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Prosciutto Wrapped Melon Balls
Appetizer Italian

Prosciutto Wrapped Melon Balls

4.2

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

By RachelSchwartz

Rum and Lime Prawns
Appetizer

Rum and Lime Prawns

3.3

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!

By MATT8816

2-Ingredient Rotel Bean Dip
Appetizer American

2-Ingredient Rotel Bean Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Drain Rotel, and reserve liquid.
  2. 2 Combine tomatoes and black beans in a blender; blend until smooth. Add reserved liquid, a little at a time; blend until dip reaches desired consistency.

By ncope

Warm White Bean Dip
Appetizer

Warm White Bean Dip

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
  2. 2 With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
  3. 3 Heat in the microwave on high for 30 seconds.

By Elizabeth

Daddy Mack's Oysters
Appetizer

Daddy Mack's Oysters

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
  2. 2 Preheat a grill for high heat.
  3. 3 Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

By Chief Dad

Avocado and Bacon-Stuffed Eggs
Appetizer

Avocado and Bacon-Stuffed Eggs

4.2

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
  2. 2 Mash avocado in a large bowl with a fork. Mix in bacon, yolks from the hard-boiled eggs, mayonnaise, mustard, and lime juice.
  3. 3 Spoon avocado mixture into the egg whites. Garnish eggs with red pepper flakes. Chill until ready to serve.

By Liz Dalton 'Lizzie'

Honey Lime Chicken Wings
Appetizer

Honey Lime Chicken Wings

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
  2. 2 Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
  3. 3 In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

By Jana

Spicy Corn Salsa
Appetizer

Spicy Corn Salsa

4.5

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
  3. 3 Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.

By Dee

Baked Tortilla Chips
Appetizer Mexican

Baked Tortilla Chips

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
  3. 3 Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
  4. 4 Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
  5. 5 Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again.
  6. 6 Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
  7. 7 Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
  8. 8 Enjoy with a side of salsa!

By Michele O'Sullivan

Air Fryer Celery Root Fries
Appetizer

Air Fryer Celery Root Fries

4.7

Prep
10 min
Cook
18 min
Total
48 min

Instructions

  1. 1 Put celery root in a bowl. Pour in water and lime juice. Mix and let sit for 20 minutes.
  2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
  3. 3 Make the mayo sauce. Mix together vegan mayonnaise, mustard, and horseradish powder. Keep covered in the refrigerator until needed.
  4. 4 Drain the celery root sticks, dry, and place back into a bowl. Drizzle oil over the fries and season with salt and pepper. Toss to coat evenly.
  5. 5 Add celery root to the air fryer basket. Cook, checking for doneness halfway through, about 10 minutes. Shake the basket and continue cooking until fries are crisp and browned, about 8 minutes more.
  6. 6 Serve fries immediately with vegan mayo on the side.

By Buckwheat Queen

Sin City Cocktail Dip
Appetizer

Sin City Cocktail Dip

3.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix avocados, tomatoes, lime juice and Seasoning Mix in medium bowl. Set aside.
  2. 2 Mix cream cheese and sour cream in small bowl. Spread in 9-inch glass pie plate. Drizzle with half of the cocktail sauce. Top with avocado mixture and shrimp. Drizzle with remaining cocktail sauce.
  3. 3 Serve with sliced baguette or crackers.

By McCormick Spice

Burnt Salsa
Appetizer

Burnt Salsa

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
  2. 2 Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
  3. 3 Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl; blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper; stir salsa to combine.

By Patty C

Thai Lettuce Cups with Red Curry Potatoes
Appetizer

Thai Lettuce Cups with Red Curry Potatoes

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.
  2. 2 Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
  3. 3 Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.

By Potato Goodness

Hawaiian Ham and Pineapple Salsa
Appetizer

Hawaiian Ham and Pineapple Salsa

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Mix Marinade Mix, mango nectar, honey and lime juice in large bowl. Remove 1/4 cup of the marinade mixture; set aside.
  2. 2 Cook cubed canned ham and 1/4 cup of the reserved marinade mixture in large skillet on medium heat until lightly browned. Remove from heat.
  3. 3 Stir pineapple, onion and jalapeno into remaining marinade mixture in large bowl until well blended. Top with ham mixture. Sprinkle with nuts. Serve dip with tortilla chips.

By McCormick Spice

Salsa de Tomatillos Como Las Asadas y Big Star
Appetizer

Salsa de Tomatillos Como Las Asadas y Big Star

4.6

Prep
20 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
  2. 2 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
  4. 4 Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
  5. 5 Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.

By bignanners

Fruit Salsa with Cinnamon Tortilla Chips
Appetizer

Fruit Salsa with Cinnamon Tortilla Chips

4.7

Prep
30 min
Cook
5 min
Total
60 min

Instructions

  1. 1 In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
  2. 2 Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
  3. 3 Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
  4. 4 Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
  5. 5 Serve the cinnamon chips warm with the chilled fruit salsa.

By CRISSYF

No-Cook, Large-Batch Fresh Tomatillo Salsa
Appetizer

No-Cook, Large-Batch Fresh Tomatillo Salsa

Prep
60 min
Cook
Total
540 min

Instructions

  1. 1 Blend tomatillos, chile peppers, celery, and onion together in a food processor to desired consistency, working in batches. Pour into a 2-gallon stockpot as you go. Add lime juice, parsley, salt, oregano, pepper, garlic, sage, rosemary, and cumin; stir thoroughly.
  2. 2 Cover and allow to sit 8 hours to overnight outside of the refrigerator. Serve or spoon into plastic freezer bags and freeze.

By Georganna Gould Gore