ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Appetizers/Starters

Misc.
We are doing a traditional "cocktail party" and i'm looking for some elegant, gourmet, really terrific appetizers I can serve. Both hot and cold. Any and all suggestions greatly appreciated. If you have a special recipe that you love and get raves over, I hope you'll share it!

Thanks!
Carol from CA

MsgID: 002156
Shared by: Carol W
Board: Cooking Club at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Disneyland Shrimp Fajitas
  • DISNEYLAND SHRIMP FAJITAS 1/2 cup sliced onion 1/3 cup olive oil 1 lb shrimp, peeled, cleaned, cut into long thin strips 1 cup julienne green bell pepper 1 tbsp ground cumin 1 tsp chili powder 1 tsp garlic powder 1 ts...
  • Nacho Popcorn Snack
  • NACHO POPCORN SNACK 10 cups freshly popped popcorn 1 teaspoon ground paprika 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 cup melted butter 1/2 cup grated Parmesan cheese salt, to taste Put hot popcorn into ...
  • Tuscany 2006 Journal Entry #3-Orientation Day
  • Tuscany 2006 Journal Entry #3 Thursday, March 23rd Orientation Day We breakfasted on toast, peach (pesche) jam & coffee along with blood orange juice from the oranges our hosts left for us. We will need to buy some p...
  • Southern-Style Shrimp and Rice
  • SOUTHERN-STYLE SHRIMP AND RICE 6 slices bacon 2 green bell peppers, cut into 1-inch pieces 2 medium onions, cut into eighths 2 cups cooked rice 1/4 teaspoon pepper 1/4 teaspoon hot pepper sauce 1 (14 1/2-oz.) can whol...
  • Quick Strawberry Bavarian (blender) (Jell-O, 1976)
  • QUICK STRAWBERRY BAVARIAN "A quick and creamy Bavarian of strawberries whipped topping and Jell-O Strawberry Gelatin that’s ready in only 30 minutes." 1 (3 oz.) package Jell-O Strawberry Flavor Gelatin 3/4 cup boilin...
  • Scallop One-Pot
  • SCALLOP ONE-POT 4 slices bacon, chopped 2 cloves garlic, chopped 1 1/2 pounds scallops 1 bunch scallions (about 8), cut into 1-inch pieces 1 cup chicken broth 1 cup corn kernels 1 tomato, cored, seeded and chopped 1/2...
ADVERTISEMENT
  • Easter Dinner at our house.
  • Thank you, Gina. I've been hoping that you would post your menu. Our family group will be smaller this year. My youngest daughter and her husband left Friday for Italy and France so it will be my oldest daughter, her hus...
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
  • ISO: Appetizers/Starters
  • 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!