GOLDEN VALLEY, Minn.-- This morning one of our favorite chefs, Linda Binion, stopped by with a few of her favorite recipes for quick and easy appetizers.
For more information about chef Linda and her catering services, call (612) 730-2441 or email her at firstname.lastname@example.org. You can also check out her website at www.le-petitechef.com. You can also see chef Linda's cooking show on Thursdays at 7:30 p.m. on channel 16.
Here are the dishes Linda cooked for us today:
Deep Fried Tacos
1 lb. Hamburger
½ lb. Chorizo Sausage
½ cup of Onions
1 - 16 oz Can of Refried Beans
Egg rolls wraps
Water to moisten the egg rolls
1 cup Vegetable Oil
Pour vegetable oil in a large fry pan or heavy pot and heat over a medium to high heat.
In another pan mix the hamburger and chorizo sausage with chopped onions and cook over medium to high heat.
Once the meat mixture is browned drain off the oil and add the refried beans and mix until heated through. The beans help to bind the mixture.
Once cooled place a spoon full of the meat mixture in the bottom corner of the egg roll wrap moisten all the sides with water and fold up all corners according to the directions on the package of the egg rolls.
Once the egg rolls have been prepared drop them carefully into the oil and let cook until browned on all sides. This usually takes 3 to 5 minutes per side.
Once browned remove and place on paper towels to absorb oil. Serve hot with a sweet salsa, guacamole and cheese sauce.
Barbecue Cranberry Garlic Meatballs
1lb. Precooked Meatballs - Cocktail size
1 - 14 oz. Can cranberry sauce
1 - barbecue sauce of your choice
1 tblsp. of minced garlic
Pour barbecue sauce and cranberry sauce in a heavy pot.
Heat and stir constantly until the cranberry sauce has melted. Once done, add the garlic and then the pre-cooked meatballs and heat through until hot and bubbly. You have to stir constantly to keep sauce from sticking.
Once these are done they can be served hot with cocktail picks.