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recipelink.com Chat Room Recipe Swap
Snack Recipes - 2000-09-22 (12)
Terrie,.MD (06:33:25) :
Porquerolles Island Toasted Almonds
From Patricia Wells. It’s a snack for grown ups, and works really well if you are serving
wine or sherry before a meal. I’ve found that a little less olive oil is necessary, if you are
serving this warm (which I suggest!).
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme, leaves only (can’t use dried for this)
2 teaspoons coarse salt (I use kosher salt, but coarse sea salt is what the recipe calls for)
4 ounces (125 g) unblanched whole almonds
Preheat the oven to 400f.
In a bowl big enough to hold all the ingredients, combine the oil, thyme and salt, and set
aside.
Place the almonds in a single layer on a baking sheet. Place the baking sheet in the center
of the oven and toast until lightly browned, about 4 minutes. Remove from oven and
immediately add nuts to the olive oil mixture, tossing to coat.
Judy/AZ (11:23:34) :
Seasoned Pretzels
1 stick of butter, melted
1 pkg. ranch dressing mix
1 T Worcestershire
1/2 t seasoned salt
dash of hot sauce.
7-8 cups mini pretzels
mix all ingredients except pretzels, toss
with pretzels and place in a large baking
dish or roaster. bake for 1 hour at 250,
stirring every 15 minutes.
Kelly~WA (09:42:48) :
Pecan Clusters
7 oz. jar marshmallow crème
1/2 lb. milk chocolate chips
13 oz. can Pet milk
1 stick margarine
6 cups pecan halves
5 cups sugar
Combine sugar, milk, & margarine in a saucepan. Bring to a boil & cook
eight minutes. Put marshmallow crème & chocolate kisses in a large bowl &
pour hot milk mixture over them. Stir until well mixed, this will melt the
kisses. Add pecan halves. Drop by teaspoonfuls onto waxed paper.
Kelly~WA (09:42:09) :
Toasted Walnuts
3 cups Walnut halves
1 cup sugar
1 tsp. cinnamon
1/4 tsp. salt
2 tsp. vanilla
1/2 cup water
1 tsp. margarine
Preheat oven to 375°. Place walnuts in a pan & heat for 5 minutes. Stir
once. Use 1 tsp. margarine to grease sides of a 2 quart saucepan. Place
sugar, salt, cinnamon, & water in greased pan. Heat until sugar completely
dissolves & comes to a boil. Cook without stirring to a soft ball stage.
Remove from heat. Beat by hand until mixture begins to get creamy
(approximately 1 minute). Add vanilla & warm walnut halves. Stir until
walnuts are well coated. Pour onto a buttered cookie sheet. Separate the
walnuts immediately using 2 forks.
Kelly~WA (09:41:39) :
LITTLE DEVILS (Spicy Smoked Peanuts)
2 c Raw peanuts
1/2 c (yes cup) Tabasco or other hot pepper sauce
Peanut oil
Salt to taste
Combine the peanuts with the Tabasco in a small bowl. Let the nuts sit in the sauce for about 30 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220 F.
Select a smokeproof dish that will hold the peanuts in a single layer. Thickly coat the dish with the oil.
Add the peanuts, stir them, and sprinkle with salt.
Place the peanuts in the smoker and cook until the peanuts are well browned and dry, 50 to 60 minutes.
Check the nuts toward the end of the cooking time to avoid burning.
Transfer the peanuts to absorbent paper to cool. Serve immediately or keep in a covered jar for several days.
Kelly~WA (09:40:34) :
Honey Snack Mix
24 ounces Honey roasted almonds
6 cups Unsalted popcorn
2 cups Chow mein noodles
5 tablespoons Margarine
3 tablespoons Sugar
1 teaspoon Vanilla
1/2 teaspoon Cinnamon
Preheat oven to 250~. In a large shallow roasting pan, combine popcorn and
chow mein noodles. Melt margarine and sugar. Stir in vanilla and cinnamon.
Pour over popcorn and toss to coat. Bake 1 hour, stirring every 20 minutes.
Stir in almonds. Spread on paper towel to cool. Store in an airtight
container. Makes 11 cups.
Kelly~WA (09:40:17) :
Fried Peanuts
Peanut oil
Peanuts
Salt
Fill deep-fat fryer with peanut oil. Let heat to 375'F. Put raw shelled
peanuts in frying basket and drop down into hot oil. When white peanuts
start turning brown, take basket out and let drip. Pour out on paper
toweling; salt while hot. After they are cool, place in airtight containers
to keep fresh.
Kelly~WA (09:39:44) :
Popcorn Haystacks
1 qt Popped popcorn
1 c Peanuts
3 oz Chow mein noodles
12 oz Chocolate chips
Toss popped corn, peanuts, and cm noodles together in lg bowl Set aside. Place choco chips in glass bowl. Microwave on med high for 3 mins. Pour over popcorn mixture. Toss until well mixed. Place spoonfuls of the tossed mixture on wax paper. Cool until firm. Store in tightly covered container. Makes 24 haystacks.
Kelly~WA (09:39:13) :
Peanut Butter Puffs
3 Tablespoons peanut butter -- 3-4 Tbls
20 vanilla wafer cookies
80 miniature marshmallows
Spread about 1/2 teaspoon peanut butter on each wafer. Place on a foil-lined baking sheet. Top each with four marshmallows. Broil for 2-3 minutes or until the marshmallows are lightly browned. Serve warm.
Kelly~WA (09:38:42) :
Cheerios Treats
3 tablespoons margarine
6 cups miniature marshmallows (10.5 oz)
1/2 cup peanut butter -- smooth or crunchy
5 cups cheerios®
Grease 13 x 9 pan. Melt margarine. Add marshmallows; toss to coat with
margarine. Microwave on high 1 1/2 minutes or until smooth when stirred.
Stir in peanut butter. Immediately add cereal. Mix lightly until well
coated. Using greased spatula or wax paper, press mixture into prepared
pan. Cool and cut into squares.
Kelly~WA (09:38:30) :
ORANGE-GLAZED NUTS
1 c Sugar
1/2 tsp Grated orange peel
1/2 c Orange juice
2 c Pecan or walnut halves, toasted
Grease cookie sheet lightly. Heat sugar, orange peel and orange juice in
2-quart saucepan over medium heat, stirring frequently, until sugar is
dissolved. Stir in pecans. Heat to boiling; reduce heat. Simmer about 30
minutes, stirring frequently, until pecans are completely coated and no
syrup remains. Spread on cookie sheet to cool. Break apart if necessary.
ABOUT 2-1/4 CUPS SNACK; 265 CALORIES PER CUP.
Kelly~WA (09:38:09) :
Onion Rings
2 lg Yellow onions
1 qt Buttermilk
2 c Unsalted cracker meal
2 c All-purpose flour
Oil for deep-frying
Slice the onions and make rings approx. 1/2 inch in width.
Dip into buttermilk, then coat with the flour. Dip into buttermilk again,
then coat with the unsalted cracker meal.
Place rings onto wax paper. Separate layers with additional sheets of wax
paper.
Best if allowed to refrigerate overnight to allow batter to "set".
Deep fry until golden-brown. Salt if desired at serving time.
recipelink.com Chat Room Recipe Swap
Snack Recipes - 2000-09-22 (12)
Terrie,.MD (06:33:25) :
Porquerolles Island Toasted Almonds
From Patricia Wells. It’s a snack for grown ups, and works really well if you are serving
wine or sherry before a meal. I’ve found that a little less olive oil is necessary, if you are
serving this warm (which I suggest!).
2 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme, leaves only (can’t use dried for this)
2 teaspoons coarse salt (I use kosher salt, but coarse sea salt is what the recipe calls for)
4 ounces (125 g) unblanched whole almonds
Preheat the oven to 400f.
In a bowl big enough to hold all the ingredients, combine the oil, thyme and salt, and set
aside.
Place the almonds in a single layer on a baking sheet. Place the baking sheet in the center
of the oven and toast until lightly browned, about 4 minutes. Remove from oven and
immediately add nuts to the olive oil mixture, tossing to coat.
Judy/AZ (11:23:34) :
Seasoned Pretzels
1 stick of butter, melted
1 pkg. ranch dressing mix
1 T Worcestershire
1/2 t seasoned salt
dash of hot sauce.
7-8 cups mini pretzels
mix all ingredients except pretzels, toss
with pretzels and place in a large baking
dish or roaster. bake for 1 hour at 250,
stirring every 15 minutes.
Kelly~WA (09:42:48) :
Pecan Clusters
7 oz. jar marshmallow crème
1/2 lb. milk chocolate chips
13 oz. can Pet milk
1 stick margarine
6 cups pecan halves
5 cups sugar
Combine sugar, milk, & margarine in a saucepan. Bring to a boil & cook
eight minutes. Put marshmallow crème & chocolate kisses in a large bowl &
pour hot milk mixture over them. Stir until well mixed, this will melt the
kisses. Add pecan halves. Drop by teaspoonfuls onto waxed paper.
Kelly~WA (09:42:09) :
Toasted Walnuts
3 cups Walnut halves
1 cup sugar
1 tsp. cinnamon
1/4 tsp. salt
2 tsp. vanilla
1/2 cup water
1 tsp. margarine
Preheat oven to 375°. Place walnuts in a pan & heat for 5 minutes. Stir
once. Use 1 tsp. margarine to grease sides of a 2 quart saucepan. Place
sugar, salt, cinnamon, & water in greased pan. Heat until sugar completely
dissolves & comes to a boil. Cook without stirring to a soft ball stage.
Remove from heat. Beat by hand until mixture begins to get creamy
(approximately 1 minute). Add vanilla & warm walnut halves. Stir until
walnuts are well coated. Pour onto a buttered cookie sheet. Separate the
walnuts immediately using 2 forks.
Kelly~WA (09:41:39) :
LITTLE DEVILS (Spicy Smoked Peanuts)
2 c Raw peanuts
1/2 c (yes cup) Tabasco or other hot pepper sauce
Peanut oil
Salt to taste
Combine the peanuts with the Tabasco in a small bowl. Let the nuts sit in the sauce for about 30 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 F to 220 F.
Select a smokeproof dish that will hold the peanuts in a single layer. Thickly coat the dish with the oil.
Add the peanuts, stir them, and sprinkle with salt.
Place the peanuts in the smoker and cook until the peanuts are well browned and dry, 50 to 60 minutes.
Check the nuts toward the end of the cooking time to avoid burning.
Transfer the peanuts to absorbent paper to cool. Serve immediately or keep in a covered jar for several days.
Kelly~WA (09:40:34) :
Honey Snack Mix
24 ounces Honey roasted almonds
6 cups Unsalted popcorn
2 cups Chow mein noodles
5 tablespoons Margarine
3 tablespoons Sugar
1 teaspoon Vanilla
1/2 teaspoon Cinnamon
Preheat oven to 250~. In a large shallow roasting pan, combine popcorn and
chow mein noodles. Melt margarine and sugar. Stir in vanilla and cinnamon.
Pour over popcorn and toss to coat. Bake 1 hour, stirring every 20 minutes.
Stir in almonds. Spread on paper towel to cool. Store in an airtight
container. Makes 11 cups.
Kelly~WA (09:40:17) :
Fried Peanuts
Peanut oil
Peanuts
Salt
Fill deep-fat fryer with peanut oil. Let heat to 375'F. Put raw shelled
peanuts in frying basket and drop down into hot oil. When white peanuts
start turning brown, take basket out and let drip. Pour out on paper
toweling; salt while hot. After they are cool, place in airtight containers
to keep fresh.
Kelly~WA (09:39:44) :
Popcorn Haystacks
1 qt Popped popcorn
1 c Peanuts
3 oz Chow mein noodles
12 oz Chocolate chips
Toss popped corn, peanuts, and cm noodles together in lg bowl Set aside. Place choco chips in glass bowl. Microwave on med high for 3 mins. Pour over popcorn mixture. Toss until well mixed. Place spoonfuls of the tossed mixture on wax paper. Cool until firm. Store in tightly covered container. Makes 24 haystacks.
Kelly~WA (09:39:13) :
Peanut Butter Puffs
3 Tablespoons peanut butter -- 3-4 Tbls
20 vanilla wafer cookies
80 miniature marshmallows
Spread about 1/2 teaspoon peanut butter on each wafer. Place on a foil-lined baking sheet. Top each with four marshmallows. Broil for 2-3 minutes or until the marshmallows are lightly browned. Serve warm.
Kelly~WA (09:38:42) :
Cheerios Treats
3 tablespoons margarine
6 cups miniature marshmallows (10.5 oz)
1/2 cup peanut butter -- smooth or crunchy
5 cups cheerios®
Grease 13 x 9 pan. Melt margarine. Add marshmallows; toss to coat with
margarine. Microwave on high 1 1/2 minutes or until smooth when stirred.
Stir in peanut butter. Immediately add cereal. Mix lightly until well
coated. Using greased spatula or wax paper, press mixture into prepared
pan. Cool and cut into squares.
Kelly~WA (09:38:30) :
ORANGE-GLAZED NUTS
1 c Sugar
1/2 tsp Grated orange peel
1/2 c Orange juice
2 c Pecan or walnut halves, toasted
Grease cookie sheet lightly. Heat sugar, orange peel and orange juice in
2-quart saucepan over medium heat, stirring frequently, until sugar is
dissolved. Stir in pecans. Heat to boiling; reduce heat. Simmer about 30
minutes, stirring frequently, until pecans are completely coated and no
syrup remains. Spread on cookie sheet to cool. Break apart if necessary.
ABOUT 2-1/4 CUPS SNACK; 265 CALORIES PER CUP.
Kelly~WA (09:38:09) :
Onion Rings
2 lg Yellow onions
1 qt Buttermilk
2 c Unsalted cracker meal
2 c All-purpose flour
Oil for deep-frying
Slice the onions and make rings approx. 1/2 inch in width.
Dip into buttermilk, then coat with the flour. Dip into buttermilk again,
then coat with the unsalted cracker meal.
Place rings onto wax paper. Separate layers with additional sheets of wax
paper.
Best if allowed to refrigerate overnight to allow batter to "set".
Deep fry until golden-brown. Salt if desired at serving time.
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