MOZZARELLA DIP
For a creamy, cheesy dip that inspires munching on raw vegetables, give this recipe a try, suggests Springfield, Missouri field editor Faye Hintz. "It's a great part snack." she says.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Cover and chill for at least 1 hour. Serve with raw vegetables or tortilla chips.
Nutrition Facts : Calories 145 calories, Fat 15g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 119mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY MUSHROOM GARLIC SAUCE
This mushroom gravy goes great on top of steak as well as vegetables. It also makes a great base for a fresh green bean casserole. If using as a base for green bean casserole, add the optional salt.
Provided by thedailygourmet
Categories Sauces
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 4.3 g, Cholesterol 26.5 mg, Fat 9.3 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.8 g, Sodium 261.4 mg, Sugar 0.4 g
GARLIC MAYONNAISE
An easy Garlic Mayonnaise recipe. This recipe was created to accompany Mushroom-Ham Brochettes with Garlic Mayonnaise. Can be prepared in 45 minutes or less.
Categories Condiment/Spread Garlic Low Carb Quick & Easy Mayonnaise Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
- (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)
GARLIC MAYONNAISE DIP
Make and share this Garlic Mayonnaise Dip recipe from Food.com.
Provided by Jellyqueen
Categories Vegetable
Yield 2 cups of dip, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly.
- Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise.
- Cover and chill.
- SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato
- Skins, Roast Beef, Turkey
Nutrition Facts : Calories 122.4, Fat 13.5, SaturatedFat 1.9, Sodium 1.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 0.2
MOZZARELLA MUSHROOMS WITH GARLIC TOAST
I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. -Marc Bushee, Moorhead, Minnesota
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into six portions; place on a baking sheet, cut side up., In a broiler-safe skillet, heat 2 tablespoons butter over medium heat; saute mushrooms until tender, 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tablespoons basil, salt and pepper; cook, uncovered, 3 minutes, stirring occasionally. Remove from heat; top with cheese. Broil 4-5 in. from heat until cheese is melted, 2-3 minutes; sprinkle with remaining basil., Broil baguette portions until lightly toasted. Serve with mushrooms.
Nutrition Facts : Calories 366 calories, Fat 16g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 562mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 5g fiber), Protein 13g protein.
GARLIC AND MOZZARELLA MUSHROOM PARCELS WITH CHEESY GARLIC MAYO DIP
Easy to prepare garlic mushroom filling wrapped in puff pastry.
Provided by kallihm
Time 50m
Yield Makes 10 parcels
Number Of Ingredients 0
Steps:
- To make the garlic mayo dip: Combine all ingredients in suitable serving bowl and mix thoroughly. Put in fridge covered until ready to serve. If dip is too thick just add more mayonnaise.
- Remove puff pastry from fridge 20 mins before ready to cook and lay flat on a chopping board. Cut pastry into 10 even rectangles and spread out thinly on flat floured surface.
- Melt butter in the pan and add the spring onions, garlic and mushrooms. Saute the mixture until mushrooms are cooked making sure not to burn the garlic. Add the mustard, cream and paprika to the mix and combine in the pan. Taste and season with salt and pepper. Then remove from heat.
- Spoon even amounts of the mixture onto the pastry rectangles and brush beaten egg around edges of pastry. Add a pinch of grated mozzarella and a small cube of butter to each parcel. Fold one edge of the parcel over the mix and tuck in tightly, coat this folded side with beaten egg then fold other half of the parcel over this side. Brush folded parcel with egg and then flatten both ends of the parcel and fold towards the center to seal. Brush finished parcel once more with beaten egg and transfer to a baking tray lined with slightly greased baking paper. At this stage the parcels can be kept in the fridge tightly covered for up to 2 hours before cooking.
- Put tray in middle of preheated oven (Fan oven 180 degrees) for 15 minutes or until pastry turns a golden brown.
- While parcels are in the oven wash lettuce and plate drizzled in balsamic vinegar. Quarter the cherry tomatoes and finely chop the raw onion and combine with seasoning. Plate with the lettuce.
- Serve the garlic mushroom parcels straight from the oven with the side salad and garlic mayo dip
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