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xAmuse Bouche n Small Plates

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Anything with cream cheese is good and this is great for parties! A major hit at my house!!!

Recipe #485818

A fine recipe learned from my Apache Princess=]

Recipe #293050

Having a large amount of leftover chili, I wanted something a little different.

Recipe #513953

Recipe #425942

Delightfully simple and a great combination of flavors and textures in a small package. Features Medjool dates, creme fraiche and candied ginger.

Recipe #73494

Sausage Balls are a Holiday classic, and Southern Living has updated them with the addition of chopped dates and pecans for a touch of sweetness. I have not tried these yet, but will do so very soon!

Recipe #143660

Simply made hors d'oeuvres that are crisp and chewy, savory and sweet.

Recipe #73499

This is a recipe that my mother makes as a quick appetizer for special occasions. It may seem like an odd combination of flavors at first, but trust me, these can be addictive!

Recipe #46879

Per Whole Foods' website, "To ease the party rush, make the filling for these dates a few days in advance, keeping in mind that the flavor will get stronger over time. For a vegetarian version omit the bacon and sauté the onions in olive oil instead of the bacon grease."

Recipe #403168

6 Reviews |  By twissis

This is another so easy-to-fix recipe for the blue cheese lovers among us & is from the *Finger Food* cookbook of the Australian Womens Weekly cookbook series. It showcases an ingredient combo that never would have occured to me, but is truly wonderful & will get you raves of admiration! It is simply the perfect bite of sweet & savory. *Enjoy* !

Recipe #250093

Stuffed dates are a Moroccan sweet traditionally served during Ramadan and special occasions. Orange flower water and cinnamon are used to flavor the almond paste filling. If you prefer, you can replace the orange flower water with lemon zest. Garnish the stuffed dates as desired with granulated sugar, walnut pieces or even a little shredded coconut. Select firm, chewy dates.

Recipe #503363

Tasty as an appetizer or served over rice with baby bok choy and sprinkled with sesame seeds and green onion tops.

Recipe #513104

shumai are the open topped dumplings you see at dim sum. This is a unique filling for the normal beef, shrimp or pork shumai and yummy.

Recipe #266406

The sweet potato mash and broccoli can be done ahead allowing for easy assembly at the time of serving on hot toast. This is from the Feb 2014 Bon Appetit.

Recipe #512587

It's a delicious Filipino food usually eaten during breakfast and snacks served with hot chocolate or mangoes.

Recipe #180392

A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Special thanks to W.K. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! Eventually I figured it out. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. This is a fairly time-consuming project, most families make it a group activity! Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time.

Recipe #377147

They sound strange but they are delicious and will disappear in seconds.

Recipe #511362

Traditional Australian snack for when unexpected guests drop by. To be truly authentic the cheese must be the very cheapest brand available and the crackers a little stale. Use a good and strong fresh onion though so your guests don't know the difference.

Recipe #203702

usually served at street stands, but they can also be made at home. However, it will help if you have a takoyaki grill, or a similar device with 3-centimeter-diameter cups. Creditz: dk

Recipe #224391

For ZWT 16, I was searching for recipes to add to our repetoire and came across this recipe that looks delicious and easy to make. (Australian, New Zealand sausage-stuffed puff pastry) Popular in New Zealand and Australia, sausage rolls are eaten for breakfast, lunch or as appetizers at parties and get-togethers. Served hot or cold, they are often sold at small food stores called "tuck shops" as a quick meal. adopted from What's for eats CHecked ths site for the quantity of pork sausage required

Recipe #456599

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