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Appetizers

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This is from Rachael Ray's show 30 Minute Meals. Sounds good!!

Recipe #447965

I came up with this after trying several different meatball recipes. It's versatile and doesn't use chili sauce, which I never seem to have on hand. I like it best made with half jelly and half cranberry sauce. You can make these on the stove, in a crock-pot or in an electric skillet.

Recipe #405549

Sounds delicious; sounds SO easy: found this recipe in today's 'Herald Sun Sunday magazine' and just had to post it here for safe-keeping! LOVE sage - and I'll most probably add rosemary to the sage as I have a nifty Rosemary and Sage grinder and I've discovered that these two work just SO well together. I'm planning on making these for over the Christmas break. And I'll certainly be adding minced garlic. UPDATE: since two reviewers have found that their sausage rolls were slightly burnt on the bottoms, if you know your oven is inclined to be perhaps hotter than some other ovens, perhaps cook them at a slightly lower temperature even if they take a bit longer to cook.

Recipe #342256

This recipe is from Katie Lee Joel's new cookbook called The Comfort Table. The wontons has a mexican-inspired meat wrapped in a wonton, deep-fried and served with a side of salsa. Kinda like little fried tacos. Instead of frying, you can bake these...instructions included!

Recipe #319240

Sometimes simple is best! These have lots of flavor and are easy to eat since they don't get messy.

Recipe #254810

Perfect for serving spinach dip on

Recipe #254538

This is our family's Christmas Eve buffet favorite. The best thing about this recipe is that you can make it ahead and freeze them, them thaw that morning and heat them up in the crock pot.

Recipe #239137

6 Reviews |  By nattums

This isn't your typical BBQ sauce and jelly recipe. These are great for the holidays, Super Bowl and any special occasion. They can be made on the stovetop or crockpot and are always the first to go!

Recipe #224879

1 Reviews |  By Annacia

This is a low fat dip that easily takes the place of the classic hi fat hummus.

Recipe #221993

These are so addictive! I gave this recipe to some folks who now make 2 batches a week! This was given to me by Joyce, a co-worker. Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. added: 10/29/08

Recipe #213809

Perfect for a buffet party because it turns salad into a finger food! If the onions aren't mild enough, saute them in olive oil first.

Recipe #201915

I found this on the kraft website and have decided that I am going to make this for Christmas Eve.

Recipe #200529

These roll-ups are an addictive party food! Have the deli slice the salami and provolone into very thin slices. Make a day ahead for the best flavor.

Recipe #186133

Easy and delicious! The cream cheese and green onions really make this dish special. This was originally a bean dip recipe, but we like it so much we serve it as refried beans too.

Recipe #183304

I grew up on an avocado ranch, so I'm pretty picky about guacamole. This is our favorite recipe because of the lime juice and the mayo. The mayo makes the dip creamy and flavorful plus it lasts longer before turning dark. I use Best Foods/Hellmans mayonnaise.

Recipe #182389

Simple and flavorful fresh salsa. Adjust the individual amounts as desired. Serve as a topper for tacos, burritos, etc or just eat with chips.

Recipe #182266

3 Reviews |  By h jones

This is a great way to use the surplus of oversized cucumbers. They are a great change that tastes NOTHING like a cucumber. No one will believe it when you say they are cucumbers rather your guests will think they ate great, crispy, RED, hot, cinnamony apples. The oversized cucumbers are the best because they have thicker walls and hold good ringed shapes. It sounds like a huge amount to work to read the directions by it is mostly just sitting time and they are GOOD.

Recipe #180489

This is what you actually get at a lot of mexican restaurants! Really good!!

Recipe #136923

5 Reviews |  By PaulaG

A tasty seafood salad is only minutes away. This recipe comes from Pillsbury Fast and Healthy magazine, June 1996.

Recipe #94857

These have been a favorite for years, when I serve these at my get togethers or make them for socials and large events they are always the first to go and everyone wants the recipe, I suggest to use large, extra large or even jumbo eggs for this, I like to make the yolk filling a day ahead and refrigerate this will blend the flavors --- for a nice presentation place each egg half in a colored paper muffin liner --- all ingredient amounts may be adjusted to taste --- see my recipe#259573

Recipe #77854

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