Recipezaar: Appetizers,Nuts recipes

Egg and Apple Bruschetta

Wed, 10 Sep 2008 17:43:32 -0400

From Better Homes and Gardens' Fresh and Simple Vegetarian Dinners, this recipe has been slightly tweaked! -- posted by Sydney Mike

Gooda Cheese(Vegan)

Thu, 11 Sep 2008 16:19:57 -0400

This is a block cheese that has a creamy texture and pretty golden color! Slice it into wedges for a delicious snack or appetizer. For smoked gooda, add a few drops of liquid smoke or a pinch of hickory salt while blending. Add to gravies, stuffed veggies, soups, sauces, sprinkle over potatoes, slice and melt on veggie burgers, mix with hot grains, well, you get the idea! Adapted from the Ultimate Uncheese Cookbook! A little info on block uncheeses: Block cheeses are among the most challenging to convert to dairy free versions. This is largely because homemade uncheeses are comparatively low in fat-specifically saturated fat, which stays hard and solid at room temperature. Saturated fat is what keeps dairy cheeses firm, sliceable, and easy to great. Consequently, uncheese blocks generally are much softer than their dairy counterparts and require a lighter touch and more gentle handling when being sliced or grated. One way around this is to freeze uncheese blocks and grate them when they are partially thawed. However, once fully thawed, the texture and consisntency may be altered a bit, depending on the particular cheez. For this reason, it's a good idea to freeze only the amount you know you will be grating and using shortly. Melting has been a challenge with uncheeses from the outset. This is why so many maufacturers add dairy derived casein to their uncheese products-it improves meltability and achieves the "stretch" that is characteristic of dairy cheese. Fortunately, homemade, dairty free uncheeses will melt, although you might need to nudge them a bit in the process. Covering uncheeses during cooking or baking keeps in heat and moisture and helps promote more even melting. To brown uncheeses after melting, uncover and place under the broiler. Misting with oil will also help to promote better browning and melting. When simmering agar flakes or powder, be sure the agar is dissolved completely before adding the mixture to the food processor. To soften agar, which will help it dissolve, let it soak in the water for 5-10 minutes before bringing to a boil. For richer tasting cheez, use soymilk instead of water and a tbls. or two of milk vegetable oil while blending. -- posted by Sharon123

Brie Cheeze (Vegan)

Thu, 11 Sep 2008 22:54:46 -0400

This is a creamy cheez, delicious on crackers, sandwiches, great as a snack or dessert served with fresh crisp fruit, such as Asian pears. Try it as a pizza topping! Adapted from the Ultimate Uncheese Cookbook by Jo Stepaniak. -- posted by Sharon123

Easy Tapas

Mon, 15 Sep 2008 09:47:20 -0400

i often have problems finding the right starter. This is perfect, especially if you have something going on in the oven or are serving a lighter dinner or another variation of Tapas. These are also nice as a late dessert served with some heavier wine as you would do if served as a starter.I often need something good and healthy around 3 or 4 p.m and i have made these and enjoyed a cup of Earl Grey Tea with them. Kids friendly i recommend apple juice. Note: i use light home baked bread, evoo and organic honey for these Tapas. If you honey is hard you can make it liquid again by putting the jar into cooking hot water. ATT!The amounts are of course some kind of guess. It depends on your bread in how many slices you want/ have to cut it. -- posted by Iceland

Coconut Shrimp With Spicy Apricot Dipping Sauce

Tue, 16 Sep 2008 22:35:36 -0400

These are soooo good! Found this on the Smuckers web site. -- posted by Manami

Walnut Chocolate Fruit Dip (Raw Food)

Tue, 30 Sep 2008 00:32:56 -0400

A great dip recipe from the internet! -- posted by Sydney Mike

Banana Bliss Balls (Raw Food)

Tue, 30 Sep 2008 16:03:49 -0400

This unusual & interesting recipe comes from the internet! Great as a snack or dessert! -- posted by Sydney Mike

Crispy Coconut Chicken With Mango Salsa

Tue, 07 Oct 2008 01:42:30 -0400

Totally Tropical! I served this for our church at a Girls Night - Tropical Breeze event, which we held at a friend's house. We had the hot tub going and served this plus many other great dishes. Not your typical church lady luncheon! If you want, you can easily make this into a great appetizer. Cut the chicken into bite sized pieces before breading and serve with a bowl of salsa on the side. This works well with chicken thighs too, and those pieces are cheaper. -- posted by Jess4Freedom

Pina Colada Brie

Tue, 07 Oct 2008 22:41:37 -0400

Found in the 100 Best Appetizers Cookbook. This book was given to me by my swap partner MaField during the Cookbook Swap in 2008. I am saving this recipe for possible use at my DD's wedding next May. -- posted by HokiesLady

Praline Pecans and Cranberry Mix

Wed, 08 Oct 2008 00:21:31 -0400

From the 100 Best Appetizers Cookbook given to me by my sweet swap partner MaField during the Cookbook Swap in 2008. I'm planning on using this for holiday gifts this year. I really liked the flavor of the cranberries in this mix. Store in an airtight container at room temperature for up to 2 weeks. -- posted by HokiesLady

Grands! Monkey Bread

Sat, 18 Oct 2008 01:12:49 -0400

. -- posted by Pillsbury Crescent Recipe Creations

Honey Roasted Almonds

Thu, 23 Oct 2008 19:39:15 -0400

A wonderful snack and good to give as gifts too. Great for on the run! Adapted from the California Almond Board. -- posted by Sharon123

Nutty Apricot Dip

Sun, 26 Oct 2008 17:27:31 -0400

This sounds like a lovely fruit dip, originally from Kraft. -- posted by **Mandy**

Kacoo's Hot and Spicy Pecans

Tue, 28 Oct 2008 18:44:53 -0400

This is from the cookbook, "Ralph & Kacoo, A Taste of Louisiana." Ralph & Kacoo's is a seafood restaurant with locations in Louisiana and Texas. I haven't tried this yet. -- posted by mailbelle

Kacoo's Sugar Coated Pecans

Tue, 28 Oct 2008 19:32:02 -0400

This is another pecan recipe from the cookbook, "Ralph & Kacoo, A Taste of Louisiana." Ralph & Kacoo's is a seafood restaurant with locations in Louisiana and Texas. -- posted by mailbelle

Spicy Chocolate Almond Butter

Wed, 29 Oct 2008 18:10:34 -0400

This makes a great dip for strawberries, bananas and other fruit, cookies, crackers, etc. Enjoy! Adapted from the California Almond Board. -- posted by Sharon123

Five-Spice Glazed Nuts

Thu, 30 Oct 2008 00:15:19 -0400

Give this Asian mix a try! Yes! 1 teaspoon of the 5 Spice goes a long way! As long as it is fresh!!!!!! You'll find this enticingly sweet and spicy just like your spouse. -- posted by ~Rita~

Cinnamon Sugar Sweet Spice Pumpkin Seeds

Sun, 02 Nov 2008 18:51:38 -0500

I wasn't in a salty mood this Halloween, so I whipped up a batch of these sweet, cinnamony pumpkin seeds. They're super easy and quick to make. Adjust recipe to fit the quantity of pumpkin seeds you have available. You can replace some or all of the cinnamon with other spices, like nutmeg or allspice, but I like cinnamon the best. Beware - these are addictive! -- posted by ItalianMama

Mix 'n Match Party Cheese Ball

Mon, 03 Nov 2008 01:42:10 -0500

This recipe is from the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. The cook time listed is for the refrigeration time. SUBSTITUTE: use 1/2 cup finely chopped red peppers or green onions instead of the bacon and chopped walnuts or pecans instead of the mixed nuts. -- posted by senseicheryl

Cranberry Pizza Appetizer

Tue, 04 Nov 2008 22:12:39 -0500

This recipe comes from a 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I got from my 1st partner in a cookbook swap here on Zaar! -- posted by Sydney Mike

Roasted Almonds

Mon, 10 Nov 2008 23:16:06 -0500

This recipe was found in Canadian Living's Gifts from Your Kitchen. There a a number of seasoning possibilities. Choose your favourite. -- posted by Dreamer in Ontario

Dessert Couscous With Nuts

Mon, 10 Nov 2008 23:30:32 -0500

Sweet couscous is served as the final savory dish of a banquet. More expensive nuts, such as pistachios and pine nuts, are often used along with traditional almonds. -- posted by Nasseh

Red-Hot Cashew Brittle

Fri, 14 Nov 2008 18:15:48 -0500

A recipe from Rachael Ray that would be perfect for Holidays. -- posted by Boomette

Bagel Chips With Ricotta Cheese, Chive Puree & Prosciutto

Thu, 20 Nov 2008 19:35:34 -0500

Using bagel chips as the base for an hors d'oeuvre is a quick way to add flavor and crunch. Grace Parisi tops the chips with fresh ricotta,, chive puree and prosciutto. As an alternative - use dried apricots in place of the chips.Recipe by Grace Parisi from Food & Wine Magazine,12/2007 Edition. From Best Holiday Hors d'Oeuvres, Pairing of the day, March 2008, Published December 2007. Serve with appley, lively Proseco: Tenuta di Collalbrigo, Brut NV -- posted by Manami

Holiday Pecans

Tue, 25 Nov 2008 00:04:47 -0500

These are great for parties or to put in gift bags during the holidays. Recipe is from Family Circle. -- posted by Lainey6605

Quick Microwaved Chestnuts

Tue, 25 Nov 2008 01:36:25 -0500

this is a quick and simple way to "roast" your chestnuts in the microwave yeaaaa -- posted by winter rowand

Honey Roasted Cashews

Thu, 27 Nov 2008 15:47:48 -0500

Another one for the Xmas nibbly tray! -- posted by **Mandy**

Festive Appetizer Spread

Sun, 30 Nov 2008 02:31:48 -0500

This sauce could also be served as an accompaniment to poultry or pork. -- posted by Alan in SW Florida

Fruited Holiday Cheese Logs

Sun, 30 Nov 2008 22:27:47 -0500

Three rich and luscious fruits flavor a soft, mellow cheese blend that is rolled in toasted almonds. From "Christmas Cooking From the Heart by BHG". Chill time is not included in prep or cook time. -- posted by FloridaNative

Almond Chip Cheese Ball

Tue, 02 Dec 2008 00:48:23 -0500

I grabbed this from a recipe book at my mother's when I was raiding her cookbook collection. It sounds like it could be good for a party and is a change from the savory cheese balls. The book suggests serving it with ginger snaps and vanilla wafers. Cooking time does not include overnight chilling time. -- posted by Sarah_Jayne

Brie Cherry Pastry Cups

Tue, 02 Dec 2008 00:53:15 -0500

These appetizers are almost like a dessert. Recipe is from Taste of Home. -- posted by Lainey6605

Buttery Sweet Toasted Pecans

Wed, 03 Dec 2008 00:03:15 -0500

I am always looking for new party nibbles recipes. So, I grabbed this one when I saw it in the 'Fast & Fabulous Party Foods and Appetizers' cookbook. -- posted by Sarah_Jayne

Spiced Pecans

Wed, 03 Dec 2008 23:14:10 -0500

Wonderful to nibble on with your holiday punch. Or, put in decorative containers as a heart-felt gift, especially during these difficult economic times. -- posted by Alan in SW Florida

Blue Cheese Grapes Appetizer

Thu, 04 Dec 2008 18:30:54 -0500

This recipe sounded so good. I love all the ingredients and plan to serve it at my next catered event. -- posted by Tangiloo's catering

Spicy Nut Mix

Wed, 10 Dec 2008 20:19:33 -0500

Found this on the Old Farmer's Almanac site. It is GOOD! A nice alternative knosh for non sweets cravers on the holiday trays. -- posted by Buster's friend

Szechuan Peanut Sauce * Exported from Mastercook *

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

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

Raw Walnut Pate

Mon, 05 Jan 2009 01:42:11 -0500

So yummy you will forget you're eating a super food! -- posted by krisarrieta

Winter Wonder Salad

Tue, 06 Jan 2009 17:16:02 -0500

This salad is a nice change. It was in the Health magazine's December 2008 issue. I made this for Christmas Eve and we all enjoyed it very much. -- posted by Debbie Boere Vrou

Goblin Party Mix

Tue, 20 Jan 2009 14:18:14 -0500

Kids and adults love this one! I look forward to making this one every Halloween! If you'd like to make a 'mini' batch, you could do 2c cereal to 1c remaining ingredients. -- posted by Brooke the Cook in WI

Spruced-Up Cheese Spread

Fri, 23 Jan 2009 17:05:07 -0500

This is a delicious cracker spread. Recipe is from Taste of Home. -- posted by Lainey6605

Hearty Beef Dip

Sun, 01 Feb 2009 12:56:43 -0500

This recipe came with my Double Dipper Crockpot. Do not buy the jarred dried beef, is it will ruin the recipe with all the salt it contains. Go to the Deli counter at the store and buy some. -- posted by Charlotte J

Chili Cheese Ball

Thu, 19 Feb 2009 11:28:28 -0500

This cheese ball is great with crackers and it's easy to prepare. Recipe is from Simple and Delicious. -- posted by Lainey6605

Orange Chipotle-Spiced Pecan Mix

Wed, 11 Mar 2009 13:15:00 -0400

From cooking light Posting for safe keeping -- posted by wicked cook 46

Cajun Peppered Pecans

Mon, 16 Mar 2009 15:30:15 -0400

Spicy and nicely hot, not sweet. Very peppery. Addictive. From Bon Appetit, November 1987. -- posted by Marysdottir

Walnut Pesto

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

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

Grilled Hearts of Palm and Crab Salad With Mango

Mon, 23 Mar 2009 11:33:15 -0400

Recipe courtesy of Bobby Flay - Show: Boy Meets Grill - Episode: Brazillian Grilling. We love this recipe, although we aren't able to eat it as much as we like! Our friends from Key West claim the pickings are slim!!! -- posted by Manami

Snow Peas With Toasted Almonds

Tue, 31 Mar 2009 10:45:16 -0400

From Bon Appétit (April 2009). -- posted by blucoat

Sweet & Spicy Pecans

Wed, 15 Apr 2009 02:10:05 -0400

These nuts are great on top of a delicious salad, but are also good as a snack. Because there is no butter, it keeps the calorie count low! This recipe is from Southern Living's 40 Years of our Best Recipes cookbook. -- posted by breezermom

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Crocodile or Chicken Skewers With Cashew Nut Satay

Mon, 27 Apr 2009 00:21:10 -0400

Entered for safe-keeping for ZWT. By Simon King and David Myers from The Hairy Bikers (BBC series). They say crocodile tastes like a cross between a firm white fish and chicken. This will serve 2 as a main dish or 4 as appetizer nibbles. -- posted by KateL

Radicchio Leaves Filled With Pineapple-Pecan Salad

Mon, 27 Apr 2009 01:04:51 -0400

The recipe for these finger food tasties comes from the 1995 Vegetarian Times Complete Cookbook! -- posted by Sydney Mike

Nif's Crunchy Party Nuts

Fri, 01 May 2009 03:07:01 -0400

A tasty treat for a get-together or with cocktails. Enjoy! -- posted by Nif

Savory Macadamia Nuts

Fri, 08 May 2009 23:32:28 -0400

This recipe is from "8 Grams or Less Low-Carb Recipes", a cookbook I got in the cookbook swap this year. These are good as a snack or on top of salads. Posted for ZWT5! -- posted by breezermom

Grilled Figs With Honey Ricotta

Sat, 09 May 2009 00:10:27 -0400

Sprinkled with brown sugar, the figs are grilled for several minutes until they are tender and exploding with flavor and then paired with a dollop of creamy honey ricotta. Adapted from About.com. -- posted by Sharon123

Chile Roasted Macadamia Nuts

Sun, 10 May 2009 19:38:09 -0400

From the fooddownunder website; Posted for ZWT 5. -- posted by alligirl

Bambooshay Nuts

Tue, 19 May 2009 14:41:13 -0400

"During carnival in the islands,you're likely to hear revelers shouting "Bambooshay!" which means,"enjoy yourself, have a great time!" That's what you and your guests will be doing when you nibble these nuts." From "The Sugarmill Caribbean Cookbook" by Jinx and Jefferson Morgan -- posted by kellychris

Sweet Nutty Brie

Tue, 19 May 2009 17:55:03 -0400

From Joan of Arc; posted for ZWT 5. I have made this before and it is decadent! -- posted by alligirl

Roasted Rosemary Walnuts

Fri, 22 May 2009 02:06:46 -0400

I found this on ChowHound and posted it for RecipeZaar's conversion tools. "Nuts and booze are a tried-and-true combination for any happy hour or cocktail party. Here the addition of rosemary and black pepper classes up the combo without getting too fussy. These nuts will last up to 10 days when stored in an airtight container at room temperature." -- posted by Sidney

Nut Chutney

Sat, 23 May 2009 17:52:01 -0400

Adapted from Mark Bittman. Fits South Beach Diet P1. -- posted by schmme

Cashew Herb Spread

Thu, 28 May 2009 23:25:54 -0400

This is an original recipe for a versatile spread that is great on sandwiches or smeared on a lettuce leaf for a quick veg wrap; equally easy to use as a dip for crackers and veg or thin down a bit and use as a "cream" accompaniment for baked tofu, fish, etc. Toss with pasta or rice for a fresh, protein rich, dairy free cream sauce. Would also be nice to dress potatoes for a potato salad... hmmm... the possibilities are endless! My version comes out light green and looks a lot like guacamole, tastes fresh and herby and has a creamy mouth feel. The miso and nutritional yeast add a nutty/cheesy depth that you notice but can't quite put your finger on... and the garlic adds a raw zip that is really nice if you like that kind of thing! I love, love, love that this is something I can make that has no added fats or oils. Hope you love it too! (12 servings = 2 Tbsp per serving) -- posted by rsarahl

Cream Cheese Balls (Jewish)

Fri, 29 May 2009 23:09:07 -0400

This recipe, from The Essential Book of Jewish Festival Cooking, eventually surfaced in the Food Section of the 27 May 2009 issue of the Los Angeles Times. -- posted by Sydney Mike

Chilies En Nogada for Mexican Independence Day

Mon, 01 Jun 2009 00:26:12 -0400

Entered for safe-keeping. From about.com. Green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite, a seasonal specialty of the Mexican State of Puebla in the Central Region. -- posted by KateL

Cheddar Walnut Crisps

Tue, 23 Jun 2009 01:56:42 -0400

This recipe (based on the Italian 'frico') was found in the 2006 cookbook, The 150 Best American Recipes. -- posted by Sydney Mike

Delicious Raisin Mold

Wed, 24 Jun 2009 11:38:22 -0400

This came from a mother of a student I taught years ago...her name is Billie Jane Wheatley. This recipe makes great llittle tea sandwiches or can be spread on your choice of crackers. I often use low-fat sour cream and the 1/3 less fat cream cheese to make it healthier. Either way this is a treat! Note: Cooking time is just to melt the butter, sour cream, and cream cheese together. -- posted by Debaylady

Macadamia Crusted Chicken Tenders With Maui Sunset Sauce

Fri, 26 Jun 2009 16:38:53 -0400

Recipe is written to make ahead and bake later. Make sure to read through entire recipe to decide your best plan of action. -- posted by Brookelynne26

Walnut Taco Wraps With Cashew Cheese

Fri, 03 Jul 2009 02:45:52 -0400

Tacos filled with a delicious, rich "cheeze" made of cashews and cilantro, topped with crumbled nut "meat"! The cheeze keeps for 3-4 days in the fridge and the nut meat for up to a week. You may also scoop the cashew mixture on top of a salad, or serve as a dip with sliced carrots and cucumbers! The walnut mix is also good sprinkled over salad or soup! Great raw food! Adapted from Delicious Living magazine. -- posted by Sharon123

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

Lavender Spiced Walnuts

Sun, 19 Jul 2009 20:31:27 -0400

Lavender Spiced Walnuts are great sprinkled in salads, as cake or cookie decorations, or served as a healthy appetizer or snack. Would make a delightful hostess gift, presented in a tin and tied with a pretty lavender ribbon. From Sharon Shipley's Lavender Cookbook. -- posted by BecR

Baklava Minis

Wed, 22 Jul 2009 01:45:05 -0400

This is a neat desert or appetizer for people who like Baklava but hate the sticky mess it leaves behind. Unfortunatly the shells may not be available in all locations. -- posted by AdriL

Jalapeno Almonds

Mon, 10 Aug 2009 18:12:52 -0400

These sound just so tasty! From the Almond Board of California - I think I'm getting to like them as much as the Raisin Guys! -- posted by Buster's friend

Honeyed Cashews With Kosher Salt

Mon, 17 Aug 2009 02:21:04 -0400

These cashews balance the salty and sweet, keeping you coming back for more. In other words, theyre good bar nutsthe perfect accompaniment to your next cocktail. *The cashews will last 1 week stored in an airtight container at room temperature. Taken from CHOW.com -- posted by alligirl

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

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

Walnut-Raisin Baked Farmer Cheese

Mon, 24 Aug 2009 02:08:11 -0400

Recipe is from Friendship Dairies. -- posted by Sweet Jezebel

Konkan Crab

Mon, 31 Aug 2009 11:38:31 -0400

A creamy, coconuty appetizer.. courtesy of Thali restaurant in New Haven, CT. -- posted by Dinu

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Tue, 08 Sep 2009 10:59:58 -0400

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different. -- posted by French Tart

Walnut-Roquefort Shortbread

Mon, 14 Sep 2009 15:44:44 -0400

This recipe was in the November 1985 issue of Bon Appetit magazine that featured "A Fresh Look at Thanksgiving". These savory cookies are best eaten the day they are baked, but the dough can be made ahead and frozen. These would be good with cocktails any time of the year! -- posted by Leslie in Texas

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

Apple and Brie Toasts

Mon, 21 Sep 2009 01:03:44 -0400

Gooseberry Patch Family Favorites -- posted by Brookelynne26

Roast Eggplant With Walnuts

Wed, 07 Oct 2009 11:53:41 -0400

This wonderful appetizer, when served with warm pita, marinated strips of red pepper & tasty olives, can be a meal unto itself... or tucked into a pita with the aforementioned for lunch, a very nice lunch. Per the Times: "This Turkish recipe is from Paula Wolfert's upcoming book, "The Slow Mediterranean Kitchen," which will be published in October by Wiley. Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. She thanks Dr. Ayse Baysal for sharing the recipe." Note: When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, immediately slit the eggplant on one side and drain on a slanted board in the sink. -- posted by Buster's friend

Ploughman's Plate

Fri, 09 Oct 2009 16:58:16 -0400

This is a popular light lunch platter in Ireland and this is my take on it -- 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

Homemade Smoked Almonds

Mon, 12 Oct 2009 18:08:02 -0400

I received this recipe in my e-mail from a friend that belongs to another site also. These are mildly smoked and not salty at all in spite of the amount of sodium in the recipe. Very easy to make even easier to enjoy! Servings are 1/4 cup. -- posted by KGCOOK

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

Spicy Nuts in the Slow Cooker

Fri, 30 Oct 2009 12:26:28 -0400

a simple recipe for cajun flavored nuts. -- posted by hoerth

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

Walnut Spread

Tue, 17 Nov 2009 00:45:17 -0500

Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini). -- posted by Chef Dudo

Creamy Cheese and Nut Balls

Thu, 19 Nov 2009 19:56:20 -0500

This is a quick and easy cheese and nut appetizer! If you don't have time to chill the mixute so it can be rolled into balls, serve it as a dip, garnished with nuts and additional chutney! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Sweet-Hot Glazed Nuts

Tue, 24 Nov 2009 14:46:28 -0500

A tantalizing combination of sweetness and spice--these hot/sweet nuts are always a hit! Recipe may be made with almonds, walnuts or pecans (or a combination). Originally from Sunset magazine. -- posted by BecR

Ragin' Cajun Pecans

Sun, 29 Nov 2009 14:49:06 -0500

There is another recipe posted quite similar to this, but this version uses olive oil instead of butter, so it's a tad healthier. -- posted by L'ecole

Crescent Holiday Surprise

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

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

Grilled Pears With Gorgonzola and Drizzled Honey

Tue, 08 Dec 2009 20:19:08 -0500

Serve alone as appetizer or side dish. Serve over choice of greens for a starter dish. Arrange around entree for table centerpiece or around a mixture of blue cheese and nuts in a cheese dip or cheese ball. Try variations of nuts such as pecans, walnuts, etc. Also works with apples -- posted by GoldsmithLissa

Vanilla Sugared Almonds

Sun, 13 Dec 2009 11:28:37 -0500

Recipe is from the Almond Board of California. -- posted by Sweet Jezebel

Toasted Pistachio-Cheese Arancini

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

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

Crab Balls With Grapefruit Salad

Tue, 29 Dec 2009 08:52:12 -0500

Crab Balls with Grapefruit Salad Recipe by Jean-Georges Vongerichten The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup). ;) F&W Magazine, From: Jean Georges's Best Small Plates, Published, July 2006 edition. 2 hr 20 min freezing and thawing time. -- posted by Manami

Peanut Satay Sauce

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

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

Major Grey's Chutney Cheese Ball With Cherries and Pecans

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

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

Cranberry and Pecan Cheese Log

Fri, 22 Jan 2010 16:38:57 -0500

Recipe is from Love My Philly. Cooking time listed is chilling time. -- posted by Sweet Jezebel

Herb Chevre Fig Spread

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

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

Jaime's Apple Nut Dip

Mon, 08 Feb 2010 16:17:55 -0500

A great dip for an appetizer, dessert, side, or snack. Very easy too! It also goes great with graham or Ritz crackers -- posted by jai_lea_13