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xAmuse Bouche n Small Plates

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I used to eat this when I was in girl scout camp. the kids loved them and so do I. I'm using estimated amounts so you can put as much or as little as you want in them.

Recipe #109556

There are many of these posted already, but the ingredients differ from this one. I'm putting it here for easy access as I'm downsizing my recipes cupboards, LOL. Hope you enjoy this easy wonderful recipe.

Recipe #356238

Mama's artichoke cheese balls.

Recipe #400503

Originally to go with Recipe #252407 posted from the Rocky Mountian News Wednesday Spotlight section.

Recipe #252285

2 Reviews |  By Lorac

An elegant version of an old favorite. Egg yolk combined with avocado, garlic and Tabasco - topped with smoked salmon and black pepper. They can also be used as a garnish for summer dishes. You can substitute tiny canned shrimp for the salmon.

Recipe #32344

20 Reviews |  By Ms B.

I found this recipe several years ago in our local newspaper. This is a different kind of deviled egg. The creamy avocado replaces the mayo. I have subbed lime juice for the lemon. The flavor is best when only slightly chilled or at room temp.

Recipe #76494

11 Reviews |  By Bergy

The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!

Recipe #11031

3 Reviews |  By Bergy

Good as an appetizer too! These are like a dry garlic rib. Try doing a Dim Sum brunch your friends will love it (if they like oriental food).

Recipe #11007

4 Reviews |  By Bergy

This is great served as an appetizer or part of a Dim Sum brunch. Over the next few weeks I will be submitting other recipes suitable for Dim Sum. I will name and number them "Bergy Dim Sum 1, 2 etc." Many of the recipes will be freezer friendly so it is easy on the hostess (host) on the day of the brunch Edited 13 Dec 03 It has been a while since I made this recipe and found it was a bit light in the taste so I added 3/4 tsp hot chili flakes and 2 tbsp Schezwan sauce - just right for me. Do what the recipe says the first time and then you can spice it up. Do not mince the chestnuts, shoots & crab too fine you want a bit of crunch left.

Recipe #10999

Great for a quick nibble, appetizer or party platter. Easy, too.

Recipe #154776

A grown-up version of cream-cheese-stuffed celery sticks. Especially good with a nice cup of coffee or hot tea.

Recipe #118075

Tasty little morsels indeed! Easy and quick to make and they'll disappear just as fast!

Recipe #22952

This ladoo has had me go crazy ever since I set my eyes on it(it appeared in this week's 'Thursay' magazine). The original poster is Diana Cherian P.

Recipe #34009

Great for appetizers or dinner parties

Recipe #63604

1 Reviews |  By Mirj

I made these funky little corn cups for a community get-together last Saturday night, and they were one of the most popular snacks there, not a single one was left to take home. A good appetizer for veggies/vegans.

Recipe #20010

These bites are based on the Thai recipe called mar hor (meaning galloping horses).

Recipe #357188

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

Recipe #404994

5 Reviews |  By P4

I generally don't care for cocktail meatballs, but these are pretty adicting and out of the ordinary. Love the sauce so much. From an old article in Fine Cooking.

Recipe #51865

a sweet, appetizer that is very simple to make - a recipe from Kraft -

Recipe #339015

These sound a bit odd but are SO yummy. My family have been serving these for years at BBQs and I can't believe this hasn't already been suggested as a recipe! Anyway, give it a try and, hopefully, you'll love it as much as we do! I've said it serves 4 (2 a piece), but in my family this would only serve 2!

Recipe #198930

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