Vegetables in Beer Batter

March 25, 2008 | Posted by Lorena as Appetizer Recipes, Recipe, Vegetable Recipes at 7:52 am | Comments »

Vegetables are deep fried in beer batter for a delicious appetizer. Serve when your buds come over for Poker Night, or to start off a family barbecue.

Ingredients
1 1/2 cups beer, let stand for about 45 minutes until flat
1 1/3 cups all-purpose flour, sift before measuring
2 tablespoons Parmesan cheese
1 tablespoon finely chopped parsley
1 teaspoon salt
1/8 teaspoon garlic powder
1 tablespoon olive oil
2 egg yolks, beaten
2 egg whites, beaten to stiff peaks
vegetables: cauliflower and broccoli florets, cooked artichoke hearts, green pepper strips, mushrooms, etc.

What’s Next
In a mixing bowl, combine flour, Parmesan cheese, parsley, salt, and garlic powder. Stir in olive oil, egg yolks, and flat beer; beat until mixture is smooth. Fold in the beaten egg whites. Dip vegetables in the batter.

Fry in deep hot fat, about 375°, a few at a time, for about 3 to 5 minutes or until golden brown. Drain on paper towels and serve immediately. Makes about 3 cups of batter for the veggies

Halloween Tomatillo Dip

October 30, 2007 | Posted by Lorena as Appetizer Recipes, Dips to Live For, Snack Recipes, Something Salty, Spreads & Dips at 9:55 pm | Comments »

chips and tomatillo dip

Take out the chips and the scary movies — here’s a “bloody” good dip for your Halloween horror marathon. Contains loads of anti-oxidant rich tomatoes, and no cholesterol.

Ingredients

3 fresh tomatillos (about 6 oz. total), husks removed
1/2 cup shelled raw pumpkin seeds (pepitas)
2 medium cloves garlic, peeled
2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
1/2 cup lightly packed fresh cilantro
1/2 teaspoon salt
Tortilla chips

What’s Next

Broil the tomatillos in a pan, about 4 to 6 inches away from heat. Turn it once. Do this for about 5 minutes, or until the skins are charred. In a separate pan, toast pumpkin seeds for about 4 minutes. Then, throw all the ingredients into a food processor and give a quick whirl. Add salt to taste.

The Perfect Pico de Gallo Recipe

May 22, 2006 | Posted by Allison as Appetizer Recipes at 12:48 pm | (2) Comments »

Pico de gallo, or ‘rooster’s beak’ from the Spanish origin, is a fresh salad made from chopped tomatoes, onions, & chiles. Other popular ingredients are lime juice, bell peppers, cilantro, avocado & cucumber. Here is the Perfect Pico de Gallo recipe, with the perfect amount of everything:

Ingredients:

3 Roma tomatoes, chopped
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1 sweet onion, chopped
1 bunch cilantro, chopped
2 cloves garlic, minced
1 tablespoon lime juice
1/2 tsp Tabasco pepper sauce
1 avocado, chopped
1 tsp salt

What’s Next:

In medium bowl- combine all ingredients & toss.

Serve with your choice of chips, or serve over my grilled salmon recipe.

Eat well & Laugh often!

Wolfgang Puck Thursday- Gouda Cheese Fondue Recipe

May 11, 2006 | Posted by Allison as Appetizer Recipes, Celebrity Cooks, Just Crackers for Cheese, Recipe at 9:06 am | (2) Comments »

Wolfgang Puck.jpg What says Thursday more than Wolfgang Puck, I ask you? With this terrific Gouda Cheese Fondue recipe you can indulge your senses in cheese wonderland. Give this recipe a try and you won’t regret it.

Ingredients:

1 large clove garlic, sliced in half lengthwise
1/2 cup white wine
5 ounces fresh Gouda cheese, or mozzarella, shredded
5 ounces aged Gouda cheese, shredded
1 tablespoon cornstarch
2 tablespoons Kirsch
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
1 baguette loaf, cut into 2-inch cubes
Assorted vegetables and cooked meats and salami, cut into bite-sized pieces

What’s Next: rub the bottom of a medium saucepan with the sliced garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.

In a small bowl- toss together the two cheeses and the cornstarch. Reduce the heat to medium-low and add the cheese mixture. Stir continuously until the mixture is melted and smooth. Stir in the Kirsch and season with black pepper and nutmeg.

Serve the fondue immediately, accompanied by the bread, vegetables, and meats, with long fondue forks for guests to spear bites of food and dip them into the sauce.

Eat well & Laugh often!

Asian Fire Grilled Chicken Wings Recipe

May 10, 2006 | Posted by Allison as Appetizer Recipes, Yummy Can't Say No Chicken Recipes at 11:06 am | (2) Comments »

Grilled Chicken Wings.jpg Get out the grill and your sense of adventure & try this Asian Fire Grilled Chicken Wings recipe. Made them last night & loved them, with plenty of water!

Ingredients:

2 dozen chicken wings, cut into halves
1 tablespoon veggie oil
1 tablespoon sesame oil
1/2 purple onion, chopped
1/2 red bell pepper, chopped
2 tablespoons garlic, minced
2 tablespoons ginger root, minced
1 small chili pepper, minced
3 small limes, juiced
1/4 cup hoisin sauce
2 tablespoon rice wine vinegar
S & P, to taste

Go ahead and start your grill & get her going.

In a large saucepan- heat veggie oil on medium-high. Add the onion & red bell pepper. Saute for 5 minutes.

Add garlic, ginger & chili pepper. Saute for a couple of minutes. Stir in Hoisin sauce & bring to a simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.

Cut chicken wings into halves & season with S & P.

Place your wings on the grill & cook until done.

Put wings in a large bowl & add lime juice, sesame seed oil & vinegar. Toss & you’re ready to serve.

Eat well & Laugh often!

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