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

    Appetizers

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    This is wonderful! and SOOOOOO garlicky!!

    Recipe #38034

    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

    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 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

    64 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

    This is an awesome and delicious appetizer for a last minute preparation/invitation for a party or picnic. Or make ahead for your pre-planned gathering. Chill until served.

    Recipe #60334

    This recipe is adapeted from Old Bay Seasonings recipe.

    Recipe #85305

    This recipe is from my mother in law. I think the use of artichokes is different than any other stuffed mushroom recipe I've seen. Note that this is best when the filling has a chance to sit overnight but that isn't absolutely necessary.

    Recipe #99878

    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

    Got this recipe from a St. Louis Bar and Grill. My DH and his friends love it. I usually have to double the recipe.

    Recipe #31320

    A honey glazed cereal mix that is great for holiday gifts.

    Recipe #98029

    I got this great idea from a magazine my friend got. She told me the basics, I went home and gave it a try. It worked out beautifully. I can only imagine how beautiful the presentation would be using these as salad shells. They have a lacy, delicate look to them.

    Recipe #100637

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

    Recipe #85225

    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

    If you enjoy the wonderful taste of onions, then this delightful spread is just what you need! It is tasty on crackers, breads, what ever you find to slather it on. Yet so simple to make. Give it a try, you will be happy you did.

    Recipe #96623

    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

    1 Reviews |  By ellie_

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

    Recipe #103350

    4 Reviews |  By *Pixie*

    NOT a dessert! This is nice as a lunch or a side dish at a buffet. It can also be made in mini-tart shells as an appetizer...

    Recipe #60503

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