Recipezaar: Gluten-free,Appetizers recipes

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

Mel's Hot Artichoke Dip

Tue, 02 Dec 2008 00:33:25 -0500

So delicious! great served in a small dip sized crock pot -- posted by ukichix

Fresh Salsa

Fri, 05 Dec 2008 18:30:08 -0500

After a lot of recipe-less experimentation, I have finally settled on this ideal combination of ingredients for fresh salsa. -- posted by Larkin

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

Crispy Potato Latkes

Tue, 09 Dec 2008 01:37:21 -0500

I've had many latkes in my life, those made with matzah meal, with flour, all sorts of vegetables, and they're all good but last year I decided to make mine with potato starch and OMG! They were so much better than anything I ever had so try these and remember to stock up on potato starch at Passover time as it has a very long shelf life. I don't give salt measurements as potatoes are never exact so start out by making one latke and add more salt to the next one if needed, just don't skimp on it as the salt and pepper really give it the great taste. If you choose to shred your potatoes instead of grating make sure your flame is on medium low or it won't cook thoroughly. You can also expect a lot of liquid to accumulate. Just be sure to stir everything well before frying each batch and leave the liquid behind. -- posted by scancan

Stay Green Avocado Dip

Tue, 09 Dec 2008 21:20:51 -0500

Our favorite way to eat avocado, a smooth dip lovely with carrot sticks or crackers. I like to make this for pot lock meals, and there are never any left overs, even if I started out with 4 Ibs of avocado. -- posted by ElishevaH

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

Filipino Lumpia

Sun, 21 Dec 2008 00:47:09 -0500

We lived in the Philipines when I was a child, this was my favorite food ever. We still make this once every year, usually at thanksgiving (seperate from actual thanksgiving dinner ofcourse.) These freeze very well, freeze before cooking. This takes a good amount of prep. time, but well worth the wait!!! -- posted by GlutenFree

Gluten Free Spinach Pie Rolls

Wed, 24 Dec 2008 18:07:25 -0500

I love Spinach Pie, but Being a Gluten Free eater, It took me awhile to figure out a way to make a spinach pie gluten free....how do you replace the phyllo pastry...? well I found a tasty way to do it. -- posted by GlutenFree

Apple-Butters

Wed, 24 Dec 2008 18:09:21 -0500

This is a favorite dessert with my kids, quick and easy! -- posted by GlutenFree

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

Chilli Prawns and Mango Salad

Tue, 06 Jan 2009 23:20:00 -0500

King prawns on the bbq with mango salad...yumm! This recipe yields five prawns per person....if serving as an appetizer then 2 prawns per person would be plenty. -- posted by Fairy Nuff

Savory Avocado Spread

Wed, 07 Jan 2009 19:18:23 -0500

This dish is based on a recipe in One Bite at a Time; a book that was recommended to me by Bev at Pesticide Action Network. I spread it on crackers and use it as a dip for fresh veggies. Its creamy, delicious and full of fresh healthy herbs. http://www.elanaspantry.com/condiments/savory-avocado-spread/ -- posted by Elana's Pantry

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

Zucchini and Sumac Fritters With Tomato and Mint Salsa

Sun, 11 Jan 2009 17:39:04 -0500

These fritters could be served as appetizers, as a side dish or as one of several vegetarian dishes. It's the closest recipe I've found for some delicious zucchini fritters I ate and loved some years ago, though I'm pretty sure that they didn't have sumac in them, and sumac adds a lot of flavour. When I inquired after the recipe at the time, the Greek woman who'd made them she named the key ingredients but was very dismissive of them. I felt as if to her it was if I'd asked how to make something as simple as say a basic bread and butter sandwich with a slice of cheese in it! This recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no fuss healthy recipes'. Australian brown onions are what Americans call yellow onions. Sumac, if you've not used it is defined (in the same recipe book) as "a purple-red astringent spice ground from berries that grow on shrubs that flourish wild around the Mediterranean; has a tart, lemony flavour. Found in Middle-Eastern food stores. Substitute: 1/8 teaspoon five-spice plus 1/2 teaspoon lemon pepper plus 1/8 teaspoon all spice equals 3/4 teaspoon sumac". I've found that I can purchase it readily from more upmarket supermarkets and European delicatessens. -- posted by bluemoon downunder

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

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

Pepperoni Crisps

Thu, 22 Jan 2009 00:45:20 -0500

Very low-carb and soy-free. Can also be made with thin-sliced salami. -- posted by Chef #1137812

Cinnamon Crackers

Thu, 22 Jan 2009 13:45:44 -0500

Reminiscent of cinnamon graham crackers. Low-carb and soy-free. -- posted by Chef #1137812

Cheese Crisps

Thu, 22 Jan 2009 16:38:43 -0500

Low-carb and soy-free. Can be made with almost any firm or hard cheese. Parmesan, cheddar, or even pepper jack make great crisps. -- posted by Chef #1137812

Hot & Sour Tom Yum Soup

Tue, 27 Jan 2009 19:07:44 -0500

Light and refreshing savoury soup - perfect accompaniment to Thai curries and best served with hot steamed rice. -- posted by Chef #762275

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

Gluten Free Empanada Dough

Wed, 04 Feb 2009 01:49:08 -0500

We manufacture pie machines and turnover machines. The non celiac part of the family has been enjoying empanadas and turnovers however I could not find a recipe that worked well in the machne that was also tasty and gluten free. I think I finally found a recipe and tweaked it for our needs and tastes! We think they taste great and will make all future empanads gluten free! -- posted by All about pies in Winnipeg, Manitoba, Canada

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

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

Halloumi & Bacon Rolls

Sun, 22 Feb 2009 15:54:12 -0500

Impress your friends with these tasty gluten-free nibbles - ideal finger food for a buffet -- posted by English_Rose

Candied Tomatoes on Basil Leaves

Wed, 04 Mar 2009 01:44:01 -0500

A classic pairing of tomato and basil with a twist: the tomatoes are dipped in hot candied sugar. I found this recipe - by Valli Little - in the February 2009 issue of the Australian magazine 'delicious'. Seems to me they'd team well with lots of dishes. If you don't have plentiful supply of fresh basil leaves, I'd suggest serving these on a bed of baby spinach leaves, ideally with a few basil leaves to garnish. -- posted by bluemoon downunder

Spicy Ham Asparagus Cheese Potato Roll Ups (Gluten-Free)

Sat, 14 Mar 2009 13:53:57 -0400

Came up with this out of the blue. My dad really liked them; he claimed the leftovers for his lunch the next day. I served these for dinner but I'm sure they would make a great appetizer. Would probably also be tasty with chicken used in place of the ham. -- posted by Andrew Mollmann

Bavarian Cheese Dip (Obatzda), Gluten Free

Thu, 19 Mar 2009 16:01:06 -0400

Mostly this famous Bavarian cheese dip is made with beer. There is gluten free beer, but considering how expensiv it is, I wouldn't waste it for cheese dips... When I visited my friends near Munich lately, they told me that they actually make obatzda without beer. So this is it :-) If you want to keep the dip for some days, omit the shallot and serve with thinly sliced onion instead. Cooking time is refrigeration time. -- posted by Mia in Germany

Maya's Super Yummy Secret Sauce.

Thu, 26 Mar 2009 09:41:17 -0400

This is a really easy to make. really high in taste sauce. good for dipping fries, chips, veggies. also good on wraps, burgers, sandwiches. it's easy to make. it's a kid (and grown up) pleaser. this sauce is a must when we bbq. Your kid or teen will enjoy making this recipe. -- posted by Maya's Mama

Saudi Chicken Kofta (Gluten-Free)

Fri, 27 Mar 2009 16:15:41 -0400

Nice flavour. Modified from http://arabicbites.blogspot.com/ -- posted by UmmBinat

Vegetarian Vegan Sweet Butter

Sun, 29 Mar 2009 20:09:05 -0400

If you're like me and prefer to have olive oil over all other oils, You'll love this delightful twist. Use it as an ingredient for many dishes or as a dipping sauce. -- posted by Food for Life - Troy

Prosciutto and Smoked Mozzarella Bruschetta

Wed, 01 Apr 2009 04:10:48 -0400

A delicious and hearty topping that is a great addition to sandwiches, or on some crusty bread as an appetizer. -- posted by katii

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

Eggplant Rolls

Sun, 05 Apr 2009 01:39:38 -0400

From the book "Cooks Library: Pasta & Italian" which I got off of Freecycle.org from a lady moving to India. -- posted by ThatSouthernBelle

Almond 'feta Cheese' Spread With Herb Oil (Vegan)

Sun, 05 Apr 2009 22:07:37 -0400

From the Fab Five list in the April 2009 issue of Vegetarian Times. I never thought I'd have enough time to make vegan "cheese," but because this was one of the editors' picks I gave it a shot, and I'm so glad I did! Though it's called "feta cheese," in the title, it really is a creamy spread. I told my DH that it was an "almond spread" and he loved it! Asked what kind of cheese I used in it, and was surprised to learn there was none. The recipe is really easy, but takes lots of waiting time (not included in the times). I'm listing it exactly like in the magazine. But for the oil topping at the end, I think 1/4 cup oil is too much. Personally, I'm cutting it back to 2 tablespoons next time. Enjoy! Edited to add: The original recipe in the magazine says to bake it 200F for 40 minutes, but as several reviewers noted here (and I agree) it's better in a hotter oven. Try 400F and watch for it to brown. Baking is only needed to turn it from creamy to crumbly, so it's completely up to you. -- posted by Wish I Could Cook

Confetti Vegetable Kugel (Passover)

Mon, 06 Apr 2009 00:27:55 -0400

A colourful, light, delicious, and healthy recipe from Norene Gilletz's wonderful cookbook, "Healthy Helpings". Variations: Mixture can be baked in sprayed muffin tins at 375°F for 25 to 30 minutes, until golden brown. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes. -- posted by blucoat

Potato Latkes / Muffins (Passover)

Thu, 09 Apr 2009 01:50:52 -0400

A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy. -- posted by blucoat

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

Potato Kugel (Passover & Gluten-Free)

Tue, 14 Apr 2009 12:08:59 -0400

This is an easy, traditional, and delicious potato kugel (potato pudding) recipe from the Jewish cookbook, "Passover by Design: Picture Perfect Kosher by Design Recipes for the Holiday", by Susie Fishbein. -- posted by blucoat

Lemon Lime Hummus

Thu, 16 Apr 2009 01:51:06 -0400

This was the first hummus I made when I got my new food processor, and I'm never buying it at the store again! I got the recipe from PracticalYoga.tv and followed it exactly. I love the very fresh and bright flavors from the citrus fruits and how well the spices complement them. I eat it as a healthy snack on carrot and celery sticks. The original recipe notes: "If you are going to use the zest of a citrus fruit it is important that you buy organic, since the outside peel houses most of the pesticides." Note: Original recipe makes quite a lot. I usually halve the recipe for a week's worth of hummus for two. -- posted by ATouchofZing

Moroccan Sea Bass

Fri, 17 Apr 2009 01:17:46 -0400

Well you think sea bass is a weird frou frou dish and have no plans to ever make it but this recipe is about to change your mind! We had this dish made for us by a Moroccan friend of ours and it was so good I couldn't quite let anyone take my dish away. I had to get up and clear the table myself so I could have an excuse to enjoy it down to the last drop in the kitchen (it never happened of course because a Moroccan meal just gets better and better); this sauce is just delicious! Thank you Miri S.! -- posted by scancan

Spinach Dip - Dairy and Soy Free (Raw)

Fri, 17 Apr 2009 16:53:48 -0400

For the raw foodies out there. From http://rawgoddessheathy.blogspot.com -- posted by ThatSouthernBelle

Pesto Stuffed Mushroom Caps

Sat, 18 Apr 2009 17:15:56 -0400

From http://freshtopia.net/vlog/?p=124 (Click it to seem them made.) -- posted by ThatSouthernBelle

Provençal Artichoke Ragout (Artichauts à La Barigo

Thu, 23 Apr 2009 16:07:44 -0400

This traditional French spring-time recipe is from Martha Rose Shulman, and was printed in the New York Times, "Recipes for Health" (April 7, 2009). How to trim artichokes: Fill a bowl with water, and add the juice of 1/2 lemon. Cut the stems off the artichokes, and with a sharp knife, cut away the tops about 1/2 inch from the top for baby artichokes, 1 inch for larger artichokes. Rub the cut parts with the other half of the lemon. Break off the tough outer leaves until you reach the lighter green leaves near the middle. With a paring knife, trim the bottom of the bulb right above the stem by holding the knife at an angle and cutting around the artichoke, until you reach the light flesh beneath the tough bottoms of the leaves. Cut small baby artichokes in half, or large artichokes into quarters, and cut away the chokes if the artichokes are mature. Immediately place in the bowl of acidulated water. -- posted by blucoat

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

Vegetarian Macadamia and Noodle Fritters

Tue, 05 May 2009 12:13:15 -0400

This recipe is adapted from a recipe originally from the Australian Macadamia Society. I was looking for recipes to use up some macadamias that I had left over.A vegetarian recipe that I have adapted to be gluten-free also. Makes 12 fritters. A light meal for 4 or an entree for 6. You dont need to be exact with measurements -- posted by **Jubes**

Spanish Omelette (Tortilla De Patatas) (Spain)

Tue, 05 May 2009 12:22:56 -0400

POSTED FOR ZAAR WORLD TOUR 5. Along with paella, the ubiquitous tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire. As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold. From http://www.spain-recipes.com. -- posted by UmmBinat

Potato Bunuelos

Wed, 06 May 2009 12:05:40 -0400

From Foods with a Foreign Flavor textbook. Posted for ZWT '09. -- posted by NELady

Setas - Wild Mushroom and Garlic Tapas

Tue, 12 May 2009 14:15:01 -0400

"This seasonal mushroom dish, made here using wild setas, can actually be adapted to make a great tapa all year round." From notesfromspain.com Posted for ZWT 5. ------------------------------------------------------------------------------------------------------------- If you want to try adding even more flavour to this dish, you can fry some bacon or ham (serrano or parma) in the oil with the garlic (remember that the garlic will need less time than either of these ingredients.) If you cant find wild mushrooms that you thing will be suitable, standard or button mushrooms will do just fine -- posted by ThatSouthernBelle

Salsa Verde With Papalo

Wed, 13 May 2009 22:13:24 -0400

Serve over pork, chicken, tacos, beans or with chips. From homesicktexan.blogspot.com -- posted by ThatSouthernBelle

Smoked Salmon Timbales ( No Cook)

Thu, 14 May 2009 01:28:22 -0400

Gorgeous salmon parcels filled with a soft cheese and crab ( or prawn filling). They look so elegant and the good thing is that they can be made 24 hours ahead making it a perfect solution for plan ahead dinner party. -- posted by Wild Thyme Flour

The Melting Pot Mojo Fondue Broth

Fri, 15 May 2009 00:51:45 -0400

From Dave Ahem, co-owner of The Melting Pot in downtown Minneapolis. Source: Midwest Home Magazine, Sept. 2007 Savvy Host Recipes. -- posted by Chef #1228237

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

Cauliflower Samosas With Tamarind Sauce (Raw)

Wed, 20 May 2009 02:28:43 -0400

The raw version of the Indian favorite, the samosa for all the low carbers and raw foodies! From: http://thesunnyrawkitchen.blogspot.com/2007/04/maharawdjas-feast.html -- posted by ThatSouthernBelle

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

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

Black Bean and Quinoa Salsa

Sun, 31 May 2009 20:02:10 -0400

This versatile recipe is quick and easy, tasty and delicious, and gluten and nightshade free. It is great served hot as a side dish, you could add any meat to make it a main dish, or served cold as a tortilla-chip dip. I have missed salsa since discovering a nightshade allergy, and this is a very tasty substitute that even the salsa-eaters will vie for. I got the recipe from another website, but altered it to be spicier. -- posted by Chef #1282367

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

7 Samurai Vegan Soup

Sat, 06 Jun 2009 01:54:54 -0400

Seven vegetable, vegan, gluten-free, dairy-free, low-fat soup that is surprisingly tasty despite all of those adjectives working against it. I created the recipe myself for my boyfriend who loves soups. For a kid-friendly version--puree this soup after you add all of the yucky, good-for-you vegetables and then add the kid-approved veggies, like potatoes, into the soup afterwards and cook until these veggies are done. -- posted by krolek

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

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

Shellie's Chunky Homemade Guacamole

Sun, 19 Jul 2009 13:15:25 -0400

This is a recipe for guacamole that I created after discovering that I actually like guacamole after 42 years! Since then, I have been making it at least once a week without fail. I am addicted! I love my recipe because I like my guacamole with some texture, spicy, and with some cilantro and lime flavors. It doesn't take long at all and I don't measure out my ingredients, so you will just have to make yours to suit your own taste. The number of avacadoes is tricky...the sizes of them vary greatly and it also depends on how much you want to make. You can add more jalapeno to make it spicier, or leave some out to make it milder. Enjoy! -- posted by Chef #1307787

Kale Almond Pesto

Wed, 22 Jul 2009 10:56:03 -0400

Mid July and pestomania is in the air. I've been working on a variety of pestos night and day for the last week. Today's version is Kale Almond Pesto. http://www.elanaspantry.com/kale-almond-pesto/ -- posted by Elana's Pantry

Pão De Queijo - Brazilian Cheese Puffs (Gluten-Free)

Wed, 22 Jul 2009 11:00:47 -0400

A Brazilian snack or appetizer. Eat them cheesey and warm from the oven. They can be frozen and re-heated. I've had some purchased frozen cheese puffs, but they were very expensive. These are very easy to make and as a bonus they are gluten-free -- posted by **Jubes**

Avocado, Tomato & Feta Cheese Appetizer

Sun, 02 Aug 2009 10:04:06 -0400

This came in the mail from a Ralphs Grocery Store flyer. My whole family loved it. I didn't have cumin, so I used coriander and it was great. I served this with "Sesame Thin" crackers from Trader Joes and "Just Chips" from Just Off Melrose. -- posted by Jacquie*

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

Simple Fennel Salad

Fri, 07 Aug 2009 10:13:52 -0400

I've only begun to eat fennel and have decided this salad of my own invention is one of the ways I like it the most! -- posted by JustJanS

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 Génial Génie

Gf Turkey Meatballs

Tue, 08 Sep 2009 13:34:36 -0400

It occurred to me that I had never made or likely even eaten a meatball, so I decided to make a batch. I found a great recipe on this site, Recipe #111276, but had to make tweaks to make the recipe work for my diet. The meatballs were so yummy even my non-celiac husband loved them. Here's my spin on meatballs -- enjoy! -- posted by JulesKitchen

People Love This Hummus

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

i serve this hummus with veggies or pita bread triangles when I have people over. it is made completely from scratch so it takes some time to make but is easy and people go crazy for it. -- posted by krolek

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

Cinnamon Rice Meatballs

Mon, 05 Oct 2009 17:10:26 -0400

Another recipe snagged on cafemom.com.This is great for kids with allergies. -- posted by AshleyP

Brown Basmati Rice Pancakes

Thu, 15 Oct 2009 14:31:30 -0400

These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot. -- posted by OliveLover

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

Berenjenas En Escabeche - Marinated Eggplant

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

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

Herb and Peppercorn Goat Cheese

Fri, 30 Oct 2009 17:29:49 -0400

From Beatrice Peltre's food blog: latartinegourmande.com -- posted by ThatSouthernBelle

Shrimp Carrie

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

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

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

Hummus - Silky Smooth, from Scratch!

Tue, 10 Nov 2009 16:48:16 -0500

This recipe was published in the food section of my city paper from a local Lebanese restaurant. Amazingly smooth and creamy. "Baking soda is the secret to silky smooth hummus; it softens the beans so they cook quickly and break down easily when blended. The hummus can be prepared up to two days ahead and stored in an airtight container in the refrigerator until ready to use." -- posted by biznana

Quinoa Fritters

Thu, 12 Nov 2009 14:48:14 -0500

I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal. -- posted by Canning_Queen

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

Savoury Red Wine Cookies

Tue, 08 Dec 2009 16:35:51 -0500

A flavorful "cookie" to enjoy with that special glass of Wine. Recipe came from the magazine distributed at the liquor store. Great for making up a batch and giving to holiday hosts with a bottle of red. (recipe calls for 2 kinds of paprika, I only used regular paprika, old white cheddar cheese, hard margarine in place of butter, and an all-purpose gluten free flour blend) Dough and baked cookies both freeze well -- posted by ukichix

Lighter Shrimp Scampi

Sun, 13 Dec 2009 20:52:44 -0500

(From Everyday Food) Scampi minus the butter and wine. Keep a bag of frozen (raw) shrimp in the freezer and you can have a quick and easy weekday meal on hand. (It just takes a few minutes to quick thaw the shrimp, follow the directions on the bag.) I always have a jar of minced garlic in the fridge and I often sub bottled lemon juice for fresh. I serve with steamed broccoli and a salad. You could also serve with a side of pasta, rice, or garlic bread. -- posted by Pomtini

Vegetarian Pâté

Mon, 14 Dec 2009 01:38:11 -0500

Incredibly flavourful, yet so easy to make. Some uses include sandwich spread, filling for savoury pies, on crackers, etc. I've tried it with sunflower seeds but have yet to experiment with the sesame seeds. Original recipe by Danièle Starenkyj. -- posted by Génial Génie

Spinach and Artichoke Dip

Tue, 29 Dec 2009 01:27:00 -0500

This is my spin on the classic favorite. I made it for the first time this afternoon for a family gathering and it was gone within a half hour. Yum! -- posted by Kalonni

Tomato Caper Tapenade

Tue, 29 Dec 2009 01:37:09 -0500

Ohh let me count the ways to use this Tapenade.......over pasta, as a dip, served on some crusty bread or rye, on a cheese board or serve with some pitta crisps! Even give as a gift..... its Wonderful. Note -- This is best made a day ahead of serving. -- posted by Tisme

Onion Dip from Scratch, Veganized!

Tue, 29 Dec 2009 01:57:41 -0500

This is another Alton Brown recipe that I have veganized. You won't believe how easy it is to make onion dip from scratch, and how much more flavorful it is than any onion dip you've had before! -- posted by Prose

Iraqi Potato Cakes With Tuna Filling (Batata Charp)

Tue, 29 Dec 2009 14:20:22 -0500

These are crispy fried potato cakes with a tuna and light vegetable filling that is just delicious. DH liked them with the tuna added though it is not traditional. If you prefer you can leave the tuna out for the original vegetarian version. I serve them with a corn free ketchup and plain yogurt to dip them in, sour cream would be good too. The original recipe is from The Complete Middle East Cookbook by Tess Mallos. -- posted by UmmBinat

Golden Chicken Nuggets

Mon, 18 Jan 2010 21:11:33 -0500

OAMC cooking friendly - healthy chicken nuggets! This recipe comes from the cookbook "Delightfully Healthmark" a book focusing on how to make smart substitutions for heathier food. -- posted by mizfitz99

Easy Baked Parsnip Chips/Crisps

Sat, 30 Jan 2010 23:39:23 -0500

Enjoy plain or use as a garnish for soups. Recipe is from Lucy Waverman's New Year's Eve Menu in The Globe and Mail (Dec. 24, 2009). -- posted by blucoat

Muir Glen Fire Roasted Salsa

Mon, 08 Feb 2010 11:57:57 -0500

This is a recipe that I found on the label of Muir Glen fire roasted tomatoes with green chiles. It's a very simple salsa recipe and doesn't require the addition of a jalapeno pepper, but still has a kick from the chiles in the tomatoes. Cooking time is chilling time. -- posted by LARavenscroft

Black Bean and Corn Dip With Cilantro and Lime (Aka Crack Dip)

Mon, 08 Feb 2010 12:11:56 -0500

It's super incredible good! Every time I make it for a dinner party or a potluck, it's the first thing to get polished off. -- posted by Matty H.

Black Bean and Corn Dip With Cilantro and Lime

Mon, 08 Feb 2010 12:18:28 -0500

It's like crack. Guaranteed no leftovers. -- posted by Matty H.