Some cosmetic changes in preparation for larger site changes in the works.

Close
Dawn_MO

Here are some T&T for you: REC: Scotch Eggs, Mex Shrimp Cocktail, Ground Turkey in Lettuce Cups...


Veteran Member
Dawnie2u@gmail.com
5503 posts
Joined: Dec 9, 2005

Options

Posted to Thread #5906 at 6:12 pm on Feb 28, 2007

Just skip the breadcrumbs for the eggs.
* Exported from MasterCook *

SCOTCH EGGS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 hard-boiled eggs -- peeled
1 1/2 pounds good quality pork sausage
1 tablespoon parsley
1 teaspoon ground sage
1/2 teaspoon ground black pepper
1/4 cup flour
3/4 cup cracker crumbs
2 eggs -- beaten
1 cup vegetable oil -- for frying

Combine sausage, sage, parsley, and pepper in a bowl, mix well. Divide into 6 parts. Heat oil. Form meat mixture around eggs, sealing well. Dredge in flour, dip in egg, and then in cracker crumbs. Fry eggs in oil until sausage is cooked through, and eggs are golden brown. Place on paper towels. May be kept warm in a 200 degree oven. Slice eggs in half lengthwise. Serve with sour cream-horseradish sauce.

- - - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Mexican Shrimp Cocktail

Recipe By :Virginia
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Shrimp

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked shrimp -- peeled and deveined
16 ounces Clamato (enough to cover shrimp in a
decorative glass)
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
1 tablespoon Tabasco
1 tablespoon ketchup
1/2 cup cucumber -- diced
1/2 avocado -- diced

Mix the Clamato, Worcestershire Sauce, lime juice, hot sauce, and ketchup together and marinate shrimp in it for at least an hour. Mix in cuke and avocado just before serving. Serve in a decorative glass or a martini glass. Garnish with a slice of lime. Serve with tortilla chips or crackers.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Ground Turkey in Lettuce Cups

Recipe By :"Quick Fix" column/LA Times Food Section 6/6/01)
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Asian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons soy sauce
1 Tablespoon oyster sauce
1 cup hoisin sauce -- divided
2 teaspoons cornstarch
3 tablespoons oil
3 cloves garlic -- -- minced
1/2 cup white onions -- diced
1 lb ground turkey
1 teaspoon coarse salt
1/2 teaspoon white pepper
1 portabello mushroom -diced
1/2 cup red bell pepper -- diced
1/2 cup waterchestnuts -- diced
3 green onions -- chopped
12 bibb lettuce leaves

Combine the soy sauce, oyster sauce, 2 tablespoons hoisin sauce and cornstarch in a
small bowl and set aside.Heat the oil in a large skillet over high heat until very hot. Cook the garlic and white onions until soft, about 30 seconds. Add the turkey, salt and pepper and cook turkey until lightly browned though still slightly pink in the conter, 2 to 3 minutes.Stir in the mushrooms, bell pepper and water chestnuts. Add the suace and continue cooking, stirring, until the sauce thickens and the turkey is cooked through, 2 to 3 minutes. Add the green onions and cook for 1 minute.Transfer the turkey mixture to a large serving bowl. To serve, place 1/2 cup of the turkey mixture into a lettuce leaf. Spoon some of the remaining hoisin sauce on top, then roll the top and bottom edges of the leaf toward the middle while tucking in one of the side to make a package similar to a burrito. Repeat with the rest of the
lettuce leaves and turkey mixture. Serve the lettuce cups on individual plates or seal with a toothpick and serve on a platter.
4 to 6 servings

- - - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Creamy Crab and Caviar Parfaits

Recipe By :Sunset, JANUARY 2001
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup finely chopped celery
1/2 cup finely chopped English cucumber
1/4 cup minced fresh chives
1/2 pound shelled cooked crab (1 cup -- see instructions
below)
Creamy wasabi dressing
1/2 cup tobiko caviar or salmon caviar (see notes)
4 thin slices English cucumber -- (4 to 8)
Fresh chive spears -- rinsed

1. In a bowl, mix celery, chopped cucumber, and minced chives.
2. Spoon 2 tablespoons crab into each of 4 tall, stemmed glasses (about 8 oz. each); divide half the celery mixture, half the creamy wasabi dressing, and half the caviar among glasses. Repeat, ending with caviar.
3. Garnish parfaits with cucumber slices and chive spears.

NOTES : Notes: Assemble through step 2 up to 4 hours ahead; cover and chill airtight. Garnish with cucumber and chives just before serving. If using salmon caviar, rinse with cold water and drain; use cold. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

CRUDITES WITH OLIVE OIL AND FLAVORED SALTS

Recipe By :Bon Appetit "Entertaining Made Easy"
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup sesame seeds
11 1/2 teaspoons salt
1/4 cup curry powder
1/4 cup Hungarian sweet paprika
3/4 cup extra-virgin olive oil
Assorted fresh vegetables

Place sesame seeds in small nonstick skillet set over medium heat. Stir until toasted and golden brown, about 3 minutes. Cool completely. Place in a spice grinder with 1 1/2 teaspoons salt. Process until finely ground. Transfer mixture to small ramekin.
Mix curry powder and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin.
Mix paprika and 5 teaspoons salt in small bowl. Transfer mixture to another small ramekin. (Flavored salts can be made 1 day ahead. Cover and set aside at room temperature.)
Pour oil into small bowl or ramekin. Place vegetables decoratively on platter. Serve, passing oil and salts separately.

I think smoked paprika would be good in this also.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

ENDIVE WITH BRANDIED GORGONZOLA

Recipe By :Cindi Taylor-Reiss
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sliced almonds
1 cup crumbled Gorgonzola cheese or any blue
cheese softened
3 ounces cream cheese softened
2 teaspoons brandy
3 medium heads Belgian endive

Preheat oven to 325. spread out the almonds in a small baking dish and toast lightly, 7 to 10 minutes. Let cool and chop coarsely. In a small bowl or food processor combine Gorgonzola, cream cheese and brandy; blend well. Cut root end from endive and separate leaves. Pipe in 1 heaping teaspoon cheese filling on base of each leaf. Top with almonds. Arrange leaves on a serving platter in concentric circles with tips facing out.




- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Shrimp Sea Island (small batch)

Recipe By :Lucy Fokeslink in Perennials
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Seafood
Shrimp

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lbs medium shrimp
1 mild white onions thinly sliced (Vidalias
if possible)
3/8 cup olive oil
1/3 cup cider vinegar
1/4 large capers and juice
2 3/8 tablespoons sugar
2 3/8 teaspoons Worcestershire sauce
3/4 dash Tobasco sauce -- (1/2 to 1)
1 3/4 dashes salt

Boil shrimp for 3 minutes. Peel, devein, rinse and drain very well. In a deep, flat
pan, layer shrimp and onion rings repeatedly. Blend all remaining ingredients and pour over the shrimp and onions. Cover and refrigerate for at least 12 hours. Stir or flip over several times. To serve, lift shrimp and onions from marinade and place on a large, lettuce-lined platter. If there are any onions left over, refrigerate. Chop and mix with mayonnaise to enjoy later with saltime crackers.

- - - - - - - - - - - - - - - - - - -


Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


Other messages in this thread: