Appetizer

Chorizo & Ham Empanadas with Ranch Cilantro Dipping Sauce

Chorizo & Ham Empanadas with Ranch Cilantro Dipping Sauce
Empanadas are a pastry filled with meat, seafood, or cheese. This delicious recipe combines chorizo & ham with a tomato-based sauce and accompanies it with a slightly spicy ranch dipping sauce!

Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner

Ingredients
  • olive oil 2 tablespoons
  • garlic clove 1
  • onion ¼ cup
  • green bell pepper ¼ cup
  • tomato sauce ½ cup
  • vino seco (dry white cooking wine) ¼ cup
  • pepper ¼ teaspoon
  • ground Spanish chorizo sausage ½ pound
  • ground sweet ham
  • salt 20
  • discos para empanadas (frozen turnover pastry disks)
  • flour
  • thick ranch dressing (we like Marie’s) 1 cup
  • hot sauce (like Tabasco) 1 to 2 tablespoons
  • cilantro 1 to 2 teaspoons

Preparation
  1. To make the filling, heat the oil in a shallow IMUSA pot over medium-high heat.
  2. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft.
  3. the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently.
  4. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently. Turn the heat off and allow the mixture to cool to room temperature. Taste and add salt, if necessary.
  5. Pre-Heat your IMUSA empanada maker by simply plugging it in. Your empanada maker is properly heated and ready to use once the green light turns on.
  6. Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks
  7. Place 1 to 1½ tablespoons in the center of each whole disk. Fold each disk to make a semicircle. Using the tines of a fork, press around the edges to seal.
  8. Bake in preheated IMUSA empanada maker for 8 to 10 minutes or until golden.
  9. To make the dipping sauce, combine the ranch dressing and hot sauce in a bowl and garnish with the cilantro. Serve in a small bowl alongside the hot empanadas.

Thai Style Seared Scallops with Coconut Milk Sauce

Thai Style Seared Scallops with Coconut Milk Sauce
This dish has the perfect combination of spicy and sweet – using fresh red chiles and coconut milk to make a delicious sauce for the sea scallops.

Author:
Cuisine: Asian
Recipe type: Appetizer, Lunch, Dinner

Ingredients
  • large sea scallops 12
  • olive oil 2 tablespoons
  • butter 1 tablespoon
  • salt and pepper
  • fish sauce (available in tall bottles at Asian/Chinese food stores) 2 tab
  • juice of ½ lime
  • handful of fresh cilantro
  • fresh red chilies 1 to 2
  • cloves garlic 2
  • coconut milk ¼ cup
  • Pinch of sugar

Preparation
  1. Rinse scallops and pat dry (pat drying will help the scallops attain a nice sear and caramel color.)
  2. Heat an IMUSA wok or large frying pan over medium-high heat. Add one tablespoon each of butter and olive oil to the pan.
  3. Season the scallops lightly with salt and fresh ground pepper and gently place them in the wok. Cook the scallops undisturbed for at least 3 minutes.
  4. Turn the scallops and cook another 3 minutes or so. Scallops are ready when both sides have a nice golden color and are firm to the touch.
  5. Remove scallops from the wok and place on a paper towel to drain
  6. In the same wok, heat the remaining tablespoon of oil and sauté the chili peppers and the garlic for 2 minutes over medium heat. Add the rest of the ingredients for the sauce and allow to cook, stirring occasionally another 3 to 4 minutes.
  7. Place all the ingredients for the sauce in the wok over medium heat-high. Cook for 3 to 4 minutes stirring occasionally.
  8. Remove from heat and add additional salt and pepper if necessary. Remove scallops from wok and serve with steamed Jasmine rice. Garnish with extra chopped fresh cilantro leaves.

 

Steamed Veggies with Pineapple Sweet and Sour Dipping Sauce

Steamed Veggies & Pineapple Sweet/Sour Sauce
Who said veggies had to be boring!? Using a dipping sauce made from pineapple, vinegar, and sugar adds a sweet and tangy flavor to your steamed veggies.

Author:
Cuisine: Asian
Recipe type: Side dish, Lunch, Dinner, Appetizer

Ingredients
  • vegetables like carrots, broccoli, cauliflower, sugar snap peas, and turnips
  • ice water 1 tablespoon
  • cornstarch 1 tablespoon
  • can of pineapple chunks (1) 20 ounce
  • vinegar ¼ cup
  • sugar 1 tablespoon
  • salt 1 teaspoon

Preparation
  1. Place vegetables inside the IMUSA steamer baskets and bring 2 cups of water to boil in a wok or medium saucepan.
  2. To make dipping sauce, in a small bowl or cup add ice water and cornstarch and mix until fully dissolved. Set aside.
  3. Remove juice of canned pineapple, about ¾ cup, and place in a small saucepan. Reserve pineapple chunks for other use.
  4. Add vinegar, sugar and salt to saucepan and heat on medium high, whisking frequently.
  5. Once simmering, drizzle in cornstarch mixture and whisk briskly until sauce thickens. Remove from heat and pour dipping sauce in a bowl.
  6. To steam the vegetables, place steamer baskets with veggies on wok or saucepan and steam for 4-5 minutes.
  7. Remove immediately and serve with sweet and sour dipping sauce.

Buffalo Chicken Steamed Dumplings

Buffalo Chicken Steamed Dumplings
If you love dumplings, you’ll want to try this recipe filled with ground chicken, blue cheese and spices with a buffalo style hot sauce for dipping!

Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner

Ingredients
  • ground chicken 1 pound
  • ½ small onion ½
  • garlic cloves 3
  • curly parsley 3 tablespoons
  • celery ½ cup
  • crumbled blue cheese ½ cup
  • eggs 2
  • salt ½ teaspoon
  • pepper ¼ teaspoon
  • Dumpling wrappers
  • non-stick spray
  • buffalo style hot sauce, like Frank’s 1 cup
  • butter 6 tablespoons

Preparation
  1. In a medium bowl mix first 9 ingredients together by hand until evenly combined.
  2. Assemble dumplings by placing wonton wrapper on a flat surface.
  3. Roll a small ball of the chicken mixture between your hands, about a tablespoon, and place in the center of the wonton wrapper.
  4. Dip a finger in a cup of water and run it around the edges of the wrapper.
  5. Pick up wrapper and chicken ball with one hand (between your thumb and index finger) and begin pinching hard around the wrapper until it tightly wraps the chicken ball. Re-pinch if necessary. Your dumplings should be star-shaped with the chicken ball in the center.
  6. Spray your IMUSA steaming basket with non-stick spray and place dumplings throughout. Steam for 10 minutes until fully cooked.
  7. In the meantime make hot sauce by gently heating it with the butter.
  8. Spoon some hot sauce on a plate and place dumplings on top. Garnish with more crumbled blue cheese, if desired.

 

Chicken Lettuce Wraps with Spicy Peanut Sauce

Chicken Lettuce Wraps with Spicy Peanut Sauce
To prepare, make sure to use the IMUSA sauté pan

Author:
Cuisine: Asian
Recipe type: Snack, Appetizer, Lunch, Dinner

Ingredients
  • chicken breasts 3 (6 ounce)
  • soy sauce 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • peanut or vegetable oil 1 tablespoon
  • large Bibb lettuce or Boston lettuce leaves 8
  • seedless cucumber 2/1
  • fresh bean sprouts 1 cup
  • shredded carrots ½ cup
  • scallions 3
  • basil leaves ¼ cup
  • mint leaves 3 tablespoons
  • sugar 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • salt
  • room temperature crunchy peanut butter ½ cup
  • soy sauce 3 tablespoons
  • rice wine vinegar 2 tablespoons
  • cayenne pepper ¼ teaspoon
  • vegetable oil 2 tablespoons
  • honey roasted peanuts 4

Preparation
  1. Toss chicken with soy sauce vinegar and oil and allow to marinate for at least 20 minutes
  2. Heat an IMUSA sauté pan on high heat. and cook the chicken 5 to 6 minutes on each side
  3. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and rice wine vinegar. Add salt to taste.
  4. Using an IMUSA whisk, combine peanut butter, soy sauce, vinegar and cayenne and oil. Set aside.
  5. Slice cooked chicken on an angle. Toss with veggies
  6. Fill the lettuce leaves with equal amounts of the veggie chicken mix, top with peanut sauce, roll up and enjoy.