HOMEMADE SALAMI
This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.
Provided by BLUIC
Time P1DT1h45m
Yield 30
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
- Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 0.2 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 485.8 mg
SALAMI FIRECRACKERS
A spicy salami, horseradish and cream cheese finger food appetizer guaranteed to please fans of these flavors. Easy to make, and a great alternative for those who get tired of chips and salsa or veggies and dip, as long as you're not feeling too health conscious. Stores well in the freezer. Thanks to my friend Candy for this recipe -- I think of her and of her wonderful hostessing skills whenever I make them.
Provided by MarieL
Categories Spicy
Time 20m
Yield 20-28 serving(s)
Number Of Ingredients 7
Steps:
- Mix all filling ingredients well.
- Spread a thin layer of filling on each slice of salami, then roll the slice into a tube.
- Stack in layers, with wax paper between layers, and refrigerate. The flavors are best after several hours of refrigeration.
PEPPERONCINI FIRECRACKERS
Make and share this Pepperoncini Firecrackers recipe from Food.com.
Provided by Linajjac
Categories < 4 Hours
Time 1h5m
Yield 24 8 servings or so, 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove 24 pepperoncinis from jar; remove and discard stems and seeds. Drain peppers on paper towels. Stuff each with a piece of chicken and a cheese strip (cheese may need to be cut to fit in some peppers).
- Place one sheet of phyllo dough on a work surface (keep remaining dough covered with waxed paper to avoid drying out). Spritz dough with butter-flavored spray. Repeat three times; stack sprayed phyllo dough. Cut stacks into four pieces, about 6-1/2 inches x 4-1/4 inches each.
- Center one stuffed pepper on one long side of each phyllo stack; roll up and twist the ends to seal. Repeat with remaining peppers and dough. Place on ungreased baking sheets. Drizzle butter over center of firecrackers. Bake at 375° for 18-22 minutes or until golden brown. Tie ends with chives. Yield: 2 dozen.
Nutrition Facts : Calories 226.6, Fat 4.3, SaturatedFat 1, Cholesterol 18.2, Sodium 1638.5, Carbohydrate 35.8, Fiber 2.6, Sugar 3.9, Protein 11.1
CUCUMBER CREAM CHEESE FINGER SANDWICHES
I have not tried this recipe. I got it from eHow.com . The directions say to use a few tablespoons of mayonnaise.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 20-30 sandwiches, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the cucumbers and cream cheese, then blend in the onion.
- Add in a tablespoon or two of mayonnaise and blend until the mixture is soft and spreadable. Add a little more mayonnaise to soften further.
- Cut the crusts off the bread, then either cut each piece into fourths or cut into diamonds.
- Spread mixture over half the bread pieces, then top with another piece of bread.
- Garnish with parsley or cucumber.
- Tips & Warnings.
- You can also leave the sandwiches open-faced.
- Try this method with tuna or chicken salad, too.
Nutrition Facts : Calories 423.1, Fat 24.7, SaturatedFat 13.4, Cholesterol 63.6, Sodium 603.8, Carbohydrate 42.4, Fiber 5.9, Sugar 6.8, Protein 12.4
SHRIMP AND CHICKEN SESAME FIRECRACKERS
Add sparkle to your dinner party with these make-ahead appetizers - an explosion of flavour and very little last-minute work. Refrigerate or freeze the raw firecrackers right on the baking sheet and bake at the last minute for the best texture. If freezer space and baking sheets are at a premium, freeze until firm and carefully stack between layers of waxed paper in an airtight container. Recipe by Chef Jennifer MacKenzie for Food and Drink Magazine.
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 48 hors-d'oeuvre
Number Of Ingredients 13
Steps:
- Peel shrimp, leaving tails intact. Starting at base of tail, insert a toothpick along the length of each shrimp to keep from curling, keeping part of the toothpick sticking out at tail.
- Toss shrimp gently with 1 tbsp of the chili sauce. Set aside.
- Cut chicken breasts into 1/2 inch thick strips, 2 to 3 inches long and toss in a separate bowl with remaining chili sauce.
- Place one sheet of phyllo pastry on a board. Brush it lightly with melted butter. Cut in half lengthwise and then into thirds crosswise to make 6 squares.
- Place one shrimp (on toothpick) about 1/2-inch up from bottom edge of one square, parallel to bottom and leaving tail shell hanging over left edge. Fold right side of square over shrimp meeting left edge. Roll up into cylinder. Brush outside of pastry with butter and place on parchment-lined baking sheet, seam-side-down.
- Sprinkle with sesame seeds. Repeat with remaining shrimp, 3 sheets of phyllo and half each of the remaining butter and sesame seeds.
- Repeat wrapping with chicken strips, leaving about 1/2-inch of chicken strip beyond left edge of phyllo square. Place on another parchment-lined baking sheet. Cover and refrigerate on baking sheets for up to 1 day. (These can be frozen for up to 2 weeks. Do not thaw before baking.).
- For the dipping sauce, combine ketchup, soy sauce, vinegar, brown sugar and chili sauce in a small saucepan. Bring to a boil over medium heat, stirring often to dissolve sugar. Vigorously whisk in cubes of butter, a few at a time, until incorporated and smooth. Remove from heat and let cool. Stir in coriander, if desired. (Sauce can be refrigerated for up to 3 days.).
- To serve, preheat oven to 450°F.
- Bring dipping sauce to room temperature or warm slightly in a saucepan. Bake Shrimp Firecrackers for 5 to 7 minutes and Chicken Firecrackers for 10 to 12 minutes or until golden and shrimp are opaque and chicken is no longer pink inside. (Increase baking time by about 3 to 5 minutes if frozen.) Carefully remove toothpicks from shrimp. Place firecrackers on a warmed serving platter and serve with Spicy Dipping Sauce.
Nutrition Facts : Calories 52.7, Fat 3.1, SaturatedFat 1.7, Cholesterol 17.2, Sodium 159.8, Carbohydrate 2.8, Fiber 0.2, Sugar 0.8, Protein 3.4
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