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December 22, 2005

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  Recipes

Appetizer Recipes

Appetizers for every occasion! For that little get-together or your next cocktail party.


All : Hot : Cold : Cheese : Dips : Low-Carb : Mushroom : Spreads : Meat

ANCHOVY TOAST
Anchovy paste on italian bread toasted in the oven. Wonderful as an appetizer.

AUNT MAUDE'S CHEESE BALL
Wonderful served with crackers or toast.

BABY PORCUPINE APPETIZERS
Wonderful little meatballs

BEER CHEESE
Make ahead and spread on crackers or toast before you serve.

CARROT CHEESE BALL
Wonderful served with crackers or toast.

CAVIAR AND CREAM CHEESE

CAVIAR WITH SHALLOTS
More of a first course than an appetizer.

CHEESE BALL
Serve with crackers or toast.

CHEESE BALL
Make ahead and serve at room temp with crackers or toast.

CHEESE BOWL
Make a double batch and freeze one for your next get together!

CHEESE FONDUE
Still a favorite!

CHEESE PUFFS
Quick and delicious!

CHEESE-SPINACH APPETIZERS
Similar to quiche squares

CHICKEN LIVER PATE
Garnish with chopped chives or hard-cooked eggs. Serve with crackers.

CHICKEN PECAN PATE
Serve with crackers for an easy hearty appetizer.

CHICKEN-SHRIMP EGG ROLLS
Easy to make eggrolls

CHILI CHEESE DIP

CONFETTI VEGETABLE PIZZA
Prepare 8 hours prior to serving for seasoning to bloom in the cream cheese.

CRAB CANAPES
Serve these scrumptious canapes warm.

CRAB PUFFS
Easy and so delicious

CRABBIES
Can be made ahead and frozen.

CREAM CHEESE FILLING

CROCKPOT HOT WINGS

CRUNCHY CHEESE DIP
Interesting texture & taste. Serve with crackers.

DEVILED CRAB RAMEKINS
Tasty little crab puffs

EASY BAKED BRIE
Serve with crackers or fruit.

EASY CHEESE BALL
Cheese, apples and celery! Great for a quick and easy appetizer!

EGGPLANT CAVIAR
Serve as a spread for pumpernickel bread, French bread or crackers.

EGGPLANT FINGERS
Deep fry and serve with powdered sugar.

ENGLISH PATE
Shrimp and cheese spread.

FILLED DESSERT PASTRIES
Tiny and Flavorful!

FIRE BALLS
Interesting and different appetizer. Very warm!

FRUIT WITH AMARETTO CREAM
Very light appetizer or dessert

GARLIC BUTTER MUSHROOMS
Baked mushrooms. Great for a large group.

GUACAMOLE CON CILANTRO
Great as a sauce or a dip!

HAM AND PINEAPPLE SKEWERS
A different appetizer to serve anytime.

HERRING TIDBITS
Serve with rye rounds. Makes about 4 cups.

HOT BACON CHEESE SPREAD
Creamy cheese dip in a bread "bowl"

LEMON-OLIVE MEATBALL APPETIZERS
Wonderful little meatballs

LOW-CALORIE "FRIED" SQUASH
Delicious with squash, eggplant, or zucchini

LOW-CALORIE MUSHROOMS WITH CHEESE
Delicious breaded mushrooms

MACADAMIAN CHEESE BALL
Quick and easy for cracker or toast

MARGHERITA PIZZA
Pizza appetizers or dinner for one!

MELON TRAY WITH RANCH DRESSING
Great for a summer get together! Serve as an appetizer or dessert.

MEXICAN CROCKPOT
Wonderful spicy dip!

MINI QUICHES
Serve hot or warm. Makes around 20 little quiches (a bite full).

MUSHROOM A LA GRECQUE
Marinated mushrooms. Makes 4 servings.

OLIVE CHEESE BALL

ORIENTAL MEATBALLS CRUNCH
Waterchestnuts make them crunchy

PARTY CHEESE BALL
Makes a 5 inch ball.

PARTY SPICED PECANS
Sugar roasted pecans

PATE
The easy way to a gourmet appetizer.

PICKLED MUSHROOMS

PICKLED PINK EGG APPETIZERS
As an appetizer, or with cold cuts and a salad.

QUICHE TRIANGLES
Caught off guard? These are very quick and easy!

RAISIN-OLIVE EMPANADITAS
Tasty turnovers!

RASPBERRY CHEESE BALL
Fruity cheese spread that goes well with crackers or toast.

SALMON BALLS
Wonderful salmon flavor

SALMON PATE
Wonderful smokey flavor! Can be prepared ahead of time.

SALMON TORTILLA APPETIZERS
Simple and Delicious!

SAUSAGE BALLS
Sausage and cheese balls.

SAUSAGE ON RYE

SAUSAGE WON TON MINI-MUFFINS
Spicy Mini Muffins

SCALLOP APPETIZERS
Serve with toothpicks as an unusual appetizer. 8 servings.

SENSATIONAL TOMATO QUICHE
Serve as an appetizer or with a salad for lunch.

SHRIMP BUTTER
A wonderful spread for crackers!

SHRIMP DELIGHT

SPINACH SQUARES
Similar to quiche - quite tasty!

STUFFED ARTICHOKE BOTTOMS
Marinated overnight, these artichokes are great for a make ahead appetizer.

STUFFED MUSHROOMS
Bacon and mushrooms. Tasty and quick.

STUFFED MUSHROOMS
Mushrooms stuffed with cheese.

STUFFED MUSHROOMS WITH CHEESE
Pepperoni too!

SUN-DRIED TOMATO-MOZZARELLA APPETIZERS
Light and Flavorful!

SWEET AND SOUR COCTAIL MEATBALLS
Bite sized meatballs.

SWISS FONDUE
Creamy Swiss and Apple Cider

TANGY BUFFET MEATBALLS
Makes about 5 dozen little meatballs. Serve hot.

TERIYAKI PUFFS

TEXAS CAVIAR
Serve with spoon and blue corn chips on side.

TINY MEAT BALLS
Spicy Meatballs!

TORTILLA ROLLUPS
Very quick and easy.

TUNA DEVIL EGGS
Hearty version of devil eggs.

TUNA DROPS
Easy and Wonderful

WATER CHESTNUT WRAPPED WITH BACON
Tasty little treats. Try substituting whole mushrooms!

WON TON
Miniature Won Tons. Quick and easy.

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Items of Interest....
Americana Chip and Dip Platter
Buy now at $17.95

How to temper chocolate
Chop up to 1 pound of bars, squares, or large pieces of chocolate into small pieces.
(Or use 1 tablespoon of shortening for every 6 ounces of chocolate.)
Pour very warm tap water (100° F. to 110° F.) into a large glass casserole or bowl to a depth of 1 inch.
Place the measure or bowl containing the chocolate inside the casserole. Water should cover the bottom half of the measure or bowl containing the chocolate. Adjust the water level as necessary. (DO NOT SPLASH ANY WATER INTO THE CHOCOLATE.)
Stir the chocolate mixture constantly with a rubber spatula until completely melted and smooth. This takes about 15 to 20 minutes. (Do not rush the process.)
If the water begins to cool, remove the measure or bowl containing the chocolate. Discard the cool water and add warm water. Return the measure or bowl containing the chocolate to the bowl containing water.
Do not allow any water or moisture to touch the chocolate. Just one drop can cause the chocolate to become thick and grainy. If water should get into the chocolate, stir in additional shortening, 1 teaspoon at a time, until the mixture becomes shiny and smooth.
When melted and smooth, the chocolate is ready for dipping or shaping. If the chocolate becomes too thick during handling, repeat Step 4.
Stir the chocolate constantly until it again reaches dipping consistency.
Let your finished product set up in a cool, dry place. Do not chill your finished product or the chocolate will lose temper and become soft at room temperature.

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