Ingredients

Recipes

Restaurants

Utilities

Crabmeat Spread

Ingredients: 1/2 Cup(s) Cottage cheese; 2 tb Tangy boiled dressing; 1 Tablespoon(s) Lemon juice; -(Recipe below) 1 Tablespoon(s) Dry sherry; 2 md Green onions; 1 Tablespoon(s) Ketchup; pn Salt; 1 Can(s) Crabmeat/tuna; pn Pepper; 2 Cup(s) Water; 1 ts Salt; 1 Cup(s) Cider vinegar; 1/4 ts Ground pepper; 3 medium Eggs; 2 tb Butter or margerine; 1/4 Cup(s) All purpose flour; Artifical Sweetener; 1 Tablespoon(s) Dry mustard; Equivalent to 1/2 cup sugar Directions: Tangy Boiled Dressing: Beat or whisk together water, vinegar, eggs, flour mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly, about 6 minutes until smooth and thickened. Stir in margerine and artificial sweetener. Whisk until smooth. Pour into clean jars. Store, covered, in the refrigerator up to 3 months. Makes 3-1/2 cups boiled dressing Each serving = 2 Tablespoons 1 g carbohydrate 1 g protein 1 g fat 70 kilojoules 17 calories Crabmeat Spread: Drain or press liquid from cottage cheese; place in blender or food processor container with lemon juice, sherry and ketchup. Process 2-3 minutes until very smooth. Rince crabmeat and pat dry. Remove any pieces of shell. Add crabmeat and dressing to cheese mixture. Process with on-off motion 3-4 times just until mixture is well blended. Stir in onions, salt and pepper. Chill at least 1 hour to allow flavours to mingle. Makes 5 servings (1-1/4 cups) Each serving = 1/4 cup 1 protein choice 2 g carbohydrate 8 g protein 1 g fat 210 kilojoules 49 calories Posted by Jane Knox
Check some related videos Similar recipes: Hummus - middle eastern chickpea spread In a food processor or blender combine all ingredients at medium speed until fairly smooth. The dip will be thick. Fold in the minced parsley. Refrigerate to store. Can be served with pita or pocket bread or as a dip with raw vegetables. Note: Tahini is o Hot almond spread Preheat oven to 350 F In a medium bowl, combine the cream cheese, mayonnaise, pepper, and nutmeg. Stir in the Swiss cheese. Transfer to small ovenproof glass bowl. Sprinkle 1/2 of the almonds on top. Bake for 7 minutes. Stir, and bake for an additiona Cheese spread Have butter, cheddar, and romano cheeses at room temperature. In a medium bowl, whip butter, cheeses, Worchestershire sauce, garlic powder, and paprika slowly on low speed with mixer until fluffy. Use as spread for sourdough or French bread; toast under Cheesy vegetable spread In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shre Raisin cream cheese spread Beat the cream cheese until smooth, then work in the raisins or currants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. Cheese and chutney spread Combine cheese, chutney and curry powder in a mixing bowl; beat together adding milk slowly until mixture holds together in a fairly smooth ball. Roll in chopped green onions. Wrap and store in refrigerator until serving time. Makes 10 servi Cantonese egg foo yung with crabmeat, asparagus and bean sprouts In a medium bowl, with a small whisk or a fork, beat the eggs with the stock, salt and white pepper. Pour half the eggs into another medium bowl. Cut off the tough lower stems of the asparagus and discard. Cut the asparagus on the diagonal into thin slice Cheese and olive spread Combine all ingredients well. Refrigerate. Serve with Ritz crackers. Hot mushroom bacon spread Cook bacon crisp and crumble. Saute mushrooms, onion and garlic in 2 T of bacon fat until soft, (5 minutes). Stir until smooth. Add flour, pepper and cream cheese; stir until smooth. Stir in Worcestershire sauce, soy sauce and sour cream. Serve Crabmeat goodies Combine the first six ingredients. Spread on the muffins and cut each into four pieces. Freeze the muffins on a cookie sheet, the put in plastic bags. Use as needed. Bake frozen for 10-12 minutes at 400'F. Artichoke olive spread Drain and finely chop the artichokes. Stir together artichoke, celery, red pepper, olives, basil, and mayonnaise in a medium-size bowl until combined. Scrape into serving. Cover tightly with plastic wrap and refrigerate for at least 2 hours. The Strawberry delights fat-free spread In a medium bowl, combine all ingredients. Whisk until smooth. Keep refrigerated. Use as a spread on toast, bagels, muffins, or crackers. Savory cheese spread In a large bowl, combine the first eight ingredients. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell (save removed bread for another use). Spoon cheese mixture into bread shell. Wrap in a piece of heavy-duty f Indian lentil sandwich spread Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Combine all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. 133 calories, 0. Sun-dried tomato and basil spread Mince garlic in food processor first. Add rest of ingredients and process to a coarse paste. Season with salt and pepper. Contributor: Bon Appetit March 2001 Abalone stuffed with crabmeat Melt 2 tablespoons butter in skillet and stir in flour. Season to taste with salt and pepper. Cook, stirring, over medium heat about 1 minute but do not allow flour to brown. Add milk and cook and stir 1 or 2 minutes until mixture comes to boil an Hot crabmeat appetizer Preheat oven to 375°. Combine cream cheese, crabmeat, onion, milk, horseradish, dill weed, salt and pepper, mixing until well blended. Spoon mixture into 9-inch pie plate; sprinkle with almonds. Bake for 15 minutes. Serve with assorted crackers. Yield: 1- Indian lentil sandwich spread, mcdougall Combine all ingredients in a small saucepan. Cook gently over low heat, stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for one hour. Avocado dip or spread Mush it up and eat it with whatever. My avocado wasn't very ripe so it had more of a spread consistancy, but if it had been softer I could have mashed it better and made it more dip like. I might add lemon or lime juice the next time, maybe some othe Liptў cheese spread (liptauer) 1. Sieve the cheese and mix it with softened butter and all the other ingredients until the spread is light red in colour and evenly mixed. Refrigerate. 2. Serve with wedges of good crusty bread or toast, accompanied by young radishes, green peppers Humus sandwich spread Drain and rinse beans. Blend all ingredients in a blender or food processor. Enjoy on whole wheat toast or crackers! Brandied cheddar spread Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serv ing so t Spicy jalapeno spread In a large mixing bowl, combine all ingredients. Stir until well blended. Refrigerate overnight to allow flavors to blend before serving. Honey crunch peanut spread Combine all ingredients, mix well. * To toast oats; place uncooked quick cooking oats in a single layer on a ungreased cookie sheet. Bake in a preheated 350 oven for 15-20 minutes, until lightly browned. Per serving: 6g protein, 9g fat, 19g Salmon cream cheese spread Blend salmon and cream cheese together in a small bowl. Stir in sour cream, green onion, dill, vinegar, salt and pepper. Mix thoroughly. Humus arabic spread If chickpeas are canned, drain them through a sieve and wash under cold running water until water runs clear. Spread on paper towels and let them dry. To make humus, in a blender, place the chickpeas, salt, garlic, 1/2 cup oil and 1/4 cup lemon juice in c Mcdougall indian lentil sandwich spread Combine all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. "The New McDougall Cookbook". Posted by Carolyn Doss Ricotta chutney spread Spread ricotta on a serving plate and sprinkle with curry powder (to your liking). Spread chutney on top, then the almonds. Serve with crackers. Can be made ahead, but add nuts just befor serving. Jalapeno spread Preheat oven to 350F degrees. Fold a 6-inch piece of foil over double; fold up edges to make a tray. Place nuts, chili powder, and cumin in center and place on a baking sheet. Bake nut mixture in preheated oven for 6 minutes or until spices are fr Red bell pepper and cheddar cheese spread Preheat oven to 375øF. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 Greek cucumber spread 1. Combine cucumber and salt in large plastic colander in sink or over bowl. 2. Let stand at room temperature for 1 hour. 3. Push down cucumber, draining out as much liquid as possible. 4. Place in medium bowl. 5. Add yogurt cheese, garlic, and lemon Hungarian cheese spread Mix cream cheese and butter. Add remaining ingredients and mix well. Shape into smooth mound on serving plate. Garnish with 1 tsp. capers. Hungarian Cheese Spread Bay head cream cheese spread Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement Apple butter and cream cheese spread Place the cream cheese, apple butter, vanilla and cinnamon in the container of a food processor fitted with a metal blade. Process for 20 seconds, or till just smooth, stopping to scrape down the sides of the container, if necessary. Scrape the spread int (reduced-sugar) peach-pineapple spread This recipe may be made with any combination of peaches, nectarines, apricots, and plums. This recipe may be made without sugar or with up to 2 cups, according to taste or preference. Non-nutritive sweeteners may be added. If aspartame (a low-ca Shrimp spread * Green onions should be to taste. 1 to 2 Tablespoons. ~-------------------------------------------------------------------------- In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to bl Cheddar spread All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under th Herbed cheese spread Press cottage cheese through a food mill or large strainer into a medium-size bowl. Beat in cream cheese until smooth. Stir in parsley, chives, salt, thyme, basil, and savory. Spoon into a serving dish; cover. Refrigerate several hours. Asparagus and crabmeat salad Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper Caraway blue cheese spread (eb) Blend together and store in refrigerator. Stuffed mushrooms with crabmeat ** Substitution: 1 t Dried Dill Weed. ~-------------------------------------------------------------------------- Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup Acapulco sunset spread 1. In medium bowl, combine beans and salsa, mix well. Spread bean mixture onto serving plate. 2. In food processor bowl with metal blade or blender container, combine cheese, avocado and lime juice; process until well blended. Spread cheese mixt Crabmeat custard 1. Place bread slices in the bottom of a lightly greased, shallow, 2-quart, heat-resistant, non-metallic casserole. 2. In a small bowl, combine crab meat, 1/2 cup of the cheese and salt and pepper to taste. Spread on top of bread slices. 3. In a lar Poached garlic spread taragon, or other fresh herb. 1. Break garlic head into cloves and cook in boiling water intil soft (about 20 min.). 2. Drain, remove skins and place cloves in mortar or blender. Add salt olive oil, vinegar and herb. Mix well, adjust sea Sweet garlic spread Cut garlic head in half crosswise. In a square 8 to 9 inch pan, smear oil in a small area and set garlic halves, cut side down, on oiled section. Bake at 375F degrees until garlic is soft when pressed and cut sides are browned, about 40 minutes. Chopped chicken liver spread Saute the chicken livers in the butter over medium heat for 5 to 6 minutes, shaking the pan from time to time until the livers are nicely browned and just cooked through. Don't overcook them. Grind or finely chop the livers and hard-boiled eggs Mushroom spread In a large skillet, heat the oil. Saute the leeks and garlic for 2 minutes, stirring frequently. Add the mushrooms, oregano, salt, and black pepper. Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are co Broccoli-spinach spread Heat oil in non-stick frying pan over medium-low heat. Add cumin & pepper flakes & fry for 1/2 minute. Stir in lime juice, salt, pepper, vegetables & water. Cover & simmer until the vegetables are reduced to a chunky puree (45 to Pea-cheddar sandwich spread Cook peas in water until tender. In a blender place cooked peas,cheese, onion, salt and pepper. Blend until smooth. Spread on sanwiches, serve warm. Crabmeat stuffed eggs Shred crabmeat; discard any shells or cartilage. Peel eggs and cut them in half lengthwise. Remove yolks and mash them thoroughly in a medium bowl; set whites aside. Add remaining ingredients and mix well. Stuff each egg white half with filling. C