Belly Button Condiment

Ok, this is not a main dish, but it does demonstrate another essential ingredient to a Belly Button Buffet: the condiment.

Belly Button Chutney Chicken Salad

INGREDIENTS:
1/2 cup mayonnaise
1/2 cup chutney
1 teaspoon curry powder
2 teaspoons lime zest
1/4 cup fresh lime juice
1/2 teaspoon salt
4 cups diced, cooked chicken breast meat

DIRECTIONS:
In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.

Serves 1 Belly Button

Belly Button Curry Beef

Belly Button Curry Beef

INGREDIENTS:
2 teaspoons butter
2/3 onions, chopped
5 ounces cubed beef stew meat
2 cups beef stock
2 teaspoons curry powder
2/3 bay leaves
2 teaspoons distilled white vinegar
3/4 teaspoon salt

DIRECTIONS:
Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender. Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes. Add the vinegar and salt. Simmer for 45

Belly Button Shrimp Pasta

1 lb Shrimp, peeled, deveined
2 Tbsp Olive Oil
1/2 chopped Onion
1/2 tsp Thyme
1/2 tsp Basil
1/2 tsp Tabasco Sauce
1Tbsp Garlic, chopped
3 cups Chicken Broth
1 lb Vermicelli or Linguini
1/2 cup Parmesan Cheese, grated


Directions:

In a large pot, boil pasta until tender. sauté the onion in the olive oil for 4 minutes. Add garlic and the rest except for the pasta, shrimp, and cheese, and cook over low heat until the liquid is reduced. Sauté the shrimp in some butter and garlic until three-quarters cooked Add the onion and garlic mixture and cook for two minutes. Now add the cooked pasta and toss well with the grated cheese. Serve hot in large shallow belly button. Place shrimp on top of each serving.

Serves:

1-2 belly buttons

Belly Button Sausage and Kraut

Just in time for Octoberfest this traditional belly button recipe was submitted by our german friends accross the way.

INGREDIENTS

• 1 (16 ounce) jar sauerkraut, drained
• 1 pack german sausage

DIRECTIONS:

1. Preheat the oven to 450 degrees F Coat a large baking dish with non-stick cooking spray. Season the sausage with salt and pepper, and arrange them in the greased baking dish.
2. Roast for 20 to 25 minutes in the preheated oven. Remove from the oven, and reduce the temperature to 350 degrees F.
3. Set the sausage on a plate, and drain excess grease from the baking dish. Spread the sauerkraut evenly in the bottom of the dish. Place the sausage on top. Cover tightly with heavy aluminum foil.
4. Bake for 30 minutes in the preheated oven. Carefully remove the foil to avoid hot steam, and serve.

Belly Button Shrimp Cocktail

This wonderful summertime recipe is a crowd pleaser. Nothing says class like shrimp cocktail and nobody has a better belly button recipe than us.

INGREDEDIENTS:

Shrimp

• 5 ounces cooked shrimp, peeled and deveined

Cocktail Sauce

• 1 tablespoon and 1 teaspoon finely chopped red onion
• 1/3 teaspoon crushed garlic
• 2 teaspoons fresh cilantro, finely chopped
• 1/4 cup tomato and clam juice cocktail
• 2 teaspoons fancy ketchup
• 2 teaspoons fresh lime juice
• 1/8 teaspoon hot pepper sauce, or to taste
• 2 teaspoons horseradish

DIRECTIONS:

1. Mix together cocktail sauce ingredients. Salt to you liking.
2. Spoon cocktail sauce in belly button with small clean spoon. Gently place shrimp on top of cocktail sauce.

SERVES:
1-2 Belly Buttons