Dips Info 4 Of 9

Ingredients

1 more information on dips fol 1 (this is part 4 of 9)	Advertisements

Preparation
  Instructions follow:
******************
* THE BIG DIPPER *
****************** Just as the right wine can make a
meal, the ultimate success of a dip is dependent upon the dipper.
Each recipe in each of the files contains the recommended pairings
that will do your dips proud.
The possibilities are endless, limited only by your ingenuity and
your taste buds. To help you get started, I have included this file
and a few recipes and suggestions for dippers.
*********
* CHIPS *
********* The age-old standard-bearers of dipping,
chips are the frontline soldiers traditionally thrust forward by those
armies of outstretched arms advancing on the dip table.
While I fell that it would be somewhat disrespectful to disparage the
troops that have seen the most action (and hence the recipes for
homemade potato chips and tortilla chips), one need not be limited by
tradition. You will also find recipes for preparing a number of novel
variations, including elephant garlic chips, butterflake biscuit
chips, noodle chips, and potato skins. You may also want to try
toasted bagel chips. Just cut a bagel into slices, as thin as
possible, and toast them until golden brown.
EASY-TO-MAKE HOMEMADE POTATO CHIPS: Scrub 6 to 7 medium potatoes
(about 2 pounds) under cold running water and peel, if desired. Slice
the potatoes as thinly as possible, (thin enough to see through). As
you proceed, place the slices in a bowl of cold water to remove the
starch. The water will turn white. Drain and refill the bowl,
repeating this until the water remains clear. Drain and let the
potatoes dry.
Fill a heavy skillet or saucepan halfway with vegetable oil or melted
vegetable shortening and cook over medium heat until the oil crackles.
Place the potato slice into the hot oil, a few at a time being
careful not to overcrowd the pan. When the potatoes are brown on
both sides, 4 to 6 minutes, remove from the pan and drain on paper
towels. Sprinkle with salt, if desired.
Makes about 180 chips, or enough for about 3 cups of dip.
******************
* Tortilla Chips *
****************** These dippers can be made
from either flour or corn tortillas. Corn tortillas are the more
familiar breed, from which the dippers served with salsa in Mexican
restaurants are made. Cut them into either triangular chips or small
strips. Fried flour tortillas will hold up better in the larger chip
form, have a stronger, deep fried taste, more like a toastada.
Cut the tortilla into thin strips (12 to 16 per tortilla) or into
triangles (8 per tortilla).
Fill a heavy skillet halfway with vegetable oil or melted vegetable
shortening and cook over medium heat until the oil crackles. Put the
tortilla strips or triangles into the hot oil a few at a time. Watch
carefully, as they fry very quickly (about 30 seconds). When brown on
both sides, remove from the pan and drain on paper towels.
10 whole tortillas make enough chips for about 1 1/2 cups of dip.
EDIBLE TORTILLA BASKETS: A tortilla basket will lend flair to your
dip table and set off a Mexican dip nicely. Fill a heavy skillet
halfway with vegetable oil or melted vegetable shortening and cook
over medium heat until the oil crackles. Have read an empty 1-lb
coffee can (washed, free of grounds and very thoroughly dried).
Place the tortilla in the hot oil, being careful of spattering.
Protecting your hand with an oven mitt, grasp the coffee can with
tongs, position it over the center of the submerged tortilla, and
lower onto the tortilla. Continue to hold down until the tortilla
turns golden brown and begins to rise up around the coffee can,
forming a tulip shape (about 2 to 3 minutes. Put the hot coffee can
aside and remove the tortilla basket from the oil and drain. Cool to
room temperature before using.
 
  Servings: 1
 

Dips Info 5 Of 9
ELEPHANT GARLIC CHIPS: Peel 6 elephant garlic cloves and slice lengthwise as thinly as possible (about 12 slices per clove). Fill a heavy skillet halfway with vegetable oil or melted vegetable shortening and cook over medium heat until the oil crackles. Put the garlic slices into (Upload by user)

Dips Info 6 Of 9
Breads follow: ********** * BREADS * ********** To withstand the test of dipping, breads must be firm enough in texture to successfully transport the dip from the bowl to the mouth. Chunks of coarser breads, such as French, Italian, and some ryes work well, as do toas (Upload by user)

Dips Info 7 Of 9
Vegetables follow: ************** * VEGETABLES * ************** The crudite craze of the 1970 s awakened Americans to the hidden potential of vegetables. No longer overcooked, soggy, and tasteless, vegetables are now enjoyed raw crisp flavorful, and in their most nutriti (Upload by user)

Dips Info 8 Of 9
MINIATURE POTATO PANCAKES Rather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom ~ miniature potato pancakes. They re delicious and practical since they can be made weeks in advance a (Upload by user)

Dips Info 9 Of 9
Seafood Follows: *********** * SEAFOOD * *********** The primary seafood dipper is shrimp, the hands down all time favorite of most cocktail party aficionados. Salmon may be know for joining forces in their journey upstream but no one has truly witnessed a school of fish in actio (Upload by user)

Dubliner Dip With Rustic Vegetables
Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spo (Upload by user)

Famous Chain Hamburger Fry Sauce
Mix well and use. Ready immediately.     strongServings: 16/strong   (Upload by user)

Fantastic Feta Dip
Combine all ingredients, except buttermilk in a blender and process. Add buttermilk a tablespoon at a time until desired consistancy is reached. Serve with fresh crudites such as jicama, kohlrabi, zucchini and broccoli. Recipe By : [email protected] (Doreen Howard) &nbs (Upload by user)

Festive Herb Dip
Combine ingredients in a bowl. Chill at least 1 hour.     strongServings: 1/strong   (Upload by user)

Festive Roasted Pepper Dip
In bowl, mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups. General Foods, Inc. Preparation Time: 10 mi     strongServings: 1/strong   (Upload by user)

Fiesta Dip
Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes until cheese is melted. Serve with tortilla chips or corn chips.     strongServings: 12/strong   (Upload by user)

Fife Drum Dip
Add the peanut butter and coconut to the yogurt and use as a dipper for apple or pear slices. Or eat plain. Yield: 1 serving. Recipe By : TheCook121 From: [email protected] Date: Thu, 26 Jan 95 10:49:50 Est     strongServings: 1/strong (Upload by user)

Fresh Fruit Dip
Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc. Randy Rigg     strongServings: 6/strong   (Upload by user)
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Fritto Misto
Fritto Misto Pieces of vegetables, fish, seafood, cheese Oil for deep frying Sift together the flour, salt and pepper. Beat the egg yolks until light. Add the beer and mix into the dry ingredients, stirring only until well blended. Stir in the butter. Let stand at room (Upload by user)
TAG: flour, batter, dipping, cheese, seafood, misto, pieces, vegetables, fritto, ,

Fruit Dip 2
Blend together. Use to dip strawberries, pineapple, blueberries, etc.     strongServings: 2/strong   (Upload by user)

Fruit Dip No1
Combine all ingredients together except fruit. Refrigerate overnight. Use fresh fruit to dip.     strongServings: 1/strong   (Upload by user)
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