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Bacon Wrapped Scallops

Bacon is made from the sides, belly, or back of the pig and contains varying amounts of fat depending on the cut. It is cured and smoked over wood cut from apple trees, mesquite trees, or hickory trees. (Wikipedia)

One of the most delicious appetizers associated with bacon is the bacon-wrapped scallops. Try this mouth-watering recipe and surely it will kick up your appetite.

 

Ingredients:

  • 12 large sea scallops, cut in half
  • 12 pieces of bacon, cut in half
  • garlic powder
  • lemon pepper (optional)
  • teriyaki sauce
  • cayenne pepper
  • olive oil spray
Steps:
  • Cut large scallops in half. Wrap each scallop in half a strip of bacon and secure with a wooden toothpick. (Smaller scallops may be left whole).
  • Spray lightly with olive oil spray and sprinkle with teriyaki sauce on both sides. Dust lightly with garlic powder and a pinch of cayenne pepper.
  • Place in baking dish and bake at 425°F, turning once for 20 to 30 minutes or until done.
  • Serve with sweet and sour sauce.

 

Variation: Omit teriyaki sauce and dip scallops in melted butter before wrapping them with bacon. Sprinkle chopped onions, parsley and green peppers over scallops and drizzle with olive oil before broiling.

 

Serve with lemon wedges. Yields about 2 dozen.

 

Submitted by: CM

source: cooks.com

 

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Party Pita Wedges

Pita is a round pocket bread. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. Pita is used to scoop sauces or dips. (Wikipedia)

In this recipe, we will be making bite size pita wedges. This appetizers will give us a foretaste of the Mediterranean cuisine.

 

Ingredients:

  • 2 regular sized pita pockets (6 inch)
  • 2 large cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 teaspoon oregano
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 16 slices pepperoni
  • 4 round slices provolone cheese
  • 1/3 cup medium chunky salsa
Steps:
  • In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.
  • Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.
  • Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.
  • Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

 

Makes 16 wedges.

 

Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).

 

Submitted by: CM

 source: cooks.com

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Shabu-Shabu (Japanese Fondue)

 

Shabu-shabu is a Japanese variant of hot pot. The name shabu-shabu is derived from the “swish swish” sound of cooking the meat in the pot. The dish is related to sukiyaki in style, in that both use thinly sliced meat and vegetables and are usually served with dipping sauces. It is considered a winter dish, but is eaten year-round. (Wikipedia)

 

 

Ingredients/Equipment:

  • 1 lg. round steak, partially frozen
  • 4 chicken breasts, boneless, skinless, partially frozen
  • 1 head bok-choy or napa cabbage
  • 1 lb. tofu, cubed
  • 1 bunch green onions
  • 1/2 doz. shrimp, optional
  • 6 cans chicken stock
  • Electric wok or fondue or electric skillet
  • Special Soy Sauce – 3 parts soy to 1 part lemon juice and 3 tablespoons sesame seeds
  • Housin Sauce
  • 1 full recipe brown rice
  • Bamboo skewers
  • Assorted sm. bowls for dipping, chop sticks
  • Fortune cookies & ice cream for dessert
Steps:
  • Prepare each plate earlier in afternoon and refrigerate. Prepare rice according to package directions. Prepare soy sauce. Slice carrots into curls, slice bok choy, slice meat very thin, cube tofu, trim green onions.
  • Put sampling of each on every plate. Give each person a small bowl of soy sauce, hoisin sauce and rice near their plate, along with chopsticks, silverware and skewers.
  • Everyone dips skewers of meat and vegetables into broth to cook. Serve broth after all food is gone.

source: cooks.com

 

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Beef Fondue

Fondue chinoise is a common French name for Hot pot, where meat are cooked in a shared pot of broth. Uniquely the meal is finished off when all the diners have finished cooking their ingredients by sharing out the broth, which now contains an amalgam of all of the goodness and flavors from the earlier ingredients. (Wikipedia)

This is a wonderful entertaining meal. Great for conversations during long evenings.

Ingredients:

  • 1/3 to 1/2 lb. boneless sirloin or beef tenderloin per guest
  • 4 c. peanut oil
  • Fondue pot or electric deep dish cooker (s)
Steps:
  • Cut beef into small cubes (1×2 inch) and keep chilled until about 1 hour before cooking.
  • Set electric fondue to 360 degrees and add oil (be careful with hot oil). Each guest is given a plate of raw meat and cooking fork (also a separate eating fork). They spear one piece and cook to individual preference. It takes a little experimentation.
  • Offer a variety of 4 to 6 sauces. Bottled or experiment with your own exciting recipes.
  • Serve with baked potato, vegetables and a green tossed salad.

NOTE: It is best to have no more than 6 people cooking in one pot for convenience and safety reasons. Also not recommended for children under 8.

source: cooks.com

 

 

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Raspberry Fondue

 

Aside from meat, chocolate and cheese fondue, raspberry fondue tastes really great. Not only that, they are healthy and rich in nutrients.

Raspberries fondue is a rich source of vitamin C, , manganese and dietary fiber. B vitamins 1–3, folic acid, magnesium, copper and iron are present in raspberries.

 

Fondue:

  • 1 pound raspberries, thawed if frozen
  • 4 teaspoons cornflour (cornstarch)
  • 1-1/4 cup single (light) cream
  • 1/3 cup confectioners' sugar
  • 3 tablespoons Framboise, if desired
Steps:
  • In a saucepan, blend the cornflour smoothly with a little of the cream.
  • Stir in the remainder and add sugar and raspberry puree.
  • Cook over a gentle heat until smooth and thickened.
  • Stir in the Framboise, if desired, then pour into a fondue pot and serve with small meringues.

 

Meringues:

  • 2 egg whites
  • 2/3 cup confectioners' sugar

Steps:
  • For quick meringues, preheat the oven to 320°F.
  • Line a baking sheet with non-stick paper.
  • Place egg whites and confectioners' sugar in a bowl over a pan of hot water and with an electric whisk, whisk until mixture in stiff and standing in peaks.
  • Place mixture in a piping bag fitted with a 1 cm. star nozzle and pipe small blobs onto lined baking sheet.
  • Bake in the oven for 10-15 minutes until crisp on the outside. Allow to cool before removing.

 

Serve hot or cold. Serving Size: 4

source: cooks.com