1,546 papet recipes

Dahi vada made with urad and moong dal, deep-fried into golden fritters, soaked in water, then served in spiced yogurt. A classic Indian appetizer with creamy, tangy contrast.

Cheddar toss and heat popcorn with melted butter, sharp cheddar, garlic salt, and onion salt. Oven-warmed until the cheese melts into every kernel.

Chili cheese ball with cream cheese, salsa, and Tex-Mex chili seasoning, rolled in shredded Monterey Jack or chopped nuts. A five-minute party appetizer ready for tortilla chips.

Microwave glazed baked ham with brown sugar, dry mustard, pineapple rings, and whole cloves. A retro holiday ham done in under 30 minutes of cook time.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Quick ham pate spread with mustard, horseradish, sherry, and mayonnaise. No cooking required. Ground ham blended into a savory appetizer for crackers or toast points.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Crispy loaded potato skins stuffed with cheddar cheese, crumbled bacon, and scallions. Baked twice for extra crunch, with a make-ahead option for easy party prep.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Potato momos are Tibetan steamed dumplings stuffed with garam-masala spiced mashed potatoes, spinach, and cilantro. Vegetarian Himalayan comfort food, served with a fiery chili dipping sauce.

Lightened potato skins with crispy russet shells, sharp cheddar, turkey bacon, and fresh chives, served with low-fat sour cream. All the steakhouse appetizer flavor, way less guilt.

Harvard beets in a sweet and tangy cornstarch glaze made in the microwave. Five ingredients, ready in minutes using canned beets. A classic New England side dish.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Honey mustard salad dressing with a creamy sour cream and mayo base, Dijon mustard, and honey. Five-minute no-cook recipe that doubles as a dip for chicken tenders or veggies.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.