Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts

Deep Fry Seafood with Spices

Italinan Fritto Misto Fried shrimp scallop and Fish

Fried Fish and Shrimp


  • 11b uncooked large shrimp deveined
  • 1/2 lb fish fillets
  • 1/2 lb sea scallops
  • oil for deep-frying


  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 cumin
  • 1/4 coriander
  • salt to taste
  • 3/4 cup water

1. Shell the shrimp leaving tails intact. Cut fish into small pieces 2 in x 2in. Clean scallops.------- Dip shrimp, into batter; drain away i excess batter.

2. Mix flour, soda, cumin, coriander and salt into bowl, gradually add water and whisk it smooth batter, you may add little water if it's too thick.

3. Dip the fish, shrimp and scallop into batter and drain away excess batter.

2. Deep-fry in batches in hot oil about 350 F, until golden brown and cooked; drain on absorbent paper. Serve hot with tartare sauce. Enjoy


Gnocchi Alla Romana

Gnocchi All Romana and Cheese

Semolina Gnocchi


  • 2 1/2 cups milk
  • 1/4 heavy creme
  • 2/3 cup semolina
  • 1 Beaten egg
  • 1 1/2 cups grated Parmesan cheese
  • 1/4 cup melted butter
  • pinch of ground nutmeg
  • Salt to taste


1. Heat milk, heavy creme, salt to taste and nutmeg to boil in a mediume saucepan. Reduce heat, add gradually semolina.

2. Boil on low heat stirring about 10 min, until become very thick. Remove from heat, add while stirring add the egg and part of the cheese 1 cup and continue mixing very well.

3. Spread the mixture in greased pan about 1/4 in thick, cover and refrigerate about 2 hours, or until become firm.

4. Flip the pan on board, and cut into round shape using small cup. Arrange in greased ovenproof tray and pour the melted butter, sprinkle with cheese.

5. Bake in 350 F oven for 10 min until became lightly brown... Enjoy

Italian Gnocchi Spinaci

Potato Gnocchi di Spinaci and Cheese

Spinach Gnocchi


  • 1 1/4 lb chopped spinach
  • 1/2 lb ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 beaten egg
  • 1/2 cup flour
  • 3 olive oil
  • pinch ground nutmeg


1. Cooke the spinach in large skillet tight covered on low heat, stir or shake once and cooke about 3 min or until tender, and drain well the liquid from the leaves.

2. In large container, combine the flour, spinach, ricotta, egg, nutmeg and half the Parmesan and mix it well.

3. Mold the mixture into a ball or egg shape using your palm or table spoon, and place on a tray covered with flour

4. In a large saucepan, boil some water and reduce the heat, simmer the gnocchi gently about 3 minutes or until gnocchi rise to surface and remove with slotted spoon.

5. Arrange gnocchi in well grassed oven-tray and sprinkle with what left from the Parmesan cheese, cooke under broiler until turned slightly golden color.. Serve immediately

Vegetable Risotto

Rice with Vegetable Middle Eastern recipe

Rice with Eggplant Zucchini and Mushroom


  • 1 small eggplant
  • 1 chopped onion
  • 1 zucchini
  • 1/2 chopped red bell pepper
  • 1/2 stick butter
  • 1 cup sliced mushrooms
  • 3 tablespoons olive oil
  • 1 1b long-grain rice
  • 4 cups chicken stock
  • 1 cup green peas
  • 1 /2 cup grated fresh Parmesan cheese
  • Salt and pepper to taste


1. Melt half of the butter with one spoon live oil in a pan, add mushroom and cook stirring for 2 min, remove from the pan

2 Melt the rest of the butter and olive oil, then add the onion and cook stirring for 3 - 4 min, till become translucent. Add the rice and keep stirrin for an extra 2 min

2. Add the chicken stock and when it's boiling, reduce the heat and simmer covered about 15 min

3, Add mushroom, red pepper, eggplant, zucchini, salt and pepper and stir through gently and simmer uncover another 5 -7 min untill the liqued evaporate.

5. before serving sprinkle with cheese stirring gently, serve immediately ..enjoy

Delicious Gnocchi with Dubliner Cheese

Potato Gnocchi with Herbs and Cheese

Potato Gnocchi with Herbs


  • 2 large russet potatoes
  • 1 large beaten egg
  • 1 cup all-purpose flour
  • 1/4 cup grated Dubliner cheese
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • pinch of freshly grated nutmeg


1. Boil the potato until become very soft, normally 20 - 45 min, when it's done, add cold water and peel the potatoes and let it set.

2. When the Potatoes are cool enough, place in a medium bowl and mash with ricer, masher or fork

3. Add the egg, butter cheese, salt, oregano, pepper and nutmeg and use a fork to stir in the mixture

4. Add the flour and transfer the mixture to a kneading surface and continue kneading till become smooth.

3. Divide the dough into 4 equal pieces. Roll each piece into a desirable texture as a rope 1/2 in. thick, and cut the rope into 1/2 in. pieces

4. Boil good amount of water In a large pot and cook gnocchi until they float, about 3 minutes. Drain gnocchi completely. Serve immediately.

Japanese Batter

Tempura Batter for shrimp and Other Seafood

Tempura Batter



  • 1 Large egg
  • 1 cup ice water
  • 1 Cups all purpose flour


1. Whisk the egg, add the iced water

3. Place the mixture into mixing bowl, then add the flour

4. Mix it all together lightly, and use it immediately


Quinoa with Sun-dried Tomato

Quinoa and Middle Eastern Spices

Quinoa with Middle Easter Spices


  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 teaspoon black mustard seeds
  • 1/3 cup minced onion
  • 1/3 cup sun-dried tomato
  • 1 teaspoon minced green chili
  • 1/2 teaspoon cumin
  • 2 tablespoons chopped cilantro


1. Heat olive oil in heavy saucepan on moderate to high, add onion and caraway seeds, cumin and onion, reduce the heat and cook until onion became golden.

2. Soak in warm water the sun-dried tomato for 1 - 2 hours

2. Add the quinoa and keep stirring for another 2 min

3. Add chill, sun-dried tomato after you drain the water and continue stirring for another min, finally pour chicken broth, cover the pan, reduce the heat to the lowest and simmer for 20 min.

4. Garnish with cilantro and drizzle with olive oil... enjoy!

Quinoa with Middle Eastern Spices

Quinoa and Middel Eastern spices

Quinoa with Herbs


  • 1 cup quinoa
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1 teaspoon caraway seeds
  • 1/3 cup minced onion
  • 1/3 cup fine shopped carrot
  • 1 teaspoon minced green chili
  • 1/2 teaspoon cumin
  • 2 tablespoons chopped cilantro


1. Heat olive oil in heavy saucepan on moderate to high, add onion and caraway seeds, cumin and onion, reduce the heat and cook until onion became golden.

2. Add the quinoa and keep stirring for another 2 min

3. Add chill, carrot and stir for another min, and finally the chicken broth, cover the pan, reduce the heat to the lowest and simmer for 20 min.

4. Garnish with cilantro and drizzle with olive oil... enjoy!

Fried Tomatoes

Fried Tomatoes

Fried Tomatoes

Ingredients and method:

  • Cut 5 large firm ripe tomatoes into slices.
  • Dredge in bread crumbs.
  • Fry in hot oilve oil browning well on both sides.
  • Remove to hot platter.
  • Sprinkle top with oregano, salt and pepper to taste

Potato Soup

Corn Fritters

Potato Soup

Ingredients and method:

  • 4 cups chicken broth
  • l lb. potatoes
  • 1/4 stick of leek
  • 1/2 st؛ck of celery
  • 1 carrot
  • 2 oz. diced bacon
  • 2 tablespoon. diced onions
  • salt and pepper to seasoning
  • Sautee the onion and bacon till golden. in sepatate casserole boil the peeled and quartered potatoes and the cleaned vegetables in the chicken broth until tender. Allow mixture to cool slightly and fill into the blender.. mix to a smooth paste , season then add the diced bacon and golden brown.

Tartar Sauce Another Recipe

Apple Horse Radish Sauce

Tartar Sauce-2


  • 1 cup mayonnaise
  • 3 tablespoons chopped gherkins
  • 1 tablespoon chopped capers
  • 1 tablespoon chopped parsley
  • 2 tablespoons lebanese green olives
  • 1 tablespoon chopped shallots
  • 1 tablespoon lemon juice


1. Mix all ingredients well; chill.

2. Serve with fried shrimp or fish.

Crab Cakes

seafood crabmeat patties

Crabmeat Patties


  • 1 pound lump crabmeat
  • l/4 cup butter
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 cup cooked mushrooms
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cup milk
  • 1 cup cream
  • 2 egg yolks beaten
  • 1 teaspoon lemon Juice
  • 1 cup bread crumbs


1. Melt butter in saucepan with onion and celery; cook until vegetables are golden.

2. Add crabmeat, mushrooms and seasonings; stir in milk and and cook slowly 15 minutes.

3. Add beaten egg yolks, a small amount at a time; cook 10 minutes longer, stirring.

4. Spoon hot mixture into four to six buttered ramekins or form it in hand, sprinkle with lemon juice and cover with buttered bread crumbs.

5. Bake in preheated 450° F. oven a few minutes to brown crumbs.

Lamb Liver Appetizer

Lamb Liver with Rice

Lamb Liver


  • I/2 pound lamb liver
  • 2 tablespoon vegetable oil
  • 1/3 cup chopped green pepper
  • 1 cup chopped tomato
  • 1 teaspoon tomato paste
  • 1/2 teaspoon basil
  • 1 cup chicken broth
  • 2 tablespoon wine sherry
  • I/2 teaspoon salt
  • 2 gloves minced garlic
  • 1 cup cooked rice
  • freshly ground pepper
  • pinch of salt to taste


1. Cut liver into serving pieces.

2. In midsummer sauce, add oil and garlic and pepper, brown liver quickly in oil on both sides.

3. Add all other ingredients except rice; stir for one minute, cover and simmer 45 minutes, or until liver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mound of hot rice.

Another Recipe for Ground Beef

Meat Pies Stuffed Pockets Style

Meat Pie Pocket

This is another meat pie recipe, with the right balanced spices, onion and garlic, it can be fried or baked with side dip of our recipes White Creamy Salad Dressing


Serve: 6

  • 1 pound lean ground beef
  • 1 small onion, minced
  • 2 clove minced garlic
  • 2 tablespoons chopped parsley
  • 1/2 cup scallions chopped
  • 1 teaspoon ground all spices
  • 1 teaspoon water
  • Salt and freshly ground pepper to taste
  • Pockets
  • vegetable oil for deep-frying


1. In large skillet, combine, onion, garlic, parsley, scallions, all spices and salt

2. Cook over medium heat, stirring, stirring until meat is done.

3. Make your own pockets, or use Phyllo Dough, fold the dough and make it a pocket shape, spoonful of the meat mixture in center of each pocket, and pinch edges together to seal.

4. Deep-fry in vegetable oil until brown.You may use oven to and bake it till brown at 350 F

5. Drain on paper towels, when use it fry!

Appetizer Seafood Fried Oyster

Seafood Shrimp Diane and Pasta Fettuccine

Fried Oyster


  • 1 cup Buttermilk
  • 1 tablespoon parsley flakes
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper or Tabasco
  • 1 cup bread crumb
  • 1 cup flour salt and freshly ground pepper
  • Salt and freshly ground pepper
  • 2 dozen freshly shucked oysters vegetable oil for frying


1. Mix buttermilk cayenne pepper or Tabasco.

2. Mix very well, flour, breadcrumbs, parsley, salt and pepper and paprika

3. Add oyster to buttermilk and soak them for 15 min or more; roll oysters in seasoned flour and bread crumb mixture .

3. Heat vegetable oil; fry oysters quickly in very hot shortening until brown.

4. Drain well on paper towels before serving, and serve it with your favorit sauce or our Remoulade Sauce .

Appetizer Mahi Mahi Deep Fry

Mahi Mahi Deep Fry Fish Appetizer

Mahi Mahi Hors d'Oeuvers


  • 2 pounds mahi mahi meat, cut into 2 inch cubes
  • 1/4 cup lemon juice
  • 1/4 cup white wine
  • 2 cloves garlic, crushed
  • 2 tablespoon olive oil
  • 1 cup seasoned flour
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • freshly ground pepper to taste
  • vegetable oil for deep-frying
  • tartar sauce


1. To make the marination, mix vermouth or wine and garlic olive oil; add Mahi Mahi and marinate in refrigerator for 1 hour or longer.

2. Mix salt and back pepper with the flour. dip each fish chunk in seasoned flour, then coat with beaten eggs and bread crumbs.

3. Heat oil; deep-fry fish until golden brown.

4. Drain on paper towels, then serve with tartar sauce.

Fluffy Mashed Potato a Side Dish

Tomatoes soup with herbs

Mashed Potato


  • 2 pound boiled potatoes
  • 1 spoon butter
  • 2 spoon whipping creme
  • 1 cup milk
  • 1 pinch of nutmeg pinch of salt


1 Use a ricer and masher for mash the potato

2 Add butter, whipping creme and the seasoning

3 Heat the milk close to boil and add it to the mixture thoroughly, using a whisk or fork, garnish with chopped parsley or chives and serve it hot... Enjoy!!

Tomatoes Eggs Syrian Style Chuz Muz

Tomatoes soup with herbs

Chuz Muz


  • 3 eggs
  • 3 tomatoes
  • 3 tablespoon olive oil
  • 4 chopped scallions
  • 4 cloves chopped garlic
  • 1 teaspoon tomato past
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin
  • Pinch of salt to taste


1 in large saucepan, heat the olive oil, add the garlic turmeric, cumin and scallions and sauté for 2 min.

2 Add the diced tomatoes and tomato past, stir and cover about 4 min

3 Crack the eggs on top of the mixture, and don't stir before 3 min, keep simmering on medium heat until the eggs are done.... enjoy

Onion Side Dish Dipping Sauce

Onion Dish and Dipping Sauce

Onion Dip

This is a dipping sauce, it's great to use with toasted Pita Bread, taco and taco salad, also a good side dish for steak or Kofta Kabob


  • 2 lbs. Fine chopped onions
  • 2 oz butter equal to 1/2 stick
  • 1 cup chicken stock
  • 2 tbsps. flour
  • 1 pinch of sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon tomato paste
  • 1/2 teaspoon paprika
  • 1/2 cup sour cream


In heavet skellete heat the butter and toss the finely chopped onion, and sauté till lightly brown.

Add the seasoning and mix for very well for another minute.

Sprinkle with flour, and keep stirring

Add the stock and sour cream, then whisk it and allow to simmer for another two minutes.... enjoy

Stir-fried shrimp with broccoli

Stir-Fried Prawns with Broccoli

Stir-Fried Shrimp with Broccoli


  • 8 oz raw shrimp
  • 4 oz broccoli
  • 1 tablespoon corn flour
  • 2 tablespoons dry white wine
  • 2 tablespoon sake or dry cherry
  • 2 tablespoons tomato puree
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 2 teaspoon sesame oil
  • 6 tablespoons peanut oil
  • 3 gloves minced garlic
  • 2 tablespoons vegetable oil
  • 2 tablespoons chipped scallion


1- Divide the broccoli into small florets. Blanch them in boiling water for 1 minute, then drain well.

2- Heat a large skillet very well, add the garlic and shrimp, then keep stirring about 2 - min. Blend the cornflour with the dry white wine. Pour over the shrimp and stir well.

3- Combine the sake or sherry, tomato puree, sugar, soy sauce, sesame oil and 4 tablespoons peanut oil in a small bowl and add it to the shrimp and stir for 30 sec.

4- Add the ginger, garlic and spring onion to the mixture and stir fry for 1 minute.
5- Add the broccoli florets and toss for 1 minute. Serve immediately.