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

    Appetizers

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    5 Reviews |  By Bergy

    This is a good appetizer to serve when you are watching calories. Leave out the jalapeno & garlic, if you wish they are good even without them. Try using a Portabello and if you can find them Black Garlic. - Wonderful flavor. Black Garlic are from Korea and are fermented in a special process - Very mellow flavor

    Recipe #16451

    This is called 'all in one', as the ingredients are all measured in "ones". A nice change from the standard spinach bread dip. Great for parties. I also change the Monterey Jack cheese from time to time, trying Farmer's cheese, mozzarella, Havarti, (pretty much any mild white cheese will do!)

    Recipe #131359

    1 Reviews |  By Sue Lau

    A little nicer than a tostado! These are nice served with a little salsa and perhaps a lime wedge to squeeze over the top. I also like to have some margaritas with these!

    Recipe #82159

    This recipe is perfect as a snack or impressive as an appetizer at your next party! The crisp potato slices and creamy baby brie are perfect with the tang of sundried tomatoes!

    Recipe #413423

    A crispy, tasty alternative to deep fried mushroom. Easier than frying as well. Make a double batch, freeze on a baking sheet and place in a plastic bag for unexpected guests.

    Recipe #228623

    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

    1 Reviews |  By PanNan

    This recipe was posted in the Houston Chronicle. A great appetizer for football and holiday season. It came from the chef at Prairie View A & M University.

    Recipe #71958

    A healthy and delicious appetizer/finger food adapted from Andrew Weil and Rosie Daley's The Heatlhy Kitchen. For the mushrooms, you can use shiitake, oyster or button. Other dried fruit could be substituted for the mango.

    Recipe #184806

    1 Reviews |  By WeBees

    Bon Appetit magazine-unknown date

    Recipe #338120

    15 Reviews |  By Rita~

    I adopted this recipe. I found 9 baby sweet red, yellow, & orange peppers which I just cut in half seeded and stuffed. The peppers are very sweet and the cheese gives this a nice kick. Meanwhile the olives give this appetizer a nice saltiness.

    Recipe #7629

    Tonight we had these withour dinner as a side/appetizer type thing. They went over very well! I think these would be just as good if you fried the pierogis and then tossed them with the sauce. This is adapted from a recipe by Sara Moulton.

    Recipe #31619

    This recipe came from taste testing poppers all over. I combined what I liked and discarded the rest. You can use fresh peppers or prepackaged peppers (not recommended,to soft). If I use fresh, I sometimes like to slice them in half, leaving the stem, de-vein and seed them and saute' them in my favorite beer to soften them up just a little (2-4 minutes). Another tip is to always use protective cooking gloves when dealing with peppers.

    Recipe #106753

    This is a mouthwatering accompaniment to a pasta dinner.

    Recipe #8929

    I do believe I need to stuff several of these into my head immediately.

    Recipe #203983

    1 Reviews |  By Mirj

    I made these funky little corn cups for a community get-together last Saturday night, and they were one of the most popular snacks there, not a single one was left to take home. A good appetizer for veggies/vegans.

    Recipe #20010

    This is my variation of Cowboy Caviar. My mother got it from a friend, and passed it on to me (thanks, Mom!). It is a favorite with my side of the family, and my in-laws enjoy it very well, too. It makes a pretty big batch, but you'll be surprised at how quickly it vanishes! Avocado will turn brown, so don't make this too far in advance.

    Recipe #169010

    Great healthy dip for tortilla chips or crackers.

    Recipe #151420

    15 Reviews |  By Tish

    These are sure to be a kid pleaser...a little better for them than the fried ravioli that many little ones like. Found this in "The Taming of the C.A.N.D.Y. Monster"

    Recipe #57075

    From www.kettlechips.co. Tone down the spiciness if you wish by reducing the amount of ginger and wasabi. This is spicy-I've warned you. For a chunkier consistency, omit the yogurt.

    Recipe #149919

    These are fabulous starters - an explosion of flavour modified from a recipe by the Spirit House restaurant and Cooking School. If you cannot obtain betel leaves (cha plu) you can use baby spinach or butter lettuce leaves.

    Recipe #143937

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