NewlyMrs
Laugh-Live-Love LIFE!
Member since 10/06 14432 total posts
Name:
Jennifer
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my dinner last night....(appetizers & Fondue)
Mini Baked Wonton Cups
Ingredients
24 wonton wraps (12-ounce package), suggested brand Nasoya
2 tablespoons vegetable oil, plus some for brushing
1/2 pound medium shrimp, peeled, deveined (no tail) and roughly chopped
1/4 head of napa cabbage, shredded
3 inch piece of fresh ginger, peeled and grated
1 large clove garlic, finely chopped
5 scallions, dark and white parts thinly sliced
1/4 cup cilantro, chopped
2 hard-boiled egg, chopped, look for them cooked in the salad bar section of the supermarket
1/4 cup tamari, dark soy sauce, found on the international aisle of the supermarket
1 lime, juiced
3 tablespoons toasted sesame seeds
Preparation
--Preheat oven to 375°F.
--Brush each wonton wrapper with a little vegetable oil then nestle it down into one of the cups of a 24-cup nonstick mini muffin tin.
--Transfer to the oven and bake until golden brown and crisp, about 6 minutes.
--While the wontons are baking put together the filling: Place a large nonstick skillet over medium-high heat with 2 turns of the pan of vegetable oil. Add the chopped shrimp and cook for 1 minute, then add the cabbage, ginger, garlic and scallions.
--Cook for another minute while stirring constantly, then add the cilantro and egg, and cook for another minute. Add the tamari, lime juice and sesame seeds to the mixture and stir to combine.
--Heat through, about a minute, and remove mixture from the heat.
--Remove the wonton cups from the oven and transfer to a serving platter. Fill each cup with about 1-2 tablespoons of the shrimp and cabbage mixture, and serve.
--Yields 6-8 servings
Asparagus with Wasabi-Mayonnaise Dip
You can substitute wasabi powder for the wasabi paste in this recipe, but we find that the paste imparts a fresher flavor. Force the wasabi powder through a very fine sieve before using.
3 pounds thin to medium asparagus, trimmed
1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons fresh lemon juice
2 teaspoons wasabi paste
--Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
--Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
--Serve asparagus with dip.
Oven Baked Parmesan French Fries
5 russet potatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup grated Parmesan
Preheat the oven to 400 degrees F.
--Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through.
--Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown.
--When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool for 2 minutes. Serve.
Smoky Chipotle Fondue
Ingredients:
8 ounces American cheese, cubed
2 tablespoons dry white wine
2 teaspoons Dijon-style mustard
1/2 teaspoon Worcestershire sauce
1 to 2 canned chipotle chile peppers in adobo sauce, chopped*
2 to 4 tablespoons milk
Crusty French bread cubes or tortilla chips
Directions:
1. In a heavy, medium saucepan combine American cheese, white wine, mustard, Worcestershire sauce, and chipotle peppers. Cook and stir over medium-low heat until melted and smooth. Stir in enough of the milk to reach desired consistency. Transfer to a fondue pot; keep warm over a fondue burner.
2. Serve fondue immediately with bread cubes or tortilla chips. If the fondue mixture thickens, stir in some additional milk. Makes about 1 cup.
*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
***We dipped with the baked french fries, cooked shrimp, golden delicious apples, & cooked mushrooms.
Chocolate-Caramel Fondue
Ingredients:
1 14-ounce can (1-1/4 cups) sweetened condensed milk
1 12- to 12-1/2-ounce container caramel ice cream topping
9 ounces semisweet chocolate, coarsely chopped, or 1-1/2 cups semisweet chocolate pieces
Assorted dippers, such as angel food or pound cake cubes, large marshmallows, dried apricots, or fresh fruit including strawberries, banana slices, and/or pineapple chunks
Milk
Directions:
1. In a 1-1/2-quart slow cooker stir together sweetened condensed milk, ice cream topping, and chocolate.
2. Cover and cook on low-heat setting, if available, for 2 hours. Stir until mixture is smooth. Serve immediately or keep warm, covered, on low-heat setting for up to 1 hour (chocolate mixture will become grainy if held longer).
3. To serve, spear dippers with fondue forks. Dip into chocolate mixture, swirling as you dip. If the mixture thickens, stir in a little warm milk to make fondue of desired consistency. Makes 12 servings (3-1/4 cups).
Note: Some 1-1/2-quart slow cookers include variable heat settings; others offer only one standard (low) setting. The 1-1/2-quart slow cooker recipes in this book were only tested on the low-heat setting, if one was present.
***Dipped with strawberries
Message edited 3/3/2007 9:51:49 AM.
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