Squash salsa

Ingredients

1 small zucchini (peeled)
1 small yellow summer squash (peeled)
1 carrot (peeled)
2 tomatillos
1 medium tomato
1 clove garlic
3 serrano chiles
1/2 small red onion
1 tbsp finely chopped fresh marjoram
4 tsp extra virgin olive oil
1 tbsp unseasoned rice vinegar
sugar and salt to taste

How to prepare

Rinse the onion with hot water in a strainer before adding it to the salsa. Finely dice all, mix and let sit for an hour before serving.

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Bite Size Taco Turnovers

Ingredients

1/2 lb ground beef
1/4 cup taco sauce
1 1/2 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1 refrigerated pizza dough
1/4 cup shredded American or cheddar
cheese
1 egg
1 tsp water

How to prepare

Brown meat; drain. Stir in taco sauce and seasonings; set aside. Roll pizza dough out to a 14X10 1/2″ rectangle, then cut into 12 3 1/2″ squares. Place filling on squares; sprinkle with cheese. Lifting dough up and over to make triangles, brush edges with water and press edges with fork to seal. Pierce with a fork. Brush with combined egg and water. Bake at 425 F. 8-10 minutes. Let stand 5 minutes before serving. Serving Size : 12 Better Homes and Gardens Holiday Appetizers 1995

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Thai shrimp

Ingredients

1 lb shrimp
1 tbsp cooking oil
1 cup chopped onions
3 large cloves garlic, minced
1 tbsp minced fresh ginger root
1-2 fresh or dried chili peppers, seeded and chopped

2 tbsp ground coriander
2 tsp ground cumin
1 tsp paprika
1 cup coconut milk
1 stalk lemon grass, or grated rind of one lemon
1 tsp brown sugar, or palm sugar
2-4 tbsp tamarind juice, or lemon juice

How to prepare

1. Shell shrimp, devein if necessary .
2. In a wok or skillet, heat oil and saut

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Fried artichoke hearts

Ingredients

8 artichoke hearts, boiled until tender
12 oz beer
1 cup flour
salt
pepper
flour
lemon wedges

How to prepare

Preheat the deep fryer. Cut the artichoke hearts into quarters. Dredge in flour. Whisk the beer, the measured amount of flour, the salt and the pepper together. Dip the flour covered pieces of artichoke heart into the batter. Deep fry until golden brown. Drain thoroughly. Serve hot with lemon wedges.

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Chinese Shrimp Spring Rolls Recipe

http://www.youtube.com/v/PQ97HXmsFR0?f=videos&app=youtube_gdata

These shrimp spring rolls combine delicious flavors of five spice and coriander with fresh lime zest to create an amazing burst of flavor! Here is the link to the written instructions for this recipe: www.bellaonline.com

Visit link:
Chinese Shrimp Spring Rolls Recipe

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CLAMS CASINO

Ingredients

12 clams washed on the half shell
3 oz green pepper
1/2 tsp chopped garlic
Black pepper to taste
Grated Parmesan cheese to taste
1/2 oz sherry
12 (3/4″) sq. mozzarella cheese
12 (1″) sq. bacon
Chopped parsley
Bread crumbs

How to prepare

Mix green pepper, garlic, pepper, grated cheese and sherry. Place one level tsp of mixture on clam. Top with Mozzarella and bacon. Dust with bread crumbs and parsley. Bake at 400 degrees on baking sheet for 15-20 minutes.

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Baked Ziti and Vegetables

Ingredients

16 ounces Ziti or penne macaroni
2 medium Green peppers
2 medium Carrots
2 medium Celery stalks
1 medium Onion
1 tablespoon Salad oil
28 ounces Crushed Tomatoes
3 cups Vegetable juice – reg.or hot
1 tablespoon Sugar
1 1/2 teaspoons Salt
1/2 teaspoon Oregano leaves
8 ounces Mozzarella,lowfat – shredded
2 tablespoons Parmesan cheese – grated

How to prepare

In saucepot, prepare ziti as label directs. Meanwhile, cut green peppers, carrots, celery, and onion into 1/2″ pieces. In nonstick skillet over med. high heat, in hot salad oil, cook vegetables til lightly browned. Stir in 1/4C. water; continue cooking over med. heat til vegetables are tender crisp. Preheat oven to 375 F. Drain ziti in colander; set aside. To same saucepot, add cooked vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt, and oregano; over high heat, heat to boiling. Remove saucepot from heat; stir in cooked ziti. Reserve 1 C. shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4 qt. casserole; sprinkle with reserved mozzarella cheese. Cover casserole and bake 30 minutes or til cheese melts and mixture is hot and bubbly.

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Linguine and Clams

Ingredients

1 pkg linguine (10 oz to 1 Lb.)
2 cans clams with juice
1 tbsp lemon juice
1 tsp salt
1/4 tsp pepper
1 sm jar garlic, minced
2 tbsp olive oil

1 can chicken broth (or 1 bottle clam juice)
1 lb mushrooms (optional)
red pepper flakes (optional)
Parmesan Cheese

How to prepare

Saute mushrooms and garlic in olive oil. Add lemon juice, clams with juice, broth, pepper, salt, and red pepper flakes. Bring this to just under a boil and take off of heat. Prepare linguine according to package directions. Drain the pasta and add clam sauce to pasta. Sprinkle with Parmesan cheese

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TURTLE PECAN PIE

Ingredients

3 cups chocolate wafer crumbs
1/2 cup butter or margarine, melted
1 1/4 cups semisweet chocolate morsels
1 cup evaporated milk
1 cup mini marshmallows
1/8 tsp salt
1 quart vanilla ice cream, slightly softened, divided
1 cup pecan halves, toasted

How to prepare

Combine chocolate crumbs and butter; press into a 9 inch deep dish pie plate. Freeze for 15 minutes. Combine chocolate morsels and the next 3 ingredients in a saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Remove from heat and set aside. Spread 2 cups of the ice cream into pie plate; cover with foil and freeze about 30 minutes. Spread the remaining chocolate mixture over ice cream and top with the pecans. Cover again and freeze. Let defrost slightly at least 1/2 hour before serving.

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