Search Results for "Grapes"
Recipe Results 55 of 143 pages
Baba Ghanoush
Baba Ghanoush Ingredients: 2 large eggplants (about 2 pounds) ½ cup tahini ½ cup fresh parsley, chopped 6 Tbsp. lemon juice 2 garlic cloves, crushed into a paste 1 tsp. salt Pinch cayenne pepper Directions: Place eggplant on baking sheet, prick and bake in a preheated oven at 450° F for 25 minutes or until
Glaze for Roasted Asparagus
Glaze for Roasted Asparagus Ingredients: 3/4 cup balsamic vinegar 1/4 cup extra virgin olive oil Directions: Simmer ¾ cup balsamic vinegar in small skillet over medium heat until it’s syrupy and has reduced to ¼ cup, 15- 20 minutes. Stir in ¼ cup extra virgin olive oil into balsamic vinegar and drizzle over roasted asparagus
Cheesy Bacon Ranch Dip
Cheesy Bacon Ranch Dip Ingredients: 2 (8 oz.) pkgs. cream cheese, softened 1/4 cup creamy ranch dressing 2 cups shredded cheese 3/4 cup cooked & chopped bacon 1/2 cup beer Directions: In a large bowl using an electric mixer, mix cream cheese and ranch dressing until smooth and creamy. If desired, you can add in
Spinach Dip
Spinach Dip Originally published on: September 16, 1999 Ingredients: 1 pkg. frozen spinach, thawed, squeezed dry 1/2 cup fresh chopped parsley 1/2 cup chopped green onions 1/2 tsp. dill weed 1 tsp. seasoned salt 1 cup mayonnaise 1 cup sour cream 1/2 tsp. oregano juice of 1/2 lemon Directions: Mix and marinate 24 hours. Serve
Autumn Strawberry Salsa
Autumn Strawberry Salsa From: Oregon Strawberry Commission Yield: 2 cups Ingredients: 1 pint strawberries, chopped 1 Asian pear (or preferred variety), chopped 1 /2 – 1 jalapeño pepper, seeds removed and diced 1 cucumber, peeled, seeds scraped out, and chopped 2 T chopped cilantro 1 lime, juiced Salt to taste Directions: Toss the chopped pears
Zesty Guacamole Dip
Ingredients: 4 ripe avocados 1/2 garlic clove 1 Roma tomato 1 tsp. pepper sauce 1 Tbsp. lime juice 1 Tbsp. onion, minced 1/4 tsp. salt Directions: In a small bowl, mash the avocado with a fork or a potato masher to make a slightly chunky mixture. Stir in lime juice, garlic, tomato, onion, pepper sauce
Homemade French Onion Dip
Ingredients: 1/4 cup unsalted butter 2 medium sweet onions, chopped 1 teaspoon coarse salt 1/2 teaspoon pepper 1 tablespoon light or dark brown sugar 4 cloves of garlic, minced 8 ounces cream cheese, at room temperature 1 cup sour cream Chopped chives, for garnish (optional) Directions: In sauté pan set over medium heat, melt butter.
Cheesy Black Bean Dip
Ingredients: 1 cup (15-Ounce Can) black beans, rinsed and drained 1 tablespoon finely chopped garlic 1-2 jalapeno peppers, seeded and chopped 1 cup diced white onion 2 tablespoons vegetable oil 1 cup sour cream 1 teaspoon ground cumin 1 teaspoon cayenne pepper 2 cups (6-Ounces) shredded mozzarella or monterey jack cheese 2 ounces crumbled feta
Cheesy Black Bean Dip
Ingredients: 1 cup (15-Ounce Can) black beans, rinsed and drained 1 tablespoon finely chopped garlic 1 cup diced white onion 2 tablespoons vegetable oil 1 cup sour cream 1 teaspoon ground cumin 1 teaspoon cayenne pepper 2 cups shredded mozzarella or monterey jack 2 ounces crumbled cotija (or feta) Directions: In a medium skillet, heat
Carmel Apple Dip
Ingredients: 8 oz. light cream cheese, softened 3/4 c. brown sugar 1 tsp. vanilla Chopped peanuts (optional) Directions: Beat all ingredients until blended. Garnish with chopped nuts if desired. Serve with freshly sliced apples.
