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16 ounces grilled salmon fillet
24 ounces softened cream cheese
4 tablespoons pur�ed yellow onion
1 tablespoon lemon juice
3 tablespoons horseradish
1 teaspoon pur�ed garlic
1/2 teaspoon salt
2 teaspoons white pepper
2 teaspoons hickory Liquid Smoke
36 shrimp, boiled and peeled
1 envelope unflavored gelatine
1 1/2 cups tomato juice
1 teaspoon grated onion
1 tablespoon Worcestershire sauce
Dash of celery salt
Dash of garlic powder
Dash of Tabasco� sauce
Salt and pepper
Juice of 1/2 lemon
2 tbsp margarine
1 sm onion, chopped
1 clove garlic, minced
1 1/2 cup sliced mushrooms
1/2 tsp tarragon
1 cup blanched whole almonds
1 tbsp lemon juice
2 tsp soy sauce
1 ds white pepper
2 tbsp cream cheese, optional
1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese
1 1/2 c. flour
1 1/2 c. beer
3 very lg. onions, sweet or red
3-4 c. shortening
4 plum tomatoes, seeded and chopped
12 to 16 slices French bread (baguette type)
1 large clove garlic, peeled
2 tablespoons olive oil
1/4 cup chopped fresh basil
Zest of 1 lemon
Salt and freshly-ground pepper, to taste
1 jar dried beef
8 ounces cream cheese
1 teaspoon dill
1 teaspoon horseradish
1 jar sliced dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1/4 cup dairy sour cream
1/4 cup grated Parmesan cheese
1 teaspoon prepared horseradish
1/2 cup brown sugar
1/4 cup chopped pecans
1 tablespoon brandy
1 (6 ounce) round Brie
8 ounces cream cheese, softened
1 egg, lightly beaten
1/2 onion, minced
Salt and ground pepper
30 small bread squares, toasted
8 oz pkge. cream cheese
1 lb Liverwurst
4 tbsp tomato sauce
2 tsp Worcestershire sauce
4 tbsp dry sherry
Salt and pepper to taste
1/4 cup sour cream
105 gram jar red caviar
2 quarts vegetable oil for frying
4 ears fresh corn
4 eggs
3/4 cup milk
10 ounces diced cooked ham
1 tablespoon cayenne pepper
1/2 cup finely diced red onion
1 tablespoon salt
3 cups all-purpose flour
1 tablespoon baking powder
4 sticks butter, softened
2 eggs beaten
2 tablespoons molasses
2 teaspoons vanilla extract
1/3 cup water
1 ? cups granulated sugar
1 ? cups brown sugar
1 teaspoon baking powder
1 ? teaspoons baking soda
1 teaspoon salt
5 cups all-purpose flour
1 ? packages semi-sweet chocolate chips
1 pint (2 cups) vanilla ice cream
1/4 cup toasted cashew nuts, coarsely chopped
1 can (439 g) DEL MONTE Fiesta Fruit Cocktail chopped then drained
1 pint (2 cups) mango ice cream
1/2 cup mini marshmallows
1 pint (2 cups) chocolate ice cream
1/2 pound cooked ham, thinly sliced
1/2 pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano
1 onion, chopped
1/2 head iceberg lettuce, shredded
2 tomatoes, diced
12 hoagie rolls, torn into pieces for dipping
1 (14.25 ounce) can hearts of palm, drained and chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup chopped green onion
1/4 cup sour cream
3/4 cup mayonnaise
1/2 pound American cheese
1/2 pound Cheddar cheese
1 cup pecan chips
5 to 6 green onions, chopped
Mayonnaise
1 (6 ounce) jar raspberry preserves
1 large can tuna, drained well
8 ounces cream cheese
1/4 teaspoon chili powder
Parsley flakes
Onion flakes
1 (2.2 pound) wheel Brie cheese
1 (16 ounce) can blueberry pie filling
Vegetable oil
2 med. potatoes (about 2 pounds)
Salt
8 ounces cream cheese, softened
2 cups shredded Cheddar cheese
1 (12 ounce) can corned beef, drained and shredded
3/4 cup sweet pickle relish
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 1/2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1 cup minced fresh parsley