Love Making Tips - Snacks and appetizers | Appetizers - [1] [2] [3] [4] [5] [6]

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A Fancy Curry Powder

Preheat oven to 225 degree F.
In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick.
Bake for 15 minutes, shaking the pan a few times.
Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers.
Place in a spice mill and grind to a powder.
Store in an airtight container.
Makes a 1/2 cup of curry powder.

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Abidjan Cabbage Salad

Place cabbage, carrots & pineapple into a large bowl.
Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender.
Thoroughly blend the dressing & the vegetables.
Refrigerate or serve immediately.

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Aceitunas Rellenas Stuffed Olives

Drain olives and stuff with the anchovy fillets.
Combine the other ingredients, except parsley; pour over the olives and marinate over-night.
Mix in parsley half an hour before serving.
If the idea of stuffing the olives throws you, don't do it.
Simply add the anchovies to the marinade and pour over the olives.
These will keep for a week or more if parsley is added just before serving.

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Adas Careh (lentil Butter)

Combine water, lentils, salt in a pot.
Cook till lentils are soft.
Drain,reserve stock.
Heat oil in skillet & saute onions & garlic till onions are translucent.
Add parsley & spices & cook another minute.
Set aside.
Combine lentils, cooking water & onion mixture in a food processor, adding more water a tb at a time as needed till the mixture reaches a spreadable consistency.
Refrigerate a few hours before serving.
Spread on whole grain crackers or use as a vegetable dip.

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Adobo (mexican Smoked Chile Marinade)

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile.
Chipotles are usually sold canned in tomato paste.
Look for them at Mexican and Latin American markets.
Adobo marinade goes particularly well with pork.
Juice the oranges and lime.
Finely chop chilies and garlic.
Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth.
Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.

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Aioli Platter

1.
Spoon some of the aioli sauce into the center of each artichoke.
2.
Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all.
Sprinkle with parsley and capers.
Makes 12 servings
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AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp 1.
Puree garlic in a food processor or blender.
Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic.
Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.
2.
With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly.
Con- tinue the blending until you obtain a thick, shiny, firm sauce.
Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.

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Almond Cheese Pinecone

In a large bowl with mixer at medium speed, beat cream cheese, cheese spread with pimento and blue cheese until smooth.
With spoon, stir in green onions and worcestershire sauce.
Cover and refrigerate about one hour.
On work surface, with hands, shape cheese mixture into shape of large pine cone.
Arrange on wooden board.
Beginning at narrow end of cone, carefully press alsmonds about 1/4 inch deep into cheese mixture in rows, making sure that pointed end of each almond extends at a slight angle.
Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, until all cheese is covered.
Garnish pinecone with pine sprigs.
Serve with crackers.

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Almond Chicken Wings With Plum Orange Sauce

The grated orange rind gives these wings a citrus flavour zing.
Toss wings in flour.
Shake off excess flour.
In a bowl combine egg and milk.
Set aside.
In a bowl combine almonds bread crumbs salt and orange rind.
Set aside.
Dip chicken into egg mixture then in almond mixture refrigerate coated chickern for 1/2 hour.
In a microwave safe bowl combine plum sauce, orange juice and cornstarch.
Cook over high heat for one minute until sauce thickens and boils.
Set aside.
Heat oil in frypan or wok to 375F.
Deep fry chicken for 10 to 15 minutes or until golden brown.
Drain on paper towel.
Serve with Plum Orange Sauce.
Serves 2 to 4.

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Almond Puff

Chopped nuts Confectioners' Sugar Glaze (below) Heat oven to 350.
Cut 1/2 C.
butter into 1 C.
flour.
Sprinkle 2 tbsp.
water over mixture; mix with fork.
Round into ball; divide in half.
On ungreased baking sheet, pat each half into a strip, 12 by 3 inches.
Strips should be about 3 inches apart.
In medium saucepan, heat 1/2 C.
butter & 1 C.
water to rolling boil.
Remove from heat & quickly stir in almond extract & 1 C.
flour.
Stir vigorously over low heat until mixture forms a ball, about 1 minute.
Remove from heat.
Beat in eggs, all at one time, until smooth.
Divide in half; spread each half evenly over strips, covering completely.
Bake about 60 minutes or until topping is crisp & brown.
Cool.
Frost with Confectioners' Sugar Glaze & sprinkle generously with nuts.
10 to 12 servings CONFECTIONERS' SUGAR GLAZE Mix 1 1/2 C.
confectioners' sugar, 2 tbsp.
butter,(softened), 1 to 1 1/2 tsp.
almond extract or 1 1/2 tsp.
Vanilla & 1 to 2 tbsp.
warm water until smooth.

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Almond Stuffed Dates With Bacon

Put an almond in each date.
Wrap a piece of bacon around each stuffed date and secure with a toothpick.
Line cookie sheet with aluminum foil.
Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp.
Remove to rack or paper towel; drain.
Serve warm.

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Anchor Bar Buffalo Wings

Approx.
Cook Time: :20 Preheat oven broiler or BBQ.
Separate wings into 2 sections.
Slowly melt butter in large saucepan.
Add hot sauce and vinegar and remove from heat.
Brush oil on both sides of wings with vegetable oil and place on broiling rack.
Broil 15- 20 minutes.
Toss wings and sauce together.

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Anchovy Olive Dip

Combine all ingredients; mix well.
Chill.

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Anchoyade

Soak anchovies 10 minutes in cold water and pat dry with paper towels.
Place in a large mortar or heavy bowl with the garlic and tomato paste.
Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade.
Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise.
Stir in lemon juice and a few grounds of black pepper.
Preheat oven to 500 F.
Brown bread lightly on one side.
While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon.
Bake for 10 minutes.
Sprinkle with parsley and serve at once.
Note: For a first course, use whole slices of French bread spread with anchovy mixture.

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Andouille A La Jeannine

Slice andouille 1/4-to 1/2-inch thick.
Mix all liquid ingredients and pour over andouille in a covered skillet.
Cook over low heat untill andouille is tender.
Andouille is gumbo sausage for all you peoples who live away from the center of the universe.
You can use other sausage and it would taste okay.

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Andouille In Comforting Barbecue Sauce

Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender.
Add garlic and cook a little longer.
Add steak sauce, hot sauce, and ketchup.
Add salt to taste.
Add Southern Comfort.
Bring to a boil.
Lower heat and cook for 2 to 3 hours.
Makes about 3/4 gallon.
This will keep in the refrigerator for weeks.
Slice 1 lb.
andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce.
Heat well on stove or in a chafing dish.
Serve with small pieces of French bread or use toothpicks to spear andouille.

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Angel Of Death Cheese Spread

Chop garlic.
Add to 1/4 C of water in a small saucepan.
Reduce to 2 tablespoons.
Beat cheeses together.
Add garlic mixture and salt, if desired.
In a double layer of cheesecloth - put sage leaves in a pattern in the center.
Sprinkle nuts on top.
Put cheese mixture on top of nuts.
Gather cheesecloth and form into a ball.
Tie together.
Put the cheeseball in a strainer over a dish and let sit in the fridge overnight to drain.
Unwrap and serve!

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Another Garlic Soup Recipe

Combine garlic & onion in a bowl.
Heat oil in a large pot.
Add garlic & onion & saute till soft.
Do not brown.
Add chopped tomatoes & stir in well.
After a few minutes, stir in stock & pepper.
Simmer for 15 minutes.
Add salt if desired.
Serve with croutons.

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Antipasto

Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well.
Cook 5 minutes.
Pour into sterilzed jars, cool and refrigerate.
When serving, place antipasto in a pretty dish, surround with crackers.

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Antipasto with Tuna

In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil.
Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally.
Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces.
Transfer to serving containers.
Keeps 1 week in fridge, up to 3 months in freezer.
Best made in late summer with locally grown vegetables.
Wonderful on toasted french bread or as a spread on crackers.

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Aplets

Aplets are a great bar cookie for summertime or school lunch boxes! In Washington State, and other places where they are marketed, you can buy Aplets and Cotlets and Grapelets.
With this recipe you can make your own.
APLETS In cup or small bowl stir gelatin into 1 cup applesauce; set aside until gelatin dissolves.
In medium saucepan stir sugar into remaining applesauce.
Add gelatin dissolved in applesauce.
Over medium heat, stir constantly and bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring occasionally.
Add lemon juice last 5 minutes of cooking.
Remove from heat.
Add vanilla and nuts.
Pour into buttered 8-inch square pan.
Cover loosely and let stand overnight.
When firm, cut into 1 inch squares.
Roll in confectioner's sugar.
The recipe says it makes about 3 dozen squares.

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