Dill Sauce

Ingredients Edit and Save

Original recipe makes 12 tablespoonsChange Servings
 1/2 cup sour cream
 1 1/2 tablespoons Dijon-style prepared mustard
 1 tablespoon lemon juice
 2 teaspoons chopped fresh dill

Directions

Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Read More

Secret Burger Sauce

From : http://allrecipes.com/Recipe/Secret-Burger-Sauce/Detail.aspx?evt19=1

Ingredients Edit and Save

Original recipe makes 1 1/4 cupsChange Servings
 1/2 cup mayonnaise
 1/4 cup ketchup
 1/2 cup chopped dill pickles
 1 teaspoon garlic powder
 1/2 teaspoon black pepper

Directions

Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your burger!

Read More

Yummy Honey Mustard Dipping Sauce

  

From : http://allrecipes.com/Recipe/Yummy-Honey-Mustard-Dipping-Sauce/Detail.aspx?prop24=hn_slide1_Yummy-Honey-Mustard-Dipping-Sauce&evt19=1

Ingredients

Original recipe makes 3 /4 cupChange Servings
 1/2 cup mayonnaise
 2 tablespoons prepared yellow mustard
 1 tablespoon Dijon mustard
 2 tablespoons honey
 1/2 tablespoon lemon juice


Directions

Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Read More

Broccoli Dip

From : http://www.realsimple.com/food-recipes/browse-all-recipes/broccoli-dip-00000000001857/index.html

Makes 2 1/3 cups| Hands-On Time: 05m| Total Time: 05m

Ingredients
1 14-ounce bag frozen broccoli, thawed
1 cup low-fat cottage cheese
kosher salt
1 5-ounce package pita chips

Directions
Puree the broccoli, cottage cheese, and 1/8 teaspoon salt in a food processor until smooth. Serve with the pita chips.

Read More

BROCCOLI TREES WITH CREAMY WHITE-BEAN DIP

From : http://www.gourmet.com/recipes/2000s/2007/12/broccoli-trees

Ingredients
2 lb broccoli, cut into 1 1/2-inch-wide spears
1 garlic clove
1 (19-ounce) can white beans such as cannellini, drained and rinsed
3/4 cup silken tofu (6 1/2 ounces), drained and gently rinsed
2 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
Pinch of cayenne

Method
Blanch broccoli in a pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, 2 minutes, then drain in a colander. Immediately plunge colander with broccoli into an ice bath to stop cooking, then drain again. Spread broccoli out on a kitchen towel to dry. (Broccoli will still be crisp.)
With motor of a food processor running, drop garlic through feed tube and process until finely chopped. Add remaining ingredients (except broccoli) and 1/2 teaspoon salt and purée until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.

COOKS’ NOTE:
Broccoli can be cooked 1 day ahead and chilled in a sealed bag.
Dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

Read More

Creamy Artichoke Dip

From : http://www.marthastewart.com/344979/creamy-artichoke-dip?czone=entertaining/holiday-entertaining/holidaycenter-foods&center=276958&gallery=274712&slide=344861

INGREDIENTS

4 slices day-old crusty white bread with crusts removed, torn into 2-inch pieces (3 cups)
2 anchovy fillets, drained
1 box (9 ounces) frozen artichoke hearts, thawed and drained
1/2 teaspoon sugar
2/3 cup extra-virgin olive oil, plus more for serving
3 tablespoons fresh lemon juice
Coarse salt and ground pepper
Chopped fresh chives, for serving
DIRECTIONS

STEP 1
In a medium bowl, pour 1 cup water over bread. Immediately squeeze as much water as possible from bread and transfer to a food processor along with anchovies, artichokes, and sugar. Process until a paste forms. With machine running, slowly add oil, scraping down bowl as needed. With machine still running, add lemon juice, 1 tablespoon at a time, until mixture is creamy. Season to taste with salt and pepper and transfer to a serving dish. To serve, top with chives and a drizzle of oil.

Read More

Creamy Avocado Yogurt Dip

From : http://www.twopeasandtheirpod.com/creamy-avocado-yogurt-dip/

ingredients:
1/2 cup plain fat-free Greek yogurt (I use Chobani)
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Pita chips, tortilla chips, cut up veggies-for serving

directions:
1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

Read More

Edamame Hummus

From : http://www.babble.com/best-recipes/edamame-hummus/

Edamame Hummus
1 1/2 cup edamame, shelled, cooked and cooled
2 tablespoons water
Juice of 1 lemon 
1 clove garlic
2 tablespoons tahnini or sesame oil
1 teaspoon soy sauce
2 – 3 tablespoons olive oil
kosher salt to taste

In a food processor, pulse the first six ingredients together until very well blended.  Keep pulsing the food processor and drizzle in the olive oil, until the consistency of the dip is soft but not drippy.  Salt to taste. Serve & enjoy!

Read More

BASIL PESTO

From: http://www.zeekhanakhazana.com/recipes/basil-pesto.html
Ingredients

½ cup  Pine Nuts
250 ml  Olive Oil
8-9 nos. Garlic Cloves
2 cups  Basil Leaves
1 cup Basil Leaves
To Taste  Salt
½ cup Grated Cheese
To Taste  Crushed Black Pepper
A Pinch Rock Salt
2 tbsp Basil Pesto
1 cup  Halved Cherry Potatoes
4-5 nos. Basil Leaves
As Required  Parmesan Cheese Shavings
2 nos. Toasted Bread
2 tbsp Pesto
1 tsp Olive Oil

For Garnish

Parmesan Cheese Shavings
Basil Leaf

Method

Add ½ cup Pine Nuts to a bowl.
Add Olive Oil, garlic cloves, fresh basil leaves now transfer the contents to a grinder and grind to a fine paste.
Add basil leaves, salt and grated cheese.
Add crushed black pepper and rock salt.
Blend it to a fine paste.
Basil Pesto is ready to be served

Read More

TAHINA

From : http://www.zeekhanakhazana.com/recipes/tahina.html
Ingredients

½ cup Sesame seeds
7 -8 tbsp Sesame Oil
1 tbsp Oil
1 tbsp Chopped Garlic
1 cup  Mushroom
to taste Salt
to taste  Crushed Black Pepper
2 tsp Beetroot Paste

For Garnish

Lemon Juice
Coriander Leaves

Method

Heat  a pan, add sesame seeds ½ cup and roast it
Now add it in a blender, add sesame oil 7 – 8 tbsp and make a paste of it
After that put it in a mud pot and cover it with a muslin cloth and tie it
Leaves it for 15 – 20 days
Your Tahina  is ready

Read More

KASHMIR CHUTNEY

From : http://www.zeekhanakhazana.com/recipe/kashmir-chutney

INGREDIENTS
6 - 7 apple
¾ cup malt vinegar
½ ginger
10 - 12 garlic cloves
4 - 5 dry red chillies
¼ cup raisins
sea salt to taste 
1 ¼ tsp white pepper powder
1 cup finely chopped dates
12 - 13 tbsp brown sugar

METHOD
Heat malt vinegar in a pan.
Now add garlic and dry red chillies in it to cook.
After cooked, take out  the garlic and chillies from the pan.
Now add raisins, rock salt, white pepper powder in it to boil.
After boiled, add grated apple and ginger along with dates in the pan.
Cook them for 3 mins - 4 mins.
Next, add brown sugar in it to cook for 40 mins - 45 mins.
After cooked, preserve it in a jar.
Your Kashmir Chutney is ready.

Read More

BREAD DOSA WITH PEANUT ONION DIP

From : http://www.zeekhanakhazana.com/recipe/bread-dosa-with-peanut-onion-dip

INGREDIENTS

• 10 - 12 bread slices
• 1 tsp oil

For batter

• ½ cup semolina
• 2 tbsp yoghurt
• 1 tbsp rice flour
• Finely chopped green chilli to taste
• 20 - 22 curry leaves
• 1 tsp finely chopped ginger

For stuffing

• 4 boiled potatoes
• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ¼ tsp asafoetida
• ¼ tbsp finely chopped garlic
• Salt to taste
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• 6 - 7 coriander leaves

For chutney

• 1 tsp oil
• 1 tsp finely chopped garlic
• ½ medium finely chopped onion
• 3 tbsp roasted peanuts
• 1 tsp tamarind pulp
• 2 tbsp jaggery

For tempering

• 1 tsp oil
• 1 whole dry red chilli
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• ¼ tsp asafoetida

For yoghurt & garlic chutney

• ¼ cup yoghurt
• ½ tsp garlic paste
• ¼ tsp finely chopped green chilli
• ½ tsp finely chopped onion

METHOD

• Firstly, cut the edges of the bread slices and sprinkle water on them.
• Now, mix semolina, yoghurt, rice flour, chopped green chilli, curry leaves, chopped ginger and water in a bowl.
• Also, mix the bread slices in the bowl and grind them.
• Next, mix water in the grinder and again grind it.
• After this, mash potatoes in another bowl.
• Now, heat oil in a pan and put mustard seeds, cumin seeds, asafoetida along with garlic in it to sauté.
• After the spices are slightly cooked, cook potato, salt, turmeric powder, red chilli powder and coriander leaves in it to prepare a stuffing.
• Next, heat oil in another pan and pour the prepared batter on it.
• After the batter is cooked from both the sides, put the prepared stuffing on it and roll it.
• Now, heat oil in the already used pan.
• After this, put red chilli, mustard seeds, cumin seeds and asafoetida in it to prepare a tempering.
• Pour the prepared tempering on the already prepared peanut dip.
• Next, mix yoghurt, garlic, chopped green chilli and chopped onion in another bowl to prepare another dip.
• Serve the prepared dosa with the prepared dips.
• Your Bread Dosa is ready.

Read More

Caramelized Onion Dip

From : http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/caramelized-onion-dip-recipe/index.html

Total Time: 3 hr 0 min
Prep 10 min
Inactive 2 hr 30 min
Cook 20 min
Yield: 2 cups
Level: Easy

Ingredients

1 tablespoon vegetable oil
2 cups thinly sliced onion
2 teaspoons chopped fresh sage leaves
3/4 cup mayonnaise
3/4 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Potato chips, for serving

Directions
Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.

Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.

Read More

French Onion Dip

From : http://www.foodnetwork.com/recipes/guy-fieri/french-onion-dip-recipe/index.html

Total Time: 2 hr 30 min
Prep 20 min
Inactive 1 hr 30 min
Cook 40 min
Yield: 3 1/2 cups
Level: Easy

Ingredients
2 tablespoons canola oil
1 tablespoon butter
2 Vidalia onions, sliced into 1/4-inch rings (about 4 cups)
2 large shallots, sliced into 1/8-inch rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 teaspoon celery salt
1 teaspoon Worcestershire
1 teaspoon freshly ground black pepper
1 teaspoon salt

Directions
In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.

Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

Cook's Note: Dip can be pureed until creamy. If too thick, add milk to get desired consistency.

Read More

Pan-Fried Onion Dip

From : http://www.foodnetwork.com/recipes/ina-garten/pan-fried-onion-dip-recipe/index.html

Total Time: 1 hr 10 min
Prep 10 min
Inactive 30 min
Cook 30 min
Yield: 2 cups
Level: Easy

Ingredients
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Read More

Taco Seasoning Mix

From : http://busycooks.about.com/od/homemademixes/r/tacoseasonmix.htm
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 10 package equivalents
Ingredients:
1/4 cup instant minced onion
2 Tbsp. chili powder
2 tsp. paprika
2 tsp. crushed dried red pepper flakes
1-1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1 Tbsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. instant minced garlic
1 tsp. ground cumin
Preparation:
Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.

Read More

Spaghetti Sauce Mix

From : http://busycooks.about.com/od/homemademixes/r/spaghettimix.htm
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1-1/3 cups
Ingredients:
1/4 cup instant minced onion
1/4 cup dried parsley flakes
1/4 cup cornstarch
1 Tbsp. dried green pepper flakes
1 Tbsp. salt
1 tsp. instant minced garlic
1/2 tsp. white pepper
1 Tbsp. sugar
1 Tbsp. dried Iralian seasoning
Preparation:
Combine all ingredients in a small bowl and blend well with wire whisk. Spoon mixture into a tightly closed container and store in a cool, dry place. Use mix within 6 months. Makes four batches of spaghetti sauce.
To make spaghetti sauce:
Brown 1 lb. lean ground beef in a large skillet over medium heat and drain well. Add 2-8 oz. cans tomato sauce, 1-6 oz. can tomato paste, 2-3/4 cups tomato juice or water, and 1/3 cup seasoning mix. Reduce heat and simmer spaghetti sauce for 30 minutes, stirring occasionally. Serves 4-6

Read More

Sesame Seed Dip Mix

From : busycooks.about.com/od/homemademixes/r/sesamedipmix.htm
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 packages
Ingredients:
1/4 cup grated Parmesan cheese
3 Tbsp. toasted sesame seeds
1 tsp. salt
1-1/2 tsp. celery seed
dash pepper
1/4 tsp. garlic powder

Preparation:
Combine all ingredients in a small bowl and blend well. Spoon mixture into a small glass jar with screw-top lid. Label as "Sesame Cheese Dip Mix". Store in a cool, dry place and use within 4 months.
Makes a substitute for four packages (about 2 tablespoons each) of purchased mix.
Sesame Cheese Dip: Combine 1 cup of sour cream or plain yogurt and 2 tablespoons of mix and stir well to blend. Chill at least 1 hour before serving to blend flavors. Makes about 1 cup of dip.

Read More

SEASME SEED BUTTER

Ingredients
1/2 cup (125 mL) butter, softened
1/4 cup (60 mL) sesame seeds
4 tsp (20 mL) dry mustard
1 tbsp (15 mL) dried parsley
1 tsp (5 mL) dried rosemary


Preparation
Cream together butter, sesame seeds, mustard, parsley and rosemary.
Let stand for 1 hour to blend flavours.
Serve spread in grilled vegetable and alfalfa sprout sandwiches.

Tips
Keeps in refrigerator: 2 to 3 weeks
Keeps at room temperature: 2 to 4 hours

Read More

LEMON PARSLEY BUTTER

Ingredients
1/2 cup (125 mL) butter, softened
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped fresh parsley
Salt and pepper, to taste

Preparation
Beat together butter, lemon juice and parsley until well conbined. Add salt and pepper to taste.
Delicate Herb butters:
Start with Lemon Parsley butter, reducing or omitting parsley if desired. Add chopped fresh herbs to taste.

Try:
-fresh mint with peas,
-fresh thyme with potatoes,
-fresh oregano with zucchini,
-fresh dill with carrots,
-fresh basil with grilled tomatoes,
-fresh rosemary with baked onions

Chill flavoured butters and roll into logs; wrap well and refrigerate. Slice to serve. Or spread on waxed paper, chill and cut into fanciful shapes with small cookie cutters.
They keep up to 1 week in the refrigerator or 1 month in the freezer. Thaw before using

Read More