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    You are in: Home / Cookbooks / Snacks
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    208 recipes in

    Snacks

    Too late for lunch but too early for dinner? Dive into a schnack! Wear a helmet. It's the law.
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    You'll never buy frozen mozzarella sticks again! These are easy and absolute delicious with none of the unhealthy additives of the commercial kind. I serve these with my own Angie's Bella Marinara sauce (with the spices punched up a little), but these would also be good with a creamy ranch-style dip. Vary the herbs in the breading if you like, but I like this combination with the marinara sauce.

    Recipe #91501

    Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. The shells will absorb the color of the liquid and turn brown. The egg white will turn a light beige and acquire a very subtle, but pleasing flavor. It will not taste like either the coffee or onions. The oil will pass through the porous shell of the egg and cause the shell to slide smoothly off when peeled. Shade and intensity of the brown egg color will depend on the quantity of the onion skins and coffee used, the variety of onions, and the length of time that the eggs cook (4-24 hours in the stovetop method) Included here are the crockpot and oven methods as well. Haminados Eggs are often served with Potato Boreks - Borekas Tapukhay Adama Recipe #178162 (Savory pastries)

    Recipe #178185

    Borekas are savory or sweet pastries made with puff pastry and a variety of fillings. The shape of a boreka usually tells you what the filling is -- triangles for cheese, squares for potatoes, twists for spinach. They are found everywhere on the streets in Israel, often treated as if they were sandwiches. The vendor opens the boreka to add chopped eggs, tomatoes and tahini sauce to the filling (which I haven't listed below, though I do include a recipe for a side of Haminados eggs). He then presents it to you with pickles. The Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. This imparts a brownish color and wonderfully subtle flavor, which won’t taste like either coffee or onions. At the Arab stalls, borekas are sold with a garnish of za’tar and salt. Whichever way you have them, plain or filled, they are totally irresistible. Recipe #178185 is a separate recipe for the Haminados Eggs (Sephardic Huevos Haminados) with variations for the crockpot and oven. Courtesy Anissa Helou.

    Recipe #178162

    Lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter. They are wonderful when hot – and they’re still amazing at room temperature or even a few days later if you can keep them around that long. ;o) You'll need a 12-oz plastic squeeze bottle with a 1/16-inch hole in tip and a deep-fat thermometer. Courtesy Gourmet mag. *** NOTE: You can sub Emmenthaler Swiss. for the Appenzeller.

    Recipe #223856

    This comes from 101cookbooks.com. It looks so unusual I have to try it!

    Recipe #205521

    Recipe adapted from Isabell Shipard, author of How I Can Use Herbs in my Daily Life.

    Recipe #204585

    Authentic St. Louis Style toasted ravioli that you can find on the menu of any resturaunt in St. Louis. When I moved to Las Vegas, Nevada, I was suprised to find out that no one had even HEARD of these tasty treats that I had so often taken for granted when I lived in St. Louis. What is an out-of-towner, or in my case a relocated St. Louis Native, to do? Follow this recipe of course! Memories of Imo's or Cecil Whittakers pizza will surely ensue...ENJOY!

    Recipe #196044

    9 Reviews |  By ~Nimz~

    I've been playing around with this recipe from Taste of Home Back Yard Grilling and think I've got it right for our taste. This is so good, it can be a meal in itself. It's a little heat intense, but we like it that way. We loved the combination of spices. Hope you try it.

    Recipe #182912

    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

    Here's a vegetable that you might not find in your regular grocery store, but Asian and Indian markets usually stock them. They're very bitter unless you use salt to draw as much moisture from them as you can, then they're quite mild. Some people prefer the bitterness. These make a great snack or salad garnish and I've also seen karela in Indian potato curries and even stuffed. I've made them substituting regular white flour for the rice flour and they turned out great. More addictive than I expected. :oops: Time includes the 1-hour moisture-drawing process.

    Recipe #221437

    Why pay a high price for seasoned crackers when you can spend .89 cents for a big box of saltines and put your own toppings on them?

    Recipe #146189

    7 Reviews |  By Digboo

    Wonderful sweet crunchy peanuts. My sister used to make these for us for Christmas gifts. Yummy and very addictive!!! Great to mail as gifts.

    Recipe #198037

    15 Reviews |  By Bergy

    I can't believe that there isn't a recipe like this already posted but I searched 7 pages and could not find one. It is simple and tasty. Lovely on an appetizer tray or on your salad plate. I like to use McLaren's Imperial but any nice nippy cheddar will do. I use Lite Mayo

    Recipe #145366

    My daughter got this recipe from her friends mom . The small pretzels work the best. And for some reason , the oil definitely makes a difference! We've made them with Crisco, and we've made them with other brands, and they don't taste the same! *** seems to be too hot for a few people , PLEASE ADJUST the cayenne pepper if you don't like HOT***

    Recipe #86933

    This recipe was published by Kathy Casey, who, I just discovered, got this recipe from the late caterer, Gretchen Mathers. Although I don't usually like green olives, I LOVED these. The surrounding cheesy-dough goes well with the tart olives. The recipe calls for them to be served hot, but they're good warm (and if you're lucky enough to have any refrigerated leftovers, they make a great late-night snack). I've assembled then frozen them, just baking them for a few extra minutes. They're a bit labor intensive at first, but once you get the hang of them, you can assemble more than 50 in less than an hour. Smaller olives work best. I've doubled the recipe, but even that many will disappear quickly at a party, so I'll triple it next time I take them to a potluck. If you don't like sharp cheddar, medium works well - I've even substituted mild cheddar when I knew I had guests who disliked harsh cheese.

    Recipe #109957

    This is a recipe I found in a Taste of Thai Cookbooklet I got in the mail from the Taste of Thai company...it is a good twist on regular southern corn cakes and I love them. Don't let the long ingredient list turn you away. This is quickly put together and inexpensive, and the dipping sauce is of course optional.

    Recipe #93476

    I found this recipe elsewhere. I love my beef jerky but could not find any good recipes for any. I found this somewhere years ago and have been using it ever since. you can adjust the recipe up and down or add other herbs easily.

    Recipe #131027

    5 Reviews |  By Brenda.

    An easy baked Italian snack, made with wonton skins

    Recipe #175410

    This recipe requires refridgeration time of about 2 hours before serving.

    Recipe #204646

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