Collected Yum

Will make and store this weekend. Ingredients: Yield: 24 24 24-30 Servings Size Little Smokies sausage crescent roll parmesan cheese garlic salt 1 Preheat oven according to directions on crescent roll package. 2 Unroll but leave intact 2 triangles of crescent rolls. 3 Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips. 4 Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil. 5 Sprinkle each pig with parmesan and garlic salt. 6 Bake according to crescent roll package directions.

How I have ALWAYS wanted to make baked ones! Dough Adapted from “El Vino Perfecto Para Cada Comida,” by Héctor Vergara (Planeta Vino, 2005) Time: 15 minutes, plus chilling 3 1/2 ounces lard 1 1/2 teaspoons salt 3 cups flour, more for work surface. 1. Melt lard in a small saucepan over low heat. Immediately mix with salt and 2/3 cup very warm water. Place flour in a food processor. Turn machine on and pour half the liquid through feed tube. Stop machine, turn it to pulse and add half the remaining liquid. Keep pulsing and add rest of liquid. 2. Turn dough out onto a lightly floured surface, knead briefly until smooth, form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes. Yield: Dough for 10 6-inch or 24 3-inch empanadas. Baking Directions: Adapted from “El Vino Perfecto Para Cada Comida,” by Héctor Vergara (Planeta Vino, 2005) Adapted from “El Vino Perfecto Para Cada Comida,” by Héctor Vergara (Planeta Vino, 2005) Time: 1 hour 1...

To make party-size latkes, use your favorite recipe but fry them in 1 1/2-inch cakes (use a heaping tablespoon of potato). Drain on paper towels or a paper bag. When cool enough to handle, top with any of the following: CRÉME FRAÎCHE, BLACK PEPPER AND PEAR BUTTER Add a dollop of crème fraîche, grind some pepper and top with a spoonful of pear butter — store-bought or put up. Pumpkin and apple butter work well here, too. SMOKED SALMON CREAM CHEESE AND SALMON CAVIAR Spoon the cream cheese over the latke, topping with beads of salmon caviar. SMOKED TROUT MOUSSE Whip some heavy cream until peaks form, and fold in horseradish, chopped chives and black pepper. Then stir in flaked pieces of smoked trout. GORGONZOLA AND BRANDIED FIGS Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish gorgonzola-sp...

Time: About 1 hour 2 eggs 1 cup grated Cheddar cheese 1 cup plus 2 tablespoons all-purpose flour, plus more as needed 1/2 teaspoon baking powder 3/4 teaspoon salt 1/4 teaspoon cayenne, or to taste. 1. Heat the oven to 350 degrees and line a baking sheet with parchment paper. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and cayenne and pulse three or four times, just to integrate the dry ingredients; you don’t want to overwork the gluten in the flour. 2. Turn the dough out onto a lightly floured surface and gently knead it until it holds together — it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten. 3. Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake u...

photo slideshow: http://www.nytimes.com/slideshow/2007/12/18/dining/1219-MINI_index.html Read it from here: http://www.nytimes.com/2007/12/19/dining/19mini.html

I've already made this (see my dumplings recipe) but here is a more formalized recipe. Time: About 30 minutes 1/2 cup soy sauce 1 tablespoon rice wine 1 tablespoon sesame oil 1 tablespoon minced fresh ginger 1/2 pound shrimp, peeled and deveined 1/2 to 3/4 cup fresh cilantro leaves 1/4 cup roughly chopped scallions, white parts only 10 to 12 round dumpling skins Juice of 1 lime. 1. Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine. 2. Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the ...

Time: 25 minutes 7 ounces dried chorizo, diced small 1 jalapeño, seeded and finely chopped 2 tablespoons chopped cilantro 2 scallions, finely chopped 1/4 teaspoon salt 1 pound Monterey Jack cheese, grated Sliced bread, if serving as sandwiches Extra virgin olive oil, if serving as sandwiches Tortilla chips, if serving as dip Lime wedges, if serving as dip. 1. Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes. 2. In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well. 3. If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling. 4. If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minute...

Time: About 30 minutes 1 1/4 cups finely grated Parmigiano-Reggiano 2 sheets puff pastry (preferably all butter), defrosted but not unfolded 1/2 teaspoon pimenton (Spanish smoked paprika, hot or sweet). 1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Sprinkle about 1/4 cup cheese on a clean work surface. Place pastry on top and sprinkle with another 1/4 cup cheese. Use a rolling pin to roll into a rectangle about 1/8-inch thick, dusting with more cheese if necessary. 2. Using tip of a sharp knife, cut pastry into 1/2-inch-wide strips. Lift up one end, twist a few times, and transfer to prepared pan. Repeat with remaining pastry and cheese. Dust twists with pimentón. 3. Bake until puffed and golden, about 10 minutes. Let cool to room temperature before peeling off paper. Store between layers of parchment paper in an airtight container up to 2 days. Yield: About 36. Adapted from Canal House Cooking, vol. 2, by Melissa Hamilton and Christo...

If you havent noticed already, I am a HUGE fan of appetizers :) - and so when I saw this: http://www.nytimes.com/slideshow/2010/12/10/dining/20101210-dips-slideshow.html on NYTimes today, I just had to make sure to save it. ALL the recipes are simple, appropriate and not at all time consuming so I'll have to make sure to take the time to try them sometime soon. I'm quite scared though that they will take away the link sometime and so I'll try to jaut down some of the extra special ones in the next few posts.

6 sheets rice paper 2 large leaves of green lettuce, cut into small pieces 3 ounces rice vermicelli, cooked 1/2 cup cilantro, chopped 12 mint leaves 9 large shrimps, cooked, peeled, deveined and cut in halfs (Be creative, you can add more protein to your diet by using boiled pork, crab, or any other meat you have in mind) For the Dipping Sauce 1 tablespoons fish sauce 3 tablespoons warm water 1 1/2 tablespoons fresh lime juice 3/4 clove garlic, minced 1 1/4 tablespoons white sugar 1/3 teaspoon garlic chili sauce (Chirashi) 2 3/4 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts •Leave in rice vermiccilli in warm water for a few minutes until limp, drain and store in drige. •Dip the rice paper in a large bow of warm water so it will become soft (10 seconds in near boiling water) •Place the rice paper on a flat area, then stack small amount of lettuce, rice noddles, cilantro, mint leaves, and 3 haft shrimps •Roll the rice paper •In a small bow, mix the fi...

24 medium uncooked shrimp (about 1 pound), peeled and deveined 2 tablespoons vegetable oil 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 tablespoons white sesame seeds, toasted 24 small metal skewers or wooden toothpicks (if using toothpicks, soak them in water for 30 minutes beforehand so they don’t burn in the oven) 1/2 cup mayonnaise 1 tablespoon soy sauce 1 tablespoon fresh lime juice 1/4 teaspoon powdered cayenne pepper 1 teaspoon light sesame oil 2 scallions, cleaned and finely chopped 2 tablespoons finely chopped cilantro Preheat oven to 400°F. Toss shrimp with vegetable oil, salt, and pepper. Dip one side of each shrimp in toasted sesame seeds. Skewer with a toothpick. When oven is heated, place skewered shrimp (sesame seeds on top) on a foil-lined baking sheet and bake 5 to 7 minutes, until shrimp are firm to the touch. For the dipping sauce, put remaining ingredients into a bowl and mix until blended. Season to taste with salt and pepper. Serve with the warm sh...

I returned from a trip to Beijing last week. The entire experience was exhilarating, but the food experience completely blew me away :D. Upon my return I of course had to do quickly try out some recipes before I forgot how wonderful it all tasted. First in line was dumplings! Super easy! I made about 6/7 dumplings. Buy spring roll wrap thats available everywhere if you dont want to go through the trouble of making the dough and cut into relatively small squares. Take some shrimps / chicken / minced meat (or a mixture of them). Add soy sauce to taste. Add sambal oelek (hot sauce with whole chile flakes in it still) to taste. This is the south asian in me, to make it taste more like a Nepali momo. Add fresh cilantros. Little bit of onion if you like, very small amount. And a little bit of garlic. Put all of this into the food processor (moshla machine I call it) and pulse it untill its all mixed and everything is in small tiny pieces. Its better if it isnt a total paste because the consi...

I am a wing person and made these yesterday. They get as crispy as the deep fried ones but you can make them in a regular kitchen oven. They were a huge hit :)! This recipe makes 20 wings - collected from: http://allrecipes.com//Recipe/baked-buffalo-wings/Detail.aspx . You can alter the serving portions here for exact measurements which is very helpful. Ingredients 3/4 cup all-purpose flour 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon salt 20 chicken wings 1/2 cup melted butter 1/2 cup hot pepper sauce (such as Frank's RedHot®) Directions Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and s...

Mince chicken, cilantro and chilis. Mix, add salt, black pepper, ginger, garlic, paprika, chili powders. Fry in oil until chicken is done. Put in eggroll sheets, wrap and fry. Serve whole or cut in a slant with sweet chili sauce. (Collected from aneeqa :). Would like to replicate also with rice paper.)