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    You are in: Home / Cookbooks / Snacks/Appetizers
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    111 recipes in

    Snacks/Appetizers

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    I great filling for stuffed mushrooms!

    Recipe #234958

    I know, I know! There are 183 hummus recipes! But none have peanut butter in them. I got this from a nutritionist who's (now grown) children would only eat hummus if she used peanut butter instead of tahini. I like it this way rather than the tahini way. Try it. You'll be pleasantly surprised! I put the olive oil right in the blender instead of drizzling on afterwards. Then I eat it with Kashi TLC crackers right out of the container.

    Recipe #203291

    These are great for an appetizer or double the recipe and serve with a salad for dinner. They are gobbled up very quickly! Cooking time is approximate. I use a glass pie plate to bake in so I can see how the bottom of the biscuits are browning up. The top will get done before the bottom so I place an aluminum foil tent over it after around 8-10 minutes depending how brown the cheese is getting.

    Recipe #187260

    When I was in 4th grade my bestfriend Nicole's grandmother made us this one night. Im 23 now, and i've never forgotten it. I think the "cool" part is that once it dries you really can't tell that the chocolate is on there. It's a fantastic surprise.

    Recipe #186291

    4 Reviews |  By xtine

    I make these for every family dinner and for most other parties and barbecues as well. Mine are a bit spicier than others - the key ingredient is the cumin. Don't leave it out, because it's what makes these so delicious. For the seasoning salt, I like to use Herbamare or Tony Chachere's, and for the mayo, Duke's or Hellman's is preferred. Regarding the eggs - for my hard boiled eggs, I use eggs that are a week old. There is nothing wrong with week-old eggs (provided they have been kept refrigerated), and they have the delightful quality of being peelable, unlike their fresher sisters. NOTE: if you plan on filling these by using a cake decorating tip, make sure the pickle and green onions are very finely minced - you might want to run them through a food processor or blender to get them fine enough. Otherwise, they could clog up the tip. Also, the garnishes listed below are all optional, so use at your own discretion. Most people don't use caviar unless they're trying to out-fancy someone else. I personally prefer chives. Ladies and Gentlemen, get out your deviled egg plates!

    Recipe #211858

    I have been popping popcorn for many years using oil and butter. This method is less fattening and better for you. If you want to add butter,salt or other seasonings, you can after popping. This recipe I got from looking up "How to Make Popcorn" Microwave timing will vary with different microwaves. Mine takes 3 minutes. Just experiment like I did when popping in paper bag. Also this only makes enough for 1 serving.

    Recipe #256567

    I made these for Christmas 2005 with my daughter. She enjoyed making and eating them. The plate was empty in a few minutes. This recipe came from a little book called 'Bites' by The Australian Women's Weekly - Creative food

    Recipe #184466

    This is a recipe that I developed. Once you have these with bacon, you won't want to eat plain deviled eggs again.

    Recipe #235406

    7 Reviews |  By Mercy

    I just can't pass up a tasty reuben! You can substitute pastrami or turkey pastrami for the corned beef.

    Recipe #157539

    2 Reviews |  By Sussan

    A fun, all-Aussie appetizer from The Essential Finger Food Cookbook; little meat pies - traditional or uncovered - made from ready rolled shortcrust pastry baked in patty tins.

    Recipe #203575

    Okay, go out and buy some puff pastry sheets! Then go back to your kitchen, and make these! You won't be sorry!

    Recipe #160424

    These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573

    Recipe #77854

    Use wild mushrooms if available, they give a more intense flavour to this dish. If you are a mushroom fan this is the dish for you.

    Recipe #89253

    Whenever my husband's aunt serves this at family party, I literally CANNOT stay away from it. Be careful, friends, this one is addictive.

    Recipe #241541

    117 Reviews |  By Lorac

    My best friend Linda, served this appetizer last night. I wouldn't leave until she gave over the recipe!

    Recipe #59363

    Got this from another recipe site. It tastes just like a BLT. Its very easy and is sure to be gobbled up!

    Recipe #76663

    These delicious little appetizers are very easy to put together! Everyone always really enjoys them on an appetizer tray. They also freeze very well so they are a great make ahead!

    Recipe #127878

    A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.

    Recipe #235493

    I always thought my deviled eggs were good, until I tasted these at a Hanukah party. The lady who brought them was kind enough to share her recipe. Cook time is chill time for the finished deviled eggs.

    Recipe #151292

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