Barbecue Mini Meatballs

Perfect appetizer for any get-to-gethers.

Servings: 3
Cooking Temperature: 85 degrees
Serving Temperature: 80
Cooking Time:12 mnt
Prep Time: 15 mnt
Total Time:27 mnt

Ingredients:

2 lbs. chopped meat

2 cups barbecue sauce (any brand)

2 eggs

1 cup Italian bread crumbs

2 tsp. garlic powder

1 tsp. onion powder

1 medium onion, finely chopped

2 table spoon barbeque sauce

1/2 cup milk

1/2 cup oil

Preparation Method:

Blend all ingredients together except oil. Make meatballs about the width of a quarter. You can either fry them on top of the stove or bake them in the oven with the remaining barbecue sauce. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue sauce.

 

Apple Strudel

Enjoy the taste of this delectable apple strudel

Servings: 1

Cooking Temperature:  450 degrees F.

Serving Temperature: 05 C

Cooking Time: 26 minute

Prep Time: 5 minute

Total Time:  31 minutes                                                           

Ingredients:

Sweet bread Crumbs 24 Gram

Apple Cooking 1 Count

Sugar White Granulated .20 Gram

Raisins 10 Gram

Cinnamon Ground 1 Gram

phyllo sheet 50 Gram

Apple juice 1/4 cup

Cornstarch 1 tbl spoon

Melted butter 1 tbl spoon

Preparation Method:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside.
In a large saucepan over medium heat, cook the apples with the remaining apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners' sugar just before serving. Serve plain or with ice cream.

Tiramisu cUPS

Ingredients:
7-oz. Two Dark bittersweet chocolate Bars 4 oz. mascarpone cheese
1 pint heavy cream
2 tsp. instant coffee dissolved
Muffin Cups for setting Chocolate Strawberries

Instructions:
Break up chocolate bars into small pieces and place in a microwave-safe dish. Microwave for 1 minute and
stir. Repeat with 30 second intervals, stirring after each one until chocolate is melted. (Two bars should take about 2 minutes) Do not burn chocolate.
Add mascarpone, cream and coffee to a blender, adding melted chocolate last. Blend until mixture thickens (about 15 seconds). Do not blend any more than that, or the cream will curdle.
We used Muffin cups as a mould for setting the chocolate cups.
Spoon into individual cups and chill.
Garnish with cut strawberries.

Spinach & Mushroom Quiche

Ingredients:

Cooking Spray 1

Olive Oil 4 Tablespoon 

White Mushrooms 200 Gms

Small Shallot, 

Thinly Sliced 50 Gms 

Ground Black Pepper 2 Pinch

Baby Spinach 200 Gms

 Grated Nutmeg1/2 Pinch

Large Eggs 1 Pcs

Grated Cheddar Cheese 5 Tablespoon

 Cream 3 Tablespoon

Salted Cookies Base 12 Pcs

Garlic Powder 1 Pinch

Instructions:

Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray. Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.

In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.

Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.

Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

Shrimp Poboy Sliders

Ingredients:
2 pounds medium cleaned shrimp 1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon granulated pepper
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon fried oregano
1/2 teaspoon dried thyme
1 cup all-purpose flour
1 cup yellow cornmeal (finely ground) 
2 large eggs
1 tablespoon milk
vegetable oil for frying
1/2 cup mayo
2 tablespoons Creole mustard couple dashes hot sauce
12 small buns or rolls
1 cup shredded iceberg lettuce 
2 small tomatoes, thinly sliced 1/2 cup pickle slices

Instructions:

Fill a large pot or skillet with enough vegetable oil to fill just about halfway. Heat to 350°F.
Mix all of the seasoning together and pour half of it into a bowl with the shrimp. Toss to combine. In a separate bowl, whisk the eggs and milk together until smooth. In a third bowl, combine the flour, cornmeal and remaining seasoning mixture.

To coat the shrimp, pass through the dry ingredients, then into the egg and once again into the dry. Shake to remove excess coating and place on a wire rack set over a baking sheet. Continue breading until all the shrimp are coated. Allow to sit for about 10 minutes to air dry out a bit.

Mini Lasagnes

Ingredients:
Beef Mince 300 Gms 
Mozzarella Cheese50 Gms
Olive Oil 3 Tablespoon
Salt 2 Pinch
Creased Black Pepper 3 Pinch
Marinara Sauce 1 Cup
Wonton Wrapper1/4 Pkt
Fresh Parsley Leaves 
2 Tablespoon Creased Black Pepper 2 Pinch

Instructions:
Oven to 375 degrees F. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add beef mince and cook until browned, about 15-20 minutes, making sure to crumble the beef mince as it cooks; drain excess fat and stir in marinara sauce.
Season with salt and pepper, to taste; set aside.
Fit wonton wrappers into each of the 12 muffin tins, pressing carefully to make sure there is an opening in the center. Fill each cup with tablespoon marinara mixture and 1 tablespoon mozzarella cheese; repeat with one more layer.
Place into oven and bake for 10-12 minutes, or until the cheese has melted and the wonton wrappers are golden brown