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Eric and Debi's Seafood Seviche
Appetizer Mexican

Eric and Debi's Seafood Seviche

4.3

Prep
30 min
Cook
Total
405 min

Instructions

  1. 1 Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
  2. 2 Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

By Eric Debi

Moroccan Carrot Dip
Appetizer

Moroccan Carrot Dip

4.6

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
  2. 2 Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

By SandyG

Teriyaki Bacon Wrapped Scallops
Appetizer American

Teriyaki Bacon Wrapped Scallops

4.9

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
  2. 2 Whisk teriyaki sauce, brown sugar, and ginger together in a bowl.
  3. 3 Wrap each scallop piece with 1 half-strip bacon; secure with a toothpick. Dip bacon-wrapped scallops in teriyaki mixture; arrange on one of the prepared baking sheets.
  4. 4 Broil in the preheated oven until lightly charred, about 6 minutes. Flip scallops; transfer to the clean baking sheet. Broil until bacon is charred on second side, about 6 minutes more.

By Mimi Calo

Wok Charred Edamame 3 Ways
Appetizer

Wok Charred Edamame 3 Ways

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat soybean oil over high heat in a wok or skillet.
  2. 2 Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
  3. 3 Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

By United Soybean Board

Peanut Cilantro Dip
Appetizer

Peanut Cilantro Dip

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.

By CHRISPENTINA

Asian Deviled Egg Pretzel Crisps®
Appetizer

Asian Deviled Egg Pretzel Crisps®

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice each hard-boiled egg in half, remove the yolk, and place into a food processor or blender. (Reserve the whites for another use.) Add mayonnaise, soy sauce, wasabi, ginger, and rice wine vinegar, and process until smooth. Add the panko bread crumbs, and pulse until they're incorporated into the yolk mixture.
  2. 2 Spread (or pipe) the yolk mixture onto a Snack Factory® Pretzel Crisps®, and sprinkle with black sesame seeds and green onion slices.
  3. 3 If not serving right away, refrigerate until ready to serve for up to 3 hours.

By lutzflcat

Jar Doo Chicken Wings
Appetizer Asian

Jar Doo Chicken Wings

4.6

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Whisk together soy sauce, water, gin, ginger, and sugar in a small bowl.
  2. 2 Arrange wings in a single layer in a baking dish and pour soy sauce mixture over top. Cover and marinate in the refrigerator for 30 minutes.
  3. 3 Pour oil into a 2-quart saucepan and heat oil 375 degrees F (190 degrees C). Drain and discard marinade from wings.
  4. 4 Fry wings in batches in the hot oil until browned on the outside and no longer pink at the bone, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. 5 Drain cooked wings on paper towels before serving.

By Tina Spencer

Crispy Crab Rangoon
Appetizer Chinese

Crispy Crab Rangoon

4.1

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Mix cream cheese, crabmeat, soy sauce, ginger, cilantro, parsley, and garlic together in a bowl.
  2. 2 Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
  3. 3 While the oil is heating, place 1/2 to 1 teaspoon cream cheese mixture into the center of a wonton wrapper. Moisten the wrapper edges and pull two corners together over filling to make a triangle. Pull two remaining corners up to join them, then press firmly to seal. Repeat to make remaining wontons. Place prepared wontons under a slightly moist paper towel until oil is hot.
  4. 4 Working in batches, fry 3 or 4 wontons at a time in hot oil until golden brown and crispy, 1 to 2 minutes, flipping halfway through. Transfer wontons to a paper towel-lined plate to drain. Serve hot.

By Tanja

Air Fryer Asian-Inspired Deviled Eggs
Appetizer Asian

Air Fryer Asian-Inspired Deviled Eggs

4.6

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer.
  2. 2 Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half.
  3. 3 Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency.
  4. 4 Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.

By lutzflcat

Strange Flavor Eggplant Spread
Appetizer Asian

Strange Flavor Eggplant Spread

4.2

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
  2. 2 While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
  3. 3 In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
  4. 4 Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.

By LAURA NASON

Fresh Spring Rolls With Thai Dipping Sauce
Appetizer Thai

Fresh Spring Rolls With Thai Dipping Sauce

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
  2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
  3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

Minced Pork and Watermelon Lettuce Wraps
Appetizer Asian

Minced Pork and Watermelon Lettuce Wraps

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat oil in a large, nonstick skillet over high heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 1 minute. Add pork; cook until brown, 7 to 10 minutes. Drain excess liquid from the skillet. Reduce the heat to medium.
  2. 2 Add celery and carrot to the skillet; cook and stir until soft, 2 to 3 minutes. Stir in green onions and soy sauce. Off heat, stir in pine nuts and hoisin sauce; fold in watermelon.
  3. 3 Spoon pork mixture into lettuce leaves; wrap to cover filling. Serve.

By TLF

Garlic-Ginger Chicken Wings
Appetizer Asian

Garlic-Ginger Chicken Wings

4.8

Prep
10 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; coat with cooking spray.
  2. 2 Season chicken wings with hot sauce, salt, and pepper in a large bowl. Add vegetable oil; toss to coat.
  3. 3 Place wings and flour in a large, food-safe plastic bag; hold closed tightly and shake until wings entirely coated, no wet spots should remain. Transfer wings to the prepared baking sheets, making sure no wings touch one another. Coat wings with cooking spray.
  4. 4 Bake in the preheated oven for 30 minutes; flip wings. Continue baking until wings crispy and no longer pink in the center, about 30 minutes more.
  5. 5 Whisk rice wine vinegar, brown sugar, garlic, ginger, chili paste, and soy sauce together in a saucepan; bring to a boil, then immediately remove from heat.
  6. 6 Toss 1/2 wings and 1/2 glaze together in a large bowl using tongs until evenly coated; transfer to a serving platter. Let sit about 5 minutes to allow glaze to soak into wings before serving. Repeat with remaining wings and glaze.

By John Mitzewich

Mom's Wonton
Appetizer Chinese

Mom's Wonton

4.3

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 In a large skillet, cook the ground pork over medium heat until no longer pink.
  2. 2 In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
  3. 3 Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
  4. 4 Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

By edna

Potstickers (Chinese Dumplings)
Appetizer Chinese

Potstickers (Chinese Dumplings)

4.4

Prep
50 min
Cook
12 min
Total
62 min

Instructions

  1. 1 To make the filling: Place shrimp in a food processor, and process until shrimp are finely ground; transfer into a large bowl and set aside. Working in batches, process ground beef until fine, add to ground shrimp. Add ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt, white pepper, and white sugar to shrimp and beef mixture; mix thoroughly until well combined.
  2. 2 To fill the potstickers: Place a wrapper on the work surface and add a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the potstickers.
  3. 3 Heat oil in a large nonstick skillet with a lid over medium heat. Place potstickers into hot oil, flat-side down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn dumplings over, and pour water over them. Cover the pan with a lid and let dumplings steam until water has nearly evaporated and dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let potstickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

By Ayeen

Traditional Pot Stickers
Appetizer Chinese

Traditional Pot Stickers

4.4

Prep
60 min
Cook
10 min
Total
430 min

Instructions

  1. 1 Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. 2 To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.
  3. 3 Place a tablespoon of the pork mixture into each wonton wrapper. Fold the wrappers, and seal the edges with a moistened fork.
  4. 4 Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.
  5. 5 To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.
  6. 6 Serve warm pot stickers with dipping sauce.

By SAILIN

Cindi's Egg Rolls
Appetizer Chinese

Cindi's Egg Rolls

4.6

Prep
25 min
Cook
25 min
Total
80 min

Instructions

  1. 1 Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
  2. 2 In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
  3. 3 Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
  4. 4 Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
  5. 5 Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
  6. 6 Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
  7. 7 Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

By Domestic Goddess

Chef John's Shrimp Toast
Appetizer Chinese

Chef John's Shrimp Toast

4.3

Prep
20 min
Cook
4 min
Total
84 min

Instructions

  1. 1 Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down the sides of the bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
  2. 2 Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
  3. 3 Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, add bread slices, paste-side down, and fry until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

By John Mitzewich

Air-Fried Korean Chicken Wings
Appetizer Korean

Air-Fried Korean Chicken Wings

4.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
  2. 2 Preheat air fryer to 400 degrees F (200 degrees C).
  3. 3 Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper.
  4. 4 Add cornstarch and toss wings until fully coated.
  5. 5 Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
  6. 6 Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
  7. 7 Toss wings in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

By Yoly

Beef Samosas
Appetizer Indian

Beef Samosas

4.6

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
  2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
  3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
  5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
  6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

"OOO-MAMI" Sweet and Spicy Dip and Marinade
Mexican

"OOO-MAMI" Sweet and Spicy Dip and Marinade

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Shake soy sauce, salsa verde, sugar, lime juice, cilantro, water, sriracha, ginger, and rice vinegar together in a container with a tight-fitting lid until sugar is dissolved. Refrigerate to allow flavors to blend, about 1 hour.

By Jose Napoleon Cuasay Artiaga I

Cilantro Lime Salad Dressing
Breakfast Mexican

Cilantro Lime Salad Dressing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse jalapeño, garlic, and ginger in a food processor until finely chopped. Add honey, lime juice, cilantro, vinegar, and salt. Pulse 3 to 4 times to blend.
  2. 2 Slowly pour oil into the processor with the motor running until dressing is smooth. Taste and season with salt if needed before serving.

By Lin

Soft Mahi Mahi Tacos with Ginger-Lime Dressing
Dinner Mexican

Soft Mahi Mahi Tacos with Ginger-Lime Dressing

4.5

Prep
50 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
  2. 2 Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
  3. 3 To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

By Fiestaqueen

Birria de Chivo Estilo Jalisco (Mexican Braised Goat)
Dinner Mexican

Birria de Chivo Estilo Jalisco (Mexican Braised Goat)

4.4

Prep
35 min
Cook
260 min
Total
785 min

Instructions

  1. 1 Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
  2. 2 Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
  3. 3 Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
  5. 5 Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
  6. 6 Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
  7. 7 Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
  8. 8 Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
  9. 9 Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
  10. 10 Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
  11. 11 Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

By HildaM

Edible Ginger-Infused Cooking Oil

Edible Ginger-Infused Cooking Oil

5.0

Prep
20 min
Cook
120 min
Total
260 min

Instructions

  1. 1 Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
  2. 2 Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
  3. 3 Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

By Chef Shelley Pogue