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A hot hors d'oeuvre. The recipes vary, but in general are variations on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contains a pitted date (though prunes are sometimes used, [10]) stuffed with mango chutney and wrapped in bacon. Eggplant salads and appetizers: Middle East, Arab culture
The term appetiser (American English: appetizer) is a synonym for hors d'oeuvre. It was first used in the United States and England simultaneously in 1860. Americans also use the term to define the first of three courses in a meal, an optional one generally set on the table before guests were seated. [12]
Vorschmack or forshmak (Yiddish: פאָרשמאק; from archaic German Vorschmack, "foretaste" [1] or "appetizer" [2]) is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine.
C. Cachapa; Canapé; Carpaccio; Causa limeña; Cerveza preparada; Chaat; Chapli kebab; Charcuterie board; Chawanmushi; Cheese and crackers; Cheese ball (hors d'oeuvre)
Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre (appetizer) or soup, as entrée and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert.
Name Image Description Aceitunas: Olives, sometimes with a filling of anchovies or red bell pepper: Albóndigas: Meatballs with sauce : Aioli "Garlic and oil" is a sauce, the classic ingredients of which are garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
Crostino – an Italian appetizer consisting of small slices of grilled or toasted bread and toppings [10] Egg in the basket – is an egg fried in a hole made in a slice of bread [11] French toast – bread soaked in milk, then in beaten eggs and then fried
Dinamita appetizers at a restaurant. The pepper used in dinamita is the long and green siling haba pepper (also known as siling pansigang). The pepper is gently cut lengthwise and the pith and seeds removed, being careful to retain the stalk. It is then stuffed with the ground meat mixture and a strip of cheese (usually cheddar).