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    You are in: Home / Cookbooks / Snacks/Appetizers
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    111 recipes in

    Snacks/Appetizers

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    This recipe was found on the internet at francethisway.com.

    Recipe #373009

    I'm not sure where my brother got this recipe, but it is packed full of flavor and worthy of restaurants. My brother uses freeze dried herbs in this recipe, but I would assume fresh herbs would be just as wonderful. This olive oil dip is perfect for any crusty type artisan bread. Hope you enjoy!

    Recipe #363289

    13 Reviews |  By Noo

    A really simple and tasty sausage recipe that requires the absolute minimum of effort. Perfect for Guy Fawkes Night.

    Recipe #332156

    This is a simple "how to" recipe for roasting garlic in the oven. Super easy and the flavor of roast garlic is so sweet and creamy. Our favorite way to serve it up is to dump the roasted garlic in some good olive oil seasoned with salt/pepper, and serve it atop french bread. Certainly you can use roast garlic in many different recipes!

    Recipe #303247

    this was a $200.00 winner in the Create with Cheese category in Family Circle. The sweetness of the berries balances well with the saltiness of the blue cheese. A wonderful and deep flavor experience. The recipe calls for dried blueberries, but I had trouble finding them, so I used frozen berries but thawed them before using. Be careful when adding berries--stir gently or you will end up with blue appetizer. Cooking time is refrigeration time.

    Recipe #292792

    Adapted from What's Cooking America.

    Recipe #292639

    I have been popping popcorn for many years using oil and butter. This method is less fattening and better for you. If you want to add butter,salt or other seasonings, you can after popping. This recipe I got from looking up "How to Make Popcorn" Microwave timing will vary with different microwaves. Mine takes 3 minutes. Just experiment like I did when popping in paper bag. Also this only makes enough for 1 serving.

    Recipe #256567

    I love spinach and artichoke dip. However, I never really found one I didn't mess with. I came up with my own after many experimentations. I even once added some mushrooms, I didn't like it. It wasn't your average button mushrooms, I might try those sometime. Anyway, this is usually a hit with my family when we have get-togethers.

    Recipe #248703

    I am addicted to this stuff! It's so much quicker to make in the microwave. And the kitchen doesn't get heated up if you're making it in the summer. I use store brand corn, rice and wheat squares instead of the Chex brand. Just as good, and a lot less expensive.

    Recipe #243182

    A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.

    Recipe #235493

    This is a recipe that I developed. Once you have these with bacon, you won't want to eat plain deviled eggs again.

    Recipe #235406

    I great filling for stuffed mushrooms!

    Recipe #234958

    On a recent trip to Austria, this simple cheese 'spread' was much enjoyed, spread on good black bread, between hearty swigs of beer, while waiting for our mains to arrive.

    Recipe #224096

    These delicious little morsels are to die for! Creamy cheese and crab with lemon. Doesn't get much better than that! Great as an appetizer for any social event, but don't wait until then. Make them for yourself and the family, and see for yourself how DELISH they are alone, or with any kind of dipping sauce you might like. I love them with my recipes for Recipe #270395 and Recipe #206003.

    Recipe #215919

    By Jennifer Mackenzie of Food and Drink, who says: The sunny summer flavours of roasted peppers and juicy peaches give new life to this favourite appetizer. Try the bruschetta mixture on grilled fish or chicken, too. Assemble just before serving for the best texture or, serve the toasts on a platter with the topping in a bowl and allow guests to build their own.

    Recipe #213758

    1 Reviews |  By Bobbie

    These can be served alone or served along side dips.

    Recipe #212894

    4 Reviews |  By xtine

    I make these for every family dinner and for most other parties and barbecues as well. Mine are a bit spicier than others - the key ingredient is the cumin. Don't leave it out, because it's what makes these so delicious. For the seasoning salt, I like to use Herbamare or Tony Chachere's, and for the mayo, Duke's or Hellman's is preferred. Regarding the eggs - for my hard boiled eggs, I use eggs that are a week old. There is nothing wrong with week-old eggs (provided they have been kept refrigerated), and they have the delightful quality of being peelable, unlike their fresher sisters. NOTE: if you plan on filling these by using a cake decorating tip, make sure the pickle and green onions are very finely minced - you might want to run them through a food processor or blender to get them fine enough. Otherwise, they could clog up the tip. Also, the garnishes listed below are all optional, so use at your own discretion. Most people don't use caviar unless they're trying to out-fancy someone else. I personally prefer chives. Ladies and Gentlemen, get out your deviled egg plates!

    Recipe #211858

    I like this recipe because it is simple and easy to make. I've actually made the guacomole in advance, so that the flavours set in. This is good as part of a light supper, when some of your other recipes are just not ready yet, and you need an extra few minutes to wait.

    Recipe #211503

    From "The Best Of Byerly's" cookbook. Byerly's is THE greatest market I have ever been to-located in St. Louis Park, MN. Just to give you an idea-they sell Waterford & Lladros as well as groceries!! ALMOST makes visiting my in-laws worthwhile:)!!Tender "pastry" bundles encase a marvelous mushroom-cheese filling. Frozen puff pastry makes prep a breeze and gives these appetizers special-occasion status.

    Recipe #208907

    2 Reviews |  By Sussan

    A fun, all-Aussie appetizer from The Essential Finger Food Cookbook; little meat pies - traditional or uncovered - made from ready rolled shortcrust pastry baked in patty tins.

    Recipe #203575

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