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

    Appetizers

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    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

    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

    A big hit at our wedding. Meatballs can be formed 1 day ahead and kept in refrigerator uncooked, and then just cooked and served.

    Recipe #98268

    This is a delicious and very simple recipe if prepared in a food processor or blender. A wonderful spread to serve with pita bread, kalamata olives, feta, and tomatoes. This recipe calls for Japanese eggplant, which can be used whole without peeling or draining...more vitamins, less hassle! If you can only find "regular" eggplant (the large, very dark purple, almost black kind), I recommend you prepare it first by lightly salting and draining it for 30 minutes or so to remove bitterness prior to roasting. You may also wish to remove the skin as a matter of personal preference.

    Recipe #100197

    63 Reviews |  By Dib's

    These Filipino appetizers are awsome! I make these at least four times a year and have to double for my family - good luck if you're a guest!

    Recipe #19577

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

    Recipe #77026

    This recipe is from Ron from Worcester. If you can't find Vidalia onions any sweet onion will do. Make more than you think you need! This recipe can easily be doubles or tripled.

    Recipe #104295

    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

    From the Winnipeg Free Press Wednesday Food Section. I made these for a Christmas party and they were gone in no time!

    Recipe #80090

    I buy this by the small jar at Trader Joe and decided it was time to make my own. Great on that Super burger, but it's a good table condiment for meats. Kinda like you would use a good chutney.

    Recipe #54605

    Easy to whip up, great with a glass of wine!

    Recipe #85225

    These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better.

    Recipe #81656

    Another one of Thelma's creations. Our now deceased neighbor was the perfect hostess and the life of the party; also a real master at creating unique appetizers. This is one of her best.

    Recipe #81609

    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

    1 Reviews |  By ellie_

    These cheese balls are great appetizers. Recipe source: Bon Appetit (January 1985)

    Recipe #103350

    2 Reviews |  By Tiphani

    My mother makes this unique dip for Christmas every year. We all eat it until we hardly have room for dinner.

    Recipe #104293

    I made these for an appetizer evening and they were a big hit. The shells can be made ahead of time and frozen which is great for cutting your prep time on the big day. This looks especially festive at Christmas with green and red pepper jelly. If you make your own jelly, you can serve these at a Bridal shower in the bride's colors ;)

    Recipe #81857

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

    Recipe #7373

    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

    This is wonderful! and SOOOOOO garlicky!!

    Recipe #38034

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