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Appetizers & Hors d'oeuvres

Cheese Spread ala 2008

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25-5 Health Issue
Entertaining the Bakersfield Way by Miles Johnson

 

Baked Asparagus Spears

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25-5 Health Issue
Entertaining the Bakersfield Way by Miles Johnson
 
A yummy appetizer awaits you. This simple and savory dish will allow you to serve guests fresh food without all the time spent in the kitchen. Plus, you get to play with dough!

Saucy Lit’l Smokies

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25-5 Health Issue
Entertaining the Bakersfield Way by Miles Johnson

A super-easy blast from the not-so-distant past is a heaping plate of Lit’l Smokies in a heady sauce. You can use your favorite barbecue sauce but this amended variation will have them licking their fingers!

Sinful Chocolate Sauce

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25-5 Health Issue
Entertaining the Bakersfield Way by Miles Johnson

For your swank soirée, this variation makes a sinful fondue. If you have fondue forks, great! If not plain ol’ toothpicks will do.

Best Chilled Shrimp

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25-3 Dream Homes Issue
Entertaining the Bakersfield Way by Miles Johnson

A modern twist on shrimp cocktail, Miles Johnson gives you his recipe for the easiest and most delicious chilled shrimp. It will add class and flavor to any gathering.

San Joaquin Chilled Gazpacho

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25-3 Dream Homes Issue
Entertaining the Bakersfield Way by Miles Johnson

I took my cue from my friends at the Department of Agriculture to fill me in on the ingredients best suited for harvest in the mid-summer months. Naturally, this led me to the only logical conclusion. Of course, I had a little help from the staff where my friend Anna shares my passion for good food and entertaining friends. It was with their expert knowledge of fresh seasonal produce and Anna’s excitement for food that this collaborative effort was born.

Chef Rafael’s Jalapeño Ranch Dip

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25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson

Hors d’oeuvres need not be cheese and cracker plates fussily attended to with just the right sprig of dill on each delicate wedge of Lacey Swiss. Who has that kind of time? Sometimes, a simple, fiery dip is all it takes to whet the appetite in preparation for the meal and evening ahead. Served with blue corn tortilla chips, Italian bread sticks, or sliced vegetables, a bowl of this ultra-simple spicy dip will please everyone, especially the host.

Miyoshi’s Rock ‘n’ Roll Roll

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24-6 Winter Issue
Recipes

Sean Park of Miyoshi’s contributes a recipe for this special roll. What’s great about it is that you can change the recipe according to what you like, says Park. For example, instead of using crab or shrimp, try asparagus. That’s what makes this dish so versatile and such a hit with sushi fans. He also recommends going to a sushi restaurant and buying sushi rice from the chefs. That can save you a lot of time.

Izumo Sushi White Volcano Roll

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24-6 Winter Issue
Recipes

Scott Cheon from Izumo Sushi gives us the scoop on one of their most popular rolls. The White Volcano Roll is made with spicy tuna and deep-fried shrimp. Here’s how to concoct this tasty, colorful delicacy. If you’re making it as an appetizer for a crowd or an entire roll for each member of your family,  adjust the amount you make accordingly.

Toro Fusion Sushi Bar and Grill Miso Soup

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24-6 Winter Issue
Recipes

No sushi experience would be complete without a piping hot bowl of miso soup. A Japanese staple, it’s  actually one of the easiest dishes you can make. It has only a few ingredients, but according to Toro Fusion Sushi Bar and Grill, timing is everything. Here’s something you might not know: miso is produced by fermenting rice, barley, and/or soybeans, with salt and mold. Typically, miso is made with soy and is a thick paste used for sauces and dressings. It’s also used with stock or water to make soup.
However, Toro puts a bit of a twist on their soup to give it extra kick and Philip Chang, owner, is glad to share it with Bakersfield Magazine readers.

Fire Chief Ron Fraze’s Cheese Bread

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24-5 Health Issue
Recipes

“Just about anyone who works in a fire house knows how to cook,” Chief Fraze claims. This particular recipe is a favorite of his and he says it is always a hit with his guests. You can spice it up or down depending on what types of chilies you use and how you prepare them. No matter what you do, have the fire extinguisher standing by.

Police Chief Bill Rector’s Flautas & Salsa

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24-5 Health Issue
Recipes

“Whenever my family and I can vacation at the beach I always make this dish,” Chief Rector says. It is pretty easy to make and tastes delicious. There’s something about the crispiness of the flauta and the fresh mangos that makes this dish a family favorite.

Borda Petite Catering's Chicken Skewers

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24-4 Fall Issue
Quick Bites

Lisa Borda, owner of Borda Petite Catering swears by this next recipe. She says it’s a perfect dish for any event. From a classic full-house party to an intimate, easy dinner, this finger food is always a treat to prepare and serve.

Frugatti’s Focaccia Raccolta

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24-3 Dream Homes Issue
Quick Bites

This appetizing dish was created especially for the readers of Bakersfield Magazine
by our own local restaurateur Ralph Fruguglietti of Frugatti’s Italian Eatery. We gave him the daunting task of dreaming up a hors d’oeuvre recipe using locally grown ingredients. Ralph took our test and rose to the challenge. Using his signature brick oven he whipped up an old family favorite with a Kern County twist, the Focaccia Raccolta.
 

McGee’s Crab Cakes with Dill Aioli Sauce

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24-2 Summer Issue
Quick Bites

“I like to put something good on the table, Appetizers get people excited about what’s coming next.” Brian Kirkland with glee. Master this recipe and then you will be the master chef of the house.
 

Logan’s Roadhouse

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24-2 Summer Issue
Recipes

Manager Teejay Scharf just loves appetizers “ Here at the restaurant, appetizers are a great way to start a date night, you get to experiment and have fun, break the ice.”
He graciously passed on to us their special recipe for “Roadies” explaining they are wildly popular at Logan’s and very easy to make.

Tailgater’s Cajun Shrimp Quesadillas

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24-2 Summer Issue
Recipes

This is a fun twist on an old favorite. Easy to make and even easier to eat. Chef Dom Ariza loves creating appetizers and jumped at the chance to create a new recipe for Bakersfield Magazine. “Appetizers are something you can be creative about.” He says, “You can dream it up, and leftovers are a creative way to invent your own appetizers.
 

Capistrano’s Stuffed Mushrooms

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24-2 Summer Issue
Recipes

Chef Orland Rogers of Capistrano’s thought long and hard about creating a special appetizer just for the readers of Bakersfield Magazine.
What he has come up with will have your taste buds soaring and you happily recreating it in your own kitchen.
 

Backyard BBQ Pizza

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24-1 Spring Issue
Recipes

While Kevin Burton loves to prepare sushi for his family and friends and recently made a variety of 140 rolls for a neighbor’s party, his piece de resistance is BBQ Pizza. That’s right … pizza that he cooks on the barbecue. You’ve probably never had pizza like this. So, Burton is sharing his recipe with other wanna-be Dudes Who Cook just in time for grilling season.
 

JJ’s Oysters Rockefeller

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24-1 Spring Issue
Recipes

Jerry Jost owns Jost Homes and performs the very manly job of building custom homes. But his friends and neighbors call him the Betty Crocker of the neighborhood. Well, actually, it’s something not quite as flattering, but we can’t print it here. Suffice it to say Jost is a great cook and loves doing it.
Jost chose Oysters Rockefeller to share here because “it’s really unique, the recipe is fairly simple and it’s pretty quick to make.”
 

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