Recipezaar: Romantic,Appetizers recipes

Cream Cheese and Crab Sushi Rolls

Thu, 06 Nov 2008 23:20:27 -0500

Delicious, healthy and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time. -- posted by PeachPie24

Kenn's Raspberry Balsamic Reduction

Tue, 11 Nov 2008 22:22:20 -0500

This is a sweet and tart condiment that is designed to be savored much like fine caviar. The flavors are so intense that a little goes a long way. This makes a great "from my kitchen" gift! This recipe can be enjoyed three ways: The delicious aromas produced will overtake any odors while you are cooking the reduction; the recipient of the gift will appreciate the homemade gift; you will be overwhelmed with praise when they taste it! Serve as an appetizer on a sweet cracker, smoked Gouda or both; slice of apple or pear; peach half or slice of mango. Serve on lamb chops or London broil. Don't stop there! There are too many serving possibilities to list. Serving size is ¼ tsp. Servings per batch: 192 -- posted by Kenn Alan

Grilled Eggplant Towers With Tomatoes and Feta(From Eating Well

Tue, 11 Nov 2008 22:56:28 -0500

The Recipe is a Greek-Italian melange that is made in Athens, in Italian restaurant. The juice that the tomato and eggplant give off while baking becomes the sauce for the dish, or sopping up with a crusty breadc. -- posted by Chef #901913

Mushroom Caps Stuffed With Smoked Salmon

Fri, 14 Nov 2008 16:04:52 -0500

We smoke our own salmon, so I am always looking for something different to do with it. I often make mushroom caps stuffed with a crab mixture, so I thought, "Why not smoked salmon?" I think they go well together, and those who have eaten them really enjoy them. -- posted by Paja

Filo (Phyllo) Pizza Squares

Mon, 17 Nov 2008 00:50:41 -0500

From the Santa Monica Mirror. You can substitute butter-flavored cooking spray for the butter, and vary the toppings with whatever you like: spinach, broccoli, cheddar, red pepper flakes, etc. Children like to help. -- posted by ccferne

Nori Rolls

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

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

Escargots Gratinés

Mon, 17 Nov 2008 20:48:15 -0500

A special recipe for Escargots Bouguigon fans. These are the best escargots.(snails) I found this recipe in a Québec site and it changes the rubbery texture you get with canned escargots. Chose the smaller escagots(36-40)..much better. This is an appetizer for for 4 or a main course for 2. -- posted by Sage

Passaladiere

Thu, 20 Nov 2008 23:40:16 -0500

A delicious, rich, wonderful herbed onion, tomato and olive tart from Provence. It lends itself to many variations: add mushrooms, a different cheese, peppers, etc. If you don't have fresh herbs, dried work fine. Use 1 teaspoon of dried in place of each tablespoon of fresh. -- posted by Patti599

Crostini With Warm Goat Cheese and Balsamic Figs

Wed, 03 Dec 2008 01:13:54 -0500

These are very easy to make and are absolutely delicious. The ingredients are estimates since it really depends on how large your crostini are. Feel free to make your own crostini by cutting french bread into thin slices and toasting them in the oven. Prep time does not include the soak time for the figs. Another option for serving, is to take the soaked figs and blend in a mini food processor, then spread on the goat cheese before baking. -- posted by C. Taylor

Norwegian Smoked Salmon Roll With Cream Cheese

Wed, 03 Dec 2008 18:31:13 -0500

Got this from Costco recipe magazine. Posted for safe keeping. -- posted by I Cook Therefore I Am

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 Duck Rolls With Pomegranate Dipping Sauce

Tue, 09 Dec 2008 23:00:18 -0500

Duck confit - seasoned duck leg quarters slowly roasted in duck fat - is fully cooked and can be found in the meat section of specialty grocers. Look for egg roll wrappers in the international freezer section or near the tofu products. Pomegranate concentrate can be found in many markets and Middle Eastern specialty stores. If plating the Crispy Duck Rolls with a green salad, double the dipping sauce. If there is extra sauce, you can make vinaigrette - whisk in about half the volume of fruity extra virgin olive oil, then season to taste. -- posted by Jess4Freedom

Galatoires Oysters En Brochette

Mon, 22 Dec 2008 18:30:33 -0500

From a newspaper clipping that said this recipe supposedly is from the Galatoire's Restaurant in New Orleans, LA. Serves 4 people as an appetizer and 2 for a main course. -- posted by Celticevergreen

Bacon and Bleu Cheese Stuffed Mushrooms

Mon, 29 Dec 2008 23:08:57 -0500

This is my version of stuffed mushrooms. I went looking for a recipe and couldn't find anything that fit the occasion. You can always leave the Blue Cheese out, just add a bit more cream cheese. Ive never measured before, so if something is off, please let me know! -- posted by KacerPie

Tommy's Muscato Shrimp With Pasta

Fri, 02 Jan 2009 23:54:53 -0500

A delicious brown butter balsamic sauce with Muscato wine that perfectly compliments shrimp and pasta. It will melt in your mouth like butter in the pan. -- posted by Tommy's

Broiled Mussels With Herb Butter

Tue, 06 Jan 2009 19:51:00 -0500

A delightful appetizer, perfect for a dinner party. -- posted by English_Rose

Bruschetta Puttanesca

Wed, 07 Jan 2009 19:07:27 -0500

For a great summery nibble try this piquant and colourful bruschetta. -- posted by English_Rose

Parmesan Flan With Tomatoes & Basil (Cooking Light)

Wed, 07 Jan 2009 20:07:35 -0500

This is a very elegant dish that takes very little effort but looks beautiful. You can serve as an appetizer or side dish, or pair it with a soup and/or salad for a light meal. From Cooking Light Magazine (July 2008). -- posted by blucoat

Quick Pate'

Thu, 08 Jan 2009 01:29:11 -0500

No one has to know how quick this recipe is to put together. This pate' is perfect for an elegant dinner party or casual get-together. Serve with French bread or crackers. It freezes well, but bring to room temperature before serving. -- posted by Alan in SW Florida

Scallops in Champagne

Sun, 11 Jan 2009 12:43:47 -0500

Enjoy piping hot, sprinkled with chives. -- posted by English_Rose

Bruschetta With Soft-Boiled Eggs and Bacon

Sun, 11 Jan 2009 13:41:44 -0500

For an unusual appetizer try this flavourful version of a popular Italian snack served here with a tasty topping of egg, bacon, anchovies, olives and more! -- posted by English_Rose

Tuna, Sweet Peppers, Chilli and Caper Salad

Sun, 11 Jan 2009 21:52:15 -0500

This recipe transforms canned tuna fish into a luxurious appetizer in this recipe for a deliciously piquant, textured salad. -- posted by English_Rose

Sushi Rice

Tue, 20 Jan 2009 23:28:19 -0500

I tried making this after watching the Good Eats episode "Wake Up Little Sushi" with Alton Brown. It turned out really great. The original recipe called for 1 tbsp of kosher salt, but some reviewers said that it was way too much and that 1 tsp was plenty. I made this using only 1 tsp of kosher salt, so that is how I've posted it here. -- posted by Pismo

Olive Garden Bruschetta Al Pomodoro

Wed, 21 Jan 2009 00:50:45 -0500

This is a copycat recipe for Olive Garden's Bruschetta Al Pomodoro. -- posted by Celticevergreen

Goat Cheese Stuffed Grape Leaves

Wed, 21 Jan 2009 14:47:41 -0500

This recipe is so yummy! It's great as an appetizer for your next dinner party or for a healthy snack. Enjoy! -- posted by Corrinne J

Olive Garden Bruschetta Caprese

Wed, 21 Jan 2009 15:08:00 -0500

This is a copycat recipe of Olive Garden's Bruschetta Caprese. Time does not list 2 hr chill time. -- posted by Celticevergreen

Noble House Stir-Fried Shrimp

Mon, 26 Jan 2009 00:37:27 -0500

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. -- posted by Celticevergreen

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

Satiny Raspberry Cheesecake Dip

Fri, 06 Feb 2009 00:15:38 -0500

This is a recipe that can be used for parties, baby showers, wedding showers, tea luncheons, girls night, desserts or an romantic evening. It makes a beautiful color perfect for Valentine's Day celebrations. A dip that can be used with pound cake, wafer cookies and vanilla cookies, strawberries or whatever "dipper" you choose. Nice dessert. Enjoy! ChefDLH -- posted by ChefDLH

Antipasto Tarts

Fri, 06 Feb 2009 16:48:46 -0500

Great as an appetizer or as a side served with soup. -- posted by English_Rose

Smoked Salmon With Grapefruit Salad

Fri, 06 Feb 2009 17:09:45 -0500

This salad goes well with most seafood. Delicious served with brown bread and butter for a simple but stunning appetizer. -- posted by English_Rose

Oriental Duck Salad

Sun, 08 Feb 2009 23:50:56 -0500

A special warm salad for sharing. This would work well as an appetizer for 4 or a main course for 2. The dressing is perfect for duck but make sure you mix it well so the honey doesn't sink to the bottom. -- posted by English_Rose

Chorizo, Feta & Beet Salad

Mon, 09 Feb 2009 00:08:14 -0500

A very simple & quick tasty supper. Ideal for warm summer eating. -- posted by English_Rose

Shaved Asparagus & Prosciutto Salad

Mon, 09 Feb 2009 01:25:47 -0500

Finely shaving the asparagus means the stalks can be eaten practically raw. -- posted by English_Rose

Cheese for Starters? - Done!

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

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

Freshly Shucked Oysters and Sauce Mignonette With a Twist!

Mon, 16 Feb 2009 12:21:51 -0500

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters. -- posted by French Tart

Goat Cheese & Prosciutto Parcels

Wed, 18 Feb 2009 10:58:59 -0500

A crisp starter, filled with creamy goat cheese and full-flavoured prosciutto. Just four ingredients. -- posted by English_Rose

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

Coquille St. Jacques

Mon, 23 Feb 2009 11:45:05 -0500

This is one of those dishes that is very simple to make and so indulgently delicious. This recipe is easy to size up or down, so it is perfect for 2 (you and your sweetheart:)) or a dinner party. Serve with a nice spinach salad, fresh French bread and sweet cream butter, and a good Chardonnay. To make it an absolutely memorable meal, try my decadent chocolate bread pudding (Recipe#149885) for dessert. Bon Appetit! -- posted by Alan in SW Florida

Pasta With Fava Beans & Pecorino Romano

Tue, 24 Feb 2009 11:49:45 -0500

This is simple to make and delicious recipe that really allows the ingredients to shine. It's from "Bon Appétit" (May 1998). It works well with both fava and lima beans. If using fresh fava beans, peel the beans first, then blanch them for 2 minutes in boiling water and plunge them into cold water until you finish the rest of the prep. -- posted by blucoat

Goat Cheese, Scallion & Parsley Soufflés

Sun, 01 Mar 2009 18:07:06 -0500

These soufflés may take a while to perfect but once mastered, they'll be a appetizer you return to time and again. You can make the soufflés ready for the oven and leave them on the side for up to an hour before baking them. Serves four as a light main or 6 as an appetizer. -- posted by English_Rose

Grilled Pineapple With Basil and Mint

Sun, 01 Mar 2009 18:16:43 -0500

My favorite thing thing to make on the grill is pineapple. Grilling fresh pineapple brings out the sweetness of it. This recipe really takes it up to another level in flavors. It is fancy enough for guest and easy enough to make anytime. I like it with spiced rum too. -- posted by Jess4Freedom

Brie Cheese Fondue

Thu, 05 Mar 2009 02:06:15 -0500

Delicious and rich dish that is good for a party. Serve with french bread, crisp crackers, veggies or anything you like. Enjoy! -- posted by Nif

Shrimp Salad With Grapefruit Vinaigrette

Thu, 05 Mar 2009 16:15:13 -0500

This light salad with the zingy flavour of grapefruit makes a great appetizer before a heavier main course. Pink or red grapefruit look pretty and have a sweeter flavour than normal grapefruit. -- posted by English_Rose

Special Shrimp Pasta

Thu, 05 Mar 2009 16:19:06 -0500

Juicy jumbo shrimp turn this simple supper dish into something really special. -- posted by English_Rose

Black Olive and Fig Tapenade

Sun, 08 Mar 2009 03:15:31 -0400

Delectable black olive tapenade that is suitable for crackers, on crustinis, baguettes, or even versatile enough to smother on a chicken breast and bake in the oven. -- posted by Chef #1170557

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Sun, 08 Mar 2009 17:28:51 -0400

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the original wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal. -- posted by French Tart

Clams in Black Bean Sauce

Mon, 16 Mar 2009 15:37:00 -0400

I don't know how Authentic this is, but it comes from my Chinese Cookbook. -- posted by daisygrl64

Ginger Shrimp With Oyster Mushrooms

Mon, 16 Mar 2009 15:38:12 -0400

This can be served as an appetizer at a dinner party or as a meal over rice. -- posted by daisygrl64

Scallops Bonne Femme (Scallops in White Wine Sauce)

Mon, 16 Mar 2009 18:48:22 -0400

WOW what a way to spice up a candle light dinner. This should be served like an appetizer -- posted by Shawn C

Mushrooms With Port and Stilton Sauce in a Bread Bowl

Thu, 19 Mar 2009 00:39:58 -0400

This recipe is adapted from the October 1991 issue of Gourmet magazine. This makes a great appetizer course or a lunch or late supper with a crisp green salad. I suggest simply using plain old button mushrooms for this due to the distinct strong flavours you acheive from the sauce. You will need to flame the port in this recipe. -- posted by Chef Regina V. Smith

Bruschetta

Thu, 19 Mar 2009 01:38:56 -0400

i'm a big bruschetta fan but i had never made any. i decided that i would give it a try and the results ended up being nothing short of AWESOME! anyone who tries them falls in love with me instantly, ok, maybe i'm exaggerating a bit, but they are very good! i'm not too sure about the quantities because i never measure but i'll try my best to make it accurate! as for cheese, mozzarella works best but i have tried it with cheddar and parmesan and they also work. i figure you can use any cheese you have on hand! i like to use a grid for baking since the bread has less of a tendency to burn but a baking sheet works fine too. -- posted by mclaugh

Shrimp and Garlic Tapas (Gambas Al Ajillo)

Sun, 22 Mar 2009 03:34:50 -0400

Serve tapas right in your own home and it's THAT easy!!! Shrimp with a touch of spanish flair, great for parties or for your family. -- posted by Hopkins82

Grilled Hearts of Palm and Crab Salad With Mango

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

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

Seafood Alfredo Baskets

Sun, 29 Mar 2009 20:26:20 -0400

From Simple & Delicious -- posted by Vino Girl

Smoked Salmon Crisps

Mon, 06 Apr 2009 21:05:57 -0400

Chef Way: Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with creme fraiche and fresh smoked salmon) are a famous kick-off to his luxe and whimsical meals at the French Laundry in Napa Valley. The original recipe appears in the French Laundry Cookbook(Artisan). Easy Way: Shaping the tuiles into cones is tricky and involves working very quickly with the cornet mold. Instead, leave the tuiles flat, like cracker. Top them with store-bought smoked salmon and creme fraiche. F&W Newsletter - March 30/2009. --Cooling time not included-- ;) -- posted by Manami

Lori's Sea Scallops With Roasted Red Pepper Pesto

Wed, 22 Apr 2009 01:15:35 -0400

Wanted to try something a little different with Sea Scallops and decided Roasted red pepper and pine nuts sounded like a perfect combination. Have made a few times now and got great reviews from family and friends. Hope you enjoy! -- posted by lhgolden

Gourmet Cheese Puffs

Thu, 23 Apr 2009 01:40:55 -0400

These are great appetizers and go especially well with the red Burgundian wines. -- posted by Ashley Lopez

Ecstasy

Fri, 01 May 2009 03:23:43 -0400

O - M - G, this sounds unbelievably naughty! Perfect appetizer for a romantic dinner for two! Maybe the only course! Ecstasy was a popular Uglesich's Restaurant appetizer of shrimp in a sauce, served on lettuce with a blue cheese dip on the side. This is from "Cooking with the Uglesiches" by John Uglesich via The Times-Picayune.. -- posted by Buster's friend

Spaghetti With Broccoli Rabe, Toasted Garlic & Breadcrumbs

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

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

Scallops & Tomatoes over Crusty Bread

Mon, 04 May 2009 19:29:16 -0400

Scallops are simmered in a rich burgundy sauce, and are served over crusty slices of toasted bread. Another elegant seafood dish can be served to your dinner guests or prepare for your next special occasion. From Land-O-Lakes Cookbook. -- posted by daisygrl64

Baked Coconut Shrimp With Curried Fig Sauce

Fri, 08 May 2009 02:19:13 -0400

Delicious and Exotic! Great as an appetizer or make more and turn it into a meal on some hot rice. Great for Dates, it is sure to impress! Adapted from a Better Homes and Gardens Cookbook. -- posted by Jcooks4HisLittles

Pear and Blue Cheese Souffle

Tue, 12 May 2009 14:50:55 -0400

This recipe is designed to serve two people in individual dishes. You may expand the recipe to serve as many as needed, however. It's very easy and makes a lovely starter or gourmet course. Complement with salad. -- posted by Super Wifey

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

Onion and Brie Tidbits

Sun, 17 May 2009 02:54:08 -0400

very simple and so addictive! came up with this for a tea party and it's worth the indulgence of cheese wrapped in puff pastry! -- posted by spiritussancto

Snappy Shrimp

Mon, 18 May 2009 14:52:03 -0400

This can be used as a main dish or as an appetizer. It sounds very quick and delicious. I found this on another site. I'm posting it for Zaar World Tour 5 for the Carribbean. -- posted by Realtor by day, Chef by night

Baked Garlic With French Bread

Mon, 18 May 2009 15:25:16 -0400

YUM! I found this on another site and I'm posting it for Zaar World Tour 5 for France -- posted by Realtor by day, Chef by night

Crabmeat Cakes With Mustard Sauce

Tue, 19 May 2009 01:51:35 -0400

From Food Network Magazine June/July 2009. This comes from the Four Seasons in New York. -- posted by Vino Girl

Sweet Nutty Brie

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

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

Smoked Salmon Souffle

Fri, 22 May 2009 11:52:48 -0400

A simple and impressive appetizer for any dinner party. -- posted by English_Rose

Pea & Parmesan Wonton Ravioli

Sat, 06 Jun 2009 02:54:38 -0400

An incredibly easy and elegant starter or main dish with a bright springtime flavour and colour. I adapted the recipe from Gourmet Magazine (May 2009). You can make the recipe as is add a squeeze of lemon, substitute olive oil the butter, or some thinned out pesto. Serves 8 as a starter and 4 as a main dish. -- posted by blucoat

Carpaccio Dijonnaise --- Kansas City Junior League Yum!

Tue, 23 Jun 2009 02:19:59 -0400

I adore beef carpaccio! It makes great appetizer for formal dinners. This is from the Kansas City Junior League cookbook, Above & Beyond Parsley. Try adding thin slices of Parmesan cheese or serve with baguette slices. The rich dressing is also wonderful when doubled and served over cold roast beef salad with some Parmesan crisps and arugula. -- posted by College Girl

Chopped Romaine & Cucumber Salad With Yogurt Dressing

Tue, 14 Jul 2009 11:54:12 -0400

This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, "Spice: Flavors of the Eastern Mediterranean". -- posted by blucoat

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

Smoked Salmon Cannelloni Rolls With Saffron Dressing

Wed, 12 Aug 2009 10:20:24 -0400

Although this is a bit time consuming, it is a very colourful 1st course. Use fresh lasagna sheets. -- posted by Coasty

Baked Spring Rolls

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

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

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

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

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

Peter Canlis Shrimp

Wed, 19 Aug 2009 01:49:46 -0400

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims. -- posted by lazyme

Stuffed Mushroom Caps Deluxe

Tue, 01 Sep 2009 14:33:56 -0400

Stuffed Mushrooms are one of my favorite appetizers and these are a hit any time I serve them! Make some up and freeze them, then you can pop them in the microwave and defrost, then bake them up in no time at all! I love lemon squirted on mine just before serving. Please add the salt, pepper, garlic powder and crushed red peppers to your liking. Some people like less salt some like more and so on, so I leave it up to you as to how much you put in/on yours. -- posted by Linda's Busy Kitchen

Tomato Tart Tartin

Thu, 03 Sep 2009 12:06:27 -0400

Whilst this delicious dish is easy to make, it looks fantastic and your veggie guests will love it! To impress, drizzle a teaspoon of balsamic vinegar around the plate just before serving. -- posted by English_Rose

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

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

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

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

Roasted Bone Marrow

Tue, 08 Sep 2009 17:07:53 -0400

Ever since I saw a recent episode of Food Network's "The Best Thing I Ever Ate", I can't get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn't disappointed... now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm.... bone marrow over toasted crostinis, with parsley salad and sea salt... definitely not for the faint-hearted. This is from the NYTimes. -- posted by mlao77

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

Prosciutto and Shallot Salad

Mon, 21 Sep 2009 13:26:08 -0400

A very stylish, very simple and very delicious appetizer. -- posted by English_Rose

Shrimp Cocktail With Whiskey Mayonnaise

Mon, 21 Sep 2009 13:27:04 -0400

This is really a basic shrimp cocktail recipe with whiskey added to perk it up. Some people use sherry instead, or if you prefer, add no alcohol at all, just a dash of worcestershire sauce. -- posted by English_Rose

Thai Shrimp Salad

Mon, 21 Sep 2009 13:27:23 -0400

This lively dressing takes shrimp salad to a new level. You could add a little fresh crab meat, mussels or cooked squid to the salad too. -- posted by English_Rose

Shrimp Scampi

Wed, 30 Sep 2009 01:10:22 -0400

Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!! -- posted by Alan in SW Florida

Baked Peppers With Feta Cheese

Wed, 30 Sep 2009 15:17:03 -0400

This colourful Mediterranean starter of juicy roasted peppers strewn with basil and garlic couldn't be simpler to make. -- posted by English_Rose

Beautiful Salmon Bundles

Fri, 02 Oct 2009 16:10:52 -0400

These look so elegant that they are popular for weddings or any former occasion. But really they are very simple. -- posted by GingerlyJ

The Last Garlic Bread You'll Ever Eat

Fri, 02 Oct 2009 16:13:58 -0400

Once you try this Cheesy Garlic bread, you'll never ever want to eat another -- posted by GingerlyJ

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

Macaroni Grill Bread Dipping Oil

Mon, 12 Oct 2009 12:04:31 -0400

This herbed oil is served on tables at Macaroni grill for dipping bread. -- posted by GingerlyJ

Kristie's Delicious Crab Cakes!!

Tue, 13 Oct 2009 15:15:42 -0400

Light, Delicious, and Definitely Tasty! These are a HUGE hit for any Occasion, or Dinner. Your guest will be begging you for this recipe. Trust Me!! Enjoy! -- posted by Forever Foodie

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

Fried Halloumi Cheese Salad

Tue, 20 Oct 2009 13:08:51 -0400

Found this in an obscure magazine and have made it several times for dinner party appetizers, and it was raved about by all. Simple, quick and delicious! Halloumi cheese is a semi-firm white cheese that is native to Cyprus and can be purchased at most supermarkets. It doesn't melt but browns up nicely. The oil and lemon dressing is simple but complements the cheese perfectly. Spring mix greens should contain some frisse and arugula to be perfect, but almost any will do. -- posted by Dug

Creamy Linguine With Shrimp

Wed, 21 Oct 2009 13:39:25 -0400

This simple recipe is delicious and the lemon juice adds a lovely tang to the garlic and shrimp. Its ready in a flash yet special enough to serve to friends. Add fresh crab and sliced red chili peppers for an even more delicious treat.....! -- posted by English_Rose

Halloumi and Smoked Venison

Tue, 17 Nov 2009 21:04:17 -0500

A wicked flavour combination that will 'wow' your tastebuds -- posted by LP3000