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Best appetizer recipe
Looking for the best appetizer recipe?
A lot of sources define appetizers as a "small portion of food" before the main course. I think that's a nice way of saying "here chew on this, the main course is going to take longer than expected". Schucks. I use appetizers when I think I'm going to run out of the main course. What kind of appetizer recipe are you interested in? You'll find my favorite restaurant appetizers at the bottom of this page.
Onion BlossomThe Onion Blossom appetizer is a favorite in most restaurants. There are many great onion blossom appetizers out there and thanks to Southwest Cuisine for this one. I'm not a master chef, but I believe if you prepare your breaded onions and let them refrigerate for an hour or two before frying, you'll come out with a better onion blossom.
INGREDIENTS:Vegetable oil, 1 large Vidalia onion, 3 cups water, 2 large eggs lightly whipped, 1/2 cup beer, 1/2 cup milk, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon cayenne pepper
Let's CookPreheat oil in a large sauce pan to 375' F. Peel onion and cut off the bottoms, leaving a flat surface. Cut into 3/4-inch wedges, but do not cut all the way through.Soak onion in ice cold water until wedges open, about 20 minutes; drain and pat dry. Mix eggs, beer and milk in a medium bowl. Mix flour and baking powder in a separate bowl. Dip onion in egg mixture, then into flour mixture. Dip again into egg mixture then flour mixture, making sure onion is well coated. Place onion in hot oil. Deep-fry until golden brown and tender, about 15 minutes; drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper. Hey, don't forget to sign up for our recipe alerts so you can vote for your favorite pasta recipe too! We need you!
Beef Kabobs with Parmesan OrzoWow! Doesn't this look great?I don't know about you, but I'm getting hungry already. I don't know why I decided to do a recipe site because everytime I list a great appetizer recipe I'm ready to start cooking. Thanks to our friends at SW Fine Foods for this kabob appetizer.
Here's What You Need:1 pound Boneless Beef Top Sirloin Steak (cut 1 inch thick), 2 red or yellow bell peppers (cut into 1-inch pieces), 1 tablespoon chopped fresh, basil or 1 teaspoon dried basil, 1 tablespoon prepared Italian dressing, 2 cloves garlic minced-large
Let's CookSoak eight 8-inch bamboo skewers in water 10 minutes. Then, cut beef steak into 1-1/4 inch pieces. Toss beef and bell peppers with 1 teaspoon basil, dressing and garlic in large bowl. Alternately thread beef and pepers onto skewers. Toss orzo ingredients in medium bowl; keep warm. Finally, place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8-10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo. This appetizer recipe courtesy of The Beef Council
Secret Restaurant Appetizer RecipesWant to know how to cook your favorite apetizers from famous restaurants right in your own kitchen! Uncover the Secret Recipes from Your Favorite Restaurants! Applebee's Mexi-Ranch Dip Spinach and Artichoke Dip Chili's Black Bean Soup T.G.I. Friday's Bruschetta Chicken Olive Garden Bruschetta al Pomodoro Outback Kookaburra Wings Red Lobster Shrimp Salad Red Lobster Crab AlfredoGet Copycat Recipes Cookbook here!
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Recipe NewsHoliday Recipe Book Over 600 recipes... read more hereDid You Know?Appetizer is another name for hors d'œuvre, a small course served right at the beginning of a meal, before the soup or entrée.Thanks to Wikipedia, the free encyclopedia. |
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2007. FYI-SCOUT
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