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Showing 271 - 280 of 548 results for sausage appetizers

Kielbasa and Meatballs with Basil Tomatoes

Recipe | Courtesy of Robert Irvine
Total Time:
1 hour 25 minutes

French Ham-and-Brie Pigs in Blankets

Recipe | Courtesy of Food Network Kitchen
Total Time:
1 hour 55 minutes (includes cooling time)

Sausage-Stuffed Mushrooms

Video | 01:04
Ree's Sausage-Stuffed Mushrooms are packed with a creamy, cheesy pork sausage mixture and baked to perfection.

Ketchikan Stuffed Mushrooms

Recipe | Courtesy of Robert Irvine
Total Time:
1 hour 5 minutes

Poutine with Dark Sausage Gravy

Recipe | Courtesy of Amanda Freitag
Total Time:
45 minutes

Skillet Pizza Dip

Recipe | Courtesy of Ree Drummond
Total Time:
55 minutes (includes cooling time)

Cook Like a Pro: Pork

Ina Garten is sharing new ways to cook with pork, and she's putting bacon, sausage, kielbasa and tenderloins in the spotlight. She starts by making Sausage and Mushroom Strudels for appetizers and follows them with hearty Lentil and Kielbasa Salad. Baked Farro and Butternut Squash works as a main dish or side with Ina's quick Herbed Pork Tenderloins.

Strawberry Margarita Bites

Recipe | Courtesy of Young Sun Huh
for Food Network Kitchen
Total Time:
4 hours 15 minutes

Things to Bring

Episode | From: The Pioneer Woman
Ree Drummond is sharing four festive potluck party ideas for the Christmas cocktail party season. She whips up crowd-pleasing Cheery Cheesecake Santa Hats to take to a family bash and assembles a Bruschetta Bar To Go that's an awesome appetizer for a church get-together. Next, Ree puts the hot in hors d'oeuvres with Mediterranean Artichoke Dip and Mini Bagel Chips for a friend's party. She wraps up her "Things to Bring" list with adorable Vanilla Chocolate Chip Mini Scones for a hostess breakfast basket.

Multitasking

Episode | From: Worst Cooks in America
To show the importance of multitasking, each Chef teaches their team how to make fresh pasta, filling and sauce. Then for their Main Dish Challenge, the recruits are surprised to learn that they must cater a cocktail party for 30 guests. The Chefs demo how to make a basic crostini, and each recruit must put his/her own personal spin on that dish, as well as make an additional hors d'oeuvre from a recipe created by their Chef. The party guests weigh in on the results.

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