Search Results for "Grapes"
Recipe Results 41 of 143 pages
Fiery Corn Salsa
Ingredients: 1/4 cup olive oil 3 tablespoons freshly squeezed lime juice 2 teaspoons minced fresh cilantro 3 tomatoes, seeded and diced 1 1/2 cups corn kernels 2 to 3 jalapeno peppers, seeded and diced Salt and freshly ground black pepper Directions: In a large bowl, combine oil, lime juice and cilantro. Add tomatoes, corn and
Baked Cranberry Sauce
Ingredients: 2 cups fresh or frozen cranberries 1 cup packed brown sugar 1/4 teaspoon ground cloves Directions: Place cranberries in a 1-quart baking dish. Sprinkle with brown sugar and cloves. Cover and bake at 350° for 30-35 minutes. Stir after 15 minutes.
Sweet and Crunchy Cream Cheese Spread
Ingredients 1 cup small curd cottage cheese 1 (8-ounce) package cream cheese, softened 2 tablespoons honey 1/4 cup walnuts, chopped 1/2 cup raisins Directions In medium bowl, combine all ingredients using a spoon or electric mixer; mix well. Cover and chill 4 hours or overnight. Serve with toasted bagels, toast or muffins.
Spinach Alfredo Dip
Ingredients 1 1/2 cups homemade or prepared alfredo sauce 1 cup chopped spinach 2 cloves minced garlic 1/2 cup finely shredded parmesan cheese Salt, pepper, garlic powder and onion powder to taste Directions Combine all the above ingredients and place in a small serving dish. Prior to serving, heat up until warmed. You could also
Chocolate Chip Cookie Dough Dip
Ingredients 1/2 cup (1 stick) butter 1/3 cup brown sugar 1 teaspoon vanilla extract 1 (8 oz) package cream cheese 1/2 cup confectioners? sugar 3/4 cup semisweet mini chocolate chips Directions In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. Remove from heat,
Dijon Bacon Dip
Ingredients 1 cup mayonnaise 1/2 cup Dijon mustard 1/4 cup real bacon bits or crumbled cooked bacon 1 to 3 teaspoons prepared horseradish Pretzels Directions In a small bowl, combine the mayonnaise, mustard, bacon and horseradish. Cover and chill until serving. Serve with pretzels. This dip goes great with pretzels!
Eggplant Hummus
Ingredients 1 large eggplant 1 can chickpeas, drained (garbanzo beans) 3 cloves garlic 1/4 cup lemon juice 3 tablespoons tahini (sesame seed paste) Dash sea salt 1/4 cup olive oil 2 tablespoons fresh chopped parsley (optional) Directions Slice eggplant in half, and roast in 400° oven for approximately 45 minutes, or until soft. Allow to
Pear Spread
Ingredients 4 cups pears, peeled, cored, sliced 1 unpeeled lemon, thinly sliced 1 1/2 cup sugar 1/2 cup honey 1 T. water Fresh rosemary Directions In medium sauce pan, boil all ingredients except rosemary until sugar dissolves. Reduce heat and simmer for 15 minutes, stirring often. Stir in rosemary. Put in jars. Process in water
Spicy Blue Cheese Dip
Ingredients 2/3 cup reduced-fat sour cream 2/3 cup crumbled blue cheese 1 tablespoon distilled white vinegar 1/4 teaspoon cayenne pepper Directions Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl. Cover and refrigerate for up to 3 days. Makes 1 cup, for 8 servings
Nuttin? Better Sauce
Ingredients 1 roasted red pepper 1/2 cup dry bread crumbs 1 large garlic clove, minced 1 tablespoon lemon juice 1 teaspoon ground cumin 1/4 teaspoon red pepper flakes 1/2 cup pecan halves 1/4 cup canola oil Salt to taste Directions Add red pepper, bread crumbs, garlic, lemon juice, cumin, red pepper flakes, and pecans to
