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Crab Dip - Hot

Crab Dip - Hot

By

#1 Mix together sour cream, lemon juice, onion, Worcestershire, dry mustard, garlic powder (or minced garlic), and...

  • 3/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated fresh onion
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon garlic powder (or 1 clove minced)
  • 8 ounces cream cheese, softened
  • 1/2 cup sharp cheddar cheese
  • 1 lb lump crabmeat, shells removed
  • paprika or Old Bay Seasoning
  • Read more: http://www.food.com/recipe/hot-crab-dip-61192#ixzz1dhh2Qbs8
4/5 (2 Votes)

Tuscan Ribollita

Tuscan Ribollita

By

Sent from Karen Wilkes

  • 2 T Olive Oil
  • 4 oz. pancetta or bacon, chopped
  • 1 small onion, peeled and roughly chopped
  • 1 carrot peeled and chopped
  • 1 celery stalk, chopped
  • 3 garlic cloves, peeled and smashed
  • 1 (15 oz) can diced tomatoes
  • 3 (15 oz) cans cannellini beans, drained and rinsed
  • 2 cups chicken broth
  • 1 sprig fresh rosemary
  • 1 pkg. baby spinach
  • 1/2 c. toasted fresh bread crumbs
  • Shaved parmesan
  • Olive oil and red wine vinegar for drizzling
0/5 (0 Votes)

Warm Miso Soup with Silken Tofu, Poached Egg, Glass Noodles

Warm Miso Soup with Silken Tofu, Poached Egg, Glass Noodles

By

Spa Cuisine

  • For the Soup:
  • 1/2 tsp. Toasted Sesame Oil
  • 2 Scallions, minced
  • 1 tsp. Fresh Ginger, minced
  • 4 c. Water
  • 1 1/2 tsp. Rice Vinegar
  • 3 T. Yellow Miso
  • 4 oz. Firm Silken Tofu in 1/2" cubes
  • 3 Shiitake Mushrooms, stems removed, thinly sliced
  • For the Eggs:
  • 6 Eggs
  • 2 tsp. White Wine Vinegar
  • 4 oz. Glass Noodles, cooked (about 2 1/2 c.)
4.5/5 (2 Votes)

Caramelized Pancetta and Fennel Salad

Caramelized Pancetta and Fennel Salad

By

Preheat the oven to 400 degrees F

  • For the Vinaigrette:
  • 1 bulb fennel, halved and cut into 1/2-inch wedges
  • 5 slices pancetta
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 5 ounces (about 6 to 7 cups) mixed salad greens
  • Red Wine Vinaigrette, recipe follows
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
4.5/5 (2 Votes)

Moroccan and rollin Quinoa Salad

Moroccan and rollin Quinoa Salad

By

Serve cold

  • 1 c uncooked quinoa (see tip) Prewashed
  • 2 c reduced-sodium vegetable broth
  • 1/4 c dried currants
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp liquid honey
  • 1/2 tsp salt
  • 1 c canned no-salt-added chickpeas, drained and rinsed
  • 1/2 c each finely chopped red bell pepper, grated carrots and peeled, diced English cucumber
  • ¹⁄³ c chopped green onions
  • 2 tbsp olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp minced fresh mint leaves
  • 1/4 tsp freshly ground black pepper
4.7/5 (7 Votes)

Cabbage: Brown Sugar Spiced Red Cabbage

Cabbage: Brown Sugar Spiced Red Cabbage

By

From Diane note: this recipe can be made a day ahead and refrigerated, reheat before serving

  • 1/4 c. bacon drippings or unsalted butter
  • 1 head red cabbage, very thinly sliced
  • 1 red onion, halved lengthwise and thinly sliced
  • 1/2 c. cider vinegar
  • 1/2 c. port
  • 1/4 c. packed light brown sugar
  • 1/2 cinnamon stick
  • 1 fresh bay leaf
  • coarse salt and freshly ground black pepper
4.8/5 (4 Votes)

Pumpkin Soup (Roasted Indian)

Pumpkin Soup (Roasted Indian)

By

Emily - Thanksgiving 2011

  • 2 cups pie pumpkin, chopped
  • 4 shallots
  • 2 carrots, chopped
  • 1 Granny Smith Apple, peeled and sliced
  • 1 medium onion, chopped
  • 4 cloves garlic
  • 2 Tbsp. olive oil
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 2 cups vegetable broth
  • 1/2 cup coconut milk
4.8/5 (4 Votes)

Chili Crusted Black Bean Tart

Chili Crusted Black Bean Tart

By

From Karen W

  • 1 1/4 c. all-purpose flour
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 6 T chilled unsalted butter
  • 2 T ice water
  • 1 med red onion, chopped
  • 1 bay leaf
  • 2 c. canned black beans, rinsed and drained
  • 1 c. refried black beans
  • 1 T plus 2 tsp olive oil, divided
  • 1 10 oz box frozen corn
  • 1 red bell pepper, chopped
  • 1/2 c. cilantro, cleaned and chopped
  • 1 3/4 c. grated pepper monterey jack cheese
  • 1 can chopped jalapenos, drained
  • 1/2 c. chopped green onion
  • 1 c. plus 2 T. sour cream, divided
  • 2 tsp fresh lime juice
0/5 (0 Votes)

Orzo with Chick Peas

Orzo with Chick Peas

By

Bring a large pot of salted water to a boil

  • Salt
  • 1/2 pound orzo
  • 2 tablespoons extra-virgin olive oil
  • 1 small to medium zucchini, diced
  • 1/2 red onion, chopped
  • 3 cloves garlic, chopped
  • Salt and freshly ground black pepper
  • 1 (15-ounce) can chick peas, drained
  • 1/2 cup parsley leaves, chopped
  • 1/4 cup mint leaves, finely chopped
  • 1/2 cup feta or goat cheese, crumbled
0/5 (0 Votes)

Corn Bread and Broccoli Rabe Strata

Corn Bread and Broccoli Rabe Strata

By

Must allow at least 4 hours to set before baking

  • 1 1/2 T olive oil (more for pan)
  • 1 clove garlic minced
  • 1/4 tsp. red pepper flakes
  • 1 lb. broccoli rabe, outer leaves removed; stems and florets coursely chopped (about 3 c.)
  • 1 tsp. kosher salt
  • 1/4 c. roasted red pepper
  • 1/4 c. chopped calamata olives
  • 8 lg. eggs, lightly beaten
  • 4 c. half and half
  • 1/4 tsp. black pepper
  • 2 lb. corn bread cut into 2" cubes
  • 1 c. ricotta cheese
  • 6 oz. grated gruyere (about 1 1/2 c.)
4.3/5 (3 Votes)