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    You are in: Home / Cookbooks / appetizers
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    appetizers


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    This is a traditional recipe for Tyrokafteri, which is a specialty of the region of Thrace in northeastern Greece. This particular recipe comers from Nancy Gaifyllia, who says "My family likes this one hot, so I use jalapeno peppers that make my eyes water just from touching them. This recipe works with red and green peppers. Mild or hot, this is a delicious dip." 4 ingredients & 3 steps - there's not much easier than that ;) Posted for ZWT 4.

    Recipe #307625

    Delicious marinated shrimp that works as an appetizer or a main course dish. From Madhur Jaffrey's "Indian Cooking" cookbook, a fave of mine.

    Recipe #469652

    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

    I was going through my America's Test Kitch Family cookbook and came across this. I realized I had leftover rissoto in my fridge and thought I would try it. It turned out great and I would have never thought to use my leftovers this way! Instead of using oil I prefer to use a butter or olive oil flavored pan spray, which I think is healthier than oil. If you use that, spray the pan with several sprays to ensure enough coating for great browning. Also, I had quite a bit rice leftover, about 2/ 1/4 Cups of rice, so I had to adjust the ingredients some. This recipe should make 2. When I made it I came out with 6 medium sized rice cakes, so you may want to double the recipe if needed. You could also bake these rather than frying. Enjoy!!

    Recipe #305063

    This is a very addictive appetizer! It may seem like a lot of prep, but it is well worth it. Here in California, we get huge artichokes, I have learned to cook them many ways. Prep time is approximate. This is adapted from Bon Appetit magazine, March 2009. Hope you enjoy!

    Recipe #364785


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