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    You are in: Home / Cookbooks / Appetizers and Finger Foods!
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    379 recipes in

    Appetizers and Finger Foods!

    « Previous 1 2 3 4 . . . 17 18 19 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    With hundreds of reviews on food network, this is from Jeff Mauro on Sandwich King. Enjoy! Cook time is marinating time.

    Recipe #512377

    A super easy, puffy cheesy, extra pleasy dish, this one pan wonder has something for everyone. It couldn’t be easier---just mix, bake, serve and eat! Warm and fluffy biscuits are baked right into creamy and decadent Spinach Artichoke dip! Top it with a broiled layer of Cheese and you won't hear anything at the table but ooohs and ahhhs! If you feel the need, feel free to add in chicken to make it a bit heartier. From Ohbiteit.com.

    Recipe #508574

    These fries are definitely best eaten right out of the oven. As happens with many baked eggplant dishes, when the fries have a chance to cool fully, they can get a little limp and not nearly as delicious. Sprinkle flaky salt on them the moment they come out of the oven. You can also double the recipe for Lemon Tahini Sauce and spread it on sandwiches, fold a little into omelettes, or spoon it atop warm grain bowls. Store the sauce, covered, in the refrigerator and just thin it out with additional water if it settles or thickens. From the Kitchn.

    Recipe #508373

    The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet. Recipe from Food and Wine magazine.

    Recipe #506882

    Found on Pinterest and traced back to Half Baked Harvest. I don't eat meat, but would serve this to my meateaters! I'm going to try the sauce with tempeh or tofu! These are great because you can totally make them in advance (even freeze them in the sauce and let thaw about 30 minutes before popping them back in the oven) and just pop them back in the oven for a few minutes before you are ready to serve. So easy and so perfect.

    Recipe #506656

    Plantains become sweeter as they ripen. This recipe uses very ripe plantains hence this will be sweet treat or side dish. The plantains are grilled and glazed with a delicious sweet butter glaze. This recipe is easy to prepare and these grilled plantains are going to be a delicious addition to your next barbecue. Recipe from Lourdes Castro on Epicurious.

    Recipe #506125

    Energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. Eat two of these as a snack or with some juice for breakfast, and you're satisfied, says Elizabeth Falkner, who contributed this recipe to Food & Wine magazine.

    Recipe #505753

    Garden overflowing with basil? Look no further for a recipe that will use a generous handful! From Tasty Kitchen.

    Recipe #505316

    Cheesy and spicy, this finger-lickin' snack with just a hint of lime is downright addictive! From Beth Stengel - North Hollywood, California and submitted to Taste of Home magazine.

    Recipe #503295

    Try this red bean dip, spiked with lemon juice and garlic and garnished with colorful red peppers, onions and celery. It's great party food to satisfy everyone, including those in search of veggies.

    Recipe #502761

    The perfect addition to a summer grill out, different from the usual garlic bread! This bread is knock your socks off delicious. But don't stop at Italian bread. Use in paninis, burgers, pizza, baked on fish, and the list goes on. Adapted from Eat Togather.

    Recipe #501835

    Bahrain, officially the Kingdom of Bahrain, is a small island country situated near the western shores of the Persian Gulf. It is an archipelago of 33 islands, with Saudi Arabia to the west and Iran to the north. Make this dish a day ahead to allow time for the flavors to mingle. Uukkous Al-Badinjan blows baba ganoush out of the water! From Global Table Adventures.

    Recipe #501804

    This is so cool, I'm posting here for safekeeping. Posted by erinwyso from Olives for Dinner. Here's what she says, "Besides producing beautiful shapes and textures, spherification techniques can also alter the intensity of flavors. Here I've created sriracha pearls, which were then dropped into a viscous and sweet glaze over well-seared tofu cubes. Instead of producing an even heat level throughout, these pearls created tiny yet fiery pops of isolated heat in each bite. These pearls can be made beforehand, and stored in cold vegetable oil until ready to use. They just simply need to be rinsed in a bit of cold water first, and will be quite sturdy once formed. "

    Recipe #498908

    Try sprouting chickpeas, then making hummus! Lots more nutrition and it tastes good too! Instructions for sprouting are included. Prep time does not include the sprouting. So plan to sprout 2-4 days before making recipe. Recipe for hummus from Meghan Pearson,Culinary Nutrition Expert and posted on Huffpost Living, Canada.

    Recipe #496813

    A simple at home recipe for restaurant style queso dip, with spinach for extra flavor and nutrition. Saw this on pinterest, from the blog bakeyourday. Yum, good stuff!

    Recipe #496749

    Such a cute idea from the Paas Easter Egg folks. The original recipe used mini chocolate chips for the eyes and mouth, but I have used capers instead. You will need a small sandwich bag for this recipe. Enjoy!

    Recipe #495957

    Adapted from Lottie + Doof and posted on purplefoodie. I have changed a few things to suit my taste. These are ridiculously good!

    Recipe #494924

    I was doing some research on Eggplant Parmesan and came across this little goody. All the crispy goodness of traditional Eggplant Parmesan, only in bite size snack form. It fries up quickly, is crunchy, salty and guests can’t keep their hands off of it. This would probably be delish baked too. Adapted from Life's Ambrosia.

    Recipe #494108

    This is a vegetarian version of the ever so popular appetizers that are a hit at parties! A Thai recipe called Ma Hor. The sweet and salty work so well together. As a bonus you can make them ahead of time. From Olive magazine. Ma Hor means galloping horses.

    Recipe #491950

    Mmmmm, so good! I just love roasted peppers! Adapted from A Girl and Her Pig by April Bloomberg. Enjoy.

    Recipe #481780

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