Pineapple Appetizer Meatballs Recipe

Ingredients

    1 can (8 ounces) crushed pineapple

    1 egg

    1/4 cup dry bread crumbs

    1/8 teaspoon pepper

    1/2 pound bulk pork sausage

    1/2 pound ground beef


    GLAZE:

    1/4 cup packed brown sugar

    1/4 cup ketchup

    1/4 cup white vinegar

    1/4 cup water

    2 tablespoons Dijon-mayonnaise blend

Directions

    Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix well. Shape into 1-in. balls.

    Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until a thermometer reads 160°.

    Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through. Yield: 2 dozen.

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Asparagus Roll-Ups

Ingredients:

    18 cooked asparagus spears

    18 slices white bread, crusts removed

    2 tablespoons French dressing

    1/8 teaspoon freshly ground pepper

    1/2 cup mayonnaise

    seasoned salt, to taste

    4 to 6 tablespoons melted butter

Preparation:

Spread each slice of bread with mayonnaise.

Place one asparagus spear on bread; sprinkle each with seasoned salt and pepper and a few drops of French dressing.

Roll up the bread jelly roll style. 

Secure rolls with toothpicks. 

Chill. To serve, remove toothpicks and place rolls on a lightly greased baking sheet; brush with melted butter, and broil until lightly browned.

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Parmesan Appetizer Puffs

Ingredients:

    1 1/2 cups flour

    1 teaspoon salt

    1 cup margarine

    1/2 cup sour cream

    2 tablespoons grated Parmesan cheese

    2 tablespoons chopped green onions

    2 tablespoons chopped mushrooms

    2 tablespoons chopped ripe olives
Preparation:


Mix flour and salt; cut margarine in until mixture begins to form a ball. Blend in sour cream. Divide dough into 4 parts. Wrap each part and chill several hours. Heat oven to 350 degrees.


On floured board, roll each section into a 12 x 6-inch rectangle. 

Sprinkle one-half each rectangle with either cheese, onion, mushrooms or olives.

Fold dough over to make a 6-inch sqare.

Cut the 6-inch square into 2-inch squares, pressing edges.

Continue until all dough is prepared.


Bake on ungreased cookie sheet at 350 degrees for 20 to 25 minutes.

May be prepared in advance and refrigerated, then baked for 30 minutes.

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VEG-MANCHURIA

Ingredients:

1 cup - Cabbage


1 cup - Onion


1 Cup - carrot


1 Cup - Maida


1/2 cup - Corn flour


5 Green Chillies


1/4 cup Coriander leaves

For Frying

4 tbs Garlic(Cut in to small pieces)


4 tbs Ginger(Cut in to small pieces)


1 small onion(Cut in to small pieces)


2 green chillies(Cut in to small pieces)


2 tbs Soya sause


1/4 Ajnamo salt


Salt to taste


Oil to fry


Process:

Shred cabbage ,onion, carrot and cilantro in to verysmall pieces. Cut green chillies to small pieces Take a bowl.. Mix maida, cornflour, cabbage, green chillies, onoin,carrot , salt and coriander leaves.. Heat oil in a pan.... now take small amounts of dough into hand and make it as a smallball(manchuria) and put into oil... fry the smallballs until it becomes golden brown.... .

For Frying

After frying heat 2tbs of oil in a kadai .. now add ginger,garlic ,onion and green chelli when they r fried add ajnamo salt,soya sause and 1/4 cup of water.When water boiling, add above smallballs(manchuria) fry until the water evaporate.Now when your Veg-Manchuria are done... Serve hot with tomato ketchup...

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Gobi parata

Ingredients:


For parata


Whole Wheat Flour 1 cup


Salt 1 Teaspoon


Water 1-2 cups


For stuff


Grated Cauliflower 1 cup


Green chillies[chopped] 2


Cumin seeds 1 table spoon


Coriander leaves 1 cup


Black pepper powder 1 tea spoon


Salt 1 tea spoon

Process:


Making parata
Take flour and salt into a bowl and add water,make it into a soft dough.
Mix all the stuff ingradients and let it leave for 5-10 minutes.
Then squeeze water from stuff by putting in between the hands.
Making stuffed parata
Take the dough and convert it into small balls and make them as a circles for 3 inches .
Stuff placed in that circle and cover all sides with edge of the circle.
And make it into a ball.
Then soften all the stuffed balls into circles.
Heat pan and place the parata over the pan and heat on both sides until it converted into golden brown colour.
In between pour 3-4 drops of oil over parata.

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Paneer spring rolls

Ingredients:


1 tsp 1 tsp corriander powder 


1 tsp 1 tsp cumin powder 


1/2 tbsp 1/2 tblspn Garlic paste (crushed garlic) 


1/2 tbsp 1/2 tblspn Ginger paste (crushed ginger) 


1/4 tsp 1/4 tsp tumeric powder 


2 tbsp 2 tblspn Tomato Puree 


chopped green chillis 


For Marinade: 


garam masala powder 


1 number Green Pepper cut in half and thinly sliced 


juice of one lemon 


lots of freshly chopped corriander 


1 Pack/block number Paneer - i pack - cut into small cubes 


paste of plain flour and water - use as glue 


1 number Red Pepper cut in half and thinly sliced 


1 number small onion thinly sliced 


1 - 2 tbsp Soy Sauce 1 - 2 tblspn 


1 bag spring roll pastry (can buy in frozen packs) 


1 - 2 tbsp sunflower/olive oil to make paste 


few drops Tabasco sauce (or other hot pepper sauce) 

Process:


First make marinade - in large bowl mix tom puree, oil, ginger, garlic, soy sauce, tabasco (or other chilli sauce), cumin, corriander, tumeric, and garam masala (about 1/4 tsp). taste and add salt if needed (the soy sauce will also be quite salty so makesure you taste) the marinade should taste quite strong as the paneer will absorb much of the flavours. srir in the chopped paneer and mix well, then leave covered in the fridge for about 30 mins - 1 hour. meanwhile,defrost the pastry according to pack instructions. heat a shallow pan and add a little oil and stirfry the peppers and onions together until onions are soft and lightly cooked, add a little salt, drain on kitchen paper. heat the pan once again add the paneer (already oil in mix so may not need to add anymore at this point) and cook on a low - medium heat for about 8 - 10 mins, stirring often to prevent sticking.. taste and season if necessary. once cooked, it should not be browned, just cooked gently, take off the heat and stir in green chillis, lots of fresh corriander, a little more garam masala and squeeze juice of 1/2 to 1 lemon. and mix with the peppers and onions. make paste with flour and water - should be sticky and lump free - not too runny (like when making samosas) this is to glue the spring rolls. take sheet of pastry, place some of the filling - not too much - and roll up in to spring roll shape, pasting the edges with the glue to seal the spring roll (to prevent oil getting in when you fry it). put a side on a tray or a plate. now you can either place in a freezer bag and freeze and fry when wanted straight from the freezer, or heat the oil and fry now on a med heat (like samosas). until golden brown and crisp. enjoy hot or cold either on their own or with yogurt and mint raita, ambli, or tomato sauce.

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spiced cashew nuts

Ingredients:

1 -tspn good oil


3 -cups whole unsalted roasted cashews


1/2 -tspn chillie powder (MASALA KARAM)


1 -tspn salt

Process:

Place a medium-size pan over medium heat.
Add (peanut/olive/gingley)oil and cashews and toss to coat.
Add chillie powder, salt, and pepper and toss until warmed through.
Remove from heat and serve.
can wait for some time to let the cashews absorb the spices.

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tookiga pizza

Ingredients:

1-pizza base
1/4th onion
1/4th tomato
1 green chillie
1 tsp red chillie powder
pionch of salt
2 or 3tbsp tomaeto sauce or ketchup
1tbsp butter
cheese according to taste
 
Process:
1- take the Pizza base n apply butter on it.
2- take a bowl.. put all the ingredients in it like.. chopped
onion, tomato, chillies n chillie flakes, red chillie
powder, a little more butter, salt n tomaeto sauce n
1/4th qty of cheese which you want to add. Mix all of them
until all the ingredients mix well with sauce, cheese n
chillie powder.
3- now on the greesed pizza base apply a teaspoon of tomato
sauce n then apply the whole mixture on the pizza base.
4- now grate the cheese on top of the toppings
5- microwave it for required time n see the mouth watering
pizza readyyyy...

ps: you can even add more veggies if desired.if u have
chillie sauce, u can add

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vegetable cutlet

Ingredients:
 
1 medium size carrot
1 medium size potato
4-5 Beans
Peas (optional)
1 onion
1 tomato
3-4 bread slices

To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit

To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it
should be pouring like idli flour)

Powder
Take 3-4 slices of bread & powder them. (you can use either breads
crumbs)
 
Process:
Method
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry
for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and
spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

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