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Snacks/Appetizers / Dips and Spreads |
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| Recipe | Rating |
| Tofu Dip/ Spread
37g Protein; 15g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates ----- ---------- |
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| Tofu Dip or Dressing
Combine tofu, mayonnaise, yogurt, ginger and tamari in a blender or processor and blend until smooth. Add water to thin if necessary. Stir in parsley, coriander and onions. Serve as a dip for vegetables, or as a dressing. Posted to JEWISH-FOOD digest by Brenda Kosky |
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| Tofu Dill Spread
Amount per serving: Calories 63. Calories from fat 33. Total Fat 4 grams. Saturated Fat 1 gram. Cholesterol 0 milligrams. Sodium 11 milligrams. Total Carbohydrate 3 grams. Dietary Fiber 1 gram. Sugars 1 gram. Protein 6 grams. Recipe by: Diabetes Forecast Magazine, April 1999 ----- ---------- |
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| Tofu Curry Dip
1. Put all ingredients in a food processor and blend. 2. Serve with fresh chopped vegetables and wedges of pita bread. Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@gourmetconnection.com on May 16, 1999, v2.0l. ----- ---------- |
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| Toasted Pita Chips with Black And White Dips
Place all the ingredients in a food processor and process until smooth. If the mixture is too thick, add a little water to thin. Garnish with fresh cilantro. How to Prepare White Bean Dip: Place the parsley and mint in a food processor, and pulse until finely chopped. Add the garlic and shallot and pulse until minced. Add the remaining ingredients and process until smooth. If the mixture is too thick, add a little water to thin. Garnish with fresh mint leaves. Place the dips together in a large bowl, side by side, for a dramatic presentation. Stick pita chips in dips around the outside. © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| Tiny Rib Lamb Chops with Minted Vinegar Dipping Sauce
side for rare meat. (Alternatively, the chops may be broiled under a preheated broiler about 4 inches from the heat for about 2 minutes on each side for rare meat.) Serve the chops with the dipping sauce. Makes about 12 chops. Gourmet June 1990 ----- ---------- |
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| Three Seed Spread
salad - or serve as a first course accompanied by a side salad with either a creamy yoghurt and cucumber or tofu and lemon dressing. NOTES : Make this simple seed spread as a filling for sandwiches or as a topping for toast. You could also serve it as a starter with salad. ----- ---------- |
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| The-Famous Texas Cheese Dip
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9396 ----- ---------- |
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| The Dip
pan. Prepare in exactly the same manner otherwise. Serve the dip warm with plain or flavored tortilla chips. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| The Carrillo Bros' 7 Layer Dip
In a shallow 12inch bowl or plate, layer series of ingredients in the order listed. Place container of dip on a large platter and surround with Tortilla chips. Dip and enjoy. ----- ---------- |
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| Thai-Style Dumplings with Coriander Dipping Sauce
do not thaw them in advance.) Make the sauce: In a bowl whisk together the naam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper to taste. In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce. Makes 60 dumplings. Gourmet September 1991 ----- ---------- |
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| Thai Honey Peanut Dip for Chicken or Squash
bake in a 425F oven for about 10 minutes or until aromatic but no burned. Tested -(kitpath@earthlink.net)- 8/98 Recipe by: Riverside Farmers' Market July 1998 Posted to EAT-LF Digest by Pat Hanneman |
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| Thai Dumplings with Dipping Sauce
used up. Fill wok or base of tiered bamboo steamer about 1/3 full of water. Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching. Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes. Transfer dumplings to a platter and serve right away with dipping sauce. PER 4 DUMPLINGS: 208 CAL.; 8G PROT.; 4G TOTAL FAT (1G SAT. FAT); 360 CARB.; 4MG CHOL.; 648MG SOD; 1G FIBER. Recipe by: Vegetarian Times Magazine, September 1998, page 44 ----- ---------- |
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| Thai Dipping Sauce
Protein; 24g Carbohydrate; 9mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates ----- ---------- |
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| Thai Chicken Skewers, Coconut Rice, Hot And Sweet Dipping S
can spare the time. Next strain it off and place in a saucepan along with the coconut mixture. Bring to the boil, reduce heat and simmer gently for 20-25 minutes stirring occasionally until the rice softens. If you need to add a little water, season with a little salt and keep warm. Note: If you add rose water this will enhance the flavour of the coconut. Fry the chicken skewers in a little oil, in a hot pan until they are golden brown and cooked through. Serve with the rice and remainder of the dipping sauce. Garnish with the spring onion, deep fried carrot and chopped chives. ----- ---------- |
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| Tex-Mex Mole Dip
4. In a bowl, toss the tomatoes with the cilantro and jalapeno peppers. Spoon this mixture evenly over the chicken. Sprinkle the cheese all over. Place in the oven and bake for 20 minutes, until the cheese is melted and the dip is hot and bubbly. Serve at once. Makes 5 cups, about 40 servings. Copyright credit: 1996 by Clarkson N. Potter, Incup © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| Taste of the Sea Tofu with Wasabi Dipping Sauce
3. While tofu bakes, prepare sauce: Mix water, soy sauce, rice wine vinegar, wasabi, sugar, and chives. Let stand at least 20 minutes. Add sesame oil and toasted sesame seeds, if desired. Serve tofu warm or chilled, topped with chive or scallion garnish, accompanied with dipping sauce. VEGAN PER SERVING: 109 CAL (30% from fat). 7g PROT. 3.5g FAT. 12g CARB, 517mg SOD. 0mg CHOL. 0.3g FIBER By "Karen C. Greenlee" |
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| Tamarind Dipping Sauce
Busted by JoAnn Pellegrino 8/98 NOTES : Tamarind is the sweet-sour pulp of a tropical seed pod, and its mouthpuckering tartness makes a nice counterpoint to the grilled fare of Southeast Asia. Serve this lively sauce with sate, but don't stop there. Grilled shrimp, chicken, pork, and even hamburgers shine in its presence. Recipe by: Barbecue! The Bible/S Raichlen Posted to KitMailbox Digest by J Pellegrino |
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| Tahini Bean Dip
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-02-1995 Recipe by: Jeff Smith ----- ---------- |
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| Taffy Apple Dip
Submitted to RecipeLu List by Ruth |
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| Sweetsour Dip
Add 1 chopped green chilli to make it spicier if desired. Chill for an hour before serving. Serve as a dip with veggie fingers, soup sticks, frankies, etc. Making time: 25 minutes Makes: 1 1/2 cups ----- ---------- |
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| Sweetcorn Fritters with Yogurt Dip
3 For the Yogurt Dip: Combine all the ingredients together in a bowl. Garnish with parsley and serve with the fritters. Per serving: 139 Calories (kcal); 13g Total Fat; (81% calories from fat); 5g Protein; 2g Carbohydrate; 134mg Cholesterol; 406mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Sweet-Soy Dipping Sauce
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-08-1996 Recipe by: John Ash ----- ---------- |
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| Sweet Potato Fritters (With Dipping Sauce)
Pound chilli and garlic to a paste, and add rest of the ingredients. Per serving: 837 Calories (kcal); 9g Total Fat; (9% calories from fat); 14g Protein; 174g Carbohydrate; 7mg Cholesterol; 953mg Sodium Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates ----- ---------- |
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| Sweet Potato Dip
(Show # CL-D246 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-28-1998 Recipe by: Sara Moulton ----- ---------- |
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| Sweet And Spicy Ham And Cheese Spread
rye bread slices. Yield: 3 1/2 cups Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Menus to Celebrate Spring Posted to MM-Recipes Digest V4 #14 by pattm@execpc.com on Jun 17, 1999 ----- ---------- |
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| Sweet And Sour Dipping Sauce
Recipe by: Joanne Hush, Classic Chinese Cooking, pg 37 By Barb at PK |
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| Sweet And Sour Balsamic Dipping Sauce
Prep Time: 10 min Cook Time: 15 min Tip: Season roast potato chunks with this sauce, stirring it in the last few minutes of roasting. Recipe by: Kikkoman Posted to EAT-LF Digest by Reggie Dwork |
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| Summer Fruit Dip, Spread or Salad Dressing
NOTES : An exciting recipe idea to serve with or over cut fresh fruit or as a dip with sliced fresh fruit such as apple slices and apple wedges. also wonderful on date nut bread or other dark breads. ----- ---------- |
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| Strawberry Yogurt Dip
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