my italian mil was thoroughly impressed by my non-italian treatment of her olives. they are great appetizers and condiments to your fav pasta.(from the vancouver sun) ps. cook time include fridge time
a favorite from a local restaurant no longer in business. not an authentic mexican chile relleno, but a crispy, flaky version.
these were so go, it surprised even me.
i think a fondue is a very romantic casual dinner or wonderful for after the theatre snack served with a robust red wine. for dinner serve with rice & a small salad. almond rice pilaf is a great accompaniment (recipe posted separately ) to cook the meat y
from crescent dragonwagon's
anytime munchies...another sweat free preparation for all of you !
serve as an appetizer or party pick-up food.
from the land of lakes cookbook via a friend who knows how i like to play. great as an appetizer spread, rolled in a tortilla, or in sandwiches. lots of possibilities for innovation here! cook time is chilling time.
tasty & easy are 2 words to describe this recipe. never any leftovers. i usually double this recipe and freeze in meals size amounts. this way i always have somthing to pull from the freezer on days i don't feel like cooking.
i made this up when i had an avocado that was getting too ripe and some leftover cilantro. it's good with chips or cut-up veggies, as a topping for mexican food or baked potatoes, etc. totally vegan and even my husband liked it.
this a wonderful hot dip for chips that seems to attract men (everytime we serve it, the men are always gathered around this dish)
perfect for a bridal or baby shower, luncheon or holiday party, this savory meat and cheese sandwich will impress your guests with its layer cake appearance. cooking time is refrigeration time.
i am addicted to this! and it's so easy to make and good for taking to bbq's, potlucks etc. found the recipe in my local grocery store's weekly advertisement.
by chef anthony fielding at poncho's wreck restaurant in wilmington, vermont.
a friend shared this with me last year. i have made a batch a month since then. it is an adaptation of a famous restaurants signature cheese. everyone likes it. it makes a great present. it will keep for extended periods when refrigerated but mine has nev
this dip can also be made without hot sausage. if you are serving to kids, use regular sausage.
i used to call these hanky pankies (why is beyond me!). after i made them at my super bowl party the first time the bears won many years ago, it's been a tradition every super bowl since. (7/5/07...note: these are supposed to be served hot and kept warm
this is a wonderful chicken salad. my family calls it "hawaiian chicken" only because it is served in the "hawaiian king" bread bowl.
my icelandic hubby loves deviled eggs ... especially this version. leftovers are required as he likes the bacon/egg flavors with his breakfast cereal & coffee. i went through a lot of devilled egg recipes posted here to be sure it wasn't a duplicate & got
this cool and creamy dip is a refreshing treat for a hot summer day. serve it with cut up fresh or grilled fruit. from kraft kitchens.
this recipe is from an appetizer book that i inherited from my mother. it was published in 1952 and i have fond memories of this dip as a child.
there's a pub we go to that makes their own french fries, and instead of throwing out the skins, they fry them up and bake them with toppings in a pizza pan. they bring them sizzling to your table in the pizza pan with sour cream for dipping. dare i say t
i love little smokies and found this recipe in the burleson honey texas state fair website. the recipe is in honor of the famous rival football game that takes place each year between the oklahoma sooners and the texas longhorns, known as the "red river s
i took this recipe from a vegan tastes of greece for a recipe called skordalia which seemed like a dip. i wanted this flavour without dip, so i changed it a bit; hence skordy. i listened to penulum while making greek treats which was rather funky do t
i went to my friends to watch the u of l game and they had this dip. now i make it for every party and everyone wants to know what is in it and how to make it. this ia a big crock pot size.
whenever we had a potluck lunch at the office or a neighborhood bbq, i would make these the night before, tripling the recipe, then plug in the crock pot to heat them up for whichever event was going on. they always went quickly. i think they are very goo
these wings fall apart in your mouth, your guests or family will be fighting over them.
i take this dip to almost every gathering i go to.....and have never had to haul any of it home! it's never had a real name, but when people ask what's in it?/how do you make it?, the response is always the same: "it's so easy. five things and stir!".
update: this recipe was created by todd wilbur for his cookbook "top secret restaurant recipes 2" (penguin random house 2007). www.topsecretrecipes.com. this is a recipee that i found on memmo's kitchen's website. it tastes just like the restaurants.
courtesy of ps kitchen.
i'm already on record here at rz that my hubby & i love devilled eggs. he has his favorite version, but these might become mine. haven't made them yet, but they just sounded so good that i couldn't wait to share ... & preserve the recipe for myself. recip
my family loves hot wings! after several attempts of trying to re-create the restaurant hot wings, i finally came up with this recipe which my whole family seems to approve. my husband thinks they could be hotter, but then again, he adds red pepper flakes
be careful not to stir the crab too much into the other ingredients. best to fold the mixture gently with a spatula to combine everything. you want the big chunks of tasty crab to stay together as big chunks of tasty crab. freshly cooked blue crab is the
this is so cute!!! place "crab" onto lettuce-lined platter with mound of your favorite crab dip, surround with shells and crackers if desired! great for parties, picnics and bbq's!
i took this spread to a recent party, and it got rave reviews. everyone loved it, and it's pretty simple to make. i recommend making it a few hours before serving so the flavors get to blend. i served with additional cocktail sauce on the side because as
picked up this recipe at a local "elmer's" restaurant. it sounds so good and easy to prepare. they were giving out the recipe free so i guess it's ok to post here. i haven't tried it yet, but the card said: it takes only minutes to produce the best-tastin
touchdown! this recipe is from that's trump. it is a greay appy that everyone will enjoy. not just for the grey cup!!!!
this is a wonderful, not so low fat snack, but it tastes good!!! my kids love it!!
from the miserly meals book by jonni mccoy.
this recipe is so easy, and taste so great! great for an afternoon snack for the kids, or even a filler-upper until dinner.
recipe from a box of jiffy brand pizza crust mix, adapted slightly to our own taste. when we get tired of homemade pizza, we make these quick breadsticks. great to dip, make extra 'cuz they go fast!
pretty little pastry shells made from a pillsbury refrigerated crescent dough sheet combine with a basil-cheese filling in these beautiful baked appetizers. recipe is one of the 100 finalists in the 2010 pillsbury bake-off contest, submitted by joann bela
a tangy dip for fruit from kraft food & family magazine. cook time is refrigeration time.
for quite awhile there has been quite a debate about what to call this dish. i call it nachos, my roommate calls it dip and my mom calls it nacho casserole. feel free to call it what you like, but be prepared for it to not last long. this is the one dish
this recipe comes from an ocean mist farms card that my mom saved for years without trying before i discovered it. enjoy as it is or scoop out the fuzzy choke center to use the baked artichoke as an edible bowl filled with stew or dip.
so easy to make, only 4 ingredients... it's the super-ultimate party dish! just a few minutes in the microwave with will make everything gooey and hot...so easy to make. this is so simple to put together and so good, and takes less than 10 minutes to thro
i found this recipe in a leaflet. i have not tried this recipe, but i'm posting it for safe keeping.
"souper" fast and easy dip that always gets complimented! with only 3 ingredients it's impossible to mess up!
a true indigo! original, this is a creamy dip we started enjoying in our sheltered dorm days, when the going was tough and the cooking implements even tougher. now that i'm finally out in the real world with a real kitchen (yipppeeeee!) i like making it
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