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Snack FoodsView Our Alphabetical Recipe Index for Snack FoodsFind a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.) I am pretty partial to hummus and never, much like eggplant dishes, met a recipe I didn’t like. This one, I love. Probably because I love beets. I first had this served on cucumber slices – the combination of beet-red hummus atop crisp cucumber coins was incredibly refreshing. But pita bread works well too as the ‘side’. If you were in a rush, canned beets would be acceptable. I must have got this totally fabulous recipe more than a decade ago from the strangest source: Cosmopolitan Magazine. It is but four ingredients and makes the most amazing, crisp, flavorful chicken, good hot or cold you will ever taste.The coarse or rock salt, as well as the high oven temperature, crisps the chicken and seals in the flavor. I serve this with wild rice. Easy, chocolaty, stuffed with nuts and stuff.
Why buy these when you can recycle your going-stale-anyway bagels? Don't groan. These are good - chewy, fudgy, and great popped into Passover brownies. The health food store near me has this thick, sweet, brownies that use date paste as part of the whole deal. I tried it and voila – a beautiful brownie with pure gourmet taste and pedigree but with a health food store sensibility. These are dense, sweet and fudgy and best served cold. For goodness sakes, please don’t tell your kids these have flax seed and are butter-free or otherwise healthy. The dates are mellow and sweet and being dark in color, they amplify the chocolate bouquet. These are more cake brownies than chewy but they are so dense and dark and served very well chilled, they are almost fudge. This is a velvety custard of a dessert cream sauce that slicks up cheesecake, chocolate tortes and is wonderful drizzled over baked apples or chilled pumpkin cheesecake or pumpkin pie. Leave out the spices and bourbon for classic crème anglaise State fairs serve stuff like this and I knew I had to make a home version. Cheesy, creamy cheddar Mac is fried to a crisp fritter consistency. Serve with sea salt and hot sauce. It all starts with a great homemade Mac and cheese recipe. This is compote for spreading on pound cake or when you want a few sweet spoonfuls of a sweet chaser to finish a meal. This is one of those recipes that should be a side dish but ends up being the legend that made the meal it was made for. It is deep wine red in color, courtesy of the cherries and Italian plums, sweet and tart and utterly sublime. Yes, of course it goes on ice-cream. Or anoint it with some crème anglaise. It calls for orange juice but if you had cherry brandy around that would do nicely too.
This is a coating for soft white cheeses such as chevre. It spruces up a bland white cheese and invites crackers and slices of baguettes. Use extra to add to sour cream as a dip seasoning. If you doubled or tripled this recipe, jarred it up and gifted it, you would have a fine gourmet gift to tote to the next dinner party.
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