Hot Appetizer Recipes
Today I have three recipes in one they all just seem to go well together and if you are having an Asian themed dinner party this trio of shrimp appetizers would be a great big hit with guest. Shrimp as an appetizer item is always popular and I am sure this set of appetizers would be a wonderful hit with guest. Now a brief culinary word on prawns vs. shrimp form a culinary perspective almost no one would be able to tell you the difference in a blind taste test the difference between the two. Form factual bases they are two different species. Prawns are a fresh water shellfish and have three legs with claws while shrimp are a salt-water crustacean that only has claws on two legs also prawn is much more common in commonwealth countries while here in the states often the shrimp term wins out. Feel free to interchange in recipes all you want.
About the Fried Wontons
Many of us are familiar with crab Rangoon it is just one form of fried wontons that is a popular appetizer in Chinese restaurants. But fried wontons are not just limited to crab and cream cheese there are many different types a popular one is cranberry and brie cheese. Also is if you like the general cooking technique for these you can mix and match the fillings to your liking this is just one idea of a tasty filling that you can make and then fry as an Asian style wonton appetizer. Feel free to use whatever dipping sauce you like best. Also I fold these up into a money bag style but there are other folding styles for wontons you could choose just make sure to seal them really well so the contents don’t leak out in the frying process.
About the Prawn Toast
Prawn toast is a very simple yet tasty appetizer that is super simple to make and prepare. Use peanut oil for frying it has a much higher smoke point and will let you flash fry these so they soak up less oil at the higher temperature and also it adds a nice flavor to the food in my opinion and really is my deep frying oil of choice for most things. Use some caution in spreading the shrimp (prawn) mixture on the bread so you don’t tear it apart and try and keep it thin and consistent for more uniform taste when done. These are wicked fast and simple to make after a bit of practice. Continue reading
Normally I would go into a food rant about this time in the recipe process believe it or not the last part of the post to be constructed is the intro. It may lead into the recipe but from a creation point of view it is the recipe which is my starting point. I mean I need to be able to deliver you a recipe that will downright have to wow you I can talk about it this or that but bottom-line is I need a killer recipe to make it all work.
Sure the intro gets you in the mood so that you hopeful end your search and want to head to the kitchen and give it a try but if the recipe fails then I have failed at delivering the many reason you came here in the first place which is for something great tasting to eat. Now I could go into a whole bunch of superlatives about how this recipe is one thing or another but with this one I think I am going to leave it at this and let that picture sell you on it.
I mean if you can honestly take a long look at those fresh hot breadsticks and walk away not even remotely a bit curious to see how good they actually taste then you are a better woman than I. I know when the team sent me this I was all there I mean breadsticks, melted butter, and garlic top it off there is cheese in them there breadsticks come on you must have super human will power if you are not at least the least bit interested in them. I know to me there is nothing better than fresh out of the oven bread I know my oldest son makes fresh bread every night before bed and we wake to the whole house with that fresh baked bread smell I must gain a few pound every night in my sleep. Continue reading
Seems in America we’ll deep fry just about anything, I mean we do it to almost every imaginable thing from broccoli and cauliflower to Oreos. It seems no food is sacred when it comes to being tossed into the fry and offered up like a sacrifice to the fry god’s, like some sort of ancient volcano. I mean we fry snickers and even turkeys and almost no food is safe from someone trying to deep fry it at one point in time or another.
Well I am going to be just as guilty as every other recipe guru out there and I make my sacrifice in the form of that perennial kid’s favorite mac and cheese and not just that stuff in the box but good homemade mac and cheese. Even if you have no interest in throwing it into a fryer you may want to check out the first part of the recipe where I give you a recipe for homemade mac and cheese that will make you forget the boxed stuff for ever and it really is no harder to make so making the boxed (yuck) stuff I mean will hopefully become a thing of the past.
I mean really powdered cheese what cow does that come from? Exactly! So when you find out how easy real mac and cheese is to make you can at least forget that and stop before violating some fryer ritual. But if you have kids and if you are brave enough go ahead and try these just once they really are so good even if you will not want to admit to liking them in fear of offending some food critics. See there is a reason we deep fry anything and everything it is so darn good tasting just don’t do it right before a doctor’s appointment, he’ll end up putting you on some sort of pills. lol. Continue reading
This is a wonderful place to do some experimenting with new taste both sweet and savory and in different combinations. Almost any combination you can imagine is possible, here are just a few you could bake the brie with different herbs and spice for example pesto, garlic, maybe some caramelized onions and mushrooms on the savory side. You could try using different preserves or fruits such as berries, figs, and as we do in this one apple although I used red in this recipe you could use green apples for a nice tart taste. You could use different things in palace of honey like agave nectar or maple syrup. There are all kinds of possibilities experiment and you will discover different ways you hadn’t tried before. Also different kinds of nuts both candied and salty if you like are possible options.
While serving your freshly baked brie ask your guest if they have a favorite combination or way of baking brie they could be a huge wealth of information with direct feedback. Sometimes discovering what others like leads us to things we also like and then we have a common in with that person. Food can be such a good opening door to get to know family and friends better after all is there anything more basic to all of us then food. If you find you have some common food likes who knows what other things you may have in common.
Cheese is a perennial favorite in the appetizer world it comes in so many different styles and no two people have the same love of different cheese. It is great if you are having a party with wine and it is such a light starter that you don’t have to worry if you are having a dinner party of filling your guest up before the main course. It has so many wonderful pairings to go with it too from fruit to nuts and crackers and bread. The beauty of this recipe is we transfer the brie into something special when baking it and it takes on such a lovely sweet flavor from the honey and then is balanced out by the fresh rosemary. Continue reading
If you are looking for an appetizer that will make a stunning presentation to your guest you need look no further than this stuffed onion one. Now it uses red onions which are a bit stronger than others but that is mainly for presentation sake you could easily use the same recipe with whatever type of onion you prefer it would be equally good with say a sweet onion verity or even yellow onion but if you want to make a statement the red ones work best.
Now as you will see when you get to the photo description section I do have an optional idea you could easily add bacon cut into say 1/4 inch strips into this stuffing and it would be heavenly with the onion just make sure to cook it about 90% before adding it to the stuffing and drain it well you don’t want to make it greasy. Now this is kind of a personal thing with me I think onion and bacon are close to the perfect food pairing but I didn’t include it in the recipe as I don’t want to get a bacon rep.
Now you could easily modify this to use smaller onions for say a hors d’oeuvre instead of a meal appetizer not sure of the exact measurements so you may have stuffing left over or be slightly short but this is a forgiving recipe just maintain the ratios. Now if you are not a fan of Gruyere cheese you could substitute it for mozzarella or even a blue cheese would be nice in replacement of the parmesan if you want a bit more bite in the interior. Just remember a recipe is merely a set of starting suggestions always modify to personal preferences not everyone likes the same thing so have fun with this one. Continue reading
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