|Basic Pastrywork Techniques|
|by J. Dinsdale|
Provides a basic introduction to the theory and practice of pastrywork. It is aimed mainly at students of catering.
Results 1 - 10 of 34 for different types of dips
Result Page: 1
Thaw spinach and squeeze out all water possible. Mix all ingredients and chill until serving. Serve with crackers.
Cut up all ... makes a lot of salad. It's best ... Apples, orange, peaches, etc. are good mixed with ranch dressing too. This has to be eaten same day though.
Blend cream cheese and marshmallow creme and mix until well blended. Refrigerate for 2 to 3 hours.
Mix well and chill. Serve dip with crackers or spread on chunks of French bread
Spread cream cheese over the bottom of 9 x 13 ... Mix shrimp and cocktail sauce together and spread over cream cheese. When serivng, spread over crackers.
Mix refried beans ... avocado on top of beans. Spread sour ... layer of shredded cheese over sour cream. Sprinkle tomatoes, onions and olives over cheese.
Stir over heat, ... Mix well until very smooth. Use shortening for a white icing or if the yellow butter color will affect the color of the icing desired.
Thaw soup. With ... beater, mix soup, cream cheese, lemon juice, garlic powder and paprika. Caution: do not overbeat; makes dip thin. Chill. Makes 2 cups.
Drain and chop water chestnuts. Thaw spinach and squeeze very thoroughly. Mix all ingredients together and refrigerate for at least 2 hours before ...
Mix all of the above together, then add 3 tablespoons lemon juice. Add approximately 8 oz. crabmeat. Imitation crab is okay.
Result Page: 1
top of page