Appetizers

tartare, salade niçoise, pissaladière, flan aux asperges, terrine de saumon, oeufs farcis...

yes

Appetizers are an assortment of delicacies, served in small or bite - size portions. It provide a natural transition to the main meal. While waiting for the main course, the guests can fill lightly their hungry stomach with this kind of food.

Appetizers are classified accordingly:

1. Canapes - usually small pieces of bread, toast or crackers, spread and topped with a highly seasoned food mixture such as eggs, chicken liver, ham, bacon, sausages and etc. can perk up the flavor, taste and even the color of the canapes.

2. Vegetable hors d'oeuvres - salty, tart or crispy food that use vegetable slices as base. Vegetables are sliced into the desired thickness then the inside part is scooped out and stuffed with fillings. It can be served cooked, marinated or pickled.

3.Over the coal appetizers - It is more popular when served outside and the guests attend the grilling.The following can be skewered on fine barbecue sticks or wrapped in aluminum foil and placed on the grill: meat, chicken, sausage, bacon, marshmallows and even fruits and vegetables.

4. Soup also is another kind of appetizers whether hot or cold.

5. Party or pastry bread - in different shapes,colors and with different fillings such as peanut butter, cheese, butter, jelly, eggs and jam with mayonnaise or salad dressing as base

Pharaoh do eat meat, and eggs, and veggies

accidently biting the core and into a seed, cause apple seed taste like .....,

Some good party food appetizer ideas can be many different things depending upon one's tastes. Many common foods include taco cups, spinach dip, seven layer dip, deviled eggs, fried raviolis, crudites, and silky guacamole.

you can serve cookies for your guest and a cake pie with red icing and sprinkles

Some of my favorites are stuffed mushrooms, rumaki, sushi, caviar, shrimp cocktail, oysters on the half shell, oysters Rockefeller. One really easy appetizer, that is sort of fun to make and can look very pretty is to assemble two or three things on a toothpick. All you need to do is cut them to an appropriate size and them skewer them on the toothpick. Two of my favorite combos are: green olive, cheddar cheese, ham and cherry tomato, feta cheese, greek olive. You can even get fancy toothpicks to make them look even better.

Slice and saute two large onions in butter. add onions to four soup crocks, Place 1/2 to 1 cup of hot beef stock to the crocks. Toast 4 crouts (cut about 1 inch thick to fit the crocks). Top each crock with a crout and a thick slice of emmental (or similar) cheese. Bake in a medium oven until cheese is melted and lightly browned. Herbs such as savory, thyme, celery or parsley can be added to the beef stock for flavor and strained out before adding to the crock.

Without describing each appetizer individually, canapé or canapés is one way to refer to them.

To snack on something until he main course is ready so you aren't starving when waiting for the food.

We have it in AG food stores in Louisiana. You can even get the popsicles and fudgesicles.

well food was rationed from 1942 -1947 so people were encouraged to plant their own gardens. Foods like meat, coffee, sugar were all rationed so you had to make due with alternative recipes and be a bit creative. People ate things like cabbage or radish sandwiches.

By definition a dessert is sweet. Caviar is fish roe, and is salty and tastes like the sea. Any food is open to interpretation so there is a chance that caviar can be incorporated into a dessert but for the most part it is considered an hors d'oveuvres.

you can do pulled pork sliders

GOT SOME ADVICE HERE FROM CHEF ANTHONY BOURDAIN...AND HE KNOWS HIS STUFF...

* THINK SMALL! ALL ITEMS SHOULD BE EASY TO PICK UP WITH ONE HAND--WHILE

HOLDING A DRINK WITH THE OTHER. THEY SHOULD NEVER BE SO LARGE OR UNWIELDY AS TO DISTEND THE CHEEKS--THEREBY RUINING CAREFULLY APPLIED MAKE-UP.

* STRUCTURAL INTEGRITY SHOULD ALWAYS BE A MAJOR CONSIDERATION. FOOD ITEMS SHOULD HOLD TOGETHER DURING THE EATING PROCESS--MEANING ANYTHING LIKELY TO BREAK, SAG, CRUMBLE OR LEAK SAUCE ONTO A JACKET OR DRESS IS NOT A GOOD

CHOICE.

* CONSIDER THE BREATH FACTOR. AN AUTHENTIC, GARLICKY BRUSCHETTA IS A

WONDERFUL THING. BUT DO YOU WANT TO SMELL IT ON YOU NEIGHBOR'S BREATH

LATER--WHEN THEY'VE GOT YOU CORNERED IN THE FOYER, BEMOANING THE STATE OF

THEIR MARRIAGE? I THINK NOT.

* THE ODDS. OYSTERS ARE ELEGANT AND EASY TO SERVE--AND DELICIOUS. BUT EVEN

THE REMOTE CHANCE THAT THERE'S ONE BAD ONE IN THE BUNCH CAN RUIN A PARTY.

UNCLE LOUIE THROWING UP INTO A POTTED PLANT IS NOT WHAT YOU WANT YOUR PARTY TO BE REMEMBERED FOR.

* BUY AS MANY HIGH QUALITY COMPONENTS AS YOU CAN--STUFF SO GOOD IT SPEAKS

FOR ITSELF--AND DO AS LITTLE AS POSSIBLE WITH IT AT THE LAST MINUTE.

(PRESUMABLY YOU WANT TO KEEP AN EYE ON YOUR GUESTS.) CHOOSE ITEMS FOR WHICH YOU CAN DO MAXIMUM PREP AHEAD OF TIME, THINGS THAT WILL TAKE A ONLY A FEW MOMENTS TO THROW TOGETHER AND PUT ON PLATTERS AT THE LAST MINUTE (HOPEFULLY TO DAZZLING EFFECT).

* THE CHEESE TRAY IS YOUR FRIEND. IT'S STATIONARY--MEANING IT DOESN'T HAVE

TO BE PASSED. OR SUPERVISED.

* FULLY EXPLORE THE WONDERLAND OF CURED MEATS. THIS HAS BECOME AN EXPLODING SECTOR OF GOURMET FOOD CHAIN. REAL, SPANISH IBERICO HAM IS--AT LONG LAST--BECOMING AVAILABLE HERE. TAKE FULL ADVANTAGE! A LOT OF STORES HAVE ALL SORTS OF EXOTIC PATES, SAUSAGES AND TERRINES.

* YOU CAN'T MAKE SUSHI. BUT YOU CAN BUY IT...AND IT'S ALWAYS A HIT.

* MOST IMPORTANTLY, WHEN THE CHIPS ARE DOWN--AND YOU'RE RUNNING LOW ON

BLINIS TOPPED WITH SCOTTISH SMOKED SALMON, CRÈME FRAICHE AND CAVIAR? JUST YANK THAT BOX OF FROZEN PIGS IN BLANKETS OUT OF THE FREEZER AND THROW THEM IN THE OVEN. AND INEVITABLY THEY'LL BE THE "RETRO" HIT OF THE NIGHT. PEOPLE JUST LOVE THAT STUFF!

There are so many yummy things you could bring! Of course, there is the standard corned beef and cabbage, but boiled potatoes with dill are also good and hearty. Also, I have had a delicious stew made with Guinness, that was tangy and beloved by all that tried it. Irish soda bread, with or without raisins and Irish butter, is tempting and warming, and above all, IRISH, at any given time of year.

If you are planning a party this weekend, I suggest including these in your menu:

1. Blue Cheese Crostini with Balsamic-Roasted Grapes

2. Tuna-Apple Mini Melts

3. Marinated Mozzarella Cubes

4. Mushroom Puffs

5. Chicken Liver Pate

Appetizers are usually small; tiny, even. And they are served before a first course at a dinner table, or on a buffet table, or any kind of table. One picks up a napkin, usually a smaller one than a table napkin that one puts on one's lap, keeps it open in one hand (usually the left) and chooses the appetizer that seems appealing. It is popped gently into the mouth. If presented with an appetizer than seems to require a fork, look around: some smaller forks are usually provided. If an appetizer appears to need a fork, and a fork is not available, the usual courtesy is to avoid that appetizer. Many others are usually provided. Plan NOT to pick up anything that will droop, spill, is larger than one bite, or requires a knife. A part of "manners" is to anticipate the future.

I want to say Ritz Crackers with Cheeze Wiz. har har But at most parties I attend and host (and I host a lot) the most popular seems to be the spinach dip with French Bread, or 5 layer Mexican Dip with tortilla Chips, and the Hummus with Vegis. The appetizers I tend to prepare are a strawberries/grapes platter surrounding a wheel of Brie with a basket of cut up bread nearby. I also have Filled Filo Cups with either sweet or savory fillings. Both are very easy to make and very pretty to look at.

- Chicken and sun-dried tomato bruschetta; Marinated chicken, spinach, feta and sun-dried tomatoes on grilled or toasted slices of focaccia bread.

- Bruschetta with shallots; The same base as the last appetizer though shallots are the special ingredient.

- Bruschetta; Fresh tomatoes, parsley, chives, garlic and basil on toasted french bread with pesto.

- Mozzarella and tomato appetizer tray; Mozzarella and tomato slices topped with roasted red peppers and herbs on toasted bread slices.

- Dulcia domestica; Dates stuffed with chipped pine nuts, cooked in wine and honey and cooled.

- Papa Felico's garlic sausage bread; Italian bread topped with sausage, tomato, mozzarella cheese, red bell pepper and balsamic vinaigrette.

- Nikol's garlic bruschetta; Toasted sourdough topped with garlic herb cheese spread and lightly marinated tomatoes.

- Italian Nachos; Italian sausage, pepperoni, banana peppers, mozzarella and pizza sauce, of course piled onto the nachos.

- Spinach Arancini; Arborio rice balls with spinach and parmigiano-reggiano and a cube of mozzarella cheese rolled in seasoned panko bread crumbs then deep fried.

- Lamb cannelloni; Seasoned lamb and goat cheese rolled in lasagna sheets and drizzled with a mint, pine nut and olive oil sauce.

These are only a few delicious appetizers I have chosen myself, and they are personal favourites. Garlic bread is another option, but can also be served with any of these. I hope this helped.

You use appetizers before the main course of a meal. An example of courses could be soup/salad, appetizer, main course, and dessert. It is usually something that just fills you until the main course is served. They are also usually served at restaurants or fancier parties.