Never Enough Thyme
Never Enough Thyme
Art Print

Olsen, Barbara
Buy at

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Appetizer Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Off to a Good Start
Having a last minute party? Easy party food shipped overnight at

“Food is, delightfully, an area of licensed sensuality, of physical delight
which will, with luck and enduring taste buds, last our life long.”

~ Antonia Till

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]







Valencia Oranges and Blooms
Valencia Oranges and Blooms
Photographic Print

Spence, Inga
Buy at









Dipping Olive Sprig with Black Olives in Olive Oil
Dipping Olive Sprig with Black Olives in Olive Oil
Photographic Print

Buy at









Oil with Herbs and Spices in Two Bottles
Oil with Herbs and Spices
in Two Bottles
Photographic Print

Hrbkova, Alena
Buy at

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Olive Oil and Olives
Olive Oil and Olives
Photographic Print

Buy at



Recipes from
"Off to a Good Start"

Good Food, No Fuss:
150 Recipes and Ideas for Easy to Cook Dishes

Copyright © 2003 Anne Willan, Inc.
 Stewart, Tabori & Chang Publisher


“We all have our favorite recipes, the rewarding little dishes that can be
run up in a hurry from ingredients that are easy to find. Here are mine.”

Hot and Sweet Red Pepper Dip
with Walnuts

(Serves 4-6)

"This Lebanese dip is delicious served with pita bread and
crudités, paired with bowls of hummus and baba ghanouj."

Light a broiler or barbecue and oil the rack. Set
1 pound red bell peppers and 1-2 chili peppers
on the rack and roast them, turning them often until they are blackened
and blistered all over, 8-12 minutes. Drop them in a plastic bag, seal it
and leave to cool so the steam loosens the skins. Peel off the skins.
Halve the peppers and chilis and remove the stems, ribs, and seeds.
Spread them, skinned-side up, on paper towels and leave them to
drain. (If the chilis are too small to peel, don’t worry, simply core
and seed them.) Put
3/4 cup walnut pieces
3 tablespoons dry bread crumbs
1 tablespoon red currant jelly
1 tablespoon red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon cumin  and
1/2 teaspoon salt
in the bowl of a food processor. Purée until smooth. Add the bell
peppers with half the chilis and process until smooth and creamy. With
the machine on, add
1 tablespoon of olive oil
in a thin stream. Taste and adjust the seasoning, add more chili, vinegar
or lemon juice to taste. If it is too thick, thin it with 1-2 tablespoons
water. For serving, spread it in a bowl and drizzle with olive oil.


Orange Salad with Olives

(Serves 4)

“Try as an appetizer, as accompaniment to roast duck or pork, or as
an offbeat dessert. If you use blood oranges, the visual effect with
the dark olives is spectacular.”

Pare the zest from
2 large navel oranges
and cut it in very fine julienne strips. Cut the peel, pith and skin from
these and
2 more oranges
 to make 4 in all. Cut the oranges in 3/8-inch slices, (reserve any juice)
and pile them in a glass bowl, or in individual bowls, layering them with
1/4 cup oil-cured black olives
pitted and coarsely chopped. Put
3/4 cup orange juice
in a saucepan with any juice from the oranges and add
1/4 cup brown sugar
1/4 teaspoon each of ground cloves and nutmeg
Bring slowly to a boil,
stirring until the sugar dissolves, then simmer 5 minutes. Let cool to
tepid and pour over the oranges.
To candy the orange julienne:
Put them in a small pan with
3 tablespoons sugar and
3 tablespoons water
Heat gently until the sugar dissolves, then continue cooking until the
liquid evaporates and the julienne are tender and translucent, 8 to 10
minutes. Scatter them over the oranges. Cover and chill at least 3 and
up to 24 hours. Just before serving, taste the syrup. If very tart,
sprinkle it with more sugar. Serve chilled.


Tips for Nibbles

Herbed Olives:
Give a bowl of olives a personal touch. Heat
 1 cup olive oil with
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
2 finely chopped garlic cloves
freshly ground pepper and
a pinch of red pepper flakes
When the oil just simmers remove from the heat, stir, and leave it to
cool to room temperature. Adjust the seasoning as you like it. Put
1 1/2 pounds green olives
in a jar and pour the oil over them. Allow to cool completely, then
cover and keep in a cool place for up to a week. For serving, drain
the olives and serve at room temperature. The oil is great for grilling.

Curried Nuts:
You can’t make enough of these. Melt
2 tablespoons butter
in a pan. Stir in
1 teaspoon paprika,
1 teaspoon curry powder and
1/2 teaspoon salt
Heat gently, stirring, until the spices are fragrant and toasted. Put
1/2 pound walnuts or pecans
in a bowl and pour the butter over them, tossing to coat. Spread
them on a buttered baking sheet and toast in a 350-degree F oven
for 8-12 minutes, until crisp. Serve warm or at room temperature.

Featured Archive Recipes:
Baba Ghannouj
Baked Olives (Greek)
Bodacious Baked Brie
Camembert Three Ways
Marinated Mozzarella, Roasted Bell
Pepper and Olive Brochettes

Pepper Biscuits with Cheddar-Pecan Spread
Stilton, Port and Pear "Napoleons"
Union Square Cafe Bar Nuts

Index - Appetizer Recipe Archives
Party Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: February 07, 2010.