Recipezaar: Vegetarian,Appetizers recipes

Mulligatawny Soup

Mon, 21 Sep 2009 13:29:32 -0400

A classic Anglo-Indian soup which is great to make during the winter months as it can become a complete meal when served with some good crusty bread. Varations/Additions: Garnish the soup with a little cooked long grain rice; Sweeten the flavor with a little mango chutney before blitzing; Cook some chopped apple in the soup for a sweeter flavor. -- posted by English_Rose

Low Sodium Guacamole

Mon, 21 Sep 2009 13:31:14 -0400

This recipe is easy to make and a great crowd-pleaser. Most store-bought guacamole has alot of sodium in it. This recipe is low sodium, heart healthy, and coumadin-safe. I haven't met a person yet who didn't love it! Make sure you get fresh and ripe ingredients and it will make a huge difference. The recipe does not call for salt, but if you want to add some, regular salt, lite salt and No Salt all will work for it. I would not reccomend more that a tsp of any of them or it will taste bitter. -- posted by Meagan F.

Easy Flatbread/Crackers With Salt & Pepper

Mon, 21 Sep 2009 13:41:25 -0400

I needed a light savory cracker for Ed's Tuna Tartare so I thought eggroll wrappers! These are so super easy and really delicious. You can add whatever herbs or seeds you like. I just baked them whole and let our guests break off pieces but you can pre cut them into shapes prior to baking. Little circles would be cute! I used the Melissa's brand of egg roll wrappers found in the produce aisle of the grocery store. Also, feel free to use any other kind of oil, canola, safflower... whatever you have. Great flat bread! -- posted by Trinkets

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

Easy Lentil Supper Soup

Mon, 21 Sep 2009 13:45:45 -0400

This delicious and substantial vegetarian soup is so easy and economical to make and its even better on day two. -- posted by English_Rose

Tasty Cheesy Tomato Sauce Snack

Tue, 22 Sep 2009 13:35:45 -0400

I eat this atleast once a week. Growing up in my Italian household means that we always have marinara on hand. Lol. I love this recipe as a snack. -- posted by fatefellshort0626

Vegetable Puda (Indian Vegetable Pancake)

Wed, 23 Sep 2009 14:56:42 -0400

This is a very simple recipe which takes minutes to make. In addition, its also very healthy. -- posted by Shilpa20

Fried Green Tomatoes With Remoulade Sauce

Fri, 25 Sep 2009 01:20:11 -0400

This is a classic American favorite! Tart and flavorful, especially loved in the South. Great paired with a light summer salad. Adapted from The Everything Vegetable Cookbook by Jay Weinstein, a professional chef and radio personality. He is the commentator for National Public Radio and is now a nationally acclaimed food writer. Enjoy! -- posted by Sharon123

Cheddar Cheese Balls

Mon, 28 Sep 2009 01:05:39 -0400

An easy appetizer from Linda McCartney's "Home Cooking". -- posted by littlemafia

Grilled Eggplant Stacks

Mon, 28 Sep 2009 01:53:43 -0400

This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade. -- posted by ~Rita~

Meg's Green Sauce

Mon, 28 Sep 2009 02:04:59 -0400

I first had green sauce at a nearby Mexican restaurant and loved it. I wanted to recreate but kick it up a notch. I was very happy with how this turned out. Note: this is VERY spicy! Cut down the peppers if you like mild flavor. :) -- posted by megs_

Dirty Martini Dip

Mon, 28 Sep 2009 14:30:14 -0400

This is a very flavorful and robust dip that can be served with crudites' or with crackers, bagel chips, sesame sticks or any other crispy snack you may have on hand. A friend brought this to work, having purchased it at a gourmet store and everyone raved about it. I decided to try a "homemade" version and now my office has me make it once or twice a month and says it's better than the store-bought by a long shot! It should be made the night before, to let the flavors meld, or at least, in the morning for an evening serve. -- posted by DirtyRaceGirl

Shawn Michael's Ratatouille Tartlet

Mon, 28 Sep 2009 14:46:59 -0400

My cousin came up with this while at Culinary school in France. It's awesome with fresh produce in the summer and a great Brunch hit -- posted by GingerlyJ

Farmhouse-Fresh Home-Made Crackers

Mon, 28 Sep 2009 14:54:58 -0400

These little babies lend themselves to all kinds of creative cooking possibilities for snacks, appetizers, or lunch-time fare. Roll the dough thick for heftier lunches or cut into longer sticks to be dipped into soup. Use cookie cutters for a seasonal flair! Thanks to Karen Solomon's *Jam It, Pickle It, Cure It* (c2009) for the original recipe. COOKING TIME listed is for chilling prior to rolling out. -- posted by Debber

Pickled Chanterelles

Tue, 29 Sep 2009 14:20:22 -0400

Here's an Irish recipe for those of you lucky enough to have chantrelles. I especially love the large white ones we used to harvest in the Cascades... where? Not telling, LOL. Received in email from gourmet_recipes_from_around_the_world. The poster notes this is a popular Irish recipe to make use of the fall Chantrelles that abound there. Thank you Irish Irene78! -- posted by Buster's friend

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

Feta and Spinach Rolls

Wed, 30 Sep 2009 14:52:32 -0400

My own invention that I took to a party yesterday and got asked for the recipe aseveral times. Aus puff pastry comes as interleaved sheets of which there are 6 in a 1kg packet. -- posted by JustJanS

Trial and Error Baked Onion Rings

Wed, 30 Sep 2009 15:01:25 -0400

fiddled with a couple recipes, this is what i've come up with. tell me how you improved it. could also be used to make onion petals if you don't want to fiddle with rings -- posted by spiritussancto

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

Olive and Roasted Pepper Crostini

Wed, 30 Sep 2009 15:23:40 -0400

Based on a recipe from Jill Sklars and Annabel Cohens book, Eating for Acid Reflux. They say in its intro, An appetizer you can make in a hurry, these crostini are delicious as appetizers, to serve with soup or salad or anytime you need a quick snack. They exclude reflux triggers like tomatoes and garlic, yet still retain the flavors that make these such a popular appetizer choice. For variety, add ingredients, change ingredients, and develop your own repertoire of crostini. I havent tried this yet. -- posted by mersaydees

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

Eggplant Salad Appetizer

Fri, 02 Oct 2009 17:15:13 -0400

This is a combination of several recipes that I found for an eggplant salad appetizer. I serve it with pita chips or other plan crackers. It is better if made a day ahead of serving -- posted by Chef #589335

Rockin' Hummus

Sun, 04 Oct 2009 01:39:04 -0400

I've tried a lot of hummus recipes but this is the first one that came close to Sabra - my favorite brand. I adapted this recipe from one I found online at a blog by Jonah Lisa. She states that it is the order in which the ingredients are combined that makes the hummus so creamy in the end. I don't know how true that is but I follow her method and always end up with great stuff that rivals my favorite brand. I use my blender but I'm sure a food processor would work great too. (The original recipe can be found at http://thetobyshow.typepad.com/the_toby_show/2008/03/the-secret-of-r.html#) -- posted by muncheechee

Low Fat Lime Cilantro Hummus

Mon, 05 Oct 2009 16:28:33 -0400

My husband found this recipe on a website about a year ago and it has become a staple in our home. (The website is www.urbandrivel.blogspot.com there are quite a few good recipes if you're interested). It's great with Falafel, fresh veggies and pita wedges. -- posted by Bell4523

Mushrooms on Toast

Tue, 06 Oct 2009 11:41:20 -0400

From our local/state paper The West Australian and by Margaret Johnson one of my favourite posters. Times are estimated. -- posted by I'mPat

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:31:33 -0400

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process. -- posted by yogiclarebear

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:32:00 -0400

Roast Eggplant With Walnuts

Wed, 07 Oct 2009 11:53:41 -0400

This wonderful appetizer, when served with warm pita, marinated strips of red pepper & tasty olives, can be a meal unto itself... or tucked into a pita with the aforementioned for lunch, a very nice lunch. Per the Times: "This Turkish recipe is from Paula Wolfert's upcoming book, "The Slow Mediterranean Kitchen," which will be published in October by Wiley. Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. She thanks Dr. Ayse Baysal for sharing the recipe." Note: When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, immediately slit the eggplant on one side and drain on a slanted board in the sink. -- posted by Buster's friend

Fluffy Fruit Dip

Thu, 08 Oct 2009 17:37:17 -0400

The recipe for this fruit dip was found in the 2009 cookbook, Touch of Home's Best Holiday Recipes. Preparation time does not include the time needed for the dip to cool & chill. -- posted by Sydney Mike

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

Quick Kimchi

Fri, 09 Oct 2009 17:09:42 -0400

This is from Yoga Journal, October 2009. Kimchi boasts high levels of good bacteria (probiotics) due to its fermentation process. This is a variation of traditional baechu kimchi. Cooking and prep time reflect fermentation process. -- posted by yogiclarebear

Vegan Dolmades

Mon, 12 Oct 2009 17:54:14 -0400

For my safe keeping -- posted by TexanMorgan

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

Crispy Ceci (Chickpeas)

Mon, 12 Oct 2009 18:03:55 -0400

These are the tastiest chickpeas ever! A local Italian restaurant makes them and shared their recipe in a daily so now I am sharing it with you:) -- posted by Jazmina

Not Grandma's Brussels Sprouts

Mon, 12 Oct 2009 18:12:00 -0400

My son kept asking me to buy these at the store, but I always had it in my mind that they didn't taste good, so...kept putting it off. Finally, I gave in, and bought a bag. Not knowing how to really prepare them, I realized...these sprouts looked like little heads of lettuce, and that's where I got my inspiration. I'm happy to say, my mind has been changed, and we gladly welcome these tasty bites onto our dinner table! -- posted by MamaMeag

Swiss Cheese Dip

Tue, 13 Oct 2009 14:56:50 -0400

This dip is so easy, with only 3-4 ingredients, and its suprisingly good! -- posted by Chef #695015

Asparagus With Tomato Basil Coulis

Tue, 13 Oct 2009 17:12:00 -0400

An appetizing first course from the flavor center of the universe, Louisiana. This recipe strikes a perfect balance between very plain and very fancy asparagus dishes. Courtesy of Joel de Bourgonnier of Honfleur, featured in The Louisiana New Garde television series. -- posted by Molly53

Brown Basmati Rice Pancakes

Thu, 15 Oct 2009 14:31:30 -0400

These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot. -- posted by OliveLover

Edamame-Ginger Dip

Thu, 15 Oct 2009 15:48:44 -0400

Eating Well - October 2009 -- posted by TattooedMamaof2

Crunchy Veggie Deviled Eggs

Fri, 16 Oct 2009 15:18:24 -0400

These deviled eggs are akin to egg salad. You get a nice crunch and freshness from the celery and onion. The pepper adds a delightful splash of color, very festive for Thanksgiving or Christmas. I adapted this recipes from The Deviled Egg Gourmet. -- posted by Sharon123

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

Savory Spiced Shortbread Bites

Mon, 19 Oct 2009 13:29:07 -0400

These tasty little cocktail nibbles are irresistible with a nice glass of sherry by a winter fire, and everyone simply loves them. I wish I could remember where I found this! Possibly *Gourmet* magazine, years ago? No clue. They are more spicy than sweet, but the hint of sugar is just enough. I like to make lots of these to keep around for unexpected holiday guests...they keep a long time in a cookie tin. -- posted by La Dilettante

Hot Broccoli-Cheddar Dip

Mon, 19 Oct 2009 15:54:51 -0400

Wonderful hot dip from Cabot Creamery of Vermont. Great as an appetiser with crackers and bread, or as a topping for baked potatoes or mixed in with brown rice as a side dish. -- posted by KelBel

Tuscan Bruschetta Dip

Mon, 19 Oct 2009 15:54:48 -0400

Very simple and quick to whip up. Serve with Multi-grain tortillas, toasted pitas, or baguette slices. If you can't find ripe tomatoes, you're better off with chopped canned tomatoes - or buy them early and leave them on the windowsill in the sun. -- posted by Katzen

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~

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

A Little Bit Spicy Deviled Eggs!

Tue, 20 Oct 2009 13:12:13 -0400

These deviled eggs are just a little bit spicy! Add your favorite hot sauce(chipotle is really good) and enjoy! Adapted from The Deviled Egg Gourmet. -- posted by Sharon123

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

Yummy Indian Crunch Patties / Lentil & Chickpea Masala Vedai

Wed, 21 Oct 2009 20:36:48 -0400

I finally got the blades to go back on that $*%#@! food processor correctly so I've been making lots of fritters. (Preferably all at once and freezing so A) I don't have to scramble looking for something to eat between classes, and B) I hate washing that cantankerous odious thing and the less I have to wash it out, the better.) I found a website (if my brain was working right now I could remember what site it was) that had lots of cool Indian and vegan recipes. I browsed through many then I got this idea for some spicy fritters that didn't involve me getting up to go back out to the store; I'll probably be posting fritter/crunch patty recipes all week. These are not quite bhajia, not quite masala vedai, but they're tasty. And vegan! Yields about 10 crunch patties. -- posted by the80srule

Indian Yam Fritters / Classic Crunch Patties

Wed, 21 Oct 2009 20:38:02 -0400

There are these awesomely delicious things at the Jackson Diner lunch buffet...I have no idea what they're called but they're delicious and I just refer to them as crunch patties. So I tried to make a clone of the recipe. These didn't *quite* turn out the same, but they still turned out good! Yields about 30 teeny fritters. -- posted by the80srule

Green Goddess Spinach Dip

Thu, 22 Oct 2009 15:50:06 -0400

Are you all as devastated as ME about the death of *Gourmet* magazine? I could weep. Luckily, I have a near-complete collection of issues going back to 'way before I was born, so I can live on those the rest of my life! This recipe (of course I've fiddled a little with it) was on the last page of the last issue, and even my husband, not usually a big fan of creamy dips, keeps getting it out of the fridge and eating it cold with pita crisps. Best served warm, though... -- posted by La Dilettante

Hummus

Sat, 24 Oct 2009 03:16:10 -0400

Easy to make. No tahini required - this one uses toasted sesame seeds. Serve with fresh vegetables, breadsticks or toasted pitas, or use as a sandwich filling. Keeps several days in the fridge. -- posted by fluffystew

Imtabbal

Mon, 26 Oct 2009 12:24:00 -0400

This is the famous arabic finger food made with roasted and pureed aubergines, lemon juice, tahini and garlic. This is famous all over the arab world and abroad and is quick and easy and of course yummy. Serve with pita bread or tortilla chips. Tip: Do not puree the roasted aubergine into paste,,,,,,leave it a bit chunky. -- posted by Amal-Jo

Fresh Cilantro Bean Salsa

Mon, 26 Oct 2009 12:26:58 -0400

Everything is fresh, not canned, except the beans, of course. The cilantro and jalapeno peppers make it! ALWAYS goes over well as an appetizer. Given to me by a family member. -- posted by campania

Braised Leek Salad

Mon, 26 Oct 2009 12:45:36 -0400

Created by Chef Aaron Bashy for "Chef on a Shoestring." The CBS Saturday Early Show challenge was to create a gourmet 3 course meal for 4 people for less than $20. I love leeks, but often find them overpowered in dishes where they aren't the main attraction. This recipe really showcases the leeks in all their subtle glory by caramelizing them and then adding just a few ingredients to complement the leek itself. In fact, the recipe features 3 of my favorite ingredients: leeks, feta cheese and Kalamata olives. Can't go wrong with that combination. To prepare leeks, trim off the tough dark green bits and the roots. Cut in half lengthwise then swish in a bowl of clean water to remove the sand and sediment that gets trapped between the rings of the leek. The wine is optional, but recommended. -- posted by Eat Your Vegetables!

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

Anti Dracula Garlicky Beans

Mon, 26 Oct 2009 18:09:52 -0400

Just in case you'll run into Dracula. If not, than just if you need a garlicky dip. This is a Romanian dish, so there's a reason Dracula's name is in there. -- posted by littlemafia

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

Pressed Cheese Sandwiches

Tue, 27 Oct 2009 01:37:34 -0400

Simple is the best way to start off a meal. Alex sure knows how to dress a simple sandwich and make it super! :) These are best chilled overnight before cooking, so make the day before eating! Recipe courtesy Alex Guarnaschelli From the new show: Alex's Day Off Episode: Dinner with Friends -- posted by Sharon123

Asian Stuffed Eggs

Tue, 27 Oct 2009 02:10:15 -0400

A delightful way to stuff eggs and the presentation is nice too! From Racael Ray's Big Orange Book. -- posted by Sharon123

Lemon Caper Stuffed Eggs

Tue, 27 Oct 2009 02:10:28 -0400

These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Curry Stuffed Eggs

Tue, 27 Oct 2009 02:11:02 -0400

A great appetizer for parties, or as a salad for dinner, or hey, just as a great snack! Adapted from Rachael Ray's Big Orange Book! -- posted by Sharon123

Tomatillo Avocado Salsa

Wed, 28 Oct 2009 17:09:13 -0400

Super yummy! -- posted by larchie

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

Berenjenas En Escabeche - Marinated Eggplant

Fri, 30 Oct 2009 14:30:59 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/the-truck-drive.html -- posted by ThatSouthernBelle

Fruit and Rice Pudding "sushi" With Raspberry Sauce

Fri, 30 Oct 2009 14:31:01 -0400

These are so cute! I think they'd be really cool for a baby shower since pregnant ladies aren't supposed to eat sushi! From http://www.latartinegourmande.com/2008/11/17/fruit-sushi/ -- posted by ThatSouthernBelle

Navy Bean Salad

Fri, 30 Oct 2009 17:14:23 -0400

Navy Bean Salad -- posted by Chef #1431340

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

Eggplant Hummus

Mon, 02 Nov 2009 11:01:59 -0500

I adapted this from a "hummus ghanoush" recipe from blog.fatfreevegan.com which has countless delicious and low-fat vegan recipes. This healthy dip is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes, broccoli...). It's super easy to make but requires a blender or food processor. -- posted by Hanna Louise

Easy Potato Pastie Pie

Mon, 02 Nov 2009 22:05:19 -0500

Potato mixture baked into pastry, like a potato filled crescent. A vegetarian play on the Cornish Pasty Pie. This recipe is so easy and a great addition to a brunch menu. -- posted by Stars-n-Atoms

La La La Bamba! Mexican Dip Ole'!

Tue, 03 Nov 2009 16:31:18 -0500

This recipe comes from my friend Ann in Maryland. I have made this many times, and it's always devoured! It's not necessarily "quick and easy," because I hand-chop the olives and make my own guacamole, but the extra effort makes a big difference. Ann's original recipe did not call for jalapeno and cilantro, but I love it! She isn't an olive lover, so she omits those. Really a great dip that can be fiddled with to suit individual tastes! -- posted by La Dilettante

Oven Baked Vegetarian Samosas

Wed, 04 Nov 2009 12:06:57 -0500

My daughter has been wanting me to make samosas for the longest time! Here is one I don't have to fry! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

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

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

Hg's Crazy-Creamy Spinach Artichoke Dip

Fri, 06 Nov 2009 17:25:25 -0500

Low fat version of the restaurant dip. Serve with baked veggie or tortilla chips or vegetables. From Hungry Girl. -- posted by sarahr84

Light Cream of Tomato and Pumpkin Soup

Sat, 07 Nov 2009 12:53:36 -0500

tastes like summer but warms you through in the middle of winter when there's precious little fresh veggies to be had. this is just a general outline. would lend itself well to substitutions like more milk or evaporated milk, spaghetti squash instead of pumpkin, change the spices, add more veggies, even brown rice maybe -- posted by spiritussancto

Dannon Creamy Salsa Dip

Sat, 07 Nov 2009 13:04:35 -0500

Doesn't get much easier than this. -- posted by Renegade Chef

Raspberry Chipotle Cream Cheese Appetizer

Mon, 09 Nov 2009 14:36:43 -0500

Simple yet delicious. You must try it; it is surprising how good it tastes. Serve with assorted crackers. -- posted by swissms

Lemon Cucumber Dip With Fresh Dill

Mon, 09 Nov 2009 14:37:58 -0500

This looks like a refreshing dip to brighten your days! In this recipe were cooking with lemon cucumbers. This dip really highlights how refreshing these cucumbers are on a hot summers day. I found this healthy recipe on the Care2 website @ http://www.care2.com/greenliving/lemon-cucumber-dip-with-fresh-dill-with-video.html -- posted by SassiFras

Fire-Roasted Pepper Salsa

Mon, 09 Nov 2009 14:39:30 -0500

If you like hot food, this may be for you! I found this recipe on the Care2 website @ http://www.care2.com/greenliving/fire-roasted-pepper-salsa.html In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate. -- posted by SassiFras

Best Vegan Mayo

Mon, 09 Nov 2009 15:20:10 -0500

Simple, quick and tasty enough to use as a stand alone dip. -- posted by Chef Marsha Jane

Hummus Broccoli Appy

Mon, 09 Nov 2009 15:20:15 -0500

Eric and I created this when during our Iron Chef whats in the pantry challenge. It can be an appy or a main course. All measurements are approximate it was more of a eyeball it situation. Also we served it with spicy pita chips made by baking the sliced pita topped with McCormick roasted garlic spice. You can also use frozen broccoli -- posted by Pricele$$

Basil, Lime and Pumpkin Seed Pesto

Mon, 09 Nov 2009 16:33:06 -0500

While searching for healthier recipe alternatives on the 'net, I ran across this one on the Care2 website @ http://www.care2.com/greenliving/basil-lime-pumpkin-seed-pesto-recipe.html Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007). This terrific recipe highlights basils fresh flavor with rich, nutty pumpkin seeds and zingy limea nice change of pace! Basil, Lime and Pumpkin Seed Pesto is packed with nutrition and fiber, and is so complete it doesnt even require the tried and true Parmesan cheese! -- posted by SassiFras

Spicy Cocoa Glazed Pecans

Mon, 09 Nov 2009 16:39:54 -0500

The original of this slightly tweaked recipe comes from the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites. Preparation time does not include the time needed for the finished nuts to cool completely. -- posted by Sydney Mike

Hummus - Silky Smooth, from Scratch!

Tue, 10 Nov 2009 16:48:16 -0500

This recipe was published in the food section of my city paper from a local Lebanese restaurant. Amazingly smooth and creamy. "Baking soda is the secret to silky smooth hummus; it softens the beans so they cook quickly and break down easily when blended. The hummus can be prepared up to two days ahead and stored in an airtight container in the refrigerator until ready to use." -- posted by biznana

Veggie Pizza

Thu, 12 Nov 2009 00:05:05 -0500

This is a quick easy recipe, great as a snack or an appetizer. -- posted by fake chef

Covert Quesadillas

Thu, 12 Nov 2009 00:07:17 -0500

Adapted from the Sneaky Chef Cookbook by Missy Chase Lapiine, this is a hidden purse full of sneaky nutriton! -- posted by Sharon123

Quinoa Fritters

Thu, 12 Nov 2009 14:48:14 -0500

I created this recipe when I was on a highly restricted diet for 5 months, but I loved it so much that I adapted it a little and it's now a staple for us. It goes especially well with soup. They are also really good dipped in pretty much any kind of mustard, and my little one year old boy loves them. Feel free to experiment with any kind of rice you have on hand for this. I've used 11 different types of rice for it, and each time it was wonderful. It's a simple side dish, and sure to please anyone that comes through my door for a snack or a meal. -- posted by Canning_Queen

Spicy Roasted Carrot Spread

Thu, 12 Nov 2009 15:04:51 -0500

Think you don't like carrots? HA! Please try this once? When I serve it, people lap it up on pita crisps or bagel chips. Sweet 'n' hot---what could be better? -- posted by La Dilettante

Garlic Fries Like Red Robins!

Mon, 16 Nov 2009 18:09:25 -0500

I love red robins fries and wanted to figure out how to make my own version of them sooooo here it is. If you dont like/love garlic this is not for you. They now sell sweet potato fries in the freezer section im sure you can sub them in this recipe... i have never tryed i do not like sweet potatos. I like to eat them when i make chili its a great change from the usual bread or corn chips. -- posted by Chef #1449594

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

Pimiento Cheese

Tue, 17 Nov 2009 00:49:40 -0500

From EatingWell Magazine September/October 2009. This Southern favorite is a simple blend of Cheddar, mayonnaise and pimientos. If you like spicy foods, add a few shakes of hot sauce. Serve with crackers for an appetizer or as a sandwich spread for lunch! -- posted by Rev.CCJ

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

Creamy Cheese and Nut Balls

Thu, 19 Nov 2009 19:56:20 -0500

This is a quick and easy cheese and nut appetizer! If you don't have time to chill the mixute so it can be rolled into balls, serve it as a dip, garnished with nuts and additional chutney! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

California and Maki Rolls (Japanese Sushi)

Fri, 20 Nov 2009 01:57:23 -0500

The difference between California Rolls and Maki-zushi is the way it's rolled. The California Roll has the sushi rice on the outside with the nori on the inside. A Maki roll has the sushi rice on the inside with the nori on the outside. For directions on making the sushi rice see Recipe #383636. This is a combination of recipes found on Food Network. Special equipment need is 2 bamboo sushi rolling mat plus a bowl of water with ice. SUSHI ETIQUETTE: Sushi is meant to be finger food, quick and tasty. It is preferable to eat sushi with ones hands rather than with chopsticks, but both ways are acceptable in America. Eat the whole sushi roll at once. It is not appropriate to eat part of a piece of sushi and place the other piece back on a plate. Once you have picked something up you should eat all of it. Do not dip the California rolls into the Soy sauce as the rice portion of the sushi will become too moist and can cause sushi to fall apart. Maki rolls can be dipped into the Soy because the seaweed (Nori) is on the ouside and will hold it together. Simply dip into the soy sauce before eating. -- posted by Galley Wench

Cicara Borek

Fri, 20 Nov 2009 15:29:24 -0500

this the best turkish appetizer and so easy to make but make sure you have enough to go round very addictive.Is also made for breakfast. you can now buy ready made yufka in packets in all turkish shops (in the fridge)instead of phyllo pastry you will need 2 packets. -- posted by Chef #1453805

Easy Hummus

Sat, 21 Nov 2009 20:14:54 -0500

Hummus is a popular dip usually eaten with pita bread at Middle Eastern restaurants. This version is is easy to make for anyone with a food processor. All of the ingredients are commonly available. It is every bit as good as hummus made with tahini. Consider this the convenience food version of hummus. You may be aghast at the use of bottled lemon juice and jarred garlic, but it really does work as well as fresh for this recipe. This hummus makes a good sandwich filling: Fill a pita pocket or a warmed flour tortilla with a few tablespoons of hummus. Add sliced tomato, lettuce, red onion, and perhaps a few pickled banana pepper rings. It's very satisfying. -- posted by RudyH