Ingredients: (Veal in Mushroom Sauce)
1 can (7.6 fluid ounces) Media Crema
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour, divided
1 pound veal filet, cut into thin strips
1 teaspoon ground black pepper
1 tablespoon vegetable oil
4 cups sliced white mushrooms
1 large onion, sliced
2 tablespoons Beef Ribs Flavor Bouillon, dissolved in 1 cup hot water
1 cup dry white wine
Cooked hot rice or potatoes
Directions: (Veal in Mushroom Sauce)
Combine media crema, mustard and 1 tablespoon flour in small bowl; set aside.
Combine veal, remaining 1 tablespoon flour and pepper in medium bowl. Heat oil in large skillet over medium-high heat. Cook veal, stirring frequently, for 5 minutes or until browned.
Add mushrooms and onion; cook, stirring frequently, for 5 to 8 minutes or until onion is tender. Add bouillon mixture and wine; bring to a boil. Boil for 8 minutes or until half the liquid has evaporated. Add media crema mixture; cook, stirring constantly, for 2 minutes or until sauce has thickened. Serve with rice sprinkled with chopped parsley.
Ingredients: (Fried Plantain Chips with Spicy Cilantro Dipping Sauce)
1 cup vegetable oil
3 plantains, thinly sliced
1 cup finely chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup Seasoning Sauce
1 to 2 tablespoons packed brown sugar
2 teaspoons hot pepper sauce
Directions: (Fried Plantain Chips with Spicy Cilantro Dipping Sauce)
oil in large skillet over medium-high heat. Fry plantains (in batches, if necessary) until crisp and golden. Drain on paper towels. Combine cilantro, lime juice, seasoning sauce, sugar and hot pepper sauce in medium bowl. Serve with fried plantain chips or assorted potato chips.
Ingredients: (Beef Dip with Hamburger and Tomatoes)
1/2 pound lean ground beef (15% or less fat)
1 tablespoon Chicken Flavor Tomato Bouillon
2 cans (7.6 fluid ounces each) Media Crema
2 cups (8 ounces) shredded mild cheddar or Mexican blend cheese
1 can (14.5 ounces) diced tomatoes with jalapeño peppers, drained
Instructions: (Beef Dip with Hamburger and Tomatoes)
Cook beef and bouillon in large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Reduce heat to medium-low; stir in media crema, cheese and tomatoes. Cook, stirring constantly, until cheese is melted. Serve with chips.
Ingredients: (Cheese and Chile Beef Dip)
2 packages (11 oz. each) Creamed Chipped Beef, defrosted according to package directions
1 package (8 oz.) cream cheese, softened
3/4 cup shredded cheddar cheese, divided
1 can (4 oz.) diced green chiles
2 tablespoons chopped onion
3/4 teaspoon garlic powder
1 package (10 oz.) tortilla chips
Instructions: (Cheese and Chile Beef Dip)
Preheat oven to 375° F.
Combine cream cheese, ½ cup cheddar cheese, chiles, onion and garlic powder in medium bowl. Add creamed chipped beef; stir well. Transfer to a 1 ½-quart shallow baking dish; top with remaining cheddar cheese.
Bake for 20 to 25 minutes or until dip is bubbly and cheese is melted. Serve with tortilla chips.
Ingredients: (Chocolate Dipped Brandy Snaps)
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/3 cup dark corn syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup all-purpose flour
2 teaspoons brandy
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
1 tablespoon vegetable shortening
1/3 cup finely chopped nuts
Directions: (Chocolate Dipped Brandy Snaps)
Preheat oven to 300° F.
Combine butter, sugar, corn syrup, cinnamon and ginger in medium, heavy-dutysaucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoon onto ungreased baking sheets about 3 inches apart, baking no more than 6 at a time.
Bake for 10 to 14 minutes or until deep caramel color. Cool on baking sheets for 10 seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool completely on wire racks.
Line baking sheets with wax paper.
Microwave morsels and vegetable shortening in medium, uncovered, microwave-safe bowl on High (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Dip cookies halfway in melted chocolate; shake off excess. Sprinkle with nuts; set on prepared baking sheets. Refrigerate for 10 minutes or until chocolate is set. Store in airtight container in refrigerator
Ingredients: (Oh-So-Refreshing Pumpkin-Orange Granita)
1 can (15 oz.) Pure Pumpkin
1 1/4 cups water
1/2 cup frozen orange juice concentrate
1/2 cup granulated sugar
Pinch of salt
Pinch of ground cinnamon
Directions: (Oh-So-Refreshing Pumpkin-Orange Granita)
Combine pumpkin, water, concentrate, sugar, salt and cinnamon in large bowl; whisk until smooth. Pour into 8-inch-square baking pan; cover with plastic wrap. Freeze, stirring every 30 minutes to break up ice crystals, for 3 hours, or until slushy, more uniform in texture and firm enough to scrape or scoop. Using metal spoon or ice cream scoop, scrape into chilled serving dishes. Serve immediately. Freeze any remaining granita for up to 1 week. Let stand at room temperature for about 15 to 20 minutes before serving.
Ingredients: (CREAMY ASIAN SHRIMP CEVICHE)
2 Tbsp. lime juice
1 tsp. Reduced Sodium Chicken flavor Bouillon
1 lb. medium cooked shrimp
1/4 cup Real Mayonnaise
1 green onion, thinly sliced
1 tsp. low sodium soy sauce
1/2 tsp. finely grated fresh ginger
1 Tbsp. fresh cilantro (optional)
Also terrific with chopped shrimp and served on plantain chips.
Directions: (CREAMY ASIAN SHRIMP CEVICHE)
Combine lime juice with Reduced Sodium Chicken flavor Bouillon in small microwave-safe bowl and microwave at HIGH 30 seconds or until hot; cool slightly.
Combine bouillon mixture with remaining ingredients in medium bowl. Garnish, if desired, with chopped fresh cilantro leaves.
Ingredients: (CREAMY DILLED VEGETABLE DIP)
1/4 cup Hellmann’s or Best Foods Dijonnaise Creamy Dijon Mustard
1 package Knorr Vegetable recipe mix
1 container (16 oz.) sour cream
2 Tbsp. snipped fresh dill or 1/2 tsp.
dried dill weed
Directions: (CREAMY DILLED VEGETABLE DIP)
Combine all ingredients in medium bowl. Cover and chill 2 hours to blend flavors. Stir before serving. Serve with your favorite dippers.
Ingredients: (BAKED ARTICHOKE DIP)
1 package Leek recipe mix
1 can (14 oz.) artichoke hearts, drained and chopped
1/2 cup Hellmann’s or Best Foods Real Mayonnaise
1 container (16 oz.) sour cream
1 cup Swiss cheese [or mozzarella cheese (about 4 oz.)
Directions: (BAKED ARTICHOKE DIP)
Preheat oven to 375°.
Combine all ingredients in 1-quart casserole. Bake 30 minutes or until golden brown. Serve with your favorite dippers.
Spinach & Artichoke Dip: stir in 1 package (10 oz.) frozen chopped spinach, cooked and squeezed dry. Italian Artichoke Dip: use mozzarella cheese instead of Swiss and stir in 1/4 cup drained and chopped sun-dried tomatoes. Mexican Artichoke Dip: substitute Monterey Jack cheese for the Swiss cheese and stir in 1/4 cup chopped cilantro, 1/2 teaspoon ground cumin and hot pepper sauce to taste.
Ingredients: (Mini pissaladières)
3 tbsp olive oil
4 onions, thinly sliced
2 garlic cloves, chopped
2 tsp balsamic vinegar
1 tsp dried herbes de Provence
375g pack ready-rolled puff pastry
100g pitted black olives, halved
few sundried tomatoes, chopped
50g can anchovies, drained and halved lengthways
Directions: (Mini pissaladières)
Heat the oil in a large, wide pan, then fry the onions for 20 mins until softened and lightly golden, stirring occasionally. Stir in the garlic, vinegar, herbs, salt and pepper, then cook for a few mins more. Leave to cool.
Heat oven to 220C/fan 200C/gas 7. Unroll the pastry and cut into 4cm squares. Put on a large baking sheet, a little apart, then spoon a little onion mix onto each. Top with half an olive or piece of sundried tomato and a strip of anchovy. Bake for 10-12 mins until puffed up and golden.