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Dips Info (2 Of 9)

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Dips, Info/tips 1 Servings

INGREDIENTS

DIPS Dictionary follows in t
This is Part 2 of 9

INSTRUCTIONS

Ingredients follow: *************** * INGREDIENTS * ***************
Think of your base as a blank canvas on which you are not about to
create a gastronomical masterpiece.  The next step in its preparation
is the preparation of the various ingredients that will give life to
the dip. HERBS: The aroma of fresh herbs and the difference they can
make in the appearance of your dip say much in their favor. With some
herbs, such as Basil, using the fresh variety will actually tint the
base of the dip. It is recommended that you use fresh herbs when the
primary ingredient is an herb.  Remember to finely chop all of the
fresh herbs before adding them to the dip mixture. VEGETABLES: Always
use fresh veggies in your dip unless the recipe specifies otherwise.
Most of the recipes call for raw vegetables, which add a lively  crunch
to the mixture. In the few dips, where roasting or baking are  a part
of the preparation, just follow the step by step directions.  SEAFOOD:
The use of canned seafood in the dip recipes is recommended  as it is
more convenient and in the case of ingredients such as  smoked oysters
or sardines, this is the only form that they are  readily available in.
Always be sure to rinse the seafood, (fresh or  canned) thoroughly in a
strainer under cold running water before  adding to the dip. For the
shrimp dips, buy the tiniest baby shrimp  you can find. If you use the
larger shrimp, dice them coarsely before  combining with the other
ingredients. When using Crabmeat, flake it  with a fork after draining
and pick out any filaments that may  remain. Canned TUNA should be
purchased packed in water so as not to  add more oil to the dip.  With
canned seafood that usually comes  packed in oil, such as oysters and
anchovies, thoroughly drain off  the oil. Sardines and salmon, even out
of the can may contain bits of  skin and bone that must be carefully
removed. For CAVIAR dips, buy  the cheapest caviar available. This is
not to deny the merits of fine  caviar.  But the cheaper varieties hold
their flavor and shape better  when blended with the other ingredients.
************* * EQUIPMENT *  ************* Dips are not only fun,
they're easy to make as well. In  most cases, the only equipment you
really need, other than a mixing  bowl, a sturdy spoon, a chopping
knife and a strainer when draining  and rinsing are called for, is a
strong arm! Nonetheless, the  high-tech gadgetry in your kitchen will
make life easier and  faster--thus conserving the vital arm muscles for
the vital part of  dipping. A food processor is great. by following the
manufacturer's  direction for your particular model, you can use your
food processor  for finely dicing solid dip ingredients or chopping
fresh herbs,  pureeing vegetables or beans, creaming cottage cheese or
cream  cheese, and, with the proper disc, shredding block cheese. A
blender  can also be used to puree beans, chop herbs, cream the cottage
cheese  and with the addition of a little liquid from the recipe, cream
cheese.  An electric mixer can simplify the task of creaming cottage
or cream cheeses.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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