QSis
Washing Up
Okay, I am making four appetizers for Thanksgiving dinner at my parents' house. Only one I've made before (Asparagus spears wrapped in prosciutto).
Mussels are on sale so I'm making them (steamed with stuff).
And the other two I am pretty sure I've copied from this forum, but I don't remember who posted them.
Has anyone made these? Are they "tried and true" and do you have any tips for me to watch out for?
Thanks!
Lee
Baha Rolls
about 32 appetizer servings
1 cup uncooked quick-cooking rice
1-1/2 cups chicken broth
1/4 cup mayonnaise or salad dressing
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon minced green onion
2 teaspoons grated gingerroot or 1/4 teaspoon ground ginger
4 (8-inch) flour tortillas
1/2 pound fresh spinach (1 bunch), stems removed
3-ounce pouch Tuna Or SHRIMP
3/4 cup thin julienne-strip, peeled cucumber
1/4 medium avocado, pitted, peeled and thinly sliced
1 egg white, beaten
Pickled ginger strips, thin julienne-strip carrot and fresh cilantro or parsley for garnish (optional)
Cook rice according to package directions, using chicken broth in place of water. Fluff rice; cool or cover and chill if preparing ahead.
In a bowl stir together mayonnaise, vinegar, onion and gingerroot; stir mixture into cooked rice until well combined.
To assemble rolls, place tortillas on flat surface. Spread 1/4 of the rice mixture evenly over each tortilla to within 1/2 inch of edge. Arrange spinach leaves, overlapping slightly, over rice layer.
Sprinkle tuna and cucumber evenly over spinach. On each tortilla, place 2 slices of avocado crosswise over center of filling. Starting at bottom edge of each tortilla, roll up tightly, enclosing filling and avocado in center. Moisten opposite edge of tortilla with egg white; press edges together to seal. Wrap in waxed paper and twist ends; chill at least 2 hours before serving.
To serve, unwrap rolls; slice each roll crosswise into eight 1-inch slices. Garnish as desired.
Think tuna could be substituted with salmon, crab or shrimp. Lee's note: I am using shrimp instead of tuna.
Creamy Brie Kisses
Brie cheese, rind removed
Wonton wrappers
Hot pepper jelly or raspberry jelly
Preheat oven to 400F
1.Cut the brie into 1/2-in cubes. Place on a cookie sheet and put the cheese in the freezer for 30 minutes.
2.Lightly spray a mini-muffin pan with nonstick spray. Fit one wonton skin into each cup, letting the edges stick out over the top.
3.Place a blob of jelly in each cup, then top with a cube of frozen cheese.
4.Bake for 10-15 minutes, or until the cheese is melted and the wonton skins are golden. Serve warm.
**I have used many kinds of jams, jellies, and butters with these. I also think that spiced apple butter is a great combination with the creamy melted brie!
Mussels are on sale so I'm making them (steamed with stuff).
And the other two I am pretty sure I've copied from this forum, but I don't remember who posted them.
Has anyone made these? Are they "tried and true" and do you have any tips for me to watch out for?
Thanks!
Lee
Baha Rolls
about 32 appetizer servings
1 cup uncooked quick-cooking rice
1-1/2 cups chicken broth
1/4 cup mayonnaise or salad dressing
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon minced green onion
2 teaspoons grated gingerroot or 1/4 teaspoon ground ginger
4 (8-inch) flour tortillas
1/2 pound fresh spinach (1 bunch), stems removed
3-ounce pouch Tuna Or SHRIMP
3/4 cup thin julienne-strip, peeled cucumber
1/4 medium avocado, pitted, peeled and thinly sliced
1 egg white, beaten
Pickled ginger strips, thin julienne-strip carrot and fresh cilantro or parsley for garnish (optional)
Cook rice according to package directions, using chicken broth in place of water. Fluff rice; cool or cover and chill if preparing ahead.
In a bowl stir together mayonnaise, vinegar, onion and gingerroot; stir mixture into cooked rice until well combined.
To assemble rolls, place tortillas on flat surface. Spread 1/4 of the rice mixture evenly over each tortilla to within 1/2 inch of edge. Arrange spinach leaves, overlapping slightly, over rice layer.
Sprinkle tuna and cucumber evenly over spinach. On each tortilla, place 2 slices of avocado crosswise over center of filling. Starting at bottom edge of each tortilla, roll up tightly, enclosing filling and avocado in center. Moisten opposite edge of tortilla with egg white; press edges together to seal. Wrap in waxed paper and twist ends; chill at least 2 hours before serving.
To serve, unwrap rolls; slice each roll crosswise into eight 1-inch slices. Garnish as desired.
Think tuna could be substituted with salmon, crab or shrimp. Lee's note: I am using shrimp instead of tuna.
Creamy Brie Kisses
Brie cheese, rind removed
Wonton wrappers
Hot pepper jelly or raspberry jelly
Preheat oven to 400F
1.Cut the brie into 1/2-in cubes. Place on a cookie sheet and put the cheese in the freezer for 30 minutes.
2.Lightly spray a mini-muffin pan with nonstick spray. Fit one wonton skin into each cup, letting the edges stick out over the top.
3.Place a blob of jelly in each cup, then top with a cube of frozen cheese.
4.Bake for 10-15 minutes, or until the cheese is melted and the wonton skins are golden. Serve warm.
**I have used many kinds of jams, jellies, and butters with these. I also think that spiced apple butter is a great combination with the creamy melted brie!
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