Recipezaar: Appetizers,Low Protein recipes

Hot Azz Salsa

Sun, 09 Aug 2009 21:04:26 -0400

This salsa has been in my family for years. It came from my great grandmother in spain. If you cannot handle extremly hot stuff then do not eat it without a gallon of milk beside you. -- posted by Chef #1344743

Spicy-Warm Shrimp Cocktail

Sun, 09 Aug 2009 21:25:04 -0400

A different & luscious take on an old favorite! Make sauce first - it will make things easier. -- posted by Manami

Sandra's Pepper Jelly Recipe

Tue, 11 Aug 2009 12:07:46 -0400

This is a family favorite. Also, makes a great gift for Christmas, house warming or for teachers. Serve with Cream Cheese & Crackers. It's a hit everytime -- posted by Peyton's Mom

Guacamole

Wed, 12 Aug 2009 10:20:20 -0400

Easy, simple, and tasty guacamole. Make sure you use a ripe, soft avocado for best results. -- posted by Chef #1349084

Grilled Zucchini Salad With Tomato & Greens

Wed, 12 Aug 2009 10:27:01 -0400

This easy and delicious summer salad recipe is from Gourmet Magazine ( August 2002). Zucchini can also be grilled in a lightly oiled well-seasoned ridged grill pan over moderately high heat. Cooking time may differ slightly. -- posted by blucoat

Roasted Corn Guacamole Dip

Wed, 12 Aug 2009 17:39:23 -0400

Another beauty from Courtney, my best grilling friend. If you wanted smokey flavor, you could grill the corn instead of roasting it in the oven! -- posted by I_Cook_For_Firemen

Houston's Grilled Artichokes With Remoulade

Thu, 13 Aug 2009 10:32:39 -0400

Houston's is one of my favorite restaurants, if anything, for the simplicity and consistency of their dishes. Here is one of my favorites. You can serve these without the remoulade and they are just as good! -- posted by carmenskitchen

Boston Lettuce Salad With Creamy Orange Shallot Dressing

Thu, 13 Aug 2009 14:32:28 -0400

I love salads! I love Boston lettuce, too. Give this one a try. It's refreshing and different. If you can, make the dressing several hours ahead or the day before so the flavors can blend. -- posted by Realtor by day, Chef by night

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*

Pineapple Cream Dip for Fruit, Chicken Fingers, Shrimp Etc...

Mon, 17 Aug 2009 02:25:09 -0400

This dip is so good you'll want to eat it with a spoon! It's really great served with a fruit platter, chicken fingers, coconut shrimp and so much more. My friend serves it with her baked ham. We like it chunky but if you want it smooth, put everything in the blender and give it a whirl for a minute or 2. You can easily double this recipe or cut it in half for a smaller group. -- posted by Realtor by day, Chef by night

Chinese Pickled Cabbage

Mon, 17 Aug 2009 02:41:49 -0400

I found this in my 1000 Recipe Chinese Cookbook. I haven't tried it yet but it sounds very interesting and looks easy enough to try. Note: Time does not include overnight chilling. -- posted by CJAY

Zahlouk (Eggplant and Tomato Salad)

Mon, 17 Aug 2009 03:10:34 -0400

Delicious as a salad or as a dip. If' you've no Harissa in the house you can always substitute with 1 teaspoon paprika mixed with 1 teaspoon ground coriander and a good pinch of cayenne pepper. -- posted by Julie B's Hive

Crispy Okra Raita

Mon, 17 Aug 2009 03:13:57 -0400

from "5 spices, 50 dishes" by ruta kahate. -- posted by hannahactually

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

Olives Marinated in Chilli, Basil and Garlic

Mon, 17 Aug 2009 12:43:58 -0400

Pulled from a magazine but as yet untried by me. -- posted by katew

Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro

Mon, 17 Aug 2009 13:31:04 -0400

Here is a lovely recipe for Italian string beans (or French beans) cooked in a garlic & coriander / cilantro sauce. This makes a delcious side dish for fish or chicken or you can eat it as part of a mezze. Traditionaly this is served at room temperature but you could eat it hot if you like. -- posted by Um Safia

Mutabbal (Eggplant Salad)

Wed, 19 Aug 2009 14:20:28 -0400

There are a variety of eggplant salads in Palestinian cuisine, but this is one which you will find in every restaurant as part of the traditional "Meza". -- posted by Pali's Favorites

Yellow Tomato Salsa

Wed, 19 Aug 2009 14:57:35 -0400

This salsa recipe is perfect for when you have an abundance of yellow pear tomatoes coming from the garden. Although it calls for yellow pear tomatoes, feel free to substitute any kind of tomato for the yellow pears. This salsa is mild, yet flavorful, and can be spiced up with the addition of more jalapeno peppers. -- posted by Hautemaman

Guac and Roll

Thu, 20 Aug 2009 02:12:37 -0400

When Avocados are at their peak, grab a bag of chips and make some guacamole. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Smoky Corn Salsa (Bon Appétit)

Fri, 21 Aug 2009 12:17:54 -0400

This is a really delicious and addictive salsa with a smoky flavour from the grilled vegetables. The recipe is from the Bon Appétit Test Kitchen (August 2009). Make a batch of this versatile sauce, then serve it all week. You can spoon it over grilled fish, chicken, or meatsor use it to fill quesadillas or burritos. It's even good served as a bruschetta on a sliced baguette. -- posted by blucoat

Potato and Pea Sambusa (Somali)

Fri, 21 Aug 2009 12:19:21 -0400

We have a Somali community where I'm from and this potato and pea version of Sambusa is my favorite. double this recipe as needed -- posted by Jamilah's Kitchen

Southern Caviar

Fri, 21 Aug 2009 12:20:44 -0400

A co-worker brought this dish to a work potluck, and everyone was absolutely raving! I couldn't get enough of it, so I knew I had to get the recipe :) It is great with tortilla chips as a dip, or over some lettuce for a salad. As a bonus, it's so simple and quick to put together! -- posted by Starrynews

Mexicana Salsa Verde

Mon, 24 Aug 2009 02:06:03 -0400

This recipe is focused on ingredients more commonly found in Mexico (versus the alternate versions on this site -- ingredients found in U.S. grocery stores or that omit the tomatillos). For dip, dressing or for marinade, this salsa can be made with a variety of ingredients including scallions for onions, jalapeño chiles for poblano peppers, and other ingredients found in the variations on this site. The below ingredients are the most basic and easiest. -- posted by Chef #1360233

Quick Spicy Gazpacho

Mon, 24 Aug 2009 02:20:34 -0400

A minute in the blender makes this fast and satisfying spicy tomato soup that's so easy and healthy. -- posted by Paprika Girl

Felfel B'tomatish - Algerian Pepper & Tomato Salad

Thu, 27 Aug 2009 02:44:27 -0400

This is a classic Algerian 'salad' dish. You can either grill the tomatoes & peppers over an open flame, deep fry them or roast them. My family loves this recipe & we always mop it up with fresh bread! You can also serve this as part of a mezze selection. The vinegar is of course optional but it acts as a flavour enhancer so I do recommend at least trying a little of the salad with a few drops of vinegar on! -- posted by Um Safia

Vine Ripened Tomatoes With Garlic and Basil

Thu, 27 Aug 2009 13:51:57 -0400

This is a great way to use some of those ripe tomatoes from your garden. You can use store bought tomatoes but they still should be vine-ripened for the best flavor. -- posted by CJAY

Kwan's Sweet and Sour Recipe

Thu, 27 Aug 2009 13:52:08 -0400

I got this from my sister who said she found it in a cookbook. She uses English cucumbers, Walla Walla onions, red jalapenos, fresh cayenne peppers or thai peppers. She also said she uses a lot of cilantro because they love it. The sauce can be doubled or even quadrupled and stored in a jar in the fridge. Note: Some people use dried pepper flakes (the kind you put on pizza). -- posted by CJAY

Cippollini Onion Tart

Fri, 28 Aug 2009 10:21:56 -0400

We got a bunch of cippoillini onions from our crop share this year and couldn't figure out what to do with them. I came across this recipe for a rustic tart and was thrilled. Not only did it use all of the cippollini onions but it was super delicious and very pretty. The onions melt in your mouth and the tart has an amazing savory flavor. I would definatly serve this at a dinner party. I think this would work nicely as single serving mini tarts as well. -- posted by Chef #1317616

Hot Carameled Apples With Pie Crust Dippers

Mon, 31 Aug 2009 10:18:24 -0400

I found this recipe on another recipe website and it looks absolutely delish!! I have not made it, but I plan to. I put it here, on recipezaar, so that I would not lose it. If you make it before I do, please let me know!! This sounds like a Fall Time recipe!! -- posted by babygirl65

Custard Strawberry Dip

Mon, 31 Aug 2009 11:15:18 -0400

Robin's wedding -- posted by Boise Cook!

Eggplant Bruchetta

Tue, 01 Sep 2009 12:59:53 -0400

This is from my DD cookbook "Molto Italiano" by Mario Batali. I soooooo LUV, LUV, LUV this guy. Will make and post picture prior to making this public. -- posted by Chabear01

Chunky Cherry Tomato Salsa

Tue, 01 Sep 2009 13:29:10 -0400

From the Crazy Sista Cookbook by Lulu Buffet. I love to go to her restaurant to eat. Everything served is from local farms and ranches. The food is always great and you can't beat the atmosphere. Cook time is minimum chill time. If you like a milder Salsa, remove the seeds from the Jalepeno before dicing and adding to salsa. -- posted by cajunhippiegirl

Speedy Salsa

Tue, 01 Sep 2009 14:24:49 -0400

Someone gave me garden tomatoes and garlic, and I couldn't think of anything better than fresh salsa. I found this recipe at www.everydayhealth.com. I varied it a little by adding juice of an entire lime and extra onion. I didn't have any cilantro, so I used a couple handfuls of basil which made it a lot like bruschetta (and I still loved it). I also added a few jalapenos so it would bite me. The most interesting ingredient is the yellow mustard. It adds a nice contrast, and I'd never think to use it in a salsa recipe. I must confess, I'm too lazy to peel my tomatoes. Many people profess to that being the secret to great salsa, but I left it chunky with skin on and didn't puree it. -- posted by AmyZoe

Dallas Dirt Dip

Tue, 01 Sep 2009 14:35:02 -0400

I have no idea why my mom named this 'dirt dip' but it is one of my favorites. I hate black olives and still scarf this down. Every time I make it, it is gone in a flash. It looks like a salsa, and is good on tortilla chips, but doesn't tase like any salsa you've ever tried. -- posted by Chef #927705

Creamy Polenta Soup With Spinach (Paparot)

Tue, 01 Sep 2009 16:45:13 -0400

I watched an episode of "Lydia's Italy" on PBS the other day and she made this deliciously comforting and simple soup using polenta. I made it and it will surely please your family (and your pocketbook). Enjoy! -- posted by mlao77

Mom's Cooked Salsa

Wed, 02 Sep 2009 11:01:39 -0400

This is a recipe created by my mother. It has a sweet vinegary flavor. I put it in pint jars and process in water steam canner. If you haven't tried my mom's then what we try to achieve is a balance of the sugar and vinegar. I just made this two days ago and ended up adding more sugar and vinegar. It's one of those mom recipes where I've tried to capture " a pinch of this and a pinch of that" So you may need to adjust to your taste. Sometimes I let a small amount cool and taste with tortilla chips beforing adding more vinegar/sugar. -- posted by Fancy Nance

Copy Cat Granite City Dip

Tue, 08 Sep 2009 10:57:55 -0400

To die for dip served at Granite City with their special waffle fries. Would be a great dip for practically anything and it is an excellent condiment for burgers and chicken and...well...everything! **Warning: This does not turn out as tasty or similar to the real thing when it's made with low-fat, no-fat ingredients** -- posted by RaeMay

Lemon Cheese

Tue, 08 Sep 2009 12:21:54 -0400

This is the starter recipe in the book "Cheesemaking Made Easy" by Ricki and Robert Carroll. It is a wonderful book with helpful hints and tips. I've made the cheese twice. It was great the first time. The second time I must have made a mistake. This will make a spreadable cheese with a light lemon flavor. The yield is a guess. Store in the refrigerator for up to a week (that I can vouch for) in a tightly sealed container. Though the whey is nutritious, I can't help you with a recipe for it. NOTE: Though the authors don't say this in this 1982 book, don't use lactose free milk for cheese making. -- posted by dogsandwoods

Sweet Horseradish Pickles

Tue, 08 Sep 2009 12:35:36 -0400

Sweet yet hot pickles, great for munching during the game. -- posted by Chef #1200498

Beer Battered "bloomin" Onion

Wed, 09 Sep 2009 16:35:44 -0400

This is one of my husband's favorite appeitzers. It's great served with a Cajun Remolade -- posted by GingerlyJ

Mark Bittman's Hummus

Thu, 10 Sep 2009 17:07:58 -0400

I absolutely adore Mark Bittman's recipes. They are easy. They don't require any hard to find, expensive ingredients and best of all they taste good. -- posted by budgiesntiels

Frugal Gourmet's Melitzanosalata

Mon, 14 Sep 2009 10:45:47 -0400

This recipe is by the Frugal Gourmet himself, Jeff Smith. Hope you enjoy! -- posted by Queen Dana

Black Olive Pesto

Mon, 14 Sep 2009 18:52:45 -0400

I was trying to create a dip with a Mediterranean flavor to go with toasted pita chips, and this is what I came up with. I hope you like it. -- posted by Greg #3

Easy and Tasty Salsa

Tue, 15 Sep 2009 17:09:34 -0400

This is a super easy way to make homemade hot sauce! I leave the seeds in the jalapenos because I like a bit of a bite, but if you prefer it milder, you can deseed the jalapenos before boiling. The tastes really blend overnight, so it is even better the next day! -- posted by Chef #1365192

Black Bean & Corn Salsa

Thu, 17 Sep 2009 15:45:16 -0400

Great snack or Party dip and it's Low Fat & High Protein Delicious! -- posted by Donna Luckadoo

Mango Tango Black Bean Salsa

Fri, 18 Sep 2009 17:27:02 -0400

Sweet and spicy come together for this simple, fat-free salsa recipe that has only 90 calories per serving. The canned black beans provide an added boost of fiber and protein in this quick, easy dish! -- posted by Chef #1365024

Simple Mango Salsa

Fri, 18 Sep 2009 17:31:18 -0400

This salsa is from Salsa Cooking, an amazing Mexican cookbook that has been a stable for me for years. This salsa is easy and contains few ingredients. It provides a fresh and wonderful flavour and pairs well with fish. -- posted by Deantini

Roasted Green Pepper Pesto

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

Adapted from the On The Farm column by Dean Mullis of Laughing Owl Farm in Albemarle NC. I make this in the summer when peppers are in season and freeze it for winter use. This is a very easy, versatile recipe that you should at least double. The uses for this recipe are endless. Two of our favorite ways are on a summer tomato sandwiches and spread on crackers with fresh goat cheese. -- posted by Shire Born

Easy Fried Stuffed Mushrooms

Mon, 21 Sep 2009 12:27:16 -0400

I didn't see anything like this posted on here. My boyfriend makes these and they are really good. I love them. -- posted by Dayzi

Apple Guacamole

Mon, 21 Sep 2009 12:46:12 -0400

delicious and easy -- posted by nikkid

Low Sodium Guacamole

Mon, 21 Sep 2009 13:31:14 -0400

This recipe is easy to make and a great crowd-pleaser. Most store-bought guacamole has alot of sodium in it. This recipe is low sodium, heart healthy, and coumadin-safe. I haven't met a person yet who didn't love it! Make sure you get fresh and ripe ingredients and it will make a huge difference. The recipe does not call for salt, but if you want to add some, regular salt, lite salt and No Salt all will work for it. I would not reccomend more that a tsp of any of them or it will taste bitter. -- posted by Meagan F.

Corn & Chili Salsa

Mon, 21 Sep 2009 18:19:08 -0400

This is a tomato less salsa that is sweet and spicy, and can't be beat! -- posted by KW24ever

Cock-A-Leekie Soup

Wed, 23 Sep 2009 14:26:15 -0400

An old Scottish favourite - simple to make and a great dinner party appetizer. -- posted by English_Rose

Apple Dip

Fri, 25 Sep 2009 00:56:50 -0400

Great Fall Apple Dip! Perfect for tailgating to cocktails with the girls! -- posted by KCunningham

Oven-Fried Fingerling Potatoes

Fri, 25 Sep 2009 01:17:38 -0400

I discovered fingerlings at a Farmer's Market a couple of years ago and found the best method that makes them fluffy on the inside and crispy on the outside. The parboil method may not be necessary, but otherwise it won't be so fluffy on the inside. Duck or goose fat is ideal for this, but I have never tried it due to cholesterol. Make sure to rough the potatoes up well in the colander to get a maximum crispness on the outside. I tend to eat them cold from the fridge the next day, but they can also be used as an appetizer with an Aioli dip or one of your choice. They are seriously addicting in our family! -- posted by nsomniak6

Cream Cheese Stuffed New Potatoes

Fri, 25 Sep 2009 16:34:30 -0400

By Paula Deen -- posted by Baker*Chick

Meg's Green Sauce

Mon, 28 Sep 2009 02:04:59 -0400

I first had green sauce at a nearby Mexican restaurant and loved it. I wanted to recreate but kick it up a notch. I was very happy with how this turned out. Note: this is VERY spicy! Cut down the peppers if you like mild flavor. :) -- posted by megs_

Celery "slaw" / Salad for Hot Wings

Tue, 29 Sep 2009 11:23:15 -0400

Instead of dipping your Hot Wings or celery sticks, into either ranch dressing or bleu cheese dressing, why not just take a forkful of this after your bite of Hot Wing? This is even good mixed up with diced chicken or turkey for a sandwich. Only, you might want to cut the celery a little smaller. I don't especially like Bleu Cheese, so I am putting it as optional. Chill time is cooking time, since nothing is cooked. -- posted by Chef Bronco

Shirley Temple Popsicles

Tue, 29 Sep 2009 14:21:25 -0400

During the summer time, I love to make homemade popsicles and other frozen fruity treats for my son and his friends. It fun and healthier than purchasing sugar filled novelties at the grocery store. This one isn't quite as healthy as the others but it is a good spin on my son's favorite restaurant drink...Shirley Temple. -- posted by Melanie B.

Mushrooms With Coriander and Bay

Wed, 30 Sep 2009 12:04:48 -0400

These mouth-watering mushrooms are great served hot with pork or chicken, or cold as a tasty appetizer. -- posted by English_Rose

The Dip

Wed, 30 Sep 2009 15:29:15 -0400

a salsa like dip that is simple but oh so delicious! -- posted by Chef #505447

Braised Fennel With Parmesan

Thu, 01 Oct 2009 00:44:14 -0400

Via Deborah Madison, a very simple and quite deleicious treatment of fennel which is a wonderful accompaniment to pork or grilled fish. -- posted by Chef Kate

Eggplant Salad Appetizer

Fri, 02 Oct 2009 17:15:13 -0400

This is a combination of several recipes that I found for an eggplant salad appetizer. I serve it with pita chips or other plan crackers. It is better if made a day ahead of serving -- posted by Chef #589335

Guacamole

Sun, 04 Oct 2009 01:39:17 -0400

Who would think to put cumin in guacamole? I found this recipe in The Mexican Cookbook, and it's delicious. Simple to prepare, and you won't want to stop eating it. I used a lemon olive oil for fun...yum. -- posted by AmyZoe

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

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

Savory Bruschetta

Tue, 06 Oct 2009 10:36:27 -0400

This is one of my family's favorite things that I make. Sage,Thyme, Onions,Tomatoes and Swiss cheese make this a very savory and tasty appetizer. It's very simple and can be tweaked with other additions if you like. I try to buy a few baguettes at a time so I can slice them all up and place them in zip lock baggies and freeze.Then whenever I have tomatoes onions and cheese on hand, I can take out the bread,defrost, and put this quick appetizer together in a matter of minutes. -- posted by Chef #741806

Beer Battered Squash Blossoms With Goat Cheese and Garlic

Tue, 06 Oct 2009 15:01:04 -0400

Didn't get the chance to try this this season, but will be doing so next year. It sounds intriguing. -- posted by Cecily Parsley

Rebecca Sauce (Fruit Dip)

Tue, 06 Oct 2009 15:52:20 -0400

I got this recipe from a country club I used to waitress at. It is a dip that is used for all fruits. It so delicious and creamy, sweet. -- posted by Pumpkin Pie's Mommy

Fluffy Fruit Dip

Thu, 08 Oct 2009 17:37:17 -0400

The recipe for this fruit dip was found in the 2009 cookbook, Touch of Home's Best Holiday Recipes. Preparation time does not include the time needed for the dip to cool & chill. -- posted by Sydney Mike

Preserved Lemons

Sun, 11 Oct 2009 03:03:51 -0400

from The Cast Iron Skillet Cookbook -- posted by Para_chan

Peperoncini Stuffed With Smoked Salmon

Mon, 12 Oct 2009 11:39:15 -0400

Originally from a 1990 Gourmet Magazine.... the original recipe called for dill, I omit it and it still tastes great. A good low carb appetizer. Instead of a pastry bag I have used a ziploc with a hole cut in the corner to stuff the peppers with the cream cheese mixture. -- posted by pittgal

Caramel Sauce/Dip

Tue, 13 Oct 2009 15:41:30 -0400

Easy caramel sauce that I got from a friend. -- posted by Milk Brain

Asparagus With Tomato Basil Coulis

Tue, 13 Oct 2009 17:12:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This recipe strikes a perfect balance between very plain and very fancy asparagus dishes. Courtesy of Joel de Bourgonnier of Honfleur, featured in The Louisiana New Garde television series. -- posted by Molly53

Mini Veggie "sushi"

Fri, 16 Oct 2009 15:26:33 -0400

Here's a little finger food that's an alternative to veggies & dip. I got the recipe from a magazine at the doctor's office. It makes a cute appetizer that should appeal to kid's because of the simple flavors. You can, however, use a thick, flavoured dip for more adult tastes. -- posted by Sweet PQ?

Calamaretti in Zimino Con Polenta Alla Griglia

Mon, 19 Oct 2009 12:14:18 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. The nutrition numbers will be skewed as you won't be using the entire batch of polenta for this recipe. Save it and serve in other recipes. To save time, use store-bought prepared polenta. -- 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

Salsa

Sat, 24 Oct 2009 03:04:27 -0400

This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh -- posted by Chef #1423567

Strawberry Ghosts (Toh)

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

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

Apple Brickle Dip

Mon, 26 Oct 2009 13:39:07 -0400

This recipe comes from Taste of Home and is a favorite. My son won $50.00 for bringing this to a company party as the best dish there! -- posted by Pugmom49006

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Tomatillo Avocado Salsa

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

Super yummy! -- posted by larchie

Halloween Salsa

Thu, 29 Oct 2009 16:59:54 -0400

Great colors for Halloween, but delicious enough to serve anytime. This is a must-serve every year for our Halloween buffet! Serving size is an estimate--it makes a big bowl of salsa! -- posted by Chef MB

Berenjenas En Escabeche - Marinated Eggplant

Fri, 30 Oct 2009 14:30:59 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/the-truck-drive.html -- posted by ThatSouthernBelle

Fruit and Rice Pudding "sushi" With Raspberry Sauce

Fri, 30 Oct 2009 14:31:01 -0400

These are so cute! I think they'd be really cool for a baby shower since pregnant ladies aren't supposed to eat sushi! From http://www.latartinegourmande.com/2008/11/17/fruit-sushi/ -- posted by ThatSouthernBelle

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Pineapple Cheese Ball

Mon, 02 Nov 2009 22:08:36 -0500

Canned pineapple gives this cheese ball a little extra flavor and sweetness. I recently brought this cheese ball to a party and even those who claim not to like pineapple were raving about how good it was and said it was "addicting". This recipe makes two cheese balls, however, you may want to only take one cheese ball to your next party and keep the second for you and your family, as I'm sure there will not be any leftovers. I typically do not roll the the cheese ball in nuts, but do so if you wish. -- posted by Chef #396295

Carolina Shrimp With Creamy Grits

Thu, 05 Nov 2009 02:11:42 -0500

This is a traditional Southern dish. If you prefer your grits thinner just add a little warm water or warmed milk. Adapted from chef James Clark, executive chef at Palette in Washington, DC. -- posted by Ice Cool Kitty

Club Med Guacamole

Thu, 05 Nov 2009 02:22:44 -0500

The Club Med in Cancun serves huge bowls of guacamole and they shared the recipe while we were visiting. This mild guacamole recipe showcases the flavor of the avocado so make sure you choose ripe ones! -- posted by aricia

Marmie's Roasted Red Pepper and Garlic Bread Butter

Thu, 05 Nov 2009 02:23:40 -0500

This is an ,exquisite, mellow , really easy and somewhat fancy garlic bread. A must to try! My Aunt Dawn told me of something that she makes that all her kids love and I thought I would try to imitate it. This is what I came up with. Often I make tonnes of roasted garlic and red pepper and freeze it for later ease of use. (fresh roasted red pepper is really nicest) See seperate recipes for Roasted Garlic and Roasted Red Pepper. -- posted by Marmie's

Butternut Squash Soup Shots With Candied Bacon

Fri, 06 Nov 2009 17:36:08 -0500

This soup is served as a fancy appetizer in a shot glass with half a piece of candied bacon, but you could serve it in a bowl and crumble the bacon as a garnish, if desired. -- posted by Ice Cool Kitty

Sarita's Multi Purpose Tomato Sauce

Sat, 07 Nov 2009 13:13:43 -0500

This is the sauce that I use to top almost all my recipes that ask for a sauce topping. I also serve it on the side as a dipping sauce. It is simple and easy to make. -- posted by Chef Sarita in Austin Texas

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

Grilled Pineapple, Creamy Nut Date Cheese on Cinnamon Crackers

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

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

"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

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

Avocado Dressing or Marinade

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

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

The Best Restaurant Salsa Recipe II

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

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

Sweet Braised Whole Scallions (Molly Stevens)

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

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

Doreen's Pickled Beets

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

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