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Interesting Appetizers

A collection of tasty appetizer recipes that are more unusual than the regular party fare.
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Got this recipe from a person I work with..yummy!!

Recipe #112489

Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." This makes a large number of servings and is great for parties.

Recipe #111946

This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.

Recipe #112229

The other night I felt like hummus, but didn't have chick peas or tahini paste in the house. I came up with this delicious substitute.

Recipe #67196

2 Reviews |  By Kasha

My favorite very low calorie-no fat terrine, very pretty too. 1 serving is one point WW. Great, easy recipe, good for buffets and parties. Also do with turkey breast. The original name on this recipe was 'paté' which I think is misleading, so I'm changing the name to 'terrine', which suits it better. I think this also confused its one reviewer. Try it--such a good, light recipe!

Recipe #71549

I've got to quit making these. I overeat every time I fix them. I found this recipe in an old cookbook about a month ago and have fixed them three times and every time I eat them I can't stop. Beware--they are addictive.

Recipe #82640

4 Reviews |  By Debster

I love afternoon tea and sometimes enjoy a "tea" instead of eating dinner. This has been a favorite Victorian recipe for many years. The sweet and savory combination of flavors is wonderful.

Recipe #25107

I recently got two pounds of mini bell peppers at Costco, and after eating about half of them raw (yum! they're so sweet and tasty!) we got to the point where I needed to find something else to do with them. Here's what I came up with, and having just eaten one, I can assure you they're absolutely delicious! These can be either baked (which I usually do), or eaten uncooked.

Recipe #99048

I've tried probably a dozen artichoke dip recipes and this one is by far the best I've made. I don't just make it for entertaining/holidays, etc. I make it and we have it with our dinner - almost as a side dish :)

Recipe #108159

6 Reviews |  By daisy M

This recipe is quick in the sense that it makes use of a ready coleslaw mix and saves the time to shred veggies. Forming wontons is still time consuming. This is not the most authentic recipe you may find, but it is delicious. Of course, you can add other stuff like scallions, tofu etc.

Recipe #111471

Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.

Recipe #50265

This one is always a hit when I make it. I've had to write the recipe out so many times to give it out that I should have copies on hand when I serve it.

Recipe #59725

1 Reviews |  By Mercy

A unique alternative to a chickpea/garbanzo hummus.

Recipe #107886

I tried this recipe at an international food festival several years ago and simply loved the flavor. The cheese and guava paste go very well together.

Recipe #111144

I like this recipe as a dip for chips and as a topping for salads, especially a nice grilled salmon salad. I just chopped the vegetables smaller for the salsa.

Recipe #110993

Guests will be surprised to find that these appetizers, studded with nuts and bejeweled with pepper jelly are not to be saved for dessert. This is one cookie recipe that should certainly be paired with cocktails.

Recipe #103957

This is a great way to use up all the little bits of cheese you've got lying around in the fridge before they go bad. Alton Brown gets the credit for this great spread.

Recipe #110924

Simple, tasty, unusual appetizer or snack!

Recipe #6730

People love to eat these. You really can't make enough of them. I make these for hors d'oeuvre.

Recipe #110746

I love pickles. You name them and I'm in the front of the crowd, cheering. Pickled anything but I really love pickled eggs and I'm constantly experimenting with them. I was talking to Keith, a pub buddy, about pickles and we got on the subject of vinegar and he said balsamic vinegar and the light bulbs went off. Quick, to the files, research pickled eggs, download several recipes, think about it for a while, run off a few test batches, adjust the flavor a few times and you wind up here, Pierre's Black Eggs.

Recipe #110657

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