romantic and appetizers

963

Recipes

Stuffed Mushroom Caps Deluxe

Posted by Linda's Busy Kitchen  

Stuffed Mushrooms are one of my favorite appetizers and these are a hit any time I serve them! Make some up and freeze them, then you can pop them in the microwave and defrost, then bake them up in no time at all! I love lemon squirted on mine... MORE»

Recipe #388278

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Peter Canlis Shrimp

Posted by lazyme  

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now... MORE»

Recipe #386197

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Honey-Roasted Pear Salad With Thyme and Verjus Dressing

(1 reviews) Posted by French Tart  

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese... MORE»

Recipe #386007

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Baked Spring Rolls

Posted by Vino Girl  

From Food Network Magazine August/September 2009 MORE»

Recipe #385950

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Smoked Salmon Cannelloni Rolls With Saffron Dressing

Posted by Coasty  

Although this is a bit time consuming, it is a very colourful 1st course. Use fresh lasagna sheets. MORE»

Recipe #385115

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Fresh Figs With Honey, Yogurt, and Walnuts

Posted by BecR  

Fresh figs cut into 'blossoms' and filled with honey, yogurt and walnuts! These make a great appetizer, or ending to any meal. Truly a food fit for the Gods! MORE»

Recipe #384973

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Chopped Romaine & Cucumber Salad With Yogurt Dressing

Posted by blucoat  

This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, "Spice: Flavors of the Eastern Mediterranean". MORE»

Recipe #381583

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Carpaccio Dijonnaise --- Kansas City Junior League Yum!

Posted by College Girl  

I adore beef carpaccio! It makes great appetizer for formal dinners. This is from the Kansas City Junior League cookbook, Above & Beyond Parsley. Try adding thin slices of Parmesan cheese or serve with baguette slices. The rich dressing is... MORE»

Recipe #378384

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Pea & Parmesan Wonton Ravioli

Posted by blucoat  

An incredibly easy and elegant starter or main dish with a bright springtime flavour and colour. I adapted the recipe from Gourmet Magazine (May 2009). You can make the recipe as is add a squeeze of lemon, substitute olive oil the butter, or... MORE»

Recipe #375953

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Smoked Salmon Souffle

Posted by English_Rose  

A simple and impressive appetizer for any dinner party. MORE»

Recipe #373734

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Sweet Nutty Brie

(2 reviews) Posted by alligirl  

From Joan of Arc; posted for ZWT 5. I have made this before and it is decadent! MORE»

Recipe #372944

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Crabmeat Cakes With Mustard Sauce

Posted by Vino Girl  

From Food Network Magazine June/July 2009. This comes from the Four Seasons in New York. MORE»

Recipe #372763

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Baked Garlic With French Bread

(3 reviews) Posted by Realtor by day, Chef by night  

YUM! I found this on another site and I'm posting it for Zaar World Tour 5 for France MORE»

Recipe #372659

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Snappy Shrimp

(5 reviews) Posted by Realtor by day, Chef by night  

This can be used as a main dish or as an appetizer. It sounds very quick and delicious. I found this on another site. I'm posting it for Zaar World Tour 5 for the Carribbean. MORE»

Recipe #372623

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Onion and Brie Tidbits

Posted by spiritussancto  

very simple and so addictive! came up with this for a tea party and it's worth the indulgence of cheese wrapped in puff pastry! MORE»

Recipe #372384

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The Melting Pot Mojo Fondue Broth

Posted by Chef #1228237  

From Dave Ahem, co-owner of The Melting Pot in downtown Minneapolis. Source: Midwest Home Magazine, Sept. 2007 Savvy Host Recipes. MORE»

Recipe #372114

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Smoked Salmon Timbales ( No Cook)

Posted by Wild Thyme Flour  

Gorgeous salmon parcels filled with a soft cheese and crab ( or prawn filling). They look so elegant and the good thing is that they can be made 24 hours ahead making it a perfect solution for plan ahead dinner party. MORE»

Recipe #371958

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Pear and Blue Cheese Souffle

Posted by Super Wifey  

This recipe is designed to serve two people in individual dishes. You may expand the recipe to serve as many as needed, however. It's very easy and makes a lovely starter or gourmet course. Complement with salad. MORE»

Recipe #371650

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Baked Coconut Shrimp With Curried Fig Sauce

Posted by Jcooks4HisLittles  

Delicious and Exotic! Great as an appetizer or make more and turn it into a meal on some hot rice. Great for Dates, it is sure to impress! Adapted from a Better Homes and Gardens Cookbook. MORE»

Recipe #370580

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Scallops & Tomatoes over Crusty Bread

Posted by daisygrl64  

Scallops are simmered in a rich burgundy sauce, and are served over crusty slices of toasted bread. Another elegant seafood dish can be served to your dinner guests or prepare for your next special occasion. From Land-O-Lakes Cookbook. MORE»

Recipe #369462

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