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

    Appetizers

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    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

    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

    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

    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

    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 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

    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

    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

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

    Recipe #7373

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

    Recipe #80090

    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

    Here's a nice little tidbit to have with cocktails. For variety you can add a small square of your favorite cheese to the mushroom crown before sealing in biscuit dough.

    Recipe #104145

    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

    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

    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

    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

    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

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