|Food in England|
|by Dorothy Hartley|
First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years.
Tip: Try artichoke dip for more results.
Results 1 - 10 of 12 for jalapeno artichoke dip
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Rub jalapenos with olive oil ... chop jalapeno, shred artichokes and spinach. In ... strips of roasted red peppers in olive oil. Broil until top is bubbly.
Preheat oven to 350°F. Combine all ingredients and spread evenly in a decorative baking/serving dish. Bake for 20-30 minutes.
In a small ... with almonds. The dip may be prepared ... cool on pans. May be made one day in advance and kept in an airtight container at room temperature.
Drain and quarter artichoke hearts. Mix artichoke ... in a small casserole. Bake at 350 degrees for 20 minutes or until top is brown. Serve with nachos.
Layer ingredients into baking dish, beginning with artichokes. Bake 15 minutes, covered, 350 degrees. Serve with nacho chips.
Chop everything very fine. Use juice from all ingredients. If not enough liquid use Italian dressing. Eat with chips or wheat thins.
Drain artichokes, chilis, and ... into ovenproof casserole. Top with Parmesan cheese. Bake at 325 degrees for 30-40 minutes. Serve hot with bagel chips.
Drain and quarter artichokes. Mix with ... Sprinkle more Parmesan or some cheddar cheese on top. Bake at 350 degrees for 20 minutes. Serve hot with crackers.
Put into blender. Bake in casserole at 325 degrees for 1 hour.
Grease casserole dish. Drain cans and mix all above ingredients. Bake and top with Parmesan cheese at 350 degrees for 30 to 40 minutes.
Result Page: 1
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