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  • #16
    Clam Dip

    8 oz cream cheese, softened
    2 - 6 1/2 oz cans chopped clams, drained, reserve 2 Tbl juice
    1/2 C fine chopped tomato
    3 scallions, chopped
    2 garlic cloves, finely minced
    1/2 tsp Tabasco
    1 tsp Worcestire sauce
    1/8 tsp salt
    1/8 tsp black pepper

    Stir together all ingredients, including reserved clam juice.
    "Knowledge without mileage is bullsh*t"... Henry Rollins

    "That moral high horse is a tough perch to stay on"... Me

    "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


    R.I.P. MiLo
    Run free and catch the rabbits
    4/7/96 - 11/30/10

    Comment


    • #17
      Avocado, Cucumber and Red Pepper Salsa

      1/2 C diced & seeded cucumber
      1 small red pepper diced (about 1 C total)
      3 scallions, finely chipped
      1 small jalapeno - minced (seeded if you want less heat)
      2 tsp chopped cilantro
      1 Tbl lime juice
      1 Tbl unseasoned rice vinegar
      1/2 tsp salt or to taste
      1 medium avocado, diced (about 1 C)

      Toss all except avocado until well mixed. Gently toss in avocado so not to smash it too much. Let stand about 20 minutes at room temperature for flavors to meld.
      "Knowledge without mileage is bullsh*t"... Henry Rollins

      "That moral high horse is a tough perch to stay on"... Me

      "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


      R.I.P. MiLo
      Run free and catch the rabbits
      4/7/96 - 11/30/10

      Comment


      • #18
        Originally posted by Faery-Wings
        or a really easy substiture for puff pastry is Pillsbury cresecnt rolls. Unroll the dough, press lightly at the seams, wrap brie. Brush with egg wash if desired. Bake and enjoy!
        Definitely, I'll use the crescent rolls occasionally, altho puff pastry is pretty widely available nowadays. Pepperidge Farms has a good one and it's in the freezer section of the supermarket.
        "Knowledge without mileage is bullsh*t"... Henry Rollins

        "That moral high horse is a tough perch to stay on"... Me

        "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


        R.I.P. MiLo
        Run free and catch the rabbits
        4/7/96 - 11/30/10

        Comment


        • #19
          Spicy Sausage Pizza Dip



          1 pound bulk italian sausage
          1 small onion chopped
          2 cloves garlic, minced
          *
          1 15-ounce can tomato sauce
          1 7 1/2 ounce can tomatoes cut up
          1/2 of a 6 ounce can tomato paste (1/3 cup)
          2 teaspoons dried oregano, crushed
          1 1/2 teaspoons dried basil, crushed
          1 teaspoon sugar
          1/8 teaspoon ground red pepper
          *
          1/4 cup chopped black olives
          2 tablespoons grated parmesan cheese
          DIPPERS: breadsticks, breaded mozzarella cheese sticks, and green sweet pepper strips
          ********
          1) In a large skillet cook Italiann sausage, onion and garlic till meat is brown and onion is tender, drain well
          2) In Crockery cooker, combine sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar and red pepper. Stir all ingredients together. Cover and cook on high-heat setting for 3 to 4 hours. (or on low heating for 6 to 8)
          3) Stir in olives. Sprinkle with grated parmesan cheese. Serve with desired dippers. Makes 3 1/2 cups dip.








          Comment


          • #20
            KM - I'm bringing that pizza dip to my next party, sounds delish. Thanx!
            "Knowledge without mileage is bullsh*t"... Henry Rollins

            "That moral high horse is a tough perch to stay on"... Me

            "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


            R.I.P. MiLo
            Run free and catch the rabbits
            4/7/96 - 11/30/10

            Comment


            • #21
              Spinach-Cheese Swirls


              Thaw Time: 30 minutes
              Prep Time: 20 minutes
              Cook Time: 15 minutes

              1/2 package (17 1/4 ounce size) Frozen Puff Pastry Sheets (1 sheet)
              1 Egg
              1 Tablespoon water
              1/2 cup shredded Muenster or Monterey Jack Cheese (2 ounces)
              1/4 cup grated Parmesan Cheese
              1 Green onion, chopped (about 2 tablespoons worth)
              1/8 teaspoon garlic powder
              1 package (10 ounces) frozen chopped spinach, thawed and well drained
              ***********
              1) Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400*F. Mix egg and water and set aside. Mix Muenster cheese (or MJ Cheese), Parmesan cheese, onion and garlic powder. Set aside.

              2) Unfold pastry on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at one side, roll up like a jelly roll. Cut into 20 (1/2 inch) slices. Place 2 inches apart on baking sheet. Brush tops with egg mixture.

              3) Bake 15 minutes or until golden.

              Makes 20 appetizers.
              (*Tip* To thaw spinach, microwwave on HIGH 2 minutes, breaking apart with fork halfway through heating.)








              Comment


              • #22
                Originally posted by WitchJezebel
                KM - I'm bringing that pizza dip to my next party, sounds delish. Thanx!
                It's one of my favorite dips. And best of all, you can add any of your favorite "pizza" toppings to make it even better! :D








                Comment


                • #23
                  Pork Potstickers with Hot and Sour Sauce - Makes about 30
                  Sprinkle with 1t salt:
                  2 ½ C Napa cabbage, thinly sliced

                  Add:
                  8 oz ground pork or chicken
                  ¼ C chix broth
                  1 T soy sauce
                  1 T cornstarch
                  1 T scallions, minced
                  2 t fresh ginger, mince4d
                  ½ t white pepper

                  Fill, Brown, and Steam:
                  30 potsticker of gyoza wrappers
                  3 T veg. or corn oil, divided
                  2/3 C water, divided

                  Toss with:
                  Hot and sour chili sauce

                  Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage tightly in your fist to remove all excess liquid.
                  Add remaining filling ingredients and combine thoroughly.
                  Fill each round wrapper with a teaspoon of filling; wrap and seal. Heat a large sauté pan over medium until hot; add 1 ½ T oil, swirling to coat. Add half the potstickers, seam side up, and cook until bottoms are golden brown, 3-4 minutes. Add 1/3 C water, cover, reduce heat to medium-low, and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm, Wipe out the pan with a paper towel, then brown and steam the remaining potstickers.
                  Toss the warm potstickers with sauce to coat.

                  Hot and Sour Chili Sauce
                  Combine:
                  3 T soy sauce
                  2 T seasoned rice vinegar
                  2 T sweet chili sauce
                  2 T scallions, minced
                  2 t hot chili oil
                  2 t fresh cilantro, minced
                  1 t garlic, minced
                  ½ t fresh ginger, minced

                  Combine all of the ingredients in a large bowl and set aside.
                  "Knowledge without mileage is bullsh*t"... Henry Rollins

                  "That moral high horse is a tough perch to stay on"... Me

                  "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


                  R.I.P. MiLo
                  Run free and catch the rabbits
                  4/7/96 - 11/30/10

                  Comment


                  • #24
                    Shrimp Wontons with Creamy Chili Sauce - Makes about 30
                    Soak:
                    5 dried black mushrooms

                    Sprinkle with 1 t salt:
                    2 C napa cabbage, thinly sliced

                    Combine with mushrooms and cabbage:
                    8 oz shrimp, peeled, deveined and chopped
                    1/3 C chix broth
                    2 T fresh ginger, minced
                    1 T soy sauce
                    1 T cornstarch
                    1 T scallions, minced
                    ½ t sugar
                    ½ t white pepper

                    Fill, boil, and drain:
                    30 wonton wrappers

                    Toss with:
                    Creamy chili sauce

                    Soak mushrooms in warm water for 20 minutes; drain. Trim and discard stems, and finely chop caps.
                    Sprinkle cabbage with salt and let stand for 15 minutes. Squeeze cabbage and remove all excess liquid.
                    Combine cabbage and mushrooms with remaining filling ingredients.
                    Fill each wonton wrapper with a teaspoon of filling; wrap and seal. Bring a large pot of water to a boil; add half the wontons, return to a boil, and cook for 5 minutes. Scoop into a colander to drain; keep warm. Return water to boil before cooking remaining wontons.
                    Toss wontons with chili sauce to coat.

                    Creamy Chili Sauce
                    Whisk together:
                    ½ C mayonnaise
                    2 T soy sauce
                    1 T sweet chili sauce
                    1 ½ t chili garlic sauce
                    1 t rice vinegar

                    Whisk all ingredients together in a bowl. The sauce can be made ahead and stored in the refrigerator for up to two weeks; bring to room temperature before tossing with wontons.
                    "Knowledge without mileage is bullsh*t"... Henry Rollins

                    "That moral high horse is a tough perch to stay on"... Me

                    "PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious"...Anthony Bourdain


                    R.I.P. MiLo
                    Run free and catch the rabbits
                    4/7/96 - 11/30/10

                    Comment


                    • #25
                      Cream Cheese & Cocktail Sauce, Shrimp Dip!

                      Yes! I love appetizers and dips.

                      This one is really great for holidays! But it's right in the middle of "fancy" and "casual" so you really could use it for any event(just make sure your guests are open-minded and not too picky! lol).

                      It really doesn't have a nice name, it just is what it is lol.

                      Oh and it's also terribly simple to make!

                      The Recipe:

                      2 sticks of chilled Cream Cheese
                      1 bottle/jar of Cocktail Sauce(not with shrimp already inside)*
                      1 can of Deveined Shrimp*
                      1 large box of Triscuits Crackers

                      On your serving platter place both sticks of Cream Cheese in the center. Pour desired amount(I just do enough to cover all the Cream Cheese) of Cocktail Sauce over the Cream Cheese. Then open canned Shrimp(drain if nesseciary) and gently scoop over Cream Cheese and Cocktail Sauce in an even layer.

                      Then spread the Triscuit Crackers around the dip and serve!*

                      *Depending on how much Cocktail Sauce you want you might want to pick up more than I use.
                      *You could use fresh cooked Shrimp as well. Just make sure all of it is peeled and deveined. Then chop until fine but not a mush.
                      *This dish is best served cool to cold. So I find it's best to do at the last possible second(I'd say no more than 10 minutes before consumption).

                      Oh and if you start running low on cocktail sauce and shrimp just put more on!(if you've bought enough that is!)

                      P.S. I've been told that some find the shape of the dish to be a bit boring. I don't see any problem with perhaps letting the Cream Cheese soften and shaping it how you like(in a ball or whatever!).
                      Official Site Step-Child
                      ~

                      ~Child of Eros and Persephone~

                      Comment


                      • #26
                        Shrimp Dip

                        I saw this today on Food TV and thought it was really good.

                        1 1/2 cup of cook shrimp or 2 small cans of salad shrimp

                        1 8oz package of cream cheese room temp.

                        1/2 cup of chopped scallions

                        1 cup of mayo

                        a few shakes of Tabasco hot sauce.

                        Mix together. Line a bowl with plastic wrap. Put the dip into the bowl and put into the fridge for about 3 - 4 hours. Then when hardened, flip upside down out of the bowl and remove the plastic wrap. Serve with crackers.
                        Eowyn - "The women of this country learned long ago, those without swords can still die upon them. I fear neither death nor pain."

                        Comment


                        • #27
                          What I like to call....

                          Glucumsluckum

                          It's basically a nacho cheese sauce.

                          1 can of cheddar cheese soup, I prefer Campbell's.

                          1 8 oz brick of extra sharp cheddar, grated.

                          1 8 oz brick of pepper jack, grated.

                          1 4 oz can of chopped jalapeno peppers

                          1 tblsp of cumin and chili powder

                          1/2 cup to 1 cup of milk

                          Take a pan and add the cheese soup, turn heat to medium.
                          Add the milk and spices. As the soup heats up, slowly add the grated cheese and stir until melted.

                          Serve hot with Tostitos.
                          Eowyn - "The women of this country learned long ago, those without swords can still die upon them. I fear neither death nor pain."

                          Comment


                          • #28
                            Tabouli Sammies

                            1 Burrito sized flour tortilla
                            1/2 cup tabouli
                            2 Tbl sour cream
                            4 Tbl hummus
                            Handful of julienned carrots or cucumber
                            Handful of chopped pecans

                            Spread the hummus on the middle of the tortilla. Top with tabouli, keeping it in the center and in a fairly rectangular pile (it'll help with folding). Dollop sourcream on tabouli, top with veggies and nuts. Fold and roll like a burrito. Slice in half with a sharp knife.
                            Serves: 2


                            Citrus Baked Brie

                            1 8 oz wheel of Brie, with rind, at room temperature
                            2 tbl orange butter, at room temperature
                            1/2 cup chopped pecans

                            Spread butter on on side of brie. Top with pecans. Place in a pie pan and bake at 350 for ten to fifteen minutes. Serve with crackers and fruit.
                            Serves: 4-6
                            ...Every sunflower lion knows late
                            afternoon is the best time for moments, wide
                            as daylight...

                            Comment


                            • #29
                              Let me know if these work :D

                              Chili's® Boneless Buffalo Wings

                              This clone of Chili's new menu items gives us the
                              zesty flavor of traditional Buffalo chicken wings
                              without the bones or skin. That's because these "wings"
                              are actually nuggets sliced from chicken breast fillets
                              that are breaded and fried, then smothered with the same
                              type of spicy wing sauce used on typical wings. If you
                              like Buffalo wings, you'll love this recipe. Serve these
                              babies up with some celery sticks and bleu cheese dressing
                              on the side for dipping. Now you can actually eat Buffalo
                              wings with a fork!

                              1 cup all-purpose flour
                              2 teaspoons salt
                              1/2 teaspoon black pepper
                              1/4 teaspoon cayenne pepper
                              1/4 teaspoon paprika
                              1 egg
                              1 cup milk
                              2 chicken breast fillets
                              4-6 cups vegetable oil
                              1/4 cup Crystal or Frank's Louisiana hot sauce
                              1 tablespoon margarine

                              On the side
                              bleu cheese dressing (for dipping)
                              celery sticks

                              1. Combine flour, salt, peppers and paprika in a medium bowl.
                              2. In another small bowl, whisk together egg and milk.
                              3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
                              of vegetable oil in a deep fryer to 375 degrees.
                              4. One or two at a time, dip each piece of chicken into the
                              egg mixture, then into the breading blend; then repeat the
                              process so that each piece of chicken is double-coated.
                              5. When all chicken pieces have been breaded, arrange them on
                              a plate and chill for 15 minutes.
                              6. When the chicken is done resting, drop each piece into the
                              hot oil and fry for 5-6 minutes or until each piece is browned.
                              7. As chicken fries, combine the hot sauce and margarine in a
                              small bowl. Microwave sauce for 20-30 seconds or just until the
                              margarine is melted, then stir to combine. You can also use a
                              small saucepan for this step. Just combine the hot sauce and
                              margarine in the saucepan over low heat and stir until margarine
                              is melted and ingredients are blended.
                              8. When chicken pieces are done frying, remove them to a plate
                              lined with a couple paper towels.
                              9. Place the chicken pieces into a covered container such as a
                              large jar with a lid. Pour the sauce over the chicken in the
                              container, cover, and then shake gently until each piece of chicken
                              is coated with sauce. Pour the chicken onto a plate and serve
                              the dish with bleu cheese dressing and sliced celery on the side.
                              Serves 2-4 as an appetizer.



                              Chili's® Southwestern Eggrolls


                              1 chicken breast fillet
                              1 tablespoon vegetable oil
                              2 tablespoons minced red bell pepper
                              2 tablespoons minced green onion
                              1/3 cup frozen corn
                              1/4 cup canned black beans, rinsed and drained
                              2 tablespoons frozen spinach, thawed and drained
                              2 tablespoons diced, canned jalapeno peppers
                              1/2 tablespoon minced fresh parsley
                              1/2 teaspoon cumin
                              1/2 teaspoon chili powder
                              1/4 teaspoon salt
                              dash cayenne pepper
                              3/4 cup shredded Monterey Jack cheese
                              five 7-inch flour tortillas

                              Avocado-ranch dipping sauce
                              1/4 cup smashed, fresh avocado (about half of an avocado)
                              1/4 cup mayonnaise
                              1/4 cup sour cream
                              1 tablespoon buttermilk
                              1 1/2 teaspoons white vinegar
                              1/8 teaspoon salt
                              1/8 teaspoon dried parsley
                              1/8 teaspoon onion powder
                              dash dried dill weed
                              dash garlic powder
                              dash pepper

                              Garnish
                              2 tablespoons chopped tomato
                              1 tablespoon chopped onion

                              1. Preheat barbecue grill to high heat.
                              2. Rub the chicken breast with some vegetable oil then grill
                              it on the barbecue for 4 to 5 minutes per side or until done.
                              Lightly salt and pepper each side of the chicken while it cooks.
                              Set chicken aside until it cools down enough to handle.
                              3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet
                              over medium-high heat.
                              4. Add the red pepper and onion to the pan and sauté for a couple
                              minutes until tender.
                              5. Dice the cooked chicken into small cubes and add it to the pan.
                              Add the corn, black beans, spinach, jalapeno peppers, parsley,
                              cumin, chili powder, salt, and cayenne pepper to the pan. Cook
                              for another 4 minutes. Stir well so that the spinach separates
                              and is incorporated into the mixture.
                              6. Remove the pan from the heat and add the cheese. Stir until the
                              cheese is melted.
                              7. Wrap the tortillas in a moist cloth and microwave on high
                              temperature for 1 1/2 minutes or until hot.
                              8. Spoon approximately one-fifth of the mixture into the center
                              of a tortilla. Fold in the ends and then roll the tortilla over
                              the mixture. Roll the tortilla very tight, then pierce with a
                              toothpick to hold together. Repeat with the remaining ingredients
                              until you have five eggrolls. Arrange the eggrolls on a plate,
                              cover the plate with plastic wrap and freeze for at least 4 hours.
                              Overnight is best.
                              9. While the eggrolls freeze prepare the avocado-ranch dipping
                              sauce by combining all of the ingredients in a small bowl.
                              10. Preheat 4-6 cups of oil to 375 degrees.
                              11. Deep fry the eggrolls in the hot oil for 12-15 minutes and
                              remove to paper towels or a rack to drain for about 2 minutes.
                              12. Slice each eggroll diagonally lengthwise and arrange on a
                              plate around a small bowl of the dipping sauce. Garnish the
                              dipping sauce with the chopped tomato and onion.
                              Serves 3-4


                              The Outback Bloomin' Onion

                              1/3 c Cornstarch; more if needed
                              1 1/2 c Flour
                              2 ts Garlic; mince
                              2 ts Paprika
                              1 ts Salt
                              1 ts Pepper
                              24 oz Beer
                              4 Sweet Vidalia Onions
                              2 c Flour
                              4 ts Paprika
                              2 ts Garlic powder
                              1/2 ts Pepper
                              1/4 ts Cayenne Creamy chili sauce
                              1 pt Mayonnaise
                              1 pt Sour cream
                              1/2 c Tomato chili sauce
                              1/2 ts Cayenne

                              Mix cornstarch, flour and seasonings until well blended. Add beer,
                              mix well. Cut about 3/4" off top of onion and peel. Cut into onion
                              12 to 16 vertical wedges but do not cut through bottom root end.
                              Remove about 1" of petals from center of onion. Dip onion in
                              seasoned flour and remove excess by shaking. Separate petals to
                              coat thoroughly with batter. Gently place in fryer basket and
                              deep-fry at 375 to 400~ 1-1/2 minutes. Turn over and fry 1-1/2
                              minutes longer or until golden brown. Drain on paper towels. Place
                              onion upright in shallow bowl and remove center core with circular
                              cutter or apple corer. Serve hot with Creamy Chili Sauce.
                              Seasoned Flour:
                              Combine flour, paprika, garlic powder, pepper and cayenne and mix
                              well.
                              Creamy Chili Sauce:
                              Combine mayo, sour cream, chili sauce and cayenne and mix well.


                              Planet Hollywood® Pot Stickers

                              Menu Description: "Six pot stickers filled with fresh ground turkey
                              meat
                              seasoned with ginger, water chestnuts, red pepper and green onions.
                              They are fried and served in a basket with spicy hoisin."

                              Here's a special recipe from one of the most popular theme
                              restaurant chains. Pot stickers are a popular Asian dumpling that
                              can be fried, steamed, or simmered in a broth. Planet Hollywood
                              has customized its version to make them crunchier than the traditional
                              dish, and it's a tasty twist that I'm sure you'll love. Since
                              hoisin sauce would be very difficult to make from scratch, you
                              can use a commercial brand found in most stores.

                              1/4 pound ground turkey
                              1/2 teaspoon minced fresh ginger
                              1 teaspoon minced green onion
                              1 teaspoon minced water chestnuts
                              1/2 teaspoon soy sauce
                              1/2 teaspoon ground black pepper
                              1/4 teaspoon crushed red pepper flakes (no seeds)
                              1/4 teaspoon salt
                              1/8 teaspoon garlic powder
                              1 egg, beaten
                              Vegetable oil for frying
                              12 wonton wrappers (3 x 3-inch size)

                              On the side
                              Hoisin sauce

                              1. In a small bowl, combine all the ingredients except the egg,
                              wrappers and oil. Add 1 tablespoon of the beaten egg. Save the
                              rest of the egg for later. Preheat oil in a deep fryer or a deep
                              saucepan to 375 degrees. Use enough oil to cover the pot stickers
                              -- 1 to 2 inches should be enough.
                              2. Invert a small bowl or glass with a 3-inch diameter on the center
                              of a wonton wrapper and cut around it to make a circle. Repeat for
                              the remaining wrappers.
                              3. Spoon 1/2 tablespoon of the turkey filling into the center of one
                              wrapper. Brush a little beaten egg around half of the edge of the
                              wrapper and fold the wrapper over the filling. Gather the wrapper as
                              you seal it so that it is crinkled around the edge. Repeat with the
                              remaining ingredients.
                              4. Deep-fry the pot stickers, six at a time in the hot oil for 3 to
                              5 minutes or until they are brown. Drain on a rack or paper towels.
                              Serve with hoisin sauce for dipping. If you want some crushed red
                              pepper or cayenne pepper to the sauce.
                              Serves 3 to 4 as an appetizer.

                              Tidbits

                              If you can't find wonton wrappers, you can also use eggroll wrappers
                              for this recipe. Eggroll wrappers are much bigger, so you will be
                              wasting more of the dough when you trim the wrappers to 3-inch
                              diameter circles. But in a pinch, this is a quick solution.
                              Pot sticker wrappers can also be found in some supermarkets, but
                              I've found the wonton wrappers and eggroll wrappers, when fried,
                              taste more like the restaurant version.
                              OFFICIALLY PROTECTED BY THE OSC!
                              REST WITH THE ANGELS
                              Laura Jane Yelsits Faedi
                              5/12/62 ~ 4/9/10
                              "Believe nothing, no matter where you read it or who has said it, not even if I have said it, unless it agrees with your own reason and your own common sense." - Buddha
                              The moment we begin to fear the opinions of others and hesitate to tell the truth that is in us, and from motives of policy are silent when we should speak, the divine floods of light and life no longer flow into our souls.
                              -E.C.Stanton

                              Always be honest.
                              Make me laugh.
                              Respect boundaries.
                              Take me as I am.
                              Say what you mean and mean what you say.
                              Be thoughtful and make me feel special.
                              -ME

                              Comment


                              • #30
                                This is similar to one of SilentDream's recipes....
                                I like water biscuits (plain crackers) or rice crackers, spread with extra light cream cheese and then topped with a little sweet chilli sauce. Yum!

                                If you want a party version, tip a tub of cream cheese onto a platter, top with a small bottle of sweet chilli sauce and then arrange rice crackers/water biscuits around the edge to dip into the cheese/chilli mixture.

                                Mmm might have to go and get myself a few of these little darlings right now!!
                                Come visit my Blog

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