This is my Main Menu for Appetizer Recipes. It gives easy access to a great group of easy recipes to be used as Appetizers or Hors d'Oeuvres.
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I've got a bunch of Appetizers here. I love taking main course, and switching them over to a "Small Plate" version. So after you've gone through me recipes, give a look at some of the main courses you cook at home, and figure out how to change them over to an Appetizer or Hors d'Oeuvres.
As an example, you can look at my Butternut Squash and Apple Soup recipe below, that I serve in 2 oz. stemmed plastic shot glasses. You can do this with any soup recipe, Cold, Warm, or even Room Temperature. Conch Casino can be served in small shells as an Hors d'Oeuvres, and the stuffing from Conch Stuffed Portobellos can be placed in Crimini (Baby Portobello) Mushrooms, for that smaller bite.
Appetizers and Hor d'Oeuvres are the fun part of cooking, you get to really play with flavors in these tasty bites. I've included Bacon Wrapped Seafood, Grilled Appetizers, and those that you can prep ahead of time. Of course the primary flavor comes from my Cajun spice / seasoning blends, so be sure to get some of this No Salt and No Sugar alternative today. You can click HERE to go directly to my Products Page.