|by Rocco de Villiers|
Roctails, Cocktails is a fun-to-read and fun-to-use cocktail recipe book by Rocco de Villiers.
1 - 10 of 38 for hot canape
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Mix mayonnaise, Parmesan cheese, green chilies, and artichoke hearts together. Put 1 teaspoon of mixture on bite-sized toast rounds. Put under ...
Combine Swiss cheese, mayo, mustard, salad dressing and lemon juice; mix well. Fold crabmeat into cheese mixture. Spread generously on bread squares. ...
Mix mayonnaise, Parmesan cheese, green chilies and artichoke hearts together. Put 1 teaspoon of the mixture on bite-sized toast round. Put under ...
Split English muffins. Mix remaining ingredients and spread on muffins; may be frozen at this point. Cut each round into 6 slices and heat under ...
Combine first nine ingredients, stir well and set aside. Trim crust from bread, cut each slice in four squares. Spread each square with crabmeat ...
(Or one 7 ... rounds or small canape bread. Drain and ... from heat just until hot and bubbly, 3 or 4 minutes. Serve hot. Makes about 3 dozen appetizers.
In small bowl, ... sheet. Top each with about 1 teaspoon crab mixture, sprinkle with Parmesan cheese. Place under broiler until filling is bubbly. 24 canapes.
Combine cheese spread and butter, mixing well. Add crabmeat, mushrooms and onions and mix well. Spread on Triscuits and broil. Serve immediately.
Toast a piece of bread and remove crusts and divide into 4 squares. Preheat broiler. Mix the cream cheese, egg, onion and pepper together. Mashing ...
Mix all ingredients, except cheese and paprika, well and pour into casserole. Sprinkle with cheese and dash of paprika. Bake in 350 degree oven for ...
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