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Meal/Course - Appetizer/Hors d'oeuvre

Here is the French Polynesian-style ceviche. Serve this to the guests while they are waiting for the pig to roast. This recipe only serves three people, so you’re going to be busy multiplying this by 10 or 20 after depleting your checkbook buying the fish.

'Place Potato latkes on a serving dish and spoon a spoonful of Cream cheese on to each. Slice medallions of the fillet and place 2 medallions onto each potato latke. Serve hot.'
Plantains, those banana relatives that are eaten as a vegtable, are cultivated in many African countries.  This melange of sweet and hot platains make a delicious crunchy appetizer.  Serve it wit Ugandan Groundnut Sauce.

This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.


These quesadillas can be served as an hors d'oeuvre or as a luncheon entree. They are much tastier and prettier than a plain grilled cheese sandwich.
This recipe is quick for several reasons: it takes only minutes to prepare, and if not prepared and served quickly, the avocado will turn brown and the pungency of the wasabi will dissipate.
Use this condiment to prepare a great hors d'oeuvre, glaze, or even a salad dressing. This recipe for an elegant appetizer can be assembled in a matter of minutes and looks like it took a lot of work. Prepared frozen croissant pastry dough can also be used. Just roll out the croissants into triangles, overlap them, and fold them up around the cheese.
Here is your basic Cajun side dish, elevated to entree status with the addition of the sausage. Note: This recipe requires advance preparation.
This vegetarian soup from India is so full flavored that you won’t miss the meat. I like to cook with lentils because unlike other beans, you don’t have to plan ahead to soak them overnight, and they cook quickly. This soup makes a great entree by reducing the amount of liquid, either pureeing the soup or not, and serving it over rice.
This sauce will stay fresh for at least 1 week. Serve as an accompaniment to Korean grilled meat dishes.

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