Recipezaar: Appetizers,Finger Food recipes

Bacon, Blue Cheese Savory Cheesecake Kansas City Junior League

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

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

Crab Cakes With Lemon Butter and Plum Tomato Salsa

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

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

Thomas Family Baked Coconut Shrimp With Pina Colada Dip

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

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

Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

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

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

Matthews Shrimp Lettuce Wraps

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

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

Shrimp Bites Wrapped in Greens

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

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

Spicy Black Bean Dip

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

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

Penguins

Mon, 13 Jul 2009 15:32:49 -0400

Penquins made from hard boiled eggs, pitted black olives and carrots Guarding Develed Eggs, each Penguin seems to have it's own personality. My sister Evelyn (Ebby) taught me how to make them several years ago. -- posted by kitelady

Ham and Pesto Panini

Mon, 13 Jul 2009 15:44:19 -0400

This is what I created with leftover basil pesto, Italian bread, some Parmesan, ham and Mozzarella... Let me just say, there were no leftovers of this! Wow, melted cheese, pesto, olive oil...so good. If your pesto is oily you won't need the extra olive oil and also if you make your pesto with lots of Parmesan you may not need the additional cheese. My pesto is a little dry with not that much Parmesan because I like to add it later. And, a good substitute for the ham would be turkey or chicken. -- posted by Trinkets

Brie, Pesto, and Tomato Panini

Mon, 13 Jul 2009 15:45:23 -0400

I'm hooked on Paninis. So easy, so good, and there's always something in the house to use for a fast appetizer or quick lunch. Here's one for summer appetizers, perfect with a glass of wine. -- posted by Trinkets

Bruschetta With Poached Egg, Truffle Oil, and Arugula

Fri, 17 Jul 2009 02:04:58 -0400

This recipe won Jeffrey Saad the mini challenge in the 6th episode of NFNS 2009 and has been added to the menu of the high-end restaurant where he prepared it. I haven't tried it yet because I didn't have all the ingredients, but wanted to post it here until I can. It looks absolutely mouth watering and, according to all the tasters and judges, tasted even better! -- posted by ninja

Cheesy Pigs in Blankets

Fri, 24 Jul 2009 13:41:36 -0400

Stuffed hot dogs filled with spicy brown mustard, cheese and sweet pickle relish are simply irresistible! from Woman's World -- posted by PMHawk

Little Wild Sorrel and Herb Tarts With Melted Goat's Cheese

Sun, 26 Jul 2009 10:12:12 -0400

A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour. -- posted by French Tart

Brie With Strawberries and Herbs in Puffed Pastry

Sun, 26 Jul 2009 13:43:30 -0400

Warm molten Brie cheese with strawberries and fresh herbs, encased in a delicate puff pastry--delicious! This is a great recipe, and very easy to prepare using frozen puff pastry. Serve with slices of crusty baguette or crackers. -- posted by BecR

Mini-Corncakes With Avocado & Lime Salsa

Wed, 29 Jul 2009 02:38:17 -0400

"Put very simply, canapés are nothing more than tops and bottoms with endless variations ensuring you will never, ever get bored with serving them." This is what The Passionate Cook, Johanna Wagner, has to say! They give you sustenance while chatting before sitting down to the meal. In all supermarkets thwew is a wide selection of pre-made finger food; vol-au-vents, mini quiches [which are awesome!] salmon rolls, or cheese bites, but isn't it more satisfying making your own??? This canapé consists of a fritter made with (fresh, frozen or canned) corn and a simple batter & adding chilli flakes and coriander! This dish can be made with another type of bottom and store-bought salsa & guacamole, season it(to make it your own) serve with coriander leaves & VOILA! ;) -- posted by Manami

Aioli Shrimp and Dill Canapes

Thu, 30 Jul 2009 03:03:07 -0400

Tiny cocktail shrimp with aioli on toast, topped with bits of fresh lemon zest and feathery dill. Very pretty dinner party appetizers. -- posted by BecR

Flat Bread With Goat Cheese, Arugula, and Balsamic Glaze

Sun, 02 Aug 2009 10:06:57 -0400

This appetizer was inspired by a lunch I had with Gone Fishin at The Spa at Lake Austin. The flat bread I used was Croccantini, large, thin crackers I found at Whole Foods. We served this one night for appetizers to good friends while sipping wonderful wine! -- posted by Trinkets

Curry Puffs/Sausage Rolls

Sun, 02 Aug 2009 10:37:40 -0400

These are really easy and perfect for parties or any occaision where finger food is necessary. They can be eaten hot or cold, store well so they can be made a day or two in advance if need be and the curry taste is quite mild and suitable for kids! I'd say they could be frozen before baking so if you're in a hurry all you have to do is defrost and they're ready to bake. Did I mention they're really yummy! They usually don't last more than a day in my house! -- posted by Hayley_11

Delicious Southern Style Deviled Eggs

Mon, 03 Aug 2009 11:33:04 -0400

Deviled eggs take on many variations, and in the South it is a point of pride to make deviled eggs that disappear first at gatherings. This is the one that disappears first at my family gatherings. -- posted by breezermom

Crab and Avocado Dip on Chips - Gourmet Style ;)

Thu, 06 Aug 2009 11:31:50 -0400

I found this appetizer recipe in a really cool blog about entertaining and it seemed soooo easy that i had to try it. I like that kind of cooking... super easy and simple but that you can also make it look gourmet. So i finally tried this for my cousin's bday and EVERYBODY loved it. They even asked me to do it again for our next gathering. I'm not sure about the servings, and it also depends on how much avocado and crab meat you put in each tortilla chip, so it's just approx. -- posted by Choco lover

Grilled Tuna Rolls

Fri, 07 Aug 2009 10:50:04 -0400

This is an Ina Garten Recipe - it has her stamp all over it! Once the tuna has been cooked there is a 20 minute cooling period. -- posted by Manami

Fresh Figs With Honey, Yogurt, and Walnuts

Mon, 10 Aug 2009 14:47:07 -0400

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

Killer Grilled Shrimp

Wed, 12 Aug 2009 10:31:27 -0400

Accidentally made some ridiculously good grilled shrimp cleaning out the refrigerator. Love it when a plan comes together. -- posted by Kyle Newton

Tomato Strawberry Salsa

Mon, 17 Aug 2009 02:13:44 -0400

Good as a dip with tortilla chips or to top some grilled chicken, or pork or fish. Loosely based on a local farmer's market's recipe. -- posted by *Parsley*

Fig Jam and Goat Cheese Crostini

Mon, 17 Aug 2009 02:18:54 -0400

Flavors of fallsage and figspair up with tangy goat cheese for an elegant appetizer thats a perfect pairing for a glass of bubbly. The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Taken from CHOW.com -- posted by alligirl

Baked Spring Rolls

Tue, 18 Aug 2009 03:28:36 -0400

From Food Network Magazine August/September 2009 -- posted by Vino Girl

Toasted Butter Pecans

Wed, 19 Aug 2009 01:55:35 -0400

This recipe comes from the cookbook that accompanied my first microwave, in 1974. These salty, crunchy pecans are good for snacking. They also go well with drinks. You may want to adjust the amount of seasoned salt to your taste, particularly if you use salted butter. -- posted by Desert Baker

Sticky Chicken Drumsticks

Thu, 20 Aug 2009 02:09:21 -0400

These are addictive. Recipe adapted from 'Relaxed Cooking with Curtis Stone". I used Lee Kum Kee Chinese barbecue sauce, available in the Asian section of well-stocked grocery stores, or in Asian grocery stores. -- posted by Hey Jude

Nutty Cheese Ball

Fri, 21 Aug 2009 12:07:54 -0400

Found this recipe in my Kitchen Aid mixer manual. I am sure it can be made just as easily without the mixer though. Cooking time is chill time. -- posted by KellyMac6

Roasted Pepper Rolls Stuffed With Tuna

Wed, 26 Aug 2009 18:09:25 -0400

Peperoni Farciti con Tonno e Acciuga, Lidia Bartianich's Newletter. The combination of sweet, meaty roasted peppers and well-seasoned oil-cured tuna is wonderful! Any fresh, meaty sweet bell-type peppers are suitable, different colors makes a nice presentation. Peppers always taste better when roasted at home but a jar of roasted red peppers can be substituted. The tuna filling is delicious on crostini or crackers: the sandwich, is out of this world!:). -- posted by Manami

thetis Queen Albacore Tuna Tacones With Spicy Spot Prawn Mayo

Thu, 27 Aug 2009 14:07:34 -0400

Tacones are a taco-cone or a tortilla handroll. I am newly addicted to this meal! The recipe comes from a Victoria restaurant. It is wonderful! http://www.redfish-bluefish.com/ -- posted by Barefoot Beachcomber

Chili Relleno Squares

Mon, 31 Aug 2009 11:40:21 -0400

From a Taste of Home subscription booklet. Submitted by Fran Carll -- posted by Recipe Junkie

Festive Cream Cheese Dip

Mon, 31 Aug 2009 11:45:00 -0400

A friend brought this to a house social I was having. I insisted she not leave without providing the recipe. She has since moved away and I am now asked to bring this to all parties or events that I attend. It is absolutely wonderful. Enjoy!! -- posted by NanuqsMom

Shrine Wings & Sake Sangria

Tue, 01 Sep 2009 12:06:51 -0400

During a stay at the MGM Grand at Foxwood in Connecticut, Jenny McCarthy thought their Shrine Wings were so good, she snagged the recipe! Say goodbye to summer by treating yourself to the actress's favorite finger food and to drink, Sake Sangria! About $8.00 per person!!!! -- posted by Manami

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Wed, 02 Sep 2009 02:56:56 -0400

Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real Yorkshire Shrimp Tea - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.) -- posted by French Tart

Rosemary Rice Roll-Ups

Wed, 02 Sep 2009 23:57:34 -0400

Tofu sheets (also known as yuba or bean-curd/tofu skin) can be easily found in most Asian markets, in the refrigerated section - usually next to the tofu. They could probably be replaced by won-ton wrappers or other similar sheet. I recommend cooking the rice in advance, so you don't have to wait for it to cool. Very nice with a yogourt or sour cream based dip (ex. tzatziki). -- posted by Burgz

Peach and Prosciutto Appetizer

Thu, 03 Sep 2009 00:00:42 -0400

This is a delicious appetizer that makes quite a statement. There are combos like this but the secret ingredient is the AGED balsamic. If you don't have it and can't afford it look at the hint for an alternative. The aged is worth it though and now I use it for other dressings. This is from Brumley's originally. Delicious and a great presentation too. No cook for those great summer get togethers but a terrific treat anytime. Enjoy. ChefDLH -- posted by ChefDLH

Parmesan Knots

Thu, 03 Sep 2009 12:10:52 -0400

I got this recipe out of the Aug/Sept 09 Taste of Home Magazine. I made it with dinner last night and it was a hit. Easy to make and delicious. You can also make these ahead of time and reheat as needed. This one is extremely picky kid-approved. Enjoy! (The original recipe called for 1/4 cup canola oil, but I upped it to 1/3 cup because it just wasn't enough to coat all of the knots.) -- posted by SassiFras

Herbed Cheese Pinwheels

Thu, 03 Sep 2009 14:09:43 -0400

This is a savoury version of elephant ears. I came up with it when I wanted to bake a simple yet tasty appetiser for my family. The herbs and cheese can be varied to your liking. I hope you enjoy them as much as we do! :) The dough was inspired by this recipe: Recipe #40835 -- posted by Lalaloula

Potato Flaked Prawns on Bed of Asparagus

Tue, 08 Sep 2009 13:24:41 -0400

What can I say about this dish? We made it and with a few changes we had a lovely Sunday luncheon! We made this to see how many residents would take the apsparagus and leave it on their plates untouched and those who at least tried them. It is so difficult to make changes to the menu if the residents aren't going to eat them. -- posted by Manami

Chicken, Onion, and Apple Phyllo Rolls

Tue, 08 Sep 2009 15:44:13 -0400

From Company's Coming - made them for a potluck and everyone loved them, and I didn't tell a soul how easy they were. :) I didn't really measure the spices - just guess-timated! You can use margarine instead of butter and dried thyme if you don't have fresh! -- posted by Cadillacgirl

Cranberry Orange Cheese Ball

Tue, 08 Sep 2009 15:44:29 -0400

This tastes great on Keebler's Townhouse Topper crackers! I take this to our holiday get togethers and always have people asking for the recipe...It's very easy to remember since it only has 3 ingredients!!! -- posted by Rollin in the Dough!

Spicy "lil Smokie" Bacon Wrapped Jalapeno Poppers

Wed, 09 Sep 2009 01:23:45 -0400

Jalapeno with a juicy lil smokes, spiced cream cheese, wrapped in crispy bacon smothered in a sweet tangy bbq sauce. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course its heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat! (from BBQ Addicts) -- posted by College Girl

Stuffed Jalapenos Topped With Bacon

Wed, 09 Sep 2009 14:58:26 -0400

This is a great appetizer and a hit at any party! They get eaten up quickly. You can't tell how hot a jalapeno is, no matter how good you clean them. It's fun to watch people as they take a bite, wondering if the pepper will "bite back" at them. I always make 38 peppers...mostly I double the recipe. I grow jalapenos in my garden, and when they are ready, I get my chili grill out and go to town! I will tell you, this recipe does take time to make. Usually, I will clean the jalapenos and place in a covered bowl in the fridge overnight. The next day I make the stuffing and cook them. You MUST wear rubber gloves to clean them! Believe me, I found out the hard way. First time I made them, I woke up in the middle of the night with my hands burning! If you do not heed my warning, soak your hands in a bowl of milk until the pain goes away. I cook my jalapenos in a chili grill so they cook upright. My grill holds 38 peppers. If you have any extra filling, freeze it. Next time you want to make peppers, you have the stuffing! I have tried different filling combination's, and this one seems to be the party favorite. Feel free to add your own filling ideas as there are a million possibilities. -- posted by mama noah

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Pears With Herbed Goat Cheese and Fig Preserves

Wed, 09 Sep 2009 17:45:19 -0400

Serve as a lovely autumnal snack or appetizer--goes great with a baguette and a glass of wine! -- posted by BecR

Mary Alice's Hoagie Dip in a Bread Bowl (Food Network)

Thu, 10 Sep 2009 01:46:52 -0400

This recipe for Hoagie dip is the best one out there. The combination of these meats and cheeses with the spices makes it hands down a winner. I served it to guests and family and it was gone. Perfect for tailgates, Football parties, gatherings or anyday on a sandwich. You will think you are on the east coast of the US in a deli. I got it out of Food Network magazine October 2009 edition. Enjoy, I know we did! ChefDLH -- posted by ChefDLH

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Thu, 10 Sep 2009 14:58:17 -0400

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course. -- posted by blucoat

Avocado, Tomato and Feta Cheese Appetizer

Thu, 10 Sep 2009 17:05:38 -0400

This appetizer is pico-de-gallo like in texture, but with a twist of the added feta cheese. It is great served with tortilla chips, pita wedges or crostini. It is meal worthy by serving it atop a bed of romaine or as a filling for a wrap (maybe with some grilled chicken, if you need the meat). This recipe came from a local grocery ad. -- posted by Thumbs

Spinach Balls (Fried or Baked Recipe)

Fri, 11 Sep 2009 10:34:46 -0400

Freezable before baking; no need to defrost. -- posted by gailanng

Baked Sweet Potato Fries

Mon, 14 Sep 2009 15:05:55 -0400

The spices in these potato wedges really go well with sweet potatoes, but I've used white potatoes too. If you don't have the whole spices, you can substitute ground - 1 Tbsp whole= 1 tsp ground. These get snatched up very quickly! -- posted by lildebbie77

Panko Crusted Halibut Bites

Mon, 14 Sep 2009 18:06:48 -0400

This is sort of an appetizer take on my Fish Taco Recipe. It is really fun, easy, and impressive to serve at a dinner party -- posted by Melanie B.

Halloween Hellfire Dip

Wed, 16 Sep 2009 16:05:35 -0400

Can be made up to 2 days ahead and stored in the fridge. -- posted by English_Rose

Cheesy Bacon Bites

Thu, 17 Sep 2009 15:49:13 -0400

Sharon the Rocket gifted me with Now Serving: FMB Favourites, a cookbook from the Farmers and Merchants Bank. This recipe sounds good. -- posted by evelyn/athens

Papa Chow

Mon, 21 Sep 2009 00:48:40 -0400

The ultimate snacking treat. Colorful and great tasting! I had been at a retreat and they served this during a break. I went home and made up a batch and have been making it on a regular basis ever since. My husband is addicted. -- posted by Todd's Wife

Simple Ceviche

Mon, 21 Sep 2009 11:03:29 -0400

Imagine yourself on the beach while enjoying this delicious fresh and flavorful dish. So easy, so yummy! -- posted by Lori J -

Cilantro Hummus

Mon, 21 Sep 2009 13:43:27 -0400

Hummus is wonderful spread on crackers or chunks of warm bread, or scooped up with toasted pita bread. -- posted by English_Rose

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

Hoisin BBQ Pork Kebabs With Lemongrass Skewers

Mon, 28 Sep 2009 02:05:32 -0400

A recipe from Cuisine At Home, Cuisine for Two special publication. This is a very simple recipe with outstanding presentation because of the way the lemongrass is used as a skewer. -- posted by Lille

Addictive Jalapeno Popper Bites

Mon, 28 Sep 2009 12:30:52 -0400

I've always loved those bacon wrapped jalapenos that people make at BBQ's but I could never eat them without either burning my mouth from the molten cream cheese filling or squirting it out all over myself. Not to mention how difficult it is to try and figure out how to roast a whole jalapeno on the BBQ without the filling leaking out. So, I came up with this variation and it has been the first thing gone at every party since!! -- posted by MPetty679

Marmie's Salami

Mon, 28 Sep 2009 15:15:43 -0400

I can not even remember how long ago I first made this..... but I do remember how amazed I was that I did and that it tasted so good! Very easy and a real money saver...plus so little fat compared to store bought salami. The bonus is, it tastes even better! Give it a try and I hope you like it. NOTE: Prep and cooking time do not include the 24 hours it sits in your fridge before baking! -- posted by Marmie's

Top Secret Stuffed Mushrooms

Tue, 29 Sep 2009 11:22:18 -0400

I have been making these stuffed mushrooms for years. It is mandatory that I bring them to every single family function. Hope you enjoy them! -- posted by FeelinYummy

Feta and Spinach Rolls

Wed, 30 Sep 2009 14:52:32 -0400

My own invention that I took to a party yesterday and got asked for the recipe aseveral times. Aus puff pastry comes as interleaved sheets of which there are 6 in a 1kg packet. -- posted by JustJanS

Inside-Out Avocado Rolls With Chives and Cashews

Fri, 02 Oct 2009 16:27:12 -0400

From Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern, a great little reference book with beautiful photos. The nutty, salty cashews and creamy avocado make this sushi roll great. Use Easy Sushi Rice (In Rice Cooker) #315511, you will need about one-third of this recipe, prep time does not include cooking the rice. -- posted by Lille

Special Shrimp Gunkanmaki - Battleship Sushi Roll

Fri, 02 Oct 2009 17:18:32 -0400

A battleship shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and toppings. Inspired by Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern and a special scallop sushi I had in a Calgary restaurant, long since closed. "Special" usually refers to the use of mayonnaise in the filling. -- posted by Lille

Sushi Cones - Temaki

Mon, 05 Oct 2009 16:02:02 -0400

An easy, fun way to make sushi at parties. Set up the rice, nori sheets and a selection of prepared ingredients for roll-your-own sushi hand rolls. Adapted from Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern, a great little reference book with beautiful photos. -- posted by Lille

Futomaki - Big Sushi Roll

Mon, 05 Oct 2009 16:24:34 -0400

These large sushi rolls use a full sheet of nori seaweed to enclose generous fillings. -- posted by Lille

Cranberry Deer Balls

Mon, 05 Oct 2009 16:39:58 -0400

my Christmas table would not be the same without these succulent balls. I make them often in the winter after my dad and uncle get their bow hunting in. If you can't get vension they are equally good with ground Elk or ground beef -- posted by GingerlyJ

Seafood Tostada Bites

Mon, 05 Oct 2009 16:41:06 -0400

This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes -- have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. -- posted by Manami

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Mon, 05 Oct 2009 16:42:33 -0400

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;) -- posted by Manami

Speedy Chicken Empanadas

Mon, 05 Oct 2009 16:46:36 -0400

This recipe I borrowed from Paula deen and tweaked it to make my own. My whole family, even the picky 3 year old loves it! -- posted by GingerlyJ

Potato Skinnies

Tue, 06 Oct 2009 16:00:43 -0400

I love potato skins but I don't love the calories, this recipe has less than half the calories but still has the great taste -- posted by GingerlyJ

Stuffed Grape Leaves

Fri, 09 Oct 2009 17:08:39 -0400

I didn't mark a "cuisine" for these, because they're a real Heinz 57! Dolmades are Middle Eastern/Greek, but these are my strange variation. Most people don't know, that you can pick your own grape leaves early in the spring, while they're tender, and just pickle them in water and vinegar - there's nothing special about the grape leaves you buy in the store. They reheat just fine in the microwave. -- posted by BritHans

Bite Size Chili Relleno Squares

Mon, 12 Oct 2009 12:02:27 -0400

These gooey, cheesy, ever so slightly Appetizers are perfect for a party -- posted by GingerlyJ

Alouette Baby Brie Toasts With Pear and Chocolate Wine Sauce

Mon, 12 Oct 2009 17:56:21 -0400

Impressive and delicious appetizer that with a little pre-work assembles quickly just before guests arrive. Sure to impress with both flavor and presentation! -- posted by Wish I Could Cook

Bacon Cheddar Ranch Pull Apart Bread

Thu, 15 Oct 2009 14:40:01 -0400

This recipe came from the Pampered Chef Cookbook Kids in the Kitchen, It's something simple that my kids love putting together -- posted by GingerlyJ

Chicken and Vegetable Quesadillas

Mon, 19 Oct 2009 13:12:09 -0400

Southwestern flavors abound in this quesadilla recipe. The chunky salsa gets a rich, smoky flavor by roasting the tomatoes abd peppers. These are perfect as an entree and sliced in smaller portions an excellent appetizer! This is a Wolfgang Puck recipe and it tastes great, to say the least. -- posted by Manami

Fondue of the Apocalypse

Mon, 19 Oct 2009 13:36:34 -0400

A smoky, earthy fondue, created for one of my movie watching, wine and cheese parties. -- posted by Blayke Humphrey

Mushroom Garlic Cream Tarts

Mon, 19 Oct 2009 14:20:21 -0400

This is a recipe from Pillsbury.com. l always have to double the recipe because they get eaten up so fast. People can't believe it only take 15 minutes to throw these little gems together. If you end up doubling the recipe, I suggest using just 3 Tbsp butter and 3/4 cup cream. Otherwise the filling can get a little runny. This is a very easy recipe to change according to your tastes. Substitute olives for mushrooms, use chives, chopped nuts, even artichoke hearts, whatever you like. I also generally use margarine, light cream and low fat crescent rolls and they're still delicious. You can't go wrong with this recipe. Enjoy!! -- posted by quiet603

Jimmy Deans's Balls

Mon, 19 Oct 2009 21:11:14 -0400

I remember this was my grandmothers go to appeitzer for parties -- posted by GingerlyJ

Asian Inspired Coconut Crab Cakes

Mon, 19 Oct 2009 21:16:07 -0400

I got the idea for this recipe taking an international cooking class in college.. I adapted it til it was perfect.. -- posted by GingerlyJ

Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food

Tue, 20 Oct 2009 12:40:44 -0400

Corn tortillas (used in making Oaxaca-style quesadillas) are available at international and Latin grocery stores, and if you live in a large Latin-American community like I do then you can find corn tortillas in bags of 20-30 for like $2 or less at major grocery stores. Flour tortillas probably won't work as well for this and definitely won't have the corn flavor and base. Never spend money on premade again! You can also control how large or small you want to make them (and keep them seasoned or not) not to mention salt content if you're watching sodium intake. 32 chips is all I could fit on my convection oven's cookie sheet so feel free to use more tortillas; the methodology is all the same. You won't believe how easy it is to get restaurant-style tortilla chips without any icky unnatural ingredients! -- posted by the80srule

Sour Cream Cheese Puffs

Tue, 20 Oct 2009 17:46:58 -0400

Recipe by Annie Darling, Minneapolis MN. Annie says "she makes these pretty little puffs for all occasions - from a football party to a wedding rehearsal dinner." tasteifhome.com//appetizers -- posted by Manami

Cinnamon Sugar Kettle Corn

Wed, 21 Oct 2009 13:38:36 -0400

Found this on www.popcorn.org today and thought I might have to try this soon. It seems very easy for at home kettle corn... -- posted by enestvmel

Strawberry Ghosts

Thu, 22 Oct 2009 15:03:10 -0400

Kids will gasp in delight at these adorable ghosts from Nancy Mueller in Bloomington, Minnesota. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling success! -- posted by Yesi09

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ

Coconut Shrimp

Sun, 25 Oct 2009 20:48:09 -0400

A crispy beer and coconut battered shrimp. -- posted by gailanng

Chickpea Fritters With Tzatziki Sauce

Mon, 26 Oct 2009 13:17:34 -0400

Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim. -- posted by the80srule

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

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

Rice Krispie Pumpkin Treats

Tue, 27 Oct 2009 18:55:49 -0400

Marshmallow rice krispie treat colored orange and shaped into small pumpkin shapes, and using green "Mike & Ike" candies as the stem. Easy, and very kid friendly recipe great for any fall holidays! -- posted by Chef #932139

Mississippi Mud Fondue

Fri, 30 Oct 2009 17:12:29 -0400

This is a recipe I cut out of my Southern Living Magazine this month...it sounds wonderful. Serve with bite-size brownies, biscotti, graham crackers, marshmallows,or sliced pound cake. -- posted by CIndytc

Sweet Pecans (Tazo Awake Sweet Pecans)

Sun, 01 Nov 2009 10:21:23 -0500

A recipe from TAZO Tea and www.kraftfoods.com. These sound different -- I haven't tried them, but they sound good. -- posted by FloridaNative

Southwestern Chicken Pinwheels

Thu, 05 Nov 2009 02:14:59 -0500

I wanted to make pinwheels for our annual Halloween party, but was in a "southwestern" mood, so I came up with this recipe. Everyone at the party enjoyed it - hope you do too! -- posted by Matt, Averie & Kate's Mom

Cheese, Endive and Cranberry Canapes

Fri, 06 Nov 2009 12:17:34 -0500

This recipe works well with blue cheese such as Stilton or Roquefort, or a soft garlic and herb cheese, or a goat cheese. -- posted by English_Rose

Velveeta Cheezy Dip

Tue, 10 Nov 2009 16:30:15 -0500

this is a good dip to use with tortilla chips. My family loves it. Not sure where it came from. A friend gave it to me. -- posted by Chef #1441994

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

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

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

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