Fiery Pork and Shrimp Burger Recipe
From Over the Open Fire

11 ounces (about 3/4 pound) ground pork About 20 large raw shrimp, finely chopped 4 tablespoons chopped water chestnuts 6 tablespoons finely chopped scallions 2 garlic cloves, finely chopped 1 red chili, finely chopped 2 tablespoons chicken stock 1 tablespoon light soy sauce 1 teaspoon toasted sesame oil 1 teaspoon golden superfined sugar 1/2 tablespoon cornstarch 2 tablespoons chopped fresh cilantro 1/2 teaspoon chili powder Salt Combine all the ingredients in a large bowl. Beat well for about 1 minute -- you'll notice that the mixture becomes fi rmer. Divide the mixture into 4 to 6 portions (as desired) and with slightly wet hands shape each into a patty. Place on a baking sheet, cover and refrigerate for up to 8 hours. Remove the burgers from the refrigerator about 30 minutes before cooking to bring them back to room temperature. Cook on the barbecue (grill) over medium heat for 6 to 7 minutes each side for small burgers, 8 to 10 minutes each side for larger ones, turning occasionally, until tender and golden brown. vAlternatively, heat a skillet on the grill and fry them over medium heat. Makes four to six servings

Bloomin' Onion Recipe

1 Sweet onion 1 Eggs 1 Tablespoon Milk 2 Tablespoon Flour 1 Cup Cracker crumbs; crushed Select a well-rounded onion. Peel outer skin but leave root intact, cutting. Remove onion from hot water and immerse in ice water. Put flour into paper bag (season with any seasonings you'd like) Heat oil to 375-380 degrees. If oil isn't hot enough, it will be greasy. Cooked onion can be kept for a time in a warm oven. Serve with sauce made Servings: 1Technorati Tags : recipe, cooking

Barbecued Mexican Dip Recipe

1/2 pound ground beef 1 (16 oz.) can refried beans 1/2 cup barbecue sauce 1 (4 oz.) can chopped green chilies 1 cup (4 oz.) shredded Casino brand Monterey Jack 1/4 cup green onion slices 1 small onion (optional) 1/4 cup ripe olive slices (garnish) Brown meat, drain, stir in beans, barbecue sauce and chilies. Spoon into 9 or 10 inch pie plate; top with remaining ingredients. Bake at 350 degrees for 15 minutes. Serve with tortilla chips.Technorati Tags : dip, appetizer, recipe, cooking

Baked Spinach with Three Cheeses Recipe

1 cup finely chopped onion 1/2 cup crumbled feta cheese 1/2 cup grated Edam cheese 1/4 cup crumbled Roquefort cheese 2 tablespoons chopped fresh dill 2 tablespoons fresh breadcrumbs 1 large egg yolk 3 tablespoons olive oil 2 10-ounce packages ready-to-use spinach, coarsely chopped Preheat oven to 350°F. Lightly butter 11 x 7 x 2-inch baking dish. Mix first 7 ingredients in large bowl. Heat oil in large pot over medium-high heat. Add spinach; sauté until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer; drain well. Arrange spinach over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes. Preheat broiler. Broil spinach and cheese until cheese is golden on top, watching closely, about 2 minutes. Serves 4 as a first course or side dish.Technorati Tags : appetizer, cooking, recipe

Bacon and Cream Cheese Stuffed Mushrooms Recipe

Ingredients: 8 oz. Cream cheese, softened 4-6 strips Bacon, fried and crumbled; reserve fat 1 small Onion, finely chopped 20-25 large Mushrooms, stems removed 8 large Mushroom stems, finely chopped Directions: Saute onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. Stuff each mushroom and bake at 350 deg.f for 10-15 minutes. Finish under the broiler just until tops are golden.Technorati Tags : appetizer, recipe, cooking

Antipasto Recipe

1 quart vinegar 1/2 pound anchovies 4 cans tomato paste 2 pounds green pepper -- chopped3 to 4 hot peppers -- chopped 1 quart oil Parsley, boiled -- chopped 1 quart each of cauliflower and pickling cucumbers 4 to 5 cans tuna in water Green and black olives 1/2 box pickling spices Put 1/2 box of pickling spices in a cheesecloth and boil with the first 9 ingredients. Cook 5 minutes. Cut up all the quarts of vegetables into bite size pieces. Cook for 5 minutes; drain and set aside. In each jar, put 2 to 3 tablespoons tuna and a few of each olives. Mix all vegetables with the sauce and cook for 10 minutes. Salt and pepper to taste. Pack in jars and process in hot water to seal, 20 to 30 minutes.Technorati Tags : Italian, sauce, dip, appetizer, recipe, cooking