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Full Online Book HomeLearning KitchenDips - Seafood - Four Seasons Bagna Cauda
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Dips - Seafood -  Four Seasons Bagna Cauda Post by :shannelyssa Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2684

Click below to download : Dips - Seafood - Four Seasons Bagna Cauda (Format : PDF)

Dips - Seafood - Four Seasons Bagna Cauda

3 tablespoons milk
3 large slices country bread, crusts removed
12 whole anchovies, rinsed, tails and backbones discarded
2 cloves garlic, mashed
Fresh ground black pepper
1 cup olive oil
1 tablespoon butter
Raw vegetables, for dipping

Pour milk over bread slices in a bowl. Mash with fork, squeeze out excess liquid. Set aside.

In another bowl, mash anchovies, then mix in garlic and bread paste. Add pepper. Slowly beat in olive oil until sauce is smooth. In small saucepan, heat butter over low heat. Add mixture and heat while stirring, being careful not to let it smoke or burn. Pour into flameproof pot, and place over warmer. Serve hot with raw vegetables. Makes four servings.
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Dips - Hot Clam Dip Dips - Hot Clam Dip

Dips - Hot Clam Dip
2 (8 oz) pkg cream cheese -- softened 1 (16 oz) carton sour cream 2 (6.5 oz) cans minced clams -- drained and rinsed 8 scallions -- finely chopped 1 tbsp. Worcestershire sauce 1 clove garlic -- minced 2 drops hot pepper sauce 1 round loaf rye bread, sour dough or pumpernickel Preheat oven to 300° F.Cut off the top of the bread and hollow out saving top and being careful not to puncture crust. Blend together cream cheese and remaining ingredients. Let stand a few minutes. Fill bread with clam mixture. Replace top and wrap in foil. Bake at 300°F

Dips - Seafood -  Easy Crab Dip Dips - Seafood - Easy Crab Dip

Dips - Seafood -  Easy Crab Dip
Mix together 8 oz. cream cheese softened 1 lb. crab meat picked for shells 1 tbs. finely chopped onion 1 tsp. Worcestershire Sauce 1 tsp. cooking sherry Old Bay seasoning to taste ( 1Tbsp +/-) Mix together all ingredients. Bake at 350 degrees F. for 20 minutes or until bubbly. Serve with your favorite crackers.