Snack
975 recipes found
Swiss Cheese and Chocolate Sandwich
This is a delicious grilled Swiss Cheese and Chocolate Sandwich recipe. It requires only four ingredients and less than five minutes to assemble. Enjoy!
Applesauce Plain and Simple
We usually have a roast chicken every 10 days or so from October through April. It would be unthinkable to serve the chicken without applesauce. Vermont has an abundant source of organic Macintosh apples, and so I am able to prepare applesauce without worrying about peeling the apples. The end result is a beautiful pink sauce, with only the addition of a bit of honey and cinnamon to enhance flavor. And, sometimes, not even cinnamon is necessary! PS> Great for latkes, any kind of vegetable pancake, and mixed with cottage cheese or sour cream!
Salt and Vinegar Kale Chips
I made these super healthy salt and vinegar kale chips the other night before dinner, and was shocked, I mean absolutely shocked, that my children ate them. Not only did they boys eat these, they loved them. Trust me, while these kale chips are healthy, this is a sophisticated flavor combination for children. http://www.elanaspantry.com/salt-and-vinegar-kale-chips/
Salted Plantains
A deliciously easy to make Mexican snack.
Cinnamon Pecan Brittle
This Cinnamon Pecan Brittle is great for a party or nice to keep around as a gluten-free snack. With very few ingredients, this is a recipe you should save.
Popcorn Popped in Bacon Fat (or "Bacon Grease")
I may not be as thrifty a cook as I want to be but I do know not to throw away the bacon fat. This bacn grease popcorn recipe is a great use for the ingredient.
Candied Basil
I'd originally intended to candy some rose petals, but sadly my roses were not doing well. The basil caught my eye & well, the candied basil recipe is history.
Door County Cherry Bounce
Typically made with Door County cherries, this simple recipe mellows for about three months or until the cherries "bounce." The liqueur adds a delicious spike.
Snackin' Cukes
I tried this recipe when my garden yielded tons of cucumbers and I was dieting. I sliced the cucumbers very thin and sprinkled Splenda sweetener on them and then tarragon vinegar. I refrigerated them for a few hours and when I got the muchies this "sweetish" delight made a great dietetic snack. I now serve this treat as a summer salad. Hope you like it.
Minty Iced Tea
I keep a container of this concentrate in my fridge almost all the time. It's a refreshing, envigorating way to use up an abundance of spring mint. - vvvanessa
Savory Toasted Pine Nuts
These tasty toasted pine nuts make a nice alternative recipe to nuts, for use in salads, on sauteed greens, or in savory cookies, crackers or pastries.
Poor Man's Kombucha
This drink has the vinegar-y tang of kombucha, without the cringe-inducing price tag. Of course, the ultimate poor man's kombucha would be to make your own, but this is faster and less work, and has a charm all its own.
Hippie Popcorn (With Nutritional Yeast And Soy Sauce)
In this Popcorn recipe, melted butter, which is perfection in itself, is infused with lightly-toasted garlic. Soy Sauce & Nutritional Yeast give a shot of umami.
Sunchoke Chips
These sunchoke chips can be whipped up in minutes. This unique recipe with an artichoke alternative has such a unique taste, it will surely be a success!
Cayenne Popcorn with Nutritional Yeast
This popcorn would be great bar food - it makes you thirsty!!! The Nutritional yeast adds a cheesy flavor and lots of B vitamins.
Garlic Sriracha Popcorn
After making broiled oysters, I still had leftover sriracha butter. I popped popcorn and tossed it in this incredible concoction.
Honey-Roasted Peanuts
I've always loved the subtle sweet flavor of honey that goes well with roasted salty nuts. It enhances the natural nutty flavor, with the added bonus that it serves to be an excellent and healthy anytime snack!
Salty Sweet Popcorn (for all seasons)
I make this sweet and salty popcorn recipe for rooftop movies I host during the summer, served up in individual brown paper bags. It's easy and inexpensive!
Banana Bread
Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe.
Cold Soba Noodles With Dipping Sauce
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed, and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Jordan Marsh’s Blueberry Muffins
In 1985, The Times published a recipe for the blueberry muffins served at the Ritz-Carlton hotel in Boston, which Marian Burros, who adapted the recipe, judged among her favorite muffins in the city. A few years later, a reader wrote Marian to say that the best blueberry muffins in Boston were in fact from the now-closed Jordan Marsh department store. Marian tracked down and adapted that recipe so you can judge for yourself. But the origins of the Jordan Marsh recipe were unclear until 2023, when Mara Richmond of Burlington, Vt., wrote The Times to say that the developer of the recipe was her father, Arnold Gitlin, then the executive food consultant for Allied Stores, which owned Jordan Marsh at the time. His recipe, Richmond said, was an adaptation from one in Esther Howland’s 1847 cookbook, “The New England Economical Housekeeper, and Family Receipt Book.” Everything old is new again. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. It also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Cucumber Salad With Roasted Peanuts and Chile
Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil. The details make all the difference: First, salting the cucumbers mutes the fruit’s subtly bitter notes while heightening flavor. Next, the simple peanut sauce adds richness to the cool cucumbers. (Make a large batch and store it in the fridge to drizzle over vegetables, chicken and salads.) Finally, a flurry of finely chopped peanuts, cilantro and red-pepper flakes gets dusted over the salad in layers to disperse flavor.
Peanut Butter Brownies
Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.
Supernatural Brownies
This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.