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

    Appetizers

    « Previous 1 2 3 4 . . . 14 15 16 Next »
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    Rich and attractive for any party....not just Christmas.

    Recipe #15606

    This is so very good that one bite leads to 4 and 4 to 8. Dead easy too a few mins with the processor and 4 hrs of chill time, thats it!

    Recipe #185548

    106 Reviews |  By Kimke

    From The Barefoot Contessa Cookbook. This is great for parties. We have really enjoyed this recipe. Great with chips or veggies!

    Recipe #57872

    A yummy and decadent appitizer! Easy to make and quick to go. A gourmet twist on pinwheels.

    Recipe #434165

    I found this online; you can make the filling ahead of time and refrigerate covered until ready to fill the phyllo cups.

    Recipe #432032

    A deep coloured, fruity and intensely flavoured chutney. I concocted this recipe last year, when we had lots of windfall pears......and, I slipped a bit of saffron in for good measure! This chutney is delicious with ALL cheeses, but especially strong hard cheeses such as Farmhouse Cheddar, Gruyere, Comte and Cantal. It also goes exceedingly well with cold meats and charcuterie - especially cold roast Ham. Dollop it in sandwiches, add it to curry & cooking sauces.....the list is endless for this fruity chutney! It is always best eaten after at least 1-2 months; the flavours are mature and mellow. (This recipe has been posted as a special dedication for two close friends, one on RecipeZaar and one who sadly passed away recently - may all your pears be saffron pears & all your days be golden.)

    Recipe #228772

    A simple, fresh-tasting appetizer. If a whole bulb sounds like a lot of garlic, don't forget that when it is roasted whole, the flesh turns sweet and mellow, with a gorgeous thick consistency. For the crudites, try whole cherry tomatoes, asparagus and batons of cucumber, celery and zucchini, as well as the ideas listed below.

    Recipe #246671

    Cheesy shredded potatoes are baked in muffin tins and served over marinated cucumber slices, An elegant side dish for a special entree. COOKS NOTES: If you have a Mandoline, it would be helpful!

    Recipe #163565

    3 Reviews |  By Mrs B

    It's getting to the end of the English Blackberry season, but this recipe uses frozen so can be enjoyed any time of the year. This blackberry sauce recipe comes from "Preserved" by Nick Sandler and Johnny Acton. Serve this with peaches and sponge fingers, or over ice-cream (or indeed as a base for home-made blackberry ice-cream) for a speedy dessert. Posted for Zaar World Tour 2005.

    Recipe #139049

    From Every Day with Rachael Ray December-January 2009. Super easy! Make ahead.

    Recipe #341362

    I love the lemon olives I can buy at Central Market in Shoreline, just north of Seattle. This recipe from Fine Cooking, #55 has more flavors involved but looks quite similar. Use oil- or brine-packed olives. (The lemons are for zest only, so after zesting, juice the lemons and save the juice for another use.)

    Recipe #228812

    I made this Spinach Dip Supreme several times over the Holiday season and it was a big hit every time, so I thought I would share the recipe. This spinach dip is best if you make it the night before and let it chill in the fridge until you are ready to serve it. Enjoy!

    Recipe #51090

    Wonderful with all sorts of meats. If it's summer, and the tomatoes are truly good, I could make a meal out of just this, some bread and wine. This also works great as an appetizer.

    Recipe #82033

    Printed in The Oregonian newspaper, April 05, 2005.

    Recipe #115478

    For dipping veggies in. Try broccoli florets, sugar snap peas, carrots or anything else your kids will eat.

    Recipe #158152

    Cocktail hour special.

    Recipe #19069

    This needs to be refrigerated before serving but is a very quick appetizer to throw together.

    Recipe #19339

    Great unique salsa!

    Recipe #144371

    This is a great appetizer or compliment to a meal. We find it so much better than the jars we purchase which cost anywhere from $5 to $8 for an eight ounce jar. You will be amazed!

    Recipe #15982

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