The Red Hot Chili Paper

Send us some "foodback" gourmet@chef.net
Spinach Balls
Pickled Mushrooms
Marinated Wings
Beggar's Purses
Pesto Palmiers
Vine Leaves
Spanokopita
Honey Garlic Wings
Fette Di Melanzane
Salmon Mousse
Beer Cheese
Shrimp Toast
California Cheese Dip
Cheese Log
Cheese Fondue
Chopped Liver
Pickled Herring
Tuna Gefilte Fish
Rumaki
Teriyaki Puffs
Veggie Bites
Garlic Balls
ChiliBeef WonTons
Chicken Fingers
Broccoli Bites
Sausage Balls
Pearl Balls
Spicy Chicken Bites
Mushroom Filos
Mushroom Nut Pate
Calamari Vinaigrette
Crab Dip
Leek Dip
Hot Bacon Swiss Dip
Salmon Roll
Sesame Pork
Teriyaki Puffs

    Ingredients:

      1/2 lb. sirloin steak
      1/3 c. teriyaki sauce
      1 can (8 oz.) Pillsbury Crescent Rolls
      1 c. water chestnuts, drained and sliced
      --TERIYAKI SAUCE--
      1/4 c. soy sauce
      1 tbsp. sugar
      1 tsp. grated onion
      1 clove garlic, crushed
      1/4 tsp. ginger
      1 crushed bay leaf

     

    Directions:

    Slice steak into 1/4 inch strips (partially frozen meat easier to slice). Marinate meat  at least 1 hour. Separate dough into 8 wedges. Cut each in half lengthwise. Place meat  strip and water chestnut on each wedge of dough. Roll up and place on cookie sheet. Bake  at 375 degrees for 10 to 12 minutes or until golden brown. Serve hot.

These pages designed and maintained by:
  TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the WebMaster