Recipezaar: Appetizers,< 30 mins recipes

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

Biscuits

Tue, 20 Oct 2009 12:40:10 -0400

This biscuit recipe comes from my mother-in-law. I frequently "lose" the little index card it is written on, and when I try other recipes, none ever match up. I thought to put this on here, so I would never loose it again! :) I hope you enjoy these yummy biscuits as much as I always do. -- posted by WildLightning

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

A Little Bit Spicy Deviled Eggs!

Tue, 20 Oct 2009 13:12:13 -0400

These deviled eggs are just a little bit spicy! Add your favorite hot sauce(chipotle is really good) and enjoy! Adapted from The Deviled Egg Gourmet. -- posted by Sharon123

Shrimp Butter

Wed, 21 Oct 2009 12:39:51 -0400

Wonderful appetizer spread on crackers... I generally add a little bit more shrimp! -- posted by Mercy's Mommie

Italian Vegetable Soup

Wed, 21 Oct 2009 12:44:51 -0400

For a creamier soup, leave to cool after cooking, then liquidize in a blender and stir in some milk before reheating. -- posted by English_Rose

Smoked Salmon & Olive Tapenade Baguette Slices

Wed, 21 Oct 2009 12:44:47 -0400

This is a quick appetizer which is always a hit. It is light enough but has rich flavors to make it the perfect bite size appetizer. Now if you are really short on time ... you can actually buy some baguette slices ready to use, and also the olive tapenade which there are several good brands available these days. But make the tapenade ahead and then it takes just minutes to put these all together. -- posted by SarasotaCook

Mediterranean Crescent Rolls

Wed, 21 Oct 2009 12:45:03 -0400

Easy and quick. This is great with pretty much anything. Maybe some grilled steak, seafood, chicken or even a big bowl of bean soup. These are so simple to make and have tons of flavor that really make a plain meal really special. -- posted by SarasotaCook

Deli Pasta Salad

Wed, 21 Oct 2009 12:51:25 -0400

Great for taking to work. -- posted by English_Rose

Creamy Linguine With Shrimp

Wed, 21 Oct 2009 13:39:25 -0400

This simple recipe is delicious and the lemon juice adds a lovely tang to the garlic and shrimp. Its ready in a flash yet special enough to serve to friends. Add fresh crab and sliced red chili peppers for an even more delicious treat.....! -- posted by English_Rose

Crawfish Spring Rolls With Three - Chili Dipping Sauce

Wed, 21 Oct 2009 21:03:35 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate. -- posted by Molly53

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

Smoked Salmon Phyllo Package

Thu, 22 Oct 2009 15:29:26 -0400

This is another one of my experiments from my Phyllo fanatic days. -- posted by Melanie B.

Green Goddess Spinach Dip

Thu, 22 Oct 2009 15:50:06 -0400

Are you all as devastated as ME about the death of *Gourmet* magazine? I could weep. Luckily, I have a near-complete collection of issues going back to 'way before I was born, so I can live on those the rest of my life! This recipe (of course I've fiddled a little with it) was on the last page of the last issue, and even my husband, not usually a big fan of creamy dips, keeps getting it out of the fridge and eating it cold with pita crisps. Best served warm, though... -- posted by La Dilettante

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

Individual Nacho Pouches

Fri, 23 Oct 2009 01:18:37 -0400

Do you hate eating nachos and getting to the bottom and there is no cheese or no sauce left. Or how about hating that someone smeared sour cream all over all the chips because they like it - but you don't. How about olives that you like but your friends don't and pushed them all off to the side. Well this is a great way to make nachos for a party so everyone is happy. Individual pouches or small packets of nachos for each person. You get your own chips, lots of cheese, a creamy sauce and served with the traditional toppings. Now for me ... traditional toppings include shredded lettuce, black olives, jalapenos, salsa or tomatoes, sour cream and guacamole. Now since this is a NO MESS easy clean up meal. I line a pie plate with parchment paper and put all the toppings right in that. That way at the end of the meal ... toss the parchment paper out and NO clean up. And with all those toppings they can make the nachos exactly to their liking.. Each parchment packet has chips, cheese and either the seafood topping or the traditional beef and bean topping, all hot and ready to garnish. And the best part ... individual packets so once again, no clean up or mess. This is just a great party food. So whether you decide on the seafood or the beef, you will have 8 great packets of nachos to enjoy during my favorite ... Sunday football !! -- posted by SarasotaCook

Soda Crackers

Sat, 24 Oct 2009 02:57:46 -0400

homemade crackers -- posted by The Daycare Lady

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

Imtabbal

Mon, 26 Oct 2009 12:24:00 -0400

This is the famous arabic finger food made with roasted and pureed aubergines, lemon juice, tahini and garlic. This is famous all over the arab world and abroad and is quick and easy and of course yummy. Serve with pita bread or tortilla chips. Tip: Do not puree the roasted aubergine into paste,,,,,,leave it a bit chunky. -- posted by Amal-Jo

Baked Mushrooms With Prosciutto

Mon, 26 Oct 2009 12:27:59 -0400

From a free cook book put out by Philadelpha Branch Cheese (upon the purchase of 3 of their products). I love mushrooms and hope to make this soon, at the moment times are as posted with the recipe. -- posted by I'mPat

White Chocolate and Hazelnut Ball

Mon, 26 Oct 2009 12:30:45 -0400

From a free recipe book given out by Philadelphia Cheese (on the purchase of of 3 products). They classify this as a dessert but I think could be served as a sweet appertiser. Chill time not included in timing. -- posted by I'mPat

Strawberry Ghosts (Toh)

Mon, 26 Oct 2009 13:09:46 -0400

A healthy Halloween treat from Taste of Home Healthy. -- posted by seesko

Spooky Scallpops

Mon, 26 Oct 2009 13:41:39 -0400

These spooky bite-sized appetizers play up the theme of black and orange, Spicy black bean dip is the back drop for the sweet buttery scallops. A touch of orange carrot slaw tops them off. There are many varieties of bread dippers on the market, usually a combination of canola and olive oil with addition of spice and herbs. Check the condiment section of your supermarket. Another fantastic recipe that I found in our local newspaper!! -- posted by Chef mariajane

Prawn Potato Cakes

Mon, 26 Oct 2009 13:46:38 -0400

Have tried this recipe many times in various forms. This is the first one that has worked out. If you don't like seafood, you can replace it with some ground chicken or pork, throw in different veggies etc. I will continue to play with variations of this. This is SO fast and easy for a quick dinner -- posted by Kitchen Klutz

Asian Stuffed Eggs

Tue, 27 Oct 2009 02:10:15 -0400

A delightful way to stuff eggs and the presentation is nice too! From Racael Ray's Big Orange Book. -- posted by Sharon123

Lemon Caper Stuffed Eggs

Tue, 27 Oct 2009 02:10:28 -0400

These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Curry Stuffed Eggs

Tue, 27 Oct 2009 02:11:02 -0400

A great appetizer for parties, or as a salad for dinner, or hey, just as a great snack! Adapted from Rachael Ray's Big Orange Book! -- posted by Sharon123

Mmmm Good Hot Clam or Crab Dip

Tue, 27 Oct 2009 17:09:25 -0400

Take the basics & heat them up and whala. Perfection. Simple & delicious. Just throw together & bake until bubbly. Serve with your favorite crackers or scoops. I already doubled the recipe for you. -- posted by shadowgirl...

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

Spicy Cheesy Corn Muffins

Wed, 28 Oct 2009 12:33:58 -0400

This is a very easy way to make spicy and cheesy corn muffins that would be great served on their own (as a snack) or with soup. The best thing is that the ingredients are very cheap!! I came up with this while playing around with Jiffy corn muffin mix which costs $0.45 at my grocery store. Sriracha is a chili sauce that you can get at Wal-Mart for a couple of bucks. It's very spicy and will last you a very long time. -- posted by PillsburyPimp

Tomatillo Avocado Salsa

Wed, 28 Oct 2009 17:09:13 -0400

Super yummy! -- posted by larchie

Buffalo Chicken Dip

Wed, 28 Oct 2009 17:28:13 -0400

This is great for parties and the guys love this one too! It is easy and I always have these ingredients on hand for an unexpected invite to a get together. You can cut down on the fat by using low fat cream cheese. Enjoy:) -- posted by Boni in Wisconsin

Spider Web 7-Layer Dip

Wed, 28 Oct 2009 17:35:32 -0400

I got this recipe from divinedinning.com. -- posted by Michelle Shaver

Grilled Basque Wings

Thu, 29 Oct 2009 16:23:02 -0400

Very easy chicken recipe. You can adjust the heat as needed. You will love them!!! -- posted by Holmes Basque

Grilled Corn Salsa

Fri, 30 Oct 2009 17:11:18 -0400

Got this recipe out of Southern Living this summer and it is fabulous... -- posted by CIndytc

Goat Cheese in Filo Provencal

Fri, 30 Oct 2009 17:15:47 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time approximate. -- posted by Molly53

Fire Engine Shrimp With a Cilantro Yogurt Dipping Sauce

Sat, 31 Oct 2009 14:07:45 -0400

I tried making this Shrimp recipe with various dipping sauces to cool the flames, but this one seems to be the favorite. -- posted by Melanie B.

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

Green Bean Almondine

Sun, 01 Nov 2009 10:27:35 -0500

These green beans are very flavorful and the crunchy almonds are outstanding. -- posted by Pumpkin Pie's Mommy

Amazing Apple Pizza

Mon, 02 Nov 2009 10:40:24 -0500

this is a sweet treat! Do you like veggie pizza? this is the fruit version! -- posted by Helenruth7

Halloween "spider" Dip

Mon, 02 Nov 2009 11:41:38 -0500

This was a big hit at our Halloween party. It's a traditional layered mexican bean dip with a sour cream "spider web" and olive "spiders". -- posted by Chef #1109563

Mexican Chicken Meatballs

Mon, 02 Nov 2009 17:16:27 -0500

This recipe comes from a TOH Healthy CCooking magazine. The contributer is Katrina Lopez. There are alot of Mexican meatballs recipes here but I didn't find a chicken version so I am submitting this one. -- posted by *Z*

Olive Crostini

Mon, 02 Nov 2009 17:20:46 -0500

This is a wonderful first course; our son, who wouldn't eat an olive if he fell on it, devours these each time I serve them. I thought that I would have a little of the mix to take home when I took this to a dinner party recently; alas, the host would not let it leave her home! -- posted by cmacooks

Pickle Wrap Dip

Mon, 02 Nov 2009 22:14:12 -0500

The yummy taste of pickle wraps with only 1/2 the hassle! -- posted by grungezombie

Shrimp Carrie

Mon, 02 Nov 2009 22:15:32 -0500

A ramped up variation of fish and chips and an appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Spinach Dip in a Bread Basket

Tue, 03 Nov 2009 11:17:27 -0500

Make sure to squeeze the spinach very dry so the dip isn't watery. Finely chopped spring onions (scallions) are a nice addition if you like them. -- posted by FrickersMum

Cheese Torte

Tue, 03 Nov 2009 12:03:54 -0500

Easy dinner for two. -- posted by adopt a greyhound

La La La Bamba! Mexican Dip Ole'!

Tue, 03 Nov 2009 16:31:18 -0500

This recipe comes from my friend Ann in Maryland. I have made this many times, and it's always devoured! It's not necessarily "quick and easy," because I hand-chop the olives and make my own guacamole, but the extra effort makes a big difference. Ann's original recipe did not call for jalapeno and cilantro, but I love it! She isn't an olive lover, so she omits those. Really a great dip that can be fiddled with to suit individual tastes! -- posted by La Dilettante

Hot Lobster Canapes

Wed, 04 Nov 2009 10:49:26 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier. -- posted by CJAY

Alouette® Stuffed Peppadew® Peppers

Wed, 04 Nov 2009 12:28:09 -0500

Our newest flavor of Alouette Spreadable is Sweet & Spicy Pepper Medley! Stuffed Peppadews are perfect to serve during the holiday. -- posted by Corrinne J

Warm Pasta Provencale With Spinach, Goat Cheese and Herbs

Thu, 05 Nov 2009 02:02:44 -0500

Pasta Provencale is a breeze to prepare, with only about 30 minutes from start to finish! It's great served for lunch on the patio or terrace, or as a starter for a dinner party-- and may be enjoyed either warm, or at room temperature. Serve with a good crusty bread and bottle of wine, et voila! -- posted by BecR

Mushroom Melts

Fri, 06 Nov 2009 15:20:02 -0500

I got this recipe out of a cookbook that a friend gave to me. I love to make this. It is an easy recipe that I have made over and over again. It is so delicious also. Make sure that you watch them carefully when you place t hem in the oven they can burn easily. And also make sure that you use "Water Biscuit Crackers", the hold the mushroom mixture very well. -- posted by Carol Ann #3

Angie's Shrimp Canapes

Sat, 07 Nov 2009 11:35:26 -0500

My little girl loves shrimp. This is one of her favorite shrimp recipes. I make sure it's always on the table for special occasions. -- posted by Realtor by day, Chef by night

Pigs in a Blanket for Big Kids....also Called Hogs in a Sleeping

Sun, 08 Nov 2009 10:46:32 -0500

My mother used to make these for card parties. I make them on those nights when the hubby and I want munchies and not a big meal. I have also made them for football parties, and people love them. They are super easy, but really tasty. Some tasty sausage choices are the chicken habanero with jack cheese, jalapeno and cheese, turkey n cheddar, or just regular smoked sausage. You will find them over next to the hot dogs, and there are usually 4 or 5 to a package (Johnsonville or Bistro Sensations are good). -- posted by CharlieGal

Beef Samosas

Sun, 08 Nov 2009 10:48:59 -0500

This is a combination of a few recipes. I used frozen puff pastry but had tons of filling left over so I would guess you need 3 packages of puff pastry for this. -- posted by Elle Anderson

Crab and Pesto Crescents

Sun, 08 Nov 2009 19:04:59 -0500

I received this recipe from Pillsbury and have not tried it yet, but it sounds simple and delicious. Many variations here - shrimp, chicken, etc. -- posted by Denise!

Creamy Ricotta Florentine French Bread Pizzas

Sun, 08 Nov 2009 19:32:43 -0500

This french bread pizza contains no pizza sauce, instead you use ricotta, spinach, and the "toppings" and top it off with creamy provolone cheese. This makes a great dinner of fun party starter. This pizza is meant to be super chunky so don't cut your veggies or meat too small.(The pepperoni should look like tiny pieces of pie.) If you want your pizza filled more, just use less bread. For a party, I cut mine into slices about and inch or two inches thick. Easy to make meat-free! I usually make a greek salad to go along with it, the tang from the salad is great with the creamy texture of the pizza! -- posted by Courtney R

Deviled Ham Cheese Ball

Mon, 09 Nov 2009 10:16:17 -0500

This is a great cheeseball recipe I picked up somewhere over 30 yrs ago. It's still a family favorite! This one is better if you let it age a day or so to let the garlic age in. -- posted by Chef TH

Hummus Broccoli Appy

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

Eric and I created this when during our Iron Chef whats in the pantry challenge. It can be an appy or a main course. All measurements are approximate it was more of a eyeball it situation. Also we served it with spicy pita chips made by baking the sliced pita topped with McCormick roasted garlic spice. You can also use frozen broccoli -- posted by Pricele$$

Pioneer Woman's Mystery (Blue Cheese) Rolls

Mon, 09 Nov 2009 16:25:39 -0500

I found this recipe on the Pioneer Woman blog site. I have tried several of her recipes and loved them. I have not yet tried this one. Just putting it here for safe-keeping. It looks like she used Pilsbury Golden Layer cans of biscuits. I am guessing at the number of rolls that it makes. It would depend on the brand of biscuits you selected. She states that these freeze well. Just flash freeze them and put them in a Ziploc. Then microwave, from frozen stage, for 13 seconds -- posted by Chef #1107673

Basque Cod Croquettes / Croquetas De Bacalao

Mon, 09 Nov 2009 16:35:24 -0500

Creamy cod fritters. Delicious -- posted by Holmes Basque

Peanut Butter Popcorn Balls

Mon, 09 Nov 2009 16:38:14 -0500

"Trick-or-treaters are always happy to receive these tasty popcorn balls," says Betty Claycomb, field editor from Alverton, Pennsylvania. "I love making them as well as eating them!" From Taste Of Home 2008 -- posted by The Daycare Lady

Spicy Cocoa Glazed Pecans

Mon, 09 Nov 2009 16:39:54 -0500

The original of this slightly tweaked recipe comes from the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites. Preparation time does not include the time needed for the finished nuts to cool completely. -- posted by Sydney Mike

Stuffed Mushrooms

Mon, 09 Nov 2009 16:59:10 -0500

holiday appetizer, GIADA -- posted by chef 998002

Sloppy Joe Nachos

Mon, 09 Nov 2009 20:42:00 -0500

When my kids were little they loved these snacks they could eat with their fingers. It makes a great quick meal, tailgate food or 'pig out' dish. -Janet Rhoden of Hortonville, Wisconsin From Quick Cooking 2009 -- posted by The Daycare Lady

Courgette Patties

Tue, 10 Nov 2009 16:01:19 -0500

These were vaguely meant to be courgette fritters, I didn't have any feta so used some cream cheese I had instead - they are quite soft, almost blini-like. Great served with tzatziki. I used mint as I had some, I'd swap that for dill or maybe chives? The courgette I had was quite a large one, use more than one if your courgettes are smaller. -- posted by Moyni

Black-Bean Quesadillas With Goat Cheese

Tue, 10 Nov 2009 16:01:32 -0500

I served this as an appetizer for a book club discussion about Enrique's Journey by Sonia Nazario. It could serve 2-4 as a main course. It is from Cooking Light June 2001. -- posted by GibbyLou

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

Labna-Stuffed Zucchini Flowers

Wed, 11 Nov 2009 05:39:33 -0500

From "The Sydney Morning Herald" 10 Nov 09. -- posted by Coasty

Shrimp Cheese Puffs Deep Fried

Wed, 11 Nov 2009 10:27:57 -0500

Great tasting appetizer. My Mother-in-Law gave me this recipe 20 yiears ago. It is very easy all you do is make a cream puff batter, add the next 5 ingredients and deep fry. -- posted by Chef #179987 Susies Mom

Hot Artichoke and Red Pepper Dip

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

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

Veggie Pizza

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

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

Covert Quesadillas

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

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

Margarita Chicken Wings

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

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

"buffalo Wild Wings" Medium Wing Sauce Copycat

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

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

Tex Mex Bruschetta

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

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

Cheese Ball

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

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

White Queso Sauce

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

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

Broccoli Flowers

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

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

Brie En Croute

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

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

Red Pepper-Pesto Dip

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

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

Garlic Fries Like Red Robins!

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

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

Red Lentil Hummus

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

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

Halloumi and Smoked Venison

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

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

Rannoch Smokery Cold Smoked Beef Crostini

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

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

Sweet-N-Savory Watermelon Cup Fruit Salad

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

Great presentation and super healthy! -- posted by GoldsmithLissa

Mozzarella Sticks

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

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

Pizza on a Stick

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

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

Bacon-Crab Mushroom Caps

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

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

Seared Nova Scotia Scallops

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

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

Creamy Truffled Hazelnut Dip

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

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

California and Maki Rolls (Japanese Sushi)

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

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

Pumpkin Seeds With Cinnamon and Salt

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

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

Green Chili Wontons Sans Guac

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

grren chili wontons from the bristol -- posted by asparagusknits

Cicara Borek

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

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

Crispy Mini Florentine Cups

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

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

Lemon-Soy Chicken Wings

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

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

Scotch Eggs

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

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

Hot Cheddar Olive Bread - Cindy Underwood

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

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