Dr. Samantha - Party Perfect Snacks & Appetizers: Delicious Recipes for Any Get-Together
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- Book:Party Perfect Snacks & Appetizers: Delicious Recipes for Any Get-Together
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SWEET AND SOUR MEATBALLS.........................................................................................................................6
FRESH SALSA....................................................................................................................................................... 63
BACON AND DATE APPETIZER........................................................................................................................ 63
GARLIC-GINGER CHICKEN WINGS................................................................................................................. 64
SWEET AND SOUR MEATBALLS...................................................................................................................... 68
HALLOWEEN EYE OF NEWT........................................................................................................................... 111
1/2 teaspoon paprika
1 cup unbleached all-purpose flour
1 egg
2 teaspoons salt
1 cup milk
1/2 teaspoon ground black pepper
3 skinless, boneless chicken breasts, cut into 1/2-inch strips
1/2 teaspoon cayenne pepper
1/4 cup hot pepper sauce
1/4 teaspoon garlic powder
1 tablespoon butter
Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.
NUTRITION FACTS
2 teaspoons granulated sugar
2 eggs
1 (20 ounce) can pineapple chunks, drained with juice reserved 1 cup dry bread crumbs
1/3 cup water
1/2 cup finely chopped onion
3 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1 tablespoon soy sauce
1 teaspoon seasoning salt
1/2 cup packed brown sugar
1/2 teaspoon ground black pepper
3 tablespoons cornstarch
2 teaspoons Worcestershire sauce
1/2 teaspoon ground ginger
1/2 teaspoon seasoning salt
1 large carrot, diced
1 large green bell pepper, cut into 1/2 inch pieces
In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
1 cup sliced almonds
1 (14 ounce) can sweetened condensed milk 1 cup miniature semisweet chocolate chips 2 tablespoons butter, melted
1/2 cup sweetened dried cranberries 1 cup flaked coconut
In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.
ground black pepper to taste
1/4 cup lemon juice
crushed red pepper flakes to taste (optional)
3 tablespoons chopped fresh parsley
1 1/2 pounds medium shrimp, peeled and deveined
1 tablespoon minced garlic
Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
2 cups diced cooked chicken
3/4 cup pepper sauce (such as Frank's Red Hot)
1 cup shredded Cheddar cheese
1 cup Ranch-style salad dressing
In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.
1 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1 cup pizza sauce
1/2 teaspoon dried parsley
2 tablespoons chopped green bell pepper 1/4 teaspoon dried basil
2 ounces pepperoni sausage, chopped 1 cup shredded mozzarella cheese 2 tablespoons sliced black olives
Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.
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