29027 kittencal spicy glazed mini cocktail Recipes

wooden skewers, honey, spicy brown mustard, peeled, jumbo-size raw shrimp with tails (16/20 count ), caribbean jerk seasoning, olive oil, salt, yellow squash , cut into 1/4- to 1/2-inch slices, zucchini , cut into 1/4- to 1/2-inch slices, red bell pepper , cut into 1 1/2-inch pieces, olive oil, salt and pepper to taste

cocktail rye bread, thousand island dressing, deli sliced corned beef, sauerkraut, rinsed and well drained, sliced swiss cheese

cocktail-size pumpernickel bread, aged gouda cheese, sliced thin (such as winchester sharp), dill pickles, sliced thin or 2 about 1 cup dill pickle slices, blotted dry with paper towels, sliced smoked ham, cut to fit on pumpernickel slices, unsalted butter

cocktail sauce, tartar sauce, burgers, crab cakes, white bread, toasted and cut into 2-inch squares

brown sugar, low sodium soy sauce, wasabi (us less if you prefer less spicy), mustard (i used brown ), rice vinegar, salmon fillet (multiple fillets or a side fillet), salt, fresh ground black pepper

extra lean ground beef, fresh minced garlic (can reduce amount), eggs, lipton dry onion soup mix, cayenne pepper (or use tabasco, adjust to desired heat level), worcestershire sauce, grated parmesan cheese, breadcrumbs (may need more), seasoning salt (no more than 1 tsp salt or the meatballs will be too salty!), fresh ground black pepper, jellied cranberry sauce, (can use 2-1/2 cans or even 3 if desired), heinz chili sauce, brown sugar, lemon juice, red hot sauce (to taste)

butter, softened, sugar (can reduce the a few tbsp if desired), eggs, vanilla, ripe bananas, mashed, all-purpose flour, baking powder, baking soda, salt, cinnamon (optional, can use more ), blueberries (fresh or unthawed frozen), glaze (optional)

glaze, pomegranate molasses, heaping tbsp prepared horseradish, drained, dijon mustard, salt and pepper, quail, quail , deboned, salt and pepper, glaze, spicy glazed walnuts, sugar, water, cayenne, toasted walnuts

crunched up tim s cascade style hot jalapeno potato chips or 1 1/2 cups spicy potato chips, southern comfort, garlic cloves, minced, dried ancho chile powder, dried onion flakes (dried minced onion), grated parmesan cheese, eggs, beaten, lean hamburger, hot pork sausage, spicy horseradish seafood cocktail sauce (we use beaver sauce from here in the pacific nw)

vegetable juice (i use the spicy kind !), seafood cocktail sauce, cooked salad shrimp, thawed if frozen, ripe tomato, seeded and diced, green bell pepper, diced, cucumber, peeled and diced, green onions, thinly sliced, tabasco or hot pepper sauce to taste, prepared horseradish to taste

unpeeled, large raw shrimp (about 30), hot and spicy bloody mary cocktail mix, chopped spanish olives, capers, drained, garnishes: pimiento-stuffed spanish olives , celery leaves

cola, flat (recommended : coke), fresh or frozen/thawed peeled peach slices, prepared horseradish (adjust as necessary to produce a more or less spicy glaze), freshly ground black pepper, low-sodium chicken broth, yellow quick cooking grits (recommended : bob s red mill corn grits/ polenta), heavy cream, drained and chopped pimientos, grated sharp cheddar, sweet potato, peanut oil, for frying, kosher salt, vidalia onion (or other sweet onion), peeled, sugar, apple cider vinegar, olive oil, kosher salt, fresh watercress, washed and dried, approximately 8-oz) bone-in, fully cooked smoked pork chops (recommended : smithfield), olive oil, for brushing on chops, kosher salt and freshly ground black pepper

spicy brown mustard, worcestershire sauce (or my original thought was liquid smoke, but then learned i didn tsp have any), ground cumin, fresh ground black pepper, garlic powder, mustard powder, bone-in ham

cocktail sauce, jalapeno jelly ., minced sweet onion (walla walla sweet, maui), frozen cooked meatballs

cocktail sauce, jalapeno jelly, sweet onion, minced, frozen cooked meatballs

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.