Friday, December 10, 2010

Marinated Mushrooms
Source: Denise Gifford
Yield: appetizer offering

1 lb button mushrooms
1 cup olive oil
1/3 cup vinegar
4 cloves garlic, crushed
1 tsp dry mustard
1 tsp salt
½ tsp pepper

1.Clean mushrooms (wipe with damp cloth). Remove stems.Depending on the size, you may want to cut in half so they are pop-in-your-mouth-bite-size.
2.Combine oil, vinegar, garlic, mustard, salt and pepper in a medium bowl. Mix well.
3.Add mushrooms.
4.Marinate for several hours (or overnight).
5.Drain (I didn’t) and serve with toothpicks.

Tamari Cashews
Ingredients:1 tablespoon canola or sunflower oil
1 pound broken cashews
2 tablespoons soy sauce

1.Preheat the oven to 35df. Pour the oil into a baking dish and add the nuts, turning them in the oil. Roast in the oven, for about 15minutes, turning occasionally, until golden.
2.Remove the baking dish from the oven and sprinkle the soy sauce over the nuts, turning and coating them.
3.Return to the oven for an additional 5 minutes.
4.Cool and store in a sealable container.

Smiley Face Shrimp
The Bubba Gump Shrimp Co. Cookbook
Yield: 25 appetizer servings

3 quarts water1 large lemon, sliced4 pounds unpeeled large fresh shrimp
(for the above, I cheat and use 31-40 count cooked, tail-on frozen shrimp and just thaw it and peel off the tail!)
2 cups vegetable oil
¼ cup hot sauce
1 tablespoon minced garlic1 tablespoon olive oil
1-1/2 tsp salt
1-1/2 tsp Old Bay seasoning
1-1/2 tsp dried basil
1-1/2 tsp dried oregano
(12/27/2008 use about 1-1/2 tbsp Italian seasoning for these
three of basil, oregano, & thyme)
1-1/2 tsp dried thyme
1-1/2 tsp minced fresh parsley (12/27/2008 use 2 tbsp)

Bring water and lemon to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water (these steps are only used if you follow the recipe for fresh shrimp rather than my cheater method!) Chill. Peel and devein shrimp. Place shrimp in a large shallow dish.
Combine vegetable oil and remaining ingredients; stir well, and pour over shrimp. Cover and chill at least 8 hours. Drain before serving (no way!! It would be a waste of good dipping sauce!!).
Serve with sliced baguette (to dip in sauce).

Stuffed Mushrooms
Wonderful appetizer – guaranteed winner!

1 pound of large, stuffing mushrooms (caps approx 1-1/2 inches across)
3 tablespoons butter
½ cup onion, finely chopped
¾ cup gluten-free bread crumbs (pulse bits of gluten-free bread in food processor to acquire)
½ teaspoon salt
2 cloves garlic, minced freshly ground pepper to taste
1 teaspoon Italian seasoning
¼ cup cream (half-and-half)
¼ cup finely grated Parmesan cheese
2 tablespoons chopped parsley

1.Clean the mushrooms and gently pull the stem from each cap, setting the caps aside.
2.Chop the mushroom stems and set aside. Heat butter in a skillet over medium heat. Add the onion and garlic and cook for 1 minute.Add the chopped stems and cook for an additional 2 to 3 minutes. Stir in the bread crumbs, salt, pepper, and Italian seasoning, and continue to cook for 1 minute more. Remove from heat and stir in cream and grated cheese.
3.Using a small spoon, fill each mushroom cap with the mushroom mixture. Place the filled mushrooms on a baking sheet and put under the preheated oven broiler for 5 to 7 minutes or until the tops are browned and caps have softened and are slightly juicy.
4.Sprinkle the tops with chopped parsley and serve hot or warm.

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