NOTE: the "l" in maslo is pronounced as a "w". Kanapki rarely exceed 2 inches in diameter, are often silver-dollar-sized or even smaller (bite-size). At least two different kinds of bread should be used: light and dark. In addition to commercially available party rye and similar rounds of white canapé bread, you can also prepare your own. Rogale (Polish-style large crescent rolls available in ethnic bakeries) as well as rod-type French bread (baguettes) can be sliced into thin rounds. Bakeries usually have commercial slicers and can do the job for you on request. You can also slice away the crust from a whole, un-sliced loaf of Polish rye bread, slice it, and cut the slices into circles, squares, or triangles. The canapé bread is usually spread with plain or flavored butter and topped with lettuce or other greens, cold meats, cheese, fish, or hard-boiled egg slices, and garnished with fresh or pickled veggies, sauces, and the like. Others are covered with a layer of canapé spread and decorated with colorful trimmings. Here are but a few of the many spreads possible. Each amt depends on individual tastes. -- posted by Nana Lee

This is originally from the Houston Chronicle's food section. I have used the fat-free half and half and light butter in this with good results.Use medium or large shrimp for this bisque. -- posted by Leslie in Texas

This soup from The Radish Council is very unique - a combination that never would've occurred to me. It is incredibly easy to prepare & certain to make a taste & visual impression to be remembered. -- posted by twissis

Grilled Lobster Tail Recipe: 

Get Dad’s grill going this Father’s Day with this great gift idea. Grilled rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and oh so delicious!

 

 

1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10 ounce) rock lobster tails

Preheat grill for high heat. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Source: Recipe

These are really good! you can adjust all amounts to taste. Prepare the ranch/salsa mixture well in advance and chill to blend the flavors. -- posted by KITTENCAL

This was posted for the Zaar World Tour 2006. Fish and potatoes are two of the staples of Scandinavian cooking. The crust keeps the fish nice and moist. -- posted by -Sylvie-

This was posted for the Zaar World Tour 2006! I adapted the recipe from www.marions-kochbuch.de. Let me know how you like it! It will keep, wrapped, for 2-3 days in the fridge, which makes it a good dish to serve at parties, as you can prepare it in advance. The flavours blend and really come out after a day or two. Prep time does not include time it takes to chill. -- posted by -Sylvie-

This impressive Mexican Dish is perfect for both the inexperienced cook and dyed-in-the-wool garlic devotee. Recipe is from small cookbook "Totally Garlic Cookbook" my late DM picked up one year at the Gilroy Garlic Festival...one of her favorite trips taken every year. -- posted by Chabear01

I am not a huge fan of velveta cheese, but I do love it in this dish. It is very rich so a little goes a long way and it is best if served warm. I usually substitute the lobster meat for lump crab meat. -- posted by homegirl

This is a creation based on 2 of the crab cake recipes I found online. #50649 and #77897, thanks Laurita and Susan Dillard. They turned out great. -- posted by the-cat-did-it