|The Book of Hors D'Oeuvres and Canapes|
|by Inja Nam|
Written for the professional caterer, The Book of Hors D'oeuvres and Canapes is a complete guide to the preparation, transportation, and presentat...
1 - 10 of 13 for cheese dick
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Blend these cheeses well at room ... is firm, but not frozen. Shape into ball. Roll in chopped walnuts. Serve with crackers. Can be frozen until needed.
Slice off top ... bowl, combine Cheddar cheese, cream cheese ... bread cubes and assorted vegetables as dippers for the fondue. Makes about 10 servings.
Tear artichoke hearts into small bits. Mix remaining ingredients. Bake at 350 degrees until bubbly. Use as a dip or on crackers. Serves 10 to 12.
In 10 inch ... Cook until hot and bubbly. Spoon into chafing dish to keep hot. Garnish with cheese, olives and onion. Serve with tortilla chips. Serves 8.
Servings: 4-6. Preparation ... lemon, ground pepper. Pour over lettuce and toss. Add croutons, Parmesan and blue cheese. Toss again and serve immediately.
Mix first five ... platter or dip plate. Pour chili sauce over cream cheese mixture. Sprinkle crabmeat on top with chopped parsley. Chill well before serving.
Pound boned meat ... into bread crumb, cheese, salt and ... salad with vinaigrette. Add a sauvignon blanc wine and candles for a quick and elegant dinner.
Slice off the top 1 inch or so of the loaf of bread and hollow out. Mix all ingredients together and fill center of French loaf. Replace loaf "lid" ...
Remove all sinews ... stir. Break the cheese into small pieces ... to the sauce. Toss well. Serve with grated cheese on the side. Yield: 4 to 6 servings.
Let cream cheese soften, then spread ... powder to taste. Sprinkle on cheese. Top with jalapenos or green onions, chopped. Bake at 350 degrees for 30 minutes.
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