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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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    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

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

    Recipe #137700

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

    Recipe #135687

    A great make ahead appetizer, can also be an accompaniment to an entree, or serve them with a salad. This is the best recipe for stuffed small potatoes, try it and see..... This wonderful recipe was found on a beautiful website: www.finedinings.com

    Recipe #127172

    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

    These hors d'oeuvre were served at a gallery opening and were consumed before the host could put the tray down. This elegant hors d’oeuvre can be prepared a day ahead and baked just before serving. The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets. Goes great with a nice bottle of Australian Shiraz. This wonderful recipe was found on a beautiful website: www.finedinings.com

    Recipe #127160

    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

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

    Recipe #124397

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

    Recipe #119991

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

    Recipe #114025

    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

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

    Recipe #105651

    22 Reviews |  By Rita~

    A MUST MAKE! This recipe is great to make with tomatoes that are red to green! My Husband told me I have to give these a real good name. He was giving these a names but they would have gone off the page. He won 't eat Parmesan cheese or goat cheese and he had both and just loved it! After I told him what cheese are in it he went back for seconds and thirds. I don 't care what anyone rates this at because Mister Picky gave it his top rating! And that's all I care about! BUT if he likes this much it everyone in the world will! These tomatoes had a salty, cheesy, crisp crust. The tomato was warm and juicy. The goat cheese gave it a nice creamy sharpness. Onions and garlic gave it a subtle sweetness. I did use tomatoes that weren't completely ripe. But go for what you have be it green or red. Hey if any of you have a better name for this recipe give me an e-mail. Bursting Tomatoes came from eating them right after being cooked they just burst in your mouth! This is a copycat recipe of a dish I had when vacationing Southwest.

    Recipe #99746

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

    Recipe #97942

    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

    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

    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

    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

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

    Recipe #47028

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

    Recipe #40463

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