Archive for the ‘Appetizer’ Category
Recipe: Chicken Congee
Ingredients
- 7 3/4 cups chicken broth
- 1 cup uncooked long-grain rice
- 4 chicken thighs, skin on, bone in
- 1/2 inch piece of peeled, fresh ginger
- Chopped green onions
- Julienne-cut peeled fresh ginger
Instructions
- Combine broth, rice, chicken, and ginger in Dutch oven.
- Bring to a boil over medium-high heat.
- Cover and reduce heat and cook 1 1/2 hours.
- Remove chicken and slice (discard skin and bones). Add to congee.
- Serve with green onions and ginger.
Recipe: Chicken Congee
Ingredients
- 7 3/4 cups chicken broth
- 1 cup uncooked long-grain rice
- 4 chicken thighs, skin on, bone in
- 1/2 inch piece of peeled, fresh ginger
- Chopped green onions
- Julienne-cut peeled fresh ginger
Instructions
- Combine broth, rice, chicken, and ginger in Dutch oven.
- Bring to a boil over medium-high heat.
- Cover and reduce heat and cook 1 1/2 hours.
- Remove chicken and slice (discard skin and bones). Add to congee.
- Serve with green onions and ginger.
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Recipe: Hummus
Ingredients
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 5 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Drain chickpeas and set aside liquid from can.
- Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas.
- Process for 3-5 minutes until thoroughly mixed and smooth.
- Drizzle with olive oil and paprika to serve.
Recipe: Hummus
Ingredients
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 5 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Drain chickpeas and set aside liquid from can.
- Combine remaining ingredients in food processor. Add 1/4 cup of liquid from chickpeas.
- Process for 3-5 minutes until thoroughly mixed and smooth.
- Drizzle with olive oil and paprika to serve.
Lox Latkes
Recipe: Lox Latkes
Ingredients
- 8 medium yellow potatoes
- 2 eggs
- 1 tbsp. apple cider vinegar
- 2 tsp. pepper, coarsely ground
- 1 tsp. salt
- 1 large yellow onion
- 1/2 tsp. Maggi seasoning (or replace with 1/2 cube chicken bouillon)
- Vegetable oil
- 1 cup sour cream
- 1/4 cup fresh dill
- 1 lemon
- Smoked salmon
- Capers
Instructions
- Peel and grate potatoes (large grate). Place potato shards in a towel and squeeze to remove starch juice.
- Mince onions.
- Mix potatoes with onion, salt, pepper, vinegar, eggs, and Maggi.
- Heat vegetable oil in a frying pan (1/4 inch thick). Fry hand-formed pancakes (squeezed to removed excess juice) until golden brown on each side. Smaller pancakes are perfect for hors d’oeuvres!
- Mix sour cream with dill.
- Peel lemon and cut into small wedges.
- After pancakes have cooled on a paper towel, place a slice of salmon on each piece along with a dollop of dill-cream, capers, and a lemon wedge. Add coarsely ground pepper.
Cooking time (duration): 1 hour
Number of servings (yield): 6
Meal type: hors d’oerves
Culinary tradition: German
© HausJaJa
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