Make Ahead
1391 recipes found
Creamy Soy Dip
A mix of miso, tofu and cream may sound a bit odd but trust me, these are one of the finest blends I've recently come up with! It tastes almost like a rich cheese dip :-) Goes well with rice puff crackers or your choice of veggie sticks.
Feta and Walnut Spread with Fig Preserves
After a few swings and misses from a friend's ill-trusted cookbook, I decided to toss the recipes and go with what I had on hand. The result was spectacular--the hit of the party! Salty, sweet and nutty, and with just a hint of spice from the black pepper, this dip is the grown-up version of the cream-cheese-and-jelly sandwich. It's important to use high-quality feta and preserves--don't even think about those plastic-packed feta "crumbles." I recommend Bon Maman fig preserves. Can't find fig preserves? Try swapping out apricot or strawberry. Serve with pita chips, crackers, or toasted slices of bread. - calliehoo
Texas Cheese Ball
Although not necessarily a "dip," I think a classic cheese ball qualifies because if you're impolite or just really hungry, you can put your cracker right in the ball. This recipe came as a child of the necessity of invention as I was asked to do a cheeseball for a function that tasted like one my mom had made using a pre-assembled spice mix, but we didn't have any of the spice mix left. So, the recipe that follows is what we came up with, and it was a hit and was requested at every holiday party we had this season.
Korean Hummus
I had some guests coming for dinner yesterday and I saw testkitchenette's Edamame Hummus recipe and thought that sounded good. I can usually get fresh, depodded edamame and thought it would make a nice starter for the party. Well, mostly. I wanted something a bit more Mediterranean, so while I Iiked the idea, I thought I might cut the sesame oil in favour of olive oil, and maybe cut the rice vinegar and try a bit of balsamic, or perhaps jerez sherry vinegar? And, instead of the ginger, maybe I'd give it some heat with a bit of pimenton. But the almonds and the garlic, they were definitely staying. So then I couldn't find edamame. In the end, I concocted this, but the almonds and the garlic remain. I ended up giving it some heat with Korean taeyangcho gochujang, which is a fermented chili and soybean paste, sort of miso and chili all in one. Yummy stuff. I used a whole 60gm tube, but think some brands might be hotter than others, so taste before you commit yourself.
Sicilian Blood Orange Marmalade
This is a recipe that I adapted from one found in a Sicilian cookbook. This blood orange marmalade is delectable!
BLT dip
This is a dip I have been making for years. Although it doesn't actually have lettuce in it, you will swear that it tastes just like a BLT sandwich. Best served with Pringles.
My beloved home made mayonnaise
Home made mayonnaise is something I have always had since I was a child. With boiled fish, boiled potatoes and vegetables, with bread as a snack but above all as a dip. You can use this mayonnaise as a dip for everything savory and any crudités. But my favourite use is for the fondue bourguignonne my grandmother used to prepare every year for my birthday. Home made mayonnaise is so delicate that you can have it just plain but it can also be enriched with any kind of spices (I like curry), minced parsley and garlic, or even ketchup to have it pink (which is a perfect dip for shrimps). While blending, sometimes curds could form: you can save it by adding another egg and make a bigger quantity in the same container. The amount of necessary oil is rough as it could vary a lot according to the kind of oil and the dimension of the egg.
Chee'dip
This was the snack my children always called for (and didn't always clearly enunciate). It's based loosely on a dip served at a pseudo-Mexican (it wasn't even TexMex, but the cheese dip remains iconic in my memory) restaurant in town. Some version of this dip, generally known just as Ro-Tel after the key ingredient, is served at 90 percent of the casual parties in the American South, particularly if said parties involve teen-agers. But it's a tasty and enjoyable dip, and has a way of continuing to appear on the chip in your hand long after you thought you'd quit eating it.
Salt and Vinegar Kale Chips
I made these super healthy salt and vinegar kale chips the other night before dinner, and was shocked, I mean absolutely shocked, that my children ate them. Not only did they boys eat these, they loved them. Trust me, while these kale chips are healthy, this is a sophisticated flavor combination for children. http://www.elanaspantry.com/salt-and-vinegar-kale-chips/
Bresaola, Burrata & Golden Beets
The idea for this recipe came from a local Inn and Restaurant, Wine & Roses. If you have the best ingredients, this combination is delicious! The bresaola, found at any fine deli, should be sliced very thinly. Italian burrata, basically a cream-filled mozzarella, is very creamy and flavorful. If you cannot find an Italian burrata, there are some very high-quality American ones too.
Sauteéd Kale
I love kale. My boys love kale. Even my husband goes for it. Kale is a universally favorite vegetable in our family. And boy am I lucky since it's a superfood. Given our collective kale obsession, I am always looking for more ways to cook kale, and this is one of my favorites. http://www.elanaspantry.com/sauteed-kale/
Salted Plantains
A deliciously easy to make Mexican snack.
Easy Labneh
OneTribeGourmet posted up the traditional way of making Labneh but here's a new version that one of my relatives came up with that gets rid of the old reusable bag once and for all...
Cinnamon Pecan Brittle
This Cinnamon Pecan Brittle is great for a party or nice to keep around as a gluten-free snack. With very few ingredients, this is a recipe you should save.
Marinated & Grilled Spring Artichokes
This recipe yields the best Marinated and Grilled Spring Artichokes! Dipping sauce like aioli or oil and lemon are not needed whatsoever. Easy and delicious.
Malt-O-Meal with Rooster Sauce
This unique take on Malt O Meal is obviously not your typical American breakfast recipe, but it's really good. I like dipping buttered toast in mine. Enjoy.
Sardinian Flatbread with Feta and Za' Atar
My rosemary in the garden finally froze and I was looking for something to do with the flatbreads I had just made, meaning usually I brush it with olive oil and then sprinkle it with rosemary, coarse salt and black pepper. Then this came to mind, I think my flatbread will be singing a new multicultural tune.
Pane Carasau
This pane carasau recipe is Sardinian flatbread or "sheet music" bread. It is really a lot like a cracker although I know it looks much like a tortilla.
Galletas de Suero (Buttermilk Biscuits)
These galletas are the perfect recipe for your feast. Mom whipped these up one day and they were a hit. They’re simple to make and smell so good when baking!
Simplest Fried Okra
Okra, cornmeal, oil, salt. That's it. As always, take care (and wear shoes!) when deep frying. ---BTE
Sweet Potater Bakes
Along the lines of Sweet Potato fries, I bring to you Sweet Potato Bakes. A healthier and -in my opinion- tastier branch-off of these awesome spudniks. Seasoning the taters with Garam Masala (which can easily be found at Whole Foods and the like) adds a touch of Indian deliciousness to these bad boys.
grilled apple slices with prosciutto & cheddar
In this Prosciutto Wrapped Apples recipe the nutritional fiber from the apples and protein from the cheese and prosciutto will keep you satisfied. Try it!
Jammy Boursin French Toast
This Boursin French Toast recipe is easy to prepare, just needs to be popped in the oven in the morning, and there's not much cleanup afterwards. Enjoy!
Danish Blue & Cheddar Cheese Balls
My mother is a wonderful cook and she has taught me many a lesson in the kitchen. However, the real chef in the family is my grandmother, who we adoringly call, Honey. Honey recently gifted me all of her famous recipes and I feel like I have inherited the Hope Diamond. One of my favorite ways to 'spoil my supper' growing up was with these tasty cheese balls.