High Fat High Calorie Appetizers

59 Pages·2012·0.43 MB·English

by  Hunt

Table of Contents
Introduction To Appetizers
Baby Cornish Pasties (Appetizer Size)
Bahamas Style Corned Beef Mini-Sandwiches
Baked Chicken Wings
Beer Nuts with a Spicy Citrus Twist
Celery Plus
Cheese and Jalapeno Bread Sticks
Cheese and Pineapple Kabobs
Chicken Satay
Cranberry and Brie Bundles
Deviled Eggs
Easy, No-Cook Spring Rolls
Fiesta Cheesecake Appetizer
Grilled Cherry Tomatoes
Make Ahead Meatballs
Marinated Asparagus
Marinated Mushrooms
Mini Quiche
Mini-Calzones
Nachos, All Dressed
Oriental Chicken and Lettuce Wraps
Pepperoni and Cheese Bites
Piggies in a Blanket
Potato Skins
Shrimp & Cheese Tartlets
Taco Snack Mix
Teriyaki Chicken Bites
The Dip
Introduction To Dips & Sauces
Blue Cheese Dip
Cocktail Sauce
Cream Cheese Raspberry Chipotle Dip
Honey Mustard Dip
Piquante Dip
Raspberry Chipotle Sauce
International Measurement Equivalents
Please Review
About the author
High Fat
High Calorie
Delicious Appetizers
Volume 3 of the F**k the Diet Series by
Catherine Hunt Published by
Geezer Guides Copyright 2012
Catherine Hunt ~~~
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Thank you for respecting the hard work of this author.
I T A
NTRODUCTION O PPETIZERS
Everyone seems to have their own word for appetizers. Over the years I’ve heard
several - hors d’oeuvres, nibblies, munchies and starters - to name a few.
Whatever you choose to call them, they are used either before a meal, ostensibly
to get your appetite revved up, or they are served at a cocktail party and are the
only food, not just a starter.
I have included a wide range of appetizers so you can pick and choose. Some are
quite easy and others are a bit more difficult.
With so many to choose from, you can have several dinner or cocktail parties
before you’d have to repeat any of them.
B C P (A
ABY ORNISH ASTIES PPETIZER
S )
IZE
This recipe was given to me by my very British mother-in-law, who lived to the
ripe old age of 102! We frequently made these together because she liked my
pastry recipe and I liked her filling recipe. When I was first making it, the recipe
simply called for “spice”. When I asked her about this, she went to her pantry,
picked up a bottle, handed it to me and said, “Yes, spice.” It was poultry
seasoning. That’s not something I would have thought of to use with beef, but it
works very well in this recipe.
INGREDIENTS
1 pound ground beef
2 carrots, finely diced
1 large potato, finely diced
1 medium onion, finely diced
1 cube beef bouillon
1 tablespoon poultry seasoning
2 cups warm water
2 tablespoons cornstarch
pastry dough, enough for a 2 crust pie
METHOD
1. In a large saucepan, over medium-high heat, brown the ground beef until it is
no longer pink. Be sure to break up the ground beef so there are no large lumps.
2. Remove from heat and drain off the fat.
3. To the browned ground beef, add the finely diced carrots, onions and potatoes
and mix thoroughly.
4. Add two cups of warm water and one crumbled bouillon cube to the saucepan.
5. Mix a two tablespoons of cornstarch with just enough water to create a thin
paste. Set aside.
6. Return the saucepan to the stove and heat over medium-high heat until the
mixture begins to boil. Make sure that the bouillon cube has completely
dissolved.
7. Reduce heat slightly and allow mixture to simmer for about 5-8 minutes to
7. Reduce heat slightly and allow mixture to simmer for about 5-8 minutes to
ensure the vegetables get cooked properly.
8. With the meat mixture still simmering, stir the cornstarch mixture to make
sure there are no lumps and gradually add it to the simmering meat mixture,
stirring constantly. Once the mixture is thickened (it must be very thick and not
runny at all), remove from heat and cool completely. If you try to add a hot
mixture to the pastry, the pastry will break down and it just won’t work.
9. Pre-heat the Oven Before you start to assemble the appetizer-size Cornish
pasties, turn on your oven so that it will be at 400˚F. when you’re ready to bake
them.
10. Preparing the Pastry Roll the pastry out to about 1/ inch thick and then cut
8
circles about 4½ inches in diameter (often the lid of a small, plastic margarine
container is about the right size - just press it into the dough to create the circle).
11. Filling the Pastry Before you fill the pastry, wet the edges of the circle. This
will help to seal the pastry.
Place about 2 tablespoons of the filling in the middle of the circle of pastry.
GENTLY, fold the pastry over like you would for a turnover, and press all along
the edge to seal.
GENTLY transfer each pasty to a slightly greased baking sheet.
The number you end up with will be determined by either the amount filling you
use or the amount of pastry you have. Either leftover pastry or filling can be
frozen for use later.
12. Baking the Baby Cornish Pasties Bake at 400˚F. for 15-20 minutes. You
want the pastry to be golden brown. The filling may bubble out a little, but that’s
okay, just as long as the pastry isn’t coming apart.
When the pastry is golden brown, remove from the oven and cool on a wire rack.
Pasties can be served hot, warm or room temperature.
B S C B M -
AHAMAS TYLE ORNED EEF INI
S
ANDWICHES
This recipe was given to me by a Bahamian gentleman that I met at a cocktail
party on the island of Eleuthera in the Bahamas. The flavors are reminiscent of
the ingredients used in Conch salad. I have to admit that I had several of these
little sandwiches at the party. Thanks, Roscoe, for the recipe.
INGREDIENTS
1 - 12 ounce tin corned beef 2 tablespoons mayonnaise 2 teaspoons hot
sauce
¼ cup onion, finely chopped lime juice, of ½ lime
lime zest, of ½ lime
¼ cup green bell pepper, finely chopped ¼ cup tomato, roma, finely chopped
8 bread slices
METHOD
1. Remove the corned beef from the tin.
In a medium-size bowl, mash the corned beef with a fork.
2. Add all of the remaining ingredients, with the exception of the bread slices, to
the corned beef and mix until all the ingredients are thoroughly combined.
3. Make sandwiches with the sliced bread and the corned beef mixture.
4. Remove the crusts from the sandwiches and cut each sandwich into 4 wedges.
5. Arrange on a serving platter and serve.
B C W
AKED HICKEN INGS
Even though I’m not particularly concerned with calories in this recipe book, I
often shy away from deep frying because of the clean-up involved. So the
chicken wings are baked and they are just as tasty as the ones that are deep fried.
INGREDIENTS
4 pounds chicken wings
1 cup soy sauce, low sodium
¼ cup olive oil
¼ cup dry white wine
3 garlic cloves, crushed
METHOD
1. Preparing the Chicken Wings Wash the chicken wings and pat dry.
If you have purchased full chicken wings, you’ll need to cut them into three
pieces - the meatiest part (drumette), the next meatiest part (the part with the two
thin bones in it), and the wing tip.
Discard the wing tips and set the other parts aside.
2. Preparing the Marinade In a small bowl, mix together the soy sauce, olive
oil, dry white wine and crushed garlic.
Make sure all ingredients are well blended.
3. Marinating the Chicken Wings In a shallow dish (preferably glass), place
the chicken wings and pour the marinade over top.
Toss the wings to make sure they are all well covered with the marinade.
Refrigerate overnight.
4. Baking the Chicken Wings Pre-heat oven to 325˚F.
Remove the wings from the marinade and discard marinade.
Place chicken wings on a lightly greased baking sheet.
Bake for 1½ hours, turning the wings 3 or 4 times. (1½ hours is not a typo - the
temperature is only 325˚F) Remove from oven and cool.
Notes I like to line my baking sheet with aluminum foil, making clean up a
breeze.