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1 teaspoon olive oil
3 medium minced garlic cloves
15-1/2 oz canned cannellini beans, drained and rinsed
1-1/2 tablespoon fresh lemon juice
1-1/2 tablespoon water
1/8 teaspoon table salt, or to taste
1/8 teaspoon ground black pepper, or to taste
1/2 teaspoon paprika
To prepare, heat olive oil in a small saucepan over medium heat and saute […]
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Recipe from Nan, November 2005, Supper Club
1 pkg 8 oz. cream cheese, softened
½ cup sour cream
¼ tea cinnamon
2 tablespoons honey
1-16 oz. can whole berry cranberry sauce
1/3 cup slivered almonds
assorted crackers
In a small bowl, beat cream cheese, sour cream, honey & cinnamon until smooth. Spread onto a serving plate. In […]
Posted by Cate under
Dips & Spreads,
Snacks
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2/3 cup beer
3 cups shredded Monterey Jack cheese
2 tablespoons all-purpose flour
1/2 cup frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh cilantro
salt and pepper to taste
In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and […]
This butter is a nice staple during the holidays on crackers, baked potatoes, or muffins. Make it a few days before the party, and store in the refrigerator.
1/2 cup chopped canned pear halves, drained
1/2 cup (2 ounces) crumbled Gorgonzola cheese
1 tablespoon (1 ounce) 1/3-less-fat cream cheese, softened
1 (8-ounce) loaf French bread baguette, cut into 12 […]
Recipe courtesy of Rachael Ray, from her Veggie Meals cookbook.
24 crimini mushrooms (baby portobellos)
12 fresh shiitake mushrooms
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 cloves of garlic, crushed
coarse salt and black pepper, to taste
1/2 cup dry sherry
handful of fresh flat-leaf parsley
Wipe mushrooms with damp paper towel and coarsely chop. Heat a skillet over medium to medium-high […]
