All recipes » Antipasto » Winter

	Pickled turnips by Chris Patil Last Thanksgiving, I went up to Portland to enjoy the holiday with a group of old friends. By Saturday, we were all stuffed and vaguely tired of food – but our friend Eric managed to revive our appetites with a creative light meal consisting entirely of homemade pickles and two kinds of fried carbs (polenta and a salty fried batter…	3 votes 2 reviews 1 comment 12053 views
	Mediterranean Mezze Buffet (Appetizers) by myra byanka This is a versatile vegetarian pick and choose appetizer buffet presentation that incorporates foods from several different Mediterranean countries. Some of the items suggested are easily purchased from high-end grocery stores, or ethnic markets. Serve a nice Pinot Grigio or other white wine with this appetizer buffet that need…	2 votes 2 comments 5608 views
	Lemon Garlic Chickpea Soup by Baking Barrister A light and refreshing soup perfect for summer.	2 votes 3089 views
	Polenta Squares with Gorgonzola - Crostoni al Gorgonzola by Evelyn Scott Fried polenta is a great treat, a snacking food of the sort one can go to a friggitoria and buy a cone of -- the frier takes a sheet of yellow butcher's paper, rolls it into a cone, and fills it with squares of polenta. But polenta is also a nice accompaniment to other fried foods at table, and is a perfect base for toppings of…	2 votes 1 comment 1880 views
	Chorizo by John Allred An authentic traditional chorizo recipe that will transport you to Spain and add that real flavour to dishes that some commercial varieties lack.	2 votes 6012 views
	Italian Antipasto Recipe by Claudia lamascolo Here is a great way to start of any meal with this appetizer tray that is sure to please everyone	2 votes 3 comments 3543 views
	Basil-Walnut Pesto by Chef Feiny www.feintastingfoods.com To help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing.	2 votes 1908 views
	compote of tomato by branna a nice tomato sauce for your pasta or just as a dip with your appetizer. It can be used hot or cold. Delizioso enjoy your cooking Branna	1 vote 2 comments 4481 views
	Funky Chilled Century Egg Tofu by Blackswan Happy 2011, everyone! Let's celebrate the New Year with these cold appetizers, which marked the beginning of our first course on X’mas Eve.	1 vote 9223 views
	Hot & Juicy Baked Cheesy Bacon Scallops by Blackswan The show is on! Here’s your Baked Cheesy Bacon Scallops, fresh from the oven!	1 vote 3037 views
	Reunion Dinner - Bountiful Goldfish Salad (年年有余) by Blackswan This is my 1st attempt creating this Bountiful Goldfish Salad. Nian Nian You Yu (年年有余) symbolizes abundance though the year. The character 余 (Yu) is the homophone of 鱼 (Yu). Hence, fish was used to highlight this Chinese New Year dish.	1 vote 4 comments 3590 views
	Grilled Portobello Mushroom with Spinach by Blackswan This Grilled Portobello Mushroom with Spinach is one of my family’s favourite dishes & I've been making this almost all my life. Hahaha! This cheesy appetizer can also be served as a healthy “snack”.	1 vote 3932 views
	Aromatic Basil Minced Pork In Kueh Pie Tee Shells by Blackswan Pad Ga-prao (Stir-fry Minced Meat with Basil Leaves) is one of the most common dishes in Thailand, using the strongly scented Basil leaves. You can cook this dish with Pork, Chicken or Beef using this recipe. Kueh Pie Tee is a popular Peranakan dish in S’pore. It’s a thin & crispy pastry shell filled with spicy & sweet mixture of…	1 vote 5506 views
	Venison Spaghetti by Sacora This recipe can be made with low-fat ground beef. Venison has very little fat, but it has a gamey flavor that many are not accustomed to. Cooking it with tomato helps to disguise the wild-flavor.	1 vote 2843 views
	Pan-Seared Scallops in Lemon Myrtle Cream by Blackswan Lemon Myrtle is a citrus-fragranced spice that blends wonderfully with seafood. The sourish Lemon Myrtle Cream gave the spinach & the juicy shellfish a delightful twist, making one wanting for more!	1 vote 2 comments 5143 views

« 1 2 »