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Sunday, February 11, 2007

Cooking Surprise Escargot Kabobs!

12 Appetizers
  • 36 escargots
  • 3 tablespoons (45 ml) butter, melted
  • 1 garlic clove, chopped
  • 1 tablespoon (5 ml) parsley, chopped
  • pinch of pepper
  • 36 spinach leaves, stalks removed
In a microwave-safe dish, combine escargots, butter, garlic, parsley and pepper. Cook 1 minute, on HIGH. Let stand 2 minutes. Meanhwhile, in a saucepan filled with lightly-salted boiling water, blanch spinach leaves 30 seconds. Remove spinach. Immerse in a bowl of ice-cold water. Drain well and pat dry. Wrap each escargot in a spinach leaf. Thread onto long toothpicks or small wooden skewers, 3 escargots per kabob. Cook in microwave oven 45 seconds, on HIGH. Let it stand 1 minute and you`re ready to serve!

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