Recipezaar: Vegetarian,Appetizers recipes

Crescent Holiday Surprise

Wed, 02 Dec 2009 21:03:18 -0500

Just unveiled at the Thanksgiving Day parade. Chef Marcel Cocit offers an easy holiday Crescent recipe bursting with bold, savory flavors. Great for any holiday! -- posted by Sharon123

Vegetarian Stuffed Pasta Shells

Thu, 03 Dec 2009 15:20:17 -0500

For the olives, quality counts. Use "gourmet" olives, preferably already de-pitted, for time saving reasons. The apple should be tart and crunchy; I used an Ida Red. (PS: "1 celery" should read "1 celery stalk"; hopefully this will so read.) -- posted by Diann is Cooking

Layered Asian Dip

Sat, 05 Dec 2009 10:53:26 -0500

Another recipe from Betty Crocker cookbook. -- posted by Nasseh

Pickled Quail Eggs, Dilled

Mon, 07 Dec 2009 17:54:00 -0500

One of the advantages of quail eggs is they pickle so much faster than chicken eggs. You can buy pre-hard cooked quail eggs in cans at Asian grocery markets. Liquid volumes are approximate. For the pickle juice, just save old dill pickle jars with their liquid. Preparation time does not include marinating time. -- posted by Diann is Cooking

Restaurant Red Salsa

Tue, 08 Dec 2009 16:33:09 -0500

I love this salsa for an appetizer with chips. -- posted by Kris10 Marie

Addictive Cheesy Corn Dip

Tue, 08 Dec 2009 17:37:26 -0500

PREP TIME INCLUDES CHILLING Got this from MIL, who got it from the neighbor, who got it from a lady at church and so on. I have eaten it cold with frito scoops, put on potatoes warm, put in the middle of quesidillas. Everyone LOVES this dip. Originaly this uses regular mayo and sour cream and regular cheese, I tried to make this a little healthier because I eat a lot of this. Also, black beans were not included with the recipe. -- posted by Anjaylah

Crunchy Cheese Biscuits

Sat, 12 Dec 2009 16:58:20 -0500

from asda magazine dec 2009 not made yet but plan too -- posted by pornstarbarbie

Fiery Fondue

Sun, 13 Dec 2009 15:51:17 -0500

I watched the Neely's make this on their holiday special on the Food Network, and it looked oh so good, especially for spicy food lovers like myself. I will update when I try this myself, which will probably be soon with the upcoming holidays. :) -- posted by megs_

Evan Kleiman's Potato Latkes

Sun, 13 Dec 2009 20:36:41 -0500

This simple recipe is the one Evan's mother and now Evan have been making for years. Evan Kleiman is the chef owner of LA's Angeli Caffe, and best-selling author of numerous cookbooks, including "Cucina Fresca" and "Pasta Fresca". -- posted by blucoat

Lemon Hummus With Pine Nuts

Mon, 14 Dec 2009 01:36:09 -0500

From the Xmas issue of the Aust. Women's Weekly. -- posted by **Mandy**

Vegetarian Pâté

Mon, 14 Dec 2009 01:38:11 -0500

Incredibly flavourful, yet so easy to make. Some uses include sandwich spread, filling for savoury pies, on crackers, etc. I've tried it with sunflower seeds but have yet to experiment with the sesame seeds. Original recipe by Danièle Starenkyj. -- posted by Génial Génie

Roasted Portabello Caprese

Mon, 14 Dec 2009 15:05:49 -0500

This recipe is simple and elegant, and of course delicious! I found this in the Martha Stewart magazine, had 1 bite and fell in love! The combination of balsamic and basil and tomatoes and mushroom and cheese is heaven on earth... Makes a great starter and is very light. This recipe is for one, just multiply ingredients by how many people you are serving. -- posted by Dee Licious

Creamy Mushroom Bruschetta

Mon, 14 Dec 2009 15:24:56 -0500

This is from a bi-monthly foodie magazine published in town and this was from the head chef at an amazing restaurant in Calgary called Brava Bistro. So decadent and delicious! Even my mushroom hating boyfriend liked it! good, because you can prepare the mushrooms and the cream ahea of time and then just assemble quickly when your guest are there! -- posted by Cadillacgirl

Julia Child's Eggplant Puree With Garlic, Sesame and Lemon

Tue, 15 Dec 2009 11:33:18 -0500

Inspired by a recipe in Julia Child's "From Julia Child's Kitchen." May be used hot as a side dish, or cold as a dip. -- posted by Marissa Lynn

Muhammara

Tue, 15 Dec 2009 11:38:49 -0500

DELICIOUS. from epicurious web site. -- posted by krolek

Savory Sun Dried Tomato Dip

Tue, 15 Dec 2009 16:38:56 -0500

Recipe from GoodSeasons.com as it's a super fast and easy dip made with Good Seasons Italian Salad Dressing and Recipe Mix. Dip may be made up to 2 days before serving. -- posted by JanuaryBride

Marcy Goldman's World Famous Potato Pancakes Latkes

Thu, 17 Dec 2009 14:14:25 -0500

This latke recipe is from Marcy Goldman's new cookbook, "The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking". It uses an unusual method - parboiling the potatoes first. These will be the lightest, crispiest and fastest potato pancakes you ever made! For kids or onion haters, use 1 teaspoon onion powder instead of the grated onion. Make these bite-size for a tender centre and crisp outside and use tongs for both putting the batter in the oil and taking the latkes out. -- posted by blucoat

Toasted Pistachio-Cheese Arancini

Sun, 20 Dec 2009 20:41:11 -0500

Staff Favorite, Make-Ahead, Vegetarian and absolutely delicious! :) This recipe for arancini - fried risotto balls - comes from Renato Poliafito, who got it from his Sicilian cousin, Emmanuelle Samtifillipo. These arancini are the size of tangerines filled with creamy cheesy rice, studded with nuts and green peas and encased in a crunchy crust. Food & Wine Magazine, December 2009 edition. -- posted by Manami

Melty Cheese* Sauce (Vegan)

Mon, 21 Dec 2009 01:33:55 -0500

A very creamy cheese replacement. Given to my family by family friends who have a milk and egg intolerant family member. -- posted by Chef #1489831

Crispy Wonton Chips

Mon, 21 Dec 2009 16:41:13 -0500

Here is a recipe for low fat and low calorie chips that can be eaten guilt free! If you wish, you can vary the taste of chips by using different flavors of non stick spray or adding various spices such as chili powder, season salt, or ground red pepper flakes. -- posted by catercow

Greek Salad Pinwheels

Mon, 21 Dec 2009 17:00:59 -0500

terribly addictive party food but it's reasonably healthy so that's ok. you can make the rolls ahead of time and keep them in plastic wrap in the fridge for a day or two. cut them just before serving so they don't dry out. cooking time is chill time. -- posted by spiritussancto

Brie, Pear and Walnut Braid

Tue, 22 Dec 2009 15:08:20 -0500

I snipped this from the Tenderflake puff pastry package -- posted by *Crystal*

Olive Garden Portobello Mushrooms With Mozzarella

Fri, 25 Dec 2009 23:01:07 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Olive Garden Marinated Peppers

Sat, 26 Dec 2009 00:23:08 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Vegan BLT Dip

Mon, 28 Dec 2009 16:55:22 -0500

A delicious vegan take on BLT dip. -- posted by HippieVeganMamaTo5

Halloween Finger Sandwiches

Tue, 29 Dec 2009 00:23:52 -0500

Made for the Halloween Today show , these would be good anytime! From the Today's Kitchen cookbook. -- posted by Sharon123

Thunder Cheese Appetizer

Tue, 29 Dec 2009 00:47:32 -0500

This is a tried and true recipe I borrowed from a relative. It is always a crowd favorite at parties. I don't think I've ever seen someone only take one bite. I use part-skim shredded cheeses to keep the fat low. No one can tell the difference. I usually put the pepper jelly on about 3/4 of the top in case some of my guests prefer a milder version. The red pepper flakes are also optional. It takes great with or without them. -- posted by veggie_mama

Spinach and Artichoke Dip

Tue, 29 Dec 2009 01:27:00 -0500

This is my spin on the classic favorite. I made it for the first time this afternoon for a family gathering and it was gone within a half hour. Yum! -- posted by Kalonni

Onion Dip from Scratch, Veganized!

Tue, 29 Dec 2009 01:57:41 -0500

This is another Alton Brown recipe that I have veganized. You won't believe how easy it is to make onion dip from scratch, and how much more flavorful it is than any onion dip you've had before! -- posted by Prose

Tasty Carrot Dip

Tue, 29 Dec 2009 02:13:27 -0500

Every time I make this dip, everyone wants the recipe. I adapted it from an original recipe in a vegetarian cookbook I have, only I added flavors to suit my own taste. You can add or subtract the powdered ingredients to suit your own taste, of course. Enjoy! -- posted by NatureChef

Sparkling Cranberries

Tue, 29 Dec 2009 02:24:13 -0500

borrowed and reposted from 101 cookbooks for safekeeping, these look very tasty. i betcha you could do this with blueberries for a summer treat too. cooking time is cooling/drying time -- posted by spiritussancto

Delicious Texas Caviar

Tue, 29 Dec 2009 14:12:36 -0500

I got this recipe from my boyfriends mother after she made it at a family gathering and it is absolutely delicious and very simple to make. I usually mix all the ingredients together at once and keep it in the fridge to eat over a few days time. -- posted by ahalstead

Not Cheese Dip

Tue, 29 Dec 2009 14:12:42 -0500

Really a full meal in sauce form. There are a lot of ingredients, but since it's combined in the blender, it's super easy. This is adapted from a recipe originally published in Vegan Lunchbox Around the World by Jennifer McCann. Whenever I ask my 8-year-old daughter if she wants something special for dinner, this is what she asks for. We dip tortilla chips in it, but it's good spread on burritos. -- posted by Kumquat Knickers

Mushroom and Spinach Galette

Wed, 30 Dec 2009 02:25:29 -0500

From NPR. NICOLE SPIRIDAKIS's recipe. -- posted by hannahactually

Macaroni and Cheese Bites

Thu, 31 Dec 2009 09:47:30 -0500

A yummy appetizer for a party - be careful, or the kids will gobble them up first! Recipe can be doubled easily. -- posted by MarthaCooks

Spinach Phyllo Triangles

Fri, 01 Jan 2010 13:10:57 -0500

From my yahoo group. OAMC. -- posted by dicentra

Mexican Hummus

Sat, 02 Jan 2010 10:35:27 -0500

Classic Hummus Dip with a slightly southwest twist. Delicious served with pita bread chips. Credit goes to Sister Mercita Pipp from Little Falls, MN. -- posted by breezermom

Curried Pinwheels

Sat, 02 Jan 2010 10:51:20 -0500

From 1001 Low Fat Vegetarian Recipes -- posted by dicentra

Easy Vegan Spinach Dip

Sat, 02 Jan 2010 18:00:15 -0500

While trying to maintain my healthy vegetarian diet, I came up with this excellent subsitute for my high-fat favorite party snack. -- posted by Miss_Elaine

Leek Herb Cheese Log

Sun, 03 Jan 2010 16:57:33 -0500

From The Soup Mix Gourmet, by Diane Phillips. This savory cream cheese spread will remind you of Boursin and is great to spread on crackers, toasted bagels, or French bread slices. Also good in mashed potatoes or as a topping for a baked potato. I didn't have fines herbes so instead used 1/4 tsp each parsley, tarragon, basil & oregano. Cook time is chilling time. -- posted by flower7

Fromage Blanc/Farmer's Cheese

Mon, 04 Jan 2010 05:43:53 -0500

swiped off foodwishes.com, reposting for safekeeping. this is on my chef bucket list and i'm so excited i think i'll be making it very soon! actually looks rather easy: curdle milk and drain out whey, ta da! -- posted by spiritussancto

Summer Squash and Fennel Galette

Mon, 04 Jan 2010 10:39:47 -0500

From the rustic hand-shaped, herbed crust to the wonderful savory filling, this free form tart will please even the "pickiest" guests. Chosen as one of "The Best Recipes of 2009" by the Atlanta Journal Constitution, you can serve this as an entree with a salad to feed 4, or slice it into smaller appetizer wedges for 8. Enjoy! -- posted by ninja

Tofu Lettuce Wraps

Tue, 05 Jan 2010 11:10:39 -0500

So similar to a family favorite, Lali's "PF Chang's Chicken Lettuce Wraps", that my family was more than happy to eat tofu -- always a good sign! IMPORTANT: To prepare tofu to receive the marinade, it must be drained, then pressed (between two plates, with a weighted object on top) for about 30 minutes, flipping it over and draining the water off the plate halfway through. The more water you get out of it, the more marinade it'll soak up and the tastier it'll be! -- posted by Alexander Mar

Butternut Squash Soup

Tue, 05 Jan 2010 11:18:19 -0500

So creamy and delicious, and a great combination of sweet and savory. It's a super easy recipe that's great all year round. It's also low fat, nutritious, and vegan. -- posted by Chef #843931

Butter-Bean Puree Appetizer

Tue, 05 Jan 2010 12:29:08 -0500

This is a recipe from a Taste of Home cookbook magazine Dec. 2009. It is a super recipe that is perfect for a party. It looks elegant and sophisticated yet tastes simply divine.This recipe makes a lot so plan accordingly. Serve to your guests and get "ooohs and aaahs." They will guess hummus but be surprised by this unique flavor. Enjoy ChefDLH -- posted by ChefDLH

Eggplant Antepasto

Tue, 05 Jan 2010 12:50:43 -0500

This is my family's favorite eggplant recipe. I usually let it set in the fridge for a week before serving it. We always have served it with pita chips, but it is also wonderful with toasted bread. This is the appetizer that all my friends rave about :))) -- posted by Chef Glaucia

Creamy Celery Soup With Blue Cheese

Wed, 06 Jan 2010 10:49:12 -0500

Tangy blue cheese gives real bite and body to this tasty soup. Great served with warm crusty bread. -- posted by English_Rose

Garlic Mushrooms

Wed, 06 Jan 2010 12:39:38 -0500

Garlic and mushrooms make a wonderful combination. These must be served piping hot to taste their best so if possible serve straight from the pan. Lovely with bread or toast to mop up the garlicky juices! -- posted by English_Rose

Banana Black Bean Empanadas

Thu, 07 Jan 2010 00:55:15 -0500

Great little finger food appetizer. REALLY good with your favorite brand of sweet chili sauce for dipping. My sister made it for a new years party she had and everyone loved these. She found this recipe off of another recipe website, but I wanted to put it on here because I use recipezaar...not the competing website for recipes! -- posted by Jill R Q

Pear Salad

Thu, 07 Jan 2010 12:34:21 -0500

The flavors of pears, celery and fennel all work together to give a really unusual tasting salad. Make this salad when pears are at their best. If good pears are not available you can use apples, melon or even star fruit! -- posted by English_Rose

Spinach Balls

Fri, 08 Jan 2010 14:46:29 -0500

flavorful and healthy spinach appetizer that the crowd seems to go wild about -- posted by Spicy Combo

Papaya, Cucumber and Shallot Salad

Sat, 09 Jan 2010 08:29:32 -0500

This is also delicious with the addition of crabmeat, smoked fish or shredded chicken. -- posted by English_Rose

Maggie Beer's Roasted Mushrooms

Sun, 10 Jan 2010 04:16:28 -0500

Great with steak or at brunch as a side to an egg, stirred through pasta or on toasted sour dough bread as bruscetta. -- posted by JustJanS

Mexican Guacamole Bruschettas

Sun, 10 Jan 2010 23:16:39 -0500

I made Recipe#406110 and used it for inspiration to create this recipe! A great appetizer for parties or events, and good as a side to any Mexican dish! I hope you enjoy! :) -- posted by Sharon123

Cliff's Bean Dip

Mon, 11 Jan 2010 08:48:38 -0500

A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. -- posted by JanuaryBride

Pea Soup

Mon, 11 Jan 2010 13:11:19 -0500

A smooth and summery soup. Onion blended with frozen peas and stock and flavored with mint. -- posted by English_Rose

Garlic Mushroom Soup

Mon, 11 Jan 2010 13:18:21 -0500

Mushrooms, garlic and onion cooked with stock and white wine, flavored with thyme. -- posted by English_Rose

Wheat-Free Pizza on Crackers

Mon, 11 Jan 2010 18:59:15 -0500

This was something tasty my husband cooked up for me as a surprise to go with soup! It's really tasty--the rye cracker is the perfect contrast to the rich tomato sauce and cheese. Plus, no wheat and no yeast in this! -- posted by Jainene

Baked Samosas (From the New Revised Edition Moosewood Cookbook)

Tue, 12 Jan 2010 15:20:43 -0500

These are healthier than the originals as they are baked not fried. Personally, I like them better than fried ones. I serve them with chutney, either homemade apple or store-bought. -- posted by GuarGum

Ole! Fresh Guacamole With Key Lime

Tue, 12 Jan 2010 17:07:34 -0500

I love every classic ingredient used in Mexican food. But when it comes to guacamole, I'm not crazy about all of those ingredients together! I love it fresh, pure and simple... the way I made it every day in my friend's Mexican restaurant in Nevada (constantly, since the customers just couldn't seem to get enough!). We sold a lot of it a la carte, and only used the finest, freshest ingredients possible... fresh ripe avocados, Key limes, onion, and just the right amount of Margarita salt. Look for large Key limes and ripe avocadoes in Mexican markets -- they're the best. For those quacamole purists like me who do not want chunks of this-and-that in their dip... then this is definitely the guacamole for you! -- posted by Bazaar®

Basic Guacamole

Tue, 12 Jan 2010 17:27:11 -0500

Just a simple recipe for guacamole -- posted by Sarafina

Edamame Dip

Wed, 13 Jan 2010 18:19:44 -0500

Healthy and tasty -- posted by mallow_cherub

Mushroom Cakes W/Avocado Pesto and Red Pepper Coulis

Thu, 14 Jan 2010 19:52:30 -0500

These vegetarian friendly cakes are served with an addictive nontraditional pesto that gets its creaminess, and lovely light green color from avocados; complete the meal with a salad of sliced tomatoes and onions and a nice bottle of rosé.This comes from Cuvée World Bistro in Tucson, AZ. There they make it with the wild mushrooms, as I posted but because of personal preference here at the home we have only gone as far the cremini's! Need I say more? Oops, I almost forgot - this was in Bon Appetit, January 2010. -- posted by Manami

Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Mon, 18 Jan 2010 00:32:04 -0500

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper. -- posted by French Tart

Major Grey's Chutney Cheese Ball With Cherries and Pecans

Mon, 18 Jan 2010 01:11:29 -0500

This is a great tasting cheese ball that is very simple and easy to prepare! Requires several hours chilling-- so plan ahead. Serve with assorted crackers or crusty bread, add a nice bottle of wine and grapes for a party or tucked into the picnic hamper. From Taste of Home. -- posted by BecR

Aceitunas Picante (Chili Olives)

Mon, 18 Jan 2010 14:19:10 -0500

SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar. -- posted by Celticevergreen

Alcachofas En Vinagreta Aromatica (Artichokes in Vinaigrette)

Mon, 18 Jan 2010 15:11:47 -0500

SPANISH TAPAS RECIPE: This recipe offers an item first introduced by the Moors into Spain in the mid-fifteenth century and combined with the local spices that now is very popular on the tapas bar circuit. -- posted by Celticevergreen

Caramelized Onion Tarts With Apples

Mon, 18 Jan 2010 20:53:00 -0500

Courtesy of Real Simple -- posted by Chef #1524914

Ugly Dip

Mon, 18 Jan 2010 21:11:11 -0500

My friend Hannah and her mom used to make this a lot when we went over to their house. It sounds weird, but it is soooo good! I always ate way too much. Serve with tortilla chips or really any chips. -- posted by Marmaduke2

Warm Mediterranean Olives With Fennel and Orange

Tue, 19 Jan 2010 07:01:35 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Cote du Rhone Rose or Cote du Provence Rose Vin Gris de Cigare 2004; Bonny Doon, Santa Clara CA I usually up the garlic and add some black pepper -- posted by GoldsmithLissa

Batter Fried Asparagus With Herb or Lemon Dipping Sauces

Tue, 19 Jan 2010 18:00:53 -0500

Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders. -- posted by Feast Your Eyes!

Holy Guacamole. the Low Calorie 'genius Recipe'....according to

Thu, 21 Jan 2010 13:31:59 -0500

This is an amazing addition to anyone's recipe list. Its guacamole, but less than half the fat of traditional guac. -- posted by Jes-cooks

Pumpkin and Red Bean Soup

Thu, 21 Jan 2010 13:51:25 -0500

Posting here to see nutritional content, quick to throw together -- posted by Sudika

Red Pepper Bean Dip With Toasted Pita Chips

Thu, 21 Jan 2010 14:12:29 -0500

This is an easy recipe that is a crowd favorite and you can make it in a pot with an immersian blender quickly. This is great with the toasted pita chips -- posted by Daniacooks

Warm & Spicy Artichoke Dip

Tue, 26 Jan 2010 12:13:22 -0500

Perfect for any occasion! This creamy dip is fillied with flavor and spice! Given to me by a friend - I did not create this recipe, I would like to thank to that person if I could. This recipe is a big hit! You can make ahead and refridgerate, I'm sure you could also adapt for crock pot. -- posted by Chef #1533021

Vegetable Samosa

Tue, 26 Jan 2010 18:09:38 -0500

Samosas;those delightful tasty little savory patties are one of India's great gifts to the world. Samosas are available everywhere and yet the samosa varies wherever it is found. That's the beauty; you can make Samosas in so many different ways. Each cook adding their own different signatures to a time honored basic Samosa Recipe. Samosas are cheap and easy to make. Whether you make meat Samosas or vegetable Samosas, make your own pastry or buy the pastry ready-made, Samosas are always appetizing. Served with tea, they form the basis of the perfect snack. -- posted by Chef #1497154

Parmesan Roasted Zucchini Rounds

Wed, 27 Jan 2010 09:07:27 -0500

Super easy super fast!! Makes a great side dish, or appetizer. I made mine in the toaster oven. I really just eyeball the salt and pepper so I hope the measurements are kind of close. -- posted by Mrs. Cavanar

Italian Black Bean Salsa

Thu, 28 Jan 2010 09:13:23 -0500

My neice found this recipe, and it is one of my favorite! I love to have some in the fridge to snack on anytime, and it also makes a great potluck dish. It is tangy, sweet and delish! -- posted by haras132

Baked Olives With Orange & Bay

Thu, 28 Jan 2010 10:28:15 -0500

A delicious French-inspired appetizer. -- posted by English_Rose

Rosemary-Flavored Olives

Thu, 28 Jan 2010 10:56:53 -0500

Olives are perfect to set out on the table as your guests arrive and enjoy drinks. -- posted by English_Rose

Cheese and Herb Crumbed Mushrooms

Thu, 28 Jan 2010 13:26:21 -0500

This looks like great nibblies to serve a crowd or as tapas. -- posted by Rhiannon&Matt.gauci

Easy Homemade Veggie Crab Cakes/Sliders-Weight Watchers 4 Points

Thu, 28 Jan 2010 15:25:16 -0500

This is soooo good and easy! It's an adaptation of various veggie burgers I have made. You could put it on a bun and make it a slider. I like thowing these on a salad and they are great for guests. I improvised this so feel free to switch up the veggies! I put this into my WW recipe builder and its 4 points for 3 veggie crab cakes. This recipe makes 9 veggie crab cakes. -- posted by Eatit

Herb Chevre Fig Spread

Thu, 28 Jan 2010 15:39:08 -0500

From BHG, with a few changes and adjustments. The original recipe called for walnuts but I'm not a fan so replaced with almonds. Serve with toasted baguette slices or crackers. -- posted by flower7

Easy Baked Parsnip Chips/Crisps

Sat, 30 Jan 2010 23:39:23 -0500

Enjoy plain or use as a garnish for soups. Recipe is from Lucy Waverman's New Year's Eve Menu in The Globe and Mail (Dec. 24, 2009). -- posted by blucoat

Italian Bean Sauce/Soup

Tue, 02 Feb 2010 09:09:34 -0500

After looking through my cupboards trying to find something to make for lunch, I came across these items and threw them together in a pan. The end result was delicious, so I decided to share... -- posted by Chef #788130

Caprese Salad 22

Tue, 02 Feb 2010 09:28:46 -0500

This is a quick and simple recipe with flavor and style.....Enjoy -- posted by Thom 22

Tofu Vegetable Dumplings

Tue, 02 Feb 2010 09:34:14 -0500

absolutely delicious! From my most cherished cookbook: Moosewood Restaurant Low-Fat Favorites. No vegetarian kitchen should be without it. To make these completely vegan, be sure to get Chinese wonton wrappers (either from your local Asian food store or from the freezer section of a good grocery). Melissa's wonton wrappers, and other brands, typically sold in the produce section of grocery stores contain EGGS. -- posted by Chef #767224

Harissa-Spiked Houmous

Wed, 03 Feb 2010 10:38:58 -0500

This recipe is delicous -- for a nosh, cocktail party or just an evening snack! I love these kinds of appetizers because they don't take much time, this one is vegan -- so almost anyone can eat it. I like to serve them with Pita Crisps: preheat oven to 375ºF. Split 6 pitas hrizontally into circles, then cut each circle into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt or instead of fennel and sea salt use Mrs Dash salt free seasonings. For example: Table Blend, Original or Garlic & Herb, these have a flavor all their own -- try it you might like it. These can be made about a week ahead, just store in airtight container. -- posted by Manami

Roasted Carrot and Leek Soup

Wed, 03 Feb 2010 11:03:45 -0500

From Sainsburys try something new winter edition 2009, to make slimming world friendly replace oil with low fat cooking spray -- posted by pornstarbarbie

Cottage Cheese and Veggie Dip (Low Fat)

Thu, 04 Feb 2010 06:35:53 -0500

This is another recipe from an old Rodale cookbook. I haven't tried it and am posting it for safekeeping because it sounds really good. -- posted by coconutty

Easy Cowboy Caviar

Thu, 04 Feb 2010 10:09:22 -0500

Adopted this recipe from my sister-in-law. Great taste, and super easy. Even better the next day! -- posted by Chef Lindsay

Cabbage Spring Rolls

Mon, 08 Feb 2010 10:26:24 -0500

A vegetarian recipe for spring rolls that will satisfy any craving for Chinese! While this recipe requires some advanced preparation, it does make a number of servings which can then be frozen and prepared at a later date. -- posted by Lizz Clements

Strange Flavor Eggplant

Mon, 08 Feb 2010 11:16:40 -0500

Great party dip -- posted by Chef #476054

Weight Watchers Creamy Mexican Dip

Mon, 08 Feb 2010 11:37:10 -0500

I got this dip from the WW site...it is absolutely delicious and just ONE POINT per serving! I serve it with baked Tostitos chips for a guilt-free treat, but no one would ever guess it's low fat if you served it to guests. Keep in mind, the creamy ingredients cool down the salsa, so a hot salsa will yield a nice medium dip. Great way to get your mexican dip fix. Enjoy! -- posted by Mom67

Peanut Dip

Mon, 08 Feb 2010 11:37:49 -0500

I tried this recipe for Superbowl and it was gone long before the game even started....Serve with toasted pita bread or raw veggies. The Veitnamese Chilli paste can be decreased if you don't like things too spicy. -- posted by mdizzle

Mexican "vomit" Dip

Mon, 08 Feb 2010 11:59:13 -0500

We make this alot at home and for parties! Great dip for superbowl. It looks like vomit but taste really good. -- posted by Chef #1103964

Black Bean and Corn Dip With Cilantro and Lime (Aka Crack Dip)

Mon, 08 Feb 2010 12:11:56 -0500

It's super incredible good! Every time I make it for a dinner party or a potluck, it's the first thing to get polished off. -- posted by Matty H.

Black Bean and Corn Dip With Cilantro and Lime

Mon, 08 Feb 2010 12:18:28 -0500

It's like crack. Guaranteed no leftovers. -- posted by Matty H.

Barbeque Deviled Eggs

Mon, 08 Feb 2010 23:23:34 -0500

This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly will with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights! -- posted by Sharon123

Halloumi Kebabs Marinated in Tandoori Yogurt Spice

Tue, 09 Feb 2010 16:09:48 -0500

From Terre a Terre delicious spiced halloumi served on a bed of sweet lemony onions. Needs to marinate for 24 hours for best results. -- posted by lindseylcw