make ahead appetizer

Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they’re referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!

Vegetable And Shrimp Lumpia Recipe by Tasty

garlic,

fresno chiles, minced

sugar

rice vinegar

salt

cornstarch

carrots,

½ lb green beans,

vegetable oil

yellow onion, diced

ginger

lb shrimp, peeled, deveined and finely chopped

fish sauce

pepper

bean sprout

lumpia wrappers

egg wash,

canola oil, for frying

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Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.

In a small bowl, whisk together the cornstarch and remaining tablespoon of water.

Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.

Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.

In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.

Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.

Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.

Add the bean sprouts, toss to incorporate, and remove the pan from the heat.

Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.

Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.

In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).

Carefully add 4-5 lumpia at a time to the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.

Garnish with cilantro and serve with the sweet chili sauce.

https://vid.tasty.co/output/121298/landscape_480/1545866146

The perfect party appetizer that everyone will love!

Mexican Fiesta 7 Layer Dip

oz jar of restaurant salsa ((or homemade))

refried beans

chicken

oz cream cheese, (softened)

sour cream

lime

Tbsp taco seasoning

guacamole

Mexican blend shredded cheese

pico de gallo

green onions, (sliced)

cilantro, (optional garnish)

lime, juiced, (optional garnish)

Drain salsa in fine mesh sieve.  This keeps your dip from getting too wet.

Add beans to a microwave-safe bowl and microwave for 30 seconds.  Stir in chicken broth, or use 2-3 Tbsp of the drained salsa liquid for extra flavor!

Spread bean mixture evenly into an 8x8, 7x9, or other 2 quart baking dish.

Use a hand-mixer to combine softened cream cheese, sour cream, lime zest, and taco seasoning.  Spread evenly on top of bean mixture.

Spread guacamole evenly over cream cheese layer, then top with drained salsa.

Top with shredded cheese, pico de gallo, and then green onions.

Cover and refrigerate 30 minutes, to 1 day.  Before serving, if desired, squeeze some lime juice over the top and sprinkle with cilantro.  This is optional, but delicious.

Serve with tortilla chips or veggies.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616078278/iiAfdDlFP.mp4

This Mexican Fiesta 7 Layer Dip is literally layer upon layer of bold flavors!

7 LAYER DIP

Spinach Balls

ouncees frozen spinach

herb seasoned stuffing mix (finely crushed)

eggs,

onion

butter

parmesan

black pepper

garlic powder

thyme

Preheat

Preheat oven to 325ºF; place parchment paper on baking sheet and spray lightly with oil

Place

Place frozen spinach in microwave safe bowl and cook on high 6-minutes

Microwave

Place cooked spinach in fine-meshed strainer; press with paper towel to remove all liquid

Place herb seasoned stuffing mix in plastic bag and crush with mallet until there aren&#39;t any big chunks

Combine

Combine spinach and remaining ingredients in large mixing bowl

Form

Use a tablespoon to form  about a 3/4&quot; inch ball

Bake

Place on prepared baking sheet and bake 15-20 minutes until they&#39;re brown on top and slightly firm to the touch

These elegant and delicious bite sized Caramelized Onion Tartlets are the perfect make-ahead party appetizer. Crispy phyllo cup shells are filled with savory and sweet caramelized onions and melty cheese creating an irresistibly everyone will want more of.

Caramelized Onion Tartlets with Brie

box frozen phyllo cups ((15 per box))

onions

oz brie cheese

chicken broth

olive oil

unsalted butter

Saute

Add butter and olive oil to a large skillet along with the onions and sauté over medium heat making sure to stir every 5 minutes.

Stir

Cook the onions over medium to medium/low heat, stirring every 5 minutes for 35- 45 minutes. At this point, if the onions become too dry in the pan, add a small amount of chicken or vegetable broth to keep them moist. 

Continue to sauté the onions for 15  to 30 minutes longer until the color slowly turns from golden brown to a deep amber color. The onions will continue to darken the longer they cook. You will also notice the volume of onions has significantly reduced as well. Once done, season with salt to taste.

Transfer

Transfer the caramelized onions to a bowl and set aside. If making in advance, place the onions in an airtight container and refrigerate until ready to use.

Caramelizing The Onions

Preheat your oven to 350 degrees. Then, remove the phyllo cup shells from the package and place them on a large baking sheet. 

Fill each phyllo shell cup with about one teaspoon of creamy brie cheese and bake for five minutes. 

Remove the tartlets from the oven and top with about half a teaspoon of caramelized onions. 

Garnish

Garnish the cheese and onion tartlets with fresh thyme. Serve warm or at room temperature.

Assembling The Caramelized Onion Mini Tarts

I served these yesterday for Thanksgiving; they were so good!  I caramelized the onions the day before to save time.  What a huge hit these were, I will definitely make these again!

This looks like the perfect savory pop in your mouth app.

I am so excited about trying these! I can't wait to have an excuse to make them!

These look and sound amazing!
Thank you for sharing your caramelised onion brie bites recipe at Create, Bake, Grow &amp; Gather this week. I'm delighted to be featuring your recipe at tonight's party and pinning too.
Hugs ~ Kerryanne

I love bitesize appetizers, and these look so tasty! A recipe to try for sure - pinning!
Popping by from the Creative Muster Party :)

These are so easy and cute. We didn't have any left by the end of the night!

Top 4 make ahead appetizer recipes from across the web

The most viewed make ahead appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetable And Shrimp Lumpia Recipe ...

Mexican Fiesta 7 Layer Dip

Spinach Balls

Caramelized Onion Tartlets with Bri...

Top 4 make ahead appetizer recipes from across the web

The most viewed make ahead appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable And Shrimp Lumpia Recipe ...

Mexican Fiesta 7 Layer Dip

Spinach Balls

Caramelized Onion Tartlets with Bri...

The most viewed make ahead appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine