Recipezaar: Appetizers recipes

Fresh Fruit With Strawberry Cream Cheese Dressing

Sun, 28 Jun 2009 13:03:24 -0400

Serve as a fruit salad or dip. Prep time includes prepping fruit slices. -- posted by gailanng

Sweet Potato & Tuna Balls

Sun, 28 Jun 2009 13:20:26 -0400

A very easy appetizer to serve at parties and gatherings. Served with sour cream they are terrific. The yield will depend on the size of the balls you make. -- posted by Tisme

Fiesta Dip

Sun, 28 Jun 2009 13:30:54 -0400

I found this recipe in Taste of Home Holiday Potlucks and Barbecues May 2009. This is a tasty bean dip with ingredients you'll have on hand. Feel free to substitute as you like. Recipe courtesy of Rhonda Cowden, Quincy, Illinois. -- posted by AmyZoe

Cucumber Canapes

Sun, 28 Jun 2009 13:35:59 -0400

I got this recipe from my brother some time ago. It's simple to make and goes fast. Use it year round for holiday get togethers as well as summer BBQ's. Always a hit. -- posted by Chef Booshman

The Best Indonesian Peanut Sauce

Sun, 28 Jun 2009 17:22:57 -0400

This recipe comes from the vegetarian times and is actually a vegan recipe, though I am not either of those things :-). I made this because I just LOVE peanut sauces and this is the best one I have had, not to mention how simple it was to make! I used reduced fat peanut butter and it didn't seem to affect the recipe at all. It will keep up to a week or so in the fridge and personally, I like to either toss it with noodles and chicken or serve it with chicken chunks over brown rice. I don't like things spicy and this was perfect. I also saute the chicken chunks in 1 tsp sesame oil just to enhance the flavor. It makes quite a bit of sauce, I would say it serves 6! Enjoy! -- posted by Quistis145

Cool and Crunchy Crab Dip

Sun, 28 Jun 2009 17:26:07 -0400

Cooking Light, NOVEMBER 2004 -- posted by dicentra

Avocado Dip

Sun, 28 Jun 2009 17:28:10 -0400

I like this recipe because it has a sweet taste to it. -- posted by Chef #1307986

Chapel Hill Shrimp-Cucumber Salad Rounds

Sun, 28 Jun 2009 17:35:33 -0400

This recipe is taken from "Chapel Hill Favorites", published there in 1982. Cooking time is chilling time in the refrigerator. -- posted by Dan-Amer #1

Praline Dip

Sun, 28 Jun 2009 17:36:19 -0400

Delicious! May be served as an appetizer, with red and green apples, or as a dessert sauce, over ice cream. Taken from "Simply Sarasota Creatively Casual Cuisine" from the Junior League of Sarasota. *Note - Cooling times are NOT included.* -- posted by alligirl

Cold Crab Dip

Sun, 28 Jun 2009 17:39:49 -0400

This is a simple and easy dish - if you don't have access to fresh crab you can always use canned or if you would rather not use crab you substitute shrimp either way it's an awesome way to start a party..enjoy -- posted by Ravenseyes

Vegetable and Rusk Hummus

Sun, 28 Jun 2009 17:43:55 -0400

I made this today with no clue of what I was doing. Fortunately, it turned out great! -- posted by Chef #1308294

Lemon Cilantro Eggplant Dip

Sun, 28 Jun 2009 17:44:50 -0400

The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip. From Good Housekeeping. -- posted by Doc's Mom

Blue Cheese Biscuits

Sun, 28 Jun 2009 17:47:26 -0400

Easy! Taken from "Simply Sarasota Creatively Casual Cuisine" by The Junior League of Sarasota. These may be served with a meal, salad or as an appetizer. -- posted by alligirl

Savory Vegan White Bean Tart

Sun, 28 Jun 2009 17:56:34 -0400

This savory vegan tart is a rich and seemingly decadent recipe, that certainly has room for interpretation and flexibility. Yes, it takes a bit of preparation, but it is well worth it! A good substitute for quiche and a great offering as an appetizer for a dinner party, or an entree complimented by a light vegetable dish. -- posted by MellyLou

Creamy Mushroom Spread

Sun, 28 Jun 2009 18:00:25 -0400

Cooking Light, NOVEMBER 2004 -- posted by dicentra

Salami Roll-Ups

Sun, 28 Jun 2009 18:00:31 -0400

Recipe found on Pillsbury's website. -- posted by Lauralie41

Avocado Cream

Sun, 28 Jun 2009 18:02:06 -0400

Delicious avocado cream, a wonderfully light alternative to guacamole. Totally heavenly AND easy! -- posted by melewen

Chapel Hill Artichoke Balls

Mon, 29 Jun 2009 00:43:31 -0400

This recipe was taken from "Chapel Hill Favorites", published there in 1982. You need 2 cups bread crumbs in all, so 1 cup bread crumbs repeated is NOT a misprint. -- posted by Dan-Amer #1

Grandma's Chili Sauce Tomato Relish

Mon, 29 Jun 2009 00:47:59 -0400

This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips! -- posted by Chef Teer

Blue Cheese Thumbprints

Mon, 29 Jun 2009 00:52:19 -0400

These make a great appetizer to pair with sparkling white wine. Sweet and savory! Prep and cook time do not include the 2 hour chilling time. -- posted by breezermom

Crab N Shrimp Dip

Mon, 29 Jun 2009 00:52:28 -0400

Quick N Easy little spread. Great with crackers, pita or toast points. -- posted by cajunhippiegirl

Celery With Shrimp

Mon, 29 Jun 2009 00:57:35 -0400

From The Book of Appetizers -- posted by dicentra

Spicy Cheese Ball

Mon, 29 Jun 2009 01:00:20 -0400

Easy recipe gotten from a woman I work with -- posted by Dudemickgal

Cucumber-Feta Salsa With Pita Chips

Mon, 29 Jun 2009 02:06:02 -0400

The salsa is great as a summer's day appetizer or as a side dish with grilled chicken. -- posted by Chef #1308640

Super Nachos Delux

Tue, 30 Jun 2009 00:11:12 -0400

I found this in a 1976 Sunset Hors d'oeuveres cookbook and have been making it ever since. We sometimes make a meal out of it. If you don't want to use the chorizo, you can use all ground beef. -- posted by Bobbie #3

Ceviche Shrimp and Feta

Tue, 30 Jun 2009 00:33:28 -0400

A Mediterranean spin on the traditional ceviche. Recipe from a Michelob ad. . . sounds yummy! Cooking time is actually refrigeration time. -- posted by JanuaryBride

Tomato Feta Phyllo Tart

Tue, 30 Jun 2009 00:34:46 -0400

This is my version of a recipe that I read in Cooking Light. I have a square foot garden and this was a great year for my Russian Krim heirloom tomatoes. This is a very large beefy tomato with smaller seed pockets. If you use a regular hot house tomato, slice and place them between a few sheets of paper towel to soak up some of the juice. Romas are a good option. Olives would also be a nice addition. Great with a side salad for a light summer supper or as an appetizer. -- posted by MacChef

Swiss Cheese Spread

Tue, 30 Jun 2009 00:45:14 -0400

This is from "The Swiss Cookbooks". -- posted by Debbie R.

Bacon, Blue Cheese Savory Cheesecake Kansas City Junior League

Tue, 30 Jun 2009 00:50:54 -0400

Search no further for something special to serve a crowd. Savory Cheesecake is stunning on a dark platter adorned with leafy greens. Serve with an assortment of crackers. This is from the Beyond Parsley cookbook put out by the Kansas City Junior League awhile back... Freezes well and can be halved!! -- posted by College Girl

Crab Cakes With Lemon Butter and Plum Tomato Salsa

Tue, 30 Jun 2009 00:52:46 -0400

Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004. -- posted by College Girl

Marie's Strawberry and Gorgonzola Salad

Tue, 30 Jun 2009 00:58:38 -0400

A Salad with Strawberries and Blue Cheese -- posted by Hobittual

Mustard Marinated Shrimp

Tue, 30 Jun 2009 01:25:35 -0400

This is a recipe which makes for fabulous party food; you can make it ahead of time (in fact, you have to), and everyone loves it. Simply serve it in a pretty bowl with toothpicks, skewers, or forks for serving. This has become a new staple as the perfect hors douvre. -- posted by larchie

Asparagus Crostini

Tue, 30 Jun 2009 11:30:50 -0400

I love asparagus and I love smoked salmon, so this is one of my favorite little appetizer bites! -- posted by JackieOhNo!

Bruschetta

Tue, 30 Jun 2009 12:03:03 -0400

Food Network Bruschetta -- posted by Chef #979324

Roasted Red Bell Pepper & Chipotle Hummus

Tue, 30 Jun 2009 18:13:53 -0400

I know it sounds kind of strange the sweet red bell pepper and smoky chipotle in hummus...but man it is good! -- posted by Melanie B.

Asian Beef & Lettuce Wraps

Wed, 01 Jul 2009 11:28:07 -0400

This is a culmination of spinoffs from several different recipes. They were so yummy, I had to write it down. It looks long, but that's mostly marinating time and cutting-up vegetables (which you can do while the meat is marinating and the rice is cooking), so you can easily do everything in about an hour or so. An impressive appetizer or wonderful light dinner. Even my anti-vegetable 6-year-old ate them! -- posted by KristeninUT

Halibut Spread

Wed, 01 Jul 2009 11:44:55 -0400

I had this spread at a beautiful bed and breakfast in Alaska, Ocean Bluff B&B, on the Kenai Peninsula. I found it on their website and decided to post it. A great appetizer or bagel spread. -- posted by chef unextraordinaire

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Cajun Shrimp Balls

Thu, 02 Jul 2009 02:29:49 -0400

The Acadians of Louisiana, also known as Cajuns, are especially innovative cooks who learned to make good use of whatever was on hand. Crawfish balls are a favorite of Cajuns, but since these delicate little critters are not easy to come by in other parts of the country, shrimp is used in this recipe. Served hot, they're a fine first course or appetizer to enjoy with drinks. If you wish, serve with remoulade sauce. From an old newspaper clipping. -- posted by Molly53

Creamy Black Bean Salsa

Thu, 02 Jul 2009 02:34:57 -0400

This is a very simple bean-based salsa. It is light and zesty and filled with veggies. I love to serve it at picnics in the summer but I get requests for it all year round. I hope you like it as much as my family does! -- posted by ellierae2679

Coconut Chicken Wings

Thu, 02 Jul 2009 11:55:17 -0400

This Asian insipred recipe straight out of Ken Haedrich's kitchen may be the perfect cookout finger food. It's got a sauce that's sweet and savory, it's easy to make, and it works as a main course or an appetizer. I found this recipe in Family Fun magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Ranched up Hummus Dip

Thu, 02 Jul 2009 11:57:04 -0400

I found this recipe in Family Fun magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Savory Cheese and Green Onion Scones

Thu, 02 Jul 2009 11:59:49 -0400

A savory snack, light and tasty. -- posted by swiz58

Smoky Red Devil Eggs

Thu, 02 Jul 2009 12:43:06 -0400

I love deviled eggs, especially with chile peppers, fresh & dried. Found this in The New York Times. Plan to use it this weekend. -- posted by Buster's friend

Walnut Taco Wraps With Cashew Cheese

Fri, 03 Jul 2009 02:45:52 -0400

Tacos filled with a delicious, rich "cheeze" made of cashews and cilantro, topped with crumbled nut "meat"! The cheeze keeps for 3-4 days in the fridge and the nut meat for up to a week. You may also scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers! The walnut mix is also good sprinkled over salad or soup! Great raw food! Adapted from Delicious Living magazine. -- posted by Sharon123

Kulinkuli (Nigeria)

Fri, 03 Jul 2009 03:25:33 -0400

From: "Iron Pots & Wooden Spoons Africa's Gifts to New World Cooking by Jessica B. Harris. I'm posting this because MarraMamba requested it. Sounds like fried peanut butter balls to me. These can be shaped into any form that takes your fancy. -- posted by Engrossed

Ultimate Hot Crab Dip

Fri, 03 Jul 2009 16:10:41 -0400

This is SO good an yummy! Add chopped spinach or artichokes for a great variation! Enjoy! -- posted by The Miserable Gourmet

Tofu & Spinach Pesto

Fri, 03 Jul 2009 16:12:11 -0400

Tofu and spinach... most people's reaction when they see those words is "Yuck!", but try this and see if your reaction is still the same :) This is an incredibly easy and tasty way to pack the benefits of spinach & the protein content of the tofu to picky eaters. Toss it into your pasta dish, replace tomato sauce on pizza with this, etc. My favourite way to eat is is spread on fresh bread. The measurements make it really easy to remember the recipe and you only need to use 1 measuring cup! I recommend you use firm tofu rather than silky because it is more nutritious. Make it ahead and have pesto on hand whenever you want it!!! -- posted by Burgz

Cook's Illustrated Restaurant-Style Hummus

Fri, 03 Jul 2009 16:12:21 -0400

This is a smooth and silky hummus from those people on PBS who know how to test and create great recipes. They recommend Joyva or Krinos tahini and Pastene chickpeas (I used what I had on hand). Hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick. Serving size is estimated. -- posted by AmyZoe

Cilantro Lime Hummus

Fri, 03 Jul 2009 16:14:58 -0400

A really yummy, easy version of hummus that one of my best buddies gave to me. I just can't get enough of it! -- posted by alwayzhongry

Thomas Family Baked Coconut Shrimp With Pina Colada Dip

Sat, 04 Jul 2009 13:55:48 -0400

sweet and crunchy coconut shrimp with a heavenly pina colada sauce. So easy and delicious, why wouldn't you make it? Make a big batch of pina coladas before hand and half the work is done! I formulated this when I wasn't satisified with some of the baked coconut recipes I found and I wasn't about to fry anything. I hope you like it as much and my family does. -- posted by kiss me I am a nutritionist!

Italian Stuffed Mushrooms

Sat, 04 Jul 2009 14:08:31 -0400

These extra-large mushrooms hold more filling and thus make an excellent vegetable accompaniment for dinner, or serve them as part of an antipasto platter, -- posted by Chef mariajane

Pinto Bean Dip

Sat, 04 Jul 2009 14:32:15 -0400

Yummy bean dip using the very heart healthy and lean pinto beans. I really like to use this recipe as a healthy alternative to refried beans. Enjoy -- posted by Ashly1021

Piyaz

Sat, 04 Jul 2009 14:32:25 -0400

This is an appetizer on the menu of a restaurant here in St. Louis called Aya Sofia. It's a cold bean salad, a traditional mediterranean dish. I loved it so much that I re-created it at home. The measurements are approximate, so adjust to your own taste. Time includes refrigeration. -- posted by St. Louie Suzie

Kelly's Awesome Taco Dip

Sat, 04 Jul 2009 14:32:36 -0400

My friend Kelly gave me this recipe. We have it at nearly every party and I've yet to meet anyone who doesn't love it! -- posted by St. Louie Suzie

I Love Olives and Cream Cheese Spread

Sun, 05 Jul 2009 12:29:53 -0400

What's not to love? This is an easy make-ahead appetizer that takes 15 minutes to prepare and is so yummy it will be gone 15 minutes after you set it on the table. Pitted black olives and pimiento-stuffed Spanish/Manzanilla olives make it look as colorful as it is delicious. Serve it with crackers or crispinis. I also use it as a sandwich spread...it really spruces up a plain old cold-cut or deli sandwich. -- posted by CookETC

Maggie's Baked Clam Dip

Sun, 05 Jul 2009 12:33:48 -0400

Baked in Sourdough Round. Very Yummy! -- posted by Chef #1186193

Beer-Battered Onion Rings

Sun, 05 Jul 2009 12:47:28 -0400

You probably don't want to know you can make better-than-restaurant quality onion rings in your own kitchen, but these are the best onion rings I've ever had. The recipe is from Cook's Country June/July 2009 from America's Test Kitchens. Make sure you don't soak the onion rounds longer than 2 hours or they will turn soft and become too saturated to crisp properly. Cider vinegar may be used in place of malt vinegar. Use a candy thermometer to make sure the oil gets to 350 degrees. According to Cook's Country, ordinary yellow onions will produce acceptable rings but sweet onions are preferred. The beer soaking with vinegar and salt softens and flavors the raw onion. If the batter is too thick, the rings will be doughy. Too thin, and it will run off. Add the beer gradually until the batter falls from the whisk to form a ribbon trail. Fry the battered onion rings in small batches and transfer them one at a time to the hot oil so they don't stick together. -- posted by AmyZoe

Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

Sun, 05 Jul 2009 12:56:22 -0400

This fun assortment of flavorful nibbles is ideal for summer entertaining. End the meal with frozen yogurt or a fruit salad of halved fresh cherries and pieces of watermelon. BonAppetit Magazine, August 2009 edition. The cumputer has been playing gmaes with me, please forgive the headings in the directions. ;) -- posted by Manami

Ginger Chicken Lettuce Wraps: on the Dinner Table in 15 Minutes!

Mon, 06 Jul 2009 12:17:27 -0400

Tangy flavors, crunchy vegetables and nuts, cool and crispy lettuce leaves come together for a delicious meal on a warm summer's night. COOK'S TIP: Be sure that all the ingredients are well-chilled before preparing. THIS RECIPE MAY BE DOUBLED. -- posted by Feast Your Eyes!

Armenian Eggplant Salad

Mon, 06 Jul 2009 12:20:35 -0400

This healthy, light, and easy recipe is from Nancy Mehagian's culinary memoir "Siren's Feast, An Edible Odyssey". This dish was a favourite at her restaurant on the Spanish island of Ibiza. For those following WW, this recipe is only 1 point. -- posted by blucoat

Oktoberfest Wontons

Mon, 06 Jul 2009 15:23:45 -0400

My mom and I created this recipe after having an incredible cabbage/ham eggroll appetizer at Destihl Brewery in Normal, IL. We've turned it into a wonton dish, but the result is just as pleasing. Can be made ahead and kept in the freezer--making the filling process something you can do when you have extra time. Play with the seasonings to your taste. -- posted by Zetty66

Provencale Tapenade

Mon, 06 Jul 2009 16:13:17 -0400

an amazing spread to use in place of butter when the occasion calls for it. another delia smith classic can be stired into a salad dressing or as a topping for -- posted by gohogsgirl

Ribs to Die For

Mon, 06 Jul 2009 16:13:22 -0400

The title is the best description. Everyone who eats them, loves them. I have NEVER had any leftovers when I make them. The nice thing about this recipe, is that you can make it ahead...and then just throw the ribs on the grill or broiler 15 minutes before you are ready to eat. They are so easy, and it will seem like you slaved in the kitchen. :) -- posted by Jill L. "Margaritta Lover"

Shrimp Appetizer Squares

Mon, 06 Jul 2009 16:15:44 -0400

This pizza-style appetizer square is colorful and easy to make. From Land O' Lakes recipe site. -- posted by jkoch960

Rosco Texas Caviar

Mon, 06 Jul 2009 16:17:11 -0400

This is a concoction that my friend and I came up with during the 4th of July weekend. -- posted by knittyfoods

Tibetan Momos (Non-Vegetarian)

Mon, 06 Jul 2009 16:19:27 -0400

I found this recipe on an authentic Tibetan site. This is one of my favorites, as it's got lots of meat! Great as a side dish for almost anything. tip: put cabbage leaves on the bottom of the pan before steaming, so as not to stick. If you have a steamer just lightly oil before steaming. -- posted by Elisebeth

Matthews Shrimp Lettuce Wraps

Tue, 07 Jul 2009 02:32:07 -0400

Tasty shrimp, crunchy walnuts, yummy portabellas and boston butter lettuce make for a delicious appetizer. -- posted by Chef #619248

Easy Ham and Cheese Puffs (Appetizer)

Tue, 07 Jul 2009 02:32:58 -0400

These easy little ham and cheese biscuits make a delicious snack or appetizer. -- posted by littleturtle

Baked Savory Brie

Tue, 07 Jul 2009 02:33:03 -0400

A wheel of brie, baked in a puff pastry with honey mustard and brown sugar. Decadent. Got it from a friend who created it after having something similar in a restaurant. -- posted by mkskirby

Cocktail Meatballs

Tue, 07 Jul 2009 02:41:45 -0400

This is an excellent variation of the famous Cocktail Meatball! -- posted by PACE

Basil Shrimp

Tue, 07 Jul 2009 02:46:29 -0400

The reviews are EXCELLENT! We have used this recipe many times and everyone that enjoyed shrimp totally loved them. -- posted by PACE

Shrimp Bites Wrapped in Greens

Tue, 07 Jul 2009 11:07:02 -0400

Isabel Cruz's Spicy "Shoestring" Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook "Isabel's Cantina."Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. "This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute." She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. -- posted by Manami

Cucumber Dip

Tue, 07 Jul 2009 11:20:20 -0400

This is a wonderful dip for a long hot day. Eat it with crackers or chips. Sinfully delicious. -- posted by kathrynjj

Spicy Hot Cheese Dip

Tue, 07 Jul 2009 15:13:44 -0400

Spicy, and the "BEST" hot cheese dip !! -- posted by HeartlandKim

Tahin Pekmez

Wed, 08 Jul 2009 01:55:13 -0400

A traditional Turkish spread/dip. This has been referrred to as the 'peanut butter and jelly sandwich of Turkey'. I don't know how true that is, but a PB&J sandwich-even if it's a Turkish version sounds good to me! Depending on the recipe source, sometimes the ratio of grape molasses to tahini is 1:1. Experiment. -- posted by Cookgirl

Cheesy Chicken Lips

Wed, 08 Jul 2009 02:07:03 -0400

Tender rotisserie chicken, sharp cheddar cheese, spring onions and seasonings come together to make an outstanding appetizer or even a main course! -- posted by Badwolf

Avocado Poke or Tartare

Wed, 08 Jul 2009 02:07:19 -0400

Poke is a type of Hawaiian appetizer made with raw ahi tuna, and seasoned with various sauces or vegetables. This is a different twist on a traditional favorite! -- posted by DaraLynnie

Spicy Black Bean Dip

Thu, 09 Jul 2009 11:33:53 -0400

If jalapeños are too hot for your palate, use another type of chili. -- posted by blueyedwineaux

Crab and Artichoke Appetizer Pizza

Thu, 09 Jul 2009 11:34:00 -0400

A neat twist on a familiar dip. Chefs Beverly Mills and Alicia Ross recommend using a thin and crispy pizza crust, such as Boboli, as the base. Sure to be a hit with cocktails. -- posted by duonyte

Chavrie Guacamole

Thu, 09 Jul 2009 11:52:57 -0400

A new twist on a classic Guacamole Dip -- posted by Corrinnej

Sausage Appetizer

Thu, 09 Jul 2009 12:00:35 -0400

From a recipe book called A Taste of Tradition -- posted by Recipe Junkie

Oyster Appetizer

Thu, 09 Jul 2009 12:00:43 -0400

I got this from a newspaper clipping. This looks interesting. -- posted by Recipe Junkie

Barbecued Shrimp Scampi

Thu, 09 Jul 2009 12:13:42 -0400

. -- posted by Brookelynne26

Cheese Delight

Thu, 09 Jul 2009 13:18:41 -0400

Put on top of bread, or use to stuff mushrooms, tomatoes, or omelets. -- posted by Brookelynne26

Fried Onions: Cipolle Fritte

Thu, 09 Jul 2009 13:24:11 -0400

From Molto Mario -- posted by Brookelynne26

Vegetarian Green Lentil Soup

Thu, 09 Jul 2009 13:48:51 -0400

This Recipe comes from a Runner's World Forum poster. I am posting it for safekeeping. This lentil soup is cheap and easy to make! It tastes better the second day and also freezes well! -- posted by 823783

The Cheese Dip

Thu, 09 Jul 2009 13:48:54 -0400

This cheese dip is from my sister. She brings it to nearly every family gathering and it gets demolished. Don't tell anyone about the ingredients until they have tried the dip. I wouldn't have tried it if I knew mushroom soup was in it but you can't even notice them with the other ingredients. This dip is delicious. -- posted by Chef #495452

Blue Cheese and Caramelized Onion Dip

Thu, 09 Jul 2009 15:25:46 -0400

A creamy dip with tangy blue cheese and sweet carmelized omions -- posted by MRSJSPANTS *

Yogurt Dip

Thu, 09 Jul 2009 15:27:18 -0400

I found this recipe in Fun Time With Vegetables For Moms Or Dads And Kids. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Crab Cakes With Spicy Pepper Mayonnaise

Thu, 09 Jul 2009 17:04:22 -0400

I got the original recipe from Cooking Light, and spiced it up a bit with jalapeno peppers,,,,,excellent crab cake with very little binder and lots of crab meat!! Since I am from South Carolina and have lived in the low country, I am very picky about my crab cakes.... Wine note: The sweet flavor of crab is lovely with a crisp, dry white wine. One of my favorites is the inexpensive Marques de Caceres white Rioja -- posted by Dbuoy

Tangy Guacamole

Fri, 10 Jul 2009 11:04:09 -0400

A refreshing lemon/limey guacamole recipe that is neither too spicy nor too tangy. Great for someone who cannot handle too much spice or heat. The lemon/lime mixture will keep the avocado from browning and give it a refreshing tart/tangy taste. This is a slight variation from a recipe a Texan friend shared with me. Great with tortilla chips. Enjoy! -- posted by Chef DNA1611

Mushroom Tarts

Fri, 10 Jul 2009 11:42:50 -0400

Life is too short to stuff a mushroom. Stuff them into something else! This delicious little mouthful comes from an old newspaper clipping. -- posted by Molly53

Black Bean Avocado Salsa

Fri, 10 Jul 2009 11:42:55 -0400

Summertime dip great for entertaining. -- posted by Fab4

Garlic & Onion Pumpkin / Calabaza Side Dish

Fri, 10 Jul 2009 11:43:38 -0400

Last I know, this is a Cuban dish, which my husband happened to prepare one day. I'm not a pumpkin fan, but the sweet taste of the pumpkin with the acid-salty taste of the oil, garlic and onions is divine! :). The pumpkin we use is not the one you carve for the jack-o-lanterns, but looks more like a large, round squash. We call it Calabaza, but also goes by the name of "Cuban Squash" and is considered a winter squash/pumpkin variety. As long as the meat inside is orange in color, you should be fine, be it a Calabaza, a Cuban Squash or the American, pumpkin-pie version. -- posted by gloriathecat

Deviled Egg Stuffed Avocados!

Fri, 10 Jul 2009 12:18:01 -0400

I wish I'd thought of this! This really works! The original recipe has it on a bed of red cabbage slaw, making a strong citrus component. I have posted this too, but feel free to just do the stuffed avocado. Adapted from License to Grill by ChrisSchlesinger and John Willoughby. -- posted by Sharon123

Steamed Clams With Cilantro and Red Pepper Sauce

Fri, 10 Jul 2009 12:19:18 -0400

I got this recipe idea from a co-worker and adjusted the ingredient amounts slightly per my personal taste. The recipe originally was indicated to serve six people, but this would not go over well in my household. DH and I usually buy a dozen clams, which we share. I have not tried it yet, but it sounds succulent. I would serve it as an appetizer or increase the recipe and serve as a main entre. -- posted by MarthaStewartWanabe

Kato's Tasty Salmon Cream Cheese Surprise!

Fri, 10 Jul 2009 12:24:13 -0400

I love smoked salmon and cream cheese. I have tried alot of them, quite a few from here on Zaar. So I decided to try my own....I took my favorite ingredients and threw them all together to create this truly tasty sandwich. I always add a little extra smoked salmon, cause I love it...I hope that you will enjoy this version. Add these ingredients to suit your personal tastes. The longer the cream cheese mixture sits in the fridge, the better it will taste. This is wonderful served on a large toasted sesame bagel for lunch or it makes a great appetizer when served on plain fresh mini bagels. -- posted by Baby Kato

Creamy, Cheesy Spinach Artichoke Dip

Fri, 10 Jul 2009 12:24:17 -0400

Creamy, cheesy spinach artichoke dip with just the right amount of garlic. Can be eaten with baguette, tortilla chips, or if you're feeling naughty. . . by itself! This recipe isn't by the book, nor does it have to be, so feel free to add or subtract what you want. -- posted by Ses6886

Easy Guacamole

Fri, 10 Jul 2009 12:26:18 -0400

This is my own easy and quick recipe. Whenever I've made this everyone raves about it and can't get enough. -- posted by 1PugMom2