Parmesan Crisps

Ingredients


6 ounces  Parmesan, in 1 piece1 tablespoon  cornmeal1/2 cup  shelled pistachios, finely chopped1/2 teaspoon  black pepper1/8 teaspoon  ground red pepper

Directions
Heat oven to 350 degrees F.
Shred Parmesan using fine grater. Mix Parmesan, cornmeal, pistachios and peppers in a bowl.
Line 2 large baking sheets with foil. Coat with nonstick cooking spray.
For each crisp, spoon level tablespoon mixture, scooping from bottom of bowl, into a mound, 6 per sheet.
 
Spread each mound slightly to form 2-1/2- to 3-inch circle, allowing 1/2 inch between rounds.

Bake in 350 degrees F oven 8 to 10 minutes, until lightly browned. With metal spatula, lift crisps onto rack to cool.
 
If desired, place crisps onto rolling pin to curve. Repeat for total of about 32 crisps.

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• Shared by Debbie McLean Warner

Upside Down Marinated Shrimp Bowl

Ingredients:

5 pounds  fresh large shrimp in shells, peeled and deveined1/2 cup  olive oil1/2 cup  white or red wine vinegar1-1/2 teaspoons  finely shredded lemon peel1/4 cup  lemon juice2 tablespoons  tomato paste1 tablespoon  honey3 cloves  garlic, minced2 teaspoons  grated ginger1/2 teaspoon  salt1/4 teaspoon  ground red pepperAssorted fresh greens (optional)Assorted fresh herbs (optional)Lime wedges (optional)Thinly sliced red onion, separated into rings (optional)Thinly sliced cucumber or cucumber ribbons (optional)Yellow pear-shaped tomatoes and cherry tomatoes (optional)
Directions:
In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling. Add the shrimp. Bring to boiling; reduce heat. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally.

Drain shrimp. Rinse under cold running water; drain again.
To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep. Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.) 
Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl. When bowl is full, press down with plate one more time.
For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper. 

Cover and shake well. Pour marinade over shrimp in bowl. 

Cover and chill overnight, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade. 
Before serving, hold the plate off-center and invert bowl slightly to drain off marinade. Repeat inverting and draining until all marinade is drained. Discard marinade. Place serving platter over bowl; carefully invert bowl to unmold.
If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp. Makes about 20 appetizer servings.
Make Ahead Tip:
Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.

Shared by Debbie McLean Warner

Light and Crispy Egg Rolls

Ingredients:

Nonstick cooking spray
2 teaspoons  toasted sesame oil or canola oil
8 ounces  lean pork loin, cut into 1/2-inch pieces, or ground pork

1/2 cup  chopped red sweet pepper

1 teaspoon  grated fresh ginger or 1/4 teaspoon ground ginger

1 clove  garlic, minced

3/4 cup  finely chopped bok choy or Chinese (napa) cabbage

1/2 cup  chopped canned water chestnuts

1/2 cup  coarsely shredded carrot

1/4 cup  sliced green onions

1/4 cup  bottled light Asian sesame ginger vinaigrette

8   egg roll wrappers

Preheat oven to 450 degrees F. Lightly coat a large baking sheet with nonstick cooking spray; set aside. For filling: In a medium nonstick skillet, heat oil over medium-high heat.

Add pork, sweet pepper, ginger, and garlic. Cook for 3 to 4 minutes or until pork is no longer pink, stirring occasionally. If using ground pork, drain off fat. Add bok choy, water chestnuts, carrot, and green onions to pork mixture in skillet.

Cook and stir about 1 minute more or until any liquid evaporates. Stir in vinaigrette. Cool filling slightly.
For each egg roll, place an egg roll wrapper on a flat surface with a corner pointing toward you. Spoon about 1/3 cup of the filling across and just below center of each egg roll wrapper.

Fold bottom corner over filling, tucking it under on the other side. Fold side corners over filling, forming an envelope shape. Roll egg roll toward remaining corner. Moisten top corner with water; press firmly to seal.

Place egg rolls, seam sides down, on the prepared baking sheet. Coat the tops and sides of the egg rolls with nonstick cooking spray.

Bake for 15 to 18 minutes or until egg rolls are golden brown and crisp.

Cool slightly before serving.

Shared by Mary Ann Hartley

Marinated Lime Shrimp Appetizers

Ingredients:


3/4 pound  fresh or frozen peeled, deveined, cooked shrimp


1 teaspoon  finely shredded lime peel


1/3 cup  lime juice


1/4 cup  cooking oil


2 tablespoons  snipped fresh cilantro or parsley


1 fresh jalapeno pepper, seeded and finely chopped, or 1 tablespoon canned chopped jalapeno pepper


1 clove  garlic, minced


Lettuce (optional)


2 cups  assorted fruit pieces, such as papaya chunks, kiwi chunks, red grapes, and orange sections or lime and orange wedges with pomegranate seeds

Directions:

Thaw the shrimp, if frozen. Rinse shrimp; pat dry. 


In a medium bowl, stir together the lime peel, lime juice, cooking oil, fresh cilantro or parsley, jalapeno pepper, and garlic. Add the shrimp and toss to coat.

Cover and marinate in the refrigerator for at least 2 hours or up to 3 hours, stirring the mixture twice.

To serve, drain shrimp and discard marinade. If you like, thread shrimp onto skewers. Arrange on lettuce-lined plate with fruit. Serve with toothpicks.

Makes 6 appetizer servings.

Shared by Mary Ann Hartley

Mini Meat Turnovers

Ingredients:


1-1/4 pound  lean ground beef
1 15-ounce can  tomato sauce
2 teaspoons  chili powder
2 teaspoons  dried oregano, crushed
1 teaspoons  garlic powder
1 tablespoon  snipped fresh cilantro
2 10- to 12-ounce packages (20 total)  refrigerated buttermilk biscuits
Milk
Salsa (optional)

Directions:

For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder.

Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in cilantro.
Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally.

On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Fold opposite side of circle up and over filling.

Brush edges with a little milk; seal edges with a fork.

Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350 degree F oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet.

Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping. Makes 40 turnovers.

Make Ahead Tip:

Cool turnovers completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months. 


To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, in a 350 degree F oven for 10 to 12 minutes or until heated through.

To Tote:

Cover hot turnovers tightly. Transport in an insulated carrier.

Tip:

If making the 40-turnover recipe, remove only one package of biscuits from the refrigerator at a time.

Shared by Debbie McLean Warner

Creole Ranch Dip

Ingredients:


3/4 cup  sour cream


1 tablespoon  Creole mustard


1 teaspoon  dry ranch-flavored salad dressing and recipe mix


1/2 teaspoon  dried dill


1/2 teaspoon  dried chives


1/8 teaspoon  salt

Directions:

In a small bowl, combine all ingredients. 

Cover and refrigerate until ready to use.

Can be used with Shrimp, Crab, crackers, vegetables.

Shared by Debbie McLean Warner

Spiced Curry Ginger Dip

Ingredients:


1 8-oz. carton  sour cream


3/4 cup  mayonnaise


2 Tbsp.  honey


3 to 4 tsp.  curry powder


2 to 3 tsp.  grated fresh gingerroot


1/4 to 1/2 tsp.  cayenne pepper


1/4 to 1/2 tsp.  ground black pepper


Curry powder and grated fresh gingerroot (optional)


Vegetable dippers

Directions:

In medium bowl whisk together sour cream, mayonnaise, honey, curry powder, gingerroot, cayenne pepper, and black pepper. Cover and refrigerate 4 to 24 hours.

Sprinkle dip with additional curry powder and fresh gingerroot. Serve with vegetable dippers.

Makes about 2 cups (8 servings).

Shared by Debbie McLean Warner

Chinese Five Spice Edamame

Ingredients:


2 tablespoons  Kosher salt


1 tablespoon  Chinese Five Spice powder


2 pounds  frozen edamame, shells on

Directions:

Combine Kosher Salt and Chinese Five spice powder in a small bowl.

Place edamame in a microwave-safe bowl, cover and microwave for approximately four minutes, or until edamame peas are tender.

Rest covered for one minute. Remove plastic wrap and toss edamame with Chinese Five Spice mixture.

Serve immediately.

Shared by Debbie McLean Warner

Southwestern Chicken Chili

Ingredients:


2 tbsp.  olive oil


1 cup  chopped onion


1/2 cup  chopped celery


1/2 cup  chopped red pepper


3 tbsp.  all-purpose flour


1 tbsp.  ground cumin


2 cups  Swanson® Chicken Stock


2 cans  (15 ounces each) great Northern beans


1 jar  (16 ounces) Pace® Chunky Salsa


2 cups  chopped cooked chicken


Shredded pepper Jack cheese


Cubed avocado

Directions:

Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery and pepper and cook until they're tender.

Stir in the flour and cumin and cook for 2 minutes. Stir the stock in the saucepot.

Cook and stir until the mixture boils.
Stir the beans, salsa and chicken in the saucepot.

Heat to a boil. Reduce the heat to low. Cook for 20 minutes.
Garnish with the cheese and avocado.

Shared by Mary Ann Hartley

Sliced Potatoes with Romesco Sauce

Ingredients:


1  medium plum tomato (about 1/4 pound), cored and quartered


16   whole almonds, toasted


1 tablespoon coarsely chopped jarred roasted red pepper


2  small cloves garlic


1/8 teaspoon cayenne


Kosher salt and freshly ground black pepper


1 tablespoon red-wine vinegar


4 tablespoons extra-virgin olive oil


3/4 pound small red potatoes (1 to 2 inches in diameter), rinsed and dried


Finely grated zest of 2 medium lemons


1/4 cup fresh flat-leaf parsley leaves

Directions:


Set a rack in the top third of the oven and heat the oven to 450 degrees F.


Put the tomato, almonds, roasted red pepper, garlic, cayenne, 1/4 teaspoon salt, and a few grinds of black pepper in a food processor. 


Process, scraping the bowl as needed, until the mixture is somewhat smooth, about 1 minute. 


Add the vinegar and 1 tablespoon of the olive oil and process until well incorporated. Taste and add more salt if needed.


Trim the ends off of each potato and cut the potatoes crosswise into 1/8- to 1/4-inch slices. 


In a bowl, toss the potatoes with the remaining 3 tablespoons olive oil and 1 teaspoon salt to coat well.


Lay the slices in a single layer on a baking sheet.


Roast the potatoes, turning the slices with a spatula and rotating the baking sheet halfway through roasting, until golden brown, 20 to 30 minutes. 


Let the potatoes cool slightly.


To serve:


Arrange the potato slices on a serving platter; blot with a paper towel if they look oily. Top each slice with a generous 1/4 teaspoon of the romesco sauce (you may not use all the sauce). Garnish each hors d'oeuvre with a tiny pinch of lemon zest and a parsley leaf.


Tips:


The sauce can be made up to three days ahead and refrigerated. Before using, bring it to room temperature and stir well.

Shared by Mary Ann Hartley

Glazed Ham Balls

Ingredients:

1   beaten egg

3/4 cup  soft bread crumbs (1 slice)

1/3 cup  dried tart red cherries or dried cranberries, finely snipped

1/4 cup  finely chopped green onions

1/4 teaspoon  pepper

1/2 pound  lean ground cooked ham

1/2 pound  lean ground beef

2/3 cup  red currant jelly

2 tablespoons  prepared mustard

Green onion slivers

Directions:

Combine egg, bread crumbs, cherries or cranberries, chopped green onions, and pepper in a mixing bowl. Add ground ham and ground beef; mix well. Shape into 1-inch balls.

Place in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until done. Drain, if necessary.

Meanwhile, heat jelly and mustard together in a chafing dish, blazer pan, or small skillet, stirring occasionally until jelly is melted. 

Add ham balls to chafing dish. (Or, transfer ham balls to a warm heatproof serving bowl and pour glaze over ham balls.) 

Keep warm. Garnish with green onion slivers. 

Makes 48 meatballs (48 appetizer servings).

Shared by Debbie McLean Warner

Phyllo Cups

Ingredients:

Nonstick cooking spray
8   sheets frozen phyllo dough (14x9-inch), thawed
4 teaspoons  sugar
1 recipe  Honey Filling with Berries, Espresso Coconut-Macadamia Filling, or Lemon Cheesecake Filling (See Below)

Directions:

Preheat oven to 350F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray. Set aside. 


Lay out 1 sheet of phyllo dough (keep remaining phyllo covered with plastic wrap to prevent it from drying out). Lightly coat phyllo with cooking spray; sprinkle with some of the sugar. 


Top with another sheet of phyllo. Lightly coat with cooking spray and sprinkle with sugar. Repeat layering with two more sheets of phyllo, the cooking spray, and sugar (using 4 sheets for one stack). 


Repeat with remaining sheets of phyllo, cooking spray, and sugar for a second stack.

Cut each stack in half lengthwise. Cut crosswise into thirds. There should be a total of 12 rectangles. 


Press 1 rectangle into each prepared muffin cup, pleating phyllo as necessary to form a cup. Bake in preheated oven about 8 minutes or until golden. Cool for 5 minutes in pan. 


Remove from pan; cool completely. Fill with desired filling. (Cups may be filled up to 1 hour before serving.) Makes 12 cups.

Honey Filling with Berries: 


In bowl beat 3 ounces softened cream cheese until smooth. Beat in 2 tablespoons honey and 1/2 teaspoon vanilla. 
Add 1/2 cup whipping cream. Beat until stiff peaks form. Spoon into phyllo cups. Top with sliced fresh strawberries or other berries. 
If desired, drizzle with more honey. Makes 1-1/4 cups filling.

Espresso Coconut-Macadamia Filling:


In a bowl beat one 8-ounce package softened cream cheese, 1/3 cup sugar, and 1 teaspoon instant espresso powder. 


Add 1/2 cup whipping cream. Beat until stiff peaks form. Stir in 1/4 cup finely chopped macadamia nuts and 1/2 cup toasted coconut. 


Spoon into phyllo cups. 


Garnish with additional nuts and toasted coconut. 


Makes 2 cups filling.

Lemon Cheesecake Filling: 


In a bowl beat one 8-ounce package softened cream cheese and 1/3 cup sugar until smooth. 


Beat in 3 tablespoons purchased lemon curd. Spoon into phyllo cups. 


Garnish with lemon peel twists. Makes 1-1/3 cups filling.

Shared by Mary Ann Hartley

Monkey Bread

Ingredients:

3-1/4 to 3-1/2 cups  all-purpose flour
1 package  active dry yeast
1/4 cup  milk
1/4 cup  butter
2 tablespoons  sugar
2 tablespoons  light-colored corn syrup
1/2 teaspoon  salt
2 small  ripe bananas, mashed (3/4 cup)
1   egg
2/3 cup  chopped pecans
1 cup  sugar
3/4 teaspoon  ground cinnamon
1/3 cup  butter or margarine, melted
1/2 cup  caramel ice-cream topping
2 tablespoons  maple-flavored syrup

Directions:

In a large mixing bowl stir together 1 cup of the flour and the yeast. In a small saucepan heat and stir milk, the 1/4 cup butter, the 2 tablespoons sugar, corn syrup, and salt just until warm (120 degree F to 130 degree F), and butter almost melts.

Add milk mixture to dry mixture. Stir in banana and egg.

Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). 


Place in a greased bowl; turn once. Cover; let rise until double (about 1 hour).

Generously grease ten 3-1/4-inch (jumbo) muffin cups or one 10-inch fluted tube pan. Sprinkle about half of the pecans in the bottoms of the 10 cups (about 1 teaspoon per muffin cup) or in the bottom of the tube pan; set aside. Stir together the 1 cup sugar and cinnamon; set aside.

Preheat oven to 350 degree F. Punch dough down. Turn dough out onto a lightly floured surface. Roll out dough from center to edges, forming a 10x6-inch rectangle; cut rectangle into sixty 1-inch pieces.

Gently pull each portion of dough into a ball, tucking edges beneath. Roll each ball in the 1/3 cup melted butter, then roll in cinnamon-sugar mixture.

Arrange 6 balls in each prepared muffin cup, smooth side down, or all the balls in prepared tube pan, stacking gently. Cover; let rise in a warm place until nearly double in size (for 30 to 40 minutes).

Sprinkle remaining pecans on top. Stir together caramel topping and maple-flavored syrup; drizzle on top.

Bake individual breads in muffin cups for 25 to 30 minutes or until dough is light brown. Or, for whole loaf in fluted tube pan, bake 35 minutes or until bread is golden brown and sounds hollow when you tap the top with your fingers.

Let stand for 1 minute. (If breads stand for more than 1 minute, the loaves will be difficult to remove from the muffin cups or tube pan.)

Invert onto individual plates or a serving platter.

Spoon any topping and nuts remaining in the cups or pan onto rolls or loaf. Cool 15 minutes.

Serve warm. Makes

10 servings

Shared by Debbie McLean Warner

Cola Shredded Beef

Ingredients:

• Beef
• 3 medium dried ancho chiles*
• 2 large dried guajillo chiles*
• 2 tablespoons canola oil, divided 
• 1/4 cup finely chopped red onion 
• 2 large garlic cloves, sliced 
• 1/2 teaspoon cumin seeds
• 1 cup canned diced tomatoes 
• 1 teaspoon dried Mexican oregano*
• 2 teaspoons kosher salt, divided
• 2 pounds chuck roast, cut into 4 pieces 
• 1 dried bay leaf
• 1 1/2 cups Mexican Coca-Cola* (cane-sugar sweetened) or another cola (not diet)
• Tacos:
• 12 to 24 warm corn tortillas (6-in. size; use 24 if they're thin and floppy)
• Accompaniments: chopped avocado, red onion, and cilantro; thinly sliced pickled jalapeños; and crema Mexicana* or regular sour cream 

Preparation:

• Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. 
• Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. 
• Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.
• Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. pot over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
• Pour sauce into pot and add bay leaf, cola, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
• With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. 
• Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Stir in beef and heat a few minutes until hot. Remove bay leaf.
• Make tacos: With a slotted spoon, transfer beef with some sauce to a bowl. Spoon beef into tortillas (double tortillas if they're thin), tuck in accompaniments, and serve with remaining sauce if you like.
• *Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.
• Make ahead: Through step 3; chill, covered, up to 2 days.

Shared by Maria Mendez

Mexican Chopped Salad

Ingredients:

• 12 ounces jicama 
• 12 ounces English cucumber 
• 1 pound cantaloupe 
• 1 pound watermelon 
• 1 pound honeydew 
• 4 ounces radishes, rinsed 
• 2 cups finely shredded red or green cabbage
• 1 cup seedless red grapes 
• 1 firm-ripe avocado (8 to 10 oz.) 
• 2 tablespoons lemon or lime juice 
• 3/4 cup roasted salted peanuts
• Orange crema recipe below

Preparation:

• Cut off and discard peel from jicama; rinse jicama. Rinse cucumber; trim and discard ends.
  
  Rinse cantaloupe, watermelon, and honeydew; cut off peels and scoop out seeds. Cut jicama, cucumber, and melons into 1/2-inch cubes.
  
  Trim and discard tops and roots from radishes; rinse radishes and thinly slice.
  
  Attractively arrange trimmed produce on a large platter along with cabbage and grapes.
• Just before serving, pit and peel avocado. Cut into 1/2-inch cubes and coat with lemon juice; add to platter.
  
  Sprinkle with peanuts or offer peanuts alongside.
  
  Serve with orange crema.

Orange Crema Recipe

Ingredients:

• 1/2 cup mayonnaise 
• 1/2 cup thawed frozen orange juice concentrate
• 1/2 cup Mexican crema (see notes)
• 1/4 cup fresh lime juice 
• 1 teaspoon grated lime peel 

Preparation:

• In a small bowl, mix mayonnaise, orange juice concentrate, and crema. Stir in lime juice and peel. 
• If making up to 1 day ahead, cover and chill.

• Shared by Carlos Mendoza