Recipezaar: Finger Food,Dinner Party recipes

Cream Cheese Bacon Wrapped Jalapenos

Thu, 04 Jun 2009 10:12:39 -0400

Yummy! Great for cookouts! -- posted by Chef #853965

German Chocolate Cheesecake Tarts

Sat, 06 Jun 2009 02:02:48 -0400

This is a recipe I made up on the fly. I had made a full size German Chocolate Cheesecake and it was very good. People said it was awesome, but you couldn't eat a big piece because it was so rich. So, I decided to modify a popular cheesecake tart recipe and came up with this. I hope you enjoy it. -- posted by brian48195

Karen's Smooth French Milk Mussels

Sun, 07 Jun 2009 22:30:48 -0400

These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;) -- posted by ~Rita~

Batter-Fried Scallions

Mon, 08 Jun 2009 01:52:19 -0400

Saveur Magazine. For this recipe, it is best to use thin scallions. -- posted by Manami

Shrimp and Cheese Puffs

Mon, 08 Jun 2009 16:13:18 -0400

This recipe is SOOO easy. I learned it as a co-ed away from home for the first time and trying to make appetizers and snacks for dorm parties and such. I still make it today, especially when impromptu guests pop in. -- posted by peskyleo

Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil

Tue, 09 Jun 2009 10:30:03 -0400

Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site -- posted by Manami

Hot Dogs Cooked in Beer

Tue, 09 Jun 2009 12:33:27 -0400

Be it vegan, turkey, beef, pork, sausage links give it a try. For those that don't like the Chard dogs with grill marks. Or you can pre simmer them and then grill them. I myself like grilled but my Dad prefers boiled dogs so I'm posting for him a kicked up version using beer in place of water. -- posted by ~Rita~

Parsleyed Eggs

Wed, 10 Jun 2009 15:45:41 -0400

Learned to make and like this dish many years ago when living in Egypt. I've served it up many times as an appetizer or with a plate of party food. Can be eaten hot or cold. -- posted by MsEVP

Coconut Lime Shrimp Skewers

Thu, 11 Jun 2009 12:46:39 -0400

This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people. -- posted by appleydapply

Italian Club Sandwich

Fri, 12 Jun 2009 02:00:07 -0400

From Southern Living. Great as a snack, lunch or light dinner. -- posted by gailanng

Elegant Chicken Zucchini Skewers

Mon, 15 Jun 2009 17:12:28 -0400

This is an elegant way to serve meat and vegetables from the grill. You can adjust the spice to suit your preference- most will probably like this spicier than I do! -- posted by Shuzbud

Raspberry Cream Cheese Brownies

Thu, 18 Jun 2009 17:43:16 -0400

This recipe was posted in Good Housekeeping magazine. It is a celebrity dish from Ray Romano. It looks delicious! -- posted by Lainey6605

Obelisk Breadsticks

Fri, 26 Jun 2009 03:27:13 -0400

From the Washington Post. Obelisk is a restaurant in Washington, DC. These make a savory, crisp snack. Don't be discouraged if they're not perfect the first time; they'll still taste great. The dough is much easier to do in a mixer fitted with a paddle attachment, and easier to cut using a dough or bench scraper. A convection oven makes for crisper breadsticks; shorten the baking time as needed. MAKE AHEAD: The dough needs 30 minutes' resting time. -- posted by RDcook444

Bacon, Blue Cheese Savory Cheesecake Kansas City Junior League

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

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

Crab Cakes With Lemon Butter and Plum Tomato Salsa

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

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

Thomas Family Baked Coconut Shrimp With Pina Colada Dip

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

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

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

Asian Shrimp and Avocado Salad

Tue, 07 Jul 2009 11:23:46 -0400

Crisp Napa Cabbage leaves are tossed with shrimp and cucumber, then, topped with wasabi-avocado dressing. Baked ramen noodles make a crispy topping.;) Recipe developed by McCromick by Southern Living Cookbook School. There is enough of this colorful salad for entertaining! -- posted by Manami

Vidalia-Cheddar-Pecan Muffins

Sun, 12 Jul 2009 09:47:44 -0400

If Vidalia onions are not available where you live, substitute a sweet onion. Recipe is from Southern Living. -- posted by Lainey6605

Penguins

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

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

Brie, Pesto, and Tomato Panini

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

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

Bruschetta With Poached Egg, Truffle Oil, and Arugula

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

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

Brie With Strawberries and Herbs in Puffed Pastry

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

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

Mini-Corncakes With Avocado & Lime Salsa

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

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

Asian Dressing

Wed, 29 Jul 2009 14:27:45 -0400

This piquant South East Asian-inspired dressing packs a punch over plain salad ingredients. -- posted by English_Rose

Aioli Shrimp and Dill Canapes

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

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

Beef or Pork Satay Skewers

Thu, 30 Jul 2009 10:43:18 -0400

Skewers of succulent marinated pork or beef with lashings of peanut sauce make tempting Thai style finger food. -- posted by English_Rose

Oyster Dipping Sauce

Fri, 31 Jul 2009 12:11:24 -0400

For a versatile dipping sauce that's a good match with beef, chicken or shrimp, try this easy one-step sauce. -- posted by English_Rose

Flat Bread With Goat Cheese, Arugula, and Balsamic Glaze

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

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

Crab and Avocado Dip on Chips - Gourmet Style ;)

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

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

Grilled Tuna Rolls

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

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

Grilled Bread With Zucchini, Ricotta, and Basil

Sun, 09 Aug 2009 21:36:13 -0400

Found in a Real Simple magazine and wanted to post for safe keeping...let me know what you think!! Cook time is estimated and includes prep time. -- posted by RaeMay

Fresh Figs With Honey, Yogurt, and Walnuts

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

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

Killer Grilled Shrimp

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

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

Shrimp Satay With Garlic Peanut Sauce

Wed, 12 Aug 2009 15:01:21 -0400

Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating. -- posted by Super Wifey

Fig Jam and Goat Cheese Crostini

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

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

Savoy Truffles

Mon, 17 Aug 2009 03:31:17 -0400

Yum---these truffles taste sort of like an Almond Joy! Recipe found online, originally from Matt Amsden's "Rawvolution" cookbook. -- posted by BecR

Old-Fashioned Baked Egg Custard Tart With Nutmeg

Tue, 18 Aug 2009 03:12:41 -0400

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven. -- posted by French Tart

Baked Spring Rolls

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

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

Coconut Barfi

Wed, 19 Aug 2009 11:04:45 -0400

I found this mouth-watering and delicious recipe while cleaning my home this morning for the upcoming Ganeshotsav. It is really a delight! Try it :) It was submitted by Agrika B. Vaishnav to the Thursday magazine and appeared in the issue dated August 16th-22nd'2007. She even won the R.O. 20 coupon for her incredible recipe!!! So what are you waiting for, go ahead and make these quickly!! -- posted by Charishma Ramchandani

Sticky Chicken Drumsticks

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

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

Nutty Cheese Ball

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

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

Roasted Pepper Rolls Stuffed With Tuna

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

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

Sun-Dried Tomato Bread

Mon, 31 Aug 2009 02:45:00 -0400

Crisp, savory bread dotted with red gems. I used Recipe #386675 but if you can't do nuts try Recipe #57884. -- posted by ~Rita~

Festive Cream Cheese Dip

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

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

Champagne Jello Shots

Tue, 01 Sep 2009 14:55:03 -0400

this recipe makes ***1 batch*** of only 1 color. A cute sophisticated jello shot...great for intimate dinner parties or new years eve! make any flavor your heart desires. I usually double the recipe and make 2 different colors and get a small cookie cutter like a circle or star ect....I alternate the colors by stacking them on top of each other in a little bit bigger than a shot glass (disposable) or clear mini cups I stack about 3-4 in each. everyone seems to love em' -- posted by Chef #572376

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

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

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

Rosemary Rice Roll-Ups

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

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

Peach and Prosciutto Appetizer

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

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

Parmesan Knots

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

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

Super Sticky Chicken

Tue, 08 Sep 2009 10:58:15 -0400

Pile up on a big plate then just let everyone dive in! -- posted by English_Rose

Potato Flaked Prawns on Bed of Asparagus

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

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

Chicken, Onion, and Apple Phyllo Rolls

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

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

Cranberry Orange Cheese Ball

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

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

Spicy "lil Smokie" Bacon Wrapped Jalapeno Poppers

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

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

Pears With Herbed Goat Cheese and Fig Preserves

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

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

Won Ton Wrapped Chicken With Apricot Dipping Sauce

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

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

Spinach Balls (Fried or Baked Recipe)

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

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

Baked Sweet Potato Fries

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

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

Key Lime Cheesecake Tarts

Mon, 14 Sep 2009 15:12:05 -0400

I love these mini treats! They are beautiful and delicious, the crust is by far the best part! -- posted by Rollin in the Dough!

Reblochon Tarts With Bacon & Fingerling Potatoes

Mon, 14 Sep 2009 15:25:34 -0400

F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish thats great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cows-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from Californias Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;) -- posted by Manami

Panko Crusted Halibut Bites

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

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

Pio Quinto

Tue, 15 Sep 2009 12:19:38 -0400

The other evening, my friend Ana, came over and brought a bite to eat for us before she went to church and then she unpacked this little bit of heaven!! I was allowed to have like three little bites - but it was wonderful. ;) Pio Quinto is a Nicaraguan dessert consisting of cake drenched in rum, topped with a custard, and dusted with cinnamon. Some recipes also include raisins. Pio Quinto is eaten after meals or during Christmas time. The cake is believed to have been named after Pope Pius V, but the connection is unknown. -- posted by Manami

Cheesy Bacon Bites

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

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

Simple Ceviche

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

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

Cilantro Hummus

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

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

Pan-Seared Chicken Breasts With Jamaican Curry

Wed, 23 Sep 2009 13:44:08 -0400

Recipe by Marcia Kiesel from F&W Magazine published October 2007. From Pairing of the Day: March 2008 - 7 Rules for Perfect Pairing. The Jamaican curry gets its heat from Scotch bonnet hot chiles, Marcia Kisel's stripped-down version relies on Scotch bonnet hot sauce and curry powder. :) Try 2006 Seven Hills Columbia Valley. Didn't include the overnight marinating process! -- posted by Manami

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Pumpkin-Spiced Gingersnap Truffles

Mon, 28 Sep 2009 01:15:07 -0400

Heres something different for Autumn and Winter! These luscious cookies feature a crispy gingersnap layer on the outside and a creamy chocolate center. Yummm. Cook time is chill time. -- posted by Annacia

Benedictine

Mon, 28 Sep 2009 01:37:10 -0400

This cucumber spread originated in Louisville, Ky where I currently live It is largely popular for weddings as finger sandwiches or a dip -- posted by GingerlyJ

Thai Sticky Chicken

Tue, 29 Sep 2009 11:05:48 -0400

These sticky chicken pieces are a real treat - enjoy the blend of sweet, sour and salty flavours that is characteristic of Thai cuisine. Time does not includ marinating. -- posted by English_Rose

Golden Chicken Goujons

Tue, 29 Sep 2009 11:06:52 -0400

These crisp chicken strips are best served warm, dunked in creamy mayonnaise. Substitute the sesame seeds with one of the following: 1 tsp curry powder or 1 tsp smoked paprika or 1 tbsp finely chopped herbs, such as parsley, chives or thyme. -- posted by English_Rose

Top Secret Stuffed Mushrooms

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

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

Honey Lemon Chicken Wings

Tue, 29 Sep 2009 11:44:09 -0400

Roast chicken wings with a sweet and sour glaze. -- posted by English_Rose

Lime, Paprika and Honey Glazed Chicken

Tue, 29 Sep 2009 11:44:32 -0400

This delicious sweet aromatic chicken has a hint of citrus sharpness and is good served with rice and Asian greens. -- posted by English_Rose

Feta and Spinach Rolls

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

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

Seafood Tostada Bites

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

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

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

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

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

Apple Strudel Easy!

Sun, 11 Oct 2009 02:50:21 -0400

This is made easy with store bought puff pastry. I used a mix of dried nuts and dried fruit but you can use either or. -- posted by ~Rita~

Bite Size Chili Relleno Squares

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

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

Alouette Baby Brie Toasts With Pear and Chocolate Wine Sauce

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

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

Gourmet Danish Bitty Almond Cakes

Fri, 16 Oct 2009 17:40:30 -0400

NOTE: you need muffin and/or mini-muffin pans to do this! From a cooking magazine, this is a delicious taste of Copenhagen that makes a lovely finger food dessert for dinner parties and high teas. (Or in my case, getting drunk with my friends watching The Golden Girls.) For the almond paste, I recommend Recipe #389810 rather than storebought. Since I use a convection oven, I had to adjust the time downward. Yields about 24 mini-muffin sized cakes. -- posted by the80srule

Fondue of the Apocalypse

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

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

Mushroom Garlic Cream Tarts

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

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

Jimmy Deans's Balls

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

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

Asian Inspired Coconut Crab Cakes

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

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

Sour Cream Cheese Puffs

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

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

Strawberry Ghosts

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

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

Stacey's Egg Rolls

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

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

Coconut Shrimp

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

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

Croque Monsieur Puffs

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

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

Bollywood Chicken Skewers With Spiced Yogurt Dip

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

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

Sticky Chilli Roast Chicken

Tue, 27 Oct 2009 01:20:35 -0400

These sticky chicken pieces are perfect for easy yet glamorous entertaining. -- posted by English_Rose

Mississippi Mud Fondue

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

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

Sweet Pecans (Tazo Awake Sweet Pecans)

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

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

Cheese, Endive and Cranberry Canapes

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

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

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53

Korean Meatballs With Vinegar Dipping Sauce

Fri, 13 Nov 2009 12:30:17 -0500

These are good warm or cold. I served them for a dinner party, and one guy alone ate maybe two thirds of them (damn hog! lol). -- posted by Cluich

Bourbon Street Buffalo Wings

Mon, 16 Nov 2009 01:39:17 -0500

This recipe is a variation from an episode of Throwdown With Bobby Flay. -- posted by FeelinYummy

Pecan Pie Brownies -- Version II

Fri, 20 Nov 2009 18:43:37 -0500

Here's how to please chocolate lovers and pecan pie lovers with one scrumptious bar. These are the creation of Camilla V. Saulsbury and appeared in her book: Brownie Mix Bliss. These bars have a bottom of chewy chocolate brownie topped with the familiar brown sugar pecan goodness of pecan pie. The author prefers a cakey brownie to contrast with the pecan filling which is why she calls for the three eggs in the brownie batter. But if you want a fudgy brownie, reduce the eggs to 2. Do give these a try! -- posted by Lorraine of AZ