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Appetizers & Beverages

Recipes

Smart ideas!

1  Get more use out of lemons!
Need to squeeze fresh lemon juice?  Instead of tossing out the halves when you're done, slip them into a plastice storage bag and freeze for when you need grated zest.  No need to thaw -- the frozen fruit will grate perfectly!

2  Perfect cupcakes every time!
To make sure cupcakes (and muffins) bake up the same size, use a measuring cup coated in cooking spray to scoop the batter into the liners.

3  Easy food-processor cleanup!
Love the ease of using a food processor, but hate the cleanup?  Try this trick:  Simply place a sheet of plastice wrap over the top of the bowl before putting the lid on, then process away!  when you're done chopping or mixing, just remove the messy wrap and toss it out!

4  Got leftover meatloaf?
Turn it into meat sauce for pasta tosses or casseroles.  simply crumble it into warmed up jarred or homemade spagetti sauce.

5  Pro tip for perfect stirfry!
Love stir-fried chicken and beef?  Instead of buying costly precut meats, slice your own -- just freeze boneless chicken or steak for 15 minutes to super chill, then slice.  Freezing makes it easier!


GINGER TEA


1 inch slice (about 1-1/2" thick) fresh ginger root, peeled and crushed
4 cups water
4 tbsp. brown sugar

1.  Bring all ingredients to a boil, Lower geat and simmer 5-10 minutes.  (the longer it cooks the stronger the ginger flavor).
2.  Remove ginger slice before serving.  Serve hot

Makes 4 to 5 servings.

FRUIT PUNCH

3 quarts unsweetened pineapple juice
juice of 8 lemons, 8 oranges and 3 limes
2 cups sugar
4 quarts ginger ale, chilled
2 quarts plain soda water, chilled
1 pint fresh strawberries (optional)

1.  Combine juices and sugar and stir until well blended. Chill until ready to serve.
2.  Just before serving, combine chilled juices, ginger ale and soda water.  Pour over large piece of ice in punch bowl.  float thin slice of lemon and lime.
garnish each cup with a slice of strawberry.

Makes about 35 servings.

UKOY (Vegetable and Shrimps Fritters)


2 cups bean sprouts washed and drained
1 bean curd, cut in thin 2" pieces
3 tbsp. chopped green onions
1 cup small shrimps, shells on
2 cups oil

Batter
1/2 cup cornstarch
1/2 cup flour
1-1/2 tsp baking powder
3/4 tsp. salt
1/2 cup water

1.  Combined all batter ingredients.  Mix until smooth.
2.  Stir in bean sprouts and green onions.  Put about 1/3 cup of the sprout and batter mixture in an oiled saucer.  Top with 2 bean curd slices and 2-3 shrimps.  Slide contents off into hot oil.
3.  Fry until brown and crispy on both sides (about 10 minutes).  Drain.
4.  Serve with vinegar-garlic dipping sauce.

makes 8 to 10 pieces

Jumbo Shells Seafood Fancies

1 package (16 ounces) uncooked jumbo-size pasta shells
1 can (7 1/2 ounces) crabmeat, drained, flaked and cartilage removed
1 can (2 1/2 ounces) tiny shrimp, drained
1 cup (4 ounces) shredded Swiss cheese
1/2 cup salad dressing or mayonaise
2 tablespoons thinly sliced celery
1 tablespoon finely chopped onion
1 tablespoon finely chopped pimiento
Celery leaves, for garnish

Add shells gradually to 6 quarts boiling salted water; cook until tender, yet firm.  Drain, rinse with cold water, then drain again.  Invert on paper towel-lined plate to cool.  Combined crabmeat, shrimp, cheese, salad dressing, celery, onion and pimiento in medium size bowl.  If mixture seems too dry, add more salad dressing.  Spoon mixture into cooked shells; cover and refrigerate until chilled.  Garnish with celery leaves.

CHEESE BALLS

3 cups cheddar cheese, grated
1 block cream cheese
Tabasco sauce
Walnuts, finely chopped

In a large bowl mix cheddar cheese and cream cheese with your hands (make sure they're washed).  Add Tabasco sauce for flavour, then roll into a ball.  Roll the ball in the fine chopped walnuts on wax paper.  Store in the fridge for 1 to 2 hours and served with crackers.

BANANA SMOOTHIE

1 banana
1 tsp sugar
1 scoop ice cream (any kind)
2 cups milk

Cut the banana into 2 pieces.  Pour all the ingredients into a blender.
Blen for about 30 seconds until smooth.  Once finished pour into cups and drink.
Enjoy.

SHRIMP FRITTERS

500 g row shrimp, chopped
150 g flour
3 eggs
1 small onion, finely chopped
1 ladle shrimp broth
Salt and pepper, to taste
1 Tbsp olive oil
4 Tbsp chopped parsley
Vegetable oil for frying

Peel shrimp and reserve.  Make broth by boiling the shrimp peels and heads in water for about 3 to 5 minutes, strain peels and reserve 1 ladle of the shrimp broth, let cool.

In large bowl blend in flour, salt and pepper, olive oil and eggs, slowly whisk in shrimp broth.  Dough must be smooth and gooey.  Add to it the chopped onion, parsley and chopped shrimp, blend well.  Drop by the tablespoon into hot oil until golden brown.  Remove and place on plate lined with paper towels to remove the excess oil.  Serve hot or cold as an appetizer or with a salad for a nice light lunch.

 

AMAZING MEATBALLS

1 cup grape jelly
1 cup bbq sauce
1/4 cup brown sugar
1 box meatballs (frozen)
1 red pepper
1 can pineapple chunks
Dashes of hot pepper sauce

In a large skillet, pour in bbq sauce, grape jelly and brown sugar on medium high, mix until jelly and sugar dissolves.  Add meatballs and pepper sauce, cover and simmer for 20 to 25 minutes.  Keep coating meatballs with sauce mixture while simmering.

Meanwhile, cut red pepper into chunks.  When meatballs are done assemble by using toothpicks.  Red pepper, meatballs and pineapple on toothpick, keep doing until meatballs are used.  Arrange on platter, serve and enjoy.  Makes about 30 to 40 meatballs.

TROPICAL PUNCH

1 cup orange juice
1 cup grapefruit juice
1 cup pineapple juice
1/2 cup lime or lemon juice
2 cups water
1/2 cup syrup or sugar
2 bottles ginger ale (20 to 24 oz)

Mix all ingredients together except ginger ale.  Just before serving, add ginger ale.
Add a solid chunk of ice for chilling.

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