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    You are in: Home / Cookbooks / Little Dippers
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    31 recipes in

    Little Dippers

    [Cover photo by Sharon123.] Whatever you dip into dips.
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    This is a recipe was adapted from a regular crab cake recipe, & these little goodies are great finger foods for the dinner table or for a buffet of appetizers! For the bread crumbs I usually use 1 cup of unseasoned crumbs [store bought] & 1 cup of my own, made from Orowheat's winter wheat bread.

    Recipe #210874

    I got this from Ideal Homes magazine. They are so simple to make and really nice served with your favourite dip.

    Recipe #100777

    Famous Indian snack, often used as a starter to the main meal. Easy to make and good to eat. An essential part of your curry.

    Recipe #203074

    If you like Chinese dumplings, these vegetarian pot stickers will blow your mind!! They are very easy to make (contrary to what people may think) and dumpling skins are available even in Western supermarket now. This recipe should use up one package of round dumpling skin and enough to serve a big crowd as appetizers. You can make these dumplings way ahead of time and defrost and pan-fry them just before serving. A recipe by Ming Tsai.

    Recipe #32783

    I made these fritters as an appetizer tonight. I think they'd be good as a brunch or light lunch also. very tasty and very colourful.

    Recipe #52248

    Got a ton of sage in your garden? Here's the perfect treat to use it up. These leaves are crunchy and very tasty, especially when dipped in a mayonnaise-mustard mixture (I like three parts mayo to one part mustard).

    Recipe #39083

    From the April 2006 issue of Cooking Light and adapted with the help of RedMeatGirl. We felt that the filling needed a little extra kick. Please adjust the seasonings to suit your own tastes.

    Recipe #163549

    Adapted from Cooking Live, this is excellent! You may add more wasabi if you want more kick! This is good with other vegetables, meat, sandwiches and crackers!

    Recipe #187840

    This savory little morsel was one of the appetizers featured when Food Network chefs catered a wedding. (Rachael Ray's offering).

    Recipe #114852

    A healthy and delicious appetizer/finger food adapted from Andrew Weil and Rosie Daley's The Heatlhy Kitchen. For the mushrooms, you can use shiitake, oyster or button. Other dried fruit could be substituted for the mango.

    Recipe #184806

    1 Reviews |  By ellie_

    I thought this was an interesting way to have parsnips as an appetizer and also as a great subsitute for potato chips. Recipe source: Bon Appetit (January 1986)

    Recipe #132166

    There are a gazillion recipes for this, but I searched them all, and none are just like mine. My kids' absolute favorite. I get requests for this dish all the time....soooo good with potatoes and green beans!

    Recipe #131169

    Excellent low-fat snack to be served with your favorite dip. I like them served with my Crunchy Low-Fat Onion Dip #110607.

    Recipe #110440

    I stare fixadly at the TV any time I see Emeril cook. These were really fun to watch so I decided they needed to be posted for everyone to enjoy!

    Recipe #140821

    A nice change of pace from "regular" fries. I like dipping them in sour cream or eating them plain.

    Recipe #98439

    Easy & a good appetizer

    Recipe #36319

    These potato chips are very easy to make in the microwave. Also, they are healthier for you as they are not cooked in any oils. This method has intrigued so many people that have tasted them and then made them for themselves. The younger people just love them.

    Recipe #47195

    These are delicious, and very low in fat! I've served these with all sorts of dips, salsas, or hummus, and they always disappear-even before all the store bought chips or crackers. Feel free to experiment with the different spices shaken over the tops. Cumin is great for Mexican dips, but the Garlic Powder works really well too. Cayene pepper might be nice too if you like things a bit more spicy!

    Recipe #78738

    126 Reviews |  By Bergy

    These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.

    Recipe #13320

    I love zucchini sticks, and these baked ones are better than any fried version.

    Recipe #83807

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