Archive for the ‘APPETIZERS / SNACKS’ Category
Chili Cheese Fries
June 16, 2020 Lee
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Chili Cheese Fries

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams ground beef, or ground pork, (1 1/2 lbs)
  • 1 medium onion, diced
  • 2 cloves garlic, smashed and minced
  • 2 tablespoons chili powder
  • 1/2 cup lager, your favorite brand
  • 2 tablespoons tomato paste
  • salt and pepper, as desired
  • 1 package frozen french fries, (1 kilo / 2 lbs)
  • 1 can cheese sauce, your favorite brand, (15 oz / 425 g can)
  • sour cream, for serving
  • spring onion, sliced, for serving

Instructions
 

  • In a large non stick pan, brown the ground beef with the onion and garlic. Cook while breaking up the meat until no pink or very little pink remains, then drain off the fat.
  • To the meat, stir in the chili powder, tomato paste, and lager. Simmer for about 20 minutes, stirring often, until most of the liquid has evaporated. Taste and season with salt and pepper as desired.
  • While the beef is simmering, bake the french fries according to the package instructions. Heat the cheese sauce.
  • Divide the fries among bowls, top with chili and cheese sauce.
  • Garnish with sour cream and spring onion as desired. Serve and enjoy.
APPETIZERS / SNACKS
Chicken Wings in Cerveza
June 16, 2020 Lee
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Chicken Wings in Cerveza

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams chicken wing drummets, or middle wings, (1 1/2 lbs)
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1 bottle beer, Mexican beer if available, (12 oz / 330 ml)

Instructions
 

  • Rinse wings and place in a mixing bowl, sprinkle with salt, pepper, and thyme. Pour beer over the wings, toss to coat. Cover and place in the fridge for 2-6 hours.
  • When ready to cook, preheat your oven to 190 C (375 F), line a baking sheet with foil, and spray foil with cooking spray. The foil makes for easy cleanup.
  • Drain the wings and reserve the marinade. Arrange the wings in a single layer on the baking sheet.
  • Bake for 40 minutes, turning and basting the wings several times during the cooking. Do not baste during last 5 minutes of cooking. Discard any marinade leftover.
  • Serve and enjoy.
APPETIZERS / SNACKS,CHICKEN & TURKEY
Brats in Beer (Slow Cooker)
June 15, 2020 Lee
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Brats in Beer (Slow Cooker)

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Appetizer
Cuisine American
Servings 30 appetizers

Ingredients
  

  • 750 grams Bratwurst, about 5-6 links, (1 1/2 lbs)
  • 1 bottle beer, light-tasting preferred, your choice, (12 oz / 330 ml)
  • 1 onion, thinly sliced
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons red wine vinegar, or cider vinegar
  • spicy mustard, for serving
  • rye cocktail bread, for serving

Instructions
 

  • To your slow cooker, add the beer, sugar, and vinegar, stir to mix, then add the brats and onion. Cover and set to Low setting and cook for 4-5 hours.
  • Remove the brats and onion from the slow cooker. Slice the brats into 1/2 inch thick slices and separate the onion rings.
  • To make mini open faced sandwiches, spread some mustard on slices of cocktail bread, top with bratwurst slices and top that with onion.
  • Serve and enjoy.
APPETIZERS / SNACKS
Beer Batter Tempura
June 15, 2020 Lee
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Beer Batter Tempura

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups lager, your favorite, chilled
  • 1 teaspoon salt
  • cooking oil, for frying
  • 250 grams fresh long beans, cut into 3-4 inch pieces (or green beans), (8 oz)
  • 1 large sweet potato, cut into 1/4 inch slices
  • 1 medium eggplant, cut into 1/4 inch slices
  • soy sauce, as needed
  • spring onion, thinly sliced

Instructions
 

  • In a medium bowl, mix together the flour, beer, and salt until just mixed together. Batter should be thin and lumpy, do not over mix. Set bowl aside for 15 minutes.
  • Prep the vegetables.
  • Heat 1/2 to 1 inch of oil in a heavy deep pan or pot to 190 C (375 F).
  • Dip 10 to 12 pieces of long bean (or green beans) into the batter, carefully add to the hot oil. Fry until light golden brown, remove to paper towels to drain. Repeat with other vegetables, frying only one type at a time, and not overcrowding the pan.
  • Mix together soy sauce as desired and sliced spring onion to use a dipping sauce.
  • Serve tempura with the sauce, enjoy.
APPETIZERS / SNACKS
Beer-battered Shrimp
June 15, 2020 Lee
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Beer-battered Shrimp

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

For the Dip

  • 3/4 cup mayo
  • 1/3 cup chili garlic sauce, (Thai)

For the Batter

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1 bottle lager, your favorite brand, as needed

For the Shrimp

  • 750 grams shrimp, peeled, deveined, tails removed, (1 1/2 lbs)
  • cooking oil, as needed

Instructions
 

  • Stir together the Dip ingredients in a bowl, cover and place in the fridge for at least 2 hours and up to 2 days.
  • A few hours before you intend to cook the shrimp, make the batter. In a medium bowl, add the Batter dry ingredients and whisk together. Stir in lager as needed to make a thick batter. Cover the bowl and let sit at room temp for 2 to 4 hours.
  • When ready to cook, preheat your oven to 100 C (200 F), line a baking sheet with paper towels. Heat about 1/2 inch of oil in a heavy deep pan to 180 C (350 F).
  • When the oil is hot, dip shrimp in batter, letting excess drip back into the bowl. Working in batches, carefully place the shrimp into the hot oil, and fry for 2 to 2 1/2 minutes or until golden brown, remove shrimp with slotted spoon and place on the prepared baking sheet. Keep cooked shrimp warm in the oven until all shrimp are cooked.
  • Serve with the dipping sauce you prepared earlier. Enjoy.
APPETIZERS / SNACKS,Seafood - Shrimp/Prawn
Beer & Coconut-macadamia Shrimp
June 15, 2020 Lee
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Beer & Coconut-macadamia Shrimp

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams large shrimp, peeled, deveined, tails on, (1 lb)
  • 1 1/2 teaspoons salt, divided
  • ground red pepper, as desired
  • 1/2 cup all purpose flour
  • 1/4 teaspoon white pepper powder
  • 1 cup shredded coconut
  • 2/3 cup panko breadcrumbs
  • 1/2 cup macadamia nuts, finely chopped
  • 2 eggs
  • 1/4 cup beer, wheat beer if you have it
  • cooking oil, as needed
  • pineapple preserves, as desired, for dipping

Instructions
 

  • Spread the shrimp out on paper towels and pat them dry. Season the shrimp with red pepper and 1/2 teaspoon of salt.
  • In a shallow dish, add the flour, remaining 1 teaspoon of salt, and white pepper and mix together. In another shallow dish mix together the coconut, panko, and nuts. And in another shallow bowl beat together the eggs and beer.
  • Heat some oil, about 1/2 inch, in a heavy deep pan over medium high heat to 180 C (350 F). Work in small batches, dredge shrimp in flour mixture, dip in egg mixture, then roll in coconut mixture.
  • Carefully place shrimp in hot oil, frying for 2 minutes per side. Drain on paper towels.
  • Serve with pineapple preserves as desired.
APPETIZERS / SNACKS,Seafood - Shrimp/Prawn
Bacon-wrapped Scallops
June 15, 2020 Lee
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Bacon-wrapped Scallops

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. These sound very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 24 sea scallops, side muscle removed
  • ½ cup Belgian white ale
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons honey
  • ¼ teaspoon ground chipotle pepper
  • 12 slices bacon, each cut in half

Instructions
 

  • In a mixing bowl, add the scallops, ale, cilantro, honey, and chipotle pepper, stir to coat the scallops. Place in the fridge to marinate for 30 minutes.
  • Preheat your broiler and lightly oil a baking sheet.
  • Lay out a half strip of bacon, lay a scallop on its side on the end of the bacon and roll the bacon around the scallop and secure the end with a toothpick. Place the wrapped scallop on the baking sheet, repeat with remaining scallops and bacon.
  • Brush the tops of the scallops with the marinade.
  • Broil five inches from heat 4 minutes, turn the scallops over and broil another 3 minutes, or until the scallops are cooked through.
  • Serve and enjoy.
APPETIZERS / SNACKS,Seafood - Scallops
Greek Meatballs
June 1, 2020 Lee
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Greek Meatballs

These sound tasty, and are baked, not fried. On my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 1/3 cup panko breadcrumbs
  • 2 tablespoons milk
  • 250 grams ground beef, (8 oz)
  • 250 grams ground pork, (8 oz)
  • 1/4 cup red onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh mint, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1 egg

Instructions
 

  • Preheat your oven to 220 C (425 F) and line a baking sheet with foil and place a rack about the foil.
  • In a mixing bowl, add the milk and panko, let this soak for 5 minutes.
  • Add all of the rest of the ingredients and use your hands and mix everything together.
  • Divide and roll the meat mixture into 20 meatballs, I will determine a weight for each when I make this if you prefer to weigh them out for uniformity.
  • Place the meatballs on the prepared the baking sheet. Bake for 20-22 minutes or until browned and cooked through, sacrifice a meatball to determine doneness.
  • Serve as an appetizer or as a main with say a pasta salad as a side. Enjoy.

Notes

Low cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BEEF,MEATBALLS,PORK
Baked Jalapeno Poppers
May 30, 2020 Lee
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Baked Jalapeno Poppers

These are really good, I made these on 31 May 2020 to test these out, excellent poppers. Now I need to grow some of these peppers in Thailand! Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side
Cuisine American
Servings 12 servings

Ingredients
  

  • 12 fresh Jalapeno peppers
  • 250 grams Cream cheese, softened, (8 oz)
  • 1 cup Cheddar cheese, finely shredded
  • 1 1/2 tablespoons taco seasoning mix, Shortcut
  • 2 tablespoons fine breadcrumbs

Instructions
 

  • Slice each pepper in half lengthwise, leaving the stem on one of the halves, remove the seeds.
  • Preheat your oven to 190 C (375 F). Line a baking sheet with parchment or foil.
  • In a mixing bowl, add the cream cheese, Cheddar cheese, and taco seasoning. Mix together.
  • Spread the cheese mixture into the pepper halves and place on the prepared baking sheet. Sprinkle the breadcrumbs over the cheese filling in the peppers. I used two teaspoons to add the filling to the peppers, worked great.
  • Bake for 15-20 minutes, or until the peppers are just tender, so start checking on them at 15 minutes. Serve as appetizers or as a side dish, enjoy.

Notes

In the US, this is low cost per serving, in Thailand I have not seen Jalapenos in any grocery stores but I am going to try and grow them again soon.
Shortcut: Taco Seasoning.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,SIDES
Smoky Hard Boiled Eggs
May 3, 2020 Lee
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Smoky Hard Boiled Eggs

Adapted from an internet recipe.
I made these on 30 Dec 2021 and taste tested on 31 Dec, and these are excellent hard boiled eggs salty from the soy sauce and a nice flavor from the liquid smoke. This recipe assumes you have hard boiled eggs on hand, if not, a Shortcut is provided to my preferred way to make them. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Passive Time 4 hours
Total Time 4 hours 5 minutes
Course Appetizer
Cuisine American, Asian
Servings 12 servings

Ingredients
  

  • hard boiled eggs, amount is up to you, Shortcut
  • 1 cup light soy sauce, for less salty, use ½ cup light soy sauce and ½ cup water
  • 2 tablespoons liquid smoke

Instructions
 

  • Prepare the hard boiled eggs with your preferred method. Cool and peel. Place eggs in a glass or ceramic container, preferably with a watertight lid, makes for turning the eggs easier. I used just 4 eggs to test out the recipe.
  • Measure out the light soy sauce and liquid smoke.
  • Add the liquid smoke to the soy sauce and mix together, pour over the eggs, cover and soak eggs for 3 hours or even overnight, rotating the eggs occasionally until all the sides are a nice brown, containers with waterproof seal, just shake the eggs around to turn them. Soak longer for a darker brown.
  • Serve as is, make into deviled eggs, slice for salad or a sandwich, enjoy.

Notes

Shortcut: Perfect Hard Boiled Chicken Eggs.
#1 Go-To Recipes,5 Ingredients or Less,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,INGREDIENTS