Basic Barbecue Sauce
April 10, 2009 by Lara
Filed under DIPS AND CONDIMENTS
3 small cans tomato sauce
1/4 cup onion, minced
1/2 cup light brown sugar
1 tsp. white pepper
1/2 tsp. dry mustard
1 tsp. salt
1 Tbsp molasses
1 Tbsp corn syrup
1/4 tsp. cayenne pepper (optional)
1 garlic clove, minced
2-3 tsp. liquid smoke
Mix all ingredients and simmer in a medium size saucepan for an hour, stirring occasionally.
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Crab Dip Recipe
April 10, 2009 by Lara
Filed under APPETIZERS, DIPS AND CONDIMENTS, FISH AND SEAFOOD
1 lb. crab meat
8 oz. cream cheese
8 oz. sour cream
1/4 c. Hot Sauce
2 celery stalks
Salt and pepper
In medium bowl, shred crab meat. Finely dice celery stalks and add to crab meat. Mix well. Place cream cheese in small bowl and microwave for 20 seconds to soften. When done, stir with spoon to eliminate any lumps. Add cream cheese, sour cream, hot sauce, and a pinch of salt and pepper to crab meat mixture. Mix thoroughly with spoon until all ingredients are well blended. Cover and let sit in refrigerator over night. Serve with your favorite crackers.
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Quick Dip Recipe
April 9, 2009 by Lara
Filed under DIPS AND CONDIMENTS, QUICK AND EASY
Mix an envelope of your favorite salad dressing with 16 ounces of sour cream, and one or more of the following; 8 oz. can/jar of chopped artichoke hearts (drained), 1 tsp. roasted garlic, small jar of roasted red peppers (drained), cooked and drained spinach, or chopped sun dried tomatoes.
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Make ‘em Smile Guacamole
April 9, 2009 by Lara
Filed under Cinco de Mayo, DIPS AND CONDIMENTS, ETHNIC
(read entire recipe before starting)
1 very small onion, finely chopped
1 medium-large tomato, cored and very finely chopped
2 cloves of garlic, peeled and very finely chopped
1/2 cup fresh cilantro, chopped
3 ripe, medium avocados, peeled, seeded, roughly mashed
1/4 cup of finely chopped leaf lettuce
1 teaspoon salt (or to taste)
pepper to taste
Juice of one small lime
In a medium bowl, mix the onion, tomato, garlic and cilantro. About 1/2 hour before serving, add avocado with the rest of the ingredients. Your goal is to create a thick mass of yum. Set aside for 10-15 minutes to let the flavors blend. Serve with your favorite tortilla chips or Mexican dish.
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Spinache Dip
April 9, 2009 by Lara
Filed under DIPS AND CONDIMENTS
1- 11oz. pkg. frozen spinach
1- 8 oz. pkg. cream cheese
1/2 cup plain yogurt
2 cloves garlic, minced
1-T. of chopped water chestnuts (if desired)
dash of hot sauce
1 tsp. salt
Cook spinach according to package directions. Drain thoroughly. Place all ingredients in blender and process until smooth. Chill several hours before serving with vegetables or chips.
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Tartar Sauce
April 9, 2009 by Lara
Filed under DIPS AND CONDIMENTS
1/2 cup butter or margarine
1 cup sour cream
2 tbs sweet pickle relish
1 envelope tartar sauce mix
Melt butter in small saucepan over low heat. Add sour cream, tartar sauce mix, and pickle relish. Warm, but do not boil.
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Butter Barbecued Salmon
April 9, 2009 by Lara
Filed under DIPS AND CONDIMENTS, FISH AND SEAFOOD
6-8 lb whole salmon, cleaned
salt & pepper, to taste
2 cups chopped mushrooms
1 cup chopped green onions
2 tbs minced parsley
1/2 cup grated Parmesan cheese
Grated peel and juice of 1 lemon
1/2 cup (1 stick) butter or margarine, melted
4-5 lemon slices
sauces: butter, chili-cheese, or tartar
Remove head from salmon, if desired. Place salmon on double thickness of wide foil, making sure foil is three to four inches longer than fish at each end. Sprinkle fish inside and out with salt and pepper to taste. Combine mushrooms, onion, parsley, cheese, lemon peel, and juice.
Spoon mixture into fish cavity. Pour butter over fish and top with lemon slices. Cover with another thickness of foil and carefully seal all sides completely. Place on grill four to six inches from glowing coals. Turn after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type grill, open foil during last ten minutes and close grill cover so smoke flavor penetrates fish. Serve with choice of sauces. Makes 10 to 12 servings.
Butter Sauce
1/2 cup butter or margarine
1 cup sour cream
1/4 tsp seasoned or onion salt
1 tsp chopped chives
Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil.
Chili-Cheese Sauce
1/2 cup butter or margarine
1/2 cup chili sauce
1/3 cup crumbled blue cheese
Combine butter and chili sauce in small saucepan. Heat slowly until butter melts. Add cheese and keep warm until ready to serve.
Tartar Sauce
1/2 cup butter or margarine
1 cup sour cream
2 tbs sweet pickle relish
1 envelope tartar sauce mix
Melt butter in small saucepan over low heat. Add sour cream, tartar sauce mix, and pickle relish. Warm, but do not boil.
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