Appetizers & Hors d’Oeuvres
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Appetizers & Hors d’Oeuvres *
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Andouille Sausage Hush Puppies
All Hush Puppies are Fritters; but not all Fritters are Hush Puppies.
Artichoke Appetizer
A visually interesting vegetable, easy to prepare and a lot of fun to eat!
Asian Lettuce Bundles with Hot Mustard Dipping Sauce
An appetizer made famous by PF Chang's China Bistro, but this is not their recipe; it's something different that can be made with either ground turkey or pork.
Asian Turkey Meatballs
Turkey meatballs with an Asian flare that can be eaten as an appetizer or main course.
Asparagus en Croûte
A recipe from the 1982 Silver Palate Cookbook, this recipe takes a loaf of ordinary white bread and turns asparagus into elegant and impressive hors d'oeuvres.
Asparagus Prosciutto Roll-Ups
An elegant appetizer, and stunning alongside the Kitchen Tapestry recipe for Asparagus en Croûte.
Bacon Wrapped Scallops
This delicious dish is versatile as an appetizer, an entree, or as an impressive tray of hors d'oeuvres. Two sauces are presented: a Shallot Cream Soy Sauce, best served with this dish as an entree; or a Cilantro Lime Aioli perfect for dipping as hors d'oeuvres or as an appetizer.
Baked Brie
An easy yet elegant appetizer, baked brie is delicious on its own, or an be topped with a variety of condiments for added texture and flavor.
Baked Brie en Croûte
An even more elegant way to serve this delicious cheese from the countryside surrounding Paris, wrapped in warm dough with a chutney filling.
Belgian Endive Herb Cheese Canapés
A simple yet elegant hors d'oeuvres, paring well with a Brut champagne.
Cranberry & Goat Cheese Crostini
A great hors d'oeuvres any time of year, but especially festive over the US Thanksgiving and Christmas holidays.
Cream Cheese Shrimp Spread
Great for spreading on savory crackers, celery sticks or Belgian Endive leaves as hors d'oeuvres with cocktails.
Curry Dip Crudité
Fresh, raw or blanched vegetables, prepped for dipping in a delicious curry dip, a Number One Fan Fav!
Green Olive Tapenade
The word “Tapenade” comes from the French Provençal word for “capers,” but the recipe is more predominately olive. Olive spreads date back to the Roman period, but the modern Tapenade originated in Provence, France and quickly spread through the Mediterranean.
Grilled Sweet & Spicy Shrimp
Great as hors d'oeuvres when served alongside thinly sliced, grilled ciabatta bread, or as an entree on top of fluffy white rice.
Houston’s Smoked Salmon Appetizer
This recipe is about the delicious tarragon flavored aioli served with store-bought smoked salmon.
Mexican Shrimp Cocktail
Inspired by the Campechanna Cocktail at the Margarita Restaurant and Oyster Bar in San Antonio, Texas.
Oven Fried Crab Rangoon
A savory and delicious cream cheese and crab mixture wrapped inside a won ton wrapper and oven fried crispy. Served with Chinese Mustard and Sweet & Sour Sauce.
Pecan Bites Two Ways
Native to North American, the pecan has been around for centuries before European settlers arrived.