Yummy Ham and Pickle Roll Ups

Are you in charge of making a food dish for a gathering? Ham and Pickle Roll Ups taste great and are easy to make. Learn the five easy steps to making Ham and Pickle Roll Ups.

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If you have been given the honor of making hors d’oeuvres for a baby shower or family gathering, don’t panic. There are a lot of easy hors d’oeuvres that take only minutes to throw together. One favorite of mine is ham and pickle roll ups. These roll ups not only taste great, but they look classy. Below are the ingredients, the 5 easy steps, and some tips to making this tasty hors d’oeuvre.

Ingredients

• 1 Package of Ham Lunch Meat
• 1 (8 ounce) container of Cream Cheese (softened)
• 1 Jar of Whole Dill Pickles

Procedure

• Lay out a piece of ham lunch meat so that it is lying flat.
• Spread a layer of softened cream cheese on the sliced ham.
• Take the pickle and roll it up in the ham.
• Repeat Step number 3 until all of the pickles are rolled up. Place them in the refrigerator until the cream cheese hardens. This may take a couple of hours.
• Slice ham and pickle roll ups into ½ inch slices. After they are cut into slices, you may also want to insert a toothpick. This will both enhance the presentation of your hors d’oeuvres and make them easier to pick up.

Broccoli with Mustard Sauce

Broccoli is among the vegetables that is best served is best if not overcooked. Tossing it with this lemony mustard sauce is one of the fun ways my wife serves it. Prepare one and who knows, this Broccoli with Mustard Sauce be a favorite of yours.

Ingredients

• ¼ cup butter
• 1 tbsp chopped onion
• ¼ cup flour
• 80 ml milk
• 80 ml chicken stock
• 1.5 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp sugar
• ½ tsp salt

Procedure

• Melt butter in medium saucepan.
• Add onion and cook gently 3 minutes, stirring.
• Add flour and stir to blend.
• Remove from the heat and add milk and chicken stock all at once. Stir to blend.
• Return to moderate heat and cook until boiling, thickened and smooth, stirring constantly.
• Stir in lemon juice, mustard, sugar, and salt.
• Keep hot. (If you are making the sauce ahead of time set it over hot water).
• Cook broccoli in a little boiling salted water until just tender.
• Serve immediately with mustard sauce spooned over.

Yummy Broiled Shrimp

Another awesome shrimp recipe to try at home. This can be served as an appetizer or main dish. This is how I do it. You absolutely can make it also.

Ingredients

• 900 g large raw shrimp
• ½ cup olive oil
• ½ tsp salt
• ¼ tsp pepper
• 2 tbsp chopped parsley
• Pinch dried leaf tarragon
• ¼ cup butter
• 3 tbsp lemon juice
• Hot cooked rice

Preparation

• Shell and clean shrimp.
• Mix oil, salt, pepper, parsley, and tarragon thoroughly in a small bowl.
• Dip shrimp in mixture to coat well.
• Lay on shallow metal baking pan.
• Heat broiler.
• Slip shrimp under hot broiler and broil about 3 minutes a side or until cooked.
• Put shrimp on hot platter.
• Heat butter and lemon juice together while shrimp are cooking.
• Add the oil mixture left in pan shrimp were cooked in.
• Heat well and pour over shrimp.

Serve with rice and lemon slices.

Homemade Fancy Fish Fingers

Another easy way of preparing fish fingers.

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Ingredients

• 4 pcs. (400 g) medium dalagang bukid (Yellow tail fusilier)
• 1 can (234 g) Fresh Cut Crushed pineapple, drained (reserved 2 tbsp. syrup)
• 2 tpsp calamansi juice or Lemon Juice
• ¼ kilo ground pork
• 1 medium carrot, grated
• 4 stalks kinchay, chopped
• 1 medium onion, chopped
• 1 tbsp soy sauce
• ½ cup breadcrumbs

Method

• Fillet fish and scrape flesh with a spoon. Remove bones, then marinate in pineapple syrup and calamansi juice for 15 minutes.
• Combine with the rest of the ingredients except breadcrumbs. Season with 1 tsp. iodized fine salt ( or 1tbsp. Iodized rock salt) and ½ tsp. pepper.
• Mix thoroughly.
• Form every 2tbsp. of mixture into sticks or croquettes.
• Roll in breadcrumbs and fry until golden brown.
• Serve with Ketchup.

Chicken Breast Stuffed with Tomato, Goat’s Cheese and Asparagus

Here’s another fine chicken dish!

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Ingredients

• 200 g (7oz) asparagus spears, trimmed and halved
• 4 large chicken breast fillets
• 100 g (3 ½ oz) semi-dried( sun-blushed) tomatoes
• 100 g (3 ½ oz) mild goat’s cheese, sliced
• 50 g (1 3/4 oz) butter
• 375 ml (1 ½ cups) chicken stock
• 2 zucchini (courgettes), cut into 5 cm (2 in) batons
• 8 spring onions (scallions), thinly sliced

Preparation

• Cook asparagus in a saucepan of boiling water for 1-2 minutes until tender, then drain.
• Pound each chicken breast between two sheets of plastic wrap with a mallet or rolling pin until 1 cm (½ in) thick.
• Divide the tomato, goat’s cheese and most of the asparagus pieces among the breasts.
• Roll up tightly lengthways securing with toothpicks.
• Heat the butter in a large frying pan over medium heat.
• Add the chicken, and brown on all sides.
• Pour in the stock, then reduce the heat to low.
• Cook, covered, for 10 minutes, or until the chicken is cooked through.
• Remove the chicken and keep warm.
• Meanwhile, bring a saucepan of lightly salted water to the boil.
• Add the zucchini and remaining asparagus and cook for 2 minutes, or until just tender.
• Remove from the pan.
• Whisk the cream into the stock in the frying pan.
• Add the spring onion and simmer over medium-low heat for 4 minutes, or until reduced and thickened.
• To serve, cut each chicken roll in half on the diagonal and place on serving plates.
• Spoon on the sauce and serve with the green.

PREP TIME: 15 MINUTES

COOKING TIME: 20 MINUTES

SERVES: 4

Embutido Recipe - Panlasang Pinoy

Another way of making the popular Spanish dish Embutido.

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Ingredients

• 1 ¼ kilos ground pork 9 medium semi-ripe saba (cooking bananas)
• 6 pcs eggs - boiled and grated • 6 medium onions
• ½ kilo carrots - chopped
• 3 medium red bell pepper - chopped
• ¾ cup sweet pickle relish - chopped
• 1 pouch (250 g.) Tomato Sauce
• 9 slices bread, diced to make three cups

Method

• Combine ground pork, banana, eggs, onions, carrot, red bell pepper,pickle relish, tomato Sauce, Bread, 1 Tbsp. iodized salt(or 3 TBSP. of rock salt), 6 Tbsp. soy sauce and 1 ½ tsp. pepper.
• Mix thoroughly.
• Place every 1 (½ cups of mixture) on aluminum or colorless cellophane.
• Roll and tie (for cellophane) both ends with thread.
• Steam for I hour.
• Let cool and chill overnight.
• Sliced diagonally just before serving.

Makes 25 servings.

Sunny Vegetable Salad

A delicious vegetable salad.

Another favorite recipe of my wife.

Ingredients

• 5 cups broccoli florets
• 5 cups cauliflower florets
• 2 cups shredded cheddar cheese (8 ounce pkg)
• 2/3 cup onion, diced
• 1 cup mayonnaise
• 1/2 cup sugar
• 2 tablespoons red wine vinegar
• 6 slices bacon, cooked and crumbled
• 1/4 cup sunflower seeds (optional)

Directions

• In a large bowl, toss broccoli, cauliflower, cheese and onion.
• In a small bowl combine mayonnaise, sugar and vinegar.
• Pour over salad; toss to coat.
• Cover and refrigerate for 1 hour.
• Sprinkle with the bacon and sunflower seeds, if desired.

VARIATION: Add 2 cups spiral macaroni may be added if you want a pasta salad.

PREP Time:20 mins
READY IN; 20 mins
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