|Tim's (ALMOST FAMOUS)
Fresh Onion Chip Dip:
16oz. Sour Cream (I prefer Old Fashion rather then
1/2 Package Hidden Valley Ranch Dip mix
2oz. Bacon Bits
1/2 Cup Diced Green Peppers
1/2 Cup Diced Onions
1/2 tspn Savory
1/2 tspn Dill Weed
1 Heaping Tblspn Fresh Minced Garlic
1/4 tspn Salt
1/4 tspn White Ground Pepper
Blend all Ingredients together throughly chill for 2 hrs.
before serving to allow flavors to blend together.
Warning: This Chip Dip may be Addictive, DO NOT
LEAVE UNATTENDED WITH A ROOM FULL OF
PEOPLE AND A BAG OF CHIPS!
As Always, Enjoy!
|Grandma's Old Fashion Potato Salad
(revised: 3rd Generation)
Tim's Gourmet Potato Salad:
6 Medium potatoes
4 Tablespoons Mayonnaise(I like Hellmans or Best
1/4 Cup Diced Onions
!/4 Cup Diced Green Peppers (optional)
1/4 Cup Sliced Black Olives
2 Tablespoons Tim's "VELVET GOURMET" Honey
Mustard (if you would like a little more zing use Tim's
1/2 Teaspoon White Vinegar or 1/2 Teaspoon Olive Juice
from the canned Olives
Peel cut potatoes into 1" squares, boil potatoes and
eggs together for 5 mins.(at rolling boil) turn off heat and
let sit till cool.
Peel eggs and dice, place mixture of Potatoes and Eggs
into a medium to large mixing bowl.
Add Mayo to mixture (if 4 Tablespoons are not enough
add until Mixture is to desired consistency). Add Onions,
Olives, Tim's "VELVET GOURMET" Honey
Mustard,Vinegar or Olive Juice. Stir ingredients together.
Salt and Pepper to taste. For a bit of color sprinkle top
with Paprika. Place in fridge and let cool for 1-2
hours.(covered) Eat and enjoy!
|I found this one in a book from Basic
Cigarettes!!! (No Pic Though)
Tasty Italian Pizza dip:
16oz. softened cream cheese mixed with 1
teaspoon Italian dressing & 1/4 teaspoon garlic
1/2 C pizza sauce
1/2 C green bell pepper
1/4 C onion diced
1/2 C diced pepperoni
1 C shredded four-cheese pizza blend
2 Tablespoons grated Romano or Parmesan cheese
1/4 C ripe olives or pimento stuffed, sliced
Heat oven to 425 F. Spread cream cheese evenly
over the bottom of a 1-quart shallow baking dish or
9-inch pie pan; layer the remaining ingredients
evenly in order listed.
Bake 15 mins., until cheese is bubbly and dip is
Serve hot with you favorite dippers, chips tostidos
This is a great dip to make up for a snack while
watching the game or a race....
|This is an Easy but GOOD Snack!
1 lb. Bag Of Hormel Meatballs
(or you can make your own)
Place one layer deep into a Casserole Dish
Pour "VELVET GOURMET" Garlic or Hickory
BBQ Sauce over the Meatballs
Take a fork and rotate each Meatball so it is covered
with BBQ Sauce
Heat Oven to 350 place into the oven and Cook for 30
minutes so Sauce is thick and meatballs are warmed
Great for a Meatball Sandwich or set them on the table
with some tooth picks and watch them disappear! I
originally made them with Hickory but now I make them
with Garlic. They are good either way.
As Always, Enjoy
|Tim's VELVET GOURMET
2 Cups Macaroni
4 Tablespoons Mayonnaise(I like Hellmans or Best
1/4 Cup Diced Onions
1/4 Cup Sliced Green Stuffed Olives
2 Tablespoons Tim's "VELVET GOURMET" Honey
Mustard (if you would like a little more zing use Tim's
"VELVET GOURMET" Horseradish Mustard.
1/2 Teaspoon White Vinegar or 1/2 Teaspoon Olive
Juice from the canned Olives
Boil macaroni and eggs together for 5 mins.
(at rolling boil) turn off heat and let sit till cool.
Peel eggs and dice, place mixture of Macaroni and
Eggs into a medium to large mixing bowl.
Add Mayo to mixture (if 4 Tablespoons are not enough
add until Mixture is to desired consistency). Add
Onions, Olives, Tim's "VELVET GOURMET" Honey
Mustard,Vinegar or Olive Juice. Stir ingredients
together. Salt and Pepper to taste. For a bit of color
sprinkle top with Paprika. Place in fridge and let cool
for 1-2 hours.(covered)
Eat and enjoy!
|EASY BAKE SWEET AND SOUR MEATBALLS
1, 12oz. Jar Chili Sauce
1, 12 Jar Grape Jelly
1 Lb. Precooked Meat Balls
Pour Chili Sauce and Grape Jelly into a Large Casserole
Dish Mix together with a Wisk or a Fork until Blended.
Layer meatballs, Spoon mixture over Meatballs untill
Bake at 250-300 45 mins. Put out the tooth picks or
Cocktail Forks. Makes a great Snack for any event or
You can also Pour the Mixture over Cooked Rice as a
Spicy Side Dish.
|Layered Bean Dip;
Heat 1 large can or 2 small cans of Refried Beans add 2
heaping Tspns Sour Cream and 2 Tspns Hot salsa (of
course I use Velvet Gourmet Western Blaze).
Spread bean Dip out into a large Casserole dish and let
Cover with sour cream like frosting
Cover sour cream with your favorite salsa.
Sprinkle Sharp Cheddar cheese over salsa.
Cover with shredded lettuce, tomatoes, and sliced black
olives. For a zesty flavor use fresh guacamole dip
instead of sour cream.
Serve with tostidos or your favorite corn chip and stand
back, there won't be any left overs.
|easy-to-make spicy snack.
1 cup spicy cream cheese like Pikanter Philadelphia or French
Cremeux Mexicano Picante, or make your own by combining
regular cream cheese with your favorite hot sauce
1 tomato, finely chopped
1 clove garlic clove, minced
1 teaspoon chipotle powder or Pimenton de la Vera hot
Pinch of salt
4 flour tortillas
In a bowl, combine the cream cheese, tomato, garlic, chipotle
powder and mix well.
Spread the mixture on the tortillas like buttering a sandwich, leaving
a 1/2 inch border along the edge of the tortillas.
Stack 2 tortillas on top of each other and roll up real tight. Repeat
with the other two.
To keep rolls from falling apart, wrap each one tightly in plastic
wrap. Refrigerate for at least 1 hour.
Shortly before serving, unwrap rolls from Plastic wrap. Cut into
slices about 1 inch thick. Yield: 4 servings Heat Scale: M
|Feel Free to Copy my favorite recipes and if you like
them or have any suggestions I would like to hear
from you and
Please let me know how you liked them.
Any Feedback would be helpful. Contact Us
Thank you for checking us out at Velvet Gourmet.
Remember to check out our other pages.
If you use and like one of my recipes Please
leave a Testimonial on the contact us
page and I will post it. Thank You!
This is a Social Network for Food and Beverage Reviews.
This is a Social Network for Food Lovers
and Food and Wine Pairing.
|Classic Deviled Eggs
6 Large eggs
1 Cup Mayonnaise
1 Cup Digon Mustard or Velvet Gourmet Horseradish Mustard
1/4 tsp Cayenne Pepper (optional)
1 tsp lemon juice
Salt and Ground Black Pepper to taste
Paprika to garnish
Place the egg in a large saucepan, then add enough cold water to cover the eggs by at least 1". Set over high heat until the water just comes to a rolling boil.
Immediately remove the pan from heat, cover and let sit 15 min. While the eggs rest, fill a large bowl with cod water and ice. When the eggs are ready, use a
slotted spoon to carefully transfer the eggs to the ice water and let stand 5 min. One at a time, Gently roll the eggs across the table, applying light pressure to
evenly crack the shells. The eggs may be lightly tapped with the underside of a spoon. Starting at the larger end, peel each egg. If the sell sticks, hold the egg
under cold running water while peeling. Wipe off any remaining shell using a wet paper towel, or run them under cool water. Dip a paring knife with in cool
water. Cut one egg in half, lengthwise. Wipe the knife clean, then dip the blade in water and cut the next egg. Carefully remove the yolks from each egg half,
and place them in a wire mesh strainer set over a medium bowl. As needed use a wet paper towel to wipe cean the eggs whites. Thy also may be gently
rinsed under cool water Set aside the egg whites. using the underside of a spoon, press the yolks through the strainer. Add mayonnaise, mustard, cayenne
and lemon juice to the yolks and mix until smooth and thick. Season with salt, pepper and cayenne pepper. Use a rubber spatula to transfer the mixture to a
pastry bag fitted with a 1/4'' star shaped tip or a sandwich baggie with a hole cut at the bottom corner. Refrigerate the bag for about 20 to 30 min. or until
chilled. When ready to serve, arrange the egg whites on a platter. If using a flat platter, the rounded bottom of each egg white may be trimmed flat with a
paring knife to help the eggs sit flat. Pipe the yolk mixture into each egg white, mounding it about 1/2'' above the top of the egg. Sprinkle lightly with paprika.
**Not our original recipe as copied from the Detroit Free Press
|Velvet Gourmet's Spicy Chili Recipe
Brown and Drain 2#'s Ground Beef
Add 1 Package Goya Seasoning
2-15oz. Cans Mexican Style Hot Chili Beans
(Do not drain)
2-15oz. Cans Red Kidney Beans
(Do not drain)
1-15oz. Can White Kidney Beans
(Do not drain)
1-12oz Can Red Gold Hot diced Tomatoes and Chili's
3-14.5oz Cans Stewed Tomatoes
2-14.5oz. Cans Tomato Puree'
1-Medium to Large Onion Diced
1-Large Green Pepper Diced
3 FRESH Jalepenos Diced
(Optional, If you DARE)
1 TB Parsley
2 TBS Chili Powder or More to Taste
1 Heaping TBS Fresh Garlic
1 TBS Black Pepper
Salt to Taste
Bring Ingredients to Boil
then Simmer for approx 4 Hrs stirring occasionally.
Cook uncovered until it is at Desired Consistency.
GET OUT A BOX OF CRACKERS and ENJOY!
Serves about 10 to 15 Bowls
|Velvet Gourmet West Coast Style Nachos
Brown, Drain and Season 2#'s Ground Beef
1 Package of your Favorite Taco Seasoning
Set aside and let cool
Preheat oven to 350-400
Large Bag of your favorite Tortilla Chips
1# Shredded Sharp Cheddar Cheese
While Meat is cooling line a Cookie Sheet with foil
Place cooled meat in center of Cookie sheet as in Photo's
Place Tortilla Chips on each side of meat as shown in Photo's
Sprinkle shredded cheese over meat and chips
Bake at 350 degrees until cheese is melted
Approx. 10 to 15 Mins.
Serve with Guacamole, Refried bean Dip,
(Recipe for Bean Dip Lower Down Page),
Sour Cream, Velvet Gourmet Western Blaze Salsa,
Add your own Condiment and DEVOUR!!!
BETTER HAVE LOTS OF SPOONS ON HAND!!!
|Jimmy Buffet's Margaritaville
24 oysters, shucked & drained
2 T butter
6 c milk
Salt & pepper, to taste
In your pot, heat the reserved oyster liquid and bring to a
Add the oysters and cook just until the edges begin to
Remove and reserve the oysters on a warm plate.
Add to the saucepan the butter and milk, then bring to
the simmer for 5 minutes.
Stir, taste, and adjust the seasonings with salt & pepper.
Return the oysters to the pot and simmer for 3 more
Ladle into individual heated bowls.
|It is an Honor to Feature this Jimmy Buffet
Recipe on Velvet Gourmet
|For a Great Steak
Marinade Click Here
|FAST! Ham and Onion Cheese Ball
1# Brick of Cream Cheese(Softened)
2 pkgs. Budding Smoked Ham (Diced)
1 Small Onion (Diced)
1 tspn. Garlic Powder or Fresh minced Garlic
Blend all Ingredients together in small serving bowl.
Place in Fridge until cooled and flavors are blended and
serve at room temp.
Serve with Saltines, Butter Crackers, Celery, or your
favorite cracker or raw veggie.
Prep Time Approx. 15 Min.
|EASY SHRIMP SPREAD
8 oz. Cream Cheese
4oz. canned Shrimp
Mash undrained Shrimp with a fork in a bowl
Add Cream Cheese and Blend together with 1/4
tsp, Dried, Chopped or Minced Onions.
Garlic Powder (Optional) 1/4tsp.
Spread on Crackers.
|West Coast Style Bean Dip
1-22 oz. Can Refried Beans
1-Heaping Tablespoon Sour Cream
1 or 2- Heaping Tablespoons of
Western Blaze Hot Salsa
Blend together in 1 Quart Sauce pan and Warm on Low
Place in Serving bowl and Dip Away!
|4 Avocados peeled and pitted
mash with fork or masher
(Put pits aside)
2 Jalapenos diced
1 tsp garlic diced
1/2 tsp salt
1 tsp sour cream
1 tsp mayo
1/4 cup onion
1Tb Lemon Juice
Mash Avocados with fork until smooth add remaining
1/4 cup tomato diced, optional if desired, stir into
Top Guacamole with Avacado Pits in an air tight
(This will help it from turning black.)
Remove Pits when serving.
1/4 cup Chopped Onion
2-12oz. cans Diced Tomatoes W/Chili's
6 oz. water
1-4oz Can Green Salsa Verde'
1-Packet Burrito Seasoning Mix
2#'s Steak cut into bite sized pieces,
(your choice) or Ground Beef.
1 1/2 to 2 cups BROKEN Tortilla chips,
You Know the ones in the bottom of the bag that you
usually throw away?
2 cups Shredded Cheese, Mexican Blend or Cheddar.
In a 9 X 13 Casserole Dish mix Rice, Diced tomatoes and
Chili's and water.
Sprinkle rice mixture with 1/4 packet of Burrito
Brown Steak or Ground Beef, Mix according
to instructions of the remainder of
Top Rice Mixture with Meat and stir together.
Pour Salsa Verde over Rice/Meat Mixture.
Bake at 350 Degrees for 40 mins.
Remove from oven and top with Broken Tortilla Chips
then 2 Cups Cheese.
Bake for 15 mins. at 350.
As Always Enjoy
|Velvet Gourmet Wicked Wings
Deep Fry Wing Sections 10 to 13 mins.
Place in a pan and let cool, put wing sections into
a sealable container, coat with Velvet Gourmet
Wicked Wing Sauce. Place in preheated oven at
250 degrees for 15 to 20 Mins. Use your favorite
wing dipping sauce and Enjoy.
|Velvet Gourmet Quick Brunch Bagel:
Bagel of your Choice
Deli Sliced Ham
Spread Cream Cheese over both halves of the Bagel.
Layer ham onto the Bottom half.
Bake both halves in the oven for 15 mins. at
Option add a thin slice of sweet Onion or Jalapenos
Quick easy and Tasty.
|For Fun Christmas Recipes
|<<<<<<<<<<<<<Roger E. Said about this Recipe;
You have got to be kiddin' me...first taste test of your chili...I
figured it had to be good with what went in it...I HAD NO
IDEA IT WOULD BE THIS FREAKIN' GOOD!!!!! Tim, hands
down the best I've ever tasted...
|Orange Sliced Jello Shots:
Jello-Shots....... Cut an Orange (or lemon or lime) in
HALF and gut it. Mix the Jello shot (1 cup hot water, box
Jello, 1 cup various liquors), stir till dissolved, then add
the Jello mix to the half shell and refrig for 3 hours or
more. Once solid, slice and serve!
|This recipe makes two egg baskets.
2 small squares of puff pastry (big enough to fill the cavity of a muffin tin and have the corners stick out)
1 scallion (optional)
grated cheddar cheese
a muffin tin
Butter or baking spray to grease the muffin tin.
Grease 2 cavities of your muffin tin. Place a sheet of puff pastry in each greased tin. Push it down so it’s easy to fill, be
careful not to poke holes, and make sure a little of the puff pastry comes out on top to create the basket effect.
Slice your scallion into small rings. Put a little but of grated cheddar cheese and some scallion on the bottom of the
pastry cup. Crack an egg in each cup and sprinkle some more cheese (just a tiny little bit) and a couple of rings of
scallion on top of the raw egg. Grind a little fresh black pepper over the egg.
Place muffin tin with puff pastry and eggs in a pre-heated oven (350F) and bake until the visible part of the puff pastry is
puffed and crispy and the egg is cooked to your preferred doneness.
Remove the puff pastry baskets, place on a plate and serve.
|Granny Apple Pies
Apple Pie Baked in the Apple.
You will need 6 granny smith apples, 1 pie crust, 1/4 cup sugar and 1tablespoon brown sugar. Cut off the top of 4
apples off and discard. Remove the inside of each apple with a spoon very carefully, as to not puncture the peel.
Remove skin from 2 additional apples and slice very thinly. These apple pieces will give you filling needed to fill the
four apples you are baking. Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less
cinnamon and sugar, make adjustments as desired.
Scoop sliced apples into hollow apples.
Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost
like a liner to add a little more texture/sweetness to the pie.
Cover the top of the apple in a lattice pattern with pie crust strips.
Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for
20-25 minutes. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples
|Cheesy Hash Browns Bake
Hash Browns Ingredients:
1 package Shredded Hash Browns
1 can (10 3/4 ounces) cream of chicken soup
2 cups (8 ounces) Shredded Cheddar Cheese
3/4 cup sour cream
1/4 cup chopped onion
1/4 cup butter or margarine, melted
1 1/2 cups corn flakes, coarsely crushed
2 tablespoons butter or margarine, melted
1. Heat oven to 350°F. Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl combine all
hash brown ingredients; mix well. Spread into prepared baking dish.
2. In small bowl stir together topping ingredients. Spread topping evenly over hash browns. Bake 45 minutes or
until hash browns are tender.
Tips & Substitutions:
* An 11x7-inch rectangular or 8-inch square baking dish can be used.
1 lb large strawberries
1 (8 ounce) package cream cheese, softened
3-4 Tablespoons powdered sugar (or sugar substitute - to taste)
1 teaspoon vanilla extract
1. Rinse strawberries and cut around the top of the strawberry. Remove the top, (enough for a hat). Clean out the
whole strawberry with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries
and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a
piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
3. Once strawberries are filled, top with the 'hats.' Decorate according to photo.
4. If not serving immediately, refrigerate until serving.
1 3/4 cups chocolate cookie crumbs (from 9-oz. pkg.)
1/4 cup butter, melted
3 (8-oz.) pkg. cream cheese, softened
3/4 cup sugar
3/4 cup whipping cream
1/4 cup green crème de menthe
1/2 cup whipping cream
1 tablespoon powdered sugar
8 thin chocolate and green mints, coarsely chopped
Heat oven to 300°F.
In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 9-inch
Beat cream cheese in large bowl with electric mixer at medium speed until fluffy. Gradually add sugar, beating
until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in 3/4 cup whipping cream and crème de
menthe until well blended.
Pour into crust-lined pan.
Bake at 300°F. for 60 to 70 minutes or until edges are set but center still jiggles slightly when gently shaken. Turn
oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Cover; refrigerate
at least 3 hours before serving.
Just before serving, carefully run knife around sides of pan to loosen;
remove sides of pan.
In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon whipped
cream around edge of cheesecake. Garnish with chopped mints.
Store in refrigerator.
1/4 cup half-and-half
1/4 cup vanilla-flavored vodka
1/4 cup peppermint schnapps
1/4 cup crème de cacao
2 candy canes (2 inch), unwrapped
Place ice in cocktail shaker; add
half-and-half, vodka, schnapps and
crème de cacao. Shake until blended.
Pour into glasses, straining out ice.
Garnish with candy
|Tom & Jerry Recipe
1 doz eggs - separated
1 box Extra Fine sugar. ( you can take a 1lb box of sugar and whip it in a blender til it is extra fine if you can't
locate extra fine)
1 box powdered sugar
1 tsp allspice
Beat egg yolks until thick and yellow. Add box of extra fine sugar.
Beat egg whites until they hold a peak, fold in a box of powdered sugar. Continue beating until stiff but glossy.
Add tsp of allspice to yolks, then fold egg whites thoroughly into yolks.
Use 1 heaping tbsp. of mix, one shot of whiskey or brandy if desired. Fill cup with HOT water.
|Bacon Wrapped Hot Dog
Wrap Hot Dogs with 1 or 2 slices of Bacon
Bake them in the oven, Fast and easy for about 30 mins at 350 and finish by broiling for a 5
mins. and keep turning them....Great!
Garnish with Lettuce, Tomato Mayo and anything you like.
THEY ARE GREAT!
8 bone-in chicken thighs (can reduce if desired)
1/2 cup all-purpose flour
1 teaspoon garlic powder
6 tablespoons olive oil
1/2 lb fresh mushrooms, sliced (or use a 10-ounce can sliced mushrooms, drained)
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 tablespoons fresh minced garlic
1/4-1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
3 tablespoons tomato paste (1/2 small can)
1 (28 ounce) can diced tomatoes, undrained
(You can substitute 28oz of your favorite Pasta Sauce for the tomato paste, then reduce the diced tomatoes to a 14oz can)
3/4 cup chicken broth
1/3 cup dry white wine
1/3-1/2 cup sliced green olives (you may omit if desired)
1 teaspoon salt (or to taste)
fresh ground black pepper
1 large bay leaf (to taste)
Heat olive oil in a large skillet over medium-high heat
(I have listed 6 tablespoons oil, use enough oil to cover the bottom of your skillet).
In a shallow bowl mix the flour with garlic powder, then coat each piece of chicken lightly in the flour mixture
(shaking off any excess).
Cook the chicken in oil over medium-high heat on both sides until just lightly browned
(about 4 minutes per side) then remove to a plate and set aside.
In the same skillet,
Add in mushrooms, onions and green bell pepper;
cook stirring for about 3-4 minutes or until just softened
scraping any browned bits that have accumulated on the bottom of the skillet.
Add in fresh garlic, chili flakes, oregano and basil;
cook stirring for 2 minutes.
Add in tomato paste; cook stirring constantly for 2 minutes. (Or your Favorite Pasta Sauce)
Add in diced tomatoes with juice, chicken broth and wine, olives,
salt and bay leaf; bring to a boil.
Reduce heat to low and simmer covered for about 15 minutes stirring occasionally (just to blend the flavors).
Return the browned chicken back to the skillet (carefully turn the chicken to coat with the sauce).
Reduce heat to low and simmer covered for about 2 - 3 hours, stirring occasionally and turning the chicken pieces a few times during cooking.
Season sauce with more salt if desired and black pepper about halfway through cooking.
Serve with cooked pasta.
2 tbsp. minced fresh cilantro leaves
2 cloves garlic, minced
1 (2-inch) piece ginger root, peeled and minced (about 2 tablespoons)
5 tbsp. low-sodium soy sauce
2 tbsp. water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
2 tsp. honey
1 1/2 tsp. sesame oil
Grate 2 teaspoons zest and squeeze about 1/4 cup juice from the limes.
Stir the zest, juice, cilantro, garlic and ginger in a small bowl.
Place the shrimp into a medium bowl. Add 1 tablespoon soy sauce and
half the lime mixture and toss to coat. Cover and refrigerate for 10
minutes. Reserve the remaining lime mixture for the dipping sauce.
Heat the oven to 400°F. Beat the egg and 1 tablespoon water in a small
bowl with a fork.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the
work surface. Roll the pastry sheet into a 10-inch square. Cut into 20
(about 1/2-inch) strips.
Skewer each shrimp with 1 (6-inch) wooden skewer. Starting at the top,
wrap 1 pastry strip around each shrimp, slightly overlapping the pastry
and ending just before the tail.
Place the skewered pastries onto 2 baking sheets. Brush the pastries
with the egg mixture.
Bake for 15 minutes or until the pastries are golden brown. Let the
pastries cool on the baking sheets on wire racks for 5 minutes.
Beat the reserved lime mixture, remaining soy sauce and water, the
honey and sesame oil in a small bowl with a fork or whisk. Serve with the
pastries for dipping.
|Taffy Apple Salad
1 (15 ounce) can pineapple chunks - drained with juice reserved
2 1/2 cups miniature marshmallows
1 egg, beaten
1 tablespoon all-purpose flour
1 1/2 tablespoons distilled white vinegar
1/2 cup white sugar
1 1/2 cups roasted Spanish peanuts
1 (8 ounce) container frozen whipped topping, thawed
2 tart apples - peeled, cored and chopped
Combine the pineapple chunks and marshmallows. Mix together, cover and
In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and
sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a
medium sized bowl, cover and refrigerate overnight.
In a large bowl, blend together the marshmallow mix and sauce. Stir in the
peanuts, whipped topping and apples. Refrigerate until serving time.
|Sweet Hawaiian Crockpot Chicken:
Island Blend BBQ Sauce:
A TASTY Blend of Pineapple and Lime to Tantalize your Taste Buds.
2 pounds Chicken Breast
Cut chicken into small pieces. Add all ingredients to the crockpot, and cook on
low 6-8 hrs and they should just fall apart. Enjoy!
1 Pound boneless, skinless chicken breasts, cut into strips or
1 Pound Flank Steak , cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Preheat the oven to 400 degrees. Place chicken or beef strips in a
greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried
oregano, and salt.
Drizzle the spice mixture over the chicken or beef and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to
Bake uncovered for 20-25 minutes or until chicken or beef is cooked
through and the vegetables are tender.
2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Rotel tomatoes (drained)
or Velvet Gourmet Western Blaze Salsa
½ packet taco seasoning
1 large bag Tortilla Chips
Shredded lettuce (optional)
diced tomato (optional)
Preheat the oven to 350 degrees. In a large bowl mix together shredded chicken,
1 cup of cheese, cream of chicken soup, milk, sour cream, Rotel tomatoes, and
taco seasoning. Mix well.
Grease a 2-quart casserole dish, and add a layer of crushed Tortilla Chips across
the bottom. Top with a layer of the chicken mixture. Add another layer of crushed
Tortilla Chips, and then add another layer of the chicken mixture. Top with
remaining cheese. You can add more crushed Tortilla Chips on top as well if you
Cover and place into the oven and bake at 350 degrees for 30-25 minutes until
bubbling hot. Remove from the oven and top with lettuce and tomato if you
|Beer Can Chicken
Coat entire Chicken with salted Butter, inside and out.
Drink one or two drinks of beer to allow for spices.
Spice Beer with Garlic, Salt, Pepper, Allspice and Chicken Seasoning to
steam the inside of the Chicken.
Using the same spices, sprinkle on the inside and outside of Chicken.
Place Chicken on Beer Can and Holder.
Heat Grill or Oven to 350 degrees.
Bake for 2 hours DO NOT OPEN GRILL OR OVEN AT ALL.
Sit down have a cold beer and wait for your chicken.
After two hours, check chicken for proper browning.
If browned properly open grill or oven shut off the heat.
Let cool for 30 minutes in grill or oven.
Tear apart and devour.
Bring to boil 2 gallons water.
Place cleaned corn into cooler.
Pour in steaming boiling water.
Wait 2 hours.
1 1/2oz cranberry juice
1/2oz blue Curacao liqueur
1/2oz sweet and sour mix
1/2oz of 7-Up
2-3 ice cubes
in blender or food processor all
ingredients and blitz 20 to 30 seconds on
Salt the rim of your martini glass
Pour and Enjoy