Ingredients:
1 1/2 cups soy sauce
3/4 cup dry sherry
3/4 cup cider vinegar
1 1/8 cups hoisin sauce
3/4 cup plum sauce
1/2 cup honey
18 green onions, minced
6 large cloves garlic, minced
6 to 7 pounds chicken wings
In a 3 quart saucepan, combine all ingredients, except chicken wings. Bring to a boil and simmer for 5 minutes. Cool.
Disjoint (cut) wings and place in a large storage container. Pour cooled sauce over wings; cover and refrigerate overnight.
Place oven racks in upper and lower thirds of oven; preheat to 375-degrees.
Oil 2 large, shallow pans (jelly roll pans). Drain wings. Divide wings between prepared pans and bake, uncovered, for 1 to 1 1/2 hours, basting about every 20 minutes with remaining sauce and turning to brown evenly. Be sure to switch the pans halfway through cooking. Remove wings from pans and let cool on large sheets of foil.
When cool, wrap and store for up to 3 days.
Serve at room temperature.
Serves 20.
COCKTAIL MEATBALLS WITH GRAPE JELLY Jerz_girl
Ingredients:
1 -12 ounce bottle (mild) chili
1 - 10 ounce grape, apple, or other jelly
Meatballs:
1 lb. ground beef
1/2 cup plain bread crumbs
1/3 cup chopped sweet type onions
1/4 cup milk or Half & Half
1 large fresh egg
1 Tablespoon parsley
1 teaspoon table salt
1/8 to 1/4 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
1/4 cup oil, or, small amount of oil mixed with butter for browning
I ALSO SOMETIMES ADD SOME(1/4 to 1/2 Cup) PARM CHEESE...VERY GOOD! YOU CAN ADD COOKED CRUMLED SAUSAGE! (about 1/2 to 1 pound)
In a large bowl, combine using a fork, the beef (sausage if using), milk and Worcestershire Sauce. Allow to sit a few minutes. Continue to combine with fork or gently with hands, add bread crumbs, beaten egg, onion, parsley, milk, salt and pepper.
Gently form 1 inch meatballs. Don't press the mixture tightly together.
Brown quickly on all sides over medium high to high heat.
Make sauce by heating jelly and chili together.
Place browned meatballs in sauce mixture and simmer, uncovered for 30 minutes. Serve hot.
"ENJOY!"
PLAINS SPECIAL CHEESE RING Diamonds2
Ingredients:
1 Pound Grated Sharp Cheese
1 Cup Finely Chopped Nuts
1 Cup Mayonnaise
1 Small Onion, Finely Grated
Black Pepper
Dash Cayenne
Strawberry Preserves (Optional)
Combine all ingredients except preserves. Season to taste with Pepper. Mix well.
Place in a 5 or 6 Cup lightly greased Ring Mold. Refrigerate until firm for several hours or overnight.
To serve, unmold & if desired, fill center with preserves or serve plain with crackers.
SEAFOOD STUFFED MUSHROOMS
Ingredients:
1# shrimp
1/2# crabmeat
1 stick butter
1/3 cup parsley, chopped
1/3 cup green onions, chopped
3 Tbs. flour
1/4 cup heavy cream
1/2 cup plain bread crumbs
2 Tbs. sherry
1/4-1/2 tsp. Tabasco
1 garlic pod
1 1/2 # fresh mushrooms (jumbo for stuffing)
Salt - to taste
Directions:
Peel shrimp and de-vein.
Chop into small chunks.
Melt butter and add parsley and green onions, saut� for about 5 minutes and add shrimp.
Cook for another 5 minutes, then stir in flour. When mixed, add cream and stir, then bread crumbs,
Tabasco, garlic and salt.
Remove from heat and stir in crabmeat and sherry. Adjust seasoning. MAKE SURE YOU HAVE ENOUGH SALT TO COMPENSATE FOR THE BLANDNESS OF THE MUSHROOMS.
Wash mushrooms and remove stems.
Stuff each one and put in a baking pan.
Bake @ 350� for 15-20 minutes.
Variation: May add 3/4 cup shredded Swiss before stuffing.
From: texasheart
SUPER QUICK BLACK BEAN DIP Delight
Ingredients:
2-3 cans of black beans, rinsed & drained well
1/2 cup (or more if you like onions) onions chopped - you can substitute scallions here
2-3 fresh tomatoes chopped
1 bunch of cilantro chopped in food processor (1/2 this if you like less cilantro flavor)
pinch of salt
Combine all ingredients until well blended.
* All of these amounts can be played with to suit your tastes, more beans/less tomatoes, etc.
Taste on tortilla chip before adjusing salt & serve with chips
Artichoke Dip
2 8 oz cans artichoke hearts, chopped (not marinated)
1 cup mayonnaise
1 cup mozzarella, shredded
1 4 oz can diced green chilies
2 tsp garlic powder
1 cup grated parmesan cheese
Mix together. Bake @ 350' for 25 minutes
From: narekkm
CREAM CHEESE & PEPPER JELLY APPETIZER
8 oz cream cheese, softened
1 jar green pepper jelly (or green & jalapeno pepper jelly)
Place a softened block of cream cheese on a plate and top with pepper jelly.
Serve with crackers.
From: oceantown
This is the easiest, and it is so yummy. Try it! Warning, it is addicting, you won't believe it until you try it! Serve with Ritz crackers.
MOZZARELLA STICKS Jerz_girl
Ingredients:
16 ounce Package of Mozzarella Cheese
2 Eggs Beaten
1/4 cup Water
1 1/2 cup Italian Bread Crumbs
1/2 teaspoon Garlic Salt
1 teaspoon Italian Seasonings
2/3 cup Flour
1/3 cup Corn Starch
If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles.
Beat the eggs with water and set aside.
Mix the breadcrumbs, garlic salt, and Italian seasonings and set aside.
Blend the flour with cornstarch and set aside.
Heat you vegetable oil for deep-frying to 360 degrees.
Dip cheese in flour then in egg wash and then coat with bread crumbs. Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain.
ROUNDUPS tawny pa
Ingredients:
loaf of baguette bread
package of Hidden Valley Ranch dressing mix
l cup mayonnaise
l l/2 cups shredded cheese
Slice bread into as many slices as the loaf as possible. Mix mayo, dressing mix, l cup cheese in large bowl, until well blended.
Place bread slices on baking sheet, spread mixture over each piece of bread, and use remaining cheese over top. Top with mushrooms, red peppers, olives, black or green, or any topping you like.
Bake l5 min. at 350 or until bubbly and brown serve.
"I make these every Christmas eve as we have snacks all night. Take care tawny."
SLOW BALL DIP
1 large round loaf of crusty bread
2 8 ounce packages cream cheese
3 6.5 ounce cans clams, drained (reserve 1/4 cup of clam liquid)
2 tbsp. grated onion
2 tbsp. beer
2 tsp Lea&Perrins worctershire sauce
2 tsp. lemon juice
1 tsp. Tabasco or other red pepper sauce
1/2 tsp. salt
Raw veggies for dipping.
1. With a sharp knife, cut top from bread and set aside.
Hollow out loaf with your fingers, leaving a 1-1/2 to 2 inch thick shell.
Cut removed bread into cubes for dipping later.
2. In a large bowl, beat cream cheese until smooth, stir in
worchestershire, clams, reserved liquid, onion, beer, salt, lemon juice and
tabasco sauce.
Blend well.
3. On a large baking sheet, make a cross with two
sheets of heavy duty aluminum foil, long enough to cover loaf.
Center bread shell on foil, pour clam mixture into hollow, and cover with bread top.
Wrap loaf with the foil and bake in a 250 degree oven for 3 hours.
4. To serve, remove top and sprinkle with parsely or paprika, if desired.
Carefully transfer to a large serving platter and surround loaf with raw veggies
and bread cubes.
Shell can be torn apart and eaten when the filling is gone.
From: narekkm
TANGY COCKTAIL MEATBALL Jerz-girl
Ingredients:
1 beaten egg
1 can condensed French onion soup
2 cups herb-seasoned stuffing mix
1/2 teaspoon seasoned salt
2 pounds ground beef
1 cup ketchup
1 8 ounce can tomato sauce
1 cup water
1/3 cup packed brown sugar
1/4 cup Worcestershire sauce
1/4 cup white vinegar
In a large bowl, combine egg, soup, stuffing mix, and salt. Add ground beef; mix well.
Shape into 1-inch meatballs.
Place meatballs in a baking pan and bake in 350 degree oven for 15-18 minutes or till done. Drain meatballs and transfer to crockpot.
In a bowl, combine ketchup, tomato sauce, water, brown sugar, Worcestershire sauce, and vinegar. Pour over meatballs and stir gently to coat.
Cover; cook on HIGH setting for 2-3 hours.
Serve immediately or keep warm on low setting up to 2 hours. Serve with toothpicks.
BACON CREAM CHEESE ROLL-UPS kbd1225
Ingredients:
1 - 8 ounce package of cream cheese, room temperature
1 pound of bacon, cut into thirds
1 loaf of white bread
Preheat oven to 350-degrees.
Spread cream cheese on individual slices of bread. Remove crusts and cut each bread slice into 3 sections. Roll each section, and take one of the bacon thirds and wrap around each section of bread.
Bake in the oven at 350-degrees for 30 minutes.
FRIED DUMPLING Jerz_girl
Ingredients:
1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)
Store purchased Hoisin sauce
In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers - 1 to 2 inches should be enough.
Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients.
Deep-fry the pot stickers, six at a time in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels.
Serve with hoisin sauce for dipping. If you want some crushed red pepper or cayenne pepper to the sauce.
Serves 3 to 4 as an appetizer.
If you can't find wonton wrappers, you can also use eggroll wrappers for this recipe. Eggroll wrappers are much bigger, so you will be wasting more of the dough when you trim the wrappers to 3-inch diameter circles. But in a pinch, this is a quick solution.
PARTY MEATBALLS Jerz_girl
Ingredients:
Meatballs:
2 pounds ground chuck
1 envelope Lipton's dry onion soup mix
1 egg
1 slice bread, crumbled
Milk to hold meatballs together
Salt and pepper to taste
Sauce:
1 can cranberry sauce
1 bottle chili sauce
Mix together the meatball ingredients and form into the size meatballs desired. Brown lightly in a skillet and drain off the fat.
Mix together the sauce ingredients in an electric skillet. Heat to boiling, add meatballs, and simmer for at least 20 minutes.
10 servings
SALMON SPREAD
Ingredients:
1 can Salmon (13-15 oz)
1 8 oz. package Cream Cheese, softened
1 T. Horseradish
1 t. Mustard
2/3 t. Liquid Smoke
12-15 stuffed green olives, chopped
Drain salmon, remove skin & bones.
Combine salmon with remaining ingredients.
From: catsrme
SPINACH ARTICHOKE SPREAD
2 6-oz jars marinated artichoke hearts, drained and chopped.
1 10-0z pkg. frozen chopped spinach. thawed and well drained.
1 8-oz pkg. cream cheese, softened
1 3-oz pkg. cream cheese, softened
1/2 c. mayonnaise
3 garlic clove, pressed
2 tablespoons lemon juice
1 c. grated Parmesan cheese
3 tablespoons fine, dry breadcrumbs
1. Combine the first 8 ingredients, stirring well: spoon into a lightly greased 1 1/2 quart ovenproof dish.
2.Sprinkle with breadcrumbs.
3. Bake at 375 degrees for 25 minutes or until bubbly.
4. Serve with assorted crackers or corn chips.
From: Gfrog
TASTY SHRIMP OR CRAB MOLD
8 oz cream cheese, softened
1 can cream of mushroom soup, concentrated
1 tsp gelatin dissolved in 3 tsp cold water
1 cup mayonnaise
1 cup fine chopped celery
2 finely chopped green onions
1/2 lb salad shrimp or crab meat
Heat cream cheese and soup together until melted and blended. Add dissolved gelatin and stir well. Remove from heat and add mayonnaise, celery, onion and shrimp/crab.
Pour into an oiled mold. Chill until firm. To serve, unmold on bed of lettuce and serve with Ritz crackers or thinly sliced french bread.
From: narekkm
BARB'S E-Z CHEESEBALL midnight
Ingredients:
1 jar Kraft Roka Blue cheese-softened
1 jar Kraft Old English cheese-softened
1 8 ounce package of plain cream cheese-softened
1/2 teaspoon garlic powder
1 tablespoon worstershire sauce
1/4 cup chopped onion, optional
1/2 cup chopped walnuts
Cream together cheeses, and add rest of ingredients except walnuts. Put in small dish or bowl, and decorate with walnuts on top. Also can put on a few marschino cherries.
Refrigerate several hours or overnight and serve with favorite crackers.
"This is my mom's recipe that I have used many times, and was published in our local newspaper."
HOT CRAB CHEESE DIP
Ingredients:
11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
1/2 cup shredded cheddar cheese
salt and pepper to taste
3/4 teaspoon old bay seasoning (optional-if you like extra flavor in your seafood dips)
Preheat oven to 350 degrees.
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper and extra seasoning if added.
Spread mixture into a 1 quart baking dish.
Bake for 18 minutes in the preheated oven, take out and top with shredded cheddar cheese.
Put dip back into oven for 5 more minutes to melt the cheese.
Serve hot.
From: luvs2bake
PATE DE SOIE - SILKY PATE kbd1225
Ingredients:
1 pound chicken livers, cleaned and halved
1/2 pound of unsalted butter
1 large onion chopped
2 - 3 garlic cloves
2 Tablespoons Heavy Cream
1/4 cup brandy
1/3 cup cream sherry
1/2 teaspoon curry powder
2 Tablespoons dried tarragon leaves
1 can pitted black olives, chopped
1/2 teaspoon or more, to taste
Melt 1/8-pound butter in a saucepan. Cook onions and garlic until soft. Melt 1/8- pound butter in a frying pan, add chicken livers and cook on high heat until they brown outside but slightly pink inside, (5-6 minutes). Add 1/4 cup of brandy and ignite. When flames dies, put livers and onions and garlic cloves in a food processor or blender, or use a blender wand.
Add heavy cream, sherry, I stick of butter. Puree until smooth, and add salt and taste. (Add more if you desire)
Pour into a bowl and add 1 Tablespoon of tarragon leaves and 2 Tablespoons chopped black olives. Taste and adjust accordingly. Add more if necessary. Pour into crocks, or ceramic dishes.
Cover with plastic wrap and chill until firm, but spreadable.
The freezes well, and to freeze, wrap crock in foil to freeze.
Serve with small slices of French bread!!!
"This is so delicious, you won't be able to keep your guests from eating the entire 'crock'!"
SAUSAGE BALLS regi
Ingredients:
3 cups bisquick
2 cups grated cheese
1 pound of sausage
Mix together by hand and form into small one-inch balls.
Bake 5-10 minutes at 425 degrees.
"This is an oldie but goodie. Everyone loves them."
STUFFED DATES Flowerlady
Ingredients:
Whole Dates
Walnut halves
Make a slit in the date, lengthwise, and walnut halves.
"UNSTUFFED" MUSHROOMS
1 large package of sliced mushrooms
1 medium chopped
White Wine
Garlic powder
Parmesean Cheese
Seasoned Bread Crumbs
Olive Oil/Canola Oil
1 tblsp. Of butter or margarine
Put enough oil (use olive or canola, or a combination of both for the elevation of the "good" cholesterol) to cover the bottom of a frying pan.
Add onions and cook until transparent.
Add mushrooms, cover and cook. There will be a lot of liquid.
When mushrooms are tender, and onions are cooked, add a splash of white wine, and garlic powder, to taste.
Cook for 5 minutes.
To take the liquid down, and make the dish have more substance add seasoned bread crumbs, and this will absorb the liquid.
Add the Tablespoon of Butter and stir.
Before serving, sprinkle Parmesean Cheese on top and serve.
From: kbd1225
AUNT AUDREY'S AWESOME MARINATED MUSHROOMS
2 pounds mushrooms (try to get smaller, closed cap mushrooms)
1/3 cup cider vinegar
1/2 cup oil
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 jar diced pimento
1/2 cup onion, finely chopped
2 cloves garlic, finely minced
1. Wash and place mushrooms into boiling water for 4 minutes.
2. Rinse in cold water. Drain
3. Pour marinade over and refrigerate overnight.
These get better the longer they marinate.
From: narekkm
PASSOVER POPOVERS
1 C WATER
� C SHORTENING (OIL)
1 TSP SUGAR
1 TSP SALT
1 C MATZOH MEAL
4 EGGS
BOIL WATER, SHORTENING, SUGAR AND SALT. REMOVE FROM HEAT.
ADD MATZOH MEAL. MIX AND LET COOL.
WHEN COOL, ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION UNTIL BATTER IS SMOOTH.
DROP 2 SPOONFULS IN GREASED MUFFIN CUPS.
BAKE AT 400 DEGREES FOR 45 MINUTES OR UNTIL GOLDEN BROWN.
MAKES 8-10 POPOVERS
CROCKPOT MUSHROOMS
3 pounds mushrooms
3 sticks butter
3 envelopes Italian salad dressing
Combine all in a crockpot and let simmer on high for 3-4 hours.
This recipe is beyond easy and the results are just like the mushrooms that are served along with steak at a really good restaurant.
From: lory