“Get a bit of excitement with your guest once they tried this scrumptious appetizer! Enjoy!”

INGREDIENTS

40-50 small mushrooms
1/2 cup goat cheese, crumbled
1/2 cup chopped walnuts
2 garlic cloves, minced
1/4 teaspoon thyme
1 cup soft bread crumbs
2 tablespoons chopped fresh parsley
2-4 tablespoons non-fat milk

DIRECTIONS

• Preheat oven to 400.
• Trim the stems of the mushrooms.
• Chop the stems and place in a bowl.
• Add cheese, walnuts, garlic, thyme, bread crumbs, parsley and enough milk to moisten. Mix well.
• Place mushrooms in a large shallow dish.
• Place a spoonful of mixture on each mushroom.
• Bake for 8-10 minutes or until tender.

“It’s a delightful dessert and as a snack as well!”

INGREDIENTS   

1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 cups brown sugar, firmly packed
2 tsp. baking powder
1 tsp. baking soda
1 tsp.ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. salt
1/2 cup canola oil
1/2 cup apple juice
1 – 16 ounce can pumpkin
2 eggs

Frosting:

1 ½ cups powdered sugar
2 tbsp. margarine, non-saturated fat
1/2 tsp. vanilla extract
2 to 3 tbsp. plain non fat yogurt

DIRECTIONS 

• Preheat the oven to 350 degrees F.
• Spray a 15 x 10 x 1 inch pan with cooking oil spray and flour.
• Beat all bar ingredients at low speed until moistened in a large mixing bowl.
• Beat for 2 minutes at medium speed.
• Spread in prepared pan.
• Bake at 350 degrees F. for 20 to 30 minutes or until toothpick inserted in center comes out clean; cool completely.
• Combine all frosting ingredients in medium bowl, adding enough yogurt for desired spreading consistency; beat until smooth.
• Frost cooled bars; sprinkle with nutmeg, if desired.
• Refrigerate to set frosting.
• Cut into 48 bars.

“This recipe is extremely good that truly satisfies your appetite.”

INGREDIENTS

1/2 pound 2- to 3-inch pickling cucumbers
1 tsp. pickling salt
1/2 cup peeled, thin-sliced fresh ginger
2 small dried chile peppers
1 1/2 cups rice vinegar
1 1/2 cups water
3/4 cup sugar
2 cups diagonal carrot slices (1/2 inch thick)
1 large bell pepper, cut into 1-inch squares
1 large sweet onion, cut into 1-inch chunks

DIRECTIONS

• Gently wash the cucumbers, and cut them into 1-inch lengths, discarding a thin slice from each end.
• Toss the cucumbers with 1/2 teaspoon salt in a bowl.
• Let the cucumbers stand for 1 to 2 hours.
• In a large nonreactive saucepan, bring to a boil the ginger, chile peppers, vinegar, water, sugar, and remaining 1/2 teaspoon salt, stirring to dissolve the sugar and salt.
• Remove the pot from the heat, and add the carrots. Let the mixture cool.
• Drain and rinse the cucumbers, and drain them again.
• Add the cucumbers, pepper, and onion to the saucepan.
• Mix well and then transfer the vegetables and liquid to a 2-quart jar.
• Cover the jar with a non-reactive cap, and refrigerate it.
• Note: The pickles will be ready to eat after about 3 days.
• Keep refrigerated they will last at least 2 months.

“It’s a recipe with a fantastic to munch on!”

INGREDIENTS

1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tbsp. dill seeds
1 1/2 tbsp. salt

DIRECTIONS

• Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking.
• Transfer carrots to a heatproof bowl.
• Bring the remaining ingredients to a boil in a saucepan, then reduce heat and simmer for 2 minutes.
• Pour pickling liquid over carrots and cool, uncovered.
• Chill carrots, covered, at least 1 day for flavors to develop.

“It’s a recipe which give you a lasting taste.”

INGREDIENTS

1 small sweet onion (such as Vidalia or Maui), thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
1 large bunch dill, coarsely chopped (stems included)
1 tbsp. yellow mustard seeds
2 tsp. whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tbsp. coarse kosher salt
2 tsp. dill seeds

DIRECTIONS

• Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
• Crush mustard seeds and peppercorns together by using mortar and pestle or reseal able plastic bag and mallet.
• Place crushed spices in medium saucepan.
• Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds.
• Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
• Ladle mixture evenly over cucumbers.
• Leave jars uncovered and chill 24 hours.
• Cover glass pickle jars tightly with lids.
• Option:  It can be made 1 week ahead.
• Just keep refrigerated.

“It’s a recipe with full of perfect spices.”

INGREDIENTS

1 cup cider vinegar
1/2 cup water
1/2 cup sugar
1/8 tsp. pickling spice
1/4 tsp. mustard seeds
1/4 onion, halved
1 small bay leaf
3/4 tsp. whole black peppercorns
1/4 bunch fresh dill
1 pound beets, without tops

DIRECTIONS

• Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved.
• Cover and simmer 30 minutes.
• Cool marinade, then chill, covered, 1 day to allow flavors to develop.
• Pour through a fine sieve into a bowl.
• Cook beets in a saucepan of boiling salted water until tender for 1 to 1 1/4 hours.
• Drain and cool. Slip off skins and cut into 1/2-inch pieces.
• Stir together beets and marinade, then marinate, covered and chilled, 1 day.

“This appetizer recipe is best served with any roasted, grilled or baked meat or poultry.”

INGREDIENTS

1 large red onion, sliced into 1/4-inch rounds
1 1/2 tsp. kosher salt
3/4 cup red wine vinegar
2 1/2 tbsp. sugar
1/2 tsp. freshly ground black pepper

DIRECTIONS

• Separate the onion rings and put in a large bowl.
• Sprinkle with the salt, tossing to distribute it evenly. Let stand for 30 minutes.
• Rinse the onions and drain well.
• Lay the rings between paper towels and pat them dry.
• Put the onions in a bowl.
• Whisk the vinegar together with sugar, and pepper in a small bowl.
• Pour over the onions, toss and marinate for 1 hour.
• Serve, or refrigerate until ready to use. (This will keep for 1 day.)

“This recipe served as light lunch.”

INGREDIENTS

2 pounds boneless skinless chicken breast halves
2 tbsp. minced fresh ginger root
2 tbsp. fresh jalapeno, minced
1/2 cup peeled and thinly-julienned seedless cucumber
1/4 cup thinly julienned carrot (optional)
1/4 cup minced fresh Thai basil leaves
1/4 cup minced fresh mint leaves
1/4 cup minced fresh cilantro leaves
1 1/2 tablespoons minced lemon grass
1/2 cup ground peanuts
1/4 cup fish sauce
3 tbsp. lime juice
2 tsp. white sugar
1 tbsp. sesame oil
1 tbsp. peanut oil
16 rice paper wrappers
16 leaves red leaf lettuce

DIRECTIONS

• Bring a large pot of lightly-salted water to a boil.
• Season the chicken with salt and cook in the boiling water until no longer pink in the center for 7 to 10 minutes.
• Transfer to a large platter and allow cooling completely in refrigerator.
• Shred into small pieces once cooled.
• Combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass, and peanuts in a large mixing bowl; toss until evenly distributed.
• Whisk the fish sauce together with lime juice, sugar, sesame oil, and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.
• Fill a shallow pan with hot water.
• Dip the rice paper wrappers in the hot water until soft one at a time.
• Spread the rice paper onto a clean, flat surface.
• Place 1 leaf of lettuce into the center of a sheet of rice paper; spread about 1/3 cup of the chicken mixture onto the lettuce leaf.

“It’s a delightful salad with a fresh vegetable crudités.”

INGREDIENTS

1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/2 cup fresh cilantro sprigs, washed well, spun dry, and chopped fine
4 tbsp. olive oil
1 tbsp. light soy sauce
1/2 tsp. dried hot red pepper flakes
1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell   section intact, and deveined
  Garnish: fresh cilantro sprigs

DIRECTIONS

• Whisk the lime juice together with marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste in a measuring cup.
• Reserve 1/3 cup mixture in a small bowl or ramekin for dipping.
• In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp for 45 minutes.
• Drain shrimp and lightly pat dry between paper towels.
• In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
• Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.
• Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

“This salad is greatly served with fresh cut lemon wedges.”

INGREDIENTS

2 pounds large shrimp in shell (21 to 25 per pound), peeled and deveined, leaving tail
   and first segment of shell intact
10 large garlic cloves, thinly sliced
1/4 tsp. dried hot red pepper flakes
1/2 tsp. fine kosher salt
1/4 cup extra-virgin olive oil
1 tbsp. fresh lemon juice
          Lemon wedges

DIRECTIONS

• Pat shrimp dry; cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat.
• Stirring occasionally until garlic is pale golden for 4 to 5 minutes.
• Increase heat to moderately high, and then add shrimp and sauté, turning occasionally, until shrimp are just cooked through for 3 to 4 minutes.
• Remove from heat and stir in lemon juice, then transfer to a serving bowl.
• Serve warm or at room temperature.