Shot Glass Apps Wienies And Mustard Recipes

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SHOT GLASS APPS: MINT CHOCOLATE PUDDING



Shot Glass Apps: Mint Chocolate Pudding image

Provided by Cooking Channel

Categories     dessert

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 9

3 cups nonfat milk
1/2 cup packed fresh mint leaves (about 1/2 ounce), plus more, for garnish
2/3 cup sugar
1/4 cup cornstarch
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 large egg yolks, lightly beaten
2 ounces semisweet chocolate, chopped
1/2 teaspoon vanilla extract

Steps:

  • Heat the milk over medium-high heat in a small saucepan until tiny bubbles form around the edge (do not boil). Remove from the heat, add the mint and let stand for 15 minutes. Strain the milk mixture through a sieve into a bowl. Discard the solids and return the milk to the pan. Stir in the sugar, cornstarch, cocoa and salt. Return the pan to medium heat and bring to a boil, stirring constantly with a whisk until the mixture thickens.
  • Put the egg yolks in a medium bowl and gradually add half of the hot milk mixture, stirring constantly with a whisk. Add the egg mixture to the pan and bring to a boil, stirring constantly. Cook until thick, 1 minute. Off the heat, add the chocolate and vanilla, stirring until the chocolate melts.
  • Pour the pudding into a bowl and cover the surface with plastic wrap. Refrigerate until chilled. Spoon the pudding into shot glasses and garnish with mint leaves.

SHOT GLASS APPS: RANCH SAUCE



Shot Glass Apps: Ranch Sauce image

Provided by Cooking Channel

Categories     appetizer

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 14

3/4 cup buttermilk
3/4 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 teaspoons chopped chives
2 teaspoons chopped fresh parsley
1 teaspoon mustard
1 clove garlic, crushed
1/2 green onion, chopped
Carrots, cut into 2-inch strips, for serving
Cucumbers, cut into 2-inch strips, for serving
Bell peppers, cut into 2-inch strips, for serving

Steps:

  • Combine the buttermilk, sour cream, mayonnaise, Worcestershire, lemon juice, vinegar, chives, parsley, mustard, garlic and green onions in a large bowl and mix thoroughly. Refrigerate for 30 minutes before serving.
  • Spoon the ranch sauce into shot glasses. Artfully place a mixture of the carrots, cucumbers and peppers into the ranch sauce.

SHOT GLASS APPS: HUMMUS AND VEGGIES



Shot Glass Apps: Hummus and Veggies image

Provided by Cooking Channel

Categories     appetizer

Time 10m

Yield 10 to 12 servings

Number Of Ingredients 11

Two 15-ounce cans garbanzo beans (chickpeas), drained and rinsed
2/3 cup tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/4 cup olive oil
2 cloves garlic, mashed and then minced
1/2 teaspoon salt, plus more if needed
Toasted pine nuts, for garnish
Chopped fresh parsley, for garnish
Carrots, cut into 2-inch strips, for serving
Cucumbers, cut into 2-inch strips, for serving
Bell peppers, cut into 2-inch strips, for serving

Steps:

  • In a food processor, combine the garbanzo beans, tahini, lemon juice, olive oil, garlic and 1/2 cup water and process until smooth. Add the salt, starting at 1/2 teaspoon; add additional salt to taste if needed.
  • Spoon into shot glasses and sprinkle with toasted pine nuts and chopped parsley. Artfully place an assortment of the carrots, cucumbers and peppers into the hummus.

SHOT GLASS APPS: GAZPACHO



Shot Glass Apps: Gazpacho image

Provided by Cooking Channel

Categories     appetizer

Time 2h15m

Yield 10 to 12 servings

Number Of Ingredients 14

1 teaspoon granulated sugar
1 teaspoon dried tarragon
2 green onions, chopped
1 cucumber, chopped
1 clove garlic, minced
1 onion, minced
1 green bell pepper, minced
Salt and freshly ground black pepper
4 cups tomato juice
2 cups chopped tomatoes
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried basil

Steps:

  • In a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving.
  • Spoon the gazpacho into shot glasses and serve.

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