Appetizers – Devilishly Delicious Eggs

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Recipe websites for: Devilishly Delicious Eggs

"Devilishly Delicious Eggs"
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6 Hard-cooked eggs

1/3 c Pace Picante Sauce

-OR 1/3 c Pace Thick & Chunky Salsa

2 Crisply cooked bacon slices,

-crumbled 1 tb Mayonnaise

Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace,
bacon, and mayonnaise. Fill the egg whites with the yolk mixture and
chill. Garnish with olive slices or small sprigs or parsley or cilantro
and serve on a lettuce-lined tray.

Related Terms
Vegetable Spring Rolls
Sliced Pork with Garlic and Chili Sauce
Shrimp Rolls (Cuon Tom)
Chinese Stuffed Mushrooms
Cheese Balls
Oriental Hamburger Casserole
Pakoras

Appetizers – Fried Lumpia

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Recipe websites for: Fried Lumpia

"Fried Lumpia"
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——————————SWEET-SOUR
SAUCE—————————— 1/4 c Cider vinegar

1 ts Soy sauce

1/2 c Sugar

1 c Water or pineapple juice

1/2 ts Finely grated gingerroot

1/2 Garlic clove; crushed

2 tb Cornstarch; blended with:

2 tb Cold water

Salt
———————————–LUMPIA———————————-
– 1/2 lb Ground pork

1/2 lb Uncooked shrimp,

– finely chopped 1/2 c Minced mushrooms

1/2 c Diced peeled jicama

2 Green onions; finely chopped

3 Egg yolks

2 tb Soy sauce

Lumpia wrappers Oil; for deep-frying To make sauce, combine vinegar, 1
teaspoon soy sauce, sugar, water, ginger and garlic in small saucepan.
Bring to boil. Stir in cornstarch paste and simmer 5 minutes, or until
thickened. Season to taste with salt. Keep warm. For lumpia, mix pork,
shrimp, mushrooms, jicama, green onions, egg yolks and 2 tablespoons soy
sauce in bowl. Mix well. Shape about 1 1/2 tablespoons meat mixture into
strip and place along one side of lumpia wrapper. Roll tightly, folding
in wrapper ends while rolling. Moisten edges lightly with water to seal.
Repeat with remaining filling. Fry in deep hot oil until golden brown.
Serve whole or cut in halves or thirds. Serve with sweet-sour sauce.

Related Terms
Pickled Eggs #2
Spinach Dip Ii
Escargots On Mushroom Caps
Concia ( Marinated Zucchini)
Tofu Dip
Scallops with Mushrooms In Shells
Escargot a La Bourguignonne
Kalamarakia (Greek Squid)

Appetizers – Smoked Turkey Calzones

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Recipe websites for: Smoked Turkey Calzones

"Smoked Turkey Calzones"
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2 c Frozen chopped spinach

1/2 c Part-skim ricotta cheese

1 tb Parmesan cheese, grated

1/4 ts Garlic powder

4 oz Refrigerated Pizza dough

6 oz Smoked turkey, thin slice

1 Tomato, med.,8 slices

Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray.
Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan cheese and
garlic. Divide dough into 4 pieces, roll each to 6" circle. (I probably
would make up my own dough if I had time but the pre-prepared isn't bad.)
Spread spinach mix to within 1/4" of edges of each circle. Place 1 1/2 oz
turkey and 2 tomato slices one on half of circle. Fold over and seal by
pressing edges with fork. Place on prepared baking sheet, bake 12-15
minutes, until browned. Can be frozen and re-heated for lunches. Per
each: 201 calories, 18 g protein, 6 g fat, 20 g carbohydrate, 692 mg
sodium, 29

mg cholesterol From Weight Watchers Magazine, June 1991 Posted by: Sheila
Exner – January 1992

Related Terms
Double Cheese Wheel
Korean Dipping Sauce
Oysters Thomas
Antipasto Spread

Appetizers – Mushroom Turnovers

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Recipe websites for: Mushroom Turnovers

"Mushroom Turnovers"
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—————————–PASTRY
INGREDIENTS—————————– 1 c Butter (slightly softened)

1 pk Cream Cheese (softened)

1/2 ts Salt

2 c Flour

1 Egg

2 ts Milk

——————————MUSHROOM
FILLING—————————— 2 cn Stems and pieces (4 oz)

1/2 c Onions (minced)

1/2 ts Salt

1/8 ts White Pepper

1 ts Lemon juice

2 ts Flour

1/2 c Light cream

Pastry: Combine butter, cream cheese and salt and beat well. Add flour
and blend. Wrap dough in waxed paper 8×6 rectangle and chill overnight.
Remove 10 minutes before rolling. Roll part of dough at a time to 1/8
inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in
each. Moisten edges and fold double. Press edges with fork to seal. Mix
egg with milk and slightly beat. Brush with and milk and chill 1 hour.
Bake at 350F for 25 minutes or until golden brown. May be frozen. Makes 5
dozen.

Mushroom filling: In pan, saute mushrooms and oinions in butter. Sprinkle
in salt, pepper, lemon juice and flour. Stir and simmer 2 minutes.
Gradually add cream and stir util smooth and thickened. Chill. Add 1
tablespoon sherry or dry vermouth before chilling, if desired.

Related Terms
Wild Rice & Mushroom Soup
Egg Roulade
Beef Satay
Ham Hideaways
Golden Citrus-Raisin Dip
Vermont Cheddar and Maple Crackers

Appetizers – Indian Samosas Easier

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Recipe websites for: Indian Samosas Easier

"Indian Samosas Easier"
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2 tb Oil, vegetable

1 Onion;finely chopped

1 tb Ginger root;fresh, chopped

1 Garlic clove; finely chopped

1 tb Curry powder

1 1/2 ts -salt

1/4 c -water

1 1/2 c Peas; frozen

4 Potatoes;cooked and diced

1/4 c Coriander; chopped fresh

24 Spring Roll wrappers or

-Egg roll wrapper 1 Egg; lightly beaten

-Vegetable oil for frying This recipe uses either spring roll wrapper or
Egg roll wrappers to save time rahter the traditional pastry. They may be
found in any Chinese store or in many groceries. These made be made ahead
of time and frozen. Heat 2 Tbsp of oil in deep skillet. Add onions,
ginger & garlic. Cook few minutes without browning. Add curry and salt.
Cook 30 to 60 seconds. Add water, peas and potatoes. Heat mixture
thoroughly; combine well. Add coriander but do not cook. Cool completely.
Separate wrappers individually. If difficult to separate, unwrap package
and cover with a damp cloth. After a few minutes, top wrapper can be
removed. Place tablespoonful of filling on wrapper. Brush edges with egg
and fold over filling into a triangular shape. Place on baking sheet
lined with a clean tea towel. Separate second wrapper and repeat. Unused
wrapper can be refrozen if wrapped well. Heat 1 inch of oil in deep
skillet. Cook in batches few minutes on each side until golden and crisp.
Drain on a rack or paper towels. Serve with chutney as a dip if you wish.
MAKES: approx 24 Source: Marion Kane, The Toronto Star

Related Terms
Deviled Smelt
Devilishly Delicious Eggs
Sweet & Savory Appetizer Puffs
Salsa De Linda
Cajun Chicken Nuggets
Eels In Piquant Sauce ( All I Pebre)
Ahi Carpaccio
Rollitos De Jaiba – Crab Rolls

Appetizers – Kalamarakia (Greek Squid)

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Recipe websites for: Kalamarakia (Greek Squid)

"Kalamarakia (Greek Squid)"
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1 lb Squid, about 2" long

1 Flour for coating

1 Salt

1/2 c Olive oil

1/4 c Sauterne wine

1 Lemon, juice of

Wash the squid thoroughly, and pull out the soft backbone and ink sack
from the head of each. Remove the black membrane from ove the whole
squid. Coat them with flour and sprinkle with salt. Heat the olive oil in
a heavy skillet and fry the squid until brown. Pour the wine over the
squid, stir, and turn off the heat. Add lemon juice and stir. Let the
squid stand in the sauce for ten minutes, then drain. Arrange on a hot
serving dish. Serve on small individual plates with forks.

Related Terms
Spinach Dip Ii
Egg Mayonnaise Indienne
Corn with Barbecue Sauce
Saffron Buttered Popcorn
Bay Head Cream Cheese Spread
Honey Roasted Nuts
Rich Spinach Soup (Korean Ginchang Sigumchi Kuk)

Appetizers – Spam Fiesta Dip

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Recipe websites for: Spam Fiesta Dip

"Spam Fiesta Dip"
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1 cn CHI-CHI's Refried Beans

-(15 oz) 1 pk Taco dressing (1 1/4 oz)

1/2 c Chopped green onions

1 cn SPAM Luncheon Meat, cubed

-(12 oz) 1 cn HORMEL Chili No Beans (15oz)

1 c Shredded Cheddar cheese

1 c Shredded Monterey Jack

-cheese 1 c Sour cream

Sliced ripe olives CHI-CHI's Salsa CHI-CHI's Tortilla Chips Heat oven to
350'F. Combine refried beans and taco seasoning. Spread mixture in bottom
of 12" pizza pan. Layer green onions, SPAM, chili, and cheeses in pan.
Bake 20-25 minutes or until hot and cheese is melted. Spread sour cream
over the top. Sprinkle with olives. Serve with salsa and tortilla chips.

Related Terms
Thai Spicy Noodles
Spinach Dip Ii
Spicy Dip For Vegetables
Sesame, Ham and Cheese Bites
Kutia (Ukrainian Traditional)
Silky Apricot Cheese Dip
Glazed Chicken Wings

Appetizers – Spinanch Balls

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Recipe websites for: Spinanch Balls

"Spinanch Balls"
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20 oz Frozen chopped spinanch

-cooked & well-drained 2 c Packaged herb stuffing

3/4 c Melted butter

1/2 ts Thyme

ds Pepper 6 Eggs, beaten

1/4 c Onion, finely chopped

1 lg Clove garlic, minced

1 c Grated Parmesan Cheese

Mix all ingredients and form into teaspoon-size balls. Put on cookie
sheet and freeze. After frozen, place in a plastic bag and return to
freezer until the party. To use, place frozen spinanch balls on cookie
sheet and bake at 350oF for 20 minutes or until lightly browned. Serve
with toothpicks.

Related Terms
Selyodka S Gorchichnoi Pripavoi
Vietnamese Crab Spring Rolls
Super Nachos
Maryland Crab Cakes
Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)
Scalloped Oysters
Wheat Crackers
Tomato Soup
Corn with Barbecue Sauce

Appetizers – Wheat Crackers

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Recipe websites for: Wheat Crackers

"Wheat Crackers"
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1 c Whole wheat flour

1/4 c Wheat germ

1 t Salt

1/2 c Water

1 c All purpose flour

1/4 c Brown sugar

1/2 t Baking soda

1/4 c Butter, softened

In a medium bowl, mix flours, wheat germ, sugar, salt and soda. Stir in
water and butter until smooth dough forms. Divide in half; cover; let
stand 10 minutes. Place half the dough on a lightly oiled 17 x 14 inch
baking sheet; roll out to a 16 1/2 inch x 13 1/2 inch rectangle. Prick
all over with a fork, cut in 1 1/2 inch squares, brush with water and
sprinkle with additional salt (opt.). Bake at 400 degrees for 8 minutes
until crisp but not overbrowned. Remove to racks to cool. Repeat with
second half.

Related Terms
Scalloped Oysters
Risotto with Cashew Nuts (Marguerite Patten)
Oriental Hamburger Casserole
Kalamarakia Tursi (Pickled Squid)
Spicy Apple Salad

Appetizers – Wild Rice & Mushroom Soup

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Recipe websites for: Wild Rice & Mushroom Soup

"Wild Rice & Mushroom Soup"
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1 1/2 pt Vegetable stock

1 sm Onion, finely chopped

1 sm Green bell pepper, diced

1 tb Parsley, chopped

1 oz Wild rice, washed & drained

4 oz Button mushrooms, sliced

5 tb Red wine

Salt & pepper Put the stock into a soup pot. Add the chopped onions, bell
pepper & parsley. Bring to a boil, cover & simmer for 15 minutes. Add the
washed wild rice & continue to simmer for another 40 minutes. Add the
mushrooms & the wine. Season to taste. Cover & simmer for a further 15
minutes. Serve hot. Mary Norwak, "Grains, Beans & Pulses"

Related Terms
French Pate
Pasta Z Jaj (Egg Spread)
Caviar Mold
Oysters Rockefeller
Wholemeal Red and Yellow Pepper Quiche with Pansies

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