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Appetizer - 312 recipes

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Beat cream cheese until soft

  • 8 oz cream cheese
  • 2-3 tablespoons horseradish sauce
  • 1 tablespoon yellow mustard
  • ½ teaspoon dill seeds (optional)
  • 12 slices cooked roast beef (from deli)
4.4/5 (5 Votes)

By

Cut the mushrooms into slices

4.7/5 (4 Votes)

By

Preheat the oven to 180 degrees

  • 150g flour
  • 1/2 sachet of yeast
  • 3 eggs
  • 90g milk
  • 6 tablespoons olive oil
  • 150g diced ham
  • 15 confit tomatoes
  • 150g freshly grated cheese (comté for example for more flavour)
4.2/5 (38 Votes)

By

Cut the peppers into 4 wedges

4.2/5 (13 Votes)

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Aquitaine Fine French delicacies await you in Aquitaine

  • 8 thin slices Bayonne ham
  • 60g Roquefort
  • 60g Mascarpone cheese
  • 3 tablespoons sour cream
  • 15g raisins
  • 6 Walnut kernels
  • 1 chicory
  • Apple
  • lemon
  • 12 strands of chives
  • Olive oil
  • Salt and pepper
4/5 (26 Votes)

By

1. Cook the rice in 2 times its volume of lightly salted water

4.6/5 (39 Votes)

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Prepare the stewed pears. In a saucepan cook the pears with sugar, water and raisins

  • 2 slices of gingerbread
  • 1/2 block of foie gras
  • 1 tbsp mascarponne
  • 2 tbsp full of single cream,
  • 3 small pears, peeled, cored and diced
  • 1 large pinch of brown sugar
  • 1 small handful of raisins
  • some water
4.1/5 (114 Votes)

By

A classic only because its as old as my parents

  • 1/4 iceburg lettuce, remove the inside and choˆpe up the outer leaves into thin strips
  • 2 lemon wedges
  • 2 tbsp olive oil
  • 16 cooked king prawns, peeled
  • 140ml qualit mayonnaise
  • 1 tbsp ketchup
  • 1tsp Worcestershire sauce
  • 1 tsp horseradish sauce
  • Pinch of cayenne pepper
  • Tobasco sauce to taste
4.4/5 (8 Votes)

By

While mixing the icing sugar and ground almonds, sift fine

4.2/5 (36 Votes)

By

Spread the tapenade onto a ready-made puff pastry and roll the dough into the centre, rolling in both sides of the ...

4.2/5 (53 Votes)

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For the pumpkin cream: - Sweat the onions in butter for 5 minutes

  • For the soup:
  • 100g onion
  • 50g butter
  • 500g pumpkin
  • 300g pumpkin
  • 1 litre of chicken stock
  • 2 oranges
  • Salt, Espelette pepper, 1 pinch Curry
  • For the shellfish mousse:
  • 300g of cockles
  • 300g of mussels
  • 50ml of white wine
  • 20g butter
  • 2 sheets of gelatin
  • 3 sprigs parsley
  • Juice of ½ lemon
  • 50ml whipping cream
  • 1 pinch of dried seaweed and a pinch of chilli pepper
4.2/5 (18 Votes)

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Peel and grate the carrots

  • 500g carrots
  • 5 oranges
  • 1 lemon
  • 50 ml of orange blossom water
  • 30g fine sugar (+ 20g for sprinkling)
  • Salt and freshly ground pepper
  • A pinch of cinnamon powder
4.2/5 (37 Votes)

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Carrot salad with orange Roast Beef Roll-Ups