Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / party foods/ appitizers/ tailgaiting
    Lost? Site Map
    food image

    27 recipes in

    party foods/ appitizers/ tailgaiting

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is best served hot, but equally good cold! This is an authentic german recipe...everyone says it is the best! It is also great cooked ahead of time and then microwaved...it gives the flavors time to blend.

    Recipe #176261

    Cerviche is a Mexican appetizer, kind of like Shrimp cocktail but better. This is served in almost all Mexican restaurants. Try it and let me know.....

    Recipe #129744

    I use hearts of palm to mimic octopus rings. it's really pretty (even though i always hated octopus). It requires no cooking and all the flavor. Amounts vary with size of vegetables.

    Recipe #215256

    This recipe is from the Jicama Grill, I think this is the best Shrimp Ceviche recipe in the world...it is like a colorful fiesta in a bowl.

    Recipe #146970

    Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions).

    Recipe #247002

    This recipe is great for parties! I haven't had a person yet who doesn't enjoy it.

    Recipe #266810

    138 Reviews |  By Derf

    Very attractive looking appy! and good too. Had some ladies over for a "crafty evening", making little Christmas thingies, the spirals went over big, and the ladies took the recipe, from "Women's world".

    Recipe #14106

    A delicious Olive Dip served best with warm, crusty bread.

    Recipe #494035

    11 Reviews |  By I'mPat

    From Australian BH&G Diabetic Living issue 12 2007.

    Recipe #264108

    I grew up on an avocado ranch, so I'm pretty picky about guacamole. This is our favorite recipe because of the lime juice and the mayo. The mayo makes the dip creamy and flavorful plus it lasts longer before turning dark. I use Best Foods/Hellmans mayonnaise.

    Recipe #182389

    I love hummus and always have, but back in the day (reaallly back) I was unable to get tahini very easily, so I came up with a substitute (the sesame oil). Sacrilege I know, but it still tastes great! I got so used to it I am now too lazy to get tahini, heh heh. You can certainly substitute if desired. My kids have loved it since they were little and used to call it "moose". They will inhale it by the bowlful. Serve with pita breads or as a side condiment for grilled meats. Extremely healthy and good for you as well (Even the olive oil is a monounsaturated fat - one of the best). I will sometimes even add more garlic and olive oil (I'm Cypriot in background which means you can never use too much olive oil...)

    Recipe #123169

    This recipe was originally submitted by Mean Chef (IHHDRO). I adopted it after he left the site. The text from my original review stated, "Excellent guacamole! I didn't have any serrano peppers on hand and subbed a some finely diced jalapenos. The flavor of this was so fresh and wonderful. I love avocados and this was guac at its best." I go through phases of craving guacamole and have tried other recipes, but always come back to this one.

    Recipe #72639

    These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! :) Make sure to get them good and dry before baking and they will cook more quickly.

    Recipe #331939

    Easy and so delicious! Tastier and fresher than store bought. No preservatives but lasts in the fridge a long time. You control the heat and the sodium. Fat free, low calorie and vegan too!

    Recipe #75751

    2 Reviews |  By Nif

    This vegetarian-friendly Buffalo "wings" dish is a guilt-free delicious snack, appetizer or side! Serve it with ranch dip and some fresh carrots and celery. It's a slightly modified Rachael Ray recipe. Enjoy!

    Recipe #494168

    Hey you Paula Deen fans, she has a new magazine, "Cooking with Paula Deen"--this recipe is from the premier issue. It was so yummy looking, I couldn't wait to try it. I added another 15 minutes to the cooking time suggested (30-35 minutes) and It was just right, but oven temperatures vary, so check on it during the last few minutes of cooking time. I'm also going to add a few dashes of cayenne pepper next time for something hot and sweet!

    Recipe #146427

    I found this spinach artichoke dip online somewhere, but I can't remember the site. It's so easy to make and tastes very good.

    Recipe #111797

    A new take on an old classic. Posted by request. I recommend using light mayo and light Breakstone sour cream.

    Recipe #119084

    This colourful blend of summer flavours pairs perfectly with grilled seafood or chicken, or is simply delicious with some tortilla chips as well.

    Recipe #385323

    These are SOOO DELICIOUS! Perfect to serve at a get together or for a weekend snack. Plan ahead the stuffed tortillas must be chilled for about about 5 hours before slicing to firm up and blend the flavors. If you slice the rolls into about 3/4-inch slices you should get about 28-30 slices, this recipe can easily be doubled. Prep time includes chilling time. Just to let you know, I have even stuffed, rolled and sliced the tortillas then froze the slices until ready to be baked, it's a huge time-saver if you are serving them for a get together as everything is done in advance, there great to have handy in your freezer for a snack also. The water chestnuts are optional, I like to add them in!

    Recipe #187885

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites