ARTICHOKE AND BLACK BEAN NACHOS
Steps:
- Preheat the broiler.
- On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.
WHITE BEAN & ARTICHOKE DIP
Provided by Fine Cooking staff
Categories Appetizers
Yield Yields about 2 cups dip
Number Of Ingredients 9
Steps:
- In a food processor, blend the beans, artichoke hearts, garlic, and lemon juice to a smooth paste. With the machine running, add the 2 Tbs. oil. If needed, add 1 to 2 Tbs. water to get a smooth consistency. Blend in the cheese and rosemary; season with salt and pepper. Transfer to a medium bowl, sprinkle with 2 generous pinches cayenne and drizzle with oil. Serve with crackers or pita chips.
Nutrition Facts : ServingSize six to eight as an appetizer, Calories 230 kcal, Fat 90 kcal, SaturatedFat 2 g, TransFat 10 g, Carbohydrate 30 g, Fiber 6 g, Protein 7 g, Sodium 480 mg, UnsaturatedFat 7 g
OUT OF THIS WORLD BAKED BEANS
I have made this for so long I don't remember where I got the recipe. I just know that my family, friends and neighbors loves them and always ask me to bring them to picnic's when invited. I know that you will love them also.
Provided by Norma DeRemer
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- 1. fry bacon until crisp, set aside and add chopped onion to greese and cook until soft
- 2. mix other ingredients into a roastng pan;break bacon into small pieces and add to mixture, add onion and stir until blended
- 3. bake uncovered for three hours at 300 or until thick
BANH XEO (VIETNAMESE CREPES)
Banh xeo (bahn SAY-oh) is a popular street snack in Vietnam, especially in the south. The name means sound crepe, and refers to the sound the batter makes when it hits the hot skillet. Serve with fresh herbs. The shrimp-studded crepe is rolled up in a leaf of lettuce and dipped in nuoc cham dipping sauce before it gets popped in your mouth.
Provided by foxyamf
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Mix rice flour, sugar, 1/2 teaspoon salt, and turmeric together in a large bowl. Beat in coconut milk to make a thick batter. Slowly beat in water until batter is the consistency of a thin crepe batter.
- Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browning, 1 to 2 minutes. Add shrimp; saute until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
- Preheat oven to 200 degrees F (95 degrees C).
- Wipe out skillet and reheat over medium heat. Add remaining 1 1/2 teaspoon oil. Stir crepe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 of the cooked shrimp on the bottom half of the crepe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crepe over and slide onto an oven-safe plate.
- Place crepe in the preheated oven to keep warm. Repeat with remaining batter and filling.
- Serve lettuce leaves alongside filled crepes. Break off pieces of crepe and roll up in lettuce leaves to eat.
Nutrition Facts : Calories 788.4 calories, Carbohydrate 107 g, Cholesterol 129.2 mg, Fat 21.5 g, Fiber 20.3 g, Protein 45.2 g, SaturatedFat 12.5 g, Sodium 1052.7 mg, Sugar 8.8 g
CRAB AND ARTICHOKE DIP
This is delicious!! I served it on toasted French bread and with crudites. From the local newspaper. (I have made this now with no fat mayo and no fat sour cream and marinated bottled artichokes, turned out fantastic!!)
Provided by Derf2440
Categories Spreads
Time 35m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 67.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 16.4, Sodium 201.3, Carbohydrate 3.9, Fiber 2.4, Sugar 0.7, Protein 5.5
ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD
Provided by Giada De Laurentiis
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
- To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
- Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.
HERB ARTICHOKE WHITE BEAN DIP
Herb Artichoke Bean Dip is a 5-minute dip recipe with white beans, artichokes, fresh herbs, and feta cheese. It's savory, zingy, and perfect for any occasion!
Provided by Traci The Kitchen Girl
Categories Appetizer Dip/Spread
Time 5m
Number Of Ingredients 7
Steps:
- Place ARTICHOKES, WHITE BEANS, OLIVE OIL, LEMON JUICE, FRESH HERBS, and BLACK PEPPER in food processor fitted with the chopping blade.
- Pulse ingredients until creamy. Add fresh HERBS and pulse to combine.
- Fold in FETA CHEESE. Add SALT and PEPPER to taste.
- Serve immediately or refrigerate in an airtight container up to 5 days.
Nutrition Facts : ServingSize 0.25 cup, Calories 30 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 35 mg, Fiber 1 g, Sugar 1 g
ARTICHOKE AND GARBANZO BEAN DIP - SANDRA LEE
From Semi-Homemade, Sandra Lee. A friend brought this to a gathering recently and was kind enough to share the recipe. Better than hummus.
Provided by Epi Curious
Categories Beans
Time 10m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- In the work bowl of a food processor, combine beans and artichoke hearts. Pulse until finely chopped. Add Italian dressing mix. Pulse to combine. With the food processor running, add olive oil in a slow, steady stream. Add lemon juice and pulse until desired consistency is reached. Serve with French bread rounds, cherry tomatoes, carrot sticks and asparagus spears, if desired. Or you can just serve with pita chips or crackers.
Nutrition Facts : Calories 200.4, Fat 9.9, SaturatedFat 1.4, Sodium 438.2, Carbohydrate 24.2, Fiber 6.8, Sugar 0.7, Protein 5.9
LEMONY ARTICHOKE WHITE BEAN DIP
Lemony Artichoke White Bean Dip - a quick and easy Vegan Appetizer (a twist on "hummus") that can be made in 10 minutes flat. Great for parties and gatherings and made with simple pantry ingredients!
Provided by Sylvia Fountaine
Categories appetizer
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Place drained, rinsed white beans in a food processor (or use a Vita mix- for ultra-creamy!), add garlic, drained aritchoke hearts, tahini paste, salt, pepper and 2/3 rds of the lemon zest. Add 1 tabblespoon olive oil and 3-4 tablespoons of the marinade ( start with 3) and puree until ultra-smooth. In a food processor, this may take up to 2 minutes! You want this as creamy as possible.
- Taste and adjust salt, adding more to taste. For a "looser" dip, add a little more marinade, a tablespoon at a time.
- Spoon Artichoke dip into medium-sized shallow bowl and with the back of a spoon, swirl a circular "well" into it, where the olive oil will go. See photos.
- Drizzle a couple tablespoons olive oil into the "well", sprinkle with chili flakes snf scatter with fresh herbs and the remaining lemon zest.
- Serve with crackers, veggies, chips, or toasty pita bread.
Nutrition Facts : Calories 146 calories, Sugar 0.9 g, Sodium 417.2 mg, Fat 8.9 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 5.2 g, Protein 5.3 g, Cholesterol 0 mg
GARLICKY DIP WITH GARBANZO BEANS
Blend garlic, cumin & lemon juice with garbanzo beans for a quick dip. Serve this Garlicky Dip with Garbanzo Beans with chips for an easy appetizer.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 1-2/3 cups or 13 servings, about 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Drain beans, reserving 2 Tbsp. of the liquid. Place beans and reserved liquid in blender; blend until smooth. Add remaining ingredients; blend well.
- Transfer to serving bowl; cover.
- Refrigerate at least 1 hour. Serve with tortilla chips.
Nutrition Facts : Calories 45, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
NEW YEAR THREE-BEAN AND ARTICHOKE SALAD
This is a great year-round salad that travels well. It is totally vegan, but no meat eater will complain! It's good served by itself or over lettuce.
Provided by Sisterlulabell
Categories Salad Beans Three Bean Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 27.2 g, Fat 6 g, Fiber 6.5 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 345.4 mg, Sugar 1.5 g
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