Bruschetta Turnovers Appetizer Recipe

Ingredients:

3 medium Tomatoes -- seed and chop
1 Garlic clove -- minced
1 Green onion -- chopped
1 tablespoon Dried basil leaves
1/4 teaspoon Salt
1 1/3 cups Mozzarella cheese -- shredded
4 Tortillas
1 tablespoon Olive oil


Process:

Combine tomatoes, garlic, green onion, basil and salt.
Sprinkle 1/3 cup cheese over one half of each tortilla. Top with about
1/3 cup tomato mixture. Fold tortilla in half over top of filling. Seal
edges with toothpicks. Brush both sided with oil. Barbecue over medium
coals or broil under preheated broiler for 4 to 5 minutes on each side
or until golden brown and cheese melts. Cut each tortilla in half for
lunch entree or in 4 triangles each for appetizers.

Fire Balls

Ingredients:

12 ounces jalapeno peppers, canned
1 cup buttermilk baking mix
6 ounces mozzarella cheese -- shredded
1 pound sausage
6 ounces seasoned bread crumbs

Process:

Use a spicy breading mix made for pork or for less spicy dish use unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and plain crumbs is good to use.

1. Cut off stem ends and remove seeds from the peppers. Rinse peppers to remove seeds, but allow some seeds to remain if you like them hotter.

2. Stuff peppers lightly with cheese, then set aside.

3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix or seasoning of your choice.

4. Using a lightly greased skillet, brown sausage balls until the sausage is thoroughly cooked, turning several times.

Island Teriyaki Appetizer

Ingredients:

This appetizer recipes ingredients are as below -

1/2 cup Soy sauce
1/4 cup Salad oil
2 tablespoons Molasses
2 tablespoons Ground ginger
-- or --
2 teaspoons Grated gingerroot
2 teaspoons Dry mustard
6 each Cloves garlic -- minced
1 1/2 pounds
1/4-inch-thick round steak
3/4 teaspoon Instant meat tenderizer

Process:

Combine 6 ingredients first to follow the appetizer recipes properly. Then cut meat across grain in strips 1 inch wide.

Use tenderizer according to label directions. Add meat to soy mixture, stirring to coat; let stand 15 minutes at room temperature. Lace strips accordion-style on skewers.

Broil 5 inches from heat 5 to 7 minutes or till cooked rare to medium-rare, turning frequently and basting with soy marinade (or cook and baste over charcoal). Serve hot as an appetizer.

Note: If you plan to marinate longer than 15 minutes, don't use tenderizer.

Whole Wheat Pita Chips With Garbanzo Bean

Both the dip and the pita chips can be made several days ahead to keep on hand for after-workout nourishment.

INGREDIENTS:

We need the following ingredients to prepare wheat pita chips.

2 whole wheat pita bread rounds
2 teaspoons ground cumin
1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, peeled

PROCESS:
Preheat oven to 350°F.
Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total.
Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total.
Place pita wedges in single layer on baking sheet.
Bake until wedges are crisp and golden, about 10 minutes.
Cool completely.
Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds.
Remove from heat.
Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor.
Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency.
Season to taste with salt and pepper.
Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in resealable plastic bag at room temperature. Cover and refrigerate dip.)
Serve dip with pita chips.

Makes 4 servings and hope that everybody will love this wheat pita chips.

Author
Debbie R.
About the Author
For more information on cooking guidelines & recipes visit Free Recipes & Cooking Tips

Ham Biscuits - Great Taste

INGREDIENTS:

3 packages Pepperidge farm party rolls
1 pound Chopped ham
1 Margarine --softened
1 small Onion --chopped
3 Prepared mustard
3 Poppy seeds


PROCESS:

To prepare ham biscuits mix margarine, onion, mustard and poppy seeds together.
Spread mixture on top side of rolls. Cover bottom halves with ham, assemble and bake 10 minutes at 400 degrees.

Egg Roll

INGREDIENTS:
1/2 pound Pork;Boneless --Cut Julienne
1 each Onion;Small --Sliced
1 cup Cabbage --Green Or Chinese *
2 tablespoons Vegetable Oil
1/2 cup Mushrooms --Sliced
1/4 cup Sprouts --Bean Or Alfalfa
1/4 cup Currants
1/4 cup Almonds --Slivered
1 teaspoon Cornstarch
2 tablespoons Sherry --Dry
1 tablespoon Soy Sauce
1/2 teaspoon Ginger
12 each Egg Roll Wrappers --Abt 6"Sq --Oil For Deep Fat Fry

GINGER APRICOT SAUCE
1/4 cup Apricots --Dried (Abt.10)
1/4 cup Sugar
1 teaspoon Ginger
1/4 teaspoon Salt
1 tablespoon Lemon Juice
Cabbage should be shredded


PROCESS:
Saute the pork, onion and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring.
Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles.
Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying.
Adjust time for browning. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls.
Serve with warm Ginger Apricot Sauce.

GINGER APRICOT SAUCE:
Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm.