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Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps


Ingredients

Dip

  • 2 tablespoons vegetable oil
  • 3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
  • 1 1/2 teaspoons garam masala
  • 1 8-ounce container crème fraîche or sour cream (1 cup)

Pita crisps

  • 1/4 cup extra-virgin olive oil

Recipe Preparation

Dip

  • Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. DO AHEAD Can be made 2 days ahead. Keep refrigerated.

Pita crisps

  • Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.

  • Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

  • Sprinkle dip with chives; place on platter. Surround with pita crisps.

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Recipes

Let’s be real: The food is what we most look forward to about the Super Bowl. And with such a highly anticipated event, you should up your party dishes and go beyond the average football-watching fare. Our recipes take things up a notch with the best, most flavorful ideas for basics like chicken wings, chips and dip, nachos, and chili. Get creative and find a recipe for an excellent dessert for a crowd, like peanut butter brownies or epic chocolate chip cookies. Visit our friends at CBS Sports for everything you need to know on the day of the <a target="_blank" href="http://www.cbssports.com/nfl/superbowl/">Super Bowl</a>.

83 Saves

Appetizers

Versitile Dill Dip (Vegetarian)

Two cups of a delicious dip that works equally well for veggies or with chips. Nothing exotic or fancy. . .this was the dill dip my mother made for parties. . . just terrific flavor! Leftover dip can be used as a sandwich spread, mixed into a salad dressing, or deviled eggs!

** Mango-Pomegranate Guacamole w/ corn chips (Vegan)

Creamy avocado with a sweet hit of mango, a bite of garlic and the heat of Serrano. plus crunchy-bursts of pomegranate. A crowd pleaser!

** Baked Brie Bread Bowl (Vegetarian)

Brie gets tucked into hollowed-out sourdough-bread basted with garlic oil, then baked until the cheese is hot and gooey! Garlic croutons are used to dunk-up the sinful goodness. then use a knife to carve up the cheese-soaked bowl. Leftovers for a brunch strata, or a frittata.

Avocado & Pea Spread w/ pita chips (Vegan)

Delicious, heartier alternative to plain guacamole. Leftovers are terrific spread on sourdough toast to accompany your breakfast eggs.

Tex-Mex Jalapeños (Vegetarian)

Jalepeños get split and filled with a cheese and bean mixture, then pressed into crushed tortillas. They're baked until the jalapeños soften and the filling gets bubbly. Great with a dollop of sour cream and a sprinkling of chopped cilantro.

Party platter 101 (Something for everyone)

Let's put together a simple but satisfying spread for your guests. How about a cheese board with two or three cheese we could add a sliced salumi or even a thinly sliced roast pork tenderloin a basket of sliced baguette rounds, a couple bowls of your favorite nuts, and a gorgeous, colorful veggie platter with my mom's wonderful dilly dip. Add cocktails and guests, mix well.. .the party has started!

** "Palace Kitchen" Olive Poppers (Vegetarian)

Adapted from Tom Douglas’s "Seattle Kitchen” cookbook, these are the ultimate cocktail-party appetizers. Jumbo green olives stuffed with either cheese, jalapeño, or garlic and wrapped in a delicious cheese-pastry crust… then baked. The recipe makes 24 (enough for 8 people)…so consider ordering a double batch if you’re hosting a crowd. or if you want to have a batch in the freezer for an upcoming event.

Sweet & Spicy Cocktail Meatballs and Sauce (Beef & Pork)

What's a bigger crowd-pleaser than a batch of cocktail meatballs in a crock-pot… who doesn’t love them. And these are SO much better tasting than those nasty frozen meatballs from the store. This sauce makes a tasty glaze that’s the perfect complement.

** CREAMY SAUSAGE-STUFFED MUSHROOMS (Pork)

Take browned Italian sausage and caramelized onions. Add four different cheeses. Then take large mushrooms. Combine them. bake them. and you've got a fantastic hot appetizer for a crowd.

Olive Puffs with Feta (Vegetarian)

Perfect appetizer to accompaniment to a cold martini. PItted kalamata olives and chunks of feta get pressed into individual squares of puff pastry and baked until golden and perfectly puffed.

Parmesan Asparagus Tart (VEGETARIAN)

Parmesan and lemon ricotta, spread over puff pastry and then topped with a layer of bright-green asparagus… more parmesan and a drizzle of olive oil. A rectangular slice makes a lovely, rather-elegant appetizer, or a light, springy lunch with a salad and a cup of soup.

OTHER OPTIONS YOU MIGHT WANT TO Consider:

Amazing Caramelized Onion Dip

California Sour Cream & Onion Puffs

Egg Salad Spread with Rye Crisps

Mushroom Cream Cheese Canapés

Sweet & Spicy Bacon-Wrapped Lil Smokies

A summer smorgasbord of delicious salads, enjoyed with friends in Madison, WI


Pita Crisp Recipes

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Pita Crisps with Lebanese Labne

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AND THE RECIPES FOR A MAD, MAD, MAD MEN DINNER

CARAMELIZED ONION DIP AND CILANTRO GARLIC PITA CRISPS

Pita crisps
1/2 bunch fresh cilantro
1/4 cup extra-virgin olive oil
2 garlic cloves, crushed

Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. Do ahead Can be made 2 days ahead. Keep refrigerated.

For pita crisps:

Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl discard solids in strainer.

Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer bake 5 minutes. Sprinkle with chopped cilantro leaves an
d bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. Do ahead Can be made 1 day ahead. Store airtight at room temperature. Sprinkle dip with chives place on platter. Surround with pita crisps.

CREAMED SPINACH

Cook spinach in 2 batches in 1 inch of boiling water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.

Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

GOLDEN POTATO GRATIN

3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon ground black pepper
1 1/2 teaspoons dried thyme

Place rack in center of oven and preheat to 400°F. Generously butter 13x9x2-inch glass or ceramic baking dish. Whisk crème fraîche and whipping cream in medium bowl to blend.

Arrange 1/3 of potato slices in bottom of prepared baking dish, overlapping slightly. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme. Drop 1/3 of crème fraîche mixture (about generous 1/2 cup) in dollops over potatoes, then spread evenly over (layer will be very thin). Repeat layering 2 more times.

Bake gratin 30 minutes. Reduce oven temperature to 350°F and continue to bake until potatoes are tender and top is golden brown, about 25 minutes longer. Let gratin rest 20 minutes before serving. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil. Let stand at room temperature. Before serving, rewarm in 350°F oven until heated through, about 15 minutes.

BEEF WELLINGTON

Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1960s.

a 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
3/4 pound mushrooms, chopped fine
2 1/2 tablespoons unsalted butter
1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature
1 pound puff paste or thawed frozen puff pastry plus additional for garnish if desired

1 large egg white beaten
an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
1/2 cup Sercial Madeira
2 teaspoons arrowroot dissolved in 1 teaspoon cold water

1/2 cup beef broth
2 tablespoons finely chopped black truffles (available at specialty food shops) if desired
watercress for garnish if desired

In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.

In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes.

In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.

Baked Alaska

The key to this dessert is keeping the cake and the ice cream as cold as possible, so be sure not to thaw the cake or soften the ice cream before assembling. We recommend using ice cream that comes in paper pints, so that they’re easy to remove.

Active time: 20 min Start to finish: 45 min

Yield: Makes 8 servings

1 (10 3/4-oz) frozen pound cake, not thawed
2 pints superpremium strawberry ice cream (not 1 quart)
6 large egg whites

1/4 teaspoon fresh lemon juice
3/4 cup sugar

Cut frozen cake crosswise into 1/2-inch-thick slices. Line bottom of a 9-inch pie plate with cake slices, some halved or cut into pieces to fill in gaps. Halve remaining cake slices lengthwise and place around edge of plate. Patch up any holes with pieces of remaining cake slices. (You may have a couple of slices left over.)

Cut paper containers from ice cream and slice each pint into 3 rounds. Arrange 3 rounds in 1 layer on top of cake in pie plate and cut each remaining round into 6 wedges. Fill holes in ice cream layer with some of ice cream wedges and mound remainder in center of pie plate. Freeze 25 minutes.

After ice cream and cake have been freezing 20 minutes, beat egg whites and a pinch of salt with an electric mixer until foamy, then add lemon juice and continue to beat until whites hold soft peaks. Gradually add sugar, beating, and continue beating until whites just hold stiff, glossy peaks.

Remove ice-cream base from freezer and mound meringue over it, spreading to edge of plate to cover ice cream completely. Bake in middle of oven until golden brown, about 6 minutes. Serve immediately.

AND THESE COCKTAILS RECIPES ARE FROM VANCOUVER’S DONNELLY PUB GROUP:

Old Fashioned

(the Mad Men go-to Don Draper, Conrad Hilton) -originally created at the Pendennis Club, Louisville, Kentucky
(post-prohibition method)
In an old fashioned rocks glass lightly muddle 2 orange wedges
Add 2-3 dashes of Aromatic Bitters
Add 1/2 bar spoon of brown sugar
Pour in 2oz of your favorite bourbon
Add 2 large ice cubes and stir until sugar is dissolved and drink is well chilled
Garnish with Lemon zest

Manhattan

(Peter Campbell) -many stories surround the origin of this cocktail -possibly Turf Club NYC
In a cocktail shaker add 2oz Bourbon or Rye whiskey
Add 1oz Sweet vermouth
Add 2-3 dashes of aromatic bitters
Add ice and stir until well-mixed and chilled
Strain into martini-style cocktail glass
Garnish with cocktail cherry

The Classic Gibson Martini

(Roger Sterling) -Bohemian Club, San Francisco (circa 1898)
In a cocktail shaker add 2oz Gin (or vodka)
Add 1 bar spoon (1/8oz) Dry vermouth
Fill shaker with ice and stir until extremely chilled
Strain into a martini cocktail glass and garnish with a cocktail onion

These are just a few of the cocktails enjoyed by the men and women at Sterling-Cooper. Each and every episode brings an array of classic cocktails and drinks that people were excited to re-discover during this period. I love that AMC is playing its own special part in the cocktail revolution. — DG.


Ahi Tuna Poke Stacks

I’ve been making my easy Spicy California Shrimp Stacks for years, but when I got my hands on some tuna, I thought I would share a tuna poke version based off my Spicy Tuna Poke Bowls. These tuna stacks are SO delish and perfect for when you’re craving sushi. They’re such a fun and easy dish that will wow your friends! Serve the stacks with some Spicy Garlic Edamame and make it a meal.


I always like to present a sort of &ldquobase layer&rdquo recipe to which you can add if your budget allows. If you want to go above and beyond with your hot corn dip, consider using a fire roasted corn for a more smoky flavor (I&rsquove seen fire roasted frozen corn at Trader Joes). You can also try stirring in some crumbled bacon, topping with some pico de gallo, or fresh cilantro.

This delicious dip is a natural choice during the summer months when fresh corn is cheap, sweet, and in abundance. To use fresh corn in this recipe you&rsquoll want to roast, grill, or boil your corn before adding it to the mix. You&rsquoll need about 3 cups of cooked corn kernels.