Recipes Trending: wrapped

Showing posts with label wrapped. Show all posts

Saturday, March 29, 2014

Fish Vegetable Salsa Wrapped

Fish Vegetable Salsa Wrapped

Ingredients

Fish fillet ½ kg
Onion chopped 1
Celery stick chopped 1
Capsicum chopped 1
Egg 1
Tomatoes boiled 4
Garlic chopped 4 cloves
Manda patti ½ kg
Parsley chopped ¼ bunch
Black pepper ½ tsp
Sugar ½ tsp
All spice ½ tsp
Lemon juice 2 tbsp
Oil 3 tbsp
Salt to taste

Method

Finely chop 1 onion, 1 celery stick, 1 capsicum, 4 boiled tomatoes and ¼ bunch of parsley.Marinate ½ k fish fillets with 2 tbsp lemon juice, ½ tsp black pepper and salt to taste.Heat 3 tbsp oil in a pan, add 4 cloves of chopped garlic. Then add all the chopped vegetables, fry well for 2 – 3 minutes.Now add salt to taste, ½ tsp all spice, ½ tsp black pepper and ½ tsp sugar.Mix well and keep aside.
Cut each Manda Patti into square, also cut fish fillets into 4 inch squares.Put fish piece on Manda patti. Top with vegetable mixture.Fold sides and seal well.Brush top with beaten egg. Now bake in a preheated oven on 200 degrees for 10 – 12 minutes till golden brown.Remove in a serving plate, garish with cooked vegetables and serve.

Saturday, February 15, 2014

SANDRAS BACON WRAPPED CHILI JALAPENO PEPPERS

Servings: (2 to 4)

Posted: by Sandra

Prep: 10 mins. | Cook: 10 to 12 mins.

INGREDIENTS

- 10 Peppers (red chilies, jalapenos, etc.)
- 1 (8 oz. pkg.) cream cheese, at room temp.
- 1 cup shredded cheddar cheese
- 10 slices of bacon

METHOD

Preheat the oven to 425 degrees.

Cut the jalapeno peppers in half lengthwise and remove the stems and seeds (leave some in if you like them spicier).

Cut each piece of bacon in half.

Mix cheeses together in a small bowl. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with a toothpick (or place seam side of bacon down on rack).

Put the bacon-wrapped jalapeno poppers on a foil line cookie sheet (with a rack on top) and bake in the oven until the bacon is fully cooked, about 10 to 12 minutes (depending on how crispy you like your bacon).-- [Dont forget to wash your hands after handling hot peppers.]

Serve the bacon-wrapped poppers with a ranch dressing or sour cream, although theyre also great plain.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Cooking these on the grill is a great way to add some smokiness to the jalapeno poppers (just soak the toothpicks, if using, 30 minutes beforehand so they don’t burn).

Tuesday, February 11, 2014

BACON WRAPPED SHRIMP

Your guests will never guess how simple these shrimp are to make and YOU will be amazed how quickly they disappear; they are an absolutely delicious hors d’oeuvre.

(1) 16 ounce bag of frozen 16-20 count RAW shrimp (see note)
1 pound of smoked bacon (not the thick kind)
1 cup of your favorite barbeque sauce

In our Fred Meyer store, these shrimp are sold frozen (near the meat case). The one pound package says they are 16-20 count “Wild Caught” with shell on and heads off. Let them thaw in your fridge overnight. The next day, remove the shell (leave tails on). With a small sharp knife, make a shallow cut down the back of the shrimp and rinse out any “vein” you see there. Drain the shrimp on a paper towel and sit in fridge for a few minutes while you prepare the bacon.

If you use the 16-20 count shrimp (16 to 20 shrimp per pound), it will take a whole slice of bacon per shrimp. Make sure you use regular cut bacon (not thick sliced). Partially cook it, to remove some of the fat, but don’t let it get crispy (drain on paper towels). It should look like this:

Wrap the partially cooked bacon around the raw shrimp. Starting at the wide end of the shrimp, attach the bacon to the shrimp with a toothpick. Wind the bacon around (in a single thickness) and all the way down to the tail and secure it with another toothpick like this:

Baste the shrimp on both sides with your favorite barbeque sauce (I recommend Sweet Baby Ray’s barbeque sauce). Cover with plastic wrap and refrigerate for two hours.

Line a large baking sheet with foil (to help with cleanup) and put a baking rack on the foil (spray the rack with cooking spray). Place the shrimp on the rack and bake in a PREHEATED 450° oven for 10 minutes. After 10 minutes, TURN OFF THE OVEN (do not open the door) and let the shrimp sit in the hot oven for another five minutes. Remove the toothpicks and enjoy!

Thursday, January 30, 2014

Asparagus Wrapped in Pastry Puff

Easy to prepare, but oh so elegant...these tempting appetizers feature asparagus spears individually wrapped with garlic herbs and Parmesan cheese and flaky puff pastry. Try this scrumptious asparagus in crunchy pastry puff recipe:)

Ingredients:
1 lbs asparagus
1/4 Pastry Puff Dough Recipe
1 tbs Johnnys Garlic spread
2 tbs shredded Parmesan
1 egg (fluffed)