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    You are in: Home / Cookbooks / APPETIZERS AND MUNCHIES
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    159 recipes in

    APPETIZERS AND MUNCHIES

    Those nice little bits and bites whether you are entertaining or just need 'a little something'.
    « Previous 1 2 3 4 . . . 6 7 8 Next »
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    These delightful little finger foods will have your guests begging for the recipe; that is how I got it! Perfect for a cocktail party. Make sure you allow enough time for the olives to drain really well, so they don't come out soggy.

    Recipe #499864

    This is a great change from the usual fruit dip recipes and it is so easy to make with only three simple ingredients. It is a recipe from my niece who got it from a friend who prepares fruit trays for a major grocery store. The preparation time is an estimate of the time it takes to prepare the fruit.

    Recipe #91801

    These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.

    Recipe #146597

    A tasty dip for veggies, potato chips, crackers, bread sticks, or chunks of a good homemade style bread. This dip is a standard at all our family and friend gatherings. It is hard to stop eating it once you start, addictive! You can make it a day ahead because the flavor is best after chilling overnight, or chill for a couple hours and eat it immediately. The yield is an estimate only.

    Recipe #149795

    A yummy dip made with minced veggies, from "Come into the Kitchen by Jackie Olden". Serve with fresh veggies such as cauliflower or broccoli florets, celery sticks, radishes, bell pepper strips, carrot sticks, cucumber slices or sticks.

    Recipe #125150

    Easy to make pizza bread starting with a loaf of French bread or you could also use kaiser rolls or other bakery buns. Great for lunch or dinner, or cut into smaller slices for appetizers. You can bake it in the oven, or cook the hamburger first and make it on the barbecue. You can change the seasonings to taste and add other favorite pizza toppings if you like. Times given are for the oven method. Additional time is required to cook the hamburger for the barbecue method.

    Recipe #164447

    The sauce is also good with cooked shrimp or meatballs. An old recipe from a garage sale recipe box. The one ingredient should read 'beef soup base mix' but I couldn't get that ingredient to come up with the word 'soup' in it.

    Recipe #236888

    Easy to make recipe using vine-ripened tomatoes fresh from your garden, or purchased in the grocery store. I wanted to use the rosemary I am growing in my garden this year and found this recipe at the Crisco website. Kosher salt is good instead of table salt, and freshly ground pepper. A serrated grapefruit spoon is a handy tool to seed the tomatoes.

    Recipe #177707

    Another recipe from my 1960 recipe cards. Easy to make and good with shrimp,lobster, crab or other seafood. Whip it up in a few minutes and chill.

    Recipe #149772

    The sugar burns fast so keep a watchful eye on them.

    Recipe #121141

    My pork eating family loves these. If I ate pork I might like them too. :)

    Recipe #309306

    This is a recipe very similar to the bread dipping oil they give you at Bravo (an Italian chain restaurant in the USA). My hubby loves it. Serve with rosemary foccacia as they do at Bravo or with your favorite bread (I love french bread or sourdough bread with this). If you like things spicy, feel free to add some crushed red pepper.

    Recipe #375466

    46 Reviews |  By Debbwl

    This lends itself well to most fresh fruits. Below is the original recipe I copied, from somewhere way back when I was a mere 17, which is a serving for one. Unlike some recipes you can increase this to feed any number of people without it losing anything.

    Recipe #376786

    I have tried so many different recipes for Onion Rings and many were very good. However, I was looking for a real tasty, crispier Onion Ring and finally found this recipe posted by BlogChef. I made some modifications and this is my crispy, crunchy recipe.

    Recipe #375578

    Not the healthiest way to eat cauliflower but we love it this way! You can also use this recipe for broccoli or mushrooms.

    Recipe #364247

    A friend gave me this recipe years ago, and when I saw the ingredients, I had my doubts, but it is spot on! Exactly like the Mexican restaurant! The first 2 ingredients may be low fat, as desired!

    Recipe #350000

    I have gotten addicted to these! Its a mix of other potato skin recipes with my own additions.

    Recipe #112299

    The only trick to this recipe is finding a big enough container in which to mix the treats. Most of these ingredients are available in a variety of weights and sizes..Don't worry if you can not find the exact amount given.

    Recipe #130585

    A retro recipe that stands the test of time. These little round beauties are the highlight of any get together. Hard boil the egg, slice in 6 slices, (I use a egg slicer) top with salt & pepper, (I use a course ground pepper) dollop each slice with a zesty bit (about 1/4 tsp or more if you like) ketchup and Tabasco, and slide on to the Ritz. A smooth, but slightly salty and most definitely zesty bit of wonder right onto your taste buds.

    Recipe #221857

    1 Reviews |  By Kitzy

    This is so easy to put together and looks really good. It makes an excellent lunch or light dinner served with a leafy salad. If possible use a mixture of yellow and red tomatoes.

    Recipe #259487

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