How to Cooking Tips

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Little Sausage Party Breads

Sausages are almost always fried in oil, served for any meal, particularly breakfast or lunch. Sausages can also be modified to use indigenous ingredients. Mexican styles add oregano and the “guajillo” red pepper to the Spanish chorizo to give it an even hotter spicy touch.  (Wikipedia)

Speaking of sausages, try preparing this appetizing dish, Little Sausage Party Breads. It is delicious and easy to do!

 

Ingredients:

  • 1 pkg Jimmy Dean sausage (any flavor)
  • 1 pound hamburger
  • 1 small box Velveeta cheese
  • 1 loaf party bread (sourdough, rye, or pumpernickel)
Steps:
  • Fry your sausage and hamburger until it's done then drain.
  • Add it back to the fry pan and add your Velveeta cheese, a little at a time, just keep mixing it until it all comes together. This usually takes about 15-20 minutes.
  • Next, spread your little party breads out on a cookie sheet, spoon a little bit of the sausage/hamburger/cheese mixture onto each one.
  • Bake these under the broiler just until they reach a light golden brown color.

 

Submitted by: Marcia Stegman
source: cooks.com

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Hawaiian Cocktail Franks

Germany is known for its broad variety and long tradition of preparing sausages. German sausages includes the Frankfurters or Wieners.

Cocktail franks are a party favorite. This appetizer has plenty of variations. For this recipe, cocktail wieners and pineapple are combined in order to give you the best gastronomic experience. Savor the taste and let this dish fire up your appetite. (Wikipedia)

Ingredients:

  • 1 lb. cocktail wieners or franks, cut in 1″ pieces
  • 2 tsp. French's mustard
  • 1 tablespoon soy sauce
  • 1 cup brown sugar
  • 3 tablespoons flour
  • 1/2 cup cider vinegar
  • 1 cup pineapple juice
Steps:
  • Combine all ingredients except wieners (see *note).
  • Heat, stirring until sauce comes to a boil. Add wieners and heat through.
  • Keep in a chafing dish or Crockpot on warm setting.
  • Serve with cocktail forks or toothpicks.

Note: Use only half the amount of vinegar at first, since some vinegars are stronger than others; an excellent quality vinegar will make the dish while a cheap vinegar will be overpowering. Taste after mixing; if the vinegar is too strong, add the remaining 1/4 cup in water. Adjust to your own taste.

 

Makes 4 or 5 dozen appetizers.

source: cooks.com

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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