Snack mixes are perfect for the big game, family gatherings, snack baskets, or any time you're looking for a good snack.

Savory Reindeer Mix

INGREDIENTS

* 2 cups Bugles®
* 2 cups square-shaped cheese flavored crackers
* 2 cups pretzel sticks
* 1 cup Corn Chex® cereal
* 1 cup bite-size shredded wheat
* 1 cup pecan halves
* 1/2 cup butter, melted
* 1 tablespoon maple syrup
* 1 1/2 teaspoons Worcestershire sauce
* 3/4 teaspoon Cajun seasoning
* 1/4 teaspoon cayenne pepper

DIRECTIONS

1. In a large bowl, combine the first six ingredients. In another bowl, combine the butter, syrup, Worcestershire sauce, Cajun seasoning and cayenne; pour over cereal mixture and toss to coat.
2. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 250 degrees F for 1 hour, stirring every 15 minutes.

Super Snack Mix

INGREDIENTS

* 1 cup canola oil
* 1 jar Orville Redenbacher Butter oil
* 2 packages dry ranch dressing mix
* 1 box Cheez-Its
* 2 bags oyster crackers
* 1 bags chow mein noodles
* 1 box Ritz mini cheese & crackers
* 1 bag crunchy Cheetos
* 2 cans mixed nuts
* 1 can cashews
* 1 box Crispix cereal

DIRECTIONS

Mix all ingredients in a large garbage bag. Bake at 250 degrees for 45 minutes, stirring every 15 minutes. We use a huge roaster pan but you can also spread out the snack mix on cookie sheets (which shortens baking time). Store in ziploc bags, makes a huge batch (about 4 gallon size ziploc bags).

For more delicious snacking recipes, check out these Quick And Delicious Chex Mix Recipes!

For the filling

• 4 ounces bean thread noodles (also called cellophane or sai fun noodles)
• 1/4 to 1/2 cup soybean, corn, safflower, or peanut oil, plus 3-4 cups for frying rolls
• 1/2 small head green cabbage, thinly sliced (approximately 1 1/2-2 cups)
• 1 (12ounce) can thinly sliced bamboo shoots
• 2 carrots, peeled and julienne
• 1/2 cup thinly sliced shiitake mushrooms
• 1 (14 ounce) package firm tofu, drained and crumbled, or 1 pound uncooked shrimp, peeled, de-veined, and cut into thirds, or a combination
• 1/4 cup cilantro, finely chopped
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 1/2 cup fish sauce
• 1 teaspoon salt
• 1/2 teaspoon white pepper

For the seame soy dipping sauce

• 1/2 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/8 cup sugar
• 1 tablespoon minced ginger
• 1 1/2 teaspoons minced scallion

For the spring rolls

• 1 egg, lightly beaten
• 1 package spring-roll wrappers

1. To make the filling: Soak the bean thread noodles in hot water to soften, according to package directions.
2. Heat 1/4-1/2 cup vegetable oil in a wok over medium high to high heat. Saute the cabbage, bamboo shoots, carrots, and mushrooms 5-7 minutes, or until tender. Remove from heat.
3. Drain the noodles, chop coarsely (approximately 3 inches in length), and add with the tofu, if using, to the vegetables. Add the cilantro, sugar, sesame oil, and fish sauce, and season with salt and pepper. Stir to combine.
4. Place the filling in a strainer or colander set over a bowl. Place in the refrigerator approximately 15 minutes, until the filling is completely cooled and all the liquid is drained. You may have to press down on the mixture to extract the excess moisture.
5. To make the dipping sauce: Place sauce ingredients in a bowl and stir. Set aside.
6. Remove the filling from the refrigerator. Add the shrimp, if using, and stir to combine.
7. To assemble the spring rolls: Place the beaten egg in a bowl and have a pastry brush handy. Place a spring roll wrapper on a work surface, with one point facing you. Spoon 1/4 cup of the filling near the bottom corner in an oblong shape. Fold the bottom corner of the center and then fold in the sides and pull tightly together. Brush the point farthest from you with a small amount of beaten egg to allow the wrapper to adhere to itself once it is rolled. Roll like a carpet and press gently to seal. Repeat with the remaining filling and wrappers.
8. Pour at least 3 inches of vegetable oil into a pot for deep frying and heat to 350 degrees F. Add the spring rolls in batches and fry 2 to 3 minutes, until crisp and light brown. Drain well on brown paper or paper towel and serve immediately with the dipping sauce or keep warm in the oven.

These are excellent ideas when you need a complete meal gift for a loved one who is ill or having a rough time.

Another good use of soy is this recipe for Clams and Vegetables in Soy Sauce - Hamanabe.

To reduce the heat in the salsa, remove the seeds from the Chile before chopping. Whenever handling chilies, wear plastic or rubber gloves to protect your skin from the oil in them. Avoid direct contact with your eyes, and wash your hands thoroughly after handling.

• 3 large ripe tomatoes (about 2 pounds), cored and finely chopped
• 1 medium white onion, finely chopped
• 1/2 cup cilantro leaves, finely chopped
• 1 serrano Chile or any fresh, hot green Chile, cored, seeded (if desired), and finely chopped
• 1 medium garlic clove, minced
• 1/3 cup fresh lime juice (from about 3 medium limes)
• Salt

In a medium bowl, mix all ingredients, including salt to taste. Cover and refrigerate at least 1 hour and up to 5 days, to blend flavors.

Want more recipes for salsa? Try some of the following:

Authentic Mexican Salsa & Guacamole

Summer Steaks with Fresh Berry Salsa

Uova Con Salsa Di Pomodoro - Eggs with Tomato Sauce

Canape of Pureed Sardine

Remove bones from canned sardine, mash fish in mortar, spread on toast, and decorate with chopped hard-boiled egg.

Canape of Pureed Tuna

Mash tuna in mortar with yolks of hard boiled egg and mix with mayonnaise until it spreads easily on toast.

Canape of Pureed Chicken

Crush leftover chicken meat in a mortar with a few toasted almonds, season with salt and white pepper, and add sherry until the paste has the desired consistency. Serve on toast.

Canape of Pureed Hake

Use leftover cooked hake or simmer a slice of fresh fish until cooked through (5-10 minutes). Any white fish may be substituted for hake. When fish is cool, mash with a fork, mix with a little mayonnaise, season with salt and pepper to taste, and spread on toast. Sprinkle with chopped hard-boil egg. Whole fillets of small fish make delicious canapés. Any small, flat fish, such as young flounder, may be substituted for sole in the following recipe.

Canape of Baby Sole

Wash cleaned soles, cover with cold water, and bring to a boil. Reduce flame and let fish simmer until cooked through (a very few minutes). When fish has cooled, carefully cut out the fillets, put them on strips of toast, and decorate with capers.

I know. It's not the usual recipe for gourmet cookies, but sometimes you have to switch it up a little bit!

For more dinner recipes, try some of the following:

• Potato Pizza Casserole
• Jiggs Dinner - Corned Beef and Cabbage
• Balsamic Chicken with Mushrooms
• Chicken Caesar Pita Pocket

Best News: News Evening dress Download Ringtones furniture Balans Cases Trousers Hydrocodone online Sport Betting Mobiles Yachts Replica Rolex Medical tests Free mp3 ringtones Blog Search the Web Cigarettes Soma online Ear rings Underwear Cheap pharmacy shop ya.by Online notebook shop Autos Xanax online Suits Sale Auto šbles Valium online Dating Ladies handbag Top casino Free Ringtones Cigarette Best Ringtones Phentermine online Chronometer Free Ringtones Boots Vicodin online Rolex Replica Chairs Boats Necklace Rington Green Card Information auto-moto FDA Approved Pharmacy Ambien online Intimate goods Building materials Credits Get ringtones online mp3 music for mobile Top auto-moto Adipex online Fioricet online Tunings Medicine news Tramadol online

• 3/4 lb. rice
• 1 lb. ricotta
• 2 eggs, well beaten
• 1 cup toasted bread crumbs
• 1/2 cup olive or peanut oil
• Salt to taste

Cook rice in 3 quarts of rapidly boiling salted water about 25 minutes or until done. Drain and cool, spread 1 tablespoon of rice on palm of hand; place 1 tbs. of ricotta over rice; sprinkle with salt; top with more rice; shape into round or oblong croquettes. Continue until all rice and ricotta are used. Dip croquettes in well beaten egg; roll in bread crumbs. Fry in very hot olive or peanut oil about 3 minutes or until golden brown on all sides. Serve hot as a side dish with meat or fowl. May be served also as a gourmet dessert. Simply roll in powdered sugar and serve hot or cold. Serves 6 to 8.

It's not the usual recipe for cookies or brownies that you'd expect, but equally tasty!

More rice recipes:

• Fried Rice - Nasi Goreng
• Fried Rice - Tori Hohan
• Mixed Rice Casserole - Phoat Khat
• Rice Kugel

That fishing gift basket came in handy! We have fish to fry! Here is a wonderful recipe for frying up some wonderful, tasty fish.

Tempura Sauce:

• 3/4 cup dashi or 3/4 cup clam juice
• 1/4 cup soy sauce
• 1/4 cup sake
• 1/2 tsp. sugar
• 3 tsp. sugar
• 3 tbs. grated white radish
• 1 tsp. powdered ginger

Dashi is made from dried fish-clam juice is a good substitute. Mix together the fish stock, soy sauce, sake, and sugar. Divide among 6 bowls. Just before serving place a little radish and ginger in each bowl.

Tempura Batter:

Any combination of raw foods may be used, but here are a few typical suggestions:

• 18 shrimp
• 2 fillet of flounder
• 6 scallops
• 1 lobster tail
• 1 carrot
• 1 green pepper
• 18 string beans

Remove shell from shrimp but leave tail. Slit, and discard vein. Cut across underside to straighten shrimp. Cut flounder in 3-inch pieces. Cut scallops in slices. Remove meat of lobster and cut in bite-size pieces. Cut carrots in lengthwise slices and then into squares. Cut green peppers into squares. Leave string beans whole. Dry all ingredients carefully. No moisture should remain.

Tempura Batter:

• 2 1/2 cups sifted flour
• 3 egg yolks
• 2 cups cold water
• 1 qt. Vegetable oil

Sift the flour 3 times. Beat the egg yolks and water adds the flour, stirring lightly from the bottom with chopsticks or a spoon. Don’t over stir-flour should be visible on top.

Heat the oil to 325 degrees. A constant temperature is important for good tempura. Hold shrimp by the tail and dip in the batter; drop into the oil and fry until lightly browned. Dip other ingredients into batter on a spoon and gently drop into oil. Serve foods as soon as they are cooked, with the tempura sauce or coarse salt.

For more fish recipes, try:

• Fish Kugel
• Fish Chowder - Sinigang Na Isda
• Fried Fish with Sweet and Sour Sauce

Ensalada Madrilena -
Madrid Salad

• 1 large head of lettuce
• 4 medium tomatoes
• 2 hard-boiled eggs
• Olive oil
• Wine vinegar
• 6-7 pitted black olives per person
• 6 or more small marinated fishes
• Salt to taste

Peel tomatoes, squeeze out seeds, and chop fine. Mix with chopped lettuce, olives, and fish, boned and chopped. Season with olive oil, vinegar, and salt. Top with slices of hard-boiled eggs.

If you need some recipes for gourmet desserts now, try some of these chocolatey recipe ideas:

• Mint Chocolate Chip Cupcakes
• Chocolate Mint Brownie Pops
• Chocolate Lollipop Recipes
• White Chocolate: Cookies, Cakes, And More Desserts
• Chocolate Souffle Recipe

Xato Sauce

• 3 cloves garlic
• 7-8 peeled and toasted almonds
• 1 or more sharp chili peppers (or powdered cayenne pepper)
• 1/2 cup olive oil
• 1/4 cup wine vinegar
• 3/4 tsp. salt

This sauce can be made in 5 minutes in an electric blender: simply put all the ingredients in at once and beat until the pepper is reduced to fine particles. If you do not have a blender, crush the garlic and almonds in a mortar, add one or more finely chopped chili peppers, and mash to a smooth paste before gradually blending in the oil and vinegar. The number of peppers (or the amount of cayenne) you use depends on how sharp you like the sauce. When tasting the seasoning, bear in mind that the sauce will seem less sharp when mixed with the salad.

Don't forget to prepare some cookies or desserts for after your meal!

More fun dinner ideas:

Balsamic Chicken with Mushrooms

Chicken Caesar Pita Pocket

Empanadilla Dough

• 1 ½ cups flour
• 1 egg
• 2 tbs. milk
• 2 tbs. olive oil
• 1 tsp. baking powder
• 1 tsp. salt

Put flour on a board or marble slab, make a hole in the center, add all ingredients in the hole, and mix well with fingers. Roll into a ball and cover with a damp cloth. The dough must rest for 15 minutes before use; it can be kept in a cool place for 24 hours.

Enjoy your gourmet desserts, and don't forget to share!

If you liked this recipe, you'll really enjoy this recipe for French Breakfast Puffs.