Appetizers

AppetizersEnjoy making appetizers for everyone with this quick recipes developed by some local volunteers in the DC Metro area.

Lumpia ingredients (spring rolls)

(Filipino Egg rolls)

1/2 pound of mild sausage (for additional flavor, select sage sausage)

24 egg roll/spring roll wrappers

1/2 cup of water

2 sprigs of green onions (minced)

1 carrot shredded

Dash of sea salt

Dash of pepper

1/2 cup olive oil

Iron skillet for cooking

Directions:

• Mix the sausage, minced green onions, shredded carrots dash of salt and pepper in a bowl.
• Then take a teaspoon of the mixture and wrap them into each of the egg roll wrappers
• Seal each wrapper with a dab of water on the end
• Place 5 lumpia in the hot cooking oil
• Cook until golden brown
• Place on paper towel on a plate to drain the oil
• Serve with store bought sweet and sour sauce hot
• * You may replace the cooking of the lumpia in oil by baking them at 300 degrees in a hot oven for 10 to 12 minutes until golden brown. *Times may vary depending on the oven type.

Poncit ingredients (rice noodles)

1 package of rice noodles

1 pound of chicken breast, cut length wise

1/2 a minced piece of ginger

1/2 cup of shredded carrots

1/2 cup of diced fresh green beans

1/2 cup of minced green onions

1-1/2 package of reduced sodium chicken broth

1/1/2 cups of warm water in a bowl large enough to soak the noodles

Directions:

• First, soak the rice noodles in the bowl of warm water until they become soft
• At the same time, cook the chicken in skillet with light olive oil until done and there is no pink in the middle
• Remove the chicken from the skillet and let it drain the oil on some paper towel placed on a plate
• Remove the rice noodles from the water and cut the wet noodles into 1/2 inch noodles
• Heat up a wok and add a 1/4 cup of olive oil until hot
• Add the rice noodles, cooked chicken, minced green beans, minced ginger, shredded carrots and green onions to the pan
• Sauté the ingredients until cooked thoroughly
• Then add the reduced sodium chicken broth to the wok and cover the top until it simmers
• The noodles should soak up the broth with plenty of stirring
• Serve as a main dish or side dish for the holidays

    Garnish with parsley

Mini Bread Bowls

Ingredients

Select 12 to 15 cocktail hamburger buns

¼ cup butter, melted

1 teaspoon garlic puree

1 15 oz. jar creamy spinach dip or 1-1/2 cup of desired dip or cream soup

Directions

·       Preheat your oven to 350 degrees

·       Use a serrated knife and hollow out the buns by cutting around the tops at an angle towards the center

·       Remove bread centers and use for breadcrumbs in another recipe

·       In a bowl, combine melted butter and garlic. Brush the insides and outsides of the buns with the mixture

·       Arrange the buns 2 inches apart on a large baking sheet

·       Then bake them for 8 to 10 minutes or until lightly golden

·       Heat up the spinach dip in a small pot until warm

·       Spoon the heated dip into each warmed bowl

·       Serve with spoons and vegetables