geez, what a fun site this is!! I only got thru the 'A's and copied 5 or 6 recipes.
Doesn't this sound off the wall and tasty?
A Different Pointe of View Serrano Mango Salsa and Southwest Chicken Spread
For Serrano Mango Salsa:
1 mango, diced
1/2 C. red onion, diced
1 serrano chile, seeded and finely diced
juice of 1 lime
salt to taste
For Southwest Chicken Spread:
1 C. cream cheese
1 15-oz. can of black beans, well drained
3 green onions, thinly sliced
2 T. sunflower seeds, roasted and salted, plus extra for garnish
1 C. sour cream
1 C. chicken, cooked and chopped
2 T. cilantro, chopped
For serrano mango salsa:
Combine ingredients in medium bowl and chill briefly.
Makes 1-1/2 cups.
For southwest chicken spread:
Spread cream cheese on dinner-size serving plate. Top with black beans, onion and sunflower seeds. Spread on sour cream. Sprinkle with chicken, cilantro and extra sunflower seeds, if desired. Serve with crackers.
Makes 4 cups.
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and this one - I've never done a lemon/lime combination pie - not to be a food snob, but I'd probably sub for a couple of these ingredients, but it does sound good!
Aud-Mar Supper Club Lemon-Lime High Pie
1 1/2 C. graham cracker crumbs
1/2 C. sugar
1/2 C. butter, melted
2 packages (8 oz. each) cream cheese, room temperature (divided)
2 cans (14 oz. each) sweetened condensed milk (divided)
1/3 C. bottled lemon juice
Few drops yellow food coloring
1 tub (8 oz.) whipped topping, thawed (divided)
1/3 C. bottled lime juice
Few drops green food coloring
Additional whipped topping for garnish
Lemon and lime slices for garnish
Preheat Line is overdrawn oven to 350°F. To make crust, combine cracker crumbs, sugar and butter. Press into 9-inch pie pan. Bake in preheated oven 5 minutes. Cool.
To make lemon layer:
With electric mixer at high speed, beat 1 package cream cheese in bowl. While beating add 1 can of sweetened condensed milk, lemon juice, then food coloring. Fold in 4 ounces whipped topping. Spoon into cooled shell.
To make lime layer:
Beat remaining package of cream cheese with milk, lime juice, green food coloring and remaining whipped topping as above.
Spread Line is overdrawn over lemon layer; filling will be mounded well over top of pie pan. Chill about 2 hours. Garnish with additional whipped topping and lemon and lime slices.
Makes 10 servings.
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and...
AZ's Apricot Mustard
1/2 C. sliced shallots
1 scant t. canola oil
2 T. minced ginger
1/2 t. crushed red pepper flakes
2 T. each gold and black mustard seeds, optional
2 C. dried apricots
1 C. chicken stock
1 C. orange juice
1/2 C. champagne vinegar
2 T. Coleman English mustard or other mustard powder
1/2 C. Dijon mustard
1/2 C. whole grain mustard
In a saucepan, brown shallots in the oil. Add ginger and red pepper flakes. Add mustard seeds, if using, and cook until they start to pop. Add dried apricots, stock, juice and vinegar. Lower heat and simmer for an hour, or until apricots are very soft. Remove from heat; puree.
Meanwhile, in a small bowl, mix together the mustard powder and water. Reserve.
Fold all three mustards into the apricot puree. Spread will keep up to a month refrigerated. Before using, thin with a little water, if needed.
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I could get in trouble on this site!
Doesn't this sound off the wall and tasty?
A Different Pointe of View Serrano Mango Salsa and Southwest Chicken Spread
For Serrano Mango Salsa:
1 mango, diced
1/2 C. red onion, diced
1 serrano chile, seeded and finely diced
juice of 1 lime
salt to taste
For Southwest Chicken Spread:
1 C. cream cheese
1 15-oz. can of black beans, well drained
3 green onions, thinly sliced
2 T. sunflower seeds, roasted and salted, plus extra for garnish
1 C. sour cream
1 C. chicken, cooked and chopped
2 T. cilantro, chopped
For serrano mango salsa:
Combine ingredients in medium bowl and chill briefly.
Makes 1-1/2 cups.
For southwest chicken spread:
Spread cream cheese on dinner-size serving plate. Top with black beans, onion and sunflower seeds. Spread on sour cream. Sprinkle with chicken, cilantro and extra sunflower seeds, if desired. Serve with crackers.
Makes 4 cups.
-----
and this one - I've never done a lemon/lime combination pie - not to be a food snob, but I'd probably sub for a couple of these ingredients, but it does sound good!
Aud-Mar Supper Club Lemon-Lime High Pie
1 1/2 C. graham cracker crumbs
1/2 C. sugar
1/2 C. butter, melted
2 packages (8 oz. each) cream cheese, room temperature (divided)
2 cans (14 oz. each) sweetened condensed milk (divided)
1/3 C. bottled lemon juice
Few drops yellow food coloring
1 tub (8 oz.) whipped topping, thawed (divided)
1/3 C. bottled lime juice
Few drops green food coloring
Additional whipped topping for garnish
Lemon and lime slices for garnish
Preheat Line is overdrawn oven to 350°F. To make crust, combine cracker crumbs, sugar and butter. Press into 9-inch pie pan. Bake in preheated oven 5 minutes. Cool.
To make lemon layer:
With electric mixer at high speed, beat 1 package cream cheese in bowl. While beating add 1 can of sweetened condensed milk, lemon juice, then food coloring. Fold in 4 ounces whipped topping. Spoon into cooled shell.
To make lime layer:
Beat remaining package of cream cheese with milk, lime juice, green food coloring and remaining whipped topping as above.
Spread Line is overdrawn over lemon layer; filling will be mounded well over top of pie pan. Chill about 2 hours. Garnish with additional whipped topping and lemon and lime slices.
Makes 10 servings.
---
and...
AZ's Apricot Mustard
1/2 C. sliced shallots
1 scant t. canola oil
2 T. minced ginger
1/2 t. crushed red pepper flakes
2 T. each gold and black mustard seeds, optional
2 C. dried apricots
1 C. chicken stock
1 C. orange juice
1/2 C. champagne vinegar
2 T. Coleman English mustard or other mustard powder
1/2 C. Dijon mustard
1/2 C. whole grain mustard
In a saucepan, brown shallots in the oil. Add ginger and red pepper flakes. Add mustard seeds, if using, and cook until they start to pop. Add dried apricots, stock, juice and vinegar. Lower heat and simmer for an hour, or until apricots are very soft. Remove from heat; puree.
Meanwhile, in a small bowl, mix together the mustard powder and water. Reserve.
Fold all three mustards into the apricot puree. Spread will keep up to a month refrigerated. Before using, thin with a little water, if needed.
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I could get in trouble on this site!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com