Daily Cooking Recipes Let Me Make Cooking Easy

July 26, 2014

Spicy Clam Dip

Filed under: Dip,Seafood — Tags: , , , , , , — Chef @ 11:00 am

Spicy Clam Dip

Florence
Print Recipe
Course Dips
Cuisine Americcan

Ingredients
  

  • 1 pound cream cheese
  • 3 ounces clam juice
  • 1/4 cup Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • 1/4 cup onion
  • 1/2 teaspoon liquid hot pepper sauce
  • 1 cup minced clams
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon white pepper

Instructions
 

  • Add cream cheese, clam juice, mustard in a food processor and mix well.
  • Add Worcestershire, horseradish, onions, and pepper sauce, process to mix well.
  • Fold in clams, by hand, just until mixed season with salt and white pepper cover and chill serve slightly chilled or at room temperature

July 7, 2014

Salsa Dip

Filed under: Dip,Salsa — Tags: , , , , — Chef @ 11:00 am

Salsa Dip

Florence
Print Recipe
Course Salsa
Cuisine Tex-Mex

Ingredients
  

  • 4 tomatoes -- chopped/drained
  • 2 packages green onions -- chopped
  • 1 can black olives -- chopped
  • 1 can green chilies -- chopped
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 1 tablespoon garlic salt

Instructions
 

  • Mix all ingredients together in a bowl.
  • Refrigerate for at least an hour.
  • Serve with tortilla chips

June 3, 2014

Roasted Red Pepper Hummas

Filed under: Dip — Tags: , , , , , , , , — Chef @ 8:06 am

Roasted Red Pepper Hummas

Florence
Print Recipe
Course Dip
Cuisine Greek

Ingredients
  

  • 2 cloves garlic minced
  • 1 - 15 oz can garbanzo beans drained
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1/2 cup roasted red peppers
  • 1/4 teaspoon dried basil

Instructions
 

  • In food processor, combine garlic, garbanzo beans, tahini and lemon juice.
  • Process until smooth.
  • Add roasted red peppers and basel.
  • Process until peppers are finely chopped.
  • Cover, Chill and Serve.

 

June 2, 2014

Tahini

Filed under: Dip — Tags: , , , , , — Chef @ 9:20 am

This will be rougher in texture that store bought.  Store bought is usually  made with hulled sesame.  This can be made with either, but not hulled sesame are more nutritious.  Bulk sesame seeds can be purchased a Health Food or Organic stores.

Tahini

Florence
Print Recipe
Course Dip
Cuisine Greek
Servings 2 /3 cup

Ingredients
  

  • 1 cup sesame seeds
  • 2 Tablespoons to 1/2 cup olive oil

Instructions
 

  • Lightly roast sesame seeds on low heat for about 10 minutes, stirring often.
  • Cool, then add to food processor with 2 tablespoons of olive oil.
  • Process until mixture is smooth.

 

Hummas

Filed under: Dip — Tags: , , , — Chef @ 9:00 am

You can omit or adjust the olive oil to your taste.

Hummas

Florence
Print Recipe
Course Dip
Cuisine Greek

Ingredients
  

  • 1 clove garlic
  • 1 - 19 oz can garbanzo beans half the liquid reserved
  • 4 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic chopped
  • 1/2 teaspoon salt
  • black pepper to taste
  • 2 tablespoons olive oil

Instructions
 

  • In food processor chop garlic.
  • Add garbanzo beans & liquid and process until almost smooth.
  • Add lemon juice, tahini, chopped garlic, salt and pepper process mixture until creamy and mixed well.
  • Put in bowl and pour olive oil on top and serve.
  • NOTE: If you like it thicker, cut back on the liquid from garbanzo beans.

 

May 29, 2014

Feta Bean Dip

Filed under: Cooking Recipes,Dip — Tags: , , , , — Chef @ 11:00 am

Purely Perfect Feta Bean Dip

Florence
Print Recipe
Course Dip
Cuisine American

Ingredients
  

  • 1 - 15 oz can Navy beans drained and rinsed well
  • 1/2 cup plain yogurt
  • 1/4 cup sour cream
  • 1/2 cup crumbled feta cheese
  • 1 Tbsp lemon juice
  • 1 garlic clove grated
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • dash cumin
  • 3/4 cup fresh herbs your choice mixture of parsley, dill, and chives

Instructions
 

  • Blend together all in food processor until smooth
  • Place in serving bowl, cover and refrigerate for 30 to 60 minutes.
  • Server with vegetables.

 

May 26, 2014

Ranch Style Dip

Filed under: Cooking Recipes,Dip — Tags: , , , , , , , — Chef @ 11:00 am

No Guilt Ranch Style Dip

Florence
Print Recipe

Ingredients
  

  • 1/2 cup buttermilk
  • 1/3 cup olive oil mayonnaise
  • 2 Tbsp minced fresh dill
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • 1/2 tsp garlic powder
  • 1/8 tsp kosher salt

Instructions
 

  • Whisk all ingredients together until frothy.
  • Store in air tight in refrigerator for up to 1 week.

 

May 15, 2014

Cincinnati Beer Cheese Dip

Filed under: Cooking Recipes,Dip — Tags: , , , , — Chef @ 3:00 pm

Cincinnati Beer Cheese Dip

Florence
Print Recipe
Course Dip
Cuisine American

Ingredients
  

  • 3 - 6 oz packages sharp cheddar cheese -- softened
  • 1 1/2 ounces Roquefort or blue cheese
  • 2 tablespoons butter-- softened
  • 2 cloves garlic -- minced
  • 1 medium onion -- minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 1/2 cup beer -- heated and slightly cooled (up to 1 cup)
  • 1 loaf round rye bread

Instructions
 

  • In a food processor mix cheese, butter, onion, garlic, Worcestershire and Tabasco.
  • Mix in enough beer until mixture is a good dipping consistency for bread chunks.
  • Refrigerate
  • Take a round pumpernickel loaf of bread and hollow out the center and add the mixture in the hollowed out section.
  • Use the pieces of bread you hollowed out of the bread as dipping bread.

May 9, 2014

Kentucky Derby Cheese Dip

Filed under: Cooking Recipes,Dip — Tags: , , , , , — Chef @ 9:26 pm

Kentucky Derby Cheese Dip

Florence
Print Recipe
Course Snack
Cuisine American

Ingredients
  

  • 2 pounds grated sharp cheddar cheese
  • 1/2 medium onion -- chopped fine
  • 2 cloves garlic -- chopped fine
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1 12 oz can flat beer

Instructions
 

  • In sauce pan, bring beer to a simmer.
  • Blend all ingredients in a food processor.
  • Chill for 2 hours.
  • Serve with crackers or or bread chunks.

April 28, 2014

Chutney-Pecan Dipping Sauce for Buffalo Wings

Filed under: Cooking Recipes,Dip — Tags: , , , , , , , — Chef @ 12:00 pm

Chutney-Pecan Dipping Sauce for Buffalo Wings

Florence
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American

Ingredients
  

  • 4 teaspoons butter
  • 1/3 cup chutney
  • 1/4 cup honey
  • 1/4 cup pecan halves

Instructions
 

  • Place butter, chutney, pecan halves, and honey into blender or processor.
  • Blend, with pulsing, to ensure the pecans are chunky
  • Any additional pecan halves can be sprinkled directly onto the chicken wings
  • Dip and enjoy!

April 18, 2014

Spicy Vegetable Dip

Filed under: Cooking Recipes,Dip — Tags: , , , , , , , , , — Chef @ 3:30 pm

 

Spicy Dip For Vegetables

Florence
Print Recipe
Course Dip
Cuisine American

Ingredients
  

  • 1/4 cup seedless raisins
  • 1 cup cottage cheese
  • 2 tablespoons vinegar
  • 1/2 small diced onion
  • 1 teaspoon chile powder
  • 1/2 teaspoon curry powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions
 

  • Place raisins in bowl and cover with hot tap water
  • Let stand 10 minutes
  • Blend together cottage cheese, vinegar, onion, chile powder, curry, salt and pepper.
  • Drain raisins.
  • Add raisins to blender.
  • Cover and blend at high speed until smooth and creamy.
  • Chill and server with your selection of your favorite vegetables.

Fruit Dip

Filed under: Dip,Staff Favorites — Tags: , , , , — Chef @ 2:00 pm

 

Fruit Dip

Florence
Print Recipe
Course Dip
Cuisine American

Ingredients
  

  • 1 - 7 oz container of marshmallow fluff
  • 1 - 8 oz package cream cheese - softened

Instructions
 

  • Mix together the fluff and cream cheese.
  • Server with your favorite fruits.

 

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