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    You are in: Home / Cookbooks / xAmuse Bouche n Small Plates
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    273 recipes in

    xAmuse Bouche n Small Plates

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    Mimicked appetizer served at the Lemongrass Thai Restaurant, Marietta, GA. Make this a meal by adding steamed white rice, sugar snap peas, and sliced carrots,

    Recipe #499506

    Yummy fondue to serve with anything. Dip meats, veggies, or bread into it!

    Recipe #42196

    1 Reviews |  By I'mPat

    From little ideas diabetes by Jody Vassallo.

    Recipe #444265

    From Australian Ready Steady Cook chef Warren Turnbull. TIP 1 - you can make ahead and assemble spring rolls several hour ahead and keep covered in the fridge and cook just before serving. TIP 2 - try using fresh peaches or plumbs instead of mango and you can use puff pastry instead of filo (just one layer only though).

    Recipe #449174

    There is another similar recipe on here but doesn't have the added spices that I think make this so special. I do got this from another sight and made it for three very hungry Man-Cubs breakfast and they ALL rated it 5 stars. One called it "candy bacon" Hope you like it too. Nest time I'm thinking I'll cut back on the brown sugar as I had a LOT left over - but left it here as in the original recipe.

    Recipe #500822

    A Delicious Appetizer From the1950's, and a guilty pleasure to boot!

    Recipe #500412

    Finger Salad. What a great idea for a tastings event! this is a recipe from Chef John Ponticelli (JP) who is the Garde Manger Chef de Cuisine at Tulalip Resort Casino. Take the idea and run with it!!!!

    Recipe #500110

    Who doesn't love a caramel apple? These are great and make wonderful appetizers, snacks or dessert nibbles.

    Recipe #499774

    2 Reviews |  By Shawn C

    A great way to eat healthy! you could even try this for a party as appetizers. Just cut the boats inbetween the tomato slices and serve with that way

    Recipe #499465

    West African Baked Ripe Plantains

    Recipe #475357

    Baked sliced plantains with brown sugar & cocoa

    Recipe #493975

    4 Reviews |  By Bergy

    This recipe was in the latest cooking pleasure magazine and is so easy and wonderful. The sugars start to caramelize, deepening the color and oh, the flavor. Perfect accompaniment to a cheese platter - Brie, Gorgonzola, Camembert, etc.

    Recipe #68990

    This is from BH&G Low Calorie cookbook.

    Recipe #498707

    Cheesecake is not for dessert only...pull this savory, make-ahead variety out of the fridge and you've got an exquisite appetizer to satisfy a crowd. From

    Recipe #496089

    You can use croissant dough, pizza dough, corn bread, puff pastry, phyllo, biscuit, pie crust or kataifi (shredded phylo) or whatever you want for the cup. Vary the heat by how many seeds you leave and the hot sauce.

    Recipe #495625

    Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like.

    Recipe #35385

    Kickin' and easy. Use as an appetizer or a side. If half a jalapeno is too much for you in a bit, just put the batter in mini muffin tin and place a slice of jalapeno on top (or in the middle and cheese on top).

    Recipe #493940

    These are so simple to make and so tasty with just the right blend of sweet and savory. Courtesy

    Recipe #326743

    My friend, Lan, who is Vietnamese, showed me how to make these delicious and healthy spring rolls. These are served cold and are NOT fried. They do require some skill to roll - unless you've made these before, you may want to have extra rice papers on hand in case you tear some! It is crucial to use only fresh herbs etc. in this dish, however you can use any cooked meat or fish combo that you prefer. Vegetarians may omit meat altogether. The prep time given is how long it should take - but first timers may find it takes longer to roll.

    Recipe #20445

    Creamy cucumber filling for sandwiches that is wonderful. The dill and garlic give it pizazz. This can also be used for an appetizer if used on the party rye bread.

    Recipe #54517

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