3,103 papet recipes

Creamy Dijon mustard dip with sour cream, mayo, and green onions. A tangy, sharp party dip for fresh vegetables that comes together in 10 minutes.

Pisang goreng (Indonesian fried bananas) in a light egg batter, served over vanilla ice cream with a warm brown sugar rum sauce. A tropical dessert.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

Golden baked croutes layered with deviled ham paste and a puffy cream cheese topping with sauteed onion and chives. Bite-sized, hot, and gone in seconds.

Mozzarella wrapped in Canadian bacon, threaded on skewers with toasted French bread and fresh tomato, then baked in tomato sauce with Parmesan until bubbly and golden.

Saffron buttered popcorn with real saffron threads bloomed in melted butter and tossed over stovetop-popped corn. A luxurious, golden twist on a classic snack.

Golden Buck is a British cheese sauce of melted cheddar, malt liquor, butter, and egg yolk served over hot toast. Welsh rarebit's richer cousin with a silky yolk finish.

This is really a nice baked brie, especially with jalapeno. Big hit!

Savory bread pudding with arugula, chicken sausage, artichoke hearts, and fontina cheese baked in a Dijon mustard custard. A hearty brunch or dinner dish.

Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.

Spread this on sliced french bread, wrap in foil and bake in the oven until warm and crisp. Sprinkle bacon and swiss cheese between the slices for a delectable sandwich.

A show-stopping caviar mold set in a tangy blend of sour cream, mayonnaise, lemon juice, and unflavored gelatin. Unmold, crown with sour cream and caviar, and serve as a retro-elegant party centerpiece.

Classic West Indies crab salad marinated in olive oil, vinegar, and ice water with sweet onions. A Gulf Coast favorite with just 6 ingredients that lets fresh crab shine.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

Bubbly, melty crab canapes on crispy melba rounds with Jarlsberg cheese and a hint of dry mustard. Ready in 25 minutes for effortless entertaining.