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Post by :henryc
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2888
Click below to download : Southwestern - Appetizer - Miniature Tex-mex Eggrolls (Format : PDF)
Southwestern - Appetizer - Miniature Tex-mex Eggrolls
1/2 pound ground beef, lean1/4 cup onion, chopped
2 tablespoons chopped green pepper
8 oz. refried beans
1/4 cup cheddar cheese, shredded
1 tablespoon catsup
1-1/2 teaspoons chili powder
1/4 teaspoon ground cumin
48 won-ton wrappers
Cooking oil for deep frying
Taco sauce
For filling, in a large skillet cook ground beef, onion, and green pepper till meat is brown and vegetables
are tender. Drain off fat. Stir beans, cheese, catsup, chili powder and cumin into meat mixture.
Position a wonton skin with 1 point toward you.
Spoon a generous teaspoon of filling across the center of
the skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over forming an
envelope shape. Roll up skin toward remaining corner. Moisten point; press to seal. Repeat with
remaining filling and skins.
Fry eggrolls, a few at a time, in deep hot fat (375 degrees) about 1 minutes on each side or till golden.
Use a slotted spoon to remove egg rolls. Drain on paper towels. Serve warm with taco sauce.
Makes 48.
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1 (8 oz.) loaf baguette-style French bread 3 Tbsp. olive oil 4 cloves garlic, minced 8 to 10 oz. roasted lean pork, thinly sliced Cranberry Chipotle Chutney 1 cup shredded provolone cheese (4 oz.) Cut bread into 3/4 inch thick slices. Combine oil and garlic and lightly brush one side of each slice. Bake in a preheated 425 oven for 7 to 8 minutes, turning once. Assemble: top oiled side with pork, chutney and provolone. Bake in preheated 425 oven for 5 minutes or till heated through and provolone has melted. (Bake for 2 minutes more if chutney is cold when
Southwestern - Appetizer - Pork Bruschetta With Cranberry-chipotle Chutney And Provalone
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1/2 cup butter or margarine, softened 1 package cream cheese, (3 oz.) softened 1 cup all-purpose flour 1 cup grated Monterey Jack cheese (or pepper Jack) 1 can green chilies, (4 oz.) chopped 2 eggs, lightly beaten 1/2 cup heavy cream (or half-and-half) 1/4 teaspoon salt freshly ground black pepper to taste In a medium mixing bowl, combine butter and cream cheese; blend until smooth. Stir in flour. Form dough into a ball and wrap in waxed paper.Chill 2 to 3 hours. Preheat oven to 350 degrees. Divide ball into 24 small balls (or just pinch off one at a
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