Layered Asian Appetizer Recipes

Steps:

• In a bowl, combine first six ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours., For sauce, in a small saucepan, mix cornstarch and water until smooth; stir in brown sugar, ketchup, Worcestershire sauce, vinegar and pepper sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Refrigerate, covered, until cold., To serve, mix cream cheese and remaining soy sauce until blended; transfer to a serving plate, spreading evenly. Top with chicken mixture. Drizzle with sauce. Serve with crackers.

Steps:

• Combine cooked chicken, green onion, ONE tablespoon cilantro, soy sauce, ginger and garlic in small bowl. Mix well. Cover; refrigerate at least 2 hours to blend flavors.
• To serve, combine cream cheese and milk in small bowl. Beat at medium speed, scraping bowl often, until smooth (about 1-2 minutes).
• Spread cream cheese over bottom of serving plate. Spoon chicken mixture evenly over cream cheese to within 1/2 inch of edge.
• Top with remaining cilantro, peanuts and carrots. Drizzle with sweet and sour sauce. Serve with crackers.
• Note: Cooking time is actually the time for the chicken mixture to marinate.

Steps:

• In a small bowl, mix topping ingredients. Cover and refrigerate 2-4 hours.
• Meanwhile, heat oven to 400 degrees. Cut each wonton skin in half into two triangles. On 2 large ungreased cookie sheets, arrange wonton skins in a skingle layer. Sporay wontons with cooking spray. If desired, sprinkle with kosher salt. Bake about 6 minutes or until crisp; cool.
• In 1 quart saucepan, mix brown sugar and cornstarch. Gradually beat in remaining ingredients with wire whisk. Cook over medium heat about 5 minutes, stirring occasionally with wire whisk, until thick. Cool to room temperature, about 20 minutes.
• In medium bowl, beat cream cheese and milk with electric mixer on medium speed. Spread on serving platter at least 10 inches in diameter. Just before serving, spoon topping over cheese; drizzle with sauce, and sprinkle with cashews and green onions. Serve with crisp wontons.

Steps:

• Place cream cheese in a shallow bowl.
• Pour Soy Sauce over the top.
• I usually use enough to come one third of the way up the side of the cream cheese.
• Sprinkle with seeds.
• Serve with plain crackers or pretzels.

Steps:

• Sweet and Sour Sauce: Combine the brown sugar and cornstarch in a small saucepan and mix well. Stir in the water, ketchup, vinegar, Worcestershire sauce, and hot sauce gradually. Cook over medium heat for 5 minutes or to the point that the mixture thickens slightly, stirring frequently. Let stand until cool. Put in the refrigerator in a covered bowl until ready to use. This sauce will thicken in the refrigerator.
• Topping: Combine chicken, carrot, peanuts, scallions, parsley, soy sauce, ginger and garlic in a bowl and mix well. Marinade in a covered pan in the refrigerator for 8-12 hours.
• Base: Combine the cream cheese and milk in a mixing bowl. Beat until smooth and fluffy.
• To Put It Together: Spread the base over the bottom of a 10" round serving dish. Spoon the topping evenly over the base. Drizzle with 1/2 cup of the sauce reserving the rest for another use. (You can add more sauce according to your taste.) This layered appetizer can be serve with table water crackers and/or other varieties of crackers.
• Note: Cooking time does not include marinade time. Also, you can double the base and topping, if you wish or simply use a larger dish.