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Crab Rangoon III

Reviewed: Oct. 10, 2011
I may have done a bad thing by learning how to make this! Like most, I altered a few things and it turned our AMAZING. I left-out the paprika and water chestnuts and replaced it with green onions, a little siracha hot sauce, and more cream cheese because I LOVE creamy Crab Rangoon. I also used the imitation crab, which I was skeptical about but after using both canned and intimation crab, I found I liked the intimation crab's texture the best. I also baked them instead of frying. I lightly brushed both sides with vegetable oil and baked them at 375* for about 18 minutes flipping them once after the bottom side became golden brown. Then while it was baking, I made this sweet and sour dipping sauce. This recipe is SO SO SO good my mouth is watering just thinking about it :) http://allrecipes.com/recipe/hot-and-sweet-dipping-sauce/detail.aspx
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Baby BLT

Reviewed: Jan. 11, 2010
This was a great appetizer! I only altered a few things. First I used cherry tomatoes and because they were so small I sliced them in half and just placed the stuffing on top of the tomatoes. I also made homemade croutons and crumbled them over the top of the tomatoes, it gave them a great texture! I made the croutons by heating a little olive oil in a pan (just enough to lightly coat the amount of bread you're using), adding in sliced cubes of really crusty bread, frying until they were golden and crunchy, and lastly I added salt and pepper to taste.
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