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Recipes
Beet Chips aka Rose Petal Chips
By Wewah
For a satisfying and guilt-free snack, try this recipe for beet chips!
- 2 large beets, thinly sliced
- Natural rice vinegar
- 2 sprigs fresh rosemary
- Extra virgin olive oil
- Sea salt
Pistachio Dip
By Wewah
Combine 1/2 cup oil and garlic in a small saucepan over medium-low heat
- 1/2 c. plus 1 tsp. vegetable oil, plus more for drizzling
- 16 garlic cloves, peeled
- 1 1/2 c. pistachios
- 1/2 c. pumpkin seeds
- 1 poblano chile
- 3 scallions, white and light green parts, cut into 1” pieces, plus 2 thinly sliced for serving
- Kosher salt
- 1 bunch cilantro, coarsely chopped, plus leaves and tender stems for serving
- 3 T lime juice, plus half a lime for squeezing over
- 1 radish, thinly sliced, (optional)
Mushroom Crust Quiche
By Wewah
Process mushrooms & brown them in 3 T
- 1/2 lb mushrooms, chopped
- 3/4 c. saltine crackers, crushed
- 3/4 - 1 c. green onions, chopped
- 5 T. butter or margarine
- 2 c. Swiss cheese or Monterrey Jack, shredded
- 1 c. cottage cheese
- 1 egg
- 1/2 T. basil
- 1/4 t. cayenne
- 1/8 t. paprika
Mitch & Sylvia's Wedding Shrimp Dip
By Wewah
Mix the first 6 ingredients
- 6 oz cream cheese
- 1/2 cup mayonnaise
- 3 tablespoons chili sauce
- 2 teaspoons lemon juice
- 1 teaspoon grated onion
- 2 teaspoons horseradish
- 1 1/2 lbs. cooked shrimp (or 2 cans)
Butternut Squash And Creamed Spinach Casserole
By Wewah
Preheat oven to 400º F. Once you've removed the seeds, cut your butternut squash into small, equal sized cubes an...
- 3 1/2 3 1/2 1/2 pounds (2 medium) butternut squash, peeled and halved, seeds removed
- 2 2 to packages 2 (9 oz.) packages frozen creamed spinach, prepared according to directions
- 3 3 3 cloves garlic, minced
- 2 2 2 yellow onions, chopped
- 1 1 1 cup gruyere cheese, grated
- 3/4 3/4 3/4 cup parmesan cheese, grated
- 1-3 1-3 1-3 tablespoons heavy cream, or as needed
- 2 2 2 tablespoons extra-virgin olive oil
- 2 2 2 tablespoons unsalted butter, softened
- 1/4 1/4 1/4 teaspoon ground nutmeg
- to salt and freshly ground pepper, to taste
Welsh Rabbit with Beer
By Wewah
Melt the butter on the top of a double boiler
- 2 tablespoons butter
- 1 lb. sharp cheddar cheese, grated
- 3/4 cup beer, divided
- dash cayenne pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1 egg, slightly beaten
- 1 teaspoon cornstarch
Apple and Chévre Salad with Honey Vinaigrette
By Wewah
1. Soak apples in lemon juice (to prevent them from turning brown)
- 4 red apples, thinly sliced
- Juice of 1 lemon
- 2 cups herb salad mix
- 3 ounces chévre cheese, thinly sliced
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1/3 tablespoon salt
Classic Chill Dipping Sauce
By Wewah
Technique Combine all of the ingredients in a small bowl and serve
- 6 T fresh lime or lemon juice
- 2 T Thai fish sauce
- 6 small Thai chilies or 3 Serrano chilies, finely chopped
- 1 small clove garlic
Berry Jazz
By Wewah
Mix frozen berries in a blender
- 1 quart fresh strawberries, chopped
- 1/3 cup pecans, chopped
- 1 package frozen raspberries
- 1 container Cool Whip
- 1/4 - 1/3 cup Kirsch
- dash of cinnamon
- Pound Cake
Sun-Dried Tomato, Yellow Pepper and Avocado Pasta
By Wewah
1. Saute' onions & pepper in olive oil over low heat until tender 2
- Add the following to taste:
- 1/4 c white balsamic vinegar
- 2 T olive oil
- 1 lb cooked pasta
- 1/2 c chopped onion
- 1/2 c diced yellow pepper
- 1/4 c sun-dried tomatoes
- salt
- black pepper
- Parmesan cheese
- Basil
- 1 Avocado, diced