Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
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- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
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dipping Recipes
(Chronologically Listed)
Steamed Artichokes With Orange Aioli Dipping
The following manner: discard lower leaves and stems and steam upright 30-45 minutes or until base can be pierced with a sharp knife.
Drain inverted and chill.
Make aioli by combining remaining ingredients and chill.
Spicy Wings And Dipping Sauce
Prepare chicken according to package directions.
Combine remaining ingredients and blend well.
Serve with chicken wings.
Spicy Southwest-Style Buffalo Wings With Hot Kiwi Dipping Sa
This recipe, from the california fruit commission, was in my paper last week:.
Preheat oven to 400 degrees fahrenheit clean the wings and cut into 3 segments at the joints.
Reserve the two meatier portions for this recipe or use the ready to use chicken wings.
For the glaze: mix the jelly, garlic, brown sugar and kiwifruit together until smooth.
Line a cookie sheet with foil and lightly spray withoil.
Place the chicken wings on the foil and bake in preheated oven for 20 to 25 minutes or until they begin to brown.
Remove the wings from the oven and brush generously with the glaze until well coated.
Return the wings to the oven & bake for an additional 10 minutes.
While the wings are baking, prepare the dipping sauce.
Place the bell pepper, cilantro, onion, jalapeno pepper, tomatillos, lime juice, salt, brown sugar and jalapeno jelly in a blender or the bowl of a food processor fitted with a steel blade.
Blend until all the ingredients are smooth.
Pour the blended mixture into a bowl and add the mashed kiwifruit.
Stir until.
Spicy Soy Dipping Sauce
In a bowl, combine soy sauce, rice wine vinegar, sambal, and chopped scallions.
Serve with spring rolls.
Spicy Ginger Dipping Sauce
Combine red pepper flakes, vinegar, fish sauce, lime juice, ginger, garlic, sugar and water.
Let stand at room temperature 1 hour to let flavors develop.
Refrigerate.
Each 1-teaspoon serving: 5 calories; 46 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.01 gram fiber.
>from “big dippers,” los angeles times; 97-nov-28 >kitpath 98-feb.
Notes: *young ginger root, which is milder, paler, smoother-skinned than mature ginger, is available at most asian markets.
Use as a cocktail sauce for seafood; possible dipping sauce for some appetizers, such as eggrolls.
Spicy Dipping Sauce
In a blender, blend the cottage cheese until smooth.
And cayenne.
Season with salt and pepper.
Mix well.
Serve at room temperature or cover and refrigerate.
Bring to room temperature before serving.
Soy Vinegar Dipping Sauce
Combine all ingredients and mix well.
Digest eat-lf.
V096.
N081.
Southwest Dipping Sauce
Puree liquefy two roasted chiles and both bell peppers, the garlic, and about 3/4 of one tomato ro-tel canned can be diced for this in food processor.
Combine with diced chiles, diced tomatoes and juice, and cheese.
Cover and chill.
Warm some crusty bread.
Serve.
South Carolina Mustard Dipping And Finishing Sauce
Mix all ingredients and bring to a boil for 2 or 3 minutes.
Refrigerate overnight.
Southeast Asian Peanut Dipping Sauce
Instructions and ingredients some versions of this simple, spicy sauce is served all over southeast asia, with the small skewers of meat and chicken known as satays.
It is also delicious as a dipping sauce for many other dishes, from spring rolls to grilled meat.
Heat in a small saucepan over medium heat: 2 teaspoons vegetable oil add and cook, stirring, for 5 seconds: 4 cloves garlic, finely chopped 1 small fresh chili pepper, seeded and minced add and cook, stirring, until thickened, about 4 minutes: 1 cup water.
Cup Soy Sauce
Cup chunky peanut butter, preferably unsweetened.
Teaspoon packed light brown sugar, or to taste.
Tablespoons chopped unsalted roated peanuts optional remove from heat and stir in, if desired: 1 tablespoon finely chopped fresh mint leaves serve warm or at room temperature.
This sauce will keep, covered and refrigerated, for up to 1 week.
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Sour Cream Dipping Sauce
In a small serving bowl combine the sour cream, the mustard, the scallions, and the worcestershire sauce.
Posted by chef on September 4th, 2009 under cream, dipping, sauce, sour | Comment now »Soft Shell Crab With Tempura Batter And Dipping Sauces
Tempura Batter:
Whisk together ingredients.
Can be used for up to 1 hour.
Keep cold!
Balsamic Syrup:
Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid.
Strain and discard onion.
Red Pepper Syrup:
Combine all ingredients in a saucepan.
Reduce down to 3/4 of a cup.
Thicken with the arrowroot.
Wasabi cream:.
Dissolve wasabi in water.
Whisk in creme fraiche and lemon juice.
Season with salt.
Siam Chili Dipping Sauce
In a heavy sauce preferably enamel, bring the water to a boil.
Add the remaining ingredients and return to a boil.
Cook for 2 to 3 minutes or until the sugar is dissolved.
Serve hot.
Suggested dippers: fried wonton, egg rolls, noodle chips, seafood.
Shrimp Paste Dipping Sauce - Nam Prik Goong S
Place the chilies, garlic and shrimp paste in a mortar and mash with a pestle until the garlic is crushed and combined with the other ingredients.
Add the fish sauce, lime juice and sugar; gently mash together.
Alternatively, use a blender.
Add the whole dried shrimp and combine.
Remove to a serving bowl and allow the shrimp to soak in the sauce for about 15 minutes.
Serve as a dip for the raw or steamed vegetables.
Shiitake And Leek Spring Rolls With Spicy Soy Dipping Sauce
In a hot wok or saute pan, add the oil.
Stir in the garlic, ginger, and chiles.
Be careful not to burn.
Add the hoisin and briefly saute to remove the raw taste.
Add the shiitake mushrooms, leeks, and bean sprouts.
Taste for seasoning.
Transfer mixture to a strainer, drain and let cool.
When cooled, mix in the cilantro, scallions and bean threads.
Lay out a lumpia wrapper with the corner facing you.
Place a small amount of the mixture at the bottom, moisten the edges with the eggwash and roll the bottom corner towards the middle.
Fold in both sides and continue rolling.
When finished, let rest.
In a deep pan, heat oil to 350 degrees.
Fry until golden brown, about 5 minutes.
Drain on a paper towel lined plate.
Serve immediately.
Optional garnish: place a fried roll on top of a leaf of red leaf lettuce.
Top with mint and wrap the mint and roll up in the lettuce.
This is a vietnamese technique that not only adds flavor, texture and temperature difference, but also keeps your fingers oil free!
Shellfish Skewers With Equatorial Glazing And Dipping Sauce
Heat oil in small saucepan over very low heat until warm.
Stir in chilies, ginger and garlic.
Cover and cook 6 minutes, stirring occasionally do not brown.
Mix wine, soy sauce, sugar and cornstarch dissolves.
Add to chili mixture; increase heat to medium-high and whisk until mixture comes to boil and thickens slightly.
Remove sauce from heat.
Transfer to bowl and cool to room temperature.
Stir in lime juice.
Can be made 4 hours ahead.
Let stand at room temperature.
Prepare barbecue medium-high heat.
Pour 1/2 cup sauce into small bowl.
Add cilantro to remaining sauce; reserve.
Alternate 4 shrimp and 4 scallops on each skewer.
Brush both sides with 1/2 cup sauce.
Grill just until cooked through, about 3 minutes per side.
Transfer to plates.
Serve with reserved sauce.
Sesame Prawn Toasts With Chilli Dipping Sauce
Preheat a deep-fat fryer or wok with 5cm/2″ oil.
Chop up the spring onions and add to a processor.
Add the cornflour, egg white, prawns and a few drops of tabasco.
Season and blitz to a paste.
Spread the prawn mixture on the slices of bread.
Sprinkle over the sesame seeds, press down lightly to help them stick, cut off the crusts and cut each slice into eight triangles.
Place the sesame prawn toasts in the deep-fat fryer or wok and cook in batches for 1-1 1/2 minutes until lightly golden, turning them over half-way through.
Drain on kitchen paper.
Place the tomato ketchup in a small bowl, add the honey and squeeze in the lemon juice.
Season to taste and add a few drops of tabasco.
Spoon into a small dipping bowl and place on a serving plate or platter.
Arrange the sesame prawn toasts around the edge to serve.
Semisweet Dipping Chocolate
Ingredients:
Cup 250 ml nonfat dry milk powder 1/3 cup 90 ml cocoa 2 tblsp 30 ml paraffin wax 1/2 cup 125 ml water 1 tblsp 15 ml liquid shortening 1 tblsp 15 ml liquid sugar replacement combine milk powder, cocoa and wax in food processor or blender; blend to soft powder.
Pour into top of double boiler and add water, stirring to blend.
Add liquid shortening.
Place over hot not boiling water, and cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy.
Remove from heat.
Stir in sugar replacement and let cool slightly.
Dip candies according to recipe.
Shake off excess chocolate.
Place on very lightly greased waxed paper and allow to cool completely.
If candies do not remove easily, slightly warm the waxed paper over electric burner or with clothes iron.
Store in a cool place.
Exchange full recipe: 3 lowfat milk calories full.
Scallion Pancakes With Ginger Dipping Sauce
In a bowl, sift flour.
Slowly add water in a steady stream while mixing with a wooden spoon.
Keep adding water until a ball is formed.
With the same procedure, one can use a food processor with a metal blade.
Let ball of dough relax for about 30 minutes and cover with damp cloth.
On a floured surface, roll out dough into a thin rectangle.
Brush on oil mixture, cover with scallion and season with salt and pepper.
Carefully roll dough like a sponge cake.
Cut into 4 pieces.
Take one piece and twist 3 times.
Make a spiral out of this and roll again and flatten to achieve a 5- to 6-inch pancake.
In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown.
Cut into wedges and serve immediately with dipping sauce.
Ginger dipping sauce: combine all ingredients.
Sambai-Zu (Rice-Vinegar And Soy Dipping Sauce)
Put the vinegar, dashi, sugar, soy sauce and salt ito a small saucepan and sprinkle lightly with msg.
Bring the sauce to boil, then immediately romove from heat and set aside.
Let cool to room temperature.
From “recipes-the cooking of japan” from time-life international, c1965.