Recipezaar: Northeastern U.S.,Holiday/Event,Appetizers recipes

Carolyn's Favorite Hot Wings

Wed, 05 Mar 2003 20:05:44 -0500

Someone asked me the other day how I made hot wings. Didn't have a printed recipe, just always did the same sort of stuff. Had to sit down and work it out. Here's the recipe. Hope you enjoy it as much as I do. Note that I put the minimum marinating time in with the prep time. -- posted by Mysterygirl

Shrimp or Crab Mold

Mon, 24 Mar 2003 20:00:31 -0500

Wonderful for parties or just small get togethers. Chill time is not included in prep. time. -- posted by Gingerbear

Chili's Awesome Blossom

Mon, 14 Apr 2003 20:43:55 -0400

This is similar to Chili's Awesome Blossom. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Steamed Clams, Portuguese Style

Sat, 17 May 2003 20:00:51 -0400

With a large Portuguese population in RI, this is typical of how steamed clams are served ('steamers'). This is a combo of several recipes. It's great w/some crusty bread to sop us the broth. Prep time includes 4 hrs cold water bath in fridge. -- posted by Jane*in*RI

Peel and Eat Shrimp With Spicy Cocktail Sauce

Thu, 22 May 2003 20:03:21 -0400

For all of the Alton Brown turkey brine fans out there, this is Mr. Brown's brine for shrimp cocktail. I personally like to add a few extra spices to my brine, which are listed above, but I've posted his original brine as he made it on his show. Ever since I found this recipe, its become ONLY way I ever make peel and eat shrimp cocktail. The shrimp come out so moist, and full of flavor! -- posted by Kozmic Blues

Mango-Avocado Salsa

Tue, 24 Jun 2003 20:01:02 -0400

This is an easy tropical dish that is full of flavor! I like to serve it with chips, or as a side dish. It would be easy to try slightly different versions by adding lime juice, ginger, pineapple, or jalapenos, depending on your personal taste. If you have any other suggestions, I would love to hear them! Thanks! -- posted by Calla Lily

Banana Peppers Stuffed With Sauerkraut

Wed, 16 Jul 2003 20:02:12 -0400

The peppers, saurkraut and sugar combine to make a spicy/sour/sweet mixture. We eat these like pickles or with meals. I also give them as Christmas gifts. This is an old recipe given to me by my ex-grandmother-in-law. -- posted by FloraandMerriwether

Cheese Crackers

Tue, 05 Aug 2003 20:08:35 -0400

These crackers are very simple to make and the dough freezes well. -- posted by yogabead

Jalapeno Poppers Stuffed with Cheese and Crab

Wed, 13 Aug 2003 20:06:21 -0400

A switch to your Jalapeno Poppers! Shrimp (diced)can be used instead of the crab.Great for Parties. -- posted by ~Rita~

Creamed Grouse on Toast

Tue, 30 Sep 2003 20:56:19 -0400

Serve over toast or rice; garnish with parsley if desired. Cook time is approx. -- posted by Iowahorse

Dove Kabobs

Thu, 02 Oct 2003 19:59:58 -0400

It's just dovely -- posted by Iowahorse

Venison Salami

Fri, 10 Oct 2003 20:00:35 -0400

Someone sent me this a while back,..it's very good! -- posted by Iowahorse

Onion-Cheese Dip Mix

Fri, 10 Oct 2003 20:00:52 -0400

Great for get-togethers -- posted by Iowahorse

Cheese Ball With Everything

Thu, 16 Oct 2003 20:00:08 -0400

This savory variation belongs in every serious cook's repertoire. Serve these to a crowd you want to impress! Caution..This makes alot, the two small balls are as big as baseballs! I have been making these for years from a recipe I clipped from a magazine and they are always a hit. Cook time is chill time. -- posted by Tweeky

Super Bowl Tomatillo Salsa Verde

Thu, 30 Oct 2003 20:02:00 -0500

Twice as nice as dancing mice! -- posted by Iowahorse

Dread Mon's Island Hot Wings

Fri, 31 Oct 2003 20:00:21 -0500

Fire up those taste buds! -- posted by Iowahorse

Beer Battered Shrimp with Chipotle Honey

Fri, 31 Oct 2003 20:00:22 -0500

-- posted by Iowahorse

Crazy John's Shrimp in Red Pepper Sauce

Fri, 31 Oct 2003 20:00:27 -0500

This will really please your guests. Serve with a crusty loaf, such as french or italian for mopping. -- posted by Iowahorse

Mustard-Seed Cheddar Sticks

Fri, 31 Oct 2003 20:00:32 -0500

They have a very nice bite. -- posted by Iowahorse

Atlanta Falcons Chipotle Wings of Fire

Fri, 31 Oct 2003 20:00:34 -0500

A buddy e-mailed me this a few years ago,.I really like it. -- posted by Iowahorse

Laughing Dawg Stuffed Jalapeno Peppers

Fri, 31 Oct 2003 20:00:34 -0500

I believe this may have come from R.F.R originally. -- posted by Iowahorse

Denver Broncos Hot and Spicy Cheeseballs

Fri, 31 Oct 2003 20:00:35 -0500

-- posted by Iowahorse

Green Chile Pepper Pesto

Fri, 31 Oct 2003 20:00:38 -0500

SNAZZY! -- posted by Iowahorse

Roorda Electric Blown Fuse Wings

Fri, 31 Oct 2003 20:00:39 -0500

HOT,..not for the faint hearted! -- posted by Iowahorse

Spicy Mustard Eggs

Fri, 31 Oct 2003 20:00:40 -0500

This came from R.F.R.,..about a year ago. I love them. -- posted by Iowahorse

Mississippi White Salsa Dip

Fri, 31 Oct 2003 20:00:40 -0500

Serve with blue corn tortilla chips. -- posted by Iowahorse

French Fried Skunk

Tue, 04 Nov 2003 20:00:11 -0500

Not for everyone, but good. -- posted by Iowahorse

Four Cheeses Cheese Balls (Great for the Holidays!)

Thu, 13 Nov 2003 20:00:26 -0500

A family holiday favorite. We love this recipe, and could eat it more often, but save it for the holiday season and for neighborhood gifts to keep it a special holiday tradition. Hope you enjoy it as much as we do. -- posted by SReiff

Dried Beef Cheese Ball 3

Wed, 10 Dec 2003 20:01:52 -0500

I had just made this for thanksgiving and my brother ate half of it LOL:) I love this and my family loves it too. I am looking foward to sharing this with you. Cook time includes chilling time. -- posted by Heather Beldin

Original Style Buffalo Wings

Fri, 12 Dec 2003 20:00:37 -0500

Hot Wings are my absolute favorite appetizer! This is the way they prepared them at Ruby Tuesdays when I worked there and they are fantastic! They really are very simple to make and you can adjust the heat according to your taste. -- posted by Little Bee

Artichoke and Parmesan Cheese Dip

Tue, 30 Dec 2003 20:00:15 -0500

Good for get-togethers. -- posted by Iowahorse

Flavored Oils

Tue, 06 Jan 2004 20:00:53 -0500

A delicious multi-purpose oil that tastes delicious and looks beautiful! Put oil and seasonings in decantors and they make a great gift! Adopted recipe 8/16/06 -- posted by katie in the UP

Hot Crab Dip

Fri, 09 Jan 2004 19:59:43 -0500

Wonderful hot appetizer. We like it so much, we sometimes eat this for dinner. Leave out the crab for those anti-seafood people out there. -- posted by Queen of Everything

Potachos

Tue, 13 Jan 2004 19:59:26 -0500

This is a copycat recipe my girlfriend and I made. It's originally from a restaurant here in New Brunswick, called Stuff Yer Face. It's basically potato chip nachos. -- posted by "Pink Eyed" Jim Cortina

Shield's Tavern Herb Dressing

Fri, 23 Jan 2004 19:59:49 -0500

The Shield's Tavern in Colonial Williamsburg opened in the 1740s and was a familiar gathering spot for burgesses, travelers, and townspeople. This recipe for herb dressing from a flier my mother received at Williamsburg is a favorite in our house! Cook time includes chilling. -- posted by Julesong

My Famous Cheese Dip

Wed, 18 Feb 2004 19:59:41 -0500

I like to mess around in the kitchen and came across and idea to make some cheese dips.. after 2 trys this was the best one I came up with and let me tell you it was awsome. -- posted by Heather Beldin

Crab Dip

Wed, 18 Feb 2004 19:59:42 -0500

I got this out of my mother's cookbook. It is so good y'all have to try. -- posted by Heather Beldin

Sweet Gingered Chicken Wings

Thu, 19 Feb 2004 19:59:40 -0500

I got this in a pamplet that came with my new Taste of Home magazine! A nice way to have chicken wings! -- posted by Sharon123

Horseradish Wings

Wed, 19 May 2004 20:00:00 -0400

If you like horseradish then you'll like these wings. Prep time does not include marinading time. -- posted by Iowahorse

Unbelievable Clams and Garlic

Tue, 16 Nov 2004 20:00:25 -0500

I got this off of all recipes and modified it a bit. It is absolutely unbelievable! This is restaurant quality and so easy and delicious I swear you will make these over and over! Serve to guests and they will rave! I serve these in large bowls with lots of crusty bread for dipping but this could also be served on top of pasta. -- posted by Little Bee

Best Bean Dip Ever

Fri, 03 Dec 2004 19:59:55 -0500

Excellent Party dip, full and hearty. -- posted by Chef's Mom

Chunky Hawaiian Spread

Mon, 07 Mar 2005 20:00:18 -0500

A nice little treat for diabetics -- posted by LabCrzyCntryGal

Artichoke Dip... With Kick!

Mon, 28 Mar 2005 17:21:20 -0500

A friend of mine gave me this recipe..looks very easy. -- posted by Karina A

Open Face Ny Strip Philly Cheese Steaks

Thu, 07 Apr 2005 21:03:59 -0400

From Food Network Specials, this is special with a cheese sauce you have to taste! This makes wonderful hors d'ouevres for a party! -- posted by Sharon123

Delias Heavenly Eggs Benedict

Mon, 08 Aug 2005 23:26:31 -0400

Eggs Benedict is one of my favorite breakfast dishes. It was created at the Waldorf Hotel in 1894, for a customer hoping to find a cure for his morning hangover. I thought it was one of those dishes that should only be ordered in a restaurant until I found this recipe. Keep in mind that your eggs should be fresh and no more then 4 days old for perfect results. It is not as hard as it looks and what could be better then starting your day with a lightly toasted English muffin with a perfectly poached egg in a cloud of buttery hollandaise! Sheer heaven! -- posted by NcMysteryShopper

Crab Spread for Crackers (Non-Dairy)

Thu, 08 Sep 2005 10:58:51 -0400

Only Crabmeat, garlic, onion and olive oil (plus salt and pepper) so this is a super easy no-cook mixture. From the Favorite Seafood Recipes of the Eastern Shore booklet. -- posted by Oolala

Sweet & Spicy Bean Dip

Thu, 06 Oct 2005 19:30:31 -0400

This quick and easy 4 ingredient dip was made with hands on ingredients. So check out those pantries! I'm sure you'll be able to whip this up for unexepected guests in no time. And they give you ohhhs & ahhhs! -- posted by ~Rita~

Sauerkraut Balls

Sun, 13 Nov 2005 19:36:55 -0500

These tiny balls pack a lot of flavor. They are a wonderful party food and are tasty as well. Hope you enjoy. -- posted by Manami

Blue Cheese Logs

Tue, 29 Nov 2005 11:03:52 -0500

This is perfect for the Christmas & New Year's Season. Cheese logs can be prepared ahead & frozen. Thaw in the refrigerator overnight and voila you have a wonderful appetizer, already made! This is originally from Southern Living, March 2004. However, I took the liberty to make some changes, for the good, I hope. -- posted by Manami

Exotic Lobster Appetizer

Thu, 01 Dec 2005 10:28:25 -0500

These are pretty and they really look exotic!Can be served with cocktail rye or cocktail pumpernickel and can be made a few hours in advance. Found this on Mealsforyou.com and have just made a few changes. Great for the coming holidays. -- posted by Manami

H L's Pure Maine Lobster Stew

Fri, 02 Dec 2005 09:26:19 -0500

Yes this the purest form of the dish and yes, it is called stew by us. The term bisque is relatively new and no self respecting Mainer would call it anything but lobstah stew! :) I love this as it is so pure allowing the lobster to shine without complications such as sherry and/or spices. Those are good as well and have their place, but not for this stew. You will need a 1 1/4 - 1 1/2 pound Maine lobster. I say this here as I have a feeling that the Zaar computer may have a problem understanding this. This is quick and easy to make and I do mine in a deep skillet. This is not meant to pack a punch or be zipped up. It is meant to allow one to revel in the smooth rich lobster flavor. Done this way, it is an old time classic! -- posted by Miss Elizabeth

My "the Marguerie" Bean Dip for Dad

Mon, 05 Dec 2005 16:55:15 -0500

The Marguerie was an upscale restaurant in Ipswich Massachussettes and was done in a beautiful big Victorian age house. I first went there at age 8 and before seated, guests sat in a cozy area where this bean dip and crackers were provided. It burned down when I was a child. Years later in my 20s when I had left home he asked me one holiday if I had a recipe or could find one for this dip. No was the answer. So I set to work re-creating the taste I remembered as a child. Dad adored it, so did we all. I had hit it perfectly and now it just isn't Christmas without this dip. You can scale this recipe down though it is an excellent keeper in the fridge. This is a zippy though not hot dip, dad doesn't "do hot." You can certainly play with the amounts to suit you. I thought this would be far too "mayonnaisey" and it isn't. Enjoy and here is to you dad! -- posted by Miss Elizabeth

World's Best Bacon Cheese Dip

Mon, 05 Dec 2005 17:21:16 -0500

Hot delicious dip is always a hit! Makes your taste buds go crazy! Serve warm with your choice of crackers, toasted pita wedges or toasted cocktail breads. Have tweaked a bit but it was originally found on allrecipes.com submitted by Kamryn. -- posted by Manami

Christmas Tree Edible Centerpiece

Sat, 24 Dec 2005 08:30:14 -0500

I used a mix of cauliflower from the gardenia mix, broccoli and boccoflower for a contrast of color. I quickly blanched the broccoli and broccoflower heads very quickly (just seconds) in salted boiling water and the chilled to brighten the color!You'll need Styrofoam cone and toothpicks. I also used a platter that has a center with with a dip basin which is not really needed. -- posted by ~Rita~

Easy Low Fat Roasted Red Pepper Dip

Sun, 01 Jan 2006 21:04:37 -0500

Once you taste this roasted red pepper dip, you'll never need to make another full-of-cheese, loaded-with-fat, red pepper dip again. I tweaked the recipe given to me by the chef of a local brewpub, Harvest Moon, where they charged $9 for a little ramekin of this stuff with some crudites and pita crisps. It was well worth the $9. That's how good this dip is. Trust me, try it. -- posted by "Pink Eyed" Jim Cortina

Banana Fritters a La Jacques Pepin

Tue, 03 Jan 2006 13:30:38 -0500

This is from Sweet Simplicity: Jacques Pepin's Fruit Desserts. These are all he said it is and more! The batter becomes like a "tempura" batter because of the ice water. We added a large egg because it is included in the directions and not ingredients and it made sense. If there is anyone who can look it up for me, I would appreciate it. I copied the notes by hand, copy machine at library was broken, & I wasn't allowed to check the book out. We made these for the last night of Hanukah, there were a lot of over ripe bananas and went ahead and made the fritters. I had been saving this recipe for awhile - am glad I did. -- posted by Manami

Valentine's Snack Mix

Mon, 23 Jan 2006 20:40:35 -0500

Find dried or freeze-dried raspberries and strawberries in the produce section or online at justtomatoes.com. Found this on the floor in the Dr's office it is from Better Homes and Gardens, February 2006. Figured I'd post it for luck! -- posted by Manami

Maryland Crab Balls

Thu, 02 Feb 2006 22:33:20 -0500

These are fabulouse and get gobbled up quickly! -- posted by Little Bee

Ranch Wings

Thu, 02 Mar 2006 17:24:30 -0500

Simple and Tasty...came up with this as I was cleaning the fridge out one night. -- posted by Chef #298113

Parmesan Cheese Twists

Mon, 20 Mar 2006 15:22:49 -0500

Okay, go out and buy some puff pastry sheets! Then go back to your kitchen, and make these! You won't be sorry! -- posted by Sharon123

Pickled Eggs and Beets

Wed, 12 Apr 2006 21:00:58 -0400

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. My Grandmother is ffrom PA Dutch country and this is hoew she makes these Easter-time favorites! -- posted by Little Bee

Shrimp and Water Chestnut Toasts

Tue, 23 May 2006 15:34:36 -0400

From Food & Wine, March 2006. I avoid anything fried, but this is done so briefly that there isn't much greasiness. I am hoping that maybe with some experimentation I can avoid that step altogether - maybe put the toasts under the broiler for a minute? -- posted by Vino Girl

Scallops and Bacon Dijon, Red Lion Inn Style

Fri, 29 Sep 2006 19:45:51 -0400

The Red Lion Inn is in Stockbridge, Massachusetts, USA and this recipe is adapted from the Red Lion Cookbook. The white wine brings out the flavour. Cooking time included marinating time. ZWT REGION: USA. -- posted by kiwidutch

Harvest Party Mix

Mon, 13 Nov 2006 16:11:56 -0500

Something diffrent to serve during the fall months. -- posted by Dawn in Middletown, OH

Roasted Pumpkin Bites

Mon, 11 Dec 2006 16:28:34 -0500

I was introduced to these at a party and was pleasently surprised at how good they were - a nice mixture of sweet pumpkin, tangy Balsamic and hot chili powder. This recipe comes out of a local supermarket magazine here in Holland. I think it's a perfect appetizer for Halloween or Thanksgiving -- posted by - Carla -

Roasted Oysters

Sun, 17 Dec 2006 15:01:13 -0500

Yumm, a roasted oyster with diced tomatoes is an elegant, singular serving. -- posted by Chef #407788 Evelinkamalinka

Maple Mustard Scallops

Sun, 31 Dec 2006 15:47:15 -0500

I thought of this combination when thinking of Christmas Eve seafood recipes. It is so simple & was a big hit. The mustard makes kind of a crunchy coating that everyone loved. This is intended as an appetizer but can be very easily scaled up or down. -- posted by Elmotoo

New Jersey Zucchini Bake

Sat, 27 Jan 2007 16:37:24 -0500

From Maria Porreca of Millville. Published in the Star Ledger. -- posted by Oolala

Emergency Crab Dip

Fri, 25 May 2007 11:19:00 -0400

I was hungry and had an unexpected guest. No veggies prepped, not much else than canned and pantry stuff. What a discovery! -- posted by Chef #344391

Chocolate Dipped Caramel Squares

Wed, 20 Jun 2007 22:04:53 -0400

These are so tasty I can't resist them. These only take a couple of minutes to make, so I put them out when I have company over. If you are already melting chocolate for another recipe, this is a great way to use up the leftover chocolate. -- posted by Sorrie Lue

My Bacon and Cheese Hot Dogs in a Blanket

Wed, 04 Jul 2007 22:52:04 -0400

A personal favorite that my mother did 'plain' but that I merged with part of an old Girl Scout hot dog recipe...Very fattening (or see ingredient list for healthier alternatives!), very delicious and excellent with some honey mustard on the side to 'dip' them in... -- posted by Cookin'withGas

English Muffin "crabbies"

Tue, 31 Jul 2007 23:36:10 -0400

This ia an easy to prepare appetizer that's great for seafood lovers. -- posted by Chef #393234

Stuffed Quahogs

Fri, 03 Aug 2007 16:36:04 -0400

This is an awesome appetizer for special events. New Englanders love them! Always a big hit on Super Bowl Sunday or in the summer. -- posted by bettyboot75

Crock Pot Buffalo Chicken Dip

Mon, 13 Aug 2007 14:15:51 -0400

This is THE BEST buffalo chicken dip. I have brought this to many parties and it gets finished up quickly. It is great for those watching their carbs. If you use reduced fat products, it's not bad for those watching their fat. -- posted by KelBel

Crabby Cajun Dip (A Light and Easy Crab Dip)

Tue, 29 Jan 2008 17:10:30 -0500

From Cooking Light. This isn't the best crab dip ever (the ones with a cup of mayo and a cup of cheese get that award), but it is pretty darn tasty and reasonably healthy to boot. It is also easy to throw together. -- posted by Gingernut

Katie's Roasted Red Pepper Dip

Sat, 31 May 2008 00:39:52 -0400

Recipe by Katie Lee Joel. -- posted by Sue L

Mac and Cheese in a Potato

Mon, 16 Jun 2008 17:51:16 -0400

This is My very own twist on a great comfort dish. If you love potato's and Mac and cheese, then this is for you. -- posted by Chris MC.

Grilled Shrimp Escabeche

Sun, 13 Jul 2008 03:28:57 -0400

In this recipe the fish is shrimp instead of the way I make it with swordfish! It is grilled instead of pan fried and the ingredients vary a little to make a superb escabeche! Recipe by Bobby Flay for The FoodNetwork. I didn't include resting time for the flavors to meld of 8 hours. -- posted by Manami

Easy Party Dip

Sat, 08 Nov 2008 16:29:02 -0500

This recipe is scrumptious. My 10 year old came up with it. Her tip is to stir well. It's good with soft pretzels or tortilla chips. -- posted by madscientist97

Peter Hoffman's Chicken Liver Crostini

Thu, 20 Nov 2008 18:02:36 -0500

Every good chicken has a good liver, says Peter Hoffman. Sometimes I eat the liver myself as the cooks reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Rieslingits high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the livers earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe! -- posted by Manami

Festive Appetizer Spread

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

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

Grilled Goat Cheese Sandwiches

Wed, 03 Dec 2008 22:43:04 -0500

How very different! An appetizer sandwich that uses canned Boston brown bread; you know the one - standing next to the baked beans! From BH&G Appetizers. -- posted by Julie B's Hive

Dad's Award Winning Apple Butter Crepe Bites

Fri, 05 Dec 2008 18:32:00 -0500

The church my parents go to have a cook off recently where all of the entries had to use apple butter as an ingredient. A bit like a PA Dutch themed RSC :) Anyway, my dad came up with the winning recipe and this is it. -- posted by Sarah_Jayne

Maryland Crab Cakes

Mon, 15 Dec 2008 16:08:38 -0500

Full of crab, not filling! These are how crabcakes are supposed to be. -- posted by KathyP53

Miss Patti's Blue Cheese Dip

Tue, 23 Dec 2008 00:36:55 -0500

From Patti LaBelle. Use as a dip for buffalo hot wings or crackers. -- posted by Sue L

Bacon and Horseradish Deviled Eggs

Tue, 30 Dec 2008 21:23:51 -0500

Come on,you know that sounds good! I developed these after attempting to overcome an addiction to bacon and horseradish dip I developed on my recent trip to the States. You can even make these vegetarian by using the Bacos bacon bits that are made out of soy instead of the actual bacon. The recipe can be scaled up pretty easily for bigger crowds. Also, this is one of those times when I am not totally clear on how to translate an ingredient from UK to US. I used what is called 'horseradish sauce' here in the UK. Which, I remember being somewhere in between prepared horseradish and horseradish cream in the States. So, I put one but you can probably use either. -- posted by Sarah_Jayne

Super Bowl Meltdown

Mon, 26 Jan 2009 01:31:54 -0500

great for party's and is served hot! (be careful!) -- posted by chefgurl#1

Crab and Scallion Stuffed Shrimp

Thu, 29 Jan 2009 23:35:38 -0500

Butterfly shrimp by using a paring knife to cut a slit in the underside of a shrimp, cutting almost, but not completely through. -- posted by KathyP53

Hot Italian Bread Dip(Pampered Chef)

Sun, 05 Apr 2009 02:52:07 -0400

Great for dipping slices of Italian bread into! This is a recipe that was used at Pampered Chef parties to sell their cookware. -- posted by Sharon123

Sam's Smoked Sockeye

Sat, 06 Jun 2009 02:19:24 -0400

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent

Shrine Wings & Sake Sangria

Tue, 01 Sep 2009 12:06:51 -0400

During a stay at the MGM Grand at Foxwood in Connecticut, Jenny McCarthy thought their Shrine Wings were so good, she snagged the recipe! Say goodbye to summer by treating yourself to the actress's favorite finger food and to drink, Sake Sangria! About $8.00 per person!!!! -- posted by Manami

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

Rachel's Fried Ravioli

Tue, 13 Oct 2009 15:49:37 -0400

Very yummy and easy fried ravioli. Feel free to use your own homemade ravioli, I had coupons for Buitoni so I got their whole-wheat 4-cheese ravioli, it turned out great. Using this to make fried gnocchi works well too! (I especially love frying up whole wheat pumpkin gnocchi.) Makes an awesome kid pleaser, comfort food, and party favorite. -- posted by the80srule

Crab & Polenta Bruschetta

Thu, 03 Dec 2009 09:49:50 -0500

As you probably know, my family before-me loved polenta and they still do. So this recipe caught my attention, and then we bought the items and yesterday we made it! I loved it & the staff did too! :) Feel free to substitute ready-to-eat-polenta if you'd like. Slice it into rounds (as it looks like a round log) grill, and then top with crab salad. Actually - the whole recipe could all be store-bought-ready-to-eat! However, I doubt that it would taste as great IMHO! ;) CuisineAtHome, Issue #78, December 2009.Total cooking & prep time = 1 hr + chilling. -- posted by Manami

Brandied Roquefort Balls from the Plaza Hotel in New York

Mon, 07 Dec 2009 17:14:41 -0500

quick, easy and special cheese ball -- posted by carrie sheridan

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

Curried Coconut Shrimp Balls on Bamboo Spoons

Mon, 21 Dec 2009 10:42:19 -0500

These curried coconut shrimp balls were absolutely awesome! I was very leary about making these much less trying them - I don't like coconut that much and curry and I - just don't get along! :( However, I tasted these and I was convinced - loved them thoroughly! :) Coastal Living Magazine, December 2009 edition. There is a 1 hour chill time. The disposable bamboo spoons, make cleanup a snap,; pack of 25 for $9.49 at: webrestaurantstore.com. -- posted by Manami

Crab Balls With Grapefruit Salad

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

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

Crispy Chicken and Vegetable Croquettes (Croquetes De Rostit)

Tue, 29 Dec 2009 10:24:46 -0500

Recipe by Jeff KoehlerIsmael Prados, the Jamie Oliver of Catalonia, is the chef at La Vinya del Senyor, a Barcelona tapas bar with two branches. Prados presides over the newer one, on the north side of the city center, preparing delicious snacks like these crispy, delicately spiced ;) Croquetes de Rostit.F&W Magazine, From: Best Tapas from the Best Tapas Bar, published in February 2005 edition. WINE PAIRING:Search for easy-to-find bright, fruity rosé - try the 2003 Gonzalez Lara Fuente del Conde Rosado de Tempranillo or the 2003 Faustino V Rosé :( Sorry, forgot to account for cooling time of 1 hour+. -- posted by Manami

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami