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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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    Excellent low cal baked version of the fried egg roll. Make for a meal or appetizers. Serve with plum or teriyaki sauce.

    Recipe #158621

    7 Reviews |  By Cabhorn

    These are incredible. From The Bristol Bar & Grille in Louisville, Kentucky. They won't last long!!!

    Recipe #162247

    My friend Val shared this recipe with me last year. It is a new favorite, and one that I plan on taking many places over the holiday season, as it is different. Best served with Wheat Thins, this salsa is yummy and a must try! The original recipe called for a 1 pound package of cranberries; I've found that fresh cranberries are now packaged in 12 oz. portions, and this size works. Don't forget to allow time for chilling, to allow flavors to develop...This will make enough for 2 blocks of cream cheese, so you have 1 to serve, and 1 to share!

    Recipe #398844

    These make a great side dish for a meal or an appetizer for a party. The hard part about this recipe is not eating them while you're cooking. This is my spin on another recipe. The yield really does depend on how big you make the balls.

    Recipe #205880

    I got his recipe from "Emily Bites". She describes them as a healthy sub for tater tots and her numbers don't lie. These are soft inside and crispy outside. At 27 calories they pretty guilt free (ww = 1 per tot). I omitted the cheese because I didn't have any and they were still SO good. They are also a great way to sneak some veggies into picky kids!

    Recipe #480292

    This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.

    Recipe #131062

    151 Reviews |  By Derf

    From Ocean spray and very good!

    Recipe #16213

    Hey you Paula Deen fans, she has a new magazine, "Cooking with Paula Deen"--this recipe is from the premier issue. It was so yummy looking, I couldn't wait to try it. I added another 15 minutes to the cooking time suggested (30-35 minutes) and It was just right, but oven temperatures vary, so check on it during the last few minutes of cooking time. I'm also going to add a few dashes of cayenne pepper next time for something hot and sweet!

    Recipe #146427

    This beautiful appetizer consists of an Italian chopped salad that is mounded into cooked pasta shells. It can be made up to four hours ahead and the romaine salad will remain crispy for serving. Note: To give proper credit, this is an adaptation of recipe #29329, which uses chicken as a main ingredient. In the version I am posting, the chicken is eliminated and the chopped salad is garnished with salami and feta cheese. I also make my own vinaigrette, but if you prefer, just use a bottled Italian dressing.

    Recipe #227542

    I forget where I saw this. I jotted it down. Then a week later, it was served at an event I attended. Nice.

    Recipe #486063

    The taste of summer! From Bon Appetit magazine.

    Recipe #484242

    1 Reviews |  By loof

    These fried potato/peanut/chickpea treats sound delicious! Recipe from RuchisKitchen.com

    Recipe #483796

    Gougeres are delicate, miniature cheese puffs. They are a popular addition to special ocassions, like cocktail parties and brilliant eaten with a Pastis aperitif.

    Recipe #483673

    Lovely little nests of goodness. The variations are endless.

    Recipe #481800

    From Chef Dino Lubbat, Dinotto Ristorante, Chicago, IL. I like that each shrimp looks like a little hurricane.

    Recipe #481799

    Your guests won't even know what they're eating, and did you know that snails are a very healthy meat?? If you are really, really squeamish, use canned smoked oysters or mussels. But this is a nice quick starter, or an extra to serve with meagre leftovers (which is what I used it for!) Escargots or snails come in cans, usually in two sizes. You need to look at the label to see approx. how many snails are in the can. The seasonings are fairly accurate, but really, this can be used to taste. Instead of black pepper, hot sauce can be used. Our phyllo comes in large sheets and I did not go as far as measuring it. This is an ideal starter to a dinner, served with arugula as a garnish. I have recently made this with 3-layer rounds of phyllo, pressed into muffin tins, and I put rounds of phyllo on top. I used it as a main dish with a salad and thingies, and instead of feta I used low-fat camembert plus walnuts in the filling. Yum!!

    Recipe #292428

    I first met these as mini muffins. I prefer to spread it out on a baking pan.

    Recipe #479898

    3 Reviews |  By Molly53

    A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #313082

    I love artichoke dip and use it to stuff chicken breasts so I decided to combine the two to make a tasty appetizer.

    Recipe #463702

    Ocean Mist Farms posted this and I like the idea of baking rather than boiling or steaming an artichoke

    Recipe #478519

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