Free Recipes Archive
Source: Hops! Bistro & Brewery – Scottsdale, Arizona 8 ounces unsalted butter 16 ounces yellow onion, diced 6 ounces fresh garlic, minced 2 bunches of leeks 2-1/2 pounds spinach, chiffonade 4 pounds lobster meat, chopped 32 ounces manufactured cream, reduced Read More …
1 (8-ounce) package cream cheese, softened 1/2 cup sour cream 2 tablespoons milk 1 (2-1/4 ounce) jar sliced dried beef, finely chopped 1/3 cup green onions, finely chopped 1/4 cup green bell pepper, finely chopped 1 tablespoon pimiento, chopped 1/8 Read More …
Serving Size : 6 2 4 inch hot green chilies, seeded and chopped (wear gloves) 1 2 inch jalapeno, minced with some seeds 1 small onion, chopped 2 tablespoons vegetable oil 2 medium tomatoes, peeled, seeded and chopped 1 10 Read More …
1.5 cups of chick peas, soaked overnight water 2 teaspoons of salt approx 2 cloves of garlic 3/4 cup tahini approx 1/2 cup lemon juice pinch cayenne pepper 2 tablespoons chopped parsley to garnish Drain the soaked chick peas, place Read More …
2 heads (4 ozs.) garlic 1 (8 ounces) package PHILADELPHIA BRAND cream cheese, softened 1/4 cup chopped roasted red peppers 2 tablespoons dry Marsala wine 2 tablespoons olive oil 1/4 teaspoon salt 1/8 teaspoon white pepper Preheat oven to 350 Read More …
2 medium red bell peppers 1/2 teaspoon sugar 1/4 teaspoon salt 4 oz light cream cheese, softened 1/4 cup lowfat plain yogurt or sour cream 2 teaspoons habanero hot sauce such as Mango Meltdown* Makes 1 cup Cut one of Read More …
Source: Head Chef Chip Fegert, Rock Bottom Restaurant & Brewery 4 tablespoons sun-dried tomatoes, reconstituted in hot water 1 cup mayonnaise 1 cup sour cream 1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish 1/4 cup green onions Read More …
Source: Chef Domingo Maceda, Rock Bottom Brewery 1 cup tomatoes, drained and diced 4 ounces frozen spinach, thawed and squeezed dry 1/2 cup sweet red peppers, drained and diced 1-1/2 cups yellow onions, minced 1-1/2 cups half-and-half 3-3/4 pounds pepper Read More …
1 large eggplant 4 spring onions (scallions), finely chopped 2 tablespoons good mayonnaise Cook the whole eggplant over a naked gas or barbecue flame until the flesh is fully cooked and the skin is charred and blistered, allow to cool. Read More …
1-1/2 tablespoons unflavored gelatin 1/2 cup cold water 1 (10 3/4 ounces) can tomato soup 1 (8 ounces) package cream cheese 2 (6-1/2 ounces) cans tuna, drained and flaked (can substitute either crab or shrimp) 1 cup mayonnaise 3/4 cup Read More …
Source: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort, Wrightwood, California 8 ounces cream cheese, softened 1/3 cup roasted red bell peppers, drained well 2/3 cup pepper jack cheese, grated 1/4 teaspoon garlic powder 1 to 2 Read More …
3 cups plain yogurt 5 large cucumbers, peeled and grated 3 cloves garlic, minced fine salt and pepper, to taste pinch cumin 1 tablespoon olive oil 1 tablespoon paprika 12 large Kalamata olives, pitted Serving Size : 6 Drain yogurt Read More …
2 tablespoons {1/4 stick} butter or margarine 1 medium onion, chopped 3 cloves garlic, minced 2 tablespoons flour 1 cup milk 2 cups shredded Cheddar cheese 1 7 ounce can tuna, drained and flaked 1 4 ounces can diced green Read More …
Source: Executive Chef Christine Zambito – The Sanderling, Duck, North Carolina 8 ounces lump crab meat (make sure there are no shells) 8 ounces cream cheese 1 small red pepper, small diced 1 small yellow pepper, small diced 2 scallions, Read More …
Source: Lynda Stone, The Puffy Muffin, Nashville, Tennessee 1-1/4 cups artichokes, drained and coarsely chopped 8 ounces frozen chopped spinach, thawed and squeezed dry 1 cup mayonnaise 1/2 cup onion, chopped 1-1/4 cups Parmesan cheese 3/4 teaspoon garlic powder 3/4 Read More …
Source: Chef Jeff Thurston, The Prado, San Diego, California Makes about 2 cups 1-1/2 cups cooked garbanzo beans 3 tablespoons tahini 1-1/2 teaspoons chopped garlic 1 tablespoon plus 1 teaspoon lemon juice, or more to taste 1 tablespoon plus 1 Read More …
2 cups fresh Spinach, with stems removed, then finely chopped 3/4 cup Low-fat Plain Yogurt 1/4 cup Reduced-fat Mayonnaise 1 clove Garlic, minced 1 teaspoon fresh Dill, finely chopped Salt and freshly ground Black Pepper to Taste Makes about 1 Read More …
2 cans Mexican-style corn (11 ounce ea.), drained 2 cans chopped green chilies (4 ounces ea.) 2 chopped jalapenos, or more as desired 1 cup mayonnaise 1 cup sour cream 2 cups shredded cheddar cheese 2 teaspoons garlic powder 1 Read More …
1/2 cup grated Romano cheese 1 large clove garlic 1 (10 ounces) package frozen chopped spinach, thawed, firmly squeezed to remove moisture 1 (6-1/4 ounces) jar artichoke hearts, drained, patted dry 1 (8 ounces) container of soft garlic-chive cream cheese Read More …
1 lb plin or Mexican flavored processed cheese, cubed 1 jar (8 ounces) process cheese spread 1 lb sliced bacon, cooked and crumbled 1 bunch green onions with tops, sliced 1 can (4 ounces) chopped green chilies Raw Vegetables or Read More …
Yield: 2 Pints 4 c Cranberries, fresh 2 c Onion, finely chopped 2 c Water 4 c Sugar 2 c Vinegar, white 1 teaspoon Pepper 1 tablespoon Salt 1 tablespoon Cinnamon, ground 1 tablespoon Allspice, ground 1 tablespoon Celery seeds Read More …
1 lb. ground crawfish tails (may substitute shrimp, boiled) 1 chopped onion 1 chopped bell pepper 1 stick butter or margarine 3 stalks of celery, chopped 1 clove of minced garlic 1 tablespoon lemon juice 1 teaspoon sugar 3 Tbs. Read More …
2 (10-ounce) packages STOUFFER’S® Creamed Chipped Beef, prepared according to package directions 1 cup creamy ranch Style salad dressing 1/8 teaspoon ground red pepper 2 tablespoons shredded Monterey Jack cheese 1 (16-ounce) round bread loaf PREHEAT oven to 400°F. SLICE Read More …
Serve as a dipping sauce with Italian bread or as a marinade for portobello mushrooms. Source: Cucina! Cucina! Italian Cafe, Phoenix, Arizona 2/3 cup olive oil 1/3 cup balsamic vinegar 2-1/2 teaspoons minced garlic 1/3 teaspoon kosher salt 1/3 teaspoon Read More …
15g butter 2 teaspoons curry powder 1 small onion, finely chopped 1 stick celery, finely chopped 250g creamed cheese 3 teaspoons milk 1 teaspoon lemon juice 2 tablespoons chopped parsley 250g can crabmeat 30g canned pimentos, drained and diced Microwave Read More …
1 pkg (8 ounces) cream cheese, softened 3 tablespoons orange juice concentrate 1 jar (7 ounces) marshmallow creme Fresh whole strawberries Sliced kiwifruit In a mixing bowl, beat cream cheese and concentrate until smooth. Fold in marshmallow creme. Serve with Read More …
1-1/2 cups Cooked Red Kidney Beans 1/2 cup lowfat sharp cheddar cheese, Chopped 3/4 cup Plain Lowfat Yogurt 1/4 teaspoon Garlic Powder 2 teaspoons Jalapeno Pepper, Chopped 1/4 teaspoon Chili Powder 1/2 teaspoon Onion Powder 1/2 teaspoon Hot Sauce In Read More …
3/4 c. fresh strawberries 1 tablespoon sugar or sugar substitute to equal 1 tablespoon sugar 1/4 c. plain nonfat yogurt 1/4 c. fat free mayonnaise Slice berries into a small bowl and sprinkle with sugar. Let stand for 1 hour, Read More …
10 ounces cream cheese, room temperature 10 ounces finely chopped imitation crab blend (surimi) 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon freshly chopped dill weed 1/4 cup finely chopped onion 1/4 cup finely chopped celery 1 tablespoon lemon Read More …
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants 1/2 ounce serrano chiles, stemmed 1/2 teaspoon jalapeno juice 1/2 ounce chopped green onions 1/2 ounce chopped cilantro 1/2 ounce chopped avocado 1-1/2 ounces (3 tablespoons) roasted pumpkin seeds (pepitas) 1/2 Read More …
1/2 cup buttermilk 2 tablespoons fat-free mayonnaise*, optional 3 tablespoons nonfat dry milk 1/4 teaspoon garlic powder 1/2 teaspoon Italian seasoning * For extra thickness and creaminess. Place all ingredients in a small bowl. Mix with a wire whisk. Chill Read More …
Yield: 1-1/3 cup 1 8 ounces container black cherry yogurt 1 3 ounce package cream cheese, softened 1 tablespoon Powdered sugar 1/4 teaspoon Vanilla Food Processor Directions: In food processor bowl with metal blade or blender container, combine all ingredients: Read More …
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants 4 dried roasted Japanese chiles 6 ounces (3/4 cup) canned roasted red peppers 1 clove fresh garlic, peeled 1 teaspoon salad oil 1/2 cup mayonnaise Salt, to taste Black pepper, to Read More …
An easy way to jazz up plain old applesauce. Use it as a spread for toast or bagels, or as a dip for cut fruit. 2 cups unsweetened applesauce 1/2 cup chopped, pitted dates 2 Tablespoons chopped pecans, toasted 1/4 Read More …
1 tablespoon crushed red pepper 1 tablespoon black pepper 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 tablespoon dried basil 1 tablespoon dried parsley 1 tablespoon garlic powder 1 tablespoon minced garlic 1 teaspoon salt Grind together To use, Read More …
1-1/2 ounces 340ml jr artichokes drained 10 oz Bag spinach 3/4 cup Mayonnaise 3 tablespoons Lemon juice 1/2 teaspoon Grated lemon rind 1 each Tabasco to taste 1 each Salt and pepper Chop artichoke hearts in food processor fitted with Read More …
1 tablespoon unflavored gelatin 3 tablespoons water 1 can cream of mushroom soup 1 (8 ounces) package cream cheese 1 cup mayonnaise 1/2 cup celery, finely chopped 3 green onions, sliced 1 can crab or shrimp or 1/2 lb fresh Read More …
1 large eggplant approx 1/4 cup lemon juice 4 – 5 tablespoons tahini 2 cloves of garlic 1-1/2 teaspoons salt 1/4 cup finely chopped parsley for garnish Remove the green from around the neck of the eggplant, but leave the Read More …
Makes two cups. 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, room temperature 1/2 cup sour cream Read More …
1 cup Tahini 1 teaspoon Garlic 1/2 teaspoon Salt 1/2 cup Lemon juice 1/2 cup Water 1/4 teaspoon Cumin 1/2 cup Chopped parsley 1-1/4 cups Drained yogurt 1 cup Cauliflower florets, blanched until tender and cooled 3 Radishes, thinly sliced Read More …
Source: Bear Point Marina’s Back Porch – Orange Beach, Alabama 1-1/2 pounds cream cheese, at room temperature 1-1/2 ounces spinach, finely chopped 1/2 pound claw crab meat 1/2 pound special crab meat, chopped fine 1/4 cup Kraft Mayonnaise 1/4 cup Read More …
2 cups Water 1-1/2 teaspoons Lemon Juice 1 each medium Granny Smith Apple 1 cup Mayonnaise 1 cup Celery; Finely Diced 3/4 cups Fresh Pineapple; Crushed, OR 8 1/4 ounces Pineapple; Crushed, Drain Well 2 teaspoons Curry Powder 1/2 teaspoon Read More …
2 cups mayonnaise 18 ounces sour cream 1/8 cup lemon juice 1/8 cup thinly sliced green onions (1/8″) 1/8 cup finely diced parsley 1/2 tablespoon granulated garlic 1-1/8 teaspoons paprika 1-1/8 teaspoons onion powder 1-1/8 teaspoons Worcestershire sauce 1/2 teaspoon Read More …
2 (11-ounce) packages STOUFFER’S® Creamed Chipped Beef, defrosted according to package directions 1 (8-ounce) package cream cheese, softened 3/4 cup shredded cheddar cheese, divided 1 can (4-ounce) can ORTEGA® Diced Green Chiles 2 tablespoons chopped onion 3/4 teaspoon garlic powder Read More …
This hearty dip is a perfect partner to the big game! Roll up in wedges of warm flour tortillas or serve with you favorite tortilla and corn chips. 1 pound ground beef, cooked and drained 2 (15-ounce) cans kidney beans, Read More …
This is a dip served in a bread bowl with the scooped out bread cut into bite sized squares to dip with. Very easy and inviting to look at… 1 jar of sliced dried beef, cut into small pieces 1 Read More …
Source: Chef Staci Raymond – Chipotle Mexican Grill, Phoenix, Arizona 1 large ripe avocado, peeled and pitted 2 teaspoons fresh lime juice 1/2 cup fresh cilantro, chopped 1/4 cup onion, finely chopped 2 large cloves garlic, finely chopped 2 large Read More …
1 cup artichoke hearts, drained and chopped 1 to 2 cloves fresh garlic, minced Pinch ground white pepper 1/2 teaspoon celery salt 3/4 cup sour cream 1-1/2 cups mayonnaise 1/2 cup grated Parmesan cheese 1/2 bunch green onions Drain and Read More …
The hot crab dip is just one of the reasons that folks flock to the restaurant at the Flat Iron Crossing Mall in Broomfield. They kindly shared this popular recipe. 12 ounces cream cheese, softened 1 cup sour cream 1-1/4 Read More …
3 cups plain yogurt 4 large cucumbers, to 5 3 clove garlic salt and pepper, to taste pinch cumin 1 tablespoon olive oil 1 tablespoon paprika 12 Kalamata olives, large black olives Serving Size : 6 Empty yogurt on a Read More …