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Appetizers & Dips

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This is a hit from my uncle's Steakhouse, Buckley's. It has been in the family for years. I don't think I've met anyone who doesn't like it.

Recipe #273232

Be careful not to stir the crab too much into the other ingredients. Best to fold the mixture gently with a spatula to combine everything. You want the big chunks of tasty crab to stay together as big chunks of tasty crab. Freshly cooked blue crab is the best choice for this recipe; however a good quality canned crab is an acceptable substitute.

Recipe #81635

2 Reviews |  By Manda

I took this spread to a recent party, and it got rave reviews. Everyone loved it, and it's pretty simple to make. I recommend making it a few hours before serving so the flavors get to blend. I served with additional cocktail sauce on the side because as it gets eaten, the top layer of sauce tends to disappear.

Recipe #20085

5 Reviews |  By Bergy

This is a good appetizer to serve when you are watching calories. Leave out the jalapeno & garlic, if you wish they are good even without them. Try using a Portabello and if you can find them Black Garlic. - Wonderful flavor. Black Garlic are from Korea and are fermented in a special process - Very mellow flavor

Recipe #16451

A new take on an old favorite - shrimp instead of wings. Cooks up even faster than wings and tastes incredible. Taken from the Redbook magazine.

Recipe #215039

These are very good cheese straws. I really enjoyed them!

Recipe #152516

3 Reviews |  By Jaymee

I have made complicated marinades in the past but shrimp are so delicious they need nothing more than this treatment. Subtle flavors and the shrimp stay juicy. Alter as needed for the amount of shrimp you have.

Recipe #174127

This recipe came from an Afghanistan cookbook, that I think came out in the 1990's (from Minnesota). I don't remember the title, but their recipes were very good.

Recipe #236780

1 Reviews |  By Gina*S

This is a recipe from the best (IMHO) Italian place in Portland Oregon.

Recipe #88005

I grew up in southern Maryland, and attended All Saints Episcopal Church, where my parents are still members. Every summer (1st weekend in August) the church hosts its Summer Supper fundraiser, which I consider a southern Maryland tradition, since folks come from all over to eat some great food (ham, fried chicken, green beans, fresh homemade bread, rolls, and desserts, and, oh yeah.. CRABCAKES! This is an adaptation of the recipe used at the supper, so that the yield is something reasonable for a family dinner (as opposed to the hundreds of crabcakes made by the fine folks at All Saints!). Of course, I have added my own touches over the years, but it's still pure "Maryland Crabcake".

Recipe #234697

A mild, easy, pleasant guac-style salad. Lends itself to endless variations.

Recipe #151204

This is from a great little restaurant in South Louisiana. I begged and begged for the recipe until they finally caved in. ***Edited on June 9, 2008--I would suggest tasting the dip before adding any salt. Depending on your mayo, you may or may not need any***

Recipe #196226

A fabulous, romantic dish for two - and it's quick and easy! I adapted the recipe from a Junior League of Lafayette, LA recipe; they say that it is the creation of Sous Chef Bryan Richard of Chez Marcelle. The original recipe calls for an entire stick of butter, but I think you'll agree that 3 tbsp. is plenty. If you like Amaretto, you'll love this! It can be served with angel hair pasta, but I like to eat it without so as not to interfere with the delicious flavors.

Recipe #83117

These sound delicious! They're from a book called From Storebought to Homemade by Emyl Jenkins.

Recipe #145032

You can serve this with cocktails or on a dessert tray. They are both sweet and savory. From The New Carry-Out Cuisine. It is hard to stop nibbling on these!

Recipe #197580

Here for safe keeping from the Junior League of San Francisco in their San Francisco Encore cookbook. The recipe states "This rich and sweet dish is ideal in small portions as a first course to a candlelit dinner."

Recipe #294127

This is about the best garlic bread I have ever had. Garlic wusses, proceed with caution!

Recipe #46183

2 Reviews |  By Oolala

From the Holy Trinity Lutheran Church Cookbook that I acquired at a book sale. This was submitted by Helen Brockman. The name caught my eye. This has cream cheese, apricot preserves, mustard and some zip!

Recipe #330199

7 Reviews |  By Laurita

Ambrosia is a food of the Gods - it's a heavenly treat! I love being able to prepare it ahead of time because the cooking time is quick. The very best crab cakes have a lot of wonderful crabmeat and very little else. It takes you to paradise by way of Key West!

Recipe #50649

A retro recipe that stands the test of time. These little round beauties are the highlight of any get together. Hard boil the egg, slice in 6 slices, (I use a egg slicer) top with salt & pepper, (I use a course ground pepper) dollop each slice with a zesty bit (about 1/4 tsp or more if you like) ketchup and Tabasco, and slide on to the Ritz. A smooth, but slightly salty and most definitely zesty bit of wonder right onto your taste buds.

Recipe #221857

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