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Showing: Asparagus Wrap - Avocado and Lobster Salad

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Asparagus Wrap

Submitted by: EMERALD515

Home Town: Saugus, Massachusetts, USA

Asparagus lovers unite! These cheesy asparagus bites may well incite a flavor revolution!

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Asparagus Wrapped in Crisp Prosciutto

Submitted by: THAIDER

Extremely easy and elegant appetizer. Asparagus spears are wrapped in a sheath of prosciutto, then baked until crispy. A great dish to make ahead, and bake just before serving.

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Asparagus, Prosciutto and Fontina Tart

Submitted by: Campbell's Kitchen

Pepperidge Farm® Puff Pastry Sheets make the perfect crust for this savory tart that features asparagus, fontina cheese, prosciutto, and chopped thyme, baked until the pastry is golden and the cheese is melted.

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Aunt Faith's Clam Dip

Submitted by: Sharon

Home Town: North Attleboro, Massachusetts, USA

Living In: Weymouth, Massachusetts, USA

This old family favorite is simple and quick and is fantastic with chips or crackers.

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Aunt Kathy's Cheese Wedges

Submitted by: LEMASSEY

Living In: Houston, Texas, USA

This is a yummy and cheesy appetizer. My Aunt Kathy gave me this easy recipe several years ago. These are so good!

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Aunt Phyllis' Magnificent Cheese Ball

Submitted by: Natalie K.

This recipe is fantastic! Every time I take it somewhere, people ask me for the recipe. For the cheese sprinkle, you can use 1/2 of an envelope of dry cheese mix from a macaroni and cheese boxed mix, if you'd like!

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Aunt Rose's Cheese Ball

Submitted by: TUGGLY

A smooth blend of cheeses, olives, and green onions results in a delicious cheese ball rolled in nuts!

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Austin's Best White Wings

Submitted by: Lisawas

Home Town: Wellesley, Massachusetts, USA

Living In: Seattle, Washington, USA

This is a great appetizer recipe I created after eating White Wings at one of my favorite places in Austin. They are very tasty with or without the cheese.

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Australian BBQ Meatballs

Submitted by: STEPH477

These delicious meatballs baked in sauce get even better the next day my whole family loves them! The sauce is also great on ribs.

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Australian Deep Fried Chicken Wings

Submitted by: Dracula

A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!

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Authentic Chile con Queso

Submitted by: Melony1976

Spicy roasted green chile and melted asadero and Monterey Jack cheese make a creamy queso that can be eaten with tostadas or warm corn tortillas.

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Authentic Chinese Egg Rolls (from a Chinese person)

Submitted by: Mendy Ling

You can't get much more authentic than this 300 year old recipe from China. Roast pork, bamboo, and mushrooms lend a rich flavor to an authentic egg roll.

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Authentic Falafels

Submitted by: Kathleen

Home Town: Cumberland, Rhode Island, USA

Living In: Saratoga Springs, New York, USA

These falafels are made from garbanzo beans soaked overnight for a fresh flavor. They are blended with a variety of Middle Eastern-inspired spices and pan-fried to a perfect golden brown.

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Authentic Kicked-Up Syrian Hummus

Submitted by: Mary

Home Town: Modesto, California, USA

Living In: Sacramento, California, USA

Roasted garlic gives this fabulous Syrian-style garbanzo bean dip a subtle sweetness.

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Authentic Mexican Restaurant Style Salsa

Submitted by: Jon

Blending canned crushed tomatoes with pickled jalapeno peppers and fresh cilantro makes an easy and tasty salsa.

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Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

Submitted by: Mexican Sweetheart

A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal. Serve it chilled with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and clam-tomato juice so it can be ready after only chilling 1 hour in the fridge.

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Authentic Middle Eastern Hummus (Chummus)

Submitted by: Simone

Home Town: Silver Spring, Maryland, USA

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"

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