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Party Foods


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#1 summer

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Posted 04 September 2007 - 11:51 PM

This recipe is for a healthy low fat party/snack food.
I often eat these as a side dish when eating lunch.

Ming Rolls - Makes 36

Cooking Spray
500g very lean beef mince
1 medium onion - diced
1 teaspoon crushed garlic - in jar
1 teaspoon dried coriander
1 teaspoon turmeric
1 teaspoon cumin
1 x 40g packet chicken noodle soup
1/2 cup basmati rice
3 cups water
4 cups cabbage finely shredded
18 sheets filo pastry - in the fridge section of your supermarket

To make filling:

Coat a large non stick frypan (that has a lid) with cooking spray, fry mince, until nearly cooked. Drain liquid. Add onion and garlic, cook 2 minutes. Add coriander, turmeric, cumin, soup mix, raw rice and water, stir well. Top with cabbage. Lower temperature slightly so that mixture doesn't burn, place lid on top and allow cabbage to steam for 5 minutes. Fold cabbage through meat, put lid back on and cook 4 to 5 minutes or until rice has cooked through. Leave to cool.

Preheat oven to 200oc fan forced.

To make rolls:

Lay out one sheet of filo pastry widthways and coat with cooking spray. Cut down the centre of the sheet, which will give you two halves. Place one sheet on top of the other, cut in half down the centre like before giving you two sheets. In the middle of the edge closest to you place 2 dessertspoons of mixture on each sheet.
Spray with cooking spray then fold right and left edges in. Roll away from yourself, rolling tightly and keeping edges folded in to avoid mixture falling out.
Repeat with other sheet. The shape should be similar to a spring roll. Repeat this method until 36 rolls are made (2 rolls per sheet of filo pastry).
Coat a baking tray with cooking spray, place rolls on tray then coat with cooking spray. Bake 25-30 minutes or until lightly browned. Serve immediately as the pastry will soften when cooled. Serve with dipping sauces, or sweet chilli, soy or tomato sauce.

You can also if you wish replace the beef mince with lean chicken or pork mince.
These are also suitable to freeze.

Do not use frozen filo pastry and it makes the rolls very hard to roll.


Eat away :)

#2 WestCoast1

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Posted 06 September 2007 - 02:37 PM

I can't wait to make all of the delicious recipes that you all mentioned! :P

A little recipe that I love is portabella mushrooms with pesto & cheese melted on top.

I don't have the "recipe" per say, but this is how I make it all happen....and it's yummy!

* 4 large portabella Mushrooms, cleaned and don't forget to gently scoop out the brown underbelly stuff (what ever that is called)

* Spoon in some of your favorite pesto

* Layer with a tomatoe slice or two

* Lay on a slice of your favorite cheese, mozzarella & parmesan or Munster is good

* Drizzle with olive oil

* Bake on 350 till bubbly...about 20 min.

This is very filling and makes a great "instead of steak" kind of meal...enjoy!
*WestCoast*

********

#3 Vee

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Posted 07 September 2007 - 01:08 AM

Westcoast,

I think the "underbelly" of a mushroom is called the "gills". My husband hunts mushrooms, but you have to be very careful in doing that because there are so many poisonous varieties. We love the morels and hens of the woods. He recently brought home some "chickens', boy are they good, but they are hard to find before the bugs get to them. I love portabello's, there is a restaraund nearby that has portabello ravioli with a smoked cheese and sun dried tomato sauce. Mmmmmmmmmmmmmm.. You guys are makin' me hungry and I just got out of bed!
Happy people don't have the best of everything, they just make the best of everything they have!

Warm and Happy to you! Vee

#4 peanut

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Posted 20 September 2007 - 12:57 AM

I don't normally like shrimp but this one is sooo good:

Bacon Wrapped Pineapple Shrimp

12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise
12 wooden toothpicks

Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

You can deprive the body but the soul needs chocolate
my HMO makes me wear a helmet...

#5 Sheryl

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Posted 25 September 2007 - 12:32 AM

Hi Peanut, I would like to try the shrimp recipe. You didn't say what she fried the bacon and shrimp in. Shortening, Olive Oil, Cooking Spray? 3 minutes on each side in a dry skillet doesn't seem like it would be enough time to even cook the bacon throughly. Give me a clue so they come out perfect the first time around. Sheryl
Strength and Warmth,
Sheryl

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#6 jefa

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Posted 25 September 2007 - 12:50 AM

You'd be surprised how quickly things cook in a non-stick skillet. I personally use a flat-bottomed non-stick wok for just about everything. The fat from the bacon should be enough. If you cook it long enough for the bacon to get done, the shrimp will also be opaque and ready to eat. You need to start with a hot skillet and 6 minutes total sounds about right.
Warm wishes,
Jefa

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#7 Clementine

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Posted 25 September 2007 - 01:35 PM

Hey Sam and others,
I am going to a birthday party Saturday for adults. Do you have any no cooking required appetizer ideas? I was going to bring hummus and pita chips, or baked brie and apples. Baked brie is too expensive though, to bring for several people and some people don't like hummus. I always bring things like chips and salsa...and I don't want to duplicate.
Help :) and thanks!
Jennifer

#8 jefa

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Posted 25 September 2007 - 08:03 PM

I have a recipe for a sourdough loaf with a sour cream and spinach dip. You cut a circle out of the top of a pretty round sourdough loaf and cut up the top and middle bit into cubes or chunks creating a bowl out of the loaf. Then you fill the hollowed out part with the dip and surround the bowl with the chunks. If you are interested I'll dig out my recipe.
Warm wishes,
Jefa

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#9 Clementine

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Posted 26 September 2007 - 04:54 AM

Jefa,
That is a GREAT idea. I have had that before and not only is it good, the presentation is nice.

I don't want you to have to dig it out! I could go online and find one....but do you have any special tricks to your recipe or anything I need to know to not screw it up?

I can find one and post it for everyone!

Thanks,
Tangelo

#10 janey

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Posted 26 September 2007 - 05:12 AM

Tangelo,
Make an antipasta plate. I love those for parties because you can use such a variety of stuff.

Roll thinly sliced pepperoni with a thin slice of provolone cheese.
A variety of olives
Pickled peppers
Fancy crackers or toasted bagels

Another idea is to
alternate slice tomatoes, fresh mozzarella cheese, and thinly sliced cucumber (optional) on a platter. Top with fresh basil. Sprinkle lightly with sea salt and pour a touch of olive oil over everything.

Of course the trick to this one is finding good tomatoes. If they aren't really good (I prefer heirlooms), then forget it.

Have fun at your party.

Big Hugs,
Janey

#11 barefut

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Posted 26 September 2007 - 02:41 PM

For all my kids' parties and family get-togethers I have always done the standard fruit and veggie trays.

I have 2 great, deep, divided containers with lids that makes it so easy. I make sure I use colorful stuff.

For the veggies:

Grape Tomaotes
Baby Carrots
Baby Corn
Celery or cucumbers
Broccoli
Black olives
Ranch dip in the middle

For Fruit:

Strawberries
Cantaloupe or Tangelos
Pineaple Chunks
Green Grapes or Kiwi
Purple grapes or Blueberries
Yogurt dip in the middle

Notice the rainbow theme! :)

It's easy, it looks impressive and pretty and it's not too expensive - at least the vegies aren't, sometimes the fruit is...And it feeds a lot of people.

Sometimes I throw in a basket of crackers and a plate of sliced cheese.

Have FUN!

#12 Clementine

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Posted 26 September 2007 - 04:30 PM

Great ideas ladies. Thanks for giving them to me. Now I'll just go shopping and see what looks the best. I still may go with Jefa's spinach dip and bread. I just think it looks so pretty with the bread being the bowl.

I also love baked artichoke dip. It cannot be healthy, it's too good!
xo
Tangelo

PS: I was at the store today and cracked up. There was a huge sign saying
Tangelos, 2lbs for $3.00. Is that all I'm worth?

#13 barefut

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Posted 26 September 2007 - 06:01 PM

Tange~

You have to figure your total weight. So if you're, say....110 pounds then you're worth $165.00.

ACTUALLY YOU ARE PRICELESS! B)

Love Ya!
B