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    You are in: Home / Cookbooks / Appetizers
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    24 recipes in


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    2 Reviews |  By Annacia

    This is currently quite popular in my wee town and the recipe is being circulated. Thought I'd share it here. One of the ladies brought it back from her vacation and now everyone seems to be making it. I've not tried it because of the sugar but it must be good. I'm guessing at the times as none were given.

    Recipe #480734

    24 Reviews |  By Vina

    I have always loved Olive Garden's Pomodoro. This is what I came up with when I experimented at home. This does not heat up your kitchen and is a light supper dish for those hot summer evenings. If you like spice, add some crushed red pepper flakes to taste. Just don't use anything but the freshest ingredients--you'll end up with something that tastes pasty/chemical/bitter/etc.

    Recipe #70032

    I grew "Golden Boy" tomatoes in my garden this year. If you are not familiar with that variety, they are wonderfully sweet and are an amazing shade of orangey-yellow! I threw this dish together one night all from bits and pieces I had leftover in the fridge. I toasted the bread plain, but feel free to grill ot toast it with a little olive oil and garlic. Also, shredded fresh basil leaves would be a nice addition as well.

    Recipe #250718

    26 Reviews |  By PanNan

    I bought a jar of these little dandies at a craft fair last year, and have been looking for some in stores without success. So instead I decided to find a recipe and make some. These are very hot with the seeds, or less so if seeded first. A cowboy candy slice is delicious served with cream cheese on a cracker. For a nice appetizer presentation, place 3 oz block of cream cheese on a plate. Top with 2 tbsp of cowboy candy, and place crackers around the edges of the plate. Note of warning: when slicing the jalapeno, I suggest wearing disposable latex gloves. Also, the fumes, while slicing and cooking, are strong (but fabulous)! This recipe represents the state of Texas.

    Recipe #101698

    Food Network, Barefoot Contessa, 2008. If you do use cheesecloth, it creates a nice pattern over the spread. Make sure you have a little room between the sieve (if using) and the bottom of the bowl you place it in.

    Recipe #378910

    5 Reviews |  By Sara 76

    Ths is my favourite sushi! I first had it in Rockhampton a couple of years ago while on vacation, and love to make it at home now!

    Recipe #346830

    1 Reviews |  By Bergy

    I was just fooling around and came up with this simple recipe - served as an appetizer at midnight New Years Eve, If you have never worked with Rice paper there is a tutorial here on Zaar. Rolls were served with recipe #33113 I used the small rice paper rounds but you can use the larger ones and have these as a side dish.

    Recipe #346668

    An easy elegant appetizer to serve for a baby,wedding shower, or cocktail party.

    Recipe #156027

    How can you go wrong with bread and hot melted cheese? This is the actual recipe used at The Melting Pot. It's not exactly a secret since they make it at the table, but our waitress even told me the exact amounts and I wrote them down!

    Recipe #210658

    These are great snack food, served alone or with your favorite spread.

    Recipe #46880

    I usually don't like mustard at all! But this recipe that I got from a co-worker is so yummy!

    Recipe #184824

    This recipe came from Bon Appetit. It looks very good and is quick and easy

    Recipe #250457

    Great dip to serve with toasted pita wedges, veggies, or chunks of grainy bread. I have friends who prefer this to "real" hummus.

    Recipe #71609

    A recipe by Kiwi/Aussie Chef 'Huey'. For this recipe you need clean wine bottles to mould the cheese over. I think smoked salmon would be nice too. An Aussie tablespoon is 20ml.

    Recipe #196280

    388 Reviews |  By Lali

    another version of the chicken lettuce wraps.

    Recipe #15865

    1 Reviews |  By KeyWee

    This was a great appetizer served to us at a 50th wedding anniversary party. Afterwards, I just couldn't stop thinking about these treats! Got the recipe from the country club that served them and here it is, just in time for the holidays. Everything can be done ahead of time - a plus! Enjoy!

    Recipe #102297

    This is an easy recipe that takes only a very short time to make, perfect on just about anything and no preserving for this just prepare and store in the fridge for up to one week.

    Recipe #141674

    Delicious and quick appetizer!

    Recipe #134946

    I developed this version of pico de gallo out of desperation . . . shortage of fresh vegetables. So instead of making guacamole and pico de gallo, I combined the two! Now it's our favorite.

    Recipe #171577

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