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Wings and Good Little Things

Appetizers! Thanks for the photo to Lori in Canada Thanks for the recipe goes to Cookin In Texas Cheesy Chicken Wings
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These are really easy appetizers that you can make a few days in advance, and bake them the day they are needed. I am not a fan of onions, but these are delicious.

Recipe #38806

Posted for ZWT6 Asian Region. Found on under their dessert listings. This sounds so easy and also something the kids and adults would like alike!

Recipe #424935

These chicken wings are a family favourite - as the name suggests - crispy

Recipe #275750

121 Reviews |  By Marie

This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.

Recipe #40497

A vegetarian recipe for spring rolls that will satisfy any craving for Chinese! While this recipe requires some advanced preparation, it does make a number of servings which can then be frozen and prepared at a later date.

Recipe #412087

Easy and fun. Let the kids do this one.

Recipe #12319

These are great for a party because they aren't as juicy as typical teriyaki chicken wings. You can refrigerate these in a zip-loc bag and reheat in microwave. Serve warm or room temperature.

Recipe #175636

These are really good and surprisingly mild. When on a low-carb diet they add some zip to some sometimes bland meals.

Recipe #114032

It's so easy to make your crackers out of tortillas. They're crispy and crunchy.

Recipe #370560

Oven roasted wings (or thighs) with a sprinkle of this and a sprinkle of that -- and at the end drizzled with honey and lemon! YUM! :) For easy cleanup, roast wings on parchment paper -- look for za'atar spice mix at international markets or specialty grocery stores! :)

Recipe #408990

If you love jalapeno poppers, then this is one you will have to try!

Recipe #168722

7 Reviews |  By Myra

I used to love this Chinese-restaurant appetizer so much that my mother reverse-engineered the recipe. These dumplings have an interesting taste and are great for parties. They also freeze well. Hope you enjoy them--it's worth the work involved.

Recipe #14302

Someone asked me the other day how I made hot wings. Didn't have a printed recipe, just always did the same sort of stuff. Had to sit down and work it out. Here's the recipe. Hope you enjoy it as much as I do. Note that I put the minimum marinating time in with the prep time.

Recipe #55672

If you need an easy appetizer to put together, try these. Although it calls for plum tomatoes, the smaller vine tomatoes can be used. Just select tomatoes that are about the size of your baguette slices. These are very refreshing and also very attractive to serve. I love serving them in the summer when the tomato crop is at its peak -- but they are equally nice served during the holidays with their red, white and green color. Note: The prep time does not include the 8 hours the mixture should chill prior to serving.

Recipe #175655

18 Reviews |  By Ms B.

I found this recipe in a Pillsbury Appetizer Cookbook. It is a great addition to casual get-togethers. Kids and adults really enjoy the tiny bites of burger.

Recipe #80979

This a really terrific filling for those Asian steamed dumplings. The recipe was given to me by a good friend who is a chef at Benihana. You can use ground pork, ground shrimp, or ground turkey with great success. I have posted the recipe using ground pork because that is the typical mixture most people are accustomed to... but shrimp is a great indulgence and ground turkey is what I usually use and I love it.

Recipe #117523

This recipe comes from the Canadian Japanese Cookery dating back to 1983. A very simple but tasty chicken recipe.

Recipe #155983

9 Reviews |  By Sue Lau

Delicious and tasty outdoor cooking! But you could also do these under the broiler if you had to. Prep time does not include marinating time.

Recipe #30110

The marinade is simply wonderful and so easy. If you bite into one of these hot off the grill the rest may not make it into the house! Make extras because the kids will eat them cold the next day. I marinated the wings for 6 hours to overnight. I also use 1 tablespoon of fresh ginger finely grated instead of ground ginger.

Recipe #31266

I was inspired to make this by a recipe I saw on The Daily Pork website. I love Boursin and bacon and couldn't quit envisioning how tasty it would be in the crust recipe from my great grandmother's Recipe #297274 recipe. This quite fulfilled my expectations, and they reheated wonderfully the next day too! If you can't find Boursin, there are some good-looking recipes here on 'Zaar to prepare it at home. Cook time does not include chilling time for dough.

Recipe #357951

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