I'll share my recipes if you'll share yours, September 9, 2010

13 years ago

Bacon Wrapped Jalapeno Chicken Bites

Makes 16 bite-size appetizers.

Ingredients:

8 chicken tenders, flattened and cut in two

3-ounce package softened cream cheese

1 jalapeno pepper, seeded and finely chopped

8 slices bacon, cut in half

Directions:

First: Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.

Second: Grill until bacon is brown and crispy on both sides.

Comments (6)

kfca37
13 years ago
HONEY-MUSTARD CHICKEN

I see there's currently a thread with a recipe by the same name, but mine is slightly different, so here goes:

Cut up a chicken breast, about one pound, in medium-sized chunks. Saute in a frying pan with a tablespoon of curry powder so the chicken pieces are "golden". (I hate white-looking chicken & love curry powder).

Add about a cup of water & a heaping tablespoon of a prepared quality honey-mustard. (the best I've ever run across was one I mail-ordered from Hawaii several years ago, but I've seen other interesting ones in gourmet food shops locally.) Simmer on a low heat for maybe 10-15 minutes, adding a little extra water if needed.

Now add at least a cup of mango chunks, continue simmering until the mango pieces are just heated through. At this point, the sauce should be rather thick like a gravy. I like to add additional curry powder to the sauce in the last minutes of cooking.

Serve over rice topped with cashew pieces.
patti43
13 years ago
This was in our newspaper yesterday. Good snack for Saturday football watching. (I had to correct the word football--I had typed foodball--haha!)

POPCORN S'MORES (St. Pete Times)

8 c. popped popcorn, cooled
2 c. chocolate chips, melted
2 c. mini marshmallows
3 c. crushed graham crackers

Place popcorn in a large bowl. Drizzle melted chocolate over it, mixing gently to coat evenly. Stir in the marshmallows until well combined.

Place the crushed graham crackers in a wide, shallow bowl. Line a baking sheet with parchment.

With damp hands, form the popcorn mixture into golf ball-sized balls. Roll each through the graham crackers to coat, then arrange on the baking sheet. Refrigerate 10 minutes before serving. Store covered in refrigerator. Serves 8.
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Because of the name (Company Potatoes) I may have posted that recipe, Jasdip. I've made those so many times I don't even use a recipe anymore. It is basically a twice-baked potato. You can sprinkle bacon on top, or do just about anything you want to with them. Glenda, it's the recipe gnomes again. It's been a problem lately with measurements, it seems. I'm making this tomorrow. Never made it before so can't guarantee the outcome. PORTABELLO MUSHROOM LASAGNA 1 lb. ground beef 4 or 5 Italian sausage links (mild or hot) 1 med. onion Garlic salt to taste Pepper to taste 6 large Portabello mushrooms 1 large container ricotta cheese 1 egg Lots of grated Mozarella cheese 1 jar spaghetti sauce (or make your own) Preheat oven to 350. Remove sausage from casings. Brown sausage and ground beef with onions, adding garlic salt and pepper to taste. Scrape out the black gills and remove stem from mushrooms. Beat egg into ricotta cheese. Spread a small amount of spaghetti sauce in a large baking dish or shallow roasting pan to prevent sticking. Generously pack each mushroom cap with ricotta mixture and place in the baking dish ricotta side up. Top each cap with a handful of Mozarella. Then top cheese with a generous amount of the meat onion mixture. Then add more cheese. Pour spaghetti sauce over each cap and around the bottom of the pan. Top with remaining cheese. Bake for 30-35 minutes. Cool about 10 minutes.
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This is written on asianinfo.org. I modify it by using wine vinegar instead of wine & vinegar. You can make your own modifications to make it your own. Bulgogi Korean beef This is a mainstay in Korea. One pound of steak will serve 4 people when served with rice wrapped in lettuce. -------------------------------------------------------------------------------- Luscious Bulgogi (Korean Beef Stir-fry) Recipe Here are some tips and a recipe for making delicious bulgogi at home. -------------------------------------------------------------------------------- Getting Started: 1. Choosing Meat: It's better to buy steak, but since this can be costly, any cut of meat is okay. A pound of beef will serve about 4 people. 2. Other Ingredients Needed: Soy sauce (about 1/4 c): Although you can find soy sauce in an American grocery store, it's highly recommended to buy Japanese or Korean-style soy sauce at an Asian market near you. Sesame oil (about 2 to 3 T) Kiwi (1), Fuji Apple (1) or Asian Pear (1): Choose only one fruit. (We recommend kiwi.) Kiwi tenderizes the meat and adds a sweet flavor to the meat. Sugar Black pepper (3 dashes) Onion (1) Garlic (2 -3 cloves/pieces) Green onions (about 5 - both white and green parts) Cooking wine (about 2 T): Korean or Japanese cooking rice wine recommended Vinegar (about 1 T): This is optional and again, Asian vinegar is recommended. -------------------------------------------------------------------------------- Directions: It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing, slightly defrost in the microwave - make sure the meat is still frozen, but workable. Cut the meat into thin slices, as thin as possible - but watch your fingers! Put the slices into the large mixing bowl and sprinkle sugar over it and mix with hands or chopsticks. Let it sit for about 20 minutes. Meanwhile, prepare the marinade. Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl. Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar. Chop garlic into small pieces (or use garlic press), cut green onion into 2 to 3 inch pieces and put into sugar/meat mixture. Pour both sauces into the garlic/onion meat mixture and mix well , using hands or chopsticks. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least two hours or overnight. Cook in frying pan until the meat is cooked thoroughly and serve with sticky rice. Korean people eat this dish with red leaf lettuce filled with rice and meat. Other items to eat with bulgogi (Korean beef stir-fry) are Korean spicy pepper paste, Korean bean paste, sesame oil mixed with salt, sliced garlic and raw green onions. These are optional and are usually placed in the lettuce leaf along with the rice and beef.
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nodakgal
13 years ago
I have not tried this one. But here is another....

Honey Mustard Chicken
1 1/2 cups honey
3 TBS Dijon mustard
1 tsp curry powder
Mix all together & dunk skinless chicken pieces in it.
Bake at 350 till done
JoAnn_Fla
13 years ago
This looks very interesting
Candied apples you eat with a fork!

Let me know if someone trys this. I'll post this on the website too.

Here is a link that might be useful: candied apples
Jasdip
13 years ago
Cowboy Cookies
You can customize it to your own tastes. Looks easy, and good!

1 cup sugar
1 cup brown sugar (light or dark)
1 cup shortening
2 large eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1â2 teaspoon salt
2 cups old-fashioned rolled oats (not quick-cooking)
1-1/2 cups mixed morsels and/or nuts of your choice (see Tip)

1 Center a rack and preheat the oven to 350F. Trim the parchment paper to fit the baking sheets; you will thank me later. Using parchment paper instead of greasing the baking sheets makes for a SUPER easy cleanup.

2 Combine the sugars and shortening in the bowl of a mixer, and beat on medium speed until blended. Add the eggs and beat until blended. Add the vanilla extract and beat briefly.

3 In a separate bowl, dry whisk the flour, baking soda, and salt together. Add to the creamed mixture, beating on low to medium speed to blend.

4 Add the oats, beating until they are mixed into the dough.

5 Add no more than a total of 1-1/2 cups of morsels, nuts, and dried fruit.

6 Drop the cookies by the teaspoon onto the baking sheets: youÂll get about 9 per sheet.

7 Bake 1 sheet of cookies for 10 to 12 minutes, until the cookies are golden brown. Remove from the oven, and put in the other sheet of cookies.

8 Use a spatula to transfer the baked cookies to a cooling rack. Let the baking sheet cool for 5 minutes, then measure out the next batch of cookies. When the parchment paper comes out browning around the edges, replace with a new sheet of paper.

Tip: Try 3/4 cup bittersweet chocolate morsels and 3/4 cup hazelnuts. Or 1/2 cup walnuts, 1â2 cup dried cherries, and 1/2 cup butterscotch chips. Go for 1 cup raisins and 1/2 cup white chocolate. These are just suggestions. Do what you like. ItÂs your cookie!
glenda_al
13 years ago
These are so good!

Breakfast Cookies

1/2 pound bacon
1/2 cup butter
3/4 cup sugar
1 egg
1 cup of flour
1/4 teaspoon baking soda
2 cups of multi-grain flakes or corn flakes
1/2 cup raisins
Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.

store in refrigerator, and reheat in micro or wrapped in foil in the oven.

I'll share my recipes if you'll share yours, September 9, 2010

Comments (6)

kfca37

patti43

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nodakgal

JoAnn_Fla

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glenda_al

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