Beef Teriyaki Hors Doeuvre Recipes

BEEF TERIYAKI

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, slice beef into very thin strips.
• In a mixing bowl, combine the cornstarch, broth, soy sauce, sugar and garlic powder. Mix thoroughly.
• In a large skillet, over medium/high heat, saute the beef strips until browned and juices evaporate.
• Stir broccoli and cornstarch mixture into meat. Cook until mixture boils and thickens, stirring frequently. Serve over the cooked rice.

TERIYAKI CHICKEN HORS D'OEUVRE SKEWERS

Steps:

• Cut chicken in pieces 1" X 2" X 1/4" thick and marinate in sauce for several hours or overnight. You could even freeze them in the sauce for future use.
• Thread a pineapple chunk and then chicken and then another piece of pineapple onto a skewer.
• Brush with some melted butter and broil under medium heat, just heating through until cooked and lightly browned.

DOUG'S DRIED BEEF HOT HORS D'OEUVRE

Steps:

• Preheat oven 350 degrees.
• Mix all ingredients together; spread in a small quiche pan.
• Bake until brown and bubbly approximately.
• 25 minutes.
• Serve with sliced baguette.

BEEF TERIYAKI NOODLE BOWL

Steps:

• Combine garlic and 1/2 teaspoon sugar in a zip-top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium-high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
• Heat avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
• Assemble bowl with noodles and beef mixture. Serve immediately.

HORS D'OEUVRE MEATBALLS

Steps:

• FOR THE MEATBALLS:
• In a large bowl mix the 2 lbs. ground beef, 2 eggs, 6 tablespoons breadcrumbs, 1/3 cup Italian garlic dressing, and the 1 teaspoons salt.
• Take a 1/2 teaspoon and use to scoop heaping spoonfuls with.
• Roll the spoonfuls to the shape that you want your meatballs to be.
• Brown the meatballs underneath your oven's broiler.
• FOR THE SAUCE:
• Take the 1/3 cup minced onion, 1/3 finely chopped green pepper, and 4 tablespoons butter, and simmer the onions and pepper in the butter.
• Then add the 2 cans tomato soup, 4 tablespoons brown sugar, 1 1/2 tablespoons vinegar, 2 tablespoons mustard, and 8 teaspoons of Worcestershire sauce in with the rest of your sauce ingredients.
• WHEN BOTH SAUCE AND MEATBALLS ARE DONE:.
• Simmer the meatballs in the sauce for about 20 minutes or so.
• This all can be made the day before you wish to serve them as long as you refrigerate and then reheat when ready to serve.

SALMON MOUSSE HORS D'OEUVRE

Steps:

• In a bowl mix all ingredients but the cucumber.
• Using a mandolin slice the cucumber length wise on the thinnest setting.
• Spoon the mixture on a plate forming little balls and wrap it around with some cucumber slices. Bon Apetite!