Appetizers, dips, chips and Snacks

---

4 small zucchini 

1/4 cup homemade butter 

1/3 cup corn flake crumbs or bread crumbs 

2 Tablespoons Parmesan cheese 

1/2 teaspoon seasoned salt (and/or garlic) 

Cut unpeeled zucchini in strips. Dip in melted butter. Mix the rest of the ingredients in a bowl. Toss the zucchini with rest of ingredients. Place on a parchment paper covered cookie sheet. Bake at 375 degrees for 10 to 15 minutes.  .

12 eggs  

1/3 cups homemade mayonnaise  

2 Tablespoons homemade mustard 

 2 Tablespoons homemade sweet pickle relish 

 Salt and pepper to taste  

Paprika, for garnish 

You start off by hard boiling your eggs. Peel the eggs and cut them in half, lengthwise and remove the yolks. Place the white part of the egg on a cookie sheet, cut side up.  Place the yolks into your food processor.  Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper, to taste. Mix all the ingredients together. The texture needs to be firm so that you can use a spoon to put the mixture back into the egg halves. If the mixture isn’t firm enough add more mayo or you can add more mustard or both. After the yolk mixture is added back to eggs, sprinkle tops with paprika. 

For the filling: 

1/2 pound cooked small shrimp  

1 cup bean sprouts  

1 cup shredded Chinese cabbage  

1 cup slivered carrots  

3 stalks celery, thinly sliced  

4 shiitake mushrooms chopped into small pieces 

3 scallions, white and green parts, thinly sliced  

The sauce: 

1 Tablespoon soy sauce  

1 Tablespoon dry sherry  

1 Tablespoon oyster sauce  

1 Tablespoon sesame oil  

1 Tablespoon five spice powder  

2 Tablespoons peanut oil  

2 teaspoons finely chopped garlic  

2 teaspoons freshly grated ginger  

1 teaspoon coarse salt  

12 egg roll wrappers  

1 egg, beaten  

3 cups peanut oil for deep frying 

 Combine all the filling ingredients in a large bowl, and combine all the sauce ingredients in a small bowl. Heat wok over high heat, add peanut oil and swirl to coat wok. Add shrimp and vegetable mixture to wok and stir fry for 1 minute. Add garlic, ginger, and salt, and stir fry for another minute. Pour the reserved sauce over the vegetables, toss well to mix, and stir fry about 30 seconds. Remove from the heat, transfer to a bowl, and set aside to cool. (At this point, the filling can be covered and refrigerated for up to 1 day).  Drain filling of any excess liquid. Place the egg roll skins, one at a time so they don't dry out, on a flat surface. Arrange the wrapper like a diamond with a corner facing you. Place about 1/4 cup of filling in the lower part of the diamond, leaving about 1 inch of wrapper on either side. Fold the bottom corner over the filling, roll up half way, and then fold the sides over. Coat the top corner of the wrapper with egg, then seal and press the end to fully enclose the filling. Arrange egg rolls on a baking sheet dusted with cornstarch, covered with a dry towel, until all the egg rolls are stuffed. (Do not refrigerate the wrappers or they will crack.)Heat the peanut oil to deep-fry temperature (325 degrees F) in a wok or deep skillet. Fry the rolls until golden brown all over, about 2 minutes per side. Drain on paper towels and serve warm with Plum Sauce, sweet and sour sauce and Hot Mustard.  .

1 pound homemade Mozzarella 

3 eggs 

1 cup seasoned bread crumbs

Light olive oil 

Cut the Mozzarella into sticks. They should measure 2 inches long by 1/2 inch wide. Dip the cheese into beaten eggs and then into bread crumbs. Repeat the process until all the cheese is covered in bread crumbs. Freeze for about at least 30 minutes. Fry until golden brown (about 2 minutes on each side).  

4 heaping tablespoons minced garlic, 

1 stick of butter  

2 Tablespoons extra-virgin olive oil  

1 baguette, sliced

enough grated  Mozzarella  to cover each slice of bread generously

Chopped fresh parsley  

Combine garlic, butter, and oil  in a small saucepan. Heat the garlic, butter and oil  over moderate-low heat  until the butter is melted.  Toast the sliced bread under broiler. Remove bread when it is toasted golden brown in color. Brush the bread liberally with the garlic butter. Sprinkle with cheese, and parsley. After you've  added the cheese, return it to the broiler for  just enough time to melt the cheese.

olive oil, for frying

1 cup all-purpose flour 

1 cup almond flour

1/4 cup cornstarch

2 teaspoon kosher salt

1 1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup buttermilk

1 egg

16 oz. dill pickle chips, drained and patted very dry

Pour olive oil into a large skillet to the depth of 3/4 inch. Heat the olive oil until it reaches 375 degrees. 

This is hot enough to fry the pickles. While that's going on in a mixing bowl, combine the flours, cornstarch, 

salt, pepper, paprika, garlic powder and onion powder. In a separate bowl, whisk together the buttermilk and egg until well combined.

Place a bunch of the pickle slices in the buttermilk mixture. Make sure they are completely coated. Using a slotted spoon, 

drain the pickles, then place them in the flour mixture. Make sure they are completely covered and coated. 

Add the pickles to the skillet and fry them until golden brown and crispy, about 2 minutes. Line a plate with a paper towel and using a clean 

slotted spoon, place the pickles on the plate. Repeat with the remaining pickles. 

8 ounces shredded Monterey Jack or Cheddar cheese, divided  

8 corn tortillas  

1/2 cup homemade salsa  

Spread 1 ounce cheese on a tortilla. Top with another tortilla and place in a nonstick skillet over medium-high heat. Cook until the bottom is lightly toasted, about 2 minutes. Flip them and cook until the cheese is melted and the second side is lightly toasted. Transfer to a plate and keep warm. Repeat with the remaining tortillas and the remaining cheese to make 4 quesadillas altogether. Cut each into quarters and serve with salsa. There are many other things you can put in the quesadilla.  Sliced mushrooms Green onions Black olives, sliced Fresh tomatoes, diced Chicken pieces Avocado.

3 Tablespoons olive oil 

1 large onion, finely diced 

3 cloves garlic, minced or grated 

1 3/4 cups kidney beans, reserving the liquid in the can 

1 Tablespoon tomato paste 

1/2 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1/4 teaspoon ground cinnamon 

Salt and freshly ground black pepper 

1 lime, zested and juiced 

Heat the oil and cook the onion and garlic until soft and golden. Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes. Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest. 

2 pounds cheddar cheese

16 ounces of homemade salsa 

Combine the ingredients in slow cooker set on low until the cheese melts. Keep on low to serve from the Crockpot with chips and crackers.

2 small Avocados 

1 lemon, juiced 

1 large clove garlic, minced 

1 jalapeno, seeded and finely chopped 

1 small plum tomato, seeded and finely chopped 

1/2 small yellow skinned onion, finely chopped 

1 teaspoon coarse salt 

Tortilla chips, for dipping 

 Cut avocados in half and Pop out pit. Scoop flesh of avocados into a bowl, squeeze the juice of a lemon over the avocados without dropping the lemon pits in the bowl. Add the garlic, jalapeno, tomato, onion and salt to the bowl. Place all ingredients into your food processor and mix the ingredients into a chunky dip. Serve with tortilla chips.

8 ounces homemade cream cheese, at room temperature 

1/2 cup homemade sour cream 

1/2 cup homemade mayonnaise 

4 scallions, white and green parts, minced 

2 Tablespoons fresh parsley leaves, minced 

1 Tablespoon fresh dill, minced 

1 teaspoon kosher salt 

3/4 teaspoon freshly ground black pepper 

Place all the ingredients in your food processor and blend. Serve at room temperature. 

3 Tablespoons of ranch dressing mix

1/2 cup homemade mayonnaise

1/2 cup homemade sour cream

Combine all ingredients in a bowl chill and serve

RANCH SALAD DRESSING MIX

2/3 cup dried parsley flakes 

1/3 cup dried minced onion 

3 Tablespoons garlic salt 

2 Tablespoons onion salt 

1 Tablespoon garlic powder 

1 Tablespoon onion powder 

1 Tablespoon dried dill weed 

1/4 teaspoon pepper

Store the mix in an airtight plastic container for future use.

4 medium garlic cloves, skin on 

1 teaspoon kosher salt 

3 sprigs flat leaf parsley (1/4 cup leaves) 

1 cup ricotta 

1 teaspoon finely grated lemon zest 

2 Tablespoons extra-virgin olive oil 

1 teaspoon white pepper 

Put the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable such as broccoli, cauliflower, bell peppers, and button mushrooms.

5 pound Bag of Potatoes 

1 and 1/2 Quarts of olive Oil  

4 Quart pan 

Salt and whatever seasoning you want

Clean and prepare your potatoes. You can peel or not it’s your choice. Using your Food processor slice your potatoes, pour the oil in the pan being careful not to overflow. Preheat the oil to around 375 degrees. 4 Qt. Pan Using your tongs, gently place the potato chips into the pan. Once they're golden brown on both sides, they are ready to be seasoned. You can use a slotted spoon to lift the potatoes out of the oil when they are done cooking. Place you potato chips in a bowl with paper towels between layers to soak up the extra oil. Lightly salt your potato chips. There are many other alternative seasoning options. Use your imagination.

3 cups Corn Chex™ cereal

3 cups Rice Chex™ cereal

3 cups Wheat Chex™ cereal

1.5 cup mixed nuts

1.5 cup bite-size pretzels

6 tablespoons butter 

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

In large microwavable bowl, pour your cereals, nuts and pretzels then set this aside. In small saucepan, heat the butter until it's melted. Stir the Worcestershire sauce, seasoned salt, garlic powder and onion powder in the melted butter. Pour over cereal mixture; stir until evenly coated. Microwave the chex mix uncovered on High for about 5 to 6 minutes stir it every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Pretzels (Hard)

1 1/3 cup hot water 

3 Tablespoons olive oil 

1 Tablespoon honey 

1 package dry yeast  

2 cups whole wheat flour 

2 cups white flour 

1 teaspoon salt 

Coarse salt to top (optional) 

Preheat oven to 425. Grease a large baking / cookie sheets. Making pretzels is like making pasta. You mix the dry ingredients in large bowl making an indentation in dry ingredients and add liquid ingredients to that area. Use your hands to mix until smooth. Add in the flour slowly until you get moderately stiff dough. Knead for 5 minutes or until smooth. Divide into 12 equal pieces and roll each piece into a rope shape about 15" long. 

Roll each piece in the coarse salt if desired.  Shape rolls into any formation you like for your final pretzel. Bake for 20 minutes or until light brown.

Pretzels (soft)

for 8 servings

1 ½ cups water, warm

1 tablespoon salt

1 tablespoon sugar

1 packet active dry yeast

4 ½ cups flour

3 tablespoons oil, divided

1 cup baking soda

2 eggs, beaten

coarse salt (optional)

In a bowl, mix water, salt, and sugar until combined. Add yeast and let rest 5 minutes until yeast starts to foam. Add flour and 2 tablespoons of oil and mix thoroughly until a dough forms.

Remove the dough and use the remaining oil to cover the bowl. Cover bowl with plastic wrap and leave in a warm place for 1 hour. Preheat oven to 450°F. Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape. Add baking soda to a large pot of water and bring to a rolling boil. Boil each pretzel for 30 seconds per side. Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.