ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Appetizer Ideas for Lillian

Misc.
Hi Lillian - if you do a search on Antipasta Kabobs and Italian Pasta Shells you'll find two recipes I posted that are both easy to make ahead and are cold/room temp apps (and both are always a hit). If for some reason you can't find them, let me know and I'll repost. Here's a few other ideas: Tomato Quiche Tartlets, Smoked Salmon Tarts, Prosciutto Wrapped Mozzarella, Hot Bleu Cheese Crab Dip (served w/ apple slices & crackers), Chicken Sate w/ Thai Peanut Sauce, you can buy those pre-made Phyllo Cups and fill those w/ something neat...hope these help - let me know if you need any of the recipes.

MsgID: 0055652
Shared by: Jen,FL
In reply to: ISO: Need appetizers
Board: Cooking Club at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Eggplant and Herb Casserole
  • EGGPLANT AND HERB CASSEROLE FOR THE SAUCE: 2 1/2 lb ripe plum tomatoes (or 1 (28 oz) can imported crushed tomatoes) 10 tbsp olive oil, divided use 1 large onion, peeled and chopped 2 tbsp minced...
  • Cheddar Colcannon Torte (Irish)
  • CHEDDAR COLCANNON TORTE (Baked layers of potato, cabbage, cheese, and bacon.) 1/2 head savoy cabbage, cored and shredded 3 tablespoons butter 6 slices bacon, diced 4 baking potatoes, peeled, cut into 1/4-inch slices S...
  • Hampanadas (using refrigerated pie crusts)
  • HAMPANADAS 1 (15 ounce) package refrigerated pie crusts, softened as directed on the package 1/2 cup raisins 8 teaspoons honey mustard 1 cup cooked ham, finely chopped* 4 teaspoons onion, finely chopped Heat the oven...
ADVERTISEMENT
  • Lemonade Base
  • LEMONADE-BASE 1 cup water 1 cup sugar 1/2 tsp finely shredded lemon peel (optional) 1 cup lemon juice For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remo...
  • Beef Rolls (Rinderrouladen)
  • BEEF ROLLS (RINDERROULADEN) 4 sandwich steaks or roll steaks (about 6 oz each) 2 tsp Dijon-style mustard 1/2 tsp salt 1/4 tsp ground black pepper 2 pickles, cut in long thin strips 2 oz salt pork (or 2 bacon strips), ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Appetizer Ideas for Lillian
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!