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    You are in: Home / Cookbooks / Appetizers
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    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

    In a flash of genius, my sister bought her favorite fresh pierogi (available in supermarkets), brushed them with olive oil and threw them on the grill. These crisp appetizers have become such a family standby that I’m always trying to come up with new toppings. Two of my favorites: grilled mushrooms and scallions, and spicy fresh salsa. If you wish to make your own dough use my Pierogi and Vareniki Dough recipe #133968. NOTE: If you use frozen pierogi that are not precooked, you must boil them first, then drain and let cool completely before grilling. BEER The creamy, earthy and spicy elements in these crostini call for a bright, golden lager with plenty of flavor to match. Try the classic Pilsner Urquell or the smooth and strong Polish Piast.

    Recipe #135435

    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

    This is a mouthwatering accompaniment to a pasta dinner.

    Recipe #8929

    1 Reviews |  By Fluffy

    Serve these with some sour cream for dipping.

    Recipe #60894

    6 Reviews |  By daisy M

    Use your leftover mashed potatoes for making a sumptuous Indian appetizer- samosas.If the mashed potatoes are refrigerated overnight, their consistency is right for this recipe. This can also be used as a side dish for rotis, naans and sandwich fillings. Try this with common mashed potatoes and not ones that use ingredients like basil or chipotle peppers.

    Recipe #114741

    Recipe #20683

    They are just full of themselves!!! (This recipe is a limp-wristed salute to ashleyd.)

    Recipe #28784

    I got this from the Moosewood Cookbook and use the pastry as it is very healthy and the samosas can be baked.

    Recipe #130218

    Far cheaper than the store bought version, and a real kid pleaser.

    Recipe #118228

    7 Reviews |  By Geema

    This spread is extremely nutritious and versatile, good for spreading on pita crisps or as part of a wonderful veggie sandwich. Serve warm from the oven, or at room temperature.

    Recipe #83095

    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

    These can be a easy appetizer or a light dinner. I received this recipe in an email from the Campbell's site, and after we made these for a tasty dinner, I knew I had to share!

    Recipe #74301

    16 Reviews |  By Rita~

    A great party starter is this appetizer very flexible you can use navy beans or Great Northerns. Optional ingredients may include sun dried tomatoes, toasted nuts, black or green olive. This would be great for a sandwich spread!

    Recipe #140369

    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

    A great appetizer created for RSC#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day.

    Recipe #132015

    I love these hope you do too. they are fewer in calories than most. Not sure where I got this recipe. From a magazine I'm sure.

    Recipe #136704

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