Appetizer Recipes - All Appetizers » appetizer

Progressive International Stainless Steel Appetizer Tongs

admin — Thu, 15 Oct 2009 02:21:15 +0000

500 Appetizers: The Only Appetizer Cookbook You’ll Ever Need

admin — Thu, 15 Oct 2009 02:06:13 +0000

Taste of Home: The New Appetizer: 250 recipes for today’s party starters

admin — Thu, 15 Oct 2009 02:06:13 +0000

The Appetizer Bible

admin — Thu, 15 Oct 2009 02:06:13 +0000

Our Favorite Appetizer Recipes Cookbook

admin — Thu, 15 Oct 2009 02:06:13 +0000

The Appetizer Atlas: A World of Small Bites

admin — Thu, 15 Oct 2009 02:06:13 +0000

100 Best Appetizer Recipes

admin — Thu, 15 Oct 2009 02:06:13 +0000

The Mix-and-match Menu Cookbook: More than 124,000 Creative Appetizer, Entree, and Dessert Combinations for Sensational Meals

admin — Thu, 15 Oct 2009 02:06:13 +0000

Roti Canai

admin — Sat, 12 Sep 2009 03:16:06 +0000

I love this appetizer dish during lunch. I go to the malaysian food restaurant near my house and always get this dish to start before I jump into the pineapple fried rice or pad thai. Here’s the recipe to make this simple dish.

INGREDIENTS
10 Ounce of Flour
1/2 Cup of Water
1/2 Cup of Ghee
Add Salt for Flavor

DIRECTIONS
Start by sieving the flour and salt into a bowl.
Add ghee and water and knead till the dough smooth.
Let the dough rest for about 2 to 3 hours to soften.
Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
First flatten with oiled palms, now thin it again by pulling the edges.
Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
Now sprinkle a little flour and roll out slightly.
Preheat the griddle or pan, grease it well with ghee.
When hot, put roti on, cook for about 2 to3 minutes until golden brown.
Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
Roti Canai is ready to serve.

Pancetta Wrapped Asparagus

admin — Fri, 12 Sep 2008 03:13:54 +0000

Everything is good with BACON, well in this case pancetta. How great is it that you can make veggies taste good like this. It’s grilled so it’s even healthier!

INGREDIENTS
A pound of asparagus (Usually about 12 to 15)
A tbsp of Extra Virgin Olive Oil
15 Slices of thinly sliced Pancetta
(I use boars head pancetta for this dish at home)

EQUIPMENT
You need about 8 wooden skewers then soak it in water for 30 minutes so when you put them over the grill it doesn’t burn.
You can use a charcoal grill or gas grill to being at medium high heat.

DIRECTIONS
Start by trimming the asparagus by snapping off the bottom hard tips with your hand then trip it clean with a knife, then pour the oil and a 1/4 teaspoon of pepper in a small dish to marinade. Wrap each asparagus with a lice of pancetta then take about 3 wrapped asparagus and use the skewer to thread them a half inch apart. Oil the grill with extra virgin olive oil then put the asparagus on the grill without uncovering. Cook it until the panceta is golden brown in some areas and the asparagus is cripy yet soft on the inside. Would take about 6 minutes.