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    You are in: Home / Cookbooks / APPETIZERS
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    85 recipes in

    APPETIZERS

    These are great for entertaining and sometimes enough for a light supper with a glass of wine or a ice cold beer!
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    4 Reviews |  By Fauve

    A tasty dip with a spicy punch. Easy to make. Too easy to consume!

    Recipe #255086

    4 Reviews |  By Sara 76

    These sausage rolls are one of my biggest sellers at the markets, and my hubby just loves them! The measurements are approximate, as I don't use a recipe, so I had to guess. I suggest you use do the same, just using these quantities as a general guide :)

    Recipe #312218

    9 Reviews |  By Dee514

    These are a tasty, quick, easy to prepare appetizer. They have the added advantage of being able to prepare them several days in advance and freezing until needed.

    Recipe #41957

    Baked, breaded slices of mild, soft goat cheese make excellent additions to salad, garnishes or crisp/tender appetizers. Very easy, very quick, very good.

    Recipe #75298

    These are easy and tasty and have just enough kick for me, though I admit I like food pretty darn spicy. Be careful that you don't touch your face while handling hot peppers...you may want to use plastic gloves to protect your hands.

    Recipe #95057

    These are SO good - either as an appetizer piping hot with fresh bread to dip in the oil, as a main meal over rice or chilled and served over a mixed green salad. This recipe normally only serves the two of us, but we REALLY like these shrimp. It should serve four as an appetizer.

    Recipe #55004

    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

    This recipe I found in the "The Barbecue Bible", by Steven Raichlen. This appetizer has advantage over deep fried versions by heightening the flavor and reducing the fat. Note: skewers or toothpicks should be soaked for one hour in cold water before grilling.

    Recipe #304579

    Recipe #144025

    25 Reviews |  By GaylaJ

    This is a wonderful appetizer and a nice change from the usual chips and dip or crackers and spread combo. We especially loved the sauce! If you roast the garlic ahead of time, it all comes together rather quickly. I didn't heat the sauce after pureeing, just served it at room temperature. Note added 12/26/05: I agree with Marie Nixon's review that there is enough sauce for 2 packages of tortellini. I did actually make 2 packages, and there was plenty of sauce for that amount.

    Recipe #149182

    I am posting this recipe in memory of my dear friend, Dot, who died in 2008. Dot was a wonderful lady and matriarch of a large and fascinating family. She was also an avid and excellent cook. It didn't matter when you arrived at Dot's home, there was always some freshly made goodie for you to sample. These puffs were just one of her offerings. The yield is a guess, as I forgot to write down what she said. Love you, Dot, and miss you!

    Recipe #348723

    The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!

    Recipe #84770

    Delicious little cheese parcels. Take my advice and double the recipe - there won't be any left.

    Recipe #120813

    This is one of my favorite things to have for lunch when eating alone! As my DH hates it, LOL!!! For Oyster Lovers Only! Good appetizer, too!

    Recipe #149474

    Hey you Paula Deen fans, she has a new magazine, "Cooking with Paula Deen"--this recipe is from the premier issue. It was so yummy looking, I couldn't wait to try it. I added another 15 minutes to the cooking time suggested (30-35 minutes) and It was just right, but oven temperatures vary, so check on it during the last few minutes of cooking time. I'm also going to add a few dashes of cayenne pepper next time for something hot and sweet!

    Recipe #146427

    These roll-ups are an addictive party food! Have the deli slice the salami and provolone into very thin slices. Make a day ahead for the best flavor.

    Recipe #186133

    I want to try this out when I try the Thai Coconut Soup (which I'll post a little later).

    Recipe #290273

    According to Jan Nix in her cookbook, Filo!, "Of all the savory meat triangles I've eaten at Greek Church bazaars, the best, and the one I use as a benchmark, comes from the Dalienes family. As kids, we'd stop by their house on the way home from school, and if Mary's mother was baking, she'd shoo us out of the kitchen with a plateful of her wonderful treats. Mary Dalienes, now Mary Mitchel, says her kreatopetes are more garlicky than those she grew up with." I think these are really good!

    Recipe #317784

    Heaven on a plate. Can be an entree or serve one scallop per person for an appetizer. This comes together very quickly for an elegant meal.

    Recipe #252955

    This recipe comes from a local chef, John Folse. You may make the spinach mixture in advance and refrigerate allowing the flavors to develop.

    Recipe #61945

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