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I have made this recipe many times. It is a Pampered Chef recipe - and it is so good. Serve with triscuits or Fritos scoops. Try this recipe for a different veggie dip. Your company will love it!

Recipe #77378

I served this appetizer with a mixture of crackers at our Zaar pot luck tapas party ........ everybody said that it was delicious! I used a mixture of Roquefort & Blue cheese. If your food processor isn't large enough, use an electric mixer on low speed.

Recipe #213387

This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.

Recipe #175814

These very easy mushrooms won a blue ribbon at the Arizona State Fair in the early 90's. These are great appetizers or even for a meal itself.

Recipe #124215

I came across a recipe for "beer dip" a few years ago that I tweaked to turn into this wonderful cheese ball. It has since become my standard cheese ball, requested at family functions. It's rolled in cheddar cheese, because that's my family's preference-- I'm sure it could be rolled in chipped beef or nuts if you prefer. Cooking time includes time to chill and form the cheese ball.

Recipe #112246

This sweet yet savory compote also turns plain roast pork or roast chicken into a special meal. It is very versatile. You can add port and ginger if you like or any infused flavor to match an accompanying dish.

Recipe #99498

Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.

Recipe #75367

These spring rolls, served with dipping sauce are a favorite at our house. While they are a little tedious to make, the recipe makes about 20, so they can be frozen and then just thawed the next time. Cook time is approximate, it will depend on how many you make, and whether you need to do them in batches.

Recipe #34488

3 Reviews |  By Oolala

Found this recipe in a beach house that we had rented and I copied it down! It seems like someone had given a container with the crabcakes (and the recipe attached) to the owner or previous tenant. What a nice idea. I made them without the tarter sauce since I didn't have the ingredients but I took some mayo, mustard and hot sauce and made a dipping sauce.

Recipe #136948

A true mushroom lovers delight! This recipe should definitely go on your "must try" list.....

Recipe #77026

I love zucchini sticks, and these baked ones are better than any fried version.

Recipe #83807

This recipe was a long time coming. I have been working on it for about 6 months. With the help of Bratty I was finally able to put it down on paper. It is all about the prep, chop before you start. This is not a whip it up in 10 minutes recipe but it makes enough for several meals. The number of egg rolls or eggrolls you get depends on if you add the bean sprouts. My friends and I get together and make them by the hundreds, of course that required more wine! Feel free to leave out any ingredient you do not like, there are no rules with these. Hope y'all like em.

Recipe #72124

31 Reviews |  By Tebo

An easy appetizer or part of a meal. Try using other dressings for a different taste, use cilantro instead of parsley or add some chili powder for an extra zing

Recipe #12466

This is a great hors d'oeuvre that I found in a Cosmopolitan holiday entertaining guide. My party guests loved them. I recommend using Hungarian paprika as it has better flavor.

Recipe #9364

Adapted from Gaia's Kitchen,by Julia Ponsonby. Roasted red peppers and eggplants provide the filling in this wonderful Mediterranean tart. In contrast to a regular quiche, no eggs or milk are included in the filling. Instead, there is rich base of cream cheese and basil, while either mozzarella or goat’s cheese melts luxuriously over the vegetables. This recipe has the advantage that you can prepare the various elements in advance and then assemble it at the last moment.

Recipe #85411

The simple and classic method for escargot. :) This is the way they are prepared at 13 Coins in Seattle.

Recipe #7373

I adopted this recipe, but it is the same as one I make, I have used crab meat in it and I have also used ham flakes, great spread on crackers, or in celery stalks

Recipe #6905

This is a very versatile dish from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. It can be served at a cocktail party, as an appetizer or as a main course with a side salad. My DH & I have been known to devour the whole thing, with a few glasses of wine, on a Saturday night!!

Recipe #57294

These are wonderful! My cousin brought them as an appetizer for Thanksgiving dinner one year, and I got the recipe. I make them for work parties, and even quick snacks at home. You can always make more or less by using more or less cream cheese and crescent rolls! Trust me, these are excellent!

Recipe #53878

People love this bread and can't imagine what smells so good in the kitchen. I got the recipe from the cook at a fancy hotel by buying him a drink.

Recipe #19322

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