Home > Recipes > Appetizers, Hors d'Oeuvres & Amuse Bouches

Well, everything's pretty much in the title here: Appetizers, Hors d'Oeuvres & Amuse Bouches. Oh yes, let's not forget Amuse Geules, for you sticklers. And again, hard-to-find sources for elusive, special ingredients.

Primary Sites:
Anne's crab dip *****
A brilliant appetizer or party dip that is ideal served with tomato soup, stuffed into mushroom caps and placed under a hot broiler for a minute, or sided with crusty bread, breadsticks, rice crackers or crostini. Serve hot or cold. [More]

Anne's sour cream-mustard-dill dip *****
This is one of those "Guilty Pleasures" type dips. . . for crudités, heaped onto a baked potato (the optional parmesan cheese is a wonderful addition for this application), delicious with carrot wafers, celery sticks, or peeled, sliced raw mushrooms. Mmmm. . . [More]

Bleu Cheese-Walnut Dip **** 1/2
Decadent, elegant and impressive, this is a good dip to take to a potluck dinner. Excellent with chilled icewine. [More]

Borekas de Kartof Meat-Stuffed Potato Pastries ****
According to Joyce, these may be baked, but they are infinitely more tender and the filling more juicy when fried. Although the recipe calls for boiling the potatoes, she prefers to bake them, as the dough will be less moist, making shaping easier. [More]

Boyikos de KesoM (Peppery Cheese Biscuits) ****
The more flavourful cheese you use, the tastier the biscuits will be. These can also be frozen in an air tight container for up to one month. [More]

Buffalo Wings (authentic hot Chicken Wings) *****
This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo. [More]

Cheese Ball -- Blue Cheese & Pecans *****
Perfect to take along to a party or to serve for your family [More]

Confit of Tomatoes & Ginger *** 1/2
A different kind of appetizer or dip... [More]

Crudités ****
A fancy name for a simple dish. Also suitable for guests. [More]

Ensalada De Napalitos Y Jicama (Cactus and Jicama Salad) ****
This is a refreshing, composed salad that makes a colourful display of nopal cactus, jicama, tomato and avocado. [More]

Garlic Appie (Slowly Roasted Candied Garlic with Crostini) ***
Author:courtesy of The Wild Garlic
A great appetizer...just make sure that everyone eats some! [More]

Grape Leaves Stuffed with Rice, Pine Nuts, and Currants ****
This is a popular summer asppetizer along the Aegean Coast and the Mediterranean coast of Turkey. These stuffed grape leaves are very good served with a squeeze of fresh lemon juice. [More]

Maille crab and artichoke dip (recipe courtesy of Maille) ****
Drink tip: Serve with chilled Sauvignon Blanc. (Recipe developed for Maille, courtesy of Derek Benitz, executive chef at Luxe Bistro, Ottawa, ON.) [More]

Maille twice-baked mustard souflee (recipe courtesy of Maille) ****
A no-fail recipe from Maille [More]

Mama's Faux Welsh Rarebit ****
A great, fast meal involves the freshest bread or buns you can find. [More]

Minute Pizza ****
Cheap, fast, easy -- what more can you say about this simple snack? Oh yes...tasty! [More]

Slow-cooked Pork Belly with Pearl Barley Risotto & Apple Chutney (Court) ****
This wonderful canapé recipe was presented at the Vancouver Marathon 2006. Chef Court claims it's "easy," and who are we to argue; in fact, it IS easy, but there are several simple stages to it. [More]

Umberto's Ravioli di Aragosta con Insalata di Crescione ****
A wonderful dish -- surprisingly easy, yet sure to impress! [More]

Uncle Ray's Marinated Beets ****
Says Ray: "Great with rind cheese and bread!" [More]

Vermicelli Delight ****
Author:Original recipe by Stephanie Yuen
This can be served as a salad or as an appetizer to dinner [More]

Secondary Sites:
Anne's Creamy Mustard-Dill Sauce *****
Great on steamed vegetables, stirred into tomato soup, sided with barbecued salmon used as a dip for crudités or heaped onto a baked potato. [More]

Boston Market Dill Potato Wedges ****
Boston Market's famous side dish. [More]

Ceviche (Marinated Fish) ****
This recipe is typical of the ceviche served in Acapulco. All kinds of firm fish can be used, as well as shrimps and scallops. [More]