Today is Tuesday, May 22 2012 4:08 pm
Snacks/Appetizers |
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| Recipe | Rating |
| 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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| Toasted Mini-Sandwiches with Gouda And Tomato
To serve, cut each sandwich in half diagonally. Yield: 24 mini-sandwiches Typed in MMFormat by cjhartlin@email.msn.com Source: The Best Appetizer Cookbook Nov.99 Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Toasted Christmas Lunch Sandwiches
from WOMEN AND HOME [but not mine!] typed by KEVIN JCJD SYMONS Posted to MM-Recipes Digest V4 #3 by "Rfm" |
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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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| Tikka
Seal edges of potato pastry together and pat well with hand to smooth. Deep fry in hot oil till golden brown. Serve hot. If necessary, dip in egg, roll in breadcrumbs and deep fry tikkis for a crisper top. ----- ---------- |
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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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| Three Cheese Ball
mound over seed. Gently shape mixture into a ball, rolling in seed to coat. Refrigerate until serving time. Serve with crackers or sourdough cocktail bread slices. Yield: 2 1/4 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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| 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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| The Best of Brie
cheese begins to melt. Serves 4 to 15 * Serve with crackers Source: Good Friends Cookbook Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
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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-Flavored Stuffed Mushrooms
5. Add reserved sauce. Cover mushrooms and steam over medium heat for 15 minutes until chicken is cooked. 6. Remove mushrooms to a serving platter. Reduce juices in pan for 2 to 3 minutes or until syrupy. Pour over mushrooms. Serve hot. Makes 24 mushrooms Prep. Time: 10 minutes Cooking Time: 25 minutes Typed in MMFormat by cjhartlin@email.msn.com Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24, 1999 ----- ---------- |
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| Thai Noodle Salad
sugar, ginger, red pepper sauce and sesame oil. 4. Pour dressing over salad. Toss well and let marinate for 1 hour. Garnish with pepper strips. Serve cold or at room temperature. Yield:6 servings Prep. Time: 20 to 25 minutes Typed in MMFormat by cjhartlin@email.msn.com Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24, 1999 ----- ---------- |
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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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| Thai Beef on Orange Slices
hot. NOTES : This traditional Thai snack-spicy ground beef served on orange slices makes an unusual and refreshing appetizer. For authentic flavor, substitute Thai fish sauce for the soy sauce. In Asian stores or most supermarkets, fish sauce costs less than $1 per 16-ounce bottle. Recipe by: Prevention's Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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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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| Tex-Mex Cheese Tortilla Wedges
or sour cream. These are convenient to have tucked in the freezer for parties as well as for lunch or supper main dishes. This recipe makes enough to serve 4 as an entree, accompanied by soup and a green salad. Recipe by: Prevention's Freezer Cookbook - For the Freezer Posted to EAT-LF Digest by SuzyWert@aol.com on Jun 8, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Tex-Mex Appetizer
10 minutes. Cool. Combine refried beans and taco seasoning mix. Spread over prepared crust. Layer dip and next five ingredients over refried bean mixture. Chill. Garnish with cilantro sprigs. Serve with large corn chips. Yield: 20 appetizer servings. ----- ---------- |
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| Tender Quick Meat Snack
round crackers or with some beverage of choice. Recipe by: D. R. Amos Posted to bbq-digest by David Amos |
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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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| Tart with Caramelized Onions, Goat Cheese And Green Olives
pepper. Dot goat cheese over onions. Scatter olives over goat cheese and arrange pepper strips over all. Bake at 400 degrees until crust is browned and cheese is melted, about 45 minutes. [6 servings. Each serving: 494 calories; 497 mg sodium; 43 mg cholesterol; 32 grams fat; 43 grams carbohydrates; 11 grams protein; 1.46 grams fiber. ] Notes: Recipe taken from "In The Kitchen: Onions: Sweet 'N' Slow," By Russ Parsons !We got this recipe from the LA Times. Mastercook editing by kitpath@earthlink.net Recipe by: Russ Parsons, LA Times 08/19/98(wed) Posted to KitMailbox Digest by Roberta Banghart |
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| Tarator
Jewish Cooking From Around the World by Josephine Levy Bacon, p. 17 Barron's Educational Series, Inc., Woodbury, NY (1986) ISBN: 0-8120-5714-7 Recipe by: Jewish Cooking From Around the World Posted to JEWISH-FOOD digest by Linda Shapiro |
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| Tangy Mushrooms
Typed in MMFormat by cjhartlin@email.msn.com Source: Holidays Mix N Match Meals. Nov.99 Posted to MM-Recipes Digest by "Cindy Hartlin" |
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