Appetizer Recipes

Appetizers have never been more popular. Many restaurants now offer exhaustive appetizer menus and selections. More and more diners are simply choosing multiple dishes from the starter menu to build meals. Chefs from around the globe are creating new and exciting appetizers, and home chefs can recreate these same classic dishes at home. These fabulous finger foods will dazzle family and guests. Whether you want to start a meal with a great dish or build a buffet of offerings, you simply cannot go wrong by creating and presenting a variety of classic appetizers.

These classic dishes and timeless recipes include dips, spreads, nuts, cheeses, sandwiches, wraps, pizza, pasta, mushrooms, popcorn, bread, eggs, beverages, salsa, peppers, soups, salads, kabobs, fruit and vegetable bites, seafood and meat nibbles. Even high-end items such as lobster and caviar can be affordable and fun home fare. Many appetizer recipes are simple to follow, and most can be made well in advance of dining. More complex recipes may allow for preparation that can be done well ahead of time, but cooking that takes place just prior to eating.

ClassicAppetizers.com present the best time tested recipes for creating mouth-watering starters, perfect for any occasion. Every recipe includes suggestions for throwing great appetizer parties, as well as specific instruction and tips on ingredients, substitutions and variations. Find the perfect appetizer recipe for your next meal or snack. Bookmark the site and return often as we add classic recipes all the time.


Featured Recipe
Coconut Shrimp
Ingredients -
1 Egg
1/2 Cup All-Purpose Flour
2/3 Cup Beer, good quality
1 1/2 Teaspoons Baking Powder
1/4 Cup All-Purpose Flour
2 Cups Coconut, flaked
24 Shrimp
3 Cups Oil for Frying
Preparation:

1. Combine the beer, baking powder, egg and 1/2 cup flour in medium bowl.

2. Place 1/4 cup flour and coconut in two separate bowls.

3. Hold the shrimp by the tail, and dredge in the flour, shaking off all of the excess flour.

4. Dip in egg/beer batter.

5. Allow excess to drip off.

6. Roll the shrimp in coconut.

7. Place on a baking sheet lined with wax paper.

8. Refrigerate for 30 minutes.

9. Meanwhile, heat oil to 350 degrees in a deep-fryer.

10. Fry the shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.

11. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

 

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