Beg For More Divine Potato Purses Recipes

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S 'MORES AT THE DOOR



S 'Mores at the Door image

Provided by Michael Chiarello : Food Network

Categories     dessert

Yield 10 to 20 s'mores

Number Of Ingredients 4

1 box graham crackers
1 bag marshmallows
4 bars good quality milk chocolate (recommended: Scharffen Berger)
Halloween cookie cutters

Steps:

  • Lay the graham crackers in a single layer on a microwave-safe plate. Heat them in the microwave for 30 seconds to 1 minute on high.
  • Using a metal cookie cutter, cut the graham crackers into a Halloween shape (pumpkins, bats, cats, and eyeballs without too many little details work best).
  • Light a hibachi on a table near your door. Make sure there is fireproof stone underneath to prevent melting things. Next to the hibachi, put some wooden skewers. Set out a tray of the marshmallows, graham cracker shapes and chocolate near the hibachi.
  • Encourage trick or treaters to make their own s'mores at the door!

CHICKEN AND LEEK BEGGARS PURSES



Chicken and Leek Beggars Purses image

Provided by Food Network

Time 2h45m

Yield 20 appetizers

Number Of Ingredients 13

3 eggs
10 ounces milk
1-ounce butter, melted
4 ounces flour, sifted
1/2 teaspoon salt
3 tablespoons chopped fresh thyme
Vegetable oil, as needed
2 tablespoons leeks, diced small
1 tablespoon butter
1 chicken cutlet, diced
1/2 cup heavy cream
Salt and pepper, to taste
20 chives, for purses

Steps:

  • Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter.
  • Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients.
  • Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through.

CRISPY BEGGAR'S PURSE



Crispy Beggar's Purse image

This is another one of the recipes I got from my dad. He made them for New Year's and I could absolutely not stop eating them. We substitute phyllo dough for the spring roll wrappers sometimes and it still turns out great. You can also substitute Sambal Oelek for the chili flakes.

Provided by PianoCook

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 25

20 spring roll wrappers, Shanghai-type
1 ounce dried shiitake mushroom
4 ounces beanthread noodles (transparent noodles)
12 ounces raw prawns, peeled and coarsely ground
1 cup ground pork
2 teaspoons salt
1 teaspoon fresh ground black pepper
4 tablespoons green onions, finely chopped
3 tablespoons garlic, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 teaspoons shaoxing rice wine or 2 teaspoons dry sherry
1 teaspoon sugar
2 teaspoons sesame oil
1 egg white, lightly beaten
8 green onions, greens only, blanched, for wrapping
2 1/2 cups peanut oil, for deep-frying
2/3 cup water
2 tablespoons sugar
3 tablespoons Chinese white rice vinegar or 3 tablespoons cider vinegar
3 tablespoons tomato paste or 3 tablespoons ketchup
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 teaspoon cornstarch
2 teaspoons water
2 teaspoons chili flakes or 2 teaspoons chili powder

Steps:

  • If frozen, defrost the spring roll skins thoroughly. Soak the mushrooms in warm water for 20 minutes. Squeeze out the excess liquid. Remove and discard the stems and finely chop the caps. Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Cut into 3 inch lengths.
  • Put the prawns and pork in a large bowl, add salt and pepper and mix well. Then add the rest of the ingredients except for blanched green onions and frying oil, noodles and mushrooms and stir them well into the prawn and pork mixture. Wrap the bowl with plastic wrap and chill it for at least 20 minutes.
  • For the sauce, mix the cornstarch and water. Place all the ingredients for the sweet and sour sauce, except the cornstarch mixture and chili in a pan. Bring to a boil, stir in the cornstarch mixture and cook for 1 minute. Stir in the chili flakes. Let cool and set aside.
  • When you are ready to stuff the dumplings, put 2 tablespoons of the filling in the center of each spring roll skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top so the dumpling looks like a small, filled bag. Tie with a green onion. Continue, to use up all the filling.
  • Heat a wok over high heat. Add the oil and, when it is moderately hot, add a handful of dumplings and deep-fry for 3 minutes until golden and crispy. If the oil gets too hot, turn the heat down slightly. Drain on paper towels and fry the remaining dumplings. Serve immediately with the sweet and sour sauce.

Nutrition Facts : Calories 1062.1, Fat 93.6, SaturatedFat 15.8, Cholesterol 89.8, Sodium 1733.6, Carbohydrate 43.9, Fiber 3.2, Sugar 7, Protein 15.3

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