Preparation
Mix shrimp, tomato, green onion, olive oil, egg white, Old Bay and garlic powder in medium bowl until well blended.
Slice bread into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. Spread lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices.
Bake in preheated 350°F oven 8 to 10 minutes or until heated through and lightly browned. Serves
Makes 24 servings
Nutrition Information Per Serving:
Calories: 54 Total Fat: 2g
Cholesterol: 21mg Protein: 3g
Carbohydrates: 6g Sodium: 147mg
Preparation Time
20 minutes
Cooking Time
15 minutes
Source
Old Bay
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Ingredients
1 8-ounce package cream cheese, softened
1 scallion, chopped
1 teaspoon garlic, chopped
2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/2 pound cooked shrimp, peeled and chopped
1 egg white
1 package Nasoya Won Ton wraps
4 cup corn oil for frying
Hawaiian Dipping Sauce
1/2 cup pineapple fruit spread
2 tablespoons Nasoya Dijon-style Vegi-Spread or any Dijon mustard
1/2 teaspoon ginger spice blend Preparation
In bowl, combine cream cheese, scallion, garlic, hot pepper sauce and salt. Add shrimp. Beat egg white and brush edges of won ton wraps with egg white.
Place 1 teaspoon filling into center of won ton wrap. Pull corners toward the center to make a point. Repeat with remaining filling and wraps.
In a heavy saucepan, heat corn oil to 375°F. In batches, fry won tons for 1 minute, or until golden brown. Drain on paper towel.
Sauce: In a bowl, combine fruit spread, Dijon-style spread and ginger spice. Serve with poppers.
Serves
Makes 50
Source
Vitasoy
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Ingredients
3 tablespoons fresh lemon juice
1/2 tablespoon finely chopped jalape? pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons vegetable oil
1-1/2 pounds small raw shrimp, peeled and deveined
1 lemon, sliced
1 large, firm-ripe avocado, about 8 ounces
1 OSO Sweet onion, diced
3 tablespoons chopped fresh cilantro
Tortilla chips
Preparation
For dressing, whisk together lemon juice, jalape?, cumin and salt. Whisk in oil; reserve. In a saucepan, cover shrimp and lemon with water. Bring to boil; turn off heat. Let shrimp stand 3 minutes. Drain, then cool quickly in iced
water; drain immediately. (Do not let shrimp soak; they will
absorb water.) Cool to room temperature. Cut avocado into
1/4-inch dice; fold into shrimp with reserved dressing and
onion. Shrimp may be cooked up to the day before; dish may
be assembled and refrigerated several hours before serving.
Just before serving, fold in cilantro. Accompany with
tortilla chips.
Serves
Makes 8 appetizer…
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Ingredients
1 cup Albers Yellow Corn Meal
1 cup masa harina flour (Mexican corn masa mix)
1/4 cup shortening or lard
1 cup warm water
1 can (4 ounces) diced green chilies
1 tablespoon vegetable oil, divided
1 can (16 ounces) refried beans, warmed
1 cup (4 ounces) shredded cheddar, Monterey Jack or crumbled cotija cheese
Topping suggestions: taco sauce, sliced pickled jalape?os, sour cream and/orchopped green onions (optional)
Preparation
PLACE corn meal and flour in large bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chilies; mix well. Form dough into 16 small balls. Pat each ball into 3- inch patty; place on wax paper.
HEAT 1 teaspoon oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking. TOP with beans, cheese, taco sauce, jalape?o slices, sour cream and green…
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Ingredients
1 pound top sirloin beef, cut into 1-inch cubes
30 Monterey White or Brown Mushrooms
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1/2 cup canola oil
2 tablespoons Chef Paul Prudhomme’s Blackened Steak Magic
Preparation
Place all ingredients in plastic resealable bag. Mix well. Place in refrigerator and marinate minimum 1 hour up to overnight. Stir occasionally.
Thread beef cubes, mushrooms and peppers alternately onto skewers. Cover and refrigerate until ready to cook. Discard any remaining marinade.
Grill over medium heat, turning several times until peppers and mushrooms are browned and beef is done (approximately 8 to 10 minutes). Serve hot. Serves
Yield: 3 cups
Source
Chef Paul Prudhomme’s Magic Seasoning Blends®
Canola Info
Monterey Mushrooms, Inc.
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Ingredients
3 tablespoons fish sauce, divided
3 tablespoons lime juice, divided
2 teaspoons finely chopped garlic cloves, divided
1 teaspoon cornstarch
2/3 pound American lamb shoulder, trimmed and finely chopped
2 tablespoons light brown sugar
1 teaspoon chopped Thai bird chilies or crushed red pepper flakes
2 tablespoons peanut oil
2 shallots, thinly sliced
1 cup coarsely chopped fresh mint leaves
2/3 cup j?cama, peeled and chopped into 1/4-inch pieces, squeezed dry
1/4 red onion, finely chopped
8 sprigs cilantro, finely chopped
2 stalks lemongrass (white part only), sliced and then chopped
1 tablespoon finely chopped galangal (Thai ginger) or ginger root
1/2 cup chopped roasted peanuts, divided
2 to 3 heads iceberg lettuce inner leaves, each trimmed to about 4 inches wide Preparation
In medium bowl, combine 1 tablespoon each fish sauce and lime juice, 1 teaspoon garlic and cornstarch. Add lamb and blend well, set aside.
In small bowl, combine remaining 2 tablespoons each fish…
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Ingredients
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar or champagne vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon crushed red hot pepper flakes
1 bay leaf (optional)
2 cloves garlic, minced
2 cups drained Lindsay Black Ripe Olives, or other Lindsay olive assortments
Preparation
Toast coriander and cumin seeds in small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
In jar with tight-fitting lid (or ziplock plastic bag), combine seeds and remaining ingredients except olives. Cover; shake well. Add olives; cover and shake well to coat olives with marinade. Refrigerate at least 2 hours or up to 1 month before serving. Serve at room temperature with wooden picks as appetizers or add to tossed green salad. Serves
Makes 1 dozen appetizers, about 2 cups olives
Nutrition information per serving:
Calories: 74 Total Fat: 8g
Cholesterol: 0mg …
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Ingredients
1/2 package (32 ounces) Ore-Ida Country Style Seasoned Potato Wedges or Zesties
1 can (16 ounces) baked beans, drained
1 cup sharp cheddar cheese, shredded
1/4 cup Jack Daniel’s Tennessee Hickory Mesquite Grilling Sauce
1/4 to 1/2 teaspoon hot pepper sauce as desired
Preparation
Prepare potatoes according to package directions.
Meanwhile, pur?e drained beans in food processor or blender. Stir in cheese, grilling sauce and hot pepper sauce.
Heat in small saucepan over medium heat or in microwave-safe bowl on high for 3 minutes or until hot. Serve warm with potatoes.
Serves
Makes 1 3/4 cups
Source
Heinz® Sauces
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Preparation
Heat oven to 375 degrees F. Spray baking sheet lightly with cooking spray. Cut thawed puff pastry into 24 equal-sized rectangle pieces.
Top each rectangle with a mound of grated cheese and one cocktail sausage. Press edges of puff pastry around filling to seal. Brush rolls with milk and then roll in crushed Tostitos. Place seam side down on baking sheet. Bake approximately 15 to 20 minutes or until golden brown. Serve with salsa or chipotle ranch dressing. Serves
Yield: 8 servings
Source
Bryan Foods
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Ingredients
1/4 cup Kerrygold Pure Irish Butter, divided*
1 pound beef tenderloin steaks, 1 1/2 to 2 inches thick
3 tablespoons grainy Dijon mustard
2 tablespoons chopped fresh rosemary or thyme
1 1/2 teaspoons coarse ground pepper
24 baguette slices
Preparation
Heat oven to 400°F. In ovenproof skillet, melt 1 tablespoon of the butter. Sear steaks over medium-high heat about 2 minutes each side.
In bowl combine remaining butter, mustard, herbs and pepper.
Spread 1 tablespoon of the mixture onto the baguette slices; spread remaining on top and sides of steaks.
Bake steaks 8 to 10 minutes, remove from oven and let stand 5 minutes. Thinly slice on diagonal and place on baguette slices, dividing equally.
Serves
Makes 8 to 10 appetizers
Notes, Tips & Suggestions
*You can substitute with Kerrygold Garlic & Herb Butter; omit fresh herb. Pair with Wolf Blass Yellow Label Shiraz or Cabernet Sauvignon.
Source
Irish Dairy Board
Wolf Blass Wines of Australia
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