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Roasted Cinnamon Spice Pumpkin Seeds
Appetizer American

Roasted Cinnamon Spice Pumpkin Seeds

4.1

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Combine water, pumpkin seeds, and salt in a pot; bring to a boil. Reduce heat to low; simmer until seeds are tender, about 10 minutes. Strain seeds; pat dry with a towel.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with olive oil.
  3. 3 Spread pumpkin seeds onto the prepared baking sheet in a single layer; evenly sprinkle with sugar, cinnamon, and ginger.
  4. 4 Bake in the preheated oven, stirring every 10 minutes, until seeds are fragrant and roasted, about 40 minutes.

By Suzie Lopez O'Connor

Shortcut Vegetarian Hot Pot Broth
Appetizer American

Shortcut Vegetarian Hot Pot Broth

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
  2. 2 Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
  3. 3 Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
  4. 4 Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments. Recipe developed by Marianne Williams

By Keaton Larson

Southern Style Chicken Toast
Appetizer American

Southern Style Chicken Toast

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place chicken, carrot, egg white, cornstarch, sugar, ginger, and black pepper in a food processor. Pulse until the chicken is well minced. Cut each slice of bread into 4 triangles. Spread the tops and sides of each triangle with the chicken mixture.
  2. 2 Melt half of the margarine in a 12 inch nonstick skillet over medium heat. Place half of the triangles, spread side down, in the skillet. Cook until golden brown, about 4 minutes. Flip with a spatula and cook until the other side is brown, about 2 minutes. Transfer to a serving platter and keep warm. Repeat process with the other half of the triangles and margarine. Serve with soy sauce diluted with water for dipping.

By Cheftell

Coconut Cashew Tuna Tartare
Appetizer American

Coconut Cashew Tuna Tartare

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

By John Mitzewich

Spiralized Roasted Vanilla Sweet Potatoes and Apples
Appetizer American

Spiralized Roasted Vanilla Sweet Potatoes and Apples

4.0

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; spray with nonstick spray.
  2. 2 Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
  3. 3 Combine vanilla bean, scraped seeds, and olive oil in a small saucepan over very low heat. Warm the oil until fragrant, about 5 minutes. Remove from heat and let cool, about 5 minutes.
  4. 4 Cut sweet potato and apple into noodles using a spiralizer. Place in a large bowl.
  5. 5 Whisk 2 tablespoons olive oil, brown sugar, cinnamon, salt, nutmeg, and ginger together in a small bowl. Drizzle over sweet potato and apple; toss well to coat.
  6. 6 Spread sweet potato and apple in an even layer on the prepared baking sheet.
  7. 7 Bake in the preheated oven, turning once, until golden, about 10 minutes. Increase oven temperature to 425 degrees F (218 degrees C). Roast until ends of sweet potato start to brown and toast, 5 to 10 minutes more.

By Arizona Desert Flower

Caramelized Spicy Pumpkin Seeds
Appetizer American

Caramelized Spicy Pumpkin Seeds

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
  3. 3 Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
  4. 4 Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

By Theresa

Sweet Heat Chicken Wings
Appetizer American

Sweet Heat Chicken Wings

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes.
  3. 3 Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet.
  4. 4 Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes.

By SunnyDaysNora

Fresh Peach Fritters
Appetizer American

Fresh Peach Fritters

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 Whisk flour, sugar, baking powder, cinnamon, ginger, and salt together in a medium bowl until well combined. Beat vanilla yogurt, heavy cream, and egg together in a large bowl until smooth; mix in flour mixture until a sticky dough forms. Fold in peaches until evenly distributed.
  3. 3 Drop spoonfuls of dough, in batches, into hot oil; fry until fritters are golden brown on all sides, about 5 minutes. Transfer fritters to a paper towel-lined plate to drain using a slotted spoon.

By mtnfalcon

Peanut Sesame Chicken Wings
Appetizer American

Peanut Sesame Chicken Wings

4.6

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
  2. 2 Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
  3. 3 Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
  4. 4 Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
  5. 5 Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.

By Reynolds KitchensR

Smoky Chicken Jerky
Appetizer American

Smoky Chicken Jerky

4.5

Prep
15 min
Cook
240 min
Total
315 min

Instructions

  1. 1 Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
  2. 2 Whisk soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and cayenne together in a bowl and pour into a resealable plastic bag. Add chicken strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
  3. 3 When ready to cook, preheat the oven to 180 degrees F (80 degrees C). Spray a wire rack with cooking spray; place the rack onto a rimmed baking sheet.
  4. 4 Remove chicken from marinade and shake off excess. Place chicken on the prepared rack as close together as possible without touching. Discard remaining marinade.
  5. 5 Bake in the preheated oven, flipping halfway through, until chicken is uniformly dark orange in color and dry inside when cut in half, 4 to 5 hours.

By C R Henning

Gochujang Chicken Wings
Appetizer American

Gochujang Chicken Wings

5.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with foil. Coat a wire rack with cooking spray; place on the prepared baking sheet.
  2. 2 Whisk baking powder, salt, black pepper, garlic powder, and onion powder together in a small bowl; transfer to a large resealable plastic bag.
  3. 3 Pat wings dry with a paper towel; add wings, in batches, to the plastic bag. Shake and toss until coated; shake off excess coating and set aside. Place wings on the prepared rack, being sure not to overcrowd. Repeat with remaining wings and coating mixture.
  4. 4 Bake in the preheated oven for 20 minutes; flip wings. Bake until browned and crispy, about 15 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  5. 5 Meanwhile, whisk gochujang, soy sauce, honey, vinegar, sesame oil, and ginger together in a large bowl. Immediately add chicken wings when done cooking; toss until coated.
  6. 6 Transfer wings to a serving platter; garnish with green onions and sesame seeds.

By lutzflcat

Habanero Sauce
Appetizer American

Habanero Sauce

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place habaneros and garlic in a blender; blend until chiles are finely chopped. Add peaches, vinegar, molasses, honey, brown sugar, mustard, paprika, salt, black pepper, cumin, liquid smoke, coriander, ginger, and allspice; blend until smooth.

By carrd

Vegan Lettuce Wraps
Appetizer American

Vegan Lettuce Wraps

Prep
40 min
Cook
7 min
Total
47 min

Instructions

  1. 1 Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
  2. 2 Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
  3. 3 Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
  4. 4 Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.

By VeggieCravings

"Let Game Day Begin" Snack Board
Appetizer American

"Let Game Day Begin" Snack Board

Prep
45 min
Cook
60 min
Total
1555 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
  2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
  3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
  4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
  8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
  9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
  10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
  11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Spicy Pineapple Sauce
Appetizer

Spicy Pineapple Sauce

4.3

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
  2. 2 In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

By Michele O'Sullivan

Cinnamon and Ginger Caramelized Pumpkin Seeds
Appetizer

Cinnamon and Ginger Caramelized Pumpkin Seeds

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
  2. 2 Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
  4. 4 Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
  5. 5 Continue baking seeds until toasted and fragrant, about 10 minutes more.

By Kittycat

Healing Pumpkin Seeds
Appetizer

Healing Pumpkin Seeds

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix coconut oil, turmeric, black pepper, cayenne pepper, and ginger together in a small bowl.
  3. 3 Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the parchment paper; drizzle any remaining oil on top.
  4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Stir seeds to flip over. Leave seeds inside the oven as it cools.

By Buckwheat Queen

Sweet and Spicy Sausage Balls
Appetizer

Sweet and Spicy Sausage Balls

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball.
  2. 2 Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes.
  3. 3 Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.

By bhull

Mahogany Chicken Wings
Appetizer

Mahogany Chicken Wings

4.5

Prep
15 min
Cook
50 min
Total
125 min

Instructions

  1. 1 Mix together soy sauce, honey, molasses, chile sauce, garlic, and ginger in a shallow bowl. Add chicken; turn to coat evenly. Cover the bowl and chill in the refrigerator for 1 hour, turning occasionally.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Arrange chicken in a single layer in a large baking dish; reserve marinade in the bowl for basting.
  4. 4 Bake in the preheated oven, turning once and basting often with reserved marinade, until meat is no longer pink and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of a wing should read at least 165 degrees F (74 degrees C). Discard any leftover marinade.

By Christine

Honey Sesame Wings
Appetizer

Honey Sesame Wings

4.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
  3. 3 Arrange chicken wings on prepared baking sheet.
  4. 4 Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

By Sam Lewin

Devils on Horseback
Appetizer European

Devils on Horseback

4.5

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Soak toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
  2. 2 Mix soy sauce and ground ginger together in a bowl. Place brown sugar into a separate bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap date with half a bacon slice; secure with a toothpick, then dip the bundle in soy sauce mixture, then into brown sugar. Place wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
  3. 3 Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.

By swedishmilk

Ginger Orange Glazed Chicken Wings
Appetizer

Ginger Orange Glazed Chicken Wings

4.1

Prep
20 min
Cook
45 min
Total
545 min

Instructions

  1. 1 In a large, resealable bag, mix the orange juice concentrate, lemon juice, hoisin sauce, vegetable oil, sugar, ginger, and fresh garlic. Add chicken wings, seal, and shake to coat evenly. Refrigerate overnight.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  3. 3 Spread wings on foil with marinade, and bake for 45 minutes, until brown and shiny. Transfer to serving platter, and garnish with green onions.

By DEE78

Spicy Mixed Nuts
Appetizer

Spicy Mixed Nuts

4.3

Prep
Cook
Total

Instructions

  1. 1 Beat egg white and water until frothy. Stir nuts into mixture to coat, then drain slightly in a colander, 3-4 minutes. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread wet nut mixture in a single layer on a microwave-safe plate; microwave on high for 1 1/2 minutes, or until mixture is bubbly. Stir.
  2. 2 Microwave another 1 1/2 minutes. Remove; stir to separate. Cool. Store in a sealed container.

By USA WEEKEND columnist Jean Carper

Meatball Appetizers
Appetizer

Meatball Appetizers

3.8

Prep
Cook
Total

Instructions

  1. 1 Combine the milk, dry bread crumbs, and chopped onion. Add meat. Mix well.
  2. 2 Shape into 3 dozen small balls. Place in a shallow baking pan.
  3. 3 Blend water, soy sauce, vegetable oil, sugar, garlic, and ginger. Pour over meatballs. Let stand 1 hour. Stir once or twice.
  4. 4 Bake meatballs in sauce, uncovered, at 350 degrees F (175 degrees C) for 20-25 minutes. Serve hot in chafing dish.

By JJOHN32

Fried Cinnamon Sweet Potato Chips
Appetizer

Fried Cinnamon Sweet Potato Chips

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix sweet potatoes and milk together in a bowl. Mix flour, 1 tablespoon sugar, 1 teaspoon cinnamon, ginger, and 1/2 teaspoon salt together in a separate bowl. Remove a few sweet potato slices at a time, allowing excess milk to drip offl; dip the slices into the flour mixture. Place the coated sweet potatoes on a plate. Repeat with remaining sweet potatoes.
  2. 2 Heat vegetable oil in a large skillet over medium-high heat.
  3. 3 Combine 1 teaspoon sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl.
  4. 4 Fry the coated sweet potatoes, working in 2 to 3 batches, until crisp, 5 to 7 minutes. Drain chips on a paper towel-lined plate. Sprinkle with cinnamon-sugar mixture.

By LAURISSIMA

Paper-Wrapped Chicken
Appetizer Asian

Paper-Wrapped Chicken

4.6

Prep
30 min
Cook
30 min
Total
240 min

Instructions

  1. 1 Mix teriyaki sauce, garlic, ginger, and red pepper flakes together in a large bowl. Stir chicken into marinade to coat.
  2. 2 Cover the bowl and refrigerate 3 to 4 hours or overnight.
  3. 3 Place a piece of chicken in the center of a foil square. Fold the square tightly over chicken in a triangular shape. Fold open edges over chicken to enclose completely, pressing together tightly to seal. Repeat with remaining chicken pieces. Discard marinade.
  4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. 5 Carefully add packets to oil, frying in batches if necessary, until chicken is tender and cooked through, 2 to 4 minutes. Drain packets on paper towels and allow to cool slightly.
  6. 6 To serve, tear open packets along sealed edges.

By witchywoman

Candied Pumpkin Seeds
Appetizer

Candied Pumpkin Seeds

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
  3. 3 Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.

By Instagood Tasty Creations