Recipezaar: Spreads,Lunch/Snacks recipes

Tv Nachos

Mon, 05 Nov 2007 02:11:39 -0500

This is not an authentic restaurant-caliber nacho recipe by any means - I got it off a can of bean dip when I was in high school before the whole nacho craze really took off. To this day, I will still make a plate or 2 of them for us whilst watching tv, as we usually have most of the ingredients laying around. They are really flavorful and delicious. -- posted by steve in FL

Leftover Roast Beef Spread

Wed, 07 Nov 2007 02:07:32 -0500

Delicious as a sandwich spread or as an appetizer with crackers. Inspired from Mama J's recipe #249702. -- posted by puppitypup

4-Ingredient Chicken Salad

Tue, 13 Nov 2007 02:25:39 -0500

My dad sister and me tried this at Sam's Club a couple days ago. It's so easy and YUMMY!!!!!!! -- posted by TehNoobShow

Smoked Mozzarella Spread With Flatbread Crackers

Tue, 20 Nov 2007 19:11:31 -0500

From Food & Wine, November 2007 -- posted by Vino Girl

Blue Cheese and Roasted Red Pepper Spread

Wed, 21 Nov 2007 19:42:54 -0500

From land o' lakes website/newsletter. I have not tried it yet, but am making it TONIGHT to go with our thanksgiving appetizer tray. -- posted by jamieisjewish

Mini Cheese and Olive Welsh Rarebit Bites for Festive Frolics!

Tue, 27 Nov 2007 19:51:00 -0500

A delectable tangy topping of Cheddar cheese, chopped olives, sun-dried tomatoes with cherry tomatoes - melted on little toasted bread rounds! Perfect for all types of parties, buffets, nibbles, Hors D'oeuvres, starters and aperitif snacks! I make up my toasted bread rounds ahead of time and store them in an airtight tin; the cheese rarebit mixture can also be made ahead, you just need to spread it on top of the toasted bread rounds and then pop them in the oven for 5 to 8 minutes. Perfect, tasty and very elegant! I usually use green olives, as I prefer the flavour when mixed with the cheese and tomatoes - but you could use black olives if you wish. I also use pimento stuffed olives to great effect, I am sure that almond stuffed olives would also be wonderful. Try to use a good quality thick sliced loaf of bread for the toasted bread rounds - it makes such a difference to the finished taste. This recipe is easily doubled or trebled for larger gatherings! -- posted by French Tart

Easy Cold Appetizer Bruschetta

Wed, 12 Dec 2007 12:41:14 -0500

A great "make ahead" recipe that is packed full of traditional bruschetta flavor. A perfect appetizer or cocktail party tapas. The perfect companion to a before dinner glass of red wine. -- posted by Ketakchef

Yummy Cream Cheese Spread

Tue, 18 Dec 2007 02:11:27 -0500

I love this recipe because it is simple, not much to clean up and is really good. You need to spread it on crackers until it gets softer, so if you want to "dip" something in it, leave it come to room temperature first. -- posted by Chef Bronco

Chicken Salad

Wed, 19 Dec 2007 20:42:22 -0500

This is a recipe I received from a friend's mom and I tweaked it just a little. A very simple recipe for parties, goes great on croissants. I made mine with plain white bread cut into Christmas tree shapes. The spices can be altered to suit your own tastes. -- posted by GinGin :-)

Cheese Ball

Wed, 19 Dec 2007 20:49:11 -0500

This is my mom's recipe for holiday cheese ball and it is DELICIOUS! We have had it every year that I can remember and it's always a hit. It goes great with Ritz crackers. -- posted by militarywife

Katya's Bacon Cheese Ball

Thu, 27 Dec 2007 18:43:33 -0500

This is a great, cheesy, bacon filled cheese ball that is super served with crackers or pita chips! A big hit at our house! -- posted by Catherine M

Gorgonzola Canapes

Sun, 06 Jan 2008 21:05:35 -0500

These tasty morsels can be made ahead and even frozen to quickly serve company. From The Hors D'Oeuvre Book by C. Castle. -- posted by Vicki in CT

Artichoke Parmesan Canapes

Sun, 06 Jan 2008 21:06:38 -0500

Super simple but elegant appetizer. From The Hors D'Oeuvre Book by C. Castle. -- posted by Vicki in CT

Pesto Brie Torta

Mon, 07 Jan 2008 01:18:39 -0500

Elegant appetizer but easy because can do ahead. From The Hors D'Oeuvre Book by C. Castle. Note this needs to set up for several hours prior to service. -- posted by Vicki in CT

Baked Ricotta With Parmesan and Thyme

Mon, 07 Jan 2008 23:10:20 -0500

A delicious, indulgent treat to serve with an assortment of crackers, crusty French bread and a lovely drop of good wine. Adapted from the Donna Hay cookbook. Excellent entertaining food! -- posted by Carol in Oz

Reuben Spread

Mon, 14 Jan 2008 23:04:54 -0500

My friend Cindy brought this spread to bible study frequently. It was a hit with all of us, especially because it only takes a few minutes to make! -- posted by hermioneg

Josie's Tuna Salad

Fri, 18 Jan 2008 01:40:47 -0500

So good, you won't ever go back to just plain tuna! -- posted by Dosidough

Low Fat Green Olive Tapenade

Tue, 22 Jan 2008 19:42:32 -0500

A lower fat version of the delicious olive spread. Perfect appetizer when served over sliced French bread. From Taste of Home Light & Tasty. -- posted by SaraFish

Savory Gorgonzola Spread

Wed, 23 Jan 2008 00:07:08 -0500

After a trip to town I came home craving something savory, I pinched some herbs from the front yard and mixed up a this fabulous spread. YUM! At first I thought Id invented a fabulous new recipe, until just now when I found quite a few similar recipes online. Oh well, great minds think a like, right? Mine was the only one with sage thoughI think -- posted by JamiLeigh

Lavash Pizza With Hummus, Feta and Sun-Dried Tomatoes

Mon, 28 Jan 2008 00:13:57 -0500

From Pam Riesenberg, Home Appetit, from a cooking lesson I had. It was delicious! Here are other optional ingredient suggestions: grilled Italian eggplant slices (1/4" thick rounds w/skin on), grilled zucchini slices, roasted peppers, grilled red onion slices. The hummus recipe here freezes well! -- posted by Oolala

Fun With Feta

Tue, 29 Jan 2008 16:15:11 -0500

Refreshing, fresh feta spread. App or snack. -- posted by Never Trust a Skinny Chef

Feta Spread With Rosemary and Lemon

Fri, 01 Feb 2008 01:32:10 -0500

Epicurious -- posted by dicentra

Cream Cheese Ball

Mon, 11 Feb 2008 19:35:14 -0500

This has been a favorite for years. It is easy to make and is a great tasting appetizer or snack. -- posted by Carolyn's Kitchen

Easter Egg Spread

Wed, 13 Feb 2008 17:06:07 -0500

This is a wonderful way to use your leftover Easter eggs, or just any time you want to serve something instead of deviled eggs. It can be spread on crackers or cocktail rye bread, or as a stuffing for celery stalks. You can also use it as a sandwich filling. -- posted by JackieOhNo!

Viking Cheese Bombe

Tue, 19 Feb 2008 03:19:24 -0500

Nope, not a Minnesota Vikings fan, not even from the Midwest. This recipe was translated from a Norweigian magazine and is the creation of the Hotel Viking in Oslo, Norway. Used 20 servings since most people will eat only a reasonable amount as part of a buffet. The cheese pairs very well with grapes. -- posted by Celticevergreen

Bruschetta

Thu, 28 Feb 2008 01:59:08 -0500

My boyfriend's mom makes this and every time I fill up on them. They were so delicious I almost didn't have room for the prime rib she was making for dinner! -- posted by cooking_with_gass

Oseledtsi Po Kyivske (Kiev Style Herring Pate)

Fri, 29 Feb 2008 19:18:55 -0500

This zakuski recipe is Traditional Ukrainian. -- posted by Celticevergreen

Tuna Cheese Spread

Sat, 01 Mar 2008 00:05:25 -0500

from Taste of Home magazine. The crushed black pepper is my own addition. -- posted by grapefruit

Crackers, Cream Cheese, and Pepper Jelly

Sat, 01 Mar 2008 00:14:09 -0500

Another childhood favorite of mine for a snack or appetizer. I remember my mom telling my grandma that we should introduce her to "crackers, cream cheese, and pepper jelly" and grandma said, "who are they, your cats?" Lol. This is always a hit. Nowadays with my IBS I'd have to substitute regular or light or fat-free cream cheese with a non-dairy version, such as Tofutti Better Than Cream Cheese. You can purchase the tub and spread the cream cheese from that, or you can buy the brick-style cream cheese (although I don't think Tofutti makes a brick-style) and spread the pepper jelly on top, refrigerate, and then spread on the crackers. I always did it from the tub. Serving size is an estimate, depends on how much of each ingredient you want to use. Cook time is chill time if you use the brick-style. You should be able to find the pepper jelly in the regular jam/jelly section of your supermarket. -- posted by blancpage

Goat Cheese Mousse With Red-Wine Caramel

Tue, 25 Mar 2008 23:29:19 -0400

From Food & Wine, April 2008. -- posted by Vino Girl

Ms. Gayle's Homemade Pimento and Cheese

Tue, 25 Mar 2008 23:33:29 -0400

Ok, so this is the one hundred thousandth pimento cheese recipe on here! What can I say? This one is the best I have ever had! My friend, Suzy's mother's recipe. In the South you have to have this at every special occasion along with deviled eggs and fried chicken, sweet tea, and great friends! -- posted by Trinkets

Holiday Cheese Truffles

Wed, 02 Apr 2008 00:54:46 -0400

I'm cleaning out a friend's cupboards and found this recipe in a 2003 Kraft What's Cooking magazine. These sound fun and festive for the holidays (still months away), so I thought I'd post it in the hopes that I'd remember to try them. A serving, according to the magazine, is two truffles and five crackers. Cooking time is refrigeration time. -- posted by anonymous23

Very Nearly Fat Free Creamy Pineapple & Mint Cracker Spread

Fri, 04 Apr 2008 16:51:21 -0400

This was born when I really needed a sweet fix but couldn't spare the fat grams. I remembered another recipe I enjoyed in the past (and which is in my recipe collection here) where I liked the combination of mint and pineapple together. So, I got the food processor out and experimented a bit. I was pretty happy with the results. The cooking time doesn't include the chill time. -- posted by Sarah_Jayne

Cheese Spread With Olives

Thu, 10 Apr 2008 01:16:02 -0400

This only takes a couple minutes to prepare but tastes better if allowed to sit overnight for flavors to blend. This recipe has been around for a long time. -- posted by mommyoffour

Quick Easy Mackerel Pate

Wed, 30 Apr 2008 23:57:53 -0400

So easy to make for a light lunch or snack. I serve this on toast or crackers, and have even had it on a jacket potato as a main meal. Sardines in tomato sauce also works well. -- posted by samcp4

4th Generation Cheese Ball

Thu, 08 May 2008 15:22:24 -0400

This cheeseball is the most flavorful I have ever tasted. Don't let the horseradish sauce scare you! Even if you normally are not a fan or it, it makes a big difference and you'll never know it's there. I got this recipe from my Great Grandmother and now my twin daughter's love to help make this! Cook time = chill time. -- posted by Twinstimestwo

Roasted Garlic and Red Pepper Hummus

Sun, 25 May 2008 02:44:23 -0400

My favorite recipe for hummus. -- posted by Bethany Taylor

Spinach and Goat Cheese Spread

Sun, 08 Jun 2008 02:43:47 -0400

This is another recipe from Recipes for Life II.This cookbook has wonderful recipes and I have never been disappointed in any that I have tried.I have gotten to know many of the people that have submitted recipes,( me included ) for this fundraiser cookbook. I just did the Relay for Life walk last week-end got to know the faces with the names !! -- posted by pollyw

Chicken Liver Pate a La Jacques Pepin

Tue, 10 Jun 2008 02:01:20 -0400

This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before theyre blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe! -- posted by Manami

Gingerbread Apple Spread

Fri, 13 Jun 2008 21:20:16 -0400

simple recipe invented by my five-year-old son, a new take on the classic apples and peanut butter snack -- posted by Chef #714373

Low Fat Mushroom and Red Wine Pate

Tue, 17 Jun 2008 02:00:49 -0400

This is a really easy to make, chunky, coarse vegetarian pate and is delicious. I like to eat it on toast or in sandwhiches and it keeps well so I make big batches at a time that I can use all week for lunches. I have also served it to guests on crusty bread several times and it has always been complimented. -The most important thing when making this is to chop the mushrooms as finely as possible. -For variations in flavour, try experimenting with different types of mushrooms. -I personally like the chunky, coarse texture of this pate, but if you prefer a more traditional, smooth, spread-like pate just blend it at the very end. -- posted by .x. Lauren .x.

Hot Crab, Artichoke, and Jalapeno Spread

Thu, 19 Jun 2008 22:04:22 -0400

This crock pot recipe frees up the oven during the busy holiday season. Serve this with tortilla chips or crackers. Recipe is from Canada's Best Slow Cooker Recipes by Donna-Marie Pye. -- posted by cookiedog

Frijole-Mole

Fri, 18 Jul 2008 01:22:40 -0400

Looking for something different to do with your summer green beans? This is one to try. As stated by the author, "This spread is fantastic served on crusty bread, crackers, or rice cakes. From the Barbara Kingsolver Book: 'Animal, Vegetable, Miracle' which I highly recommend reading. I was greatly inspired by her family's year long venture into eating locally. Plus, I ended up with a few new recipes. -- posted by Kitchen Witch Steph

Salmon "filling"

Fri, 18 Jul 2008 20:05:41 -0400

The idea for this came from the More With Less cookbook. It can be used to fill a sandwich (embellished with onion and dill pickle) or crumble it over a crunchy bed of lettuce; enhance it with herbs and spices and perhaps form it into a cheese ball and serve with crackers. When my kids were small, they wanted me to make biscuit dough into rounds, add a spoonful of filling to each, fold in half and seal, and bake @ 400 F for 15 minutes! It was easy to let them "help" so they loved it even more! -- posted by Singin'Chef

Pimiento Cheese

Tue, 29 Jul 2008 19:27:41 -0400

My grandma makes this and it is great. She was making this one night and I added about 1/2 paprika. And I think it made it better. -- posted by ChrisM

Dilled Salmon Tartare on Whole Grain Bread

Thu, 31 Jul 2008 00:20:36 -0400

Have been going through all my back issues of Bon Appetit and I found this great recipe for "another" salmon tartare. It has been suggested that it be served in martini glasses on small bed of a mesclun mix with a cocktail rye or some type of rye cracker. The pumpernickel cocktail bread just doesn't cut it. Also, to keep the color of the salmon vivid only add the lime juice in the last 30 minutes - it cooks in that amount of time so there won't be a problem. It is best to buy frozen - slice when it is partially frozen, if you want fresh, you'll have to partially freeze it to slice it. There is a chilling time for at least 30 minutes, which I didn't allow for. -- posted by Manami

Healthy Alternative Tuna Sandwich (No Mayo!)

Fri, 15 Aug 2008 02:40:50 -0400

I came up with this concoction one day when I was craving eggs and tuna and hand no mayo. So, in order to create the consistency desired to hold the tuna together I decided to add the yolk of a sunny-side up egg. The result was delicious and healthier than traditional tuna & mayo sandwiches! I have also tried this recipe with my brother and his buds agreed! I hope your taste buds will enjoy it as much as mine did! For a lighter meal, skip the bread and place tuna over a bed of lettuce! -- posted by Experimental.Cooker

Lentil Pate

Mon, 18 Aug 2008 01:34:34 -0400

I've never had anything like this yet, but it sure sounded good. I'm always looking for ways to celebrate the modest lentil, to say nothing of my quest for recipe which include truffle oil (white or black), an ingredient I'm relatively new to, but really enjoy. This can be vegetarian/vegan by using vegetable broth instead of chicken broth. I don't know how many servings this yields (i.e. what a cup of lentils "expands to" when cooked), so I guessed. -- posted by Sandi (From CA)

Cheese Ball

Mon, 18 Aug 2008 18:40:19 -0400

This is a great recipe to take to get togethers/potlucks. Serve with lots of crackers to spread on...Yummy! -- posted by Duckygirl

Paula's Black Olive Spread

Mon, 25 Aug 2008 22:37:39 -0400

A specialty passed on to me by a friend! -- posted by ukichix

Sauteed Mushroom Butter and Bacon Tea Sandwiches

Wed, 24 Sep 2008 18:01:06 -0400

We served this about half a year ago and forgot to post it! I think this is from a Martha Stewart Cookbook and they are delicious and easy to prepare! We put them on a platter with the Cuban pastelitos and empanadas and they are gone in no time flat; we serve them once a month when they have a birthday party for everyone who celebrates in that particular month - so that's twelve parties there and they are fantastic! -- posted by Manami

Old London's the Entertainer Spread

Fri, 10 Oct 2008 01:07:29 -0400

Made with sour cream, spinach and green onion. I got this recipe from oldlondonfoods.com after seeing a photo of the spread atop their garlic melba toast. I haven't tried it yet. I guessed the yield and servings because the recipe didn't say. -- posted by Oolala

Tuna Brandade

Sun, 19 Oct 2008 16:24:06 -0400

Brandade is taditionally made using salt cod but I found this version using tuna in an old issue of Delicious magazine. -- posted by **Mandy**

Basic Ham Salad

Tue, 11 Nov 2008 12:07:22 -0500

I received this recipe during a recipe swap a few years back. It is super simple and tasty. It can be served as an appetizer with carrot sticks and crackers, or as a lunch served on a croissant or sandwich bread. This recipe is a great way to use up some of that leftover holiday ham! -- posted by JanuaryBride

Crunchy Cheesy Open Face Cucumber Sandwiches

Mon, 17 Nov 2008 21:02:54 -0500

A delicious cream cheese blend with dry Italian salad dressing, green onion and mayo, spread on pumpernickel bread and topped with a cucumber slice, sprinkled with dill weed and paprika. I got this recipe from a friend after she brought it to a luncheon. Make sure to make plenty, it's very delicious and refreshing. -- posted by dinner's ready when you hear the fire alarm

Curry Chicken Snacks

Mon, 17 Nov 2008 23:18:55 -0500

I got this recipe from a friend. It's spicy, and you can add as much or little curry powder to your taste I usually add 1 - 11/2 teaspoons. We love making these and keeping in the refrigerator just to have around and snack on. After they bake, we let them cool and cut them half then chill them. You can also serve them hot. The filling is great as a spread on crackers or homemade bread. I have never used low-fat cream cheese, but I am guessing you can. Depending on how the dough rolls out and how much filling you use per triangle, you may need 2 cans of crescent rolls. If making homemade pastry/dough then usually 10 -15 triangles per batch, depending on how you fill them. It's something to play with and use your imagination. The prep and cook times are a guess. -- posted by ARicePatty

Peter Hoffman's Chicken Liver Crostini

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

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

Almond Chip Cheese Ball

Tue, 02 Dec 2008 00:48:23 -0500

I grabbed this from a recipe book at my mother's when I was raiding her cookbook collection. It sounds like it could be good for a party and is a change from the savory cheese balls. The book suggests serving it with ginger snaps and vanilla wafers. Cooking time does not include overnight chilling time. -- posted by Sarah_Jayne

Pepper Jelly Cheesecake

Sat, 20 Dec 2008 02:41:39 -0500

One of my favorite appetizers. Prep time does not include letting cream cheese soften. -- posted by WorkingMom2three

Sweet Cream Cheese Spread.

Mon, 05 Jan 2009 01:44:48 -0500

a a sweet and creamy cream cheese spread to spread onto crackers. this recipe makes enough spread for about 4 servings, with 2 crackers per serving. -- posted by Chef #907351

Joe's Italian Bruschetta

Tue, 06 Jan 2009 23:27:35 -0500

My wife and i love Bruschetta and i have tried many diffrent recipe's. I finally ended up just making my own recipe to meet our taste buds. This is our favorite. enjoy and spoon it on everything cause it is soooo good! -- posted by Chef Teer

Green Onion and Bacon Crostini

Wed, 07 Jan 2009 19:17:51 -0500

Creamy, crunchy, fabulous enough, then topped with bacon! From Southern Living's Annual Cookbook 1996. -- posted by Vicki in CT

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

English Style Pounded Cheese

Sun, 11 Jan 2009 20:11:36 -0500

An old English treat best nibbled long after dinner with dessert wines or strong coffees. This should be served with rustic crackers of bread rusks, and a dessert wine, or a red Port or Sherry. Recipe by Jennifer Low, published in Canadian House and Home, Nov-08 -- posted by Barefoot Beachcomber

Low Fat Pimento Cheese Spread

Wed, 21 Jan 2009 00:21:19 -0500

Being from So California originally I had never heard of pimento cheese. Once I tasted it I was hooked. But....way too many calories for me to have it as anything more than occasional treat. So, I went to work trying to make it as low fat as I could and still have that great flavor. I just made this and it's resting comfortably in the fridge. Might have to "tweak" it a bit, but here goes! Cooking time is chilling time. -- posted by clarinet player

Chutney Curry Chicken Salad

Wed, 28 Jan 2009 00:54:43 -0500

Chicken salad is elevated by using a spicy chutney and good curry blend. I received this recipe from a friend's co-worker at Salon Kellogg in Kansas City, MO. It holds up well for 3-5 days when refrigerated; you might want to add a TBS or so of mayo prior to serving if it has been in the fridge for over a day. If you can't find a spicy chutney use a regular one and add some good chili powder, about 1/2 teaspoon. NOTE: the recipe is only as good as the curry powder used. If you don't have a preference, try Penzey's Maharajah Curry. It's a tasty blend. Prep time includes cooking the rice but doesn't include cooking the chicken. -- posted by stgmngrjan

Feta Baked With Tomato & Oregano

Mon, 16 Feb 2009 01:11:16 -0500

Cooked feta keeps its shape but becomes lovely and spreadable. Serve with warm crusty bread to scoop up the sauce. -- posted by English_Rose

Mediterranean Chicken Cracker Topper

Thu, 19 Feb 2009 13:41:03 -0500

This is a great recipe when you want more than a dip but not just the same old cracker toppings. Pair it with a bunch of different crackers but if you want just one pick Pepperidge Farm Baked Naturals Wheat Crisps. The flavor of this topping with that cracker is divine. This is easy to make and is a cool presentation. The colors make it good for the holidays but the Mediterranean flavor can make you feel like summer so enjoy all year round. It would also be a great filling for tea sandwiches, top baked potatoes with it or put it as a side with grilled meat. Prep time includes refrigeration minimum. Enjoy! ChefDLH -- posted by ChefDLH

Herbed Brie

Sun, 01 Mar 2009 18:11:17 -0500

So simple and so delicious. I serve it with whole wheat crackers, and there's always a fight for the last few slices. Make it the day before for ultimate flavor, refrigerate it, then serve at room temp. -- posted by FlavaQueen

Cream and Cheddar Cheese Ball

Sun, 01 Mar 2009 18:26:35 -0500

Very tasty, and quick to prepare, with a minimum of ingredients. McLaren's Imperial Cheese (red container, black lid) is I believe a Canadian product from the Kraft family. It's described as a "Sharp Cold Pack Cheddar". If this particular brand is not available to you, I would think any sharp cheddar would work equally as well. Best made the day before serving. Cooking time indicates minimum chilling time. -- posted by Diana #2

Real Vegan Yoghurt Cheese

Mon, 02 Mar 2009 18:06:28 -0500

Unlike most types of vegan cheese this is real cheese. At least it's made just like the same kind of dairy cheese would be made. It is quite low in fat and has a texture like low-fat cream cheese. The taste is also similar though not very tangy so you might like to add some lemon juice to the cheese. Make sure you use real soya yoghurt made from live cultures as it might not otherwise work. If you would like a savoury cheese, it's usually all right to use sweetened yoghurt and add salt afterwards, but don't use a flavoured variety (like vanilla). Of course you can also make sweet versions of the cheese to use in frostings and desserts or just as a sweet spread. I've heard that real oat yoghurt is also available and I'm sure this recipe would work with that as well. -- posted by Goldcrest

Tuna Cheese Spread

Tue, 03 Mar 2009 15:30:41 -0500

Who knew that curry and tuna would meld so well together? I used a lemon and pepper tuna and dipped it with roasted garlic italian bread. Serve this on crackers, stuffed in a tomato, or in a sandwich. I found this recipe in Potlucks, Parties, and Barbecues/Taste of Home from Dorothy Anderson of Ottawa, Kansas. Double the recipe if serving a crowd or just enjoy for lunch. -- posted by AmyZoe

Tuna Parmesan Spread

Thu, 05 Mar 2009 16:21:19 -0500

Great for a budget conscious lunch. -- posted by Sue L

Boursin, Ala Blue Strawbery (Or Rondele Cheese Spread)

Sun, 08 Mar 2009 17:26:20 -0400

Delicious! To me, this tastes more like the real thing than other recipes I've tried. Lifted from "The Blue Strawbery Cookbook, or Cooking Brilliantly Without Recipes" by Chef James Haller, circa 1976. A great book, written more as a roadmap to creative cooking. Well worth looking for. Also "Another Blue Strawbery" cookbook, which was his second. The Blue Strawbery was his famous restaurant in New Hampshire for 16 years. And Chef Haller was maybe the first "hippie" chef. Reading these books is like watching Iron Chef: many unusual flavors and combinations. For example Swordfish in Coffee Brandy and Sour Cream. Or Five-Minute Breast of Chicken in a Sour Cream Sauce with Fried Peaches and Zucchini. Most interesting! -- posted by Jezski

Mini Smoked Salmon Pizzas

Tue, 10 Mar 2009 14:52:00 -0400

Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers. They are baked instead of fried! :) Recipe by Julie Grimes Bottcher, Cooking Light Magazine, November, 2006 edition. -- posted by Manami

Italian Cheese Toasts

Thu, 19 Mar 2009 00:30:46 -0400

Adapted from a recipe by JulietAR on allrecipes.com. Adapts well to other flavors - try adding 1/4 cup chopped kalamata olives, 2 tbsp chopped capers, 2 tbsp chopped sun-dried tomatoes, or 1/4 cup finely chopped marinated artichoke hearts. You could also substitute half the cream cheese with mayonnaise (regular or low-fat) for a creamier taste. (Please note: the cheese spread is NOT very palatable raw!) -- posted by DrGaellon

Quick Tuna Spread (Lower Carb!)

Thu, 02 Apr 2009 15:49:11 -0400

Simple and fast for a no-frills lunch, this basic recipe is great for beginner cooks. -- posted by Sue L

The Best Ham Spread

Mon, 06 Apr 2009 21:56:29 -0400

Really good as an appetizer served on crackers, on a sandwich, in a pita or wrap, with chunks of bread, even on toast. Canned ham can be used or leftover ham ground up in your food processor. Ranch dressing can used in place of mayo if desired. Preparation time includes chilling in refrigerator. -- posted by Chef Shantal

Cucumber Canapes

Thu, 23 Apr 2009 15:34:40 -0400

Refreshing and great for a BBQ get together, or as a appetizer any time of year. Pol Martin Cookbooks -- posted by daisygrl64

Chicken Salad

Sun, 26 Apr 2009 20:56:58 -0400

A really good chicken salad to use as a dip for crackers or for sandwiches on any type of bread. It can be customized to your liking easily by types of grapes, nuts, apples you decide to use. I received it from a friend but not sure where it came from before that. Prep time is based on marinating and chilling times. Actual hands on Prep takes approx 30 min. -- posted by Chef #1021773

Garlic Garbanzo Bean Spread

Mon, 04 May 2009 14:26:43 -0400

I wanted to try something besides hummus with garbanzo beans. I wasn't sure how the olive oil would taste (I kept wanting to add tahini instead), but it's very good. This would be a great after school snack because it's quick to prepare and healthy. You could also eat on bread like a sandwich. Recipe from 2007 Taste of Home Annual Recipes, courtesy of Lisa Moore, Clay, New York. -- posted by AmyZoe

Sweet and Creamy Peanut Butter

Thu, 14 May 2009 02:22:03 -0400

this very simple recipe has been our favorite since we were kids ....... originally from my grandmother. -- posted by Noemi #2

Chicken Liver Pate

Tue, 19 May 2009 01:45:15 -0400

This is from Tyler's Ultimate. I love pate, but I'm the only one in the house who will eat it, so up until now, I've never made it myself. This recipe looked so approachable for a normal home cook, that I decided I could do it. I hope you will too! Prep time is hands-on time, Cooking time is chilling in the fridge. -- posted by IngridH

Black Bean Hummus Adapted from Penguin Drive-In

Mon, 25 May 2009 11:53:10 -0400

This recipe is from Guy Fieri's Diners, Drive-Ins, and Dives adapted from Greg Auten, co-owner of Penguin Drive-In in Charlotte, NC. This is a spicy hummus that tastes middle eastern. I think it makes a great spread for bread or serve with pita chips. It's a different flavor than you expect for hummus, but it's yummy. I didn't have black beans and substituted kidney beans and still really enjoyed it. -- posted by AmyZoe

Walnut and Lentil Pate

Mon, 01 Jun 2009 00:26:56 -0400

I found this recipe on the safe.org.nz site and found it too dry - the addition of low fat cream cheese made it just what I wanted - I take it to work to spread on toasted bagels for lunch. I use two 400g tins of lentils, rinsed and drained. I guess it could be made vegan by swapping the cheese for tofu. -- posted by Moyni

Paula Deen/George Iv's Favorite Guacamole

Mon, 08 Jun 2009 02:14:18 -0400

There's no such thing as too many guacamole recipes...I love to try new ones. I like this recipe because the jalapenos bite back, and the grated lime zest and lime juice give it great flavor. I used red onion instead of yellow, and I added salsa instead of tomato because that's what I had. I can't say I finely chopped anything besides the mashed avocados, but I like the chunks and I'm impatient and want to eat it--not chop it. I also added a little pepper. Recipe from Paula Deen The Deen Family Cookbook. DELICIOUS! Serving size is estimated. -- posted by AmyZoe

Shrimp and Cheese Puffs

Mon, 08 Jun 2009 16:13:18 -0400

This recipe is SOOO easy. I learned it as a co-ed away from home for the first time and trying to make appetizers and snacks for dorm parties and such. I still make it today, especially when impromptu guests pop in. -- posted by peskyleo

Cheddar Bruschetta

Fri, 26 Jun 2009 02:50:32 -0400

Here is a fine appetizer and a different take on bruschetta. It still has the tomatos you love but adds some cheddar to make it a creamier finger food that melts in your mouth. I served it to my guests and family and they really enjoyed it. There were no leftovers so make a double batch if you have a really big crowd. Served hot from the oven makes this one you can serve anytime of year. I found this recipe from Vicki Thompson in a 2009 Taste of Home Summer appetizers booklet. Makes two dozen of the french baguette size but if your french bread slices are larger it will make one dozen. Enjoy! ChefDLH -- posted by ChefDLH

Muffuletta Spread

Fri, 26 Jun 2009 03:08:31 -0400

Addictive! Great as a spread for po-boy sandwiches: crusty French bread, ham, turkey, salami, two cheeses, mustard and mayo...toasted! -- posted by gailanng

I Love Olives and Cream Cheese Spread

Sun, 05 Jul 2009 12:29:53 -0400

What's not to love? This is an easy make-ahead appetizer that takes 15 minutes to prepare and is so yummy it will be gone 15 minutes after you set it on the table. Pitted black olives and pimiento-stuffed Spanish/Manzanilla olives make it look as colorful as it is delicious. Serve it with crackers or crispinis. I also use it as a sandwich spread...it really spruces up a plain old cold-cut or deli sandwich. -- posted by CookETC

Kato's Tasty Salmon Cream Cheese Surprise!

Fri, 10 Jul 2009 12:24:13 -0400

I love smoked salmon and cream cheese. I have tried alot of them, quite a few from here on Zaar. So I decided to try my own....I took my favorite ingredients and threw them all together to create this truly tasty sandwich. I always add a little extra smoked salmon, cause I love it...I hope that you will enjoy this version. Add these ingredients to suit your personal tastes. The longer the cream cheese mixture sits in the fridge, the better it will taste. This is wonderful served on a large toasted sesame bagel for lunch or it makes a great appetizer when served on plain fresh mini bagels. -- posted by Baby Kato

Spicy Tuna Salad Sushi Roll

Sun, 12 Jul 2009 09:37:32 -0400

This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com. -- posted by OwlMonkey

Ham and Dill Pickle Spread

Mon, 13 Jul 2009 15:29:59 -0400

Dill makes the difference! This ham salad spread with dill pickle is great for tea sandwiches, larger sandwiches, or as a snack when spread on crackers. It's best with deli ham that is "cooked" or "baked" rather than honey or smoked ham. And it's easy as can be! -- posted by Chef #386447

Creamy Baked Brie With Strawberries, Pecans and Honey

Mon, 20 Jul 2009 10:47:29 -0400

Brie baked until it's warm and creamy inside is one of the world's easiest yet tastiest appetizers. In this recipe the brie is topped with Dijon mustard and toasted pecans, surrounded with fresh strawberries and drizzled with honey. Served with toasted baguette slices and fresh fruit, it makes a nice light meal. -- posted by Feast Your Eyes!

Cucumber Cream Cheese Sandwich Spread

Sun, 09 Aug 2009 21:34:54 -0400

Basic spread, great for tea sandwiches - or a couple of big sandwiches. -- posted by joannelj

Summer Bread Filling

Fri, 21 Aug 2009 12:01:47 -0400

suitable for picnics or to take near the beach, it could be used also in small party bread for a finger food item. -- posted by Chef #krisven

Miss Hurley's Kentucky Beer Cheese

Mon, 31 Aug 2009 11:25:58 -0400

Make one or two days ahead of time, as taste is better once flavors have time to blend. Serve in a ceramic crock or ramekin with pretzel rods, crackers, celery sticks, carrot sticks, and radishes -- posted by Brookelynne26

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Basil Parmesan Pesto

Mon, 21 Sep 2009 01:14:09 -0400

Create on crackers, baquettes or mixed in with pasta and chopped tomatos. Freeze leftovers in an ice cube tray so you can use as a mix-in any time. -- posted by VegGirl

Deviled Ham and Swiss Cheese Spread

Tue, 20 Oct 2009 13:09:06 -0400

Remember Underwood Deviled Ham in a can? I developed this spread because it's homemade, healthier, and... I know what's in it, lol. Serve with crackers as an appetizer or as a sandwich between 2 slices of bread. -- posted by 2Bleu (Bird&Buddha)

Recipezaar: Spreads,Lunch/Snacks recipes

Tv Nachos

Leftover Roast Beef Spread

4-Ingredient Chicken Salad

Smoked Mozzarella Spread With Flatbread Crackers

Blue Cheese and Roasted Red Pepper Spread

Mini Cheese and Olive Welsh Rarebit Bites for Festive Frolics!

Easy Cold Appetizer Bruschetta

Yummy Cream Cheese Spread

Chicken Salad

Cheese Ball

Katya's Bacon Cheese Ball

Gorgonzola Canapes

Artichoke Parmesan Canapes

Pesto Brie Torta

Baked Ricotta With Parmesan and Thyme

Reuben Spread

Josie's Tuna Salad

Low Fat Green Olive Tapenade

Savory Gorgonzola Spread

Lavash Pizza With Hummus, Feta and Sun-Dried Tomatoes

Fun With Feta

Feta Spread With Rosemary and Lemon

Cream Cheese Ball

Easter Egg Spread

Viking Cheese Bombe

Bruschetta

Oseledtsi Po Kyivske (Kiev Style Herring Pate)

Tuna Cheese Spread

Crackers, Cream Cheese, and Pepper Jelly

Goat Cheese Mousse With Red-Wine Caramel

Ms. Gayle's Homemade Pimento and Cheese

Holiday Cheese Truffles

Very Nearly Fat Free Creamy Pineapple & Mint Cracker Spread

Cheese Spread With Olives

Quick Easy Mackerel Pate

4th Generation Cheese Ball

Roasted Garlic and Red Pepper Hummus

Spinach and Goat Cheese Spread

Chicken Liver Pate a La Jacques Pepin

Gingerbread Apple Spread

Low Fat Mushroom and Red Wine Pate

Hot Crab, Artichoke, and Jalapeno Spread

Frijole-Mole

Salmon "filling"

Pimiento Cheese

Dilled Salmon Tartare on Whole Grain Bread

Healthy Alternative Tuna Sandwich (No Mayo!)

Lentil Pate

Cheese Ball

Paula's Black Olive Spread

Sauteed Mushroom Butter and Bacon Tea Sandwiches

Old London's the Entertainer Spread

Tuna Brandade

Basic Ham Salad

Crunchy Cheesy Open Face Cucumber Sandwiches

Curry Chicken Snacks

Peter Hoffman's Chicken Liver Crostini

Almond Chip Cheese Ball

Pepper Jelly Cheesecake

Sweet Cream Cheese Spread.

Joe's Italian Bruschetta

Green Onion and Bacon Crostini

Quick Pate'

English Style Pounded Cheese

Low Fat Pimento Cheese Spread

Chutney Curry Chicken Salad

Feta Baked With Tomato & Oregano

Mediterranean Chicken Cracker Topper

Herbed Brie

Cream and Cheddar Cheese Ball

Real Vegan Yoghurt Cheese

Tuna Cheese Spread

Tuna Parmesan Spread

Boursin, Ala Blue Strawbery (Or Rondele Cheese Spread)

Mini Smoked Salmon Pizzas

Italian Cheese Toasts

Quick Tuna Spread (Lower Carb!)

The Best Ham Spread

Cucumber Canapes

Boursin, Ala Blue Strawbery (Or Rondele Cheese Spread)