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Paleo/Primal Party Appetizers and Snacks Recipes
Ideal for Super Bowl, Memorial Day, July 4th, Labor Day, Game Day, Crossfit Parties

Jump to:   Eggs   • Chips and Crackers   • Dips and Spreads   • Nuts and Seeds   • Fruits and Vegetables
Shellfish   • Fish   • Chicken   • Beef   • Lamb   • Bacon Wrapped   • Other Pork   • Pâté

Page Contents:

—  Eggs  —

—  Chips and Crackers  —

—  Dips and Spreads  —

—  Nuts and Seeds  —

—  Fruits and Vegetables  —
—  Shellfish  —

—  Fish  —

—  Chicken  —

—  Beef  —

—  Lamb  —

—  Bacon Wrapped  —

—  Other Pork  —

—  Pâté  —

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Deviled Eggs

Boiling Eggs for Deviled Eggs

Choosing Eggs - For hard-cooked eggs, it's best to use older eggs, like two
weeks old or more. Why? Older eggs shell more cleanly.

Cooking the Eggs - Hard-boiled eggs are easy and quick to prepare. Eggs in
the shell should be cooked over high heat just until the water begins to
boil then removed and left to stand until done. Never leave your eggs to
boil! If eggs are boiled for any length of time, the yolks will become hard
or may turn an unattractive greenish-gray. The process to full-proof
hard-boiled eggs is an easy one. Simply put the eggs in a pan roomy enough
to hold them without crowding, with cold water to cover by at least one
inch. Next, over high heat, heat the water and eggs until just fully
boiling. Once a full boil is achieved, remove the saucepan from the heat,
cover tightly and let them stand for 15 minutes. After the time has
elapsed, pour off the hot water and run cold water over the eggs to achieve
a faster cooling. I let the cold water run over the eggs for ten minutes
and add some ice to get them cold fast. This not only stops the cooking
process, but it also makes it easier to peel the eggs. Then I put them in
the refrigerator for an hour before making the recipe.

Shelling Hard-Cooked Eggs - Using older eggs make this job a lot easier.
But you can get away with using fresh eggs if you follow my method. First,
you want to crack the shells. The easiest way to do this is to place all
the eggs in a roomy saucepan again and shake them around. The agitation
will break up the shells nicely. Then, to remove the shells, run each egg
under cold water and begin to peel off pieces of the shell. I always start
at the large end, but it really doesn't make a difference.

From: Deviled Eggs Recipe.org
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Mariam Tshughuryan / 123RF Stock Photo 10472492

Deviled Egg Discussion

Bacon treat: Mix the egg yolk with mayonnaise, mustard and finely chopped 
cooked crispy bacon. Sprinkle with a little fresh chopped parsley.

Crunchy garden salad: Mix the basic yolk and mayo combination with a little
chopped red pepper and spring onion.  

Spicy eggs: Mix the basic yolk, mayo and mustard combination with a little 
lemon juice, ground cumin and cayenne pepper to taste.

French style: Mix the yolks with a little mayonnaise, Dijon mustard, and 
chopped fresh dill.

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Deviled Eggs [Betty Crocker]

6 hard-cooked eggs, peeled
3 tablespoons paleo mayonnaise
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Cut eggs lengthwise in half. Slip out yolks and mash with fork.

Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk 
mixture, heaping it lightly. Cover and refrigerate up to 24 hours. 

Expert Tips:
Garnish deviled eggs with red caviar and Italian parsley, or top with thin 
slices of red pearl onions.

Cut a very thin slice off the bottom of each egg white before filling to 
help the eggs stay in place on the serving plate.

From: Betty Crocker
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Betty Crocker

Deviled Eggs

Preparing this deviled eggs recipe ahead of time and cooling in the 
refrigerator makes them a hassle-free serving on party day.

12 hard boiled eggs
1/2 cup of paleo mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon curry powder

Cut eggs in half lengthwise.
Scoop out yolks and set aside.
Mash yolks with fork or sift until fine.
Combine with mayonnaise, mustard, salt, curry and cayenne until well mixed.
Spoon mixture into food storage bag.
Snip hole in corner of bag and pipe yolk mixture into egg white halves.
Put on a plate and seal with plastic wrap.
Put in refrigerator to get cold and well rested.

From: Deviled Eggs Recipe.org
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Deviled Eggs Recipe.org

Curry Deviled Eggs

6 hard-boiled eggs, sliced in half, lengthwise
1/4 cup pure canned coconut milk
2 tsp. Dijon-style mustard
1 tsp. curry powder
1/4 tsp. hot sauce (or more to taste)
2 tsp. green onion, minced
1 Tbsp. celery, minced
1/8 tsp. salt, or to taste

Carefully remove egg yolk from eggs and place in mixing bowl and mash.

To the yolks, add coconut milk, mustard, curry powder, hot sauce, green 
onion and celery. Mash together and mix well. Taste filling and add salt to
taste. Add more hot sauce, if desired, for spicier eggs.

Use a spoon or pastry bag to fill egg whites with yolk mixture.

Adapted from: Cooking with Amy: A Food Blog
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Amy Sherman

Mom's Stuffed Eggs Tomato Stack

These are the stuffed eggs we always had on picnics when we were kids, I
still make them for picnics and pack them in the cooler between two zip
lock bags of ice.

6 hard-boiled eggs
1 green onion, finely chopped
1 garlic clove, smashed then finely chopped
1 teaspoon Madras curry powder (or your favourite curry mix)
1/4 teaspoon celery salt
1/2 teaspoon Dijon mustard
1 tablespoon paleo mayonnaise
cayenne pepper
paprika
2 large fresh plum tomatoes
fresh ground black pepper
freshly ground sea salt
parsley sprig (to garnish)

Slice hard boiled eggs in half and put yokes in a small bowl.

Set egg white halves aside.

Mash yolks with a fork.

Add to yolks, finely chopped green onion, finely chopped garlic, curry
powder, celery salt and mustard.

Mix thoroughly.

Add only enough of the mayonnaise to bind the mix, we like ours fairly dry,
if you want them less dry, add a small amount of mayonnaise at a time until
you get the consistancy you want.

Slice the plum tomatoes into 12 rounds, six rounds from each.

Arrange tomato slices on a platter.

Sprinkle the tomatoes with freshly ground pepper to taste.

Fill the egg white halves with a heaping tablespoon of the yolk mix.

Place one filled egg white half on top of each tomato slice.

Sprinkle freshly ground sea salt on filled eggs and tomato slice stack.

Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and
finish with a sprinkle of paprika to add more colour.

Garnish platter with sprigs of parsley.

By Derf. From: Food.com
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Derf

Stuffed Eggs Béarnaise

1 dozen eggs*
2-3 Tablespoons vermouth or white wine
1 small shallot
4-5 sprigs fresh tarragon
3 sprigs parsley
2 Tablespoons Dijon mustard
1/2 cup mayonnaise
salt and pepper to taste
paprika
parsley

Place the eggs in one layer in a large saucepan. Cover with water by about
2 inches. Bring to a boil over medium high heat and boil for 7 minutes.
Remove from the heat and leave to cool until you can comfortably reach into
the water and take them out.

Peel the eggs and rinse away any extra shell bits. Pat dry. Cut the eggs in
half and gently scoop the yolks into a bowl. Place the white halves on a
platter (if not serving immediately, line the platter with paper towel).

Break the yolks up with a fork and sprinkle with the vermouth. The yolks
should absorb the vermouth with no liquid left in the bowl.

Chop the shallot very finely. Chop the tarragon and parsley. Toss into the
bowl with the yolks and mash with a fork. Add the mustard and continue to
mash. Add the mayonnaise by spoonfuls, mashing after each addition until
you have a thick but smooth filling.  You may use more or less mayonnaise
than called for. Season with salt and pepper to taste.

Spoon the yolk mixture into the white halves, pressing gently to fill.
Sprinkle with paprika.

These are best made shortly before serving. You can boil the eggs as much
as a day before, and several hours ahead separate the eggs and make the
filling. Store both in the fridge, the whites covered in paper towels to
prevent condensation. Stuff just before serving.

* If you store the eggs in the carton on its side until you boil them, the
yolks will come out perfectly centered every time. And eggs that are a bit
older peel easier, so buy the eggs days before you want to stuff them.

From: The Runaway Spoon
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The Runaway Spoon

Avga Gemista or Greek Stuffed Eggs

From the Woman's Day Encyclopedia of Cooking.

12 hard-boiled eggs, shelled
1/2 cup minced cooked beet
4 teaspoons minced capers
3 tablespoons snipped fresh parsley
2 tablespoons lemon juice
1/4 cup mayonnaise
salt and pepper
1 whole capers

Cut the eggs into halves crosswise. Remove the yolks.

Cut a thin slice from the bottom of each egg-white so it can stand upright.

Add next 7 ingredients to the yolks. Beat smooth.

Spoon into the egg-white shells, forming a small mound on each.

Decorate each with a caper.

Comments:
- I substituted fresh dill for the parsley as I wanted a more assertive
  herb (and dill works very well with all the other ingredients). BTW, the
  caper at the end is not just decorative, it provides a great burst of
  pungent saltiness.

By Sharon123. Adapated from: Food.com
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Julie B's Hive

Hard Boiled Eggs Stuffed with Guacamole

If you do a search for this recipe you find that all of them have you 
discard the yolks (except Mark Sisson). This is the most nutritious and 
best tasting part. It makes no sense to discard it.

To make deviled eggs with guacamole start with one of the recipes in this 
section, and then add the cooked yolks to one of the following guacamole 
recipes as you mix it.

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Italian Stuffed Eggs

Recipe from Campbell's Community.

4 large hard-cooked eggs, peeled and cut in half lengthwise
3 tablespoon(s) olive oil
1 1/2 teaspoon(s) finely minced onions
1 teaspoon(s) finely minced garlic
1/8 teaspoon(s) ground black pepper
1 tablespoon(s) finely chopped fresh basil leaves
1 tablespoon(s) finely chopped fresh Italian (flat leaf) parsley
Paprika

Remove the egg yolks from the egg whites. Place the whites cut-side-up onto
a plate.

Mash the egg yolks in a small bowl with a fork. Stir in 1 tablespoon oil,
onion, garlic and black pepper. Stir in the basil and parsley. Gradually
stir in the remaining oil until the mixture is smooth. Season with
additional black pepper, if desired.

Spoon the egg yolk mixture into the egg white halves. Sprinkle with the
paprika.

From: psfreeman. Found at MyRecipes
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MyRecipes

No Mayo Stuffed Eggs

These have a wonderfully Italian flavor. Adapted from The Good Egg by
Marie Simmons.

4 large eggs, hard-boiled
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil, minced
1/4 teaspoon garlic, minced
1/4 teaspoon salt
ground pepper, to taste
paprika, for garnish
2 tablespoons sun-dried tomatoes, oil-packed, drained and chopped (opt.)

Peel the eggs.

Slice eggs in halve and remove yolks to a bowl.

Mash the yolks with a fork.

Add the oil, basil, garlic, salt and pepper.

Mash until it's nice and creamy.

Taste and add more oil, salt or pepper, to your taste.

Stuff the whites using a spoon, pastry bag or plastic bag w/corner snipped.

Sprinkle the eggs with paprika.

Cover loosely and refrigerate for 1 hour to chill.

Note: For a twist, add the 2 T of sun-dried tomatoes at step five.

Comments:
- The only change I would make is to omit the paprika because it competes
  with the basil.
- I included the optional sundried tomatoes, so I used 1 T extra virgin
  olive oil and 1 T oil from the sundried tomatoes.
- The olive oil we used was too strong and gave them too much of an olive
  oil taste.

By Elisabetta47. From: Food.com
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Lemon Tarragon Stuffed Eggs

6 hard-cooked large eggs
3 tablespoons mayonnaise
1 large shallot, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly grated lemon zest
3/4 teaspoon fresh lemon juice
2 teaspoons minced fresh tarragon leaves

Garnish: Fresh tarragon sprigs

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.
Force yolks through a sieve into a bowl (or mash with a fork) and stir in
remaining ingredients and salt and pepper to taste. Transfer filling to a
pastry bag fitted with a large decorative tip and pipe into whites,
mounding it. The stuffed eggs may be made 6 hours ahead and chilled.
Covered.

Just before serving, garnish eggs. 

Comments:
- I did add about a teaspoon of garlic powder, half teaspoon of seasoning
  salt and used honey dijon mustard. I did this using 12 eggs.
- Although I increased this recipe by 1 1/2, and did Not increase the
  amount of minced shallot, the shallot was still was overpowering and left
  a bitter aftertaste. Add a Tiny amount of minced shallot or subsitute
  minced onion.
- I used a little onion instead of a shallot and would suggest mincing it
  very finely. The tarragon was a nice mix with the egg.
- I added just a touch more lemon juice. These eggs have a wonderful 
  "bright" flavor.

Gourmet. April 1995. Found at Epicurious
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Wasabi Deviled Eggs

6 hard boiled eggs (see below for instructions)
3 tablespoons paleo paleo mayonnaise
1 teaspoon wasabi paste
1 green onion, minced
1/4 cup minced watercress, plus extra for garnish
Kosher salt, a pinch

Hard boiled eggs:
Place eggs in a single layer in a saucepan and fill the pan with water
rising to at least an inch above the eggs. Cover the pot and bring it to a
boil over medium heat. When the water comes to a full boil, remove the pot
from heat and let eggs sit for 18-20 minutes. Cool and peel the eggs under
cold running water.

Cut eggs in half and remove yolks. Mash the yolks until very fine and
smooth, use a food processor or fork. Combine the yolks with the
mayonnaise, wasabi, green onions and watercress and mix very well. Taste
for seasoning and add salt to your liking.

Pipe filling decoratively into the egg whites using a pastry bag fitted
with a large fluted tip. Cut thin ribbons of watercress leaves to be used
on top of the eggs as a garnish, just before serving. Place on a serving
plate and serve right away or cover and refrigerate up to one day.

From: Cooking with Amy: A Food Blog
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Amy Sherman

Deviled Eggs with Meat or Fish

Caviar Stuffed Eggs

10 large eggs
2 tablespoons lemon juice
3/4 cup mayonnaise
1 teaspoon anchovy paste
1/4 teaspoon powdered mustard
1/4 teaspoon white pepper
1 small jar black lumpfish caviar
1 small jar red lumpfish caviar
Fresh dill, for garnish
Mixed salad greens, for serving

Gently place the eggs into a large saucepan and cover with cold water. Add
the vinegar and place over high heat. Bring to a boil and set a timer for 5
minutes. Remove from the heat after 5 minutes and let sit an additional 2
minutes. Drain the eggs and run under cold water. Immediately peel the
eggs* and slice in half the long way. Remove the yolks to a mixing bowl and
set the whites to the side. Using a fork, mash the yolks well. Add the
mayonnaise, anchovy paste, mustard and white pepper and mix well. Spoon the
mixture into a pastry bag fitted with a #6 round tip (1/2-inch diameter).
Alternatively, use a sealable plastic bag with the tip cut off.

Set the egg whites out in a row. Into half, spoon 1/4 teaspoon of the black
caviar. Into the other half spoon 1/2 teaspoon of the red caviar. Pipe the
filling on top of the caviar so that each resembles a full yolk. Garnish
the black caviar stuffed eggs with a small amount of the red caviar and
vice versa. Garnish each with a small sprig of dill and serve on a bed of
mixed greens.

*Cook's Note: We've found that the combination of adding vinegar to the
water and peeling them while still hot is the best method for removing the
shell easily.

Comments:
- They were just WAY TOO salty for our taste, I think from the anchovy
  paste.

Recipe courtesy Dan Smith and Steve McDonagh
Show: Party Line with the Hearty Boys. Episode: Buffet Hors d'Oeuvres
Found at: Food Netword
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Lemon-Dill Chicken Salad-Stuffed Eggs

Grilling the chicken adds a nice smoky flavor to such a simple recipe;
however, 5 cups shredded cooked chicken can be substituted. Lemon-Dill
Chicken Salad can be stored in the refrigerator in an airtight container
for up to three days. Yield: Makes 48 appetizer servings

2 1/4 pounds skinned and boned chicken breasts
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice

Sprinkle chicken evenly with 1 tsp. salt and 1/2 tsp. pepper. Grill,
covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on
each side or until done. Let stand 15 minutes; cover and chill at least 30
minutes.

Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping
egg white halves intact. Reserve yolks for another use.

Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt
in a large bowl.

Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until
shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture
evenly into egg white halves. Cover and chill at least 1 hour.

Southern Living. April 2007. Found at MyRecipes
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Photo: Beth Dreiling; Styling: Lisa Powell Bailey

Crab-Stuffed Deviled Eggs

8 large hard-boiled eggs, peeled
3 tablespoons mayonnaise
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
8 ounces crabmeat

Fresh tarragon sprigs (optional)

Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in
medium bowl (reserve remaining yolks for another use). Mash yolks with
fork.

Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne,
and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.

Mound crab mixture in cavity of each egg-white half (about 1 heaping
tablespoon for each). (Can be prepared 4 hours ahead. Cover and
refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with
small tarragon sprig, if desired, and serve.

Comments:
- As many suggested, I added dijon and substituted basil for tarragon.
- I added a touch of black sevruga caviar to the top for a little salt and
  festive appearance.
- I added dijon and extra fresh lemon juice, topped with cajun seasoning
  (theme of the meal) and stuck some chives in each. Even better the next
  day.

From: Epicurious
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Pornchai Mittongtare

Ham and Horseradish Stuffed Eggs

6 hard-cooked large eggs
3 tablespoons mayonnaise
1/2 cup finely minced cooked ham (about 3 ounces)
teaspoon coarse-grained mustard
1 1/2 teaspoons drained bottled horseradish, or to taste [see comments]
1/2 teaspoon fresh lemon juice
cayenne to taste

Cut a paper-thin slice of both ends of eggs and halve eggs crosswise. Force
yolks through a sieve into a bowl (or mash with a fork) and stir in
remaining ingredients and salt and pepper to taste. Transfer filling to a
pastry bag fitted with a large decorative tip and pipe into whites,
mounding it. The stuffed eggs may be made 6 hours ahead and chilled,
covered.

Comments:
- Not only do I like more horseradish, but also more lemon juice.
- I also added extra horseradish.
- Like everyone else, it needs more horseradish. I decided to replace the
  horseradish with two tablespoons of Wasabi. Now that's a kicker.
- I used a high-quality smoked ham and decorated each half-egg with a small
  sprig of curly parsley.
- I will never make deviled eggs without horseradish again. I didn't have
  any ham, so I made it without - still great.
- The ham and horseradish is a winning combination.

From: Epicurious
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Salmon-Stuffed Eggs

12 hard-cooked eggs
1 can (6 oz.) salmon, drained & flaked
1/2 cup mayonnaise
1 tablespoon fresh dill, finely chopped
1/8 teaspoon black pepper

Cut the eggs in half lengthwise and remove the yolks to a medium bowl; set
aside the egg whites.

Add the salmon, mayonnaise, dill, and pepper to the yolks; mix until well
combined.

Spoon or pipe the mixture back into the egg whites.

Serve, or cover and chill until ready to serve.

Eggland's Best. May 2009. Found at MyRecipes
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Sardine Stuffed Eggs (Huevos Picantes)

8 hard-boiled eggs
8 sardine fillets
2 tablespoons onions, grated
2 tablespoons ketchup
2 tablespoons mayonnaise
2 pimientos, julienned

Cut the eggs in half lengthwise and scoop out the yolks.

Mash the yolks with the onions, ketchup, mayonnaise and sardines.

Stuff the whites with the yolk mixture.

Arrange the pimientos on top.

Might look nice arranged on lettuce leaves.

Source: The Art of South American Cookery by Myra Waldo, 1961ed.
By Engrossed. From: Food.com
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Leggy Peggy

Shrimp Stuffed Eggs

1/2 lb baby shrimp, boiled, peeled, chopped fine (can buy already cooked)
1/8 cup mayonnaise
1 dash celery seed
1 dash kosher salt
1/2 tablespoon snipped chives
6 hard-boiled eggs, peeled

In a medium bowl, mix shrimp, mayonnaise, celery seed, salt and chives.

Halve eggs lengthwise; scoop out yolks (save for another use*).

Fill whites with shrimp mixture.

Refrigerate before serving.

* Note: I use the unused yolks crumbled for topping on a salad, or you can
mix with mayo, celery seed, salt, and chives, etc., for a spread.

Comment: In another photo the shrimp are all chopped up.

By GinnyP. From: Food.com
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Bergy

Linda's Shrimp Stuffed Eggs

12 eggs, hard boiled
1 (6 ounce) can shrimp, drained
1/3 cup mayonnaise (to taste)
1 tablespoon prepared mustard
1 teaspoon onion powder
1 teaspoon lemon juice

Place eggs in salted water, and bring to a boil. When water starts to boil
hard, take off burner, put on cover, and let sit for 15 minutes.

Take eggs out, and crack each one as you run under cold water, to peel off
the shell.

Cut each egg in half, and put the yolks in a bowl. Put egg whites and egg
yolks aside for now.

In a bowl mix mayonnaise, mustard, onion powder, and lemon.

Open can of shrimp, and drain well. Using your hands mince shrimp between
your fingers until they are mixed up well (so they are shredded and not in
pieces).

Repeat this step with the egg yolks too. (I hate big chunks of egg).

Add shrimp and eggs to the mayonnaise/mustard mixture in the bowl,and mix
together well.

Stuff egg whites with mixture.

Put on a serving plate, and sprinkle with paprika to decorate.

Cover with Saran Wrap, and chill until ready to serve.

By Linda's Busy Kitchen. From: Food.com
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Linda's Busy Kitchen

Tonnato-Stuffed Eggs

6 large eggs
1/4 cup mayonnaise
1 (3.5-ounce) can tuna (Italian tuna packed in oil for more flavor, 
  tuna packed in water for fewer calories), drained
5 anchovy fillets, coarsely chopped
1 tablespoon drained bottled capers
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil [if tuna is in olive oil use that oil]
Kosher salt and freshly ground black pepper
Celery leaves and Nicoise olives, for garnish

Put the eggs in a large saucepan and pour in enough cold water to cover by
1-inch. Bring to a boil over high heat. Remove from the heat, cover, and
set aside for 15 minutes. Transfer the eggs to a bowl of half ice and half
water. Cool completely, then peel under cold running water.

Cut the eggs in half lengthwise and remove the yolks. Keep the halves of
the whites intact. Place the yolks in a strainer set over a large bowl and
force through with the back of a large spoon. Add the mayonnaise and stir
until smooth.

Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food
processor. Process until smooth and creamy. Stir into the yolks and season
with salt and pepper. Mound a heaping spoonful of the yolk mixture into the
cavity of the whites. Garnish with a celery leaf and an olive. Keep chilled
until ready to serve.

Recipe courtesy Sara Moulton
Sara Moulton Cooks at Home, Broadway Books, 2002
Show: Sara's Secrets Episode: Small Plates.
Found at: Cooking Channel TV
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Dippable Chips From the Oven

Baked Banana Chips

1 large, firm regular banana, thinly sliced
1 tbsp freshly squeezed orange juice (NOT the kind from a carton)

Preheat oven to 200 degrees.

Line a baking sheet with parchment paper and spray with non-stick cooking
spray.

Place bananas into a small bowl and squeeze orange juice over top, very
gently tossing the banana slices enough to evenly coat with the orange
juice.

Lay banana slices flat on baking sheet, and bake for about an hour,
flipping over slices about half way through.

Note that the texture will be a bit chewy, and not quite crunchy like fried
banana chips.

Comments:
- They only store well if you freeze them, and then eat them semi frozen...
they are actually really yummy that way. But if you just leave them out or 
in the fridge, they get really hard and chewy.
- I baked mine at 200 for 30 minutes and then I raised the temp to 375 for 
40 minutes....they are awesome.

From: LaaLoosh.com
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LaaLoosh.com

Beetroot Crisps

You can either bake or fry (it's a bit oily if deep-fried, so I opted for
baking).

Slice the beetroot thinly, arrange the slices on a baking tray and bake
them under 180 degree celcius (on the middle or lower rack of the oven) for
about 10-15 minutes or until they are dry and crispy. You have to check
them from time to time just to make sure that they are not burnt (if they
come in different thinness) unless you use a mandolin!

From: My Cooking Hut
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My Cooking Hut

Irresistible Smoky Beet Chips

2 medium sized beets, scrubbed clean
4 egg whites
1 tsp. smoked paprika powder
1 tsp. garlic powder
Cooking spray*
Flake sea salt for finishing

Preheat your oven to 375. If you use convection (which I did) preheat to
350.

Thinly slice** your beets and place them in a bowl of water. Rinse beets
until water runs clear and pat dry with a dishcloth.

In a shallow dish, beat your egg whites, paprika and garlic together.

Take your beet slices that have been dried and one at a time, dip into the
egg white mixture and place on a parchment lined baking sheet. Keep the
chips close together but do not overlap. Place into your oven on the lowest
rack.

After 10 minutes, spray the beets with your cooking spray. Increase your
oven's heat by 25 degrees (375 for convection; 400 for non-convection) and
continue to bake for an additional 15 minutes. Keep your eye on them and
remove from the oven when they turn a beautiful golden red-brown color.
Cooking times will vary based on your oven.

Remove from the oven and let cool for a few minutes (if you can wait).

Finish with flake sea salt.

* For this recipe I used a mandolin to evenly slice the beets. I would
imagine a food processor with the slicing attachment would work well or a
simple sharp knife too. It's important to slice them as close to the same
thinness as possible so the chips all cook evenly together.

** I love the manual spray pumps that you can fill with your own oil.

By Monica Bennett. Posted to Full Circle blog
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Baked Butternut Squash Chips

1 butternut squash, preferably one with a long, narrow neck
spray olive oil
salt
Special tool required: mandoline

Mise en place:
Heat oven to 400 degrees
Set up an ice bath
Spray a large baking sheet (or two small wines) with olive oil
Bring a pot of salted water to boil

Cut off the bulb part of the squash and set aside for another use. Peel the
skin off of the squash and cut crosswise into 3-inch chunks. Using your
mandoline cut the squash, crosswise into 1.3mm slices.

Blanch the squash in the boiling water, about two minutes then transfer it
to the ice bath to cool. Dry all of the chips with a towel or paper towel
and lay them out on the baking sheet. Spray them with olive oil and
sprinkle lightly with salt or spices.

Set the squash on your oven's middle rack and bake until golden brown and
crispy. Keep and eye on them as some may cook faster than others even
though they are sliced evenly.

Season and serve.

From: Spicy Salty Sweet
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Leah

Cajun Carrot Fries

8-10 large carrots, peeled and cut into thin slices, like "fries"
1 tbsp. olive oil
1/4 tsp. cayenne pepper [optional]
salt and black pepper, to taste

Preheat your oven to 450°.

Grease and/or line a large cookie sheet.

Toss the sliced carrots with olive oil, cayenne pepper, salt and black 
pepper.

Arrange the fries in a single layer on your baking sheet and bake for 15 
minutes, then flip the fries over and bake for another 10-15 minutes, until 
crisp. Serve warm.

By Aviva Kanoff, via: Chabad.org - Kosher Recipes & Cooking
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Carrot Chips

The carrot slices shrink considerably when baked, so buy the thickest
carrots you can find to end up with wider, sturdier chips.

Use a Y-shaped vegetable peeler to shave the carrots into thin, even
slices.

2 large carrots (at least 1 inch in diameter), peeled
1 1/2 teaspoons olive oil
1/4 plus 1/8 teaspoon kosher salt
Freshly ground black pepper

Heat the oven to 350°F and arrange the racks to divide the oven into
thirds.

Holding the stem end, shave the carrots lengthwise into thin strips using a
Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add
the oil, salt, and pepper to taste and toss with your hands until
thoroughly coated.

Place the strips in a single layer on 2 baking sheets-the strips can be
touching but should not overlap. (Discard or save any remaining carrot
slices for another use.)

Bake for 6 minutes, then rotate the pans between the racks. Bake until the
edges of the chips are just starting to turn golden brown, about 6 to 8
minutes more. Place the baking sheets on wire racks and let the chips cool
until crisp, about 3 minutes. Using your hands, carefully transfer the
chips to a serving dish and serve with ranch dressing, if desired. Store in
an airtight container for up to 5 days.

Comment:
Make them as thin as possible. I used a Y-peeler but made them thicker
thinking that it would prevent them from burning but all it did was make
the thick ones soggy. The cook time in general for me was more like 15
minutes and I did one pan at a time.

By Christine Gallary. From: Chow.com
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Oven-Baked Carrot Fries

1 1/2 pounds carrots (10 medium)
2 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
Pinch of freshly ground pepper

Preheat an oven to 425°F. Line a jelly-roll pan with aluminum foil.

Cut away the tip and end of each carrot. Peel the carrots if desired.

Cut a carrot in half crosswise. Next, cut each half in half lengthwise.
Finally, cut each half in half lengthwise again. You will end up with 8
sticks from the carrot. Repeat with the other carrots.

In a bowl, combine the carrot sticks, olive oil, rosemary, salt and pepper.
Stir with a rubber spatula until the carrot sticks are evenly coated with
all the other ingredients.

Dump the carrots onto the foil-lined jelly-roll pan, scraping out any herbs
clinging to the sides of the bowl. Spread the sticks out as much as
possible. Bake until the carrots are tender and well browned, about 20
minutes. Remove the pan from the oven. Serve the carrot fries hot or at
room temperature. Serves 4.

Adapted from Williams-Sonoma The Kid's Cookbook,
 by Abigail Johnson Dodge (Time-Life Books, 2000).
Found at Williams-Sonoma and further adapted.
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Crispy Roasted Vegetable Chips

Carrots, parsnips and radishes

Slice your veggies into very thin slices (1/8 inch or less), spread in a
single layer on a lightly oiled baking sheet, spray with a little oil on
top, sprinkle with a little salt and pepper, and roast in the oven. If you
have lots of time, roast them slowly (I did 275 degrees with the convection
feature of my oven for about 45 minutes) or you can roast them faster in a
hotter oven- but watch them closely, so as not to burn.

These chips will keep for several weeks in a zip top bag with a paper towel
inside. They are so handy to throw onto the tops of soups, salads, whatever
you're making.

From: Apron Strings
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Daikon Radish Chips

Daikon radish, washed peeled and sliced thinly (my mandolin works nicely)
3T olive oil (do not overdo the oil or they will burn)
Paprika
Salt and pepper

You want to cut your radish really quite thin and almost see through.

You can cut your oven broiler on at this point and mix your ingredients
tossing with your hands and lay on cookie sheets.

You want to watch everything closely at this point because they cook really
fast!

These did have a hints of spicy radish which is flavor I certainly enjoy.

From: E.A.T.
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Cumin Spiced, Baked Lotus Chips

1/2-2/3 lb lotus root, sliced paper thin
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 teaspoons cumin
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cinnamon

Preheat oven to 350°F.

Soak lotus root in cold water for 30 minutes. Drain and dry with paper
towels. Place sliced lotus root and oils into a mixing bowl and toss
together until well combined.

Add remaining ingredients and continue to toss together until fully
combined.

Place chips onto a baking sheet lined with parchment, in a single layer
(you'll need two baking sheets).

Bake chips for 15 to 20 minutes or until golden brown and crisp. (It's okay
if this chips are slightly soft because they're crisp up even more as they
cool)

Transfer chips onto a cooling rack and allow to cool completely. Serve.
Serves 4.

From: Spoon Fork Bacon
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Spicy Parsnip Wedges

3 large parsnips, peeled and cut into wedges
1/2 tsp sea salt
1/2 tsp black pepper
3 tbsps coconut oil
1/2 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
1 clove garlic, minced

Put the wedges in a bowl, pour over the coconut oil and stir 'til they are
well coated. Sprinkle over the rest of the ingredients and give it a final
stir.

Transfer to a greased or lined baking tray. Bake at 400 for 25-30 mins
until they are soft and nicely golden.

From: Things My Belly Likes
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Baked Plantain Chips

If you are unable to find green (unripe) plantains, use very green bananas
instead.

2 pounds plantains or green bananas, scored, peeled, and thinly sliced on
  the diagonal
1/4 cup vegetable oil
Coarse salt and ground pepper

Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide
plantains between two rimmed baking sheets. Toss with oil, then arrange in
a single layer on sheets. Season with salt and pepper. Bake until golden
and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway
through. Drain plantains on paper towels.

To store, place cooled chips in an airtight container, up to 2 days.

Source: Everyday Food, September 2010. From: Martha Stewart
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Martha Stewart

Spicy Baked Plantain Chips

Yields 2 to 3 cups

2 green plantains
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Preheat oven to 400°F.

Remove plantain peel with a knife. Thinly slice using a mandoline, if
possible.

In a bowl, toss plantain slices with olive oil, spices and salt. Spread in
a single layer on a cookie sheet.

Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch
closely after turning - they can burn quickly. Remove from oven and serve.

Chips are best eaten immediately, but they'll keep for about a day.

By Joanna Miller. From: theKitchn
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Baked Plantain Chips

3 medium size plantains or raw bananas, peeled/unpeeled
4 tablespoons coconut oil
salt/red chili powder/black pepper as per taste

Pre heat the oven at 425F/220C for 15 minutes. Line a big cookie sheet with
aluminum foil or parchment paper.

Meanwhile in a large bowl whisk together the oil, salt and seasonings. Stir
in the sliced plantain and coat it well with the spice rub.

Spread the sliced pieces onto the baking sheet and bake for about 20-25
minutes, flipping it once in the middle.

The taste and texture of these baked plantain chips is exactly same as that
of those fried in oil. Using coconut oil makes it even better.

Notes:

The first time I made these, I cut the slices thicker, so it took around 30
minutes and it baked evenly. But this time I made it very thin, so it was
getting burnt very soon. I think I should have reduced the oven
temperature.

From: Madhuram's Eggless Cooking
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Radish Chips

Approximately 20 radishes, cleaned and ends trimmed
1 tbsp olive oil
1 tsp curry powder
1/4 tsp tumeric powder
1/4 tsp garlic powder
1/4 tsp paprika
generous pinch of salt
pinch of cracked black pepper

Preheat your oven to 350 degrees.

In the meantime slice your radishes approximately a 1/4 inch thick, adding
them to a microwave safe bowl. When you are done slicing, cover the bowl
with plastic wrap and place in the microwave for about 40 seconds to soften
them up.

Remove the plastic wrap, drain any liquid, and add them to a larger bowl.

Add the olive oil, and seasonings. Mix well to coat all of the radishes.

To a baking sheet lined with parchment paper, add the sliced radishes. Cook
for approximately 15 minutes, then take out and flip, reduce the heat to
225 and cook for another 20 minutes.

Keep an eye on them and check the texture. You will notice they will begin
to shrink in size and crisp up. This is what you need. Remove from the
oven, plate and serve.

Sweet, and slightly bitter, these were a pretty fun snack and would be
great mixed into trail or chex mix.

Comments:
- These are fine using only salt and pepper for seasoning.

From: Simple Comfort Food
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Dax Phillips

Sweet Potato Chips

2-3 sweet potatoes, peeled and sliced
1/4 cup oil
cayenne pepper

Peel and slice the sweet potatoes. In a small bowl, sprinkle Cayenne
Pepper* into the oil and blend. In medium bowl, add the oil blend to the
potatoes and stir until each slice is lightly coated.

Spread slices in 10" x 15.5" stoneware pan and bake at 400°F for 30-40
minutes or until edges brown and crisp, turning/stirring every 10-15
minutes. (If you use a metal pan, it may take longer to bake to desired
crispiness.) If desired, salt after baking.

*I used about 1/4 teaspoon of pepper, you are welcome to use more or less 
depending on how spicy you would like them to be.

From: Simply VintageGirl
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Baked Chili-Lime Sweet Potato 'Chips'

Sweet potatoes, sliced very thin (You can use a mandoline for quick 
  slicing; I used a knife.)
Coconut oil, melted (You could also use clarified butter or olive oil.)
Garlic salt
Chili powder (You could also use a chili-lime seasoning mix.)
Lime wedges

Preheat oven to 400 degrees.

Coat or drizzle the sweet potato slices with the melted coconut oil.

Arrange the slices on a parchment-lined baking sheet.

Lightly sprinkle the slices with seasonings.

Bake for approximately 25 minutes, flipping halfway through baking, until
the sweet potatoes are beginning to brown. (NOTE: Check the sweet potatoes
frequently to avoid burning the smaller slices.)

Serve with lime wedges for spritzing and enjoy! (Sprinkling with lime zest
and a little coarse salt would be nice, too.)

From: Angie Anew
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Angie Anew

Orange Sweet Potato Baked Chips with Thyme

1 medium sweet potato (about 8 ounces), scrubbed 
2 Tbsp. olive oil 
1 tsp orange zest 
1/4 tsp salt 
freshly ground pepper 
1 tsp thyme 

Heat the oven to 325°F and arrange a rack in the middle.

Slice the sweet potato into very thin rounds using a mandoline slicer.

Mix together olive oil and orange zest in a small bowl. Brush two baking
sheets with half of oil mixture. Place potato slices on sheets in a single
layer and brush tops with remaining oil. Sprinkle with thyme, salt and
freshly ground pepper. For one medium sweet potato you will need two-three
baking sheets.

Bake one sheet at a time until the edges of the chips curl up, the centers
are just golden brown, and the tops are dry to the touch, about 20 minutes.
Place the baking sheet on a wire rack and let the chips cool until crisp,
about 3 minutes. Using your hands, carefully transfer the chips to a
serving dish. Repeat with the second sheet.

From: Cooking Melangery
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Taro Chips

1 12-ounce taro root
1 tablespoon plus 1/2 teaspoon olive oil
Coarse salt

Preheat oven to 350 degrees. Peel taro root and thinly slice into
1/16-inch-thick slices using a mandoline. Lightly brush two 12-by-17-inch
baking sheets with olive oil and spread chips evenly onto each. Brush tops
of chips with olive oil and bake until crisp, 14 to 16 minutes. Transfer
chips to a paper towel to cool and sprinkle with salt.

From: Martha Stewart's Hors d'Oeuvres Handbook. At MarthaStewart.com.
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Taro Root Chips

Olive oil
8 ounces taro root (from about 1/2 medium taro)
Sea salt
Freshly ground black pepper

Preheat your oven to 400 degrees and position your oven racks so they
divide the oven into thirds. Grease 2 baking sheets with olive oil.

Peel the taro root, cut into about 1/16-inch slices and then place on the
prepared baking sheets, arranging so the slices do not overlap. Brush the
taro root with olive oil and then sprinkle with salt and pepper.

Cook the taro in the oven for 12 minutes, swapping the pans halfway through
the cooking time to ensure even cooking, and then remove and set aside to
cool prior to serving.

From: She Knows Food & Recipes
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Baked Yucca Fries

1 lb peeled and cut (into 2" x 1/4" sticks) yucca root
2 tablespoons extra virgin olive oil
salt and pepper to taste

Pour yucca fries into a large pot and fill with water. Place over medium-
high heat and bring to a boil. Boil fries for about 15 minutes or until
just fork tender.

Drain fries and spread onto a baking sheet. Drizzle with oil and season
with salt and pepper. Toss together and redistribute fried into a single
layer. Bake for 20 to 25 minutes or until fries are crisp on the outside
and soft on the inside. Lightly season with salt and pepper and serve
immediately

From: Spoon Fork Bacon
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Teri Lyn Fisher

Baked Yucca Fries

1 medium yuca
1/2 teaspoon salt
1 tablespoon of olive oil

Garnish:

cilantro, chopped or torn
lime wedges

Peel the waxy skin from the yuca with a vegetable peeler and slice it into
4-5 inch lengths. Split each length in half and cut them into roughly 1/2 x
1/2 inch fries. Don't bother being too nitpicky but the if they're all
close to the same size they'll all cook the same.

Preheat the oven to 450 degrees F. Drop the yuca fries into a pot of
lightly salted boiling water and let them cook for about 30 minutes until
tender. Yuca is a funny tuber that bakes and fries better after it's been
boiled. Well, at least that's my experience and I get good results so as
they say - If it's not broken; don't fix it.

Drain the fries and let them dry slightly on a dish towel. They'll be more
receptive to cooking oil if they're dry. Olive oil (or any oil) will heat
up quickly and help to achieve a slightly crispy surface on the fries.

Coat the dried fries with the olive oil by brushing, tossing or whatevuh.
Just don't break them. Place them on a baking sheet and bake them at 450
degrees F for 20-25 minutes turning once so they brown evenly. The yuca
should be golden brown and slightly crispy on the outside and creamy on the
inside.

Serve the fries with a squeeze of lime, a sprinkle of sea salt and a side
of chipotle ketchup.

From: ChileBomb.com
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Baked Yucca Fries

1 yucca
1 tsb olive oil
1 tsp salt
1 tsp red pepper
1 tsp black pepper

Preheat oven to 450 degrees.

Fully peel and rinse the Yucca. Cut in half (this bad boy is on the more
difficult side to slice). Once cut in half, slice the stem that's going
along the groove out of the vegetable. Then, chop into small spears.

Place chopped Yucca on a cookie sheet and splash olive oil and the
remaining ingredients. Cook for around 10-15 minutes or until golden brown.

By lizisspooning. From: tablespoon
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Baked Zucchini Chips

1 zucchini 
cooking spray
seasoned salt, or other seasoning(s) of your choice

Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment
paper or nonstick foil, and spray with canola oil.  Set aside.

Slice zucchini into thin medallions, about the thickness of a quarter. (You
can either use a knife and a very steady hand, or a mandoline slicer.)

Lay out slices on prepared baking sheet, and spray tops lightly with
additional cooking spray. Sprinkle with seasonings of your choice. (A note
on seasoning, however - use LESS than what seems appropriate. These shrink
considerably in the oven, and if you use too much it gets very
concentrated. It's better to end up underseasoning and add more later.)

Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake
an additional 30-50 minutes, until chips are browned and crisped to your
liking. These are best eaten within a couple hours of removing from the
oven, as they start to get chewy if left out. One zucchini makes one
serving (1/4 C. - 1/3 C. of chips depending on the size of your squash).

From: Maggie @ Vittles and Bits
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Cheese Substitutes

Non-Dairy Cheese Ball or Log

1 can coconut milk
1 envelope Knox gelatin
1/2 C walnuts
1/2 C almonds
1 C well cooked carrots
1 t sea salt
2 1/2 t onion powder
1/2 t garlic powder
1/3 C lemon juice

Blend all in food processor - poor in to container and chill till firm -
remove and roll in chopped nuts, chives or parsley.

From: Patti Vincent (6 May 1999)
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Mild Herb Pepper Non-Dairy Cheese

Add 2 envelopes unflavored gelatin to 4 T water and let stand five minutes.
On low heat in a sauce pan combine:
1 can coconut milk and gelatin. Stir until gelatin is completely devolved
then add:
1 C mashed well cooked carrots
1/2 t turmeric
1 t salt
3 t onion powder
2 t garlic powder
1/4 t cilantro or parsley
1/4 t basil
1/2 t cayenne pepper
1/4 C lemon juice

Pour into a mold and chill till set.

From: Patti Vincent (6 May 1999)
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Cheezes from Ani's Essentials

This is the base recipe for raw vegan cheeze. Try using your favorite nuts 
and seeds -- such as almonds, cashews, Brazil nuts, pumpkin seeds, 
sunflower seeds, and macadamia nuts -- to add variety to your flavors and 
textures. Makes about 2 cups.

1 teaspoon coarsely chopped fresh garlic
1/2 teaspoon sea salt
2 cups of your favorite nut or seed
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup water, as needed

Place the garlic and salt in a food processor and process into small 
pieces. Add the nuts or seeds, and process into small pieces. Add the lemon
juice and water; process to mix well. Add more or less water to reach your 
desired consistency.

Will keep for 4 to 5 days in the fridge.

OPTIONS: Add fresh or dried herbs such as basil or rosemary, or pitted 
olives and sun -dried tomatoes, to create new flavors of cheezes.

CHIPOTLE CHEEZE: 1 recipe Basic Cheeze, made with cashews or pine nuts,
with 1/2 to 1 teaspoon powdered chipotle added.

JALAPEÑO CHEEZE SAUCE: 1 recipe Basic Cheeze, with 1 tablespoon jalapeño 
pepper (with or without the seeds), to taste, and 1/2 to 3/4 cup water, as 
needed to make a sauce consistency.

CHEDDAR CHEEZE SAUCE: 1 recipe Basic Cheeze, made with sunflower seeds, 
with 1 tablespoon turmeric, for color (optional), and 1/2 to 3/4 cup water,
as needed to make a sauce consistency. OPTION: Spread your Cheddar Cheeze 
Sauce on a lined dehydrator tray and dry at 104°F for 6 to 8 hours, until 
dried. Crumble and use like Parmesan.

From: Ani's Raw Food Essentials by Ani Phyo.
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Simple Almond Cheese

1 cup almonds, soaked, drained and skins removed
3/4 cup water
2 tablespoons olive oil
3 tablespoons lemon juice
1 clove garlic
pinch Himalayan Salt

Soak almonds overnight in water. Drain and pop off skins.

Place all ingredients in food processor. Process until smooth. This will
take a bit of time, don't rush.

Place nut mixture in nut-milk bag or colander lined with cheese cloth.

Give a light squeeze and place in refrigerator over-night to set up.

You can use the cheese at this point or if you want it more firm, place it
in the dehydrator for 6+ hours (at 115 degrees) to form a rind.

From: Rawmazing.com
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Sun Dried Tomato Cashew Cheese Spread

1 C. Cashews soaked for at least 6 hours and drained.
1/2 Shallot coarsely chopped
Juice of one Lemon
1 Clove Garlic
Pinch of Sea Salt
1/2 C Smoked Sun Dried Tomatoes

Turn on food processor and while blade is running, drop the clove of garlic
in. Once it is chopped, add the cashews, shallot, lemon juice and pinch of
sea salt. Process until a thick paste forms. Add chopped sun dried tomatoes
and process until tomatoes are incorporated into the mixture. There will
still be some chunks of tomato.

From: Rawmazing
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Raw, Dairy-Free Pizza Cheese

2 cups macadamia nuts
3 cloves garlic
2 tablespoons lemon juice
1/2 cup fresh basil
1 teaspoon sea salt
2/3 cup water (or as needed)

In a strong blender or food processor, process macadamia nuts, lemon juice,
garlic, fresh basil, and sea salt until smooth (drizzle in water slowly as 
you process until you get a smooth and creamy texture). Makes 4 Servings.

From: Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes
by Ani Phyo.
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Basic Macadamia Cheese

2 cups macadamias, soaked for a minimum of 4 hours
1 cup water
1 teaspoon probiotics

Blend all ingredients in a high-speed blender until smooth.

Place the mixture in a strainer that has been lined with
cheesecloth, and place a weight on top. The weight should not
be so heavy that it pushes the cheese through the cloth, but
heavy enough to gently start to press the liquid out.

Leave to culture at room temperature for at least 24 but no
longer than 48 hours.

Once culturing is complete, stir or process in the following
ingredients:

3/4 teaspoon salt
2 teaspoons nutritional yeast
1 teaspoon lemon juice

Transfer the cheese to a ring mould.

At this point you can remove the ring mould and place the
cheese in the refrigerator, or remove the ring mould and place
the cheese in a dehydrator at 105°F for 24 hours to get a rind.

From: The Raw Chef
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Raw, Dairy-Free Dill Cheese

2 cups raw sunflower seeds
2 tablespoons lemon juice
2 cloves garlic
Handful of fresh dill
1/2 cup of water (or as needed)

Blend sunflower seeds, lemon juice, garlic, and fresh dill together while 
slowly drizzling in water until desired consistency is reached; you're 
aiming to create a creamy texture with this raw cheese. Makes 4 Servings.

From: Ani's Raw Food Kitchen: Easy, Delectable Living Foods Recipes
by Ani Phyo.
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Raw Pate "Seed Cheese"

1 3/4 cups of sunflower seed (soak for 6-8 hours and sprout up to 4 hours)
1/2 cup sesame seed (soak for 8 hours and sprouted for up to 4 hours)
2 fresh lemons, juiced
approx 2 cloves garlic, chopped finely
1 tblsp coconut animos
sea salt (desired amount)
water, enough to make the mixture to your choice of thickness.

This can be stored in your refrigerator. The fresh lemon and the garlic
will help preserve the food, for approximately six days. This will make a
great spread/dip for lunches. You can use large lettuce leaves, and you can
serve with raw veggies (peppers, cucumbers, baby carrots, etc). You can
experiment with adding for example: raw onion, cilantro, red sweet pepper
(or yellow, orange etc), celery, parsley, kelp and dulse. Your choice of
spices and herbs can be added. Sesame could be optional, you can omit or
substitute with pre-soaked almonds.

Add the soaked sunflower and sesame seed or almonds, lemon juice, salt,
tamari and garlic to the food processor and process until it's smooth.

Store in a container with a cover, in your refrigerator. When ready, you
add in raw veggies. You can optionally add some dark virgin olive oil. Also
thin it out with more lemon juice or water (or a little bit of Ume plum
vinegar) to use as a dip, a salad dressing or a spread.

You can also use it for pate with crackers. Also, you can use it as a base
for other sauces, spreads, and whatever. Many possibilities here. Enjoy.

By Etta Brummel. From: Park Slope Food Coop
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Dips and Spreads: Nut & Seed Based

Almond Hummus

2 cups almonds, soaked for 12 hours, then rinsed
2/3 cup raw organic tahini
1/2 cup water
2 cloves garlic
Juice of 2 small lemons
1/2 teaspoon sea salt
1/4 cup chopped fresh parsley or cilantro

Combine all ingredients in a food processor and puree. This almond hummus 
serves as a nice dip for raw veggies. Makes about 2.5 cups.

From: Dr. Ben Kim: Experience Your Best Health
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Raw Cashew-Macadamia Nut Hummus

1 cup raw cashews, soaked 2-4 hours
1/2 cup raw macadamia nuts, soaked 2-4 hours
1/4 cup raw tahini
2 Tbsp lemon juice
1 1/2 Tbsp olive oil
1 clove garlic
1/2 tsp sea salt
Up to 3/4 cup water 

Rinse and drain the soaked nuts and place in a high-speed blender or food 
processor. (Nothing will get it quite as smooth as a Vitamix will, but if 
you don't mind, I don't mind!) Add all remaining ingredients except the 
water.

Pulse to combine, then add 1/2 cup water. Blend until smooth and creamy, 
adding up to 1/4 cup water as necessary to achieve desired consistency. 
(Remember that the hummus will thicken in when chilled, so you might want 
to add just a little more water than you think you need.)

Taste for seasoning, and add more salt if needed. Transfer to a container 
and refrigerate for at least an hour before serving. 

From: DesktopCookbook.com
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Macadamia Nut Hummus

1 1/2 cups macadamia nuts, coarsely chopped
2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic
About 1/2 tsp sea salt

Place the nuts, lemon juice, olive oil and garlic in a food processor or 
high-performance blender and process to breakup the nuts somewhat. Add the 
sea salt.

Add about 1/2 cup water and process again until smooth. Add more water of 
the mixture is too thick.

Taste for seasoning and add more lemon juice or sea salt if needed.

Place in the refrigerator to chill for about 30 minutes before enjoying.

From: Recipe Warrior
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Recipe Warrior

Sun Dried Tomato + Roasted Red Pepper Pistachio Dip

1/2 cup sun dried tomatoes (the actual dry kind, not packed in oil)
1/4 cup jarred roasted red peppers
1/4 cup unsalted shelled pistachios
3 tbsp chopped fresh basil
1/4 cup olive oil
juice of 1/2 lemon (about 1 1/2 tbsp lemon juice)

Combine all ingredients in a food processor and mix until desired
consistency is reached. Yields about a cup of dip.

Notes: My dip turned out saltier than I would have liked because I used
salted pistachios. I'd recommend using unsalted pistachios and adding salt
to taste. My food processor is also very small, so feel free to double or
triple the recipe to make more dip!

By Rachael at Studio Cuisine
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Rachel

Tahini Sauce

2 cloves of garlic
Juice of 2 large lemons
6 Tbsp of raw tahini butter
Pinch of ground cumin
1 tsp freshly chopped parsley

Crush the garlic and salt together. Mix with a little lemon juice and blend
with the tahini. Add the cumin and remaining lemon juice to form a smooth 
paste, like peanut butter. Use additional garlic if you want the tahini to 
taste stronger. If it is too thick, loosen it with a little water.

From: Artisana
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Artisana

Lemon Tahini Sauce

1 1/2 cup raw tahini butter
1 1/2 cup coconut milk
1 clove crushed garlic
1/2 cup fresh squeezed lemon juice
1/4 cup finely minced scallions
1/4 cup finely minced parsley
Salt to taste
Dash or two of cayenne
Dash or two of paprika
1/2 tsp. ground cumin
Dash or two of tamari

Blend ingredients together until smooth (a good blender helps!) You can 
increase the coconut milk to tahini and to make a hearty salad dressing. 
Serve room temperature on hot falafel or vegetables or chilled on a salad.

Adapted from: Artisana
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Walnut Hummus

1 1/2 cups raw walnut pieces or halves
2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, chopped
1/2 teaspoon hot paprika
1/2 teaspoon salt
black pepper

In a food processor, process walnuts, tahini, lemon juice, olive oil, 
garlic, paprika and salt until smooth, about 30 seconds. Scrape down sides 
of the bowl as necessary.

Season to taste with salt and pepper. Pulse to blend.

Transfer to a serving bowl. Serve immediately, or cover and refrigerate up 
to 1 day.

From: Food.com: Home of the Home Cook
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Dips and Spreads: Meat and Fish

Bacon Chive Mayo

2 cups paleo mayonnaise
1/4 cup bacon finely chopped
3 tablespoons of finely chopped chives whisked together

Put all three ingredients into a bowl. Stir.
From: The Daily Bacon: Yummy, Yummy Bacon and Other Stuff
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Blended Clam Dip

canned chopped clams or baby clams, minus ALL the juice
squirt of lemon
chopped green onions
some garlic and horseradish
a dash of salt and pepper

Put all into a food processor, whirl it around and place in bowl. Be
sure to keep it cold though. I like to place a small bowl of clam dip
into a larger bowl filled with ice. Tastes good with veggies, stuffed
into smoked salmon and rolled up, then sliced thin.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2001
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Bumble Bee

Oyster Spread

1/2 cup mayonnaise (more or less, see directions)
1 can smoked oysters, chopped
1/2 cup ripe olives, minced
garlic powder
lemon juice

Combine mayonnaise, smoked, oysters and olives and mix well. Add garlic
salt and dash of lemon juice to taste. You decide how much mayonnaise
you want to use.

By: ajewell@sound.net. Adapted by Patti Vincent (11 Jan 1999)
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Crown Prince

Dips and Spreads: Avocado Based

Avocado "Sour Cream"

2 avocados
1 lime
1 tsp fresh cilantro, minced
Optional spices (to taste):
  Curry Powder
  Paprika
  Mustard Powder
  Salt
  Pepper

Juice the lime, and combine lime juice with avocado and cilantro. Add salt 
and pepper to taste, and gently whisk to a creamy consistency. If the 
spices are added, it is best to refrigerate overnight.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Sept. 2001
Spice suggestions added by Larry Tagrin, May 2012
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Dairy-Free Avocado Crema

1/2 cup raw cashews
3 cups water
1 small avocado
1 jalapeno, seeded for a mild flavor
1/8 cup lime juice
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Soak the raw cashews in boiling water for 30 minutes, or room temperature
water for 6 hours.

Drain the cashews, but reserve their soaking water. Blend the cashews with
1/4 cup of the water until you have a smooth and thick cream. Add a
tablespoon more water at a time if it is too thick after blending.

Puree 1 small avocado with 1/4 cup of the cashew cream, jalapeno, lime
juice, cayenne pepper, and salt. Makes about 1/2 cup.

From: Against All Grain
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Against All Grain

Avocado Salsa

1 large avocado, finely diced
1/2 small red onion, finely diced
2 tablespoons chopped coriander leaves
Squeeze lime juice

Combine all ingredients in a bowl, season to taste with lime juice, salt 
and black pepper. Toss gently to combine.

From: The Good Cook
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Bangkok Guacamole

Ingredients:
4 fully ripened avocados, halved pitted and peeled
1/2 cup chopped red onion
1 Thai chile, stem and seeds removed, finely chopped
1-1/2 tablespoons limejuice
1-1/2 tablespoon unsweetened coconut milk
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4teaspoon ground cumin
1/8 teaspoon very finely chopped Kaffir lime leaf (optional)
1/8 teaspoon ground turmeric
1/2 cup chopped nuts
1/4 cup toasted sweetened flaked coconut, divided
1 tablespoon finely chopped fresh mint

In large mixing bowl, combine avocados, onion, chile, limejuice, coconut
milk, garlic, ginger, salt, pepper, cumin, Kaffir lime leaf and turmeric.
With potato masher or back of fork, mash until chunky. Stir in nuts, 2
tablespoons of the toasted coconut and the mint leaves. Transfer to serving
bowl, sprinkle with remaining coconut. Serves 8.

Adapted from: Avocados from Mexico
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Unbelievably Good Guacamole

3 ripe avocados (about 1 1/2 pounds total)
1/3 cup chopped sweet onion
2 small serrano chilies or 1 jalapeño, finely diced (optional)
1/4 cup chopped fresh cilantro
1 chopped plum tomato
1/2 teaspoon salt
Juice of 1 lemon

Cut the avocados in half and discard the pit. Using a small knife, gently
cut the flesh of each avocado half in a cross-hatch pattern, careful not to
break through the avocado peel. Use a spoon to scoop out the avocado pieces
and put them in a medium bowl.

With a fork, stir in the remaining ingredients, using the back of the fork
to gently mash the avocado, leaving plenty of large chunks intact.

Taste for seasoning, adding more salt or lemon juice if needed.

Recipe from Runner's World nutrition editor Joanna Golub
Found at: Runner's World
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Guacamole

4 large ripe avocados, flesh only
1/2 large red onion, roughly chopped
5 garlic cloves, crushed
1 jalapeño, seeds removed, roughly chopped
1/2 bunch cilantro leaves
2 tablespoons olive oil
2 limes, juiced
1/2 tablespoon kosher salt

Combine avocado, red onion, garlic, jalapeño, and cilantro in a food
processor and pulse to mix. While the processor is running, add olive oil,
lime juice and salt. Remove guacamole from food processor and serve. Makes
4 cups.

From: FoodShouldTasteGood.com
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Guacamole

1 ripe avocado
1/2 lemon or lime juice
1 clove garlic minced
grated onion
salt and pepper
1/2 jalapeno minced
1/4 tomato diced

By Judy Genova. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Grilled Pineapple Guacamole

Creamy guacamole studded with sweet, smokey pineapple chunks

2 large avocados
Juice of 1 lime
Salt
1/3 cup finely diced red onion
Small handful of cilantro
1-2 serrano peppers, seeds removed and finely diced
2 pineapple rings ~1/2-inch thick, core removed
Olive oil

Preheat grill to high.
Spray or brush both sides of the pineapple rings with olive oil.
Grill 4 minutes on each side, until nicely browned.
Remove from the grill and set aside to cool to room temp.
Cut the pineapple into small cubes.
Remove the pit and scoop the avocado from its shell.
Add lime and salt, and then lightly smash with a fork.
Stir in onion, cilantro, peppers, and pineapple cubes.
Serve with tortilla chips or as a taco topping.
Yields: 4 servings

From: Confections of a Foodie Bride
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Szechuan Guacamole

Szechuan and Mexican cuisine come together in this spicy appetizer.

1 large ripe avocado, pitted and peeled
1 clove garlic, minced or pressed
1/2 teaspoon minced ginger
1/4 teaspoon five-spice powder (cinnamon, fennel, cloves, star anise, white
    pepper)
1/4 to 1/2 teaspoon Oriental chili paste
1/2 teaspoon paleo oil [like macadamia]
1 1/2 teaspoon lemon juice
2 tablespoons chopped cilantro
1 teaspoon sesame seeds, toasted
Salt, to taste
2 tablespoons diced tomato or red bell pepper
2 tablespoons finely chopped red onion

Place peeled avocado on a rimmed plate with garlic, ginger, five-spice 
powder, chili paste, sesame oil, lemon juice, and cilantro. Coarsely mash 
avocado with a fork or potato masher, incorporating seasonings. Add salt to
taste. Stir in the tomato and chopped red onion. Yields about 1 cup.

(Original recipe courtesy of GourMAsia)
Adapted from: About.com: Chinese Food
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Guacamole-Topped Bacon Bites

pound of bacon strips
guacamole

Preheat oven to 375 degrees. Cut bacon strips into thirds and arrange them
on a baking sheet lined with parchment paper.

Bake the bacon for 10 to 15 minutes or until very crispy. Remove and place
on paper towels to blot grease.

Put a spoonful of guac on a piece of bacon, and top with another piece of
bacon. Repeat until all bacon has been guac-ed.

By Meghan G. Loftus. From: Runner's World
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Guacamole with Bacon

4 ripe avocados - peeled, pitted, and mashed
4 slices bacon, cooked until crisp, drained and crumbled
1 large tomato, seeded and finely chopped
1 onion, finely chopped
1 clove garlic, minced
salt and pepper to taste
1 dash hot pepper sauce to taste (optional)

Place the avocados in a bowl, and stir in the bacon, tomatoes, onion, and 
garlic until well blended. Season to taste with salt and pepper. Add hot 
pepper sauce, if desired. Serve immediately.

From: allrecipes.com
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Dips and Spreads: Carrot

Carrot Dip

Paleo and Vegan almost-hummus made from carrots and a bit of a kick from
the lemon, garlic and smoked paprika! Makes about 1.5 cups.

1 lb carrots, peeled and cut into inch long chunks
1/2 - 1 clove garlic, peeled
Juice of 1/2 lemon
1 - 2 tbl olive oil
1/4 tsp cumin
1/8 tsp ground coriander seed
1/8 tsp smoked paprika
Black pepper to taste

Boil or steam your carrots until tender; let them drain / let off excess
steam for a minute.

Add carrots, garlic, lemon juice and 1 tbl olive oil to food processor
(mini / 4 cup size is perfect). Pulse until a rough puree texture is
achieved.

Add seasonings and the remaining olive oil 1 tsp at a time - you may not
need all of it. Pulse until the texture is right and serve!

From: Meatified
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Carrot-Cashew Pate

2   carrots, peeled and chopped
1   celery stalk, chopped (optional)
2-3 cloves garlic, diced
1-2 slices of sweet onion (Vidalia, Walla Walla)
1   cup cashews, soaked for 15 minutes [may not be GRAP]
    sea salt or substitute, to taste
1/4 cup cold-pressed olive (or other) oil

In a food processor, using the S-shaped blade, blend the vegetables to a 
fine consistency.
Drain the water from the cashews. Add them to the processor and process 
along with the remaining ingredients. Stop periodically and scrape the 
sides with a rubber spatula.
Continue to blend until creamy.
Chill until it solidifies and serve as a dip, a side dish or as a spread.

From: Key Ingredient: Digital Recipes. Real Cooks.™
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Tropical Carrot Pate

2 cup carrots
1/2 cup raisins (or some other sweet fruit)
1/4 cup raw shredded coconut (or Artisana Raw coconut cream)
1/4 cup raw nuts (soaked cashews, almonds or walnuts go best)
1 dash cinnamon or curry (optional)

Food process all ingredients.
Spices are optional. You can try it without any added spice first and then 
see if you like some cinnamon, (nutmeg, vanilla, curry, etc).
You can also add 1/2 a cup of chopped pineapple, at the end, but do not 
food process the pineapple for best results.

From soulstar at Gone Raw
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Carrot and Ginger Pâté

2 large carrots
20g of fresh root ginger, chopped in small slices
6 chives, chopped finely
1 soup spoon of paleo mayonnaise
10g of sesame seeds
Salt and pepper (seasoning)

Peel and dice the carrots, boil them in salted water for about 15-20 
minutes, until they are soft. Put them a side and allow them to cool down. 
Toast the sesame seeds on a tray in the oven for five minutes at 180 ºC. 
When the cooked carrots are cold, blend them with the ginger, mayonnaise 
and seasoning. 
Then add the finely chopped chives and stir them in well. 
Place the carrot pâté in a bowl garnished with the toasted sesame seeds. 
If you are not going to serve this straight away keep it in the fridge.

From: Hotel Posada del Valle
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Moroccan Hazelnut Carrot Pate

3 cups carrots, peeled and chopped
1/2 medium white or yellow onion, diced
1 tbsp olive oil
1 stalk celery, diced
1 tsp thyme
1 tsp marjoram
1 tsp cinnamon
1 tsp savory
1 tsp sea salt
1/2 tsp sage
1/2 tsp nutmeg
1/2 tsp lemon pepper
1 cup hazelnuts, finely ground

Garnish: 1/2 cup mix of grated carrot, minced parsley and hemp hearts 
sprinkled on top

Cook carrots until tender; then drain and cool to lukewarm.

Saute onion in olive oil over medium low heat for 5-6 minutes, or until 
onions are golden and sweet. Add celery and season with thyme, marjoram, 
cinnamon, savory, sea salt, sage, nutmeg and lemon pepper. Cook another 
2-3 minutes to soften the celery and awaken the flavours, then remove from 
heat and cool.

Once mixture is lukewarm, transfer to blender or food processor. Puree 
carrots and seasoning blend until smooth, then turn out into a mixing bowl.
Fold in hazelnuts until even consistency is reached. Pack firmly into one 
medium-sized parchment-lined loaf pan. Bake at 350 degrees for 30-35 
minutes or until browned and centre is set.

Cool, invert into serving tray, and garnish.

Recipe adapted from Lorna Knowles (of Hemp & Co.) original recipe, 
courtesy of Chef Laura Moore of The Good for You Gourmet.
From: ethicalDeal: Foodie Friday
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Chef Laura Moore of The Good for You Gourmet

Dips and Spreads: Cauliflower

Cauliflower Hummus

1/5 head of cauliflower
2 Tbs sesame tahini
1/2 clove of garlic
1/8 cup water
dash of lemon juice
1 Tbs olive oil
tomato, diced (optional)
ground cumin (optional)

Boil or steam cauliflower until cooked. Put cauliflower into food processor
with sesame tahini and garlic. Add water. Start to process. Add lemon juice
and a tablespoon of olive oil and process until it gets creamy. Add more 
oil if you want to improve the texture.

Original Source not disclosed. Taken from: iVillage
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Cauli-faux Hummus

16-ounces frozen cauliflower
4 tablespoons water or broth (chicken or vegetable)
1-1/2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons tahini
4 fresh garlic cloves, chopped
1 teaspoon ground cumin
1/4 teaspoon dehydrated pepper flakes or 1/8 teaspoon cayenne pepper
additional water or broth as needed for processing)

Cook frozen cauliflower as directed on the package, using 4 tablespoons 
water or broth. Drain and reserve cooking liquid. Place all remaining 
ingredients in a food processor and process until smooth. Add reserved 
cooking liquid as needed to reach desired consistency. Taste and adjust 
seasonings. Refrigerate for several hours or overnight so flavors can 
blend.

To serve, spread out in a thin layer on 1 large or several smaller plates 
and drizzle with extra-virgin olive oil and hot sauce such as sriracha. 
Serve with pork rinds or vegetable crudités.

Note: zucchini or yellow squash should also work well, but should be 
drained well and will probably need less liquid for processing.

©Shatze, Thursday, June 03, 2010
From: About.com: Low Carb Diets: Forum
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Cauliflower Hummus with Mayo

1 Tbsp. olive oil
1 small head cauliflower, separated into florets
3/4 cup homemade mayonnaise
1/4 cup roasted red peppers
2 Tbsp. finely chopped fresh parsley (optional)
2 Tbsp. lemon juice
1 small clove garlic

Heat olive oil in 12-inch nonstick skillet over medium heat and cook 
cauliflower, stirring occasionally, 10 minutes or until golden brown; let 
cool.

Process cauliflower in food processor or blender with remaining ingredients 
until smooth. Serve, if desired, with chips, crackers or vegetable dippers.

Makes: 2-2/3 cups dip.

From: Best Foods
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Dips and Spreads: Eggplant

Roasted Sweet Potato, Eggplant and Tomato Dip

1-34 pound Red-skinned Sweet Potatoes (or Yams)
8 ounces, weight Eggplant (any Variety)
2 whole Medium Tomatoes
1 whole Red Bell Pepper
4 whole Green Onions
2 Tablespoons Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
10 leaves (large) Fresh Mint, Thinly Sliced
1 pinch Salt To Taste
1 pinch Freshly Ground Black Pepper, To Taste

Preheat oven to 425 degrees F.

Cut red-skinned sweet potatoes (or yams), eggplants, tomatoes, and red bell
pepper into 1-inch chunks. Cut green onions into 3-inch lengths. Place all 
of the vegetables in a single layer on a large baking sheet and toss with 
olive oil, kosher salt, and freshly ground black pepper.

Roast the vegetables until soft, about 35 to 40 minutes. Remove the 
vegetables from the oven and let cool for 10 minutes.

Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint
leaves in the bowl of a food processor. Process until smooth. Season to 
taste with salt and pepper. Transfer the spread to a serving dish and serve
at room temperature with toasted baguette slices or crackers.

Makes about 3 cups spread.

From: Tasty Kitchen: Favorite Recipes From Real Kitchen Everywhere!
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Herbed Eggplant Dip

1 medium onion, chopped
1/3 cup olive oil
1-pound eggplant, cut into 1/4-inch dice
1 teaspoon salt
2 plum tomatoes, seeded and diced
3 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, washed well, spun dry, and minced
2 tablespoons minced fresh parsley leaves

In a large heavy skillet cook onion in oil over moderate heat, stirring,
until softened. Add eggplant and salt and cook, stirring, until eggplant
begins to brown, about 10 minutes. Cover skillet and cook eggplant,
stirring occasionally, 5 minutes, or until tender. Remove skillet from heat
and cool eggplant. Stir in remaining ingredients and salt and pepper to
taste. Serve eggplant dip with crudités. Makes about 2 1/3 cups.

Originally Gourmet Magazine: July 1995.
From: epicurious: for people who love to eat
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Roasted Eggplant Dip

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon tomato paste

Preheat oven to 400 degrees
Cut the eggplant, bell pepper, and onion into 1 inch cubes.
Toss them in a large bowl with the garlic, olive oil, salt and pepper.
Spread them on a baking sheet.
Roast for 45 minutes, until the vegetables are brown and soft, tossing once
during cooking.
Let cool slightly.
Place the vegetables in a food processor (you can use a blender if you 
don't have a processor. (Food processor should be fitted with steel blade).
Add the tomato paste and pulse 3-4 times to blend.
Taste for salt and pepper.

From: GroupRecipes: Recipe Discovery
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Roasted Eggplant Dip

Mellow roasted garlic sets this version of the popular Middle Eastern 
eggplant dip apart from standard recipes. Roasting the onion and tomato 
alongside the eggplant also adds an extra dimension of flavor. Serve with 
sliced raw vegetables.

1 large head garlic
1 eggplant (1-1 1/4 pounds), cut in half lengthwise
1 small onion, cut into 1/2-inch-thick slices
1 ripe tomato, cored, sliced in half and seeded
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Set oven racks at the two lowest levels; preheat to 450°F. Peel as much of 
the papery skin from the garlic as possible and wrap loosely in foil. Bake 
until the garlic is soft, 30 minutes. Let cool slightly.

Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on
the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion 
slices and tomato halves to the baking sheet and roast until all the 
vegetables are soft, 10 to 15 minutes longer. Let cool slightly.

Separate the garlic cloves and squeeze the soft pulp into a medium bowl. 
Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; 
coarsely chop. Finely chop the onion. Add the chopped vegetables to the 
garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.

From: KitchenDaily.com
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Baba Ghanouj (Eggplant and Tahini)

Has a unique smoky eggplant flavor. A wonderful addition to any party or
dinner table. Will keep 4 days refrigerated.

1 large eggplant
1/4 cup fresh lemon juice
4-5 tablespoons tahini
2 cloves garlic
1/2 teaspoons of salt
1/4 cup fine chopped fresh parsley

Remove green leafy part around stem of the eggplant but do not remove the
stem.

Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow
to cool.

Carefully remove the skin while holding the stem. Mash the pulp thoroughly
with a fork or you may use a food processor. Gradually beat in the lemon
juice alternately with the tahini. Crush the garlic with salt and mix into
a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust
salt to taste. Garnish with chopped parsley.

From: Assouk.com: Free Lebanese Recipes
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Baba Ghanoush

1 large eggplant
2 cloves garlic, minced
2 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. Tahini
1 Tbsp. fresh parsley
1/2 tsp. salt

Preheat oven to 400° F.
Prick the eggplant with a fork. Then place on a cookie sheet and put into 
the hot oven.
Roast the eggplant for about 40 minutes or until very soft inside.
Cool completely.
Scoop out the eggplant's pulp and place in a food processor. Add remaining 
ingredients into the food processor. Pulse until puréed, but still has some
texture. Refrigerate. Serve chilled.

From: About.com: Kosher Food
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Moroccan Baba Ganoush Eggplant Dip

2 medium size eggplants  
1/4 cup olive oil
1 Tbsp cumin
1 Tbsp red paprika
1 Tsp white pepper powder
3 Tbsp fresh squeezed lemon juice
3 Cloves, crushed
1/2 Tsp red hot paprika
some parsley (for decoration only)

Wrap the eggplants with silver-paper, and roast them on the gas fire until
they get soft.

Peel the eggplants with a Knife.

Chop the eggplants until they turn into a dip.

Add all the other ingredients to the eggplants, mix well and its ready.

From: A Mideast Feast: The best Middle-Eastern recipes
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A Mideast Feast

Dips and Spreads: Garlic

Roasted Garlic

Use as appetizer spread. Add leftovers to scrambled eggs.

6 heads garlic
1/4 cup extra-virgin olive oil

Preheat the oven to 400 degrees. Remove any loose skin from the garlic
heads and cut a 1/4-inch slice off the tops, exposing the tips of the
cloves. Set the garlic heads cut side up on a sheet of aluminum foil and
sprinkle with the olive oil. Wrap the heads in the foil and roast until
tender, about 45 minutes. Let cool before peeling.

Adapted from: EveryDay with Rachael Ray
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EveryDay with Rachael Ray, February 2008

Roasting Garlic the Easy Way

Preheat oven to 250 degrees F.

Separate a head of garlic into individual cloves. Don't peel the cloves, 
but do rub of any flaky or papery skin. Use a paring knife to cut off the 
stem end of each clove. You basically want the peel to stay one, but it is 
fine if a little does come off.

Put the cloves in the center of a square piece of aluminum foil. Drizzle
with a little olive oil, and using your fingers to rub the oil evenly on
the cloves. Gather the aluminum foil into a pouch and set it directly on
the rack of your oven. Roast until the garlic becomes very soft,
approximately 1 hour. NOTE: You can roast two heads of garlic in one pouch,
but for more than that, make another pouch.

When done baking, open the pouch and let the cloves sit until they are cool
enough to handle. When cool, squeeze each clove gently at the untrimmed end
and the roasted flesh should slide right out in one piece.

From: What's Cooking America
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Cynthia Detterick-Pineda of Andrews, TX

Roasted-Garlic Walnut Spread

2  whole heads garlic
1/4 cup(s) walnuts
8 ounce(s) coconut milk
1 tablespoon(s) olive oil
1/2 teaspoon(s) salt

Preheat oven to 400 degrees F. Remove any loose papery skin from garlic 
heads, leaving heads intact. Place heads in small baking pan; cover with 
foil and bake until soft when squeezed, about 50 minutes.

Meanwhile, place walnuts in small baking pan and bake in same oven with 
garlic 7 to 10 minutes, until toasted, stirring once. Cool.

When garlic is cool enough to handle, separate garlic into cloves. Squeeze 
soft garlic from each clove into small bowl; discard skin. (You should have
about 1/3 cup.)

In food processor with knife blade attached, blend garlic, coconut milk, 
olive oil, salt, and walnuts until smooth. Spoon into serving bowl; cover a
nd refrigerate up to 3 days if not serving right away.

Adapted from: Good Housekeeping
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Dips and Spreads: Mushrooms

Mushroom Pate

3 Tbs olive oil
1 1/2 lb white mushrooms, finely chopped
1/2 cup finely chopped onion
1 hard boiled egg
salt and pepper

Saute the onions and mushrooms in oil until tender and soft; about 10 min.
Stir in the finely chopped cooked egg.
Salt and pepper to taste.
Use as a spread or pate. Serve warm or chilled

From: GroupRecipes: Recipe Discovery.
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Hungarian Mushroom Pâté

Use a food processor if you want a fine-textured, dense pâté; hand-chopping
produces a looser, coarser texture.

8 dried shiitake mushrooms (1 cup; 1/2 oz. total)
1 onion (about 1/2 lb.)
1 shallot (about 2 oz.)
2 cloves garlic
2 tablespoons olive oil
1 tablespoon paprika
1 pound common mushrooms, rinsed
2 tablespoons minced fresh thyme leaves or 2 tablespoons dried thyme
Salt and pepper
Chopped parsley

In a bowl, combine shiitakes and 1 cup hot water; let stand until shiitakes
are soft, 7 to 10 minutes.

As shiitakes soak, peel onion, shallot, and garlic. Finely chop in a food 
processor or with a knife.

In a 10- to 12-inch frying pan over medium-high heat, frequently stir 
onion, shallot, garlic, olive oil, and paprika until vegetables begin to 
brown, 5 to 7 minutes.

Meanwhile, trim off and discard discolored stem ends of common mushrooms. 
Finely chop mushrooms in a food processor or with a knife.

When shiitakes are soft, squeeze in soaking water to release grit, lift 
out, and squeeze dry; reserve water. Trim off and discard stems; finely 
chop shiitakes in a food processor or with a knife.

Add common mushrooms, shiitakes, and thyme to onion mixture. Slowly pour 
reserved soaking water into pan, leaving sediment behind. Stir often over 
high heat until mushrooms begin to brown, 8 to 10 minutes. Remove from heat
and let cool, about 10 minutes.

Add salt and pepper to taste. Spoon into a bowl and sprinkle with parsley. 
Serve warm or cool.

From: Elizabeth Farquhar, Randle, WA; Sunset Magazine: Jan. 1999
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Mushroom-Almond Pate

2 T coconut oil
1 cup of almonds
1 T olive oil
1/2 cup shopped onions
3/4 lbs fresh mushrooms
1 clove garlic minced
1/4 tsp dried thyme
salt to taste
freshly ground pepper to taste
1 tsp grated lemon rind (optional)
fresh parsley, chopped, for garnish (optional)

Heat 2 teaspoons of coconut oil and saute almonds for 5 minutes or until 
toasted, Set aside 2 tablespoons for garnish and grind the rest in a 
blender or food processor. Place the ground almonds in a mixing bowl and 
set aside.

Heat the olive oil and remaining coconut oil in a large skillet and saute 
onions until tender. Add mushrooms, garlic, thyme, salt, pepper and cook 
over medium high heat until tender, about 15-20 minutes.

Puree the mushrooms in a blender or food processor. Pour into the bowl with
ground almonds and stir mixture. Taste and adjust salt, pepper and garlic 
to taste. Add the finely grated lemon rind.

Place in a jar or mold, cover and refrigerated for several hours. Served 
garnished with almonds and parsley.

Adapted from: Tastebook.com: Sharon Kuttler
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Mushroom Pate (Pâté)

1 cup slivered almonds
1 clove garlic
1 small onion
1/2 kg. (1 lb) mixed mushrooms
3 tbsp. Olive oil
1/2 tsp. salt
2 sprigs fresh thyme OR 1/2 tsp. dried thyme
Pepper, to taste
2-3 tbsp. white wine
Chopped parsley for garnish (optional)

Toast the almonds in a dry pan (no oil) on the stove. Stir often so they 
don't burn. (please don't try to salvage them if they do burn - the burnt 
taste will ruin the flavor of the pâté). Once the almonds are toasted, set
them aside for use later.

Place the onion, garlic and mushrooms in your food processor and whiz for 
just a few seconds. The idea is to coarsely chop the vegetables so if you 
rather do it by hand - that's okay too.

Sauté the mushrooms, onions and garlic in the olive oil for a few minutes. 
Add the salt and pepper and thyme leaves and continue cooking until all the
liquid has evaporated. Add the wine and cook another 2 minutes.

Place all the ingredients including the almonds in your food processor and 
whiz until you get the consistency you want. I like it just a bit chunky 
and others like it creamy and smooth.

Garnish with parsley before serving with crackers, toast, celery sticks, 
strips of red pepper or whatever you like.

From: Simply-Vegetarian.com
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Vegan Mushroom Pate

16 oz sliced mushrooms
1 large onion diced
2 cloves garlic
3/4 cup sunflower seeds
2-3 tbsp nutritional yeast [not really GRAP]
salt and pepper

Saute onions until they start to soften. Add the mushrooms and cook over 
medium heat until the onions and mushrooms start to caramelize. When ready 
take off the heat and set aside to cool.

Once the mushrooms have cooled down add them to a food processor along with
all the other ingredients. Blend in the food processor until everything is 
chopped up and the mixture gets smooth. You will need to scrape down the 
sides of the food processor a couple of times to make sure all the 
ingredients are properly blended.

When smooth, remove the mixture from the food processor and place the pate 
on a serving platter.

From: Vegan Cooking
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Mushroom Pate

This is something I learned from my Father, he used butter, but I have
replaced that with rendered suet. He would use this recipe for dinner
parties for guests that did not like goose liver pate'. It is great for
veggie dipping.

1/4 rendered fat
1/3 cup onions, finely chopped
2 cups fresh mushrooms, finely chopped
1 clove garlic, minced
Salt and pepper to taste

Using half of the fat, saute the mushrooms, onions, and garlic
until they have dried down. Run the mixture through a food processor
with the remaining fat and seasonings. Process until the texture is
smooth and can be spread with ease. Serve chilled.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Dips and Spreads: Zucchini

Zucchini Spread

3 1/2 cups zucchini (unpeeled shredded equiv. to 1 pound)
1/4 cup fresh parsley (finely snipped)
2 tbsps lemon juice
1 tbsp olive oil
1 garlic clove (minced)
1/4 tsp salt
pepper
2 tbsps finely chopped pecans [or walnuts]

Squeeze the zucchini to remove excess water.
In a food processor or blender, process the zucchini and all other 
ingredients except the nuts until smooth, scraping the sides as needed.
Spoon the mixture into a serving bowl.
Fold in the nuts.
Cover and refrigerate before serving.

Adapted from: Food.com
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Low Carb Hummus (Bean Free)

4 cups peeled and chopped raw zucchini [must be peeled, otherwise bitter]
3/4 cups tahini (sesame paste)
1/2 cup fresh lemon juice
1/4 cup olive oil
4 cloves of garlic, peeled
2 teaspoons kosher salt (or to taste)
1 Tbl ground cumin

Combine all ingredients in a blender and puree until thick and smooth.
Taste and adjust seasonings to your preference. Pour into a shallow bowl
and garnish with parsley, paprika and a drizzle of olive oil if desired.

From: I Breathe... I'm Hungry
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Zucchini Almond Dip

(Recipe adapted from Choosing Raw)

1 cup almonds, soaked overnight
2 zucchinis, chopped
2 small cloves of garlic
1/2 lemon, juiced
pinch of salt
freshly ground black pepper

Place all ingredients in a blender/food processor and purée until the
mixture is smooth, but has some texture to it. A little bit of crunch is
good.

From: ScandiHome blog
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Zucchini Spread

5 small zucchinis
2 carrots
1 teas onion powder
1 teas salt
2 Tbsp Olive oil
	
Cut zucchinis into squares.
Wash, peel and grate carrots.
Fry veggies on medium to low heat for 35 min.
Add onion powder and salt. Mix well. Turn off the hit. Let it cool.
In the food processor on low speed pureé zucchini-carrot mixture.

From: icooktoday.com
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© icooktoday.com

Roasted Vegetable Dip

1 medium zucchini -- sliced
1 medium yellow squash -- sliced
1 red bell pepper -- seeded and sliced
1 red onion -- thinly sliced
2 cloves garlic -- peeled
1/4 teaspoon cayenne pepper

Preheat oven to 400º.
Place zucchini, squash, bell pepper, onion, garlic on baking sheet. 
Spray with nonstick spray; sprinkle with salt and cayenne. 
Bake, turning once, until veggies are tender, about 15 minutes per side. 
Transfer to blender or food processor and puree. 
Transfer to bowl and serve warm, or, refrigerate, covered, until chilled, 
at least 2 hours.

Shared by: Robyn Lawrence
From: Weight Watchers Recipes
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Dips and Spreads: Other Vegetables

Beetroot-Sun Dip

2 large beetroots
1/2 lemon, juiced
3-4 tablespoons sunflower seeds (soaked overnight, if you wish)
1 teaspoon mustard powder
pinch of salt
freshly ground black pepper

Cook the beetroot (with skin on) until tender.

Peel the cooked beetroot and chop into cubes.

Place all ingredients in a blender and purée until smooth (or crunchy,
which ever consistency you prefer).

From: ScandiHome blog
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Classic Tzatziki

A traditional Greek dip and gyro condiment, this tzatziki recipe makes a 
tasty topping for any lamb or beef.

1 cup grated seeded peeled cucumber
1/8 teaspoon salt
1 cup pure canned coconut milk
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced

Place cucumber on several layers of paper towels; sprinkle with 1/8 
teaspoon salt. Let stand 30 minutes.

Combine cucumber, yogurt, and remaining ingredients, stirring until well 
blended. Refrigerate at least 1 hour before serving.

Source: Joanne Weir, Cooking Light, September 2005.
Adapted from: MyRecipes.com
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Salami Chip Dip

1/4 cup Dijon mustard
1 tablespoon chopped fresh thyme

In a small bowl, mix together the mustard and thyme. Serve the salami chips
with the mustard sauce for dipping.

From: RealSimple: life made easier, every day
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Roasted-Red-Pepper Dip

Can spoon over grilled chicken.

6 large red bell peppers
1 cup golden raisins, coarsely chopped (6 ounces)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salt-packed capers, rinsed well and drained
1 1/2 teaspoons coarsely chopped fresh oregano

Roast peppers over a gas flame or under the broiler, turning occasionally, 
until charred all over, about 10 minutes. Transfer to a heatproof bowl, and
cover with plastic wrap. Let stand until cool enough to handle. Peel and 
seed peppers.

Pulse peppers in a food processor until coarsely chopped. Add raisins, oil,
capers, and oregano. Pulse to combine. 

Dip can be refrigerated for up to 1 day.

Adapted from: Martha Stewart Living
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Spicy Pumpkin Dip

One process that cooks use to come up with new and exciting ideas is to
take a familiar form and substitute a different set of ingredients. This
dish illustrates that process. What I'm doing here is taking the Middle
Eastern eggplant dip babaganoush as a model, exchanging pumpkin for
eggplant as  the central ingredient, then adding chile peppers and lime to
complement the pumpkin flavor. Makes about 2 pints.

6 cups pumpkin flesh, cleaned, seeded, and cut into 1-inch cubes
2 tablespoons caraway seeds
1/4 cup lime juice (about 2 limes)
6 tablespoons lemon juice (about 1 1/2 lemons)
1/4 cup extra-virgin olive oil
1 tablespoon minced garlic
1/2 cup chopped fresh parsley
1 tablespoon minced fresh red or green chile pepper of your choice
Salt and freshly cracked black pepper to taste

1. Bring a stockpot of water to a rolling boil, add the pumpkin, and cook
until they are easily pierced by a fork but still offer some resistance, 6
to 8 minutes.

2. Meanwhile, toast the caraway seeds in a small saute pan over medium
heat, watching carefully and shaking frequently to prevent burning, until
they just begin to release a little smoke, 2 to 3 minutes.

3. Drain pumpkin, allow to cool to room temperature, combine with caraway
seeds and remaining ingredients, and puree in a food processor or blender.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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Taro Dip

1 head of garlic, peeled
1 kg taro, boiled and some of the water it cooked in
2 tbspn lemon juice
1 tbspn olive oil
Parsley
Toasted pine nuts
Sumac
Additional salt and pepper to taste

Process the garlic with a little salt in a food processor. Add the taro and
a little water and blend briefly. Place in a bowl and season with lemon 
juice and olive oil. Garnish with parsley, toasted pine nuts and a 
sprinkling of sumac.

Cuisine: Lebanese

From: SBS.com.au
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Nuts

Baked Coated Nuts

4 cups nuts (pecan, walnut halves, whole almonds)
2 egg whites (egg-free instructions follow)
1/2 teaspoon salt
3 tablespoons honey or maple syrup
a little coconut oil for the pan
optional: spices of choice (cinnamon, pumpkin pie spice)

In a shallow pie dish, mix egg whites, honey and salt (and optional spices).
Working in batches, add nuts to pan and toss lightly to coat throroughly.
Transfer to greased baking pan, spread in single layer. Bake at 375 for
15-20 minutes, stirring frequently, being careful not to burn them. When
golden colored, remove from oven and allow to cool in pan. Store in tins.

Egg-free variation: simply omit eggs and slightly increase the amount of
maple syrup. Follow same instructions.

You could also eliminate the sweetener, and use tamari soy sauce, salt, and
savory spices such as chili or curry powder to make savory nuts. For an
egg-free savory nut, use coconut oil instead of egg. Savory nuts are a great
salad "crouton".

A paleo-modified version of a Mollie Katzen recipe.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Spiced Almonds

2 cups whole unsalted almonds
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/4 teaspoon hot pepper sauce

Toast the almonds in a dry skillet over a medium heat, stirring frequently,
until fragrant, about 3 minutes. Transfer the almonds to a bowl.

In a small bowl, stir together the cumin, garlic, cayenne pepper and salt.
Heat the oil in the skillet over medium heat. Stir the spices into the oil
and cook, stirring until warm, about 30 seconds. Add the almonds and cook,
stirring frequently, until the nuts are warm and the spices are evenly
distributed. Add the hot pepper sauce and stir to distribute. Remove the
almonds from the pan and allow them to cool before serving.

Source: Healthy Appetite with Ellie Krieger. Episode: Out of Exile
From: FoodNetwork
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Healthy Appetite with Ellie Krieger: Out of Exile, 2005

Spiced Almonds

1 cup whole shelled (unpeeled) almonds (or whatever nut you want)
1 teaspoon extra-virgin olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Preheat oven to 350°F.

Toss almonds with oil, cumin, salt and cayenne pepper in a pie pan. Bake, 
stirring occasionally, until fragrant and lightly toasted, 25 to 30 
minutes. Let cool.

Make Ahead Tip: Store in an airtight container for up to 1 week.

From: EatingWell: Where Good Taste Meets Good Health
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Roasted Chestnuts Oven or Stove Top

1 1/2-2 lbs chestnuts
1 tablespoon paleo oil
1/4 cup water

Using a sharp knife cut an X into one side of the chestnut to allow the 
steam caused by roasting to escape. Safest is to use a chestnut knife.

Toss chestnuts with oil.

STOVE TOP:

In a dry pan over low heat heat pan till hot, then add chestnuts cover and
stir every few minutes for 15 minutes.

Add water and continue to roast, covered and stirring until water is 
evaporated and chestnuts are tender about 5 minutes.

Serve hot with salt.

OVEN METHOD:

Preheat oven to 425 degrees.

Roast chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to
peel, golden brown in color, and the shells are beginning to open. For even
roasting, gently stir to turn them over after about 10 minutes. The sliced 
part of the shells will curl back.

Remove the nuts from the oven, make a mound of them in an old towel, wrap 
them up, squeeze them hard -- they should crackle -- and let them sit for 
a few minutes.

Peel nuts when they are cool enough to handle. Hot chestnuts peel easier 
than cold ones.

From: Food.com: Rita
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Garlicky Habanero Macadamia Nuts

6 cloves garlic, unpeeled
1 to 2 fresh habanero chiles, stemmed
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon coarse salt
3 cups roasted macadamia nuts (about 1 pound)

Preheat oven to 350 degrees.

In a medium dry skillet, roast garlic and chiles over medium heat, turning,
until soft and blackened in spots, 10 to 15 minutes for the garlic, and
about 10 minutes for the chiles. Remove from heat. When garlic is cool
enough to handle, peel and transfer to a mortar or the bowl of a small food
processor along with chiles. Using a pestle, pound the mixture until smooth
or process until smooth. Add oil, honey, and salt and pound or process
until well combined.

Place nuts in a large bowl and add garlic-chile mixture; stir to coat.
Spread nuts evenly on a rimmed baking sheet and transfer to oven. Bake,
stirring occasionally, until nuts are fragrant and coating is shiny and
dry, about 20 minutes. Let cool slightly before serving.

From: Martha Stewart
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Spiced Macadamia Nuts

1 Tbsp olive oil
2 cups macadamia nuts
1/2 Tbsp honey
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1 tsp kosher salt
1/2 tsp cayenne pepper

Preheat oven to 250. Line a baking sheet with parchment paper.

Place the oil and nuts in a medium-sized bowl and toss until well coated. 
Add the remaining ingredients and mix well to coat evenly. Transfer the 
nuts to the prepared sheet and arrange in a single layer. Bake until 
lightly browned, stirring occasionally, 25 to 30 minutes.

Remove from oven, immediately loosen the nuts with a spatula, and set aside
to cool before serving.

Originally from: Party Nuts!: 50 Recipes for Spicy, Sweet, Savory, and 
Simply Sensational Nuts That Will Be the Hit of Any Gathering by Sally 
Sampson
Adapted from: FoodBuzz
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Spiced Macadamia Nuts

1 teaspoon macadamia oil
1/2 pound macadamia nuts
1 teaspoon cayenne pepper
1/2 teaspoon allspice
2 teaspoon finely chopped fresh dill

Preheat the oven to 350°F. Put oil, macadamia nuts, cayenne pepper and 
ground allspice in a roasting tin. 

Roast for 10 minutes, shaking the pan halfway through to coat the nuts in 
the spicy oil. 

Remove from the oven and sprinkle with 2 tsp finely chopped fresh dill. 
Transfer to a bowl.

Adapted from: A Passion for Protein: High-Protein, Low-Carbohydrate 
Recipes for Food Lovers by Henry Harris
From: Waitrose
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Maple Citrus Roasted Pecans

8 ounces Raw Pecan Halves
1/4 cup pure Maple Syrup (we prefer Grade B ~ the darker, more flavorful
    syrup)
pinch of fine Sea Salt
1 teaspoon Orange Extract
pinch of ground Ginger

Pre heat the oven to 350 degrees F with the rack in the middle. Place nuts
in a single layer on a parchment or Silpat lined rimmed baking sheet. Roast
until fragrant about 10 minutes. Flip once during with a pair of tongs.
Reduce oven heat to 300 degrees F.

In a medium sauce pan bring the rest of the ingredients to a boil over
medium high heat. Turn off the heat. Toss roasted pecans in the mixture
with a heat proof spatula.

Evenly spread the pecans back onto the lined cookie tray. Be sure they are
in a single layer. Bake nuts for 20-25 minutes. Remove from oven and let
the nuts cool before serving.

Store in a air tight container in the refrigerator.

Notes: Simply double or triple this recipe according to your needs.

From: FamilyFreshCooking.com by Marla Meridith
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Pumpkin Seeds

Roasted Spicy Pumpkin Seeds

1 cup pumpkin seeds
1 tablespoon olive oil
1/2 teaspoon sweet paprika (or smoked paprika would work nicely too)
1/2 teaspoon chili powder
1/2 teaspoon salt

Preheat oven to 350ºF.

On a foil-lined rimmed baking sheet, add pumpkin seeds. Try to remove as 
much pulp from the seeds as possible.

In a small bowl, combine oil, paprika, chili powder and salt. Stir to 
combine. Toss oil with pumpkin seeds, and coat evenly.

Bake until golden, about 15 minutes. Cool, and serve. 

From: Serious Eats: Andrea Lynn
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Curried Pumpkin Seeds

1 egg white
2 teaspoon curry powder
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375ºF.

In a medium-sized bowl whisk together the egg white, curry powder and salt.
Add the pumpkin seeds and toss well. Drain off any excess egg white (using
a strainer) and place seeds in a single layer across a baking sheet. Bake
for about 12 minutes or until seeds are golden. Sprinkle with a bit more
curry powder when they come out of the oven. Makes one cup.

From: 101 Cookbooks: A Recipe Journal
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Chili Roasted Pumpkin Seeds

1 cup unsalted shelled raw pumpkin seeds (pepitas)
2 teaspoons olive oil
1 tablespoon chili powder (this is a lot, adjust to your taste)
1/2 teaspoon salt

Place pumpkin seeds in a large cast iron skillet over medium heat. Stir 
frequently, for 3-5 minutes, until seeds make a crackling noise, some will 
even pop. Remove pan from heat and stir in olive oil, then chili powder and
salt. Cool and serve.

From: Elana's Pantry
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Spiced Pumpkin Seeds

seeds from 2 medium pumpkins
1 tablespoon olive oil
1 teaspoon celery salt
1 teaspoon ground cumin

Heat oven to 300° F.
Remove the seeds from the pumpkins. Discard the pulp.
Spread the seeds (no need to rinse them) evenly on an ungreased baking 
sheet. Bake until dried, about 1 hour.
Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook,
stirring occasionally, over medium heat, until the seeds are lightly 
toasted, about 3 minutes.

From: RealSimple.com
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Other Seeds

Roasted Butternut Squash Seeds

Butternut squash
1-2 teaspoons olive oil
pinch of salt

When you are cutting up your whole squash simply remove the seeds from the
pulp and set them aside in a bowl. This takes a bit of time and patience,
but it was fun to do with my toddler. When you are ready to deal with them
(that same day) rinse them in a sieve or colander. Lay the seeds out on a
sheet pan in a single layer. They will be pretty sticky so do the best that
you can. Then leave them to dry overnight on the sheet pan. You can cover
the pan with a towel, but don't let it touch the seeds otherwise the seeds
will stick to it. The next day, when the seeds seem pretty dry, drizzle the
olive oil over the seeds and sprinkle with salt. Roast them in a 250 degree
oven for about an hour until golden and crunchy. You could also dehydrate
them if you wanted to eat them raw.

From: Shannon Stonger at Nourishing Days
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How to Roast Sunflower Seeds

Hulled Seeds:

Clean the sunflower seeds. Place in a colander and shake over the sink to
remove small debris. Hand pick out any seed covers or other debris.

In Shells:

Place the sunflower seeds in their shells into a bowl. Pour in enough 
water to cover the seeds. Add 1/3 to 1/2 cup of salt. Leave the sunflower 
seeds to soak overnight.
-> If in a hurry, simmer the seeds in the salted water for 1 to 2 hours.

Both:

Preheat the oven to 300°F/150°C. Line the baking sheet or baking dish with 
parchment paper.

Arrange the seeds across the baking sheet in a single layer. Try not to
overlap any.

Place in the oven to roast. They need around 30-40 minutes. They can be
stirred around gently - if wished - at the 20 minute mark. Remove when they
start to appear brown or are clearly dried.

Allow them to cool and store them in an airtight container.

From: wikiHow
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Trail Mixes (Nuts, Seeds and Fruit)

"Granola"

For cave man granola, toast chopped nuts of your choice (walnuts, filberts,
pecans, sliced almonds) on a baking sheet at 350 degrees. Remove from oven
to a bowl, add a touch of honey if desired, stir well. Combine with a
little fruit of your choice; fresh, dried or dehydrated.

From: Stacie and Ben's favorite Paleo Recipes
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Grain-Free Granola

1 cup no salt raw almonds
1 cup no salt raw cashews
1 cup no salt raw pecans
1/2 cup no salt raw pumpkin seeds
1/3 cup no salt shelled sunflower seeds
1/2 cup unsweetened coconut
1 tablespoon flaxseed
1/4 cup pure honey
1 tablespoon olive oil
2 teaspoons ground cinnamon

Preheat oven to 275F. Combine almonds, cashews, pecans, pumpkin seeds,
sunflower seeds, coconut and flaxseed in a large bowl. Set aside.

Heat honey, olive oil and cinnamon in a small saucepan over low heat until
combined. Add to nut mixture, mixing well.

Place on a large lightly greased baking sheet and bake in preheated oven
for 45 to 50 minutes. Let cool and serve immediately.

From: ingredients, inc.
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Alison Lewis

Coconut Pumpkin Seed Trail Mix

3 cups pumpkin seeds
1 cup slivered almonds
2 cups shredded unsweetened coconut flakes
1/4 cup coconut oil
1/4 cup honey
1/2 t cinnamon

Warm Coconut oil, honey, and cinnamon in a small pan.

Mix all other ingredients in mixing bowl.

Pour oil and honey over nut/coconut mixture and mix well.

Serving Size: Makes 24 (1/4) cup servings

Submitted by: TRUELIFE to SparkRecipes
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Gluten Free Tropical Trail Mix

2 cups sliced almonds
1 cup unsweetened coconut flakes
1 cup macadamia nuts
1 cup roasted, salted pumpkin seeds
1 - 1.5 ounce bag freeze dried pineapple
1 - 1.5 ounce bag freeze dried mango
1 - 1 ounce bag freeze dried strawberries

Place the almonds and coconut flakes in a large, dry skillet over
medium-high heat. Cook, stirring often until the coconut and almonds are
fragrant and toasted, about 6 minutes. Let cool completely.

Put the toasted coconut and almonds into a mixing bowl along with the
remaining ingredients and combine. Break the pineapple into smaller pieces
if desired. Store in an airtight container.

From: Simply... Gluten-Free blog
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Trail Mix

3 slices dried pineapple
2/3 cup dried papaya chunks
2 cups mixed unsalted, toasted nuts
1/2 cup date pieces or chopped dates
1/2 cup dark raisins
1/2 cup salted toasted pepitas (pumpkin seeds)

Cut up pineapple and papaya; toss with other ingredients.

From: All You, December 2005. Found at MyRecipes.com
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Karli's Ultimate Trail Mix

1/4 cup walnut halves
1/4 cup pecan halves
1/4 cup cashews
1/4 cup almonds
1/4 cup raw pumpkin seeds
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup dried cranberries

Combine the walnuts, pecans, cashews, almonds, pumpkin seeds, golden 
raisins, dark raisins, and cranberries in a bowl. Store at room temperature
in an airtight container. Makes 3 cups.

Adapted from: AllRecipes.com
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Inspired Trail Mix

1 cup raw cashews
1 tablespoon maple syrup
2 pinches ground cinnamon
1 pinch cayenne pepper
1 pinch sea salt
1/3 cup halved dried apricots
1/3 cup raisins

Preheat the oven to 350 degrees F. Line a baking sheet with parchment
paper.

In a bowl, toss together the cashews, maple syrup, cinnamon, cayenne, and
salt until well mixed. Spread the mixture onto the baking sheet. Bake until
golden brown, stirring half way through, about 10 minutes. Remove from the
oven and scrape the nuts onto a plate to cool.

When the nuts are cool, put them into a bowl and toss them together with
the apricots and raisins.

Serving suggestions: Divide the mix into small individual containers for
snacking. Add a few tablespoons to a bowl of fruit salad.

Recipe courtesy Colombe Jacobsen, 2008 at Food Network
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Stuffed Cherry Tomatoes

Avocado and Bacon Stuffed Cherry Tomatoes

2 pints cherry tomatoes
1 avocado, peeled and diced
1 tsp lemon juice
1/4 cup paleo mayonnaise
8 cooked bacon slices, crumbled
2 green onions, finely chopped
salt/pepper

Cut a small slice from top of tomato, scoop out pulp with spoon. Place 
tomatoes, cut side down on paper towel, let drain 15 minutes

Combine avocado, lemon juice stir gently; drain. Stir together mayo, bacon,
green onions; add avocado mix; stir.

Spoon avocado mix evenly into to tomato shells. cover with plastic wrap, 
one hour chill. Sprinkle with salt/pepper to taste.

From: DesktopCookbook.com
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Bacon Stuffed Cherry Tomatoes

24 cherry tomatoes
6 bacon slices, cooked, drained and crumbled
1/4 cup finely chopped green onion [or scallions]
1/4 cup finely chopped celery [optional]
1/2 cup paleo mayonnaise
Fresh parsley for garnish

Place tomatoes, stem-side down, on cutting board. Cut thin slice from top 
of each tomato. Using small spoon, scoop out tomato pulp; discard. Invert 
tomatoes on paper towels; drain thoroughly. In small bowl, combine bacon, 
onion, celery and mayonnaise; spoon into tomatoes. Cover and chill about 
2 hours. Garnish with parsley, if desired.

From: Family Cookbook Project: Launa Thompson
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Egg Salad Stuffed Tomatoes

A Spanish tapa. It is essentially egg salad in a tomato. Tuna or chicken
salad would also be delicious here. Really nice accompaniment to a green
salad or any sandwich or just by itself for lunch.

8 small tomatoes
4 hard-boiled eggs, cooled and peeled
6 tablespoons aioli or 6 tablespoons mayonnaise
salt & freshly ground black pepper
1 tablespoon fresh parsley, chopped
olive oil (optional)

First core and skin the tomatoes; cut out the core with a knife, then score
the other end with an "X". Drop each tomato in a pan of boiling water for
about 10 seconds, then place in an ice water bath to stop cooking. The skin
should now remove easily.

Slice the tops off the tomatoes, reserve. Scoop out any seeds that remain.
Season with a little salt and pepper. If any of the tomatoes won't stand up
nice, just slice a bit off the bottom to make them stable.

Chop the eggs and combine with the aioli or mayonnaise. Season with salt,
pepper, and parsley. Stuff into the tomatoes, then cover with reserved
tops.

If prepared ahead, brush lightly with olive oil and cover with plastic
wrap.

Comments:
- I think if the recipe was changed to be cherry tomatoes it would be a
  nice party canape.
- I left the skins on the tomatoes, omitted the salt and used mayonnaise.

By threeovens. From: Food.com
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Guacamole Stuffed Cherry Tomatoes

1 pt. cherry tomatoes
1 ripe avocado, halved, pitted and peeled
1 Tbsp fresh lime juice
2 Tbsp minced red onion
1 Tbsp. minced cilantro
1 small jalapeno, seeded and minced
  Salt and pepper to taste

Slice and discard tomato tops. With small spoon remove seeds and pulp, 
discard. Drain tomato shells upside down on paper towels. In medium bowl 
mash avocado to a chunky consistency. Stir in lime juice, onion, cilantro 
and jalapeno. Season with salt and pepper. Fill tomato shells with 
guacamole.

From: Key Ingredient: Digital Recipes. Real Cooks.™
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Cherry Tomatoes Stuffed With Spanish Olive Tapenade

A great little appetizer adapted from Gourmet magazine.

1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy (preferably a Spanish brandy such as Solera Gran Reserva)
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra virgin olive oil
32 small cherry tomatoes
chopped fresh parsley (to garnish)

Make the tapenade:

In a food processor, pulse the olives until chopped fine. Add the remaining
tapenade ingredients and pulse until olives are minced.

With a sharp knife, slice the stem end (1/4-inch down) and the bottom
(1/8-inch up) from each tomato and discard.

Using a 1/4 teaspoon, remove the juice and seeds from each tomato half,
leaving the outside shell intact.

Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish
with the parsley.

Comments:
- Very tasty little appetizers that everyone enjoyed. I liked the contrast
  of the cool tomato with the saltiness of the olives. I agree that they
  are somewhat time-consuming and a little bit difficult to prepare.

By Sharon123. From: Food.com
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Tuna Fish Stuffed Cherry Tomatoes

1 pint cherry tomatoes
1 (6 ounce) can tuna fish
3 tablespoons mayonnaise
1 tablespoon relish
1/2 teaspoon garlic powder
1 teaspoon dried onions

De-stem the tomatoes and hollow them out. My 1/8 teaspoon works the best 
for me.

Cut a small slice from the bottom so they sit flat and don't roll away.

Mix the rest of the ingredients.

Fill each hollow tomato with tuna mix.

By Sorrie Lue. From: Food.com
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Fruits and Vegetables, Cold: Other

Cruditiès

There are always many things available in the markets that can be used for
this:

asparagus (very young only)
broccoli
carrots
cauliflower
celery
cherry tomatoes
mushrooms
peppers: yellow, red, green
radishes
scallions
squashes: zucchini, pale green, yellow
sugar snap peas (not paleo, for guests)

Most (all?) of these can be smoked in a Camerons Stovetop smoker for about 
8 to 18 minutes (depending on how full).

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Fruit Bowl

Can include:

Apple
Bananas
Blackberries
Blueberries
Grapes (Monarch and Green)
Kiwi
Melons (Cantaloupe and Honey Dew)
Peaches
Raspberries
Strawberries

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Ambrosia

Mixed fruit in a bowl with a little orange juice just to coat the fruit and
keep it from turning brown. I think then banana could also be added to
that. They would turn brown fast otherwise. Shredded coconut could also be
added if one wanted.

From: Patti Vincent (4 Jan 1999)
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Hawaiian Tidbits

1/2 cup raw honey
2 Tbsp pineapple juice
4 ripe bananas
1 cup finely chopped nuts or shredded coconut

Dilute honey with juice. Peel and cut bananas into 1" pieces. Dip each
piece in honey mixture and roll in coconut or nuts until well coated.
Place on waxed paper. Chill. Serve on picks.

From: Ten Talents Cookbook by Frank and Rosalie Hurd.
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My Favorite Snack (Celery Sticks)

Stuff fresh celery sticks with almond, hazelnut, pecan, sunflower or walnut
butter.

Can dot the top with raisins.

From: Binnie Betten at pitt.edu
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Marinated Mushrooms [Italian]

8 ounces mushrooms, cleaned,quartered
4 tablespoons fresh lemon juice
1/4 cup lite olive oil
2 tablespoons fresh parsley, finely chopped
1/4 teaspoon tarragon
salt and pepper

Combine all the ingredients. Mix well.
Add mushrooms, mix well.
Cover and refrigerate 24 hours.

From: Food.com: Italian
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Citrus-Marinated Olives

1 1/2 cups Kalamata olives or other brine-cured black olives
1 1/2 cups cracked brine-cured green olives
1 cup olive oil
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice
1/4 cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 teaspoon dried crushed red pepper

Combine all ingredients in large heavy-duty resealable plastic bag. Shake 
bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, 
turning bag occasionally. Transfer olives and some marinade to bowl. Let 
stand 1 hour at room temperature before serving.

From: Epicurious.com
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Foie Gras-Stuffed Dates

You can use bloc de foie gras (imported from France in tins) or a slice of
fresh foie gras pâté or mousse, sold at many specialty foods shops and
cheese shops.

6 large Medjool dates, halved lengthwise, pitted
2 ounces (about) foie gras (goose or duck liver)
Fleur de sel*
Chopped fresh parsley

Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled
dates on platter. (Can be prepared 3 hours ahead. Cover and chill.)
Sprinkle each date with salt and parsley.

*A type of French sea salt; available at specialty foods stores and some
supermarkets. 

From: Epicurious
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Stuffed Endive

If you are taking them to a party, the egg-salad may be made the night
before and refrigerated along with washed and dried endive leaves wrapped
in paper towels. - ELEANOR1052

6 hard-cooked eggs, peeled
1 teaspoon Dijon mustard
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill (optional)
10 pimento-stuffed green olives, chopped
1 head Belgian endive separated into leaves

In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise,
salt and dill. Set aside.

Select the largest endive leaves, and fill with egg salad. Place on a
platter in a fan shape. Sprinkle the olives among the leaves. Cover, and
refrigerate until serving.

Footnotes:

Hard-cooked eggs: Place eggs in a saucepan and cover with cold water. Bring
water to a boil and immediately remove from heat. Cover and let eggs stand
in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

From: AllRecipes
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Fruits, Cooked: Bananas

Don Keen's Baked Bananas

3 small bananas peeled
1/2 teaspoon grated orange rind
1/2 tablespoon pure maple syrup
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon olive oil, or melted coconut oil

Cut each banana crosswise into 8 pieces. Arrange banana slices in an 8-inch
square baking dish. Sprinkle evenly with orange rind, maple syrup, juice,
salt, and spices, drizzle with oil. Bake uncovered at 350 degrees for 45
minutes, basting after 15 minutes with liquid in dish. Serve banana slices
hot on wooden sticks. Yield: 12 appetizer servings.

From: Don Keen's Spicy Kitchen. Originally posting on alt.food diabetic
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Banana Chips

5 Raw Bananas (peeled)
1/4 tsp Turmeric Powder
Oil for deep-frying
Salt to taste
	
Put the peeled bananas in salted iced water.
Chop the bananas in water and add turmeric.
Keep in water for 10 minutes and then drain out water completely.
Transfer to a kitchen cloth to remove the moisture.
Heat oil till it starts fuming.
Deep-fry the slices till almost crisp. Add few slices at a time.
Prepare paste of 1/2 tsp water and 1/4 tsp salt.
Add this paste to oil. This will make the slices crispier.
Repeat the procedure for remaining slices.
Drain the chips on an absorbent paper.
Cool and store them in an airtight container.

From: IndoBase
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Fruits, Cooked: Olives

Citrus Marinated Olives

1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon)
1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange)
1 cup olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 dried bay leaves
2 garlic cloves, crushed and chopped
1/4 teaspoon ground black pepper
1 1/2 pounds black or green brined olives

Coarsely chop the lemon and orange zest and transfer it to a medium-size 
saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and 
pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, 
just until the oil is hot. Remove the pan from the heat and allow the oil 
to cool to room temperature.

Place the olives in a large jar or glass container and pour the oil mixture
over them. Cover the jar tightly with a lid and store in the refrigerator 
several days before serving. The olives will keep for up to 2 weeks store 
in the refrigerator.

From: About.com: French Food
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Citrus Marinated Warm Olives

2 cups of various olives
Zest from half an orange and half a lemon
2-3 tablespoons of olive oil
2-3 cloves of garlic, thinly sliced
Fresh thyme, or other aromatic herbs such as rosemary or sage
Red pepper flakes (optional, but highly recommended for a touch of heat)
Fennel seeds (optional)

Other options:
Freshly shaved fennel
Coriander seeds
Cumin

A word about buying olives. Often times olives are ridiculously 
over-priced, especially at larger chain supermarkets. Always check your 
store's "ethnic" sections or local corner markets for a better price on 
olives before over-spending on an eight ounce jar of brine at the closest 
local mega-mart.

Drain and rinse the olives. Over low heat, mix the olives and olive oil 
together. Use just enough oil to coat the fruit. Add the citrus zest, 
garlic slices, herbs, fennel seeds, red pepper flakes and stir.  Heat until
the olives are warm all the way through, about four to five minutes. These 
can be made ahead of time and serve chilled (or reheat) if you want.

From: sarah sprague's blog
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Vegetables in the Oven

Crispy Chard Chips

1 bunch chard (or kale, or any hearty green)
1-2 T olive oil
salt and pepper to taste

Preheat the oven to 325 degrees. Rinse the chard leaves and tear them into
pieces-they can be as large or small as you want-I went pretty large.
Drizzle two cookie sheets with the olive oil and divide the chard pieces
between them. Using your hands, toss the leaves with the olive oil until
they are evenly coated. Sprinkle with salt and pepper (and other spices if
you want-garlic salt, paprika, chili powder...go crazy!).

Place on a middle rack in the oven and bake until dry and crispy, about 20
minutes. Once they are cool, they shouldn't stick to the bottom of the pan
(thanks to the olive oil) but they may need to be gently loosened to remove
them. You can store these in a Tupperware container or plastic baggies, but
trust me, they'll go pretty quickly.

From: A Full Measure of Happiness
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A Full Measure of Happiness

Baked Sesame Rainbow Swiss Chard Chips

1 bunch Rainbow Swiss Chard
chili sesame oil
salt
sesame seeds

Preheat the oven to 375 degrees. Place a cooling rack inside a baking
sheet.

Separate leaves and stalks from swiss chard. Wash and dry the leaves.
Drying the leaves is extremely important! If the leaves are wet, they will
be soggy in the oven and not bake properly. Salad spinner works great for
drying out the leaves, but you might need to give them an extra pat with
paper towels just to make sure all of the water has been absorbed.

Coat the swiss chard leaves lightly with chili sesame oil. If you are
sensitive to the heat, feel free to use regular sesame oil.

Sprinkle the leaves with sesame seeds and season with salt.

Lay the swiss chard leaves out on top of a cooling rack in a single layer,
allowing for some room between the leaves.

Bake in the preheated oven for 8-10 minutes, until the leaves are crisp.

I found that the chips didn't stay crisp for a long time, so be sure to eat
them right away, which shouldn't be a problem - they are quite addicting!?

From: Snacking in the Kitchen
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Sea Salt Fennel Chips

2 fennel bulbs
1-2 t olive oil
sprinkle of sea salt

Preheat the oven to 350 degrees. Trim the stalks off the fennel (you can
save or toss, I don't care!), and cut off the ends.  Divide each bulb in
half, then peel the leaves from the core. Toss them on a baking sheet,
drizzle with olive oil and sprinkle with sea salt.

When baking chips from veggies, it's best to be conservative with the salt.
The leaves shrink as they dessicate, and the salt taste can quickly become
overpowering if you were too heavy-handed.

Remember, you can always add salt, but you can't taketh away.

Bake on the middle rack, stirring them occasionally, until dry. You will
probably have to remove the smaller leaves before the thickest ones are
done, otherwise they will burn. It should take about 20 minutes to a half
an hour.

I actually couldn't resist tasting them as I checked on them, and didn't
finish baking them because they were just so good as is. With some moisture
still in the middle of the big ones, they tasted kind of like fennel fries
rather than chips. Delicious either way.

Baking the chips was a really great way to make the strong anise taste of
fennel a lot more mild. You could still taste it, but it wasn't
overwhelming.

From: A Full Measure of Happiness
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Spicy Kale Chips

1 bunch of green kale (you can use purple, but we prefer green)
1 TBS of extra-virgin olive oil [or coconut oil]
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp curry powder
fine grain sea salt to taste

Pre-heat oven to 300° and spray two baking sheets with oil.

Thoroughly wash kale and tear into bite sized pieces while discarding
stems. Place in a salad spinner and dry well.

Combine olive oil, coriander, cayenne, and curry powder into a small dish
and whisk together.

Transfer kale to a large bowl and drizzle the olive oil mixture over it.
Toss with your hands until all the leaves are evenly coated.

Spread the kale in a single layer onto the baking sheets and place in the
oven for 18-20 min, turning once halfway through baking. The kale is done
with it is crispy and slightly brown around the edges.

Lightly sprinkle with salt and begin to devour.

From: Today's Letters
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Today's Letters

Kale Crunch

"Try these fascinating, sophisticated 'chips' for snacking or for sprinkling
on just about any savory dish
"Baking kale is an interesting process. First, the leaves become bright
green and soften, then they begin to turn crisp. In between, they go through
a chewy-crisp stage which is also delicious. So the baking time is flexible.
Just keep checking the kale until it is done the way you like it."

Olive oil spray for the baking tray
1 giant bunch kale, stemmed and minced (about 1 pound)

Preheat oven to 350F. Line a large baking tray with foil, then spray or
brush it with oil.

Add the kale, and spread it out as much as possible.

Bake for 10 minutes, mixing it up once or twice during that time. Continue
to bake for 10-15 minutes longer, stirring occasionally, until it's as crisp
as you would like it. The kale will continue to shrink and crispen the
longer it bakes. If you watch it closely and stir it often enough, you can
get it quite crisp without burning it.

Remove the tray from the oven, and let the kale cool on the tray.

Adapted from Mollie Katzen's Vegetable Heaven, p. 58 by Stacie Tolen.
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Real Healthy Onion Rings

1 large yellow onion, cut into 1/2 inch slices
1 cup almond meal
dash of salt
1/4 teaspoon garlic powder
1 cup coconut milk, full fat
1 omega-3 egg

Preheat oven to 400 degrees F. Lightly grease a baking sheet with coconut
oil.

In a shallow bowl combine the almond meal, salt and garlic powder. In
another shallow bowl whisk the coconut milk and egg.

Dip each onion ring in the milk mixture and then coat with the almond meal
mixture. Place on prepared baking sheet.

Bake for 20 minutes. Remove from oven, flip each onion ring, then return to
oven for an additional 10 minutes.

Remove from oven and serve immediately.

By Diana at Real Healthy Recipes
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Artichokes

Artichoke Hearts Stuffed with Crab Salad

Yield: 18 to 24 hors d'oeuvres size servings

1/2 cup mayonnaise
12 fresh chives, tender green and white parts only, chopped
1/8 teaspoon crab boil seasoning (recommended: Old Bay)
Splash hot red pepper sauce
1/2 red onion, diced small
2 lemons, juiced
1 tablespoon whole-grain mustard
Salt and freshly ground black pepper
1 1/2 pounds colossal crabmeat, picked over for shells
3 (16-ounce) cans artichoke hearts
2 teaspoons fresh chopped parsley leaves
1 avocado, slipped from skin and cut into 1/2-inch pieces for garnish

In a large bowl mix together a dressing of mayonnaise, chives, crab boil
seasoning, hot red pepper sauce, red onions, lemon juice, mustard, salt and
pepper.

Place crabmeat in another bowl and pour on enough dressing to coat. Toss
crabmeat very lightly - try not to break the crabmeat into small pieces.
Let sit in refrigerator.

Scoop a small indentation in the top of each artichoke heart to serve as
the vessel for the salad. Spoon some salad into each artichoke heart, top
with a piece of avocado, and sprinkle with some of the chopped parsley.

Comments:
- The crab salad is really good, and even better if it's left to sit in the
  fridge for a bit before serving. I'd highly recommend draining the
  artichoke hearts for a bit before cutting them, and then dabbing them
  with a paper towel before filling them with the crab salad. They tasted
  great, but there was a lot of water running down people's hands/dripping
  on to their laps.

2007, Robert Irvine, All Rights Reserved
Show: Dinner: Impossible. Episode: The Catwalk Chef
Found at: Food Network
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Mushrooms: Stuffed

Converting Bread Crumb Stuffed Mushrooms to Paleo

Simply remove cheese and change bread crumbs to almond meal and make amount
approximate.

Alternatively you can use a Parmesan Cheese Substitute.

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Champinones Rellenos (Stuffed Mushrooms)

1 1/2 lbs fresh mushrooms
salt
4 cooked spicy sausage (try to use chorizos)
olive oil

Clean the mushrooms and remove the stems; salt the hollows lightly. Cut
slices of chorizo, removing the skin, and push into the hollows. Brush the
caps with oil, and place cap-side-down on a baking sheet.

Heat the broiler. Broil the mushrooms 5 minutes or until sizzling, and
serve immediately. Serves 8 as a tapa.

By Alan in SW Florida. From: Food.com
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Bacon Jalapeno Stuffed Mushrooms

Give your stuffed mushroom appetizer a makeover with a little kick and a
dab of tart-sweet cherry to contrast with salty bacon. From Elizabeth
Hernandez, Prepared Foods, Willowbrook, Illinois.

6 slices bacon
24 medium white/button or cremini mushrooms, stems removed and retained
1 yellow onion, finely chopped
1 fresh jalapeño pepper, finely chopped (seeded, if desired)
1/2 teaspoon fine sea salt
2 tablespoons finely chopped parsley
3 tablespoons Dalmatia Sour Cherry Spread

Preheat oven to 375°F. Fry bacon in a large skillet over medium heat until
crisp, 7 to 9 minutes. Transfer to a paper-towel-lined plate, cool and
finely chop. Discard all but 2 teaspoons grease from skillet; return to
medium heat, add mushroom stems, onion, jalapeño and salt. Cook, stirring
occasionally, until very dry and lightly browned, about 8 minutes. Transfer
to a food processor and pulse just until chopped. Add bacon and parsley;
pulse until combined. Spoon some of the mixture into each mushroom cap, top
with 1/4 teaspoon sour cherry spread and arrange on a large baking sheet.
Bake until mushrooms are tender and lightly browned, 20 to 25 minutes. Let
cool slightly. Serve warm or at room temperature.

From: Whole Foods Market
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Whole Foods Market

Plum-Glazed Stuffed Shiitake Mushrooms

40 small shiitake mushrooms (about 1 1/4 pounds), stemmed
12 ounces bulk pork sausage
1/2 cup Chinese plum sauce [must be good plum sauce, no substitute]
1 tablespoon Oriental sesame oil

1/2 cup chopped fresh chives

Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound
each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small
saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with
all of plum sauce mixture. (Can be made 1 day ahead. Cover; refrigerate.)

Preheat oven to 400°F. Bake mushrooms until sausage is cooked through,
about 15 minutes. Transfer to large platter. Sprinkle with chives.

Comments:
- I always use baby bellas or white mushrooms and "spicy" sausage.
- I cut costs a bit by substituting cremini mushrooms for the shitake.
- Have made this with ground pork and with ground chicken and prefer the 
  chicken over the pork any day.
- Loved these with crab meat.
- Added a healthy pinch of red pepper flakes.
- I increased the oil by 1/2 tbspn.
- You must have the right brush to spead the plum sauce, it can get a
  little messy. Only a 15 minute hold time...only negative.
- Had fresh crabmeat on hand, so mixed that with sauteed green onions and
  subbed for the sausage. Very tasty! Used baby bellas for ease of
  stuffing.
- Remember that shiitake mushrooms have a very delicate flavor that you
  could overpower if you stuff too much sausage or use a sausage that is
  heavily flavored.

From: Epicurious
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Carin Krasner

Vegetable Stuffed Mushrooms

This recipe is from Vegetables (Company's Coming) by Jean Pare.

12 medium mixed mushrooms
1/4 cup coconut oil
12 mushroom stems, chopped
3/4 cup onion, finely chopped
3/4 cup carrot, finely grated
2 tablespoons celery, finely chopped
1/4 teaspoon seasoning salt

Gently twist stems out of mushroom caps.

Melt oil in frying pan. Add remaining ingredients. Saute until vegetables
are softened. Remove from heat.

Stuff mushroom caps. Arrange on broilling pan. Broil until sizzling hot.

By mikaylahh. From: Food.com
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Sausage Stuffed Mushrooms

They can be prepared one day ahead. Can also be prepared to accompany steak
as a side dish.

36 medium mushrooms
1/2 lb sausage
approx. 4 ounces almond meal
mayonnaise, to moisten [or use homemade Baconnaise]
1 large onion or 3 green onions, including tops, chopped

Wash mushrooms. Remove stems and chop.

Brown sausage, stems and onions. Drain well.

Mix sausage mixture and stuffing with enough mayonnaise to hold together.

Place caps in baking dish, fill with sausage mixture. Cover and chill.

These can be made a day ahead. At serving time, preheat oven to 450. Bake
10 minutes.

Note: To accompany steak, use 8 very large mushrooms. Bake 15 minutes.

Comments:
- I doubled the recipe, using hot italian sausage, green onions, and the
  large stuffing mushrooms. I also added finely chopped green bell pepper
  to the saute mixture. Rave reviews from all 4 guests at dinner.
- I used Jimmy Dean Hot sausage.Now the only thing I do different is add
  fresh garlic to the saute mixture.

By Bev. Adapted from: Food.com
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Seafood Stuffed Mushroom Caps

20 large mushrooms
3/4 lb cooked shrimp or 1 can crabmeat, drained
2 tablespoons mayonnaise
1/8 teaspoon seasoning salt
1/8 teaspoon pepper
1 teaspoon lemon juice
2 tablespoons minced chives

Clean mushrooms. Remove stems and discard.

Mix all other ingredients. Stuff caps.

Place on an ungreased baking sheet and bake at 400F degrees for 10 minutes.

Or: Place on a paper towel-covered plate. Cover with waxed paper and
microwave on high for 4-5 minutes.

By M&Mers. From: Food.com
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Simple and Easy Stuffed Mushrooms

1 (16 ounce) package white mushrooms
1 lb Italian sausage (Mild or Hot or Both)
1 (8 ounce) can tomato sauce
8 ounces red wine (use can to measure)

Cut ends off stems, and wipe mushrooms clean. Break off stems at cap. Save
to throw in sauce.

Fill caps with Italian sausage (kind of mounded)

Lay all in large, deep, fry pan or sauce pan.

Pour tomato sauce, wine mixture over. Cover, bring to a boil, lower temp to
low. Simmer 1 l/2 hours,

The sausage adheres to the mushroom cap. I put them in a Corningware dish,
over a warming candle. You can add different seasoning to taste, but you
really don't need to.

Tips: You can make a day ahead, refrigerate and lift off fat before you
reheat in microwave or stove top.

If you have too much sausage or visa versa, just throw in to sauce and
cook. Roll sausage into balls:).

By eyechic. From Food.com
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Vegan Grain-free Stuffed Mushrooms

These ones are loaded with walnuts, spinach and sundried tomatoes, a savory
burst of flavor to feed any appetite.

1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button
2 tablespoons olive oil 1
/4 cup fresh parsley, roughly chopped
1 small red bell pepper, finely chopped - reserve a little for serving
1 small shallot, finely chopped
2 cloves garlic, finely minced
1/4 cup sun dried tomatoes, finely diced
3/4 cup walnuts, finely, roughly chopped
1 cup baby spinach, finely, roughly chopped
salt and pepper, to taste

Preheat the oven to 375ºF.

Remove the stems from the mushrooms, set aside to dice and add to the
filling. Brush mushrooms with a little olive oil, place stem side up and
bake for 8-10 minutes.

In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute
the shallots, bell pepper, garlic and sun dried tomatoes for about 3
minutes until they start to get tender. Add in the parsley, finely chopped
mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in
chopped baby spinach and allow it to wilt. Salt and pepper to taste.

Remove the mushrooms from the oven, pour off or soak up any water that
accumulates in the mushrooms. Spoon the filling into the mushrooms and bake
for an additional 10-12 minutes. Topped with fresh, raw diced red bell
peppers and serve warm.

By Beth @ Tasty Yummies. From: Cara's Cravings
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Beth @ Tasty Yummies

Shellfish: Crab

Crab Meat Stuffed Mushrooms

1 pound large mushrooms
1 can crab meat or 6 oz fresh crab meat
1/4 cup paleo mayonnaise
1 teaspoon lemon juice
1 teaspoon grated onion
2 tablespoons minced mushroom stems 
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 pound bacon

Preheat oven to 350 degrees.
Clean mushrooms, remove stems, minced, and reserve.
In a large bowl, mix crabmeat, mayonnaise, lemon juice, onion, minced 
mushroom stems, salt and black pepper.
Fill cavities of mushrooms with mixture. Wrap with half a slice of bacon 
and fasten with a toothpick.
Place on cookie sheet and bake for 15 to 20 minutes or until bacon is crisp.
Remove and place on absorbent paper.
Serve warm.

From: New England Recipes.com
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Hawaiian Mushrooms Stuffed with Crab

8 ounces canned crab meat
3 dozen large fresh mushrooms
1 tablespoon parsley, finely minced
1 tablespoon chopped pimiento (pepper)
1/4 teaspoon dry mustard
1/2 cup paleo mayonnaise

Remove stems from mushrooms.
Combine crab, parsley, and pimiento.
Blend mustard into mayonnaise. Toss into crab mixture.
Fill each mushroom crown with about 2 tablespoons crab mixture.
Bake at 375°F (190°C) for 8 to 10 minutes.

From: All-Fish-Seafood-Recipes.com
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Belgian Endive Stuffed with Crabmeat Ravigote

1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon hot red pepper sauce
1/4 teaspoon salt
2 tablespoons chopped green onions
1/4 cup seeded, small diced tomatoes
2 tablespoons small capers, drained
1 tablespoon minced shallots
1 tablespoon chopped fresh parsley
1 pound lump crabmeat, picked over for shells and cartilage
4 heads Belgian endive, cored, leaves separated and wiped clean
1 head radicchio Treviso, cored, leaves separated and wiped clean
2 bunches fresh watercress, garnish

In a bowl, combine the mayonnaise, mustard, lemon juice, garlic, hot sauce,
and salt. Whisk to combine. Fold in the green onions, tomatoes, capers,
shallots, and parsley. Gently fold in the crabmeat, turning to gently coat
with the dressing and being careful not to break up the lumps. Adjust
seasoning, to taste.

Spoon a heaping tablespoon of the stuffing into endive and radicchio
leaves. Arrange the watercress and stuffed endives and radicchio
decoratively on a platter and serve as an hors d'oeuvre. Alternately, place
the watercress on 8 small plates and drizzle with extra-virgin olive oil

Comments:
- The other flavors overpowered the crab and it was way too salty. If I
  were to make it again, I'd cut out the salt. The capers provide enough
  salt for the entire dish. I'd also add more hot sauce as I couldn't taste
  it at all.
- This recipe was incredible. .... I left the tomatoes out.
- I thought it was a little wet.
- Nice combination of flavor with the dijon mustard and the bitterness of
  the endive.

Recipe courtesy Emeril Lagasse, 2002. From: Food Network
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Shellfish: Mussels

Mussels Rémoulade

5 pounds mussels
3 sprigs fresh tarragon
5 sprigs fresh flat-leaf parsley, plus more chopped for garnish
1 750-ml bottle dry white wine
2 1/2 cups water
3 tablespoons freshly squeezed lemon juice
2 shallots, sliced
20 whole black peppercorns
2 tablespoons coarse salt
1 large red bell pepper
Rémoulade Sauce

Discard any mussels with broken shells. To clean mussels, soak them in cold
water for 15 minutes, and scrub shells with a stiff brush. Using your thumb
and forefinger, grasp the dark, weedy growth (the beard) protruding from
between the mussel shells, and tug it from the mussel. Rinse well, and
refrigerate until needed.

Make a bouquet garni: Tie tarragon and parsley sprigs in a small piece of
cheesecloth, and set aside. Combine wine, water, lemon juice, shallots,
peppercorns, salt, and bouquet garni in a large stockpot with a
tight-fitting lid. Bring to a boil, then simmer over low heat for 15
minutes.

Add mussels, and cover. Increase heat to medium, and cook, shaking
occasionally, until the mussels open, 5 to 7 minutes.

Remove mussels from broth, and cool both separately. Discard any shells
that haven't opened, as well as the half shell to which mussel isn't
attached. When cool, put mussels back into broth, cover, and chill until
ready to serve. This can be done 1 to 2 days before serving.

Place red pepper directly over the trivet of a gas-stove burner on high
heat or on a grill. Just as each section turns puffy and black, turn the
pepper with tongs to prevent overcooking. (If you don't have a gas stove,
place the pepper on a baking pan, and broil in the oven, turning as each
side becomes charred.) Place pepper in a paper bag to cool. Peel and seed
pepper; cut in 1/2-inch-wide strips, then into diamonds.

Cut mussels from shells with a paring knife. Pour a little remoulade sauce
in each shell, and garnish with chopped parsley and a red-pepper diamond.
Pass on a tray with toothpicks or wooden forks.

Martha Stewart Living, August/September 1992. Found at Martha Stewart
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Martha Stewart

Mussels Vinaigrette

24 medium mussels
1/2 cup olive oil
3 tablespoons red wine vinegar or lemon juice
1 teaspoon capers, chopped if large
1 tablespoon minced onion
1 tablespoon minced pimiento
1 tablespoon minced parsley
salt
fresh ground pepper
1 slice lemon

Scrub mussels well and remove the beards.

Discard any that do not close tightly, set aside.

Whisk the oil and vinegar together in a bowl, then add capers, onion,
pimiento, parsley, salt and pepper to taste.

Place one cup water in a frypan with the lemon slice.

Add the mussels and bring to a boil.

Remove the mussels as they open; cool.

Remove the mussel meat from the shells, reserving half the shells, and mix
it into the vinaigrette.

Cover and refrigerate overnight.

Clean the reserved mussel shells well and place them in a plastic bag in
the refrigerator.

Before serving, replace the mussels in the shells and spoon a small amount
of the vinaigrette over.

By Derf at Food.com
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Thorsten

Thai-Style Mussels with Pickled Ginger

2 teaspoons oil
1/2 cup minced shallots
1 tablespoon chile paste with garlic
1 garlic clove, minced
1/2 cup light coconut milk
1/4 teaspoon lime rind
1/4 cup fresh lime juice
1/4 cup minced pickled ginger
1/4 cup chopped fresh parsley
2 pounds mussels, scrubbed and debearded (about 40 mussels)
Parsley sprigs (optional)

Heat the oil in a large Dutch oven over medium-high heat. Add the shallots,
chile paste, and garlic; cook 2 minutes or until tender, stirring
constantly. Add coconut milk and next 5 ingredients (coconut milk through
mussels); bring to a boil. Cover and cook 5 minutes or until shells open.
Remove from heat; discard any unopened shells. Garnish with parsley sprigs,
if desired.

Ken Haedrich, Cooking Light, May 2001. Found at MyRecipes
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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Broiled Mussels with Sweet Paprika Aioli

Steamed mussels are so ubiquitous you'd think they couldn't be prepared any
other way. But try them broiled. And topping them with paprika aioli boosts
their flavor-enough to have turned a few mussel-haters into mussel-lovers
in the CHOW kitchen.

Game plan: The mussels can be made up to 4 hours in advance, and they
actually improve in flavor when you do so. Follow the recipe through step
3, top with aioli, then cover and refrigerate. When your guests arrive, pop
them under the broiler, garnish with parsley and lemon juice, and serve.

1 1/2 pounds mussels
Sweet Paprika Aioli
1 tablespoon fresh Italian parsley, coarsely chopped
1 1/2 teaspoons freshly squeezed lemon juice

Heat the oven to 400°F and arrange a rack in the middle. Scrub the mussels
and debeard them by grabbing the thread, or beard, that runs along the side
of the shell and removing it by pulling it toward the hinge of the shell.

Spread the mussels on a baking sheet in a single layer and roast until they
open, about 3 to 5 minutes. Remove from the oven and let cool for about 5
minutes. Discard any unopened mussels. Heat the broiler to high.

Carefully pull apart the mussel shells and discard the meatless side of
each. With your fingers or a teaspoon, carefully detach the meat from each
shell, place it back in the shell, and return the mussel to the baking
sheet. Top each mussel with 1/2 teaspoon aioli.

Broil the mussels until the aioli is browned, about 2 to 3 minutes. Remove
from the oven, sprinkle with parsley, and drizzle with lemon juice. Serve
immediately.

By Aida Mollenkamp. From: Chow: Recipes
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Chow

Shellfish: Shrimp: Cold

Shrimp - Cold

Shrimp has bumped tuna from the spot as the most consumed fish in America.
Only wild would be considered paleo. But for a party the precooked farmed
ones are easy. Various paleo cocktail sauces can be found in the chapter on 
Sauces, Gravies, and Thickening Tips.

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Avocado and Shrimp Rafts

2 large red bell peppers
1 avocado, halved, pitted and peeled
1 tablespoon lime juice
1/4 teaspoon salt
14 medium-sized cooked shrimp (about 12 ounces) split lengthwise
1/3 cup prepared salsa

In a small bowl, combine avocado with lime juice and salt; mash until
mixture is chunky. In another small bowl, combine shrimp and salsa. Arrange
pepper squares on work surface, skin side down. Spoon avocado mixture on
squares, dividing evenly; top each with half a shrimp and a cilantro leaf,
if desired. Cover surface with plastic wrap and refrigerate until ready to
serve. 

From: Avocados from Mexico
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Shrimp-Stuffed Avocados

2 ripe, fresh avocados*, seeded
2 Tbsp. fresh lime juice
1 lb. baby shrimp (can substitute crab meat)
1/2 small red onion, finely diced (can be overpowering, try Vidella)
2 mangoes, peeled, seeded and diced
1/2 cup paleo mayonnaise
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup chopped chives
    Boston or other lettuce leaves, optional, for serving

Using a large spoon, scoop out the avocado from each half and cut into 
small dice. Place avocado pieces in a medium mixing bowl and toss with lime
juice.

Add shrimp, onion, mango, mayonnaise, salt, pepper and half the chives. 
Stir gently to combine well.

Fill avocado halves with even amounts of shrimp mixture. Place each half on
plate with lettuce. Sprinkle with remaining chives and serve.

*Large avocados are recommended for this recipe. A large avocado averages 
about 8 ounces. If using smaller or larger size avocados adjust the 
quantity accordingly.

From: California Avocado Commission
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Chef Lisa Schroeder

Shrimp Stuffed Avocados

3 avocados
1/2 green onion (optional)
2 tsp. paleo mayonnaise
1 lemon (or less)
1/4 lb. cooked shrimp
salt and pepper

Open the Avocados. Cut the avocado lengthwise all the way around. Twist the
halves and using your knife, strike and remove the pit. With a spoon remove
the avocado from the peel and place it in a large mixing bowl. Do this with
all the avocados. Mash the avocado pulp, use a potato masher to slightly 
mash the avocados so they still have chunks in it. Arrange shells on 
serving dish.

Cut the green onion into thin strips. Add this to the avocado mixture. 
Season the avocado with some salt and pepper. Squeeze half the lemon into 
the bowl. Next add the mayonnaise and combine this all together. You can 
add the shrimp whole (don't forget to reserve 6 shrimps for the top of each
avocado), or first give them a rough chop. Put the shrimp into the bowl, 
then mix it all together. Scoop the mixture back into the shells of the 
avocados, top each with a whole shrimp. Chill an hour and then serve.

By Jessica Von Glamour. From: TasteBook.com
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Shrimp Stuffed Grape Leaves

20 jarred grape leaves
2 Tablespoons extra virgin olive oil
6 cloves garlic, peeled and chopped
1 1/2 teaspoons chili paste (ideally Sambal Oelek Sauce)
1 pound raw shrimp, peeled and deveined, tail removed
2 Tablespoons pure fish sauce, e.g. Red Boat Fish Sauce
1 cup unsweetened, flaked coconut
6 radishes, minced
8 scallions, chopped
1/4 cup fresh basil, chopped
1 Tablespoon fresh lime juice

Sauce
1 ripe mango
3/4 cup paleo mayonnaise

Remove the grape leaves from the jar, unroll and separate them, and rinse 
them well under cold water. Leave them to soak while doing the rest of the 
preparation.

Heat the olive oil in a large skillet and saute the garlic for one minute. 
Add the chili paste and saute quickly until it bubbles, about 30 seconds. 
Add the shrimp and cook for three minutes, until they begin to turn pink. 
Stir in the fish sauce and coconut and continue cooking for 2 minutes 
longer, until the shrimp are tender. Remove from the heat.

Puree half of the shrimp mixture in a food processor. Coarsely chop the 
other half of he mixture. Stir both mixtures together with the basil and 
the lime juice.

Drain the grape leaves and pat dry. Place the first leaf on a flat surface.
On the middle of the leaf place 1/2 teaspoon radish, 1 teaspoon green 
onion, and 1 rounded teaspoon shrimp mixture. Form this into a packet by 
folding each side of the leaf over the filling. Roll the blunt end of the 
leaf toward the pointed end until a packet is formed. Place this into a 
steamer basket. Repeat the process until all the leaves have been used. Put
the basket on to steam over plain water for 10 minutes.

While the packets are steaming, prepare the sauce. Peel the mango and cut 
away all the fleah. Puree the flesh in a food processor. Remove the puree 
to a bowl andstir in the mayonnaise until thoroughly blended.

Serve warm, with sauce on the side.

From: epicurious.com
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Prawn Cocktail

1 ripe avocado
1 lemon
1/2 lb of cooked small peeled prawns
Lemon wedges, to garnish
1/2 iceberg lettuce

For the Marie Rose Sauce:
7 oz paleo mayonnaise
2-3 tbsp paleo tomato ketchup
Pinch cayenne pepper
Dash Tabasco, to taste

Cut the avocado in half, remove the stone and carefully score each half 
using a small knife to create a criss-cross pattern. Squeeze each half 
generously with lemon juice to prevent it from dis-colouring.

To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, 
and a squeeze of lemon juice together in a large bowl. Season to taste with
Tabasco. Stir to combine.

Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. 
Shred the lettuce and divide equally among the glasses. Scrape out the 
flesh from the avocado using a spoon and scatter over the lettuce. Spoon 
another layer of sauce on top.

Arrange the prawns on top and finish with a final spoonful of sauce 
(reserving any remaining sauce for future use). Sprinkle with a touch of 
cayenne pepper and garnish with a lemon wedge in each glass to serve.

Adapted from: Channel 4: Gordon Ramsay: Cookalong Live
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Lucious Lime Shrimp

3 T fresh lime juice
1 green onion, chopped
2 T chopped fresh cilantro
1 t minced, seeded jalapeno
1 t olive oil
1/2 t minced garlic
20 large shrimp (about a pound) peeled and de-veined
1 T minced red pepper
20 cucumber slices

Stir together lime juice, green onion, cilantro, jalapeno, oil, and garlic
in medium bowl. Toss the shrimp with 2 tablespoons of the dressing in
another medium bowl. Cover and refrigerate shrimp for 30 minutes. Preheat
broiler (or grill). Broil shrimp about 3 inches from heat for 1 1/2 minutes
per side or until opaque. Immediately toss hot shrimp with the remaining
dressing and red pepper and cool to room temperature. Arrange shrimp on
cucumber slices. Make 20 appetizers.

From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead]
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Shellfish: Shrimp: Hot

Low-Carb Coconut Shrimp

1 pound large raw shrimp, peeled and deveined (thaw if frozen)
1/3 cup coconut flour
1/4 teaspoon cayenne pepper, or 1 teaspoon ancho pepper
1/4 teaspoon black pepper
1 teaspoon salt
2 eggs
2 tablespoons water
1/2 cup shredded coconut - unsweetened
cooking oil of your choice

Mix coconut flour with red and black peppers, and salt.

Whisk the eggs with a fork in a small dish, and mix with the 2 tb water.

Put shredded coconut in a separate dish.

Put oil in a large skillet to about 3/4 inch depth. Heat to 350 to 360
degrees, or until the end of a wooden spoon handle dipped into the oil
collects bubbles around it.

Holding shrimp by the tail, roll in coconut flour, and shake to get most of
it off - you just want a thin coating. Then dip in egg, again shaking off
the excess. Finally, roll in coconut.

Fry the shrimp until golden on each side, about 2 minutes per side. I
usually put each in the pan as I prepare them, but you have to watch the
ones in the pan closely if you do it this way. An alternative is to bread a
few at once and then put them all in the pan at the same time. Don't crowd
the pan, which will lower the temperature of the oil - this makes them
absorb more oil and end up heavy and greasy. Tongs are the best tool for
turning and removing the shrimp.

Remove from the pan to a paper towel or cooling rack.

By Laura Dolson in About.com: Low Carb Diets
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Laura Dolson

Gluten Free Coconut Shrimp

This dish takes just a few simple steps. The key is to get all of your
bowls set up so you can have a little assembly line going as you bread the
shrimp with the coconut.

2 pounds large tiger prawns or shrimp, peeled and deviened
2/3 cup coconut flour
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
2 eggs, beaten
1 1/2 cups shredded coconut
1/4 cup almond flour
salt and pepper to taste

Heat the oven to 425 degrees. Prepare a baking sheet with parchment paper.
Put ingredients into three bowls as follows -- dish #1-coconut flour,
cayenne pepper, garlic powder; dish #2-eggs; dish #3-coconut, almond flour,
salt and pepper. Dip each shrimp first into dish #1, then #2, then #3. 
Place shrimp on the prepared baking sheet.

From: Luscious Confections
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Luscious Confections

Coconut Shrimp

1 pound of shrimp, deveined and peeled
2 cups of flaked unsweetened coconut (works better than shredded)
1/4 cup of almond milk
2 egg whites, whisked really well until frothy (helps the coconut stick)
1/3 cup coconut flour
1/4 tsp of cayenne pepper (or more if you want a bite)
1/4 tsp of sea salt

Preheat the oven at 400 degrees

Place parchment paper on a baking sheet (or simply grease one).

Prepare three bowls:
   One with frothy egg whites and almond milk
   One with coconut flour, salt and cayenne pepper
   One with flaked coconut

Dip the cleaned shrimp into the flour, then the egg whites, then finally
the shredded coconut. Place coconut covered shrimp on baking sheet. Once 
the sheet is full, pop the shrimp in the oven until they start to brown 
(about 15 minutes)

From: me. myself. and food.
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Danielle Binns

Low Carb Coconut Battered Shrimp

2 eggs
2 1/2 tbsp coconut flour (I didn't sift it)
1/4 tsp of baking powder
dash of Salt and pepper
1 tsp of your preferred seasoning *optional
8 medium sized shrimp, without the shell
1/2 cup or more of unsweetened coconut flakes

Preheat your deep fryer to 325 F.

In a bowl whisk the eggs.

Add the coconut flour, baking powder, salt and pepper, and any additional
seasoning.

Mix until the batter is smooth.

Put the shredded coconut flakes in a separate bowl.

This part gets messy. One at a time, place the shrimp in the batter and
using your hands mold the batter around the shrimp and then immediately dip
the batter covered shrimp in the coconut flakes.

Press the coconut flakes all over the shrimp and set aside.

Repeat for each shrimp.

Place about 3-4 shrimp at a time in the deep fryer. Flipping once when the
underside of the batter is golden.

The shrimp is done when it floats to the top and both sides of the batter
is golden brown. The shrimp is a pink colour.

Author: Carol Lovett. From: Ditch The Wheat
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Carol Lovett

P3/P4 Baked Coconut Shrimp

This crunchy coconut shrimp is baked instead of fried, and so easy!

1 pound large shrimp, peeled and deveined
1/3 cup almond flour
1 teaspoon salt
3/4 teaspoon cayenne pepper
1 cup unsweetened coconut
3 egg whites, beaten until foamy

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking
sheet with cooking spray.

Rinse and dry shrimp with paper towels. Mix almond flour, salt, and cayenne
pepper in a shallow bowl. Working with one shrimp at a time, dredge it in
the almond flour mixture, then dip it in the egg white, making sure to coat
the shrimp well. Then roll in the coconut, coating well. Place on the
prepared baking sheet, and repeat with the remaining shrimp.

Bake the shrimp until they are bright pink on the outside and the meat is
no longer transparent in the center, and the coconut is browned. 15 to 20
minutes, flipping the shrimp halfway through.

Recipe by FRANCIE-N-BELLA submitted to SparkPeople
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Broiled Marinated Shrimp

16 extra large shrimp, about 1 pound, shelled and deveined
3/4 cup extra-virgin olive oil
3 garlic cloves, chopped
1/2 tsp pepper
3 lemons, cut into wedges
2 Tbsp chopped fresh rosemary or 2 tsp dried

Place shrimp on 4 long metal skewers, threading thru tails and body.
Combine oil, garlic, rosemary, and pepper in a shallow dish. Place skewered
shrimp in dish, and turn to coat well. Marinate shrimp, turning several
times, for 2 hours in refrigerator. Preheat broiler. Set skewers on a
baking sheet set 3 inches form the heat and broil shrimp, turning once,
until lightly browned, and just opaque inside, about 5 minutes. Brush with
any remaining herb oil just before serving, and pass lemon wedges on the
side.

From: 365 Easy Italian Recipes by Rick Marzullo O'Connell
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Shrimp Mojo de Ajo

24 unpeeled, large raw shrimp
1/2 cup Mojo de Ajo
24 (6-inch) wooden skewers
Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt

Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo
de Ajo, tossing to coat. Let stand 30 minutes.

Meanwhile, soak wooden skewers in water 30 minutes.

Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto
each skewer.

Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each
side or just until shrimp turn pink. Garnish, if desired.

Lanny Lancarte, II, Lanny's Alta Cocina Mexicana, Fort Worth, Texas
Southern Living, July 2007. Found at MyRecipes
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Sesame Shrimp with Cilantro-Lime Sauce

To make this easy appetizer, start by coating shrimp on one side with
sesame seeds, then bake them until they're cooked through. Whisk together a
quick dipping sauce of mayonnaise, cilantro, lime juice, coconut animos,
and sesame oil and serve it with the shrimp at a cocktail party or buffet.

6 tablespoons white sesame seeds, toasted
1/2 cup mayonnaise
2 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons coconut animos
1/2 teaspoon toasted sesame oil
1/4 teaspoon cayenne pepper
2 scallions, finely chopped (white and light green parts only)
1 pound medium uncooked shrimp (about 36), peeled and deveined
2 tablespoons vegetable oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
36 small metal skewers or wooden toothpicks

Heat the oven to 400°F and arrange a rack in the middle. Line a baking
sheet with foil; set aside. Place the sesame seeds on a plate; set aside.
Combine the mayonnaise, cilantro, lime juice, soy sauce, sesame oil,
cayenne pepper, and scallions in a medium bowl; set aside.

Place the shrimp in a large bowl, add the vegetable oil, salt, and pepper,
and toss to coat. Dip one side of each shrimp in the toasted sesame seeds,
skewer, and place on the prepared baking sheet, seeds-side up. Bake until
the shrimp are firm to the touch, about 5 to 7 minutes. Serve immediately
with the dipping sauce.

Adapted from V. Jaime Hamlin, V. Jaime Hamlin and Sons Catering and Party
  Design, Martha's Vineyard
From: Chow: Recipes
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Cilantro Pesto Shrimp

1 lb local or wild medium shrimp (21-30's- between 21 and 30 per pound)
     Peeled and De-veined (P&D's if you want the lingo)
1/2 cup cilantro pesto [in Dressings Chapter]
7 x 8" wooden skewers

Soak the wooden skewers for at least 2 hours. This will help prevent them
from going up in flames when they hit the grill.
I prefer to marinate the shrimp first before skewering to keep the skewers
nice n clean. Marinate the shrimp for at least 2 hours up to 6.

Once marinated, with clean hands skewer 3 shrimp on each skewer. You can of
course use larger metal skewers if you prefer. The skewers are really only
for cooking purposes so you don't end up loosing some shrimp on the grill.

On a preheated hot grill, sear each skewer for 2 minutes each side until
shrimp turn opaque and are firm to the touch.

From: Gavan Murphy
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Shellfish: Squid

Barbecued Calamari

750 g calamari (4 whole)
1/4 cup olive oil (60ml)
1 lemon (juice and grated rind of)
2 teaspoons dried oregano
5 garlic cloves (sliced)
1 chili (long red sliced)

To clean calamari, remove heads and tentacles by pulling gently from the
bodies.

Pull intestines from calamari tubes and discard and cut tentacles away from
heads, just below the eyes.

Discard heads and pull transparent quills out of tubes and discard.

Place a little salt on your fingers for grip and peel skin from tubes and
discard and then rinse tubes under cold water.

Cut tubes on one side, flatten and score inside in a criss-cross pattern
and cut into quarters lengthways.

Combine calamari, tentacles, olive oil, lemon rind and juice, oregano,
garlic and chilli in a bowl, cover and refrigerate for 2 hours or overnight
to marinate.

Preheat a barbecue plate on high and cook calamari turning for 3 to 5
minutes until browned and just opaque.

Transfer to a bowl and season to taste and serve.

By I'mPat at Food.com
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Grilled Calamari

1/4 c. olive oil
1 1/2 tbsp. fresh lemon juice (1 small lemon)
1/2 tsp. coarse salt
1 clove garlic, thinly sliced
2 sprigs fresh oregano (or 1/2 tsp. dried)
1 lb. fresh squid, cleaned, rinsed, and well dried
freshly ground black pepper

In a serving bowl, whisk together the olive oil, lemon juice, and salt. 
Stir in the garlic and whole oregano sprigs.
Heat a grill pan over the high heat. (Alternatively, you can cook the 
squid on the grill.) When very hot, add the squid and char each side for 
1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, 
including the tendrils. Add the squid to the lemon sauce. Crack freshly 
ground pepper over and serve immediately.

From: DesktopCookbook.com
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Fish: Anchovies

Roasted Red Pepper, Garlic and Anchovy Appetizer

1 (12 ounce) jar roasted red peppers
6-12 canned anchovy fillets
finely minced garlic
extra virgin olive oil

Place roasted red peppers on plate.

Place 2-3 anchovy fillets on peppers (more if desired).

Add desired amount of minced garlic (jarred is best).

Add extra virgin oil as desired.

From: Food.com: Low-cholesterol Recipes
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Black Olive Tapenade

1/2 pound pitted Kalamata olives, or other black olives
2 anchovy fillets
1 small clove garlic, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons capers, drained
1 tablespoon fresh juice from 1 lemon
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon whole grain Dijon mustard
Kosher salt and freshly ground black pepper

Place olives, anchovies, garlic, olive oil, capers, lemon juice, thyme, and
mustard in the workbowl of a food processor fitted with a steel blade.
Pulse until uniformly chopped into a thick paste, stopping to scrape down
sides as necessary. Season with salt and pepper to taste. Use immediately
or transfer to an airtight container and store in refrigerator for up to
two weeks.

By Joshua Bousel. Adapted from Alton Brown. 
From: Serious Eats: Recipes
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Green Olive Tapenade

1 cup pitted green olives
5 anchovy fillets
3 tablespoons capers, drained
1 small garlic clove
2 teaspoons freshly squeezed lemon juice

Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a
food processor. Pulse until a coarse paste forms. Store in an airtight
container, refrigerated, for up to 1 week.

From: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000
Found at: Martha Stewart
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Olive Tapenade

Any type of black olive will work, but Kalamata is especially nice in this
spread. Use the tapenade as a dip for vegetables.

2 cups black olives, such as Kalamata, pitted
4 anchovy fillets
1/2 cup fresh flat-leaf parsley
1 garlic clove
2 tablespoons extra-virgin olive oil

Pulse olives, anchovies, parsley, and garlic in a food processor until
coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.

From: Martha Stewart Living, July 2008
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Black Olive Paste

1 cup pitted black olives, such as Kalamata, oil-cured, or Gaeta
5 anchovy fillets
5 garlic cloves
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon freshly ground black pepper
1/2 cup virgin olive oil

In the bowl of a food processor fitted with a steel blade, blend the
olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste.
With the processor on, slowly add the olive oil until combined, about 2
minutes. Transfer the olive paste to a small bowl, and set aside.

From: Martha Stewart Living Television
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Olive-Caper Spread

This spread can be covered and refrigerated for about 1 week. Bring to room
temperature before serving.

2 cups pitted brine-cured black olives
1 cup loosely packed fresh parsley leaves
2 tablespoons rinsed capers
2 anchovy fillets, optional
Finely grated zest and juice of 1 lemon
2 tablespoons olive oil

In a food processor, combine black olives (such as Kalamata), parsley
leaves, rinsed capers, and anchovy fillets (optional) with lemon zest and
juice; process until finely chopped.

With the motor running, add olive oil; process until a paste forms.

From: Martha Stewart
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Salsa Verde

1/2 cup extra-virgin olive oil
9 flat anchovy fillets, drained, patted dry, and minced
2 1/2 tablespoons drained bottled capers (preferably nonpareil), rinsed and
      finely chopped
6 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh mint
1 teaspoon lemon juice
1/8 teaspoon black pepper

Stir together all ingredients in a bowl.

Cooks' note: Salsa verde can be made 1 day ahead and chilled, covered. 

From Gourmet April 2005. Found at: Epicurious
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Fish: Smoked Salmon

Salmon Canapés

The Base:

cucumber
daikon slices
pieces of lettuce
endive spears
celery sticks

The Spread:

pesto
roasted eggplant

The Finishing Touch:

thinly sliced smoked salmon (lox) [or proscuitto]

Optional:

1 medium red onion, thinly sliced and separated into rings (optional)
seasoned homemade mayo
dill twigs or herbs or chopped chives or capers or salmon roe caviar

roasted red peppers
olives
nuts
jalapenos
sprouts
dried tomatoes

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Smoked Salmon with Mango and Coconut

1 mango, peeled, pitted, cut into cubes of 2 cm.
100 grams smoked salmon, cut into strips
1 tablespoon grated coconut

Pierce a strip of salmon and into a piece of mango. Repeat. Sprinkle
with grated coconut. Serve at room temperature.

From: blogexquisit.com in archive.org
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L'Exquisit

Roasted Asparagus Wrapped in Smoked Salmon

Can also use proscuitto, ham, etc. to wrap asparagus spears

1 pound fresh asparagus
1 tablespoon olive oil
Fresh rosemary chopped
Salt and Pepper to taste

Trim asparagus. Lay spears flat on a foil lined baking sheet. Drizzle with 
olive oil and sprinkle with salt and pepper and a little fresh rosemary. 
Toss asparagus around to evenly coat.

Cook in oven for 10 minutes at 400 degrees until golden brown and tender.

Wrap each spear with smoked salmon and serve.

From: epicurious.com
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Asparagus and Smoked Salmon Bundles

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Preheat the oven to 400 degrees F.

Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil.
Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting
to brown around the edges, about 10 minutes. Remove from the oven and
transfer to another baking sheet to cool.

Once the asparagus have cooled, wrap each spear in a slice of smoked
salmon. Arrange on a serving platter and serve at room temperature.

Comments:
- It is oily and difficult to eat.
- Pretty difficult to wrap the salmon around the asparagus.
- Add some squeezed lemon over the asparagus or inside the salmon.
- I mixed fresh lemon basil in with the olive oil.
- Sprinkled fresh chives over the bundles once they were on the platter.
- We make this as well with Prosciutto.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian. Episode: The Art of Antipasti
Found at: Food Network
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Smoked Salmon Wrapped Scallops With Pistachio Horseradish Crust

1 regular maple plank, soaked in water
1/2 cup ground pistachio nuts
3 cloves garlic, minced
2 green onions, finely chopped
1/2 cup diced cucumber
2 tbsp. prepared horseradish
2 tbsp. honey
2 tbsp. lemon juice
2 tbsp. olive oil
Sea salt and freshly ground black pepper
12 jumbo scallops (the biggest, and most similar in size you can find)
12 slices smoked salmon

In a bowl, mix together the pistachio nuts, garlic, green onions, cucumber,
horseradish, honey, lemon juice and olive oil. Season with salt and pepper
to taste.

Using a paper towel, pat the scallops dry and then season with salt and
pepper. Wrap a slice of smoked salmon around each scallop and secure with a
toothpick. Crust the topside of the scallop generously with the pistachio
mixture.

Preheat the grill to high heat, 500-550°F. Place plank on grill and close
lid. Heat the wood for 3 to 5 minutes, until it crackles and smokes. Open
the grill and place the scallops, crust side up, on the plank, spaced about
1/2" apart. Close the lid and bake for 6 to 8 minutes, until the scallops 
are golden brown and the crust crispy.

From: Napoleon Gourmet Grills
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Shrimp Salmon Rumaki with Dill Mayonnaise

12 cooked shrimp
12 canned water chestnuts
12 thin strips smoked salmon
lemon juice
freshly ground pepper

Wrap shrimp around water chestnut. Wrap salmon strip around shrimp and 
chestnut. Secure with toothpick. Sprinkle with lemon juice and freshly 
ground pepper. Serve with Dill Mayonnaise.

From: Handmade Baskets by Pat
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Fish: Tuna

Tuna Salad Bites

Make Ahead. For an attractive touch to these appetizers, score the peel of
each cucumber lengthwise with fork tines before slicing the cucumber.

1 (6-ounce) can chunk white tuna in water, drained
1/2 cup finely chopped carrot
1/3 cup thinly sliced green onions
1/4 cup sliced pimiento-stuffed olives
1/4 cup mayonnaise
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon black pepper
2 medium cucumbers, cut into 1/2-inch slices

Combine first 8 ingredients in a medium bowl, stirring well. Cover and chill
at least 1 hour.

Scoop out a hollow space in center of one side of each cucumber slice, 
using a 1/2-teaspoon circular measuring spoon or a small melon baller. Fill
centers of cucumber slices with tuna mixture. Serve immediately.

501 Delicious Heart Healthy Recipes by Susan McEwen McIntosh
MyRecipes
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Tuna Tartare

1 pound sushi grade tuna, finely diced
3 tablespoons olive oil
1/4 teaspoon wasabi powder
1 tablespoon sesame seeds
1/8 teaspoon cracked black pepper

In a bowl, stir together olive oil, wasabi powder, sesame seeds, and 
cracked black pepper. Toss tuna into mixture until evenly coated. Adjust 
seasoning as desired with additional wasabi powder or black pepper.

From: allrecipes.com
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Asian Tuna Tartare

1/4 cup paleo oil [like macadamia oil]
2 teaspoons grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeño
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1 1/2 tablespoons lemon juice, plus half a lemon
Sea salt and freshly ground pepper
1 tomato: peeled, seeded and cut into 1/8-inch dice 

In a bowl, combine the corn oil and ginger and let stand at room 
temperature for at least 2 hours. Strain the oil.

With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, 
combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the
cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. 
Mix gently and season with salt and pepper.

Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in 
the center of a salad plate. Fill the mold with tuna tartare, pressing 
gently. Lift off the mold. Repeat with the remaining tartare.

Drizzle the remaining ginger oil around each tartare and sprinkle with the 
tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. 
Serve immediately.

From: Food & Wine: Inspiration Served Daily
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Tuna Tartare Sicilian-Style

1 lb tuna or yellowtail
2 T extra-virgin olive oil
1 T tiny capers
1 T finely chopped shallot
1 T finely chopped Sicilian green olives
1/2 t. red pepper flakes, or 1 small chile pepper, chopped fine
1 t pine nuts, toasted and chopped
1 lemon, quartered
2 T fennel fronds, for garnish
Salt and freshly ground black pepper to taste

Chop the tuna into very small dice, about 1/4 inch. Use a very sharp knife.
Mix with the olive oil, capers, shallot, chile pepper, pine nuts and 
olives, then season with salt and pepper to taste.

Garnish with the fennel fronds and serve with a lemon wedge.

This dish is especially good served in a hollowed out sweet pepper or round
cucumber. 

From: About.com: Fish & Seafood Cooking
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Sushi Making

Riceless Sushi Rolls

This is not really a recipe, just a snacking idea.

Take dried Nori sheets, (dried seaweed used for sushi rolls),
and place matchstick width slices of cucumber, celery, avocado,
bell pepper or other crunchy vegetables on one edge. If desired
add crumbled boiled egg, or sushi-grade raw fish if you have
access to it. Sprinkle with sesame seeds and roll the Nori up.

It makes a great snack. I find the more avocado I add to the roll,
the easier it is to roll up. I don't cut the roll into slices
like you do with real sushi though, without the rice the roll falls
apart.

From Katy. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Rolling Sushi

There is a way of rolling sushi which is called temaki-zushi; take a
half-sheet of nori, place the ingredients in the center, and roll into a
cone. Use moistened fingers to seal the end closed. Temaki-zushi is meant to
be eaten just this way, no slicing, no chopsticks.

You can also use mayonnaise to bind ingredients for easier rolling/slicing.
I also really like to use smelt fish roe as an ingredient. It is the roe that
is the most commonly found roe in sushi bars, it's not cheap (I paid $5.00
for an ounce once) and looks like orange sherbet.

Eden makes a great wasabi which does not contain colorings, additives or
preservatives. It also seems to have a little more bite than the wasabi that
I get at the sushi bar.

You can make maki-zushi without rice, using plain raw (sushi-quality) fish
(like tuna) and it's delicious. It took me a while to get used to having
sushi without shoyu, but now I don't think I could use it if I tried.

Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Chicken: Boneless

Coconut Chicken Nuggets

2 large chicken breasts
1 1/2 cups shaved coconut
2 egg whites
Salt and pepper

Preheat oven to 400 degrees F.
Cut the chicken into small chicken nuggets.
Season with salt and pepper.
In a bowl, whisk the egg whites until they are frothy and soft peaks form.
In another bowl add the shaved coconut.
Lightly grease two baking sheets.
Dredge each piece of chicken in the egg wash and then the coconut.
Place each piece of chicken on the cooking sheets.
Lightly grease the top of the chicken before putting it in the oven.
Cook for 10 minutes, then flip and cook for an additional 3 minutes or 
  until the chicken is fully cooked.
Serve with dipping sauce. [See Nut & Seed Based ones.]

Suugestion: Before baking wrap each with bacon. No dipping sauce needed.

From: Cooking With Mel
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Chicken Coconu'ggets

2 lb chicken, boneless and skinless - breasts or thighs
1/3 cup coconut flour
4 eggs
1 1/3 cups shredded coconut
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup coconut oil - divided 

Cut thawed chicken into desired length strips, pat dry with paper towel.

Place coconut flour in a flat dish wide enough for dipping.

Put eggs in a another flat dish and whisk.

Put the rest of the dry ingredients in a third flat dish; stir ingredients 
until mixed.

Line up dipping bowls and dip chicken strips first in flour, then in egg, 
then in coating mixture.

Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until 
done, about 4-5 minutes on each side, adding oil as needed.

Recipe submitted by Sharla, Nampa, ID

Adapted from: Tropical Traditions: Free Coconut Recipes
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Lemon Chicken Kebobs

1/4 cup olive oil
2 Tbsp fresh lemon juice
3 garlic cloves, crushed
1/2 tsp. coarsely cracked pepper
1 1/4 pounds skinless, boneless chicken breasts, cut into bite sized pieces

Preheat broiler, or light your grill. Soak wooden skewers in water for 20
minutes to prevent them burning. Meanwhile, in a small bowl, combine oil,
lemon juice, garlic and pepper. Add chicken pieces, and toss to coat.
Marinate 15 minutes. Thread 3 or 4 chicken pieces onto each wooden skewer,
reserve marinade. Grill chicken over hot coals, baste frequently with
marinade and turning, for 12-15 minutes. Or broil, turn frequently, for
about 5 minutes.

From 365 Ways to Cook Chicken by Cheryl Sedaker.
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Chicken Satay

1/2 tsp ground cumin
1/4 tsp salt
3 tbs olive oil, divided
3 tbs lemon juice, divided
4 large boneless, skinless chicken-breasts (about 1 1/2 bs) (or beef)
1 medium-size onion
1/2 cup water
1/4 tsp garlic powder
1/3 cup almond butter

Combine cumin, salt, 2 tbs oil, 2 tbs lemon juice, add chicken and marinate
10 minutes. Broil chicken until tender, flipping when halfway done.

For the sauce: Heat 1 tbs oil over medium heat and saute the onion until
golden, stir in water, garlic powder, and 1 tbs lemon juice. Bring to a
boil. Remove pan from heat and beat in almond butter until melted. Serve
warm. 4 servings.

From: Rebecca494 in alt-support.diet.low-carb
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Satay Chicken

1/2 cup paleo BBQ sauce
1/2 cup creamy almond butter
1/2 cup fresh lime juice
3 Tpl chopped cilantro
2 Lb boneless chicken breasts (skinless), cut into strips
24 wooden skewers (soaked in water for at least 1 hour)

Mix BBQ sauce, almond butter, lime juice, and cilantro in a resealable bag.
Add chicken and seal bag. Turn bag several times to coat chicken. 
Refrigerate overnight. Heat grill to medium-high heat. Remove chicken from
marinade. (Discard marinade.) Thread chicken on skewers. Grill 4-5 min per
side, or until chicken is cooked through.

Adapted from: Better Recipes
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Thai Chicken Lettuce Wraps

3 tablespoon lime juice, fresh
1 1/2 tablespoon pure fish sauce, e.g. Red Boat Fish Sauce
1 1/2 tablespoon sauce, oyster-flavored
1 teaspoon chile garlic sauce
1 teaspoon olive oil
1 pounds chicken, ground
1/4 cup onion(s), green chopped (about 3 onions)
1/4 cup cilantro, fresh chopped
1/4 cup mint, fresh chopped
3 tablespoon cashews, or other nuts, chopped
12 iceberg lettuce leaves

Combine first 4 ingredients in a small bowl; stir well.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; 
cook 5 minutes or until done, stirring to crumble. Add onions, and sauté 
3 minutes. Add lime juice mixture, cilantro, and mint; sauté 2 minutes. 
Remove from heat; stir in nuts.

Spoon 1/4 cup chicken mixture onto each lettuce leaf, and roll up. Makes
12 servings.

From: Everyday Health: Feel Good, feel better
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Chicken: Wings

Jerk Chicken Wings

Not so much an actual recipe, and not exactly paleo (cane vinegar is not
paleo). This is my favorite "fast and easy" food. I could eat these every
day.

Coat chicken wings well with Busha Browne's Authentic Jerk Seasoning, bake
on sheet at 375 for about half an hour. Serve with Wild Thymes Tropical
Mango Lime Sauce as a dip, and homemade guacamole.

Jerk Seasoning contains: scallions, hot peppers (presumably scotch bonnet),
salt, black pepper, allspice, cane vinegar, citric acid.

Mango Lime Sauce contains: mangoes, lime juice, onions, ginger, honey,
jalapeno peppers, cider vinegar, pineapple, garlic, coconut, cilantro,
spices, sea salt, pepper

(Remember to save your wing bones to make bone gelatin...)

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Buffalo Wings

12 whole chicken wings
3 ounces coconut oil
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the 
bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using 
kitchen shears, or a knife, separate the wings at the joint. Place the 
wings into the steamer basket, cover, reduce the heat to medium and steam 
for 10 minutes. Remove the wings from the basket and carefully pat dry. 
Lay the wings out on a cooling rack set in a half sheet pan lined with 
paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of
the oven for 20 minutes. Turn the wings over and cook another 20 minutes or
until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the coconut oil in a small bowl along 
with the garlic. Pour this along with hot sauce and salt into a bowl large 
enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the 
sauce. Serve warm.

Recipe courtesy Alton Brown, 2007. Show: Good Eats. Episode: The Wing and I
Adapted from: FoodNetwork.com
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Rosy Rosemary Wings

2 lb chicken wings [or drummettes] (1 kg)
1 tbsp lemon juice (15 mL)
1-1/2 tsp paprika (7 mL)
1-1/2 tsp crushed dried rosemary (7 mL)
1-1/2 tsp vegetable oil (7 mL)
Salt and pepper

Remove tips from chicken wings and reserve for stock if desired; separate 
wings at joints.
In shallow glass dish, toss wings with lemon juice, paprika, rosemary and 
oil.
Cover and marinate in refrigerator for 1 to 8 hours.
Arrange wings on broiler pan.
Broil 4 inches (10 cm) from heat for 10 minutes.
Turn wings over and broil for 5 to 10 minutes longer or until browned and 
crisp.
Season with salt and pepper to taste.

From: ifood.tv: Wing: Special Wing
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Garlic, Rosemary Wings

2 pounds chicken wings [or drummettes]
2 garlic cloves, sliced
1 branch rosemary, leaves only
1/4 cup white wine
olive oil

Preheat Nesco to 350. Put rack in cookwell, then put in chicken, rosemary, 
and garlic. Pour over a little olive oil, and mix to coat. Then add the 
wine and put the cookwell into the Nesco. Cook for about 30 minute or until
the chicken is done. Author: Adrienne Boswell

Note: Can use covered pot in a regular oven.

From: The Good Plate: Recipes, Techniques - Reconstructing Packaged Food
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Grilled Rosemary/Garlic Chicken Wings

Chicken wings, thawed
Olive oil
Rosemary
Thyme
Sea Salt
Black Pepper
Garlic (minced or powder)

Put wings in large bowl or in a ziploc baggie if you want to marinate. Coat
wings with olive oil. Sprinkle remaining ingredients over wings to coat 
them. You can even let them marinate overnight.

Place wings on grill over medium heat. Cook for 15 minutes. Keep checking 
to make sure the fire doesn't flare up. It's best to keep the lid open. 
After 15 minutes, turn wings and cook another 10-15 minutes.

They taste best when served hot!

From: Tastebook: cmfuchs
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Spicy Chicken Wings

8 Large chicken wings (trimmed)
1"/2.5cm piece of fresh ginger (grated)
2 Large cloves of garlic (mashed to a paste with a little salt)
2 Teaspoons of cumin seeds (comino)
2"/5cm stick of cinnamon
1 Teaspoon of black peppercorns
1 Teaspoon of tomato paste
1 Lemon (juice of)
2 Tablespoons of extra virgen olive oil
2 Tablespoons of honey [I'd reduce or cut this out]
2 Small red chillies
Salt to taste

First dry roast the cumin seeds, cinnamon, black peppercorns and chillies 
in a pan and grind them together in a pestle and mortar.

Place the spices and all the other marinade ingredients in a large glass 
bowl, mix well an add the chicken wings, coating them well all over with 
the marinade.

Leave them to marinate for at least an hour (two or three would be even 
better).

Arange the chicken on a rack over a roasting tray of water.

Roast at 180ºc/370ºf for 45 minutes - turning once.

While they are cooking you can top up the water in the tray as it 
evaporates.

If you want a sauce, just skim off the fat and use the juices. Put them 
into a pan, bring to the boil and reduce by half.... check the seasoning 
and thicken with arrowroot if desired.

From: Cutting-edge-mediterranean-recipes.com
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Cutting Edge Mediterranean Recipes

Spicy Smoked Chicken Wings

Smokey, sweet and hot, these chicken wings are drier and crispier than 
glazed wings. They're also super easy to prepare - simply combine all the 
ingredients and toss your wings in to coat. Then, bake 'em.

2 teaspoons ground cumin
1 teaspoon powdered garlic
1 teaspoon powdered onion
1 teaspoon dried oregano
1 teaspoon dried pepper flakes
1 teaspoon Spanish smoked Paprika
1 teaspoon salt
2 pounds chicken wing pieces
2 tablespoons olive oil

Preheat the oven to 425 F.

In a large bowl combine all ingredients and then toss in your chicken 
wings. Once coated, lie the wings in a single layer on a baking sheet.

Bake for 20 minutes. Flip the pieces over, bake for another 20 to 25 
minutes. They should be slightly crisp and golden on the outside.

Serve hot or at room temperature with cool dipping sauce.

From: Celebrations.com: Food & Drink
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Annette Joseph

Raw Beef: Steak Tartare

Steak Tartare or Cannibal Canapés

4 pounds fresh ground round steak
2 cups finely chopped onions
1 cup finely chopped parsley
3 oz. jar of capers
pepper to taste

Mix ingredients together, pack into a bowl. Cover and let stand in
refrigerator for 1 hour before serving. Turn upside down on a platter to
serve.

From Mrs. Edward D. French in Seasoned in Sewickley
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Tartare with Ground Beef

Approximately:

1/4 lb ground beef
some crushed garlic to taste
1 raw egg,
capers if you dare,
Sea salt (optional)
anchovies, if you really dare
diced sweet onions (Vidalia if you can get them) or red onions

Then smoosh it all together - it helps to mix everything but the meat
together and add the meat in small clumps. You can eat it plain or with
romaine lettuce leaves. Roll it up and have a "burrito"!

From: Louise Anderson on the PaleoFood list. Posted 12 Aug 1999.
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Steak Tartare

1 lb. sirloin or tenderloin steak, freshly ground twice
1/2 c chopped onion or green onion
1 tbsp ice water
Egg yolks
Salt and freshly ground pepper
Garnishes: chopped onion, capers, freshly grated horseradish, and chopped 
           parsley

Lightly mix the steak with the chopped onion and water. (Water makes it 
fluffy.) Pile on individual plates. Make an indentation in the center of 
the meat and slip in a raw egg yolk. Sprinkle with salt and pepper. Serve 
with garnishes. Makes 4 servings.

From: Epicurean.com
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Steak Tartare with Red Wine

2 1/2 lbs sirloin steak of beef tenderloin
4 tablespoon dry red wine
3 cloves minced garlic
3/4 teaspoon Tabasco sauce
2 teaspoon dry mustard
1 teaspoon salt
1 teaspoon curry powder

Chop sirloin into cubes. Place in food processor and chop/puree until meat 
is the consistency of ground beef. Mix with remaining ingredients; 
refrigerate for 2 hours.

Serving Suggestions: Mound on a pretty plate and decorate the top with 
well-drained capers. Chop fine hard-boiled eggs and red onions. Put in 
bowls alongside.

Adapted from: Steak Recipes
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Steak Tartare [Williams-Sonoma]

A pungent mustard, olive and caper-laced steak tartare.

1 New York strip steak, about 1 lb., trimmed of all fat
1 egg yolk
1 Tbs. lemon juice
3 Tbs. Dijon mustard
1/8 tsp. minced garlic
1/4 cup Extra-virgin olive oil
1/2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. pitted and finely chopped oil-cured or Kalamata olives
1/2 Tbs. coarsely chopped capers
1/2 cup chopped green onion, green portions only
Salt and freshly ground pepper, to taste

On a clean work surface, dice the steak into 1/4-inch pieces. Transfer to 
a mixing bowl and refrigerate.

In another mixing bowl, combine the egg yolk, lemon juice, mustard, garlic,
salt and pepper, and whisk to blend. Add olive oil in a slow, steady 
stream, whisking constantly until smooth and blended.

Add the dressing to the steak along with the parsley, olives, capers and 
green onion. Toss gently to mix, and season with salt and pepper. On a 
chilled serving platter, spoon the steak tartare into a small mounds and 
serve. Serves 8.

From: Williams-Sonoma
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Steak Tartare (Tartara di Manzo)

1 pound very fresh beef tenderloin, finely chopped, see note
4 very fresh egg yolks, see note
2 lemons
2 large eggs, hard-boiled and finely chopped
1/2 cup minced white onion
1/3 cup finely chopped flat-leaf parsley
1/4 cup salt-packed capers, rinsed, soaked in cold water for 10 minutes, 
        then rinsed again
12 anchovy fillets, roughly chopped
Salt
Freshly ground black pepper
Dijon mustard

Form beef into four 4-ounce rounds, about 1-inch thick. Place in the center
of four cold plates. Using the back of a spoon, create an indentation in 
the center of each round; place egg yolks into indentations.

Cut lemons to create 20 round slices; surround beef with slices. Atop each
lemon slice, spoon chopped egg, onion, parsley, capers and anchovy. Serve 
immediately, letting guests mix tartare ingredients, and season with salt, 
pepper and Dijon, as desired.

Note: We suggest taking caution when eating raw meat and raw or 
lightly-cooked eggs, due to the slight risk of food-borne illness. To 
reduce risk, use only fresh, properly refrigerated, clean grade A or AA 
eggs with intact shells; avoid contact between yolks or whites and the 
shell. Use only very fresh, properly refrigerated meat from a reliable 
market.

From: La Cucina Italiana Magazine, August 2008
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La Cucina Italiana Magazine August 2008

Steak Tartare (Nepalese)

This is not the traditional Western steak tartare or the Ethiopian Kitfo.
This is an adaptation of a Nepalese recipe. The Nepalese, most of whom are
Hindu, do not eat beef, but they do eat water buffalo meat. This dish is
very common in Nepal; I had eaten it many times, and concerns over eating
raw meat in a third world country were never an issue. The meat is not
really raw, but it is not cooked over heat, either.

beef, freshly ground or chopped
ginger, grated (or ginger paste)
garlic, crushed
to taste, salt
serrano or jalapeno peppers, chopped
oil (the Nepalese traditionally use mustard oil heated to smoking)
fenugreek seeds

Mix beef, ginger, garlic, salt, and hot pepper together. Heat oil until 
very hot, then add the fenugreek seeds to the oil. Pour the hot oil onto 
the beef and mix well.

From: The Spice House: Merchants of Exquisite Spices Herbs and Seasonings
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Steak Tartare from Hawksmoor

Use well-aged fillet and be sure to slice off all of the exterior, which 
can harbour bacteria. Use different chopping-boards for exterior-slicing 
and for chopping so the bacteria aren't transferred to the finished dish.

250g (9oz) fillet of beef, carefully trimmed of all surfaces
1 small banana shallot, very finely diced
1 tbsp capers, very finely diced (rinse first if salted)
1/2 tbsp parsley, finely chopped
2 tbsp paleo ketchup
Tabasco, about 15 drops, to taste
1 egg

Start by cutting very thin slices of fillet across the grain with a good 
sharp knife. Finely dice the beef into 2-3mm pieces and place in a 
medium-sized bowl. Add the shallot, capers and parsley. Stir together, 
then add the ketchup and Tabasco sauce. 

To serve, pile the steak tartare mixture on a plate. Crack the egg neatly 
and separate the yolk from the white. Tip the yolk into one half of the 
eggshell and perch it on top of the tartare. To eat, tip the egg yolk over 
the tartare and mix it in with a fork. 

Source: Hawksmoor at Home by Huw Gott, Will Beckett and Richard Turner
Adapted from: The Telegraph
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Dan Lepard

Kitfo [Ethiopian]

2 oz. coconut oil
1/4 tsp. cayenne pepper
1/4 tsp. chili pepper
1/2 tsp. salt
1 1/2 lbs. lean round steak, freshly ground

In a 9-inch skillet, melt coconut oil. Add: cayenne pepper, chili pepper, 
salt and stir through thoroughly. Add steak. Mix thoroughly. Serve 
immediately. Do not cook.

If your guests prefer the Kitfo cooked, saute it over low heat for about 
5 minutes, stirring constantly.

Adapted from: Ethiopian Recipes
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Raw Beef: Carpaccio

Easy Beef Carpaccio

If you don't like the vinaigrette or egg garnish, you could use a good 
horseradish sauce, or a "caviar" made of finely chopped black olives.

For Carpaccio:

2 tbsp freshly ground black pepper
2 tsp fennel seeds,crushed
1 1/2 tsp coarse kosher salt
4 tbsp extra-virgin olive oil
1-1/2 lb beef tenderloin, trimmed

For Vinaigrette:

1 1/2 tablespoons fresh lemon juice
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
3 tbsp extra-virgin olive oil

For Egg Garnish:
Mix together:
2 tbsp drained capers (in brine), rinsed and chopped
2 tbsp chopped fresh chives
2 hard-boiled large eggs, chopped fine

Combine pepper, fennel and salt, mix well. Rub 1 tbsp oil over the beef, 
then dredge beef with seasoning mixture. Let stand 1 hour at room 
temperature, covered.

Optional non-traditional step:
Heat remaining oil in a heavy large skillet over high heat, to just under 
smoking point. When hot, add beef and sear on all sides, turning every 
2 minutes, about 10-12 minutes total (beef will be med-rare).

Chill until cold, then wrap in plastic-wrap and freeze approx 1 hour.

Slice semi-frozen meat with a VERY sharp knife as thinly as possible (Pound
slices between layers of heavy plastic or wax paper until paper-thin, if
needed). Lay slices of carpaccio on an oiled platter, either overlapping
slices or rolling them and then arranging in a star burst (round) or rows
(rectangular or odd-shaped platters). Whisk together lemon juice, salt, and
pepper in a large bowl, then add oil in a slow stream, whisking until
emulsified. Drizzle vinaigrette over layered or rolled carpaccio, then
dress with the egg mixture.

Adapted from: epicurious.com: for people who love to eat
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Raw Beef with Ginger and Cardomom

For this particular raw beef treatment, we look to East Africa, one of many
places where raw meat in some form is used as an appetizer. To give the
dish an East African flavor, we punch up the raw beef with lemon, ginger,
and cardamom. I've given two ways to prepare this recipe. The first is the
classic tartare/hamburger method, and the second resembles the Italian
method for carpaccio, in which the meat is frozen to facilitate very thin
slicing. I like to use top round steak for this dish because it is so lean,
has good flavor, and is much more economical than sirloin or fillet, which
is usually called for in this type of dish. Serves 6 to 8 as appetizer.

1 pound very lean top round, with all fat trimmed off
1 teaspoon extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced ginger
3 scallions, finely chopped
2 tablespoons minced fresh red or green chile pepper of your choice
1/4 cup lemon juice (about 1 lemon)
1 tablespoon crushed cardamom pods

Tartare Method:
---------------
1. Using your sharpest knife, cut the top round into very small pieces,
then chop it with that same sharp knife until it resembles coarse hamburger.

2. In a large bowl, mix together all the remaining ingredients.

3. Add the chopped beef and mix together well. Chill and serve on top of
Grilled Chile-Garlic Toast.

Carpaccio Method:
-----------------
For those who think ahead and don't like to chop a lot or who don't have a
really sharp knife.

1. In a small bowl, mix together all the ingredients except the steak.

2. Coat steak with the mixture and work it in well with your hands.

3. Place the steak on a double sheet of plastic wrap, wrap very tightly,
and freeze for at least 8 hours.

4. Remove the steak from the freezer, unwrap, and slice paper thin.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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Michael Symon's Beef Carpaccio Wrapped Asparagus with Gremolata

12 spears asparagus
12 slices beef carpaccio
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon freshly grated lemon zest
1 1/2 teaspoons minced garlic or to taste

Chop the parsley, mince the garlic and zest the lemon.

Trim and blanch asparagus spears in boiling salted water for about 
1 minute, remove from boiling water and chill in an ice bath. Remove 
asparagus from ice bath and lay out to dry on paper towels.  

Combine the parsley, zest and garlic in a small bowl. 

Sprinkle beef Carpaccio with gremolta (parsley mixture), then wrap beef 
Carpaccio around each of the asparagus, leaving the tips showing.

From: ABC: The Chew
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Cooked Beef

Steak Bites

1 pound sirloin steak (without much gristle) Or pre-cut beef tips
Kosher salt to taste
Fresh ground black pepper to taste
2 Tablespoons coconut oil

Trim off the large obvious piece of fat that runs along the side of the
meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into
small bite-sized pieces. If you see any more large chunks of fat, gristle
or long silvery membrane, cut them off.

Sprinkle generously with kosher salt and freshly ground pepper. Toss the
meat around a bit to thoroughly coat with the seasonings.

Next, turn on your ventilation fan overhead. Heat the skillet over medium
high to high heat. As the pan heats, add about 2 tablespoons coconut oil to
the skillet. Allow the oil to melt before you add the meat.

Place some of the meat in the pan in a single layer. It should sizzle
loudly when it hits the pan - if it doesn't, the pan isn't hot enough.
Don't stir or disrupt the meat for 30-45 seconds. You want it to sizzle and
brown on one side. Scoop as many steak bites as you can with your spatula
and flip them over. Repeat until all the meat is turned. Cook for an
additional 30 to 45 seconds-just long enough to sear the outside of the
meat but NOT cook the inside.

Remove the meat to a clean plate. Add a little more oil to the pan and
repeat the cooking process with the next batch just as before. Lastly, when
all the meat is nicely browned and removed to the plate, pour all that oil
all over the meat.

Adapted from: The Pioneer Woman
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The Pioneer Woman

Kafta (BBQ) [Lebanese Meat]

1 1/2 pounds ground beef
1 medium onion, grated
1/2 cup finely chopped fresh parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
6 wooden or metal skewers

Preheat an outdoor grill for high heat. If using wooden skewers, soak in
water.

In a large bowl, mix together the ground beef, onion, parsley, cayenne,
allspice, salt and pepper until evenly blended. Divide into 6 portions, and
press around one end of the skewers to form a log shape approximately 1
inch thick and 6 inches long.

Grill for 10 to 15 minutes, turning occasionally, until meat is no longer
pink.

From: AllRecipes
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Ahrron

Lebanese-Style Ground Beef Kebabs

1 1/4 pound ground beef
1/4 cup grated white onion
3 tablespoons finely chopped parsley
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil

Prepare a gas or charcoal grill for medium-high heat cooking. In a large
bowl, combine beef, onion, parsley, allspice, cinnamon, cayenne, salt and
pepper. Using your hands or a large spoon, gently mix the ingredients
together until just combined--do not overwork. Have ready 4 long metal
skewers; form the beef mixture into 8 short sausage shapes and thread 2
onto each skewer. Brush with oil and grill, turning frequently, until
browned and just cooked through, about 5 minutes.

From: Whole Foods Market
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Kafta (Lebanese Beef Kebabs)

This kafta recipe is adapted from Annia Ciezadlo's Day of Honey. This 
recipe first appeared in our May 2011 issue, with the article The World of
Satay. Makes 22 Skewers.

8 oz. ground beef chuck
2 tbsp. finely chopped parsley
2 tbsp. finely chopped sun-dried tomatoes
2 tbsp. Aleppo pepper
1/4 tsp. ground allspice
3/4 tsp. dried mint
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1/2 medium yellow onion, grated, drained in a strainer
Kosher salt and freshly ground black pepper, to taste

Build a hot charcoal fire in a grill. In a large bowl, stir together beef,
parsley, tomatoes, Aleppo, allspice, mint, cumin, coriander, cinnamon,
onions, salt, and pepper. Form 1 tbsp. beef mixture each around the end of
22 skewers; grill, turning, until lightly charred, about 4 minutes.

From: Saveur Magazine Issue #138
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Todd Coleman

Shish Kebobs

2 pounds cubed beef
1 pound mushrooms
1 cup cherry tomatoes
1 cup baby onions
2 green peppers, quartered
1/2 cup olive oil
1 clove garlic
1/4 cup lemon or lime juice
1/2 tsp steak sauce
1/2 tsp. basil

Marinate beef in oil, juice, steak sauce, garlic, basil, and pepper to
taste for about 4 hours. Place on skewer alternating with mushrooms,
onions, green peppers, and tomatoes. Roast or grill basting with marinade.

From Pam at http://www.ilovejesus.com/lot/locarb/ [now dead]
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Reshmi Kabab

1  kg minced beef
1  tsp Kashmiri chilli powder
2  tbsps fresh coriander leaves, chopped
3  green chillies, chopped
1/2 cup onion paste
1  tbsp ginger paste
1  tbsp garlic paste
1  tsp all spice powder
1  tsp black pepper
2  tbsp raw papaya paste
2  eggs
Oil to fry
Salt to taste

Method: Mix well all the spices, coriander, green chillies, and eggs in the
minced beef and make patties. Fry them. Garnish with chopped coriander
leaves to serve. Serve with salad.

Adapted from: Pakistani Hot Recipes: My Favourite Kabab Recipes
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Pakistani Hot Recipes

Trish's Meatballs

1 pound ground round
1 pound ground lamb or pork or turkey
fresh garlic, pressed
minced onion
dash of sea salt
oregano
pepper
2 eggs

Mix it all together, make your meatballs and place in the oven on a
cookie sheet at 350º for 30 minutes. Transfer to your sauce of choice for
stewing, and ta da.......... meat balls. You can fry them several at a
time in a fry pan, but I find the cookie sheet method a lot faster.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Nov. 2000
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Hans' Meatballs

Usually you fill in some bread crumbs in meatballs, but thats not for us.
So I used some fine grated carrot instead:
0.5 kilo ground meat (I have used both elk and beef)
1 ordinary sized carrot (not too big)
1 small onion (fresh ones including green stalk is best)
1 egg
spices as you wish

Grate the carrot fine, chop the onion in a food processor (blender)
and then pour in the other things. Mix. Make balls (the mix is quite
wet and loose, so this is smeary). Fry. Eat and enjoy!

From Hans Kylberg on PaleoFood list. Posted 16 June 1998.
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Lamb

Moroccan Lamb or Beef Kebabs (Brochettes)

Tender, flavorful cuts of meat work best for these easy, tasty kebabs. Try 
using leg of lamb or beef steak fillets.

1 kg (2 lb. 3 oz.) leg of lamb or beef fillet, cut into 3/4" cubes
1 medium onion, finely choppped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon pepper
2 teaspoons salt
1 tablespoon paleo oil

Combine all ingredients in a bowl. Cover with plastic, and leave the lamb 
or beef to marinate for several hours in the refrigerator.

Transfer the meat to skewers and grill or broil on medium-high heat about 
6 or 7 minutes on each side, or until the meat tests done to your 
preference. Serve immediately.

Yields 10 to 15 large skewers.

From: About.com: Moroccan Food
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© Christine Benlafquih

Yummy Greek Meatballs

1 pound ground lamb
1/2 pound ground beef
2 tablespoons minced chives
3 cloves garlic, minced
1/4 cup chopped parsley
1 egg, room temp
1 tablespoon dried mint (I used fresh)
1 tablespoon oregano
1 teaspoon sea salt
1 1/2 tespoons cumin
1 tablespoon cinnamon
2 tablespoons extra virgin olive oil
8-10 dried apricots, chopped
8 (or a many as you want) kalamata olives, chopped

Mix all the above ingredients and form into meatballs (I made about 1-2in 
meatballs). Place on a cooling rack which is on a baking sheet so that they
brown all the way around. Bake at 450 about 15 mins, depending on size.

Makes approximately 15 meatballs. Serves 3-4.

From: Key Ingredient: Digital Recipes. Real Cooks.™
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dski

Cajun Lamb Bites

1 kg lamb chop, cut into bite pcs (2.2 lbs)
1 teaspoon crush ginger
2 tablespoons crush garlic
2 onions, dice cut
2 tablespoons cajun spices
1 teaspoon meat masala spices
1 teaspoons salt (or as per your taste)
3 red jalapeno chiles (slice)
oil, to cook (say 50-60 ml)

- Wash cut lamb chops in warm water. Drain in sieve and let excess water 
drain.
- On medium heat, warm a Wok (i used non-stick type) and add oil.
- Add 1/2 tspn salt and stir well. Lower heat to Low-Med and add Chillies 
and stir for a minute.
- Add 1 Onion (diced) and stir till clear.
- Add crush Garlic and Ginger and stir for a minute. If too dry, add little 
water.
- Add Cajun and Meat Spices and stir well for another minute.
- Add lamb chops pcs, and balance of salt. Keep heat to low-med. Add little
water. Close wok and cook for 3-4 minutes.
- Open and stir well and ensure that it is not too dry (or add little 
water).
- Cook for another 10-12 minutes, checking and stirring every 3-4 minutes.
- Check if meat is breaking from bone. If so, then add balanc eof onion and
stir well. If they is too much water, then cook with lid open.
- Once done, turn off heat, close lid to simmer for 5 minutes.

From: Food.com
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Garlic-Stuffed Lamb Loin Bites

For the marinade:

1 cup olive oil
1/4 teaspoon red pepper flakes, toasted (see Cook's Note below)
1/3 cup fresh oregano leaves, chopped
2 teaspoons finely chopped garlic
1/2 teaspoon grated lemon zest

For the lamb skewers:

1 1/2 pounds (trimmed weight) lamb loin, boned, fat and membranes removed
             (reserve tenderloins for another use)
1/2 cup Roasted Garlic Paste
Salt and freshly ground black pepper
4 metal or wooden skewers, soaked in water 30 to 60 minutes
2 tablespoons extra-virgin olive oil

For the marinade:

In a small skillet, heat the olive oil and chili flakes over low heat for 1
minute. Turn off the heat and add the oregano, garlic and lemon zest. Pour
mixture out of the pan and into a bowl. Allow to cool.

For the lamb skewers:

Slice lamb loin lengthwise (as if filleting) into 2 pieces about 1/2-inch
thick. Using a mallet or the heel of your palm, lightly pound meat to about
1/4-inch thickness then cut each in half lengthwise. Place meat in a
non-metallic dish and pour reserved oregano marinade over the meat. Turn
several times to coat, cover, and refrigerate at least 1 hour or overnight.

When ready to cook, prepare grill or preheat broiler.

Remove lamb from marinade and discard marinade. Spread about 1 tablespoon
garlic paste on each of the lamb pieces. Season with salt and pepper. Roll
meat lengthwise end to end and place on skewers. Brush with olive oil.
Grill or broil to desired doneness, 10 to 15 minutes for medium-rare meat,
depending on heat of grill. Turn meat occasionally to ensure even cooking.

Cook's Notes: If buying fresh lamb, make a double batch and freeze half on
the skewers. Convenience and compromise are cousins: Lamb is a meat that
freezes very well. Make sure to transfer meat from the freezer to the
refrigerator the day before you plan to serve it to ensure even thawing.

To toast the red pepper flakes: Put red pepper flakes in a skillet and heat
over medium heat just until flakes begin to brown. Immediately remove from
heat and pour onto a cool dish to prevent burning.

Source: Easy Entertaining with Michael Chiarello. Episode: Skewer This
From: FoodNetwork.com
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Rosemary Lamb Bites

1 lb of lamb cut and trimmed into bite size chunks
rosemary stems
thyme
olive oil
lemon
fennel seeds
salt and pepper
skewers

Let lamb marinate in lemon, oil, fennel, thyme and rosemary overnight.

Heat pan, add oil. Season lamb. Brown and cook all pieces of lamb with 
ground thyme and chopped rosemary.

Stick skewer through 2 pieces of lamb, remove and then stick rosemary stem
through. Pass immediately. Makes 12-15 pieces.

Source: Danielle Mendez
From: TasteBook.com
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Grilled Lamb Bites with Black-Olive Oil

1/2 cup pitted kalamata olives
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 garlic clove, chopped
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice or red wine vinegar
1/2 teaspoon finely chopped rosemary
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Salt and freshly ground pepper

Light a grill or preheat a grill pan. In a blender, combine the olives with
1/3 cup of the olive oil and puree. Add the garlic, lemon zest, lemon juice
and rosemary and puree. Transfer to a serving bowl.

In a medium bowl, mix the cumin, paprika and the remaining 1 tablespoon of 
olive oil. Add the lamb and turn to coat. Season with salt and pepper.

Grill the lamb over high heat until medium-rare, about 2 minutes per side. 
Transfer to a plate and let stand for 5 minutes. Skewer each lamb cube with
a toothpick. Transfer to a platter and serve with the black-olive oil.

Adapted from: Food & Wine
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Papadakis Stuffed Grape Leaves

1 1/2 lb Ground lamb
1 lg Yellow onion; chopped fine
1 bn Parsley; chopped
1 bn Fresh mint; chopped
1 c Pine nuts
1/2 c Fresh lemon juice
1/2 c Olive oil
1/2 ts Oregano
1/2 ts Salt
1/2 ts Pepper
1 Jar grape leaves (washed and stems removed)
Water (as needed)

In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon
juice, olive oil, oregano, salt, and pepper. Mix the ingredients together
with your hands so that they are well combined.

Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture
in the center of the grape leaf. Fold over the stem end. Fold over the two
sides. Roll up the grape leaf so that the mixture is completely encased.
Repeat this process until all of the meat mixture is used.

Preheat the oven to 350 F. Line the bottom of a large baking dish with
approximately 10 grape leaves. Place the stuffed grape leaves in the dish
so that they are tightly packed. Cover the stuffed graped leaves with water
and bake them for 1 hour.

Source: Papadakis Taverna - San Pedro, California
Southern California Beach Recipe by Joan and Carl Stromquist
via Karen Mintzias, I-Cooking. From: Recipe Source
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Lamb and Pine Nut-Stuffed Grape Leaves

1/4 cup olive oil
4 large cloves garlic
1 large onion, quartered
1 small bunch flat parsley
1/4 cup mint leaves, packed
1 pound ground lamb
1 large tomato, halved, seeded, and diced small
1/2 cup golden or black raisins
1/2 cup pine nuts, toasted (325 degree oven, 10-12 minutes)
Good pinch saffron
1/2 teaspoon turmeric
1 teaspoon cinnamon
Pepper to taste
1 15 ounce jar grape leaves, separated and rinsed
1 cup pomegranate or cranberry juice
3 tablespoons tomato paste
2 tablespoons olive oil

Preheat the oven to 375 degrees.

Heat the oil in a skillet. In a food processor, finely grind the garlic.
Add the onion, parsley and and mint, and grind coarsely. Add the ground
mixture to the skillet, and saute until translucent. Add the lamb and
tomato, and cook 2-3 more minutes. Add all remaining filling ingredients
and mix thoroughly. Place a tablespoon stuffing at the bottom center of a
leaf (smaller leaves: Make them overlap to get a larger more workable
surface) . Roll once, fold the sides towards to center, and roll all the
way up. Place seam side down in a pan just large enough to fit the leaves
snugly in one layer. Repeat with  the remaining leaves and stuffing. whisk
the juice, tomato paste and oil in a little bowl, and pour evenly over the
leaves. Bake about 40 minutes, until the juices are reduced and the leaves
look nicely browned on top. Serve warm or at room temperature.

From: Lévana Cooks
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Lévana

Kifta Kebabs

2 pounds finely ground lamb meat
1 large onion, finely chopped
1 1/2 tsp. pepper and allspice
1 cup parsley, finely chopped
1/2 cup lemon juice

Mix all ingredients except parsley and lemon juice thoroughly, use a meat
grinder if you have one.
To barbecue: Take portions of meat and mold on skewers, making sure it is
held firmly
To broil: Take portions of meat and mold into rolls, lengthwise, 3 inches
long. Place on a broiling pan and broil in a preheated oven at 500F. When
brown on one side, broil for a few minutes on the other side.
Serve hot, sprinkle with lemon juice and garnish with parsley.

From Eat Right for your Type by Peter D'Adamo
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Rosemary-Skewered Lamb Kebabs

4 eight-inch long rosemary branches
16 oz. lamb filet
1 small onion, finely chopped
3 cloves garlic, crushed
2 Tbs. olive oil
2 red bell peppers, cut into squares
bay leaf
salt and pepper

Strip rosemary leaves from most of the stem, leaving some leaves to remain
at the tip. Use a sharp knife to make a point in the end of the stick so
that you can skewer the meat and peppers later, set aside. Finely chop
2 Tbs. rosemary, place in bowl with onion, garlic, bay leaf olive oil, salt
and pepper. Cut lamb into uniform size pieces and add to bowl. Marinate at
least 1 hour in refrigerator. When ready to cook, thread the lamb chunks
and pepper squares onto the rosemary skewers. Don't wipe off the marinade
from the meat. Cook on hot grill or cast iron grill pan for 10 minutes,
turning once. Lamb should be a little pink in the center. Serve with
spinach salad.

From: Stacie and Ben's favorite Paleo Recipes
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Shish Kababs

500 g   Minced lamb
2 tbsp  Coriander, finely chopped
2       Onion, finely chopped
1 tsp   Turmeric
1 tsp   Salt and pepper
Onion and green coriander for garnishing chopped

Method: Mix all the ingredients together, seasoning with salt and pepper
to taste. Roll the mixture in to thin sausage shapes and cook under a
preheated moderate grill for about 10 minutes, turning several times.
Serve garnished with green coriander and onion crushed.

From: Pakistani Hot Recipes: My Favourite Kabab Recipes
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Pakistani Hot Recipes

Lamb Kebobs

1 dried bay leaf
1 inch piece ginger root chopped fine
1 inch cinamon stick
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp chili powder
1 tsp garam masala
1 tsp lemon juice
1 tsp gound turmeric
1 tbsp oil
1.5 lbs lamb neck fillet

Using food processor, grind together first six ingredients (bay leaf
through chili powder). Combine with garam masala, lemon juice turmeric and
oil in a large bowl. Cut lamb into 1/4 inch slices. Add to spice mix and
marinate room temp 1 hour or overnight in fridge. Spread out lamb on cookie
sheet and cook in a 400F oven for 20 minutes. Serve with lemon wedges and
fresh cilantro.

From Amanda <ahl5@PANTHEON.YALE.EDU>
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Bacon Wrapped: Fruit and Vegetables

Rumaki Variations

2 lbs thick cut bacon
1 (5 oz) can whole water chestnuts
1 container fresh pineapple chunks
1/2 lb large sea scallops, quartered
Toothpicks

Preheat oven to 350°.

Cut bacon slices in half. Wrap one water chestnut with a piece of bacon and
secure with toothpick, place on baking sheet. Repeat the process with the 
remaining water chestnuts, pineapple, and scallops.

Put the pan into the preheated oven and bake until the bacon is crisp, 
about 20 minutes.

Remove and cool 10 minutes before serving.

Source: Carol Smith
From: Tastebook: Gail Garrison
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Fondi di Carciofi (Bacon-Wrapped Artichokes)

These artichoke hearts wrapped in bacon were inspired by cicheti served at
Hosteria Vite Rossa in Venice's Mestre area. This recipe first appeared in
our March 2012 issue, with Dana Bowen's story Good and Plenty.

oil, for frying
2 14-oz. jars artichoke hearts
8 slices bacon, halved crosswise
1 tbsp. ground black pepper

Pour oil to a depth of 2" in a 6-qt. Dutch oven; heat over medium-high heat
until a deep-fry thermometer reads 350°. Place each artichoke heart on one
end of a bacon slice, sprinkle with some of the pepper, and roll up; secure
with a toothpick. Fry until golden brown, about 3 minutes. Drain.

Adapted from Saveur
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Todd Coleman

Bacon Wrapped Asparagus

1 lb 	Asparagus
1 lb 	Bacon
1 Tbsp 	Olive Oil
	Salt and Black Pepper, to taste

Rinse the asparagus and cut the ends. Brush with olive oil and sprinkle 
with salt and pepper. Wrap asparagus with one strip of bacon each, place on
baking sheet, and cover with foil. Cook for 15 minutes at 450 degrees. 
Remove the foil after 8 minutes and turn the asparagus to cook on both 
sides.

Helpful Tips: Asparagus will be tender-crisp, but bacon should be cooked 
through; cook for up to an additional 5-20 minutes to crisp the bacon if 
necessary.

From: BetterRecipes.com
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Bacon Wrapped Asparagus Bundles

These bundles can be easily prepared on an outdoor grill or in a hot oven.

1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
Extra-virgin olive oil, for drizzling
A few grinds black pepper
4 slices center cut bacon or pancetta
Chopped chives or scallions, optional garnish

Preheat oven, if using, to 400 degrees F.

Lightly coat asparagus spears in extra-virgin olive oil. Season the
asparagus with black pepper. Take a quick count of the spear tips. Divide
the total number by four. Gather that number of spears and use a slice of
bacon to wrap the bundle and secure the spears together. Repeat with
remaining ingredients.

To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until
bacon is crisp and asparagus bundles are tender.

For oven preparation, place bundles on slotted broiler pan. Bake 12
minutes.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals. Episode: 30-Minute Surf and Turf
Found at Food Network
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Bacon-Wrapped Chestnuts

Probably nothing new to most of you, but a delicious hors d'eurve or
stand-in for buttered biscuits.

Simply wrap slices of bacon around roasted, shelled chestnuts and bake at
375 until done...about 5-10 minutes? (Didn't watch clock, they were done
when they smelled done.)

I have heard a lot of people say that this is their traditional Christmas
morning treat. You can also use whole water chestnuts for a different flavor
and texture.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Pecan Stuffed Dates With Bacon

1 pound pitted dates
1 (4 ounce.) pkg. whole blanched almonds or possibly walnuts or possibly 
  whole pecans
1 1/4 pound very thinly sliced lean bacon

Stuff each date with a pecan. Cut bacon strip into thirds and wrap a piece 
around each date. Secure with a round wooden toothpick. Put the dates on 
foil lined baking sheet and bake in preheated 400 degree preheated oven 
till the bacon is crisp, about 12-15 min. Drain on a rack paper towel. 
Serve hot. Makes 60 hors d'oeuvres.

Note: Prepared dates can be frozen in advance and baked unthawed in a 
preheated 400 degree oven till crisp.

From: CookEatShare Cookbook
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Bacon Wrapped Dates Stuffed with Chorizo

15 Medjool pitted dates
1 pound Spanish chorizo, cut into 15 blocks (to fit into the dates)
5 slices bacon, cut into thirds
1/2 cup maple syrup

Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking
mat or parchment.

Make an incision on one side of each date and insert a block of chorizo.
Squeeze the date shut in your hand to secure. Wrap each date with a bacon
strip and secure with a toothpick. Place all the dates on the prepared
sheet tray. Roast the dates in the oven until the bacon on top is starting
to crisp, 5 to 6 minutes. Turn the dates over and repeat the process.

Remove the dates from the oven and brush both sides with the maple syrup.
Return the dates to the oven until the dates are really crackly and sticky,
1 to 2 minutes. Serve hot.

Recipe courtesy Anne Burrell
Show: Food Network Specials. Episode: Thanksgiving Live
Found at Food Network
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Bacon Wrapped Mushrooms

1 pound bacon
1 pound fresh mushrooms washed

Cut mushrooms in half and slice bacon in half width-wise at an angle.
Take a slice of bacon and wrap it around a mushroom half overlapping ends.
Poke a toothpick about halfway into mushroom at overlap.
Repeat this for each bacon slice and mushroom half.
Preheat oven to 350 then arrange mushrooms on a drip pan 1/2" apart.
Bake 20 minutes then serve hot.

From: GroupRecipes: Recipe Discovery.
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Bacon Wrapped Mushrooms with Barbecue Sauce

24 small/medium mushrooms, cleaned, stems removed
12 slices of bacon
1 cup paleo barbecue sauce

Cut bacon slices in half, crosswise. Microwave 1/2 at a time on a paper 
towel on high for 1 minute. Pat dry and set out on paper towel.

Wrap each mushroom with 1/2 piece of bacon, secure with wooden toothpick. 
(May have to use whole slice of bacon if mushrooms are large.)

Dip wrapped mushrooms in barbecue sauce.

Grill wrapped mushrooms over medium heat (350 - 400°F) 4 to 5 minutes each 
side or until bacon is crisp. Watch for flare ups from bacon grease.

Serve warm with warm barbecue sauce for dipping.

Adapted from: RecipeTips.com
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Grilled Bacon Wrapped Pecan Figs

Dried Figs (stem removed)
Pumpkin spice blend*
Bacon (1 slice per fig)
pecan halves (1 per fig)

Depending on how many figs you plan to prepare, put enough water in a sauce
pan to amply cover the dried figs. (allowing for expansion). I covered the
figs, then removed them from the pan to measure the water for step 2.

For every 1 cup of water used, put a 1/2 teaspoon of pumpkin spice blend
into the water and mix. Because of the cinnamon, this will be slow to
dissolve until you start the boiling process.

Add the figs to the spiced water and let soak for 10 minutes; stirring
occasionally to help the spices blend.

Bring the figs to a boil, then immediately reduce to a simmer. Let simmer
for 10 minutes. Drain, and set the figs aside.

Fry the bacon about three quarters of the way done and set aside.

With a knife, open each fig on the stem end and insert a pecan half three
quarters of the way into the fig. Then wrap a slice of bacon around the fig
and place on a metal or water soaked wooden skewer. (See picture below).

Once skewered, cook over a medium hot grill for about 1 minute per side.
Meaning 4 sides, so that each of the four sides gets cook time.

* To make 1 teaspoon Pumpkin Spice Blend:

1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

From: Smoked 'N Grilled
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Clinton Kelly's Bacon-Wrapped Pineapple

12 Slices bacon (about 3/4 pound) halved crosswise
1 large pineapple (peeled/cored/cut into 24 1-inch cubes)
6 scallions (greens cut into 5-inch-long pieces and halved lengthwise)
24 Wooden Toothpicks (soaked in water for 1 hour)

Preheat oven to 450F.

Assemble by wrapping each piece of pineapple with a piece of bacon, then
wrap a scallion around the bacon, and secure with a toothpick.

Arrange on a parchment lined sheet pan and bake, turning once, for 15-20
minutes, until bacon is crisp.

Contributed by: Clinton Kelly to ABC: The Chew
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Bacon Wrapped Pineapple

1 pound bacon - Try not to use thick cut bacon
2 Cans Pineapple Chunks
toothpicks

Lay out the bacon and cut each strip into thirds.

Next place a chunk of pineapple on the bacon and roll it up. Use a
toothpick to hold the bacon to the pineapple.

Place the bacon wrapped pineapple on a broiler pan or a rack over a cookie
sheet. Broil on high for 5-7 minutes.

Remove from the oven and flip the bacon wrapped pineapple. Place back in
the oven for another 5-7 minutes or until the bacon is golden brown.

From: Savory Reviews
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Bacon Wrapped Pineapple

1 lb maple bacon
1 fresh pineapple

Preheat oven to 375 degrees.

Core/Slice pineapple into bite sized chunks.

Cut bacon into thirds.

Line the bottom of a broiler pan with foil (very important!).

Spray the broiler rack with oil.

Wrap bacon around pineapple and place the bites on the rack/broiler pan.

Bake around 20 minutes and check.

Continue baking, checking every 5 minutes, until the bacon is cripsy.

Let cool slightly and remove to a serving dish.

If you don't have a rack/broiler pan, just use a regular baking dish lined
in foil. You may have to drain the grease 1/2 way through cooking.

From: Food.com
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Bacon Wrapped Pineapple Bites!

1 pound Bacon
1 can Chunked Pineapple (large Chunks)

Set your oven to 375F.

Cut the pound of bacon in half. Put a chunk of pineapple on one end of the
bacon slice and roll up. Secure with a toothpick.

I put a cookie cooling rack into a foil-lined jelly roll pan. Lay the bacon
pineapple bundles onto the rack.

Bake for at least 25 minutes, or until the bacon looks brown and crispy.
Sometimes I pop them under the broiler for the last few minutes just to get
them really crisp.

Adapted from a wendydarling recipe at Tasty Kitchen
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Bacon-Wrapped Squash Bites

This easy appetizer is proof that bacon makes anything taste better.

Game plan: The squash can be wrapped in bacon, covered, and stored in the 
refrigerator up to 2 hours ahead.

12 ounces of peeled, seeded, large-dice squash (about 2 1/2 squash)
1 teaspoon kosher salt
2 teaspoons olive oil
freshly ground black pepper to taste
4 (1-ounce) pieces of bacon

Heat the oven to 450°F and arrange a rack in the upper third. In a large
bowl, toss the squash, salt, olive oil, and black pepper until evenly
combined. Slice pieces of bacon in half lengthwise. Place the bacon strips
on a flat surface and roll a piece of squash in each strip until the bacon
is wrapped around the squash like a belt (you want it to overlap slightly).
Cut the bacon, place the squash bite, seam side down, on a baking sheet,
and repeat to wrap all of the squash (you should have about 40 bites).
Roast until the squash is knife tender and the bacon is crisped, about 15
to 20 minutes.

By Aida Mollenkamp. From: Chow: Recipes
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Bacon Wrapped Sweet Potato Bites

1 Large sweet potato, peeled
4-6 slices sugar-free bacon
olive oil
chili powder
toothpicks

Preheat oven to 400 degrees F. Line a rimmed baking pan with foil or
parchment paper. Cut the sweet potato into 1" chunks. Slice the bacon in
half crosswise and then lengthwise to yield 16-24 strips, use enough bacon
to have one strip per sweet potato chunk. Wrap each sweet potato chunk with
a strip of bacon and secure with a tooth pick, place on baking pan.

Drizzle with olive oil and sprinkle with chili powder.

Bake for 20 minutes, remove from the oven and flip over.

Place back in the oven for an additional 20-25 minutes, until the bacon is
crispy and sweet potatoes are browned.

Remove to paper towel lined plate until ready for serving. These are best
served warm with a nut or avocado based dip.

From: Simply Living Healthy
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Bacon Wrapped Sweet Potato Bites

2 medium-small sweet potatoes
1 lb uncured bacon from foraged hogs
2 Tbsp coconut oil or ghee from grass-fed cows
1/2 tsp chipotle chili powder
1 Tbsp sea salt
4 Tbsp maple syrup - OPTIONAL

Preheat oven to 350F. Peel the sweet potatoes and cut them lengthwise into
quarters. Then cut each quarter in half, and then half again. You'll wind
up with 32 bites.

Melt coconut oil over low-heat and stir in chipotle chili powder and sea
salt. Toss the potatoes in the spiced, melted oil to coat.

Cut the bacon slices in half, so you have 32 mini-slices of bacon. Wrap
each sweet potato bite with a half slice of bacon, and use a toothpick to
hold the bacon in place.

Place on a stainless steel baking sheet and bake for 45 minutes, turning
once about halfway through.

These are done when the bacon is crispy and the sweet potatoes are
fork-tender. Remove from heat, drizzle with maple syrup, and let cool
before serving.

By KristenM at Food Renegade
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Bacon Wrapped Water Chestnuts

1 pound bacon
2 (8 ounce) cans water chestnuts
2 cups paleo barbecue sauce

Preheat oven to 375 degrees F (190 degrees C).

Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the
bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch 
baking dish. Bake the water chestnut wraps for 10 to 15 minutes.

Remove from water chestnut wraps from the oven and drain some of the grease
out of the pan. Pour the sauce over the wraps. Bake for 30 to 35 more 
minutes.

Adapted from: AllRecipes.com
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Bacon-Wrapped Water Chestnuts

1 (8-oz.) can sliced water chestnuts
12 ounces fresh pineapple chunks, cut into 1-inch pieces
15 bacon slices, halved
1/4 cup paleo barbecue sauce

Preheat oven to 400°. Place 1 water chestnut slice on top of 1 pineapple
chunk; wrap with 1 bacon piece. Repeat procedure with remaining water
chestnuts, pineapple, and bacon. Place, seam sides down, in a lightly
greased broiler pan.

Bake at 400° for 20 to 25 minutes; baste both sides with sauce. Turn and
bake 20 more minutes or until bacon is crisp. Serve immediately.

Adapted from: Southern Living. November 2008. Found at MyRecipes
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Bacon Wrapped: Oysters

Oysters in Bacon

8 slices bacon
1 pt. fresh select oysters, drained
garlic salt
pepper

Cut each bacon slice into thirds. Wrap bacon around each oyster, and secure
with a wooden pick. Place oysters on broiling pan. Sprinkle with garlic 
salt and pepper. Spread 1/8 tsp. mustard on each oyster.

Broil oysters about 4" from heat, 2-3 minutes. Turn and broil an additional
2-3 min. or until golden. Yield: about 12 appetizer servings.

From: Handmade Baskets by Pat
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Bacon Wrapped: Scallops

Bacon-Wrapped Scallops

20 fresh baby spinach leaves
10 uncooked sea scallops, halved
10 bacon strips, halved widthwise
Lemon Wedges

Fold a spinach leaf around each scallop half. Wrap bacon over spinach and
secure with a toothpick. Place on baking sheet or broiler pan.

Broil 3-4 in. from the heat for 6 minutes on each side or until bacon is
crisp. Remove toothpick. Squeeze lemon over each. Serve immediately. Yield:
20 appetizers.

From: Taste of Home
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Spicy Bacon-Wrapped Scallops

10 slices bacon
10 sea scallops
1 teaspoon Cajun seasoning
1 tablespoon olive oil
1 lemon, cut into wedges

Arrange bacon in a large skillet and cook over medium-high heat, turning
occasionally, until lightly browned but still pliable, about 5 minutes.
Drain the bacon slices on paper towels.

Wrap each slice of bacon around one sea scallop and secure with a
toothpick. Season with Cajun seasoning.

Heat olive oil in a clean skillet over medium-high heat; sear scallops
until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon
over scallops. Serve immediately.

Comments: For a good sear on the scallops get your pan screaming hot.

From: AllRecipes
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Bacon-Wrapped Scallops

24 large sea scallops (about 2 lbs.)
12 slices partially cooked bacon
Seasoned pepper

Cook bacon gently until partially cooked but not crisp and still very
flexible. Rinse scallops with running cold water, pat dry with paper
towels. Cut each bacon slice crosswise in half; wrap each half around a
scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned
pepper. Preheat broiler. Place scallops on rack in broiling pan. Broil 4 to
5 inches from heat for 8 to 10 minutes, or until scallops turn opaque
throughout, using tongs to turn scallops frequently so bacon will brown
evenly on all sides.

From: About.com: Southern Food
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Scallop Rumaki

4 bacon slices (cut in half)
8 sea scallops (about 1/4 pound)
1 green onion, thinly sliced
1 1/2 tsp. minced fresh ginger
2 tbsp. lemon juice
Fresh chives for garnish

Microwave bacon slices on high for 2 to 2-1/2 minutes or until partially 
cooked not crisp.

Top scallops with green onion and ginger and drizzle evenly with lemon 
juice. Wrap each scallop with a bacon piece, and secure with a wooden pick.

Bake on a lightly greased rack in a broiler pan for 8 minutes, then broil 
3 inches from heat, for 2 to 3 minutes on each side or until bacon is 
crisp and scallops are done.

Source: Connie Overby, The Humboldt Independent, December 27, 2006
From: The Recipe Link
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Bacon Wrapped: Shrimp

Bacon Wrapped Pineapple Shrimp

12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks
    or 1 (14-ounce) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise
12 wooden toothpicks

Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a
chunk of pineapple in the natural curve of the shrimp then wrap bacon
around the shrimp and pineapple and secure with a wooden toothpick. Wrap
and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each
side or until bacon is crisp and shrimp are opaque and firm.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals. Episode: 30 Minute Sweet and Savory
Found at: Food Network
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Chipotle Lime Bacon-Wrapped Shrimp

12 large, raw, peeled and deveined shrimp
2 Tbsp olive oil
Zest from 1 lime
Juice from one lime (about 2 Tbsp)
1/4 teaspoon chipotle powder (or more to taste)
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)

Mix together in a small bowl the lime zest, lime juice, olive oil, and
chipotle powder. Put the shrimp in the lime chipotle mixture; make sure
each piece is well coated.

Spread the bacon pieces out over several layers of paper towels on a
microwave-safe plate. Cover with another layer of paper towel. Microwave on
high until the bacon fat begins to melt but the bacon is still pliable,
about 1 1/2 minutes.

Prepare grill on high, direct heat (if grilling) or preheat the oven to
450°F.

Working one at a time, wrap a half piece of microwaved bacon around each
piece of shrimp. If you are grilling, thread the shrimp onto long, flat
skewers (flat skewers make turning the shrimp on the grill easier). If you
don't have flat skewers, I've used two thin bamboo skewers (soaked in water
for 30 minutes beforehand) to the same effect. If you are using the oven,
secure each the bacon onto the shrimp with toothpicks. Place the
bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for
easy cleaning). Brush remaining lime chipotle mixture on the outside of the
bacon-wrapped shrimp.

5 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for
10-14 minutes, until shrimp is pink and the bacon is crisp.

Posted by Elise to SimplyRecipes
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Venison Stuffed Shrimp in Bacon Wrap

1/2 pound ground venison
1/2 pound ground pork
2 teaspoons freshly chopped basil leaves
2 teaspoons freshly chopped parsley leaves
2 cloves garlic, finely chopped
3 cloves shallots, finely chopped
2 eggs
Salt and freshly ground black pepper
16 pieces extra-jumbo shrimp (size: 16 to 20 count per pound), peeled and
   de-veined
8 slices bacon, cut in 1/2 (16 halves)

Combine venison, pork, basil, parsley, garlic, shallots, eggs, and salt and
pepper and mix well.

Preheat broiler.

Make an incision along back of each shrimp and stuff with pork mixture.
Secure by wrapping the half slice of bacon around each shrimp. Broil until
meat stuffing is cooked and bacon is golden brown, being careful to avoid
overcooking shrimp.

Copyright 2007, Robert Irvine, All Rights Reserved
Show: Dinner: Impossible. Episode: Secret Service: Inauguration Impossible
Found at: Food Network
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Bacon Wrapped Barbeque Shrimp

16 large headless shrimp
8 slices bacon
barbeque seasoning, to taste

Clean and devein the shrimp, leaving the last section of the tail. Wrap
with 1/2 slice of bacon, securing with a toothpick. Be sure and use the
large shrimp; the cooking time for the shrimp and the bacon is similar. If
you do use mediums, you might want to precook the bacon a little--over
cooked shrimp are tough and rubbery, and a real sin!

Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place
baking rack in pan. Place the shrimp on the rack, and sprinkle with
barbecue seasoning to taste; turn and sprinkle second side. Set aside for
15 to 20 minutes while the oven preheats. The bacon will turn from creamy
white to a little opaque, and the seasoning will soak in.

Preheat oven to 450 degrees F (230 degrees C).

Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon 
should be crisp, and the shrimp pink and tender. The rack keeps the shrimp 
from sitting in the draining bacon fat.

From: AllRecipes.com
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Prawn Rumaki

20 fresh uncooked medium prawns
10 slices pepper bacon, halved
1 head garlic
several lemons and limes
1 teaspoon dried red pepper flakes

Peel and devein prawns, and place in a bowl. Peel and crush all the cloves 
of garlic in the head. Place garlic and red pepper flakes on top of shrimp.
Squeeze enough lemon and lime juice over all to cover prawns. Marinate in 
refrigerator for 3 to 6 hours. You can start this in the morning and let it
go all day.

After marinating, drain the prawns (if grilling outdoors, save the marinade
and baste with it). Cut the bacon strips in half. Wrap the bacon pieces 
around the shrimp and secure with a toothpick.

Either grill over mesquite, basting with the reserved marinade (the favored
method) or broil in the oven.

You may pre-grill these and refrigerate, then warm in the broiler prior to 
serving.

From: CDKitchen.com
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Enbrochette

6 strips of bacon
12 peeled and de-veined shrimp
12 raw oysters
olive oil

Cut bacon strips in half. Hold a shrimp and oyster together and wrap with a
strip of bacon. Use toothpick to hold the enbrochette together. Heat
olive oil to 350 degrees. Drop the embrochette in the oil and cook
approximately 3 minutes. Remove from the oil and drain excess grease.

From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead]
Adapted by Patti Vincent
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Bacon Wrapped: Chicken and Duck

Bacon Wrapped Chicken Bites

You can easily assemble them ahead of time. When your guests arrive, throw
them in the oven and the aroma of bacon that will fill your home will have
everyone salivating.

1.25 lbs (3) boneless skinless chicken breast,
     cut in 1" chunks (about 30 pieces)
10 slices bacon, cut into thirds

Preheat oven on to 375°F.

Wrap a piece of bacon around each piece of chicken; secure with a toothpick
and place on a baking sheet (use foil for easy cleanup).

Bake on the lower rack turning halfway about 25 minutes, or until
thoroughly cooked and browned. Blot on a paper towel and serve right away.

From: SkinnyTaste.com: Gina's Skinny Recipes
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Bacon Wrapped Chicken Livers

1/2 lb bacon
1 lb chicken liver
toothpick
garlic salt (optional)
honey (optional)

Cut bacon strips in half.

Wash and pat dry livers.

Sprinkle livers with garlic salt if using.

Wrap each liver in a halved slice of bacon and secure with a toothpick.

Repeat.

Set oven on broil.

Place livers on a baking rack or sheet and broil 6-8 minutes on each side.

Remove and serve hot with warm honey as a dipping option.

By Dib's. Found at Food.com
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Bacon-Wrapped Chicken Livers

12 chicken livers, cleaned and cut in half
12 slices thick-cut bacon
1/4 cup paleo barbecue sauce

Preheat the oven to 350F.

Slice the bacon slices in half, and wrap on half around each piece of
chicken liver. Secure with a toothpick.

Line a shallow, rimmed baking sheet with foil and place the bacon-wrapped
on it, bout an inch apart. Lightly brush with about half of the barbecue
sauce.

Bake for about 20 minutes or until the chicken livers are just cooked
through and the bacon is becoming crisp, turning the livers and basting
them with the remaining barbecue sauce about halfway through.

Remove from the oven, arrange neatly on a platter and serve immediately.

From Jan's Sushi Bar blog
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Bacon-Wrapped Chicken Livers

1 lb favorite bacon
1 tub of chicken livers

Pre-cook some bacon strips. We like to nuke ours in the microwave for a
minute or two.

Wrap the pre-cooked bacon around the chicken livers. Secure with toothpicks
and pop them in the oven on a baking sheet for about 20 minutes at 400
degrees.

by Corey James at Bacon Today
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Bacon Wrapped Liver

6 whole chicken or duck livers, split into two lobes each (12 pieces total)
Kosher salt and freshly ground black pepper
1 dozen strips thin-sliced bacon.
bamboo skewers

Pat the livers dry with a paper towel. Sprinkle salt and freshly ground
black pepper over the livers. Using one strip of bacon per lobe, wrap the
bacon tightly around the liver so that it is entirely covered, then pierce
with the skewer, using the skewer to hold the bacon in place. Space the
bacon-wrapped livers on the skewer, three per skewer.

Light one half chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals evenly over entire
surface of coal grate. Set cooking grate in place, cover gill and allow to
preheat for 5 minutes. Clean and oil the grilling grate.

Grill skewers turning every few minutes until the bacon is crispy and the
liver is just cooked through, 7 to 10 minutes. Serve immediately.

By Chichi Wang. From: Serious Eats
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Spicy Rumaki [Chicken Livers]

2 lb Chicken livers
1 lb thin sliced bacon
1 can sliced water chestnuts
1 Tab olive oil
3 Tab Chef Zachary's blackening spice [or substitute any spice rub]
1 box firm round tooth picks

Trim chicken livers of organs. Place livers in bowl, with olive oil and 
Chef Zachary's blackening spice and mix. Drain water off of chestnuts. Take
one strip of bacon and cut in halve. Take one liver, one chestnut slice and
wrap the 1/2 slice of bacon around it, then stick toothpick through it. 
Note if bacon is long, then cut into 3 slices. Place finish product on sheet
pan and bake at 400 degrees for 8 minutes or till bacon is brown.

From: Chef Zachary's Gourmet Blended Spice
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Bacon-Wrapped Chicken Wings

10 fresh whole fresh whole chicken wings
10 slices thinly sliced bacon
Freshly ground black pepper

Soak at least 20 toothpicks in water for an 1 hour.

With a sharp knife, cut the tips off the chicken wings and save them for
stock. Slash the inside of the wing joint but don't cut all the way
through. You just want to help them cook more evenly. Working with 1 wing
at a time, straighten it and then wrap it with a slice of bacon, starting
at the top and spiraling to the bottom. Secure it with a couple of
toothpicks. Season the bacon-wrapped wings liberally with the pepper.

Prepare the grill for cooking over indirect heat. Grill the wings for 30
minutes. Flip and cook for another 30 minutes, until the bacon is crisp and
the wings are fully cooked. (In what can only be acknowledged as a
serendipitous act on the part of the universe, the two are done at almost
the exact same instant.) Transfer the wings to a platter and let rest for 5
minutes.

You may serve the wings whole or you could serve them in individual 
segments by cutting them apart, taking care to keep the bacon in place. 
Remove the toothpicks and serve.

From: Leite's Culinaria
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Bacon Wrapped: Pork

Little Smokies

1 (12 oz.) pkg. Lit'l Smokies link sausage (or use 1 sm. cut in half)
1/4 lb. bacon (slice bacon in half lengthwise and wrap once around)
1 (16 oz.) paleo barbecue sauce

Cut each little smokie into 4 pieces (or in half if you use the small
sausages). Wrap each piece with just enough bacon to cover. Secure with a
toothpick and place in an 8"x8" square pan. When pan is filled cover with
barbecue sauce. Bake at 350 degrees for 45 minutes. Keep warm when serving.

From: Cooks.com
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Prosciutto Based

Prosciutto-Wrapped Asparagus

16 spears asparagus, (about 1 bunch), trimmed
1 teaspoon olive oil
Pinch of salt
Freshly ground pepper, to taste
2 very thin slices prosciutto, (about 1 ounce), cut in half lengthwise

Preheat grill to medium.

Toss asparagus with oil, salt and pepper in a medium bowl. Wrap 1 length of
prosciutto around the middle of 4 asparagus spears. Repeat, making 4
bundles. Oil the grill rack (see Tip). Grill the asparagus bundles, turning
once or twice, until the asparagus is tender and charred in spots, about 10
minutes.

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs
and rub it over the rack. (Do not use cooking spray on a hot grill.)

From: EatingWell: March/April 2009
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Prosciutto and Carrot Bundles

2 carrots, shredded, about 1/2 cup
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
Pinch salt (none really needed)
Pinch freshly ground black pepper
4 slices prosciutto
4 whole fresh basil leaves

In a medium bowl, toss together the carrots, lemon juice, olive oil, salt,
and pepper.

Lay out the 4 slices of prosciutto. Top each with 1/4 of the carrot
mixture. Place a basil leaf on top of each and roll the prosciutto up and
around the basil and carrots. Secure the bundles with toothpicks and serve.

Better if made ahead and chilled in the refrigerator.

Adapted. Recipe courtesy Giada De Laurentiis
Show: Everyday Italian. Episode: Cooking for One
Found at: Food Network
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Prosciutto-Wrapped Dates Stuffed With Walnuts

20 pitted dates
10 walnuts
5 large sliced of Prosciutto, cut into strips

Slice the dates with a paring knife along one edge and pry open. Stuff a 
walnut. Wrap with the strip of Prosciutto and place with the end down on a 
foiled cookie sheet. Cook at 350 for 15 minutes until the Prosciutto is 
nice and crispy.

Adpated from: Life As A Plate: REAL FOOD makes life REAL GOOD
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AndreAnna

Melon and Prosciutto Skewers

1 medium cantaloupe
8 slices prosciutto, about 4 ounces
Kosher salt and freshly ground black pepper

Thread 1 melon ball and 1 prosciutto slice, onto each of 20 (4-inch) wooden
skewers. Sprinkle with cracked pepper.

From: Everything Fabulous: Food
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Prosciutto and Melon

1 medium cantaloupe, ripe
1/3 pound thinly sliced prosciutto

Cut off the top and the bottom of the melon. Set the melon upright on one 
of the cut sides. Using a smooth stroking action from the top of the melon 
to the bottom, let your knife peel off the outer layer. When the entire 
melon is peeled, quarter the melon by cutting it from top to bottom. Scoop 
out the seeds and cut each 1/4 into 5 slices; cut the slices in 1/2.

Cut each slice of prosciutto into 3 pieces and wrap the middle of each 
melon slice with the prosciutto. Arrange on a platter.

From: FoodNetwork.com: Seasonal
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Prosciutto-Wrapped Melon

1/2 cantaloupe
thinly sliced prosciutto
1 tablespoon extra virgin olive oil
freshly cracked pepper

Cut half of a cantaloupe into bite-size pieces. Wrap each piece with one 
(1/2-inch-wide) strip of thinly sliced prosciutto; secure with a wooden 
pick. Drizzle evenly with 1 Tbsp. extra virgin olive oil. Sprinkle with 
freshly cracked pepper.

From Southern Living, May 2007. Via MyRecipes.com.
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Prosciutto-Wrapped Pears

2 pears, each cut into 8 wedges and cored
8 thin slices (4 oz.) prosciutto, cut in half lengthwise
2 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar
Pinch of kosher salt

Wrap pear wedges with prosciutto and set on a serving plate. Drizzle with
oil and juice and sprinkle with salt.

From: Sunset, November 2010. Found at MyRecipes
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Photo: Annabelle Breakey; Styling: Karen Shinto

Smoked Paprika Prosciutto-Wrapped Shrimp

The combination of cured pork and paprika gives these shrimp bites a flavor
reminiscent of Spanish chorizo: a little spicy and very savory. Once the
shrimp are tossed and coated with the paprika, putting them on the skewers
makes wrapping them up easier, plus it keeps your guests from getting their
fingers dirty. Broil for a few minutes and the shrimp are ready to serve.
They can be completely prepped ahead of time, so they make a perfect party
snack. Serve these savory bites with a slightly sweet cocktail.

Game plan: The shrimp can be made through step 3 and refrigerated uncovered
for up to 6 hours.

35 to 40 (6-inch) wooden skewers
1 tablespoon olive oil
2 teaspoons smoked paprika
1 1/2 teaspoons freshly ground black pepper
1 pound peeled and deveined shrimp (about 35 to 40 large shrimp)
6 ounces very thinly sliced prosciutto

Place the skewers in water and let them soak for at least 30 minutes. Heat
the broiler to high and arrange a rack at the top (about 3 inches from the
heat source).

Combine the oil, paprika, and pepper in a medium bowl. Add the shrimp and
toss until evenly coated.

Starting at the thicker (head) end, skewer each shrimp through its center
until the skewer emerges at the thinner (tail) end. Tearing the prosciutto
as needed, wrap each shrimp in a piece large enough to just cover its
surface. Place on a baking sheet.

Broil until the shrimp are opaque and the prosciutto is crisp, about 3 to 4
minutes.

By Aida Mollenkamp. From: Chow: Recipes
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Salami Based

Crispy Salami Chips

Heat your oven to 375 degrees and place thin slices of deli sliced salami 
in a single layer and bake for 12 to 15 minutes until crip. 

Or you can put a salami slice in each compartment of a muffin pan which 
crisps them so that they look like a small basket.

Transfer to a paper towel.

Add a variety of toppings such as fresh herbs, or combine a few toppings, 
such as fresh basil or fresh jalapenos. By Sue Lobo.

From: TasteForCooking.com
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Crispy Salami

30 slices of genoa-dry Italian salami

Preheat the oven to 325 degrees F.
Line a large baking sheet with foil and arrange the salami in a single 
layer on top.
Bake for 20 minutes, until the salami is crispy and chip-like.
Carefully transfer to paper towels. Let cool.

From: YumSugar.com: Katie Sweeney
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Salami Chips

Salami, pepperoni or ham, sliced VERY thin
parchment paper

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 
Arrange meat slices in a single layer. Cover with parchment paper. Add a 
second layer of meat, then cover with parchment paper.

Place in the oven and bake for 15 to 20 minutes, until the slices are 
crispy and curling a little around the edges. Remove from oven. Peel crispy
slices off the paper. Serve warm. 

From: CDKitchen.com
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Pepperoni Crisps

1 ounce sliced pepperoni
1 teaspoon Cajun seasoning (optional)

Preheat oven to 375 degrees F (190 degrees C).

Arrange pepperoni in a single layer on an ungreased baking sheet; sprinkle
with Cajun seasoning.

Bake in preheated oven for 10 minutes. Remove sheet from oven and pat away
grease with paper towels. Return to oven and bake until crisp, 2 to 4
additional minutes. Drain on paper towels. Store cooled chips in an
airtight container.

From: AllRecipes
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Christina

Sausage

Shrimp and Spanish Chorizo Bites

1/2 pound medium shrimp (about 30 shrimp), peeled and deveined if necessary
1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds
1 clove garlic, finely minced
1/2 teaspoon dried oregano
1 Tablespoon red wine vinegar
1 Tablespoon dry Sherry
1/4 cup extra virgin olive oil, plus more for the pan
2 Tablespoons chopped fresh flat-leaf parsley

In a medium bowl, combine the shrimp, garlic, oregano, vinegar, Sherry, and
1/4 cup of the olive oil; toss to coat. Marinate in the refrigerator for 30
minutes.

Skewer one shrimp and one round of chorizo onto wooden toothpicks or
skewers. Repeat with the remaining shrimp and chorizo.

Working in batches, heat 1 tablespoon of olive oil in a large skillet over
medium-high heat. Place a few skewers into the pan and sear on both sides
until the shrimp are cooked through and the chorizo is lightly browned,
about 3 to 4 minutes. Transfer the skewers to a serving platter and garnish
with the parsley. Serve immediately. Makes about 30 bites

From: The Galley Gourmet
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Sweet Potato Squares With Lemon-Garlic Mayonnaise

Serve Sweet Potato Squares warm or at room temperature. Prepare the
Lemon-Garlic Mayonnaise first if you choose to serve the Sweet Potato
Squares warm.

2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes
2 tablespoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound spicy smoked sausage, cut into 32 (1/2-inch) pieces
32 wooden picks
Lemon-Garlic Mayonnaise
Garnish: fresh thyme sprigs

Preheat oven to 450°. Place sweet potato cubes on a lightly greased 15- x
10-inch jelly-roll pan. Drizzle potatoes with 2 Tbsp. oil, and sprinkle
with pepper and salt. Toss to coat.

Bake at 450° for 15 to 20 minutes, turning cubes twice.

Cook sausage in a large nonstick skillet over medium-high heat 3 to 4
minutes on each side or until browned. Drain on paper towels.

Place 1 sausage slice on top of 1 sweet potato cube; secure with a wooden
pick. Repeat with remaining sausage slices and potato cubes. Serve with
Lemon-Garlic Mayonnaise. Garnish, if desired.

Anne Trulock, Madison, Georgia. Southern Living, September 2008
Found at MyRecipes
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Polish Kielbasa Appetizer

1 lb kielbasa
1 cup apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ginger powder

In a medium sauce pan, combine all ingredients except kielbasa. Mix well,
and cook over low heat until well balanced (clear and smooth).

Cut kielbasa into bite size pieces.

Add kielbasa and heat thoroughly.

Make sure heat is low, and cook for at least an hour until the sauce cooks
down. The longer it cooks, the better.

By L-Burden. From: Food.com
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3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo

1/2 cup parsley leaves, a couple of handfuls
8 cloves garlic, cracked away from skins
1 pound chorizo sausage, casings removed
1/4 cup extra-virgin olive oil
1 1/2 pounds tenderloin or sirloin of beef, well trimmed,
      cut into bite sized pieces
Coarse salt and pepper
24 medium to large mushroom caps
1 cup dry sherry

Preheat a grill pan over medium high heat.

Place parsley and garlic in food processor and chop.

Heat a large, heavy skillet over high heat.

Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side.
Transfer to a serving dish.

To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns
of the pan. Add meat and sear the pieces on all sides to caramelize it
evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat
the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the
meat in the wine as it deglazes the pan. Transfer to a serving dish and
cover with loose foil to keep warm. Return pan to heat.

Repeat the same process with the mushrooms: add extra-virgin olive oil to
the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4
minutes to char edges and soften, add parsley and garlic, then salt and
pepper, then sherry. Reduce sherry while scraping up pan drippings and
remove to serving dish.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals. Episode: All You Can Eat
From: Food Network
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Pork Skin and Fat

Pork Rinds

Buy an untrimmed leg of pig. Slice off the fat layer as thickly as you can,
chop to whatever size and shape you prefer, fry in it's own fat stirring
occasionally to keep the bits apart. Drain as well as you can, season to
taste.

From Martin in rec.food.cooking on Sept 15, 1998.
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Pork Rinds

Skin from ham or fresh pork shoulder, cut into 1 inch pieces

Bake at 325 degrees F for about 45 minutes or until done to your liking.

From: CDKitchen.com
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Home Made Pork Rinds

Ham skin
Fine salt [optional]

Preheat oven at 325 degrees F. Put leftover ham skin on a sheet pan and 
sprinkle with salt. Bake until nice and crispy, usually about 3 hours.

Recipe courtesy: Paula Deen's Home Cooking. Episode: Engagement Brunch
From: FoodNetword.com
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Pork Rinds (Fried Pork Fat)

1 pound pork fat
3 cups water
1 cup extra virgin olive oil
2 tablespoons of fine salt
2 tablespoons fine ground garlic
1 tablespoon onion powder

The first thing you will need to do, is go down to your local butcher, and
pick up 1 pound of fresh pork fat. You can use more than a pound if you 
prefer. The pork fat should be cut up into thin slices, no more than about
1 inch square. You will then want to take out a non stick skillet. Any 
skillet that is worn and tends to get food stuck to it, is going to cause 
you problems with this recipe. We use a Teflon coated skillet, which gets 
the job done well. You will want to preheat the skillet to high, with the 
extra virgin olive oil. Olive oil has an extremely high burning point, 
which makes it great for this recipe. Once the skillet is thoroughly 
heated, begin placing the precut pork pieces into the burning hot oil, and
cook them until crisp. Cooking time will vary, depending on the pork fat 
sizes. Season the fat pieces both before and after you deep fry it.

From: Pork Recipes.org
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Pork Belly Cracklings

FOR THE PORK:
2 pounds fatty, boneless pork belly with skin
3 quarts oil
1 1/2 teaspoons kosher salt

FOR THE SPICE MIX:
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon black pepper
3/4 teaspoon chili powder
1/8 teaspoon garlic powder

Using a utility knife, razor blade or sharp knife, score skin into 
1 1/2-inch squares, then use score marks as guides to cut through meat and 
fat underneath, resulting in 1 1/2-inch cubes.

Pour oil into a pot deep enough that top of oil is at least 6 inches from 
rim; place over medium-high heat. When oil reaches 225 degrees on a 
deep-fat frying thermometer, add pork cubes and immediately stir gently to 
prevent clumping. Cook pork until it is lightly golden brown, about 20 
minutes. Remove to a plate lined with paper towels and allow to cool for at
least 20 minutes. Meanwhile, combine spices in a small bowl.

Reheat oil to 400 or 425 degrees and add pork again. Cook for another 3 to 
5 minutes or until skin "cracks" or bubbles up. Remove cubes to a plate 
lined with fresh paper towels. After a minute put cracklings in a bowl, 
toss with spice mix and kosher salt, and serve.

Yield: 6 to 8 snack servings.

Adapted from Real Cajun: Rustic Home Cooking From Donald Link's 
Louisiana, by Donald Link.
From: The New York Times: Dining & Wine
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Chad's Cajun Cracklin

For preparing my Cajun Cracklin Recipe you should use a cast iron pot and 
the deeper the better. A 3-5 gal pot will be adequate for this recipe.

1 gallon of Lard (or vegetable oil)
5-6 lbs of Pork Belly (skin attached and cubed 1" x 1")
Should yield approximately 1 lb of cracklins
Chad's All Out Seasoning (salt, pepper, garlic, onion, paprika, lemon 
powder, celery seed, clove)
	
Purchasing this cut of pork may require a phone call to the local butcher. 
Secondly, you may have to cut up the pork belly. I recommend cutting it up 
in a semi frozen state. It is much easier since pork belly is very fatty 
and just a mess at room temp.

To get started, heat grease to 350 degrees. Add cubed pork a little at a 
time to control an overreaction with the grease. Be sure no water or ice is
present, as it will not mix well hot grease! This will temper the grease, 
so keeping high available is a must. Keep a grease thermometer handy and 
track the grease back to 350 degrees and maintain.

At this point, stirring of the meat pieces is necessary until the pork is 
rendered. The goal is not to allow the meat to stick to the bottom. The 
pieces of meat will shrink down considerably and fit nicely in the pot once
they cook for a while. Don't be concerned if their appears to be to little 
oil for frying. 5 lbs of pork bellies will yield only about a 1 lb of 
edible crackling!

The pork should fry for about 50-55 minutues until golden brown then you 
must "pop" the skin on the pork. This the most important part of the 
process! This part will determine if your cracklins will have that crunchy 
outer that every one loves.

Too "pop" the skin you should crank up the heat on the oil (up to 375 
degrees) and listen for the "popping" sounds. 5-6 minutes of popping is 
adequate, then turn off the heat to the oil, as not to burn the crackilin 
or the oil. Have a paper towel lined pan ready and remove the cracklin from
the oil. Season with Cajun seasoning and shake pan vigorously to coat all 
pieces of meat. Let cool before eating. The cracklins will not get crunchy 
until cooling takes place.

From: Cajun Food Specialties
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Cajun Food Specialties

Pâté Recipes

Beef Liver Pate

1 lb beef liver
2 eggs
1 onion, diced
1/4 C red wine
salt and pepper to taste

Boil eggs and liver until eggs are hard boiled and liver is cooked
through. Devein liver. In a skillet over medium heat, saute onion
in red wine (and a small amount of oil if desired) until dry and
well carmelized, about 30 minutes. Combine all ingredients in a
blender or food processer and blend until smooth.

Place liver and pesto, in separate bowls, onto a large serving tray.
Fill the tray with sliced vegetables and serve.
(I used carrots, celery, fennel bulb, sunchokes, and purple cabbage)

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000
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stargatechris / 123RF Stock Photo 8626523

Chicken-Macadamia Paté with Basil

2 poached, skinless chicken breasts
1 cup macadamia nuts
1/2 cup homemade paleo mayonnaise
1 medium onion, diced
1 Tbsp minced garlic
3 to 4 Tbsp fresh minced basil
salt, pepper
dill

Cut up chicken breasts, place in food processor. Add nuts; pulse until
assimilated. Add mayonnaise (more if you want it less firm, as a spread).
Blend in onion, garlic, and basil. Add salt, pepper, and a bit of dill to
taste. I've actually never put dill in and don't think I've missed it, but
I sometimes go for extra basil.
Chill for at least an hour. Good in tomato shells.

From: Andrea in rec.food.cooking
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Chicken Liver and Mushroom Pate

1 pound chicken livers
2 tablespoons olive oil
1 cup chopped fresh portobello or button mushrooms
1 small tart apple, chopped (3/4 cup)
1/2 cup chopped onion
6 cloves garlic, chopped
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4-1/2 teaspoon coarsely ground black pepper
1 cup hard apple cider or apple juice

Rinse chicken livers under cold running water; remove fat and connective
tissue. In a skillet heat oil. Cook livers with mushrooms, apple, onion, 
garlic, thyme, salt, and pepper until livers are browned with only slightly
pink centers, stirring often. Add cider or juice; reduce heat. Simmer, 
uncovered, until liquid is nearly evaporated. Transfer to a food processor
bowl. Cover; process until smooth. Press mixture through a strainer. Spoon
into serving dish or individual ramekins. Cover and chill for at least 
6 hours or for up to 3 days. Makes about 1-3/4 cups.

From: Better Homes and Gardens
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Better Homes and Gardens

Liver Pate

Chicken fat (just pull the fat from the thighs or legs or any where you see
the yellow fat attached to the skin). About a half hand full.
1 onion finely chopped, plus 2 or so minced for garnish
1 pound chicken livers
2 hard boiled eggs, plus 2 for garnish

Render the chicken fat over medium heat in a frying pan-DO NOT brown the
fat, just cook very slowly until the fat has been cooked out of the chicken
skin. Discard the skin. Gently boil the livers and cool-save some of the
liquid. Saute the onions in some of the chicken fat. Cool. Everything
should be cool before processing. Put all ingredients EXCEPT cooled fat
into a food processor and mix. Slowly add the fat and some of the reserved
broth from the livers to desired texture. Salt and pepper to taste. Serve
with the additional onions and chopped, boiled eggs.

From: Jan in rec.food.cooking on Feb 11, 1999.
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Deli Chopped Liver

1 pound chicken livers, trimmed
2 medium onions, chopped
1/4 cup rendered chicken fat
1/2 tsp. pepper
2 hard-cooked eggs halved

Broil chicken livers about 4 inches from heat, turning frequently, until
browned outside and no longer pink inside, 5-10 minutes. Meanwhile, in a
large skillet, cook onions in chicken fat over med. heat until golden
brown, about 10 minutes. Scrape onions and fat into food processor. Add
livers, and pepper, and pulse until coarsely chopped. Add eggs, and chop
until desired consistency. Makes about 2 cups.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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