Granola-Ginger Baked Apples

Finely crushed oat-and-honey granola bars, chopped crystallized ginger, and thick Greek yogurt are the secrets to this delectable easy desserts. Baked apples are a customary cold-weather dessert in America, but the French are more likely to pop sweet winter pears in the oven. Enjoy these gourmet recipes with your families and friends.

Ingredients
4 large Golden Delicious or Jonagold apples
3 (1.5-oz.) oat-and-honey granola bars, finely crushed
1/2 cup roasted salted almonds, chopped
1/4 cup finely chopped crystallized ginger
1/4 cup butter, softened
3/4 teaspoon ground cinnamon
1 3/4 cups apple cider
1/3 cup cherry preserves
1 (7-oz.) container Greek yogurt

Preparation
1. Preheat oven to 375°. Cut apples in half, cutting through stem and bottom ends. Scoop out core and pulp, leaving a 3/4-inch shell. Cut about 1/4 inch from opposite side of apple, forming a flat base.

2. Stir together crushed granola bars and next 4 ingredients. Spoon mixture into apple shells, pressing to gently pack. Arrange apples in a 13- x 9-inch pan. Pour cider around apples in pan.

3. Bake at 375° for 25 to 45 minutes or until apples are tender, basting twice with pan juices.

4. Place apples on a serving plate. Add preserves to pan juices, and cook, over medium-high heat, stirring constantly, 5 to 6 minutes or until thickened. Serve apples with warm sauce and Greek yogurt.

Granola-Ginger Baked Pears: Substitute 4 Bosc pears for apples. Proceed with recipe as directed.
Note: Baking times will vary greatly due to the ripeness of your fruit. Begin testing for doneness by inserting a wooden pick directly into the fruit (not granola mixture) after 25 minutes of baking. A wooden pick should be able to pierce the fruit easily with just a little resistance. Overcooking will lead to the fruit losing its natural shape and becoming mushy. For testing purposes only, we used Nature Valley Oats 'N Honey Crunchy Granola Bars.

Easy Party Appetizers

Appetizers are small bites, preceding a meal, designed to whet one’s appetite. When it comes to making small bites, puff pastry is your friend. Puff pastry also is also great for baking Brie en croute or making savory little turnovers. Another fun easy appetizers is wild mushroom quesadillas.

Serving soup in shot glasses is also good as an appetizer recipes. Simply make one batch of soup and then portion it into shot glasses. It is great served either hot or cold, depending on the soup and the time of year. Make sure to garnish the soup with a little something, either a small crouton, a micro green, or a sprinkle of fresh herbs.

Another idea is to make a loaf of crusty garlic bread, slice it into thin sticks and serve it with warm marinara sauce for dipping.

If you want to serve a cheese plate, roasted fruit it always a simple, sophisticated addition. Take a bunch of red grapes, remove them from the vine, and toss them with olive oil, salt and pepper. Roast them in a 350° oven for about 20 minutes. When in season, plums work well too.

Skewers are another way to serve fun, easy appetizers. If you have no time stop at the grocery store and purchase Italian parsley, olives, slices of Genoa salami, nuts, and cornichons or other pickled vegetables. Arrange them on a tray and garnish it with the fresh parsley – beautiful, fun and easy.

Nutella Crunch Ice Cream Cake

Three simple ingredients make up this Nutella crunch ice cream cake easy desserts– Nutella, Rice Krispies cereal, and vanilla ice cream – all combined together into one fantastic, and super easy-to-make dessert! First Rice Krispies are coated with melted Nutella and then cooled before stirring into softened vanilla ice cream recipes. The mixture is packed into a springform pan to form a cake, topped with some more of the coated cereal mixture, and then frozen until ready to serve.

Ingredients
2 cups Nutella
6 cups Rice Krispies cereal
1 gallon vanilla ice cream

Instructions

1. Place a 9 or 10 inch springform pan, as well as a very large mixing bowl in the freezer to chill.
2. In a large saucepan over low heat, combine the Nutella and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.
3. Line a sheet pan or cookie sheet with parchment or wax paper. Pour the Nutella-Rice Krispies mixture onto the lined sheet pan and spread evenly. Then place in the freezer to chill.
4. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
5. After about 30-45 minutes (you want the Nutella coated cereal to be cooled and firm but not frozen at this point) – using a fork and knife – cut the coated cereal into bite sized pieces. Place back into the freezer, if necessary, until the ice cream is softened.
6. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the Nutella-cereal pieces, the large mixing bowl and the springform pan from the freezer.
7. Reserve 2 cups of the Nutella-cereal mixture.
8. Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Nutella-cereal mixture.
9. Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
10. Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften a bit.
11. When ready to serve, place the cake on a platter or cake stand and remove the sides of the springform pan. Cut and serve immediately.

Healthy Pheasant Hot Pot Recipe

Pheasant recipes can make a delicious, warming, winter meal. By far the most valuable part of the bird is the breast. Rich gamey flavors and lean meat make this pheasant dish a healthy alternative to a Sunday roast. A traditional delicacy with cholesterol reducing properties.

Ingredients:

2 pheasants
50g Flora Buttery
2 medium onions
1 Knorr Chicken Stockpot
600ml cider
2 bay leaves
2 sprigs of thyme
2 dessert apples
60g granulated sugar
450g (1lb) potatoes
50ml (2fl oz) semi skimmed milk
40g (1½ oz) Flora pro.activ spread
Black pepper


Method
1. Preheat the oven to 170° C/150° C fan assisted/gas mark 3. Heat half the Flora Buttery in a frying pan, and brown the pheasants all over, then place in a suitably sized casserole dish. Season with pepper.

2. Cut the onions into quarters and quarter again. Fry them until golden and add them to the casserole.

3. Pour the cider into the frying pan, add the Knorr Stockpot, and warm gently until the Stockpot has melted. Pour this over the pheasants and add the thyme and bay leaves. Cook for 1¼–1 ½ hours.

4. Cut the apples into eight slices. Heat the remaining Buttery in a frying pan and fry the apple slices until golden, add the sugar and cook until it begins to caramelise.

5. Boil the potatoes until cooked. Drain and mash with the milk and Flora pro.activ. Season with black pepper.

6. Remove the pheasant and onions from the casserole dish to a warm serving plate, and reduce the liquid slightly. Pour over the pheasants and serve garnished with the caramelised apples. Serve with the mash and some vegetables.

Creamy Seafood Chowder

Creamy seafood chowder full of flavor ready to customize with your family's favorite fish or seafood. It may not be an everyday dish, but it is a delectable way to enjoy a mix of cauliflower. 

INGREDIENTS

• 1 large head cauliflower, coarsely chopped (800g)
• 2 cups water
• 2 cups chicken stock
• Liquid from scallop, shrimp and clams
• 227g mushrooms, sliced
• 1 small onion, chopped
• ½ orange bell pepper, finely chopped
• ½ tsp salt
• ¾ tsp black pepper
• 450g frozen cooked white shrimp, thawed *
• 340g frozen bay scallops, thawed*
• 1 can baby yellow clams, drained (do not discard liquid)
• Few grinds fresh nutmeg
• Few grinds star anise
• Lime zest and juice to garnish

INSTRUCTIONS

1. *Thaw the shrimp and bay scallops overnight in the refrigerator; make sure to collect the liquid that will drain from the seafood as it thaws. A good way to do this is to place them in a colander or sieve sitting over a bowl. It also helps to place a little bit of weight on them if you can, but that is not entirely necessary. You can always squeeze them gently once they are completely thawed.
2. Add cauliflower, water, chicken stock, liquid from shrimp, scallop and yellow clams to a large stockpot. Bring to a boil, lower heat, cover and cook until the cauliflower is really soft and tender, about 5-7 minutes.
3. Meanwhile, cook the mushrooms in a large skillet over medium-high heat until golden on both sides. Lower the heat, add onion, bell peppers, salt and pepper and continue cooking until fragrant and onions start to turn translucent, about 2-3 minutes. Reserve.
4. Ladle the cauliflower mixture into your blender and process on high speed until super smooth and silky in consistency. You might have to work in several batches
5. Return that soup base to the stockpot and add the nutmeg, star anise, shrimp, bay scallops, baby clams and reserved vegetables.
6. Bring back to a boil, reduce heat and simmer until the bay scallops start to lose their translucency and the shrimp are heated through, about 4-5 minutes.
7. Serve immediately and hit with a splash of lime juice. Garnish with a little bit lime zest.

Tomato Zucchini Carpaccio

This carpaccio recipe makes great use of fresh garden veggies and it makes for a great starter. It’s light, refreshing, and very flavorful, so it’s a delightful way to begin a meal. The fresh chives and balsamic boost the depth of the flavor profile and it’s beautiful enough to serve at healthy dinner parties.

The key to the success of this dish is the thinly sliced veggies. If you have a mandolin I encourage you to use it, however, I made do with a very sharp knife. You want to make sure that the slices are no more than 1/4″ thick, that way there aren’t a lot of juices running on the plate, which helps with presentation, and diners can just get a bite of both the zucchini and tomato by cutting it with just a fork.

You could also do this with lots of other raw veggies, including mushrooms I found at Fine Foods Specialists and cucumbers, and you could try many different types of vinegars and oils on it to bring out your favorite flavors. Also, you could try changing the flavor profile by switching up the herbs and garnishes. A little pink Himalayan sea salt goes a long way for flavor, too!

Ingredients:

1 medium Tomato

1 medium Zucchini

2 tsp Balsamic Vinegar

1 tbsp Fresh Chives, chopped

1/4 tsp Sea Salt

Directions:

Cut the zucchini and tomato in half lengthwise and then very thinly slice them widthwise (less than 1/4" thick slices).
Arrange on your plates as you like and then drizzle the balsamic vinegar over the top, sprinkle with chives and sea salt, and serve cold or at room temp!

Herb and “Feta” Polenta Appetizers

Easy make-ahead polenta appetizer recipes with dairy-free feta. Learn how to make vegan cheese. Creamy and flavorful tops broiled polenta for an easy, gluten-free, vegetarian appetizer recipes.

These polenta easy appetizers are an easy way to enjoy favorite foods in the form of cornmeal.

For the Polenta:

3 Tbsp (15 ml) extra virgin olive oil
1 clove garlic, crushed
3 scallions or green onions, finely chopped
1/4 cup plus 2 Tbsp (90 ml) polenta or yellow cornmeal
about 1 cup (240 ml) tofu “feta”
small handful of fresh dill, coarsely chopped
sea salt and freshly ground black pepper, to taste
8-16 pitted black olives, sliced, to serve

For the Tapenade:

2 ounces (55-60 g) sundried tomatoes, soaked in boiling water for 10 minutes
1/4 cup (60 ml) extra virgin olive oil
1 Tbsp (15 ml) balsamic vinegar
1/2 red serrano chile (or less, to taste), seeded and coarsely chopped
small handful of fresh basil leaves

Preparation:

Make the polenta: Line an 8 x 8″ (20 cm) square pan with parchment paper or spray with nonstick spray. Set aside.

Heat the oil over medium heat in a nonstick frypan or saucepan. Add the garlic and scallions and cook for 10 minutes or so, until the onions are translucent. Pour in 1-1/4 cups (300 ml) boiling water, then add the polenta in a steady stream, whisking to prevent lumps.

Continue cooking according to package directions (probably for 20 minutes or so, over low heat, stirring constantly, until the polenta is very thick). Remove from heat and gently stir in the feta and dill; add salt and pepper to taste. Pour into the prepared pan, cover with plastic wrap and chill at least 6 hours, or overnight.

Meanwhile, make the tapenade: Drain the soaked tomatoes and place in a blender or mini food processor with the 1/4 cup (60 ml) olive oil, vinegar, chile, and basil. Process until fairly smooth. Store in a covered jar in the refrigerator until ready to use.

To assemble: Remove the plastic wrap and place a cutting board over the top of the pan. Holding them tightly together, flip them both over so that the pan is on top and the polenta falls out onto the board. Peel away parchment. Cut the square of polenta into 16 or 25 smaller squares, depending on how large you’d like them to be.

Top each with a generous spoonful of tapenade and a few slices of black olives. Garnish with a touch more dill, if desired.

Healthy Neyyapam Snack

This recipe is a popular healthy meals and snack in Kerala and also prepared as prasadam or religious offering at temples.

In these gourmet recipes, white rice is soaked in water for at least two hours to soften its exterior and then drained. The rice is combined with fresh coconut, molasses or jaggery, and banana to form a paste and then finely ground until all the ingredients are well combined. The mixture is flavored with cardamom, ginger, cumin and sesame seed to give it a wonderful aroma and a subtly spicy flavor.

Traditionally, nayyapam is made with puttu podi rice flour, which is a slightly coarse rice powder that consists of tiny tidbits. The puttu podi rice flour is roasted for about five to seven minutes. The kind of rice you use will affect the texture and taste of the final product, so make use of your preferred rice to make Neyyapam. Kozhukatta and idiappam rice also works well for this recipe.

Ingredients

1/2 cup white rice
1 1/4 cups grated fresh coconut
1/3 cup molasses (jaggery, grated)
2/3 cup chopped plantain or banana
½ teaspoon cardamom powder
½ teaspoon dried ginger powder
½ teaspoon cumin powder
1 tablespoon sesame seed or til
3-4 tablespoons clarified butter or ghee
1 cup coconut oil

Preparation Instructions

1. Place rice in a large bowl, cover with water and allow to soak for about 2 hours. Once soaked, drain out the excess water and mix rice with coconut, molasses (jaggery), and plantain or banana to form a paste.

2. Do not add more water. Grind the mixture until it blends well.

3. Add cardamom, ginger, cumin and sesame seed, stirring to blend. Fill each Unni Appam cup (a special type of Indian cooking mould) ¾ full with coconut oil.

4. Heat oil. Once it is hot, fill rest of the way with the batter.

5. Cook until top side of batter is golden brown; turn and cook the other side. Serve with hot tea or coffee.

Chipotle Chicken Drummies

Try hot chicken drummies kickin' with flavor and partnered with a cool avocado dip. This spicy chicken recipe is full of flavor and yet simple to prepare. Depending on the size of the Drummies and whether you're having them as an easy appetizers or main dish, you'll want 4 to 8 wings. The glaze is plenty for the larger number.

INGREDIENTS

1/4 cup chili sauce

2 tablespoons honey

1 tablespoon soy sauce

2 chipotle chilies in adobo sauce (from 7-ounce can), chopped

2 teaspoons adobo sauce from can

1/4 teaspoon garlic powder

1/8 teaspoon coarsely ground pepper

2 pounds chicken drummettes (20 to 24)

Avocado Mayonnaise

1 medium ripe avocado, peeled and pitted

2 tablespoons mayonnaise or salad dressing

1/4 cup chopped fresh cilantro

1 teaspoon lime juice

Dash of salt

DIRECTIONS

Mix all ingredients except drummies and Avocado Mayonnaise in shallow dish. Add drummies; turn to coat. Cover and refrigerate 30 minutes to marinate.
Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil. Spray foil with cooking spray. Remove drummies from marinade; place in pan. Brush with remaining marinade. Bake 30 to 35 minutes or until chicken is no longer pink when centers of thickest pieces are cut.
Meanwhile, make Avocado Mayonnaise. Serve with warm drummies.
Method for Avocado Mayonnaise: Mash avocado in small bowl. Stir in remaining ingredients until well blended. Refrigerate until serving.

Baumkuchen

Baumkuchen is a kind of layered cake. It is a traditional easy desserts in many countries throughout Europe and is also a popular snack and dessert in Japan. The characteristic golden rings that appear when sliced give the cake its German name, Baumkuchen, which literally translates to "tree cake" or "log cake". Although its European origins are disputed, the cake preparation traces its roots back to Ancient Greece where cake batter was poured in layers on to tree logs and cooked over an open fire. It is also known as the "King of Cakes."

Traditionally, these gourmet recipes is made on a spit by brushing on even layers of batter and then rotating the spit around a heat source. Each layer is allowed to brown before a new layer of batter is poured. When the cake is removed and sliced, each layer is divided from the next by a golden line, resembling the growth rings on a crosscut tree. A typical Baumkuchen is made up of 15 to 20 layers of batter. However, the layering process for making Baumkuchen can continue until the cakes are quite large. Skilled pastry chefs have been known to create cakes with 25 layers and weighing over 100 pounds. When cooked on a spit, it is not uncommon for a finished Baumkuchen to be 3-4 feet tall.

Baumkuchen ingredients typically consist of butter, eggs, sugar, vanilla, salt, and flour. Baking powder is not considered a traditional ingredient. The ratio of flour, butter and eggs is typically 1:1:2 respectively (i.e., 100 grams of flour, 100 grams of butter and 200 grams of eggs). The recipe can be varied by adding other ingredients (such as ground nuts, honey, marzipan, nougat and rum or brandy) to the batter or filling. Additionally, Baumkuchen may be covered with sugar or chocolate glaze. With some recipes, the fully baked and cooled Baumkuchen is first coated with marmalade or jam, and then covered with chocolate.

Baumkuchenspitzen, German for "Pointed Tree Cake," are miniature versions of Baumkuchen that are created from the cake scraps that fall during the cake's creation on a spit. These pieces are typically coated in chocolate and sold separately.

A simpler horizontally layered version of the cake called a "Schichttorte" also exists. It is baked without a spit and thus does not have circular rings but horizontal layers. The horizontally layered version results in a Baumkuchen that is more similar in shape to conventional cakes. It can also be baked in a conventional household oven that has a broiler inside, whereas the traditional spit version requires special equipment normally not available in an average household. However, unlike with the spit variant, the Schichttorte cross section is less reminiscent of tree rings.

Roasted Cauliflower Soup with Spicy Peanut Butter Crème

This cauliflower soup was inspired by the classic French potato and leek soup, Potage Parmentier. In that dish, the flavor of leek and potato stand out clean and simple; likewise in this soup, the flavors of cauliflower, onion, and garlic prevail. This soup, which isn’t spicy until you stir in the spicy peanut butter crème, is taken to the next level by the addition of the crème and a few fun garnishes. If you prefer your vegetable soup recipe completely smooth and creamy, feel free to add a bit of liquid as you process the vegetables in the food processor, or even use a regular or immersion blender instead.

Ingredients:
1 medium head cauliflower, chopped into florets
2 medium onions, peeled, both ends trimmed, and quartered
3 cloves garlic, peeled and left whole
3 tablespoons olive oil
1 teaspoon salt
¼ teaspoon black pepper
4 cups water (or low-sodium vegetable or chicken stock)
½ cup heavy cream
¼ cup The Heat Is On peanut butter
⅛ teaspoon sea salt
2 tablespoons water
2 tablespoons Peanut Butter & Co. Golden Roasted Peanuts, chopped
A few parsley leaves, for garnish (optional)
Chili-garlic sauce, for garnish (optional)

Procedure:

1. Preheat oven to 425°F.
2. Toss the cauliflower, onion, garlic, olive oil, salt, and black pepper together on a large baking sheet and spread in an even layer.
3. Bake until tender and starting to brown in spots, about 30 minutes, tossing once halfway through.
4. Transfer the roasted vegetables to a food processor and process until smooth, about 3 to 5 minutes, scraping the sides of the bowl down as necessary and giving the motor a break periodically. (You may need to process the vegetables in 2 batches, depending on the size of your food processor.)
5. Add the pureed vegetables and water (or stock) to a medium saucepan. Bring to a simmer over medium heat.
6. Whisk together the heavy cream, peanut butter, and sea salt in a small bowl until smooth, then gradually whisk in 2 tablespoons water.
7. Stir half of the peanut butter crème into the soup, reserving the other half for garnish.
8. Ladle the soup into 4 bowls and top each with a drizzle of peanut butter crème and a sprinkle of chopped peanuts. Add the parsley leaves and/or chili-garlic sauce on top if desired. Serve warm.

Chili Lime Shrimp Cups

These Chili Lime Shrimp Cups are light crispy that are perfect for appetizer recipes when you really want to impress your guess and they are so easy to make! These easy appetizers are perfect to serve at a party and are great warm or cold. You can make the wonton shells a day in advance; just keep at room temperature in an airtight container.

Ingredients:

24 wonton wrappers

2 tablespoons olive oil

24 medium shrimp, peeled and deveined

1/2 teaspoon salt

1 teaspoon chile powder

2 limes

1/2 cup arugula

3 tablespoons sour cream

Directions

1. Preheat oven to 350 degrees F.
2. Prepare wonton shells. Lightly brush wontons with 1 tablespoon of olive oil. Arrange in 24 mini muffin/cupcake cups. Bake 5-7 minutes until golden brown and crisp.
3. Toss shrimp with 1 tablespoon of olive oil, salt, 2 teaspoons of lime zest and chile powder. Bake 5-8 minutes until shrimp are opaque throughout.
4. To assemble, fill each wonton cup with a few leaves of arugula, a small dollop of sour cream, one shrimp then top with a spritz of lime juice.

Gluten-Free Smoky Roasted Cauliflower Soup

This cauliflower soup is full of surprises. The broth is off-the-charts flavorful, and by association the cauliflower is pretty fantastic. The herbed chickpea dumplings are not only rich in fiber and protein, but they kind-of look like meatballs so your eyes might start to play tricks on you. They’re delicious, and so much more nutrient-dense.These gourmet recipes is also relatively budget-friendly meal.

Ingredients
Soup:
1 3/4 lbs (800 g) cauliflower florets, cut into bite-sized pieces (about 6 cups)
6 tablespoons olive oil, divided
1/2 teaspoon salt, divided
2 medium-large onions, diced
2 medium carrots, chopped
5 large cloves garlic, minced
2 bay leaves
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon turmeric
1/4 teaspoon hot paprika (more or less to taste)
1/4 teaspoon black pepper
6 cups (1.4 liters) low-sodium vegetable stock
4 3/4 oz (135 g) tomato paste
1 teaspoon vegan Worcestershire sauce
1 teaspoon soy or tamari sauce

Dumplings:
1 1/2 cups (180 g) besan (chickpea flour, also known as gram flour)
3/4 teaspoon salt
1/2 teaspoon baking powder
3 scallions, green and white parts, thinly sliced
3 tablespoons minced fresh parsley leaves
1/2 cup (120 ml) water (or slightly more or less as needed)

Other:
Minced fresh parsley leaves, for garnish

Instructions

1. Preheat the oven to 400F. Toss the cauliflower with 3 tablespoons olive oil and 1/4 teaspoon salt. Spread the cauliflower in an even layer on a large baking sheet and roast until tender and browned in spots, about 20 to 25 minutes, tossing once halfway through.

2. Meanwhile, heat the remaining 3 tablespoons olive oil in a 5-quart pot over medium heat; add the onion and carrot and cook until slightly softened, about 10 minutes, stirring occasionally. Add the garlic and cook 2 minutes more, stirring constantly.

3.Add the remaining 1/4 teaspoon salt, the bay leaves, spices (smoked paprika through black pepper), vegetable stock, tomato paste, Worcestershire sauce, and soy sauce. Turn the heat up to high and bring to a simmer, then turn the heat down a bit to keep it at a simmer and cook for 10 minutes. Add the roasted cauliflower to the soup during the last 2 minutes of simmer time. Taste the soup and add additional salt and pepper as desired.

4.While the soup simmers, make the dumpling batter. Whisk together the besan, salt, baking powder, scallion, and parsley in a medium bowl. Use a wooden spoon to stir in the water a little at a time until it comes together into a thick dough (about the consistency of cookie dough).

5.Use a 1 tablespoon measure to drop the batter into the simmering soup. Lightly spoon a little broth over the dumplings, then cover the pot and cook until a toothpick inserted into a dumpling comes out clean, about 10 to 15 minutes.

6.Ladle the soup into bowls, sprinkle the minced fresh parsley on top if desired, and serve.

Antipasto Sausage Skewers

Antipasto (plural antipasti) means "before the meal" and is the traditional first course of a formal Italian healthy meals. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms,anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.

The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find in the south of Italy different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja), whereas in northern Italy it will contain different kinds of cured meats and mushrooms and probably, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds.

These easy appetizers looked so good..loved everything about them and they are something that is easy to make with things from your pantry.

Ingredients
Cooking spray
12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
1/2 cup lightly packed fresh basil
1 12 -ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14 -ounce can artichoke hearts, drained and quartered

Directions
Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.

Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining

Asparagus Hummus and Shrimp Bites Recipe

Asparagus Hummus Recipe is a healthy easy appetizers. It is spiked with fresh asparagus, makes for a healthy afternoon snack when served with Shrimp Bites or fresh vegetables. These little fillo shells are so handy – pretty and crispy – the perfect match for creamy hummus. Nothing tastes better than asparagus hummus gourmet recipes.

Ingredients:

2 cups asparagus pieces ( about 1/2 inch pieces)
6 ounces (3/4 cup) purchased roasted garlic hummus
1 tablespoon olive oil, divided
30 raw medium-sized shrimp, shelled and deveined (41 to 50 size)
2 boxes (15 count each) Athens mini fillo shells

Preparation:
Toss asparagus in 1/2 of olive oil and spread in a single layer on one side of a baking sheet. Toss shrimp in the remaining 1/2 of olive oil and place on the other side of the baking sheet, placing each shrimp in a circular shape. Place baking sheet about 6 inches from top of oven and broil for about 3 minutes. Turn shrimp over and broil another 2 to 3 minutes, until shrimp is cooked through.

Remove from oven and let cool to room temperature.

Place hummus and roasted asparagus in a food processor and pulse until asparagus is in tiny bits.

Leave fillo cups in the plastic trays they come in while filling – handy and mess-free! Fill each cup with 1 tablespoon of hummus mixture. Top each filled cup with one shrimp, tail facing up. Serve immediately.

Individual Seven-Layer Dips

A seven-layer dip is an easy appetizers based on common ingredients in Tex-Mex cuisine. The dish typically includes: Refried beans Guacamole Sour cream Picante salsa, pico de gallo or chopped tomatoes, grated Cheddar cheese, Monterey Jack cheese or a blend of both, black olives.

Layer may be one of many items, such as cooked ground beef, shredded lettuce for texture, sliced green onion or jalapeño chiles for additional spiciness. The dish is often chilled before serving, and is served with tortilla chips.The great thing about seven layer dip is that you can adjust it to your personal tastes. Now, you could make these gourmet recipes in glass tumblers too.

Ingredients
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
8 (9 ounce) plastic tumblers
tortilla chips

Instructions
In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here's how the layers are assembled:
Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Jelly Shots: Dessert for all Occasions

If you are hosting a holiday party this is a perfect easy appetizers that you can make. You want everyone to have a good time. You want to make something festive. You don’t want anything too complicated.This festive finger food is spiked with vodka for a playful party treat.

To make these gourmet recipes jelly shots you have to mix and pour jelly mix in batches. First mix half of red jelly mix in hot water and pour it in a square dish. Then make a mixture of dissolved gelatin with hot water and condensed milk and once the red layer has cooled down and set pour one third of the white mixture. When the white layer is set pour half of the green jelly mix. When the green layer is set add one third white, then remaining half red, one third white and again half green. Let it set in fridge. Cut into square pieces and top with whipped cream, red candies and mint leaves. 

INGREDIENTS

1 3-ounce box cherry gelatin dessert

1 3-ounce box lime gelatin dessert

3 packets unflavored gelatin

1 14-ounce can sweetened condensed milk

1 1/2 cups vanilla vodka

36 dollops whipped cream (for garnish)

36 mint leaves (for garnish)

72 small red candies (or 36 if using just one for garnish)

DIRECTIONS

1. Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t affect the taste.
2. For red layer, sprinkle half of a packet of gelatin over ¼ cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
3. To make the white layer, sprinkle two packets of gelatin over ½ cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and one 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid. Allow to cool to room temperature.
4. Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again, then green. Allow finished pan to set another 2-3 hours, or overnight.
5. When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).
6. Place on serving platter and top with whipped cream, using a piping bag or can. Top with a small mint leaf and a red candy (or two) to simulate a holly leaf.

Roasted Cauliflower Soup

Cauliflower provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System.

While cauliflower is not a well-studied cruciferous vegetable from a health standpoint, you will find several dozen studies linking cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. This connection between cauliflower and cancer prevention should not be surprising, since cauliflower provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body's detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly.

Roasted cauliflower soup are delicious served as a side dish or on a platter with raw vegetables as easy appetizers to go with cocktails. You can drizzle a few drops of nut oil over the cooked cauliflower to enhance the flavor.

Ingredients
Garnish
45 ml (3 tbsp)  unsalted butter
125 ml (1/2 cup)  bread crumbs
30 ml (2 tbsp) flat-leaf parsley, finely chopped
Soup
1 cauliflower, in florets (approximately 700 g or 6 cups)
30 ml (2 tbsp) olive oil
750 ml (3 cups) chicken broth
250 ml (1 cup)  milk
1 bay leaf
3 garlic cloves, chopped
250 ml (1 cup) 35% cream
To taste freshly ground salt and pepper


Directions
To make the garnish, melt the butter in a small saucepan over medium heat. Swirl the pan as the butter foams and continue swirling until it begins to brown. Remove from heat and stir in the breadcrumbs and parsley. Set aside.
Preheat the oven to 210°C (425°F).
In a large bowl, toss the cauliflower with oil to coat. Spread on a parchment-lined baking sheet and roast in the oven for 15 minutes, then turn the florets over and roast another 15 minutes, or until golden brown.
In a large saucepan, combine the broth, milk, bay leaf, garlic cloves and roasted cauliflower. Bring to a boil, reduce heat and simmer, covered, for 30 minutes, or until cauliflower is very tender. Discard the bay leaf and puree the soup in batches in a blender until smooth. Return the soup to a clean saucepan, stir in the cream and reheat. Season with salt and pepper to taste.
Top each portion of soup with a spoonful of the garnish.

Smoked Salmon Sushi Pizza

These appetizer recipes is the perfect solution for those who are shy away from sushi because of eating raw fish. The key here is cooking the sushi rice properly.Never stir the rice, and keep it covered even when it’s cooling—using a rice cooker is easy, since it can never go wrong. You can find rice wine vinegar already flavored for sushi, so you don’t have to add any sugar. Enjoy these fish recipes for families and friends.

Ingredients:
2 cups short grain sushi rice
100 mL rice vinegar
1.5 tbsp salt
3 tbsp sugar
24 thin slices English cucumber (or more if you overlap, this was a quarter of a cucumber)
1/4 lb (125 g) smoked salmon, thinly sliced
2 tbsp mustard (I used half Dijon, half honey mustard)
1/4 cup Japanese mayonnaise (or yogurt)
1 sheet toasted nori (about 8×7 inches/20×18 cm)
1/4 cup chopped fresh chives or green onions, for garnish
1 tbsp toasted sesame seeds, for garnish

Preparation:
1. Prepare rice as usual. I made mine in the rice cooker, but Bonnie recommends the following: Rinse rice in several changes of water until water runs clear. Drain well. In a medium heavy pot, combine rice and 2 1/4 cups cold water. Allow to rest for 15-30 minutes. Bring rice to a boil, covered, on medium-high heat. Boil for 1 minute. Reduce heat to low and cook for another 10 minutes. Do not lift lid at any time during cooking and resting.

2. Combine rice vinegar with salt and sugar and stir until dissolved.

3. While still hot, transfer rice to large bowl and gently toss with vinegar mixture. Fold the vinegar in, do not mix. It should look like it has a glaze on top of the rice. Cover rice with damp towel if not using right away.

4. Line an 8-inch square baking dish with plastic wrap. Arrange cucumber slices in a single layer on bottom (or overlap them for more cucumber goodness). Arrange smoked salmon slices on top of cucumber. Combine mustard and mayonnaise/yogurt and spread over salmon.

5. Gently and carefully spread half the sushi rice on top of the salmon. Dip your fingers into a bowl of water and gently pat down the rice. Place square of nori on top of rice, cutting it if it does not fit perfectly. Pat on remaining rice. Cover with plastic wrap and weigh down with several heavy cans of food for at least 30 minutes.

6. To serve, unwrap and invert onto a square serving platter. Sprinkle with chives and sesame seeds. Cut into small squares.

Makes 12-16 squares.

Power your Day with Energizing Snack

If you choose the right healthy recipes you can experience increased and sustained energy levels and an improved ability to focus and concentrate. The following snack ideas will provide real nutrition to power you through your day in body, mind and spirit.

Crunchy almond butter on celery sticks

Almonds are a nutritional powerhouse of fiber, omega-3 fatty acids, vitamin E, iron and magnesium among other important nutrients. Fiber combined with omega-3 fatty acids is a recipe for hours of satisfaction since both fuel the brain and body for long periods of time. If you cannot find a crunchy brand of almond butter, simply crush your own almonds and mix them in.

Celery is not only low in calories but also high in fiber which fills the stomach and provides hours of satiety. It contains a small amount of calcium, vitamin B6 which contributes to high energy levels, folate, vitamin K and vitamin C among other important vitamins and minerals. These easy appetizers snack will keep your blood sugar levels optimal for hours.

Chopped walnut, apple and cinnamon "salad"

Apples are excellent snacks on their own. They contain a ton of fiber in the form of pectin, which is a filling fiber with numerous health benefits. They also contain vitamins C, polyphenols (potent antioxidants), vitamins A, E and K and only about 60-80 calories depending on their size.

Chopped walnuts are added for satisfying protein, omega-3 fatty acids and a variety of antioxidants in the form of phenols, vitamin E and flavonoids. These nutrients combine to create a powerful source of sustainable energy.

Cinnamon and a small amount of apple cider vinegar are added for a burst of flavor. They also add the important element of blood sugar stabilization. Both of these ingredients are known for their ability to balance blood glucose levels for hours.

Hummus cucumber and olive

The primary ingredient in hummus is the chick pea. Chick peas are high in fiber and protein and are often a staple in a vegan diet because of this. The other main ingredient which gives hummus a distinct flavor and adds much of the nutritional value is tahini.

Tahini is s sesame seed paste. It is rich in amino acids, omega-3 fatty acids, and several B vitamins. It also contains copper, which enhances immunity and helps calm inflammation.

Cucumbers are low in calories and high in water content. They are filling and replenishing to the body without adding a lot of calorie density. They are also a very alkaline food. This means they help reduce destructive acidity in the body. Cucumbers also contain three classes of antioxidants called flavonoids, lignans, triterpenes.

Olives add beneficial monounsaturated fat to this snack. Olives are naturally high in fat for their size which is why one olive goes a long way for flavor and added richness. This particular type of fat allows for sustained energy levels and better brain function. Olives are rich in several classifications of antioxidants as well, which boosts the overall nutritional value of this snack.

Gluten Free Healthy Energizing Snack Recipe Ideas

Quinoa-Stuffed Acorn Squash Rings

The quinoa recipes works with apples, dried cranberries, walnuts, onions, and sage.These squash rings make a wonderful main dish for vegetarian. They also make a great appetizer recipes dish for the meat eaters. No one is going to add a ginormous squash half to his or her plate on top of turkey and all the sides, but a squash ring is a different story. Everyone has room for a squash ring!

Ingredients:

olive oil mister or cooking spray

1/2 c. quinoa, rinsed thoroughly

1 c. vegetable broth

1 tbsp. olive oil

1 medium onion, diced

1 apple, cored and diced

1/2 c. shredded sharp, aged or smoked cheddar cheese

1/4 c. dried cranberries

2 tbsp. chopped sage

2 tbsp. chopped walnuts

salt + pepper to taste

1 egg, whisked

3 small acorn or sweet dumpling squash, cut into 1/2-inch slices (remove seeds & guts)

1 tbsp. butter, melted

1 tbsp. maple syrup

Instructions:

Preheat oven to 375 degrees. Spray two rimmed baking sheets with cooking spray or oil and place squash rings on sheets.

Cook quinoa in broth according to package directions. Cool slightly.

Heat olive oil in a medium skillet over medium heat. Add onion. Cook about 10 minutes, or until onion is just beginning to brown. Add apple and cook about 5 minutes more, until apple is softened. Allow to cool slightly.

Combine quinoa, apple and onion mixture, cheese, cranberries, sage, and walnuts in a large bowl. Add salt and pepper to taste. Stir in egg.

In a small bowl, combine butter and maple syrup. Brush tops and insides of squash rings with butter mixture; season with salt and pepper.

Stuff quinoa filling into the center of each squash ring, pressing down to fit as much stuffing as possible without overflowing. Spray centers of squash rings with oil or cooking spray. Bake 30-40 minutes, or until tops are golden brown and squash is tender.

Pheasant Piccata

Piccata is a very easy dish to make, except for one point: To make the sauce properly, it must be finished with sweet (unsalted) butter off the heat. Skip this and the sauce will break. Have everything ready to go before you start cooking because this pheasant recipes dish comes together quickly.

Serve with mashed potatoes or just a really good piece of bread. An austere white wine, like a Chenin blanc or a Pinot Grigio, would be typical, but I ate most of my piccata with ginger ale. Of course, I was 10 years old at the time.

Ingredients:

· Breasts from 2-3 pheasants, skinless and boneless

· Salt and black pepper

· 1/2 cup flour (any kind: I use rye flour for pheasant)

· 2 tablespoons olive oil

· 1/4 cup unsalted butter, divided

· 1/2 cup white wine

· 2 tablespoons lemon juice

· 2 tablespoons small capers

· 2 tablespoons chopped parsley

Preparation:

Put each breast between two sheets of plastic wrap and pound them flat with a rubber mallet, empty wine bottle or meat mallet. You want them about 1/4 inch thin if you can. Better to err on being too thick than thin. Salt and pepper the cutlets well and dust with the flour. White flour is traditional here, but I like to pair darker flours with game, so I use whole wheat, rye or spelt flour. 

Get the oil and 2 tablespoons of butter hot over medium high heat, and saute to the floured breasts for 3 minutes on one side, 2 minutes on the other. You may need to do this in batches. Move to a plate and tent with foil. 

Pour in the lemon juice and white wine and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the capers and boil this down by half over high heat, maybe 2 minutes. Turn off the heat and put the pheasant breasts on serving plates. Put the remaining butter in the saute pan and swirl it around until it melts. The sauce should be emulsified and smooth. Pour over the pheasant and garnish with the parsley. Eat at once.

Making Buffalo Wings with Pheasant

Making Buffalo wings with pheasant recipes is very close to doing it with chicken. The only serious difference is that you should par-cook the wings before you roast them. While pheasants are, for the most part, running birds, they do fly enough and live long enough to make them tough without this step. Sometimes you can get away without par-cooking on pen-raised birds, but I par-cook them anyway just to be sure of the gourmet recipes.

Serves 4.

Prep Time: 5 minutes

Cook Time: 2 hours

Ingredients:

· 2 pounds pheasant wings, separated into sections

· 1 quart chicken stock

· 1/3 cup hot sauce (I use Tabasco’s Buffalo Sauce, but Frank’s is traditional)

· 1 tablespoon mild paprika

· 4 tablespoons unsalted butter, melted

· 1/2 teaspoon salt

· 1 teaspoon Chinese chile bean paste (optional)

Preparation:
In a Dutch oven or covered pot, submerge the pheasant wings in the stock; add water if need be to cover. Bring to a simmer and cook for 90 minutes and up to 2 hours — you want the wings to be very tender. Remove the wings and save the stock for another use. 

Pour the hot sauce, paprika, melted butter, salt and chile paste into a container and mix well. Add the wings, toss well to coat and marinate them for at least an hour, and as long as overnight. 

Preheat oven to 375°F. Place the wings on a baking sheet or two in a single layer and bake until they are crispy, 30 to 45 minutes. 

While the wings are cooking, pour the marinade into a small pot and bring to a boil, then drop the heat to low. Keep warm, and when the wings are done, toss them with the sauce before serving. Serve with your favorite blue cheese sauce, celery and lots of beer.

Southwestern Egg Rolls

These crispy Southwestern egg rolls are filled with bright, festive onion, corn, red bell and jalapeno peppers, spinach, parsley or cilantro, melted pepper jack cheese, mild and moist chicken, substantial and creamy black beans and smoky spices.

Made and frozen these lumpia recipe in advance, these make dinners a snap on busy nights and are eagerly anticipated by all.

These Southwestern Egg Rolls are currently the top of the heap of the goodness that is southwestern food best recipes. They’re as easy and delicious when cooked from frozen as they are when you first roll them up. You Use whichever leftover chicken you have whether it’s dark or white meat. If you’re sensitive to spicy foods, you can omit the jalapeno pepper and swap in Monterey Jack for the pepper jack.

Ingredients

To Make and Freeze the Egg rolls

6 cups cooked, cubed chicken (or shredded chicken)
2 cups frozen spinach, thawed and squeezed dry
2 cups frozen corn, thawed
2 cups cooked or canned black beans, drained and rinsed
4 green onions, thinly sliced
1 small onion, peeled and diced
1 red bell pepper stemmed, seeded and diced
1 jalapeno, stemmed, seeded and minced (omit if you prefer milder, less spicy food)
2 garlic cloves, peeled and minced or pressed
1 tablespoon vegetable or canola oil
12 ounces, about 2-3 cups, depending on how coarsely you grate it, pepper jack cheese (use regular Monterey Jack if you prefer less spicy food.)
¼ cup chopped cilantro or parsley
1 teaspoon chili powder
¾ teaspoon ground cumin
salt and pepper to taste
40-50 egg roll wrappers
water in a bowl to moisten and seal the egg roll wrappers

To Cook the Egg Rolls:
canola, peanut or vegetable oil (for deep frying)
~or~
non-stick cooking spray or oil (for baking)

Instructions

To Make and Freeze Egg Rolls:

Heat the vegetable oil in a heavy-bottomed skillet over medium high heat. Add the green onions, onion, red bell pepper, jalapeno pepper, and garlic cloves along with a pinch of salt and stir to combine. Cook over medium high heat for about 2 minutes, or until the peppers and onions are crisp tender. Transfer the contents of the skillet to a large mixing bowl. Stir in all of the remaining ingredients except for the egg roll wrappers and water.

Line 2 large baking sheets with parchment or waxed paper.

Lay one egg roll wrapper out like a diamond with one tip pointing at your stomach. Scoop between ¼ and 1/3 cup of the filling neatly near the center of the egg roll wrapper, just a little bit closer to you than the center.

Pick up the corner closest to you and lift it, draping it over the filling. Use the wrapper to help compress the filling and distribute it so you have a tube of filling.

Fold the left corner over toward the center.

Do the same with the right corner.

Dip your fingers into the bowl of water, moisten along the edges of the top corner, then roll the bottom of the egg roll up toward the top, tightening the roll as you go.

When you roll it up and over the top corner, press lightly against the work surface to help seal it.

Place your sealed egg roll onto the lined pan. Repeat with the remaining filling and egg roll wrappers, trying to leave a little space between the egg rolls on the pan to prevent them from sticking together.

Cover the pans with plastic wrap and place in the freezer until the egg rolls are frozen through, about 4 hours. Transfer the frozen egg rolls into a re-sealable zipper-type freezer bag. Keep frozen for up to 6 months, using them as needed.

To Deep-Fry the Prepared Egg Rolls Before Freezing:

Heat about 2-inches of canola, peanut or vegetable oil in a high-sided heavy-bottomed pan until the oil is shimmery. If you have a deep-frying thermometer, you want the oil to be at 350°F. Carefully lower the desired number of egg rolls into the hot oil, taking care not to crowd the pan. If necessary, fry them in batches to avoid overcrowding. Fry the egg rolls, flipping once if necessary, for about 4 minutes, or until the egg roll wrapper is deep golden brown and the filling is hot all the way through. Transfer to a paper-towel lined plate or pan and let cool for a couple of minutes before serving.
To Deep-Fry Frozen Prepared Egg Rolls:

Heat about 2-inches of canola, peanut or vegetable oil in a high-sided heavy-bottomed pan until the oil is shimmery. Preheat oven to 350°F. If you have a deep-frying thermometer, you want the oil to be at 350°F. Carefully lower the desired number of frozen egg rolls into the hot oil, taking care not to crowd the pan. If necessary, fry them in batches to avoid overcrowding. Fry the egg rolls, flipping once if necessary, for about 6 minutes, or until the egg roll wrapper is deep golden brown and the filling is hot all the way through. Transfer to a paper-towel lined pan. Cut one open to test the heat in the center. If they are not hot, you can remove the paper towels from the pan and put the pan in the oven to finish heating through. Alternatively, you can heat the fried egg rolls for 30 seconds to 1 minute after frying if the centers are not hot. When the filling is hot in the center, let cool for a couple of minutes before serving.
To Bake the Prepared Egg Rolls Before Freezing:

Preheat the oven to 425°F. Spray the desired number of egg rolls all over nonstick cooking spray or brush with oil. Place on a rimmed baking sheet and bake for 10-15 minutes, flipping occasionally, or until the egg roll wrappers are golden brown all the way around and the filling is hot all the way through. Remove the pan from the oven and let stand for 5 minutes before serving.
To Bake the Frozen Prepared Egg Rolls:

Preheat the oven to 425°F. Spray the desired number of egg rolls all over with nonstick cooking spray or brush with oil. Place on a rimmed baking sheet and bake for 15-20 minutes, flipping occasionally, or until the egg roll wrappers are golden brown all the way around and the filling is hot all the way through. Remove the pan from the oven and let stand for 5 minutes before serving.

source: http://www.foodiewithfamily.com

Vegetable Quinoa Pilaf

Quinoa is the seed of a leafy plant native to South America. Quinoa is a delicate flavored, rice-like grain that is a rich source of protein. A delicious and easy quinoa recipes. Serve with a salad and crusty bread for a complete healthy meals.

Ingredients:

4 cups salt-reduced vegetable stock
2 cups (350g) quinoa (see note)
Olive oil cooking spray
2 medium red capsicums, roughly chopped
1 medium eggplant, roughly chopped
2 medium zucchini, roughly chopped
4 green onions, thinly sliced
2 tablespoons fresh oregano leaves
1/3 cup lemon juice
Fresh oregano leaves, to serve


Preparation:
Place stock and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer covered, stirring occasionally, for 10 minutes or until just tender. Remove from heat. Set aside, covered for 10 minutes.

Spray a heavy-based saucepan with oil. Heat over medium-high heat. Add capsicum and eggplant. Cook, stirring, for 1 to 2 minutes or until beginning to soften. Cook, covered, for 15 minutes or until softened. Add zucchini, onion and oregano. Toss to combine. Cook, covered, for 5 minutes or until zucchini is tender.

Add zucchini mixture and lemon juice to quinoa. Toss to combine. Season with pepper. Sprinkle with oregano.

Berry Gratin With Champagne Sabayon

The sauce of the easy appetizers you need is based on a foamy mixture called a sabayon (a cousin of the light, egg-based Italian dessert zabaglione). A sabayon is made by beating egg yolks with a liquid over simmering water until thickened and increased in volume. ( the liquid can be water, but champagne or wine pairing is often used for a savory sabayon.) The sabayon must not get too hot during cooking or it will become grainy: if it begins to feel warmer than body temperature, remove the pan briefly from the heat, beating continuously, until the mixture cools. Then return the pan to the heat and continue cooking. Sabayon may be served warm or cold; a cold sabayon is beaten off the heat until cooled.

Sabayons may be sweet or savory. They may be served simply as a sauce, often flavored with an alcohol, or they may form the base of some mousse mixtures. They may also be used for sweet or savoury gratins. Cornflour is sometimes added for stability.

Ingredients:

4 handfuls mixed berries
3 egg yolks
2 tablespoons caster sugar
3 tablespoons sparkling wine
Zest of half a lemon


Methods:

1. Turn the oven on to grill with the rack about 6 inches/15 cm from the heat.
2. Arrange the berries in individual gratin dishes and set on a baking sheet.
3. Prepare the Sabayon: Put the egg yolks, sugar, and wine into a roomy glass bowl.
4. Whisk to mix.
5. Set the bowl over a saucepan partly-filled with hot, but not simmering, water.
6. Don't let the bottom of the bowl touch the water beneath.
7. Whisk until the mixture is frothy, pale, and ribbony, 5 to 8 minutes.
8. Remove from the water.
9. Whisk in the zest and keep whisking a minute or two to cool slightly.
10. Spoon the sabayon over the berries and place under the grill until the sabayon is bubbly and golden, a minute or two.
11. Transfer to plates and serve immediately.

Crispy Shrimps With Salty Vinegar Chips

The popularity of how to cook shrimp recipe servings has increased now a days. Shrimp and its close relative the prawn (though restaurants, markets and cookbooks interchange these two) both possess a delicately sweet flavor and high amounts of protein and calcium. In some culinary circles, prawns are used to describe large shrimp and healthy recipes.

Appetizer Recipes

Ingredients

6 ounces salt and vinegar chips

16-20 large shrimp

2-3 eggs

Salt

Flour

Canola Oil

Preparation Instructions:

1) Pulse the potato chips in a food processor
2) Remove skin and legs from the shrimp
3) Butterfly the shrimp
4) De-vein the shrimp
5) Rinse the shrimp
6) Whisk together eggs and salt for egg wash
7) Dredge shrimp in flour
8) Dip shrimp in the egg wash
9) Dredge shrimp in potato chips
10) Fry shrimp in 1/2 inch of hot canola oil
11) Cook for 1 1/2 minutes on each side
12) Serve with spicy pickles, spicy pickle tartar sauce, and a lemon

French Country Soup Recipe

How to make Garbure vegetable soup recipe, a thick French soup with cabbage and other vegetables.

Easy Appetizers 

Ingredients:

2 carrots, peeled and sliced 

4 cups water 

3 cups vegetable broth 

3 leeks or 6-8 scallions, cut into 1 inch pieces 

1 cup dried navy beans, cooked and drained 

2 cups cabbage, chopped 

1-1/2 teaspoons sugar 

2 medium potatoes, peeled and sliced 

2 stalks celery, slices 

1/2 cup frozen peas 

salt 

Preparation:

In a large pot, heat canola oil. Add carrots, leeks or scallions, cabbage, celery, sugar and salt. Mix well and cover. Simmer over low for 30 minutes. Add water, vegetable broth, navy beans, potatoes and peas. Stir and cover. Simmer for 45 minutes. Puree, taste and adjust seasoning to taste.