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Showing 441 - 450 of 548 results for sausage appetizers
Holiday Swedish Meatballs/Hors D'oeuvres
Episode
| From:
Calling All Cooks
Host Curtis Aikens visits a woman in Las Vegas for a lesson on making Swedish Meatballs with a secret Indian spice, cardamom. Curtis also travels to Bellwood, Illinois, for family holiday hors d'oeuvres: Stuffed Mushrooms, Clam Puffs and Bruschetta.
Traditional Cocktails & Hors D'Oeuvres Party
Episode
| From:
Party Line with the Hearty Boys
When you're passing hors d'oeuvres at a cocktail party, there are a few things you need to keep in mind. Dan and Steve are here to fill you in on all their secrets, and they also have three great dishes to ensure your party will be a triumph. Spinach Parmesan Balls; Cajun Crab Stuffed Pepperoncini; Garlicky Beef Crostini with Sage Whipped Cream.
Charleston
Episode
| From:
Hungry Detective
The Hungry Detective hits the streets of Charleston to investigate Low Country cuisine and the best off-the-beaten path BBQ. He begins his investigation by tracking down Jeff Allen, the food writer for the Charleston city paper. With Jeff as his informant, Chris learns about a locals-in-the-know restaurant way off the beaten path called Bowens Island. Here Chris uncovers roasted oysters served on a shovel, and a local concoction of shrimp, crabs, sausage and corn known as Frogmore Stew. Next, Chris shows us how to stake out the suburbs for good breakfast bargains as he heads to the Mount Pleasant suburb and the Charleston Café. Here he finds a family-run restaurant serving up delicious breakfasts with Southern twists like shrimp and grits and Southern Benedict, a variation on eggs Benedict made with fried green tomatoes. While still in Mount Pleasant, Chris discovers the Boulevard Diner, another hidden gem featuring unique appetizers such as fried pickles, crab cake sliders and a sundae made from chili, cheese and sour cream. Next, while sightseeing, Chris gets a hot tip from a local rickshaw driver about Fig, an upscale restaurant that encourages patrons on a budget to come in just for dessert. Fig’s specialty? Carolina Gold Rice Pudding. Finally, Chris shares a hot tip: look for archived articles online that appeared in the city’s weekly paper. Objective articles written by bona fide food writers are a better bet than the paid listings often found in the back of local papers. He refers back to an article about Charleston BBQ entitled "Chucktown ‘Q" written by Jeff Allen. This leads Chris to the One of a Kind Smokehouse, which uses pecan wood to smoke their meat.
Hors D'oeuvres; Guest: Gillian Duffy
Episode
| From:
Cooking Live
Chevre Tartlets with Provencal Peppers, Marinated Scallops Wrapped in Bacon, Crispy Gingered Spareribs, Chicken Guacamole
Hors d'Oeuvres in Valley Stream NY
Episode
| From:
Food 911
Michele's sister Genea is getting married, and it's Michele's responsibility to prepare hors d'oeuvres for the bridal shower. Michele is extremely busy working two jobs, and needs Tyler's help to make three different easy-to-prepare hors d'oeuvres.
Grandma Nancy's Stuffed Mushrooms
Recipe
| Courtesy of Rosemarie Pisarra
- Total Time:
- 1 hour 10 minutes
