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Showing 1 - 10 of 724 results for crockpot appetizers
Sausage Hors d'Oeuvres
Video
| 02:16
Sausage Hors d'Oeuvres are Trisha's favorite childhood guilty pleasure.
Hors D'oeuvres
Episode
| From:
Alex's Day Off
Today, Alex is all about the little bites: hors d'oeuvres. She starts with pork spare ribs just glazed with a gooey soy and vinegar sauce that create the kind of finger licking you just need a million napkins for. Next, Chinese noodles mixed with a tangy dressing and topped with vibrant scallions. Alex calls this next dish her "oceanic french fry" -- fried squid and topped with a tangy lemon sauce. Plus, tender spears of asparagus blanched and tossed with sesame oil and sesame seeds. It's nutty, earthy, crunchy, and fresh.
Hors d'oeuvre Party
Episode
| From:
Sara's Secrets
Instead of a full meal, try some hors d'oeuvre instead, courtesy of Fritz Sonnenschmidt. Smoked Salmon and Salmon Roe on Crispy Pancakes w/ Horseradish Cream and Pickled Onions; Goat Cheese Canape w/ Sweet Peppers; BBQ Serrano-Wrapped Shrimp; Endive w/ Red Pepper Mousse.
The 3 Hors D'oeuvres That Solved Our Biggest Dinner Party Problem
Article
These appetizer recipes are make-ahead and can sit out at room temperature for a long time while your guests trickle in and graze.
Made to Hors D'oeuvres
Episode
| From:
Mary Makes It Easy
Mary Berg elevates classic party recipes to easily turn out a tray of handy hors d'oeuvres. She kicks up the standard shrimp ring with her Grilled Shrimp Cocktail, served with three dunkable dips for the spicy cocktail sauce fan, the milder herb aioli enthusiast and a crowd-pleasing mix of both. Mary pairs it with her bubbly cocktail, the Grown-Up Float, featuring frozen sorbet and sparkling wine. Rounding out the party platter is a couple of grab 'n go's made for mingling, including a Sausage Roll Wreath with homemade pork and pancetta and Charcuterie Board Popovers that turn a cheese board into pleasant parcels stuffed with meats and cornichons.
Secret Life of Hors D'Oeuvres
Episode
| From:
The Secret Life Of
What is your favorite - cheese and crackers, deviled eggs or pigs in a blanket? Would you prefer them as hors d ’oeuvres, appetizers or starters? Actually is there really a difference? And can their origins be traced? You bet! If that’s enough of a tease then join Jim O’Connor for the main course on The Secret Life of Hors D’Oeuvres.
Giada's Pizza Pockets
Video
| 03:31
Giada uses refrigerated crust to make these quick pizza pockets.
Cruise Against the Clock
Video
| 06:19
Robert Irvine's challenge: 17,000 hors d'oeuvres for 2,743 guests.
Chinese Chilled Noodles
Video
| 03:10
Alex Guarnaschelli tosses Chinese egg noodles in a spicy, tangy dressing and tops them with vibrant scallions.
