1/2 cup dry black beans, 1 c cooked
Soak the black beans in 2 cups of water overnight, or combine them
with 2 cups of water in a saucepan, boil for 2 minutes, and let stand
1 hour. Cook in the soaking water over medium heat until very tender,
about 1 hour, then drain and pur e in a food processor or by putting
them through a potato ricer or coarse strainer.
In a skillet, heat the oil, and the onion, and cook until golden. Add
the garlic and cook 1 minute. Add the mushrooms, cover, and cook 5
minutes. Uncover and cook until all the liquid has been absorbed.
Place the walnuts in a blender or food processor and grind to the
consistency of corn meal.
Remove the olive pits and discard, then chop the olives finely.
Combine all the ingredients except the pimento slices in a blender or
food processor and blend until fairly smooth, but not creamy. Turn
into a serving dish and chill. Garnish with pimento slices and serve
with Garlic and Herb Bread Chips (See recipe) or squares of toast.
From The High Road To Health page 44 Formatted to MM by J.Duckett1
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Soak the beans in 2 cups of water overnight or combine them with 2 cups of water in a saucepan, boil for 2 minutes, and let stand 1 hour. Cook in soaking water over medium heat until very tender, about 1 hour, then drain and puree in a food processor. Heat the oil over mediu (Upload by user)
In a large bowl, coarsley mash half the beans with a fork. Add remaining whole beans and all the other ingredients, mixing well. Cover,and chill 20 minutes. Garnish with fresh cilantro. Source: Seventeen Magazine, March 1994 strongSer (Upload by user)
In a food processor, combine all the ingredients except cilantro sprigs. Add 2T water and process until smooth. Transfer the dip to a serving bowl, garnish with cilantro sprigs, and serve with your favorite fat free tortilla chips. (adapted from December 1993 _Food & (Upload by user)
* Use either the fresh leaves or the dried leaves for this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. (Upload by user)
Heat oil in large skillet. Add onion and garlic and saute until onion is tender, about 5 minutes. Add beans. Season to taste with salt and pepper. Cook and stir mixture over low heat, while mashing. When hot and pulpy, remove beans from heat. Spread 1/4 of mixture on e (Upload by user)
In blender, combine all ingredients; process 1 2 minutes or until smooth. Pour into small serving bowl; refrigerate 2 hours or until slightly thickened. Serve with fresh fruit dippers. NOTE: Can make this any flavor you want by changing the yogurt. & (Upload by user)
Mix all ingredients; form into balls. Roll in chopped pecans or walnuts; chill. strongServings: 18/strong (Upload by user)
Mix and put in refrigerator to thicken for a day. strongServings: 1/strong (Upload by user)
Just chop 1 cup of walnuts (depending on the size of brie you need to cover) and stir into 1 cup crumbled blue cheese. Press onto the top of the brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to size needed). Use fingers wet with cold water to seal und (Upload by user)
Whisk all ingredients together. Chill for an hour or more to let flavor develop before serving. Source: Roy DeSimone/VT 7122,1044 Formatted by Lisa Crawford, Easter 1996 strongServings: 1/strong (Upload by user)
Dips are wonderfully simple to prepare, and can be served as a snack before a meal, or as part of a salad table. This one, best made with Stilton, has a rich flavour that is beautifully balanced by the raw vegetables dipped into it. Mash the blue cheese and mix it with (Upload by user)
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Place everything in food processor and process till smooth. Chill. Serve with celery sticks and Buffalo Chicken Wings strongServings: 4/strong (Upload by user)
In a small bowl, mash the blue cheese, leaving some small lumps, Whisk in the mayonnaise until blended. Add the remaining ingredients and whisk to blend well. Cover and refregerate until serving time. From: 365 ways to cook Chicken. Formatted by :)Fuji br (Upload by user)
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Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add (Upload by user)
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Mix lime juice, oil and red pepper in large glass or plastic bowl. Cut eac chicken wing at joints to make 3 pieces. Discard tip. Cut off and discard excess skin. Place wings in oil mixture and stir to coat. Cover and refrig 3 hours, stirring occasionally. Drain. Heat oven to br (Upload by user)
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Directions: Combine all ingredients for fish dip. strongServings: 6/strong (Upload by user)
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