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tapas, fingerfood, dips, appys

The sort of food we love with a glass of wine!
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If you love cilantro, you'll love these olives. And... start them a week ahead to marinate. They really perk up a relish tray, and are delicious in salad. This is a recipe where you can tweak it to your liking a bit; let me add that a little extra lemon juice doesn't hurt a bit...! Prep time includes allowing olives to sit overnight to "un-brine"; and another week to mellow.

Recipe #106876

2 Reviews |  By Susie T

My great-grandmother's recipe. This is a very common dish in Spain to serve as tapas by cutting into squares. Very simple ingredients but very tasty.

Recipe #24738

If you love Feta cheese ..you will love this recipe!

Recipe #42582

Delicious Spanish Tapa! Serve with crusty french bread and red wine and you're in business. Prep time includes marinating time.

Recipe #46218

These are so tasty! The raw meatball mixture is quite 'loose' and needs a gentle touch, but it will hold together (trust me). In Greece, these are considered top-notch picnic fare. Leftovers make a good second meal (so make more meatballs!) the next day added to a tomato sauce and used to top rice, or mashed potatoes, or pasta, or............Please note there's a minimum of 1 hour refrigeration of the meat mixture prior to frying.

Recipe #59573

Prepared in advance, these cook quickly so you can relax & mingle with your guests at your tapas party! If you can't find Rioja, substitute with another (preferably Spanish) red wine.

Recipe #85503

1 Reviews |  By nvermd

An appetizer from the Lindsay Olive Company. They suggest substituting 5-6 tablespoons of dried tomato tapenade or pesto for the anchovy paste if you like.

Recipe #92173

This is a classical Spanish tapa served all over Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. This can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased online through "www.tienda.com".

Recipe #102954

A really great tapa that will get you many compliments. Really simple to make. The original recipe was by Roxanne. I have served this at many of my "Wine and Tapa" parties and was always pleased by the response.

Recipe #103152

5 Reviews |  By Bergy

This is a very tasty, garlic loaded Tapa. I like to use 2 fresh Jalapenos to give them a good kick If you like it milder use only one fresh or 2 canned. It is fun to take the fry pan right to the table and let everyone fixe their own. Do not skimp on the olive oil and use only a top grade oil

Recipe #106523

This is an outstanding addition to your Tapa Table and so easy to make. I received this recipe from my friend Pat who I had met in Sint Maarten.

Recipe #106130

I made this tasty appetizer on Thanksgiving and it was a hit. This is adapted from a Pillsbury recipe. Use any pie crust you like for a 2-crust pie.

Recipe #106141

Another recipe submitted by a co-worker for our chili cook-off at work. These were gone in nothing flat!

Recipe #85201

1 Reviews |  By Bev

Love Asparagus like I do? Try this appetizer recipe from Ladies Home Journal.

Recipe #52052

1 Reviews |  By Latchy

Lovely meatballs to serve as an appetizer. I got this recipe from a Mideast cooking sight.

Recipe #64981

2 Reviews |  By fame26

You won't be able to stop at just a few of these tasty bites. The sauce makes them irresistible. This recipe is from 300 Slow-Cooker Recipes from Donna-Marie Pye. http://www.amazon.com/300-Slow-Cooker-Favorites-Donna-Marie/dp/0778801675

Recipe #66310

1 Reviews |  By chia

from nigella, courtesy of the NY Times.

Recipe #101455

Very easy and very tasty! (cook time is for each batch)

Recipe #36096

Very easy, and quite elegant. Serve as a first course with crusty french bread for dipping....mmmmm!

Recipe #36140

This makes a great cook-ahead dish. Prepare it the day before for a great appetizer or cold lunch dish. This is a great dish, with lots of flavor, to take to work for food days. Also good for low-carb eaters.

Recipe #45588

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