Today is Sunday, May 20 2012 4:46 pm
Snacks/Appetizers / Dips and Spreads |
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| Recipe | Rating |
| Stilton And Hazelnut Spread
until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool. Makes about 2 cups. Gourmet September 1993 ----- ---------- |
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| Spinach-Yogurt Dip
salmon fillets and place them in a baking dish that has been well oiled with about two teaspoons of olive oil. Turn the salmon fillets once, to coat them with the oil. Season with a bit of salt and pepper, and drizzle about 1/4 cup of dry white wine over the top of the salmon fillets. Bake for 18-20 minutes and make sure the thickest portion of the salmon fillet is opaque. Fantastic with a side of rice pilaf and a little spinach-yogurt dip, of course! Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Spinach-Onion Dip
the spinach. Dill Dip: Substitute 1/4 cup coarsely chopped fresh parsley and 1/3 cup chopped fresh dill (or 1 Tbsp./15 mL dried dillweed) for the spinach. NOTES : Anne Lindsay, The Lighthearted Cookbook, Key Porter Books, Heart and Stroke Foundation of Ontario, 1988. ISBN 1-55013-068-4 Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 18 Posted to EAT-LF Digest by "Ellen Pickett" |
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| Spinach Pesto Spread
and pepper, and refrigerate for 2 hours in a non-reactive container, with plastic wrap covering surface of dip. Serve with French bread. (Dip can be prepared up to 2 days in advance of serving.) Posted to bbq-digest by PhantomBBQ@aol.com on Sep 13, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Spinach Dip Crescent Wreath
completely. In medium bowl, combine sour cream, mayonnaise and milk; blend well. Add spinach and all remaining topping ingredients; mix well. Cover; refrigerate until serving time. Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate with bell pepper "holly leaves" and cherry tomato "berries." Serve immediately, or cover and refrigerate for up to 2 hours before serving. DIETARY EXCHANGES: 1 Starch, 1/2 Fat OR 1 Carbohydrate, 1/2 Fat Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Dec 01, 1999 ----- ---------- |
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| Spinach Dip
In a bowl stir together well the spinach, the yogurt, the mayonnaise, the cucumber, the radish, the onion, the scallions, the garlic paste, the tarragon, the vinegar, and salt and pepper to taste. Serve the dip with the pita toasts or the crudites. Makes about 2 cups. Gourmet May 1993 ----- ---------- |
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| Spicy Wings And Dipping Sauce
Prepare chicken according to package directions. Combine remaining ingredients and blend well. Serve with chicken wings. ----- ---------- |
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| Spicy Tomato Spread
(makes 2 cups) Copyright credit: 1996 by Julie Sahni © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| Spicy Dipping Sauce
~or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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| Spicy Dipping Sauce
Recipe by: Seattle Post, 6/9/99 Posted to EAT-LF Digest by "Ellen C." |
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| Spicy Dill Dip
Makes about 1 cup. Bon Appetit November 1991 ----- ---------- |
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| Spicy Crumbed Potato Wedges with Cheese And Bacon Dip
While the potatoes are cooking, prepare the dip following the packet directions. Serve the potato wedges with the dip. NOTES : Serves 8-10 as a 'nibble' ----- ---------- |
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| Spiced Carrot Spread
1/2 Vegetable; 1/2 Fat NOTES : The lovely color and tantalizing flavor of this spread make it an often requested appetizer. SErve with toasted baguette slices or crisp sesame crackers. Per cookbook: 99 calories, 2.5g protein, 2.6g fat, 1.1g fiber, 16.8g carbohydrate Recipe by: The Vegan Gourmet, Susann Geiskopf-Hadler and Mindy Toomay Posted to EAT-LF Digest by "Ellen C." |
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| Spiced Almond Dip
4. Add the oil very slowly while blending, until the whole mixture is amalgamated. 5. Chill well. ----- ---------- |
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| Spam Spread Quesadillas
Per serving: 4 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: n/a ----- ---------- |
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| Spam Spread Party Pinwheels
trace Protein; trace Carbohydrate; 5mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: n/a ----- ---------- |
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| Spam Spread Crostini
trace Protein; 1g Carbohydrate; trace Cholesterol; 35mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: n/a ----- ---------- |
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| Spam Spread Cheeseball
Protein; 2g Carbohydrate; 5mg Cholesterol; 21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: n/a ----- ---------- |
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| Spam Meat Spread
Per serving: 370 Calories (kcal); 23g Total Fat; (54% calories from fat); 1g Protein; 43g Carbohydrate; 62mg Cholesterol; 1009mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 3 Other Carbohydrates Recipe by: n/a ----- ---------- |
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| Southwestern Onion Dip
Recipe by: Libby Posted to EAT-LF Digest by "carolreu@interl.net" |
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| Southwest Dipping Sauce
about 3/4 of one tomato (Ro-tel canned can be diced for this) in food processor. Combine with diced chiles, diced tomatoes and juice, and cheese. Cover and chill. Warm some crusty bread. Serve. Posted to CHILE-HEADS DIGEST by GarryMass@aol.com on Jun 29, 1999, ----- ---------- |
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| Southwest Bread Spread
and rest of spices. Stir in enough bread crumbs to make thick spread. Refrigerate overnight and adjust seasonings before serving. Makes 6 to 8 servings. (Each 1/8 serving contains about 2 vegetable exchanges, 1 bread/starch exchange, 1/2 fat exchange, 125 calories, 23 gm. carbohydrates, 5 gm. protein, 2 gm.fat (no saturated fat), 190 mg. sodium, 63 mg. calcium and 3 gm. dietary fibre. Posted to fatfree digest by "Jo in Minnesota" |
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| Sour Cream Party Dip
Recipe by: Jewish War Veterans Aux., Cinti.,No. 438 Posted to JEWISH-FOOD digest by Joyce Rosenfield |
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| Soft Shell Crab with Tempura Batter And Dipping Sauces
WASABI CREAM: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt. Per serving: 1836 Calories (kcal); 35g Total Fat; (22% calories from fat); 15g Protein; 260g Carbohydrate; 107mg Cholesterol; 1067mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3 Fruit; 7 Fat; 5 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9313 ----- ---------- |
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| Roasted Vegetables with Tarragon Dip
Tarragon Dip: Mix all ingredients except tarragon sprig until well blended. Cover and refrigerate until serving time. Garnish with tarragon sprig. Typed in MMFormat by cjhartlin@msn.com Source: Betty Crocker Holiday Appetizers. Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin" |
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| Roasted Red Pepper Dipping Sauce
Puree all ingredients (except hot sauce) by pulsing in food processor. Stir in hot sauce or hot powder to taste. Refrigerate. Serve with crusty bread. Posted to CHILE-HEADS DIGEST by GarryMass@aol.com on Jun 29, 1999, ----- ---------- |
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| Roasted Red Pepper Dip
is desired. Will keep well in the refrigerator for about 5 days. Per serving: 255 Calories (kcal); 27g Total Fat; (93% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 57mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
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| Roasted Red Pepper Dip
Cover and chill for about 30 minutes. NOTES : Makes about 1 1/2 cups ----- ---------- |
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| Roasted Red Pepper Dip
for dipping. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day |
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| Roasted Red Pepper Dip
Mango meltdown is a specialty hot sauce produced by the Maui Pepper Co. Great stuff. They have other recipes online at www.mauipepper.com/recipes.htm Posted to CHILE-HEADS DIGEST by Jeff Snoddy |
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