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.

Share

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.

Share

Tomato fritters

Ingredients

4 cups fresh tomatoes – chopped
2 eggs
Salt
Pepper
Flour
Vegetable oil for frying

How to prepare

Peel and chop very ripe tomatoes into thumbnail size pieces add salt and pepper to Taste add eggs and mix well add flour 1/2 cup at a time, mixing well after each Addition until you have a thick batter. Batter should pour from a spoon, but be Thicker than pancake batter heat 1/2″ vegetable oil in skillet over medium-high heat Spoon batter into patties and fry until golden brown on each side remove from pan And drain on paper towel.

Share

Quick and easy pizza stuffed mushrooms

Ingredients

Mushrooms, med to lb size
Mozzarella cheese
Pizza sauce
Parmesan cheese

How to prepare

These are quick and easy: remove stems from mushrooms. Place a chunk of mozzarella cheese in each mushroom cap. Cover with pizza sauce then parmesan cheese. Bake in hot oven till cheese is melted.

Share

Clam fritters

Ingredients

4 cups ground clams
4 eggs, beaten
6 slices fresh white bread, crust removed and made into crumbs using a food processor.
1/2 tsp dried thyme
4 tbsp mayo

1/2 tsp cayenne pepper
2 tbsp celery, minced
1 tbsp butter
1/2 cup shallots, minced
1/4 cup red pepper, minced
1/4 cup fresh minced parsley
salt and pepper to taste

Egg and flour or panko bread crumbs

How to prepare

Mix all the ingredients except the butter, celery, shallots and red pepper and bread crumbs in a large mixing bowl. Set aside. Saut

Share

Egg rolls

Ingredients

Filling 888
2 cup vegetable oil
8 oz diced smoked chicken
2 oz chinese dried black mushrooms (see cook’s notes)
2 1/2 heads napa cabbage, cored and shredded
3 large carrots, peeled and cut into 1/2″ long match sticks
6 oz oil-packed sun-dried tomatoes, drained and cut into strips
7 3/4 oz cellophane noodles
4 tbsp minced cilantro
white pepper & salt to taste
1 package (40-45 sheets) of super-thin egg roll wrappers
1 beaten egg yolk
2 to 3 cups vegetable oil for frying

How to prepare

Soak dried mushrooms in warm water for 20 to 25 minutes. Cut off stems and discard. Slice caps into thin strips. Soak cellophane noodles 10 minutes in hot water or until softened; drain. For traditional egg rolls, substitute 8 ounces of ground pork for smoked chicken. You can also substitute 8 ounces of shrimp, if preferred. Make sure to pre-cook the shrimp and drain off excess water before mixing.
Heat wok on high and pour in 1/2 cup oil. When oil is hot, add chicken, breaking it apart rapidly with a spoon to avoid clumping. Add mushrooms, cabbage, carrots and mushrooms. Stir rapidly. Add tomatoes. After mixture is heated thoroughly and cabbage is softened, add bean threads. Add cilantro last to prevent leaves from losing their pungency. Season with salt and pepper. Let the filling cool before rolling. Lay several egg roll wrappers on work surface. Place about 2 rounded tbsp of filling along bottom of each wrapper; roll once, enclosing the filling, and fold in the sides of the wrapper. Roll, making a tight cylinder. Dip a brush into egg yolk; brush on edges to seal wrapper before frying, to prevent unraveling. Press to seal.
Heat vegetable oil in wok or large, heavy-bottomed saucepan; add spring rolls in small batches. Cook over high heat until golden brown on all sides, about 2 to 3 minutes. Remove with slotted spoon and drain on paper towels. Serve piping hot. Makes approximately 40 rolls. Sweet and sour sauce 3 tbsp apricot preserves 1 tbsp soy sauce 3 tbsp cider vinegar 1 tbsp sugar 1/4 cup water 1 tbsp cornstarch dissolved in 1/4 cup water procedure: in a small saucepan over medium heat, mix first five ingredients. Simmer for 2 minutes, stirring constantly; gradually stir in cornstarch mixture; cook until thickened, stirring constantly.

Share

Asparagus fritters

Ingredients

2 lbs asparagus
1-1/2 cup flour
2 tbsp fresh grated parmesan cheese
1 pinch salt
1 pinch dried basil, oregano or thyme
4 eggs beaten
1 cup milk

How to prepare

Peel the asparagus to eliminate any tough skin from the stalks. Cut into 1″ pieces. Throw into a big pot of boiling water for 2 minutes, remove and rinse with cold water to stop the cooking. Pat dry. Combine flour with freshly grated parmesan cheese, a pinch of salt, and a little pinch of an herb. Beat the eggs and whisk in the milk. Combine wet ingredients with the dry and mix thoroughly. Fold the asparagus into the batter completely. In a frying pan, melt 1 tbsp butter with 1 tbsp vegetable oil. With a spoon, drop enough asparagus and batter into the pan to make fritters about 3″ in diameter. Cook a couple of minutes, or until the edges start to brown. Flip over and continue to cook for a couple minutes more, until done.

Share

Greek stuffed peppers

Ingredients

1 cup cooked ground beef
1 cup cooked rice
green onion
fresh mint
cinnamon

How to prepare

In a pot, place desired amount of ground beef, wine, and water to cover beef. Add 1/2 – 1 tsp cumin per lb of beef. Add a few garlic cloves. Cook until mixture boils and beef browns. Skim off the fat with a net strainer. This will result with”lean” beef on the bottom of the pot, and a beef broth to be used for soup or stock.
Combine ingredients and stuff a green or red pepper with it. Pour a fresh tomato puree’ over the top and microwave/bake until cooked.

Share

Corn stuffed poblano chiles

Ingredients

6 poblano chiles
2 eggs, large
1 whole kernel corn
1/2 cup cheddar cheese, shredded
1/2 cup pecans, chopped
1/2 cup red pepper, finely chopped
1/2 cup onion, finely chopped
1/2 tsp salt
1/8 tsp red pepper, ground

How to prepare

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees f. Beat the eggs in a med bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients . Place the chiles in a greased rectangular baking dish, 13 x 13 x 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

Share