Cilantro-Chile Dip

The creamy goodness of this dip works well with speced sweet-potato chips or your favorite veggie! We found this recipe in Woman's World magazine.

Ingredients:

• 1 package (8 ounces) Neufchatel cream cheese, at room temperature
• 2/3 cup chopped fresh cilantro
• 1 can (4.5 ounces) chopped green chiles
• 1-2 tablespoons fajita seasoning
• 1 tablespoon fresh squeezed lime juice
• 1/4 teaspoon grated lime zest

Directions:

• At medium speed, breat cream cheese until smooth and creamy.
• Add cilantro, chiles, fajita seasoning, lime juice and lime zest.
• Beat until fluffy, 3-4 minutes.
• Transfer to a serving bowl

Add this great dip to your football party offerings and you'll be the "talk of the town!"

Copyright M. A. Webb, 2004-2006. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Apricot Basting Sauce

This basting sauce works best with fruits, and ethnic foods such as Mexican, North American, South American, or as a BBQ basting sauce for chicken or pork.

Ingredients:

• 1/2 cup apricot jam
• 1/4 cup apricots, dried, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon honey
• 1 tablespoon Worcestershire Sauce

Directions:

• Heat all ingredients over low heat, stirring occasionally until jam is melted. Store in covered container in refrigerator if not using immediately.
• Makes about 1 cup of sauce

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Frittata a la Milano

This dish makes an excellent one-dish meal that can be served for breakfast, lunch or dinner with the family or to guests!

Ingredients:

• 1 cup broccoli flowerettes
• 1/2 cup sliced mushrooms
• 1/2 cup red pepper, cut into rings
• 2 green onions, sliced into 1 inch pieces
• 1 tablespoon butter or margarine
• 8 eggs
• 1/4 cup dijon or country dijon mustard
• 1/4 cup water
• 1/2 teaspoon Italian seasoning
• 1 cup Swiss cheese, shredded

Directions:

• Preheat oven to 375 degrees Farenheit. In a 10-inch ovenproof skillet, over medium heat, cook broccoli, mushrooms, red pepper and green onions in butter until tender-crisp, about 5 minutes. Remove from heat.
• In small bowl, with electric mixer, beat eggs, mustard, water and Italian seasoning until foamy; stir in cheese. Pour mixture into skillet over vegetables.
• Bake 20 to 25 minutes or until well set. Cut into wedges, serve immediately.

You can add salsa, fresh diced tomatoes and peppers, shredded Swiss, cheddar or mozarella cheese, or even sour cream on the side for garnish.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved.

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. It is common practice and courtesy to send the author an email indicating you wish to, or have posted, this article to another location and the link to where it is posted.

Spinach Cheese Balls with Sauce

These make great appetizers!

Ingredients:

• 1 box (9 ounces) frozen spinach
• 1 egg, beaten
• 1 cup (4 ounces) shredded Parmesan cheese
• 1 cup (4 ounces) shredded mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1/2 cup sour cream
• 2 tablespoons extra-virgin olive oil
• 1 container (15 ounces) ricotta cheese
• 2 cups all-purpose flour
• vegetable oil for deep frying
• 3/4 cup Italian style bread crumbs
• marinara or pasta sauce for serving (about 25 ounces)

Directions:

• Remove frozen spinach from container and place in colander. Rinse with warm water until thawed; drain well. Squeeze dry with a paper towel or kitchen towel.
• Mix in large bowl egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended.
• Fill 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350 degrees Farenheit. Or, if using an electric deep fryer, add oil to fill line and heat to same temperature.
• Place bread crumbs in a small bowl. Shape spinach-cheese mixture into 1 anad 1/2 inch balls (makes about 40), using about 1 and 1/2 tablespoons for each ball; roll in bread crumbs and place on a cookie sheet or tray.
• Fry spinach balls 6 at a time for about 4 to 6 minutes; turning as necessary; until they are golden brown. With a slotted spoon, remove balls from the skillet or fryer and place on paper towels to drain. Cool 2 minutes before serving.
• Serve with warm marinara or pasta sauce for dipping. You could also use a sour cream or ranch sauce as an additional dipping sauce.
• Makes 20 servings (2 balls each with 3 tablespoons sauce for each serving)

Source: http://www.HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved.

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.