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Fajita Marinade
1/4 c. lime juice
1/3 c. water
2 tbsp. olive oil
4 cloves garlic, crushed
2 tsp. soy sauce
2 dashes liquid smoke flavoring
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. ground black pepper
In a large sealable bag, combine lime juice, water, olive oil, garlic, soy sauce, salt and liquid smoke. Stir in cayenne and black pepper. Add meat to this marinade and store in refrigerator overnight, or at least 2 hours.
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Radish Dip
8 oz cream cheese, softened
1/4 cup margarine, softened
1/2 tsp celery salt
Dash of paprika
1/2 tsp Worcestershire sauce
1 cup finely chopped radishes
1/4 cup finely chopped green onions
In a large bowl, combine cream cheese, margarine, celery salt, paprika, Worcestershire sauce, radishes, and green onions. Chill and then serve with vegetables and crackers. |
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Pizza Dip
1 (8oz) pkg cream cheese, softened
1 tsp dried Italian seasoning
1 C shredded mozzarella
3/4 C parmesan
1 (8oz) can pizza sauce
2 T chopped green pepper
2 T sliced green onion
Preheat oven to 350F.
Combine cream cheese and seasoning. Spread into the bottom of an ovenproof dish. In a small bowl, combine the cheeses. Sprinkle half the cheeses over the cream cheese mixture. Spread on the pizza sauce and top with remaining cheese. Top with peppers and onions.
Bake 15-20 minutes and serve with toast or crackers. |
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Buffalo Chicken Wing Dip
16 ounces Cream Cheese
8 ounces Frank's Red Hot Sauce
3/4 cup chopped celery *
2 cups cooked shredded chicken
1 cup shredded cheddar cheese
Chips & veggies
Combine cream cheese, hot sauce and celery in bowl. Heat in microwave until cream cheese is melted. Stir; add chicken and cheese. Mix together.
Put into a baking dish. Top w/ more shredded cheese, if desired. Bake at 350 for 30 minutes. Serve with chips & veggies. Enjoy!!!!
*Alternately, serve the celery with the dip instead of in it.
*Substitute crab in place of the chicken. |
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Cheddar Bacon Dip
1 (8 oz) pkg cream cheese, softened
1 cup sour cream
5 green onions, thinly sliced
4 med tomatoes, chopped
1 large green pepper, chopped
1 (16 oz) jar taco sauce
2 cups shredded cheddar cheese
1 lb sliced bacon, cooked and crumbled
Tortilla or taco chips
In a mixing bowl, beat cream cheese and sour cream. Spread in an ungreased 13x9x2-inch dish or on a 12 inch plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with tortilla or taco chips.
Makes 10-12 servings. |
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Chicken Dip
16 oz. Sour Cream
1 (large) can of White Chicken meat
1 can of Rotel Tomatoes, I use the ones with chilies added.
1 tsp. Chili powder
1 tsp. lemon juice
1 tsp. hot sauce
Drain in Colinder/ chicken and tomatoes. Put in Bowl and add all other ingredients. Mix well. Chill and serve with chips. |
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Wrapped Pickles
1 jar sweet or dill pickles (I buy 2 jars of baby pickles)
1 containers cream cheese (room temperature) (I buy 2)
1 pkg dried beef (I buy the pound pkg)
Drain and pat dry the pickles. Lay out one slice of dried beef and spread with cream cheese. Lay out another slice of dried beef overlapping the other slice slightly and spread with cream cheese. Place a pickle at one end and roll up. Keep repeating these steps until all the dried beef is used up. You may have some pickles left over. When all the beef or pickles are used place in the refrigerater for a few minutes or overnight to chill the cream cheese. When the cream cheese is chilled slice each roll about 1/2 inch apart. I keep the ends and eat them myself and serve the rest. |
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JERKY SEASONING (MEATS)
2 T. minced onion
2-1/2 tsp. dried thyme
2 tsp. ground allspice
2 tsp. ground black pepper
1/2 tsp. cinnamon
1/2 tsp. cayenne pepper
1/2 tsp. salt
2 T. vegetable oil
(Enough for 1 serving.)
In a small, non-porous bowl, combine the onion, thyme, allspice, black pepper, cinnamon, cayenne pepper and salt. Rub meat lightly with oil. Rub seasoning on oiled meat.
This is a great seasoning for any meat. You can make more of this seasoning blend all at once and store it in an aritight container. Make sure you keep it in a cool, dry place |
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CARIBBEAN PORK CHOPS
3/4 C. water
1/3 C. lemon juice
1/3 C. chopped onion
1 T. packed brown sugar
1 T. chopped green onion
1 T. canola oil
3/4 tsp. salt
3/4 tsp. ground allspice
3/4 tsp. ground cinnamon
3/4 tsp. ground black pepper
1/2 tsp. dried thyme, crushed
1/4 tsp. ground cayenne pepper
6 lean pork chops, 1/2 inch thick
Place water, lemon juice, onion, brown sugar, green onions, oil salt allspice, cinnamon, black pepper and cayenne pepper into a blender and puree until smooth. Pour 1/2 cup in a small bowl, cover and refrigerate, to use for basting.
Place pok chops in a shallow glass or plastic dish. Pour remaining marinade over pork. Cover and refrigeratre at least 12 hours but no longer than 24 hours.
Heat coals or gas grill. Remove pork froma marinade; discard marinade. Cover and grill pork 4 to 5 inches from medium heat. Turn chops frequently and brush with reserved marinade. Cook until medium done (160 degrees F/71 degrees C) and slightly pink when cut near bone, about 8 to 11 minutes.
Makes 6 servings.
Hot and spicy Caribbean pork chops. |
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Fajita Marinade
1/4 c. lime juice
1/3 c. water
2 tbsp. olive oil
4 cloves garlic, crushed
2 tsp. soy sauce
2 dashes liquid smoke flavoring
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. ground black pepper
In a large sealable bag, combine lime juice, water, olive oil, garlic, soy sauce, salt and liquid smoke. Stir in cayenne and black pepper. Add meat to this marinade and store in refrigerator overnight, or at least 2 hours.
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Hot Salsa
Largest tub of mild thick picante sauce as base
add 18 jalepenos
4 Anaheim peppers
12 habanaros
3 banana peppers
1/3 c sugar
1Tbsp garlic salt
2 bunches of fresh cilantro
1/2 c chopped onion
Mix well and let sit in refrigerator for 2-3 hours.
* Note When using peppers remove all seeds from inside to minimize bitterness. Wear gloves when handling habanaros, they are very hot. |
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Light Crab Spread
1 (8 oz) pkg light cream cheese, softened
1 Tbls skim milk
1 tsp lemon juice
1/8 tsp salt (optional)
1/4 cup onion, finely chopped
1 small garlic clove, pressed
1 medium tomato, seeded and chopped
1/2 cup green bell pepper, chopped
4 ounces flake or leg style imitation crab meat, coarsely chopped
2 Tbls fresh parsley, snipped
24 slices french bread
Combine cream cheese, milk, lemon juice and salt in bowl. Add onion and garlic to cream cheese mixture, mix well. Spread cream cheese mixture over bottom of 8 inch round baking dish or pie plate. Coarsely chop tomato and bell pepper and sprinkle over cream cheese mixture. Top with crab meat. Sprinkle snipped parsley over crab meat. Cover and refrigerate. Serve spread with bread slices
Makes 12 servings.
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Jalapeno Dip
2 jalapeno chili peppers, drained (or fresh)
2 T. butter
1 (16 oz.) pkg. pasteurized process cheese spread, cut up (Velvetta)
1 med. tomato, peeled, chopped
Remove stems, seeds and membrane from peppers; chop peppers. Heat butter over low heat in saucepan until melted. Stir in cheese, cook and stir until cheese melts. Stir in peppers and tomatoes. Heat until tomato is hot.
Serve with chips. |
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Chipotle & Tomatillo Salsa
1/2 pound Tomatillo, cut into strips
2 teaspoons Chipotle chiles, finely chopped
1/4 cup onion, finely chopped
2 tablespoons cilantro, finely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon lemon zest
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground pepper
In a medium bowl, combine Tomatillo, chiles, onion, cilantro, lemon juice,
lemon zest, lime juice, salt, and pepper. Cover and refrigerate, at least 1
hour and better a day or two, to allow the flavors to mix.
Makes 2 cups. |
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Honey Poppy Seed Dressing
3/4 cup mayonnaise
1/3 cup honey
2 1/2 tablespoons poppy seeds
1 tablespoon Dijon mustard
salt and pepper to taste
Instructions: Mix all ingredients well. Makes 1 1/3 cup.
Serving Tip: Let this stand for a while to absorb the flavors. Its delicious tossed with either fruit or green salads.
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Barbecue Sauce
Ingredients
2 Tbsp. margarine
1 small onion, chopped
1 c. catsup
1/4 c. worchestershire sauce
1/4 c. vinegar
1/4 c. brown sugar
Procedure
In a small saucepan, saute onion until tender. Add remaining ingredients and simmer for about a half hour. |
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