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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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    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

    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

    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

    A yummy quick sweet pickle from Deborah Madison, author of Seasonal Fruit Desserts. Deborah recommends using ‘Beit Alpha’ cucumbers. I've never heard of them. Enjoy!

    Recipe #480185

    A fun little munchy! Kids will enjoy helping and this gets them in the kitchen to help and have fun. Adapted from How It All Vegan cookbook.

    Recipe #466087

    Here is a recipe that can be used for many different uses. It's a great way to keep fresh bell peppers ready to use at a moment's notice. You can use different colors or just one color depending on what you have. Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread. Enjoy! Adapted from Vegan Chef.

    Recipe #460186

    This makes a nice, light supper or lunch. Or cut into wedges and serve as appetizers. I'd even eat it for breakfast! Dobladas means folded and that's just what you do with the tortillas. If you can't find Farmer cheese(or queso fresco or queso de capas), use cottage cheese and strain in a cheesecloth for several hours in a cool place.

    Recipe #455709

    This comes from Paula Deen's show Paula's Home Cooking, Episode: Southern Favorites ya'll! This is how I grew up eating deviled eggs. Simple, and delicious!

    Recipe #454362

    Fresh light hors d'oeuvres that are quick, easy and tasty! Great for weeknights, dinner partys, or set out as snacks. Adapted from Whole Foods.

    Recipe #443880

    Whole Story blog readers were asked to submit their best holiday appetizer for less than 50 cents each piece. Here's their favorite, from Jo R., who got her recipe printed in The Whole Deal value guide and received a $50 gift card. This easy to assemble appetizer features the winning combination of creamy goat cheese, tart apples, rich nuts and tangy ginger.

    Recipe #443781

    I saw this on Sandra Lee's episode Cocktail Party and it looked so good I made them. Delicious! And great for a party or potluck. I hope you enjoy. I put leftovers in the freezer, then heated them up in the oven.

    Recipe #442943

    I just love Aarti's take on food! Here's a recipe from Aarti's Party!

    Recipe #438233

    From Alton Brown. Show: Good EatsEpisode: Major Pepper. Enjoy!

    Recipe #436673

    I like to collect different deviled egg recipes and this one qualifies! I got this from Eating Well magazine. I would say this is of Eastern European origin.

    Recipe #425421

    The verrine trend took France by storm several years ago and the trend is still alive and well! They are made by layering ingredients in small glasses. This is a great appetizer to serve before a hearty meal. You may use regular or red quinoa(or steamed couscous or bulgur). Adapted from Vegetarian Times magazine.

    Recipe #424111

    These yummy appetizers are roaste instead of deep fried. Choose the smallest red potatoes you can find to keep them easy to eat. The kids can help scoop out and stuff the potatoes and then sprinkle with paprika. Enjoy! A Spanish influenced recipe. Adapted from Vegetarian Times magazine.

    Recipe #424107

    A traditional meze or light meal on the island of Crete, dakos (also called "koukouvayia") is often called "Greek bruschetta," and is easy to make with few ingredients. The original recipe calls for barley rusk, which is a really dry bread and is sprayed with water to moisten it. This recipe can be updated to use whatever rustic type bread you have on hand.

    Recipe #424031

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