This recipe for Dill Tartar Sauce is extremely easy and fast to make. If you make it right before preparing to cook your salmon or other fish, it can be easily refrigerated and cooled for serving. You’ll save money and it will taste much better and fresher than the store-bought jar.
It is a perfect addition to go with our southern, country fried fish recipe under Main Courses. Also, here’s a list of some Salmon recipes that will work great with it.
Often, tahini is an ingredient in most recipes for Hummus; however, that is not a common item and it expires rapidly upon opening so, you have to make the hummus several times within a few weeks, and then buy more tahini if you want it again.
So, this homemade hummus no tahini recipe retains that unique hummus flavor without using it. This particular recipe has the subtle garlic flavor and serves very well with flatbread as a perfect appetizer or meal side dish.
Cannellini Bean Hummus No Tahini
Yes, instead of Garbanzo Beans, you can substitute Cannellini Beans. Garbanzo is the primary preferred but Cannellini is a good primary alternate option. Also, you can use dried chickpeas. Just follow the directions to first cook the dried beans. Then, you have a hummus recipe without tahini dried chickpeas.
Other Appetizers besides homemade Hummus No Tahini
Rinse chicken livers in a colander and cut up onion. Remove any heart or gizzards, if exists.
Melt ¼ of the butter in a medium skillet. That's ½ stick for every lb. of livers. Add chicken livers, onion, paprika, salt and pepper and mix together. Begin to cook at medium-high for 1-2 minutes. Then, reduce to low heat.
Cover and cook over low heat at least 12-15 more minutes. Ensure liver is fully cooked and onions translucent. Scrape bottom and stir a couple of times during cooking. Blend mixture until smooth in an electric blender while slowly adding the remaining butter.
Transfer blended contents into a mold or a serving dish and chill until firm, usually about 3-4 hours.
Remove from fridge about 10-15 minutes before serving. Serve with crackers or bagel chips.
This recipe for Liver Pâté , when prepared by Gourmet Chefs, has more added ingredients and the meat is commonly under-cooked, in our opinion. Ours is fully cooked. And our emphasis is to use regular ingredients, quick and easy steps, and enjoy the taste that everyone comes back to ask for more. It’s been enjoyed for decades and the recipe remains unchanged for just as long.
Recipe for Liver Pate Easy to Serve
Regarding serving, this liver pate is easy as well. However, if it’s fresh from the fridge, you’ll want to include a small serving knife to cut it. Until it gets closer to room temperature, it will require a bladed utensil. Think of how a stick of butter acts in a similar fashion. After it softens, it’s still considered a “spread” and not a “dip” so a serving utensil is still used.
Visit DarnGoodRecipes.com™ often for other recipes and related blog articles. And, see other similar recipes here for appetizers and holiday sides.
Click here to learn about Liver Pâté from Wikipedia.
In a medium mixing bowl, combine softened cream cheese, mayonnaise and sour cream. Stir until mixture is creamy. Stir in the remaining ingredients, mixing until well combined.
Transfer mixture into a small baking dish and bake 25 – 30 minutes until brown and bubbly.
Serve hot (or later cold) with crackers, veggies, baguettes.
Instructions for Recipe for Crab Dip COLD
For this recipe, the crab meat MUST be already cooked, such as in imitation crab meat.
In a medium mixing bowl, combine softened cream cheese, mayonnaise and sour cream. Stir until mixture is creamy. Stir in the remaining ingredients (ensuring only imitation crab meat or crab meat that is cooked). Mix until well combined.
You can make this crab dip easy in about 5 minutes. The ingredients are simple and this is an excellent tasting crab dip recipe with cream cheese. For the recipe for crab dip cold, you just ensure you’ve used imitation crab meat (already cooked) and you’re ready to serve it in about 5 minutes. As a secondary choice, for recipe for crab dip hot, you just bake it for about 25 minutes. So, it’s ready in 30 minutes hot.
Ingredients for Crab Dip
Here are the crab dip ingredients from this crab dip recipe hot or cold. It uses cream cheese, mayo, sour cream, seasoned salt, chives, lemon juice, Worcestershire sauce, hot sauce, and crab meat (real, imitation, or 1/2 of each).
Recipe for Crab Dip Hot
This crab dip recipe procedure is extremely diverse. If using real crab meat, it needs to be initially baked. However, it can also use all imitation crab meat, or as a hybrid (1/2 of each). Also, it can be served hot when baked.
Recipe for Crab Dip Cold
If you want it cold, you have 2 ways to make this recipe for crab dip cold. This particular crab dip recipe is excellent for after it’s been cooked and refrigerated or you can have it with all imitation crab meat and serve it cold right away.
1st Recipe for Crab Dip Cold
Follow the listed recipe ensuring the crab meat has been pre-cooked. In other words, you can have this recipe for crab dip cold if you only use the imitation crab meat that is already cooked. Or, it can be served cold if you’ve ensured the real crab meat you’re using has already been cooked.
2nd Recipe for Crab Dip Cold
Follow the above recipe. Then, you’ll need to let it cool down and refrigerate it for about 3 hours or longer. It can be served cold.
Drinks with Recipe for Crab Dip
Surprisingly, the Cranberry Mimosa drink goes well with this dip. Here are some related recipes.
This fresh Mexican Guacamole recipe is great with Fajitas and many other dishes. It can even be served as a dip with multiple appetizers. It's ready for use immediately and can last for up to 3 days in the refrigerator.
This is the best Mexican Guacamole recipe that beats the pre-made packages from a grocery store.
You can make this a day or two in advance, as it will last for up to 3 days. It’s an easy recipe for guacamole dip. It goes great with fajitas, right along with your other dips for appetizers.
This is rated somewhat mild for spiciness so, for more spicy servings, just increase the cayenne red pepper a bit. This recipe is related to Fajitas and Pico de Gallo and we have those recipes as well. They’re here: Pico de Gallo and Steak Fajitas.
After making it, you’ll know it’s the best authentic Mexican guacamole recipe. For more information about Guacamole and its meanings, click here.