All recipes » Appetizers & snacks » Easter » 400 or fewer calories
CEVICHE! ~ Costa Rican Style by Amos MillerMy buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa… |
7 votes
113597 views
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Quick Organic Guacamole by dpPerfect guacamole for parties or whenever |
6 votes
17346 views
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BEST EVER PEANUT BRITTLE by Claudia lamascoloI never knew how good peanut brittle was until I made this and I also never knew how easy it was. You just need to make sure you have a candy thermometer! |
4 votes
9190 views
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Pâté with Bacon & Onion by Amos MillerA "pâté" (pah-TAY) is simply a paste of meat and a fat. It can be super fancy, or, as in this recipe, super simple. Guaranteed to impress your guests. Try this next time your are looking for a 'fancy' or special appetizer that requires next to no effort. This is a basic German-style country dish. If you can't obtain a smoked liver… |
3 votes
7727 views
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Dolce al Mascarpone by CarmelitaMy luscious spring variation on Tiramisù, this one is made with a lemon syrup and fresh berries |
3 votes
4682 views
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Stuffed Breakfast Portabello Recipe by curt iffertImagine a portabello stuffed with eggs? This is an awesome way to start your day. |
2 votes
6494 views
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Ravioli with Peas and Prosciutto by CarmelitaThis is a dish we made on a cooking class about a week ago using the first fresh peas of the season. Vibrantly colourful and tasty, the combination of peas and prosciutto is very typical of Bologna, though pureed peas are not. |
1 vote
2797 views
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Mini Quiche by Chef SmithMost people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is quite correct. However, prior to French chefs concocting quiche, German chefs made an egg custard pie called kuchen, meaning cake. The German dish was baked in brioche dough, instead of… |
1 vote
2533 views
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Nanner Sushi by Chef SmithHaving to make cute little tea party foods for a little girls "upscale" tea party I was asked to make several finger sandwiches for the kids. I came up with a twist on the usual peanut butter sandwich and made it sophisticated. I actually eat this for a snack at work... |
1 vote
1845 views
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Pinwheels by Chef Smith
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1 vote
2287 views
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Sausage Cheddar Balls by Chef Smith
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1 vote
2201 views
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Crab Cakes by Chef Smith
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1 vote
1849 views
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Salsa by miansari66Salsa is a very tasty and tangy tomato sauce. Try my this recipe and enjoy. |
1 vote
4644 views
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Petits Choux au Fromage by Chef Smith* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are waiting for their tables. |
1 vote
3158 views
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Banana Nut Appetizer by Wendi TaylorThese quartered slices of fresh bananas with mayo and pecans make a delicious appetizer course for your holiday meal or dinner party. |
1 vote
5492 views
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