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Category: Appetizers, Dips and Sauces (page 1 of 2)

Marinate Sauce

2 tbsp vinegar
1 tbsp brown sugar
3 tbsp soya sauce
3 tbsp ketchup
Paprika
Pepper
Garlic powder
3 tbsp vegetable oil

Salmon Dip

1 can red salmon, boned
250 gm pkg cream cheese (room temperature)
1 tbsp lemon juice
¼ tsp Tabasco sauce
¼ tsp Worcestershire sauce
¼ tsp salt
1 tbsp chopped onion
Mix & chill 4-5 hours before serving.

Ham Glaze

¼ cup honey
¼ cup ketchup
2 tbsp prepared mustard
2 tsp grated onion
1 tsp Worcestershire sauce
Grated lemon rind
1/8 tsp ginger

Combine & pour over ham. Cook 1 hour basting often @ 350. Cloves.

Ham & Cheese Ball

1 can flaked ham
1 cup shredded cheese
1-250gm pkg cream cheese
¼ cup mayonnaise
1 tsp Worcestershire sauce

Mix together. Line bowl with saran wrap. Press into bowl. Chill. Turn upside down on plate & sprinkle with grated cheese.
Best served with Bacon Dipper crackers.

Glaze

1 cup brown sugar
½ tsp dry mustard
1 tbsp vinegar

Pepper Dip

2 tbsp butter, melt in saucepan. Combine & then add to butter:
2 tbsp sugar
2 tbsp vinegar
½ tsp salt
2 beaten eggs

Cook & stir until thick. Remove from heat. Add to mixture & stir until smooth:
250 gm pkg cream cheese
2 tbsp finely chopped onion
2 tbsp grated carrot
3 tbsp finely chopped green pepper

Store in fridge overnight to develop flavour.

Pineapple Sweet & Sour Sauce

1 cup brown sugar
1 cup ketchup
6 tbsp vinegar
3 tbsp soya sauce
1 can pineapple tidbits with juice

Salsa

8 cups chopped tomatoes
1 onion chopped
1 garlic bulb, crushed
6 cups chopped, mixed peppers
1 ½ cups vinegar
2 tbsp salt
2 tbsp sugar

Combine ingredients & cook for 1 hour. Add:

Large can tomatoe paste
Cook half hour more. Add:
¼ cup parsley or cilantro
(I use 2 tbsp oregano)

I fill measuring cup generously when measuring vegetables. A double recipe makes 7 quarts – which exactly fills my canner.

Bottle. Helen uses hot pack method with sterile jars & rings. I have always used the pressure canner – much safer method. I process 10 min @ 10 lbs pressure.

Peach Chicken Sauce

2 large baby food jars of peaches
½ cup vinegar
3 tbsp soya sauce
¾ cup brown sugar
1 tbsp ginger
Salt & pepper

Pour over chicken & bake 2 ½-3 hours @ 350.

Greek Cheese Pie Tyropita (Spanokapita)

½ & ½ melted butter & olive oil – for ‘painting’ pastry

1 lb feta cheese
1 lb ricotta cheese
Mix cheese together & add:
4-5 eggs
1 cup blend cream
Chopped spinach optional
1 pkg phylo pastry

Cut phylo pastry in 2 inch strips (makes 5 rows). Drizzle melted butter/oil on counter. Lay out a strip of pastry. Paint with butter & stack another strip on top covering it with butter also. Place about a tsp on cheese mixture on bottom of strip. Turn end of pastry over filling to form a triangle. Continue turning to end of strip. Makes about 50 tyro pitas. Arrange triangles into ‘squares’ on baking sheet. No need to oil pan, the butter will ooze out when baking. Paint pastries with butter before baking. Bake for 20 min @ 375, until puffy & golden brown. They can be frozen at this point, covered with wax paper.

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