"Starters - Line Up"

Here are some goodies as starters, appetizers and finger foods for your family and guests. You can serve these mini bread bowl appetizers before your main entrée or you can refrigerate them and serve these finger foods at your next tailgate party or next gathering.

Your family, friends, and others will love these mini bread bowl finger foods. There are many fillings you can choose from. Spinach and artichoke, lobster, smoked fish dip, broccoli and cheese.

Here's a cooking suggestion, if you’re making homemade bread, instead of one round loaf, divide the dough into mini loaves.

Make your favorite homemade biscuit recipe and after cooling slice a small amount of the top off. Take out the fluff and fill with your favorite filling. Try a lobster dip and mix finely chopped jalapeno into it. Your family and guests will feel very special. If you would like, replace the top. Your guests will have to wonder what filling they will get.

These are a perfect appetizer to start your meal of a light entree. They can be filling. You can use a small portabello if you would like. Slice, grill or sauté, plate, and compliment with a trickle of a balasmic reduction.

"You'll love these quick and easy appetizer recipes with toasted pita chips". Try it

Make your appetizers even more appetizing by plating them on colorful plates. Check out these gifts for serving your starters or finger foods.

If you're looking for soup to start your meal or your main entree check these out.

Look for other starters, appetizers, and finger foods throughout this site.

Vegetables As Finger Foods?

Here are your ingredients. Cucumbers, red onions, soft cream cheese, pepper, parsley, soy sauce. Peel cucumbers so you have a ribbon effect on the outside, cut into half inch segments. Hollow out the center, leaving the bottom intact. You can use the pulp for cucumber soup. Whip soft cream cheese with onions, pepper, and soy sauce. Sprinkle parsley onto wax paper, form cheese mixture into balls and roll into parsley. Place one ball in each cucumber hole. Serve cold. An appetizing look and refreshing start to begin your meal.

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Share your favorite recipe for an appetizer. Who makes the best wings? Do you make the best black bean dip? We welcome your ideas for preparing and serving your dish.
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Just Stuff It - Other Starters, Appetizers, And Finger Foods

Tomatoes, Broccoli, Cucumbers, got you down? Try these light finger foods as appetizers and hors d’oeuvres for a start to your summer meal. Use small broccoli florets cook al dente. Chop up lightly. Scoop out pulp of Campari tomatoes they are s bigger than a grape or cherry tomatoes. Sprinkle a little salt and pepper inside the tomatoes. Stuff with broccoli. Serve cold with mustard sauce. You can use the tomato pulp for tomato sauce, gazpacho, or in stews or soups.

Serve mustard sauce on the side. Dijon mustard, vinegar, olive oil, hard-boiled egg, chopped, mustard power, use sugar, honey, or brown sugar, fresh chopped dill, chopped parsley. Mix mustards, your choice of sweetening, and vinegar. Beat while adding the oil slowly. Fold in the herbs and lastly the egg. Pour into decorative bowl and chill.

When cooking from the heart, you want to serve food that is good for the body. This crunchy finger food is perfect.

"Let’Us Wrap It Up-More Starters, Finger Foods, And Appetizers

Here are appetizing starters as finger foods. You can combine them other finger foods and serve on decorative platters.

You can use Tofu for any of these. Or use the breast of poultry, a tender roast pork, or beef tenderloin.

Your ingredients are thin rice noodles, fish sauce, lime juice, honey, or grade b maple syrup, crushed or ground red pepper, tofu, shredded carrots, snow peas, fresh chopped basil, fresh chopped mint and lettuce leaves. You can use Bibb a.k.a. Boston or butter for its sweet creaminess or Romaine that has a sweet, yet bitter taste.

Cook noodles until tender, drain. Squeeze gently to remove excess water. Rinse lettuce, drain. Combine water, fish sauce, lime, honey or maple syrup, and red pepper. Chop noodles, mix in veggies, tofu or protein, and herbs. Toss easily with sauce. If you use tofu it will take on the flavor of what it’s hanging out with. Pour sauce over the salad mixture and fold. Spoon salad onto each lettuce leaf and roll up.

”Is there a need for an end to a beginning?”—Summer Harp

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This appetizer is a little spicy. You can increase or reduce the heat. When serving this finger food, inform your family or guest of the level of heat.

Your ingredients are Napa cabbage, carrots, shiitake mushrooms, cucumbers, sprouts, pickled ginger, mint, or spicy Chinese mustard, spring roll wrappers, egg yolk, canola oil.

Soak your cabbage to crisp it. Drain, shred it and carrots. Slice and chop mushrooms and cucumbers. Mix together with sprouts and mustard.

Heat oil. Place vegetables in wrappers, roll up, seal with egg yolk. Lightly brown in oil. Cool and drain. Slice in half place on lettuce leaves.

Your appetizer or finger food would enjoy a dip in the pool. Your dipping sauce is, peanut oil, garlic, onion, crushed red chilies, curry paste, coconut milk, milk, Tamarind paste, fish sauce, brown sugar, lemon juice, peanut butter. Heat oil. Saute finely chopped garlic, and onion, chili and curry paste. Cook a few minutes. Strain if desired. Have plenty of napkins available for this finger food.

Serve with other starters that have a different texture.

These baguettes are tasty and easy to handle finger foods you can serve as a starter or appetizer. Serve with other appetizers that have different textures and flavors. They are a great start to your meal especially during the fall and holiday season. You can make and serve these appetizers instead of having your typical sweet potato and cranberry side dishes. Why not marry them? They blend well together and the natural sweetness from the potatoes and the light tartness of the cranberries if you use fresh are a nice combination. It's a great fall recipe. A nice start to your holiday meal.

You will need sweet potatoes, finely chopped fresh rosemary, garlic, dried and or fresh cranberries, and baguette.

Steam potatoes until soft or you can bake them. Puree potatoes, rosemary, oil, pepper.

Slice baguette into diagonal slices, grill until toasted. Rub garlic on one side. Place spoonful of sweet potato mixture on top of each slice. Garnish with dried cranberries Serve at room temperature.

Dried cranberries are coated with vegetable oil to prevent sticking and has added sugar. If you use fresh, you can adjust the sweetness to your taste.

When you plan starters, appetizers, and finger foods to your dining experience, use them as compliments to your main entree, including dessert.

Bitterness is suppressed by salt. It cools the palate and stimulates your appetite, relieves your thirst, and encourages other flavors.