I'll share my recipe, if you'll share yours, January 27, 2012

12 years ago

This sounds like a nice alternative to hummus.

White Bean Dip

Stefano Faita

This creamy white bean dip made with garlic and rosemary is a nice change from hummus. If you prefer a more robust garlic flavour, substitute finely chopped fresh garlic and rosemary for the garlic confit.

INGREDIENTS

Garlic confit

About 1 cup extra virgin olive oil

1 head garlic

2 sprigs rosemary, washed and patted dry

Dip

1 (19 ounce) can cannellini beans, drained and rinsed

2 tsp. lemon zest

Juice of 1 lemon

Salt and freshly ground pepper, to taste

Crudites and crackers, for serving

PREPARATION

Garlic confit

Peel garlic cloves. Place in a very small saucepan. Pour in enough olive oil to immerse the garlic. Add rosemary sprigs. Heat gently over medium low heat. When oil is heated, reduce heat to very low and let garlic slowly cook until really soft and golden, about 1 hour. Remove garlic from oil.

Dip

Add beans, lemon zest, lemon juice, 5 to 6 cloves of confited garlic and 2 to 3 tbsp. oil from the garlic confit. Puree until smooth. Season the dip with salt and pepper.

Drizzle with a little more of the garlic confit oil. Serve with crudites and crackers.

Yield: About 2 cups.

Sort by:Oldest

Comments (5)

Marilyn Sue McClintock
12 years ago
Ham and Cheese Ziti
2 1/2 cups ziti pasta, uncooked
1/4 cup butter or margarine
1 clove garlic, finely chopped
1/2 cup all purpose flour
1/2 teaspoon salt
2 cups milk
1/2 teaspoon Dijon mustard
2 cups shredded Colby cheese
4 ounces sliced cooked deli ham, cut into thin strips
1/3 cup grated Parmesan cheese

Heat oven to 350 degrees. Cook and drain pasta. While pasta is cooking, melt butter in 3 quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat stirring constantly, until smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.Stir in mustard and Colby cheese. Cook stirring occasionally, until, cheese is melted. Stir pasta and ham into cheese sauce. Pour into ungreased 2 quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

From Fresh Fixings from the Heart

Sue
trixietx
12 years ago
This is so good!

Smoked Gouda Pimento Cheese

1 cup shredded smoked gouda cheese
1 cup white sharp shredded cheese
1 small jar pimentos
1/4 cup red bell pepper, minced
1 jalapeno pepper, minced
1 t. parsley
1 cup mayonaise
Salt and pepper to taste

Mix everything together. Chill for about an hour and serve with
crackers, celery, on sandwiches, on top of a hamburger. Whatever you
desire!
Related Discussions
I'll share my recipe, if you'll share yours, January 20, 2012
Q
Comments (5)
These are sooooo yummy! Love to serve this! Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli chips) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately I serve mine in the ramekins!
...See More
I'll share my recipe, if you'll share yours, January 26, 2012
Q
Comments (4)
Haven't tried this yet, but tonight's the night! I have another white chicken pizza recipe I haven't tried, so I may take things from both recipes and see what happens. CHICKEN RANCH PIZZA (Fake Ginger) 1 pizza crust, homemade or store-bought For the sauce: 2/3 cup Ranch dressing 2 cloves garlic, minced For the toppings: 2 cups shredded mozzarella cheese 1/2 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1 chicken breast, cooked and sliced thinly 2 Roma tomatoes, diced 1/4 cup green onions, thinly sliced Preheat the oven to 425F. Butter or grease a 16-inch round pizza pan. Stretch pizza dough to fit pan. (I use a 10x15" sided cookie sheet.) In a small bowl, mix the ranch dressing and minced garlic. Spread the sauce mixture over the crust. In a medium bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce. Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese. Bake pizza for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly. Remove pizza from oven, allow to cool slightly, and slice.
...See More
I'll share my recipe, if you'll share yours, January 23, 2012
Q
Comments (5)
Connie, I bought a chuck roast to have for dinner this week. I think I have everything to make the fajita roast. Sure sounds good! I have leftover spaghetti squash and fresh basil so I'm going to try this recipe. It also has my new favorite Gruyere cheese. I hadn't made spaghetti squash for a while because I thought Harry didn't like it. Well, he sure liked it last night with meatballs and vodka sauce! Bet he'll like this one, too. SPAGHETTI SQUASH CASSEROLE 1 Large Spaghetti Squash, baked 1 Cup Ricotta Cheese 1 Pint Cherry Tomatoes 2 Tablespoons Olive Oil 1/4 Cup Fresh Basil, chopped 6 Ounces Thick Bacon, cooked crispy 4 Ounces Gruyere or Swiss Cheese 1 Pinch Salt and Pepper 1 Teaspoon Crushed Red Pepper (opt.) Slice squash in half longwise. Bake squash, skin side up, at 350 degrees for 50-60 minutes, until very soft. Let cool and pre-heat oven to 375. Add olive oil to a large skillet over medium-high heat. Add tomatoes and a pinch of salt. Let tomatoes cook until they get soft. Use a spoon to press on them and burst them open.Continue to cook tomatoes down for 10 minutes. Add crushed red pepper if you're using it. Once tomatoes are thick, turn off heat and add fresh basil. Stir to combine. Bake bacon on a baking sheet at 350 degrees for 15 minutes so it stays nice and crispy. It works best if you can cook the bacon on a wire rack. Once squash is cool enough to handle, scoop out the seeds and use a fork to lightly scrape out the inside flesh of the squash, which should form strands that look like spaghetti. Mix squash flesh with ricotta cheese in a small bowl and add a pinch of salt and pepper. Lightly butter a 2.5 quart baking dish. Then layer in half of the spaghetti squash mixture. Top squash with tomato sauce and bacon strips. Then cover with other half of squash mixture. Top with grated Gruyere or swiss cheese. Bake casserole at 375 degrees for 20-25 minutes. Serve immediately.
...See More
I'll share my recipe, if you'll share yours, January 22, 2012
Q
Comments (6)
I've only made this once for some reason. It's very good! Chicken-Pecan Quiche (Debbie/AL) Crust:* 1 c. flour 1 c. (4 oz.) shredded Cheddar 3/4 c. chopped pecans 1/2 tsp. salt 1/4 tsp. paprika 1/3 c. vegetable oil Mix first four ingredients in a medium bowl; stir well. Add oil and stir well. Firmly press mixture in bottom and up sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. Filling: 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. finely chopped cooked chicken 1/2 c. (2 oz.) shredded sharp Cheddar cheese 1/4 c. minced onion 1/4 c. pecan halves 3 drops of hot sauce (optional) Whisk together sour cream, mayo and eggs. Stir in chicken, cheese, onion and hot sauce. Pour chicken mixture over the prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 min. or until set. Let stand 10 minutes before serving. Serves 8. *Deep-dish premade pie crust can be substituted for the cheese/pecan crust. Just sprinkle the bottom of the pie crust with 1/2 c. shredded cheese and add the other half (making 1 c.) and pecans to the chicken mixture. Then prebake the crust for 10 minutes.
...See More
patti43
12 years ago
This sounds so good, but I've never seen frozen raspberry juice in the stores. Any ideas of what I could substitute?

FROZEN RASPBERRY CHEESECAKE (Hidden Ponies)

Light, fruity, and unbelievably easy.

CRUST:
1 cup chocolate cookie crumbs (such as Oreo)
2 tbsp butter, melted

FILLING:
1 8 oz.(250g) pkg cream cheese, softened
1 can raspberry juice concentrate, thawed
2 Tbsp powdered sugar
1 large Cool Whip, thawed

FOR CRUST: Combine cookie crumbs and butter and press into bottom of a 9" springform pan. Freeze for 15 minutes, or whatever time it takes you to get the rest ready. (This can also be made in a 9x13 pan if you want squares, or can be made entirely crustless to be gluten free, and still delicious!)

FOR CHEESECAKE: Beat cream cheese until very smooth. Gradually add raspberry juice and icing sugar, beating until smooth. Fold in Cool Whip. Pour onto crust. Cover and freeze at least 4 hours, or overnight. Serves 12.
dlhealdquilter
12 years ago
TEX MEX COUSCOUS

1 tablespoon olive oil
1/4 cup shallots, finely chopped
1 cup uncooked couscous (about one box)
1/2 cup canned diced tomatoes with chilies
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup frozen corn (mexicorn would taste good too)
1 tablespoon lime juic3
1 tablespoon fresh cilantro, chopped

Heat a small saucepan over medium-high heat. Add olive oil to pan, swirling to coat and then add shallots and saute for about 2 minutes until tender. Stir in couscous and saute about 1 minute. Add tomatoes, broth, and corn; brint to a boil. Cover and let simmer on low heat for about 12 minutes, remove from heat and let stand, still covered, for about 5 minutes. Fluff with a fork, stir in lime juice and cilantro. Enjoy!

Servings: 4
Serving Size: 3/4 cup
Calories: 225
Fat: 3.9 g
Carbs: 40.6 g
Fiber: 3.1 g
Protein: 6.9 g
Weight Watcher Points Plus: 6 pts
glenda_al
12 years ago
Used to have a camper and this was always in the refrigerator

Homemade pimento cheese
1 lb sharp cheddar cheese
1 4 oz jar pimentos
1 small can evaporated milk
1 cup Hellman's mayonnaise ( if you like it thinner, add 1/3 cup more) I like it thin.
Grate cheese and pimento in processor.
Combine with remaining ingredients.
Leave in mixing bowl, refrigerte for several hours or overnite.to thicken.
Makes almost a quart. Would make a quart if I didn't have to sample, before jarring.

I'll share my recipe, if you'll share yours, January 27, 2012

Comments (5)

Marilyn Sue McClintock

trixietx

Related Discussions

patti43

dlhealdquilter

glenda_al

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US