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.
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 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.
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
great for parties and superbowl get-togethers. serve with crackers, bagel chips, or vegetable sticks. prep time includes time to chill cheese ball.
put this on your favorite sandwich or burger. this also makes a tasty dip for vegetables. calorie watchers may put a vethin layer at a time. this will make you enjoy this mayo without bothering about the cals. also, please note that the cals indicated are
this is fantastic. this was posted on a canning list, and this is a definite staple in my fridge. the best thing about it is that you make it, and it keeps in the fridge for up to 2 months. the taste is fantastic!
my dad found this recipe and gave it to me. it is inexpensive and delicious!! my husband and his friends love it so when we have get togethers this is usually requested. it is easily doubled or tripled and you can make a lighter version by using skim m
who says sophisticated hors d'oeuvres have to be complicated? this pate takes about 15 minutes to prepare, yet has the flavor of centuries of old world tradition. can be made several days ahead of time.
lots of flavor without being overly spicey. pump up the peppers if you like more heat. i love this rolled in cilantro, but you can also use parsley, nuts or shredded cheese.
this recipe comes from the kraft holiday cookbook.
an easy, yummy spread to entertain with! you can adjust the amounts of peppers if you like! great with crackers and fresh veggies. i also like this as a sandwich spread or on bagels. cooking time includes refridgeration time...enjoy!
my dad sister and me tried this at sam's club a couple days ago. it's so easy and yummy!!!!!!!
this makes a pretty presentation at a cocktail party, and everyone loves it. definitely best if made with fresh shrimp or crab. for overnight ballgame trips, i often take each layer prepared in separate bags or plastic containers, and assemble the morning
yes honey butter and garlic butter are yummy but it is not the only way to flavor butter as rachel ray has shown us. the sweet ginger and pumpkin pie were both hits this last thanksgiving.
this has become a favorite snack/lunch. just spread it on crackers.
a selection of my four favourite "cheesy" flavoured butters..... cheddar & garlic butter, camembert butter, roquefort butter and stilton & green peppercorn butter. these can be prepared well ahead of time and stored in the fridge or the freezer. i then cu
my bf loves this stuff!! i make it all the time for him to take in his lunch. i swear, he never gets sick of it! this is sooo much better than the prepared "ham salad" you find in the store. it is so simple to make, but you have to have a meat grinder (on
this is out of an old church cookbook, who can pass up cheese and bacon together? i love this on baked potatoes.
another stupidly simple recipe, this time from my mom. like most of the other dips/spreads in my cookbook, this is good on either crackers or vegetables. since its made from ingredients most people have on hand its a nice option if you have a last-minute
i was concocting dip and dressing recipes one day, and i was half watching cnn news at the same time when osama bin laden's face appeared on the tv screen - hence the name. enjoy it - it's tasty.
very pleasant piquant relish. if time permits, allow it to sit for a while for the flavours to amalgamate.
a great veggie dip but this one is for true garlic fans! this is also a nice sandwich spread for that left over roast beef.
posted in response to a request. this is a croatian appetizer. i have not tried this recipe. source: "our favorite recipes" st. anthony croatian catholic church. times are estimated.
a versatile roasted red pepper spread that can be served with bread, crackers, vegies with or without cream cheese or on meats and fish. also, good in the middle of a grilled cheese sandwich made with pepper jack cheese and rye or whole wheat bread. i l
connie's recipe from family collection. this recipe is delicious on ritz crackers, tortilla pin-wheels or even a bagel.
this recipe is quick, easy and elegant. it has become a favorite at our house, especially when having guests. it is adapted from fast and flashy hors d'oevres.
this is a family recipe that originally came from my aunt gloria, a wonderful hostess and great cook. this spread is a little different from ordinary tuna spread and is great served with crackers or used as a filling for tea sandwiches.
caution: you might eat this entire dish by yourself! it is the creamiest, cheesiest crab artichoke dip i have ever made. you can cheat and buy the alfredo sauce from your favorite italian restaurant. i buy mine from olive garden most of the time, or i
from the fab five list in the april 2009 issue of vegetarian times. i never thought i'd have enough time to make vegan "cheese," but because this was one of the editors' picks i gave it a shot, and i'm so glad i did! though it's called "feta cheese," in
this recipe is small, so it can be doubled or tripled depending on how much you need.
very fresh flavor with slightly sweet taste and a crunch thanks to the almonds and celery. i love to make a huge batch of this and keep it in the fridge for sandwiches for the week. tastes great on croissants and is always a hit at parties when i serve
adapted from the almond board of california. hummus is used through out the middle east, the mediterranean, as well as many parts of india. there is no way of knowing where its origin began – though it is presumed to be somewhere in the middle east.
not the way i've been taught to make it, but it's wonderfully flavorful. i use canned garbanzo beans, because it is much faster than using the dried ones, which must soak for a bit before cooking. if you do use dried beans, follow the cooking directions
use this spread on your bagels, toast, or whatever else you have that requires cream cheese! stuff your chicken breasts with this! use this spread for cream cheese roll ups, chicken/crescent packets... use your imagination and use this spread! :) obvi
recipe came from "tasty tidbits" a "current" cookbook. the mixture of ingredients were so unusual i had to try it. it tastes wonderful. sweet, rich, yet has a kick (but not overpowering). the men devoured it and the women did their fair share. give it a t
this recipe is being posted in response to a request on the boards. i haven't made it yet. i'm really glad this request came up because it sounds delicious and i just know i'm going to have to make it myself now. cook time includes processing time only.
this "shmear kase" (smear cheese if translated literally) is an amish recipe in this area. this is served at amish weddings and church dinners - and of course in many homes year-round! it is generally eaten on bread or toast, and often topped with jelly.
there are several recipes for 'peanut butter jelly' in lancaster county - this is our favorite. measurements are never exact - it's just mixed to the desired consistency. this is often spread on bread - on top of "shmear kase" (smear/cup cheese) - see my
i came across a recipe for "beer dip" a few years ago that i tweaked to turn into this wonderful cheese ball. it has since become my standard cheese ball, requested at family functions. it's rolled in cheddar cheese, because that's my family's preference-
i love good "mini" cheese sandwiches (i couldn't say pimiento as a child). so i wanted something a bit different to take to a game night with my friends. this is what happens when you throw together a combination of a couple of recipes and what's in you
for those of you who love anchovies, here is a quick and easy spread my grandfather and uncle used to make. this spread can be made with the rolled anchovies with capers too. this spread goes well with unsalted crackers and your choice of ice cold beer!
i was looking at dorothy parks crostini recipe (it's very good) and thought no i'll add a few ingredients and make bruschettas. this recipe is the result of guess and by golly and by golly it is good (my opinion). the nice thing is if you plan it right th
ahhh, back to the past with this recipe. there was a period in my life when my husband and i entertained alot. this was always a hit.
a change from garlic toast. you need to at least
greek chef and restaurateur theodore kyriakou (widely considered to be the finest greek chef in britain) says of this recipe: "this dish is best made with the strongly flavoured salted anchovy fillets (be sure to rinse them well), but the anchovies from t
this is definitely a garlic lover's garlic bread. if one person eats it for dinner, everyone ought to eat it. everything up to baking the loaf can easily be done by children.
my mother absolutely loved this caponatina (or caponata - i believe the distinction is in how finely you chop the components), although she became disabled, she would patiently wait for eggplants to go on sale, buy up a bunch, and invite me over to prepa
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