View Full Version : Recipe Thread: Appetizers and Dips

November 28th, 2005, 07:45 AM
After Desserts, I think the next best food to eat is appetizers and dips. :D

Post here some of your favorite appetizer recipes.

November 28th, 2005, 07:51 AM
Mary's Roasted Red Pepper Dip
Submitted by: Doreen
Rated: 5 out of 5 by 125 members Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Yields: 32 servings
"This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste."
1 (7 ounce) jar roasted red
peppers, drained and diced
3/4 pound shredded Monterey
Jack cheese
1 (8 ounce) package cream
cheese, softened

1 cup mayonnaise
1 tablespoon minced onion
1 clove garlic, minced
2 tablespoons prepared Dijon-
style mustard
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
3. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

November 28th, 2005, 03:40 PM
Fried Shallot & Garlic Dip

vegetable oil for frying
3/4 C thinly sliced shallots
2 garlic cloves, sliced thin
1 1/4 to 1 1/2 C sour cream or creme fraiche
1 1/2 Tbl. minced fresh parsley
1 Tbl. thin sliced fresh chives

In a skillet, heat about 1/2 inch of vegetable oil till hot and fry shallot and garlic till pale golden. Drain well and crumble fine. In bowl, whisk 1 1/4 C sour cream, parsley, chives and shallot & garlic and season to taste with salt and pepper. You can add the remainder 1/4 C sour cream to lighten up more and thin the oniony flavor if you wish.

November 28th, 2005, 04:01 PM
Hummus with Herbs and Spices

2 C cooked chickpeas (garbanzos), homemade or canned with 1/4 C liquid reserved
1/2 C tahini (sesame seed paste)
1/4 C lemon juice
1/3 C chopped scallions, green and white parts
1/2 C chopped fresh parsley
1 tsp. ground cumin

Combine the chickpeas, 1/4 reserved liquid, tahini, and lemon juice in a blender or food processor. Process completely smooth. It should have the consistency of smooth mased potatoes.

Add the scallions and parsley. Pulse on and off a few times until just combined. Add the cumin and stir. Add additional chickpea liquid, if you want a thinner mixture. Serve at room temp with pita bread and/or vegetables.

Yields 2 1/2 Cups.

November 28th, 2005, 04:27 PM
I would love to make my own hummus but haven't been able to find tahini around here.

November 28th, 2005, 04:28 PM
Mmmm,,, hummus... *Homer Drool*

I make mine with one can of chick peas. Put that in blender with about 1 tbsp olive oil, 2 tbsp tahini, a splash of lemon juice and some roasted red pepper (from a jar, drained well). Blend that well, adding some of the reserved canned juice if it gets too thick.

November 28th, 2005, 04:29 PM
Lunacie, there arean't any Asian/Gourmet type stores by you? Not anything like that here either, but I was able to find it in my Shop Rite. You could always see if they can special order some for you.

November 28th, 2005, 04:31 PM
Acoording to http://www.thatsmyhome.com/recipes/substitution-chart.htm

TAHINI: Use equal amount peanut butter. .

Maybe mix some pb with sesame oil?

Tahini (Sesame Seed Paste)
Email This Recipe
Print Recipe

Contributed by Eileen Goltz


2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup tepid water


Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. Blend until completely smooth.

Note: Sesame seeds turn rancid quickly, so make certain yours are fresh. Be sure to store them away from light and heat and use quickly.

Serving Size

Makes 1/2 cup


Yes you can easily purchase Tahini already prepared but it's soooo much tastier when it’s fresh that you may never want to serve the store bought again.

November 28th, 2005, 06:55 PM
Lunacie, there arean't any Asian/Gourmet type stores by you? Not anything like that here either, but I was able to find it in my Shop Rite. You could always see if they can special order some for you.

Shop Rite eh?? That's where I shop! I've found it there when I needed it.

November 28th, 2005, 07:20 PM
Shop Rite eh?? That's where I shop! I've found it there when I needed it.

There are no Shop Rites in Kansas. :(

November 28th, 2005, 07:59 PM
Salsa is a dip!

Green Salsa

1 pound tomatillos, husked and rinsed
1 jalapeno, stemmed and seeded to taste
1 roasted poblano or hatch, skinned
1/2 roasted green bell pepper, skinned
1 small Spanish onion, finely diced
3 cloves garlic
1 tbsp kosher salt
1 tsp toasted cumin seed
1/2 bunch fresh cilantro
1 lime, juiced
extra-virgin olive oil

1) Char roasted peppers. - peel bell pepper, keep poblano char if you like that sort of thing
2) Toast cumin seed for 30 seconds in medium heat olive oil - add onion and sautee until soft.
3) Bring a pot of water to a boil and add whole washed and stemmed tomatillos, jalapeno, garlic, and salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not but have not burst.
4) Add cooked and charred vegetables to a blender with the cumin, onion, and lime juice. Add reserved cooking liquid (appr 1/4 cup) and blend. Add fresh cilantro and blend to desired coarseness.
5) Salt to taste.

November 29th, 2005, 03:01 PM
Baked Brie
wrap a wheel of Brie cheese in puff pastry.
bakeit in a preheated oven at 325 until puff pastry is browned
pull it out, break open pastry to nice melted chees and have with veggies, apple slices, crackers, etc.

For a quick "don't have any puff pastry" moment.......wrap Brie in aluminum foil. Bake til melted and enjoy(about 20 minuted).

November 29th, 2005, 04:49 PM
Baked Brie
wrap a wheel of Brie cheese in puff pastry.
bakeit in a preheated oven at 325 until puff pastry is browned
pull it out, break open pastry to nice melted chees and have with veggies, apple slices, crackers, etc.

For a quick "don't have any puff pastry" moment.......wrap Brie in aluminum foil. Bake til melted and enjoy(about 20 minuted).
or a really easy substiture for puff pastry is Pillsbury cresecnt rolls. Unroll the dough, press lightly at the seams, wrap brie. Brush with egg wash if desired. Bake and enjoy!

November 29th, 2005, 06:52 PM
There are no Shop Rites in Kansas. :(

Bummer, they have great sales.

If you can't find tahini anywhere in stores or online, let me know, maybe I can ship you some.

November 29th, 2005, 07:06 PM
Baked Shrimp Toasts

(Makes 32 hors d'oeuvres)

4 tsp minced garlic
1 Tbl minced peeled fresh ginger
1 Tbl vegetable oil
1 Tbl mirin
2 tsp soy sauce
1/2 tsp salt
3/4 lb medium shrimp in shell (31 - 35 per lb), peeled, deveined, and cut into
1/2 inch pieces
3 Tbl chopped fresh cilantro
1 (9 by 4 inch) white Pullman loaf, unsliced

Cook garlic and ginger in oil in an 8 - 9 inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute. Add mirin, soy sauce, and salt and simmer, stirring, 15 seconds. Transfer marinade to bowl and cool to room temp.

Add shrimp and cilantro, tossing to coat well, and marinate covered and chilled, 1 hour.

Put oven rack in upper third of oven and preheat to 350 deg.

Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8 inch thick slice from botton amd trim crust from sides of slice. Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry by not colored, 8 minutes total. Immediately increase oven temp to 475 deg.

Spread top of hot toast with all the shrimp mixture, packing to down to thick even layer and covering surface entirely. Make sure oven temp has hit 475, then bake shrimp toast until topping is cooked through, 12 - 15 minutes. Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to cutting board.

Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total. Cut each strip into 4 pieces. Serve toasts warm or at room temperature (they're better hot).

November 29th, 2005, 07:10 PM
Clam Dip

8 oz cream cheese, softened
2 - 6 1/2 oz cans chopped clams, drained, reserve 2 Tbl juice
1/2 C fine chopped tomato
3 scallions, chopped
2 garlic cloves, finely minced
1/2 tsp Tabasco
1 tsp Worcestire sauce
1/8 tsp salt
1/8 tsp black pepper

Stir together all ingredients, including reserved clam juice.

November 29th, 2005, 07:14 PM
Avocado, Cucumber and Red Pepper Salsa

1/2 C diced & seeded cucumber
1 small red pepper diced (about 1 C total)
3 scallions, finely chipped
1 small jalapeno - minced (seeded if you want less heat)
2 tsp chopped cilantro
1 Tbl lime juice
1 Tbl unseasoned rice vinegar
1/2 tsp salt or to taste
1 medium avocado, diced (about 1 C)

Toss all except avocado until well mixed. Gently toss in avocado so not to smash it too much. Let stand about 20 minutes at room temperature for flavors to meld.

November 29th, 2005, 09:09 PM
or a really easy substiture for puff pastry is Pillsbury cresecnt rolls. Unroll the dough, press lightly at the seams, wrap brie. Brush with egg wash if desired. Bake and enjoy!

Definitely, I'll use the crescent rolls occasionally, altho puff pastry is pretty widely available nowadays. Pepperidge Farms has a good one and it's in the freezer section of the supermarket.

January 9th, 2006, 03:31 PM
1 pound bulk italian sausage
1 small onion chopped
2 cloves garlic, minced
1 15-ounce can tomato sauce
1 7 1/2 ounce can tomatoes cut up
1/2 of a 6 ounce can tomato paste (1/3 cup)
2 teaspoons dried oregano, crushed
1 1/2 teaspoons dried basil, crushed
1 teaspoon sugar
1/8 teaspoon ground red pepper
1/4 cup chopped black olives
2 tablespoons grated parmesan cheese
DIPPERS: breadsticks, breaded mozzarella cheese sticks, and green sweet pepper strips
1) In a large skillet cook Italiann sausage, onion and garlic till meat is brown and onion is tender, drain well
2) In Crockery cooker, combine sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar and red pepper. Stir all ingredients together. Cover and cook on high-heat setting for 3 to 4 hours. (or on low heating for 6 to 8)
3) Stir in olives. Sprinkle with grated parmesan cheese. Serve with desired dippers. Makes 3 1/2 cups dip.

January 9th, 2006, 03:37 PM
KM - I'm bringing that pizza dip to my next party, sounds delish. Thanx!

January 9th, 2006, 03:41 PM
Thaw Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes

1/2 package (17 1/4 ounce size) Frozen Puff Pastry Sheets (1 sheet)
1 Egg
1 Tablespoon water
1/2 cup shredded Muenster or Monterey Jack Cheese (2 ounces)
1/4 cup grated Parmesan Cheese
1 Green onion, chopped (about 2 tablespoons worth)
1/8 teaspoon garlic powder
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1) Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400*F. Mix egg and water and set aside. Mix Muenster cheese (or MJ Cheese), Parmesan cheese, onion and garlic powder. Set aside.

2) Unfold pastry on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at one side, roll up like a jelly roll. Cut into 20 (1/2 inch) slices. Place 2 inches apart on baking sheet. Brush tops with egg mixture.

3) Bake 15 minutes or until golden.

Makes 20 appetizers.
(*Tip* To thaw spinach, microwwave on HIGH 2 minutes, breaking apart with fork halfway through heating.)

January 9th, 2006, 03:44 PM
KM - I'm bringing that pizza dip to my next party, sounds delish. Thanx!

It's one of my favorite dips. And best of all, you can add any of your favorite "pizza" toppings to make it even better! :D

March 3rd, 2006, 02:16 PM
Pork Potstickers with Hot and Sour Sauce - Makes about 30
Sprinkle with 1t salt:
2 ½ C Napa cabbage, thinly sliced

8 oz ground pork or chicken
¼ C chix broth
1 T soy sauce
1 T cornstarch
1 T scallions, minced
2 t fresh ginger, mince4d
½ t white pepper

Fill, Brown, and Steam:
30 potsticker of gyoza wrappers
3 T veg. or corn oil, divided
2/3 C water, divided

Toss with:
Hot and sour chili sauce

Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid.
Add remaining filling ingredients and combine thoroughly.
Fill each round wrapper with a teaspoon of filling; wrap and seal. Heat a large sauté pan over medium until hot; add 1 ½ T oil, swirling to coat. Add half the potstickers, seam side up, and cook until bottoms are golden brown, 3-4 minutes. Add 1/3 C water, cover, reduce heat to medium-low, and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm, Wipe out the pan with a paper towel, then brown and steam the remaining potstickers.
Toss the warm potstickers with sauce to coat.

Hot and Sour Chili Sauce
3 T soy sauce
2 T seasoned rice vinegar
2 T sweet chili sauce
2 T scallions, minced
2 t hot chili oil
2 t fresh cilantro, minced
1 t garlic, minced
½ t fresh ginger, minced

Combine all of the ingredients in a large bowl and set aside.

March 3rd, 2006, 02:19 PM
Shrimp Wontons with Creamy Chili Sauce - Makes about 30
5 dried black mushrooms

Sprinkle with 1 t salt:
2 C napa cabbage, thinly sliced

Combine with mushrooms and cabbage:
8 oz shrimp, peeled, deveined and chopped
1/3 C chix broth
2 T fresh ginger, minced
1 T soy sauce
1 T cornstarch
1 T scallions, minced
½ t sugar
½ t white pepper

Fill, boil, and drain:
30 wonton wrappers

Toss with:
Creamy chili sauce

Soak mushrooms in warm water for 20 minutes; drain. Trim and discard stems, and finely chop caps.
Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage and remove all excess liquid.
Combine cabbage and mushrooms with remaining filling ingredients.
Fill each wonton wrapper with a teaspoon of filling; wrap and seal. Bring a large pot of water to a boil; add half the wontons, return to a boil, and cook for 5 minutes. Scoop into a colander to drain; keep warm. Return water to boil before cooking remaining wontons.
Toss wontons with chili sauce to coat.

Creamy Chili Sauce
Whisk together:
½ C mayonnaise
2 T soy sauce
1 T sweet chili sauce
1 ½ t chili garlic sauce
1 t rice vinegar

Whisk all ingredients together in a bowl. The sauce can be made ahead and stored in the refrigerator for up to two weeks; bring to room temperature before tossing with wontons.

May 26th, 2006, 07:32 PM
Yes! I love appetizers and dips.

This one is really great for holidays! But it's right in the middle of "fancy" and "casual" so you really could use it for any event(just make sure your guests are open-minded and not too picky! lol).

It really doesn't have a nice name, it just is what it is lol.

Oh and it's also terribly simple to make!

The Recipe:

2 sticks of chilled Cream Cheese
1 bottle/jar of Cocktail Sauce(not with shrimp already inside)*
1 can of Deveined Shrimp*
1 large box of Triscuits Crackers

On your serving platter place both sticks of Cream Cheese in the center. Pour desired amount(I just do enough to cover all the Cream Cheese) of Cocktail Sauce over the Cream Cheese. Then open canned Shrimp(drain if nesseciary) and gently scoop over Cream Cheese and Cocktail Sauce in an even layer.

Then spread the Triscuit Crackers around the dip and serve!*

*Depending on how much Cocktail Sauce you want you might want to pick up more than I use.
*You could use fresh cooked Shrimp as well. Just make sure all of it is peeled and deveined. Then chop until fine but not a mush.
*This dish is best served cool to cold. So I find it's best to do at the last possible second(I'd say no more than 10 minutes before consumption).

Oh and if you start running low on cocktail sauce and shrimp just put more on!(if you've bought enough that is!)

P.S. I've been told that some find the shape of the dish to be a bit boring. I don't see any problem with perhaps letting the Cream Cheese soften and shaping it how you like(in a ball or whatever!).

May 26th, 2006, 08:05 PM
I saw this today on Food TV and thought it was really good.

1 1/2 cup of cook shrimp or 2 small cans of salad shrimp

1 8oz package of cream cheese room temp.

1/2 cup of chopped scallions

1 cup of mayo

a few shakes of Tabasco hot sauce.

Mix together. Line a bowl with plastic wrap. Put the dip into the bowl and put into the fridge for about 3 - 4 hours. Then when hardened, flip upside down out of the bowl and remove the plastic wrap. Serve with crackers.

May 26th, 2006, 08:09 PM

It's basically a nacho cheese sauce.

1 can of cheddar cheese soup, I prefer Campbell's.

1 8 oz brick of extra sharp cheddar, grated.

1 8 oz brick of pepper jack, grated.

1 4 oz can of chopped jalapeno peppers

1 tblsp of cumin and chili powder

1/2 cup to 1 cup of milk

Take a pan and add the cheese soup, turn heat to medium.
Add the milk and spices. As the soup heats up, slowly add the grated cheese and stir until melted.

Serve hot with Tostitos.

June 1st, 2006, 04:46 PM
Tabouli Sammies

1 Burrito sized flour tortilla
1/2 cup tabouli
2 Tbl sour cream
4 Tbl hummus
Handful of julienned carrots or cucumber
Handful of chopped pecans

Spread the hummus on the middle of the tortilla. Top with tabouli, keeping it in the center and in a fairly rectangular pile (it'll help with folding). Dollop sourcream on tabouli, top with veggies and nuts. Fold and roll like a burrito. Slice in half with a sharp knife.
Serves: 2

Citrus Baked Brie

1 8 oz wheel of Brie, with rind, at room temperature
2 tbl orange butter, at room temperature
1/2 cup chopped pecans

Spread butter on on side of brie. Top with pecans. Place in a pie pan and bake at 350 for ten to fifteen minutes. Serve with crackers and fruit.
Serves: 4-6

Lilith Morgaine
July 27th, 2007, 12:39 AM
Let me know if these work :D

Chili's® Boneless Buffalo Wings

This clone of Chili's new menu items gives us the
zesty flavor of traditional Buffalo chicken wings
without the bones or skin. That's because these "wings"
are actually nuggets sliced from chicken breast fillets
that are breaded and fried, then smothered with the same
type of spicy wing sauce used on typical wings. If you
like Buffalo wings, you'll love this recipe. Serve these
babies up with some celery sticks and bleu cheese dressing
on the side for dipping. Now you can actually eat Buffalo
wings with a fork!

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

On the side
bleu cheese dressing (for dipping)
celery sticks

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the
egg mixture, then into the breading blend; then repeat the
process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on
a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the
hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a
small bowl. Microwave sauce for 20-30 seconds or just until the
margarine is melted, then stir to combine. You can also use a
small saucepan for this step. Just combine the hot sauce and
margarine in the saucepan over low heat and stir until margarine
is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate
lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a
large jar with a lid. Pour the sauce over the chicken in the
container, cover, and then shake gently until each piece of chicken
is coated with sauce. Pour the chicken onto a plate and serve
the dish with bleu cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.

Chili's® Southwestern Eggrolls

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

2 tablespoons chopped tomato
1 tablespoon chopped onion

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill
it on the barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of the chicken while it cooks.
Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple
minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt, and cayenne pepper to the pan. Cook
for another 4 minutes. Stir well so that the spinach separates
and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the
cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high
temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the center
of a tortilla. Fold in the ends and then roll the tortilla over
the mixture. Roll the tortilla very tight, then pierce with a
toothpick to hold together. Repeat with the remaining ingredients
until you have five eggrolls. Arrange the eggrolls on a plate,
cover the plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch dipping
sauce by combining all of the ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
remove to paper towels or a rack to drain for about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange on a
plate around a small bowl of the dipping sauce. Garnish the
dipping sauce with the chopped tomato and onion.
Serves 3-4

The Outback Bloomin' Onion

1/3 c Cornstarch; more if needed
1 1/2 c Flour
2 ts Garlic; mince
2 ts Paprika
1 ts Salt
1 ts Pepper
24 oz Beer
4 Sweet Vidalia Onions
2 c Flour
4 ts Paprika
2 ts Garlic powder
1/2 ts Pepper
1/4 ts Cayenne Creamy chili sauce
1 pt Mayonnaise
1 pt Sour cream
1/2 c Tomato chili sauce
1/2 ts Cayenne

Mix cornstarch, flour and seasonings until well blended. Add beer,
mix well. Cut about 3/4" off top of onion and peel. Cut into onion
12 to 16 vertical wedges but do not cut through bottom root end.
Remove about 1" of petals from center of onion. Dip onion in
seasoned flour and remove excess by shaking. Separate petals to
coat thoroughly with batter. Gently place in fryer basket and
deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2
minutes longer or until golden brown. Drain on paper towels. Place
onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve hot with Creamy Chili Sauce.
Seasoned Flour:
Combine flour, paprika, garlic powder, pepper and cayenne and mix
Creamy Chili Sauce:
Combine mayo, sour cream, chili sauce and cayenne and mix well.

Planet Hollywood® Pot Stickers

Menu Description: "Six pot stickers filled with fresh ground turkey
seasoned with ginger, water chestnuts, red pepper and green onions.
They are fried and served in a basket with spicy hoisin."

Here's a special recipe from one of the most popular theme
restaurant chains. Pot stickers are a popular Asian dumpling that
can be fried, steamed, or simmered in a broth. Planet Hollywood
has customized its version to make them crunchier than the traditional
dish, and it's a tasty twist that I'm sure you'll love. Since
hoisin sauce would be very difficult to make from scratch, you
can use a commercial brand found in most stores.

1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)

On the side
Hoisin sauce

1. In a small bowl, combine all the ingredients except the egg,
wrappers and oil. Add 1 tablespoon of the beaten egg. Save the
rest of the egg for later. Preheat oil in a deep fryer or a deep
saucepan to 375 degrees. Use enough oil to cover the pot stickers
-- 1 to 2 inches should be enough.
2. Invert a small bowl or glass with a 3-inch diameter on the center
of a wonton wrapper and cut around it to make a circle. Repeat for
the remaining wrappers.
3. Spoon 1/2 tablespoon of the turkey filling into the center of one
wrapper. Brush a little beaten egg around half of the edge of the
wrapper and fold the wrapper over the filling. Gather the wrapper as
you seal it so that it is crinkled around the edge. Repeat with the
remaining ingredients.
4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to
5 minutes or until they are brown. Drain on a rack or paper towels.
Serve with hoisin sauce for dipping. If you want some crushed red
pepper or cayenne pepper to the sauce.
Serves 3 to 4 as an appetizer.


If you can't find wonton wrappers, you can also use eggroll wrappers
for this recipe. Eggroll wrappers are much bigger, so you will be
wasting more of the dough when you trim the wrappers to 3-inch
diameter circles. But in a pinch, this is a quick solution.
Pot sticker wrappers can also be found in some supermarkets, but
I've found the wonton wrappers and eggroll wrappers, when fried,
taste more like the restaurant version.

April 15th, 2008, 07:32 AM
This is similar to one of SilentDream's recipes....
I like water biscuits (plain crackers) or rice crackers, spread with extra light cream cheese and then topped with a little sweet chilli sauce. Yum!

If you want a party version, tip a tub of cream cheese onto a platter, top with a small bottle of sweet chilli sauce and then arrange rice crackers/water biscuits around the edge to dip into the cheese/chilli mixture.

Mmm might have to go and get myself a few of these little darlings right now!!

Cloaked Raven
November 7th, 2008, 02:08 PM
Cloaky's Dill Dip

2/3 cup of mayonnaise, either full fat or low fat, your choice
2/3 cup of sour cream, full fat or light, your choice
2 tablespoons of red onion, finely minced
2 tablespoons of fresh flat leaf Italian parsley, finely minced
3 tablespoons of fresh dill, finely minced

Mix sour cream and mayonnaise together with a whisk or a fork until smooth and well blended. Chop onion, dill and parsley until finely minced then add to sour cream and mayonnaise. Stir together until thoroughly mixed together. Cover and refrigerate at least four hours or overnight to let the flavors blend.

Works well with: fresh/raw veggies (i.e. carrots, celery, broccoli, cauliflower, fresh mushrooms), plain crackers and plain potato chips/crisps.

November 7th, 2008, 02:56 PM
Whole foods, Central Market or any health food store should have tahini. You can also order it online, I think.

November 7th, 2008, 03:22 PM
*nods* It is pretty widely available now, thankfully.

July 23rd, 2010, 09:38 AM
I make a Buffalo Chicken dip that we all like. It isn't to spicy so the kids eat lots of it.

1-16oz bottle of Ranch
1-2c bag of sharp chedder cheese
1-bottle of Franks red hot Hot sauce
1-8oz package of cream cheese
1-whole roasted chicken picked from the bone*
Bag of your favorite corn chips. I like the Mission brand chips but I have a hard time finding them here.

You put all the ingrediants into a crock pot, turn it on low and cook until the cheese is melted. You can put it on high if you want it done quicker but you have to watch it closer.

*I will buy a rotissere chicken from the store if I don't have time to roast a chicken.

July 23rd, 2010, 09:42 AM
I have a mini crockpot, I think I'll cut the recipe in half for just the 2 of us and cook up some wings.. I can see it now... me, Jim, the mini-crock and wings with beer in front of the tv.

What's wrong with THAT?

July 23rd, 2010, 09:43 AM
There is absolutely nothing wrong with that. It sounds like a good plan to me. If we hadn't just had it I would do the same LMAO