Dips Info 3 Of 9

Ingredients

1 dips dictionary follows in t 1 (this is part 3 of 9)	Advertisements

Preparation
  Chilling & Warming follows:
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* CHILLING AND WARMING *
************************
May of the dips call for chilling, to allow the flavors to marry (if
you try a mouthful right after mixing and then again after chilling,
you will be surprised at the difference). For the recipes, cover
the dips tightly and refrigerate for at least 2 hours. The dips can
also be made up to 24 hours in advance and refrigerated. Garnish
the dips after chilling.
When serving chilled dips, especially in the case of those with
mayonnaise or sour cream bases, it is a good idea to place the dip
bowl within a larger, shallower bowl filled with shaved ice. This
will maintain the optimal temperature and keep the dip from either
spoiling or separating.
Hot dips should be prepared on the stove top or in the oven
according to the directions. For serving, transfer the dip to a
chafing dish or fondue pot over a low warming flame. Be careful to
use only heat-resistant utensils.
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* PRESENTATION *
****************
The way in which you present your dips can make a highly personal
statement, rather like putting your signature on a finished work of
art.
Dips are best served in glass or china bowls, which are free of the
acidity found in metal bowls. Lining dip bowls with lettuce leaves,
radicchio or endive leave, adds a nice touch as do the colorful
garnishes on top. Where it is not suggested as a particular
garnish, reserve a TBLS of one of the ingredients to place in a
dollop in the center or sprinkle over the top. Depending on the
ingredients in the dip, you can also sprinkle peels of carrot or
apple, shredded cabbage, chopped parsley, lemon zest, or shredded
cheese over your masterpiece.
Dippers, especially vegetable dippers that lend themselves to
fanciful arrangements are often placed in a star-burst pattern or
scattered on a platter in clusters. In either case, intersperse
dippers of varying colors and textures.
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* STORING *
***********
Always store dips in the refrigerator. Use only glass, china, or
plastic containers, as the acidity in metal bowls can alter the
color and taste of the dip. Seal tightly (airtight containers are
the best) to prevent the dip from absorbing other refrigerator
smells or turning crusty on the top. Stir before serving again.
 
  Servings: 1
 

Dips Info 4 Of 9
Instructions follow: ****************** * THE BIG DIPPER * ****************** Just as the right wine can make a meal, the ultimate success of a dip is dependent upon the dipper. Each recipe in each of the files contains the recommended pairings that will do your dips prou (Upload by user)

Dips Info 5 Of 9
ELEPHANT GARLIC CHIPS: Peel 6 elephant garlic cloves and slice lengthwise as thinly as possible (about 12 slices per clove). Fill a heavy skillet halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. Put the garlic slices into (Upload by user)

Dips Info 6 Of 9
Breads follow: ********** * BREADS * ********** To withstand the test of dipping, breads must be firm enough in texture to successfully transport the dip from the bowl to the mouth. Chunks of coarser breads, such as French, Italian, and some ryes work well, as do toas (Upload by user)

Dips Info 7 Of 9
Vegetables follow: ************** * VEGETABLES * ************** The crudite craze of the 1970 s awakened Americans to the hidden potential of vegetables. No longer overcooked, soggy, and tasteless, vegetables are now enjoyed raw crisp flavorful, and in their most nutriti (Upload by user)

Dips Info 8 Of 9
MINIATURE POTATO PANCAKES Rather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom ~ miniature potato pancakes. They re delicious and practical since they can be made weeks in advance a (Upload by user)

Dips Info 9 Of 9
Seafood Follows: *********** * SEAFOOD * *********** The primary seafood dipper is shrimp, the hands down all time favorite of most cocktail party aficionados. Salmon may be know for joining forces in their journey upstream but no one has truly witnessed a school of fish in actio (Upload by user)

Dubliner Dip With Rustic Vegetables
Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spo (Upload by user)

Famous Chain Hamburger Fry Sauce
Mix well and use. Ready immediately.     strongServings: 16/strong   (Upload by user)

Fantastic Feta Dip
Combine all ingredients, except buttermilk in a blender and process. Add buttermilk a tablespoon at a time until desired consistancy is reached. Serve with fresh crudites such as jicama, kohlrabi, zucchini and broccoli. Recipe By : [email protected] (Doreen Howard) &nbs (Upload by user)

Festive Herb Dip
Combine ingredients in a bowl. Chill at least 1 hour.     strongServings: 1/strong   (Upload by user)

Festive Roasted Pepper Dip
In bowl, mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups. General Foods, Inc. Preparation Time: 10 mi     strongServings: 1/strong   (Upload by user)

Fiesta Dip
Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes until cheese is melted. Serve with tortilla chips or corn chips.     strongServings: 12/strong   (Upload by user)

Fife Drum Dip
Add the peanut butter and coconut to the yogurt and use as a dipper for apple or pear slices. Or eat plain. Yield: 1 serving. Recipe By : TheCook121 From: [email protected] Date: Thu, 26 Jan 95 10:49:50 Est     strongServings: 1/strong (Upload by user)

Fresh Fruit Dip
Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc. Randy Rigg     strongServings: 6/strong   (Upload by user)
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Fritto Misto
Fritto Misto Pieces of vegetables, fish, seafood, cheese Oil for deep frying Sift together the flour, salt and pepper. Beat the egg yolks until light. Add the beer and mix into the dry ingredients, stirring only until well blended. Stir in the butter. Let stand at room (Upload by user)
TAG: flour, batter, dipping, cheese, seafood, misto, pieces, vegetables, fritto, ,

Fruit Dip 2
Blend together. Use to dip strawberries, pineapple, blueberries, etc.     strongServings: 2/strong   (Upload by user)