4 cups (16 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
1 cup beer or nonalcoholic beer
3 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/4 teaspoon coarsely ground pepper
Pretzel dipping sticks and sliced smoked sausage, veggies, etc
In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with pretzels and sausage. Yield: 2 cups.
I think this is the ONLY purpose for artichokes!
1 can artichoke hearts
1 jar marinated artichoke hearts
1 C . real mayonnaise
1 C . Parmesan cheese
1 pinch white pepper
fine bread crumbs
Drain the can of artichoke hearts . Also drain the marinated hearts saving some of the marinade . Cut up the hearts and mix with mayonnaise, Parmesan cheese and white pepper . If mixture appears too dry , add the marinade a little at a time until it becomes moist but not
runny . Put in a casserole dish . Cover with fine bread crumbs. Bake at 350 degrees for 20 minutes.
1 cup mayo
1 cup sour cream
2 pounds diced tomato
1 pound fried bacon
Serve with crackers or especially good with toasted bread wedges.
1 1/2 cup sour cream
3 tablespoon buttermilk
1 cup mayonnaise
1 dash tabasco sauce
1 tablespoon garlic powder
1/2 tablespoon onion powder
8 ounces crumbled blue cheese
In mixing bowl, combine sour cream, buttermilk, mayonnaise, tabasco sauce, garlic powder and onion powder, blending well. Using a fork to mix in well while retaining chunkiness, add crumbled blue cheese. Dressing should be creamy but chunky. Cover and chill for at least 2-4 hours before serving.
2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)
Preheat oven to 325ºF.
PREPARATION WITH FRESH ARTICHOKES
1. BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2. COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
3. FOLLOW Dip Preparation steps below using fresh artichokes.
1. MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
2. COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
4. SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.
2/3 cup sugar
2/3 cup catsup
1 teaspoon salt
2 tablespoons paprika
1 cup vegetable oil
1/2 cup vinegar
2 tablespoons ground onion
Blend sugar, catsup, salt and paprika. Add oil, vinegar and onion; pour into bottle. Refrigerate. Shake well before using.
0.50 cup vinegar, white and wine
2.00 tablespoons lemon juice, fresh
2.00 teaspoons parsley, finely chopped
2.00 teaspoons onion, chopped
1.00 teaspoon dijon mustard
1.00 teaspoon honey
0.33 cup vegetable oil
Combine all ingredients in electric blender. Cover, whirl until smooth, scraping down sides as necessary. Refrigerate until ready to use.
1/2 cup finely chopped dried figs
1 cup orange or peach yogurt
8-1/4 ounce canned crushed pineapple – drained
1/8 teaspoon nutmeg
Combine figs with yogurt, pineapple and nutmeg, chill until serving time. Spoon over fruit salad.
1 cup mayonnaise
1 dash tarragon
1 dash chervil
2 tablespoons chopped chives
2 tablespoons tomato puree (or more)
Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to moisten. Season to taste with lemon juice, msg, salt and pepper. Place avocado halves on shredded lettuce, fill with crab mixture and sprinkle generously with chopped eggs. Garnish with anchovies, pimiento strips, lemon and tomato wedges, olives and parsley. Serve dressing on side.