Recipezaar: Served Cold,Appetizers recipes

Herbed Crab Dip

Wed, 19 Aug 2009 02:08:00 -0400

Serve this stylish make-ahead dip with cracker bread, Belgium endive leaves, radishes and blanched cauliflower and broccoli florets. To blanch, immerse the vegetables in boiling salted water for 30 seconds, drain and chill in cold water. Immediately drain well. From Canadain Living 2004 Issue -- posted by daisygrl64

Nutty Cheese Ball

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

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

Roasted Pepper Rolls Stuffed With Tuna

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

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

Konkan Crab

Mon, 31 Aug 2009 11:38:31 -0400

A creamy, coconuty appetizer.. courtesy of Thali restaurant in New Haven, CT. -- posted by Dinu

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

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

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

Peach and Prosciutto Appetizer

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

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

Smoky Potato Salad

Thu, 03 Sep 2009 12:05:43 -0400

This salad is delicious warm but equally good cold! Serve with steamed fish if you like. -- 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

Mary Alice's Hoagie Dip in a Bread Bowl (Food Network)

Thu, 10 Sep 2009 01:46:52 -0400

This recipe for Hoagie dip is the best one out there. The combination of these meats and cheeses with the spices makes it hands down a winner. I served it to guests and family and it was gone. Perfect for tailgates, Football parties, gatherings or anyday on a sandwich. You will think you are on the east coast of the US in a deli. I got it out of Food Network magazine October 2009 edition. Enjoy, I know we did! ChefDLH -- posted by ChefDLH

Herbed Spinach Dip

Thu, 10 Sep 2009 17:00:04 -0400

Delicious spinach dip from the America's Test Kitchen Cookbook. -- posted by KellyMac6

Green Goddess Dip

Thu, 10 Sep 2009 17:01:14 -0400

Fresh herbs give this classic dip its clean, fresh flavor and distinctive green color. From the America's Test Kitchen Cookbook. -- posted by KellyMac6

Herbed Goat Cheese Spread

Thu, 10 Sep 2009 17:01:48 -0400

Goat cheese spread for a party appetizer. From the America's Test Kitchen Cookbook. -- posted by KellyMac6

Avocado, Tomato and Feta Cheese Appetizer

Thu, 10 Sep 2009 17:05:38 -0400

This appetizer is pico-de-gallo like in texture, but with a twist of the added feta cheese. It is great served with tortilla chips, pita wedges or crostini. It is meal worthy by serving it atop a bed of romaine or as a filling for a wrap (maybe with some grilled chicken, if you need the meat). This recipe came from a local grocery ad. -- posted by Thumbs

Halloween Hellfire Dip

Wed, 16 Sep 2009 16:05:35 -0400

Can be made up to 2 days ahead and stored in the fridge. -- posted by English_Rose

Tabbouleh

Thu, 17 Sep 2009 15:55:31 -0400

A classic Middle Eastern salad, this makes a perfect appetizer or accompaniment to other mezze dishes. -- posted by English_Rose

Simple Ceviche

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

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

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

Cilantro Hummus

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

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

Benedictine

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

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

Crab Salad Stuffed Shells

Mon, 28 Sep 2009 14:32:20 -0400

These always go over well at my summer barbecues and Picnics. It's not the Normal presentation for crab salad but that's what people love about it -- posted by GingerlyJ

Mushrooms With Coriander and Bay

Wed, 30 Sep 2009 12:04:48 -0400

These mouth-watering mushrooms are great served hot with pork or chicken, or cold as a tasty appetizer. -- posted by English_Rose

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

Inside-Out Avocado Rolls With Chives and Cashews

Fri, 02 Oct 2009 16:27:12 -0400

From Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern, a great little reference book with beautiful photos. The nutty, salty cashews and creamy avocado make this sushi roll great. Use Easy Sushi Rice (In Rice Cooker) #315511, you will need about one-third of this recipe, prep time does not include cooking the rice. -- posted by Lille

Special Shrimp Gunkanmaki - Battleship Sushi Roll

Fri, 02 Oct 2009 17:18:32 -0400

A battleship shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and toppings. Inspired by Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern and a special scallop sushi I had in a Calgary restaurant, long since closed. "Special" usually refers to the use of mayonnaise in the filling. -- posted by Lille

Olive Nut Spread

Sun, 04 Oct 2009 01:45:14 -0400

My friend Janet makes this all the time for get-togethers and it always gets devoured quickly -- posted by GingerlyJ

Awesome Party Cheese Ball!

Sun, 04 Oct 2009 01:53:40 -0400

I got this recipe from my mom. I first tried it at her Christmas dinner a few years back. It is a great treat for parties. Lots of people ask for the recipe and it is eaten up so fast, it's good to make two. My family asks me to make it sometimes just for the heck of it. -- posted by CrazyRedHead

Pina Colada Fruit Dip

Mon, 05 Oct 2009 13:51:59 -0400

This is the dip I serve on my fruit trays at catered events. People always love it and I know my kids do as an after school snack or light lunch -- posted by GingerlyJ

Sushi Cones - Temaki

Mon, 05 Oct 2009 16:02:02 -0400

An easy, fun way to make sushi at parties. Set up the rice, nori sheets and a selection of prepared ingredients for roll-your-own sushi hand rolls. Adapted from Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern, a great little reference book with beautiful photos. -- posted by Lille

Futomaki - Big Sushi Roll

Mon, 05 Oct 2009 16:24:34 -0400

These large sushi rolls use a full sheet of nori seaweed to enclose generous fillings. -- posted by Lille

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Mon, 05 Oct 2009 17:05:54 -0400

Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette - eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish...........be as "rustique" or as "chic" as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course! -- posted by French Tart

Babysitter Dip

Thu, 08 Oct 2009 15:58:00 -0400

This is a recipe I got from a former co-worker of mine. I'm not sure exactly what the origin is or why it's called "Babysitter Dip" -- all I know is that it's super easy and super good! -- posted by amylou2

Ploughman's Plate

Fri, 09 Oct 2009 16:58:16 -0400

This is a popular light lunch platter in Ireland and this is my take on it -- posted by GingerlyJ

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Louisiana Vegetable Terrine

Fri, 16 Oct 2009 17:05:20 -0400

An appetizing, cheesy-licious first course from the flavor center of the universe, Louisiana. Courtesy of Chef Michael Jordan of NOLA, featured in The Louisiana New Garde television series. Overnight chilling not included in preparation time. -- posted by Molly53

Insalata Caprese (Or Caprese Salad) With Balsamic Reduction

Mon, 19 Oct 2009 13:25:33 -0400

This is my quickie "copycat" of the insalata caprese at Fleming's steakhouse. No, it's not traditional, but it IS delicious! Could also be considered vegetarian, depending on the person's dairy product preferences. -- posted by princessbride029

Sweet and Spicy Tomatoes

Mon, 19 Oct 2009 16:02:41 -0400

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies. -- posted by ~Rita~

Deli Pasta Salad

Wed, 21 Oct 2009 12:51:25 -0400

Great for taking to work. -- posted by English_Rose

Sweet Potato and Goat Cheese Tortilla

Tue, 27 Oct 2009 01:20:52 -0400

A lovely vegetarian main course even for Christmas. To get ahead: Make the tortilla the day before. Cool in the tin, cover and keep chilled. To serve hot, turn out the tortilla, slice and lay flat on a lightly greased baking sheet. Cover with foil and reheat in a hot oven for 10-15min. -- posted by English_Rose

Nutty Roasted Garlic Ricotta Spread

Wed, 28 Oct 2009 17:29:51 -0400

Sounds fabulous and placed here for safe keeping. They suggest serving it on toasted slices of baguette that have been rubbed with raw garlic but I have to imagine it would be great with raw veggies too. Recipe from Sauce Magazine, October 2009. -- posted by JanuaryBride

Pickled Grapes (Quick Pickling, Not for Canning)

Wed, 28 Oct 2009 18:01:45 -0400

This Recipe placed here for safe keeping. . .from Sauce Magazine, October 2009. Sounds great! They suggest serving them on a relish tray along side a meat/cheese platter. Cooking time is actually resting time. -- posted by JanuaryBride

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Thu, 29 Oct 2009 11:59:03 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series. -- posted by Molly53

High-Octane Olive Salsa

Sat, 31 Oct 2009 14:17:46 -0400

A salsa that tastes decidedly different because of the olives. The jalapeños add oomph. The rice vinegar can be replaced with white wine vinegar. -- posted by Michael Keizer

Pickle Wrap Dip

Mon, 02 Nov 2009 22:14:12 -0500

The yummy taste of pickle wraps with only 1/2 the hassle! -- posted by grungezombie

Smoked Salmon

Tue, 03 Nov 2009 11:17:26 -0500

Quick, easy, and healthy appetizer.... Make it quick and easy or use very simple creative peeling techniques, tweak the method of spicing, and use icing tips to create a great visual service!!! See notes throughout recipe for options. (Below instructions find the easiest version and the most visually pleasing version!) For a healthy alternative: use neufchatel cheese, lower-fat cream cheese, or a combination of cream cheese and fat-free sour cream. Salmon mixture can be made in advance and refrigerated until service. -- posted by GoldsmithLissa

Black Olive & Clam Dip

Wed, 04 Nov 2009 10:46:25 -0500

This is a family favorite that we just cannot seem go without during the Holidays it's a great dip to serve to tide your guests over until your holiday meal is ready. This dip is a kid friendly recipe - I have two younger brothers who absolutely love this dip for them it is a holiday staple. Enjoy! -- posted by Loving Chef

Warm Pasta Provencale With Spinach, Goat Cheese and Herbs

Thu, 05 Nov 2009 02:02:44 -0500

Pasta Provencale is a breeze to prepare, with only about 30 minutes from start to finish! It's great served for lunch on the patio or terrace, or as a starter for a dinner party-- and may be enjoyed either warm, or at room temperature. Serve with a good crusty bread and bottle of wine, et voila! -- posted by BecR

Southwestern Chicken Pinwheels

Thu, 05 Nov 2009 02:14:59 -0500

I wanted to make pinwheels for our annual Halloween party, but was in a "southwestern" mood, so I came up with this recipe. Everyone at the party enjoyed it - hope you do too! -- posted by Matt, Averie & Kate's Mom

Cheese, Endive and Cranberry Canapes

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

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

Korean Meatballs With Vinegar Dipping Sauce

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

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

Walnut Spread

Tue, 17 Nov 2009 00:45:17 -0500

Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini). -- posted by Chef Dudo

Monica & Jamie's Hummas

Tue, 17 Nov 2009 00:54:22 -0500

Jamie and I own a graphic design business. One of our clients owns a Persian restaurant with a terrific Hummas appetizer. This inspired us to try our own hand at it. After trying many recipies, we've created this version with an array of the ingredients we liked best from what we tried. Here's my recipe, not too bad if I do say so myself! -- posted by Monica & Jamie Pearson

Fresh Vegetable Pizza

Thu, 26 Nov 2009 02:47:03 -0500

A veggie pizza appetizer, served cold. Toppings can be substituted to include a variety of veggies. This is my mom's recipe, and we are unsure of the origins. One of my favorite hors d'oeuvres for the holidays! -- posted by Chef Acosta

Christmas Deli Salad With Pomegranate, Parma Ham and Gorgonzola

Mon, 30 Nov 2009 01:59:21 -0500

A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour - this is simply a wonderful salad for the Christmas, New Year or Thanksgiving family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham.......and, if you are serving any vegetarians, just leave the ham out of the equation! The dressing can be made up a few hours or a day beforehand, just wilt the leaves and assemble the salad right before serving. Serve this salad with crusty rolls or some thinly sliced rye bread and a glass of chilled Rosé or Chardonnay. -- posted by French Tart

Cheesy Christmas Tree

Mon, 30 Nov 2009 02:01:41 -0500

This recipe is for an easy appetizer for Christmas time. I love serving festive appetizers and this is a great one. Originally from Kraft Food and Family. It is super fast and makes a presentation. If you don't like string cheese I sub in a long thicker pretzel stick/log as the trunk and it looks and tastes great. Merry Christmas. Enjoy. ChefDLH -- posted by ChefDLH

White House Coquille of Seafood Neptune

Mon, 30 Nov 2009 02:02:07 -0500

This is a recipe from "A Treasury of White House Cooking", by former White House chef, Francois Rysavy. This appetizer was served by the Nixons at a formal dinner held on April 29th, 1969 to honour Duke Ellington. This would be a great first course to a '60's theme dinner party. -- posted by Chef Regina V. Smith

Jalapeno Cream Cheese Appetizer

Sat, 05 Dec 2009 12:08:28 -0500

Sweet and spicy dip that's sure to please, I got this recipe from my mother. Make sure that you have a at least 5-7 days to do this as it takes time to marinate. -- posted by Chef #1280523

Blue Cheese and Pecan Stuffed Dates

Wed, 09 Dec 2009 19:51:00 -0500

Per Whole Foods' website, "To ease the party rush, make the filling for these dates a few days in advance, keeping in mind that the flavor will get stronger over time. For a vegetarian version omit the bacon and sauté the onions in olive oil instead of the bacon grease." -- posted by JanuaryBride

Stuffed Prosciutto Balls

Tue, 15 Dec 2009 08:14:00 -0500

A very simple yet stylish canape for Christmas or any party! -- posted by English_Rose

Savory Sun Dried Tomato Dip

Tue, 15 Dec 2009 16:38:56 -0500

Recipe from GoodSeasons.com as it's a super fast and easy dip made with Good Seasons Italian Salad Dressing and Recipe Mix. Dip may be made up to 2 days before serving. -- posted by JanuaryBride

Chef Beorn's Tri-Tip Salad

Mon, 21 Dec 2009 02:17:22 -0500

I normally shy away from salads, but I wanted to create one that a "meat and potatoes" guy might like. -- posted by Chef Beorn Hockenhull

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

Greek Salad Pinwheels

Mon, 21 Dec 2009 17:00:59 -0500

terribly addictive party food but it's reasonably healthy so that's ok. you can make the rolls ahead of time and keep them in plastic wrap in the fridge for a day or two. cut them just before serving so they don't dry out. cooking time is chill time. -- posted by spiritussancto

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Shrimp Ceviche With Avocado

Sun, 27 Dec 2009 19:05:40 -0500

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time. -- posted by BecR

Vegan BLT Dip

Mon, 28 Dec 2009 16:55:22 -0500

A delicious vegan take on BLT dip. -- posted by HippieVeganMamaTo5

Bean, Avocado, and Shrimp Layered Dip / Spread

Tue, 29 Dec 2009 01:06:52 -0500

If you're in a rush, substitute store-bought guacamole for the cream cheese, avocado, and lime juice. -- posted by *Kathy*

Pepper-Pecan Dip

Tue, 29 Dec 2009 01:34:25 -0500

This dip is a great combination of nuts, savory cheese, and sweet red pepper jelly. I enjoyed it at my in-law's this Christmas. It's great with wheat thins or other crackers. -- posted by Chef #592481

Boudro's Famous Guacamole- Riverwalk San Antonio

Thu, 31 Dec 2009 03:01:38 -0500

Boudro's is a Texas Bistro on the Riverwalk in San Antonio. They wheel out a cart and make this guacamole fresh at your table. It is the best I have ever had. You can skip the roasting of the tomato and peppers if you would like to save time and it still tastes great. I also seem to remember them adding chopped garlic when we were there because I think the waitor joked about it, but it was not listed in the recipe...I always add a couple of cloves. -- posted by PleasantNancy

Southwestern Pimento Cheese

Sat, 02 Jan 2010 10:31:32 -0500

I hate the mushy store bought style of pimento cheese. I prefer it a little drier than the traditional one so I came up with this. You can add more mayo to moisten if you want. This recipe should have texture so don't over mix everything. Serve with crackers or tortilla chips. We like this spicy and usually add more heat. -- posted by Chef #1504827

Mexican Hummus

Sat, 02 Jan 2010 10:35:27 -0500

Classic Hummus Dip with a slightly southwest twist. Delicious served with pita bread chips. Credit goes to Sister Mercita Pipp from Little Falls, MN. -- posted by breezermom

Fromage Blanc/Farmer's Cheese

Mon, 04 Jan 2010 05:43:53 -0500

swiped off foodwishes.com, reposting for safekeeping. this is on my chef bucket list and i'm so excited i think i'll be making it very soon! actually looks rather easy: curdle milk and drain out whey, ta da! -- posted by spiritussancto

Layered Seafood Dip

Tue, 05 Jan 2010 11:19:50 -0500

Serve this with crackers, breadsticks, pita chips or veggies. Use all crabmeat, if desired. -- posted by *Parsley*

Eggplant Antepasto

Tue, 05 Jan 2010 12:50:43 -0500

This is my family's favorite eggplant recipe. I usually let it set in the fridge for a week before serving it. We always have served it with pita chips, but it is also wonderful with toasted bread. This is the appetizer that all my friends rave about :))) -- posted by Chef Glaucia

Thai Mango Salad

Thu, 07 Jan 2010 12:26:05 -0500

A tangy mix of sweet, sour and hot, this salad makes an unusual appetizer or accompaniment to a spicy main course. -- posted by English_Rose

Pear Salad

Thu, 07 Jan 2010 12:34:21 -0500

The flavors of pears, celery and fennel all work together to give a really unusual tasting salad. Make this salad when pears are at their best. If good pears are not available you can use apples, melon or even star fruit! -- posted by English_Rose

Papaya, Cucumber and Shallot Salad

Sat, 09 Jan 2010 08:29:32 -0500

This is also delicious with the addition of crabmeat, smoked fish or shredded chicken. -- posted by English_Rose

Ginger and Lime Salmon Tartare

Mon, 11 Jan 2010 18:50:31 -0500

An easy way to prepare raw fish for anyone loving sweet and sour flavors. This tartare is meant to be served in appetizer spoons or small verrines but if you wish to have it as a unique starter, count about 4.5 oz salmon per serving and adapt the ingredients quantity accordingly. Original recipe here: http://frenchcookingfordummies.com/2010/ginger-and-lime-salmon-tartare/ -- posted by French Cooking for Dummies

Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs

Tue, 12 Jan 2010 17:06:45 -0500

Freshly boiled eggs are encased in a herb flavoured sausage jacket and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store Fortnum & Mason in 1738, where they are still available today. The word "Scotch" is an old English word meaning to chop or mince, and obviously, the eggs are covered with chopped or minced pork sausage meat, hence the name Scotch Eggs. They are traditional British picnic food but I also like to serve them as a light lunch or snack, and they make a wonderful addition to the buffet table. These tasty traditional English specialities have had bad press over the years; mainly down to commercial mass production, but if you make them at home with fresh, free-range eggs and the best quality sausage meat, they will taste divine, and they will always be the stars of the picnic hamper or family lunch table! PLEASE use high quality sausage meat or sausages, with at least 70% meat content.Historical Note: Founded in 1707, Fortnum & Mason (F&M) stocks "food fit for a queen". The 300-year-old British department store, famous for its jams, teas, and sauces, provides the Queen with her annual supply of Christmas puddings and holds the "Royal Warrant. -- posted by French Tart

Copycat Olive Garden Spinach Artichoke Dip

Tue, 12 Jan 2010 17:27:07 -0500

If you are here you know how delicious OG's spinach artichoke dip is! Well, you are in luck, this takes that recipe and multiplies it by love. Love, of course is what takes food from ok, to "more please and can I get the recipe?!" I came up with this recipe after a lot of trial and error, and many outings to olive garden for comparison. It's a huge hit any time I make it, and requested at potlucks. -- posted by Got Sauce?

Traditional Potted Spiced Ham for Tea Time by Mrs Beeton

Wed, 13 Jan 2010 15:04:02 -0500

An old-fashioned treat, this is a fabulous way to use up left over ham, although I have also put some freshly cooked ham aside especially for this when I have baked a ham for Christmas, Easter or another special occasion. The ham is finely minced and mixed through with old-fashioned spices and butter, and it keeps for several weeks in a cool place. Another name for this recipe is Potted Meat, and it was VERY popular in Victorian times, although recipes for potted meats (preserved under butter) goes back even further than that historically. Wonderful in sandwiches for the teatime table or for picnics, lunch boxes and festive buffets. This is an adapted recipe from Mrs Beetons Book of Household Management, where she suggests that this is a nice addition for the Breakfast or Luncheon table. Serve with sliced breads of all types, oatcakes, toast, bread rolls, and crackers or with salad, chutneys, mustard and pickles. NB: Use a good cooked ham on the bone for this recipe: the sort carved by hand at the deli and old-fashioned butchers. So called "cooking time" is chill time. -- posted by French Tart

Ugly Dip

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

My friend Hannah and her mom used to make this a lot when we went over to their house. It sounds weird, but it is soooo good! I always ate way too much. Serve with tortilla chips or really any chips. -- posted by Marmaduke2

Holiday Cheese Log With Cranberries & Pecans

Tue, 19 Jan 2010 15:58:34 -0500

From the side of the Lucerne Reduced Fat Milk carton "Holiday Cheese Log with Cranberries & Pecans" -- posted by Chef #477754

Warm Pumpkin, Blue Cheese and Spinach Salad

Tue, 26 Jan 2010 11:34:05 -0500

Very stylish, very easy to make and very delicious; the perfect salad. The pumpkin can be replaced with butternut squash, depending on availablity. -- posted by English_Rose

Roasted Peppers With Tomatoes & Anchovies

Thu, 28 Jan 2010 10:12:01 -0500

This vibrant dish has all the flavours of the Mediterranean. -- posted by English_Rose

Rosemary-Flavored Olives

Thu, 28 Jan 2010 10:56:53 -0500

Olives are perfect to set out on the table as your guests arrive and enjoy drinks. -- posted by English_Rose

Spinach Pie - Spanikopita

Thu, 28 Jan 2010 13:24:26 -0500

Easy to do, just remember to keep unused phyllo dough covered with clean, damp kitchen towel while you are working with it or it will get hard and unuseable. -- posted by kimboleyanne

Herb Chevre Fig Spread

Thu, 28 Jan 2010 15:39:08 -0500

From BHG, with a few changes and adjustments. The original recipe called for walnuts but I'm not a fan so replaced with almonds. Serve with toasted baguette slices or crackers. -- posted by flower7

Chilled Tomato and Yogurt Soup

Fri, 29 Jan 2010 01:47:06 -0500

Lovely recipe for the steamy hot days of summer here in the south! It combines tomatoes and cucumber for a really yummy chilled soup. Blending time is included in the cooking time. -- posted by breezermom

Glazed Bacon Appetizers

Fri, 29 Jan 2010 01:55:45 -0500

I just love this! It's easy to make, and I've yet to meet someone that doesn't love it and ask for the recipe. Of course, I love bacon! It's great warm, and can also be served at room temperature so you can enjoy your party without having your hair smell like bacon :) This recipe came from the Art Museum in Tampa, FL. -- posted by breezermom

Turkey and Earl Grey Honey Butter Tea Sandwiches

Sat, 30 Jan 2010 15:35:28 -0500

You don't have to be British to enjoy these wonderful tea-time sandwiches! From about.com. -- posted by BecR

Chipotle Artichoke Dip

Mon, 01 Feb 2010 10:22:07 -0500

This is a delicious dip from the Everyday with Rachael Ray magazine. You can substitute parsley for cilantro if you choose. -- posted by andrea.e

Mom's Awesome 7 Layer Chip Dip

Wed, 03 Feb 2010 10:36:09 -0500

This is my mom's famous 7 layer chip dip recipe. It is simple yet sure to wow your guests. Guests will flock to your event when they hear that this dip will be there. -- posted by J. Wong

Smoked Salmon Spread With Pears and Horseradish

Fri, 05 Feb 2010 08:38:15 -0500

This is an Austrian version of a smoked salmon spread. Horseradish is very popular in Austria and is used in many dips and sauces. The salmon used in this dish is not Lox, this is slowly smoked Alaskan Sockey and is flaked rather than cut. Enjoy it with some crusty Ciabatta bread and a glass of fruity white wine. -- posted by gemini08

Crabby Devil Dip

Fri, 05 Feb 2010 11:16:00 -0500

We usually leave off the cocktail sauce - simply because I almost never have it on hand. -- posted by Sweet Jezebel

Tortilla Appetizers

Mon, 08 Feb 2010 10:22:15 -0500

A delicate balance of Mexican flavors rolled up in tortillas and served with salsa, perfect for any or every occasion, a hit every time. -- posted by Pamela Joyce Ochsner

7 Layer 10 Ingredient Taco Dip

Mon, 08 Feb 2010 10:47:52 -0500

This dip combines parts of 3 recipes found on Recipe Zaar. It was taken to 3 separate events with rave reviews. This recipe has the potential of getting one into more parties as it's companion. But if you are watching your fat intake...... Walk away..... Now! -- posted by Mj2trip

Chili Shrimp Salad

Mon, 08 Feb 2010 12:11:04 -0500

This is a spicy salad from southeast Bengal, which is eaten cold. Any leftovers are delicious served on toast. -- posted by English_Rose

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.

Holiday Appetillas

Tue, 09 Feb 2010 15:16:01 -0500

Dressed to impress with festive red and green vegetables, these Christmas appetizers are so easy to make, kids can help assemble them for your winter guests. -- posted by FoodLovingCook