Recipezaar: Appetizers recipesThe newest Recipezaar recipesin:AppetizersChilli Corn Dip With Pita- June 18, 2008 for bf poker nights Time plan tip: You can prepare this recipe to the end of step 1 up to 2 hours ahead. Cover with plastic wrap and place in the fridge. Continue from step 2 just before serving. -- posted by Sonya01http://www.recipezaar.com/309962 Cheesecake Dip- June 18, 2008 I am not sure where this came from but it is a great way to eat cheesecake and a bit lower in fat then having a big slice. -- posted by Ceeziehttp://www.recipezaar.com/309945 Fiddlehead Fern Dip- June 18, 2008 Fiddlehead ferns are a popular ingredient in New England and in Canada. I am posting this for the ZWT 4 trip to Canada. I have occasionally seen them in California in larger grocery store produce departments. -- posted by CaliforniaJanhttp://www.recipezaar.com/309928 Spinach Dip (Awesome)- June 18, 2008 My niece Kim made this for a birthday party and I believe it is by far the best I have ever had. It is served hot with tortilla chips. It's one of those dishes that you just can't stop eating. This recipe can be doubled. -- posted by Chef Eileenhttp://www.recipezaar.com/309915 Hot Mushroom Spread- June 18, 2008 Vintage Southern Living; I would add salt at the end, to taste. May be salty enough without adding any. -- posted by ratherbeswimmin'http://www.recipezaar.com/309859 Spicy Stewed Sausages With Three Peppers a La Mario Batali- June 17, 2008 This is frem "Mario Revs Up The Grill" from F&W Magazine, 0906 article. "This is my take on the Little Italy classic," says Batali of the sausage and peppers that's a mainstay of the iconic Manhattan neighborhood and its annual street festival. Stewing the bell peppers in red wine gives them richness; so does a generous garnish of grated pecorino cheese. The stewed sausages and peppers are also delicious tossed with pasta -- posted by DiScharfhttp://www.recipezaar.com/309835 Garlicky Lima Bean Spread- June 17, 2008 Use frozen lima beans (10 oz package) if necessary. You can buy roasted garlic in a tube, which makes it easy to squeeze out the amount you want (I prefer roasting my own and then making the paste - more cost efficient.) You can find the tube in the spice section of the supermarket. Cooking Light Magazine, June 2008 edition. -- posted by DiScharfhttp://www.recipezaar.com/309833 Quick Pickled Sweet Onions- June 17, 2008 I use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar. The pickling solution is really concentrated so they only need about 1 day before they're good, but a week makes them perfect. -- posted by LadyLuck1337http://www.recipezaar.com/309831 Low Fat Mushroom and Red Wine Pate- June 17, 2008 This is a really easy to make, chunky, coarse vegetarian pate and is delicious. I like to eat it on toast or in sandwhiches and it keeps well so I make big batches at a time that I can use all week for lunches. I have also served it to guests on crusty bread several times and it has always been complimented. -The most important thing when making this is to chop the mushrooms as finely as possible. -For variations in flavour, try experimenting with different types of mushrooms. -I personally..http://www.recipezaar.com/309761 Grilled Bread With Ham and Mozzarella- June 17, 2008 A nice starter to your Italian-themed summer dinner. -- posted by JackieOhNo!http://www.recipezaar.com/309759 |