Rosy Radish Splash Recipes

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ROSY RADISHES



Rosy Radishes image

A wonderful pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery stores.

Provided by Paula

Categories     Appetizers and Snacks

Time P1DT30m

Yield 3

Number Of Ingredients 3

3 bunches radishes
⅓ cup plum vinegar
1 ½ cups water

Steps:

  • Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  • Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 43.1 mg, Sugar 5.5 g

SPICY SALSA ROSA DIP



Spicy Salsa Rosa Dip image

Number Of Ingredients 11

3 large red bell peppers
2 tablespoons olive oil, divided
1 serrano chile
1 small clove garlic, thinly sliced
1 teaspoon chopped fresh oregano
1/4 cup tomato purée
1/2 teaspoon sea salt
2 tablespoons mascarpone cheese or sour cream
1 teaspoon red wine vinegar
coarse ground black pepper
1 package Carr's® Table Water® cracker with cracked pepper

Steps:

  • 1. Line baking sheet with foil. Brush bell peppers with 1 tablespoon of oil. Place on baking sheet. Bake at 450ºF for 30 minutes or until peppers are blistered, turning every 10 mintues. Transfer to bowl. Tightly cover with plastic wrap. Let stand for 20 minutes. When peppers are cool enough to handle, peel. Halve peppers. Discard seeds, membranes and stems.2. In small skillet cook serrano chile pepper in remaining 1 tablespoon oil over high-heat about 7 minutes or until pepper is blistered, turning frequently. Remove from heat. Let stand for 5 minutes or until pepper is cool enough to handle. Remove pepper from oil, reserving oil in skillet. Peel and halve pepper. Discard seeds, membranes and stem. Finely chop pepper. Mash pepper.3. In reserved oil in skillet cook garlic over medium-heat until light brown. Stir in oregano. Cook and stir for 30 seconds or until fragrant. Stir in tomato purée and salt. Bring to boiling. Reduce heat. Simmer, uncovered, about 5 mintues or until thickened. 4. In blender container combine bell peppers, serrano chile paste, tomato mixture and mascarpone cheese. Cover and blend until smooth. Stir in vinegar. Season to taste with pepper. Cover and refrigerate for 2 hours to 5 days. Serve dip with crackers.

Nutrition Facts : Nutritional Facts Serves

ROSY RADISHES



Rosy Radishes image

A wonderful pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery stores.

Provided by Paula

Categories     Appetizers and Snacks

Time P1DT30m

Yield 3

Number Of Ingredients 3

3 bunches radishes
⅓ cup plum vinegar
1 ½ cups water

Steps:

  • Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  • Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 43.1 mg, Sugar 5.5 g

ROSY RADISHES



Rosy Radishes image

A wonderful pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery stores.

Provided by Allrecipes Member

Categories     Appetizers and Snacks

Time P1DT30m

Yield 3

Number Of Ingredients 3

3 bunches radishes
⅓ cup plum vinegar
1 ½ cups water

Steps:

  • Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  • Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 43.1 mg, Sugar 5.5 g

ROSY RADISHES



Rosy Radishes image

A wonderful pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery stores.

Provided by Paula

Categories     Appetizers and Snacks

Time P1DT30m

Yield 3

Number Of Ingredients 3

3 bunches radishes
⅓ cup plum vinegar
1 ½ cups water

Steps:

  • Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  • Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 43.1 mg, Sugar 5.5 g

ROSY RADISHES



Rosy Radishes image

A wonderful pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery stores.

Provided by Paula

Categories     Appetizers and Snacks

Time P1DT30m

Yield 3

Number Of Ingredients 3

3 bunches radishes
⅓ cup plum vinegar
1 ½ cups water

Steps:

  • Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  • Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 7 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 43.1 mg, Sugar 5.5 g

DELI DELUXE



Deli Deluxe image

Number Of Ingredients 6

4 ounces sliced salami
3/4 cup shredded provolone cheese
3 tablespoons reduced-fat mayonnaise
1/4 cup chopped dill pickle
1 tablespoon Dijon style mustard
1 package Keebler® Toasteds® wheat cracker

Steps:

  • In blender or food processor finely chop salami. In medium bowl combine salami, cheese, mayonnaise, pickle and mustard. Serve with crackers.

Nutrition Facts : Nutritional Facts Serves

TEX-MEX BLACK BEAN DIP



Tex-Mex Black Bean Dip image

Number Of Ingredients 8

1 (15-ounce) can black beans, rinsed and drained
1/2 cup thick and chunky salsa
1/2 teaspoon cumin
1 cup shredded Monterey Jack cheese with peppers
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
shredded Monterey Jack cheese with peppers (optional)
1 package Keebler® Town House® Bistro corn bread cracker

Steps:

  • 1. In small saucepan combine beans, salsa and cumin. Cook and stir over medium heat until heated through.2. Reduce heat to low. Stir in 1 cup cheese until melted. Add cilantro and lime juice. Stir until combined. Transfer to serving bowl. Garnish with additional cheese, if desired. Serve warm with crackers.

Nutrition Facts : Nutritional Facts Serves

ROSY RADISH SPLASH



Rosy Radish Splash image

Number Of Ingredients 6

1 cup small curd cottage cheese
4 ounces cream cheese, softened*
1 clove garlic, minced
1 1/2 cups finely chopped radishes
1 tablespoon chopped fresh chives
1 package Keebler® Toasteds® sesame or wheat cracker

Steps:

  • In small mixing bowl beat cottage cheese, cream cheese and garlic on medium speed of electric mixer until smooth. Stir in radishes and chives. Serve with crackers.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

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