dipping

  1. 4 ounces pina colada mix ...3 ounces sour cream ...

  2. Source: Cucina! Cucina! Italian Cafe, Phoenix, Arizona

    Serve as a dipping sauce with Italian bread or as a marinade for portobello mushrooms.

    2/3 cup olive oil...1/3 cup balsamic vinegar...2 1/2 teaspoons minced garlic...1/3 teaspoon kosher salt...

  3. *

  4. Serves 4.

    4 (12-inch) four tortillas...1/4 cup Monterey jack cheese, shredded...1/4 cup Cheddar cheese, shredded...1/2 red bell pepper, diced...1/2 green bell pepper, diced...2 tablespoons green onions, sliced

    Place one tortilla on round baking sheet and layer on cheese and vegetables. Place the second tortilla on top and microwave or broil until cheese is melted. Repeat with remaining two tortillas.

    Serve Mexican Dipping Sauce on the side or on top of the quesadillas.

    Mexican Dipping Sauce...1/2 cup sour cream...

  5. 1 cup chopped pecans...40 Kraft caramels...

  6. 1 pound pork tenderloin, cut into 1-inch cubes...1 clove garlic, minced...1 tablespoon lemon juice...1 tablespoon vegetable oil

    Blend together peanut butter, soy sauce, coriander, cumin, garlic, chili powder, lemon juice and vegetable oil. Rub paste into pork cubes. Cover, let marinate at least 30 minutes. If marinating longer than 30 minutes, refrigerate.

    Thread cubes onto 4 to 6 skewers (if using bamboo, soak for 20 to 30 minute first). Grill over hot coals, or broil, about six inches from heat, for 10 to 12 minutes, turning once. Serve with Spicy Dipping Sauce.

    Spicy Dipping Sauce...4 tablespoons soy sauce...2 tablespoons water...1 tablespoon molasses...

  7. 1 pint cherry tomatoes...Vodka (to cover)*...

  8. 1/2 cup chopped stuffed olives...1 tablespoon sweet pickle relish...1 pint mayonnaise...2 tablespoons chili sauce...1/2 teaspoon horseradish...1 tablespoon Worcestershire sauce...Red pepper, to taste...

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