Best Appetizers

California Roll '' California roll is a brand new take on established Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crispy and makes a satisfying meal. You are able to use real crab.'' Ingredients ·          4 cups water ·          2 cups raw white rice ·          ½ cup rice vinegar ·          1 teaspoon white sugar ·          1 teaspoon salt , or as wanted ·          ¼ pound cooked crab meat ·          1 tablespoon mayonnaise ·          5 sheets dry seaweed ·            1 avocado , sliced ·          ¼ cup red caviar ·          1 English cucumber , seeded and sliced ·          2 tablespoons drained pickled ginger , for garnish ·          2 tablespoons soy sauce ·          1 tablespoon wasabi paste Directions Cover a sushi rolling mat totally in plastic wrap and set aside. Take water and rice to a boil in a pot over high heat. Decrease heat to medium-low, cover, and cook until the ric

Avocado Egg Rolls Prepare Time: 15 minutes Roast Time: 5 minutes Overall Time : 20 minutes Yield : 8 egg rolls Ingredient 1 cup vegetable oil 3 avocados 1 tomato , dice ¼ cup diced red onion 2 tablespoons chopped fresh cilantro leaves Juice of 1 lime Kosher salt and black pepper 8 egg roll wrappers For the cilantro dipping sauce ¾ cup clean cilantro leaves , freely filled 1/3   cup sour cream 1 jalapeno 2 tablespoon   mayonnaise 1 clove garlic Juice of 1 lime Kosher salt with black pepper , to taste Instructions To make the cilantro dipping sauce,   jalapeno, mix cilantro, mayonnaise, sour cream, garlic and lime juice in the bowl ; season with salt and pepper to taste. Warm vegetable oil in a Dutch oven over medium high temperature. In a medium bowl, lightly mash avocados using a potato masher. Take account of onion, cilantro, lime juice, tomato, salt and pepper, to tast

Ingredients Nutrition 12 large stuffing mushrooms ¼   cup olive oil 1 tablespoon butter 1 cup fresh breadcrumb ¾   cup freshly grated Parmesan cheese 1 tablespoon Italian parsley , lightly chopped ½   teaspoon oregano 1 -2 garlic clove , lightly chopped melt butter Directions Remove stems from mushroom caps and chop. Cook in 1 tablespoons butter until liquid is evaporated. Merge cooked stems with remaining ingredients excluding olive oil. Add 2 tablespoons of oil. If wanted, add remaining olive oil. Dip cap in melt butter and stuff with Parmesan mixture . Place in a baking dish. Bake in a preheated 350° oven. Bake for 20 minutes or until golden .