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,e 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