Recipezaar: Course,Appetizers recipes

Warm Turkey, Havarti & Chutney Sandwiches

Wed, 11 Nov 2009 10:44:11 -0500

Also great with leftover turkey! -- posted by Chef #1363070

Hot Artichoke and Red Pepper Dip

Wed, 11 Nov 2009 12:42:37 -0500

I got this from Kraft Foods. I am posting for safe keeping. -- posted by Jane from Ohio

Taco Mac Buffalo Hot Wings

Wed, 11 Nov 2009 15:48:03 -0500

My husband loves Taco Mac. We moved to Denver recently and no Taco Mac.This is my attempt to duplicate them for him. He loved them so I guess they are close. -- posted by debbies dishes

Debbies Home Cheese Fries

Wed, 11 Nov 2009 15:51:34 -0500

I make my own "chips" and load them up with cheese, bacon and green onions. My family loves these. -- posted by debbies dishes

Tv Munching Mix

Wed, 11 Nov 2009 20:31:43 -0500

We keep this snack mix on hand for anytime munching. At Christmas, we make it and add it to gift baskets for friends and family. Becky Neuhart, Beaver Falls, Pennsylvania From Taste of Home's Holiday & Celebrations Cookbook 2005 -- posted by The Daycare Lady

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53

Veggie Pizza

Thu, 12 Nov 2009 00:05:05 -0500

This is a quick easy recipe, great as a snack or an appetizer. -- posted by fake chef

Covert Quesadillas

Thu, 12 Nov 2009 00:07:17 -0500

Adapted from the Sneaky Chef Cookbook by Missy Chase Lapiine, this is a hidden purse full of sneaky nutriton! -- posted by Sharon123

Hot Artichoke and Spinach Dip

Thu, 12 Nov 2009 00:09:19 -0500

The dip that is served at a restaurant can now be served at home! -- posted by Chef #505447

Stuffed Grape Leaves (Dolmas)

Thu, 12 Nov 2009 00:18:25 -0500

These are my own creation....my friends have raved about them at dinner parties! I combined my favorite aspects of two different stuffed grape leaves recipes to come up with this. They are a bit amount of work, but well worth the effort for a special occasion or dinner party! You could also add a medium onion, I don't because I don't like onions. -- posted by The Wallaces

Paula Deen "pig on a Stick" With Dipping Sauce

Thu, 12 Nov 2009 00:25:27 -0500

This is a variation on Paula Deen's recipe. Her recipe calls for making your own jerk seasoning. I just use a store bought blend. This recipe was a huge hit at my party! People were waiting by the oven for the second batch. You can cut the recipe for the dipping sauce in half if you don't think you will use it all. I had a lot leftover. Many people ate the pork straight up with no sauce. Thanks Paula! -- posted by Chef #1107673

Can't Be Beat Sausage Balls

Thu, 12 Nov 2009 00:37:25 -0500

A little more trouble but you will not regret the decision to make these. Breadcrumbs can be dried or fresh. -- posted by SB6

Margarita Chicken Wings

Thu, 12 Nov 2009 10:05:11 -0500

Forget your Buffalo Wings. These are a treat unrivalled and they will vanish as quickly as you can drag them off the BBQ. Thanks to Ted Reader, the Guru of the Q. You will find that the use of a grill basket will make the cooking of the wings much easier. I have also done these in the broiler. -- posted by Hal Taylor

Quinoa Fritters

Thu, 12 Nov 2009 14:48:14 -0500

I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal. -- posted by Canning_Queen

Spicy Roasted Carrot Spread

Thu, 12 Nov 2009 15:04:51 -0500

Think you don't like carrots? HA! Please try this once? When I serve it, people lap it up on pita crisps or bagel chips. Sweet 'n' hot---what could be better? -- posted by La Dilettante

Holiday Cheese Ball

Thu, 12 Nov 2009 15:39:30 -0500

A deliciously flavorful holiday cheeseball recipe that sure to please! -- posted by Chef #1445094

Sweet-Hot Toasty Pecans

Thu, 12 Nov 2009 16:00:48 -0500

Great to make in multiple batches for holiday giving in pretty little tins! These are must-haves for parties down South. -- posted by La Dilettante

Grilled Pineapple, Creamy Nut Date Cheese on Cinnamon Crackers

Fri, 13 Nov 2009 07:49:51 -0500

This is quick and easy, and a make ahead wonder appetizer. Simple store bought crackers - now I like "Cinnamon Wheat Thins," but there are many other brands. Last time I went to the store, there were 4 different brands, and Whole Foods and other specialty stores carry even more. A creamy cream cheese and nut date filling and topped with sweet grilled pineapple. I often serve these little bites on a dessert tray. -- posted by SarasotaCook

Korean Meatballs With Vinegar Dipping Sauce

Fri, 13 Nov 2009 12:30:17 -0500

These are good warm or cold. I served them for a dinner party, and one guy alone ate maybe two thirds of them (damn hog! lol). -- posted by Cluich

Thai Corn Cakes

Fri, 13 Nov 2009 12:35:29 -0500

Received in email from Gourmet_recipes_from_around_the _world. the email notes it was adapted from Very Simple Food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive. -- posted by Buster's friend

"buffalo Wild Wings" Medium Wing Sauce Copycat

Fri, 13 Nov 2009 12:39:01 -0500

This is a recipee that I found on Memmo's Kitchen's website. It tastes just like the restaurants. I've used this sauce on legs, wings, and thighs. I usually bake my chicken and it turns out great. Easier and less fat than frying. -- posted by Eastomgm

Water Chestnut Roll-Ups

Fri, 13 Nov 2009 13:31:59 -0500

Water chestnuts wrapped in bacon with a yummy tasting sauce. Easy enough to make and good dish to take to potlucks. -- posted by Catnip46

Savoury Beef Bites

Sat, 14 Nov 2009 16:31:52 -0500

A fantastic festive appetier that tastes as good as it looks! Imagine a creamy goat cheese filling combined with pickled beets and rolled up in a flaky pastry, baked until golden, sliced and topped with a savoury drizzle - so-o-o-o-o-o-o tasty!! -- posted by Chef mariajane

Mini Grilled Tasters

Sat, 14 Nov 2009 16:45:09 -0500

Everyone will love this tasty appetizer, mini grilled tasters are like French toast sandwiches made with Swiss cheese, deli meat and pickles. Simply cut into quarters and serve. For a little Holiday Flair, garnish with homemade salsa - -- posted by Chef mariajane

Torrejas De Espinaca (Peruvian Vegetable Fritters)

Sun, 15 Nov 2009 22:03:07 -0500

These traditional bocaditos (snacks) were a family favorite at my grandparents' house; even the children (ie. me) loved them and ate them in lieu of potato chips in front of the TV! -- posted by Danica Paz

Crab Dip Bake

Sun, 15 Nov 2009 22:51:14 -0500

warm cheese and crab dip -- posted by Chef #1446908

Tex Mex Bruschetta

Sun, 15 Nov 2009 22:51:08 -0500

Recipe found at tastefultraditions.com. Time to prepare the frozen garlic toast is estimated for cooking time. -- posted by SweetJezebel

Cheese Ball

Sun, 15 Nov 2009 22:53:57 -0500

Delicious cheese ball with a little bit of sweet and a little bit of salt. -- posted by Kassy Hale

White Queso Sauce

Sun, 15 Nov 2009 22:53:56 -0500

This is a white queso dip/sauce recipe that I make to use either as a dip or for some killer nachos! This recipe can be adjusted to your own personal taste by adding the optional ingredients shown. -- posted by Chef #1446930

Taco Cheese Spread

Mon, 16 Nov 2009 00:45:47 -0500

Recipe is from Land O Lakes - a football day winner! -- posted by SweetJezebel

Black Bean Hummus (From 1001 Low-Fat Vegetarian Recipes)

Mon, 16 Nov 2009 00:45:56 -0500

very tasty. from a book called 1001 low-fat vegetarian recipes. highly recommended! -- posted by c-rex

Pampered Chef Spinach & Artichoke Dip

Mon, 16 Nov 2009 00:45:56 -0500

You know if it comes from Pampered Chef it must be delicious! -- posted by Kassy Hale

Sausage-Stuffed Mushrooms - Barefoot Contessa

Mon, 16 Nov 2009 01:01:39 -0500

This is a GREAT addition to the holiday feast...or for anytime! They are crusty on top and juicy on the inside. The Panko crumbs give them a very nice crispness. You can use any type of sausage, mild or spicy, or mix them up. Try to get a good Italian Mascarpone cheese, I find it makes a difference. I also drizzle any leftover Marsala mixture over the top of the stuffing before adding to the shrooms. I may try shallots instead of the green onions, but it is DIVINE just as it is.This is adapted from FN- Barefoot Contessa. Hope you enjoy! -- posted by Scoutie

Lightning-Fast Onion Dip

Mon, 16 Nov 2009 01:22:51 -0500

Originally from "The Can Opener Gourmet" - This looks easy and great for a quick party food! -- posted by Radish4ever

Quick & Simple Hummus

Mon, 16 Nov 2009 01:23:47 -0500

Super easy - not super authentic as there's no tahini, but great in a pinch and quite yummy! -- posted by Radish4ever

Marinated Cheese Squares

Mon, 16 Nov 2009 01:24:08 -0500

from cokingwithphilly.ca -- posted by Az G

Crock Pot Reuben Spread

Mon, 16 Nov 2009 01:33:49 -0500

This is from the book Fix It and Forget It. It is one that I want to try so I figured I'd post it. -- posted by flipside1794

Green Chile Bread Bowl Fondue

Mon, 16 Nov 2009 01:36:46 -0500

Recipe is from meals.com. -- posted by SweetJezebel

Bourbon Street Buffalo Wings

Mon, 16 Nov 2009 01:39:17 -0500

This recipe is a variation from an episode of Throwdown With Bobby Flay. -- posted by FeelinYummy

Broccoli Flowers

Mon, 16 Nov 2009 02:17:16 -0500

From my collection of handwritten recipes. -- posted by CJAY

Tzatziki - Cucumber and Yoghurt Dip

Mon, 16 Nov 2009 09:53:31 -0500

A simple refreshing Greek dip that is great served as part of a mezze platter or with hot chicken or lamb pitta bread kebabs. -- posted by robd16

Herb and Cheese Poppers

Mon, 16 Nov 2009 10:03:14 -0500

I simplified this fabulous savory biscuit recipe from the Nov. 09 issue of Bon Appetit by using biscuit mix (like Bisquick). Make your biscuit dough according to package directions and then proceed according the recipe below. -- posted by KathyP53

Tuscan White Bean Salad

Mon, 16 Nov 2009 10:03:25 -0500

From The Can Opener Gourmet. Other beans that can be used would be , cannellini or small white beans. -- posted by Radish4ever

Brie En Croute

Mon, 16 Nov 2009 11:05:58 -0500

Indulge your guests with this ... so delightful!! -- posted by Chef mariajane

BBQ Cocktail Weenies

Mon, 16 Nov 2009 11:35:45 -0500

This is a game day favorite. Go Packers. -- posted by Pasta Princess

Red Pepper-Pesto Dip

Mon, 16 Nov 2009 11:57:32 -0500

This came from a box of Sundried Tomato and Basil Wheat Thins - different because it uses a fresh bell pepper instead of a roasted one! Very simple and good - I've been asked for the recipe anytime I have served it, in fact, I usually make a double batch. -- posted by Supermom49

Garlic Fries Like Red Robins!

Mon, 16 Nov 2009 18:09:25 -0500

I love red robins fries and wanted to figure out how to make my own version of them sooooo here it is. If you dont like/love garlic this is not for you. They now sell sweet potato fries in the freezer section im sure you can sub them in this recipe... i have never tryed i do not like sweet potatos. I like to eat them when i make chili its a great change from the usual bread or corn chips. -- posted by Chef #1449594

Walnut Spread

Tue, 17 Nov 2009 00:45:17 -0500

Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini). -- posted by Chef Dudo

Pimiento Cheese

Tue, 17 Nov 2009 00:49:40 -0500

From EatingWell Magazine September/October 2009. This Southern favorite is a simple blend of Cheddar, mayonnaise and pimientos. If you like spicy foods, add a few shakes of hot sauce. Serve with crackers for an appetizer or as a sandwich spread for lunch! -- posted by Rev.CCJ

Spiced Chickpea nuts

Tue, 17 Nov 2009 00:50:48 -0500

From EatingWell: September/October 2009 When roasted in a hot oven, chickpeas become super crunchy. Theyre a great low-fat substitute for nuts when salty cravings hit. -- posted by Rev.CCJ

Monica & Jamie's Hummas

Tue, 17 Nov 2009 00:54:22 -0500

Jamie and I own a graphic design business. One of our clients owns a Persian restaurant with a terrific Hummas appetizer. This inspired us to try our own hand at it. After trying many recipies, we've created this version with an array of the ingredients we liked best from what we tried. Here's my recipe, not too bad if I do say so myself! -- posted by Monica & Jamie Pearson

Ali's Real Crab Crab Dip (Hot or Cold)

Tue, 17 Nov 2009 01:06:18 -0500

This is a slightly spicy crab dip. May be served hot or cold. To be served with toasted with ciabatta bread. YUM! I created this recipe after eating a crab dip sandwich (ciabatta bread, swiss cheese and crab dip) at The Marina Cafe in Jacksonville, NC. -- posted by Ali-Cat Roberts

Red Lentil Hummus

Tue, 17 Nov 2009 01:12:57 -0500

A fun twist on hummus -- posted by Chef #1424670

Crispy Shrimp

Tue, 17 Nov 2009 11:09:08 -0500

An Hors dóeuvres creatively presented - that's what this dish is all about - -- posted by Chef mariajane

Halloumi and Smoked Venison

Tue, 17 Nov 2009 21:04:17 -0500

A wicked flavour combination that will 'wow' your tastebuds -- posted by LP3000

Rannoch Smokery Cold Smoked Beef Crostini

Tue, 17 Nov 2009 21:06:36 -0500

These crostini are an appetising mix of tender thin slices of finest Scotch beef and rich beetroot and orange chutney. They make quite a substantial delicious pre dinner canapé or as a starter with a salad garnish. They are easy to make and all the ingredients can be store cupboard or freezer, so youll never be caught out again if unexpected guests turn up or people are hungrier than expected! -- posted by LP3000

Mini Crab BLT Sandwiches With Roasted Tomatoes & Avocado

Tue, 17 Nov 2009 21:31:25 -0500

These are simple little sandwiches which you can make all ahead of time and then just put together right before serving. A nice twist on BLT. A simple BLT spread with crab, roasted tomatoes and avocado make this great. I cut the small baguettes on a angle, secure each half with a tooth pick for a nice small bite size sandwich. Great for appetizers. Now, really hungry ... make this on some toasted Ciabatta bread for a decadent full size sandwich with a bowl of soup one night for a great dinner. -- posted by SarasotaCook

Prosciutto-Wrapped Chicken Breasts

Tue, 17 Nov 2009 21:34:25 -0500

Super easy! Excellent with the recipe I posted for roasted garlic and herbed creme fraiche and alongside whipped or spiced sweet potatoes...check some of my other recipes. Also great as an appetizer -- posted by GoldsmithLissa

Sweet-N-Savory Watermelon Cup Fruit Salad

Tue, 17 Nov 2009 21:41:44 -0500

Great presentation and super healthy! -- posted by GoldsmithLissa

Mozzarella Sticks

Tue, 17 Nov 2009 21:41:53 -0500

I got this from a "simple & delicious magazine" and it is exactly that. simple and delicious. -- posted by taillights@insightbb.com

Homemade Salsa...

Tue, 17 Nov 2009 21:50:35 -0500

I got this from my friend Staci whose grandmother is Hispanic. Staci made it for us one day and I've been hooked on it since. Just a tip... Unless you can eat about a half gallon of salsa, I suggest you grab a few extra containers to share with your friends and family.PLEASE NOTE that because this is homemade salsa (no added preservatives), it only keeps in the refrigerator for 2 weeks tops! -- posted by Ali-Cat Roberts

Brian's Badass Buffalo Dip

Wed, 18 Nov 2009 01:06:47 -0500

Buffalo Chicken Dip Great for parties, tailgating or just as a snack when you have guests over. I combined several Buffalo Chicken Dip recipes I've tried over the years and added a few things of my own to make it stand out. -- posted by Captainduff21

Truffled Wild Mushroom & Three-Cheese Macaroni/Pasta

Wed, 18 Nov 2009 01:07:10 -0500

Extremely decadent! Use shaved truffles if you want to splurge, but truffle oil will suffice! (be very wary of a "budget" source on truffles...food poisoning usually follows!) Can be an appetizer or main dish...i recommend the latter : ) I've also done with fettuccine and shells! -- posted by GoldsmithLissa

Pizza on a Stick

Wed, 18 Nov 2009 01:18:04 -0500

This came from the "cooking with kids" contest on Emeril live. It's fun and easy and a good way to get kids to eat healither -- posted by GingerlyJ

Avocado Dressing or Marinade

Wed, 18 Nov 2009 01:25:42 -0500

fantastic for summer. very ozie xmas i think. You can make this as thick as you like. It would be great with cut up vegetables as a snack or to pour over salad. prawns not included in ingredients. not sure how many you would need. If using prawns mix prawns with marinade and bbq 5 mins each side. -- posted by Sonya01

Bacon-Crab Mushroom Caps

Wed, 18 Nov 2009 01:26:35 -0500

This is a Kraft recipe. I have not tried this but am putting it here for safe keeping. With the holidays coming up I hope to make them then. I like the idea of using either mushroom caps or cherry tomatoes or just using as a cracker spread. -- posted by Catnip46

Tamarind Cashew Sauce (Dip or Sauce...lots of Variations)

Wed, 18 Nov 2009 01:28:33 -0500

I've made it as a sauce for everything from fresh veggies, fresh fruit (especially apples), to lettuce wraps. Also makes great sauce for main dish of meat, chicken or seafood. I've also made a great pita sandwich using the sauce with chicken and apples! Inspired by Cheesecake Factory's dipping sauce! Takes about 15-20 mins to prepare depending on kitchen efficiency, but allow a minimum of 30 mins to cool and set. -- posted by GoldsmithLissa

Seared Nova Scotia Scallops

Wed, 18 Nov 2009 12:13:22 -0500

These are served on a bed of Caramelized Wild Blueberry Onion Chutney - so delicious!! For better results on the scallops, remove the beard of the scallop. When cooking scallops, it is important to do them at the last minute prior to serving to avoid cooking. -- posted by Chef mariajane

The Best Restaurant Salsa Recipe II

Wed, 18 Nov 2009 14:29:00 -0500

This is it! I love salsa and I'm always making new salsa recipes. I've tweaked this to perfection. Follow it exactly and you won't be able to quit eating it. I know it seems so simple and that is what is so entirely amazing. This is exactly like you would keep asking them to refill at a restaurant. Now make it at home and eat! -- posted by Chef #1394071

Joanna's Party Dip

Wed, 18 Nov 2009 14:50:02 -0500

This is a simple bacon and cream cheese dip I have tweaked over the years and it always disappears at any gathering where I make it. It makes a small amount which is just right to accompany a cheese platter with crackers and some wine. Make at least two hours earlier for best results. -- posted by Perfectionist cook

Sweet Braised Whole Scallions (Molly Stevens)

Wed, 18 Nov 2009 16:10:55 -0500

This would be a fabulous, easy side dish for Thanksgiving. "As the scallions braise, the sweet anise flavor of the tarragon mingles with their oniony juices, giving the whole dish a candy-like sweetness. If you cant find fresh tarragon, or simply dont care for its taste, substitute fresh parsley or omit the herb altogether. The scallions will still taste delicious." Recipe is from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. -- posted by blucoat

Creamy Truffled Hazelnut Dip

Wed, 18 Nov 2009 16:14:31 -0500

Decadent but easy dip! Can be made early and refrigerated overnight. -- posted by GoldsmithLissa

Nannys Crab Mold

Thu, 19 Nov 2009 12:41:03 -0500

Fantastic Mold recipe ! From Nanny's Collection ! -- posted by staceymoreman

Creamy Cheese and Nut Balls

Thu, 19 Nov 2009 19:56:20 -0500

This is a quick and easy cheese and nut appetizer! If you don't have time to chill the mixute so it can be rolled into balls, serve it as a dip, garnished with nuts and additional chutney! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Easy Pleasin' Meatballs

Thu, 19 Nov 2009 21:59:30 -0500

Delicious and simple recipe for meatballs. My family loves this recipe and I am planning on making it for all of my holiday parties. Great for Meatball subs too!!! -- posted by bizlas

Doreen's Pickled Beets

Fri, 20 Nov 2009 01:28:53 -0500

I remember helping my mom peel beets and this is our favorite recipe. Never met anyone who didn't love them. I usually multiply this recipe by 4 to start and use about 7 pounds of beets. They are best left for 6 weeks before eating but we usually only make it 4. -- posted by Chef #450778

Rosemary-Lemon Spiced Nuts

Fri, 20 Nov 2009 01:29:04 -0500

Another recipe that uses fresh rosemary. -- posted by Boo Chef in West Texas

California and Maki Rolls (Japanese Sushi)

Fri, 20 Nov 2009 01:57:23 -0500

The difference between California Rolls and Maki-zushi is the way it's rolled. The California Roll has the sushi rice on the outside with the nori on the inside. A Maki roll has the sushi rice on the inside with the nori on the outside. For directions on making the sushi rice see Recipe #383636. This is a combination of recipes found on Food Network. Special equipment need is 2 bamboo sushi rolling mat plus a bowl of water with ice. SUSHI ETIQUETTE: Sushi is meant to be finger food, quick and tasty. It is preferable to eat sushi with ones hands rather than with chopsticks, but both ways are acceptable in America. Eat the whole sushi roll at once. It is not appropriate to eat part of a piece of sushi and place the other piece back on a plate. Once you have picked something up you should eat all of it. Do not dip the California rolls into the Soy sauce as the rice portion of the sushi will become too moist and can cause sushi to fall apart. Maki rolls can be dipped into the Soy because the seaweed (Nori) is on the ouside and will hold it together. Simply dip into the soy sauce before eating. -- posted by Galley Wench

Pumpkin Seeds With Cinnamon and Salt

Fri, 20 Nov 2009 07:18:05 -0500

From my collection of handwritten recipes. -- posted by CJAY

Curried Chicken Spread

Fri, 20 Nov 2009 13:48:06 -0500

Chunk chicken, chopped apple, chutney and peanuts are bound with a curry-laced mayonnaise. This is perfect to serve during the holiday season! -- posted by Kaitlin Cav

Green Chili Wontons Sans Guac

Fri, 20 Nov 2009 14:00:23 -0500

grren chili wontons from the bristol -- posted by asparagusknits

Tuna Salad

Fri, 20 Nov 2009 15:24:41 -0500

This is my husband's recipe. It is so simple and so delicious that I had to share it with you! I have added some optional instructions at the end. I have not tried the optional ingredients myself, but they sound like they would be very good. Try it and please let me know. I would appreciate the feedback. I have made this as a sandwich on buttered wheat bread with american cheese, alf alpha sprouts and sunflower seeds. Delicious!!! Enjoy!! -- posted by Stephanie Rybak

Filipino Egg Rolls

Fri, 20 Nov 2009 15:24:24 -0500

This recipe is from my mother, I usually double the recipe, becuase once the egg roll are wrapped they can be frozen and taken out at anytime and fried. Try this with the sweet chili sauce found in the Asian Food aisle of any grocery store. This is also a big hit when I bring them into work or my husbands pot luck. This is the best recipe you will ever find! -- posted by Pumpkin Pie's Mommy

Apple Walnut Gorgonzola Turnovers

Fri, 20 Nov 2009 15:29:33 -0500

A sophisticated snack. From simply recipes blog. -- posted by annh53182

Cicara Borek

Fri, 20 Nov 2009 15:29:24 -0500

this the best turkish appetizer and so easy to make but make sure you have enough to go round very addictive.Is also made for breakfast. you can now buy ready made yufka in packets in all turkish shops (in the fridge)instead of phyllo pastry you will need 2 packets. -- posted by Chef #1453805

Muffaletta Olive Salad

Fri, 20 Nov 2009 16:01:06 -0500

This was a concoction I came up with after having my first Muffaletta sandwich while at the New Orleans airport on a layover. The olive spread on the sandwich was so tasty and I experimented with ingredients to create this recipe. I often take this to parties as an appetizer and serve on bagel chips. It's always a hit and most everyone askes me for the recipe. ! Hope you like it as much as we do. -- posted by Jenniegal

Mikes Maine Crab Cakes

Fri, 20 Nov 2009 16:02:52 -0500

Based on a recipe from Guy Fieris book, Diners, Drive-ins and Dives: an All-American Road TripWith Recipes! This celebrates the A1 Diner in Gardiner, Maine. He says in its introduction: These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down. I havent tried this yet, although I am planning a trip up the road to Gardiner soon! :) -- posted by mersaydees

Mini Cheese Balls

Fri, 20 Nov 2009 16:09:58 -0500

A fun little appetizer to add to your party buffet table. Also makes a great snack for those teen sleepovers! You can make these up to 2 weeks ahead of time, just wrap well and freeze. Prep and cooking time does not include the 2 hours needed for chilling. -- posted by Chef Buggsy Mate

Herbed Spinach Stuffed Mushrooms

Fri, 20 Nov 2009 16:14:25 -0500

A tasty dish for a dinner party or gathering. It also makes a fun dinner, just serve along side a big salad or cup of soup. -- posted by Chef Buggsy Mate

Artichoke Cheese Balls

Fri, 20 Nov 2009 16:26:46 -0500

Mama's artichoke cheese balls. -- posted by PrairieHarpy

Spicy Chicken Fingers

Fri, 20 Nov 2009 16:28:04 -0500

These are mild heat but a kick on the good old chicken strip recipe. It is a quick recipe. -- posted by Chef #1454474

Alouette Cranberry Brie

Fri, 20 Nov 2009 16:30:41 -0500

Nothing says holiday like cranberries! This recipe is just perfect, elegant and easy for the holiday season. Did we mention it's delicious! -- posted by Corrinne J

Mini Sweet Potato Pies W/ Whipped Cinnamon Cream Cheese Topping

Fri, 20 Nov 2009 16:37:13 -0500

These sound like a great idea for our office party! Recipe from Aaron McCargo, Jr from Big Daddy's House. -- posted by mailbelle

Crispy Mini Florentine Cups

Fri, 20 Nov 2009 16:41:44 -0500

This is a tasty little tidbit that is perfect for any get together or party. Best of all they are quick and simple to make! -- posted by Chef Buggsy Mate

Lemon-Soy Chicken Wings

Fri, 20 Nov 2009 16:43:33 -0500

Super simple, but irresistible! I'm not allowed to show up at any holiday parties without these. -- posted by Booted Bear

Scotch Eggs

Fri, 20 Nov 2009 16:52:44 -0500

These are amazing! They are definately from the south, but are so mouth watering and delicious. We make them for an appetizer for Thanksgiving since the guys are always trying to stick their hands in the food we are making for dinner. These keep them away until the eggs disapear. These may also be served with yellow mustard or dijon mustard. -- posted by Chef #1330145

Buffalo Hot Shots

Fri, 20 Nov 2009 16:52:54 -0500

buffalo wing in a shot glass without the wing I found this Recipe in the Dierbergs everybody cooks 2009 holiday idea book. I added the chicken. -- posted by Chef #1454275

Hot Cheddar Olive Bread - Cindy Underwood

Fri, 20 Nov 2009 16:53:26 -0500

Serve this cheese-topped bread hot from the grill. -- posted by Lastar Wellness

Baked Caprese Salad

Fri, 20 Nov 2009 22:37:42 -0500

Giada De Laurentiis -- posted by chef 998002

Easy Hummus

Sat, 21 Nov 2009 20:14:54 -0500

Hummus is a popular dip usually eaten with pita bread at Middle Eastern restaurants. This version is is easy to make for anyone with a food processor. All of the ingredients are commonly available. It is every bit as good as hummus made with tahini. Consider this the convenience food version of hummus. You may be aghast at the use of bottled lemon juice and jarred garlic, but it really does work as well as fresh for this recipe. This hummus makes a good sandwich filling: Fill a pita pocket or a warmed flour tortilla with a few tablespoons of hummus. Add sliced tomato, lettuce, red onion, and perhaps a few pickled banana pepper rings. It's very satisfying. -- posted by RudyH