Let's start with crab rangoon. That sounds kind of exotic for an appetizer. Beside, it's more work than I usually have the time, energy, or inclination to do, so what the heck?
1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
wonton wrapper (I buy 2 packages as I'm never quite sure how many I'll end up with)
Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
Place all 6 in the hot oil and repeat process.
By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
You want them a nice golden color.
When done remove with a slotted spoon and drain on paper towells.
my Cooks are meeting with my Gardner's to see what is fresh in my all only organic garden watered with only filtered rain and melted glacier water.They will then meet with my Dairymaids to get some fresh made goat cheese and we will go from there......
Answer by drfink at 11:02 PM on Jun. 3, 2013
OH, that sounds good
I am packing my bag and coming on over
Answer by fiatpax at 10:38 PM on Jun. 3, 2013
Answer by PMSMom10 at 10:38 PM on Jun. 3, 2013
Tuesday is always Lobster day.
Answer by JeremysMom at 10:38 PM on Jun. 3, 2013
Answer by fiatpax at 10:39 PM on Jun. 3, 2013
Answer by 3libras at 12:23 AM on Jun. 4, 2013
Answer by jeanclaudia at 10:41 PM on Jun. 3, 2013
Answer by ILovemyPaulie at 10:42 PM on Jun. 3, 2013
I think we will start with Belgian Endive with Blu Cheese and Wasabi almonds drizzled with balsamic reduction.
Answer by QuinnMae at 10:49 PM on Jun. 3, 2013
Answer by Dardenella at 10:58 PM on Jun. 3, 2013
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