BillandTodd's Recipe

Appetizers

Category: Recipes

China

Appetizer:

Crab Rangoons

Ingredients:
1 quart of oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
½ teaspoon garlic powder
¼ teaspoon paprika
1 (14 ounce) package wonton wraps

Directions:
1. In a large heavy sauce pan heat oil to 375 degrees
2. In a medium bowl mix cream cheese, crabmeat, garlic powder, and paprika
3. Place Approximately 1 tsp. of cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water fold over the mixture and pinch to seal.
4. In small batches, fry the wontons 3 to 5 minutes or until golden brown

http://allrecipes-dot-com/Recipe/Crab-Rangoon-III/Detail.aspx

Scotland
Appetizer:
Finnan Haddie
Ingredients:
1 small onion, cut into 1/8-inch slices and separated into rings
1 teaspoon whole black peppercorns
2 pounds smoked haddock, cut into 4 pieces
3 cups milk
Mustard sauce



Directions:
1. Strew the onion rings and peppercorns over the bottom of a heavy 10-inch skillet, and arrange the pieces of smoked haddock on top.

2. Pour in the milk. The milk should just cover the fish; add more if necessary. Bring to a boil over high heat, then reducethe heat to low.

3. Cover and simmer undisturbed for about 10 minutes, or until the fish flakes easily when prodded with a fork. Do not overcook.

4. With a slotted spatula, transfer the fish to a heated serving platter and discar the milk, onions and peppercorns.

5. Serve the “finnan haddie” at once, accompanied by a bowl of mustard

http://www.alleasyrecipes-dot-com/recipes/3/1/finnan_haddie.asp

Italy

Appetizer:

Prosciutto and Melon

Ingredients:

½ pound of Prosciutto de Parma
1 cantaloupe (or honeydew if preferred)
Sprigs of fresh mint

Directions:
1. Cut the melon in half
2. Scoop seeds out
3. Cut each half into ¾ inch slices
4. Remove Ring
5. Wrap each melon piece with a slice of meat an secure with skewer
6. Place a piece of melon in a plate, an garnish with fresh mint and your all set to eat.

http://www.great-chicago-italian-recipes-dot-com/prosciutto.html

America
Appetizer:
Potato Wedges
Ingredients:
4 large potatoes
some oil to grease pan
salt and pepper to taste
Ketchup (optional)
Directions:
1. Pre-heat the oven to 350 degrees
2. Grease the pan
3. Cut the potatoes into wedges
4. Season with salt and pepper
5. Cook the potatoes until soft when fork is inserted
6. Enjoy!
http://recipes.epicurean-dot-com/recipe/22658/potatoe-wedges.html

America #2
Appetizer:
Crispy Chicken Fingers with Honey Mustard Sauce

Ingredients:

4 large skinless, boneless chicken breasts, cut into ½ inch strips
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon garlic salt
1 teaspoon chipotle pepper
½ teaspoon white pepper
4 eggs, beaten
1 tablespoon milk
3 cups Japanese-style panko bread crumbs
canola oil for frying

For the honey mustard sauce combine:

½ cup mayo
2 tablespoon Dijon mustard
2 tablespoon yellow mustard
1 tablespoon rice vinegar
2 tablespoon honey
½ teaspoon hot sauce, optional

Directions:

1. Add the flour, salt, garlic salt, chipotle, and white pepper into a large, sealable plastic freezer bag. Shake to mix. Add the chicken strips, seal the bag, and shake vigorously to coat evenly with flour.
2. Pour the breadcrumbs in a shallow pan. Use one hand to remove the chicken strips from the bowl of eggs, a few at a time, allowing the excess egg to drip off, and place the strips on baking sheets or racks. When done breading let the chicken strips rest for 10-15 minutes before frying.
3. Pour about ½ inch of oil in a large , heavy skillet and set over medium high heat. When oil is hot enough to fry cook for 2-3 minutes per side, or until golden brown and cooked through. Work in batches, drain on paper towels or baking rack, and keep the cooked chicken fingers in a warm oven until they’re al done. Serve with dipping sauce