Search Results for "Grapes"
Recipe Results 37 of 143 pages
Fruit Dip
Ingredients: 2 c. fat-free plain yogurt 1 small package of vanilla-flavored instant pudding 1/3 c. fat-free milk (approximately) Directions: Mix all ingredients, adding extra milk if necessary. Serve with any kind of cut up fruit.
Hot Mustard Dip
Submitted by Debra Flinner of Canton, OH Ingredients: 1/2 cup dry mustard 1/2 cup vinegar 1 egg, beaten 1/4 cup sugar Dash of salt 1/2-1 cup mayonnaise Directions: Mix dry mustard and vinegar together, let stand overnight, covered. Next morning, in pan, add beaten egg, sugar, salt and vinegar mixture. Cook over low heat until
Dip Recipe
Submitted by Betty Ward of Beallsville, OH Ingredients: 1 (8 oz.) pkg. cream cheese, softened 1 can refried beans 1 jar salsa 1 bag shredded cheese (your choice) Tortilla chips Directions: In an 8×8 baking dish, spread cream cheese, then refried beans, then salsa into even layers. Warm in a 350° oven. Sprinkle cheese on
Strawberry Mango Salsa
Ingredients: 3/4 cup diced strawberries 3/4 cup diced mango 1 jalapeno, seeded and minced 2 tablespoons diced red onion 2 tablespoons chopped fresh cilantro leaves 2 teaspoons honey, or more to taste Juice of 1 lime Directions: In a large bowl, combine strawberries, mango, jalapeno, onion, cilantro, honey and lime juice. Serve immediately.
Strawberry Spread
Ingredients: 1/2 cup butter or margarine spread, softened 1/4 cup strawberry preserves 1/4 teaspoon lemon juice Directions: Combine all ingredients in small bowl. Beat at medium speed until well mixed (1 to 2 minutes).
Venison Fondue
Ingredients: Venison steaks, chops or other tender cuts of venison or beef Peanut oil Fondue sauce Steak sauce or garlic butter sauce Directions: Heat 2 to 3 inches of peanut oil in fondue pot to a temperature of 380 degrees (or when a 1-inch cube of bread toasts in 40 seconds). Cut venison into 1-inch
French Onion Fondue
Ingredients: 3 tablespoons Butter 1 1/2 cups finely chopped onions 1/2 cup apple juice 1/2 cup dry white wine or water 1/2 pound (2 cups) Deli American Cheese, shredded 1/4 teaspoon freshly ground pepper Broccoli florets, cauliflower florets, baby-cut carrots, snow pea pods, bell pepper slices, blanched French bread, cubed Directions: Melt butter in 2-quart
Low Calorie Fondue
Ingredients: 2 1/2 cups beef or chicken broth 1 1/2 cup water 1/2 cup dry white wine 1/2 bunch green onions, chopped 1 Stalk of celery, chopped Sprigs of parsley Salt and freshly ground pepper to taste Other herbs to taste Directions: Simmer ingredients in a saucepan for 10 minutes. Remove from heat and let
Cranberry Sauce
Ingredients: 1 cup cranberry-raspberry juice 1 cup sugar 1 package (12 ounces) fresh or frozen cranberries, thawed 1 tablespoon lemon juice Directions: In a large saucepan, bring juice and sugar to a boil. Add cranberries; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop, stirring occasionally. Remove
BLT Spread
Ingredients: 1 envelope onion soup mix 1 cup real mayonnaise 1 container (8 ounce) sour cream 1 medium tomato, chopped (about 1 cup) 4 slices bacon, crisp cooked and crumbled (about 1/3 cup) Directions: Combine all ingredients in medium bowl; chill, if desired. Spread on sandwiches.
