1,239 appetizer recipes

From Champiogn Recipes, Hong Kong award winner

A scrumptious cheese ball made with walnuts, plain yogurt and minced garlic.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

A Tibetan style sauce for momos (Tibetan dumplings).

Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Make smaller protions and serve as an appetizer. Oatcakes that have been gently warmed in the oven go well with this dish.

Quick and easy, cheesy sausage balls that use Bisquick or other baking mix for a quick party snack.