Meet the cardoon, the cousin of the artichoke you're about to fall in love with.
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania
This year my husband's family will be throwing a big New Years Eve bash and you can count on two things: there will be a huge dessert table and about 18,000 codfish balls. This year
Elegant phyllo purses filled with tangy goat cheese and bacon.
Savor the taste of Greece with these traditional dolmades, stuffed with seasoned meat, rice, and herbs, baked until tender, and served with a tangy lemon sauce. This authentic recipe will transport you to the sunny Mediterranean with each bite.
I had a request on my Facebook page from my lovely friend Kate who asked for finger/party food. I thought this was a perfect idea, not only for anyone looking for ideas for what to take to a potluc…
These are absolutely perfect finger foods for any get together or tailgate party! They disappear within minutes!
Horseradish and ham have always been perfect partners. Here they combine in a zesty variation of ham roll-ups.
Let's get salty.
If you are looking for tasty appetizer recipes, check out this group. Both hot and cold appetizers will have your dinner or party off to a good start.
These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make, packed with flavour and make a great vegan party finger food or appetizer!
Australian Gourmet Traveller recipe for Fried bocconcini with gremolata crumbs
Sigara Börek are crispy filo rolls filled with cheese and parsley. Incredibly tasty snack both for kids and adults.
I have my mother-in-law, Linda, to thank for this wonderful recipe. Jon and I had been dating for about a year and she came to visit. I guess I was 19? Maybe 20. At any rate, at the time, I had zero interest in the kitchen. Needless to say, Jon was looking forward to his Momma’s visit. Not only to see her, but also in hopes of getting a few home cooked meals. She was here for a week or so, and made several delicious rib-sticking meals during her stay. But the egg rolls. I know it sounds absurd, but these egg rolls changed my life. After learning how to make them, that I could make something like that from a dingy little bachelor pad kitchen…it’s like something clicked inside. I began trying new and different recipes. I looked forward to coming home and cooking dinners. I couldn’t get enough information about different ingredients and techniques. That was close to 10 years ago, and I still have that hunger and love for cooking. I think it’s awesome that I can pinpoint the moment where it all started. I’m pretty sure it will never end! Print Chicken Egg Rolls 1 lb. boneless, skinless chicken breasts, cut into strips 3/4 head cabbage, shredded thin 3 carrots, peeled and shredded 2 cups fresh bean sprouts (1 package) 3 cloves garlic, minced 4 tbsp soy sauce 4 scallions (green and white), sliced 4 tbsp vegetable oil 1 package egg roll wrappers 1 tbsp cornstarch, mixed with 3 tbsp cold water Combine 3 tbsp soy sauce, 1 tbsp oil, 1 clove minced garlic, and half of the scallions into a resealable bag. Add chicken to marinade. Place in the refrigerator for at least 30 minutes up to 3 hours. Heat 2 tbsp vegetable oil in wok or large pot over high heat for 2 minutes. Add chicken to the wok. Cook about 5 minutes, stirring constantly, until chicken is mostly done and starting to brown on the edges. Remove chicken to a plate and set aside to cool. To the same pan, add the remaining tbsp of vegetable oil. Add shredded cabbage and carrots. Add remaining tbsp of soy sauce. Use tongs to “toss” the vegetables. Cook, over high heat, for about 2 minutes. Or, until cabbage begins to wilt. Toss in the bean sprouts, and cook for about 1 minute more. Off heat. Once cool, dice the chicken breasts and add them to the vegetables, mixing in well. Place a colander in your sink, or over a large bowl. Add egg roll mixture to the colander. Using several layers of paper towels, press down firmly on the egg roll filling, pressing out as much moisture as possible. Repeat process several times. Let filling cool for 30 minutes before rolling into wrappers. Heat 3 inches of vegetable oil in a dutch oven. I like to fry the rolls at about 375. While the oil is coming up to temperature, wrap the rolls according to the package directions. Place into oil 4 or 5 at a time, turning over occasionally, until golden brown. Usually about 5 minutes. I usually add the rolls, wait one minute, then turn over with tongs. It seems like if you try to completely fry the first side, the gas released from the cabbage “blows out” the raw side, and then it doesn’t want to flip. I’ve found that a initial flip right from the get-go corrects that situation. Remove from oil with tongs, and place VERTICALLY into a large pot or casserole dish that has been lined with paper towels. This vertical drain is key, as it really helps the rolls not to become soggy. Serve with plenty of soy sauce, Chinese hot mustard, and duck sauce. Originally posted June 23, 2009
Get ready for guests to be impressed with these delectable and easy appetizers.
Classic chicken potpie but make it individual. This mini pot pie recipe has all the delicious chicken and vegetable filling you love and an easy pastry topping; we use store-bought puff pastry to keep it simple.
If you're looking for a simple way to bring some crunch, Mary’s Phyllo Wrapped Fried Feta, dunked in spicy honey will do just the trick!
Thanksgiving and Christmas is right around the corner so I will be sharing recipes that would be perfect on your holiday table until the holidays are over! Here we have delightful chicken puffs which
Our best holiday party appetizer recipes, like those for homemade pigs in a blanket, will start the festivities off right.
If I was asked for my top secret weapon in getting my kids to eat healthier it would be presentation. Everyone eats with their eyes first but with kids it is a completely different ball game. If th…
As New Year’s Eve looms on the horizon, I am already scratching my head wondering what I’ll make at our New Year’s Eve party. My mother would always make “pinwheels”—a…
I don’t like dried fruit. I don’t even really like most all store bought fruit leathers. But lavashak? Addicted is the only way to describe the way I feel about this Persian version of fruit leather. It’s the inherent tart and sour qualities that I love so much – not too sweet, super fragrant and deliciously chewy. I was […]
These Taco Cups are layers of wonton wrappers, taco meat, beans, cheese and topped with taco toppings.
Deviled egg salad finger sandwiches are a classic for afternoon tea! Find these and other tea sandwich recipes weekly at the Afternoon Tea homepage.
What do you serve on game day? Other than sporting my orange and blue and serving up chili, I’m always looking for new Game Day ideas. In the fall, it’s like Christmas every Saturday around…
My tiropita are delicious, savory, cheesy phyllo triangles that are also known as Greek cheese pies. They make the perfect appetizer, finger food, or snack!
Only 2 ingredients needed to make these crunchy Fried Wonton Strips. Eat them plain or use them for some crunch on a salad.
This time of year everyone always seems pressed for time. I know Sue and I are running here and there, cooking for this party or cookie exchange, or family get together. We came up with these 3 super easy, super fast, super tasty appies that will save you a whole bunch of time and effort yet still help you impress your guests for the holidays. What is so great about these recipes, other than how easy and tasty they are, is they are really flexible. You can change up some of the ingredients to match what you have on hand/what your favorites are! 1. Mini Chicken And Waffles Mini Chicken And Waffles Ingredients Mini Eggo waffles, broken into singles popcorn chicken (or chicken balls) Garlic jalapeno jelly (or similar) Directions Preheat oven to 400. Line a cookie sheet with parchment paper. Place the popcorn chicken onto the cookie sheet. Bake at 400 until the chicken is cooked. Leave the chicken on the tray but push to the side. Spread the mini Eggos on the cookie tray with the chicken. Return to the oven and cook until Eggos are done and starting to brown a little - keep an eye on them. Remove from oven and place Eggos on serving tray. Top each mini waffle with a chicken piece. Drizzle approx 1 tsp of garlic jalapeno sauce over the chicken. Stick a toothpick into the chicken to secure it to the waffle. Serve warm. 2. Bacon & Cheddar Wrapped Crackers Bacon & Cheddar Wrapped Crackers Ingredients Saltines (or similar crackers) bacon, strips cut in half horizontally. aged cheddar cheese, shredded (or Parmesan works well too) Directions Preheat oven to 275. Line a cookie tray with tinfoil. Place a cooling rack on the cookie tray. Take the Saltine crackers and sprinkle with approx 1 tsp of shredded cheese. Take a half a slice of bacon and very gently wrap the cracker so the ends meet underneath. (You may have to stretch it a bit.) Place the wrapped crackers onto the wire rack on the cookie sheet. Bake at 275 for about 2 1/2 to 3 hours. Until bacon is cooked and crackers have browned. Remove from heat and serve warm. (I served with a bit of garlic jalapeno jelly to dip them in but that is optional.) 3. Salmon And Cream Cheese Stuffed Puff Pastry Salmon And Cream Cheese Stuffed Puff Pastry Ingredients 24 Mini Puff Pastry Shells 3/4 cup Smoked salmon, broken into pieces 8 oz Philadelphia cream cheese, softened 2 green onions, finely diced 2 tsp dried dill Directions Place the puff pastry shells on a serving platter. In a mixing bowl, using a wooden spoon, cream together the smoked salmon, cream cheese, green onion, and dill until smooth. Scoop mixture into piping bag or plastic bag with the corner snipped off and pipe into the shells. Top with an extra little piece of green onion for garnish, if desired. 3 completely different appetizers that our guests went crazy for. We didn't tell them how super easy these were to prepare. That can be our little secret.... We're sharing over at Carole's Chatter. Be sure to stop by and check it out!
Enjoy the Chinese food you love without the calories and the nasties with this dairy and gluten-free simple and delicious spring roll recipe.
Sausage rolls, those wonderful Australian school canteen treats are given a multicultural twist with a char siu or bbq pork flavouring. These fantastic sausage rolls are full of flavour and perfect for feeding a crowd on Australia Day or for a beach side summer picnic.
These Fried Feta Rolls with Hot Honey are made with 3 ingredients for a simple, crowd-pleasing appetizer that’s full of flavor!
This Spiedini alla Romana is hands-down one of the most spectacular AND delicious appetizers you will ever serve. Don't be afraid of the anchovies, the taste is subtle and provides a depth to the sauce that is heavenly. This one is a keeper if there ever was one.
The great thing about a homemade brunch is there's no need to choose; you can have your cake and eat kale too.No eggs and bacon needed!
These fun mini sandwiches are a tasty addition to any fall function. The cranberry mayo lends a unique flavor twist, and the apples add crunch. These sammies will be the life of the party! —Taste of Home Test Kitchen
Buttery, flaky phyllo appetizers are especially popular in my family. I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. They were a hit with no leftovers, which is
Tiropitas, feta-cottage-cheese-and-egg filled fillo triangles, are always a party favorite. They can also be made ahead and stashed in the freezer.
