Recipezaar: Served Hot,Appetizers recipes

Potato Skinnies

Tue, 06 Oct 2009 16:00:43 -0400

I love potato skins but I don't love the calories, this recipe has less than half the calories but still has the great taste -- posted by GingerlyJ

Stuffed Grape Leaves

Fri, 09 Oct 2009 17:08:39 -0400

I didn't mark a "cuisine" for these, because they're a real Heinz 57! Dolmades are Middle Eastern/Greek, but these are my strange variation. Most people don't know, that you can pick your own grape leaves early in the spring, while they're tender, and just pickle them in water and vinegar - there's nothing special about the grape leaves you buy in the store. They reheat just fine in the microwave. -- posted by BritHans

Alouette Baby Brie Toasts With Pear and Chocolate Wine Sauce

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

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

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

Bacon Cheddar Ranch Pull Apart Bread

Thu, 15 Oct 2009 14:40:01 -0400

This recipe came from the Pampered Chef Cookbook Kids in the Kitchen, It's something simple that my kids love putting together -- posted by GingerlyJ

Potato Cake With Creamed Leeks and Escargot

Thu, 15 Oct 2009 16:16:17 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef John Neal of Peristyle, featured in The Louisiana New Garde television series. If you shudder at the thought of snails, please feel free to substitute morsels of meat or chicken for them. -- posted by Molly53

Chicken and Vegetable Quesadillas

Mon, 19 Oct 2009 13:12:09 -0400

Southwestern flavors abound in this quesadilla recipe. The chunky salsa gets a rich, smoky flavor by roasting the tomatoes abd peppers. These are perfect as an entree and sliced in smaller portions an excellent appetizer! This is a Wolfgang Puck recipe and it tastes great, to say the least. -- posted by Manami

Fondue of the Apocalypse

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

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

Baked Vidalia Onion Dip

Mon, 19 Oct 2009 21:10:01 -0400

This dip is sweet and savory and oh so good with baked garlic chips -- posted by GingerlyJ

Sour Cream Cheese Puffs

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

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

Italian Vegetable Soup

Wed, 21 Oct 2009 12:44:51 -0400

For a creamier soup, leave to cool after cooking, then liquidize in a blender and stir in some milk before reheating. -- posted by English_Rose

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

Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors

Fri, 23 Oct 2009 16:35:11 -0400

A beautiful golden-hued butternut squash soup, with a delightful Thai accent! Delicious! The perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread. Recipe is an adapted one from Whole Foods Market. -- posted by BecR

Coconut Shrimp

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

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

Chickpea Fritters With Tzatziki Sauce

Mon, 26 Oct 2009 13:17:34 -0400

Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim. -- posted by the80srule

Croque Monsieur Puffs

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

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

Spiced Parsnip Soup

Tue, 27 Oct 2009 01:20:24 -0400

This warming vegetarian soup makes a great appetizer or a hearty lunch with homemade bread. -- 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

French Bistro Tart

Fri, 30 Oct 2009 17:13:24 -0400

An appetizing first course otherwise known as an appetizer pizza from the flavor center of the universe, Louisiana. Courtesy of Chef Keil Moshier of Bistro la Tour, featured in The Louisiana New Garde television series. -- posted by Molly53

Goat Cheese in Filo Provencal

Fri, 30 Oct 2009 17:15:47 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time approximate. -- posted by Molly53

Shrimp Carrie

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

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

Grilled Shrimp With Coriander Sauce and Black Bean Cakes

Mon, 02 Nov 2009 22:16:27 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak. -- posted by Molly53

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

Velveeta Cheezy Dip

Tue, 10 Nov 2009 16:30:15 -0500

this is a good dip to use with tortilla chips. My family loves it. Not sure where it came from. A friend gave it to me. -- posted by Chef #1441994

Korean Meatballs With Vinegar Dipping Sauce

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

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

Bourbon Street Buffalo Wings

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

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

BBQ Cocktail Weenies

Mon, 16 Nov 2009 11:35:45 -0500

This is a game day favorite. Go Packers. -- posted by Pasta Princess

Sweet Braised Whole Scallions (Molly Stevens)

Wed, 18 Nov 2009 16:10:55 -0500

This would be a fabulous, easy side dish for Thanksgiving. "As the scallions braise, the sweet anise flavor of the tarragon mingles with their oniony juices, giving the whole dish a candy-like sweetness. If you cant find fresh tarragon, or simply dont care for its taste, substitute fresh parsley or omit the herb altogether. The scallions will still taste delicious." Recipe is from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. -- posted by blucoat

Stuffed Mushroom Caps

Mon, 23 Nov 2009 18:10:37 -0500

I like the recipe because it is easy to prepare and serve This recipe was given to me by my sister-in-law and dear friend, Lynne I do not use the mushroom stems in the filling (save them for mushroom soup!) when preparing be sure to dice the veggies and shrimp small so that when combined you get a taste of everything in one bite!! -- posted by Chef #1062043

Grilled Portabella Mushrooms Stuffed With Cranberry and Sausage

Tue, 24 Nov 2009 10:58:51 -0500

I've been searching for cranberry recipes on the internet so I can use up my cranberry stash! I found this interesting recipe @ http://www.cranberries.org courtesy of the Cape Cod Cranberry Growers' Association. I'm posting this for safe keeping, so I can find it when I want to use it. Enjoy! Cook time includes prep time. -- posted by SassiFras

Sue's Hot Beef Dip

Sat, 28 Nov 2009 15:04:36 -0500

My co-worker Sue gave me this recipe - she says its a keeper! Serve with crackers - I haven't made it so I guessed on the serving amount -- posted by Brooke the Cook in WI

Crab Meatballs

Mon, 30 Nov 2009 01:52:27 -0500

If you like the stuffing in crab stuffed mushrooms, you've got to try this appetizer. I made my crab meatballs really small and served them with toothpicks as an appetizer. They are great plain, but I'm guessing that they would also be tasty served with seafood cocktail sauce. I haven't made this in ages, so I have no idea how much it yields. -- posted by Karen67

Layered Hot Artichoke and Feta Dip

Tue, 01 Dec 2009 18:00:59 -0500

this recipe came from a friend...who got it from another friend -- posted by lmt425

Oysters Gabie

Thu, 03 Dec 2009 00:26:22 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Greg Sonnier of Gabrielle, featured in The Louisiana New Garde television series. -- posted by Molly53

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

Southwest Salsa Rice Bites Appetizer

Thu, 03 Dec 2009 13:52:24 -0500

Although this recipe sounds like another one named similarly, it has different proportions so be aware they are different.This recipe is for a unique appetizer with a southwest kick. Fun to make and fun to eat. Very simple ingredients but delicious. These were eaten so fast and everyone wanted the recipe guest and family alike. The rice gives it unique texture. I use cheddar pepper jack so you can too if you have trouble finding just pepper jack. Further, I used Japanese sticky rice (not Uncle Bens or the the like) and Tostitos salsa but you can sub in your favorites. The sticky rice really binds it. Picture coming. Enjoy! ChefDLH -- posted by ChefDLH

Hot Pizza Dip

Fri, 04 Dec 2009 10:18:44 -0500

This is a delicious appetizer to take to parties. For a taco dip, you could substitute cheddar cheese for the mozzarella, and salsa for the pepperoni and tomatoes. -- posted by Lainey6605

Warm Curry Chicken Dip

Sat, 05 Dec 2009 12:31:40 -0500

From Pampered Chef Season's Best Recipe Collection Spring/Summer 2006. "This mild, warm dip is a real crowd pleaser and is delicious served with apple slices and celery sticks." -- posted by Lille

Evan Kleiman's Potato Latkes

Sun, 13 Dec 2009 20:36:41 -0500

This simple recipe is the one Evan's mother and now Evan have been making for years. Evan Kleiman is the chef owner of LA's Angeli Caffe, and best-selling author of numerous cookbooks, including "Cucina Fresca" and "Pasta Fresca". -- posted by blucoat

Grape Jelly Meatballs

Mon, 14 Dec 2009 01:22:04 -0500

Easy and tasty meatballs. -- posted by NumbaOneStina

Italian Egg Rolls

Mon, 14 Dec 2009 01:43:11 -0500

Everyone loves egg rolls! These are stuffed with sausage and spinach for an unexpected treat. Yummy! -- posted by College Girl

Roasted Portabello Caprese

Mon, 14 Dec 2009 15:05:49 -0500

This recipe is simple and elegant, and of course delicious! I found this in the Martha Stewart magazine, had 1 bite and fell in love! The combination of balsamic and basil and tomatoes and mushroom and cheese is heaven on earth... Makes a great starter and is very light. This recipe is for one, just multiply ingredients by how many people you are serving. -- posted by Dee Licious

The Best New Orleans BBQ Shrimp. Ever.

Tue, 15 Dec 2009 11:28:11 -0500

I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun! -- posted by CptShane

Sausage Wonton Cups

Tue, 15 Dec 2009 12:49:53 -0500

I made these for my niece's first birthday and they were a huge hit. I had to make several batches and they just kept disappearing all day. I usually make a double batch to make sure they last. Also, it is usually better to have a mini cupcake pan to make these. -- posted by Bekahbv

Warm Blue Cheese Dip

Tue, 15 Dec 2009 23:25:22 -0500

This dip is filled with creamy cheeses and smoky bacon. It can be addicting! -- posted by Lainey6605

Sea Scallops With Roasted Red Pepper Sauce

Wed, 16 Dec 2009 20:47:58 -0500

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

Rabbit Tenders With Tasso and Shrimp Fettuccini

Thu, 17 Dec 2009 21:06:27 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Randy Barlow of Kelsey's, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute boneless, skinless chicken breast if your hunter has been unsuccessful or you cannot find rabbit at the store. -- posted by Molly53

Alpo Dip!

Fri, 18 Dec 2009 01:43:27 -0500

Great Nacho Dip for any party , great to share with family and friends ... whether for a holiday party, birthday party , football game or just because . If you like Nachos and cheese This dip will blow your mind! -- posted by Chef #1486200

Rabbit Tenderloin With Sauteed Spinach and Creole Mustard Sauce

Sat, 19 Dec 2009 21:53:41 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute chicken breasts if your hunter has been unsuccessful or you cannot find rabbit at the store. -- posted by Molly53

Toasted Pistachio-Cheese Arancini

Sun, 20 Dec 2009 20:41:11 -0500

Staff Favorite, Make-Ahead, Vegetarian and absolutely delicious! :) This recipe for arancini - fried risotto balls - comes from Renato Poliafito, who got it from his Sicilian cousin, Emmanuelle Samtifillipo. These arancini are the size of tangerines filled with creamy cheesy rice, studded with nuts and green peas and encased in a crunchy crust. Food & Wine Magazine, December 2009 edition. -- posted by Manami

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

Artichoke Spinach Dip With Roasted Red Bell Peppers

Mon, 21 Dec 2009 10:41:49 -0500

Recipe courtesy Guy Fieri, It is easy - 6 minute prep time and it can be made ahead of time. Once you have prepared it, you need to warm it but that's free time to do other things. I have tweaked the recipe to suit our needs. :) -- posted by Manami

Hard-Cooked Eggs With Crisp Anchovy Crumbs

Tue, 22 Dec 2009 06:57:40 -0500

This recipe was prepared by Marcia Kiesel from F&W Magazine, 12/2008 edition. From: The Best Deviled Egg Recipes, Feast of the Seven Fishes Party. -- posted by Manami

Baked Brie With Cherries

Wed, 23 Dec 2009 11:18:20 -0500

An easy to prepare treat that has become a staple at our gatherings. For a finger-friendly treat, scoop small amounts of brie and cherry mixture into puff pastry shells. (Either purchased or homemade) Top with almonds. Makes 48 individual servings in the puff pastry shells. -- posted by Chef #1056795

Crostini With Mussels

Wed, 23 Dec 2009 15:16:40 -0500

Crusty bread is flavored with vinegar, fried golden brown, then topped with steamed mussels simmered with white wine, bay leaves, a hint of chili and parsley. You may want to double the crostini, since there will be lots of flavorful mussel broth to soak up. Adapted from _La Cucina_ (by the Italian Academy of Cuisine) by Caroline Russock at Serious Eats. http://bit.ly/5EmTAx -- posted by DrGaellon

Little Tavern Shops Hamburgers

Thu, 24 Dec 2009 12:38:43 -0500

Little Tavern Shops is a now-defunct chain of hamburger restaurants in Baltimore, Maryland, and Washington, D.C. The slogan of the chain was "Buy 'em by the bag", and its signs promised "Cold drinks * Good Coffee". The stores were quite small and could accommodate only a few seated customers, while most business was take-out. This recipe is posted in response to a HUGE forum discussion. If you wish to make larger patties, roll the meat into 1.7 ounce meatballs and cook as directed. -- posted by Molly53

Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents

Mon, 28 Dec 2009 13:06:33 -0500

Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.) -- posted by French Tart

Bacon!

Mon, 28 Dec 2009 15:50:57 -0500

Smokies wrapped in bacon. Great for get togethers so you don't eat the whole pan yourself! -- posted by craftykeya

Cindy's Artichoke Dip

Tue, 29 Dec 2009 01:08:02 -0500

A friend made this dip for a holiday party, and I like it so much better than previous artichoke dips I've tasted. -- posted by *Kathy*

Spinach and Artichoke Dip

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

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

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

Jon's Spicy Citrus Shrimp

Tue, 29 Dec 2009 14:21:18 -0500

These shrimp are delicious and easy to prepare, look and taste very impressive. They have a nice background heat (that won't make you feel like your tongue is on fire), and the citrus flavour from tangerine, lemon and lime ties nicely with garlic and ginger. This recipe was created by my fiancee, Jon, hence the name. We serve it with toasted white rice (recipe #87090 will do the trick!) and a simple salad with balsamic vinaigrette. This recipe is broiled in the oven (due to a surplus of snow) but would also be delicious grilled. *** Prep time is mostly marinating time!*** -- posted by Megohm

Beef Wellington Appetizers

Sat, 02 Jan 2010 23:44:43 -0500

Very impressive appetizer. Quite a few steps to make, but can be assembled ahead of time (unbaked) and frozen up to 2 weeks. -- posted by *Kathy*

Barbecue'd Chicken Bits and Appy Fun! Longmeadow Farm

Tue, 05 Jan 2010 12:44:17 -0500

The chicken bits will give you kiddy up and go! -- posted by Andi of Longmeadow Farm

Alton Brown's Sherried Sardine Toast

Tue, 05 Jan 2010 14:25:55 -0500

This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please. -- posted by Debber

Creamy Celery Soup With Blue Cheese

Wed, 06 Jan 2010 10:49:12 -0500

Tangy blue cheese gives real bite and body to this tasty soup. Great served with warm crusty bread. -- posted by English_Rose

Garlic Mushrooms

Wed, 06 Jan 2010 12:39:38 -0500

Garlic and mushrooms make a wonderful combination. These must be served piping hot to taste their best so if possible serve straight from the pan. Lovely with bread or toast to mop up the garlicky juices! -- posted by English_Rose

3 Cheese Artichoke Bites

Wed, 06 Jan 2010 18:01:51 -0500

Mini appetizers filled with Cheddar, Parmesan and mozzarella cheese... scrumptious!!! Artichoke awesome-ness -- posted by College Girl

Jumbo Shrimp With Coconut and Chili

Thu, 07 Jan 2010 13:05:02 -0500

The sweet, sour and spicy flavors of Thai food give the tastebuds an Oriental treat in this pretty appetizer. The amount of chili can be varied according to taste. -- posted by English_Rose

"mamma Mia" Ravioli Bites

Sat, 09 Jan 2010 08:37:31 -0500

Pretty little pastry shells made from a Pillsbury refrigerated crescent dough sheet combine with a basil-cheese filling in these beautiful baked appetizers. Recipe is one of the 100 finalists in the 2010 Pillsbury Bake-Off contest, submitted by JoAnn Belack. -- posted by Sweet Jezebel

Spicy Meatball Bites

Sat, 09 Jan 2010 09:25:59 -0500

Tiny warm meatballs seasoned with garlic, onion, paprika and cilantro served with a sesame dip. -- posted by English_Rose

Jumbo Shrimp With Tarragon Sauce

Sat, 09 Jan 2010 10:18:16 -0500

Shrimp simmered with white wine, garlic and parsley, served with a tarragon sauce. -- posted by English_Rose

Pea Soup

Mon, 11 Jan 2010 13:11:19 -0500

A smooth and summery soup. Onion blended with frozen peas and stock and flavored with mint. -- posted by English_Rose

Garlic Mushroom Soup

Mon, 11 Jan 2010 13:18:21 -0500

Mushrooms, garlic and onion cooked with stock and white wine, flavored with thyme. -- posted by English_Rose

Wheat-Free Pizza on Crackers

Mon, 11 Jan 2010 18:59:15 -0500

This was something tasty my husband cooked up for me as a surprise to go with soup! It's really tasty--the rye cracker is the perfect contrast to the rich tomato sauce and cheese. Plus, no wheat and no yeast in this! -- posted by Jainene

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

Mushroom Cakes W/Avocado Pesto and Red Pepper Coulis

Thu, 14 Jan 2010 19:52:30 -0500

These vegetarian friendly cakes are served with an addictive nontraditional pesto that gets its creaminess, and lovely light green color from avocados; complete the meal with a salad of sliced tomatoes and onions and a nice bottle of rosé.This comes from Cuvée World Bistro in Tucson, AZ. There they make it with the wild mushrooms, as I posted but because of personal preference here at the home we have only gone as far the cremini's! Need I say more? Oops, I almost forgot - this was in Bon Appetit, January 2010. -- posted by Manami

Smoked Salmon Open Sandwich W/Peach Salsa & Gruyere Cheese

Fri, 15 Jan 2010 07:31:37 -0500

I have been looking for something different to do with smoked salmon and this is what I found! This recipe was found while I was surfing the net and now I can't remember where. :) -- posted by Manami

Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Mon, 18 Jan 2010 00:32:04 -0500

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper. -- posted by French Tart

Migas Con Huevos

Mon, 18 Jan 2010 03:03:52 -0500

SPANISH TAPAS RECIPE: Currently fashionable among the Spanish, this dish is a core recipe among La Cocina Pobre - The Cuisine of the Poor. Spanish comfort foods, cheap and easy to prepare. -- posted by Celticevergreen

Savory Bacon Bites

Tue, 19 Jan 2010 16:02:32 -0500

Bacon wrapped sweet onions on skewers. Nice. -- posted by College Girl

Batter Fried Asparagus With Herb or Lemon Dipping Sauces

Tue, 19 Jan 2010 18:00:53 -0500

Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders. -- posted by Feast Your Eyes!

Melted Foie Gras on Country Bread With Armagnac

Sun, 24 Jan 2010 20:19:36 -0500

This fabulous Dean and Deluca recipe was inspired by an extraordinary restaurant near Baden-Baden, in Germany. The chef sautéed thick slices of country bread in duck fat, with garlic, then simply melted very thin slices of fresh foie gras over the bread. Though it's astoundingly simple to do, it's a mightily impressive starter for a lusty dinner party. Serves 4 as a first course. -- posted by BecR

Famous Dave's Not'cho Ordinary Nachos

Mon, 25 Jan 2010 15:30:07 -0500

Tri-colored tortilla chips topped with Wilbur Beans, Famous Chili, shredded lettuce, tomato, jalapeño, Cheddar, seasoned sour cream, Rich & Sassy® and your choice of barbequed meat: Texas beef brisket, Georgia chopped pork, or pulled BBQ chicken. -- posted by Chef #1529566

Filipino Style Fried Calamares

Tue, 26 Jan 2010 15:53:21 -0500

Fried Squid Rings -- posted by Chef Zing

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

Baked Olives With Orange & Bay

Thu, 28 Jan 2010 10:28:15 -0500

A delicious French-inspired appetizer. -- 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

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

Buffalo Chicken Wing Dip

Mon, 01 Feb 2010 12:39:13 -0500

a great way to enjoy chicken wings without the mess. great served with celery or tortilla chips for dipping. I like to use a crock pot to keep this dip warm during parties, just mix everything up on the stove than transfer to the crock pot or you can use a electric fondue pot on warm too. If you don't want to use those then separate into small batches in oven safe dishes so you can keep the dip warm. Not sure where the recipe came from, everyone I know has their own spin for it. -- posted by Chef ChristinaMac

Sarah's Secret Recipe Refried Beans

Tue, 02 Feb 2010 09:11:43 -0500

I have been making this recipe for years. It is a very simple recipe and it always meets rave reviews. I prefer it with bacon fat (I'm the sort of person who keeps bacon drippings in a canister in the refrigerator), but if you don't have any on hand, or want to make this recipe vegetarian, it tastes almost as good with vegetable oil. Black beans are my favorite, but you can also make this recipe with nearly any other type of canned bean. I've used pinto, kidney, cannelli and even chickpeas. Use this as a dip or a filling for burritos. -- posted by SarahCKS

Maple-Pumpkin Flan

Tue, 02 Feb 2010 10:34:11 -0500

An easy-to-make starter with sophisticated looks. Recipe from Dorie Greenspan in "Parade" magazine. -- posted by Chef #711171

Harissa-Spiked Houmous

Wed, 03 Feb 2010 10:38:58 -0500

This recipe is delicous -- for a nosh, cocktail party or just an evening snack! I love these kinds of appetizers because they don't take much time, this one is vegan -- so almost anyone can eat it. I like to serve them with Pita Crisps: preheat oven to 375ºF. Split 6 pitas hrizontally into circles, then cut each circle into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt or instead of fennel and sea salt use Mrs Dash salt free seasonings. For example: Table Blend, Original or Garlic & Herb, these have a flavor all their own -- try it you might like it. These can be made about a week ahead, just store in airtight container. -- posted by Manami

Rochester Wings

Sat, 06 Feb 2010 00:34:29 -0500

Baked Chicken Wings, not fried! Oriental style sauce....great ball game watching snack! These are called Rochester WIngs because they supposedly originated in Rochester, NY. -- posted by breezermom

Oysters à La Champagnoise

Sat, 06 Feb 2010 10:40:36 -0500

Champagne is the perfect drink to serve with oysters, but also makes a great sauce for them. -- posted by English_Rose

Artisanal Macaroni and Cheese

Sun, 07 Feb 2010 07:30:19 -0500

A recipe from Artisanal Brasserie and Wine Bar in Bellvue WA, as adapted by Tracy Schneider at Al Dente. http://bit.ly/5ipdFR Artisanal is gussying this up more by sweating onions, bacon and escarole in olive oil, and adding them to the pasta and cheese sauce. Serves 6-8 as an appetizer, 4 as a main course. -- posted by DrGaellon

Smoked Salmon Soufflés

Sun, 07 Feb 2010 21:34:12 -0500

These were absolutely delicious,;) if I say so myself! We served these last Sunday for tea.(merienda) where we had some guests from New York, who were visiting their mom and were leaving the next day. They brought us the fixings for their mom to have a Jewish-type breakfast, since she was being transferred to another one of our homes, Hebrew Homes South. BBC GoodFood :) -- posted by Manami

Chicken and Broccoli Soup

Mon, 08 Feb 2010 10:37:54 -0500

This is a creamy soup made filling with rice, chicken, broccoli and sweetcorn. Perfect for a cold day and a good way to get kids to eat some veggies! -- posted by English_Rose

Bahama Breeze Fire-Roasted Jerk Shrimp

Mon, 08 Feb 2010 12:21:29 -0500

Shrimp simmered in garlic-thyme butter with warm Cuban bread for dunking. -- posted by Chef #1545920