Chicharon
Ingredients
2 pounds Pork rind, cut into 1-inch squares
3 cups water
1 tablespoon salt
1 cup vegetable or corn oil
Dipping Sauce (optional)
3 tablespoons apple cider vinegar
3 cloves crushed garlic
3. patis or salt and freshly ground pepper to taste
Directions
Boil the cut pork in the water and in the salt for 30
minutes
On an oven pan, spread the cooked Pork rind and
bake at 300 F for 3 hours. Set aside and let cool.
Deep fry rinds in a skillet in hot oil over high heat
until they puff up.
Combine all dipping ingredients and mix well.
Drain fried rinds and serve with dipping sauce.
TUNA SALAD OVER
CRACKERS
This is a recipe for Tuna Salad Over Crackers.
Recipe type: Appetizer
Serves: 6
Ingredients
1 can (6-oz) albacore tuna in water, drained
5 tablespoons mayonnaise
1 tablespoon minced onion
2 teaspoons minced celery
1 teaspoon superfine mustard powder
A dash of ground black pepper
A dash of salt
1 pack of soda crackers or snack cracker
Instructions
1. Combine tuna, onion, and celery in a bowl. Using a spoon, mix all the
ingredients together.
2. Add mayonnaise and mustard powder. Continue to mix. Taste the
mixture and add salt and pepper as needed. Make sure that the
ingredients are well blended.
3. Refrigerate for at least 1 hour. Scoop a tablespoon of the mixture and
top over crackers.
4. Serve. Share and enjoy!
Drunken Mussels Recipe
This is a recipe for Drunken Mussels Recipe
Recipe type: Appetizer
Serves: 4
Ingredients
2½ lbs. mussels, cleaned
2 cups white wine (Pinot Grigio)
3 teaspoons minced garlic
¼ cup butter
¼ teaspoon salt
¼ cup chopped parsley
1 lime, wedged
Instructions
1. Melt butter in a pan.
2. Once the butter melts and starts to get hot, add the
garlic. Continue to cook in low to medium heat until
the garlic turns light brown. Do not cook in high heat
because the butter can get burnt.
3. Pour-in the white wine. Let boil. Continue to cook
and liquid evaporate until it reduces to half.
4. Add the mussels. Stir. Cover and cook for 10
minutes in medium heat.
5. Add salt and chopped parsley. Stir. Cook for 2
minutes.
6. Transfer to a serving plate. Serve with lime
wedges.
FRIED EMBUTIDO RECIPE
Ingredients
1 serving cooked embutido (pork or chicken), sliced
into serving pieces
2 fresh eggs
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 tablespoons cooking oil
Instructions
1. Crack the eggs in a bowl. Add salt and pepper.
Beat until all ingredient are well blended. Set aside.
2. Heat the cooking oil in a pan.
3. While the oil is starting to heat-up, dip the sliced
embutido into the beaten egg mixture.
4. Arrange the egg-coated embutido in the frying pan.
5. Fry in medium heat for 2 to 4 minutes per side.
Make sure to turn the embutido over if it starts to turn
brown.
6. Transfer to a serving plate. Serve with ketchup.
7. Share and enjoy!
Easy Calamari Recipe
Ingredients
1 lb. calamari rings, soaked in milk for 3 hours
½ cup all-purpose flour
1½ teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried parsley flakes
Lemon wedges
2 cups cooking oil
Cooking Procedure
Instructions
1. Combine the flour, salt, garlic powder, and parsley
flakes. Mix well and set aside.
2. Heat the cooking oil in a wok or a deep cooking pot.
3. Drain the milk of the calamari. Dredge the calamari
rings one-at-a-time on the flour mixture. Make sure
that the calamari ring is completely coated with the
mixture.
4. Deep fry the coated calamari rings on hot oil for 2
minutes or until the calamari turns light brown.
5. Strain the calamari from the wok or cooking pot
using a skimmer or strainer. Let the excess oil drip.
6. Transfer the fried calamari in a serving plate.
7. Serve with lemon wedges.
8. Share and enjoy!
Antipasto Tortilla
Appetizers
Servings
12 servings, 2 slices each
Antipasto appetizers are always a crowd-pleaser. And these—rolled up in four
tortillas—make them as fun as they are tasty.
What You Need
1/4 cup KRAFT Real Mayo Mayonnaise
1 clove garlic, minced
4 flour tortillas (8 inch)
4 oz. OSCAR MAYER Pepperoni
4 KRAFT Big Slice Pepper Jack Cheese Slices
1 cup tightly packed arugula
Make It
Mix mayo and garlic; spread onto tortillas.
Top with remaining ingredients; roll up tightly. Wrap individually in plastic
wrap. Refrigerate until ready to serve.
Cut each roll-up into 6 slices. Then serve.
Bacon Endive Tomato
Bites
YIELD
Serves 4 (serving size: 4 stuffed endive leaves)
Ingredients
1 cup sliced multicolored grape tomatoes
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh chives
2 teaspoons champagne vinegar
1 teaspoon olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
16 Belgian endive leaves (about 2 heads)
2 center-cut bacon slices, cooked and crumbled
How to Make It
Combine first 7 ingredients in a medium bowl. Spoon 1
tablespoon tomato mixture in center of each endive leaf;
sprinkle evenly with bacon.
Serve and enjoy.
Lemon-Caper Parmesan Potato Bites
YIELD
Serves 12 (serving size: 2 potato halves)
Ingredients
12 small red potatoes, halved (about 1 1/4 pounds)
2 teaspoons olive oil
1/2 cup light sour cream
2 tablespoons minced fresh chives, divided
2 tablespoons butter, melted
2 tablespoons finely chopped drained capers
1 1/2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese
How to Make It
1. Preheat oven to 450°.
2. Combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in
a single layer on a parchment paper–lined baking sheet. Bake at 450° for 20
minutes. Turn potatoes; bake 10 minutes. Remove and cool 20 minutes.
3. Preheat broiler to high.
4. Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a
melon baller or small spoon, remove pulp from potato, leaving a thin shell.
Combine pulp, sour cream, 1 tablespoon chives, and next 5 ingredients
(through pepper). Evenly fill potato shells with filling; sprinkle with cheese
and remaining 1 tablespoon chives.
5. Broil potatoes for 2 minutes or until cheese is lightly browned.
