Thursday, November 29, 2012

My favorite American appetizers to cook

I cooked deviled eggs and stuffed mushrooms for Thanksgiving for our guests. They are easy to cook and most people love them. I used mushroom stems for stuffed mushrooms. They are delicious. 
Here are how I made deviled eggs and stuffed mushrooms.
12 Stuffed mushrooms
12 white or brown mushrooms
1 TBSP Vegetable oil
Quarter onion minced
1 clove of garlic minced
Sun Dried tomatoes in oil chopped into small pieces.
1/4 cup Parmesan cheese grated
Take stem off the mushroom and chopped the stems into small pieces
Preheat oven to 375 degree
Heat oil and sauté minced onion, garlic and the mushroom stems until wilted.
Combine Parmesan cheese and sun dried tomatoes with the sautéed mixture to make stuffing.
Stuff the mushroom caps and bake them for 15 minutes or more until mushroom caps are cooked. 
They taste better to be served warm.  
6 Deviled eggs
6 eggs (Use at least 3 days old eggs. Very fresh eggs are hard to peel.)
2-3 Table spoon mayonnaise( Add more or less for your taste)
Parsley chopped for garnish
In a pot, fill cold water to cover the eggs and put the lid on the pot.
Boil the water with eggs over medium heat.
Turn off the heat as soon as the water boils.
Leave the eggs in pot with the lid closed for 12 minutes,
Drain the water and cool the eggs under running cold water.
Peel the eggs in water.
Clean the shell and cut vertically half with sharp knife
Take egg yolk out carefully and clean the egg white.
Mix egg yolk with the mayonnaise
Stuff the mayonnaise mixture in the plastic bag.
Cut the corner of the bag and pipe the egg yolk mixture in the egg whites.
Dish up the eggs and garnish with parsley.

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