Homemade Veggie Chips

these easy snacks are a fun, healthy indulgence.

Serve 6

Ingredients:

• 3 beets, trimmed and peeled
• 2 sweet potatoes, peeled
• 1 Idaho potato, peeled
• 1 quater canola oil
• coarse salt

Direnctions:

1. Using a mandolin or the slicing blade of a food processor, slice the vegetables about 1/8 inch thick. If any of the idaho potato slices seem damp, pat dry.
2. Pour oil into a large, high-sided skillet and put the skillet over high heat. When the oil is hot enough that if you put a slice of potato into the skillet, the oil bubbles around it immediately, slip a handful of vegetables into the skillet. Don't crowd the skillet. Fry, turning as needed, until chips are golden brown.
3. Lift chips out of the skillet with a slotted spoon, shaking off excess oil; drain on a brown-paper bag. Add salt to taste. Serve warm

Adobo-Seasoned Baked Chicken Wings

by Bobby Flay
Serves 8 Prep: 10 minutes Cook: 30 minutes

Ingredients:

• 1/2 cup mango nectar
• 1/4 cup honey
• 1 to 2 Tbsp red hot sauce
• salt & freshly ground black pepper
• 2 tsp granulated garlic powder
• 2 tsp granulated onion powder
• 2 tsp ground turmeric
• 40 chicken wings, rinsed well and patted dry
• 2 Tbsp canola oil
• 2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)

Direction:

1. Preheat oven to 425 degree.


2. Stir together the mango nectar, honey, and hot sauce in a bowl: season with salt & pepper. Set aside.


3. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil.


4. Transfer wings to a large baking sheet ( or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over: continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano.

Pizza with white sauce

Pizza is one of my husband's favorite foods but he does not like red sauce. So I came up with this good alternative to traditional red sauce pizza. It still has a light tomato taste.
Serve: 4 Prep: 10 mins Cook: 10 mins

• 1 tablespoon butter, melted


• 2 teaspoons olive oil


• 1 tablespoon and 1-1/2 teaspoons minced garlic


• 1 tablespoon basil pesto


• 1/2 teaspoon dried basil leaves


• 1/2 teaspoon dried oregano


• 2 teaspoons grated Parmesan cheese


• 1 ~ 2 flat bread or pizza crust


• 1/2 tomato, sliced


• 1/2 zucchini, thinly sliced


• 1/2 red onion, sliced


• 1/2 fresh jalapeno pepper, chopped


• 1/2 (6 ounce) package finely shredded Parmesan cheese

1. Preheat oven 375 degrees.


2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on flat bread or pizza crust.


3. Arrange tomato, zucchini, onion and jalapeno on pizza. Top with finely shredded Parmesan cheese.


4. Bake 5 `10 minutes until done.

Pizza With White Sauce @ Group Recipes

Curried Chicken sandwiches

Serve 6 Prep 20 mins

Ingredients:

• 2 cups cubed, cooked chicken
• 1 medium unpeeled red apple, chopped
• 3/4 cup dried cranberries
• 1/2 cup thinly sliced celery
• 1/4 red onions, chopped
• 1/4 cup chopped almonds
• 2 tablespoons thinly sliced green onions
• 3/4 cup mayonnaise
• 1 Tablespoon lemon juice
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric powder
• 6 slices bread
• 6 lettuce Leaves
• Heart shaped cutter

Directions:

1. In a bowl, combine the chicken, apples, cranberries, celery, red onions, almonds, green onions.
2. Add mayonnaise, lemon juice and curry powder, turmeric powder; and stir to coat.
3. Cover and refrigerate until ready to serve.
4. Cut each slice of bread with a 3-in. heart-shaped cookie cutter; then fill with lettuce and chicken salad inside of the cutter to mold the shape; remove the cutter.

http://www.grouprecipes.com/104803/curried-chicken-sandwiches.html

Banh-Mi Style Chicken Sandwiches

Serve 4 Prep 15 mins
This is a sweet, hot and spicy sandwich that's popular in vietnam


Ingredients:

• 4 8" soft baguettes, split


• 1/4 cup light mayonnaise


• 2 Tbsl sriracha (Thai hot sauce)


• 2 cooked chicken breast, sliced


• 1/4 cup sweet red chili sauce


• 1 to 2 jalapenos, seeded, thinly sliced


• 2/3 English cucumber, diagnoly sliced


• a handful Mint and cilantro leaves, sliced


• 2 cups shredded lettuce


• 1/2 cup shredded carrots


• 1 Tbsp seasoned rice vinegar

Directions:

1. Toss Chicken with sweet red chili sauce, set a side


2. Toss the lettuce and carrots with the vinegar, set a side


3. Mix the fresh herbs and jalapeno, set a side


4. Spread both side of the bread with mayonnaise and sriracha


5. Arrange chicken over the bottom halves


6. Add the mixture of herbs and jalapeno & cucumber


7. Add the mixture if lettuce & carrots


8. Add top halves and servce with lots of napkins

http://www.grouprecipes.com/104551/banh-mi-style-chicken-sandwiches.html

Parmesan Oven Fries

Serve 4 prep 10 mins cook 50 mins

Combine:
•1/4 cup Pamesan, grated
•1/2 teaspon garlic powder
•1/4 teaspoon paprika
•1/8 teaspoon cayenne (optional)
•Salt to taste
Coat with and Roast:
•3 russet potatoes, cut into 8 wedges each
•3 tablespoons olive oil, divided
•2 tablespoons chopped frsh parsley or dried parsely

Directions:
1.Preheat oven to 475 degrees with a baking sheet inside
2.Combine Parmesan, garlc powder, paprika, cayenne, and salt in a small bowl.
3.Coat potato wedges with 1 tablespoon oil in a large bowl, then add Parmesan mixture, tossing to coat.
4.Remove baking sheet from the oven and coat with remaining oil.
5.Place wedges on the pan and roast until golden, 15 minutes per side.
6.Return fries to bowl and toss with parsley

Healthy Snack Butterflies

Ingredients:

• 1 cup grapes
• 1 cup strawberries
• 2 cups cubed cheese
• You will also need 8 small zip type sandwich bags (for the wings)and 8 pipe cleaners(for the body and antennea).

Directions

1. Place 1/8 cup grapes and 1/8 cup strawberries in one side of the bag.
2. Place 1/4 cup cheese in the other side of the bag.
3. Seal the bag shut and then use the pipe cleaner to create a body and antannae.
   

Simple Spring Baskets

Preparation time: 15 min Chilling time: 2 hrs
Yield: 12 baskets

Baskets Ingredients:

• 2 cups miniature marshmallows
• 1 Half Stick of LAND O LAKES® Butter (1/4 cup)
• 1 (6-ounce) package (4 cups) chow mein noodles

Decorations Ingredients:

• Colored licorice, cut into 5-inch lengths, if desired
• Vanilla-flavored candy coating (almond bark), melted, if desired
• Decorator sugars, if desired
• Coconut, tinted, if desired
• Pastel-colored chocolate candies or jelly beans
  

Direction:

1. Combine marshmallows and butter in 3-quart saucepan.
2. Cook over low heat, stirring occasionally, until mixture is melted (6 to 8 minutes).
3. Stir in noodles until very well coated.Press mixture onto bottom and up sides of 12 buttered muffin pan cups with buttered fingers.
4. Immediately press licorice into basket to form handle, if desired. Refrigerate at least 2 hours or until firm.
5. Remove baskets from cups. Decorate baskets with melted candy coating, decorator sugars and/or coconut as desired; fill with candy. Store in container with tight-fitting lid for up to 2 days.

Nutrition Facts (1 basket without decorations or candy): Calories: 130, Fat: 8g, Cholesterol: 10mg, Sodium: 105mg, Carbohydrates: 14g, Dietary Fiber: <1g,>

Club Wrap

From Umma Yori

Serving 10 Prep: 5 min

Ingredients

1 Lavash ( Armenian craker bread 8x13) or 3 x 10 inches flour tortillas

3 large romaine leaves (any green leaves), remove ribs & towel dried,

1 tomato, sliced

1 lb thinly sliced deli turkey or ham

4 - 6 oz. thinly sliced swiss cheese or provolone cheese

4 oz. cream cheese with chives & onion

2 Tbsp mayonnaise

2 Tbsp Ranch dressing

Direction

1. Blend cream cheese, ranch dressing, mayonnaise in a bowl
2. spread cream cheese mixture evenly over lavash or tortilla
3. Top with deli meats ( ham or turkey or bacon), cheese, green leaves & tomato slices, then roll to enclose fillings
4. Cover with plastic wrap tighly & chill, seam side down, for 2 to 24 hours. Trim ends of rolls, cut rolls into 10inch slices

* For easier handling, tuck in 1 side of the wrap about halfway through rolling to enclose the end.

Masago stuffed mussel

From Umma Yori

• 1 lb. mussels


• 2-1/2 cups chicken stock


• 1/2 cup Masago (Japanese fish egg)


• 1 lemon, grated zest and juice of


• 2 tbsp. mayonnaise

1. Scrub the mussels under running water to remove the beards and barnacles. Discard any open mussels.


2. Cook the mussels in the stock for 5 to 7 minutes. Drain the mussels, discarding the stock and any mussels that are closed.


3. Break the empty half of the shell from each mussel and discard.


4. Remove the cooked mussel from the shell and chopped, then mix together the masago, lemon and mayonnaise. Spoon onto the shell and cook under a medium-hot broiler for 3 to 4 minutes.

http://www.grouprecipes.com/80275/the-stuffed-mussel.html

Toasted Flower

From Umma Yori

• 1 bag white or wheat sandwich bread ( about 21-25 slices in bag)


• 1 lbs. coleslaw cabbage & carrots


• 1 cup cooked baby shrimps


• 1 cup shredded imitation crab meats


• 1/2 cup thin sliced ham


• 1 cup (more or less depend on your taste) mayonnaise


• butter spread


• 1 Tbsp. celery salts


• 1/4 tsp ground black pepper


• raspberries

1. Preheat oven to 350 degree


2. remove all side of crust from bread


3. add butter lightly in the middle of the bread


4. Hold the corner of the bread and shape into the muffin (large size)pan. Bake 12 minutes or until toasted.


5. In a large bowl, mix all ingredients; cabbage, carrots, baby shrimps and crab meat....Keep salad in the refrigerator until ready to eat.


6. Remove the toasted bread from the oven, keep them in the room temperature until ready to eat.


7. Serve the toasted flower top with raspberry.

http://www.grouprecipes.com/80280/toasted-flower.html

Zesty Mini Crab Cakes

Makes about 35
Ingredients

• 8 slices (7oz.)firm white bread, cut up
• 1/3 cup mayonnaise
• 1 large egg, lightly beaten
• 1 rib celery, finely chopped (1/2 cup)
• 1 medium shallot, finely chopped
• 2 tablespoons fresh chopped parsley
• 2 teaspoons fresh lemon juice
• 2 teaspoons crab boi seasoning (Oldbay)
• 1 teaspoon Dijon mustard
• 1/2 teaspon coarse salt
• 1/4 to 1/2 teaspoon red pepper sauce
• 1 pound cooked fresh lumb or jumbo crabmeat, picked over
• 2 tablespoon butter
• 1 tablespoon olive oil
• Vegetable cooking spray

Directions

1. Pulse bread in food processor to form fine crmbs
2. Combine mayonnaise, egg, cerely, shallot, parsley, lemon juice, seasonin, mustard, salt and red pepper sauce. Fold in crabmeat and 1 cup breadcrums. Transfer remaining crums to air tight container
3. Pack 1 tablespoon with crab mixture and drop onto the tray lined with GLAD Press'n Seal Freezer design side down
4. Cover cakes with another sheet of GLAD Press'n Seal Freezer Wrap, design side up, and smooth over each cake to seal
5. Freeze wrapped cakes along with crumbs for up to 1 week
6. Thaw cakes in refrigerator, breadcrumbs a room temperature
7. Preheat oven to 350 degrees. Coat 2 large baking sheets with cooking spray
8. In a 2-cup glass measure, microwave until butter melts, 1 minute. Stir in olive oil
9. Transfer remaining crumbs to a large shallow dish. Remove cakes from tray and gently coat cakes in crumbs
10. In a large non-stick skillet, heat 1 tablespoon butter mixture over medium-high. Cook cakes, turning once until golden, 3 to 4 minutes
11. Transfer to baking sheet. Bake until cooked through, 10 minutes
12. Serve with lemon wedges, Salad, Tarter sauce

Ddukboki

Ingredients

• 1 package rice cake


• 1 package fish cake, cut in triangle shapes


• 1/2medium onion, thinly sliced


• 3 green onions, sliced


• 2 cups water (or anchovy soup base)


• 3 -4 tablespoons red pepper paste (gochujjang)


• 1 tablespoon red pepper flakes


• 1 tablespoon soy sauce


• 1 tablespoon minced garlic


• 1/2 teaspoon ginger powder


• 1 tablespoon sugar


• 1 teaspoon salt


• 1 teaspoon sesame oil

Directions

1. Put rice cake (dduk), soaked in boiling water still softened then drained


2. In a small bowl, mix soy sauce, red pepper flakes, garlic, sugar, sesame oil, ginger powder, salt, gochujjang; prepare sauce (dadaeki)


3. In a large deep pan, boil the water, stir together with sauce till all is dissolved.


4. Add sliced onions, fish cakes and rice cakes, lower the heat & simmer about 5 minutes.-stirring to ensure that the thickening sauce coats everything properly.


5. Once the sauce has thickened and the rice cakes are soft all the way through, add sliced green onion and mix together.

http://www.grouprecipes.com/62330/korean-style-ddukboki-spicy-rice-cake.html

Cheesy Spinach Burger

Prep: 10m Cook: 10m Serve: 8

Ingredients

• 2 lbs ground beef
• 1 envelope LIPTON RECIPE SECRETS Onion Soup Mix.
• 1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry.
• 1 cup shredded mozzarella cheese.

Directions

1. In a large bowl, combine all ingredients; shape into 8 patties.


2. Grill or broil or pan fry until done.


3. Serve with lettuces or hamburger buns.

http://www.grouprecipes.com/58734/cheesy-spinach-burgers.html

Tuna Cakes

Prep:15m Cook:8m Servings:4

Ingredients

• 2 (7-oz.) foil pouches solid white tuna in water, flaked


• 1/2 cups finely, crushed whole wheat crackers (about 10 crakers).


• 2 large eggs, lightly beaten


• 1 spring onion, finely chopped


• 1/4 cup finely chopped red onion


• 1/4 teaspoon salt


• 1/8 teaspoon freshly ground pepper


• 1/3 cup finely chopped red & green bell pepper (optional).


• 2 tablespoon olive oil.


• Bibb lettuce leaves


• Tomato slices


• Dill pickle spears


• 4 lemon wedges


• Kepchup


• 1-2 table spoon plain bread crumbs (optional)
  

Directions

1. Stir together tuna, crushed whole wheat cracker.


2. next 6 ingredients in a large bowl just until blended.If it looks waterly, add plain bread crumbs.


3. Shape tuna mixture into 8 equal patties (about 1/3 cup each).


4. Cook 4 patties in 1 Tbsp. hot olive oil in a large nonstick skillet over medium heat 2-3 minutes on each side or until golden.


5. Remove from skillet.


6. Repeat with remaining 1 Tbsp. oil and 4 patties.


7. Place Tuna Cakes on top of Bibb lettuce leaves and tomato slices, lemon; serve with kepchup.
   
   
   

http://www.grouprecipes.com/58638/tuna-cake.html