Recipes > appetizer
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Pumpkin Eggplant Crostini with Tomatosubmitted by Janet HudsonTo make 2 cups: 1/2 cup fresh pumpkin, steamed and chopped 1 large tomato, chopped 1 cup sliced eggplant 1/4 yellow onion, sliced 1 clove garlic, minced 1 tsp sea salt 1 tsp black pepper 1 tsp.... |
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MINI GOUGÈRES au FROMAGEsubmitted by Marylise DoctrinalLa gougère est une recette bourguignonne/A recipe from Bourgogne 4 oeufs/4 eggs 150 g de farine/5,3 oz flour 150 g d'emmenthal/5,3 oz emmenthal 80 g de beurre/3 oz butter ½ cuillère à café de sel/1/2.... |
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Recipe: Stuffed Potato Skinssubmitted by Taku<b>Stuffed Potato Skins</b> Recipe from the Autumn 2006 issue of LCBO's <b>Food and Drink</b> Magazine. <b>Ingredients</b> 6 russet/baking potatoes Kosher salt 2 tbsp / 25mL butter, melted 7.... |
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FEUILLETÉS APÉRITIF au THONsubmitted by Marylise Doctrinal1 pâte feuilletée/1 puff pastry 180 g de thon au nature/0,4 pounds naturel tuna in can 50 g de concentré de tomate/0,11 pounds concentred tomato 60 g de fromage râpé/ 0,13 grated emmenthal 1 œuf/1 egg.... |
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Cheese Filled Tomatoessubmitted by Michelle RamosFor a recent BBQ, I made some cheese filled tomatoes. A bit time consuming because of the scooping out of the cherry tomatoes themselves, but a huge hit. 1 part cream cheese 2 parts goat cheese Chopp.... |
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Spanish Tortilla Isubmitted by Michelle RamosWhile I was in Spain, I always ate Spanish Tortillas. They were so good and available everywhere. I found a recipe and decided to make it for an appetizer at a BBQ. 2 lbs of mixed potatoes (purple, r.... |
