Sure! Here ya go... Microwave Potato Chips and more appetizers by DawnMO
We are having a non-barbeque today to celebrate 4th of July, and a birthday. Since they were out of town on the 4th, we decided to do it today instead. My step-daughter and I also decided to use mostly appetizers we have never tried before, which is why there are so many new ones. So here are the other ones that I made. It seems eclectic, but with my SD appys, there is a theme.
Uncle Bill's Microwave Potato Chips Recipe #47195
These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.
by William (Uncle Bill) Anatooskin
4 servings
22 min 15 min prep
4 medium potatoes (russet, yellow gold, or red potatoes)
your choice spices or herbs (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed)
olive oil, for microwave tray, plate
If potatoes are old, peel and slice thin, 1/16" in thickness, slicing across the potato.
If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them 1/16" in thickness, slicing across the potato.
Sprinkle with your choice of spices or herbs or just leave them plain.
If you have a microwave bacon tray, place the sliced potatoes flat on the tray in a single layer.
Cover with a microwaveable, round heavy plastic cover.
Microwave on HIGH (full power) for 7 to 8 minutes.
Cooking time could vary slightly, depending on the wattage of your microwave.
You do not have to turn the sliced potatoes over.
If you do not have a bacon tray, use a microwave safe casserole dish.
Rub the inside of the dish with some olive oil for the first batch of potato chips.
I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
After the first batch is done, you do not have to rub the dish again.
Continue to microwave the remainder of sliced potatoes as noted above.
NOTE: You can also use PARCHMENT PAPER to place your potato slices. Place your potato slices, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp.
ADDITIONAL IDEAS, suggested by Deb K:.
Granulated garlic powder with parsley.
Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
A great dip is Robert Rothschild Farm Dips:.
Emerald Isle Onion Dill and Horseradsih Dip.
Link:
http://www.recipezaar.com/47195
After the first batch, I decided to cut off the ends and use the more uniform sized, and place around the rim of the plate. I used parchment paper instead of oil, as one reviewer suggested. These are wonderful, crispy and flavorful, and no fat. I urge you to try these. I sprinkled mine with Lawry's Garlic Salt, but there are no end to the toppings you could use with these. Mine took about 8 minutes per batch. Time consuming, but you don't have to watch them, so you can do other things at the same time. Make sure they are not "bendy" when you remove them, they will not have the right crispness.
Dates Wrapped in Bacon Recipe #73499
Simply made hors d'oeuvres that are crisp and chewy, savory and sweet.
by sugarpea
12 appetizers
25 min 15 min prep
6 slices very lean bacon, 7 inches long,halved crosswise
12 pitted medjool dates
light brown sugar (optional)
Soak 12 tooth picks in water for 15 minutes; preheat oven to 500°; line a jelly roll with parchment paper.
Wrap each date with a piece of bacon and skewer with a toothpick; place seam side down on the baking sheet; sprinkle with brown sugar if desired.
Bake 6 minutes or until well browned; rotate and bake 2-4 minutes more until bacon is crisp; drain on paper towels; cool a bit and serve.
Link:
http://www.recipezaar.com/73499
Dnote: This is one my girlfriend used to make and I loved.Tuna Spread With Capers Recipe #175649
This spread only gets better with age. Be sure to let the flavors meld at least twelve hours.
8-10 servings
30 min 30 min prep
8 ounces cream cheese, softened
6 ounces canned tuna, drained
2 tablespoons onions, finely chopped
1 tablespoon capers
1 tablespoon worcestershire sauce
1/4 cup mayonnaise
1/4 cup chopped nuts, if desired
1 loaf miniature party rye rounds
1 seedless cucumber, thinly sliced
dill weed
Mix the first 6 ingregients and form into a long tube shape.
Refrigerate at least overnight.
Top with chopped nuts if desired.
Slice and spread on the breads and top with a slice of cucumber.
Sprinkle with dillweed to garnish.
Dnote: I usually add a lot more capers to this since I am a caper fanatic.And finally, Lentil Salad
Dnote: I added a chopped hot house cuke, some red and yellow bell pepper, more green onions, 1/3 cup olive oil, about 1/3 cup Balsamic and Red Wine vinegar (combined) and chopped fresh basil and cilantro. I also used a spicy sweet pickle relish instead of regular. I am serving this as a side salad, with hopes of leftovers to be eaten in pitas during the week.
Link: Lentil Salad
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=57378
