Any interesting hot appy suggestions? Most are cold. dips etc
- Thread starter monj
- Start date
Spinach Stuffed Mushrooms are great - (They're also posted in T&T)
SPINACH STUFFED MUSHROOMS
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
posted by Bergy, Recipezaar - Edited by Meryl
(original recipe posted at:
http://www.food.com/recipe/olive-oyls-treat-for-popeye-spinach-stuffed-mushrooms-11644
SPINACH STUFFED MUSHROOMS
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
posted by Bergy, Recipezaar - Edited by Meryl
(original recipe posted at:
http://www.food.com/recipe/olive-oyls-treat-for-popeye-spinach-stuffed-mushrooms-11644
Another great one - Blue Cheese Broiled Tomatoes -
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
*(Note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
From Recipezaar
BLUE CHEESE BROILED TOMATOES
INGREDIENTS:
4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)
*(Note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).
DIRECTIONS:
1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.
From Recipezaar
And yet another: Roasted Tomatoes with Garlic and Gorgonzola (and/or Parmigiano Reggiano)
ROASTED TOMATOES WITH GARLIC AND GORGONZOLA
INGREDIENTS:
6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil, divided (I used 2 Tbsp for mixing, and 2 tsp for drizzling)
2 cloves garlic, minced (I crushed, then chopped)
1/4 tsp kosher salt (I used 1/8 tsp fine salt)
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs (I used whole wheat panko)
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together) (I used about 5 Tbsp Parmigiano Reggiano and 3 Tbsp blue cheese)
1 tbsp chopped fresh flat-leaf parsley
DIRECTIONS:
Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.
Marinate the tomatoes for 10 minutes.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I baked about 23 minutes, until tops browned).
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
From the poster: "I placed the 12 halves around a huge plate and piled a big salad in the middle...."
From Giada De Laurentiis
(original recipe posted at:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-tomatoes-with-garlic-gorgonzola-and-herbs-recipe/index.html
http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/
ROASTED TOMATOES WITH GARLIC AND GORGONZOLA
INGREDIENTS:
6 Roma tomatoes, sliced in 1/2 lengthwise
2 tbsp olive oil, divided (I used 2 Tbsp for mixing, and 2 tsp for drizzling)
2 cloves garlic, minced (I crushed, then chopped)
1/4 tsp kosher salt (I used 1/8 tsp fine salt)
1/4 tsp freshly ground black pepper
1/2 cup plain bread crumbs (I used whole wheat panko)
1/2 cup finely crumbled Gorgonzola or grated Parmesan cheese (or 1/4 cup of each, mixed together) (I used about 5 Tbsp Parmigiano Reggiano and 3 Tbsp blue cheese)
1 tbsp chopped fresh flat-leaf parsley
DIRECTIONS:
Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
In a large bowl, mix together 1 tablespoon of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated.
Marinate the tomatoes for 10 minutes.
In a small bowl mix together the bread crumbs and Gorgonzola cheese.
Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. (I baked about 23 minutes, until tops browned).
Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.
From the poster: "I placed the 12 halves around a huge plate and piled a big salad in the middle...."
From Giada De Laurentiis
(original recipe posted at:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-tomatoes-with-garlic-gorgonzola-and-herbs-recipe/index.html
http://www.jemangelaville.com/2009/01/05/hello-2009-roasted-tomatoes-with-garlic-and-gorgonzola/
mariadnoca
Moderator
Killer Stuffed Garlic Bread
I've made this as an appetizer and it's gone over really well.
From: peggy/OR at Gail's
Killer Stuffed Garlic Bread
This is FANTASTIC, my whole family and friends LOVE this recipe.....it's great served with a big green salad (Caesar). The garlic mingled with sesame seeds, toasted bread, the two cheeses, the seasonings and artichoke hearts are to die for!!! I know you will love it!! And it's so easy.......
STUFFED GARLIC BREAD
1 unsliced loaf french bread
6 T. butter
1 whole head of fresh garlic, peeled and
chopped fine
7 t. sesame seeds
1/4 c. parmesan cheese, grated
1 1/2 c. sour cream
2 C. monterey jack cheese, cut into 1" cubes
2 t. lemon pepper
2 t. parsley
2 c. chopped artichoke hearts
Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact.
Put crust shells on a foil covered cookie sheet, crust sides down.
Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat.
In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!).
Mix well and spoon back into bread shells. Cover with foil and Bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered.Let rest 5-8 minutes before cutting.
(You could also make these in dinner rolls, following the same procedures). This is an outstanding recipe!
Alert us of bad posts.
Responses
1. This looks fabulous Peggy, I'm going to make it this weekend! Thanks for
posting. (NT) (Susie/MI)
2. Holy cow! Now I know what I'm bringing to my mother-in-law's birthday
dinner! Thanks! (nt) (Catherine in DC)
3. sounds amazing...one question:do you put the 2 filled loaf halves
together,or are ther 2 seperate halves to wrap&bake? n (ginger dc waiting to
tear into that french bread!)
1. Ditto on the above question(nt) (woody)
2. Sorry I didn't make this very clear...."don't" put the 2 filled loaf
halves together (more) (peggy not too clear in OR)
I've made this as an appetizer and it's gone over really well.
From: peggy/OR at Gail's
Killer Stuffed Garlic Bread
This is FANTASTIC, my whole family and friends LOVE this recipe.....it's great served with a big green salad (Caesar). The garlic mingled with sesame seeds, toasted bread, the two cheeses, the seasonings and artichoke hearts are to die for!!! I know you will love it!! And it's so easy.......
STUFFED GARLIC BREAD
1 unsliced loaf french bread
6 T. butter
1 whole head of fresh garlic, peeled and
chopped fine
7 t. sesame seeds
1/4 c. parmesan cheese, grated
1 1/2 c. sour cream
2 C. monterey jack cheese, cut into 1" cubes
2 t. lemon pepper
2 t. parsley
2 c. chopped artichoke hearts
Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact.
Put crust shells on a foil covered cookie sheet, crust sides down.
Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat.
In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!).
Mix well and spoon back into bread shells. Cover with foil and Bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered.Let rest 5-8 minutes before cutting.
(You could also make these in dinner rolls, following the same procedures). This is an outstanding recipe!
Alert us of bad posts.
Responses
1. This looks fabulous Peggy, I'm going to make it this weekend! Thanks for
posting. (NT) (Susie/MI)
2. Holy cow! Now I know what I'm bringing to my mother-in-law's birthday
dinner! Thanks! (nt) (Catherine in DC)
3. sounds amazing...one question:do you put the 2 filled loaf halves
together,or are ther 2 seperate halves to wrap&bake? n (ginger dc waiting to
tear into that french bread!)
1. Ditto on the above question(nt) (woody)
2. Sorry I didn't make this very clear...."don't" put the 2 filled loaf
halves together (more) (peggy not too clear in OR)
This is on my list for NYE; rec: Pepper Glazed Goat Cheese Dip. Traca posted a link to a blog that
had this one detailed. I think it was the blog that posted the stilton / cranberry tart. Tx Traca! Looking forward to this dip, I know it will be a hit!
http://www.foodandwine.com/recipes/pepper-glazed-goat-cheese-gratin
had this one detailed. I think it was the blog that posted the stilton / cranberry tart. Tx Traca! Looking forward to this dip, I know it will be a hit!
http://www.foodandwine.com/recipes/pepper-glazed-goat-cheese-gratin
Cocktail Meatballs in Cranberry-Pinot Noir Sauce
Cocktail Meatballs in Cranberry-Pinot Noir Sauce
Recipe By :Sharon Beran of Beran Vineyards
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 pounds extra-lean ground beef*
1 1/2 cups fresh homemade bread crumbs
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 eggs
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
1/4 teaspoon pepper
Pinot Noir Sauce (see recipe below)
1 can whole cranberry sauce -- (16-ounce)
1 cup firmly packed brown sugar
1/2 cup Pinot Noir wine
2 teaspoons hot Chinese mustard
Preheat oven to 375 degrees F.
Lightly oil a large shallow baking dish or pan.
In a large bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. NOTE: I find that mixing ground beef using my hands is the easiest way.
Shape into 1-inch balls. Place in one layer in prepared baking pan.
Prepare Pinot Noir Sauce.
Bake for 20 minutes, turning once. Remove from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a slow cooker (crock
pot); pour prepared Pinot Noir Sauce over the meatballs. Over low heat, keep warm while serving, stirring occasionally. Serve with appetizer toothpicks or
skewers.
Cranberry-Pinot Noir Sauce:
In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.
Cocktail Meatballs in Cranberry-Pinot Noir Sauce
Recipe By :Sharon Beran of Beran Vineyards
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 pounds extra-lean ground beef*
1 1/2 cups fresh homemade bread crumbs
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 eggs
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
1/4 teaspoon pepper
Pinot Noir Sauce (see recipe below)
1 can whole cranberry sauce -- (16-ounce)
1 cup firmly packed brown sugar
1/2 cup Pinot Noir wine
2 teaspoons hot Chinese mustard
Preheat oven to 375 degrees F.
Lightly oil a large shallow baking dish or pan.
In a large bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. NOTE: I find that mixing ground beef using my hands is the easiest way.
Shape into 1-inch balls. Place in one layer in prepared baking pan.
Prepare Pinot Noir Sauce.
Bake for 20 minutes, turning once. Remove from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a slow cooker (crock
pot); pour prepared Pinot Noir Sauce over the meatballs. Over low heat, keep warm while serving, stirring occasionally. Serve with appetizer toothpicks or
skewers.
Cranberry-Pinot Noir Sauce:
In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.
Mini Beef Wellington with Roquefort
Mini Beef Wellington with Roquefort
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
12 ounces filet of beef -- trimmed of all fat
8 teaspoons olive oil
4 teaspoons salt
1 teaspoon fresh ground black pepper
8 teaspoons minced garlic
Individual Beef Wellington Filling (below)
2 sheets puff pastry sheet -- cut into 1-1/2" squares
2 small eggs -- beaten
Cut beef into 48 cubes about ½-inch square. Season with olive oil, salt, pepper, garlic. On each square of puff pastry, place 3/4 teaspoon mushroom mixture at center. Put one cube of beef on top of pate. Pull all four corners of pastry around beef and mushrooms, forming round shape. Pinch dough closed. (It is OK to stretch pastry slightly.)
These hors d'oeuvres may be prepared ahead to this point and frozen to be baked within a week. If frozen, remove from freezer 20 minutes in advance to thaw. Heat oven to 375 degrees. When ready to proceed, brush dough with beaten egg. Bake at once on lightly greased or parchment-lined baking sheet at 375 degrees for 10-20 minutes or until pastry is puffed, golden brown. Let cool a few minutes before serving
Individual Beef Wellington Filling
Amount Measure Ingredient -- Preparation Method1/4 cup shallots -- minced
1/4 cup leeks -- minced
1 garlic clove -- minced
2 tablespoons butter
8 ounces fresh mushrooms -- minced
1/2 cup fresh parsley -- chopped
1 tablespoon Dijon mustard
1 1/2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces Roquefort cheese
1 teaspoon Worcestershire sauce
3 drops hot pepper sauce
1 tablespoon Madeira
1 tablespoon dry red wine
1/4 teaspoon Penzy's chicken stock concentrate
1 tablespoon heavy cream
Saute shallots, leeks and garlic in 2 tablespoons of butter over medium heat until tender (4 to 5 minutes). Stir in mushrooms and parsley; Saute until all liquid is absorbed (8 to 10) minutes. Stir in mustard, thyme, 1/4 teaspoon each salt and pepper; cool.
Mix Madeira, dry red wine and stock in a small sauce pan. Reduce by half. Add heavy cream and reduce to 1 tablespoon. Mix into mushroom mixture.
Mix roquefort cheese, worcestershire and hot pepper sauce together in a small bowl; fold into mushroom mixture.
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NOTES : Pastries also may be baked a few hours ahead, refrigerated and reheated for up to 10 minutes at 350 degrees, just before serving. Makes 48 mini beef Wellingtons
Mini Beef Wellington with Roquefort
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
12 ounces filet of beef -- trimmed of all fat
8 teaspoons olive oil
4 teaspoons salt
1 teaspoon fresh ground black pepper
8 teaspoons minced garlic
Individual Beef Wellington Filling (below)
2 sheets puff pastry sheet -- cut into 1-1/2" squares
2 small eggs -- beaten
Cut beef into 48 cubes about ½-inch square. Season with olive oil, salt, pepper, garlic. On each square of puff pastry, place 3/4 teaspoon mushroom mixture at center. Put one cube of beef on top of pate. Pull all four corners of pastry around beef and mushrooms, forming round shape. Pinch dough closed. (It is OK to stretch pastry slightly.)
These hors d'oeuvres may be prepared ahead to this point and frozen to be baked within a week. If frozen, remove from freezer 20 minutes in advance to thaw. Heat oven to 375 degrees. When ready to proceed, brush dough with beaten egg. Bake at once on lightly greased or parchment-lined baking sheet at 375 degrees for 10-20 minutes or until pastry is puffed, golden brown. Let cool a few minutes before serving
Individual Beef Wellington Filling
Amount Measure Ingredient -- Preparation Method1/4 cup shallots -- minced
1/4 cup leeks -- minced
1 garlic clove -- minced
2 tablespoons butter
8 ounces fresh mushrooms -- minced
1/2 cup fresh parsley -- chopped
1 tablespoon Dijon mustard
1 1/2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces Roquefort cheese
1 teaspoon Worcestershire sauce
3 drops hot pepper sauce
1 tablespoon Madeira
1 tablespoon dry red wine
1/4 teaspoon Penzy's chicken stock concentrate
1 tablespoon heavy cream
Saute shallots, leeks and garlic in 2 tablespoons of butter over medium heat until tender (4 to 5 minutes). Stir in mushrooms and parsley; Saute until all liquid is absorbed (8 to 10) minutes. Stir in mustard, thyme, 1/4 teaspoon each salt and pepper; cool.
Mix Madeira, dry red wine and stock in a small sauce pan. Reduce by half. Add heavy cream and reduce to 1 tablespoon. Mix into mushroom mixture.
Mix roquefort cheese, worcestershire and hot pepper sauce together in a small bowl; fold into mushroom mixture.
- - - - - - - - - - - - - - - - - - -
NOTES : Pastries also may be baked a few hours ahead, refrigerated and reheated for up to 10 minutes at 350 degrees, just before serving. Makes 48 mini beef Wellingtons
florisandy
Well-known member
Peppered Tuna Skewers with Wasabi Mayonnaise (pan seared)
I've made these twice and they are to die for! Michael in Sarasota has also enjoyed them.
http://eat.at/swap/forum2/43_Peppered_Tuna_Skewers_with_Wasabi_Mayonnaise_pan_seared
http://www.epicurious.com/images/recipesmenus/2003/2003_december/108936.jpg
I've made these twice and they are to die for! Michael in Sarasota has also enjoyed them.
http://eat.at/swap/forum2/43_Peppered_Tuna_Skewers_with_Wasabi_Mayonnaise_pan_seared
http://www.epicurious.com/images/recipesmenus/2003/2003_december/108936.jpg
florisandy
Well-known member
Shrimp Cakes by Carianna in WA. I've made these twice as well but
larger than Carianna's that she made for a crowd.
http://eat.at/swap/forum2/109_Shrimp_Cakes_by_Carianna_in_WA
larger than Carianna's that she made for a crowd.
http://eat.at/swap/forum2/109_Shrimp_Cakes_by_Carianna_in_WA
florisandy
Well-known member
Asian Style Shrimp Cakes that I also enjoyed.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=151279
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=151279
dawn_mo
Well-known member
Here's one I like. REC: Sacramento Chicken Wings
I have made this a few times and enjoyed it. I make more wings than it calls for. It is from an old Sunset cookbook.
* Exported from MasterCook *
Sacramento Wings
Recipe By :The Best of Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
4 pounds chicken wings
Baking Sauces, recipes below
:Line two baking pan with foil. Place wings on pans in a single layer. Bake wings at 400 degrees for 30-35 minutes. Remove wings and pour baking sauce of your choice over wings, making sure wings are completely covered with sauce. Return to oven and bake for about 15 minutes of more, until wings are crisp, turn wings once or twice.
NOTE: The following recipes for baking sauces are enough for 1 pound of chicken wings. The original recipe has you coat 1 pound of the above wings with each of the sauces below. I also seasoned the chicken wings a little when I made them with a Cajun Seasoning Salt.
Red Hot Sauce
Stir together
2 tablespoons each vinegar and water
1 tablespoon canned tomato paste
1 teaspoon sugar
1-3 teaspoons liquid hot pepper seasoning
1/4-1 teaspoons cayenne
Ginger Sauce
In a food processor or blender, whirl the following until smooth.
2 tablespoons chopped fresh ginger
2 tablespoons honey
2 tablespoons thawed pineapple juice concentrate
1 tablespoon vinegar
Garlic Sauce
in a 6-8 inch frying pan, combine
1/4 cup minced garlic
1 tablespoon olive oil
Stir over medium heat until garlic is light gold.
Pour into a food processor or blender and add:
2 tablespoons dry sherry
2 teaspoons vinegar
2 teaspoons lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon drained capers
Whirl until smooth.
Mustard Sauce
Mix:
2 tablespoons corn syrup
2 tablespoons Dijon mustard
1 tablespoon vinegar
1 teaspoon pepper
- - - - - - - - - - - - - - - - - - -
I have made this a few times and enjoyed it. I make more wings than it calls for. It is from an old Sunset cookbook.
* Exported from MasterCook *
Sacramento Wings
Recipe By :The Best of Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
4 pounds chicken wings
Baking Sauces, recipes below
:Line two baking pan with foil. Place wings on pans in a single layer. Bake wings at 400 degrees for 30-35 minutes. Remove wings and pour baking sauce of your choice over wings, making sure wings are completely covered with sauce. Return to oven and bake for about 15 minutes of more, until wings are crisp, turn wings once or twice.
NOTE: The following recipes for baking sauces are enough for 1 pound of chicken wings. The original recipe has you coat 1 pound of the above wings with each of the sauces below. I also seasoned the chicken wings a little when I made them with a Cajun Seasoning Salt.
Red Hot Sauce
Stir together
2 tablespoons each vinegar and water
1 tablespoon canned tomato paste
1 teaspoon sugar
1-3 teaspoons liquid hot pepper seasoning
1/4-1 teaspoons cayenne
Ginger Sauce
In a food processor or blender, whirl the following until smooth.
2 tablespoons chopped fresh ginger
2 tablespoons honey
2 tablespoons thawed pineapple juice concentrate
1 tablespoon vinegar
Garlic Sauce
in a 6-8 inch frying pan, combine
1/4 cup minced garlic
1 tablespoon olive oil
Stir over medium heat until garlic is light gold.
Pour into a food processor or blender and add:
2 tablespoons dry sherry
2 teaspoons vinegar
2 teaspoons lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon drained capers
Whirl until smooth.
Mustard Sauce
Mix:
2 tablespoons corn syrup
2 tablespoons Dijon mustard
1 tablespoon vinegar
1 teaspoon pepper
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