Mel-icious
01-02-2004, 02:13 PM
I had an appetizer New Years/seafood fest and I tried a few new appies, here are a couple I wanted to pass on!
Brown Sugar Smokies are the first. I wanted to try a new recipe cause the kiddies love them, but i wanted them to appeal to adults too, these were fantastic! Next time I will use a better brand of bacon, mine had a lot of fat and not much meat, but the overall taste of the recipe was excellent. I also like the fact they can be prepared early and left to sit in the frig. Easy and delish, they went faster than I could make them and transfer to a chafing dish.
* Exported from MasterCook *
Brown Sugar Smokies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package little -- (16 ounce)
smokie sausages
1 pound bacon
1 cup brown sugar -- or to taste
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3 Bake until bacon is crisp and the brown sugar melted.
Description:
"Bacon-wrapped yummies! You can make these little smokies on skewers
or toothpick them to secure."
NOTES : Allrecipes, Submitted by Tina Clinkenbeard
Posters Notes: Prepare the night before and let marinate in sugar/bagon mixture. Also bake 45 minutes, turning halfway through baking time. Try to use throw away sheets, or cover with foil.
The second was Dinah's Stuffed Mushrooms, they came together quick and were delish. I only used one can of clams because that's all I could find in the store, :rolleyes: and they weren't "clammy" enough, my suggestion, definitely use two. ;) Even the non-seafood eaters liked them, so you could easily leave out the clam, or even sub crab for the clam. ;)
* Exported from MasterCook *
Dinah's Stuffed Mushrooms
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 fresh mushrooms -- stems removed
2 cans minced -- (6.5 ounce)
clams -- drained
2 cloves garlic -- peeled and minced
1/2 cup grated Parmesan cheese
1 small onion -- finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 1/2 cups butter -- melted
1/2 cup shredded mozzarella cheese
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2 Arrange mushroom caps hollow side up in the baking dish.
3 In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
4 Generously fill the mushroom caps with the clam
mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
5 Bake in the preheated oven 30 minutes, or until lightly browned.
Description:
"Delicious mushroom caps filled with a clam stuffing! Very easy,
and even better than the stuffed mushrooms from that famous Italian
restaurant chain.... Garnish with lemon wedges Printed from
Allrecipes, Submitted by Dinah"
I also did a non-seafood type stuffed mushroom, Mouth-Watering Stuffed Mushrooms, these were fantastic! Beware, the stuffing can make a lot more than 12 shrooms, I had 3 sixteen ounce packages and it was plenty for these. My only change, I dipped my mushrooms in a little melted butter, stuffed as usual, then added a little bit of buttered bread crumbs to the top for added texture, these were a huge success!!
* Exported from MasterCook *
Mouth-Watering Stuffed Mushrooms
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 package cream -- (8 ounce)
cheese -- softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2 Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3 When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4 Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Description:
"These delicious mushrooms taste just like restaurant-style stuffed
mushrooms and are my guy's absolute favorite."
NOTES : Allrecipes, Submitted by Angie Zayac
With extra stuffing you can fill more than 12 shrooms.
Brown Sugar Smokies are the first. I wanted to try a new recipe cause the kiddies love them, but i wanted them to appeal to adults too, these were fantastic! Next time I will use a better brand of bacon, mine had a lot of fat and not much meat, but the overall taste of the recipe was excellent. I also like the fact they can be prepared early and left to sit in the frig. Easy and delish, they went faster than I could make them and transfer to a chafing dish.
* Exported from MasterCook *
Brown Sugar Smokies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package little -- (16 ounce)
smokie sausages
1 pound bacon
1 cup brown sugar -- or to taste
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3 Bake until bacon is crisp and the brown sugar melted.
Description:
"Bacon-wrapped yummies! You can make these little smokies on skewers
or toothpick them to secure."
NOTES : Allrecipes, Submitted by Tina Clinkenbeard
Posters Notes: Prepare the night before and let marinate in sugar/bagon mixture. Also bake 45 minutes, turning halfway through baking time. Try to use throw away sheets, or cover with foil.
The second was Dinah's Stuffed Mushrooms, they came together quick and were delish. I only used one can of clams because that's all I could find in the store, :rolleyes: and they weren't "clammy" enough, my suggestion, definitely use two. ;) Even the non-seafood eaters liked them, so you could easily leave out the clam, or even sub crab for the clam. ;)
* Exported from MasterCook *
Dinah's Stuffed Mushrooms
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 fresh mushrooms -- stems removed
2 cans minced -- (6.5 ounce)
clams -- drained
2 cloves garlic -- peeled and minced
1/2 cup grated Parmesan cheese
1 small onion -- finely chopped
3/4 cup dry bread crumbs
1/2 cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 1/2 cups butter -- melted
1/2 cup shredded mozzarella cheese
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2 Arrange mushroom caps hollow side up in the baking dish.
3 In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
4 Generously fill the mushroom caps with the clam
mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
5 Bake in the preheated oven 30 minutes, or until lightly browned.
Description:
"Delicious mushroom caps filled with a clam stuffing! Very easy,
and even better than the stuffed mushrooms from that famous Italian
restaurant chain.... Garnish with lemon wedges Printed from
Allrecipes, Submitted by Dinah"
I also did a non-seafood type stuffed mushroom, Mouth-Watering Stuffed Mushrooms, these were fantastic! Beware, the stuffing can make a lot more than 12 shrooms, I had 3 sixteen ounce packages and it was plenty for these. My only change, I dipped my mushrooms in a little melted butter, stuffed as usual, then added a little bit of buttered bread crumbs to the top for added texture, these were a huge success!!
* Exported from MasterCook *
Mouth-Watering Stuffed Mushrooms
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 package cream -- (8 ounce)
cheese -- softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2 Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3 When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4 Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Description:
"These delicious mushrooms taste just like restaurant-style stuffed
mushrooms and are my guy's absolute favorite."
NOTES : Allrecipes, Submitted by Angie Zayac
With extra stuffing you can fill more than 12 shrooms.