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Recipes, Tips, & Reviews from home cooks better than I am.

Fig & Olive Tapenade

Tuesday Aug 17, 2010

Submitted by Heresy

1 c. chopped dried figs ½ c. water
1 tbsp olive oil 1 tbsp balsamic vinegar
1 tsp dried rosemary 1 tsp dried thyme
¼ tsp cayenne pepper 2/3 c. chopped kalamata olives
2 cloves garlic, minced 1/3 c. chopped toasted walnuts
1 (8 oz.) package cream cheese Salt & pepper to taste

1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives &  garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.

2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.


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Toasted Butter Pecan Cake

Friday Jul 9, 2010

Submitted by Monica Fawver

1 c. butter, softened 2 c. chopped pecans, toasted
2 c. sugar 4 eggs
2 tsp vanilla extract 3 c. flour
2 tsp baking powder ½ tsp salt
1 c. milk

Frosting

8 oz. cream cheese, softened 1 c. butter, softened
2 lb. powdered sugar 2 tsp vanilla extract
2-3 tbsp milk 2/3 c. chopped pecans, toasted

In a large mixing bowl, cream sugar & butter.  Add eggs, one at a time, beating well.  Add vanilla.  Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk.  Beat just until combined.  Fold in pecans.  Pour into three greased 9″ round baking pans.  Bake at 350°F for 25-30 minutes.  Cool for 10 minutes before removing from pans; set aside & cool completely.

For frosting, beat the cream cheese, butter, powdered sugar, & vanilla.  Beat in enough milk to achieve spreading consistency.  Spread frosting between layers, inserting toothpicks to stabilize layers.  Frost top & sides of cakes.  Sprinkle with pecans.  Store in refrigerator.


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Food Art Friday for August 14th

Friday Aug 14, 2009

Via ryan lejbak's Flickr Photostream

Submit your food art or found food art photos to info@foodaskew.net!


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Crab Cocktail Dip

Monday Mar 31, 2008

Submitted by AnyasMom
Serves 6-8

1 bottle cocktail sauce 16 oz. cream cheese
2 cans white lump crab meat, drained ½ tsp Worcestershire sauce
½ tsp garlic powder ¼ c. mayonnaise

Mix all ingredients except cocktail sauce. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. Keep chilled until ready to serve. Great with crackers, tortilla chips, or pita bread.


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Hot Crab Dip

Saturday Mar 29, 2008

Yields About 5 c.

½ c. milk 1/3 c. salsa
3 pkg (8 oz each) cream cheese, cubed 2 pkg (8 oz each) imitation crab meat, flaked
1 c. thinly sliced green onions 1 c an (4 oz) chopped green chilies

Combine milk & salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions & chilies. Cover & cook on low for 3-4 hours, stirring ever 30 minutes. Serve with assorted crackers or sourdough baguette slices.


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