CALIFORNIA PIZZA KITCHEN TUSCAN HUMMUS

1 15-ounce can white beans or Great Northern beans (strain and keep liquid)

¼ Cup liquid from the can

¼ Cup sesame tahini

3 Tablespoons lemon juice

1 teaspoon extra virgin olive oil

1 teaspoon granulated sugar

2 teaspoons minced garlic

½ teaspoon salt

¼ teaspoon white pepper

¼ teaspoon ground cumin

¼ teaspoon rubbed dried sage

¼ teaspoon cayenne pepper



GARNISH

2 Tablespoons chopped Roma tomatoes

1 teaspoon chopped basil

¼ teaspoon minced garlic



1. Dump entire contents of the can of white beans into a strainer set over a bowl. Let the beans sit for a little while so that all of the liquid drips into the bowl.

2. Dump the beans and ¼ Cup of the liquid from the bowl into a food processor.

3. Add the remaining ingredients to the food processor and puree the mixture until completely smooth – about a minute or so.

4. Spoon the hummus into a covered container and chill for at least 2 hours so that the flavors can develop.



When serving, garnish the hummus with a couple tablespoons of chopped Roma tomatoes mixed with chopped fresh basil and garlic. Serve with warm, sliced pita bread, pita chips or crackers.

Buttery Cameral Sauce

Ingredients:

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup whipping cream

*Makes 2 1/2 cups

Directions:

In a medium saucepan combine sugars, syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes. Remove from heat and cool 5 minutes. Stir in whipping cream. Pour into a jar and store in refrigerator. It will thicken when cold.

Chunky Guacamole

Recipe courtesy Tyler Florence

Ingredients

• 4 ripe avocados
• 3 limes, juiced
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 2 serrano chiles, sliced thinly
• 1 big handful fresh cilantro, finely chopped
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Buttermilk Ranch Dressing

Ingredients

• 1/2 cup buttermilk
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons champagne, or white-wine vinegar
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chopped fresh herbs, such as chives, tarragon, basil or dill

Preparation

1. Whisk buttermilk, mayonnaise, champagne (or white-wine) vinegar, garlic, salt and pepper in a small bowl until smooth. Stir in herbs.

Nutrition

Per tablespoon: 16 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 103 mg sodium; 17 mg potassium.

The Wedge

Courtesy of Eating Well

4 servings

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

• 2 heart of romaine, quartered lengthwise and cores removed
• 1/4 cup chopped fresh chives
• 2 slices cooked bacon, crumbled
• 2 ounces crumbled blue cheese
• 1/2 cup Buttermilk Ranch Dressing, (recipe follows)

Preparation

1. Place 2 romaine quarters on each of 4 salad plates. Sprinkle with chives, bacon and blue cheese. Drizzle with Buttermilk Ranch Dressing.

Nutrition

Per serving: 111 calories; 8 g fat (3 g sat, 2 g mono); 17 mg cholesterol; 5 g carbohydrates; 6 g protein; 1 g fiber; 481 mg sodium; 97 mg potassium.

Buttermilk Ranch Dressing

Ingredients

• 1/2 cup buttermilk
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons champagne, or white-wine vinegar
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup chopped fresh herbs, such as chives, tarragon, basil or dill

Preparation

1. Whisk buttermilk, mayonnaise, champagne (or white-wine) vinegar, garlic, salt and pepper in a small bowl until smooth. Stir in herbs.

Nutrition

Per tablespoon: 16 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 103 mg sodium; 17 mg potassium.

Yummy Guacamole

Ingredients

Guacamole

Avocado 3 each

Tomato (diced) 1 each

Red Onion (diced) ½ each

Lime for Juice 1 each

Cilantro 3 Tbls

Jalapeño (diced) 1 each (deseeded)

Sour Cream ¼ cup

Preparation

Place all ingredients in a bowl and mash using a whisk.

Salt and pepper to taste.

Fiesta Corn Dip

1 can of corn

1 can of rotel

1 can of black beans

1 tsp of cumin

juice of 1 lime

stir together and place in refrigerator for one hour. serve with fritos or crackers.

7 Layer Dip

Serves 6

INGREDIENTS

1/3 pound dried baby lima beans, soaked in water for 24 hours
16 oz homemade vegetable stock (see recipe)
2 large red beets, stems removed
1 teaspoon safflower oil, divided
3 small whole wheat tortillas, cut into thin triangular strips
3 cups cauliflower florets
3 cups nonfat milk
10 shrimp, peeled and deveined
½ cup fat free yogurt
1 tablespoon chopped chives
1 oz fresh Alaskan King Crab Leg, out of the shell
(may substitute with 1 oz fresh cooked shrimp or lobster)
10 to 12 leaves of watercress

METHOD

• Preheat oven to 400F.
• Place beets in foil and drizzle with half the oil and 1 teaspoon of water.
• Close the foil around the beets and bake on a tray in the oven for 1 hour or until a knife inserts into the center of each beet without resistance.
• Cool in the refrigerator.
• Cook tortilla strips in oven for 15 to 20 minutes or until strips have colored slightly and are crispy.
• Remove from oven and cool at room temp.
• After the beets go into the oven, drain off soaking liquid from beans and rinse with cold water.
• In a medium pot, bring vegetable stock and beans to the simmer over medium high heat.
• Once simmering, reduce heat to low and cook gently for 1 to 1 ½ hours or until beans are soft and cooked through.
• Once cooked, drain off liquid and move beans to a blender.
• Reserve cooking liquid.
• Cover the lid of the blender with a hand towel and keep it open slightly to release steam, begin pureeing the beans on the lowest speed.
• Slowly drizzle in enough of the cooking liquid to make a smooth puree, about 4 to 6 tablespoons of liquid.
• If puree is still too thick, add more cooking liquid, 1 tablespoon at a time until puree is smooth.
• Remove from blender and leave covered at room temp.
• While beans are cooking, bring cauliflower and milk up to the simmer in a medium pot over medium high heat, but do not allow the milk to boil.
• Once cauliflower has softened, about 10 to 15 minutes, remove from heat and drain.
• Reserve milk.
• In a blender, puree cauliflower on lowest speed, keeping the lid open slightly while covered with a towel to allow steam to escape.
• Slowly drizzle in 3 to 5 tablespoons of the milk and puree cauliflower until smooth.
• Strain cauliflower puree through a fine mesh sieve and leave covered at room temp.
• Heat a large nonstick sauté pan over high heat.
• Sauté shrimp in remaining ½ teaspoon of oil for 2 to 3 minutes on each side or until shrimp is just barely cooked through and pink in color.
• Remove from heat and allow to rest at room temp.
• Chop all but 2 shrimp into a fine dice.
• Peel skin from cooled beets and cut into a small dice.
• Mix yogurt and chives in a small mixing bowl until well incorporated.
• In a small glass bowl or ramekin, begin layering the dip.
• Start out at the bottom with an even layer of the bean puree.
• To that, add the crab, followed by the yogurt, the beets, cauliflower puree, and the chopped shrimp.
• Place the watercress leaves in the center of the shrimp layer.
• Cross the tails of the 2 remaining shrimp and place on the watercress leaves.
• Serve with whole wheat tortilla chips.

Chili Con Queso

1/2 cup Chopped Onion

1/4 cup Butter

1 cup Chopped Tomato

4 oz Green Chili Pepper

1/2 tsp Salt

1/2 lb Cheddar Cheese

*** In frying pan, saute onions in butter until tender. Do not brown. Stir in tomatoes, chili peppers and salt. Simmer for 15 minutes. Cube cheddar cheese. Add cheese a few pieces at a time into frying pan. Stir until all the cheese is melted. Pour into chafing dish or fondue pot. Keep warm. Serve with corn chips. Thin mixture with milk if thick.

White Bean Dip

1 sm. garlic clove

One 15 oz. can great northern beans, well drained*

1 tbsp. olive oil

1 tbsp. lemon juice

1/2 to 3/4 tsp. ground cumin, as desired

1/2 cup picante sauce

2 tbsp. thinly sliced green onion

Pita bread triangles

Cherry tomatoes and vegetable dippers

Mince garlic in blender or food processor fitted with steel blade. Add beans, oil, lemon juice and cumin. Blend until smooth, scraping down sides as necessary. Transfer to bowl; stir in picante sauce. Sprinkle with green onion. Serve with pita bread and vegetables at room temperature, chilled or heated, as desired.

Makes about 1-1/2 cups.

*One 15 oz. pinto beans may be substituted.

Pesto Dip

1/4 cup olive oil

1 cup fresh basil leaves

1/2 cup parsley

1/2 cup (2 oz) Kraft grated Parmesan cheese

1/3 cup pine nuts or walnuts

2 garlic cloves, quartered

1 tsp grated lemon rind

1/4 tsp pepper

1 cup Miracle Whip Light reduced calorie salad dressing

2 tsp lemon juice

1/2 tsp salt

In food processor work bowl or blender container, place oil, basil, parsley, Parmesan cheese, pine nuts, garlic, rind and pepper. Cover; process 30 seconds or until smooth. Combine remaining ingredients; stir into basil mixture. Chill several hours or overnight. Serve at room temperature with fresh vegetable dippers.

Makes 2 Cups

Hot Crab Dip

One 8 oz pkg cream cheese, cubed

1/2 cup mayonnaise

6 oz fresh crab meat, drained

One 6 oz pkg Italian salad dressing mix

2 tbs fresh chives, chopped

1 tbs chopped pimiento

1 tsp lemon juice

1/4 tbs hot sauce, optional

Combine all ingredients in a one quart microwavable casserole dish. Microwave on full power for 2-1/2 to 4-1/2 minutes, or until heated through. Stir twice during heating time.

Serve warm as a dip with crackers or fresh vegetables.

Creole Cocktail Sauce

1-1/2 cups catsup

1-1/2 tsp Worcestershire Sauce

4 tsp prepared horseradish

2 tsp hot sauce

1/4 cup lemon juice

1 tsp salt

Combine all ingredients and blend well. Chill. Serve with seafood cocktail.

Crawfish Dip

1 lg pkg Philadelphia cream cheese

1/2 tsp lemon juice

1 tbs juice

1 tbs mayonnaise

1-1/2 tsp ketchup

Hot pepper sauce to own taste (2 tsp or more)

1/4 tsp onion

1/2 cup boiled crawfish pieces

Soften Philadelphia cream cheese. Add lemon juice, mayonnaise, ketchup, hot sauce and onion. Mix together well, add crawfish pieces and mix again. Serve as dip with chips or spread on crackers

Makes about 1 cup.

Crabmeat Dip

Recipe One:

1 lb white crabmeat

1 cup mayonnaise

1 can cream of mushroom Soup

1/2 cup onions (chopped fine)

1 cup cheddar cheese shredded

Season with tsp salt and 1 tsp pepper

Put all ingredients in a slow cooker on low to cook about two hours. Stir every 15 minutes. Keep mixture warm. Can be served with crackers or in small pastry puffs.

Recipe Two:

1/4 lb of butter

1/2 bunch of green onions

1/4 bunch chopped Parsley

2 tbs of flour

1/2 cup milk

1 lb cheese

1 lb crabmeat

Salt and pepper to taste

Melt butter on medium fire. Add green onions and parsley. Add flour and milk. Cook until thick. Add cheese, crabmeat and seasoning. Cook for about another 5 to 10 minutes.

Cajun Mexican Chili with Frito's

1 bag dip size Frito's

1-1/2 pkg of burrito seasoning

1 small can green chili peppers

1 can no bean chili (chunky)

1 shredded onion, white or yellow

One 12 oz, salsa

1 lb block Velveeta cheese

One 12 oz bag of shredded Cheddar

2 tsp Tabasco sauce

Soften onions with a little butter in microwave or on stove top. Using a deep Pyrex dish, melt cheeses with all ingredients. Stir often. Once completely smooth, pour over individual bowls of Frito's.

Cajun Crab Won-Ton

1/2 cup chopped crab meat, slightly cooked

1/4 cup sour cream

Creole seasoning, salt to taste

Won-Ton shells

Hot grease

Mix crabmeat, sour cream seasonings. While heating grease, prepare won-tons by placing a dab of crabmeat mixture in center. Fold into a triangle, then fold two comers in, press gently. Fry until brown in hot grease.

Cajun Crab Crisp

12 English muffins

1/2 cup butter

5 oz Old English cheese (jar)

1-1/2 tsp mayonnaise

1/2 tsp garlic salt

2 tsp Konriko seasoning

1 tsp Tabasco

1-1/2 lb white crabmeat

Melt butter and mix all ingredients together and spread on split and quartered English muffins. Bake at 350F in oven for 15 to 20 minutes or until toasted and golden brown.

Butter Spreads

Combine each set of ingredients in food processor, or with electric mixer; blend until smooth. Pack in covered containers, and chill one hour to blend flavors. Serve chilled or at room temperature. Spread on Konriko's Original Brown Rice Cakes

Herb Butter

1 cup butter, softened

2 tbs sour cream

1 tsp Dijon mustard

1 clove garlic, minced

1-1/2 tsp dried basil, thyme or tarragon leaves

Fruit Butter

1 cup butter, softened

1/3 cup strawberry or apricot preserves

2 tbs brandy (optional)

Curried Shrimp Butter

1 cup butter, softened

Two 4-1/2 oz cans small shrimp (rinse & drain)

2 tbs lemon juice

1/2 tsp curry powder

1/4 tsp ground mace

1/4 tsp red pepper

Avocado Butter

1 cup butter, softened

2 large ripe avocados, peeled, pitted, and cubed

1 tbs lime juice

1/2 tsp dried dill weed

1/2 tsp Konriko's Creole Seasoning

Dash of hot sauce

Black Bean Salsa

1 can 15 oz. black beans, drained

1-1/2 cups canned corn, drained

2 medium tomatoes, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 cup red onions, diced

1 to 2 jalapenos, diced

1/2 cup fresh lime juice

1/2 cup olive oil

1/3 cup fresh cilantro

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix all ingredients together. Allow to sit in refrigerator a few hours before serving. Makes a wonderful dish for chips or topping for enchiladas or burritos.