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Showing: Baba Ghanoush - Val's Hungarian Jewish Chopped Liver

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Baba Ghanoush

Submitted by: Winky

This classic, pungent Middle Eastern spread is best when refrigerated for three hours prior to serving.

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Cheese Borek

Submitted by: Karen C

Gouda and Emmenthal cheeses make a great filling for little baked phyllo dough triangles.

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Drunken Stuffed Figs

Submitted by: Mary Williams

Figs are stuffed with a creamy, rich mascarpone cheese and cognac mixture, then rolled in toasted hazelnuts.

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Dulcia Domestica

Submitted by: Talia

These dates are stuffed with chopped pine nuts, cooked in wine and honey and then cooled before being devoured.

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Goat Cheese Torta

Submitted by: SACH008

Home Town: Clovis, New Mexico, USA

Living In: Laveen, Arizona, USA

This is the prefect party dish - easy to make, but looks like you put a lot of work into it. I got this from a Junior League pal. Serve with butter crackers.

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Gorgonzola and Olive Stuffed Grape Leaves

Submitted by: Linda

These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!

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Grandma's Chopped Liver

Submitted by: aj

Home Town: New Windsor, New York, USA

Living In: Tamaqua, Pennsylvania, USA

Liver is simmered in chicken broth and ground with hard cooked egg and three different preparations of onion to make the best chopped liver ever.

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Knishes

Submitted by: Tee Lopez

These small potato stuffed turnovers will have mouths watering before they're even out of the oven! My great grandmother brought this recipe all the way from Russia and it has been passed down 4 generations.

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Mock Chopped Liver

Submitted by: Marcia

Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.

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Moutabel

Submitted by: Kevin Ogden

Moutabel is a delicious and spicy eggplant (aubergine) dip originating in the Middle East. It is best eaten with fresh, hot pita bread.

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New York Knish - Yo!

Submitted by: CATHYNAN

These savory potato and onion filled phyllo pastries are a bite of New York City.

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Pakistani Spicy Chickpeas

Submitted by: Komal

Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds, chili powder and lemon pepper. Served warm, this makes a deliciously fragrant appetizer.

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Peanut Cilantro Dip

Submitted by: Chrissie Cosner

Home Town: Toledo, Ohio, USA

Living In: Austin, Texas, USA

This exotic tasting dip made with easily obtained ingredients is perfect for vegetables and bread!

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Pear and Blue Cheese Pastry Triangles

Submitted by: Scarlett

Home Town: Tulsa, Oklahoma, USA

Living In: Gunnison, Colorado, USA

Guests can't get enough of this 'to die for' appetizer. It perfectly balances sweet and savory flavors.

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Roasted Red Pepper Oil

Submitted by: Kate

Dipping fresh rolls or bread in this zesty oil makes a wonderful appetizer. It must be made at least 24 hours in advance.

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Sago Sabudana Khichdi

Submitted by: Rani

This Indian snack food made with sago is a traditional favorite, often enjoyed during periods of fasting.

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Simply Marinated Mushrooms

Submitted by: Sara

Fresh mushrooms are marinated overnight in olive oil seasoned with lemon juice, thyme and garlic and served warm. Delicious served with crusty bread to sop up the juices!

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Val's Hungarian Jewish Chopped Liver

Submitted by: Valerie Alia

Sauteed chicken livers with onions and hard boiled eggs all mashed together and liberally seasoned with Hungarian paprika--oy vey, the best chopped liver going.

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