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Sarah's Knish

Submitted by: sarah

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

A traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.

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Simple Chopped Liver

Submitted by: KarenK

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

Chicken liver is cooked with onions and served with chopped hard boiled eggs.

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Bubbie's Chopped Liver

Submitted by: shaindy

A traditional chopped liver with hardboiled eggs, grated carrots, and onions.

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Chopped Liver the Real Mccoy

Submitted by: LRUTENBERG

A rich and flavorful blend of beef and chicken liver. This makes for a great appetizer or spread for a pastrami and corned beef sandwich

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Goat Cheese Torta

Submitted by: SACH008

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, 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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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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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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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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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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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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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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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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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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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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Moutabel

Submitted by: KCOGDEN

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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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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Mock Chopped Liver

Submitted by: MDHEARST

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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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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