This is one of those classic appetizers that has been around for ages in different forms. Carol's method is easy and quick. You can easily keep all the ingredients on hand during the holidays and throw...
Author: Carol Perricone
This is one of my significant other, Larry's, absolute favorite appetizers for me to make for football parties and any other get together we go to. It is easy to put together when you need something in...
Author: Sheila Kremer
Lomi means massage in Hawaiian and you'll see how that name applies to this recipe.
Author: Teresa Morgan
An easy and delicious crab appetizer. Cream cheese makes the filling creamy and gives it a little tang. Crabmeat gives the rolls a fresh seafood taste. Mixed together with green onions and celery, it makes...
Author: Debbie Sue
I was going through my TOH mags from years past...picking out recipes I've tried...and this one was excellent...its from my Aug/ Sept 2007 issue... Make a double batch, especially if for a party, because...
Author: Cassie *
We have tuna sandwiches quite a bit for lunch. My husband started buying packages of the imitation crab meat and it's great with the tuna on big ol' kaiser rolls! And also can be made as an appetizer!...
Author: Lauren Conforti
This is a recipe for ONE. You may double it but be sure to read the *note. We New England natives hate sand in our creations!
Author: ginny sargent
My brother Michael is an inspiration to me because he is not afraid to try new things. He made this appetizer once and it has become a go-to. Give it a try.
Author: Susan McGreevy
These tasty little morsels always disappear quickly. You can us other fillings, too, such as ham or crab meat.Source: unknkown
Author: Lynnda Cloutier
My daughter-in-law served this to our family one Christmas, years ago. She halved the recipe and made it in a bowl. It was gone in no time. I had forgotten all about it until recently when I was hosting...
Author: Gail Charbonneau
this is easy to make,and it has no oysters in it,although it tastes like it is.people like this dip.
Author: sheri wright
When my sons and I get Chinese take out I have to get a large side of Crab Rangoons and seriously could eat the entire container alone! Well I decided to make my own Chinese food the other day so of course...
Author: Monica Keleher
~You won't believe how easy it is to make these and they are impressive to serve. Do ahead tip: The unbaked Mushrooms will keep for a few hours covered in the refrigerator so you can prepare the Mushrooms...
Author: Hot Dish Homemaker
My grand daughter and I are going to spend a day making different kinds of sushi. This variation is going to be included because it's a little different than our standard California rolls.
Author: Vicki Butts (lazyme)
ANYONE WHO LOVES CRAB ,AND WANT SOMETHING DIFFERENT, THIS IS IT ,WE JUST LOVE THE TASTE!
Author: FANNIE MCCOY
I had a fond memory the other day... sitting opposite my father in the kitchen nook. On the table between us was a spilled open box of saltine crackers, and two open tins of sardines. Dad called it our...
Author: Andy Anderson !
These tuna muffins make for a wonderful light lunch and very festive looking too. The muffins are moist with the veggies inside and chewy at the same time because of the tuna. They are wonderful! Plus,...
Author: Kimberly Biegacki
I must say I'm not a clam person. A friend gave me this recipe.
Author: JANET JORDAN
NOTE: Togarashi is a Japanese blend of cayenne, sesame seeds and seaweed. It is available at Asian markets. This recipe comes from Nobuo Fukuda.
Author: Mikekey *
My family and friends are crazy about shrimp and they loves my buttery shrimp. I make them every Christmas parties. They are so delicious and buttery and tasty.
Author: Lisa Johnson
Been making this for years - did not add horseradish - but the results are spectacular
Author: Bruce Hoffman
These Coquilles St Jacques dish are so elegant and classy! With the scallops incorporated in a cheesy béchamel sauce, the combination is sublime!
Author: Francine Lizotte
To me nothing says the holidays like appetizers, we serve them, and bring them to holiday parties. This appetizer was born out of my way to use shrimp. We live here in Fl right on the ocean and have friends...
Author: Jane Whittaker
These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen cranberries can be used. No need...
Author: Mikekey *
This recipe is great for those hot, summer days. It is both light and healthy and soooo refreshing! It is also very easy to make. Enjoy!
Author: Michelle Wise
A yummy appetizer using phyllo dough.
Author: S I
With the vast shorelines of the PNW, scallops are big business. Please use REAL maple syrup, preferably from New England. ;) I thought of this combination when thinking of Christmas Eve seafood recipes....
Author: Beth Renzetti
This recipe I found in the "The Barbecue Bible", by Steven Raichlen. This appetizer has advantage over deep fried versions by heightening the flavor and reducing the fat. Note: skewers or toothpicks should...
Author: Lynn Dine
This has a lot of ingredients but each one plays an important part in the overall finish of this decadent delight. If crawfish are not easily available use crab or shrimp instead. Supposedly, this is the...
Author: Donna Graffagnino
Green curry paste (a blend of green chilies, garlic, onion, and spices) adds explosive flavor to these one-biters. You'll need a miniature muffin tin to prepare the wonton cups. From Bon Appetit, October...
Author: Vicki Butts (lazyme)
Everytime my daughter's friends come from Ohio this is their #1 request. SNAPS to Barry and Ruth for the recipe
Author: Carole Davis
You can vary the taste by the amount of horseradish and/or Tabasco. We like to have it 'Clear-the-Sinus' Hot!
Author: Peggy Sue Ross
This is from my Grandma Wanda who was a great cook and a wonderful person who put up with my Grandfather. When she made it I thought she said Sheep dip so we called it sheep dip and we still do, but for...
Author: Christina Vanegas
Sometimes I leave out the cayenne and sometimes I put more, it depends on who it is made for. I like it both ways. Enjoy!
Author: Eddie Jordan
If you need an elegant first course, this is it.
Author: Lynnda Cloutier
Smoked salmon, capers, and dill add a special touch to deviled eggs. Serve them for a brunch or pot luck~ they are sure to be a hit.
Author: Susie D.
This is adapted from a recipe that I found in a Kraft magazine.
Author: Beth Gordon
have fun and season this to your liking; these directions are basically guidelines to get you started.
Author: Maya Turnor
Quebec snow crab is combined with broccoli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary...
Author: Beth Renzetti
I created this recipe through trial and error, pulling together ingredients from several different recipes. I prefer the flavor of the imitation crab.
Author: Elsie Perrett
Another tasty treat from my grandmother, Margaret Whitehead. Yum Yum.
Author: Jennifer Jones
One day while making fried clams I realized I was out of flour. It was to late to go to the store so I improvised and used Aunt Jemima pancake mix. The box kind that is dry. The rest is history. Now, I...
Author: Juliann Esquivel
Ceviche is a popular appetizer (or light snack) in Central America. It can be portioned into individual servings, or it can be served in a large bowl and presented as an appetizer to share with friends....
Author: Vickie Parks
Everyone always goes on and on about how delicious these shrimp are!
Author: Sue MacDonald
Easy, simple, make-ahead appetizer. From the Seattle Times newspaper.
Author: Vicki Butts (lazyme)
Not sure where I got this recipe but it sure sounds good. Times do not include time to marinate the shrimp.
Author: Vicki Butts (lazyme)