Cookbook Recipe Reviewed : Appetizer cookbook pleases with 150 recipes

I forget when I picked this cookbook up or whether it was given to me as a present. However this handy little book of 150 recipes are solid and the recipes are easy to make . Might save your some time and breathe some fresh air into your appetizer collection. I found the recipe for grilled garlic pitas and it was helpful especially for how long to grill the pita strips (9.5/10) . The santa fe fondue was tasty (9.4/10) but the chicken nuggets were excellent (9.6/10). The greatg quacamole with balasmic vinegar was different (9.6/10) and the fried green tomatoes were very good with the cornmeal (9.6/10). I will have to tried to swordfish kebabs with mango lime sauce, grilled eggplant sandwiches potato and parmesan frittatas and more.

China Buffet - it is my chinese "fix" why? good buffet

 I like this buffet for the food which quite good and. When my appetite hungers and I want some Sweet & Sour Soup and am lusting for some Asian fare, I usually go with my "chinese fix" by coming here.
Its reasonably priced, its not too far away for me, the food is consistently good. Meaning that the food, at least that which I ate on the buffet, has good flavor, tenderness and has the flavors.
I get to sample some Chinese fare I don't ordinarily make, like the hot and sour soup, which I should try to make myself. This one is not bad with just the right sour and a little heat. The wonton soup is a little mild but the silky wontons, which I like very much, are soft, supple and light.
I don't bother with salad and other non chinese fare most of the time. I head for the appetizers like the crunchy and meaty chinese wings (seems like a little Chinese spice in them), the crab rangoon (good).
For 2 extra dollars you can have all you want of the thin crab legs (which is a good price).

Never been back to Chili's because of slimy appetizer

I am not really into these chain restaurants. Many people like chains because you know what you are getting from city and state to state. However that is not always true because the quality and consistency in some are better then others or in this case worse. I know it is tough for restaurant like Chilis to be able to dish out all different types of entrees. We have eaten at this one and others ( Overland Park, Lawrence). But we haven't been back since are last visit with friends. Why? Because they had the slimiest and unappetizing set of their mexican egg rolls that we ordered. There were really so disgusting I can't remember more about the meals we have before. All I know I'm not going back unless there is something new, really spectacular and good on the menu.

Middle Eastern food around the corner

My siste lives in Newton. When I visit we have eaten here once or twice. The menu is not extensive. Middle Eastern appetizers, ( Middle Eastern ) Entrees, specialties, salads and sandwiches dot the menu. We nibbled on the homus (ground chickpeas, garlic, lemon juice) and baba ghanoush ( smoked eggplant combined with tahini sesame , oilve oil , lemom juice and garlic and spices ) that we, of course , ate with pita bread. We were eating light so that is all we had. But we will be back.

Vietname Cafe: there are better Vietnamese places

 You can't miss this place as it is right on the corner of the street and Rainbow Blvd. It is right next to the Medical Center. We have been here several times but we no longer go here because there are better places for Vietnamese and Asian food. (The one close by, Saigon 39, used to be good years ago but now is pretty bad - see my review).
The menu is decent and the prices are okay. We have tried several Asian dishes and they have not been that great. Their fried tempura like potato and shrimp fries are supposedly the best in the area but frankly I don't think they are anything special at all. My wife does not like the place and I did not think it was that good when we came with some friends a couple of years ago. So it is "not on radar anymore". It might be on your "radar" so try it but there are better ones now cropping up in all parts of the city including Westpor(Sung Son is fabulous), Overland Park and places in the Kansas City area including Lawrence.

Ina Gardner's chopped living

I had some turkey livers left over so my mind wandered to make a different take on chopped liver. I found this recipe by Ina Gardner from the Food Channel through googling. What got me to really try this were the reviews of the recipes by about 25 people. All raved about it. So I have it a try. I cut down the recipe to make make about 1.5 cups of chopped liver so you do the math. I also did not use chicken fat but just used some oil (I know if lessened the flavor possibly) . One of the reviewers said to use Brandy for the wine but I used a little sherry. It came out pretty well and I made a sandwich it. This one rated 9/10 and I am still looking for different ways to make little snacks.

Chopped Liver


Ingredients

* 2 pounds chicken livers
* 1 cup rendered chicken fat
* 2 cups medium-diced yellow onion (2 onions)
* 1/3 cup Madeira wine
* 4 extra-large eggs, hard-cooked, peeled, and chunked
* 1/4 cup minced fresh parsley leaves
* 2 teaspoons fresh thyme leaves
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* Pinch cayenne pepper

Directions

Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.

In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.

Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

stuffed poblano peppers : Cotija cheese substitute

I found a good recipe for stuffed poblano peppers (see below) . However this particular good recipe used a cheese I never heard of it, This recipe called for Cotija cheese. I then started looking for substututes and found several at this webpage with other substitutes for other cheeses.

http://www.sonic.net/~alden/Chefirm.html

Cotija is regularly found in Hispanic markets.This Cotija cheese can be substituted for many other more popular and each to find at your grocery store cheeses like
Parmesan OR
Romano OR
anejo cheese OR
feta cheese OR
Munster or
Jack

Stuffed Poblanos with Black Beans and Cheese
Difficulty: Easy

TIME/SERVINGS

Total: 1 hr 25 mins

Active: 30 mins

Makes: 6 servings as a meal (12 servings as a side dish)

By Kate Ramos

Like a super veggie burrito, this stuffed pepper is loaded with black beans, sour cream, cheese, tomatoes, and cilantro. Serve it warm off the grill—all you need to pair it with is a cold beer.

What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent that way.

Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores.

Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature.

Read more about grilling.
INGREDIENTS

* 1 cup uncooked basmati rice
* 1 1/2 cups water
* 3 3/4 teaspoons kosher salt
* 6 medium poblano peppers
* 1 cup cooked black beans
* 1 teaspoon toasted cumin seeds
* 3/4 cup sour cream
* 3/4 cup crumbled Cotija cheese (about 4 ounces) sub Parmesan OR
Romano OR
anejo cheese OR
feta cheese OR
Munster or
Jack
* 1/2 cup chopped cilantro (about 1/2 bunch)
* 1 cup chopped fresh tomatoes (about 2 small tomatoes)
* 2/3 cup chopped scallions (about 1/2 bunch)
* 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.
2. To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
3. Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain).
4. Stir cumin, sour cream, Cotija, cilantro, tomatoes, scallions, pepper, and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
5. Divide rice mixture into six equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
6. Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.


Beverage pairing: Dos Equis Ambar, Mexico. A soft amber lager brings together the mellow grilled peppers and earthy black beans. If you throw some spicy peppers or salsa on top of the stuffed poblanos, it will soothe the heat. Otherwise it’s just light and thirst quenching for what is a fairly dense dish.

Appetizers and more

I went on egullet a gourmet network forum to look and see what was happening. I found this interesting and well written piece about hors doevures.

http://forums.egullet.org/index.php?showtopic=112146&st=
,
That got me thinking. My kids gave me a cookbook Appetizers, Finger Food Buffet & Parties by Bridget Jones. This one was possibly written in 2003

It has been updated and now is
http://www.amazon.com/Complete-Appetizers-Starters-Finger-Party/dp/0754816885

here is my review
I started a gourmet food group that meets once a month. My kids gave me this book for a birthday present which ties in for several reasons. I have the older version of this book. As far as I know , beyond the different cover and the difference in the title, the contents are very similar. There are sections about party planning (including equipment and materials listing, table etiquette etc; presentation and buffets), organizing your party food ( planning points very well done; cooking plans, shopping and storage, cook ahead stay calm, simple presentation, garnishing and decorating ); party themes (setting, scenes, food style, planning finger food, portions kebab and cocktail snacks, fork food, even a great section on differnt types of fondue, children parties, BBQ entertaining (just what I needed for an upcoming BBQ theme party etc); and party basics. I found some very good additional hints and techniques to help our upcoming meetings. There are sections for Dips, finger food, light bites, brunches etc , sensational soups , appetizers, dinner parties and festive main courses , stylist salads , eating outdoors and desserts. There are good recipes here for satay, chicken dishes , paella and other finger foods beyond the ordinary finger food that you might encounter at parties. The ones I want to try first for an upcoming party are possibly Peruvian salad, 3 colored fish kabobs, ceviche, corn fritters, iced melon soup, asparagus and oranges. There is also a nice index.You can't go wrong with this book. It is an all in one, well done, photographed and laid out guide with excellent and helpful hints, techniques and directions .

Avocado and Corn Tostaditas recipe

This was easy, fun and had a kick to it. You can vary the spiciness (mild or hot sauces or salsa) and some ingredients . I did not have sour cream so I used some miracle whip and it added a little extra zip. I also used a tortilla and placed everything on top with crunchy tortilla chips over the top and then made a wrap with the tortilla. With guests, you can cut these into diagonal halves. I rate this 9.2/10.


Avocado and Corn Tostaditas
Recipe courtesy Ingrid Hoffman, 2008
Show: Simply Delicioso with Ingrid Hoffmann
Episode: TV Dinner

1 ripe Hass avocado, peeled, pitted, and halved

1/4 cup sour cream
2 teaspoons lime juice
1 tablespoon finely chopped cilantro leaves, plus leaves for garnish
Salt and freshly ground black pepper
1 cups store-bought fresh salsa
1/2 cup canned black beans rinsed and drained
1/2 cup frozen corn kernels, defrosted, rinsed and drained
2 scallions, white and light green parts only, chopped
Dash hot sauce, or more to taste
20 round tortilla chips

Place the avocado in a bowl. Mash with a fork and add the sour cream, lime juice, and chopped cilantro. Season with salt and pepper. Stir well and mix to form a cream. Set aside.

In another mixing bowl, combine the salsa, black beans, corn, scallions, and hot sauce; season with salt and pepper. Mix well.

Take 1 of the tortilla chips and add a small dollop of the avocado cream. Top with the corn mixture. Garnish with a cilantro leaf.

You don't have to be Jewish to eat and love Latkes (potato pancakes)

Enjoy
Eric Flescher


Hannukah starts tonight. You don't have to be Jewish to eat and love Latkes (potato pancakes) Eat lots of Latkes (potato pancakes) .
Try Potato Latkes recipes & different awesome Sweet Potato latkes!!!

"Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for 8 days when the Maccabees purified and rededicated the holy Temple in Jerusalem. Fried Potato Pancakes (called Latkes in Yiddish and Levivot in Hebrew) are the holiday favorite."
Great as meal, side or appetizer or snake.
Best with sugar, sour cream or apple sauces.

http://kosherfood.about.com/

http://kosherfood.about.com/od/latkespotatopancakes/Latkes_Potato_Pancakes.htm

Sweet Potato Pancakes Recipe courtesy of Joseph's
Show: $40 a Day
Episode: Charleston, SC


1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving

In a large bowl, combine all ingredients. Mix together and whisk until
smooth. Cook batches in buttered skillet on medium high temperature
until bubbles form on the surface, then turn over and cook until dark
golden brown. Serve with pecan butter and maple syrup.

Pecan Butter:
1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Mix all ingredients together (use rubber gloves). Roll in parchment
paper and freeze. Cut into slices and top sweet potato pancakes.
Yield: 10 servings

**
Sweet Potato Pancakes with Spiced Pecans and Peach Butter Recipe
courtesy Tupelo Honey Cafe
Show: $40 a Day
Episode: Asheville, NC





2 3/4 cups all-purpose flour
1 teaspoon salt
5 1/2 tablespoons sugar
1/2 tablespoon baking soda
1 tablespoon baking powder
3 cups buttermilk
3 large eggs
2 tablespoons butter, melted
1 large sweet potato, roasted and cooled
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Spiced Pecans, recipe follows
Peach Butter, recipe follows


In a large bowl, combine the flour, salt, sugar, baking soda, and
baking powder. In a separate bowl, whisk together the buttermilk, eggs,
and melted butter, and then add this to the dry mixture. Peel and mash
the sweet potato, place it in a bowl, and then add the honey, cinnamon,
and nutmeg and mix it well. Add this mixture into the pancake batter.
Let the batter stand for 1 hour (or you can make it a day ahead of
time).
Heat a skillet over medium heat. Add batter by the ladleful and cook
the pancakes, in batches, until golden brown on each side. Serve
immediately with Spiced Pecans and Peach Butter.



Spiced Pecans:
1 cup pecans, chopped
1/2 tablespoon butter
1/2 tablespoon tupelo honey
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt


Heat a medium skillet over medium heat. Add all the ingredients and
cook until the pecans are lightly brown and caramelized, about 8 to 10
minutes. Remove from heat, cool, and store in an airtight container.
Yield: about 1 cup



Peach Butter:
1/2 cup peaches, peeled and diced
1/2 pound butter, softened
1/4 cup brown sugar
Pinch sea salt




In a medium bowl, combine all ingredients and mix well until smooth.
Cover and refrigerate until you are ready to serve.
Yield: about 1 1/2 cups


This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The Food Network Kitchens
chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results

***
Sweet Potato Cake Recipe

Related Categories:
--Sweet Potato Pancake Recipes
--Sweet Potato Pie Recipes


Ingredients:
2 1/2 pounds sweet potatoes
2 large eggs
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup pecan halves
1 cup light brown sugar
3 tablespoons margarine
2 tablespoons maple syrup
1/4 teaspoon maple extract


Turn this recipe into a puzzle! [click]

Directions:

Cook potatoes until tender. Drain. Place in mixing bowl and mash
slightly. In another bowl, combine eggs, salt, pepper, nutmeg, cinnamon.


Beat until light. Add to mashed sweet potatoes.

Generously grease 9-inch round cake pan. Arrange pecan halves on bottom
and sprinkle brown sugar over nuts. In small pan melt butter and add
maple extract. Pour over brown s
ugar layer. Do not stir. pack potatoes
over top. Cover with foil. Bake in 350 degree oven 1 hour or until done.
Knife inserted should come out clean. Invert onto plate and serve.

***
Sweet Potato Pancakes curry
SUBMITTED BY: Eric

"This is an alternative to the traditional potato pancake. Sweet potato
pancakes, exotically spiced with cinnamon, curry powder and cumin. Great
for Thanksgiving."

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 15 pancakes
US METRIC

About scaling and conversions

INGREDIENTS
1 pound sweet potatoes, peeled
1/2 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons white sugar
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
2 eggs, beaten
1/2 cup vegetable oil for frying
1/2 cup milk


READ REVIEWS (3)

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DIRECTIONS
Shred the sweet potatoes, and place in a colander to drain for about 10
minutes. In a large bowl, stir together the flour, baking powder, white
sugar, brown sugar, curry powder and cumin. Make a well in the center,
and pour in eggs and milk. Stir until all of the dry ingredients have
been absorbed. Stir in sweet potatoes.
Heat oil in a large skillet over medium-high heat. Drop the potato
mixture by spoonfuls into the oil, and flatten with the back of the
spoon. Fry until golden on both sides, flipping only once. If they are
browning too fast, reduce the heat to medium. Remove from the oil, and
keep warm while the other pancakes are frying.

**
Traditional Hanukkah Latkas - Potato Pancakes (Parve)
From Giora Shimoni,
Your Guide to Kosher Food.
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Recipe Feedback:
User Rating 5 out of 5
(1 review)

1 of 1 users would make it again Write a review

Fried food is traditionally eaten on Hanukkah in commemoration of the
oil that miraculously burned for eight days when the Maccabees purified
and rededicated the holy Temple in Jerusalem. Fried Potato Pancakes
(called Latkes in Yiddish and Levivot in Hebrew) are the hands-down,
mouth-open holiday favorite.
INGREDIENTS:
5 potatoes
2 onions
3 eggs
2-4 Tbsp. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
oil for frying (canola is recommended)
PREPARATION:
1. Peel potatoes. Place in a bowl of cold water so they won’t turn
brown.
2. When ready to prepare the latkas, drain the potatoes. Place potatoes
and onions in a food processor fitted with a knife blade.
Pulse until smooth. Drain mixture.
3. Pour potato mixture into a large bowl. Add beaten eggs. Add flour.
Add salt and pepper.
4. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over
medium-high heat.
5. Carefully drop 1/4 cup of the potato mixture into the hot oil.
6. Flatten the pancake slightly so the center will cook.
7. Fry for several minutes on each side until golden brown and cooked
through.
8. Drain on paper towels.

SERVING SUGGESTION: Serve the latkes with applesauce.
User Reviews

Overall Rating: 5 out of 5

Vanilla?, November 30, 2007

By EmilyFife
(read all my reviews)
"I reread this recipe a couple of times, and see vanilla in the list of
ingredients, but not in the preparation. I've never added vanilla to my
potato pancakes, and was wondering if this was a mistake? I didn't add
the vanilla, and the recipe was great. One of our all time favorite
comfort foods, at any time of year!"

Sweet Potato Pancakes nutmeg
From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more sweet potato recipes.
INGREDIENTS:
1 1/2 cups sifted all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 cups mashed cooked sweet potatoes
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
PREPARATION:
Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.
Makes about 24 pancakes.