Dips, sauces & pestos
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FRANK'S REDHOT BUFFALO CHICKEN DIP
Courtesy of Frank's RedHot submitted by Karen INGREDIENTS: 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/2 cup FRANK'S REDHOT Original Cayenne Pepper Sauce or FRANK'S REDHOT Buffalo Wings Sauce 1/2 cup blue cheese or ranch dressing 2 cups shredded cooked chicken. 1/2 cup crumbled blue cheese or your favorite shredded cheese DIRECTIONS: PREHEAT oven to 350°F. COMBINE all ingredients in a one quart baking dish. BAKE 20 minutes or until mixture is heated through; stir. Serve with crackers or vegetables. |
TIPS:
Tip: You may substitute 2 cans (10 oz. each) SWANSON White Premium Chunk Chicken Breast in Water, drained. Reduced Calorie Recipe: Substitute neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese. Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave uncovered on HIGH 5 min. until hot, stirring halfway through cooking. Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1-1/2 hours until hot and bubbly or on LOW setting for 2-1/2 to 3 hours. Stir. Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly. |
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Rosemary Pesto
Here is a great recipe I got from my daughter, who loves to cook: by Florene
1 cup fresh rosemary
2 cups fresh parsley
½ cup olive oil
3 tablespoons pine nuts (or walnuts)
2 cloves of garlic, peeled
¾ cup freshly grated Parmesan Cheese
2 tablespoons butter
1/4 teaspoon salt, or to taste
Puree rosemary, parsley, olive oil, nuts and garlic in a food processor or blender. If you are using right away, mix the cheese and butter in by hand until well combined. If you are storing, pour a thin layer of olive oil on top of the pesto and store it in the refrigerator. If you prefer to freeze it, add the
cheese and butter after thawing. If the pesto seems too thick, add a couple spoonfuls of water (pasta water is nice) just before serving.
Using a small ice cream scoop, place a dollop on top of, or to the side of your freshly grilled steak. This pesto is also very good on chicken, lamb, goat or potatoes, and stores in the refrigerator or freezer well.
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Rosemary Pesto
Here is a great recipe I got from my daughter, who loves to cook: by Florene
1 cup fresh rosemary
2 cups fresh parsley
½ cup olive oil
3 tablespoons pine nuts (or walnuts)
2 cloves of garlic, peeled
¾ cup freshly grated Parmesan Cheese
2 tablespoons butter
1/4 teaspoon salt, or to taste
Puree rosemary, parsley, olive oil, nuts and garlic in a food processor or blender. If you are using right away, mix the cheese and butter in by hand until well combined. If you are storing, pour a thin layer of olive oil on top of the pesto and store it in the refrigerator. If you prefer to freeze it, add the
cheese and butter after thawing. If the pesto seems too thick, add a couple spoonfuls of water (pasta water is nice) just before serving.
Using a small ice cream scoop, place a dollop on top of, or to the side of your freshly grilled steak. This pesto is also very good on chicken, lamb, goat or potatoes, and stores in the refrigerator or freezer well.
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RHUBARB CHUTNEY
by Fran
Combine in a saucepan:
1 chopped red bell pepper
1 large chopped shallot
1/4 C honey
1/4 C golden raisins
1/4 C cider vinegar
1 T minced ginger
1 T garlic
1 t cumin
1/4 t cinnamon
1/4 t red pepper flakes
Simmer 5 minutes.
Add:
1 LB coarsely chopped rhubarb (3 1/2 cups).
Cook until starting to fall apart, about 2 minutes. Transfer to bowl and let cool. Season with salt and pepper. Stir in 1/4 cup chopped cilantro. Makes four cups. Serve with grilled chicken.
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by Fran
Combine in a saucepan:
1 chopped red bell pepper
1 large chopped shallot
1/4 C honey
1/4 C golden raisins
1/4 C cider vinegar
1 T minced ginger
1 T garlic
1 t cumin
1/4 t cinnamon
1/4 t red pepper flakes
Simmer 5 minutes.
Add:
1 LB coarsely chopped rhubarb (3 1/2 cups).
Cook until starting to fall apart, about 2 minutes. Transfer to bowl and let cool. Season with salt and pepper. Stir in 1/4 cup chopped cilantro. Makes four cups. Serve with grilled chicken.
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Rhubarb Barbecue Sauce
1 cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon vegetable oil
1 garlic clove, minced
1 cup ketchup
2/3 cup packed brown sugar
½ cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1-12 teaspoons hot pepper sauce
¼ teaspoon salt
In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
In the same saucepan, sauté onion in oil until tender. Add garlic; sauté one minute longer. Add the remaining ingredients.
Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.
YIELD: 2-1/3 cups
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1 cup chopped fresh or frozen rhubarb
2/3 cup water
1 medium onion, finely chopped
1 teaspoon vegetable oil
1 garlic clove, minced
1 cup ketchup
2/3 cup packed brown sugar
½ cup dark corn syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1-12 teaspoons hot pepper sauce
¼ teaspoon salt
In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until tender. Remove from the heat; cool slightly.
Place rhubarb in a blender or food processor; cover and process until smooth. Set aside.
In the same saucepan, sauté onion in oil until tender. Add garlic; sauté one minute longer. Add the remaining ingredients.
Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.
YIELD: 2-1/3 cups
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Broccoli Dip in French Bread
A loaf of French bread becomes an interesting serving container for broccoli dip, and toasted bread chunks are a delicious addition to a table of tempting appetizers.
9-oz pkg. Green Giant Harvest Fresh Frozen Cut Broccoli, thawed
1 cup dairy sour cream
1 cup mayonnaise
2 tablespoons chopped green onions
2 T chopped fresh parsley
2-oz jar diced pimiento, drained
½ tsp dill weed
1/4 tsp salt
1/8 tsp garlic powder
1-lb loaf French bread
Squeeze excess moisture from broccoli with paper towel; finely combine sour cream and mayonnaise; blend well. Stir in broccoli and all remaining ingredients except French bread. Cover; refrigerate at least 2 hours to blend flavors.
Heat oven to 350°F. Slice off top crust of French bread; hollow out inside of loaf. Cut removed bread into chunks; place chunks on un-greased cookie sheet. Bake for 8 to 10 minutes or until lightly toasted. Spoon dip into hollowed out bread loaf. Garnish as desired. Serve with toasted bread chunks and crackers or vegetable dippers.
Servings - 4 cups
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A loaf of French bread becomes an interesting serving container for broccoli dip, and toasted bread chunks are a delicious addition to a table of tempting appetizers.
9-oz pkg. Green Giant Harvest Fresh Frozen Cut Broccoli, thawed
1 cup dairy sour cream
1 cup mayonnaise
2 tablespoons chopped green onions
2 T chopped fresh parsley
2-oz jar diced pimiento, drained
½ tsp dill weed
1/4 tsp salt
1/8 tsp garlic powder
1-lb loaf French bread
Squeeze excess moisture from broccoli with paper towel; finely combine sour cream and mayonnaise; blend well. Stir in broccoli and all remaining ingredients except French bread. Cover; refrigerate at least 2 hours to blend flavors.
Heat oven to 350°F. Slice off top crust of French bread; hollow out inside of loaf. Cut removed bread into chunks; place chunks on un-greased cookie sheet. Bake for 8 to 10 minutes or until lightly toasted. Spoon dip into hollowed out bread loaf. Garnish as desired. Serve with toasted bread chunks and crackers or vegetable dippers.
Servings - 4 cups
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