CLASSIC COCKTAIL WIENERS RECIPE - BETTYCROCKER.COM
Super easy to make, our Classic Cocktail Wieners are ready in just 30 minutes. We've substituted raspberry jam for grape jelly and added a little more punch with chopped chipotle chiles in adobo sauce. There's no need to have a big meal planned next; this cocktail wiener recipe is so simple you can enjoy the classic appetizer as a main course too.
Provided by Angie McGowan
Total Time 30 minutes
Prep Time 5 minutes
Yield 6
Number Of Ingredients 4
Steps:
- In large saucepan, stir together all ingredients. Heat to boiling over medium heat; reduce heat to low. Simmer uncovered 20 to 25 minutes or until thoroughly heated and wieners are plump.
- Remove wieners from sauce to serving platter; pour sauce into small bowl. Serve with toothpicks or bamboo knotted party picks.
Nutrition Facts : Calories 330 , CarbohydrateContent 34 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 920 mg, SugarContent 26 g, TransFatContent 0 g
HOT & SOUR SOUP | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
With egg ribbons, tofu and shitake mushrooms, this is a deliciously warming veggie soup
Total Time 45 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined.
- Finely slice the mushrooms and bamboo shoots. Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute.
- Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, the honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely slice the spring onions and chives and whisk the egg well.
- Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives scattered on top.
Nutrition Facts : Calories 99 calories, FatContent 6.0 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 7.2 g protein, CarbohydrateContent 3.8 g carbohydrate, SugarContent 2.9 g sugar, SodiumContent 1.1 g salt, FiberContent 1.5 g fibre
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