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    You are in: Home / Cookbooks / Bacchae Finger Food
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    23 recipes in

    Bacchae Finger Food

    Gourmet hors d’oeuvres for any occasion. The beautiful photograph on the cover of this cookbook was taken by my talented friend Thorsten. Thorsten is a wonderful forum host and talented photographer. You can visit him in the Active Lifestyles Forum or the Photo Forum.
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    I first tasted these light, crunchy, twist on grapes at a Mother/Daughter Tea. They are absolutely wonderful and they make very pretty garnishes!

    Recipe #39947

    These lovely little things came from Las Vegas, Nevada courtesy of $40 a Day.

    Recipe #124397

    What a cute way to serve an appetizer. Make one of each!

    Recipe #47028

    This is just a wonderfully tasty way to start off any good meal. But if your like my family and can't get enough of artichokes this becomes the weekend snack

    Recipe #33776

    68 Reviews |  By Rita~

    This baked brie puff pastry is rich, creamy, and dessert-like. It always disappears. I'm always asked for the recipe. Raspberry preserves goes great in this as well. Bringing in 2012 I made this using Recipe #463563!

    Recipe #48907

    Served at my wedding and it was the biggest hit. People cannot quite identify what is in it, but they love it.

    Recipe #97942

    From BBC Good Food, a UK magazine. Sounds simple and delicious!

    Recipe #114025

    A wonderful tasting and attractive hors d’oeuvre that can easily be made ahead of time, to be baked later. I sampled these at a friends art opening and had to have the recipe. Everyone was raving over how good they were and could not believe that she hadn't hired someone to make them.

    Recipe #127155

    My kids have just as much fun making these as they do eating them. They are a fun item to take as an appetizer to a holiday party.

    Recipe #48067

    I gave these a tasty SW twist. Hope you like them.

    Recipe #135687

    This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com

    Recipe #127170

    This is a very old recipe, about 100 years. The combination of garlic and grapes sounds strange, I know, but try it. It's absolutely fabulous.

    Recipe #67682

    Soledad Díaz of Oaxaca’s El Topil restaurant serves these with mezcal. For those that LOVE hot peppers!! The heat is wonderful in this dish and the stuffing aids in cooling it down. Oh Yum! Posted for the Zaar World Tour 2005.

    Recipe #138699

    49 Reviews |  By Geema

    Best poppers I've ever eaten. These freeze very well after frying, so you can make them ahead of time for a party and just reheat them.

    Recipe #55194

    Pour this over a block of cream cheese and serve with crackers or serve with coconut shrimp....

    Recipe #119991

    These are lovely little fritters--sort of Chinese beignets--with a very mild flavor. Delicious served with a sweet, spicy dipping sauce.

    Recipe #137700

    Very popular finger food in Australia, expensive to buy, but so simple to make!

    Recipe #105651

    Decadent and delicious are two words to describe these turnovers. These simple hand pies are a wonderful savory-sweet dessert. The texture of the pear is perfect for a turnover, because it is soft and requires no precooking. The raspberry preserves add just a hint of sweetness, a nice counterpoint to the rich, creamy Brie. For convenience’s sake, these can be made up to several hours ahead, or even the night before, and baked shortly before serving. These are best served 15 to 30 minutes out of the oven.

    Recipe #120337

    These tuxedo-clad tidbits are actually ripe olives stuffed with a mildly seasoned cream cheese filling.

    Recipe #40463

    This is my first recipe post! I came up with it when I was trying to duplicate my favorite spicy bean dip that is no longer sold at my grocery store. Everyone LOVES this dip and I am asked to make all the time. The only complaint is that there is never enough! It is pretty easy to make as you just throw all the ingredients into a food processor. It can be used as a filling for burritos, tacos or tostadas as well. I sometimes add half a can (15 oz)of Vegitarian Medium Chili to the food processor as well (for the texture of the TVP). Adjust the heat to your liking. Hope you enjoy! Adios!

    Recipe #105724

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