Dips Info 5 Of 9

Ingredients

1 dips dictionary follows in t 1 (this is part 5 of 9)	Advertisements

Preparation
  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 the hot oil, a few at a time, and watch closely.
As soon as the other edges begin to turn brown (about 15 seconds),
turn the chips over. Fry each chip until the other side turns brown,
(not black--about 15 seconds). Be careful as the second side cooks
very quickly. 6 Cloves make enough chips for about 1 cup of dip
BUTTERFLAKE BISCUIT CHIPS: Prepare refrigerated butterflake biscuit
mix according to the package directions and let the biscuits cool
thoroughly. (Leftover butterflake biscuits can be used or biscuits
can be made the night before and stored in a zip-lock bag). Separate
the flaky layers of each biscuit and place on an ungreased cookie
sheet. Bake at 250 degrees F. for 25 to 30 minutes or until crisp.
let sit for about 45 minutes before serving. One package of biscuit
mix makes 5 to 6 dozen chips, or enough for about 2 cups of dip.
NOODLE CHIPS: Boil wide egg noodles in water according to the package
directions. When cooked, strain immediately and run under cold water.
Let noodles cool and dry on paper towels. Cut each noodle into
3-inch lengths. Fill a heavy skillet halfway with vegetable oil or
melted vegetable shortening and cook over medium heat until the oil
crackles. Put the noodles in the hot oil a few at a time and fry
until golden (about 1 minute). Remove from the pan and drain on paper
towels. One 8-oz package of noodles makes about 120 chips, or enough
for about 2 cups of dip. POTATO SKINS: Scrub 6 to 7 medium baking
potatoes (about 2 pounds) under cold-running water and dry. Bake at
400 degrees F. for 40 minutes. Remove and let cool. Cut each potato
in half lengthwise and scoop out the meat, leaving about a quarter
inch of potato lining each skin. Reserve the scooped out insides for
making miniature potato pancakes (see the recipe in this file). Cut
each hollowed-out potato skin into quarters (yielding 4 chips per
skin, or 8 chips from each whole potato). Brush with melted butter on
both sides. Bake at 425 degrees F. for 15 minutes or until crisp. 6
potatoes make enough potato skins for about 2 cups of dip.
************ * CRACKERS * ************ While there are numerous
advantages to homemade chips, crackers are another tory entirely.
Crackers come packaged in just about any flavor, shape or size you ll
ever want and the truth is that commercial preparation of crackers
usually yields better results. But there are those of you that have
shirtsleeves that just wont stay rolled down so here is a recipe for
a tasty homemade onion cracker. ONION CRACKERS: 2 Cups Unbleached
All-Purpose Flour
1 Tsp Baking Soda
1/8 Tsp Salt
2 Tbl Vegetable Shortening
1/2 Cup Minced Onion
1 1/2 Tsp Celery Seed 3/4 Tsp Crushed Red Pepper Flakes
2/3 Cup Water (Approximately) In a food processor fitted with
a metal blade, combine the flour baking soda and salt, blending well.
Add the shortening all at once and process until the mixture becomes
coarse meal. Add the onion, celery seed, and red pepper flakes.
Drizzle the water through the feed tube a little at a time, using
only as much water as necessary for the batter to form a ball (the
amount of water will vary with every batch). Divide the dough in half
and on a well-floured board, roll out each half to 1/8-inch
thickness. Cut into squares or rectangles with a knife or pizza
cutter. Place the crackers on a lightly greased cookie sheet,
piercing each cracker 3 times with a fork. Repeat for the remaining
half of the dough. Bake at 350 degrees F. for 20 to 25 minutes or
until medium brown. Cool on a wire rack. Makes 50 to 60 crackers or
enough for about 2 cups of dip.
 
  Servings: 1
 

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)

Fruit Dip No1
Combine all ingredients together except fruit. Refrigerate overnight. Use fresh fruit to dip.     strongServings: 1/strong   (Upload by user)
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Garden Vegetable Dip
Beat cream cheese until fluffy. Blend in chili sauce, minced onion, chili powder, salt and pepper. Cover; Chill. Serve with chilled fresh vegetables, tortilla or potato chips.     strongServings: 1/strong   (Upload by user)