Recipezaar: Appetizers,Food Processor/Blender recipes

Fire-Roasted Salsa

Mon, 22 Dec 2008 18:49:48 -0500

I've never been a huge fan of store-bought salsa. I think just about everything tastes better on the grill, so i thought "why not salsa?" I tried it once, and will never go back to store-bought again. -- posted by Ovenlime

Turkey Salad Stuffed Eggs

Mon, 22 Dec 2008 19:51:57 -0500

I've made these with leftover turkey and with ground turkey. Either way is good. -- posted by mydesigirl

Guacamole Refined

Mon, 22 Dec 2008 19:52:21 -0500

Tip of the cap to another guac recipe (#125404) which was the basis for this variation. After several iterations, wanted to document this version. Hope you enjoy. -- posted by Bow

Benito Bean Dip With Zippy Zonya Mexi Mix

Tue, 30 Dec 2008 01:18:02 -0500

Entered for safe-keeping. From Heart-Healthy Living by BH&G, Winter 2008. -- posted by KateL

Orange, Carrot & Mint Soup

Tue, 30 Dec 2008 01:29:47 -0500

Vegetarian soups are always welcome in my cookbook. This one sounded different so I wanted to add it here for safe keeping. I originally found it in a British cookery magazine called "Vegetarian Christmas 2008" -- posted by Sarah_Jayne

Quick & Easy Hummus

Tue, 30 Dec 2008 21:29:51 -0500

Very quick hummus recipe, no tahini required. -- posted by mckeowbc

Szechuan Peanut Sauce * Exported from Mastercook *

Tue, 30 Dec 2008 22:53:53 -0500

After many years of searching for and trying many, many other recipes, this remains my favorite spicy peanut sauce. My favorite way to serve it is as a dipping sauce for long, fresh green beans, an idea I picked up from a caterer in Gainesville, FL (if I could remember her name, I'd give her credit). Many years ago, I had an edition of MasterCook recipe management software. As technology changed, my software became out-of-date and unusable, but I didn't replace it because I saw the benefit of web-based software such as RecipeZaar (why try to manage recipes all by yourself when you can be part of a community and do it together). After years without this recipe (I never could find where I wrote it down or printed it), I tracked it down in Google. I've added it to RecipeZaar to keep for myself and share with others. The recipe is exactly how I found it, including the name, ingredients, directions, and the notes (see below). The only additional notes I would suggest are: add the chili oil one teaspoon at a time, tasting in between, until you reach your desired level of spiciness; and keep the sauce thoroughly chilled or heated, it will separate at room temperature. Enjoy! ORIGINAL NOTES Recipe By: Jo Anne Merrill Use about 1 tablespoon of sauce per serving of chicken or fish. *Cilantro is usually sold in small bunches. You will need only about 1/3 of an average bunch or 2-3 of the stems with leaves attached. It may also be sold as coriander or Chinese parsley. -- posted by lchelini

Emily's Creamy Pepperoni Dip

Wed, 31 Dec 2008 00:08:34 -0500

We have many food days at my place of employment. One day my co-worker Emily brought in this dip and it was so good that I think I ate at least half of it myself. -- posted by Wordartist

Beetroot Dip / Beet Dip

Mon, 05 Jan 2009 17:45:45 -0500

This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance -- posted by Chef floWer

Red Pepper Dip With Pine Nuts

Mon, 05 Jan 2009 18:28:46 -0500

This recipe was featured in an email from the www.lifescript.com website. This site lists a lot of healthy recipes. Just in time for the New Year! :-) -- posted by senseicheryl

Cottage Cheese French Onion Dip.

Tue, 06 Jan 2009 19:44:13 -0500

Okay new year time to be healthy right? Following the south beach or any low carb diet and they all recomend cottage cheese. Well I can't seem to get it past my mouth (the look tastes fine I am sure). So while packing my lunch and wishing I had dip for all those vegetables I had to choke down I thought I would try altering my favorite dip recipe and wow tastes just great! -- posted by Ladymedic

Smoked Salmon Stuffed Eggs

Wed, 07 Jan 2009 19:29:19 -0500

These stuffed eggs can be good up to 2 days in the fridge. From Ricardo. -- posted by Boomette

Quick Pate'

Thu, 08 Jan 2009 01:29:11 -0500

No one has to know how quick this recipe is to put together. This pate' is perfect for an elegant dinner party or casual get-together. Serve with French bread or crackers. It freezes well, but bring to room temperature before serving. -- posted by Alan in SW Florida

Madbucha

Thu, 08 Jan 2009 18:59:02 -0500

A spicy tomato salad -- posted by BarefootandpregnantintheKitchen

Fat Free Jalapeno Ranch

Tue, 13 Jan 2009 17:23:38 -0500

Great fat free version of a spicy ranch that can be used for dipping, topping, or as salad dressing! It's good on everything, really. -- posted by Brittany K.

Very Quick and Easy Salsa

Sun, 18 Jan 2009 01:36:31 -0500

I don't know where I found this recipe but everyone really loves it. We can't go to any of our friends home without them asking us to bring it. We tend to use more jalapenos than it calls for but that's a matter of taste of course. -- posted by Papa in Mass.

Spicy Crab Dip

Sun, 18 Jan 2009 02:13:17 -0500

I believe this originally came out of Taste of Home magazine. This is simple to prepare, and has both cayenne pepper and hot sauce to give it some extra kick. Leave one or both out if you don't want the spice. -- posted by jaynine

Mandarin Peach Sauce

Mon, 26 Jan 2009 00:29:56 -0500

Use with Crispy Mandarin Riblets Also serve with Asian dishes, or as a basting sauce for grilling pork. -- posted by Charlotte J

Tenderloin Carpaccio With Martha's Sauce

Mon, 09 Feb 2009 15:16:34 -0500

Ed made carpaccio Super bowl Sunday and served it on toasted sour dough bread rounds spread with my roasted garlic butter, sprigs of arugula fr/ our garden, topped with slivers of Parmesan-Reggiano and a dollop of carpaccio sauce from Martha Stewart's Cookbook. This was devoured before the first play. So easy to prepare, yet oh-so elegant. This recipe makes much more sauce then you'll need but we keep it in the refrigerator and use it on/with lots of other dishes. It's great mixed with a little Stilton stuffed in cherry tomatoes! -- posted by Trinkets

Roasted Red Pepper and Feta Dip

Sun, 22 Feb 2009 16:04:42 -0500

This is a really great dip for either pita or for fresh veggies. The jalapeno adds a little kick and colour. I actually use two instead of the one called for in the recipe. If the red peppers are small, I use three instead of 2. Enjoy. -- posted by Just Call Me Martha

Crazy Easy Ranch Dip

Sun, 01 Mar 2009 18:18:48 -0500

Just as the title says, this ranch dip is crazy easy to make. You just stick it in the processor and VIOLA! It's done. Just like that. It's nice and creamy with just enough spices. Use some of the chopped scallions as a garnish. I also sprinkle some sweet paprika over top. -- posted by Jess4Freedom

Spicy Chipotle Hummus

Mon, 02 Mar 2009 00:53:33 -0500

I love this flavorful, tahini-free recipe. It uses roasted garlic--I like to roast a whole clove ahead of time and use the rest in other recipes. It's definitely worth it!!! I prefer my hummus very flavorful, so feel free to reduce the lemon juice, garlic, and chipotle. This was adapted from The Stinking Rose Restaurant Cookbook. -- posted by Chef #1188530

Country Chicken Pâté

Wed, 11 Mar 2009 13:15:15 -0400

From Cooking light -- posted by wicked cook 46

Mushroom and Sherry Pate With Homemade Melba Toast

Mon, 16 Mar 2009 15:54:26 -0400

Entered for safe-keeping. From Nicola Hill's "The Mushroom Cookbook", received in February 2009 Cookbook Swap. You can cheat by buying Melba toast at the grocery store. -- posted by KateL

Walnut Pesto

Mon, 16 Mar 2009 20:26:42 -0400

From the Chicago Tribune, via the NYT. Apparently this has been declared one of the year's best recipes.It originated in a wine bar in NYC. I have not tried it yet, but it sounds quite appealing. Prep time is estimated. -- posted by duonyte

Fresh Tomato Pineapple Salsa

Tue, 17 Mar 2009 01:27:23 -0400

My fiance wanted to make a similar salsa to Newman's Own Pineapple salsa, and this is what we came up with. It is sweet at first, then really has a kick to it. -- posted by Chef #903305

Schmear (Cream Cheese With Lox Spread)

Sun, 22 Mar 2009 10:00:58 -0400

Try serving this "schmear" with some fresh bagels at your next brunch. You could add a tablespoon or so of fresh chopped dill or parsley or even a couples of tablespoons of drained capers, but I like it kept simple. For appetizers, serve the schmear along with cocktail-sized rye bread slices. -- posted by Alan in SW Florida

Beetroot & Yoghurt Dip

Sun, 29 Mar 2009 20:39:45 -0400

A beautiful neon-purple dip that is healthy, low in fat & most important...yum!!! Has a bit of a heat kick. Serve with celery & carrot sticks for entertaining or swap it for mayo on a salad sandwich. -- posted by Catherine Robson

Almond 'feta Cheese' Spread With Herb Oil (Vegan)

Sun, 05 Apr 2009 22:07:37 -0400

From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you. -- posted by Wish I Could Cook

Crab Spinach Artichoke Dip

Mon, 06 Apr 2009 02:12:56 -0400

I am by no means completely claiming this recipe it is just a tweeked version of Recipe #53047. I wanted to make it a bit more healthy, and not to mention I prepared it differently than her directions. This is a double recipe with half the mayo and 2x the spinach. Everyone raves and loves this stuff! -- posted by Funandsweet623

Eggplant Onion Dip

Fri, 10 Apr 2009 14:04:59 -0400

Adapted from a recipe in Jean Paré's 'Company's Coming: dip, dunk & dab, party dips and spreads'. This recipe has been descibed as "an update of baba ghanouj... sweetened with caramelised onions (and served) with pita bread chips or vegetables". I learnt also from this book that 'baba ghanouj' means 'indulged father' in Arabic! Rather patriarchal for 2009! Perhaps that's why Jean Paré has re-named this 'eggplant onion dip' - bland and politically correct! I decided to stay with this name but if anyone knows the Arabic for 'eggplant onion dip', I'll happily rename it. The cooking time includes one hour chilling time. -- posted by bluemoon downunder

Lemon Lime Hummus

Thu, 16 Apr 2009 01:51:06 -0400

This was the first hummus I made when I got my new food processor, and I'm never buying it at the store again! I got the recipe from PracticalYoga.tv and followed it exactly. I love the very fresh and bright flavors from the citrus fruits and how well the spices complement them. I eat it as a healthy snack on carrot and celery sticks. The original recipe notes: "If you are going to use the zest of a citrus fruit it is important that you buy organic, since the outside peel houses most of the pesticides." Note: Original recipe makes quite a lot. I usually halve the recipe for a week's worth of hummus for two. -- posted by ATouchofZing

Spinach Dip - Dairy and Soy Free (Raw)

Fri, 17 Apr 2009 16:53:48 -0400

For the raw foodies out there. From http://rawgoddessheathy.blogspot.com -- posted by ThatSouthernBelle

Simple, Healthy Hummus!

Fri, 17 Apr 2009 17:09:52 -0400

This is a basic hummus recipe that my friend and I came up with. We avoided adding a lot of unnecessary ingredients and enjoy our hummus on the thicker side. It's a good low-fat alternative to the usual hummus recipe. Feel free to add whatever you would like! :-) -- posted by HealthyDoll7

Pesto Stuffed Mushroom Caps

Sat, 18 Apr 2009 17:15:56 -0400

From http://freshtopia.net/vlog/?p=124 (Click it to seem them made.) -- posted by ThatSouthernBelle

Roasted Mushroom, Walnuts and Lentil Goo in Scoops

Sat, 18 Apr 2009 17:16:31 -0400

I came to this recipe after much trial and error... I think it is close to a very good Veggie Pate/Goo I had at a "Harmonic Conversion" in Santa Monica, CA a few years back. My "harmonic" vibe has kind of worn off, but my Goo has developed a "harmonic" life of it's own! I use Scoops Tortilla chips. If you can't find Mizuna leaves, watercress can be subbed. -- posted by Chef #643376-Mother Pug

Zucchini Pancakes With Basil Chive Cream

Mon, 20 Apr 2009 00:04:56 -0400

This is a perfect mid-August recipe when your garden or Farmer's Market is overflowing with zucchini and all the herbs are fresh. -- posted by 2hot2handle

Homemade Chorizo Fingers

Tue, 28 Apr 2009 01:58:12 -0400

Received this recipe via email. It has an accompanying sauce recipe to serve with fried fingers of chorizo - nice tapas for nibbling. It did not give serving size so I guessed for appetizer portions. If this turns out well, I plan to make a triple recipe, form the chorizo into finger-sized portions & freeze on a cookie sheet then package up for fast appetizers. -- posted by Buster's friend

Parmesan Cream Crackers

Wed, 29 Apr 2009 15:15:29 -0400

These easy to make, crispy crackers have endless possibilities. You can skip the cheese and add some freshly chopped rosemary or thyme, swap pepper for the salt as a topping or top with minced garlic, onions,sesame or poppy seeds or whatever is on your favorite commercial cracker. They are perfect as an accompaniment with cocktails! Originally from the food section of a February 18, 2009 Houston Chronicle. -- posted by Leslie in Texas

The Best Fresh Tomatillo Salsa

Wed, 29 Apr 2009 15:15:43 -0400

We buy tomatillo salsa at little shop in town where they make it. Theirs is great and made with cooked tomatillos. I made this one up using fresh. It has great tang and kick! -- posted by Beth F.

Homemade Hummus

Thu, 30 Apr 2009 15:38:21 -0400

Nothing better than fresh hummus with warm pita. -- posted by mewack

Country Cottage Rolls (Vegetarian)

Mon, 04 May 2009 11:28:17 -0400

I got this recipe from my sister so I could make these for a bunch of guys at work who were all astounded these contained no meat whatsoever. -- posted by Weeblemeister

Spanish Meatballs With Romesco Sauce

Wed, 06 May 2009 17:42:44 -0400

Perfect for a tapas party. You'll want to put the Romesco sauce on everything. From Williams-Sonoma "Taste" cookbook. -- posted by KissKiss

Crispy Oven Baked Onion Rings

Sat, 09 May 2009 12:05:12 -0400

I am trying to stay healthy, but sometimes you like a burger and some onion rings, right?!?! Well, here's what I came up with for the onion rings. I have used all panko bread crumbs when I didn't have any baked potato chips, and all baked potato chips when I felt naughty, and they are all good. I usually just make this recipe for the 2 of us, and we don't have many leftover if any.....and my husband doesn't normally order rings when we are out! Let me know which way you like best :) -- posted by CharlieGal

Spanish Olive Tapenade

Sat, 09 May 2009 12:16:39 -0400

From All Around The World Cookbook by Sheila Lukins -- posted by Charlotte J

Fiesta Hummus

Sun, 10 May 2009 19:59:53 -0400

A zesty option for a chip dip that is very east to make. This is super dip served cold with tortilla chips. I also use this warm in burritos and southwestern casseroles. -- posted by Chef #552702

Sweet and Creamy Peanut Butter

Thu, 14 May 2009 02:22:03 -0400

this very simple recipe has been our favorite since we were kids ....... originally from my grandmother. -- posted by Noemi #2

Cauliflower Samosas With Tamarind Sauce (Raw)

Wed, 20 May 2009 02:28:43 -0400

The raw version of the Indian favorite, the samosa for all the low carbers and raw foodies! From: http://thesunnyrawkitchen.blogspot.com/2007/04/maharawdjas-feast.html -- posted by ThatSouthernBelle

7 Samurai Vegan Soup

Sat, 06 Jun 2009 01:54:54 -0400

Seven vegetable, vegan, gluten-free, dairy-free, low-fat soup that is surprisingly tasty despite all of those adjectives working against it. I created the recipe myself for my boyfriend who loves soups. For a kid-friendly version--puree this soup after you add all of the yucky, good-for-you vegetables and then add the kid-approved veggies, like potatoes, into the soup afterwards and cook until these veggies are done. -- posted by krolek

Chipotle Salsa

Tue, 09 Jun 2009 13:01:59 -0400

A medium-hot salsa using fresh ingredients and chipotle chiles in adobo. -- posted by danspeca

Caramelized Onion Dip

Tue, 23 Jun 2009 11:41:17 -0400

Taken from the CHOW newsletter: "The addition of goat cheese mimics the zip of Liptons famous onion soup mix. Weve updated classic onion dip by swapping the pack of dehydrated Lipton soup mix for real caramelized onions and goat cheesebut the sweet, salty, tangy flavors you remember are all there. Reminisce with a bag of potato chips. This may be made up to 2 days in advance and refrigerated in a covered container; stir before serving." *Cook time is chill time* -- posted by alligirl

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 Génial Génie

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

Green Pea Wasabi Hummus

Wed, 15 Jul 2009 01:53:08 -0400

Has the texture of hummus but an unexpected sweet, spicy flavor; I was thinking about wasabi peas and how I've never seen that flavor combination anywhere but the snack itself, so here it is in a new form. -- posted by Chef #1322378

Fresh Basil-White Bean Hummus

Thu, 16 Jul 2009 17:55:36 -0400

This Italy-inspired hummus is a recipe I created in celebration of my bountiful basil harvest. Did you know that basil has natural antidepressant properties? For me, that's just one more reason to put it in everything! -- posted by Prose

Not Chopped Liver

Sun, 09 Aug 2009 21:09:08 -0400

This is a simple and delicious recipe for mock chopped liver. It makes a great meatless appetizer. Serve scooped on a bed of lettuce with a cherry tomato and some flatbread--voila! I always keep some cans of green beans on hand along with a bag of walnut pieces in the freezer, and I'm always ready to whip this up. -- posted by NIteOwl

Hilbeh - Traditional Spiced Fenugreek Dip from Yemen

Mon, 17 Aug 2009 03:45:55 -0400

Hilbeh is an amazing dip which is delicious when eaten with freshy baked or toasted flat bread. It is kind of a cross between a jelly, a chutney & a salsa... You'll be amazed to see how it's made! Try this for an unusual starter or appetizer. Time to make doesn't include the fenugreek soaking time. -- posted by Um Safia

Tomato Galette

Mon, 17 Aug 2009 03:48:48 -0400

This recipe resembles a pizza in flavor, but looks much more elegant. I was surprised how easy it was to make. You just need to make sure the dough stays cold at all times. If it warms up while you are working with it, put it back in the fridge and chill until cold again. I got the recipe from the "You Say Tomato" cookbook by Joanne Weir. -- posted by 2hot2handle

Hummus of Doom

Tue, 18 Aug 2009 17:19:30 -0400

Hummus and vegans go together like vegans and soy. I've been tweaking hummus recipes for the past few years to find the perfect one for my tastes. Here is the result. -- posted by Chef #1355741

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Perfect Homemade Mayonnaise (Julia Child)

Thu, 20 Aug 2009 14:31:29 -0400

From "Mastering the Art of French Cooking". JULIA'S POINTS TO REMEMBER : Temperature: Mayonnaise is easiest to make when all ingredients are at normal room temperature. Warm the mixing bowl in hot water to take the chill off the egg yolks. Heat the oil to tepid if it is cold. Egg Yolks: Always beat the egg yolks for a minute or two before adding anything to them. As soon as they are thick and sticky, they are ready to absorb the oil. Adding the Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. After this, the oil may be incorporated more rapidly. Proportions: The maximum amount of oil one U.S. Large egg yolk will absorb is 6 ounces or 3/4 cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made made mayonnaise before, it is safest not to exceed 1/2 cup of oil per egg yolk. REMEDY FOR TURNED MAYONNAISE: You will never have trouble with freshly made mayonnaise if you have beaten the egg yolks thoroughly in a warmed bowl before adding the oil, if the oil has been added in droplets until the sauce has commenced to thicken, and if you have not exceeded the maximum proportions of 3/4 cup of oil per egg yolk. A mayonnaise has turned when it refuses to thicken, or, in a finished mayonnaise, when the oil releases itself from suspension and the sauce curdles. In either case, the remedy is simple. Warm a mixing bowl in hot water. Dry it. Add 1 teaspoon of prepared mustard and 1 teaspoon of sauce. Beat with a wire whip for several seconds unil they cream and thicken together. Beat in the rest of the sauce by teaspoons, thickening each addition before adding the next. This always works. Just be sure you add the turned sauce a little bit at a time, particularly at first. REFRIGERATION: After several days under refrigeration, mayonnaise has a tendency to thin out, especially if it is stirred before it comes to room temperature. If it does turn, bring it back using the preceding system. -- posted by blucoat

Traditional Feta Dip

Tue, 25 Aug 2009 02:27:57 -0400

A basic dip that you can add whatever you'd like to: pesto, red pepper, olives, etc. -- posted by Chloe Lynn

Shrimp Mousse

Tue, 25 Aug 2009 02:56:15 -0400

A recipe from Ricardo but it comes from a pupular singer in Quebec : Laurence Jalbert -- posted by Boomette

Black Bean Pesto Dip

Tue, 08 Sep 2009 10:23:34 -0400

I came up with this recipe after craving a black bean dip, but I wanted it to be more like a hummus and not like your typical mexican black bean dip. This recipe is so, so easy, I'm sure you already have all of the ingredients in you pantry!! The pesto really makes this dip unique.Trust me, this is going to be one of the best dips you've ever had!! And it's healthy too!! -- posted by Turtle Mama

People Love This Hummus

Thu, 10 Sep 2009 01:43:10 -0400

i serve this hummus with veggies or pita bread triangles when I have people over. it is made completely from scratch so it takes some time to make but is easy and people go crazy for it. -- posted by krolek

Herbed Spinach Dip

Thu, 10 Sep 2009 17:00:04 -0400

Delicious spinach dip from the America's Test Kitchen Cookbook. -- posted by KellyMac6

Green Goddess Dip

Thu, 10 Sep 2009 17:01:14 -0400

Fresh herbs give this classic dip its clean, fresh flavor and distinctive green color. From the America's Test Kitchen Cookbook. -- posted by KellyMac6

Herbed Goat Cheese Spread

Thu, 10 Sep 2009 17:01:48 -0400

Goat cheese spread for a party appetizer. From the America's Test Kitchen Cookbook. -- posted by KellyMac6

Low Fat Cilantro Jalapeño Hummus

Mon, 14 Sep 2009 16:29:24 -0400

Full flavor, low fat, and low calorie hummus. Spicy and oh so delicious! Serve with veggie tray, pretzels, crackers, or your favorite dipping snacks. -- posted by RedSoxInMD

Pesto

Thu, 17 Sep 2009 10:27:36 -0400

A simple but quite good basil pesto recipe I concocted from a couple of different recipes. A bit more garlic, less oil, and extra pinenuts. Enjoy! -- posted by Chef Rrrita

Basil Parmesan Pesto

Mon, 21 Sep 2009 01:14:09 -0400

Create on crackers, baquettes or mixed in with pasta and chopped tomatos. Freeze leftovers in an ice cube tray so you can use as a mix-in any time. -- posted by VegGirl

White Bean and Pesto Bruschetta

Fri, 25 Sep 2009 15:20:44 -0400

I got teh idea for this dip from the show Emeril Green. I couldn't remember the exact recipe so I played around a bit and came up with this simple but elegant tasting appetizer -- posted by GingerlyJ

Benedictine

Mon, 28 Sep 2009 01:37:10 -0400

This cucumber spread originated in Louisville, Ky where I currently live It is largely popular for weddings as finger sandwiches or a dip -- posted by GingerlyJ

Pinto Bean Dip

Mon, 28 Sep 2009 14:50:59 -0400

I can't remember where I originally found this recipe. Great dip for football games. You need a food processor, but a blender will do in a pinch. The ingredients in this make for a clean and light tasting dip! -- posted by Dantana

Rockin' Hummus

Sun, 04 Oct 2009 01:39:04 -0400

I've tried a lot of hummus recipes but this is the first one that came close to Sabra - my favorite brand. I adapted this recipe from one I found online at a blog by Jonah Lisa. She states that it is the order in which the ingredients are combined that makes the hummus so creamy in the end. I don't know how true that is but I follow her method and always end up with great stuff that rivals my favorite brand. I use my blender but I'm sure a food processor would work great too. (The original recipe can be found at http://thetobyshow.typepad.com/the_toby_show/2008/03/the-secret-of-r.html#) -- posted by muncheechee

Low Fat Lime Cilantro Hummus

Mon, 05 Oct 2009 16:28:33 -0400

My husband found this recipe on a website about a year ago and it has become a staple in our home. (The website is www.urbandrivel.blogspot.com there are quite a few good recipes if you're interested). It's great with Falafel, fresh veggies and pita wedges. -- posted by Bell4523

Smoked Salmon Mousse

Tue, 13 Oct 2009 14:59:14 -0400

Serve this mousse with bread, crackers, or cruidtes. Great party dip. From the America's Test Kitchen Cookbook. -- posted by KellyMac6

Artichoke Bruschetta

Wed, 14 Oct 2009 11:26:20 -0400

I reviewed a lot of similar recipes, came up with this one and they all loved it! It's fast, easy, tasty and a savior for any last minute guests that won't keep you in the kitchen for hours missing out on all the fun! You may already have most of the ingridients in your pantry except for the artichoke hearts and red roasted peppers. But you can always buy them and have them hang out there until you need them. -- posted by "Dee chef"

Edamame-Ginger Dip

Thu, 15 Oct 2009 15:48:44 -0400

Eating Well - October 2009 -- posted by TattooedMamaof2

Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors

Fri, 23 Oct 2009 16:35:11 -0400

A beautiful golden-hued butternut squash soup, with a delightful Thai accent! Delicious! The perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread. Recipe is an adapted one from Whole Foods Market. -- posted by BecR

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl

Texas Surprise

Tue, 27 Oct 2009 17:09:51 -0400

You won't find another sausage appetizer recipe quite like this one! From Garlic Lover's Greatest Hits. For a shortcut version, buy prepeeled garlic. -- posted by Chocolatl

Eggplant Hummus

Mon, 02 Nov 2009 11:01:59 -0500

This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed. -- posted by Hanna Louise

Garlic Spread With Olive Tapenade

Mon, 02 Nov 2009 17:06:41 -0500

I originally made this to emulate the sandwich spreads you get at the Safeway deli. (Those sandwiches are super addicting, but we don't live near a Safeway anymore!) This is a pretty perfect match and is SO GOOD on sandwiches, but also makes a very pretty party appetizer if you spread the garlic spread on toasted baguette slices and then top with the olive tapenade. I always use reduced-fat cream cheese and mayo. I have made this several times without the kalamata olives (they're more expensive so I don't always have them on hand) and we enjoyed it just the same. Recipe yield and prep times are approximate...I'm horrible at paying attention to things like that... -- posted by Robyn's Cookin'

Best Vegan Mayo

Mon, 09 Nov 2009 15:20:10 -0500

Simple, quick and tasty enough to use as a stand alone dip. -- posted by Chef Marsha Jane

Basil, Lime and Pumpkin Seed Pesto

Mon, 09 Nov 2009 16:33:06 -0500

While searching for healthier recipe alternatives on the 'net, I ran across this one on the Care2 website @ http://www.care2.com/greenliving/basil-lime-pumpkin-seed-pesto-recipe.html Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007). This terrific recipe highlights basils fresh flavor with rich, nutty pumpkin seeds and zingy limea nice change of pace! Basil, Lime and Pumpkin Seed Pesto is packed with nutrition and fiber, and is so complete it doesnt even require the tried and true Parmesan cheese! -- posted by SassiFras

Hummus - Silky Smooth, from Scratch!

Tue, 10 Nov 2009 16:48:16 -0500

This recipe was published in the food section of my city paper from a local Lebanese restaurant. Amazingly smooth and creamy. "Baking soda is the secret to silky smooth hummus; it softens the beans so they cook quickly and break down easily when blended. The hummus can be prepared up to two days ahead and stored in an airtight container in the refrigerator until ready to use." -- posted by biznana

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

Avocado Hummus

Sat, 28 Nov 2009 15:30:24 -0500

My husband found this recipe in his Triathlete magazine, so we whipped it up tonight. "This twist on regular hummus - a Mediterranean diet staple - is so creamy and delicious (and packed with healthy fats), that you may just eat it with a spoon and lose the pita altogether!" From Triathlete Magazine, November 2009. -- posted by FloridaNative

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

Muhammara

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

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

Prawn (Shrimp) Mousse Rolls

Mon, 28 Dec 2009 16:58:27 -0500

From James Reeson Alive and Cooking. This looks to be a nice appertizer or even an entree. -- posted by I'mPat

Bean, Avocado, and Shrimp Layered Dip / Spread

Tue, 29 Dec 2009 01:06:52 -0500

If you're in a rush, substitute store-bought guacamole for the cream cheese, avocado, and lime juice. -- posted by *Kathy*

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

Beef Wellington Appetizers

Sat, 02 Jan 2010 23:44:43 -0500

Very impressive appetizer. Quite a few steps to make, but can be assembled ahead of time (unbaked) and frozen up to 2 weeks. -- posted by *Kathy*

Walnut Hummus

Wed, 06 Jan 2010 17:36:31 -0500

This recipe is adapted from Cooks Illustrated's "Restaurant Style Hummus" recipe. I realized that I didn't have tahini, and so substituted walnuts instead. The result? Delicious! Could also try with pine nuts for a creamier texture. -- posted by Chef #784013

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

Peanut Satay Sauce

Mon, 11 Jan 2010 15:44:12 -0500

This differs from my other peanut sauce. I like this one because it's pureed until smooth in the food processor and it doesn't contain coconut milk like my other one. -- posted by KPD

Chilled Tomato and Yogurt Soup

Fri, 29 Jan 2010 01:47:06 -0500

Lovely recipe for the steamy hot days of summer here in the south! It combines tomatoes and cucumber for a really yummy chilled soup. Blending time is included in the cooking time. -- posted by breezermom

Onion Ring Sauce

Wed, 03 Feb 2010 11:26:38 -0500

This is a recipe that a friend's wife got from Guy Fieri's site. I add one small habanero pepper (removing the seeds keeps it to medium-hot instead of super-hot) but otherwise the recipe is unchanged. I think this is also really good on sandwiches. -- posted by Morrison