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I found a recipe that called for this paste. I did some searching to find the recipe. Voila!
My Polish uncle shared this recipe with my German mother, yet it is considered an Austrian appetizer! Multi-national treat! If you don't want to use beer, can substitute water, but beer is better!
From a book about homemade gifts called the Creative Kitchen. Serve in a rye bread bowl or with cocktail rye bread. Makes 2.5 cups
This is out of my "Biggest Book of Low-carb Recipes" cookbook.
From Australian B.H.&G. Diabetic Living magazine Jan/Feb.'17. This spread contains healthy fats (no nasty palm oil) and is 80 per cent lower in saturated fat and is 60 per cent lower in carbs than the leading commercial spreads. ...
This is out of the 1988 Discovery Elementary yearly cookbook...you may substitute orange juice for the brandy...cook time is chill time...
This is out of my Coasting and Cooking cookbook. This is a recipe that is served at Katie Downs. It's a restaurant located in Tacoma Washington on Commencement Bay.
I have started using this spread for all kinds of things. A great substitute for butter, just spread on crackers or bread. Great to spread and then pop on your favourite topping, sliced tomato, cheese, poached egg or bacon. The ways...
A full-flavored spread! Don't serve it on New Year's Eve because you won't be able to kiss your sweetie after indulging.
A delicious hors d'oeuvre that you can make ahead and refrigerate for entertaining. This is great spread on toasted baguettes or water crackers with cracked black pepper. It comes from Betty Rosbottom's Cooking School...
This goes well with grilled or boiled corn-on-the-cob. It would also be lovely as a topping for steak. Use your imagination!
I love the flavor of fresh rosemary. I've had my rosemary plant for about 5 years now and enjoy trying new adaptation of rosemary! This can be used on savory breads or on baked potatoes for a different twist!
A perfect light appetizer; and, perfect for a party. My favorite way to serve this is on black pepper crackers (my Recipe #25152, but any quality store brand is just fine). Then, I finish it off with a little crispy prosciutto; and, a...
Chopped liver dates back to Medieval Germany, when Jews bred & raised geese as their main poultry. The 1st Jewish chopped liver recipes were actually made from goose liver. Later the Eastern European Jews began using chicken & beef...
Not quite your traditional bharta, this incorporates poblano chiles to enhance the smokiness and serrano chiles (optional) for a little kick. The smoky flavor of the charred eggplant and poblano peppers plays nicely against the...
Living in Iceland & finding ways to overcome the fact you cannot rely on convenience food items you took for granted in the US means that you turn your attention to copycat recipes. It almost goes without saying that a Google search...
Yrs ago when my brother suggested I subscribe to the grandparentsdotcom Newsletter, I was skeptical. BUT it turns out that newsletter has been the source of some of my favorite recipes. They often present them in unique ways & this...
My Siggi loves having tuna salad around for lunch or snack-type sammies, BUT strongly prefers mayo not be used just for us. He doesn't mind it for guests, but not for our snacks. That said, I try to take notice of & ask him about...
My fondness for particular ingredients seems to run in spurts. Right now I'm into recipes using oats, corn flakes & AVOCADO. I was in the middle of a full-on avocado spurt when I stumbled over a series of recipes using it. This is...