINACH DIP:
Preparation Time: <5 minutes
Cooking Time: 0 minutes
Amount Ingredient
-------- -----------------------------
1 pkg Harvest Ranch Original Dip Mix
1 pt (1/2L) Sour Cream (Can be lo-fat)
1 pkg (~10oz ~300g) Chopped frozen spinach, squeezed & drained.
Mix all ingredients together and refrigerate till ready for use. Goes great in a "bread" bowl, by hollowing out middle of oval loaf of bread, save the cut out middle and cut into chunks, set aside. Place the mixed dip into the hollowed out part of the bread bowl, and place the left over chunks all around the bowl. Great for dipping!
HUMMAS
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Serves: ~ 3 cups (3/4 L)
Amount Ingredient
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2 cans (15 oz ~4dL) Garbanzo Beans, drained
1/2 C (1dL) Roasted Tahini
1/4 C (1/2dL) Lemon Juice
1 tsp Lemon Zest
2 cloves Garlic, peeled and chopped
1/4 C (1/2dL) Parsley or Cilantro (pack the measure)
2 Green Onions, chopped
to taste Salt
to taste Ground Black Pepper
as needed Water
Place all ingredients (accept the water) in the bowl of a food processor. Blend until smooth, adding water if the mixture is too thick. Season to taste with salt and pepper. Serve in pita with sprouts, on top of flat bread or on crackers.
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Brightest of Blessings