SMOKED TAMALES by GARY ESTESS

THIS IS SOMETHING THATS GOOD TO EAT WHEN GRILLING AS A SNACK.I HOPE FOOD NETWORK LOOKS AT MY PATENT.

PEKING DUCK by Adrienne Still Waters Raichelle

Chicken & Rice Puffs by Chef Smith

Great for any wedding or cocktail party

Asian Style Chicken Cucumber Cups by Chef Smith

Marinated Roasted Pepper Canape by Chef Smith

The pepper mixture can be made ahead of time.

Sausage-Bacon-Apricot Kabobs by Chef Smith

Seafood Canape by Chef Smith

Tzatziki by Chef Smith

Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a condiment.

GRILL-A STUFFED MUSHROOM by GARY ESTESS

WE BEEN COOKING THIS FOR 8 YEARS AND IT IS A HIT.

Harira: A Delicately-Spiced Moroccan Soup by Vicki S Challancin

My Flavors of the Sun is both a cooking school (in Mexico!) and a tour service. I learned to make this delightful vegetarian version of the classic Moroccan soup, Harira, on one of my many trips/tours to Morocco. More recipes can be found on my blog: Flavorsofthesun.blogspot.com Thanks--I love your site!

Feta Dip With Melba Toasts by Brett Ede

Vodka Bruschetta by Monocot

A Really Yummy vodka bruschetta that makes them just disappear in seconds.

Italian Short Pastry Dough by Sam

This a great short dough for bases of hors d'ouvres or simpley as a stand alone galleta or cracker.

Spinach Artichoke Dip by John Elder

The perfect healthy dip for parties or just to munch on. Use spinach, artichoke hearts and cheese to make this quick and tasty anytime appetizer.

caramel corn by Chez la mere