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    You are in: Home / Cookbooks / Appetizer Nibblies
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    86 recipes in

    Appetizer Nibblies

    Along with Moms famous beautiful smoked Salmon with expensive cream cheese on those super amazing organic crackers with scattered blue berries and raspberries, I add the collected recipes, mostly for nibbling on with wine just before dinner.
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    This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.

    Recipe #48153

    28 Reviews |  By GaylaJ

    These are delicious little nibbles. I love their simplicity--they are quick to put together and can easily be made on the spur of the moment for an impromptu gathering, but can also be prepared up to a day ahead. The recipe is adapted from one published in "In Style" magazine. Prep time includes 15 minutes refrigeration time.

    Recipe #161852

    This is really an appetizer. It is served cold. It is very tasty, and quick to make.

    Recipe #263656

    8 Reviews |  By Nanners

    This is a beautiful appetizer dish or side dish. It's great for potlucks and it always gets lots of compliments. The key is to use the freshest of ingredients. I buy the fresh basil and tomatoes from my farmer's market or (if it's winter) our local fresh market. NOTE: If you can't find little cherry sized mozzarella, you can buy the large sized balls and cut them into bite sized pieces.

    Recipe #259427

    Easy and delicious! Great make ahead for pot luck or party!

    Recipe #129295

    Compliments of a Chow article on perfect snacks for a Wii party. Haven't tried yet but sounds delish. Cooking time is freezer/marinade time.

    Recipe #307983

    13 Reviews |  By Sage

    My friend Paulette gave me this gem for my Family Recipe Book;they always a hit. These tarts will be the talk of the party. And the best part; so easy!

    Recipe #243567

    This is a nice twist to the traditional baked brie in puff pastry. I find that the phyllo lends to a more elegant presentation. Phyllo is not that tricky to work with - just keep the sheets that you aren't working with covered with plastic wrap and a damp towel. We traditionally use a 300 gram wheel of Triple Cream Brie, which converts to about .66 of a pound. Because of the size of the phyllo sheets (about 12" x 18"), you could likely use up to a pound of brie.

    Recipe #108691

    From Andrea Immer

    Recipe #230483

    The garlic in this delicious hummus gives it a great spicy kick! We love it so much we make it at least once a week :)

    Recipe #230644

    I find any excuse possible to serve this. Great around the holidays but worthy of being made all year round. It is the dish I am most often asked to bring to a gathering requiring finger foods or appetizers. Really good on Townhouse Wheat Crackers. If I don't have any orange juice concentrate, I use just enough fresh squeezed juice to make it the right consistency and the zest from the orange for more flavor. *PLEASE NOTE!!* You REALLY need to make this ahead of time! The flavors must blend for it to taste good!

    Recipe #99081

    These sushi poppers are tasty and do not require an expert to prepare. Young children would find these fun to make.

    Recipe #113851

    This recipe works best with a sharp crumbly blue cheese like Maytag, Roquefort or Cabrales.

    Recipe #291142

    A lovely vegetarian appetizer. I always sweat my eggplants before making this, to remove the bitter juices. I find it has a better flavor that way.

    Recipe #112586

    A deliciously sweet and spicy snack that can be eaten as is or served with your favourite dip. The kick of wasabi is nicely balanced with the sweetness of honey in this simple recipe. These are really good served with a bit of fat free sour cream for dipping. I also like them plain too.

    Recipe #288712

    At a previous job whenever the party sign up list got to me I was already filled in to bring this every time! It can be easily halved, but I recommend using only full fat ingredients, it does NOT turn out well with light or nonfat products.

    Recipe #49063

    9 Reviews |  By ~Nimz~

    I've been playing around with this recipe from Taste of Home Back Yard Grilling and think I've got it right for our taste. This is so good, it can be a meal in itself. It's a little heat intense, but we like it that way. We loved the combination of spices. Hope you try it.

    Recipe #182912

    I have tried a lot of hummus recipes, and this one is a combination of a few of my favorites, and is now the only one I use. I grow my own little Super Hot Chili Peppers and so that is what I use, but you can substitute any pepper you like, or use hot pepper flakes. I like a lot of garlic and a bit of a kick, but this recipe is easily alterable to your own tastes so adjust it as you see fit. I like my hummus thick so I usually skip the water. Another nice variation is to add a bit of red, green, and yellow bell peppers. It makes the hummus really pretty! Any hummus lover will tell you that the spread can be used so many ways. My favorite uses for this is as a vegetable dip or as a sandwich spread in a whole wheat veggie wrap. Yum!

    Recipe #90910

    This recipe is inspired by some of the hummus recipes found right here at Recipezaar. We loved the recipe #90910 by kburie and adapted it to suit our own tastes. Thanks also goes to Becka for her recipe #73859. If you like roasted red peppers then this one's for you! Note: We like to put the hummus into 3 separate covered dishes so we can quickly & easily serve it as an appetizer along with raw veggies, pita wedges or crackers. This keeps it fresh and readily available for when we have guests over or a sudden hummus craving!

    Recipe #182429

    Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea.

    Recipe #208152

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