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Scrambled eggs with truffles

Main Ingredients: 4 fresh eggs 50-75 grams truffles salt pepper 1 tbsp creme fraiche Cooking Preparation of the Recipe: Beat four eggs with a whisk in a heavy-bottom saucepan. Slice 50-75 grams of fresh or canned truffles (truffle substitutes usually work equally well!) and add to the eggs. Season with salt and pepper. Bring water in large saucepan to a boil and place the egg saucepan on this water bath. Stir the mixture constantly until it suddenly begins to thicken. Remove from the water bath and add one tablespoon of crème fraiche. Serve immediately together with slices of toast. A glass of red port wine combines nicely with this dish.

Best saganaki

Main Ingredients: 1/2 lb. Kefalograviera Cheese 1 Lemon (squeezed) 1/8 cup Butter Cooking Preparation of the Recipe: Cut the cheese into a slab about 3/4" thick. Heat the butter in the frying pan and sear the cheese. As the cheese starts to brown pour the lemon juice over it and remove from the heat. Serve hot with fresh pita or bread for dipping.

Rye boat filling

Main Ingredients: 1 1/3 cup sour cream 1 1/3 cup mayonnaise 6 oz dried chipped beef 2 Tbsp parsley 1 tsp celery salt 1 tsp onion powder salt and pepper Cooking Preparation of the Recipe: Mix and chill. Serve in hollowed out loaf of rye bread. Use bread pieces for dipping

Real roasted red pepper and white bean dip

Main Ingredients: 1 jar (12 oz.) roasted red bell peppers, drained, divided 1 can (15 oz.) white beans, drained 1 cup firm silken tofu 1/2 cup fresh parsley leaves 2 tablespoons fresh lime juice 1 tablespoon olive oil 3/4 teaspoon ground cumin 2 cloves garlic, peeled 1/2 teaspoon ORTEGA Diced Jalapeños 1/2 teaspoon salt Pita wedges or tortilla chips Cooking Preparation of the Recipe: Directions COARSELY chop enough roasted bell peppers to equal 1/2 cup. PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapeños and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita wedges or tortilla chips.

Roadhouse cheese wraps

Main Ingredients: 8 thin slices monterey jack cheese 8 thin slices cheddar cheese 1 jalapeno pepper, seeded and diced 1 teaspoon minced fresh chives 4 large spring roll wrappers 1 beaten egg 6 to 10 cups vegetable oil On the side Marinara (pasta) sauce Cooking Preparation of the Recipe: 1. Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of cheddar and monterey jack cheeses. 2. Arrange 2 slices of cheddar and 2 slices of jack on your hand, then sprinkle about 1 teaspoon of diced jalapeno on top of the cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich the peppers and chives between the cheese and roll it all up. Fold the cheese and squeeze it all together so that the peppers and chives are well sealed into the middle of the cheeses. 3. Lay a spring roll wrapper with one corner pointing away from you. Arrange the cheese lengthwise on the center of the wrapper. 4. Fold one of the side corners over the cheese filling. Brush a little beaten egg on the tip of the other side corner and fold it over the first corner so that it sticks. Brush some beaten egg on the corner pointing away from you. Fold the bottom corner up and over the filling. Roll the wrapper up, keeping it tight, until it rolls over the top corner with the egg on it. It should stick. Repeat with the remaining rolls, then cover them all and chill for at least 30 minutes. This will be long enough to heat up the oil in a deep fryer or large saucepan to 350 degrees. 5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or until the outside is golden brown. Drain the rolls on a rack or paper towels for 2 minutes before serving with your favorite marinara sauce on the side for dipping.

Deluxe mushroom satay (satay het hom)

Main Ingredients: 8 oz Presoaked Chinese mushrooms THE MARINADE: 1 ts Finely chopped galangal 1 ts Finely chopped lemon grass 1 ts Kaffir lime leaf -(finely chopped) 2 Coriander roots 4 sm Garlic cloves - coarsely chopped 1/2 ts Curry powder 1 tb Light soy sauce 2 tb Sugar 1 ts Powdered coriander seed 1 ts Ground cumin 1 ts Salt 2 tb Oil 1/2 c Coconut milk THE PEANUT SAUCE: 1 tb Oil 1 tb Red curry paste 1 c Coconut milk 2 tb Sugar 1/4 ts Salt 1 tb Lemon juice 3 tb Ground roast peanuts Cooking Preparation of the Recipe: Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside. THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red colour appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce.

Marinated feta with herbed olives

Main Ingredients: 1/2 tsp ( 2 mL) freshly cracked black pepper 1 tbsp ( 15 mL) chopped fresh rosemary leaves 1 roasted red pepper, store-bought or home-made, finely chopped 1/2 cup ( 125 mL) coarsely chopped pitted green or black olives or a mix 1 lemon 8 oz ( 250-g) block feta cheese 1/4 cup ( 50 mL) olive oil Cooking Preparation of the Recipe: 1. Finely grate lemon peel and squeeze out 2 tablespoons (30 mL) juice. If feta is salty, rinse under cold running water. Slice feta in half so you have 2 slices, each about 1 inch (2.5 cm) thick. Place in a single layer in a glass bowl or container just a little larger than feta. 2. In a bowl, whisk oil with lemon juice. Pour mixture over feta. Sprinkle with lemon peel, pepper, rosemary, roasted pepper and olives. Cover with plastic wrap and refrigerate at least overnight but preferably up to 2 days. Occasionally baste lemon mixture overtop. Remove from refrigerator 1 hour before serving. 3. To serve, stack feta on a plate, then pour lemon mixture overtop. Great with baguette slices or crackers for spreading cheese. Nutrients per serving: 4.4 g protein, 0.5 mg iron, 14.0 g fat, 154.0 mg calcium, 2.9 g carbohydrates, 0.7 g fibre, 508.0 mg sodium, 152.0 calories

Real layered monterey pumpkin dip

Main Ingredients: 1 can (15 oz.) LIBBY?S 100% Pure Pumpkin 1 pkg. (8 oz.) reduced fat cream cheese, softened 3 tablespoons ORTEGA Sliced Jalapeños juice 1 cup (8-oz. container) light sour cream 1 can (4 oz.) ORTEGA Diced Green Chiles 2 tablespoons finely chopped ORTEGA Sliced Jalapeños 1/4 teaspoon garlic salt 1 medium tomato, chopped 1 can (2 1/4 oz.) sliced ripe olives 2 green onions, sliced 1/4 cup finely chopped red onion Tortilla chips Cooking Preparation of the Recipe: Directions COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch-square baking dish. COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with chips.

Janssons frestelse - jansson's temptation

Main Ingredients: 200 - 300 g anchovy filets (Please note: Swedish anchovy filets are prepared from sprat (scientific name: Sprattus sprattus) whereas US filets are prepared from anchovy (scientific name: Engraulis encrasicholus). Sprat filets should be used!) 6-8 large potatoes 2 large yellow onions 30 g butter 1/3 teaspoon black pepper 1/2 teaspoon salt 150 ml cream 2-3 tablespoons breadcrumbs (dried and finely crushed white bread) Cooking Preparation of the Recipe: Proceed as follows: Peel and slice the potatoes, cut the slices in thin strips (or use your food processor!). Cover the potato strips with plenty of water. Peel and chop the onions finely and fry for a few minutes. Heat the oven to 250 oC, butter a dish. Drain the potato strips, put a layer of potato strips at the bottom of the dish, on top of this a layer of anchovy filets and chopped onions, then another layer of potato strips, then another anchovy/onion layer, etc. The uppermost layer should be potato strips. Spread the dried breadcrumbs over the dish, sprinkle with melted butter. Place in the oven for 30 minutes, then add the cream and continue baking for another fifteen minutes. Serve hot!

Deluxe hot stuff dipping sauce

Main Ingredients: 1/3 c Pc spicy thai sauce (bangkok 2/3 c Pc szechwan peanut sauce Cooking Preparation of the Recipe: Mix dressings together in small bowl. Serve with chicken fingers or whatever

Deluxe homus

Main Ingredients: 2 cups Chick peas (cooked) 1 tbsp Tahini 1 Whole pressed garlic 1/2 cup Olive oil 1/4 cup Lemon juice Salt Pepper Cooking Preparation of the Recipe: Mix all of the ingredients together in your food processor. Serve with warmed pita bread.

Grilled stuffed plum tomatoes

Main Ingredients: 7 large plum tomatoes 1 tsp ( 5 mL) olive oil 1 cup ( 250 mL) crumbled feta 2 tbsp ( 30 mL) finely chopped fresh mint or basil or basil pesto 1/4 tsp ( 1 mL) freshly ground black pepper Cooking Preparation of the Recipe: 1. Lightly grease grill and preheat barbecue to high. Halve tomatoes lengthwise. Squeeze out juice and seeds. Using a knife, cut out centre pulp from halves, forming tomato shells. Finely chop pulp and place in a bowl. Finely chop 2 tomato halves, then add to bowl. Brush remaining tomato halves all over with oil. Place on grill, cut-side down, over high heat. Barbecue, without turning, until marked on cut side, about 5 minutes. 2. Meanwhile, stir feta, mint and pepper into tomatoes in bowl. After 5 minutes of grilling, remove tomato halves. Spoon tomato-cheese mixture into hollow of each grilled tomato half, pressing filling gently. Place tomatoes back on grill, filling-side up. Cover and grill until tomatoes are hot, from 4 to 5 minutes. Alternatively, cook tomatoes, bottom-side up, on a greased baking sheet in a 450F (230C) oven for 5 minutes. Turn, add cheese mixture, then broil until cheese is tinged with brown, about 1 minute. Nutrients per serving 3.7 g protein, 0.6 mg iron, 5.3 g fat, 110.0 mg calcium, 4.6 g carbohydrates, 1.1 g fibre, 238.0 mg sodium, 78.0 calories.

Gravlax and avocado mousse

Main Ingredients: 200 g gravlax 200 g avocado meat (scoope out the meat of a medium-sized ripe avocado) 2 tbsp dry sherry 2 tbsp fresh lemon juice salt and pepper as desired Cooking Preparation of the Recipe: Proceed as follows: Set aside 50-75 grams of the gravlax. Puree the remainder in the food processor. Add the avocado meat and continue pureeing. Add the sherry, the lemon juice and pepper and salt as desired and continue the pureeing until you have a smooth mousse. Spread the mousse on crackers or small pieces of toast. Cut the remaining gravlax into thin strips and use these to adorn the mousse. We have tried several ways of spicing the mousse (e.g., cognac and port wine) but dry sherry is by far the best way. What remains to be tested is what a few dashes of Tabasco® would do to the dish. If you try that before we do, please let us know about the result.

Gigantes (lima beans)

Main Ingredients: 1 lb Lima beans 1Sliced onion 3 cloves Chopped garlic 3/4 cup Olive oil 4 Ripe tomatoes Chopped parsley Salt Pepper Cooking Preparation of the Recipe: Soak the beans in water overnight. Boil them until soft and strain them well. Peel and chop the tomatoes and add the salt, pepper, olive oil and parsley. Spread the beans in a pan and cover them with the mixture. Bake for about 40 minutes. Serve hot or cold

Easy galloping horses (thai appetizer)

Main Ingredients: 1 ts Oil 1 lb Ground pork 4 -to 8 Garlic cloves - finely chopped 3 Green onions, white part - chopped 3/4 c Roasted salted peanuts 1 Fresh pineapple; -OR- 5 -Tangerines, -OR- 4 -Oranges 1/3 c Sugar 1/2 ts Pepper Lettuce leaves Mint or coriander leaves Chopped chilis Cooking Preparation of the Recipe: Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions. Cook until pink color disappears. Drain off most of the fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove from heat. Cool to room temperature. Prepare platter, lining with lettuce leaves. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. If using pineapple, cut off top leaves and outer skin, as thinly as possible, from top down. Look at the "eye" pattern, as it forms a spiral down the pineapple. Cut the spirals with a sharp knife held at about a 45 degree angle. Cut off bottom. Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter. Mound meat mixture onto fruit, and decorate with other garnishes. Serve at room temperature, or chilled.

Real fried beancurd with sweet nut sauce (tao hou tod)

Main Ingredients: 16 oz Ready-fried beancurd Oil; for deep-frying 5 tb White vinegar 4 tb Sugar 1 ts Salt 1/2 ts Chili powder 2 tb Ground roast peanuts TO GARNISH: Coriander leaves Cooking Preparation of the Recipe: Slice the beancurd cubes in half diagonally and deep-fry the eight triangles until the the white side is golden brown. Drain and arrange on a serving dish and set aside. In a saucepan heat the vinegar, sugar and salt until the mixture thickens. Remove from the heat and add the chili powder and ground peanuts, stirring well until all the ingredients are thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the beancurd.

Eggs in a blue sauce

Main Ingredients: 3 hard-boiled eggs (shelled!) 1 tbsp butter 1 tbsp flour 200 ml white wine an additional 10 grams of butter a few drops of white wine in which you have dissolved a small quantity of methylene blue finely chopped parsley or dill Cooking Preparation of the Recipe: Proceed as follows: Melt the butter in a casserole at low heat, add the flour while stirring and then the wine. Let the mixture simmer at low heat for 20 minutes. Add salt and pepper, an additional 10 grams of butter and the methylene blue, dissolved in white wine. Pour the sauce over the hard-boiled eggs and sprinkle the dish with parsley or dill. A slightly more "Swedish" version (blue-and-yellow) can be obtained by dividing the eggs in two halves and pouring the blue sauce carefully around the halves.

Easy grilled polenta

Main Ingredients: 1/4 to 1/2 lb (125 to 250 g) roll of polenta 1 tbsp ( 15 mL) olive oil Parmesan or Romano Cheese Cooking Preparation of the Recipe: 1. Slice polenta into pieces about 1/2 to 1 inch (1 to 2.5 cm) thick. Thinner slices will be crispier. 2. Brush all cut surfaces with oil. 3. Place on oiled grill, and check underside occasionally, until golden-tinged and hot, about 15 to 20 minutes per side. 4. Sprinkle with Parmesan cheese

Real dolmathes (stuffed grape leaves)

Main Ingredients: 1/2 lb Grape leaves 1 lb Finely chopped onion 1 cup Rice 1 cup Olive oil 1 batch Finely chopped dill 1 batch Finely chopped mint Juice from 1 lemon Cooking Preparation of the Recipe: Briefly dip grape leaves in boiling water then rinse them with cold water and wipe dry. Mix the onions with half the olive oil. After a while, mix in the rice, 250mL hot water and the remaining ingredients, except for the oil and the lemon juice. Boil the mixture for 4 to 5 minutes. Wrap one tablespoon of the mixture with a grapeleaf and repeat until completed. Carefully place the dolmathes in a pot with some space between them. Cover the dolmathes with a plate a add the rest of the oil and the lemon juice with 500mL of water. Boil at low heat for 30 minutes, until some water is absorbed and the rice is done. Serve cold with slices of lemon.

Deluxe deep-fried yellow bean paste (baa yir)

Main Ingredients: 4 oz Dried moong beans - soaked in water for 30 - minutes, and drained 1 tb Plain flour 2 ts Red curry paste 1 tb Light soy sauce 1 ts Sugar 2 Kaffir lime leaves rolled into a cigarette amp; finely sliced into slivers Oil; for deep-frying THE SAUCE: 4 tb Sugar 6 tb Rice vinegar 1/2 ts Salt Cooking Preparation of the Recipe: In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and form into a ball the size of a walnut. Do not mould too tightly. Deep-fry the balls until golden brown, drain and serve with the thick sweet sauce below. THE SAUCE: Gently heat the three ingredients until the sugar dissolves. Allow to cool before serving.

Easy bean dip a la dr. pepper

Main Ingredients: 1 can red kidney beans, drained 3 Tbsp tomato paste 2 Tbsp oil 1 tsp salt 1/4 tsp black Pepper 1 clove garlic, minced 1/2 cup Dr. Pepper 4 oz can green chilies, drained 1 tsp Worcestershire sauce 1 cup sharp cheddar, shredded crisp chopped bacon Cooking Preparation of the Recipe: Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers

Deluxe baklazhannaya ikra (eggplant caviar odessa style)

Main Ingredients: 1 lg Eggplant;(1 1/2 To 1 3/4 Lb) 1 md Onion; Finely Chopped 1 md Tomato; Meaty, Peeled And Finely Chopped 2 lg Cloves Garlic; Minced 1 tb Olive Oil 2 tb Red Wine Vinegar Salt And Freshly Ground Black Pepper Fresh Parsley; Chopped For Garnish Cooking Preparation of the Recipe: Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread.

Baked vidalia onion dip

Main Ingredients: 2 cups Swiss cheese, finely shredded 2 cups Vidalia onions, chopped 2 cups mayonnaise 2 tablespoons grated Parmesan cheese Cooking Preparation of the Recipe: Combine Swiss cheese, onion and mayonnaise in a med. bowl, stirring well. Spoon mixture into a lightly greased, deep 1 quart baking dish; sprinkle with Parmesan cheese. Bake at 325 degrees for 40-45 min. or until onion is tender and mixture is thoroughly heated. Serve dip with an assortment of crackers and French bread cubes

Best baked asparagus and mushroom omelet

Main Ingredients: 1 c Fresh asparagus cut in 2" Pieces or 1/2 a 10-oz Package of frozen asparagus 1 c Sliced fresh mushrooms 1/4 c Sliced green onion 6 Eggs 1/2 c Milk 1/4 ts Salt 1/8 ts Ground nutmeg 1 c Shredded Swiss OR Gruyere cheese 2 tb Snipped parsley, optional Cooking Preparation of the Recipe: Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat with fork or rotary beater till blended. Stir in cooked vegetables and Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking dish. Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set. Sprinkle with snipped parsley, if desired.

Bagno caoda

Main Ingredients: 1 head garlic, peeled and cloves separated 1 tin anchovies 1 cup high-quality olive oil 1 cup (1/2 pound) unsalted butter Cooking Preparation of the Recipe: Chop garlic finely. Place garlic and anchovies in a small, heavy saucepan with olive oil. Heat gradually until it simmers, then continue simmering over a low heat until the garlic and anchovies disintegrate (can take up to an hour). Remove from heat and stir in butter, cut in small chunks, until it dissolves. Makes about two cups. Serve as a warm dip for raw vegetables or steamed artichokes, with good italian bread to catch the drips (then eat the bread!). Leftovers can be refrigerated and reheated. Bagno caoda can also be brushed on bread for exquisite garlic toast.

Real baba ghanouj

Main Ingredients: 1 medium-sized eggplant (12 oz - 375 gm) 1/4 cup lemon juice 1/4 cup tahini 2 cloves garlic 2 teaspoons salt or to taste 1 tablespoon olive oil 1/4 cup finely chopped parsley (optional) Cooking Preparation of the Recipe: Grill eggplant over charcoal fire or place over center shelf in hot oven (375-400 degrees) on a baking dish. Bake until soft, after 1/2 hour check if it is soft by poking with a fork. You can also cook in the microwave for 10 to 15 minutes. Wait till it cools, then peel off the stem, or chop ends off and remove skin by sliding off. Chop up entire eggplant, and puree in blender or mash with fork until creamy. Mix rest of ingredients in and continue pureeing or mashing. Adjust lemon juice and salt to taste.

Aubergine and sesame pate

Main Ingredients: 1/2 md Aubergine 1 Crushed garlic cloves 1 1/2 tb Tahini 1/4 Juice of 1 lemon 1 tb Olive oil Seasoning GARNISH: Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley Cooking Preparation of the Recipe: 1) Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread

Best appetizer cheese ball

Main Ingredients: 8 oz Cream Cheese; Room Temp. 4 oz Blue Cheese, Crumbled 4 oz Cheddar Cheese; Shredded 2 ts Mustard; Dijon-style 1 ts Worcestershire Sauce 1/8 ts Garlic Powder 1/4 ts Salt 1/2 c Pecans; Finely Chopped 2/3 c Currants 3/4 c Parsley; Chopped Assorted Crackers Apple Wedges Cooking Preparation of the Recipe: -------------------DIPPERS---------------------------------- Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

Antipasto spread

Main Ingredients: 2 4-oz cans mushroom stems and pieces, drained and finely chopped 14-oz can artichoke hearts, drained and finely chopped 10-oz jar pimiento-stuffed olives, drained and finely chopped 6-oz can ripe olives, drained and finely chopped 1/4 c chopped green pepper 1/2 c chopped celery 3/4 c vinegar 3/4 c olive oil 1/4 c instant minced onion 2 1/2 ts Italian seasoning 1 ts onion salt 1 ts salt 1 ts seasoned salt 1 ts garlic salt 1 ts sugar 1 ts cracked black pepper Cooking Preparation of the Recipe: Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.

Deluxe antipasto kabobs

Main Ingredients: 8 Salami, casing removed 8 Pepper, pickled, mild, sm 2 Zucchini, quarter crosswise 16 Olives, black, pitted 16 Tomatoes, cherry, washed amp; Drained 1/3 c Oil, olive 2 tb Lemon juice, freshly squeeze 1 tb Vinegar, balsamic 1/4 ts Oregano, dried 1 Garlic, clove, minced 1/4 ts Salt 1/4 ts Pepper, fresh ground, white Cooking Preparation of the Recipe: Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Light the coals. Mix remaining ingredients for dressing. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kabobs to serving dish

Deluxe anginares tarama

Main Ingredients: 6 sm Fresh globe artichokes 1 1/2 oz Tarama; rinsed if necessary =OR=- 2 oz -Smoked skinned cod's roe 1 tb Finely grated onion pulp 2 lg Juicy lemons 1 c Fruity olive oil Salt Freshly ground white pepper Cooking Preparation of the Recipe: To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size - until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill. Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverence and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves.

Best anginares me anitho - artichokes with dill

Main Ingredients: Karen Mintzias 12 md Globe artichokes 1 Lemon (juice only) Lemon slices 3 tb Flour (optional) 1/2 c Chopped scallinos,white only 1/4 c Olive or other oil 1 Lemon (juice only) 3 c Water Salt Freshly ground white pepper 2 tb Finely chopped dill 3 ts Cornflour Cold water 2 Eggs Chopped dill for garnish Cooking Preparation of the Recipe: Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50 minutes Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half. In a large pan gently fry spring onion in oil until soft. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender. Stain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups). Keep artichokes hot in a slow oven. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice. Gradually pour in simmering stock, beating constantly. Return to pan and stir over low heat for a minute or 2 to cook the egg. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill. Serve as a light meal or as a first course.

Best angel of death cheese spread

Main Ingredients: 1 lb Gorganzola or Bleu Cheese 1 lb Ricotta cheese 2 Cloves chopped garlic 1 c Chopped walnuts 4 Fresh sage leaves Cooking Preparation of the Recipe: salt to taste cheese cloth Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tablespoons. Beat cheeses together. Add garlic mixture and salt, if desired. In a double layer of cheesecloth - put sage leaves in a pattern in the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheeseball in a strainer over a dish and let sit in the fridge overnight to drain. Unwrap and serve!

Easy andouille in comforting barbecue sauce

Main Ingredients: 4 c Onions, finely chopped 1 c Celery, finely chopped 1 c Bell pepper, finely chopped 1 c Parsley, finely chopped 1 c Peanut oil 1 tb Garlic, finely chopped 3 c Steak sauce 1/2 c Louisiana hot sauce OR 3 c Ketchup 2 tb Cayenne pepper 3 ts Salt, to taste 1 c Southern Comfort Liquor 1 lb Andouille sausage Cooking Preparation of the Recipe: Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille.

Amorous pesto (feta dip)

Main Ingredients: 150 grams feta cheese (preferably in brine) 1 bulb and 1 clove garlic 2 grams fresh basil (6 4-cm leaves) or 2 grams fresh cilantro (coriander) leaves 50 grams pine nuts 1/2 - 1 tsp saffron - optional! 1 tbsp lemon juice 2 tbsp extra virgin olive oil or 3 tbsp creme fraiche (sour cream) Cooking Preparation of the Recipe: Remove the papery skin from the garlic bulb and bake it in the oven for 1 hour at a temperature of 175 oC (350 oF). Let it cool and remove any residual skin. You should have about 25 grams baked garlic with a creamy texture. If you use saffron, soak it in the lemon juice for at least 30 minutes. Purée the feta cubes, the baked garlic, the raw garlic clove, the basil or cilantro (coriander) leaves and the lemon juice (with or without saffron) in a food processor. Add olive oil or creme fraiche to get a smooth, creamy consistency. The dip mix based on olive oil is the original one. Substituting olive oil by creme fraiche results in a dip mix with a softer taste and a smoother consistency. Both forms can be used in the same way as ordinary pesto sauce. Deep-freezing is possible, especially of the creme fraiche based dip. Remember: If you leave out the saffron, the aphrodisiacal effects might be very weak or even absent.

Best almond stuffed dates with bacon

Main Ingredients: 1 pk (4-oz) blanched whole almonds 1 lb Pitted dates 1 1/2 lb Lean thinly sliced bacon cut into thirds Cooking Preparation of the Recipe: Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.

Best almond mushroom pate

Main Ingredients: 2 tb Margarine 1 x Sm Onion, chopped (1/4 c) 1 x Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz) 1/2 ts Tarragon 1 c Blanched Whole Almonds(6 oz) 1 tb Lemon juice 2 ts Soy Sauce 1 ds White Pepper 2 tb Cream Cheese, opt. * Cooking Preparation of the Recipe: * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.

Almond and garlic dip

Main Ingredients: 5 ounces homestyle Bread, (about 5 slices) 1/2 cup whole blanched almonds, coarsely chopped 2 large garlic cloves, Pressed 1 small all-purpose potato, peeled, boiled and drained 3 tablespoons lemon juice 3 tablespoons white-wine vinegar 2 tablespoons extra-virgin olive oil 3/4 teaspoon salt 1/2 teaspoon sugar Cooking Preparation of the Recipe: Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours. In the container of a food processor, place the almonds, garlic, and cooled potato. Process until smooth. Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and set aside. Fill a large bowl with cool water. Drop the dried bread into the water, 1 slice at a time. When it is soaked, squeeze about half the water from the bread between the palms of your hands. Add the bread to the ingredients in the processor, alternating with the lemon-juice mixture, and process until smooth. Since the skordalia has a tendency to stiffen and become pasty as it chills, the mixture should be quite loose at this point. Taste and adjust the seasoning. Scrape the mixture into a bowl. Cover and refrigerate for several hours to allow the flavors to mellow and blend. If the mixture seems too stiff, beat in a little water before serving. Yield: about 1 1/2 cups

Deluxe ajvar (roasted peppers and eggplant)

Main Ingredients: 12 Fresh red New Mexican chiles 4 Meduim eggplants 3/4 c Olive oil or corn oil 1 Large onion, minced 3 Large garlic cloves, chopped 2 tb Lemon juice 2 tb Red wine Salt/pepper to taste Parsley for garnish Cooking Preparation of the Recipe: Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475 deg. F until the skins are blistered and black. Place the roasted vegetables in a paper bag and let them steam in their own heat for 10 minutes. Peel off and discard the burnt skins along with the stems and seeds. Mash the pepper and eggplant pulp together to form a homogeneous mass, either smooth or slightly chunky, as desired. Heat 3 tablespoons oil in a large skillet and saute the onion until very soft. Add the garlic and cook 2 minutes lomger. Remove from heat and stir in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into the mixture, stirring constantly to incorporate all the oil. Add lemon juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and garnish with parsley. Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Real aioli platter

Main Ingredients: 1 Double batch Aioli sauce 6 sm Artichokes, trimmed, boiled, And chokes removed 7 lb Cod, poached 1 lb Carpaccio (thinly sliced and pounded raw beef tender loin 1/2 lb Snow peas, trimmed, blanced and refreshed in cold water 1/2 lb Green beans, same as above 1 lb Carrots, cut into 2" pieces 3 lb Cauliflower, in florets 1 lb Chick peas, cooked 3 lg Red or green peppers, sliced 1 pt Cherry tomatoes 1 lb Zucchini, sliced 1 lb Small potatoes, cooked 6 Eggs, sliced in half(cooked) 4 tb Capers 1/2 c Chopped parsley Cooking Preparation of the Recipe: 1. Spoon some of the aioli sauce into the center of each artichoke. 2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers. AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp 1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste. 2. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.

Best adas careh (lentil butter)

Main Ingredients: 1 c Uncooked lentils 1/2 ts Salt 2 1/4 c Water 1 tb Olive oil 6 ea Green onions, sliced 1 sm Garlic clove, minced 1 1/2 tb Parsley 1 ds Cayenne 1 ds Turmeric 1/4 c Water, as needed Cooking Preparation of the Recipe: Combine water, lentils, salt in a pot. Cook till lentils are soft. Drain, reserve stock. Heat oil in skillet amp; saute onions amp; garlic till onions are translucent. Add parsley amp; spices amp; cook another minute. Set aside. Combine lentils, cooking water amp; onion mixture in a food processor, adding more water a tb at a time as needed till the mixture reaches a spreadable consistency. Refrigerate a few hours before serving. Spread on whole grain crackers or use as a vegetable dip

Zuccini pizza - healthy recipe

Main Ingredients: CarbsPerServing: 2 Prep Time: 5 minutes 1 small zuccini Pepperoni Mozzerella cheese Salsa Cooking Preparation of the Recipe: Slice a baby zuccini length wise into 3 or 4 slices, top with pepperoni, cheese and salsa. Heat in the microwave for about 2 minutes or until cheese starts to melt. Remove and enjoy

Smokey bacon cheddar cheese balls - healthy recipe

Main Ingredients: Serves: varies -nutritional info is for entire recipe,10 CarbsPerServing: Per serving: 3477 Calories (kcal); 319g Total Fat; (81% calories from fat); 129g Protein; 28g Carbohydrate; 9g fiber; 842mg Cholesterol; 5020mg Sodium Prep Time: 30 minutes 16 ounces cream cheese 2 cups shredded cheddar cheese -- sharp or extra sharp 1/2 cup crumbled blue cheese 1/2 teaspoon liquid smoke flavoring 1/2 cup sliced green onions -- thinly sliced green only 8 slices bacon -- crisply cooked, patted dry and crumbled 1 tablespoon bacon fat 1/2 cup sunkist Bacon Cheddar Almond Accents Cooking Preparation of the Recipe: Bring cream cheese and blue cheese to room temperature. In a food processor combine cheeses and bacon fat well. If it seems too stiff* ,add 2-3T cream to thin it out some. Add the remaining ingredient (except almonds)and pulse to blend. Try not to break the bacon and onions up too much. Form cheese mixture into either 60 marble sized balls oe 2-3 cheese logs or balls and refrigerate until solid again(about 30 minutes). For mini-balls, pulse almonds in a food processor until almost ground then place 1T of the mixture in a baggie and shake 5-6 of the mini balls at a time to coat. If making larger cheese balls or logs, crush almonds slightly to break up a bit then roll chilled cheese balls or logs to coat lightly.

Potato skins - healthy recipe

Main Ingredients: Serves: 1,10,10,10,10,10,10 CarbsPerServing: depends on how much cheese/sour cream Prep Time: 5 minutes shredded cheese of your choice (I recommend colby-jack or cheddar) bacon bits sour cream Cooking Preparation of the Recipe: Sprinkle the cheese into a small pan and cook until lightly brown on the edges and "lacy" in the midde (drain off extra oil if you can). Top with bacon bits and cook about 30 seconds longer. Remove from heat, top with sour cream and enjoy! These taste so much like a real potato skin if you let the cheese get pretty crispy on the bottom! Please E-mail me @ rreed21527@aol.com if you loved these or if you have a recipe to share with me! :)

Pork rinds (nachos) - healthy recipe

Main Ingredients: Serves: 2,10,10,10 CarbsPerServing: 5 Prep Time: 3 minutes Pork Rinds Green Onions Cheddar CheeseSour Cream Salsa Cooking Preparation of the Recipe: On a microwavable plate, spread pork rinds. Top with graded cheddar cheese. Microwave for about 20 seconds or so (until cheese melts into pork rinds). Use sour cream and/or salsa for dipping.

Lacy cheese rounds - healthy recipe

Main Ingredients: Serves: 22 (2 per person CarbsPerServing: 0 Prep Time: 5 minutes 1 package (8-ounce chunk) Monterey Jack or Colby or Cheddar Cheesenone Cooking Preparation of the Recipe: Preheat oven to 375*. Cut cheese chunk (5 1/2 x 2 inches) into 1/4-inch slices; cut each slice in half to make squares. Place cheese squares 2 inches apart on cookie sheet (stoneware works best). Bake 16-18 minutes or until cheese is lacy in appearance and edges are lightly browned. Cool cheese rounds 1 minute until cheese stops sizzling. Remove to cooling rack and continue baking cheese squares until all are baked. These are great crackers for eating alone or with a dip !!!

Italian sausage stuffed mushrooms - healthy recipe

Main Ingredients: Serves: 6-8, CarbsPerServing: .3 grams per mushroom Prep Time: 30 minutes 18 to 20 large whole mushrooms 2 1/2 links Italian Sausage (hot or mild, skin removed) 3 cloves minced garlic 1 tsp. onion powder (optional) 3 Tbsp. Olive Oil 1/4 cup crushed Pork Rinds 1 egg 1/4 c. grated Parmesan Cheese Cooking Preparation of the Recipe: Remove stems from mushrooms, chop 1/2 the stems. Brown sausage, onion, garlic and chopped stems in oil. Drain well. Cool. Mix with crushed Pork Rinds, egg and Parmesan Cheese. Spoon filling into mushrooms. Bake at 350 degrees for 15 to 20 minutes. Garnish with Parmesan Cheese. NOTE: After browning sausage, we use a chopper to chop meat fine (resembling taco meat) to make for easier stuffing. We prefer to leave the onion out for personal taste...you make the call.

Garlic-pepper parmesan crisps - healthy recipe

Main Ingredients: Serves: 12,10 CarbsPerServing: 1.6g/serving ; 19.2g total recipe Prep Time: 5 minutes 12 ounces freshly grated Parmigiano-Reggiano cheese 2 teaspoons minced fresh garlic1 teaspoon freshly ground pepper Cooking Preparation of the Recipe: Combine all ingredients in a small bowl, stirring well. Sprinkle cheese mixture into a 1 1/2" round cookie cutter on a nonstick cookie sheet. Repeat procedure with cheese mixture, placing 16 circles on each sheet. Bake at 350 degrees for 9 to 10 minutes or until golden. Cool slightly on baking sheets. Remove to wire racks to cool completely. Repeat procedure 5 times with remaining cheese mixture. Yields 96 crisps.

Garlic and olive spread - healthy recipe

Main Ingredients: Serves: 4,4 CarbsPerServing: 3 Prep Time: 3 minutes 8 oz. cream cheese 12-15 green olives with pimentosdiced garlic Cooking Preparation of the Recipe: mix all ingredients to taste

Frying pan pizza - healthy recipe

Main Ingredients: Serves: depends on size of pan used, CarbsPerServing: depends on ingredients used Prep Time: 5 minutes Mozzarella cheese Pepperoni Mushrooms Bottled Salsa or Tomato SauceGarlic Powder Onion Powder Oregano Grated Parmesan cheese (optional) Cooking Preparation of the Recipe: Line bottom of non-stick frying pan with pepperoni(or meat of choice). heat through and blot grease. Sprinkle desired amount of mozzerella cheese, salsa or tomato sauce, and seasonings. Heat through until Mozzarella melts its way to the bottom and browns. Slide onto plate and enjoy!

Easy pizza - healthy recipe

Main Ingredients: Serves: 1, CarbsPerServing: eggs are 1 carb each. Other carbs vary according to your toppings. Prep Time: just a few minutes 1) 2 eggs, beaten 2) Pizza sauce3) Pizza toppings of your choice 4) Pizza cheese Cooking Preparation of the Recipe: You need a frying pan that can also go under the broiler.Beat eggs, adding any seasonings that you would like in your "crust". I add basil and garlic powder. Pour eggs into frying pan and cook like an omelet. When the egg is solid, add pizza sauce and toppings. Place under the broiler until cheese is melted. This tastes just like real pizza!

Easy pizza rolls - healthy recipe

Main Ingredients: Serves: your choice!, CarbsPerServing: depends on toppings, serving size, etc. Prep Time: 5 minutes shredded italian cheese (mozzerella, italian blend, etc.) pizza sauce (low carb, Ragu pizza quick is great) pepperoni olives onions other pizza toppings of your choice Cooking Preparation of the Recipe: Sprinkle the cheese into a small pan and cook until edges are lightly brown and cheese has a "lacy" appearance. Top with a LITTLE (a little goes a long way!) pizza sauce and toppings of your choice. Remove from pan, roll together and ENJOY!! SOOO good SOOO easy!

Deep fried mushrooms - healthy recipe

Main Ingredients: Serves: Depends on how many mushrooms you use. CarbsPerServing: 2.3 grams per half cup Prep Time: 15 minutes Original Flavored Pork Skins Eggs Whole Fresh Mushrooms Cooking Preparation of the Recipe: Crush Pork Skins until fine and powdery. Add pepper to taste. Don't add salt, as the pork skins tend to have enough. Coat whole mushrooms in egg and drop in the bowl of crushed pork skins. Deep fry until golden brown

Crab dip - healthy recipe

Main Ingredients: Serves: 8, CarbsPerServing: 4 Prep Time: 15 minutes 1 CAN OR CONTAINER OF FRESH CRAB MEAT (HIGHER QUALITY IS BETTER) 1 PKG CREAM CHEESE2 TBSP LEMON JUICE 4 CLOVES GARLIC DICED 2 TBSP OLD BAY SEASONING 1 BUNCH DICED GREEN ONION Cooking Preparation of the Recipe: PUT ALL INGREDIENTS INTO A MICROWAVE SAFE BOWL OR CROCK POT. HEAT. MIX. SERVE. BETTER WHEN KEPT WARM.

Cherry tomatoes stuffed - healthy recipe

Main Ingredients: Serves: 4 Servings,9 CarbsPerServing: 3g Per Serving Prep Time: 20 minutes 16 Large Cherry Tomatoes 1 6oz Can Albacore Tuna 1 Stalk Celery - chopped fine 1/2 small onion - chopped fine 6 TBS Real Mayonaise Cooking Preparation of the Recipe: Slice top off each cherry tomato and core out insides. Discard the insides of the tomatoes. In a bowl, mix the tuna, mayonaise, celery and onion. Using a spoon, fill each cherry tomato with tuna mix.

Cheese and sausage balls - healthy recipe

Main Ingredients: Serves: 6, CarbsPerServing: 2 per serving Prep Time: 5 minutes 1 cup of Atkins Bake mix or other low carb. bake mix 1/4 lb. of pork sausage1 cup shredded cheddar cheese 3 tbsp. heavy cream Hot Sauce to taste Cooking Preparation of the Recipe: Preheat oven to 350 degrees. Combine bake mix,sausage,cheese and cream. Form into 1 inch balls and place on a greased baking sheet. Bake for 20-25 minutes until lightly brown.

Bacon lettuce tomato treats - healthy recipe

Main Ingredients: Serves: 6-8 CarbsPerServing: 2 Prep Time: 30 minutes 1 pound bacon 2 cups mayonnaise 1/2 teaspoon salt 1/4 teaspoon pepper 24 large cherry tomatoes Leaf lettuce Cooking Preparation of the Recipe: Cook up bacon crisp Drain on paper towels Crumble bacon finely. Mix bacon, mayonnaise, salt, and pepper all together. Refrigerate for 4 to 6 hours allowing flavors to blend and mixture to become firm. Slice cherry tomatoes in half. Lightly scoop out fruit. Cover platter with lettuce leaves. Working quickly, scoop mixture into cherry tomato cavity; place on platter.

Beef veggie - healthy recipe

Main Ingredients: Serves: 6 CarbsPerServing: approximately 7 per serving Prep Time: 20 minutes 2 tablespoons olive oil 1 large onion 1.5 lbs. stew beef 2 tablespoons beef base or 6 beef cubes 2 cloves garlic4 cups water 2 cups chopped celery 1/2 cup chopped carrots 1 cup chopped cabbage 1 small can diced tomato Cooking Preparation of the Recipe: Heat oil on medium heat, cooked garlic and onion til tender. Set aside. Add more olive oil and brown beef. Drain. Add water, beef base, and remaining ingredients. Additionally, you can add green bell pepper and chopped spinach for a taste that will set your soul free! Enjoy! Cook on low for 1-1.5 hours.

Banana cream pudding - healthy recipe

Main Ingredients: Serves: make 4 cups, serves 4,10,10,9,8 CarbsPerServing: 4 Prep Time: 15 min 1/2 stick cream cheese,1/2 cup ricotta cheese,1 cup heavy cream,1/2 packet unflavored gelatin,1 pack sugar free/fat free banana cream pudding mix,1/2 cup hot!! water? Cooking Preparation of the Recipe: In a medium size bowl combine gelatin, pudding mix, and cream. Mix with electric mixer. Then add ricotta cheese water. Mix. Then gradually add in cream cheese. Eat right away if you choose or let sit in fridge for 15 min for a cool treat!

Bacon and cheese stuffed mushrooms - healthy recipe

Main Ingredients: Serves: Depends on # of mushrooms CarbsPerServing: About 2 per mushroom Prep Time: 20 min 8 oz cream cheese, softened 5 or 6 slices of bacon, fried crisp 1 small onion, chopped - or less 15-20 large mushrooms Cooking Preparation of the Recipe: Preheat oven to 350.Take the stems out of your mushrooms, reserving 4 or 5. Clean your mushrooms well and set aside. Chop your onion well, and chop up the reserved stems. Fry your bacon til crisp, reserving the grease. Cook your onion and stems until tender in the bacon grease. Drain the grease and add onions/stems to the softened cream cheese. Crumble your bacon in cheese mixture. Combine well. Scoop some into each mushroom cap. Bake for about 10-15 minutes on baking sheet with edges, then broil to brown the tops. YUMMY! Great refrigerated and reheated in oven the next day!

Real walnut cookies

Main Ingredients: 1 cup finely chopped walnuts 1/3 lb. soft butter, half sweet and half salt 1/4 cup sugar 1 cup flour 2 tsp. vanilla powdered sugar Cooking Preparation of the Recipe: Lightly toast the walnuts in a low oven and then let cool. Finely grind the walnuts in a food processor. Cream the soft butter and sugar together. Add the walnuts, flour and vanilla and mix well. With a plain piping tip, pipe the cookie dough in drops onto a buttered and floured pan or onto parchment paper. Bake in preheated 300 degree oven for 20--30 minutes, or until pale brown in color. When cool, sprinkle powdered sugar over the cookies. Store in an airtight container. The cookie dough feezes well.

Vinsons pecan pie

Main Ingredients: CRUST 1 recipe plain pastry or 1 box (9 oz.) pie crust mix FILLING 1 bottle (16 oz.) dark karo syrup 1 to 2 cups water (for heating syrup) 6 eggs 1 cup sugar 1 tsp. vanilla extract 1-1/2 cups whole pecans 2 tbsP. margarine Cooking Preparation of the Recipe: Preheat oven to 325 degrees. CRUST Prepare crust for two 9-inch pies. Line pie pans with crust. Set aside. FILLING Remove cap from bottle of syrup and heat in a small saucepan of water. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells. Put 3/4 cup pecans into each pie. Dot 1 tbsp. of margarine on top of each. Place pie pans on jelly roll pans and place in oven. Bake for 1 hour. Let cool. Serve hot or at room temperature. Store in refrigerator.

Deluxe toasted pecans

Main Ingredients: 1/2 POUND YIELD 2 oz. margarine 8 oz. pecan halves 1/2 tsp. salt Cooking Preparation of the Recipe: Preheat oven 350 degrees. Melt margarine in saucepan. Stir pecans in melted margarine until they are thoroughly coated. Spread pecans on a cookie sheet. Bake 15 to 20 minutes until lightly toasted, stirring once. Remove from oven. Sprinkle lightly with salt. Let cool and serve. Store in airtight container.

Best crispy walnuts

Main Ingredients: 1 lb. walnuts, shelled, peeled and halved 1/4 tsp. salt 3 cups sugar 1/2 cup honey 5 cups oil Cooking Preparation of the Recipe: Wash walnuts thoroughly. Fill a wok with water about half way and put walnuts in. Bring to boil and let them boil about 3 minutes. Drain and wash them again. Pour 4 cups water into wok. Add salt, sugar and honey. Return walnuts to wok and cook about 15 minutes, or until liquid begins to thicken. When thickened, pour contents into large bowl and let them soak 24 hours. Remove walnuts from sugar water and drain in strainer. Heat oil in wok to 350 degrees and add walnuts. Stir occasionally until walnuts turn golden brown. Remove from wok and spread out to cool. When cold, store in airtight container or jar to maintain crispness. Delicious served as an appetizer with drinks.

Best tortilla pinwheels

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1/4 Cup Cream Cheese, softened 1/2 Cup Shredded Cheddar Cheese 1/2 Cup Salsa 1/4 Cup chopped green onion tops 1/2 Teaspoon chili powder 4 Flour Tortillas, 6-inch In a small bowl, stir together the cream cheese and cheddar cheese with a fork until the cheeser is incorporated. Stir in the salsa, green onion, and chili powder. Spread the mixture evenly on the tortillas. Roll up and chill. Slice into rounds. Tortilla Pinwheels 24

Smoked oyster deviled eggs

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (3 3/4 oz.) can smoked oysters 9 hard-cooked eggs 6 tablespoons mayonnaise or salad dressing 2 tablespoons snipped chives 1 tablespoon Dijon-style mustard 1/4 teaspoon freshly ground pepper Snipped chives Drain oysters; pat with paper towels to remove as much oil as possible. Coarsely chop. Halve hard-cooked eggs lengthwise. Remove yolks and set whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise, the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix well. Pipe or spoon egg yolk mixture into egg white halves. Garnish with snipped chives. Smoked Oyster Deviled Eggs 23

Six-layer mediterranean dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 8 ounces prepared hummus 1 1/4 sour cream, divided 1/2 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon salt 1 teaspoon lemon juice 1 cup tomatoes, seeded and chopped 1 ripe avocado, seeded and chopped 1/2 cup peeled and chopped cucumbers salt fresh ground pepper, to taste 6 ounces crumbled feta cheese 2 tablespoons minced kalamata olives pita chips Combine 1/4 cup sour cream with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish. Combine remaining sour cream and cumin and spread over the hummus layer. Toss together the garlic powder, salt, lemon juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a layer of feta, then finish it all off with olives. Let chill for an hour before serving with pita chips. Six-Layer Mediterranean Dip 22

Real reuben pizza

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 6 tablespoons Dijon mustard 4 small Bobolis (baked cheese pizza crusts) (two 8-ounce packages) 12 ounces shredded Swiss cheese 12 ounces thinly sliced corned beef 2 2/3 cups drained jar-packed sauerkraut 2 teaspoons caraway seeds Position rack in center of oven. Place baking sheet on rack and preheat to 450F for 30 minutes. Meanwhile, spread 1 tablespoon mustard on each Boboli. Sprinkle each with 1 1/2 ounces (about 1/3 cup packed) cheese. Arrange 3 ounces corned beef over, folding slices to fit if necessary. Spread 1/2 tablespoon mustard over beef. Arrange 2/3 cup sauerkraut over. Spread 1 1/2 ounces cheese over, pressing to adhere. Sprinkle each with 1/2 teaspoon caraway seeds. Place pizzas on hot baking sheet. Bake until heated through and cheese on top melts and is beginning to color, about 12 minutes. Reuben Pizza 21

Raspberry chicken wings

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 1/2 cups seedless raspberry jam 1/3 cup balsamic vinegar 3 tablespoons soy sauce 1 1/2 teaspoons crushed red pepper 1 (5 lb.) pkg. frozen chicken wings, thawed Preheat oven to 400F. Line a baking sheet with aluminum foil. In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth. In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes. Brush wings with remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve immediately. Raspberry Chicken Wings 20

Deluxe mexican pizza

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1/2 lb. ground beef 1/2 teaspoon salt 1/4 teaspoon dried minced onion 1/4 teaspoon paprika 1-1/2 teaspoon chili powder 2 tablespoons water 8 small (6-inch diameter) flour tortillas 1 cup Crisco shortening or cooking oil 1 (16 oz.) can refried beans 1/3 cup diced tomato 2/3 cup mild picante salsa 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese 1/4 cup chopped green onions 1/4 cup sliced black olives Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often. Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. Heat up refried beans in a small pan over the stove or in the microwave. Preheat oven to 400F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted. Makes 4 pizzas. Mexican Pizza 19

Kettle corn

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2/3 cup raw popcorn 1/4 cup oil 1/4 cup sugar Place oil and popcorn in a large skillet that has a tight fitting lid. The popcorn should barely cover the bottom surface. Heat over medium until the first kernel starts to pop. Quickly stir in the sugar until dissolved. Cover and continuously shake skillet while holding top. Be careful, this will burn much quicker than regular popcorn. When you think all is popped, remove from heat. Spoon the popped corn into a bowl while shaking once in a while to let the uncooked kernels settle. Salt lightly, and break up into pieces. (Note: This may take a little practice, but well worth the effort!) Kettle Corn 18

Hot mexican spinach dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (16 ounce) jar salsa 1 (10 ounce) package frozen chopped spinach, thawed and drained 2 cups shredded Monterey Jack cheese 1 (8 ounce) package cream cheese, diced and softened 1 cup evaporated milk 1 (2.25 ounce) can chopped black olives, drained 1 tablespoon red wine vinegar salt and pepper to taste Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips. Hot Mexican Spinach Dip 17

Good hot crab dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 (8 ounce) package cream cheese, softened 1/2 cup sour cream 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 1/4 teaspoons Worcestershire sauce 1/2 teaspoon dry mustard 1 pinch garlic salt 1 tablespoon milk 1/4 cup cheddar cheese, grated 1/2 lb. crabmeat paprika Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture. Pour into greased 1-quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers. Hot Crab Dip 16

Honey nut huddle spread

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 tablespoons orange juice 1 tablespoon honey 1 8-oz. package soft cream cheese 1/2 cup raisins 1/4 cup chopped honey-roasted nuts Blend orange juice, honey and sour cream. Stir in raisins and nuts. Chill for at least one hour. Serve with crackers or potato chips. Honey Nut Huddle Spread 15

Garlic cheese bread

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: Spread: 1/2 cup butter 3/4 cup shredded cheddar cheese 2 tablespoons grated parmesan cheese 1/2 teaspoon garlic powder 1/4 teaspoon Worcestershire sauce 1/4 teaspoon salt dash ground black pepper dash paprika Bread: 12 slices Texas toast or 1 large French bread loaf, sliced through the middle Preheat oven to 400F. Combine all ingredients for the spread in a small bowl. Smear spread generously on one side of each slice of Texas toast or on the face of each half of French bread loaf. Bake for 10 to 12 minutes or until cheese begins to brown and bubble. Makes about 12 slices toast or two large halves of French bread. Garlic Cheese Bread 14

Fruit salsa and cinnamon chips

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored, and diced 1 (8 ounce) package raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 cups cinnamon sugar In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture. Fruit Salsa And Cinnamon Chips 13

Easy crab stuffed mushrooms

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 pound large mushrooms 3 tablespoons butter 2 tablespoons finely chopped onion 1 (3 ounce) package cream cheese, softened 2 tablespoons prepared Dijon-style mustard 6 1/2 ounces crabmeat 1/4 cup chopped water chestnuts 2 tablespoons chopped pimento peppers 4 tablespoons grated Parmesan cheese Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or until hot. Crab Stuffed Mushrooms 12

Real cocktail meatballs

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 pound lean ground beef 1 egg 2 tablespoons water 1/2 cup bread crumbs 3 tablespoons minced onion 1 (8 ounce) can jellied cranberry sauce 3/4 cup chili sauce 1 tablespoon brown sugar 1 1/2 teaspoons lemon juice In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving. Cocktail Meatballs 11

Easy chocolate fondue

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 8 ounces good quality chocolate 8 ounces heavy whipping cream. 1 shot grand mariner or liqueur of choice. Heat cream and liqueur in dessert fondue pot on medium heat. Add chocolate and stir until chocolate is melted. Place dessert pot over a tea candle to keep warm. Serve with a seasonal fruit plate, marshmallows and pound cake or cookies. Chocolate Fondue 10

Easy chicken pate

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3 chicken breasts, boneless and skinless 1/2 cup onions, finely chopped 1 (8 oz.) whipped cream cheese 1/4 cup mayonaise 1/2 teaspoon paprika 1/4 cup sherry 1/2 teaspoon cayenne pepper juice of 1 lemon Cook chicken breasts in boiling water for 30 - 45 minutes. When cooled cut up chicken into cubes. In medium bowl combine all ingredients. Place mixture into small jello mold or small loaf pan. Make sure to coat pan with oil so mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with crackers. Chicken Pate 9

Cheese and artichoke fondue

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1-1/2 cups diced processed American cheese 1 cup milk 1 tablespoon Worcestershire sauce 1 tablespoon all-purpose flour 1 teaspoon ground mustard 1-1/2 cups shredded Cheddar cheese 1 (14 ounce) can artichoke hearts, drained and chopped 1/4 cup roasted red peppers, drained and diced Mix American cheese, milk, Worcestershire sauce, flour and mustard in a 3-quart saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with dippers. Cheese And Artichoke Fondue 8

Cheese olive bruschetta

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1/2 cup mayonnaise (or salad dressing) 1 cup mozzarella cheese, grated 2 medium tomatoes, seeded,finely chopped 1/4 cup black olives, chopped 1/4 cup parmesan cheese (preferably freshly grated) 1 teaspoon oregano 1/4 teaspoon basil 1 teaspoon black pepper 1 baguette, fresh, about 2 1/2" round and 27" long 1/3 cup butter, softened Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted. Cheese Olive Bruschetta 7

Caramel snack mix

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1/2 cup butter 3/4 cup white corn syrup 1 cup packed brown sugar 1 cup chopped pecans 1 cup almonds 1 (12 ounce) package crispy corn and rice cereal Preheat oven to 275F. Spray a large roasting pan with non-stick cooking spray. In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden into one big lump. Caramel Snack Mix 6

Real bbq chicken pizza

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3 boneless chicken breast halves, cooked and cubed 1 cup hickory flavored barbecue sauce 1 tablespoon honey 1 teaspoon molasses 1/3 cup brown sugar 1/2 bunch fresh cilantro, chopped 1 (12 inch) pre-baked pizza crust 1 cup smoked Gouda cheese, shredded 1 cup thinly sliced red onion Preheat oven to 425F. In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted. BBQ Chicken Pizza 5

Bacon and tomato cups

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 8 slices bacon 1 tomato, chopped 1/2 onion, chopped 3 ounces shredded Swiss cheese 1/2 cup mayonnaise 1 teaspoon dried basil 1 (16 ounce) can refrigerated buttermilk biscuit dough Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Bacon And Tomato Cups 4

Best dubliner dip with rustic vegetables

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 c mayonnaise 3 c mixed fresh greens, such as -spinach; , parsley, watercr 1 fresh dill, washed and -patted dry 1/4 c chopped green onion 1 clove garlic, minced 1 c sour cream or yogurt 1 ds hot pepper sauce Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream and blend well. Season with hot pepper sauce. Chill overnight. Serve with vegetables. Makes 2 1/2 cups. Mexi-Cali Layered Dip 1 ripe avacado, peeled, seeded - and ma; shed 1 c pace thick chunky salsa 1 ts lemon juice 1/4 ts salt 1/2 md tomato, chopped 3/4 c sour cream 1/2 c shredded cheddar cheese or 1/2 c monterey jack cheese 1/4 c thinly sliced ripe olives Combine avacado, 2 tablespoons Pace Thick Chunky Salsa, lemon juice, salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate or into 8" pie plate; cover and chill. To serve, spread sour cream over top. Spoon remaining Pace Thick Chunky Salsa over sour cream; sprinkle with cheese and olives. Serve with chips or vegetable dippers. Makes about 3-1/2 cups. Multilayered Mexican Dip 1 cn refried beans; 14 oz 1 1/4 c sour cream 1/4 ts cumin; ground 1 hot pepper sauce 1/3 c onion; finely chopped 1 ts lime juice 1/4 ts hot pepper flakes 1/3 c green onions 1/2 c olives; black sliced 2 tomatoes; chopped 2 c cheddar; shredded In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers. Three-Layer Deck-The-Halls Dip 8 oz guacamole 8 oz sour cream 8 oz pace picante sauce or 8 oz pace thick chunky salsa In a shallow, clear glass bowl (straight sides are best), layer guacamole, sour cream and Pace. Place the bowl on a tray and surround it with chips orcolorful vegetable dippers. Vidalia Onion Dip 3 lg chopped vidalia sweet onions 2 c water 1/2 c sugar 1/2 c vinegar 1/3 c to 1/2 cup mayonnaise 1 ts celery seed Soak onions overnight in sugar, water and vinegar. Drain well. Add mayonnaise and celery seed to spreading consistency. Serve on crackers. Wagonwheel Layered Dip 21 oz bean dip 1 c pace picante sauce 6 finely chopped green onions 1 c mayonnaise 1 c sour cream 4 1/2 oz drained sliced olives 4 oz shredded monterey jack -cheese Spread bean dip on a pie plate. Pour Pace Picante Sauce over bean dip. Sprinkle chopped onions over mixture. Blend together mayonnaise and sour cream. Spread over onions. Top with cheese and Pace Picante Sauce. Sprinkle sliced olives over cheese. Makes 2-1/2 cups dip.

Deluxe barbecue dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1/3 c barbecue sauce 1/2 c cottage cheese Beat to-gether with electric beater or blender until smooth. Makes 3/4 cup. Refrigerate.

Real layer taco dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 cn jalapeno bean dip 2 ripe avocados, mashed with -lemon 8 oz sour cream with taco -seasoning 1 c each shredded jack and -cheddar chee; se 3 tomatoes, chopped fine 1 bn green onion tops 1 cn chopped black olives Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.

Real 24 hour dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 1/2 oz package spagetti sauce mix 2 c sour cream 1 ts worcestershire sauce 1/2 ts garlic salt Combine all in bowl and mix thoroughly. Regrigerate for 24 hours. Sprinkle with paprika and serve.

Real crunchy spinach dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 10 oz spinach, frozen cut; thawed 8 oz water chestnuts; drained -finely chopped 3/4 c scallion; chopped 1 pk lipton country vegetable -soup mix 1 1/2 c sour cream 1/2 c mayonnaise 1 loaf round sourdough bread In a medium bowl, or whatever you have, combine all ingredients except the bread; mix well. Cover and chill overnight. Pour into hollowed out, unsliced sourdough bread. Serve with the hollowed out bread, cut into sqaures, and raw vegetables. Crustacean Dip 1/4 c chopped ginger 1/4 c vinegar 3 tb light soy sauce 1 1/2 tb sugar This is a classic Chinese dip for things like shrimp balls. Real simple, basic and good. Mix an serve.

Deluxe crunchy cheese dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 8 oz pineapple chunks in juice 16 oz cream cheese -- softened 8 oz waterchestnuts, canned -- 1 chopped 3 tb chives 1 ts seasoned salt 1/4 ts pepper 1 c pecans -- chopped 1 tb fresh parsley -- chopped Drain the pineapple, reserving 1 tablespoon juice (you can use the sweetened variety or the type that is canned in its own juice). Combine all ingredients except for parsley, stir in reserved juice, and mix well. Garnish with parsley. Cover and chill.

Best zippy kidney bean dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 1/2 c red kidney beans; cooked 1/2 c cheddar; sharp, chopped 3/4 c yogurt; plain 1/4 ts garlic powder 2 ts jalapeno pepper; chopped 1/4 ts chili powder 1/2 ts onion powder 1/2 ts hot sauce In a blender or food processor, puree the beans to a coarse paste, (Beans may also be mashed by hand). Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese

Best zesty italian zucchini dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 3 c zucchini; shredded 1 c cream cheese; softened 2 ea eggs; large 1/4 c romano cheese; grated 1/4 c parmesan cheese; grated 1/2 c yellow onion 2 ts dried parsley; crushed 1/2 ts salt 1/2 ts oregano; dried 2 tb milk 2 tb fresh parsley; minced, or Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage

Deluxe velveeta salsa dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 lb velveeta cheese, cubed 8 oz pace picante sauce or salsa 2 tb chopped cilantro (optional) Microwave cheese and salsa for 5 minutes, on high, in a one and one half quart casserole dish. Stir after three minutes. Stir in cilantro. Serve hot with tortilla chips or vegetables. White Bean Dip 3 garlic cloves; minced 15 oz cannellini; (white beans) 1 tb lemon juice 2 tb olive oil 3/4 ts cumin 1/2 ts chili powder 1 salt and pepper Put all ingredients in blender. Yogurt Dip 8 oz plain yogurt 1/2 c shredded cucumber, drained 1/3 ts dill weed Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup.

Best unstuffed mushroom dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 lb white button mushrooms; * 1 c monterey jack; shredded 1/4 c bacon; finley crumbled, or 1/4 c imitation bacon bits 1/2 c sour cream 1 ts worcestershire sauce ----------------------------------GARNISH----------------------------------- 1 seasoned bread crumbs 4 dr hot sauce * The mushrooms should be Whole White Button Mushrooms that have been diced. ++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ ++++++++++++++++++ Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce. Place the mixture in a 1-quart casserole and top with the bread crumbs. Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks Vegetable Dip 1 c mayonnaise, low cal 1 c cottage cheese, reduced cal 1 1/2 ts parsley, dried 1 1/2 ts minced onion 1 1/2 ts dill weed 1 1/2 tb season salt Blend all ingredients well. Chill for several hours. Serve cold. Vegetable Dip Mix 1 tb dried chives 1 ts garlic salt 1/2 ts dill weed 1/2 ts paprika Combine all ingredients in a small bowl: blend well. Spoon mixture onto a 6-inch square of aluminum foil, and fold to make airtight. Label as Vegetable Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1 hour before serving. Makes about 2 cups of dip. Velveeta Classic Nacho Dip 1/2 c onion; chopped 2 tb margarine 1 lb velveeta; cubed 8 oz salsa 2 tb chopped cilantro Saute onions in margarine; reduce heat to low. Add remaining ingredients; stir unti process cheese spread is melted. Serve hot with tortilla chips orvegetable dippers, if desired.

Deluxe tex-mex dip 2

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 tb lemon juice 3 ea avocadoes, medium size 1 c sour cream 1 ea taco seasoning mix packet 1 c green onions; chopped 7 oz olives; chopped 1 tortilla chips 1/2 ts salt 1/4 ts pepper 1/2 c mayonnaise 21 oz bean dip; plain or jalepeno 3 ea tomatoes; seeded and chopped 8 oz sharp cheddar cheese; grated Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle wit chopped onions, tomatoes, and olives. Cover with shredded cheese.

Fast tex-mex dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 2 tb lemon juice 1/2 ts salt 3 ea avocados, medium size 1/4 ts pepper 1 c sour cream 1/2 c mayonnaise 1 ea taco seasoning mix packet 21 oz bean dip; plain or jalepeno 1 c green onions; chopped 3 ea tomatoes; seeded and chopped 7 oz olives; chopped 8 oz sharp cheddar cheese; grated 1 tortilla chips Peel, pit and mash avocados in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread been dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese.

Best tangy blue cheese dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1/2 c blue cheese; crumbled 1 1/2 c sour cream 1 ts garlic; minced 2 ts dried chives; crumbled, * 1/8 ts hot sauce 2 tb fresh chives; finely chopped * Use the dried chives if the fresh is not available, otherwise omit. Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple, Cocktail Black Bread, Italian Or French Bread Chunks

Easy taco dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 pk cream cheese - 8 oz 1 pk taco mix 1 pk small sour cream 2 tb taco sauce (hot) 2 tb milk 1 pk cheddar cheese 1/2 ea head of lettuce 1 1/2 ea tomatoes, cubed Mix cream cheese, sour cream, taco mix, taco sauce and milk together. Spread on serving dish. Top with cheddar cheese, shredded. Top again with 1/2 head of lettuce shredded. Sprinkle with tomatoes cut into small cubes. Refrigerate. Serve with tostito or nacho chips.

Best swiss chalet dip

Main Ingredients: See below ingredients and instructions Cooking Preparation of the Recipe: 1 c dry white wine 2 c swiss cheese; shredded 1 tb unbleached flour 1 tb brandy 1 ea garlic clove; crushedin -press 1 tb white onion; finely diced 1 black pepper; to taste 1/4 c smoked ham; finely diced ----------------------------------GARNISH----------------------------------- 1 nutmeg Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese and flour together and gradually add to the wine, stirring constantly, until all the cheese is melted and mixture is smooth. Remove from the heat and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot. Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread Chunks, Ham, Salami