Tag Archives: Appetizers

Crab Rangoon Egg Rolls (thedailymeal)

2  8 oz pkgs cream cheese
2 T Worcestershire sauce
1 t garlic powder
1/2 t onion powder
3 green onions, chopped
1 lb fresh white crabmeat flaked or diced
10 egg roll wrappers
vegetable oil for frying

In a food processor pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package with pictures). Heat oil in heavy stockpot or saucepan to 365 F. Fry them 2 – 3 at a time (depending on the size of your pan) for 1 – 2 min or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.


Bourbon Bacon BBQ Chicken Kebabs (cookingwithjanica)

8 oz barbecue sauce (like Sweet Baby Ray’s)
1/8 c bourbon
2 lbs chicken breast
2 t kosher salt
1 t ground white pepper
1/2 t garlic powder
1/2 t onion powder
2 T paprika
3 T packed dark brown sugar
1 T smoked paprika
6 slices uncooked bacon, cut into small pieces

Light grill and heat to medium-high. In a small bowl, combine BBQ sauce and bourbon. Mix well. In a food processor, combine kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika and bacon. Pulse until completely smooth. Put chicken pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken pieces onto skewers. Place the kebabs on the preheated grill. Cook for about 5 min per side or until nearly cooked through. Brush kebabs with bourbon barbecue sauce and cook for an additional min on each side. Serve with the remaining BBQ sauce.

Shrimp Cargot (whatwendymadefordinner)

12 large shrimp, peeled
1/2 c havarti cheese, shredded
2 T butter
1 t or 1 – 2 garlic cloves, minced
chopped fresh parsley for garnish

Melt butter and add garlic. Drop a little butter in each hole of an escargot baking dish. Put one shrimp in each hole. Cover with cheese.  Broil on low rack for about 10 min. Sprinkle with parsley.

Taco Pizza (livingwellmom)

2 8 oz tubes refrigerated crescent rolls
1 8 oz pkg cream cheese, softened
1 c sour cream
1 lb ground beef or ground turkey
1 envelope taco seasoning mix
1 medium tomato, chopped
1 c shredded cheddar cheese
1 c shredded mozzarella cheese
1 c shredded lettuce

Preheat oven to 375 F. Unroll the crescent roll dough and lay out in the ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8 – 10 min or until light golden brown. Cool. In a small bowl, mix the softened cream cheese and sour cream. Use a whisk to remove any lumps. Spread over the cooled crust. (Let crust cool for around 20 min.) Chill in the refrigerator. Brown ground beef and drain. Add taco seasoning packet and water, according to pkg directions. Simmer for 5 min, stirring occasionally. Sprinkle  ground beef evenly over the cream cheese layer. Top with lettuce, tomatoes and cheese. Cut into serving size pieces and serve immediately or refrigerate. Serves 6.

Potato Sticks with Cheese and Sauce (postila)

Potato Sticks

4 – 5 potatoes
1/4 lb bacon (more or less, to taste), cooked and crumbled
parsley, chopped fine
your favourite hard cheese (ie. emmental)
1 T sour cream or Greek yogurt
black pepper
vegetable oil for frying

Boil the potatoes and mash. Add bacon, parsley, sour cream or yogurt and season with black pepper and salt. Mix together well. Cut cheese into 2 1/2 x 1/2″ strips. From the potato filling to make a ball, squeezing it in your hand so that it becomes soft and pliable. Put cheese stick into middle and shape into a sausage, working with both hands. The first one will be a bit more complicated, and then the process will go like clockwork. Refrigerate until ready to use. Dip potato sticks into flour, then into the egg and then into the breadcrumbs, thoroughly (can repeat process if desired.) Fry in hot oil til golden brown.


2 egg

In a bowl beat eggs. Pour flour another bowl and crackers in another.


1 1/2 c yogurt or sour cream
2 cloves garlic
black pepper

In a bowl combine sour cream garlic, parsley,  black pepper and salt. Mix well.



Shrimp and Pork Dumplings (Shumai) (presurecookrecipes)

Shrimp Paste

1/2 lb prawns or shrimp, finely chopped
1 t cornstarch
1/4 t salt
1/4 – 12 t oil (opt)

Pat dry the shrimp with paper towels. Place the chopped shrimp in a medium mixing bowl. Add in cornstarch and salt. Squeeze and mix the seasoned ground shrimp with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency.

Pork Paste

1/2 lb ground pork
2 T unsalted homemade chicken stock
1 T cornstarch
1 T Shaoxing wine
2 t light soy sauce (not low sodium soy sauce)
1 t fish sauce
1 t sesame oil
1/2 t ground white pepper
1/2 t sugar

Place the ground pork in a large mixing bowl. Pour in cornstarch, ground white pepper, sugar, Shaoxing wine, light soy sauce, fish sauce, sesame oil and unsalted homemade chicken stock. Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Put in fridge until ready to use.


3/4 stalk green onions, finely chopped
2 slices ginger, grated
1 – 2 dried shiitake mushrooms, re-hydrated and finely chopped (see tips)
20 – 24 wonton wrappers, round

Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!! Place a wonton wrapper on one hand. Scoop roughly 3/4 – 1 T of mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top. Place a parchment liner or lettuce leaf (to keep dim sum from sticking) into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid. Place a steamer rack and pour 1 c water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and cook at High Pressure for 3 min. Wait for another 5 min and do a Quick Release. Remove the bamboo steamer from the pot and enjoy them immediately.

Cook Shumai on Stovetop: Steam the Shumai on high heat for 10 – 12 min on the stove top.

Instant Pot Artichoke and Spinach Dip Applebee’s Copycat (adventuresofanurse)

8 oz cream cheese
10 oz box frozen spinach
16 oz shredded Parmesan cheese
8 oz shredded mozzarella
1/2 c chicken broth
14 oz can artichoke hearts
1/2 c sour cream
1/2 c mayo
3 cloves garlic
1 t onion powder

Place garlic cloves in the IP with chicken broth. Drain Artichokes and pour into the pot. Place frozen spinach, sour cream, cream cheese, mayo and onion powder in the IP. Place on Manual High Pressure for 4 min. Do a Quick Release. Immediately stir cheese. Transfer to a bowl and serve with corn chips or bread. This will thicken more as it cools.

Chicken Avocado Salad Roll Ups (omgchocolatedesserts)

2 c shredded chicken
1 ripe avocado- mashed
2 – 4 T plain Greek yogurt (start with 2 and add more if the salad seems to dry)
1 1/2 – 2 T lime juice
2 T finely diced red onion
2 green onion-sliced
freshly ground black pepper to taste
1/4 t salt or more to taste
1/2 t garlic powder
1 1/2 T fresh cilantro or parsley, chopped
1/2 c shredded Cheddar cheese
5  – 6  8 or 10″ flour tortillas

In a large bowl combine all ingredients. Stir until evenly blended. Spread the mix over tortilla and roll up tightly. Repeat with remaining salad. Slice with serrated knife into 1/2″ slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.

Steak Fingers (allrecipes)

1/3 c vegetable oil
1 lb round steak
2 eggs
1/2 c milk
seasoned salt and pepper to taste
1 1/2 c  flour for coating

Tenderize steak by pounding with a mallet. Cut into 3″ long strips. Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended. In a large skillet over medium heat, heat 1/3 c oil (or just enough to cover the bottom of the pan). Coat steak pieces in flour. Shake off excess. Then dip in the egg mix and again in flour. Fry strips in the hot oil until golden brown; about 2 min. Transfer to a plate lined with paper towels to absorb oil. Serve with country gravy. Note to Me: Add some cayenne pepper and sub 1/2 c flour for instant mashed potato flakes.

Crispy Onion Rings (onionringsandthings)

1/2 c flour
1/4 c cornstarch
2 T instant mashed potatoes
1/8 t cayenne powder
1 c  cold club soda
2 – 3 Vidalia onions, peeled and cut into 1/4″ thick rings
3 c Panko bread crumbs
salt to taste

Separate cut onions into individual rings. In a bowl, combine flour, corn starch, instant mashed potatoes and cayenne powder. Add club soda and stir to combine. Set aside for about 1 min as it slightly thickens. Dip individual pieces of onions into batter to coat. In a shallow dish, place panko crumbs and roll battered onions to fully coat. In a pan over medium heat, heat about 2″ deep of oil. Fry panko-coated rings, turning once or twice, for about 2 – 3 min or until golden and crisp. Remove from pan, drain on a wire rack and season with salt to taste.

Kenji’s Crispy Crunchy Fried Chicken (saucyspatula)

5 – 6 c canola oil or peanut oil


1 t salt
1/4 c corn starch
1/2 t baking powder
2 lbs chicken wings, about 20bwings


1/2 c corn starch
1/2 c flour
1/2 t baking powder
1 tvsalt
1/2 c cold water
1/2 c vodka

Mix together the pre-treatment ingredients. Pat dry the chicken wings with paper towels then coat each piece with the pre-treatment mix, shake off excess coating. Lay them on a wire rack, uncovered, and air-dry for at least 30 min (or up to overnight). When you’re ready to fry, set up your deep-fry thermometer, preheat oil to 350°F in a wok, sauce pan, cast iron pan or Dutch oven. While waiting for the oil to heat up, get the batter ready by mixing the dry ingredients first, then whisk in water and vodka. Coat 4 – 5 wings with the batter at a time. Using a pair of chopsticks, lift each piece one at a time and gently shake off excess batter. Carefully lower it into the oil. Fry each batch for about 6 min until golden brown. Use another clean pair of chopsticks to remove chicken from the hot oil, and set them on a paper towel-lined plate to cool off. Makes 20 wings. Note: By adding vodka, you’re creating a “drier” batter which will aid with evaporation and dehydration tremendously when frying, resulting in a bubbly surface and a crunchier texture of the chicken.

Instant Pot Popcorn (temeculablogs)

2 t butter
3 T coconut oil
1/2 c popcorn kernels

Set Instant Pot to saute, more (or high) setting. Add coconut oil and butter and allow to melt completely and start to sizzle. Add popcorn kernels and stir so all kernels are coated with oil. Place glass lid on top and hold, popcorn will begin popping in about 2 – 3 min, turn off when 2/3 of kernels have popped and they will continue to pop but not burn. Carefully remove lid. Pour out of pot when done so they don’t continue to cook. Salt and you’re done!

Crispy Oven Baked Chicken Wings (dontsweattherecipe)

3 lbs chicken wings
1 T baking powder (NOT BAKING SODA)
3/4 t salt
oil spray

Preheat oven to 250° F. Place a rack onto a large baking sheet and spray with non-stick oil. In a large bowl, toss wings with baking powder and salt. Place wings on the rack in a single layer and bake for 30 min. After the first 30 min raise the heat to 425° F and bake until brown and crispy, 40 – 50 min approx.

Baked Korean Chicken Wings (addapinch)

48 chicken wings

Preheat oven to 425º F. Place chicken wings into a large zip top bag. Pour 5 t Korean Barbecue Sauce over chicken. Close bag and turn from side to side until all chicken wings are well coated. Remove chicken wings from bag with tongs and place on a rimmed baking sheet. Bake for 30 min or until wings are cooked through. Remove from oven and brush more of the barbecue sauce over wings. Serve.

Korean Barbecue Sauce (makes 4 pts, you’ll use about 1/2 of 1 pt)

3 c reduced-sodium soy sauce
3 c light brown sugar, packed
1 c & 1/4 c water, divided
1 c soju or sake
1/2 c gochujang
1/2 c mild honey
1/3 c rice wine vinegar
1/4 c & 2 T minced garlic
1/4 c grated fresh ginger root
4 scallions, trimmed off the root end, thinly sliced
1 ripe pear, peeled, cored and grated on the finest side of a box grater
1 t freshly ground black pepper
1 t Korean chili pepper powder or crushed red pepper flakes
3 T Clear Jel or other canning starch

Combine soy sauce, light brown sugar, 1 c water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper and chili powder or crushed red pepper flakes in a large stainless pot. Stir well while bringing to a boil. Boil for 5 min stirring frequently. In a small measuring cup, whisk together the canning starch with 1/4 c water until well-combined. Stir the barbecue sauce in the stockpot briskly and pour the gel and water mix in a steady stream to combine. Return the sauce to a boil and boil for 1 min or until thickened. Ladle the sauce into sterilized pint jars, leaving 1/2″ head space at the top of each jar. Clean the tops of the jars with a paper towel that has been moistened with vinegar. Place lids onto the jars and fasten to fingertip tightness. Use canning tongs to transfer the jars to a stockpot full of boiling water that covers the jars by 2″. Put the lid on the stockpot, return the water to a boil and boil for 15 min. Transfer the jars to a towel-lined counter and allow them to cool completely. Store the jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.

T.G.I. Friday’s Chicken Wings (what2cook)

30 fresh chicken wings
blue cheese dressing, for dipping

Line a large broiler pan with a rack with foil in the bottom to catch drippings. Set oven rack to 3 – 4″ from the heat source and turn on your broiler. Dump chicken in sauce and mix to coat well. Set chicken pieces onto the broiler rack, reserving the sauce in the bowl. Broil for 12 min, then turn over the chicken and brush with reserved sauce. Broil another 8 – 10 min or until chicken is browned and cooked through. Set cooked chicken in a mound on a platter. Serve with a small dish of blue cheese dressing on the side.


1/4 c ketchup
2 T hot sauce
1 T Worcestershire sauce
2 t canola oil
2 t garlic salt

Combine sauce ingredients in a large bowl.

Pressure Cooker Lollipop Drumsticks (dadcooksdinner)

12 chicken drumsticks

Homemade Barbecue Rub (4 T Homemade Barbecue Rub & some salt), or your favorite store bought rub)

1 1/2 T paprika
1 1/2 T brown sugar
1 T fine sea salt
1 T chili powder
1 t ground black pepper
1/2 t garlic powder
1/2 t onion powder
1/4 t dried thyme

Easy Barbecue Sauce (1 c Easy Barbecue Sauce) or use your favorite store bought sauce)

1 1/2 c ketchup
1/2 c honey
1/2 c cider vinegar
2 T Worcestershire sauce
2 T soy sauce
2 T Franks Red Hot sauce

Lollipop the drumsticks, Mix the spice rub ingredients in a small bowl until they are completely combined. Sprinkle the spice rub over the meaty part of the drumsticks, try to avoid getting it on the cleaned bone. Pour water in to the pot, then put in the pot’s rack. Set the drumsticks on the rack, meaty side down. (This works best when put in circles, like a bullseye.) Lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 15 min and then let the pressure come down naturally, about 15 more min. (Or Pressure cook for 20 min and quick release the pressure.) Sauce and serve: Whisk the barbecue sauce ingredients in a medium bowl until completely combined. Lift the drumsticks out of the pressure cooker one at a time, and brush the meaty part of the drumstick with barbecue sauce. Serve, arranging on a platter with the cleaned knuckle end pointing up. (Or in a spiral, with the cleaned knuckle pointing out from the edge of the platter.)

Firecracker Chicken Meatballs


2 lbs ground chicken or turkey (or combination)
4 t minced garlic
1 1/2 t salt
1 t pepper
2 large eggs
1 c Panko
1/2 t paprika
1 t onion powder

In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika and onion powder. Use your hands to mix all the ingredients together. DO NOT OVERMIX, it will result in drier meatballs. Shape the meat mix into balls, about 3 T meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11 – 13 min or until the meatballs are completely cooked. Using 2 T, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1 – 2 min. Drizzle or brush with additional sauce as desired. Note: If you would like to serve your meatballs with sauce, double the sauce ingredients as this recipe makes just enough for basting. The meatball mix can be prepared the night before if desired.


1/2 c hot sauce
1 c light brown sugar
2 T apple cider vinegar
1/4 t salt
1/4 – 1/2 t red pepper flakes to taste

Position 2 racks near the center of the oven and preheat the oven to 475º F. Line 2 baking sheets with parchment paper, set aside. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8 – 10 min. Remove from heat and allow sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.


Mushroom Marsala Fondue (adashofsanity)

1/2 c butter, divided
1/3 c flour
3 c milk
12 oz Swiss cheese, shredded
6 oz Gouda cheese, shredded
2 T white wine
2 shallots, minced
2 garlic cloves, minced
1/2 – 3/4 c Marsala wine
16 oz baby portabella mushrooms
salt and pepper, to taste
1 bag Alexia Potato Puffs (can sub Tater Tots)

Prepare Alexia Potato Puffs according to package directions. In a large sauté pan, add 2 T butter and melt over medium-high heat. Add sliced mushrooms, minced garlic and shallots. Cook for 5 – 6 min until the mushrooms are tender, deglaze pan with white wine. Once all of the white wine has absorbed into the mushrooms. Add Marsala wine and bring to a slow boil. Simmer for 5 – 6 min. Remove pan from heat and set aside. In a large sauce pan melt together butter, flour and milk to make white sauce, add in the Swiss and Gouda cheese until completely melted. Add in mushrooms and sauce from the pan, stir to combine and simmer over low heat until mushrooms are fully incorporated into the sauce. Serve immediately keep warm over low heat or in a fondue platter. Great to serve with Alexia Potato Puffs and fresh vegetables.

Buffalo Chicken Poppers (adashofsanity)

Buffalo Chicken Poppers

1 store-bought rotisserie chicken
1/4 c hot sauce (recommended: Frank’s Red Hot)
1 t ground black pepper
1 3/4 c sharp Cheddar
1/4 c freshly sliced scallions
1 c flour
3 eggs, lightly beaten
2 c panko bread crumbs
vegetable oil, for frying

Have oil heated to 350 F. Pick meat from the chicken and discard the skin. Place chicken in a large bowl and add hot sauce, pepper, cheese and scallions, and toss to combine. Roll chicken into the size of golf balls. Place flour, eggs and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside. When the oil is hot fry the chicken balls in batches. Cook for about 2 min per batch. Remove chicken to paper towel lined plate to drain the excess oil. Serve with dipping sauce. Makes 16 – 20 poppers.

Blue Cheese Dip

1 1/2 c mayonnaise
1/2 c packed blue cheese, broken up
1/2 t hot sauce
2 t  Worcestershire sauce
1 t salt
1/2 lemon, juiced
1 t chopped garlic


Combine all ingredients in a large bowl and adjust the seasoning if necessary.

Slow Cooker Spinach Artichoke Dip (gimmesomeoven)

1 10 oz bag fresh baby spinach, roughly chopped
1 13.75 oz can quartered artichoke hearts, chopped and drained
1 8 oz brick low-fat cream cheese, cut into 1″ cubes
1 c light sour cream or plain Greek yogurt
1 c shredded Mozzarella cheese
1/2 c grated Parmesan cheese
1/3 c finely-chopped white or red onion
4 cloves garlic, minced
1/2 t black pepper
1/4 t salt

Combine all ingredients in a large mixing bowl and stir until evenly combined.  (You can also stir the mix actually inside the bowl of your slow cooker, but it would be easier in a large mixing bowl.)  Transfer the mix to the bowl of your slow cooker, that has been misted on the inside beforehand with cooking spray. Cook on low for 3 – 4 hours or on high for 2 hours, or until the dip is completely warmed through and the cheese is melted.  Give the dip a good stir and season with extra salt and pepper if needed. Transfer to a serving dish, and serve warm with chips or bread or pita crackers or whatever dippers you’d like.