Spring Rolls/Egg Rolls

1 lg. shallot, sliced
2 carrots, grated
4 scallions, sliced
2-3 tsp. garlic, minced
1 cup sliced bamboo shoots
2 tbsp. soy sauce
2 tbsp. sugar
1 tsp. white pepper
1 pkg. egg roll OR spring roll wrappers

FOR EGG ROLLS: 1 lbs. cooked meat (crumbled pork, diced chicken, etc.)
2 cups shredded cabbage

FOR SPRING ROLLS: 3 1/2 oz. dried bean-thread vermicelli or rice sticks.
chopped cilantro
Put noodles in a lg. bowl of warm water & soak until soft & translucent (about 12-15 mins.). As the noodles become pliable, spread them out w/your fingers to ensure quick, even soaking. Drain noodles of as much water as possible. Chop w/kitchen shears so they are easier to handle. Put noodles & next five ingredients in a lg. bowl, along w/the cilantro. Mix w/your hands til well mixed. Add soy sauce, sugar & pepper, mix well. Set a dry wok over med-hi heat. Add noodle filling mixture & stir-fry until the veggies release their moisture & become tender & noodles are soft & clear; about 4 minutes.
Transfer filling to a large bowl & let it cool at room temperature. Gently separate the spring roll wrappers from the pack. Keep the wrappers covered w/a dampened paper towel as you make the spring rolls. Place 2 wrappers, one on top of the other, on a flat work surface. Place about 3 tbsp. of filling in the center of wrapper. Fold & moisten edges w/water to seal shut.

Deep fry at 360-375 degrees for about 3 minutes.

FOR EGG ROLLS: simply cook meat & then add to cabbage, remaining veggies, soy sauce & spices. Fill egg roll (or wonton) wrappers & seal. Cook the same as Spring Rolls

Mexican Fondue

1 cup beer
1 tbsp. lemon juice
1 small can chilles
1/2 red bell pepper, diced
1 lb. Monterey Jack cheese, shredded
2 tbsp. flour
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. salt
tortilla chips for serving

In a heavy medium saucepan, heat beer over high heat until it foams. Add lemon juice, chilles, and bell pepper.
Reduce heat to medium. Toss cheese w/flour & spices & then add to the pan 1 handful at a time, stirring to melt each handful. Transfer to a warm fondue pot. Serve w/tortilla chips.

variation: add one medium tomato, peeled, seeded & chopped at the same time as the bell pepper.

Slow Cooker Spinach Artichoke Dip

Two 14 oz. cans artichoke hearts, drained
8 oz. cream cheese (can use low or non-fat)
1 cup real mayonnaise (can also use low or non-fat here)
1 cup grated Parmesan cheese
1 cup frozen spinach, thawed
cayenne pepper
dash of salt
freshly ground black pepper

Chop artichoke hearts in food processor, i usually chop one can very fine & leave the other pretty chunky.
Then mix together with cream cheese, mayo, cheese, spinach & spices. Use your discretion on the cayenne pepper, i usually add about half a palm-full, it still has some kick, but isn't unbearable.
Transfer to slow cooker & cook on LOW for 1-2 hours, or just put on "keep warm" *(if you have that setting) prior to serving.

Sundried Tomato Pinwheels

1/4 cup sundried tomato pesto
1 sheet frozen puff pasty (thawed)

Heat oven to 400F. Drain the pesto of excess oil. Unfold the pasty & spread pesto on top. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes. OR you can freeze for up to 2 weeks, thaw for 20-30 minutes in the refrigerator.
Slice the log into 1/4" thick rounds & place on a parchment-lined baking sheet, spacing about 1" apart. Bake until golden brown, 12-15 minutes.

Crab Stuffed Mushrooms

i was asked to recreate the mushrooms on the Red Lobster menu, these are SO close, if not exactly the same...it takes some time, but SO worth it!

2 tbsp. butter
2 tbsp. celery, minced very fine
1 tbsp. onion, minced very fine
1 tbsp. red bell pepper, minced very fine
2 lbs. mushrooms (i used Cremini & Baby Portabellos)
10 oz. cooked fresh crab meat, shredded
1 cup oyster crackers, crushed
1/4 cup white cheddar cheese
1 egg
2 tbsp. water
Old Bay Seasoning
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
3 tbsp. olive oil
2/3 cup Monterey Jack cheese

Melt 2 tbsp. butter in skillet over medium heat. Add celery, onion & red bell pepper. Cook 2 minutes or until tender; cool.
Remove stems from mushrooms, finely chop about 1/4 cup stems. Reserve remaining stems for something else.
Combine celery mixture, stems, oyster crackers, crab meat, cheddar cheese, egg, water & spices in a bowl.
Grease 2 jelly roll pans. Brush caps with olive oil. Sprinkle caps with salt. Stuff w/crab mixture. Arrange on prepared pans. Top with shredded Monteray Jack cheese. Bake 12 minutes at 400F, until lightly browned.

Makes about 50 mushrooms.