Search Results for "Grapes"
Recipe Results 69 of 143 pages
Hot Jalapeño Corn Dip
Hot Jalapeño Corn Dip Ingredients: 3 cups sweet corn, cooked and removed from cob 2 Jalapeño Peppers, seeded and chopped 2 Green Onions, chopped 3/4 cup Sour Cream 3/4 cup Mayonnaise 1/2 cup Shredded Colby / Monterrey Jack Cheese Blend 1/2 cup Shredded Sharp Cheddar Cheese 1 tsp. Garlic Powder 1 tsp. Onion Powder 1/2
Sweet Corn and Red Pepper Hummus
Sweet Corn and Red Pepper Hummus Ingredients: 3/4 cup sweet corn, cooked and removed from cob 1 can Chickpeas, peeled, drained and rinsed 1/4 cup Roasted Red Pepper 3 – 4 tablespoons Extra Virgin Olive Oil 1/2 tsp. Kosher Salt 1/2 tsp. Black Pepper Directions: In a food processor, add chickpeas, corn, and roasted red
Olive-Nut Spread
Olive-Nut Spread Ingredients: 8 oz. cream cheese, softened 1/2 cup salad dressing 1/4 to 1/2 cup chopped pecans 1 cup chopped salad olives 2 Tbsp. juice from olive jar Diced bell peppers (if desired) Directions: Mix ingredients thoroughly. Serve with pretzels or crackers.
Apple Butter
Apple Butter Ingredients: 10 pints apples, peeled and sliced 4 cups raw sugar 1 tablespoon cinnamon 1 teaspoon ground allspice 1 quart water 1 cup brown sugar 1 teaspoon ground cloves Directions: Combine the apples and water in a large kettle. Bring to a boil and simmer, covered, until apples are soft. Pass through a
Oven Apple Butter
Rice Pudding Submitted by: Carolyn Yeager of Pulaski, PA Originally Published: October 19, 1978 Ingredients: 10 lbs. apples (or enough to make 6 quarts of applesauce) 1 qt. apple cider 1/2 cup vinegar 3 cups sugar 2 Tbsp. cinnamon Directions: Cook apples until soft and put through sieve or strainer. Put applesauce in large roaster
Tomato and Apple Butter
Tomato and Apple Butter Originally published on October 6, 1944. Ingredients: 1 naval orange (1/2 cupful of peel and 1/3 cupful of juice) 5 cupfuls chopped apples, including the peel and core 2 1/2 cupfuls cut raw tomatoes 1 1/2 cupfuls sugar 1 2” stick cinnamon 1 Tbsp. vinegar Directions: Squeeze the juice from the
Blueberry Chutney with Almonds
Ingredients: 2 teaspoons canola oil 1 teaspoon fennel seeds 1 teaspoon mustard seeds 1 shallot, chopped 1-1/2 teaspoons finely chopped ginger 3 cups frozen blueberries 1 cup apple juice 1 tablespoon balsamic vinegar 1 tablespoon white vinegar 1/2 teaspoon garam masala 1/4 teaspoon cayenne pepper 2 tablespoons dried blueberries 2 tablespoons brown sugar 1 tablespoon
Homemade Queso
Ingredients for queso: 2 tablespoons butter 2 tablespoons flour 2 cups half-and-half 1/2 teaspoon salt 1 (5.2-oz) creamy cracked pepper cheese (such as Boursin) 1/2 cup sharp cheddar cheese, shredded 1/2 cup pepper jack cheese, shredded 2 tablespoons hot sauce, or to taste Ingredients for serving: Tortilla chips Chopped tomatoes Chopped cilantro Pickled jalapeños Directions:
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.
Garlic Jalapeño Dip
Ingredients: 1 cup mayonnaise 1 cup sour cream 3 tablespoons unsalted butter 3 tablespoons yellow onion, finely chopped 3 tablespoons jalapeño pepper, seeded and finely chopped 3 tablespoons poblano pepper, finely chopped 3 tablespoons garlic, finely chopped 1 teaspoon green mild jalapeño hot sauce 1 teaspoon hot sauce 3/4 teaspoon salt 1/2 teaspoon coarse ground
