Search Results for "Grapes"
Recipe Results 53 of 143 pages
Crab Dip
Crab Dip Ingredients: 8 oz. cream cheese, softened 1/4 cup mayonnaise 1/4 cup sour cream 16 oz. imitation crabmeat, chopped 1 cup shredded cheddar cheese 1 2.25 oz. can black olives, drained and chopped 1 Tbsp. dried dill 1/2 tsp. hot pepper sauce salt and pepper to taste Directions: In a medium bowl, stir together
BBQ Sweet Corn Dip
BBQ Sweet Corn Dip Yield: 4 cups Ingredients: 1 cup Ketchup 1 cup Red Wine Vinegar 1/2 cup Brown Sugar 1/2 cup Onions – chopped 1/4 cup Molasses 1/2 Tbsp. Liquid Smoke 1/2 tsp. Salt 1/4 tsp. Pepper 1/4 tsp. Garlic Powder – California style 1/4 tsp. Onion Powder – California style 1/2 tsp. Garlic
Chia Guacamole
Chia Guacamole Ingredients: 1 1/2 cups Roma tomatoes, diced with juice 1 tsp. chia seeds 1 tsp. jalapeno, charred, peeled, seeded and finely minced (optional) 3 avocados, peeled, pitted and mashed 1 tsp. fresh garlic, finely minced 1 tsp. kosher salt 2 Tbsp. fresh cilantro, chopped 2 Tbsp. fresh lime juice Directions: In a bowl,
Creamy Vegetable Dip
Creamy Vegetable Dip Ingredients: 2 cups yogurt, low-fat plain 1/4 tsp. black pepper 1/2 tsp. garlic powder 2 Tbsp. dried, minced onion 1 Tbsp. dried parsley flakes Directions: In a medium-sized bowl, combine yogurt, pepper, garlic powder, dried onion and dried parsley. Beat until smooth. Chill dip in refrigerator until ready to serve. Serve with
Warm Beer-Cheese Dip
Warm Beer-Cheese Dip Ingredients: 6 ounces lager or amber-style beer 1 package (8 ounces) Cream Cheese, cut into small cubes 1/4 teaspoon cayenne pepper 3 cups Pepper Jack cheese, shredded Soft or hard pretzels Directions: Bring beer just to a boil in a saucepan over medium heat. Reduce heat to low; simmer for 2 minutes.
Enchilada Dip with Ground Beef
Enchilada Dip with Ground Beef Yield: 6 servings Prep time: 5 minutes Cooking time: 25 minutes Total Time: 30 minutes Ingredients: 1/2 lb. ground beef 1 10oz. can red enchilada sauce 2 cups shredded cheese 1/3 cup sour cream 1/2 tsp. cumin 1/2 tsp. garlic salt salt and pepper 1/4 cup diced onions Directions: Brown
Raspberry Sauce/Glaze
Ingredients: 1 (12-ounce) bag frozen red raspberries 1/2 cup raspberry or other vinegar 1/2 cup finely chopped shallot or onion 1/4 cup water 2 to 3 tablespoons brown sugar 1/2 to 1 teaspoon dry mustard 1/2 teaspoon salt Few grinds black pepper Directions: In medium saucepan over medium-high heat, combine all ingredients. Heat to boiling
Chunky Peach Spread
Ingredients: 7 medium peaches (2 to 2 1/2 pounds) 1 envelope unflavored gelatin 1/4 cup cold water 1/3 cup sugar 1 tablespoon lemon juice
Fresh Peach Salsa
Ingredients: 4 medium peaches, peeled and pitted 2 large tomatoes, cut into wedges and seeded 1/2 sweet onion, cut into wedges 1/2 cup fresh cilantro leaves 2 garlic cloves, peeled and crushed 2 cans (4 ounces each) chopped green chilies 4 teaspoons cider vinegar 1 teaspoon lime juice 1/4 teaspoon pepper Baked tortilla chip scoops
Pear Butter
Ingredients 6-7 lbs. pears (about 20 medium pears) yields 4 pints butter. Directions Wash pears. Do not peel. Add small amount of water to start cooking. Cook until very soft. Press through sieve. To each cup pulp, add ½ cup sugar. (Spices may be added ? ½ tsp. cinnamon to 3 cups pulp.) Cook until
