Appetizer Recipes

There are a few varieties to this dish out there so don't be suprised if this is not the only one you find!

Made for a birthday party and everyone loved them. People that didn't like mushrooms also suggested using the seafood mixture to stuff potatoe skins.

I made for a bithday party and every one loved them. People that didn't like mushrooms suggested that that would also be a go mixture to stuff potatoe skins.

this recipe came from an individual that works at the epcot morocco

This an adapted reciepe that I got from a buddy from Greece. I don't usually use as much mint, maybe just a tablespoon, and to hold the concoctation together better, I do layers of fillo and filling, at least two. I depends on how samll you want to cut the pieces.

Easy but loved by all!

I make this all the time when my tomatoes are in season. I use any tomatoe that's available at the time even Cherry. This can easily be doubled. Easy !

This stuff is ambrosial. Of course, if you eat it too much your heart will explode and you'll die. In the late Seventies and early Eighties, this dish was the trendiest thing in the world. It's great

Chilli chicken is a Indian recipe with a chinese twist.Goes well as an appetizer but can be served as a side dish also.

Cucumbers are a mainstay of Thai cooking, sliced and placed at the base of steaming servings offlied rice, hollowed out and stuffed with seasoned pork for a clear soup, and seasoned with a sweet and tangy brinefor this delicious, ubiquitous little pickle. If you use the big, dark green, grocery-store cucumbers, do this first: peel well, halve lengthwise, scoop out seeds with a spoon, and then slice crosswise into sturdy little crescents. Except when serving it with satay, Thais often crown this refreshing salad with a tablespoon of chopped peanuts and 2 tablespoons of chopped fresh cilantro.

You can serve it with a dipping sauce: 2 tsps Curry Powder 1/2 cup Light Mayonnaise 1/2 tsp of honey

Stuffed mushrooms are always a party favorite, especially when they are filled with fresh, delicate Dungeness crab. Using the food processor saves time in chopping.

The classic quesadilla of Mexico is updated here with Brie cheese and sweetened nuts, and served as an appetizer with a bright and tangy salsa of fresh mango and pineapple. This salsa is also wonderful served on grilled chicken or fish.

As anyone who has ever cooked with them knows, eggplants soak up oil like a sponge. So to get some flavor into them quickly, we brush them with lemon juice, vinegar, and honey before sealing their surfaces with oil. We like to leave the skins on and stack them like pancakes in a wide-mouth pint jar.

vegan recipe

Caponata, the popular Sicilian appetizer, is often served at room temperature on toasted croutons. Traditionally it includes tomatoes, eggplant, onions, and capers to produce a pronounced sweet-and-sour taste. In this California version there's no tomato; roasted eggplant is paired with sweet onion and California blue cheese or pungent Italian Gorgonzola to become a fragrant, warm spread for crisp toasts or warm French bread.

This appetizer is so crunchy and delectable that guests confess they would like to consume the whole tray.

The beauty of these quesadillas is that you can play around with the filling depending on the availability of ingredients and your taste. For parties, I serve quesadillas on a platter and decorate them with stripes of quacamole and sour cream, which I keep in handy, plastic squirt bottles.