All recipes » Appetizers & snacks » Other » 600 or more calories

	Baked Chicken and Stuffing - Nuwave/Flavorwave Ovens by Wendy Jarvis This is a tried an true family recipe. You never have left overs when you make this one! It is warm and conforting, with out all the work. One of my top recipes, easy! People will think you spent all day making this. Make a great presenation. You can add 2 slices of cheese to each breast. However, I lighten it up with one slice (add 5…	5 votes 1 review 10644 views
	Homemade Chicken, Sausage, & Shrimp Gumbo for Beginners by Wendi Taylor Everyone loves Gumbo. No one likes to make it. But really, it isn't that difficult. I developed this (relatively) simple, totally from scratch recipe for all the Canjun food lovers who have been too intimidated to try making their own. You can use different meats if desired as long as you end up with approximately the same…	4 votes 2 reviews 19544 views
	MALAYSIAN CURRY POWDER by Linda Tay Esposito I re-created this recipe based on the memory of smell (oui, Rémy!) of the aroma in my late grandmother's house as she roasted curry powder. My grandmother roasted curry powder in a wok 1-yard in diameter, over a charcoal stove, and had all of us - her grandkids - tightly packed the spice mix into recycled glass ketchup bottles which…	3 votes 21925 views
	Puppy Chow, Chex Muddy Buddies by Debbie Reynolds A simple, easy sweet snack that is always a hit, and SO easy to make!	2 votes 18321 views
	Apple Cider Bacon Dressing by Tiffany This is a great topping to a baby spinach salad with dried cranberries, candied pine nuts, bacon and goat cheese. Yum!	2 votes 3053 views
	Wheat and Barley Bran flour Biscuits by Coral I love baking but I hate to use very fine white flour. So, this time I have made biscuits from wheat flour and Barley Bran. These are perfect tea-time or evening snacks. These are also all time favorite of my daughter. As I used whole wheat flour and barley bran flour with home made butter, I don't suffer from any guilt when she eats…	1 vote 1 comment 3831 views
	Mussels Manhattan by Cecelia Heer A classic Manhattan is a fine drink, and our home bar is always well-stocked with bourbon, sweet vermouth, and bitters during the winter months (all other months, too). I adapted this recipe from executive chef Larry Tressler of Holland House Bar and Refuge in Nashville. The mussels are simmered in bourbon, sweet vermouth and…	1 vote 2232 views
	Hasty Tasty Mayonnaise by Cheryl Norman I must avoid soy products, yet every jar of mayo at the grocery contains soybean oil. So I make my own and to rave reviews! You need a good blender for this recipe. I use the Vitamix, and it takes about 20 seconds.	1 vote 2585 views
	Chinese Moon Cake by Weining Wang In Asian countries, most people believe that Spring Festival is the well-deserved king of festivals. Others, though, would give the title to Mid-Autumn Day, a festival that invariably makes Asians abroad miss their motherland. Mid-Autumn Day, which has been with Asians for centuries, became symbolic of people returning to their…	1 vote 2954 views
	my island hot sauce by brian coates sweet to taste,but kicks a few minutes later	1 vote 1497 views
	Smoked Salmon Dip by Lina Saleski When you bought a big fillet of salmon from your local wholesale store and you aren't sure what to do with the remaining salmon......I smoked mine and put them in freezer. And make dips whenever I have guests over. If you want to, you can omit cucumber from the mix and provide it on a side as a garnish. You can also use different…	1 vote 4386 views
	Spinach Dip by Susan This is a favorite in our family gatherings. It is from the box of the Knorrs Leek Soup Mix. If you don't have this mix, you can probably use any other dry leek soup mix.	1 vote 2211 views
	Butter Bread Pudding by Cindy Made this Bread pudding from left over bread.	1 vote 2269 views
	Eggplant salad with white cheese and olive spread by katerina papaspiliopoulou the recipe is one of the hundred variations of the original eggplant salad. It has passed all exams with a good grade.	1 vote 1991 views
	Lemon/Lime Curd by Melanie Unruh A citrus curd that can be made with limes, lemons, or oranges (or a combination). Of course it's a standard on scones, but is also used for cake and pie fillings. Straining the eggs is critical to avoid unwanted lumps of clinging egg whites in the curd.	1 vote 3202 views

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