Fishing

This is a good thread to start with. This will be for all type of hot or cooked appetizers and Hourdevours. This could end up as the longest thread in history but can be broken down later.


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A classic appetizer up and down the coast of California. It's rarely served without an accompanying bottle of Dos Equis Mexican beer.
Prep: 10 min, Cook: 5 min.

• 1/2 lb. blue or white corn tortilla chips
• 6 ounces goat cheese, room temperature
• 1 grilled chicken breast, very thinly sliced
• 1 ripe avocado, peeled, pitted, and chopped
• 8 oil-packed sun-dried tomatoes, drained and very thinly sliced
• 3 Tbs. canned jalapeño chiles, drained and thinly sliced
• 1/4 cup fresh cilantro, chiffonade cut

Preheat broiler to 500°F. Separate the corn chips, selecting whole chips. Arrange on a baking sheet. Spread the cheese over each chip, top with chicken pieces. Bake 3 minutes. Arrange on a serving platter. Top with avocado, tomatoes, chiles, and cilantro. Serve.


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Prep: 10 min.

• 1/2 lb. cooked lobster meat or imitation lobster meat
• 1 ounce chopped pimentos
• 1 ounce tarama or other caviar
• 1 ounce anchovy fillets, chopped
• 1 ounce butter
• 2-3/4 tsp. mayonnaise

Combine all ingredients in a bowl. Serve with crackers


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Prep: 10 min, Cook: 30 min.

• 5 ounces cream cheese, softened
• 1/4 lb. crabmeat, drained and flaked
• 2 Tbs. plus 2 tsp. Parmesan cheese, shredded
• 1 Tbs. plus 1 tsp. green onions, chopped
• 2 tsp. dry white wine (optional)
• 3/4 tsp. prepared horseradish
• 1/8 tsp. hot pepper sauce
• 1-3/4 Tbs. sliced almonds
• assorted cracker

Preheat oven to 350°F. Mix all ingredients, except almonds and crackers, until well blended. Spoon into a buttered 9 inch pie plate or quiche dish and sprinkle with almonds. Bake 25-30 minutes or until lightly browned. Serve with crackers.


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Prep: 10 min, Marinate: 1:00, Cook: 5 min.

• 2 Tbs. plus 2 tsp. fresh lemon juice
• 1 Tbs. plus 1 tsp. fresh lime juice
• 1 clove garlic, crushed
• 2 tsp. parsley, finely chopped
• 2 tsp. water
• 1 Tbs. plus 1 tsp. fresh ginger, grated
• 3/4 tsp. basil
• 20 large shrimp, tail on, cleaned and deveined
• 2 Tbs. plus 2 tsp. unsalted butter, melted

Combine all ingredients, except butter, in a bowl. Stir to coat shrimp. Cover and marinate in refrigerator at least 1 hour. Prepare grill or turn on broiler. Arrange shrimp on grill, basting with melted butter. Cook about 2 minutes per side until just cooked through, basting occasionally with melted butter. Serve immediately


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Prep: 10 min, Marinate: 3:00, Cook: 10 min.

• 1-1/2 lbs. chicken wings, cut in half and tips removed
• 2 Tbs. all purpose flour
• 1/4 cup cornstarch
• 3/4 tsp. salt optional
• 2 Tbs. sugar
• 1-1/2 tsp. sesame seeds, toasted
• 1 clove garlic, minced
• 1 scallion, chopped
• 1 egg, beaten
• 2 Tbs. soy sauce
• 1/2 cup peanut oil, for frying

Wash chicken wings and pat dry. Mix remaining ingredients, except oil, in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.


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Prep: 5 min, Cook: 10 min.

• 1/3 cup plus 1 Tbs. sugar
• 2 Tbs. plus 1 tsp. cornstarch
• 1-1/4 cups orange juice
• 6-1/2 whole cloves
• 1/4 tsp. ground cinnamon
• 3-1/4 Tbs. vinegar
• 1-1/4 lbs. frankfurters, cut into bite-size pieces

Combine all ingredients, except frankfurters, in a nonreactive saucepan over medium heat. Cook 4-5 minutes, stirring frequently until thickened. Add hot dogs and cook 3 minutes, or until heated through. Serve warm.


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Prep: 10 min, Cook: 45 min.

• 1/2 lb. hard salami
• 2 Tbs. lemon, ginger, or orange marmalade
• 1 Tbs. brown sugar
• 1-1/2 tsp. mustard

Preheat oven to 350°F. Place hard salami on aluminum foil. Cut salami into thin slices (about 1/4 inch), keeping the shape intact. In a bowl, thoroughly mix remaining ingredients. Pour mixture over the salami. Cover with additional foil, place on a cookie sheet, and bake at 350°F for about 35 minutes. Uncover and bake for 10 more minutes.


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Prep: 15 min, Cook: 45 min.

• 2 tsp. soy sauce
• 2 tsp. dry sherry
• 12 chicken wing drumettes
• 3-1/2 Tbs. teriyaki sauce
• 1 large clove garlic, pressed
• 1-1/4 tsp. sesame seeds, toasted, optional
• aluminum foil

Preheat oven to 425°F. Combine first 2 ingredients in bowl. Add chicken and mix to coat all pieces well. Arrange chicken in a single layer on rack in large foil-lined baking pan. Bake 30 minutes. Combine teriyaki and garlic in a bowl. Brush half of mixture over chicken. Turn over and brush with remaining mixture. Bake 15 minutes longer or until tender. Sprinkle with sesame seeds, if desired.


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INGREDIENTS:

• 1/2 pound bacon
• 1 pound fresh chicken livers
• 4 tablespoons honey

DIRECTIONS:

1. Preheat oven to broil setting.
2. Cut each slice of bacon in half and wrap around each chicken liver, securing with toothpicks.
3. Broil until bacon is cooked and crisp on one side, then turn and repeat (about 6 to 8 minutes each side). Serve with honey in a bowl, for dipping.

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INGREDIENTS:

• 1/2 pound bacon, cut in half
• 1 (8 ounce) can water chestnuts
• 3/4 cup ketchup
• 1/2 cup packed brown sugar

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.
3. Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.

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INGREDIENTS:

• 3 pounds chicken wings, separated at joints, tips discarded
• 1/2 cup butter
• 1 cup hot sauce
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS:

1. Preheat grill for high heat.
2. Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
3. Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
4. Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.

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INGREDIENTS:

• 12 fresh chicken livers, halved
• 1 teaspoon garlic salt
• 12 slices bacon, cut in half

DIRECTIONS:

1. Preheat oven to Broil/Grill.
2. Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
3. Broil for 5 to 7 minutes, then turn pieces and broil another 5 to 7 minutes, or until cooked through and chicken is no longer pink inside.

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INGREDIENTS:

• 1 pound fresh chicken livers
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• salt and pepper to taste
• 4 slices bacon

DIRECTIONS:

1. Rinse livers, pat dry and place in a resealable plastic bag. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers. Seal bag and shake bag to coat. Set aside.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, leaving bacon fat in skillet, and set aside.
3. Cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. Add bacon strips and cook together until chicken is cooked through and juices run clear.

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INGREDIENTS:

• 4 skinless, boneless chicken breasts
• 2 cups corn oil
• 1 egg, beaten
• 1/3 cup water
• 1/3 cup all-purpose flour
• 1 1/2 tablespoons sesame seeds, toasted
• 1 1/2 teaspoons salt

DIRECTIONS:

1. Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
2. Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
3. Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
4. Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

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INGREDIENTS:

• 1 (14 ounce) package wonton wrappers
• 1 pound shredded, cooked chicken

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DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place small amount of shredded chicken lengthwise along each won ton wrapper; roll up and seal by dampening edge of wrapper with a finger dipped in water. When you run out of chicken meat, place rolled won tons in a lightly greased 9x13 inch baking dish.
3. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or until wrapper is crisp.
4. NOTE: These can also be frozen in a single layer, then placed in a storage bag and baked or deep fried as needed.

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INGREDIENTS:

• 2 pounds skinless, boneless chicken breast halves - cut into strips
• 2 eggs, beaten
• 1/2 cup milk
• 1 (12 ounce) package tortilla chips, crushed

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
3. Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes

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INGREDIENTS:

• 2 skinless, boneless chicken breast halves
• 1/4 onion, sliced
• 1/4 green bell pepper, sliced

DIRECTIONS:

1. Saute onion and bell pepper in a medium skillet until soft.
2. Place chicken breasts on top of saute mixture and spray with cooking spray.
3. Fry chicken with saute mixture until browned and cooked through, cutting or shredding chicken while it cooks.

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INGREDIENTS:

• 4 tostada shells
• 8 slices OSCAR MAYER Smoked Ham
• 4 KRAFT Singles
• 1/2 cup shredded lettuce
• 1/2 cup chopped tomato
• 1/4 cup sliced pitted ripe olives

DIRECTIONS:

1. Top shells with ham and Singles. Place on microwavable plates.
2. Microwave each on HIGH 15 seconds or until Singles begin to melt.
3. Top with lettuce and tomato; sprinkle with olives. Garnish with chopped fresh cilantro, if desired.

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INGREDIENTS:

• 1 cup butter
• 5 1/2 tablespoons minced garlic
• 2 1/2 tablespoons crumbled blue cheese
• 3 1/2 tablespoons herbes de Provence
• 1 tablespoon crushed red pepper flakes
• sea salt and ground black pepper to taste
• 1 dash Worcestershire sauce
• 1 thin baguette, cut into thick slices

DIRECTIONS:

1. Preheat the grill for high heat.
2. Melt the butter in a saucepan over medium heat, and mix in the garlic, blue cheese, herbes de Provence, red pepper, sea salt, black pepper, and Worcestershire sauce.
3. Dunk each baguette slice in the butter mixture to thoroughly coat. Place slices in a bowl, and toss with any remaining butter mixture.
4. Place the baguette slices on the prepared grill, and toast 1 minute on both sides, or to desired doneness.

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INGREDIENTS:

• 1 pound ground beef
• 1/2 onion, finely chopped
• 1 quart tomato juice
• 12 drops hot pepper sauce
• 1 (13.5 ounce) package nacho-flavor tortilla chips
• 1/4 cup shredded Cheddar-Monterey Jack cheese blend

DIRECTIONS:

1. In a 2 quart saucepan over medium heat, brown the ground beef with onion until beef is no longer pink; drain fat.
2. Pour in tomato juice and hot pepper sauce. Bring to a boil and cook for 10 minutes.
3. Place nacho-flavor tortilla chips in a bowl and cover with meat mixture. Top with cheese.

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INGREDIENTS:

• 2 oval pita breads
• 2 tablespoons mayonnaise
• 2 tablespoons corn relish
• 3 leaves lettuce, chopped
• frozen chicken nuggets, thawed

DIRECTIONS:

1. Preheat oven to Grill/Broil.
2. Carefully split open pita pockets. Place pitas on serving plates. Spread mayonnaise, then corn relish on inside of pitas. Fill each pocket with lettuce and set aside.
3. Grill/broil chicken nuggets in preheated oven for 2 to 3 minutes each side, or until cooked through and juices run clear.
4. Put chicken nuggets in pita pockets and serve hot

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INGREDIENTS:

• 1 pound skinless, boneless chicken breast meat
• 1/2 cup Italian-style salad dressing
• 1 teaspoon fresh lime juice
• 1 1/2 teaspoons honey

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DIRECTIONS:

1. Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
2. Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

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INGREDIENTS:

• 1/3 cup vegetable oil
• 1 pound round steak
• 2 eggs
• 1/2 cup milk
• salt and pepper to taste
• 1 1/2 cups all-purpose flour for coating

DIRECTIONS:

1. Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
2. Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
3. In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
4. Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
5. Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.

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INGREDIENTS:

• 1 1/2 pounds lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (16 ounce) jar salsa
• 2 cups shredded Monterey Jack cheese

DIRECTIONS:

1. Preheat oven to 325 degrees F (160 degrees C).
2. In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
3. Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
4. Bake about 20 to 25 minutes in the preheated oven.

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