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Welcome to Kay's Recipes n Stuff!

You are invited to share the joy of cooking. This culinary blog consists not only of my favorite family recipes but also provides delicious insight into my vast collection of hundreds of recipes. I have included some culinary and household hints that I have found to be useful in my own home. It is my sincere hope that you will find this blog to be an invaluable resource. Enjoy your visit and come back often.

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Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

Vienna Sausage Roll Ups

2 five ounce cans of vienna sausage
1 eight ounce can of refrigerated crescent dinner rolls

Drain vienna sausage; pat dry with paper towels. Unroll dough; separate into 8 triangles. Cut each triangle in half. You will have 16 triangles. Place one vienna sausage on each triangle. Roll up; start at shortest side of triangle and roll to opposite point. Place rolls point side down on ungreased baking sheet. Bake at 375 degrees for 11-13 minutes or until golden brown.
16 APPETIZERS


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Deviled Eggs a la Kay


6 hard-boiled eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3 heaping tablespoons mayonnaise

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in salt, mustard, pepper and mayonnaise. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate no longer than 24 hours.
6 SERVINGS

Bacon Cheddar Deviled Eggs: Cook three slices of bacon over medium heat in a large deep skillet until evenly brown. Crumble and set aside. Add two tablespoons finely shredded Cheddar cheese to egg mixture. Stir in bacon. Fill egg white halves with the yolk mixture and refrigerate until serving.

Party Deviled Eggs: Garnish each deviled egg half with cooked shrimp, rolled anchovy fillet or sliced pimiento-stuffed olives.


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Cooking Calculator

Use this handy calculator to convert international measures used in recipes. Simply enter the required value into the input field at the top and then press the appropriate button to perform the calculation.


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Roasting Chart


Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching
the bone
    130ºF (54ºC) rare
    160ºF (71ºC) medium
    180ºF (82ºC) well done
 LAMB, in the center not touching the bone
    140ºF  (60ºC) pink
    145ºF  (63ºC) medium-rare
    165ºF  (74ºC) well done
POULTRY,
chicken, in breast, 170ºF (77ºC)
chicken, in the thigh, 185ºF (85ºC)
duck, in the thigh, 180ºF (82ºC)
 PORK AND VEAL, in the center
not touching the bone 
    160ºF (71ºC)


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Nutrition Calculator

Make smart choices about the foods you eat. Quickly lookup nutritional information including calories, fat, carbs, sodium, and more on thousands of foods. I found this neat tool at Wootus.com. Use their new nutrition calculator tool to add up your calories! Yon can browse by food categories, food brands, and restaurants.




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