Recipezaar: Egg-free,Appetizers recipes

Rogers Shrimp Cocktail

Wed, 22 Oct 2008 01:14:07 -0400

My Brother In-Laws Shrimp cocktail thats not chewy and overcooked. great texture and taste. A Great Starter !! -- posted by Wicked Chef

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~

Chicken Liver Paté With Port Wine and Pistachios

Sun, 02 Nov 2008 18:53:45 -0500

Very easy with a subtle taste of port! Of course at the back of that cupboard near the stove you really need to keep a selection of liquors for cooking and baking! I confess that, not realising just how tasty this spread would be, and that I might want to put the recipe on Zaar, I resorted to glugs and splashes. But I think the measurements are about right! If you don't have pistachios, crush the same amount of toasted hazelnuts, almonds or cashews. Prep time assumes the chicken livers are clean and does not need much prep. -- posted by Zurie

Fried Cauliflower With Lemon Tahini Sauce

Sun, 02 Nov 2008 20:05:41 -0500

I bought a bunch of magazines cheap at a market. This is one of the recipes I found I'd like to make soon. -- posted by JustJanS

California Pico De Gallo

Tue, 04 Nov 2008 22:17:47 -0500

Living most of my life in California I have a fondness for Mexican food. I developed this recipe after eating at many different restaurants & home cooked meals. It is a simple & healthy recipe that I want to share. -- posted by ct in ut

Cheddar Cheese Cookies

Sun, 16 Nov 2008 23:18:13 -0500

Yummy and easy recipe for a great appetizer. Serve with Tabasco. Prep time includes chill time. -- posted by For Goodness Bake!

Roasted Beet and Goat Cheese Bruschetta

Mon, 17 Nov 2008 00:38:36 -0500

I found it online somewhere, and it was heavenly. Thought I'd share the magic! -- posted by Shannon Marsh

Nori Rolls

Mon, 17 Nov 2008 00:52:58 -0500

Nice subtle flavor. The beet even looks like a piece of salmon! -- posted by Vegan Ma Ma

Teriyaki Jerky

Tue, 25 Nov 2008 01:15:50 -0500

After borrowing my mums dehydrator, I lost my mind and started dehydrating everything. When I suddenly remembered all the gamey meat, I refuse to eat (I hate the gamey flavor), I decided to try making it into jerky, that I knew my husband at least, would like. After searching the internet over, I found this one, and added my own hutspuh to it. It turned out so well, I even like it! And everyone I've offered it to wants more. I've made it with beef, deer and elk now, and it always turns out marvelous! I hope you like as much as we have! -- posted by Luvinmyfamily

Chicken Kabob

Tue, 25 Nov 2008 22:57:40 -0500

Totally made up for Nov. 23 2008 Iron Chef, this dish is best described as Mediterranean in flavor, Middle Eastern in style, and American in presentation. Voted best out of six dishes. -- posted by Iron Chef Federal Way

Low-Fat Ranch Dressing and Dip Mix

Thu, 27 Nov 2008 15:49:21 -0500

Inexpensive, tasty, and msg-free Ranch dressing mix. I keep the mix ready in the spice cabinet so I am always ready to throw some fresh dressing together. -- posted by Ametista

The Very Best Spinach Artichoke Dip Ever

Sun, 30 Nov 2008 02:58:01 -0500

This recipe is mayonnaise-free, fresh, and delicious. I've taken it as an appetizer to every party and it is the first thing gone, and everyone raves. -- posted by Chef #1045515

Salads in Tortilla Shells

Sun, 30 Nov 2008 23:59:23 -0500

Have fun with this, especially in summer! Use very large tortilla shells, form it into clam-shell shapes, and bake in the oven until hard. Then fill with a delicious salad. See my pics ... As the salad is eaten, you also break off bits of the tortilla to crunch! You can bake the shells ahead of time and keep in airtight plastic bags, but once the salad is tossed with dressing and added, serve it fairly soon to prevent the shell from getting soggy. I made these with no thought of a "recipe", so my directions are very approximate. -- posted by Zurie

Caramelised Onion and Mushroom Spread

Mon, 01 Dec 2008 00:45:37 -0500

Spread this on crusty bread or savoury biscuits, use it as a topping for tartlets or as a delicious spread in sandwiches. Used as a sandwich spread, I simply add something like a slice of roasted red pepper and baby spinach leaves. Or slices of ham. I adapted this recipe from one I found online because I was not satisfied with the gourmet spreads I'd been buying. Well they classified themselves as gourmet but they were, in fact, rather ordinary and also quite expensive! I love the fact that this recipe also has mushrooms in it - and a few other goodies! The original recipe must have been a Birds Eye recipe as it specified using Birds Eye Frozen Sliced Onions. I've slightly increased the mushrooms and garlic as I generally do with recipes and I've added leeks as the combination of flavours from onions, leeks and garlic is just so delicious. And I've also added thyme. Vary the garlic - and any of the ingredients - to suit your taste preferences. I've suggested adding more balsamic vinegar if your onion mixture seems too dry. If like me, you are a bit inexact in the measurement of some of the ingredients - oh, I may as well use all of that! - ;) this would obviously be the easiest way to correct this. Have fun playing with this recipe - and I hope that you enjoy it. I keep meaning to add some chopped nuts, probably walnuts, and must try to remember to do so next time I make this. -- posted by bluemoon downunder

Warm Refried Bean Dip

Wed, 03 Dec 2008 22:49:44 -0500

This recipe is a staple in our house for Mexican night. Very easy. Great to be eaten with chips, or, with a few more steps, NACHOS! p.s. I give credit to my talented step-dad, Paul. -- posted by selenite

Cucumber Appetizer

Fri, 05 Dec 2008 18:31:51 -0500

These are the best appetizers that I know of created by a friend of mine. They always are the first thing to go, and my kids love them! Try it, I know you won't be disappointed. -- posted by Secure Amy

Dark Chocolate Raspberry Fondue

Tue, 09 Dec 2008 01:26:57 -0500

I whipped this up for a recent get-together I had with a bunch of ladies. It was such a hit that I decided it would be worth writing down (oro just putting on here) so I could keep up with it to make it again. We served this with rice krispie treats, jumbo marshmallows, pretzels, pound cake, and fruit for dippers. -- posted by Melanie2590

Sweet Potato Wedges With Rosemary

Wed, 10 Dec 2008 20:12:31 -0500

Just got this from the Vegetarian Times... keeping it safe here! -- posted by shhthisisjanelle

Emz Lovely Lemon Tahini Sauce

Wed, 10 Dec 2008 20:15:26 -0500

This as such a yummy recipie, really quick and easy to prepare. Adjust the spice quantities to suit individual tastes. Great served with "Emz Fantastic Felafels", but is also delish with sauteed vegetables (especially egg plant). Another possibility is to increase the ratio of yoghurt to tahini paste and use as a hearty salad dressing. -- posted by tizzylish delish

Smoked Tuna Dip

Thu, 11 Dec 2008 22:22:36 -0500

This is such an easy recipe that will wow guests. A great party dip! I found it on a great online food blog, "Pinch My Salt". -- posted by blucoat

Zucchini and Pine Nut Bruschetta

Tue, 16 Dec 2008 19:15:30 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. -- posted by bluemoon downunder

Fried Chorizo With Garlic

Wed, 17 Dec 2008 11:56:52 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving. -- posted by bluemoon downunder

Greek Meatballs in Wine Sauce

Wed, 17 Dec 2008 21:18:04 -0500

A Rachael Ray recipe from the Food Network site. I like that it's dairy-free for those among us who are allergic/sensitive to dairy or keep kosher! I'm sure it can be adapted to suit individual tastes (keeping with the Greek theme, you can add feta cheese, chopped mint, ouzo...). These improve after a day in the fridge, so don't be afraid to make them in advance. -- posted by Kishka

Eggplant (Or Aubergine) Dip

Mon, 22 Dec 2008 19:41:35 -0500

NOT your classic baba ghanoosh but nonetheless a very tasty eggplant dip which I've adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. This dip tastes best if refrigerated overnight. The overnight refrigeration time has not been included in the cooking or preparation times. Because vegetable sizes will inevitably be variable, add the olive oil sparingly until you can see how much you need to achieve the right consistency. -- posted by bluemoon downunder

Apple, Green Onion, and Jalapeño Salsa

Thu, 25 Dec 2008 01:00:32 -0500

This sweet and mild salsa goes exceptionally well with the Cumin-Scented Beet Latkes recipe I posted on this site. Both are from Bon Appétit Magazine (December 2004). -- posted by blucoat

Best Salsa

Tue, 30 Dec 2008 21:42:06 -0500

I absolutely LOVE salsa! The chunkier, the better in my opinion. My DH doesn't like it too chunky though, so I put some in a blender for him. If you like it spicy, then add a cut up jalapeno to your desired "heat" level. I leave it out and just eat this stuff by the spoonful. -- posted by Jentry

Easy Dill Dip for Veggies (Vegan)

Wed, 31 Dec 2008 00:32:04 -0500

A good veggie dip that is free of dairy and eggs, but still tastes delicious!! This is from my mom (the best cook ever) but made for my vegan sister. I promise, you won't be able to eat enough of it! -- posted by Dylan's Girl

Asian Pork Patties

Wed, 31 Dec 2008 18:40:54 -0500

This recipe - by Rodney Dunn - is from the March 2001 issue of the 'Australian Good Taste' magazine. I have made these patties - served as a first course - with the chillis for guests who like hot and spicy food (and they've loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately 13/4oz. -- posted by bluemoon downunder

Cottage Cheese French Onion Dip.

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

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

Sweet Potato/Carrot Fat Substitute for Recipe

Wed, 07 Jan 2009 00:16:13 -0500

Found this one in Self magazine, February 2008. Use it in muffin recipes, etc., replacing up to 2/3 of the fat. Wanted to try it so posted it here. -- posted by Cleoppa

Deep-Fried Oysters With Chilli Dressing

Thu, 08 Jan 2009 17:41:53 -0500

Another tasty and really easy to prepare appetiser from The Australian Women's Weekly's 'TAPAS: antipasto mezze'. I've also posted Recipe #344630, Recipe #344049 and Recipe #343935 from this fabulous little cookbook. Increase or decrease the heat to suit your taste preferences. I cannot eat these: they're way too hot for me! But I've made them for friends who've loved them. -- posted by bluemoon downunder

Spicy Fried Arepas

Thu, 08 Jan 2009 18:08:22 -0500

This recipe is good as it offers a light and crispy texture on the outside while the meat filling is spicy and very tasty. It is easy to prepare and can be prepped ahead of time. It is good for any time of the day, breakfast, lunch, snack or dinner. Best of all it is delicious and in-expensive. Enjoy! -- posted by Sunday Chef #1116383

Stuffed Greek Tomatoes

Thu, 08 Jan 2009 18:40:05 -0500

Fun twist on a Greek Salad. Jacques Pepin-inspired. -- posted by Mikey Tucson

Portabella Mushroom Soup Slow Cooker

Sun, 11 Jan 2009 12:30:19 -0500

Leaving some of the soup unprocessed gives an attractive appearance and makes ladeling from the pot simpler. Vegetarian, egg and gluten free. -- posted by English_Rose

Frozen Grapes

Sun, 11 Jan 2009 12:54:28 -0500

The perfect snack; a delicious healthy alternative to popsicles. This has got to be one of the easiest recipes out there. -- posted by ~la Chefette~

Recession 2009 Pate Balls

Sun, 11 Jan 2009 18:12:46 -0500

A simple, recession-savvy pate. The economists and politicians may be talking HARD TIMES and economic belts may be tightening but we still need to live, drink and be merry with family and friends - 2009-style. -- posted by bluemoon downunder

English Style Pounded Cheese

Sun, 11 Jan 2009 20:11:36 -0500

An old English treat best nibbled long after dinner with dessert wines or strong coffees. This should be served with rustic crackers of bread rusks, and a dessert wine, or a red Port or Sherry. Recipe by Jennifer Low, published in Canadian House and Home, Nov-08 -- posted by Barefoot Beachcomber

Gravlax, Salt-Cured Salmon

Tue, 13 Jan 2009 19:06:35 -0500

With a sharp knife carefully slice on the diagonal to get slices as thin as you can without them falling to bits, leaving the skin. With practice you can become pretty good at this. Serve on bagels with cream cheese, a thin slice of onion and capers, and a squeeze of lemon. Or on toast, or crackers. The traditional Swedish way is on pumpernickel bread with equal parts dijon mustard, sugar, white vinegar emulsified with 3 parts regular olive or canola oil. -- posted by Kevinf

Goldfish Crusted Chicken Fingers

Tue, 13 Jan 2009 20:02:04 -0500

I haven't tried this yet but it sure seems like a good (and interesting) recipe! This only contains 3 ingredients..chicken tenderloins, cheddar goldfish crackers, and buttermilk ranch dressing. The best part is that this is a quick meal that only takes 20 minutes to complete. This recipe comes from the Better Homes and Gardens cookbook. -- posted by StephanieNS

Potato and Anchovy Gratin

Wed, 14 Jan 2009 02:08:29 -0500

Adapted from a recipe in The Australian Women's Weekly's 'little pies & cakes'. When I made this recently for guests, I had one guest who doesn't really like anchovies so I made two with sardines - a bit fiddly as I had to make two separate lots of cream! But I was impatient to try the recipe. There were four of us and so we each sampled the sardine version: the verdict was that both were very tasty. For serving to family, you might want to make this in the one larger dish. If you do this, remember to adjust the cooking time appropriately. -- posted by bluemoon downunder

Vegan Cha Siu Bao

Tue, 20 Jan 2009 14:10:42 -0500

From VegNews- "Bao is a soft, round, and slightly sweet white roll. The outside is smooth, and the inside is stuffed with sweet or savory ingredients. These have quite the spicy kick, but since it comes wrapped in mouth-rescuing dough, you should survive." -- posted by EmilyStrikesAgain

Vegan Siu Mai

Tue, 20 Jan 2009 14:11:33 -0500

From VegNews- "The traditional steamed open-top dumpling called siu mai ("SHOE-mail") is usually filled with pork, shrimp, or chicken. Siu mai dumplings are not closed off, turning the top into a little window revealing what's inside. -- posted by EmilyStrikesAgain

Dolma Dalya - Algerian Tomato & Pepper Stuffed Vine Leaves

Sat, 31 Jan 2009 12:56:46 -0500

This is a delicious vegetarian dish which makes a beautiful appetizer, side dish or mezze. This particular recipe is of Algerian origin - it's known as Dolma Dalya or Feuilles de vigne farcies - which I have slightly tweaked to suit my families taste. If you have never made stuffed vine leaves, you may want to take a look at my step by step tutorial here on Zaar : http://www.recipezaar.com/bb/viewtopic.zsp?t=250725 -- posted by Um Safia

Cocktail Sauce (Gluten, Dairy, Egg, Citrus, Hfcs Free)

Mon, 02 Feb 2009 01:36:54 -0500

Cocktail sauce for people who can't eat anything -- posted by Chef #1091506

Baked Artichoke Parmesan Cheese Dip (No Mayo!)

Fri, 06 Feb 2009 12:30:42 -0500

I have a mayo phobia and was ecstatic to find an artichoke cheese dip that is completely mayo-free... This is a great recipe for parties. If making for an appetizer for a smaller gathering for 4-6 people, I would recommend scaling back the recipe and making 2/3 unless you want leftovers (which are still delicious by the way!). Serve with sliced baguette, tortilla chips, or crudites. -- posted by Chef #1153139

Pepper Poppers

Mon, 09 Feb 2009 01:40:20 -0500

bannana peplpers stuffed w/ meat of uour choice and cheese -- posted by Chef #1162497

Alicia's Guacamole allergy Friendly

Mon, 09 Feb 2009 15:50:34 -0500

I had some ripe avocados I needed to use up and thought I'd make a guacamole. However I couldn't find a recipe on zaar that worked for us. They either had things I just didn't have on hand, or were made with things like sour cream or mayo which are both foods we can no longer enjoy since finding out my son is allergic to both dairy and eggs. So I whipped this up with things I had on hand and we enjoyed it very much. Cook time is chill time. -- posted by CulinaryExplorer

Cheese for Starters? - Done!

Sun, 15 Feb 2009 03:00:19 -0500

This is such a simple and delicious starter that I serve it all the time. It is both, compfort food and festive. You can serve it for a romantic dinner for 2 as well as a crowd and anybody who likes cheese will love this. It uses the simples ingredients and is done in minutes. -- posted by Iceland

Oysters With Sweet Citrus Soy Sauce

Sat, 21 Feb 2009 10:01:03 -0500

If you love oysters and love citrus fruits, here is your ideal recipe! Recipes certainly don't come any simpler than this one! This starter is low GI and comes from 'educated cooking: 80 recipes that are easy to prepare and are low in fat'. As long as your guests love oysters and citrus juices, what could be easier? A wonderfully easy prepare-ahead dish. -- posted by bluemoon downunder

Scallop Ceviche

Sun, 08 Mar 2009 01:48:35 -0500

easy to make, and will work with any firm flesh white fish or shrimp also. All seafood should be as fresh as you can find it when making this -- posted by Chef #358500

Italian Chicken Cups

Mon, 16 Mar 2009 19:36:43 -0400

Super simple to make and a great presentation. Also a big hit with the kids! -- posted by CulinaryExplorer

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

Chipotle Veggie Dip

Mon, 23 Mar 2009 14:48:10 -0400

I like this recipe because it is easy to prepare as a quick snack! I got it from my home ec. teacher and I make it all the time to go with my veggies! Once you know you like it you can experiment with different spices! It's great!!!!! -- posted by Chef #1212488

Chickpea Flour Pancakes With Crushed Peas & Cilantro (Pudla)

Wed, 01 Apr 2009 12:34:43 -0400

From the cookbook, "Madhur Jaffrey's World Vegetarian". These are great for breakfast, lunch, or dinner. You can eat this alone, with a sweet chutney or jam, Greek yogurt, or a savoury spread or salsa. This is a very flexible recipe- feel free to adjust the ingredients and add spices to your liking. -- posted by blucoat

Polish Baked Ham Stuffed Mushrooms

Thu, 02 Apr 2009 12:00:40 -0400

Found this recipe on polana.com, a site for the purchase of Polish foods and some recipes. -- posted by Nana Lee

Eggplant Onion Dip

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

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

Grilled Cheese Crackers

Tue, 14 Apr 2009 13:50:16 -0400

i just thought about this one one day. I love it -- posted by Chef #1236962

Grilled Portabella Mushroom Caps

Fri, 17 Apr 2009 01:04:34 -0400

Want an impressive side for a summer BBQ? This is the way to go. Very little prep time and really no fuss. You can even serive it as an appetizer. I deliberatly use dried spices so I know I've got what I need on hand. My husband doesn't eat dairy, but I imagine topping with a gorgonzola or even a hard cheese like parmesan or romano would be a great addition. -- posted by Shandobando

Brown Rice & Quinoa Sushi Rolls

Sat, 18 Apr 2009 16:50:07 -0400

I like to make vegetarian sushi rolls at home and have worked on perfecting a brown rice version. I came across a recipe online that added quinoa to the mix and I love it! Adds that extra bit of protein to make this a well rounded light meal, snack or appy. I've changed that original recipe a bit and have streamlined the cooking process (less dishes the better!). My kids like to help roll these up. I've included cucumber, carrot and avacado as filling...of course you can fill with whatever you fancy. This makes enough to fill 4 nori sheets, which you can cut into 6 or 8 pieces each. Enjoy! -- posted by magpie diner

Rosemary Focaccia Bread

Mon, 20 Apr 2009 12:26:20 -0400

I got this years ago from Suzanne Dunaway's "No Need to Kneed" book. I love its texture and taste. I sometimes use whole wheat flour with the bread flour. Focaccia won't rise as regular bread, by the way, but still it makes for a nice sandwich if cut lenghtwise. -- posted by MillaKette

Fat Free Guacamole

Fri, 01 May 2009 13:17:32 -0400

I picked this up from KimBensen.com. Now I can have my favorite dip without all the guilt. 0 points per serving for Weight Watchers. -- posted by TKF

Spaghetti With Broccoli Rabe, Toasted Garlic & Breadcrumbs

Mon, 04 May 2009 11:51:29 -0400

This is a quick and easy dish where just a few ingredients come together in a delicious and impressive dish. Another great recipe from Mark Bittman, printed in the New York Times (April 2009). Bittman recommends making homemade breadcrumbs by tearing up stale bread, then pulsing the pieces in a food processor to make coarse crumbs (nothing approaching a powder). You can use the same pot for cooking the broccoli and the pasta; and the same skillet for toasting the bread crumbs and finishing the dish. -- posted by blucoat

Crispy Oven Baked Onion Rings

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

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

Southern Redneck Caviar

Sun, 10 May 2009 20:12:46 -0400

Have fun with this dish. This is a great dish to experiment with, you can add or subtract ingredients to fit your personal taste. I have added black-eyed pea relish, jalapeños, and even pear relish on occasions, depending on my mood and what I had on hand. This is a fun dish and people of all ages love it. -- posted by Gabby Goddess

The Best Shrimp Ceviche!

Mon, 11 May 2009 17:37:04 -0400

This recipe is the result of many trials of different recipes and techniques. For me this is the perfect shrimp ceviche. I use a precooked shrimp that is about twice the size of a cocktail shrimp. This size of shrimp can be somewhat difficult to find, I purchase mine at Costco in 2lb bags in the frozen section. -- posted by Chef #633934

Chicken Liver Pate

Tue, 19 May 2009 01:45:15 -0400

This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge. -- posted by IngridH

Black Bean, Avocado & Chicken Wrap

Tue, 19 May 2009 01:58:50 -0400

Clean Eating May/June 2009 -- posted by Vino Girl

Super Easy Appy

Tue, 19 May 2009 17:58:04 -0400

Recipe is intended for thicker style bacon. If using thin bacon slices you may want to use one whole slice per tomato. -- posted by Taarna

One Hellava Chipotle Salsa

Fri, 22 May 2009 11:48:36 -0400

This spicy salsa was created by the Hell's Kitchen Angels for the Salsa Challenge in Zaar World Tour 5. -- posted by Heydarl

Chevre & Herb-Stuffed Cherry Tomatoes

Wed, 27 May 2009 22:32:22 -0400

Clean Eating Magazine May/June 2009 -- posted by Vino Girl

Minted Eggplant Stacks With Red Pepper Bean Dip

Sun, 31 May 2009 20:03:58 -0400

Sure to impress the pickiest, most health-concious of eaters alike. I am reliably informed by my younger sister that the bean dip also makes a fantastic healthy pasta sauce. Also, the addition of haloumi, feta or mozarella could add to the flavour. Roast tinned peppers also work and I buy pre-grilled frozen eggplant where possible.. -- posted by the_allergic_chef

Queso Poblano or Jalapeno Dipping Sauce

Sat, 06 Jun 2009 02:02:23 -0400

All purpose cheese sauce: it can be a dip with tortilla chips, pretzels or on Nachos on Philly Cheese Steak or as a Cheese Whiz substitute. You can also replace the Poblano's with Jalepenos, or any other chili type pepper you like. -- posted by BBCFan

Smoked Trout Spread

Mon, 08 Jun 2009 02:34:53 -0400

This healthy, easy, and tasty recipe is from the James Beard award-winning "The New Mayo Clinic Cookbook". -- posted by blucoat

Creton - Canadian Pork Pate

Thu, 18 Jun 2009 01:08:57 -0400

A pork pate.... served on toast. Very flavorful. It is a french-Canadian thing, a very popular breakfast food in Quebec. I hope you enjoy my version of Creton -- posted by Chef Roger too

Dill & Feta Dip

Sat, 20 Jun 2009 02:27:49 -0400

I recommend using a soft feta, such as Balkan or Macedonian; definitely not Canadian. I most like the flavours of the Balkan yoghurts. If it's too dry, you may want to add a teaspoon or two of olive oil. It really depends on the feta you use. -- posted by BritHans

Pan-Fried Eggplant With Onion, Caper and Herb Sauce

Fri, 26 Jun 2009 11:56:58 -0400

We're growing white eggplants in our garden this year, which they say are supposed to be a bit sweeter than purple. This recipe came off another site then was tweaked just a bit. The first time I made it I left out the capers and used dried parsley and basil and it was still delicious. The topping is also good on fried fish. -- posted by jaynine

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Tangy Guacamole

Fri, 10 Jul 2009 11:04:09 -0400

A refreshing lemon/limey guacamole recipe that is neither too spicy nor too tangy. Great for someone who cannot handle too much spice or heat. The lemon/lime mixture will keep the avocado from browning and give it a refreshing tart/tangy taste. This is a slight variation from a recipe a Texan friend shared with me. Great with tortilla chips. Enjoy! -- posted by Chef DNA1611

Ingrid's Top Secret Meatballs

Thu, 16 Jul 2009 12:17:04 -0400

This recipe is from my best friend, Ingrid. She is the co-host of a daily radio show(www.drunkintheam.com) and she gave this recipe to her listeners on her blog.(http://belfastbeautyqueen.blogspot.com) She said she couldn't figure out how to post a recipe on here, so I'm doing it for her. :-) Anyway, she said these meatballs are great if you have a friend who is on a diet and you secretly want them to stay fat...just bring a platter of these to their home next time you visit. Evil, isn't she? :-) -- posted by hwmabire3

Grilled Cheese Spiedini on Rosemary Sprigs

Sun, 19 Jul 2009 12:59:47 -0400

The fresh rosemary really flavors these little sandwichs of grilled cheese...HEAVENLY! Easy to make! -- posted by College Girl

Grilled Maple Roasted Quail

Fri, 07 Aug 2009 02:56:00 -0400

From fooddownunder. Would serve 4 as a main or 8 as an appetiser. -- posted by JustJanS

Asian Style Quail

Fri, 07 Aug 2009 03:10:13 -0400

From Fooddownunder -- posted by JustJanS

Herbed Cheese Pinwheels

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

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

Crab and Cheddar Fondue

Thu, 10 Sep 2009 01:43:37 -0400

That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy! -- posted by College Girl

Basil Parmesan Pesto

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

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

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

Shawn Michael's Ratatouille Tartlet

Mon, 28 Sep 2009 14:46:59 -0400

My cousin came up with this while at Culinary school in France. It's awesome with fresh produce in the summer and a great Brunch hit -- posted by GingerlyJ

Empanadas De Pollo (Chicken Empanadas)

Tue, 29 Sep 2009 11:44:19 -0400

These are delicious. Not very healthy but so tasty you won't mind indulging. The filling I use for these is #378725 . -- posted by Tiny_Toodles

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

Stuffed Grape Leaves

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

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

Chickpea Fritters With Tzatziki Sauce

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

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

Bollywood Chicken Skewers With Spiced Yogurt Dip

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

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

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

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

Eggplant Hummus

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

I adapted this from a "hummus ghanoush" recipe from blog.fatfreevegan.com which has countless delicious and low-fat vegan recipes. This healthy dip is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes, broccoli...). It's super easy to make but requires a blender or food processor. -- posted by Hanna Louise

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster. -- posted by Molly53

How to Make Sun-Dried Tomatoes

Sun, 08 Nov 2009 18:10:28 -0500

These gourmet treats have a hefty price tag in stores.. it's really not so hard to just make them yourselves -- posted by GingerlyJ

Best Vegan Mayo

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

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

Basil, Lime and Pumpkin Seed Pesto

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

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

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