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    i would like something family appetizer that is easy?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.i would like something family appetizer that is easy?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(i would like something family appetizer that is easy?),it will help you,my kids.



Answers:
Chop the top of onions into a flower-shape, and deep fry them. Add spices of your choosing, and serve with a zesty onion ring sauce.

Boom! Instant fancy onion rings.

Other Answers:
Here's one of my favorites:

Pistachio Encrusted Chicken Breast Stuffed with Maine Lobster Champagne Beurré Blanc Sauce

3 uncooked Maine lobster tails, 4 – 5 ounces each
3 boneless, skinless chicken breasts, 6 – 8 ounces each
Sea salt and freshly ground pepper
2 Tablespoons lemon juice
3/4 cup ground pistachios
3 Tablespoons clarified butter

Blanch the Maine lobster tails in boiling water for 3 – 5 minutes. Remove the meat from the shell and refrigerate.

Trim the fat and remove the rib meat from the chicken breasts. Place each breast between 2 pieces of waxed paper and flatten so they form what appears to be a "butterfly" wing. Place a lobster tail along the center of each chicken breast. Season with sea salt, freshly ground pepper and lemon juice. Roll the chicken breast up, enclosing the lobster tail inside. Roll each chicken breast in the ground pistachios and place in a greased baking dish.

Drizzle the stuffed chicken breasts with clarified butter and bake in a preheated 375-degree oven for 6 minutes with the seam side down. Remove the pan from the oven, turn the stuffed breasts over, and continue baking until the internal temperature reaches 165 degrees. The chicken breast should be white in color and cooked completely thru. Remove the pan from the oven and let the chicken breasts rest for 5 minutes.

Slice each stuffed chicken breast into 5 - 6 medallions on the bias. Place medallions on plates or a serving platter and drizzle with Champagne Beurre Blanc sauce – recipe follows. Serves 3 people very generously, or 6 people as part of a large, festive meal.

Ingredient note: Clarified butter, also known as drawn butter, is unsalted butter that can withstand high temperatures without burning. To prepare clarified butter, place 1 stick (1/4 pound) unsalted butter in a small heavy saucepan and melt over low heat. Remove from heat and let rest 5 minutes. With a spoon, carefully remove the foamy white butterfat that has risen to the top and discard. Spoon the next layer of clear golden liquid into a bowl. This is the clarified butter. Discard any remaining solids that remain in the saucepan. Yield should be just about 3 tablespoons.


Champagne Beurre Blanc Sauce:
4 ounces Champagne
1 ounce Champagne vinegar
2 Tablespoons shallots, finely minced
2 ounces heavy cream
8 ounces refrigerated butter, cut into 1 tablespoon-sized chunks
Sea salt and freshly ground pepper to taste

In a small saucepan on top of the stove, combine the champagne, champagne vinegar and shallots. Bring them mixture to a boil and reduce by half. Add the cream and slowly bring the mixture to a boil. Gradually whisk in the butter, 1 tablespoon at a time until the sauce is smooth and the butter is incorporated. Season to taste with sea salt and freshly ground pepper.

Beurre Blanc literally translated means "white butter". This classic French sauce is composed of wine, vinegar, and a shallot reduction into which chunks of cold butter are whisked until the sauce is smooth and thick.

Nutritional analysis per 1/2 stuffed chicken breast: 615 calories, 40 grams protein, 4 grams carbohydrates, 48 grams fat, 403 mg. sodium, 2 grams fiber.

asian potstickers: stuffed with veggies,and meat. Frozen food section. ususally around $5 for a huge bag,and they're great Salad. Just a lettuce mixture that you buy in the store and cheeze shredded on top (of course with dressing).
If you're talking about a huge family and something to impress than do ritz crackers with cream cheese and a baby tomoato slice on top or do cheeze cubes with toothpicks in them (cheap and makes it look like you cubed a brick of cheese).

THIS IS EASY.
A BLOCK OF CREAM CHEESE... OPEN A CAN OF CANNED WHITE CRABMEAT....DRAIN PUT ON TOP OF CHEAM CHEESE... POUR COCKTAIL SAUCE OVER THAT... PLACE CRACKERS AROUND IT AND IT WILL DISAPPEAR IN SECONDS

NOW THATS EASY

Broiled Lemon and Garlic Tiger Prawns

INGREDIENTS:
1 1/2 pounds tiger prawns, peeled and deveined
1 cup butter
1 teaspoon minced garlic
1 1/2 tablespoons lemon juice
3 tablespoons grated Parmesan cheese

DIRECTIONS:
Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.

In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns.

Sprinkle Parmesan cheese over shrimp.

Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.



Bacon Wrapped Barbeque Shrimp

16 large shrimp, peeled and deveined
8 slices bacon
barbeque seasoning, to taste

DIRECTIONS:
Preheat oven to 450 degrees F (230 degrees C).

Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.

Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.

Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.


Summertime Sweet Pickles

INGREDIENTS:
1 cup apple cider vinegar
1/8 cup salt
1 cup white sugar
1/4 teaspoon ground turmeric
1/2 teaspoon mustard seed
2 pounds cucumbers
2 sweet onions

DIRECTIONS:
In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.

Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container.

Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.


Cream Cheese Won Tons

INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1 (6.5 ounce) can minced clams
2 green onions, chopped
2 (8 ounce) cans water chestnuts, drained
1 teaspoon paprika
1 teaspoon ground black pepper
1 (14 ounce) package small won ton wrappers
3 cups vegetable oil for frying

DIRECTIONS:
In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper.

Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.

In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.


Cheese Straws

INGREDIENTS:
1/2 cup butter, softened
4 cups shredded Cheddar cheese
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground red pepper (optional)

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.

In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.

Bake in preheated oven for 10 to 15 minutes, or until crisp. Put various cold cuts and cheeses on a plate with different types of crackers. Make another plate of veggies with store bought dip. Yummy quick easy and filling.

My family eats this or Race nights and super bowl. Don't wanta miss a second of the race or game. preheat your oven to 350 degrees. on a baking tray place heavy duty aluminum foil on the tray to cover. place tortilla chips on the tray. cut a piece of cheese (we use either mild cheddar, sharp cheddar, colby, or monterrey jack cheese) and place on top of the tortilla chip . then add a pepperocini pepper rings on top of the cheese or you could use chopped jalapeno peppers for a spicy and hot taste(you can find both in jars at the supermarket). place the tray in the oven and heat the chips until the cheese melts.
note: you could add a slice of summer sausage on the chip then add the cheese and pepper on top for a different version.
quick, easy, and good!!! enjoy!!!1 I make the bruschetta sometimes.
http://appetizer.allrecipes.com/

1 package sausage, fried and crumbles
2 packages of cream cheese softened
1 can ro-tel tomatoes drained

Mix together and serve warm with tortillas. I take this anywhere I need to bring an appetizer.

Enjoy!



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