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

    Appetizers


    Displaying up to 20 pages of results. To see all results, or register.

    From Cooking Light. Serve with crudites or pita chips.

    Recipe #190266

    The filling can be made up to 2 days ahead of time and refrigerated. Rewarm the filling before stuffing the mushrooms.

    Recipe #333758

    An out of this world appetizer. The flavors together are fantastic. A sure fire way to impress!

    Recipe #464443

    This is a favourite of mine, I love to have it with FALAFEL! Hmmmm, yummmy!

    Recipe #11424

    1 Reviews |  By cyaos

    I received this recipe from my mother-in-law and they quickly became a guilty weekend pleasure. The sauce listed with it is incredible and compliments the spring rolls wonderfully. If you do like less heat, cut down the chili paste to 1 tablespoon or less. It says to cook them in a deep-fryer but we have cooked them very successfully in a pan with about 1-1 1/2 inches of vegetable oil. I hope you enjoy these as much as we do! UPDATE: The pictures accompanying this recipe are when we baked them and didn't fry them. For this healthier option just bake them at 350 degrees for about 10-15 minutes, flipping once.

    Recipe #265834

    A fusion of southwest and Asian! Delish. You can use ground chicken as well. Susanna Foo's restaurant is in Philadelphia.

    Recipe #259483

    98 Reviews |  By LAURIE

    A slightly "mock" rendition of White Castles sliders, but we think only better. Great "kid" sized burgers or even better for "adult" sized snacks! NOTE: since posting this recipe I have found out that Pepperidge Farm no longer makes the small rolls in the pans so therefore use your own disgression on which rolls are available to you but I do suggest that you use a small size like a dinner roll in order to get the full "White Castle" affect!

    Recipe #54259

    2 Reviews |  By MsPia

    From a Kikkoman booklet. I haven't make them yet, but the picture on the booklet looks great, next to a clear Japanese soup.

    Recipe #228896

    This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)

    Recipe #223260

    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

    6 Reviews |  By Lorac

    Cream cheese stuffed jalepenos wrapped in crescent rolls and rolled in Parmesan cheese. A 2004 Pillsbury Bake Off winner.

    Recipe #109127

    Recipe #46786

    4 Reviews |  By Karen67

    I just love the flavor of mild curry powder, and this makes a great dip for chips or raw vegetables. The recipe only makes 1/2 cup, so increase the quantity if you are planning to make this for a crowd.

    Recipe #217835

    1 Reviews |  By MsPia

    This recipe has been in my family for generations. This is my mom's version. The amount of olive oil depends on the size of jars you use. The pepper flakes we use for this recipe are call "Aji Molido", it is not spicy but very flavorful, so please be careful. The first time I make this with regular American Hot pepper flakes I almost kill my boyfriend at the time.(Aji Molido is from Argentina)

    Recipe #218614

    5 Reviews |  By MsPia

    Nana was my grandmother in law. This chicken wings are fabulous. Only 3 ingredients. They take a long time to cook, but the results are out of this world. The meat slides of the bone.

    Recipe #218898

    I do not know where my aunt got this recipe from, but she made it for me about 15 years ago and it became an automatic favorite. We call it the fish because it's made out of Tuna and on a fish mold. I have no idea what the original name is.

    Recipe #218597

    2 Reviews |  By MsPia

    I got this recipe from KraftFoods.com but I made 2 small (but fabulous) changes. We had this with Recipe #55709.

    Recipe #219081


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