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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 »
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    This is an easy, comforting recipe that only uses 5 ingredients!

    Recipe #153075

    This is really easy to make and is great as an appetizer or snack!

    Recipe #53594

    Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

    Recipe #111662

    When I had this at our local Mexican restaraunt, I enjoyed it so much that I recreated it at home and I think this is a good likeness!This is pure comfort food to me! Feel free to experiment with this recipe! makes 2 for a main dish, 8 for appetizers

    Recipe #60316

    These potatoes are not quite as crispy like fries but they're better for you because they're baked. The serving size says 4, but I eat all of them at one sitting! Adapted from Ina Garten's book,"Back to Basics"(Barefoot Contessa). Ina likes to cut them into fairly large wedges, but I like them smaller(like french fries) because I love the crispiness and get more of it with smaller wedges! Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes.

    Recipe #333618

    These tasty morsels make a great side dish and a great breakfast too! Adapted from Cook Now Serve Later cookbook. African, Scandinavian, New England, Southern, Mid Atlantic, Mid West

    Recipe #149006

    This is a scrumptious, out of the ordinary sandwich, that will tickle your taste buds! Popular in England, Scandinavia, and all over the USA (especially California)

    Recipe #51144

    Adapted from House & Garden, 1964! Easy and tasty! A Scandinavian table is seldom without them. You can use canned beets for this.

    Recipe #235366

    Recipe from www.TopSecretRecipes.com Green beans, coated with yummy breadcrumbs, fried till golden brown and served with creamy wasabi dipping sauce, hungry yet?

    Recipe #191793

    Wonderful easy side dish, or us on top of pasta or steak. Adapted from Chef2Chef.

    Recipe #194201

    From Better Homes & Gardens, this is easy and tasty! Cook time is chill time.

    Recipe #118828

    These are great as appetizers or a main meal! They are full of zip! Adapted from Light & Tasty magazine. This recipe can be frozen!

    Recipe #153159

    A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!

    Recipe #95528

    This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.

    Recipe #89298

    I love egg rolls and these are vegetarian and low fat!

    Recipe #54630

    I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it's so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue.

    Recipe #264481

    Adapted from the Barefoot Contessa show, this is easy and gets raves! You may easily halve this recipe. Feel free to add olive and cucumbers if you wish.

    Recipe #229582

    From Rachael Ray, this is yummy! French and Spanish inspired!

    Recipe #113374

    From Food 911, these are so good! I used to live in Watsonville, California, the artichoke capital!

    Recipe #249216

    This came from the Southern Living Cook-Off Contest and was adjusted to make a meatless meal. You may use real meat.

    Recipe #81890

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