Danny T's Easy and Memorable Meals

by Daniel T Kamide

Overview

Danny T's Easy and Memorable Meals offers a collection of classic recipes for author Daniel T. Kamide's favorite foods. The recipes range from easy-to-prepare appetizers to impressive crudités and from breakfast to dinner and everything in between. Danny T drew them from family, friends, co-workers and acquaintances form all over the United States. And also has also included his own favorite dishes.

During his career, Danny T had the opportunity to relocate with his company across the United States; along the way, he had the pleasure of meeting hundreds of great cooks and the honor of enjoying their dishes. Many of these chefs graciously agreed to share their recipes with him for this collection. Over years of preparing these recipes, he has tweaked some of them or added a few new ingredients based on his experience, thus creating new and delightful dishes.

Danny has also included special chapters for major events throughout the year, such as summer, Halloween, Thanksgiving, and Christmas. Discover new and exciting recipes for all seasons in Danny T's Easy and Memorable Meals.

Product Details

ISBN-13:	9781475998771
Publisher:	iUniverse, Incorporated
Publication date:	08/05/2013
Pages:	698
Product dimensions:	8.25(w) x 11.00(h) x 1.40(d)

Read an Excerpt

Danny T's Easy and Memorable Meals

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By Daniel T. Kamide

iUniverse LLC

Copyright © 2013 Daniel T. Kamide
All rights reserved.
ISBN: 978-1-4759-9877-1

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CHAPTER 1

Appetizers

Whether you are preparing appetizers for two or two-hundred guests, you will find the perfect recipes to start your get together, dinner party or cocktail party. Many of these recipes can be doubled for ease in preparation for any occasion. The big decision in serving appetizers is to deciding on whether your gathering is conducive to serving hot appetizers or cold appetizers. It is perfectly acceptable to serve hot, cold or a combination of both appetizers. Special equipment is required for serving hot appetizers such as chafing dishes or warming plates. Some cold appetizers require to be maintained at a cold temperature that will require ice. Using the appropriate serving dishes will ensure that your food stays fresh and tasty throughout the get together.

I recently, prepared 800 appetizers for our holiday party of 175 guests. I decided on a combination of hot and cold appetizers. The combination allowed our entire guest's taste to be covered. Several of the recipes can be prepared in advance, frozen and thawed on the day of your gathering. Therefore, making it an enjoyable evening by popping the appetizers into the oven and having the time to spend with your guests. Some of the favorite and most requested appetizers are the Asparagus and Ham Squares, Sausage Balls and Holiday Meatballs. They are always the first to disappear!

When making appetizers prior to a meal, be sure to prepare what will complement your meal. Having heavy appetizers prior to a holiday dinner will discourage your family and/or guest(s) from enjoying your hard preparation of the main meal. Get started with these melt in your mouth, bite after bite appetizers.

Hot Appetizers

Hot Appetizer Pie
1 8-ounce package cream cheese
2 tablespoons milk
1 2½-ounce jar finely chopped dried beef
2 tablespoons finely chopped green peppers
2 tablespoons finely chopped onions
½ teaspoon black pepper
½ cup sour cream
¼ cup chopped walnuts

Soften the cream cheese and blend with milk. Mix in all other ingredients except nuts. Pat into 8-inch pie plate, spread with nuts. Bake at 350° for 15 minutes. Serve hot with crackers. Yields 12 servings.

Artichoke Fritters w/ Béarnaise Sauce

1 cup all purpose flour
1 teaspoon baking powder
1 cup milk
1 egg
1 teaspoon olive oil
Salt and pepper to taste
4 cups peanut oil
3-9 frozen, thawed and halved artichoke hearts
Béarnaise Sauce (recipe in sauce chapter)

Combine the flour and baking powder in a bowl. In another bowl, whisk in the milk, egg and olive oil. Make a well in center of flour mixture. Pour in the liquid ingredients and whisk together until smooth. Season the batter with salt and pepper to taste. Let stand 30 minutes before using. (Batter can be prepared a few hours ahead. Cover and chill). Heat 4 cups of oil in a deep fryer or heavy large saucepan until thermometer registers 375°. Pat artichoke hearts dry. Season the artichokes with some salt and pepper. Dip the artichoke hearts into the batter, allowing the excess to drip off. Add artichoke hearts to oil in batches keeping space around the fritters. Fry until crisp and golden brown for 3-4 minutes. Using a slotted spoon, remove the fritters and drain on paper towels. Serve with Béarnaise sauce. Yields 6 servings.

Asparagus Squares with Ham

2 8-ounce packages refrigerated crescent roll dough
3 tablespoons butter
1 Vidalia onion chopped
2 cloves minced garlic
1½ pounds fresh asparagus spears
¼ teaspoon pepper
½ teaspoon cayenne pepper
1½ cup shredded mozzarella cheese
1½ cups shredded Swiss cheese
1½ cups diced, fully cooked ham

Unroll the crescent rolls and lay on an un-greased 15 x 10-inch jellyroll pan. Lightly press the dough and stretching the dough onto pan and toward the outer edges of the pan. While pressing with your fingers to seal the perforations and rectangles together. Bake on the lower oven rack at 375°, for 10-12 minutes or until lightly browned. Melt the butter in a large skillet over medium high heat and add the onion and sauté 5 minutes. Add the minced garlic and sauté for 2 more minutes. While sautéing onion and garlic, snap off the bottom ends of the asparagus where you feel the natural break off point. Cut off tips of asparagus and place aside for later. Cut asparagus into 1-inch pieces. Add the asparagus to the skillet, sauté 4-6 minutes or until crisptender. Add the black pepper, cayenne pepper and asparagus tips, sauté for 1-2 minutes or until tender. Spoon the asparagus mixture onto the prepared crust, spreading over the top of the dough; sprinkle with cheeses and ham. Bake the asparagus mixture on the lower oven rack at 375° for 6-8 minutes or until the cheese melts. Cool slightly and cut into 1-inch squares. Yields 60 appetizers.

Asparagus Ham Spirals

8 fresh asparagus spears, trimmed
1 8-ounce package chive and onion cream cheese
2 tablespoons butter, melted
1 8-ounce tube refrigerated crescent rolls
4 thin slices deli ham
¼ teaspoon garlic powder

Place the asparagus in a skillet and add ½-inch of water. Bring to a boil, reduce the heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain asparagus and set aside. Separate the crescent dough into four rectangles; with your fingers seal perforations. Spread the cream cheese over each rectangle to within ¼-inch of the edges. Top each rectangle with ham, leaving ¼-inch uncovered on one long side of rectangle. Place two asparagus spears along the long side of the rectangle on top of the ham. Roll up very tightly and press seam to seal. Place on wax paper, cover with plastic wrap and freeze for 15 minutes. Freezing the roll will make it easier to slice. Remove from freezer and cut each roll into seven pieces. Place cut side down, 1-inch apart on greased baking sheets. Combine the melted butter and garlic powder and brush over the spirals. Bake at 375° for 10-12 minutes or until golden brown. Yields 28 appetizers.

Asparagus Ham Bites

6 fresh asparagus spears
6 slices whole wheat bread, crust removed
1 tablespoon olive oil
1 tablespoon honey mustard
6 thins slices Monterey Jack cheese
6 thins slices deli ham
¼ teaspoon paprika

Trim the asparagus spears to 5¼-inch. Flatten the bread with a rolling pin; brush one side of each slice with oil. Place the bread, oiled side down, on an ungreased baking sheet. Spread each slice with mustard; top with cheese and ham. Place asparagus at one end of the bread. Roll up tightly and place seam side down. Bake at 350° for 12-14 minutes or until lightly crisp. Sprinkle with the paprika. Cut each roll into four pieces. Yields 24 appetizers.

Asparagus Roll Ups

20 spears cooked asparagus
20 slices bread, crusts removed and flatten with rolling pin
3 cups grated shredded sharp cheddar cheese
Juice of lemon
½ cup butter, melted

Place the asparagus spears across one end of the prepared bread, slightly above the edge. Sprinkle bread with cheese. Roll each slice up like a jellyroll. Place seam side down on baking sheet. Add the lemon juice to the melted butter and brush on each roll. Freeze covered with wax paper for a about 30 minutes. Cut rolls into thirds. Re-freeze until ready to serve. Bake frozen at 375° for about 20 minutes until golden brown. Yields 60 appetizers.

Tip: When deciding on what appetizers to serve to your guest, consider if they will be sitting down or standing up during your party. Appetizers that are slightly larger or require a fork are not conducive for a stand up cocktail party. Also, consider the length of your party to ensure that you have enough appetizers and they are sufficient to hold your guest over to the main meal or an evening of snacking.

Asparagus Roll Ups-Original

1 8-ounce package cream cheese, softened
1 4-ounce package Gorgonzola cheese, room temperature
1 egg, lightly beaten
1½ loaves white bread, crust removed
2 cans asparagus spears, drained
¼- ½ cup melted butter

Cream the cheeses and the egg together. Using a pizza cutter remove the crust from the bread. Flatten the bread with a rolling pin. Spread each slice with the cheese mixture. Place asparagus spear on top of each slice slightly above the edge and roll up tightly. Depending on the thickness of the asparagus, you may need to use two spears. Brush the roll with melted butter and place seam side down on baking sheet. Freeze covered with wax paper for about 30 minutes. Cut rolls into thirds and dip in the melted butter. Place on a cookie sheet and bake at 400° for 15 minutes. If making ahead; freeze before dipping in the butter. Variation: Substitute the cream cheese and blue cheese with pimiento cheese (1½ cups). Yields 90 appetizers.

Bacon Crescent Appetizer

1 8-ounce package cream cheese, softened
8 slices bacon, crisply cooked, crumbled
1/3 cup grated parmesan cheese
¼ cup finely chopped onions
2 tablespoon chopped fresh parsley
1 tablespoon milk
2 8-ounce packages refrigerated crescent dinner rolls

Heat the oven to 375°. Mix all the ingredients except for crescent dough. Separate each can of dough into 4 rectangles; with your fingers press perforations together to seal. Spread each rectangle with 2 rounded tablespoons of cream cheese mixture, and then cut into 12 wedges. To make the wedges, divide each rectangle by cutting into thirds, the longest part of the rectangle should be horizontal to you. Start your first cut in from the left, then in from the right. Separate the three squares. Take each square and cut from starting at the upper left corner and slicing diagonally to the lower right corner. Repeat from the upper right corner and slice diagonally to the lower left corner. Roll up the wedges, starting at short ends. Place, the seam-side down, on a greased baking sheet. Bake 12-15 minutes or until golden brown. Serve warm. Yields 24 appetizers

Bacon Roll Ups

¼ cup butter
½ cup water
1½ cups herb stuffing mix
1 egg, slightly beaten
¼ pound hot Italian sausage, ground
pound bacon
Wood toothpicks

Place the water and butter in a medium-size saucepan and heat over low heat until the butter has melted. Remove the pan from the heat and stir in the stuffing mix. Add the egg and sausage and blend thoroughly. Chill the mixture for at least 2 hours, this will make it easier to handle. Preheat the oven to 375°. Shape the sausage mixture into small oblongs about the size of an unshelled pecan. Cut the bacon slices into thirds. Wrap a piece of bacon around each sausage oblong and secure with toothpick. Place the roll-ups on a rack in a baking pan, bake for 25 minutes, turning after the first 15 minutes. Drain on paper towels and serve hot. This recipe can be doubled in size. Store in freezer re-sealable bags. Yields 36 appetizers.

Cheesy Bacon Puffs

1½ cups water
½ cup unsalted butter
1½ cups all purpose flour
½ teaspoon salt
¼ teaspoon pepper
teaspoon red pepper
teaspoon garlic powder
6 large eggs
2 cups shredded sharp cheddar cheese
8 slices bacon cooked and crumbled
½ cup chives, diced

Combine 1½ cups water and butter in a large heavy saucepan over medium heat. Bring it to a boil. Combine the flour and the next four ingredients in a medium mixing bowl and mix well. Add the flour mixture to the saucepan and cook for 5 minutes beating with a wooden spoon. Remove the mixture from the heat and let it cool for 5 minutes. Lightly grease 2 baking sheets with non-stick spray. To the flour mixture, add the eggs, 1 at a time, beating well after each addition. Mix in the cheese, bacon and the chives. Using 2 teaspoons drop by rounded teaspoonfuls approximately 2-inches apart onto lightly greased baking sheets. Bake at 400° for 20-25 minutes or until golden.

Yields 60 appetizers.

Feta Squares

12 frozen phyllo pastry sheets, thawed
1 8-ounce cream cheese
1 pound feta cheese
5 large eggs
1 tablespoon chopped fresh dill
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces melted butter

Beat the cheeses at medium speed with an electric mixer until blended. On low speed, add eggs, one at a time, until blended. Stir in the dill, salt and pepper. Cut each pastry sheet into a 13 x 9-inch rectangular sheet. You then start to stack the pastry sheets. Brushing the butter between each sheet to make a stack of eight, place and stack into a lightly greased 13 x 9-inch pan. Spread the cheese mixture on top of stack of eight. Top with 4 more sheets, brushing with butter between each sheet. Bake 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes before cutting into squares. Can be made ahead of time and frozen. If frozen, thaw at room temperature. Bake at 300° for 20 minutes or until heated through. Yields 48 appetizers.

Cheddar Ham Cups

2 cups finely shredded cheddar cheese
2 packages thinly sliced deli ham, chopped
¾ cup mayonnaise
cup real bacon bits
2-3 tablespoons Dijon style mustard
One 12-ounce tube refrigerated flakey biscuits

In a large mixing bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split each biscuit layers into thirds. Press the biscuit layers into the bottom and up the sides of ungreased miniature muffin cups. Fill each cup with about 1 tablespoon of the cheese mixture. Bake at 450° for 9-11 minutes or until golden brown and the cheese is melted. Let stand 2 minutes before removing from pans. Serve warm. Yields 30 appetizers.

Cheese Puffs

1 16-ounce loaf French bread
½ cup butter
1 cup shredded sharp cheddar cheese
1 3-ounce package cream cheese
2 egg whites

Trim the crust from the bread; discard crust. Cut the bread into 2-inch cubes; place in a large bowl. Melt the butter and cheeses in a medium saucepan over low heat; stirring occasionally. With an electric mixer, beat the egg whites at low speed to blend, then high speed until stiff peaks form. Fold ¼ of the egg whites into the cheese mixture. Fold remaining egg whites into cheese mixture, ¼ each time. Pour cheese mixture over the bread cubes, tossing to coat. Place bread cubes in a single layer on an ungreased cookie sheet. Bake at 400° for 12 minutes or until golden. Yields 36 appetizers.

Cheese Parmesan Bites

1 cup flour
2/3 cup grated parmesan cheese
¼ teaspoon ground red pepper
½ cup butter, cut up
2 tablespoons milk

Preheat oven to 350°. Combine the first three ingredients in a medium bowl; cut in butter with a pastry blender or two forks until crumbly. Mixture will look dry. Gently press mixture together with hands, pressing until blended and smooth, about 2-3 minutes. Shape dough into two 4-inch logs. Wrap in plastic wrap and refrigerate for 1 hour. Cut into ¼-inch slices, and place on lightly greased baking sheets. Using a pastry brush, the dough with milk. Bake at 350° for 12-15 minutes or until lightly browned. Yields 32 appetizers.

Spinach-Cheese Triangles

1 10-ounce box frozen leaf spinach, chopped
1 3-ounce package cream cheese, softened
1 large egg, beaten
¼ teaspoon garlic powder
5 tablespoons butter
1 box frozen phyllo pastry sheets
1 8-ounce package feta cheese, crumbled

Preheat the oven to 350°. In a skillet over medium-high heat, heat 1 tablespoon butter. Add the onion and cook until tender. Add the spinach and cook 4 minutes or until the liquid evaporates. Remove from the heat. Stir in the feta cheese, cream cheese, egg and garlic powder. In a microwaveable cup, melt the remaining butter. Unfold the dough. Remove 2 dough sheets leaving remaining dough covered with plastic wrap. Brush with butter. Remove 4 more dough sheets and stack on top of the first stack. Brush with butter. Remove 4 more sheets and stack on top of the previous. Cut each stack crosswise into five 3-inch strips. Place about 2 tablespoons spinach mixture on the dough leaving ¼ inch from the end of each strip. Fold one corner of strip over spinach mixture to form a triangle. Fold triangle over toward the strip. Continue folding until entire the strip is folded into a triangle. Place on a greased baking sheet. Brush triangles with butter. Cover with a damp kitchen towel and repeat with remaining 10 sheets from the roll and the 20 sheets from the second roll in the box. Bake for 20 minutes or until golden brown. I suggest covering the dough with plastic wrap and a damp towel to prevent dough from drying out while assembling. Yields 20 appetizers.

Ham and Cheese Spirals

1 egg
1 sheet puff pastry sheet, thawed
¼ cup grated Parmesan cheese
¼ teaspoon ground cayenne pepper
8 slices brown sugar ham or smoked ham

Preheat the oven to 400°. Beat an egg and 1 tablespoon water with wire whisk until blended. Set aside. Unfold the pastry sheet on a lightly floured surface. Roll into 14 x 10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture. Sprinkle 3 tablespoons of the cheese and pepper evenly over 1 of the pastry pieces, cover with ham slices. Place remaining pastry sheet piece, egg side down over the ham. Brush with additional egg mixture. Roll gently with rolling pin to seal the edges. Bake for 12-14 minutes or until golden brown. Cut into 24 squares. Serve warm or at room temperature. Can be prepared ahead. Just prepare, wrap securely and freeze. Thaw and bake as directed prior to serving. Yields 24 appetizers.

Tip: Beating and egg with 1 tablespoon of water is called an egg wash. The egg wash will help the dough adhere together on the edges and when its brush on top it will turn the dough color into a golden brown.
(Continues...)

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Excerpted from Danny T's Easy and Memorable Meals by Daniel T. Kamide. Copyright © 2013 Daniel T. Kamide. Excerpted by permission of iUniverse LLC.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Preface....................     ix     

Acknowledgements....................     xi     

Introduction....................     xiii     

About the Author....................     xv     

Appetizers....................     1     

Batters....................     59     

Beef....................     61     

Beverages....................     99     

Breads....................     123     

Breakfast....................     157     

Cakes....................     181     

Casseroles....................     209     

Chicken....................     215     

Cookies....................     261     

Desserts Pies & Pastries....................     281     

Dips and Spreads....................     335     

Eggs....................     357     

Italian....................     365     

Mexican....................     405     

Poultry....................     423     

Pork....................     431     

Salads....................     455     

Sauces and Marinades....................     477     

Seafood & Fish....................     501     

Side Dishes....................     543     

Soups....................     563     

Veal....................     581     

Vegetables....................     589     

Summer....................     609     

Halloween....................     621     

Thanksgiving....................     627     

Christmas....................     641     

Entertaining....................     649     

Reference Tables....................     656     

Index....................     661