5989 easiest spread Recipes

extra virgin olive oil, fresh baby spinach, whole head garlic, peeled, grated romano cheese

spread, extra ripe avocado, fresh lemon juice, salt, cayenne pepper, sandwich, turkey bacon, whole-wheat bread, leaves romaine lettuce, tomatoes , cut into 12 slices, red onion, thinly sliced

garlic/onion spread, cream cheese (we use reduced fat or fat free), minced onion (we like them micro-planed), minced garlic (we like these micro-planed, too), worchestershire sauce, olive spread, cream cheese, pimento stuffed green olives, olive juice from the jar, veggie spread, cream cheese, dehydrated mixed veggies, dry dill weed, soy sauce

red sockeye salmon, onion, finely chopped, lemon juice, prepared horseradish, salt , or to taste, smoked salmon cream cheese spread, dried parsley flakes, for garnish

graham cracker crumbs, baking soda, salt, egg, vanilla extract, chocolate-hazelnut spread (such as nutella)

butter, softened, turbinado or light muscovado sugar, milk, eggs, beaten, self-rising flour, baking powder, ground cinnamon, chocolate hazelnut spread, white chocolate chips

butter, white sugar, vanilla extract, salt, peanut butter, chocolate-hazelnut spread (such as nutella), rolled oats

white wine, old bay seasoning, divided, kosher salt, boneless salmon fillet, kosher salt, dried bread crumbs, melt organic buttery spread, scallions, finely chopped, yellow onion, finely chopped, eggs, beaten, juice of 1 lemon, canola oil for frying

oil-packed sun-dried tomatoes, drained, philadelphia cream cheese spread, grated sharp white cheddar cheese, grated asiago cheese, baguette

cream cheese, softened (i use neufchatel cream cheese as it s lighter and easier to spread), pitted black olives, finely chopped, pimiento-stuffed spanish olives, finely chopped, olive oil, garlic powder, seasoning salt (optional)

cream cheese, kraft old english cheese spread, pepperoni (chopped ), dill weed, parsley, onion powder

bittersweet chocolate , tempered, see how to temper chocolate, method follows, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres, chocolate is tempered so that after it has been melted , it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). there are a variety of ways to temper., easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. be very careful not to overheat it. (the temperature of dark chocolate should be between 88 and 90 degrees f, slightly warmer than your bottom lip. it will retain its shape even when mostly melted. white and milk chocolates melt at a temperature approximately 2 degrees f less because of the amount of lactose they contain.) any remaining lumps will melt in the chocolate s residual heat. use an immersion blender or whisk to break up the lumps. usually, chocolate begins to set, or crystallize, along the side of the bowl. as it sets, mix those crystals into the melted chocolate to temper it. a glass bowl retains heat well and keeps the chocolate tempered longer., way to temper chocolate is called seeding. in this method, add small pieces of unmelted chocolate to melted chocolate. the amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. it is easiest to use an immersion blender for this, or a whisk., classic way to temper chocolate is called tabliering. two thirds of the melted chocolate is poured onto a marble or another cold work surface. the chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees f. at this stage, it is thick and begins to set. this tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. if the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. this is a lot of work, requires a lot of room, and makes a big mess., a simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. if the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

kraft old english cheese spread, pimento cheese spread, cream cheese, instant minced onion, worcestershire sauce

light brown sugar , packed, water, butter (if using margarine, not spread or tub product) or 1 tbsp margarine (if using margarine, not spread or tub product), maple flavoring, black walnut extract, honey, walnuts, finely chopped

cream cheese, cheddar cheese spread (cheddar cheese flavor cold pack cheese food), assorted cracker

win schulers bar cheese, cream cheese, softened, kraft roka bleu cheese spread, kraft old english cheese spread, instant minced onion, garlic powder

tub whipped cream cheese spread, plain nonfat yogurt, toasted pine nuts, chopped fresh basil, garlic clove, minced, feta cheese, crumbled, chopped drained oil-packed sun-dried tomatoes

garlic wine vinegar (or vinegar with garlic added), chicken , spread, mayonnaise, pecans, chopped , can use walnuts, soy sauce, chives, sour cream, ginger , to taste, salt , to taste, minced onion , to taste