base
stringlengths 347
851
| target
stringlengths 250
750
|
|---|---|
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: fry onion in some oil, add over it the ground meat and mix well until the meat becomes brown in color. add over them the diced tomatoes and mix them till the tomatoes gets cooked and juices get out. dissolve the tomato paste in 1/2 cup of water and add it to the mixture and add the remaining 1 cup of water. add salt and all spice and black pepper. add the diced carrots which should be previously boiled. add the diced artichoke hearts (cut every heart into four pieces). if water is less add more water to adjust it. adjust the salt to taste. fry the pine nuts in some olive oil till they become reddish in color and add it over the stew. serve with rice. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | on low-medium heat, add white american cheese cubes, water and artichokes. slowly melt the cheese stirring frequently. when melted completely add spinach, stirring frequently. finally, stir in the diced tomatoes. serve hot with tortilla chips. reheats well, might need to add a little more water. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | sauté onions in butter, adding ingredients while mixing and blending well after each addition. add ingredients in this order: spinach, cream cheese, sour cream, parmesan cheese, artichoke hearts, crushed red pepper flakes. remove from heat and put in crocks or microwave dish. top with monterey jack cheese and melt. serve hot with chips or bread. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 375 degrees. warm the oil in a medium nonstick skillet over medium-high heat. add the bell pepper. saute for 3 minutes or until light brown. remove to a large bowl. stir in the artichoke hearts, mayonnaise, parmesan cheese, green onions, worcestershire, jalapeno, lemon juice and celery salt. mix in the crab. season with the salt and pepper. put the mixture to an 8-inch-diameter quiche or pie pan with a 1 1/2-inch-high side, spreading evenly. bake for 30 minutes or until the top is light golden brown and bubbly. serve warm with crackers and warmed baguette slices. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. coarsely chop artichokes, set aside. take cream cheese, mayonnaise, parmesan. beat until fluffy. add seasonings and artichokes. blend well by hand. place dip into a casserole (i use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown. slice bagette, place out crackers, and watch them chow down. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat your oven to 375 degrees. grease a 7x11 baking dish in a medium bowl mix cream cheese and mayo until smooth add chopped artichokes, chopped spinach and parmesan. add lemon juice and minced garlic mix together well. for a smoother texture, pulse in a food processor until the desired texture is achieved. this will also help mix things more completely and give a better fusion of flavors. bake covered with aluminum foil for 20 minutes. during the last 5 minutes of baking remove the foil. the top should be golden brown around the edges when it is done. serve while hot with tortilla chips, fresh veggies, or italian bread. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 375 degrees. put cream cheese in medium baking dish, mix in artichoke hearts (i recommend breaking artichoke hearts up in a bowl first, then adding them) and old bay seasoning. gently fold in crabmeat. bake for 30 minutes, or until top is golden brown. (this will serve a lot of people, maybe more than 12). |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 375 degrees. put cream cheese in medium baking dish, mix in artichoke hearts (i recommend breaking artichoke hearts up in a bowl first, then adding them) and old bay seasoning. gently fold in crabmeat. bake for 30 minutes, or until top is golden brown. (this will serve a lot of people, maybe more than 12). | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute garlic and onion in butter until golden. add flour and cook for 1 minute. whisk in heave cream and broth; bring to a boil. once boiling, add romano, lemon juice, hot sauce and salt. stir until cheese melts. let cool for 5 minutes. stir in sour cream, spinach, and artichokes. put into microwavable dish(es) and sprinkle with cheddar. microwave 50% power until cheese melts or freeze for later. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | drain artichoke hearts and chop or break up with fingers. add chiles, mayonaise, sour cream and garlic. mix until blended. mix in spices and hot sauce, then 1 cup of the cheese. transfer to small casserole sprayed with non-stick spray. top with remainng cheese and bake 30-40 minutes at 350 until cheese is melted and dip is heated through. serve with tortilla chips. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 400°f using electric mixer, beat first 8 ingredients in large bowl to blend. fold in artichokes, mozzarella, green onions and jalapeño. transfer to 11 x 7x 2" glass baking dish. (can be made 1 day ahead. cover and refrigerate.). bake until bubbling and brown on top, about 20 minutes. serve hot. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 400°f using electric mixer, beat first 8 ingredients in large bowl to blend. fold in artichokes, mozzarella, green onions and jalapeño. transfer to 11 x 7x 2" glass baking dish. (can be made 1 day ahead. cover and refrigerate.). bake until bubbling and brown on top, about 20 minutes. serve hot. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350°f. oil a 4-cup ring mold and line with prosciutto slices crosswise, leaving 2-3 inches of prosciutto hanging over the edge of the mold for enclosing later. chop artichokes finely by hand or in a food processor. in a skillet melt butter and saute onion and garlic until soft. in a large bowl whisk the eggs lightly and add the cream, cheese, onion-garlic mixture and seasonings. stir in the chopped artichokes. pour the mixture carefully into the prosciutto-lined mold and fold over the overhanging prosciutto. place in a pan of hot water in the oven and bake for 25-30 minutes or until a knife inserted in the center comes out clean. unmold on a platter, sprinkle the parsley over all, and serve. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: whisk 4 tablespoons grated romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in a medium bowl to blend. stir in chopped artichoke hears. transfer mixture to a 1 1/2 cup ramekin. (can be prepared 1 day ahead. cover mixture and refrigerate.). preheat oven to 375°f bake dip until heated through, about 20 minutes (about 30 minutes if chilled). preheat broiler. sprinkle dip with remaining 1 tablespoon romano cheese and paprika. broil until cheese melts, about 2 minutes. serve warm with toasted baguette slices. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | directions: preheat oven to 350*. melt butter. stir in onion, garlic and parsley. cook till onion is tender. add cream cheese and keep on low heat until creamy. add other ingredients, except crab, and mix well. pour into large oven proof serving dish and fold in crab meat. bake until bubbly and hot. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: directions: preheat oven to 350*. melt butter. stir in onion, garlic and parsley. cook till onion is tender. add cream cheese and keep on low heat until creamy. add other ingredients, except crab, and mix well. pour into large oven proof serving dish and fold in crab meat. bake until bubbly and hot. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 350 degrees fahrenheit. place cottage cheese, parmesan cheese, and cream cheese into a food processor or blender until thoroughly combined and there are no noticeable curds. combine spinach, artichokes, garlic, and the cheese mixture in a large mixing bowl. (i do this step using my hands.). add salt and pepper to taste. you won't need much salt as the parmesan is naturally salty. place mixture into an oven safe baking dish. sprinkle reserved cheddar cheese on top. bake for about 20 minutes, until the cheese has melted and the dip is warm throughout. a slight golden crust at the edge of the dish is fine. let stand for 5 minutes. serve with your favorite crackers, veggie sticks, etc -- . |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees fahrenheit. place cottage cheese, parmesan cheese, and cream cheese into a food processor or blender until thoroughly combined and there are no noticeable curds. combine spinach, artichokes, garlic, and the cheese mixture in a large mixing bowl. (i do this step using my hands.). add salt and pepper to taste. you won't need much salt as the parmesan is naturally salty. place mixture into an oven safe baking dish. sprinkle reserved cheddar cheese on top. bake for about 20 minutes, until the cheese has melted and the dip is warm throughout. a slight golden crust at the edge of the dish is fine. let stand for 5 minutes. serve with your favorite crackers, veggie sticks, etc -- . | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: set aside about 3 ounces of the parmesan cheese. combine all of the ingredients and the remaining parmesan cheese in a mixing bowl and mix until combined. spread evenly into either a 9x9 baking dish, or a 7 x 11 baking dish. sprinkle the remaing parmesan cheese on top of mixture. bake for 20 minutes, or until cheese is bubbly and golden brown on the edges. serve warm with tortilla chips and/or sliced baguette. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. in food processor or blender, puree artichokes. add sour cream and cheese; process until smooth. stir in onion soup mix. turn into 2.5 cup casserole, then top with bread crumbs. bake uncovered 30 minutes or until heated through. serve with suggested dippers. dippers: use carrot or celery sticks, whole mushrooms or sliced zucchini. microwave directions: omit bread crumbs. prepare mixture as above. microwave on high, turning casserole occasionally, 8 minutes or until heated through. let stand covered 5 minutes. serve as above. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat the oven to 375 degrees. warm the oil in a medium nonstick skillet over medium-high heat. add the bell pepper. saute for 3-4 minutes or until light brown. remove to a large bowl. stir in the artichoke hearts, mayonnaise, parmesan cheese, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt. mix in the crab. season with the salt and pepper. put the mixture in an 8-inch quiche or pie pan with a 1 1/2-inch side. bake for 30 minutes or until the top is light golden brown and bubbly. serve with the crackers and baguette slices. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | 1. cook spinach according to instructions on box. drain and place in bowl. 2. add chopped artichokes, parmesan cheese, and ranch dressing to spinach. stir until well mixed. 3. place spinach mixture in a greased baking dish. 4. sprinkle w/ mozzarella cheese. 5. bake at 375*f for 15 minutes or until cheese is melted. serve hot w/ baguette slices, crackers, or pita chips. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees. combine 1 1/2 cups mozzarella, sour cream, 2 tblsp. parmesan and next 6 ingredients (pepper through spinach) in a large bowl, and stir until well blended. spoon mixture into a 1 1/2 quart baking dish. sprinkle with 1/2 cup mozzarella and 2 tblsp. parmesan. bake at 350 for 30 minutes or until bubbly and golden brown. serve with tortilla chips. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | directions: preheat oven to 375 degrees f. lightly grease a 7 x 11 inch baking dish. drain spinach and press between layers of paper towels to soak up as much liquid as possible. combine all ingredients and bake for 25 minutes. serve hot. can be prepared in advance, but add extra cook time to account for refrigeration. serve in a bread bowl or with an assortment of baguettes and crackers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 350 degress f. squeeze all excess liquid from spinach. place in a food processor with sour cream, parmesan, 1/2 cup of mozzarella, cream cheese, garlic, pepper, worchestshire sauce and hot sauce. process until just blended but slightly lumpy. add artichokes and pluse tp form a chunky mixture. place in a 1 quart baking dish. top with remaining mozzarella. bake until bubbly, about 30min. serve with celery sticks. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degress f. squeeze all excess liquid from spinach. place in a food processor with sour cream, parmesan, 1/2 cup of mozzarella, cream cheese, garlic, pepper, worchestshire sauce and hot sauce. process until just blended but slightly lumpy. add artichokes and pluse tp form a chunky mixture. place in a 1 quart baking dish. top with remaining mozzarella. bake until bubbly, about 30min. serve with celery sticks. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 350f degrees. combine 1 1/2 cups of mozzarella cheese, sour cream, 2 tbs parmesan, and next 6 ingredients. blend well. spoon mix into baking dish. sprinkle with 1/2 cup mozzarella and 2 tbl parmesan cheese. bake at 350 for 30 minutes. serve with tortilla chips or browned pita wedges. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350f degrees. combine 1 1/2 cups of mozzarella cheese, sour cream, 2 tbs parmesan, and next 6 ingredients. blend well. spoon mix into baking dish. sprinkle with 1/2 cup mozzarella and 2 tbl parmesan cheese. bake at 350 for 30 minutes. serve with tortilla chips or browned pita wedges. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | heat oil in pan over medium to medium-high heat. add onion and garlic; saute until onion is translucent. coat inside of the top half of a 1-1/2 quart double boiler with cooking spray. transfer sauteed onion and garlic to double boiler. stir in chicken broth, sugar, cream, artichoke hearts, spinach, sour cream, tabasco, salt, lemon juice and cheeses. cook, stirring occasionally and scraping the sides until cheese is thoroughly melted. melt butter in a saute pan; whisk in flour to make a roux. cook until dark brown (do not burn. stir roux into cheese mixture. cook until mixture begins to thicken. remove from heat. serve warm. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oil in pan over medium to medium-high heat. add onion and garlic; saute until onion is translucent. coat inside of the top half of a 1-1/2 quart double boiler with cooking spray. transfer sauteed onion and garlic to double boiler. stir in chicken broth, sugar, cream, artichoke hearts, spinach, sour cream, tabasco, salt, lemon juice and cheeses. cook, stirring occasionally and scraping the sides until cheese is thoroughly melted. melt butter in a saute pan; whisk in flour to make a roux. cook until dark brown (do not burn. stir roux into cheese mixture. cook until mixture begins to thicken. remove from heat. serve warm. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: finely chop garlic in food processor. add drained artichoke hearts and make a coarse chop. add rest of ingredients except bread crumbs and mix well. put in 1 quart casserole dish. sprinkle with bread crumbs and 2 t parmesean cheese. bake 20 minutes at 375 degrees until bubbly. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350degrees f. in food processor with metal blade, chop garlic and artichoke hearts until medium-fine. place in baking dish, add remaining ingredients and mix well. bake for 30 minutes or until golden brown on top. serve with vegies or crackers -- enjoy :). | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | in a food processor, mix first 4 ingredients. then add in spinach and thoroughly mix. add artichokes and process until they are just chopped. put this into a crock pot; smooth the top. cover and cook on the high heat setting 1 1/4 to 1 1/2 hours, until hot in the center. when thoroughly heated, transfer to serving bowl. sprinkle montery jack cheese on top. serve warm with salsa and sour cream. you can serve with bread, tortilla chips, or veggies for dipping. -best eaten like this-dip chip in spinach artichoke dip, add dab of salsa and a dab of sour cream. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in a food processor, mix first 4 ingredients. then add in spinach and thoroughly mix. add artichokes and process until they are just chopped. put this into a crock pot; smooth the top. cover and cook on the high heat setting 1 1/4 to 1 1/2 hours, until hot in the center. when thoroughly heated, transfer to serving bowl. sprinkle montery jack cheese on top. serve warm with salsa and sour cream. you can serve with bread, tortilla chips, or veggies for dipping. -best eaten like this-dip chip in spinach artichoke dip, add dab of salsa and a dab of sour cream. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: whisk 1/2 cup grated parmesan cheese, mayonnaise, sour cream, pepper, onion salt, and garlic powder in medium bowl to blend. stir in chopped artichoke hearts. transfer mixture to 3-cup ramekin.sprinkle dip with remaining 2 tablespoon grated parmesan cheese italian cheese and paprika. preheat oven to 375 degrees f. bake dip until heated through, about 25 minutes (about 35 minutes if chilled). preheat broiler. broil until cheese melts, about 2-3 minutes. serve warm with toasted baguette slices. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 400°f in medium bowl, mix artichokes, mayonnaise and 2 cups of the cheese. spread mixture in ungreased 13x9-inch (3-quart) glass baking dish. in small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over artichoke mixture. bake 10 to 12 minutes or until thoroughly heated. garnish with red bell pepper and parsley. serve with toasted bread rounds, tortilla chips, etc. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 350f and lightly spritz a 9 x 13" baking dish or tart/quiche glass dish with cooking spray. whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces. if you have any left-over parmesan cheese sprinkle it on top. place in prepared pan. bake for 20-30 minutes, or until slightly browned on top. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 350°f. put cream cheese, jalapeño peppers*, marinated artichoke hears, and blue cheese crumbles in a large bowl and mix well. transfer mixture into a 9x9 square baking dish. bake at 350°f for 25 to 30 minutes or until bubbly. stir well and serve with sliced baguettes, vegetables, crackers, or chips. *add half the chopped jalapeño peppers or the whole can depending on how spicy you want it. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: on a lightly floured surface, unroll crescent roll dough; seal perforations between rolls; with a lightly floured rolling pin, roll crescent roll dough into a 15x7 1/2-inch rectangle. in a medium bowl, stir together the parmesan cheese and mayonnaise; stir in artichoke hearts; spread mixture on dough, leaving 1/2 inch on each side; sprinkle with sweet pepper. beginning at one long end, roll up dough; moisten and pinch edges to seal; spray a baking sheet with non-stick coating; place roll on baking sheet. bake in a 350° oven for 30 minutes, or till golden brown. let cool for a few minutes before slicing. best to serve with forks. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | beat cream cheese and mayo with electric mixer on medium speed until well blended. add remaining ingredients, mix well. spoon into 9-inch pie or quiche dish bake at 350 f for 20- 25 minutes or until very lightly browned. garnish with chopped tomato, if desired. serve with nabisco crackers or sliced vegetables. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 375 degree f ( 190 degrees c ). lightly grease a 7x11 inch baking dish. in a medium bowl, mix together the cream cheese and mayonnaise until smooth. mix in the artichoke hearts, spinach, and parmesan cheese. season with garlic and lemon juice. spread evenly into the prepared baking dish. bake covered for 20 minutes. remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook spinach as directed on package. drain spinach, pressing with fork to remove excess liquid. chop spinach finely. in 1 to 3 quart slow cooker, combine spinach and all remaining ingredients; mix well. cover; cook on low setting for 1 1/2 to 2 1/2 hours. serve with sliced french bread, pitas or pita chips. any dippers will do -- vegetables, crackers or chips. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | melt butter in a medium pot, add onions and sautaee. place spinach in a bowl in the microwave until defrosted, drain all liquid from the spinach. add spinach to the onions, add cream cheese and stir until well blended. add sour cream and artichokes to pot and stir until well blended. put mixture in a bakeable dish and top with hot pepper cheese. bake at 350 until cheese on top is melted and golden on the edges. (about 15-20 min.). |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 350 degrees. in a mixing bowl, combine cream cheese, mayonnaise, onion powder, oregano, salt, pepper and garlic until well blended. add in chopped artichoke bottoms and mix well. add brie chunks and mix well. place in a greased 9 x 13 baking dish and bake for 25-30 minutes, or until the edges are bubbly. serve warm with bread chunks or your favorite crackers. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 350 degrees f. combine the artichoke hearts, mayonnaise, cheese, and onions. mix well and transfer into a prepared baking dish. bake until lightly browned or bubbling. approximately 25 minutes. garnish with paprika and/or chopped tomato if desired. serve with tortilla chips, crackers, or even toast! |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: process artichokes, onion and garlic in the food processor until smooth (or if you like, until blended, but still have texture). in medium sized bowl (or if you're a little lazy like me, right in the medium sized ceramic baking dish), combine remaining ingredients except parsley and bread, reserving 1 cup of mozzarella. sprinkle remaining cheese over artichoke dip, and sprinkle with chopped parsley. bake at 400º for 20 minutes, or until bubbly and beginning to brown. serve with crusty french bread slices. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 350 degrees f. place the garlic and green onions into the bowl of your food processor fitted with the chopping blade. process until they are finely minced. add the sour cream, cream cheese, parmesan cheese, mayonnaise, nutmeg, pepper, worcestershire sauce, and lemon juice. process until fully blended. now add the artichoke hearts and spinach. pulse just a few times so that there are still nice chunks of artichoke heart. pour into a baking dish large enough to hold about 6 cups. bake for 30 minutes. after removing from the oven, sprinkle parsley and paprika over the top. serve with chunks of crusty bread, bagel chips, or your favorite crackers. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350 degrees f. place the garlic and green onions into the bowl of your food processor fitted with the chopping blade. process until they are finely minced. add the sour cream, cream cheese, parmesan cheese, mayonnaise, nutmeg, pepper, worcestershire sauce, and lemon juice. process until fully blended. now add the artichoke hearts and spinach. pulse just a few times so that there are still nice chunks of artichoke heart. pour into a baking dish large enough to hold about 6 cups. bake for 30 minutes. after removing from the oven, sprinkle parsley and paprika over the top. serve with chunks of crusty bread, bagel chips, or your favorite crackers. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven 325°. mix all ingredients together (holding back 1/2 cup of parmesan cheese for the top). put in a large casserole dish. sprinkle the top with remaining parmesan cheese. bake 20 minutes until cheese is melted and bubbly. serve with chips and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | microwave spinach according to package directions, drain and squeeze dry; set aside. in medium size bowl microwave onion and butter 2-3 minutes until tender. in large mixing bowl blend cream cheese and heavy cream until smooth. fold in the spinach, artichoke, onion, montery jack, mozzerella, swiss, cayenne and black pepper. transfer dip to a 9 inch microwave safe pie dish. sprinkle with parmesan cheese. microwave for 4-5 minutes or until bubbly. serve with crackers, sliced baguette or tortilla chips. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: juice the lemons and discard the rest (or keep for garnishing). combine the bread crumbs, water from the artichokes, lemon juice and olive oil. put the artichoke hearts in the blender and blend on high. add the artichoke hearts to the mixture. add cheese, garlic, and red pepper. put in a 4 quart dish and bake at 350 for 20 minutes until warmed through. to garnish with the lemons shave off the rind into ringlets and put the ringlets around the outside of the dish. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: chop artichoke hearts and crab finely in a food processor. squeeze excess liquid out of spinach using a colander. mix all ingredients in a crokpot. for about half an hour on high or until hot. best served with tostito's scoop tortilla chips. but use what you want. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | melt butter in a pan, add onion and cook until soft. (about 5 min) stir in spinach, artichoke, cream cheese, sour cream, 3/4 cup of monterey jack cheese and 3/4 cup parmesan cheese, tabasco and some salt to taste. stir until well blended and pour in a 1/2 quart casserole dish and top with the remaining monterey jack and parmesan cheese and back at 350 for about 10 min till cheese melts. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: mix all ingredients together in a large bowl. once thoroughly combined, spoon into a medium sized baking dish or 2 small ramikins and bake at 425f degrees for 15 to 20 minutes until mixture is browned and bubbly. serve with pita wedges or french bread or crudites. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat oven to 350°f spray 1 quart casserole dish with cooking spray. mix yogurt, mayo, cheese and garlic in medium bowl. stir in crabmeat, artichokes and chilies. put in dish and bake uncovered for 25 minutes or until bubbly and lightly browned. sprinkle with paprika and serve with tortilla chips or crackers. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: sauté onions in butter in large skillet or sauce pan. add all other ingredients. stir. continue heating on medium heat until cheese is melted and mixture is thoroughly combined. (you may also microwave the mixture at this point) remove a hole from top of bread, scoop out some bread to form a good bowl. add the hot artichoke mixture into bread bowl. serve with "scraps" of removed bread, crackers, tortilla chips, etc. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: chop artichokes. mix all ingredients together, except ritz crackers. spread in shallow oven safe dish (i use an 8x12 dish). rough chop the ritz crackers (not crumbs) and spread on top. bake at 350 degrees for 30 minutes. serve hot or room temperature with crackers. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | in a skillet, saute artichokes and onion in butter until onion is tender. stir in spinach and parmesan cheese; cook over low heat until spinach is heated through. add colby/monterey jack cheese blend, milk and creole seasoning; heat until cheese is melted. serve immediately with vegetables, crackers or tortilla chips. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | heat oven to 400 f. squeeze spinach between paper towels to remove excess moisture. in a medium bowl, combine spinach, artichokes, cream cheese, sour cream, and cheddar cheese. season with salt and pepper. scrape mixture into a small, oven-safe baking dish. bake until lightly golden and heated through (about 15 minutes). serve warm with chips or bread and lemon wedges if desired. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 400 f. squeeze spinach between paper towels to remove excess moisture. in a medium bowl, combine spinach, artichokes, cream cheese, sour cream, and cheddar cheese. season with salt and pepper. scrape mixture into a small, oven-safe baking dish. bake until lightly golden and heated through (about 15 minutes). serve warm with chips or bread and lemon wedges if desired. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 350*. melt butter. stir in onion, garlic and parsley. cook till onion is tender. add cream cheese, and colby jack cheese, and keep on low heat until creamy. add other ingredients, except crab and shrimp, and mix well. pour into large oven proof serving dish and fold in crab meat and baby shrimp. top with colby jack cheese and sprinkle parmesan. bake until bubbly and hot. sprinkle with fresh parsley before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350*. melt butter. stir in onion, garlic and parsley. cook till onion is tender. add cream cheese, and colby jack cheese, and keep on low heat until creamy. add other ingredients, except crab and shrimp, and mix well. pour into large oven proof serving dish and fold in crab meat and baby shrimp. top with colby jack cheese and sprinkle parmesan. bake until bubbly and hot. sprinkle with fresh parsley before serving. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: thaw and drain spinach; press between layers of paper towels. drain and chop artichoke hearts. combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well. spoon into a lightly greased 11 x 7" baking dish; sprinkle with breadcrumbs. bake at 375 for 25 minutes, and serve with crackers or breadsticks. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350°f (175°c). in a small mixing bowl, combine the cheeses. add the tomatoes, parsley, and pepper; blend. stir in the artichokes. cut the top off the bread. set aside. scoop out bread, leaving a ½ “ to ¾ “ wall in loaf. cut scooped out bread into 2” cubes. place cheese mixture inside cavity of loaf, and place top back on loaf. wrap in tinfoil. bake for about 25 minutes or until bubbly. serve while still warm with bread cubes for dipping. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | cook spinach in microwave, drain all of the liquid out of it completely. mix cream cheese, sour cream, and mayonnaise together until creamy. add spinach, artichokes, onions, and garlic. season with salt, pepper, and pepper flakes. cook at 375 for 15 minutes, until bubbly. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: sauté shallot and garlic in olive oil. mix together all other ingredients except crab. fold in crab. pour into 9x9 baking dish. top with 1 cup of swiss cheese. bake 350 degrees for 20 to 30 minutes. serve with flat bread chips or toasted bread rounds. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | if using frozen spinach, place in microwave to thaw. in small food processor combine: scallions, drained/rinsed/drained artichoke hearts. in seperate bowl combine: mayonnaise, sour cream, powdered dressing and food processor mixture. mix in spinach and stir well to avoid clumps. place in oven safe dish and bake on 375* until warmed throughout. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat convection oven to 350°f (375°f if conventional oven). mix spinach, artichoke hearts and parmesan together in a large bowl. in another bowl mix together sour cream, cream cheese, mayonnaise and garlic. fold cream cheese mix in with spinach and mix well to combine. spoon into a well greased 2" 1/2 pan. bake 20 minutes until it begins to brown. remove from oven and spoon hot mixture into prepared sourdough bread bowls, return to oven to finish browning top; about 10 minutes. serve hot with pita chips, tortilla chips or toasted bread. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | spread cream cheese onto bottom of microwaveable 9" pie plate. mix artichokes, butter and garlic; spoon evenly over cream cheese. sprinkle with parmesan cheese. microwave on high 1 minutes or until heated through. serve with triscuit thin crisps. for a pretty presentation, sprinkle with paprika before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | heat oven to 400 degrees. squeeze the spinach between paper towels to remove excess moisture. in a medium bowl combine the spinach, artichokes, cream cheese, sour cream and cheddar cheese. season with salt and pepper. scrape the mixture into a small oven safe baking dish. bake until lightly golden and heated through, about 15 minutes. serve warm. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cook artichokes, drain and dice. beat eggs thoroughly and add all ingredients. mix well and pour into pie shell. bake at 375º for 45 to 60 minutes or until set. you may need to cover the crust edge with foil for the first half of the cooking time to prevent over-browning. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | drain artichoke hearts and chop. mix all ingredients together. spread evenly in a 9 inch round glass pie dish. bake at 325°f for 35 minutes or until lightly brown and bubbly on top. let cool for 10 minutes. serve with your favorite crackers, tortilla chips, or cucumber slices for dipping. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat oven to 350f and lightly spritz a baking dish or 9" pie pan with cooking spray (pam). in a large bowl, combine artichokes, soup, carrots, 1/2 of the cheese, broccoli, and mustard. mix well. bake in prepared dish for 20 minutes. sprinkle with remaining cheese and bake another 5 minutes or until cheese is melted. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | cream the softened cream cheese and add the mayonnaise and sour cream. mix until smooth. add the remaining ingredients and mix until well blended. may be divided into 2 casseroles or makes one big one. bake in 350 oven for about 20 minutes, until bubbly and starting to turn brown on top. serve with tortilla chips and enjoy. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cream the softened cream cheese and add the mayonnaise and sour cream. mix until smooth. add the remaining ingredients and mix until well blended. may be divided into 2 casseroles or makes one big one. bake in 350 oven for about 20 minutes, until bubbly and starting to turn brown on top. serve with tortilla chips and enjoy. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. heat oil in a large skillet over medium heat. saute garlic until it starts to brown. stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. when heated through, transfer half of artichoke mixture to pie crust. pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese. sprinkle chopped tomato, if using, over top. bake in preheated oven for 45 minutes, or until crust begins to brown. enjoy! | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | preheat oven to 350. combine 3/4 of mozzerella, sour cream, half parmesean and everything else. stir till well blended. spoon into baking dish and sprinkle with the rest of the mozzerella and parmesean. bake for 30 minutes or until bubbly and golden brown. serve with tortilla chips. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | thaw spinach, make sure to drain well. drain and chop artichoke heart. you can use food processor. combine mayo, sour cream, drained spinach, chopped artichokes, parmesan cheese and 1 1/2 cups of monterey jack. reserving remaining cheese. stir until well mixed. transfer into oven safe dish--pie plate, 9x9, small casserole dishes will all work. press into dish and cover with remaining cheese. bake in a 325°f oven for 20-25 minutes or until cheese is golden and bubbly around the edges. serve with tortilla chips. |
Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. | saute red bell pepper in oil for 3 minutes. add sauteed bell pepper and remaining ingredients except crab and almonds to a small, greased baking dish. mix well. gently blend in crab. season to taste. top with almonds. at this point, you may refrigerate overnight if you wish. to serve, bake at 375 degrees f for 30 minutes until brown and bubbly. serve immediately. |
Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: saute red bell pepper in oil for 3 minutes. add sauteed bell pepper and remaining ingredients except crab and almonds to a small, greased baking dish. mix well. gently blend in crab. season to taste. top with almonds. at this point, you may refrigerate overnight if you wish. to serve, bake at 375 degrees f for 30 minutes until brown and bubbly. serve immediately. | coarsely chop drained artichoke hearts. blend with all other ingredients. bake 20 minutes at 325*, or put in microwave and microwave on high for 4-5 minutes, stirring once. (i prefer baking the dip because the top gets nice and golden brown.). serve with crackers or toasted bread. ***note-fatfree sour cream and cream cheese can be used. ***. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | for bottom:. cream sugar and shortening together. add eggs and beat well. in separate bowl, sift flour, cocoa, and salt. add to creamed mixture. mix well. add vanilla extract and nuts. pour into greased and floured 9 x 13 pan. bake at 300 degrees for 35 minutes. remove from oven and pour marshmallows on top. bake at 350 for 10 minutes. for icing:. sift sugar and cocoa. add butter and remaining ingredients. mix well. spread on cooled cake. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350 degrees. line a 9" pie plate with the pastry. combine the butter and chocolate in a saucepan. heat gently, stirring often, until melted and blended. beat the eggs until light and frothy. stir in the corn syrup, sugar, and vanilla. pour in the chocolate mixture, stirring. pour the filling into the prepared pie plate. bake 35 to 40 minutes, or until the top is slightly crunchy and the filling is set. do not overcook. the filling should remain soft inside. this is best served warm with a spoonful of vanilla ice cream on top, but it is excellent served at room temperature or cold. | layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | preheat oven to 350°f. lightly grease a 9x13 inch pan. melt the butter in a medium saucepan. add the cocoa and stir. remove from the heat. pour butter mixture into a mixing bowl and add sugar and eggs. mix until blended. add the vanilla. mix in the flour and salt. stir in the pecans. put batter into prepared pan and cook for 35 minutes or until done. remove from oven and sprinkle with marshmallows. cool in the pan on a wire rack. for the frosting: combine all of the ingredients and mix until smooth. spread frosting on cooled cake. if your frosting is too thick, add more milk. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust. top with half the bourbon fudge and half the pecans and freeze for about an hour. soften the coffee ice cream, and spread over the now firm first layer. mound the coffee ice cream in the center as necessary. top with the rest of the fudge and pecans. decorate with whipped cream and cover loosely. freeze overnight or at least four hours and serve with warm fudge sauce to make the sauce combine first 5 ingredients in a microwaveable bowl and microwave about 3 minutes, whisking every minute or so. when the mixture has thickened somewhat, whisk in last three ingredients. | layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | preheat oven to 450 degrees f. line crust with parchment paper and weight with dried beans or pie weights; bake until dough is lightly golden and set, 10 to 15 minutes. remove pie and cool on a wire rack. reduce oven temperature to 350 degrees f. for filling: in a bowl, stir together butter, sugar, and cocoa until well combined. add flour, eggs, and vanilla and mix until smooth. pour mixture into prepared crust and bake for 30 to 40 minutes. remove pie from oven and cool completely on a wire rack. gently mound ice cream over pie and freeze until ice cream sets. drizzle with fudge sauce before serving. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 450 degrees f. line crust with parchment paper and weight with dried beans or pie weights; bake until dough is lightly golden and set, 10 to 15 minutes. remove pie and cool on a wire rack. reduce oven temperature to 350 degrees f. for filling: in a bowl, stir together butter, sugar, and cocoa until well combined. add flour, eggs, and vanilla and mix until smooth. pour mixture into prepared crust and bake for 30 to 40 minutes. remove pie from oven and cool completely on a wire rack. gently mound ice cream over pie and freeze until ice cream sets. drizzle with fudge sauce before serving. | layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | note: you can also substitute 2 19 . 5 oz packages of brownie mix and follow the package instructions and then add the pecans. from scratch is much more delectable! whisk together melted butter and next 5 ingredients in a large bowl. stir in flour and chopped pecans. pour batter into a greased and floured 15 x 10 inch jelly roll pan. bake at 350 degrees f for 20-25 minutes or until wooden pick inserted comes out clean. remove from oven and top warm cake with marshmallows. return to oven and bake 5 more minutes. drizzle chocolate frosting over warm cake. cool completely. chocolate frosting recipe: beat all ingredients together at medium speed with an electric mixer until smooth. you may have to add milk to obtain your desired consistency. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | in a small saucepan, stir together sugar and cocoa powder. stir in evaporated milk. cook and stir over medium-high heat till mixture is boiling. remove from heat. stir in peanut butter, stir till smooth. serve sauce warm. keep covered in refrigerator. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 °f. grease bottom of 13x9-inch pan. combine brownie mix, eggs, water and oil in large bowl. stir with spoon until well blended, about 50 strokes. spread in pan. bake at 350 °f for 27 to 30 minutes or until set. spread marshmallow cream gently over hot brownies. place frosting in microwave-safe bowl. microwave on high power for 15 to 30 seconds. stir until smooth. pour frosing over marshmallow cream. swirl with knife to marbleize. you can either cook the pecans in the brownies or sprinkle them on top. cool completely. cut into bars. makes 20 to 24 brownies. | layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | preheat oven to 350°f. mix butter, 2 eggs and cocoa together. then, add and mix in vanilla extract, 2 eggs, flour and pecans, if desired. put into a greased 11 x 14" pan. bake for 30 minutes. remove from oven. while cake is hot, spread 3/4 jar of marshmallow creme in top. mix together 1 stick butter, 6 tablespoons milk, 1/2 cup cocoa, 1 box powdered sugar, 1 teaspoons vanilla extract and 1 cup medium chopped pecans. spread over marshmallow topping. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | preheat oven to 375 degrees. melt margarine in 9x13" pan and combine with 2 t sugar, flour and nuts. press in bottom of pan and bake in oven for 15 minute or til golden brown. let cool. mix cream cheese and powdered sugar (or splenda) with half the cool whip (8 oz.). spread on crust for the 1st layer. set aside. mix pudding and milk til thick and pour on for second layer. for final layer spread on remaining cool whip. if desired may sprinkle with a few chopped nuts. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 375°f. lightly grease an 8inch springform. mix together the crushed digestive biscuits, the melted butter and the sugar and spoon into the prepared tin. level the biscuit mixture out evenly, using the back of a metal spoon. for the filling, measure the chocolate, butter, instant coffee and water into a large pan and heat gently until the butter and chocolate have melted. remove from the heat, and beat in the cream, sugar and eggs and then pour the mixture on to the biscuit crust. bake in the preheated oven for 1¼ hours until the filling is set. allow to cool before removing the tin. serve with whipped cream. | layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | 1. bring cream to a boil in a large heavy-duty saucepan orver medium-high heat; reduce heat to low, and simmer. 2. add chocolate morsels, and stir until melted and smooth. 3. stir in marshmallow creme and vanilla, stirring constantly until smooth. 4. transfer to a fondue pot. keep warm. 5. serve with desired accompaniments. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | mix flour, melted butter, and pecan pieces. press into a 9x13 pan. bake at 350 degrees for 20 min cool. beat cream cheese, sugar substitute, and 8 ounces of frozen topping until smooth. spread over cooled crust. beat chocolate pudding mix, vanilla pudding mix and milk spread over cream cheese mixture. top with 8 ounces of frozen topping. refrigerate until ready to serve. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | combine sugar and oil,add flour,cocoa,eggs,and vanilla fold in nuts and marshmallows. pour in a buttered 9x13 pan. bake 325* for 20 minutes while hot sprinkle on more marsmallows to melt. frosting: mix all and pour over cake swirling in the marshmallows. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | heat oven to 350°f grease and flour 13x9” baking pan. for cake, in large bowl, beat together butter, sugar, and cocoa until smooth and creamy. add eggs, one at a time, beating well after each addition. add flour, pecans, and vanilla. mix just until blended. pour into pan. bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. cool on wire cooling rack. for icing, combine butter, sugar, marshmallows, cocoa, and milk in medium saucepan. cook over medium-low heat just until marshmallows are melted, stirring frequently. drizzle over cake. sprinkle with pecans and cool completely. garnish with whipped cream and cherries. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | heat oven to 350*. grease and flour 13x9 pan .set aside. in large bowl, beat eggs till foamy, gradually beat in sugar and vanilla. in seperate bowl, combine flour, cocoa, salt and add alternately with butter to egg mixture.blend well. stir in pecans. pour batter into prepared pans. bake 25-30 minutes or wooden pick inserted near the center comes out clean.or just a few moist crumbs attached. immediately spread with marshmallow cream, spread oven the top. spread frosting gently over wasrm marshmallow cream, swirl lightly. to prepare frosting:. combine all ingredients in a small bowl -- beat till light and fluffy -- yield for frostin=1 cup. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | beat eggs and put aside for time being. preheat oven to 200°c (gas) and 180°c (fan forced). warm all wet ingredients in microwave and fold with all dry ingredients including the eggs in a bowl. the secret to a great mudcake and i quote, to give the cake a good 'blast' of heat at the start of the cooking time then turn heat down to 180°c (gas) 160°c (fan forced) for the remaining half of the cooking time. 30 min 200°c (gas). 30 min 180°c (gas). total cooking time 1 hour. 30 min 180°c (fan forced). 30 min 160°c (fan forced). total cooking time 1 hour. take cake out of oven still 'sticky'. |
Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. | whisk together melted butter and next 5 ingredients in a large bowl. stir in flour and pecans. pour batter into a greased and floured 15x10 jellyroll pan. bake at 350º for 20 to 25 minutes or until a wooden toothpick inserted in middle of cake coumes out clean. remove from oven, top warm cake with marshmallows and return to oven for 5 more minutes. for the frosting, combine all ingredients with a mixer until well mixed. drizzle chocolate frosting over warm cake. cool completely. |
Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cake: preheat oven to 350*f. in a large mixer bowl, combine cake ingredients. beat on medium speed for 2 minutes or until smooth. spread batter evenly in greased 13-by 9-inch pan. bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. topping: sprinkle marshmallows and nuts over cake as soon as it comes out of oven. bake 5 minutes longer or until marshmallows puff. remove from oven. cool 30 minutes in pan on a wire rack. drizzle: in a small saucepan over low heat, melt chocolate and butter or microwave on medium for 2 minutes. stir until smooth. drizzle over marshmallow-nut layer. serve warm or cool to room temperature before cutting. | layer one. combine all ingredients for layer one in a a large bowl. mix until crumbly. press into the bottom of a 9x13-inch baking dish lightly greased. bake at 350°f for 20 to 25 minutes. allow to cool completely. layer two: in medium bowl beat together all ingredients for layer two. working with a teaspoon and very little cream cheese mixture slowly spread it over layer one, careful not to pull up any of the first layer. layer three: prepare pudding according to package directions. let cool, once room temperature spread it over the cream cheese mixture. layer four: top with the remaining cool whip. garnish with chocolate curls. |