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Results 1 - 10 of 188 for canapes
These are fantastic plain, especially if you like the taste of pure tenderloin, but any number of toppings, seasonings, etc can work as ...
Cut out 3 or 4 rounds from each slice of bread using a 2" round cutter. On a baking sheet toast the rounds under a preheated broiler, ...
Cut crust off bread. Drain ... flattened. For Ribbon Canapes: Lay out several pieces ... Decorate platter with parsley and/or other edible vegetables.
Mix well: Spread on cocktail ... Broil or bake until bubbly. Remaining prepared canapes can be frozen. Can reduce the amount of bacon if desired.
Cut fillets into bite-size cubes. Marinate 8 hours in lemon juice. (The lemon juice "cooks" the fish.) Drain and rinse in cold water. Add ...
About 40 minutes before serving: Using 2 inch round, fluted cookie cutter, cut 2 circles from each bread slice (reserve scraps for bread ...
If using sour dough French rolls cut each into 12 thin slices. Toast on one side under broiler. Spread untoasted side lightly with butter. ...
Beautiful canapes begin with the clever cutting ... seasonings and butter. Spread on toast rounds and garnish or use as a base for sandwich fillings.
Spread canape wafers or tiny rounds of toasted bread with caviar. Garnish with a thin slice of pickle or with a slice of stuffed olive.
Cut crust off white sandwich bread (Pepperidge Farm type). Spread mixture on bread, cut in quarters. Bake at 450 degrees for 8 to 10 ...
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