Weddings appetizers & snacks recipes costing less than $3.0 per serving
All recipes » Appetizers & snacks » Weddings
Asian Style Chicken Cucumber Cups
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Chef Smith
Sep 2010 Professional |
1 vote
1801 views
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Beef EnchiladaYou know I make enchilada very fast but this time I made them with Chile from beef ribs meat and green enchiladas sauce. |
GARY ESTESS
Aug 2018 Professional |
1 vote
1413 views
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Marinated Roasted Pepper CanapeThe pepper mixture can be made ahead of time. |
Chef Smith
Sep 2010 Professional |
1 vote
1924 views
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Pinwheels
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Chef Smith
Jan 2011 Professional |
1 vote
2287 views
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Vanilla CookiesCrumbly, crispy and perfumed with vanilla essence. |
Navaneetham Krishnan
Jan 2014 Intermediate |
1 vote
2290 views
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Italian Vegetable Stew RecipeHere is a large pot of stew that feeds many people and get a few loaves of bread your going to need it to sop up the juices. |
Claudia lamascolo
Mar 2014 Professional |
1 vote
3085 views
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Poaças stuffed pastry. This one has potato.Stuffed pastry. |
CARI GULOW
Nov 2020 Intermediate |
1 vote
313 views
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Chicken & Rice PuffsGreat for any wedding or cocktail party |
Chef Smith
Sep 2010 Professional |
1 vote
1976 views
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Crab Cakes
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Chef Smith
Feb 2011 Professional |
1 vote
1849 views
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Seafood Canape
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Chef Smith
Sep 2010 Professional |
1 vote
1934 views
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Garlic Butter for Seafoodterrific on seafood of any kind |
Claudia lamascolo
Jun 2014 Professional |
1 vote
2363 views
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TzatzikiTzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great… |
Chef Smith
Sep 2010 Professional |
1 vote
2689 views
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Petits Choux au Fromage* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are… |
Chef Smith
May 2011 Professional |
1 vote
3158 views
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Sausage Cheddar Balls
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Chef Smith
Jan 2011 Professional |
1 vote
2201 views
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Mini QuicheMost people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is… |
Chef Smith
Jan 2011 Professional |
1 vote
2533 views
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