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Succulent Starters

Cover photo - my Zaar Christmas - 2006
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5 Reviews |  By Susie D

These are an easy icebox pickle that are spicy and sweet and stays crisp. Why are they called Christmas pickles? Because they are bright green or red!!! I usually make green and red to liven up the holiday relish tray. I also make these pickles without the food coloring and they are a family favorite throughout the year. I found the recipe years ago in a local electric co-op magazine.

Recipe #97500

This is a recipe that came from Gourmet magazine. I love it spread on pita crisps.

Recipe #215443

I got this recipe from my SIL, Melinda.I'm kind of a wuss so I only use 1 tablespoon of the red pepper flakes but you can make these as HOT as you like.

Recipe #138459

This recipe received over 400 five star reviews on another site. Must be great, certainly worth a try.

Recipe #326343

My dad loves these. So this is for you Pops.

Recipe #29591

21 Reviews |  By Lennie

This is from my celebrity recipe collection. I'm not sure I will ever try this, mind you.

Recipe #14042

Everyone should try this southern treat just once! You can make 'em spicy by adding some hot sauce or using garlic pickles. Another recipe found on the www.ilovepickles.com site. Prep time includes refrigeration time.

Recipe #215289

2 Reviews |  By Ycooks2

I had these at a retirement party and had never seen saltines fixed this way. They are cheap, easy and yummy.

Recipe #320688

Great snack to have on hand. Our kids love them!

Recipe #86766

Had a "saltine" similar to this one over the weekend at a Home Interior/BHG party. I had never had them before and was pleasantly surprised (Thanks Mrs. Monte!). Well, everyone knows that I can't leave a recipe alone, so I came home and mixed up a box of my own. You can mix and match your seasonings to suit your taste. These are great for a party or just to keep on hand for snacking!

Recipe #183589

Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough.

Recipe #316045

Delicious little cheese parcels. Take my advice and double the recipe - there won't be any left.

Recipe #120813

Freeze them and then cook only as many as you need at one time.

Recipe #28751

This recipe came out of one of the free pork leaflets from the National Pork Board.

Recipe #115331

Nope, not a Minnesota Vikings fan, not even from the Midwest. This recipe was translated from a Norweigian magazine and is the creation of the Hotel Viking in Oslo, Norway. The cheese pairs very well with grapes. The butter enhances the blue cheese flavor.

Recipe #287013

These are wonderfully different. Try them at your next party.

Recipe #44998

I got the original recipe from 4 Ingredients or Less Campbell's cookbook but modified the recipe. The original recipe calls for mozzarella cheese, but we like this dip with Swiss cheese.

Recipe #257077

153 Reviews |  By Derf

From Ocean spray and very good!

Recipe #16213

This recipe is from the "Very Vegetarian Cookbook". Very beautiful and flavorful appetizer for the holidays or any get together. Really pretty on blue dishes.

Recipe #196314

From an old 1979 issue of Southern Living. My 21 year old son still requests this treat often.

Recipe #38629

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