ROSY RADISHES
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
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
Number Of Ingredients 11
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
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
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
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
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
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
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
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
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
Number Of Ingredients 6
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
Number Of Ingredients 8
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
Number Of Ingredients 6
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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