As a child with a Mexican mom, her declaring she is to prepare taquitos was joyous news and nothing else can quite compare. The crispy, rolled-up pockets of goodness were an every day thing because it wasn't difficult for her to prep over the course of the day in addition to taking care of two daughters. It was still one that was exclusive but didn't seem to take much time.

My younger sister and I joined her when we were much younger but as we became older we became moreving in food preparation. We rolled the taquitos, washed the toppings, chopped (with time practicing the skills we gained), and made salsa in the blender using dried chile arbols or fresh serrano chilies with garlic and tomatoes cooked on a stove.

This is also a good chance to attract your family to the process as well in case you have one. Fortunately, this is a very simple dish that anybody can prepare.

What are Taquitos?

For a long time now, taquitos are made from corn tortillas, which have lots of stuffing like, chicken beef, cheese, beans, shrimp, and many others. They are then fried and topped on, and this is done till they are crispy.

All these three forms of foods; taquitos, flautas, and tacos dorados may or may not be the same depending on cook and area. Flautas are generally much bigger, that is why they are called so (which means 'flute'). Some of them are realized by rolling two tortillas with each other or by using a large flour tortilla called a burrito.

Tacos dorados are also known as taquitos]. However, they can be tortillas that are little (patty-like), filled and then folded to half with a repetitive circular motion rather than rolled and fried until the outer most layer is a beautiful gold brown.

When to Serve Taquitos

Taquitos are perfect snack food, appetizer, or even a dish you can be proud to serve your guests. As you know, both the taquitos and all the toppings are quite heavy therefore the only side dish my mum used to prepare was the black beans.

It is still one of my favorite meals now I make them with my daughter. She rolls them even better than I do them.

A Flexible Recipe

With this taquitos recipe, you can easily adapt it to any preferential taste and diet requirements and with toppings everyone can adjust it. Don't like chicken? Use cheese. Don't like corn tortillas? Use flour. It could be taken as a week night meal and also as a meal for a huge crowd during a celebration.

These are a colossal leftover helper and can nearly transform completely vegetarian instantaneously. The creamy mashed potato filling is perfect to fill with the leftover mashed potatoes, or shredded pot roast from the previous night, grated cheese or a combination of both. I've used these even with over ripened string cheese that I wanted to do away with and believe you me, those children ate them up.

I also prefer cooking in doubled quantities and then storing the remainder in the freezer. These always come in handy for the kids and the adults as a quick meal right from the freezer.

Tips for Easy Prep

My mom made this recipe work for her because she would split the tasks in between being a mom, and doing whatever it took. She would make some chicken breasts in the morning and prepare shredded chicken. Then, later on, she would roll the taquitos and use toothpicks to make sure they'd stay closed than put them into the refrigerator to fry the next time.

Some people, for example, my mom, would take toothpicks to roll the sheets ahead of time, but you don't have to. You can grab the rolled taquitos using the tongs placing them with the seam facing down into the frying oil. But toothpicks are preferable in the event that you are not very experienced in the rolling of the taquitos because the taquitos require to be held together. But you should ensure that you remove them before you serve the food.

They should immediately be served with lots of garnishing from fresh shredded lettuce to chopped coriander, chopped white onions, crema and homemade salsas.

Taquitos Enchiladas!

In case you are very lucky to have excess of taquitos you want to know what to do with the leftovers, well I suggest that you try the enchiladas. Spread enchilada sauce on canned or homemade sauce and sprinkle cheese on top and bake at 375°F till bubbly and let it rest for 5 minutes before serving.

Ingredients

For the taquitos

• 24 corn tortillas
• 1 1/4 cup of the cooked shredded chicken breast weighing approximately 3 cups when packed.
• 1 quart canola or vegetable oil for frying, additional amount may be required

Optional toppings

• 1 medium white onion, chopped
• 1 bouquet fresh Coriander – chopped
• classic salad toppings; 1 head iceberg lettuce, shredded
• 1 1/2 cups crema Mexicana or sour cream
• 1 (10-ounce) package queso fresco, crumbled
• 1 1/2 cups store-bought, or homemade salsa or hot sauce

Method

1. Heat the tortillas:

   With the tortillas, cover with a clean dish cloth and then put in the microwave and steam the tortillas to make them softer. Incidentally medium to high heat in 30 second intervals until these are adequately warmed. Just don't bake them or they will be too brittle to handle.

2. Fill the tortillas:

   Put two dinner plates on the counter. 1 is working platform and the other one is for rolled up taquitos. Take a warmed tortilla and place it directly on your empty dinner plate, next, place approximately 2 tablespoons of hen or chicken in the Mexican strip right in the middle of the tortilla. Do not overfill. Wring up but do not twist the tortilla apart.

   Either lay the seam-side down on top of the plate or hold the tortilla in place by poking a toothpick right through the seam of the taquito as if pinning a diaper. Do the same with the rest of the tortillas and chicken.

3. Fry the taquitos:

   Place 1/2 inch of canola oil to 12 inches canola frying pan, the temperature must be set to midrange. Insert an instant read thermometer into the meat and it should cook at 350°F. Place the baking sheet or platter lined with paper towels.

   When the oil is hot, you want to stand 5 to 6 taquitos seam side down in the frying pan and when you placing the taquitos in the frying pan, do not use your hand; use tong instead. This is something important not to over stuff the pan because the taquitos will not be able to get the golden brown side.

   Usually when the edges become slightly brown, it takes approximately 3 to 4 minutes per side, then using a tong or a couple of forks flip the food and fry until the other side has the same browning.

   With tongs take out from the pan and put in a baking sheet or platter to eliminate the excess oil. Bring more oil up to a 1/2 inch up the pan and let the oil heat up in between batches, if necessary. Repeat with the remaining taquitos before they are no longer desireable.

4. Serve with toppings:

   Remove the toothpicks. For garnishing chop onions, cilantro, lettuce, crema, crumbled queso fresco, and salsa should be placed on top. Serve hot.

   The additional taquitos without garnishing should be wrapped in a zip-top freezer bag and stored in the freezer for up to four months or in an airtight behind for two days in the refrigerator.

   While I know you don't have to warm them, and have subsisted on cold potatoes straight out of the refrigerator, they do warm up rather nicely on a cookie sheet in the oven at 400 Degree F for 5 minutes or so or until one can see the surface sizzle. If they are pulled out of the freezer, the temperature should be set to 350°F while the duration may take between 10 and 15 minutes.

Among all the delicious Mexican foods out there that people can enjoy nachos take the cake. With queso, sofritas, beans, salsa, and guacamole, everyone from vegetarians, vegans, or people consuming meat will be thrilled from this vegan nachos. It has also always been possible to easily customize them.

I am here to stand for the fact that nachos are a meal. Of course nachos are known to be appetizer or party food but I find it creative to elevate it into a main course. When it comes to all those toppings and the texture isn't at all grueling then having a dinner helping is something I don't mind.

My current best favorite restaurant offer in Los Angeles is the super nacho hour at Bar Amá. That's right, no ordinary happy hour but rather a better nachos at a lower price at the Tex-Mex restaurant. And while their standard nachos are pretty great, I'll typically order their vegan nachos. They are equally enjoyable when topped with vegan queso and then garnished with whatever toppings you desire.

He made these vegan nachos inspired by Bar Amá and these are also topped to the maximum. Yes, you can call them a game day snack or even a casual appetizer but why not have a very fun nacho dinner at home?

The Key Components

All good nacho recipes are made up of layers of flavoured ingredients and the same is a case with vegan nacho recipe.

• The Chips: When it comes to nachos the recommended tortilla chips are the good-quality restaurant-style type. Even if thin chips are so tasty for the snack, they don't fit for the nachos because these chips simply cannot withstand the heavy coverings. Layer with thicker but still very crunchy tortilla chips and briefly toast these before topping (a trick I wasn't aware of until trying these nachos!).
• The Protein: My recipe requires some sofritas and I've listed an easy copycat sofritas recipe here. The tofu seasoned with chipotle gives a perfect substitute for ground beef or pork that has been seasoned. I also like to add the black beans so that the taste is not the same as the beans they are also of different texture. Jackfruit, refried beans, vegetarian ground beef crumbles, etc., are the right replacements.
• The Cheese: Our vegan queso recipe is used in vegan nachos to give fully cheesy experience. Also it is very simple for preparation and it can be prepared a day or two before preparation. For even more gooeyness add an additional layer of shredded vegan cheese.
• The Toppings: When preparing nachos for the ultimate conferment don't be sparing on the toppings. I use salsa, guacamole, and pickled jalapeños because they're versatile; feel free to use your preferred toppings.

Swaps and Substitutions

What I love most about nachos is that it is rather flexible. There are toppings which is optional and you can add extras of your choice until you get the desired vegan nachos. Here are some toppings you can swap out or add-on to your vegan nachos:

• Pulled jackfruit
• Inedible or Beyond meat cooked with taco seasoning
• Well, seasoned vegetarian "meat" crumbles
• Refried beans
• Sautéed peppers and onions
• Vegan shredded cheese
• Pico de gallo
• Mole sauce
• Diced avocado
• Vegan sour cream
• Green onions
• Sliced black olives
• Hot sauce

Planning Ahead

Some part of vegan nachos could even be prepared ahead of time for the quickest assembly known to man. To give it time to marinate, make the sofritis up to 3 days before then refrigerate it. Looks best when sliced and re-heated slightly before placing on top of the nachos. It is best to prepare the queso up to 2 days before serving and warm it slightly in the microwave then drizzled over the top.

Tip

This vegan queso is likely to thicken up when refrigerated, or as it sits in the refrigerator. It makes it possible to reheat it again adding some water because it might become thicker to pour. Since the sofritas and queso can be prepared in advance, all that's left to do is place the chips, toppings, and warm before serving. Vegetarian nachos are actually ready for serving in as early as 20 minutes.

Ingredients

• 1 (10 to 11-ounce) back strong tortilla chips
• 1 recipe copycat sofritas, warmed (approximately 3 cups)
• 1 can = 15 ounces black beans, rinsed and drained
• 1 recipe vegan queso, warmed; will yield approximately 2 cups
• 2/3 cup salsa, either that bought at the supermarket or one prepared at home
• 2/3 cup guacamole either store bought or homemade
• 1/3 cup pickled jalapenos
• ⅓ cup minced fresh mint
• 1 to 2 limes, cut into wedges

Method

1. Preheat the oven to 350°F.

2. Bake the chips:

   Place the chips individually flat on a jelly roll pan or half sheet pan lined with sides if any. They should lay one on top of the other though not neatly covering each other part way.

   Put them in the preheated oven for five minutes roasting them slightly.

3. Add the queso, sofritas, and beans:

   Spoon the warm queso over the chips; drizzle about 1 ½ cups of this. Finally place the beans and the sofritas on top.

   Bake until warmed through for about 5 minutes.

4. Add the remaining toppings:

   The eggs should be immediately topped with an additional 1/2 cup of queso.

   Afterwards spread the salsa and guacamole evenly on top and scatter the pickled jalapeños across the dish. Lastly garnish with cilantro if you want and then release the pot and serve hot with lime wedges.

Whenever there is a tofu recipe attached to any of my posts, more often I get direct messages on Instagram saying 'how did you make the tofu crispy?!'. It has become apparently clear that the tofu texture everybody wants is also the most difficult to achieve.

My answer is usually one of three things: I cut instead of ripping, I froze and defrosted or battered and fried, or I say that 'I julienned it,' 'I broiled it,' or something like that. And then it hit me: if I used all three on the same block of tofu, then the tofu I would get would be the crunchiest, craggiest, crispiest tofu ever. Well, I just did that—and thus came into existence the vegan chicken nuggets.

These are protein powerhouses, flavorful moist-meaty, crispy, and as satisfying as the fast food type. I'll tell you this, they resemble Ronald McDonald himself in the looks department, they are shaped seasoned and fried to the T. You can enjoy them on game day, take with dips for dinner and if there is a large batch, we freeze for later and enjoy them as late night snacks.

Best Type of Tofu for Nuggets and How to Cook the Tofu

It's best to use extra-firm tofu here because this kind of tofu has enough firmness for battering and frying. To add some depth to taste I do add the extra that is freezing then thaw it. The ice crystals that form in the freezer and when the tofu is thawed become small holes which accommodate the marinade for the tofu. This process also makes the tofu denser or chewier and is similar to the texture of some kind of meat.

The day before you are going to cook chop a pack of tofu, drain it and pat it dry. Pulling apart results to obtaining many small, rough particles, a rough surface with which the marinade will stick to, and tasty junks of irregular which fry at the edges. Other instructions include freezing the pieces then storing them in the fridge until they are thawed before removing as much excess moisture as possible.

If you already have a block of tofu in your freezer, it can be used without the need for freezing and tearing as they have already been – uh – well – ripped.

Developing a Coarse, Nugget Breading

Two smart steps will help you achieve the craggy crust synonymous with chicken nuggets:

• Finally, use nutritional Yeast in the flour mixture. Very good for breading because it's light and tends to be flaky and its savory cheesy flavor is also a plus.
• Add one tablespoon of the vegan buttermilk into the breading mix. This creates additional tough in the form of tiny coagulated lumps which would otherwise adhere to the tofu, therefore making it very crunchy.

This article will explain how to make vegan chicken nuggets using an air fryer.

Set your air fryer to 400°F and let it warm for 5 minutes before putting the nuggets inside When the nuggets are ready to be fried, they should be shaken to get rid of excess flour before coating in a non stick cooking spray.

Arranged in one layer, turn them over once and fry until golden brown, crisp, for a total of about twelve minutes. It is recommended to work in batches in a function of the size of your air fryer.

The Best Dipping Sauces

Now after all that we all know no nugget is complete with a side of sauce. Here are a few of our favorites (substitute vegan mayo where necessary):

Ingredients

For the tofu

• 1 block 16 oz extra-firm tofu, without water
• Vegetable oil, for frying

For the spice blend

• 2 teaspoons kosher salt and extra for garnishing
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Taste Adding 1/2 teaspoon of Italian seasoning to the recipe.
• One-half teaspoon freshly ground black pepper

For the "buttermilk" marinade

• ¼ cup almond pulp leftover from making almond milk or 1/2 cup soft textured vegetable protein (TVP)
• 2 tablespoons Dijon mustard
• Cooking wine / white wine / red wine – you can also substitute this with 1 tablespoon white vinegar, apple cider vinegar or lemon juice

For the breading

• 3/4 cup all-purpose flour
• 2 tablespoons of nutritional yeast
• 1/4 teaspoon of red pepper or cayenne pepper (optional)

Method

1. Tear the tofu into pieces:

   Pat dry the tofu with papers, and then with your bare hands, crumble the tofu into four pieces. Fold the quarters in half diagonally, and then vertically again (forming the center of the block), then cut again in a back and forth manner, into 16 equal pieces.

2. Freeze the tofu:

   Put the tofu chunks into a flat layer in a small baking sheet or a dinner plate, or whatever flat bottom container you have for freezing. Freeze until an icy surface is formed and at least 4hr or preferably overnight.

3. The tofu will get a yellowish color; this is fine! For the freezer life up to 4 months, prepare the pieces in a ziptop bag before putting them in the freezer.

4. Thaw the tofu:

   Put the tofu pieces into the refrigerator to defrost the tofu pieces the next day. If they remain frozen when you wish to cook, thaw in microwave on low heat, turning them after one minute.

5. Press the tofu:

   If you are using parchment paper to bake, please, remove the baking sheet. Dry tofu gently using three or four paper towels, and press down with your hands to expel the excess fluid. Perform this procedure until barely any moisture moves to the towels.

6. Make the spice blend:

   Put the salt, paprika, garlic powder, onion powder, Italian seasoning, black pepper in a medium bowl. Whisk with a fork until its' blended and then set it aside.

7. Marinate the tofu:

   In a medium bowl mix the soy milk, Dijon mustard, vinegar and one tablespoon spice mix. Put the tofu into marinade and stir to blend well into the marinade so that it absorbs the marinade well. Take a spoon and then put it onto the pieces so as to flatten and submerge most of it into the juice. B) Let sit at room temperature, stirring halfway, for at least for 30 minutes or up to 1 hour.

8. Make the flour mixture:

   While the nuggets are resting, whisk the flour, nutritional yeast and cayenne pepper (if you're using it) into the bowl with the rest of the spice mix. After that add one tablespoon of the marinade and mix gently so that You get some clumps into the mixture

Take all of the finest antipasti and mix with fresh lettuce served with a tasty dressing for an energizing antipasto salad. A versatile meal or side dish, peppers, salami, mozzarella, artichokes, chickpeas will make this salad recipe delicious.

When you visit an Italian deli or trattoria, some of the first things to look at would be an array of antipasti. Among them they present different types of Italian cheese and cured meat, and fresh and preserve seafood, grilling vegetable dress with olive oil, pickled peppers and olive, herb bean and etc.

What each one of these antipasti contains, however, is loads of taste – which is precisely the point in this perky, delicious salad.

What Is Antipasto?

If you've ever come across the terms antipasto or antipasti while browsing an Italian menu, you should know that, when translated to English, antipasto specifically refers to appetizer (antipasto is, in fact, singular, whereas antipasti is plural). According to the cookbook Lydia's Italian-American Table author Lydia Bastianich, antipasti refers to 'those little bites in front of the meal'. She said, "Similar to simple or delightful manner an antipasto is the precursor of a meal meant to stimulate the palate and with a range of flavors, foods that can trigger the gastric juices.

The use of condensed beef broth in cooking the Italian Sausage makes Antipasto Salad special. This is why Antipasto salad hits all of the above notes and then some. It begins like all the salads should with the basic fresh kite 'n crisp lettuces. From there, you build the salad using favorites from the antipasti line-up: minimozzarella, salami, cherry tomatoes, artichokes, sweet peppers, green olives, pepperoncini and garbanzo beans.

Still larger big gnarled croutons as we see them in panzanella add also extra crunchy effect. The entire salad creation is dressed in an Italian vinaigrette that has a healthy splash of anchovies and then sprinkled with Parmesan cheese freely. Yum!

Recipe Variations

• I do suggest experimenting with the dressing with anchovies as they add a great taste, not too strong or fishy. However, if you absolutely detest anchovy, omit them and replace with additional teaspoon of dijon mustard.
• You can change or extend it according to preference by having different set of antipasti served at the table. For example, replace salami with prosciutto tears, mozzarella is replaced with provolone, in addition to the vegetables that are already provided, you can add pickled Cauliflower; for the olives you can use marinated mushrooms.
• To turn this into pasta salad, toss in a few cups of cooked rotini or farfalle.

Can I Make This Salad Ahead?

In a word: yes! You have a couple of options here:

• Up to 3 days ahead of time: If possible prepare all of these, including the dressing but it's better to prepare the croutons on the day of. All of them should be kept in different containers and placed in the refrigerator. Just before meal time, prepare the croutons, prepare the salad and add the dressing onto the salad.
• Up to a day ahead: As a matter of fact it is possible to put together the salad and not dress and add the croutons until you are ready to serve the meal. This is a great idea if, for instance, you want to bake the other half for dinner wearing a nice dress and serve them with wine, then use what's leftover the following morning for lunch with colleagues or students.

How to Serve Antipasto Salad

This salad is friendly, if there ever was such a thing as a friendly salad out there. It's thick, it's bloke and it's caring.

Antipasto salad is typically crammed with goodies and could easily pass for a number one contender for a main course! Eat it and enjoy on any weeknight; you can even organize it and designate it as the salad bar; all can mix and match as you prefer.

Or prepare this salad for dinner with friends Or prepare this salad for dinner with friends. Option: Have a large meal of meatballs in sauce or a big sheet pan pizza – spare yourself from judgment if you are going to order. Pop a bottle of wine and it becomes a celebration, do they?"

However, antipasto salad is also good to take with you for a dish at a potluck supper. It will keep for an hour or two after it has been dressed, so it is good to put out at a buffet.

Ingredients

For the croutons

• 2 "loaf" baguette or Italian bread torn into rough, chewy 1" cubes
• 1 tablespoon of extra virgin olive oil
• Big pinch kosher salt

For the salad

• 8 packed cups chopped hearts of Romaine lettuce that is approximately 2 large hearts.
• 7 ounces cherry tomatoes, halved (1 heaping cup)
• Marinated artichokes hearts 5 ounces drained well and quartered, 1 heaping cup
• 1 (15-ounce) can of chickpeas had to be rinsed and well drained.
• 5 ounces (3/4 cup) mini mozzarella balls (pearls)
• ¼ cup quartered of Italian sweet cherry peppers
• 1/2 cup of thinly sliced pepperoncini
• 3 1/2 oz hard salami, cut into 1/3 inch pieces (generous 1/2 cup)
• 2/3 cup pitted green olives – Halve if the olives are bigger
• It was topping with 1/4 cup freshly grated Parmesan cheese

For the dressing

• 3 anchovies packed in oil
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

Method

1. Preheat the oven to 400°F.

2. Make the croutons:

   Place the breads on top of one another in the middle of a large, half-sheet pan. Pour the oil over them and sprinkle with salt and quickly mix the salad.

   Place the bread in a single layer and bake until edges start to turn light brown, 5 mins approx. Take off the grill and let the chicken sit.

3. Assemble the salad:

   Place the lettuce onto a big salad bowl. Layer the tomatoes, artichoke hearts, chickpeas, mozzarella balls, sweet cherry peppers, pepperoncini, salami and olives in affects on the top of the greens in a pin wheel manner.

4. Make the dressing:

   Put the anchovies on a board and using the back of a fork ground the fish into a paste. Pour into a glass jar with a lid and add in olive oil, vinegar, Dijon, oregano, garlic powder and salt.

   Tightly latch the container and shake the contents to mix.

5. Dress the salad:

   Finally, put the croutons on to the salad. Spoon a little dressing over it and turn gently; pour about half the dressing on it. Taste then add as much dressing of your desired amount. Taste again and only add salt, if necessary. Slice the salad and portion it in to plates or bowls. Spoon each serving over finely grated Parmesan cheese.

Master suggested to wrap the leftovers into a ware that should be tightly closed and placed in a fridge. Especially if the salad does not contain any potatoes it will do well for up to 72 hours when left without dressing. Once dressed, it will serve fairly well if allowed to remain overnight.

Here, you can learn how to make homemade pesto, so you don't have to reserve tasty pasta dishes for the warmer season only! Sweet peas replace the fresh herbs of the standard Italian basil pesto but include more classic spring ingredients. Better yet, you don't even have to wait for the first sign of fresh peas in your farmers market. Here you will need a good old bag of frozen pea. That's the best way to get a taste of sunshine even as you wait for the warmer weather to fully show up.

This basic pesto can be made in a flash in a food processor. This means you don't even have to steam or boil the frozen peas before making this dish! That's all right, just let them be a little on the firm side when you pulse them together with garlic, toasted pistachios, lemon zest and juice, Pecorino Romano cheese and olive oil in the bowl of the food processor. What will you find in this dish, the pistachios add a creamy buttery element to the dish combined with a citrus kick from our lemon juice and deliciousness from the Pecorino cheese which offsets the sweetness from the freshly shelled peas. This is one recipe that will have you ready to spring forward into the season!

How to Use Pea Pesto

Pea pesto is no different than any other pesto out there as it can be used in countless different ways. Here are a handful of my favorite ways to use it:

• Slap it on the chickpea flatbread socca then slice it into four big pieces then fry an egg and place it on each wedge of the socca. Or you can cut the socca into little triangles and, just before serving, put a spoonful of ricotta on each wedge and a dusting of lemon zest for a nibble.
• Serve it with pasta or gnocchi, otherwise, you could add a squeeze of lemon or tie it up with a twist of black pepper.
• Mix it into scrambled eggs just before those are done.
• Try putting it on top of grilled salmon or chicken.
• Mix it into asparagus or shrimp risotto after you have removed the pot from heat, just before the serving time.
• Spread it on top of crostini and top the crostini with goat or feta cheese and ground black pepper to make a seasonal munchie.
• Top carrot or asparagus soup with a teasoonful.
• Spread on thickly sliced bread and garnish with avocado or a poached egg or both.

How to Make Pea Pesto With Fresh Peas

However, if you are lucky enough to get a hold of fresh peas, of course you can use those instead of frozen peas in this recipe. As long as you are ready to spent walking around them, of course! Well, maybe for that at least I do believe that it is the reward has its effort worth it. If using fresh peas you will just need to cook them for a short time, usually by blanching. To do this, have a small pot of water to come to boil. Stir in 1 cup fresh shelled peas, and blanch until the peas turn green and remain tender, which should take about 1 minute. Empty liquid through a strainer and promptly move peas to an ice water bath. Discard the water from peas and rinse under running water, drain and put these peas in the processor and continue with the recipe.

Swaps and Substitutions

Besides the buttery sweetness, of course, pistachios grant this pesto, you can use any nuts or seeds toasted for pesto, like walnuts, almonds, cashews, or pepitas (pumpkin seeds).

You can also replace Pecorino Romano cheese with Parmesan cheese. Pecorino may also be a bit saltier than Parmesan so that you may need to add a bit more salt after grating if Parmesan is used instead.

Ingredients

• 1 1/2 cup frozen shelled peas (6 ounces), thawed (see recipe note)
• 2 tablespoons shelled roasted pistachios, unsalted or lightly salted
• 1 clove garlic
• 1 small lemon
• 1/2 cup Pecorino Romano cheese, finely grated
• 1/3 cup olive oil
• 1/4 teaspoon kosher salt, plus more to taste

Method

1. Chop the peas, pistachios, and garlic:

   Place the peas, pistachios, and garlic in the bowl of a food processor fitted with the blade attachment. Pulse until it is roughly chopped, this should take approximately 10 pulses.

2. Add the remaining ingredients:

   Squeeze the lemon and add only the zest into the food processor and chop it very, very finely. Cut the lemon in two, and then add the juice to the food processor bowl – about two tablespoons. Then, add the grated cheese, olive oil and kosher salt.

3. Blend the pesto:

   Handle the pesto, occasionally using a spatula to pull the mixture from the sides of the bowl down into the bowl about one-third of the way, until it forms a paste of sorts, around 30 seconds. Another pair of tongs already wetted until the blade was quite hot was taken and a pinch of salt flaked on with it and the meat tasted and if it were necessary salted again.

Store leftover pesto in a refrigerator in an airtight container for a week. It does not need to be brown as with basil pesto; and therefore do not put olive oil on the surface. Indeed, you can freeze pesto in a container with a lid or in ice cube trays – transfer the frozen cubes to a zip-top bag for longer storage – for up to 6 months.

Each time I recall or hear the names such as beef lemongrass skewers, I can so much relate with family reunion cum celebration of Cambodian New Year, or even my wedding rehearsal where I had the beef lemongrass skewers on the menu to add the flavor of my preferred Cambodian meal to make the day even more colorful. Lemongrass beef skewers: These despite being prepared as part of any occasion's appetizers get exhausted first. To whom can it be not easy to reach for a fragrant tasty Angus beef steak on the stick? However, beef lemongrass skewers on the other hand can be made to be special weeknight dinners.

The only issue with having lemongrass beef skewers at a party is seeing all the skewers poking out of the trash bag come the end of the party! You can easily avoid this by using thin skewers and the only thing that you would have to do is to break them in several pieces before …

What Is Kroeung (or Krueng)?

Kroeung is a paste incorporated in most foods in Cambodia according to the cross sectional casual observation. Indeed the preparation of kroeung may vary from one household to another but common essential ingredients include Londu, Makrut lime leaves, k'ruk taek, baung pak, bain prop, krambut, daon krar, Christianity, bain laksa and hued pickled ginger. Historically it is pounded with a wooden pestle over a wooden bowl or suru in the local Bemba language. Finally it all can be incorporated in a food processor.

Kroeung is used in cooking since it has abilities to make food acidic or give it a good scent. It can be used with meats and its functions include tenderizing besides enhancing flavor. Kroeung that is already made is available in the internet. You can make kroeung from Angkor Cambodian Food brand to use for this recipe.

We are also interested in identifying the type most suited for these skewers.

I prefer to use beef that has a little fat content within it. The marbling will not allow the skewer to dry out when it is being cooked through the heat on high flames. Chuck is good but you can also employ a leased ribeye that is boneless. The kroeung will tenderise the meat so I would not use anything too fancy and expensive.

While preparing lemongrass beef skewers, you will find that you need to cut the meat in order to have 1/8-inch thick pieces. If the beef is at room temperature it will be quite difficult to make thin slices. However, if you chill a piece of partly frozen meat in the freezer for 30 minutes while cooking this portion of the meat will contain the water that will turn into ice crystals and makes the structure of the meat firm which makes it easy to cut.

Substitutions

Certain of the items that are listed in this category may be hard to come by or only available in specialty shops. Do not fret for you can readily replace them with ingredients that are usually sold in supermarkets today.

• Chicken bouillon powder: I find bouillon powder very effective because it brings in lots of umami flavor into the recipe. If you cannot find this product you can instead use 1/2 teaspoon bouillon paste or 1 cube.
• Oyster sauce: In case you do not have oyster sauce then, you can use dark soy sauce which will also do the trick or even better you can use hoisin sauce.
• Shaoxing wine (or Chinese rice wine): You can always use dry sherry or mirin. Skip mirin and if you are using normal sugar and want to cut down on it, use one tablespoon for the entire recipe.
• White pepper: Use black pepper instead.

Make Ahead and Storage

This recipe is also very good to prepare in advance. After you have soaked your beef in the marinade and efficiently threading it a sheet pan, arrange 1 layer of skewers on the same prepared tray, lined with parchment paper. Ensure that the skewers do not rub on each other, or in other words they do not touch each other at all. If another layer is required add parchment paper on top of the skewers and do it again. At this point you can freeze the skewers until it is solid.

After skewers are fully frozen, take the skewers off the sheet pan and put them in a gallon-sized zip-top bag. Take your desired amount of skewers, and cook – there is no need for any thawing to be done.

What to Accompany Lemongrass Beef Skewers

What about something pickled is the best way to eat lemongrass beef skewers? Classical accompaniments to lemongrass beef skewer are pickled carrots and daikon. I also find how to prepare a quick vinegar dressing for and stir raw radish with green cumber, carrots with rice wine, sugar, salt for preparing a pickled salad and we also garnish with white jasmine rice.

Ingredients

• 1 pound of boned ribeye or chuck steak at least one inch in thickness.
• 1/2 cup kroeung
• 2 1/2 teaspoons brown sugar
• 4 cloves garlic, chopped
• 2 tablespoons neutral oil
• 1/2 tablespoon oyster sauce
• A quarter of a cup = 1/2 tablespoon chicken bouillon powder.
• 1/2 tablespoon Shaoxing wine
• 1/2 teaspoon fish sauce
• White pepper powder 1 teaspoon or use whole white pepper and grind it.

Special Equipment

• 20 bamboo skewers

Method

1. Freeze the beef:

   You can take the beef out of the packaging and put it in the freezer for about 30 minutes to let it harden to cutting.

2. Slice the beef:

   Take the beef out of the freezer and spend like 5 minutes to cut out fats that are too big. Trimmed of fat, cut from the short side of the beef; cut 1/8 inch thick and placed in a medium bowl.

3. Marinate the meat:

   Despite the Kroeung, brown sugar, garlic, oil, oyster sauce, chicken bouillon powder, Shaoxing wine, fish sauce and white pepper to the mixing bowl containing beef. Stir well with clean hands. Place on the plastic wrap to cover and leave it to marinate for 2 hours in the refrigerator.

4. Soak the bamboo skewers:

   Lie the bamboo skewers flat in a vessel where they will be immersed. Pour water into the container until they surround the bamboo skewers most of their length. Soak for at least 30 minutes. It is taken to avoid the bamboo skewers to burn whenever the meat is in the process of cooking.

5. Assemble the skewers:

   Lay the slices of meat on the skewer as closely as possible so that there is no empty space in between two pieces of meat.

6. Grill:

   Set a clean grill with the settings on high when the hood is closed. Let alone it for 5 minutes for the grill to heat up. After pre-heating the grill place the skewers on the grilling surface. Do not crowd the grill. Cook for 3 minutes each side.

7. Serve:

   Serve immediately.

Freeze any leftovers, covered, for 3-4 days.

Flipping through old general subject cookery books one discovers that recipes for appetizers occupy a large portion of a page, maybe third only to dessert and cookie recipes to boot. Hors d'oeuvres means out of works and people living back then where very serious with it.

Where lies the tune of the retro appetizers? Any number of things. It's brought to the table in a hot water pan. It uses canned clams. It can be given with milk, but its name has the words puff or ball in it.

Some of the special occasion recipes below are , I used to chew them when I was young when my parents entertained guests in this neighborhood. I remember the jolly and loud jokes whenever I would come out in my pajamas to hug mom and dad before sleeping.

Remember the happy times you had made while serving these 70's appetizers at your own parties. They're sure to look great…and will not be around for very long.

1. Clam Dip

   Here, we have a creamy dip that uses that overlooked canned clam that is always easy to find in stores. This one can be prepared ahead of time and just reheated, so when you have to take something somewhere, consider this dish.

2. Pineapple Glazed Ham Balls

   They are like the famous meatballs but with ground pork and minced ham. Yes, you bake these in the oven, though if you have a chance dish, you will find that serving them in it is a good idea. It give it a sweet touch and makes them so handsome!

3. Shrimp Butter

   This recipe was unearthed by author Laura Manzano using a James Beard cookbook. She added that guests would immerse themselves in a unique experience offered by shrimp butter and then be convinced by the palatability of the dish. A little shrimp goes a long way here, and best of all the efford is minimal AND it all comes in one bowl.

4. Cheddar Cheese Puffs

   Also called gourgères in France, they're essentially cheese puffs made with pâte à choux – an eggy paste cooked on the stovetop before baking. If that sounds strange, well you must for sure should try this recipe; making them is like completing a mission but trust me it is not as complex as it sounded. Yet the featherlight though highly textured bites are a delight to chew on, and especially against cocktails that could make a grown man weep.

5. Narsai's Chutney Cheese Paté

   That is why Contributor Coco Morante's mom would make this low-effort, high-payoff appetizer. It is cream cheese with a whole lot of Major Grey's chutney on top. The recipe she prepared she learned it from Narsai David, a food personality based in the Bay Area; (damn I don't think I've heard this name for sometime). This you can indeed assemble in five minutes, just before your guests are expected, insists Coco.

6. Angels on Horseback

   Angels on horseback are the striped inverse of devils on horseback, oysters wrapped in bacon, an English invention of the Victorian era that Shaw discovered at a wedding on Long Island in the 1980s. It was, he says, one of those Long Island weddings, with all the glass clinking to make the couple kiss at the wrong time, big hair to rival Farrah Fawcett Majors, and lots of Billy Joel, which was followed by the Dead Kennedys for a week to restore his equilibrium.

7. Chicken Liver Pâté

   I will eat this stuff over any other appetizer around. More often than not, you will not find anything more satisfying than a good pâté. It's not for everyone, yet we lovers of pâté go there with appreciation, not only because it rarely comes across our table. Whenever I sit down for a crock of pâté , I end up with friends for life.

8. Shrimp Cocktail

   Shrimps are best poached to keep them juicy, and this marinates this easy homemade cocktail sauce in minutes with few ingredients. This way is much better than putting it on the refrigerator tray that you get from the store You have to do it all by yourself.

9. Hot Reuben Dip

   This dip is as Midwestern as a hot, rich, and meaty dip can get, and I had first tasted it at a party. It is like Reuben sandwich of sorts—complete with the kraut–in dip. Serve with rye toasts.

10. Crab Fondue

    If you received a fondue pot as a wedding gift decades ago, it's time to use it for this luxurious dip. Willing or not, shy people find a shared pot of warm cheese and bread easy to engage with.

11. Classic Cheese Ball

    A cheese ball is party fare, as they come. It only takes minutes to prepare and you can prepare this beforehand and just set out with crackers whenever needed. You can use any type of cheeses you prefers.

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12. The second category of antipasto included prosciutto, melon, and mozzarella.

    Whenever a melon baller is used you can be sure that the space age was back in retro fashion. Oh people do love little canapés; these are made only with three ingredients and have not even been cooked. They combine in a terrific s dynamic fashion that again brought me back to the smell of Silver Palate Cookbook goodness.

13. Shrimp Dip

    If you haven't tried the tiny frozen salad shrimp, they are perfect for dipping into this appetising paste. "There is elegant cooking, and then there is throw-something-together while trying to cook it in under 10 minutes and pray that I wouldn't be embarrassed to serve this to guests," Rarely does Elise Bauer post a recipe this old. Little pink shrimp (they are sustainable and sweet) cream cheese, a dab of mayonnaise, a squeeze of lemon, chopped herbs, dash of hot sauce and dinner is served! A nice bath – thick, shrimpy, and transmitting the brightness of the lemon, herbs, and hot sauce.

14. Curried chicken salad that incorporates endive Curried chicken with endive

    Curried chicken with endive dish Endive endive is tender and slightly bitter, it complements the crispy nature when used to hold chicken salad coated mildly with curry powder and honey. You know what's as cliché as it gets, yet it holds some real quality—the curried chicken salads, for instance.

15. Salmon Mousse

    I used to be at a restaurant which offered it as one of the catering services; it was served fish-shaped from the mold. The fish mold is very unpretentious, however, salmon mousse, to my mind, tastes better and looks nicer from ramekin. Which you are much likelier to have around anyway, and not requiring them to give you permission to conduct their business for you.

16. Pickled Shrimp

    When shrimp are cooked until they are pink and then put in oil and lemons and seasonings, it is a famous southern speciality. Because of the sugar content in the ingredients, it is best eaten cold, so it can be straight from the jar in the refrigerator.

17. Cheesy Slow Cooker Sausage Balls Kosten Picker obligation for a dog fighting charge!.

    The use of toothpicks as serving utensils makes an appetizer retro and the bonus is the slow cooker. As the unifying agent, I opted for cream cheese and cheddar cheese instead of eggs and breadcrumbs because the end result is so deliciously succulent.

18. Stuffed Mushrooms

    There's probably always another one in your head if you here you put one in your mouth. I never really liked mushrooms when I was a child, there was however, nothing more inviting than a tray of hot stuffed mushrooms.

19. Homemade French Onion Dip

    I would love to take a chip right now and get a big sphere of that dip into my mouth. Oh this is why French onion dip is such a force to be reckoned with. One is prepared with slow cooked onions, but if boiling a packet of Lipton's dry soup mix and added to a container of sour cream is your kind of thing, nobody will laugh, trust me.

Yuca fries are an excellent reminder that those who enjoy french fries should definitely try yuca fries. Yuca, another top finger food is Stewart's fourth choice due to the same reason as potatoes: it is starchy enough to fry. They can be consumed as you would french fries, or as side dish, appetizer or just an accompaniment. Salt is sufficient but again adding a good dipping sauce or the pickled onions gives it a very memorable feel.

Yuca is eaten in many parts of the globe, yet yuca fries are parts of several Latin and Caribbean countries. This is a take on the yuca fries I had in Cuba and couldn't get enough of it!.

How to Make Yuca Fries

The yuca used in making this dish is parboiled to make sure the inside remains soft before the exterior turns crispy by frying. After boiling they are fried until crisp then put in salt. They can also be made in an air fryer, those will be slightly different though not quite as crunchy as deep fried yuca fries.

What Is Yuca?

Yuca is the plant that is also called cassava or manioc; it is the woody shrub which contains starchy root. It is not to be confused with yucca, a plant in the agave family which is grown for its ornamental value. Because the root is the most commonly used part of the plant, some people may just call the ingredient yuca though in some cases yuca root may be used to avoid confusion.

The root is narrow and elongated and the commercial variety commonly varies in diameter from 2 to 4 inches and in length from 6 to 12 inches. It has white hard fleshy part that is surrounded by a brown skin which has to be scrapped off. When cooked the flesh becomes pale yellow and the texture is starchy somewhat related to that of potatoes or yams. More specifically, it has a bland, sweeter, and somewhat peanut - like flavor making it suitable for use in most dishes.

First produced in South America, and now produced mostly in Nigeria, yuca is the third most important source of carbohydrates in developed tropical regions. People have included it in boiled, mashed, fried, roasted and incorporated into soups and stews among other methods. My people from Jamaica prepare a flat single bread called bammy by grating an pressing cassava.

Tip

Regardless of how the yuca is prepared it is always important to avoid eating it raw. Raw yuca has Cyanogens, but once the skin is peeled off and the tuber is boiled thoroughly the poison is neutralized rendering the tuber safe for culinary use.

How to Buy and Store Yuca

Raw yuca can be bought from the supermarket and sourced from the produce section particularly those that cater Latin and Caribbean markets. Frozen yuca is also sometimes available, peeled and sliced, making preparation a little less cumbersome.

When considering the purchase fresh yuca, one will find that the long pointy brown root looks like it has a coat of wax. What you ideally want to go for are mops with no suft of any sftness on it at all. Ideally, the ends will be cut such that you can be perceived that the flesh is white in form with no feature of black or even any grey blots on its surface. It should also be as close to odorless as possible save for emitted a fresh clean smell.

Contrary to what many might expect, yuca does not have a very long shelf life at all. When not peeled, it should be stored in a cool, dry place just like a pantry and will last for about one week. Still, that never seems to freeze well, unless it is done so well that it requires defrosting before it can be used. The fruit may be peeled and cut into chunks and then frozen for months.

How to Peel and Prep Yuca

Currently when you go shopping at the supermarket you may be lucky to find frozen yuca and the task of detaching the root's fibrous skin will already have been done on it. So if you start off with having bought the clothes, where you can see the actual process beginning, make sure you have included this step.

First, remove as much of the root, as you can with a sharp knife adjusted to the length of its both ends. Slice the yuca in halves lengthwise, saving its length to about 4 inches – this is also going to be the size of the fries. When washing, say, an apple, to clear the outer waxy bark and the inner peel do not use a vegetable peeler. Otherwise, make a small incision along the whole length of the yuca's body. Using the butter knife or your fingers can slip under the peel and use those layers to pull it away from the yuca's flesh.

If it's still too hard, you can flip the yuca piece upside down and then, with a sharp knife in hand, sire along the edge as one would do in peeling a pineapple. Brown spots can be cut out in situation when there are several of them existing in the entire fruit. But if you observe that the lines or discolouration goes all the way down to the root part of the sweeter, then it is advisable not to use it.

Enclosed in the yuca there is a longitudinal fiber stem. In my experience, it is possible to remove this core after pressure cooking but you may also peel it off while the yuca is still uncooked. If so, cut the peeled pieces of yuca in four along its length, then, using knife remove its middle core.

Yuca Fries Variations

Yuca fries are traditionally made only with salt but you want can add some spices or varied seasoning in this recipe. Some kind of spices such as garlic or any other spices could be added in boiling water while cooking the yuca in that initial process.

Depending on time and preference you could garnish your cooked yuca fries with fresh herbs or even a blend of spices of your choice. If I had to be very basic the flavor pairing would be just plain salt, pepper and simple seasonings like onion powder, garlic powder, and paprika.

Choosing a Dip

The dip is another area where we can see possibilities to put more efforts into customizing a product. If you want something a little more zesty and from the herb garden then try a chimichurri, mojito sauce or simply your favourite salsa. As for a sauce, cheese sauce, a guacamole or a mayo based dip (as we are seeing here) fit very well with the crispy yucca.

If you are not exactly a 'dip person', the tangy pickled red onions are excellent for topping.

Ingredients

For the yuca fries

• 2 pounds fresh yuca (1 to 2 roots) or 1 1/2 pounds frozen yuca pieces
• Kosher salt, to taste
• 2 quarts neutral oil – preferable for deep frying such as canola, vegetable oil or the like.

For the spicy mayo

• 2 jalapenos, that have been seeded and chopped to a coarser texture
• 1 clove garlic
• 1/2 cup mayonnaise
• 1 teaspoon fresh lime juice
• 1 teaspoon white vinegar
• Quite simply, a few good pinches of kosher salt and freshly ground black pepper to taste

Method

1. Peel and prep the yuca:

As with other root vegetables peel the yuca and cut or scrape off the two ends of the yuca after which the root should be cut into 1-inch thick pieces.

Take one piece/filet and make a slight incision along the length removing the outer layer/skin and the layer of peel running along the side of the piece. In all probability it will not come off in one piece-pry it up again with the knife under the layer of the peel and peel it from the flesh.

Do the same with the other yuca. Remove any undesirable brown part then wash the yuca under running water.

2. Boil the yuca until tender:

Place peeled yuca segments in a medium-pot boiling water, add salt to the water then let the yuca boil. Boil, then continue to simmer until tender, the yellow color will be pale, and they will start to become transparent, which usually takes around 20 minutes.

3. Make the dipping sauce:

While the yuca is being boiled, cook the spicy mayo. Place the jalapeños, garlic, mayonnaise, lime juice, vinegar and season with salt and pepper in a small blender or process with a small food processor. Purée until smooth.

4. Prepare the yuca for frying:

Although it is ready, the yuca has to be drained well and allowed to cool for 3-5 minutes before touching or handling it.

Peel the skin off the yuca and with the knife cut the yuca in half through its length and take out the filament running down its center. Slice the halved portions into wedges of approximately 1/2-inch thick.

5. Fry the yuca:

To deep fry: Turn the heat on a deep, heavy pot or Dutch oven with 2 to 3 inches of oil to medium-high and heat until the oil is at 375°F. Take a rack and place it over a baking sheet or put a paper towel on a platter.

Place the yuca wedges in batches and fry until they are golden in color, this will definitely take, at least 4 minutes at most. If oil does not submerge the yuca, flip the pieces over once in a while in order to brown all the sides. Using a slotted spoon or spider remove the yuca fries and place them in the cooling rack, or paper towel lined plate. Season immediately with salt.

To air fry: Toss the yuca wedges into a medium bowl and mix with 2 tablespoons of oil and season with salt to it. Place the wedges in the basket of the air fryer adjusting for one layer and repeat the process in cases where more wedges are being fried. Bake at 400°F until golden, brown, crisp for about 15 minutes with the bacon turned over half way through.

6. Serve:

It is necessary to serve the yuca fries whilst still hot accompanied with the spicy mayo. Leftover yuca fries should be put in an airtight container and stored in the refrigerator. They'll last up to 5 days. When you're reheating them, make sure you do so in an oven or an air fryer at 375°F until warmed through and crispy.

Of course, there are just a few families' preparations that I associate with Christmas and every year my family prepares these dishes. Many of them are sweet—the coconut cake my grandfather was fond of, and we continue eating this cake in his honor, the homemade boiled custard served with a spoonful of vanilla ice cream—but not all. However, sausage balls are also known as sausage puffs.

It is a three ingredient appetizer that I always seem to make and everybody loves them. Sausage balls, as you would know, can be taken for just about any event whether a sports event or simple functions but to me they equal Christmas, and it was always a tradition in my home to have them during the Christmas brunch.

In a recent discussion of this recipe with some of the other editors at Simply Recipes, everyone knew about it immediately. In fact, as I soon discovered, I wasn't the only one awake feasting on sausage balls in my childhood. Simply Recipe's associate social director Brooke Schuldt, claims to have a profound family inheritance to what she and Germans refer to as 'sausage cheese puffs.' (Note: It doesn't feel right to call them balls though it is much easier, so do so if you will not mind.)

The sausage cheese puff is one of the best loved recipes of my family among a lot of recipes which are our family secrets. Each holiday there were cookies, small cheesy biscuits, which my grandmother baked in the morning of that particular day. All I have been occasionally known to ask for them as birthday or Christmas prescence, that is how much I personally like them.

Brooke is actually a girl and she says: "they are most nostalgic and make me recall the moments when I was happily laughing with some of the closest people, in my grandma's living room, for example".

All her family entered the conversation, joining the conversation and revealing their favorite story about the family recipe. But if that doesn't make you want to try sausage puffs/balls, then I don't know what will.

How to Make Sausage Balls

To make about 35 sausage balls, you'll need:

• 1 pound bulk pork sausage, taken out of the refrigerator
• 2 cups Bisquick baking mix
• Cold shredded cheddar cheese 1 pound

Suggested oven temperature for this recipe is 350°F and the baking is done in a large, rimmed baking sheet which has been covered with parchment paper.

Place the sausage that has been taken out of the fridge at room temperature and Bisquick to the bowl. Then use your hands to mix it up but make sure that not everything is mixed up. Then, incorporate half of the cheese into the dough and mix properly with the rest of the cheese.

Shape the mixture into walnut sized balls, putting them at least an inch apart on the sheet. Bake in the oven until the cake is golden at the bottom and totally cooked through, 20- 25 minutes.

Tips for Making Sausage Balls

These three-ingredient gems are incredibly easy to make, but I will note one big tip: temperature is key. Your sausage must be at the room temperature while your cheese must be cold. Otherwise it is impossible to mix and all of cheese will come out as soon as it comes in contact with the oven. They become extra tidy balls and for this you can put them in the refrigerator for about thirty minutes after forming them and before baking.

A quick note about cheese: The only time I would suggest using the shredded cheese from the store is now. The outer layer containing the anti-caking agents prevents all cheese from oozing out as soon as you have made the sausage balls. Plus, it's a real time saver.

Spicy sausage is what I do prefer for sausage balls that give an extra spice to the meal. You can also substitute the cheese—sharp cheddar for more kick, or pepper Jack. It's best if the cheese is a type that melts easily.

If there is a dip at a party then you cannot help but be happy. Whether it is a simple spinach dip, the latest whipper feta dip, or even a smores dip so you can never be bored with yourself especially if a bowl of the dip is right in front of you. Just feed those crackers and turn up the volume on your tunes!

I've made my fair share of dips, but until recently I had never heard of this one: Million Dollar Dip, Neiman Marcus Dip. The dip, which came from a restaurant at Neiman Marcus, is sort of like a quieted-down pimento cheese.

They have a base of cream cheese and mayonnaise (or sometimes just mayonnaise), and there's lots of shredded cheddar, bacon, green onions, and toasted slivered almonds. This is one of the simplest recipes and you will also find it very easy to devour. As you can guess by now, there is quite a lot of texture here and it really is a luxurious appetizer to bring to any event.

How Neiman Marcus' Million Dollar Dip started

In this story, was formulated in the 1950s by Helen Corbitt, the Zodiac Room waiter service eating place situated in a Neiman Marcus store in Dallas, Texas. Although I reached out to Neiman Marcus to clarify this, the company did not respond to me. It's most probably aptly named the 'Million Dollar Dip' given some of the ingredients to it, such as mayonnaise, bacon, cheese etc. Surprisingly, there is no original recipe on the internet but you will find plenty of pretend recipes.

How to make Million dollar dip

To make the dip you'll need:

• 1/2 cup slivered almonds
• 8 slices bacon
• There are 1 packages of 8 ounce cream cheese and the cream cheese is softened.
• 1 cup mayonnaise
• 1 pk; shredded cheddar cheese, 8 oz; (about 2 cups)
• 4 scallions green, fine sliced and halved
• 1 pinch cayenne pepper

Bake the slivered almonds in a pan with slightly open flame until it turns brown. Let cool. You should fry the bacon until it becomes overcooked —I like to bake it. Remove them from the pan, allow the bacon to cool, and chopped into small pieces.

In another bowl blend the softened cream cheese and the mayonnaise until it forms a smooth paste. Add the package of cheese, the bacon bits, 3 green onions, slivered almonds and cayenne pepper. Mix until combined. Place on top the additional green onion.

Cover the bowl with some plastic wrap or put a lid on and refrigerate for at least an hour. I served it with some sort of buttery crackers but raw vegetables would also be nice.

To the Larder or Not to the Larder?

I've found two types of Neiman Marcus' Million Dollar Dip imitations: those that have just mayonnaise and those that include cream cheese. Of all the recipes in the book, those without anything but mayo appear to be the most successful, but I wanted to use cream cheese for a couple things.

First, some of the readers who tried other recipes commented that the taste of mayonnaise was present, and I didn't want this taste to overpower the others.

I envisioned that the cream cheese is going to provide a smoother, slightly denser background to this mixture the rest of the ingredients – bacon, slivered almonds, and all.

But hey: If you do not wish to use the cream cheese in this recipe you can adapt the above recipe by just leaving out the cream cheese.

Two focusing points of making Million Dollar Dip

Make sure your cream cheese is softened:

So if your cream cheese is not very soft then it is very difficult to blend it with the mayonnaise. If you are desperate you might try stirring the cold cream cheese in your stand mixer with the paddle on to help to warm it.

Amp up the flavor:

If you want to experiment with this recipe you may begin with 1/4 tsp garlic and onion powder. Also, a few dashes of hot sauce will not acts as a menace.