The name? Well, Helen didn't like to cook so her husband made this for her to take to potlucks. I like to make it at Christmas time. It keeps in the refrigerator...
Author: Mary Bush
This secret recipe was passed on to me by my MIL. She said it came from her mother, who got it from a chef at a country club. The chef, so the story goes,...
Author: gourmetmomma
I regularly triple or quadruple this recipe. Keep in mind that this is a guide and the seasonings can be adjusted to your individual tastes. You can add...
Author: Marie Holfeltz
Make and share this Four Layer Cheese Loaf recipe from Food.com.
Author: nicoleingermantown
This is a recipe for a cheese spread that is common throughout the South, which many versions for this recipe can be found. They're all good on grilled...
Author: Northwestgal
Make and share this Easy Chicken Liver Pate recipe from Food.com.
Author: evelynathens
This is from Southern Living (Dec/2000) on-line; made a few adaptations. It was a bit hit last Christmas--very pretty to look at and simply DELICIOUS....
Author: EURrosa1
I got this great recipe from this site: http://www.veganessex.makessense.co.uk/articles/89.html I haven't tried it yet, but plan to soon.
Author: Chef Joey Z.
From: "The Africa Kitchen" by Josie Stow and Jan Baldwin. This is a spicy cheese puree that can be served as a dip or a spread. Great with crudités.
Author: Engrossed
These are pretty and they really look exotic!Can be served with cocktail rye or cocktail pumpernickel and can be made a few hours in advance. Found this...
Author: Manami
People tell me they would buy my cookbook just to have this one recipe. So, I thought I would post it here since Cooking for The King is not (yet) published....
Author: thekosherchannel
Make and share this Hazelnut and Arugula Pesto recipe from Food.com.
Author: Ivana Sandic
From Good Housekeeping. Triple-tested at the Good Housekeeping Research Institute. Rillettes are a rich, pâté-like spread served cold as an appetizer...
Author: KerfuffleUponWincle
This recipe is from the 1968 McDonald's Manager's Handbook put out in 1969 (1968 year). They quickly removed the recipe after realizing they had a very...
Author: Kelly Williams @WildfloursCottageKitchen
Make and share this Red Onion and Black Pepper Spread recipe from Food.com.
Author: jerseycaitsmom
A different version of salmon rillettes served warm with a sliced crusty French baguette. (I have not made this yet, will update when I do.)
Author: Elly in Canada
Make and share this IT'S SO NOT Sour Cream Dip/Dressing recipe from Food.com.
Author: PetsRus
Chunk chicken, chopped apple, chutney and peanuts are bound with a curry-laced mayonnaise. This is perfect to serve during the holiday season!
Author: Kaitlin Cav
Another cracker salad from my younger days. A lady from the church we attended for years gave this to me. It's a bit different because of the pineapple,...
Author: Sherrybeth
From the Washington Apple Commision. No sugar, no fat! Serve on pancakes, waffles, toast, English muffins or graham crackers.
Author: dicentra
Make and share this Hyman's Charleson Crab Dip recipe from Food.com.
Author: Punky Julster
This is a recipe from Allrecipes.com. I have made it by using the review's suggestion about covering it with mini chocolate chips instead of pecans and...
Author: Carol Eidenier
My Dads partner served this appetizer on my recent trip back home, boy did I ever love this and its so easy. Have already made it a few times with rave...
Author: Evie3234
Make and share this Monterey Jack Cilantro Dip recipe from Food.com.
Author: Julesong
This dish is based on a recipe in One Bite at a Time; a book that was recommended to me by Bev at Pesticide Action Network. I spread it on crackers and...
Author: Elanas Pantry
This recipe came from MVC Cuisine Cookbook, (sponsored by Kohl's Dept. Store). It was originally submitted by a lady from Plano, Texas. This is sooooo...
Author: tsethna109
Make and share this Refried Red Beans With Tomato and Poblano (Rachael Ray) recipe from Food.com.
Author: LadyLaura
A delicious spread to serve with Oatcakes or other favourite crackers. Source: The Canadian Living Magazine
Author: Elly in Canada
Brandade is taditionally made using salt cod but I found this version using tuna in an old issue of Delicious magazine.
Author: Mandy
Something a little different for your holiday munchies, to take to a potluck dinner, or just to serve as a snack.
Author: Lennie
This is a wonderful dip/spread with pita bread or pita chips. I fell in love with it after having it at a Greek restaurant, and I've been experimenting...
Author: ChefMom22
This has more cheddar cheese than some other recipes, which I like. My grandmother used to make this frequently. Once when I was returning to college,...
Author: South Carolina Girl
This is SO delicious. My sister made it for a barbeque and it just vanished. My advice for making this is to only use fresh ingredients, not the pre-shredded...
Author: Ladyceres
Make and share this Better Than Better Cheddar recipe from Food.com.
Author: Brookelynne26
My new love is sriracha! As I was eating some fries the other day I was dipping in ketchup then sriracha sauce, they tasted so good combined I thought...
Author: Lisa G. Sweet Pantry Gal
Make and share this Spiced Fruit Butter (from Equal) recipe from Food.com.
Author: Derf2440
Not only does this deliciously sharp dip make a great starter for the Easter feast, but it also pairs beautifully with the roasted lamb. Cat Cora, Southern...
Author: Docs Mom
I ran out of jelly the other day...and went rummaging through my pantry in search of stuff I could put on my toast. Hmmm...what about cranberry sauce???...I...
Author: Torrey Moseley @Torrey
This was the recipe my sister used when she came to our house for the holidays. My kids devoured this, but have recently discovered a taste sensation when...
Author: Akikobay
This is a clone recipe for Bob's Big Boy Red Relish.
Author: Larry Martin @LarryTheCook
One of my favorite "fancy dancy" dishes to make for parties, potlucks, holidays and such! Very easy to make and so very good! Rich and creamy and wonderful...
Author: Kelly Williams