172 dip cold Recipes

dipping sauce, garlic, minced, or more to taste, smoked paprika, salt, mayonnaise, sherry vinegar, or more to taste, tomato paste, ground chipotle peppers, cayenne pepper, or more to taste, spice blend, salt, ground black pepper, paprika, ground chipotle peppers, cold water, salt, smoked paprika, ground cumin, bay leaves, russet potatoes, peeled and cut into 1-inch cubes, vegetable oil for frying

mayonnaise, sour cream, mozzarella cheese, shredded, sharp cheddar cheese, shredded (optional), parmesan cheese, grated, dried onion, minced (or 1 tsp. onion powder), sugar, garlic salt (i recommend using 1/4 tsp.), seasoning salt (i recommend using 1 tsp.)

rhodes frozen rolls, texas , thawed but still cold, toothpick, broken into 4 pieces, butter, melted, egg, beaten, paprika (optional), pimento stuffed olive, halved, crab dip (or any seafood-style dip, spread, etc.), cracker (optional), fresh dill sprig

rhodes frozen dinner rolls , thawed but still cold, cheese sticks, cut in half, pepperoni slices, marinara sauce or ranch dressing, for dipping, if desired, garlic sauce, butter, melted, garlic powder

albacore tuna , packed in water, good seasons italian salad dressing mix, sour cream, chopped green onions , optional

cold water, dry white wine, bay leaf, black peppercorns, whole alaska silver salmon fillet, ranch dip mix, sour cream, english cucumber

light sour cream, sour cream , regular, black caviar, dill, fresh,finely chopped, coarse salt, pepper, black caviar

water-packed artichoke hearts, rinsed, drained, and coarsely chopped, reduced-fat cream cheese, grated parmesan cheese, fresh lemon juice, garlic clove, chopped, cayenne pepper, scallions, sliced, frozen chopped spinach, thawed and squeezed dry

cream cheese, softened, crabmeat, drained and flaked, tomato soup (or use 1/2 can), lemon juice, garlic salt

spicy refried beans, ripe avocados, mayonnaise (1/4 cup +/- depending on amount of avocado), sour cream, taco seasoning, green onions chopped (use entire onion minus the ends), tomatoes chopped, shredded cheese (i use a bag of the pre-shredded 4 cheese mexican)

honeydew melon, cantaloupe, pineapple, honey (or maple syrup etc.)

shrimp (about 15), shelled and deveined, shredded carrot, chopped scallion greens, rice vinegar , or to taste, twelve 6 1/2-inch rounds of rice paper, fresh coriander leaves, shredded bibb lettuce, alfalfa sprouts, garnish: coriander sprigs, unsalted roasted cashews (about 1/4 lb), vegetable oil, plain yogurt, garlic cloves, minced, fresh lemon juice , or to taste, soy sauce , or to taste, cayenne to taste

all-purpose flour, sugar, brown sugar, baking powder, salt, baking soda, shortening, i use crisco, sesame seeds, egg, cold water, vanilla, sugar, for dipping, egg, cold water, vanilla, chocolate chips, molasses, egg, ground ginger, ground allspice, sugar, for dipping

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

unsalted butter, softened, sugar, cold water, vanilla extract, all-purpose flour, pecans, finely chopped, salt, either powdered sugar or superfine sugar, melted chocolate chips, for dipping ends, chopped pecans, for dipping

all-purpose flour (dip-and-sweep), salt, vegetable shortening, at room temperature, ice-cold water (or as needed), all-purpose flour, salt, vegetable shortening, ice-cold water

eagle brand condensed milk, cold water, instant vanilla pudding, heavy whipping cream (whipped), vanilla wafers, bananas, sliced and dipped in, realemon juice

extra-soft tofu, all-purpose flour, seasoning salt, garlic powder, soy sauce, black pepper, egg yolk, slightly beaten, ice cold water, peanut oil or other frying oil, hoisin sauce, for dipping