Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDips - Artichoke - Artichoke Cheese Dip
Famous Authors (View All Authors)
Dips - Artichoke -  Artichoke Cheese Dip Post by :seanokelly Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2860

Click below to download : Dips - Artichoke - Artichoke Cheese Dip (Format : PDF)

Dips - Artichoke - Artichoke Cheese Dip

1 cup mayonnaise (not Miracle Whip!)
1 (14 oz.) can artichoke hearts, drained and chopped
1 1/2 cups fancy shredded cheddar cheese
1 1/2 cups fancy shredded mozzarella cheese
dash of salt and pepper

Preheat oven to 350 degrees. Combine all ingredients together and mix well. Pour into a 2 quart baking dish. Bake uncovered for 25-30 minutes or until lightly browned. Dip can be served hot, cold, or at room temperature. Serve with tortilla chips, pita wedges, French bread or bagel pieces.
If you like this book please share to your friends :

Dips - Artichoke Dip Dips - Artichoke Dip

Dips - Artichoke Dip
2 (8 oz.) packages cream cheese 1/2 cup mayonnaise 1 cup parmesan cheese, grated 1 T. granulated garlic (found in spice aisle) 1 T white pepper 1 T dill weed salt to taste 2 cans artichoke hearts, drained, not marinated Let cream cheese warm 1 hour to soften. Using a mixer, blend all ingredients well. Place in shallow, oven-safe bowls or serving pans and bake at 375 for 45 minutes or until top is brown. If you are in a hurry, you can microwave 60 seconds per pound and bake 10 minutes. Let stand 10 minutes to cool slightly.

Diabetic - Vegetarian -  Corn And Tomato Polenta Diabetic - Vegetarian - Corn And Tomato Polenta

Diabetic - Vegetarian -  Corn And Tomato Polenta
4 cups water 1/4 teaspoon salt 1 cup yellow cornmeal or polenta 1/2 cup tomato sauce 1 teaspoon dried leaf oregano 3/4 cup whole-kernel corn, drained 1/4 teaspoon crushed hot pepper flakes 1/4 teaspoon ground black pepper In a large saucepan, bring the water and salt to a boil. Slowly pour the cornmeal into the saucepan, so that the water does not stop boiling. When the water is absorbed, reduce the heat and simmer for 20 to 25 minutes. Meanwhile, in a separate saucepan, heat the tomato sauce, oregano, corn, hot pepper flakes, and black pepper. Layer half the cornmeal in