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Beef Satay
To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden.
Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish.
Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce.
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Category: Appetizers
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Beef Yakitori
In 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refrigerate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot.
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Category: Appetizers
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Beer Batter Fried Veggies
* Sugguested Veggies 'n' Things: Use any of the following to equal 4 to 5 cups--broccoli florets, cauliflowerets, sliced mushrooms, sliced zucchini or chilled spears of mozzarella cheese.
In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things.
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Category: Appetizers
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Beer Meatballs
Combine ground beef, 1/2 cup onions, Italian breadcrumbs, eggs. Make the mixture into small meatballs. Then fry or bake the meat.
In a saucepan combine the remaining ingredients. Simmer for 15 minutes.
Put meatballs and sauce into a crockpot. The sauce should cover the meat. Allow to simmer in the crockpot for at least 3 hours (the longer you let them simmer, the better they are! Six to ten hours on low temperature is great. Stir them occasionally.
You may wish to add more ketchup or V-8 juice - spice them up if you like them hot.
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Category: Appetizers
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Beignet Au Fromage
Step l. Grate cheeses, put into small bowl of electric mixer. Add egg, milk, crushed garlic, sifted flour and baking powder, salt and pepper. Beat on medium speed 5 minutes.
Step 2. Remove crusts from bread. Spread about 2 tablespoons of mixture on to each slice of bread, right to outer edges. Cut each slice into four squares. (If bread is fresh remove crusts after you have spread the cheese mixture; the crusts hold the bread firm).
Step 3. put in hot oil, cheese - side down; fry until golden brown on both sides about 2 minutes, turning once. Drain on absorbent paper.
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Category: Appetizers
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Bell Pepper Rajas
* Peppers should be seeded and cut into 6 strips each. Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.
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Category: Appetizers
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Benne Seed Crisps
Preheat the oven to 350 degrees. Sift the cornmeal together with the flour, salt and baking soda into a bowl. Mix in the butter and cream. Knead the dough until it holds together (6 to 8 times) on a floured board. Roll the dough by the teaspoonful on the floured board. Sprinkle with sesame seeds. Roll into very thin 4\" diameter rounds, leaving the edges ragged. Bake on an ungreased cookie sheet until golden (about 15 minutes). Sprinkle with salt while still warm. Store in a tightly covered container. Go well with cocktails and seafood soups.
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Category: Appetizers
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Big Soft Pretzels
Preheat oven to 425F. Lightly grease 2 large baking sheets. In a bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and oil. Add 5 cups Hot Roll Mix. Stir well. Add more Hot Roll Mix to make a soft dough. Knead about 5 minutes, until dough is smooth. Roll dough into ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzels. For sticks cut dough into 5 to 6 inch lengths. Place on prepared baking sheets. Brush with beaten egg and sprinkle with salt. Bake immediately 12 to 15 minutes, until brown and crisp.
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Category: Appetizers
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Black Bean Nachos
For Black Bean Pesto:
Rinse and drain beans thoroughly. Place them in a large saucepan or soup kettle and add all remaining ingredients. Bring to a boil, reduce heat, simmer, uncovered, for 1 1/2 hours.
Remove and discard ham hock and bay leaf. Using slotted spoon, transfer bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid.
Transfer the pesto to a bowl and stir in the salt and pepper if needed. Refrigerate, covered, until ready to use. Will keep in fridge for 2-3 days. Yield: 3 cups.
Nachos:
Preheat oven to 375F. Fill a heavy skillet with 1/2" corn oil. Heat it until oil just starts to move. Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side. Drain on paper towels. Slice chorizo into 1/4" thick rounds and saute them in a small skillet until crisp, about 5 minutes. Remove sausage from skillet and drain on paper towel. Place tortillas on baking sheet, and spread pesto evenly over them. Arrange sausage over pesto and sprinkle with cheese. Top with chopped cilantro. Bake until brown, 20 minutes. Remove from oven and cut each tortilla into eight pieces. Serve immediately.
Makes 4 servings or 16 appetizers.
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Category: Appetizers
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Blt Bites
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remain ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.
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Category: Appetizers
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Bouillabaisse Bites
Skewer shrimp and scallops on 8-inch bamboo skewers, using 1 shrimp and 1 scallop per skewer; wrap tail of shrimp around scallop. Mix tomato sauce, clams, Pernod, garlic, bay leaf, basil, salt, pepper and saffron together in saucepan. Bring mixture to gentle simmer and cook 20 minutes. Arrange skewered fish in shallow baking dish. Drizzle sauce over skewers. Bake, uncovered, at 350 degress for 25 minutes.
Makes 24
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Category: Appetizers
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Boursin
Thoroughly cream butter and cream cheese in electric mixer. Add spices and mix well. Place in a small bowl covered with plastic wrap allow to mellow overnight in refrigerator before using, if possible.
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Category: Appetizers
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Bruschetta
Grill or broil the bread on each side by setting the slices 4 to 6 inches from the heat source. Rub each slice with a crushed garlic clove, letting it release its pungence & fragrant juices into the bread. Drizzle with the olive oil & sprinkle with the salt. Serve warm if you wish. VARIATION: Bruschetta delle Marche. Sprinkle bits of fresh marjoram & grind fresh black pepper over the garlic bread.
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Category: Appetizers
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Bruschetta in a Classic Method
Right after toasting, rub the bread with garlic and cover it with mushrooms. Drizzle with oil, season with salt and pepper and garnish with parsley.
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Category: Appetizers
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Buffalo Balls
Form into balls and bake at 400° F till well done. Douse in your favorite Buffalo Wing Sauce recipe. ( I really like home-made Harissa Sauce for this).
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Category: Appetizers
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Caesar Bread
Cream butter with Caesar salad dressing, garlic, mustard, parsley and Worcestershire sauce until it is light and fluffy. Spread evenly on each slice of bread and place buttered sides together, forming sandwiches. Stack the sandwiches and wrap in foil.
Bake at 375øF for 20 minutes. Open foil and bake about 10 minutes longer, or until edges are crispy. Serves 6-8 people
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Category: Appetizers
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Candied Pecans
Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on cookie sheet. Bake at 225 F for 1 hour. Stir occasionally.
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Category: Appetizers
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Capanata
Saute eggplant in 2T olive oil until soft - reserve Saute onion, garlic & celery Add remaining ingredients ((water if needed) simmer Real black olives are the ones that are black because they are ripe rather than being turned black with Ferrous Gluconate.
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Category: Appetizers
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Carpaccio
Trim fat from beef, wrap in foil, and place in freezer for 30 minutes to facilitate slicing. While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard, and parsley. Gradually whisk in olive oil by pouring in as a small stream. Add salt and mushrooms and toss. Refrigerate for at least 20 minutes. Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices. Place beef slices on platter or individual plates. Top with sauce with additional sauce served on the side. Sprinkle parmesan cheese over the filet slices. Serves 2 as an entree, and 6 as an appetizer.
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Category: Appetizers
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Carrot Pate
"For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the pureed, flavored carrots for a little while longer. The pare should not feel wet. The additional of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together."
In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes. Add the water, cover, and simmer until the carrots are tender (about 20 minutes). Puree until a smooth paste and return to the saucepan. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.
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Category: Appetizers
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