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    You are in: Home / Cookbooks / Interesting Appetizers
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    213 recipes in

    Interesting Appetizers

    A collection of tasty appetizer recipes that are more unusual than the regular party fare.
    « Previous 1 2 3 4 5 . . . 9 10 11 Next »
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    Yesterday at the produce stand I got a big package of beautiful large fresh mushrooms, perfect for stuffing! In looking around for a recipe to use them with, I came across this one from Paula Deen.

    Recipe #117541

    This is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of!

    Recipe #115153

    Chickpeas processed with roasted nuts, lemon juice and fresh chopped coriander is yet another variation on a hummus dip. Like most people I just love hummus - in any form! So I really love trying any variation I come across. This one, I can promise, is quite different from others: for me it certainly passes the scrumptiousness test! Like other dips, it can obviously also be used as a spread on sandwiches. I cannot remember now just where I got this recipe from, but from the way I had it filed in Word, it was obviously from a website, possibly the Edgell website, as it specified that Edgell Chick Peas be used.

    Recipe #117139

    From Gourmet magazine comes this wonderful calamari salad – and although it is delicious eaten right after preparation, it’s even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving.

    Recipe #116802

    We were served this at a dinner party. The host obtained the recipe from a restaurant I believe is called "Miguel's Cocina". This luscious sauce is perfect as a dip for fresh veggies, tortilla chips or better yet, potato chips! It's also an irresistible topping for baked potatoes. Because it's simply a flavored, upscale white sauce, the sky's the limit here! For chicken base, I use the "paste" type soup base, and also add a pinch of salt to the roux. Adjust the jalapenos and juice to taste.

    Recipe #122147

    This recipe - which works as either a main dish or appetizer - is a result of combining some different "Salt and Pepper Squid" recipes that I hadn’t made before. I was aiming for the taste I’d had in a Seattle sushi place, but didn’t quite achieve it. On the other hand, my husband and I loved these anyhow, so I decided to write up the recipe so that I – and others – can duplicate it in the future. These are as good as any calamari I’ve gotten in restaurants! The first time we made them we gobbled them down so fast that I forgot to take a photo... :)

    Recipe #116159

    From www.TopSecretRecipes.com. This is a copycat recipe I found on the web, and it is EXCELLENT!!!

    Recipe #60891

    I found this on a dry salami header-card several years ago and have loved it ever since. It makes a nice appetizer or side dish - definitely worth the effort!

    Recipe #116004

    I keep a couple of bags of pre-cooked cocktail shrimp in the freezer for impromptu gatherings, and here's the method I've come up with to make them into a quick, more flavorful appetizer. Great year round, but I often end up taking it to summer potlucks and picnics. Since folks have asked me for the recipe, I figured I should probably write it up and finally share it here, too. :)

    Recipe #115502

    I needed an appetizer for a dinner last night, and had all these ingredients at home. These came out wonderfully well! Very tasty. :)

    Recipe #114911

    This recipe from Bon Appétit is a rich, creamy version of twice-baked potatoes. They can be assembled and refrigerated one day before the final baking.

    Recipe #115479

    From the "Firstlight Food" section of Cooking Light (March 2005) comes this simple and delicious addition to your sandwiches!

    Recipe #114896

    After preparing AngelaTN's roasted asparagus for dinner recently, I just couldn’t get enough of them! I wanted to make them again, but the event I was going to was a non-heating kind of thing, so I decided I'd put together an adapted version that would work well chilled or room temperature, as an appetizer. Here's what I came up with, and it's delicious! I made them as part of an anti pasto tray. Prep time does not include chilling.

    Recipe #114923

    10 Reviews |  By Rita~

    This is my kind of Super ball food! If you don't like endive spread it in crackers or use as a dip for vegies. Use as a condiment for a sandwich or serve with grilled chicken.I`ve also added 1/4 cup diced red onions to the mixture.

    Recipe #82121

    4 Reviews |  By Marie

    Easy to make treat that the kids and grownups alike will love. Cubes of mozzarella and pepperoni slices are enclosed in refrigerator French bread dough and baked. Found this on the internet, but I'm betting it originally came from Pillsbury who makes the dough.

    Recipe #114069

    This recipe is from New Zealand Wasabi Limited.

    Recipe #96889

    This recipe is from the National Pork Producers Council. The cooking time includes the chill time.

    Recipe #96890

    This recipe is from Alaska Seafood Marketing Institute. These are wonderful for fancy buffets, freeze well, and make a hit at any and every party. Great for the gourmet, and good for home.

    Recipe #97225

    30 Reviews |  By Geema

    I just discovered this recipe and can't wait to try this interesting way to use those wonderful edamame beans.

    Recipe #84022

    A spinach and ricotta muffin - tasty! Posted by request.

    Recipe #114933

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