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Method- Clean and wash the fish pieces. Apply salt, pepper and lemon juice and marinate for half an hour. Coat the fish thinly with flour. Beat the egg. Dip the fish pieces in egg and coat with bread crumbs. Deep fry in oil till golden brown and crisp. Peel the potatoes and cut lengthwise Dip in salted water for 6-7 minutes. Pat dry with a cloth or kitchen paper. Deep fry in oil until they are crisp and light brown in color. Serve fried fish ‘n’ chips hot with boiled vegetables, tomato, cucumber and lemon slices.

Gorgonzola cheese can be compared to the taste of blue cheese. Gorgonzola cheese dip is rich and creamy with a sweet after taste that is simply delicious. This home made Gorgonzola cheese dip recipe is really simple to make and should only take about five minutes to prepare.

Ingredients

• 8oz Gorgonzola Cheese
• 10fl oz Whipping Cream
• 1 Tablespoon Worcestershire Sauce
• Salt and Freshly Ground Black Pepper

Preparation

Mix the cheese and cream together using a wooden spoon, then beat well until thick and creamy. Stir in the Worcestershire sauce, and season with salt and pepper. Chill before serving with crackers or toasted flat bread such as pitta. Or replace the cheese in your next sandwich with this creamy Gorgonzola cheese dip.

1 lb block of Velveeta cheese cut into small cubes
1 Hawaiian or round sourdough bread loaf
½ cup of diced celery
½ cup of diced red bell pepper
¼ cup of diced onion
1 chopped garlic clove
2 Tbsp of butter
8 oz of fresh broccoli heads broken into small sections.
¼ tsp of red pepper
¼ tsp of paprika
¼ tsp of dried rosemary

Method:

Cut a circular cut out into the bread and remove the top.
Scoop out the center of the bread bowl…leaving just a shell for a bread bowl.
Break the removed bread into bite sized pieces to eat with the dip and set aside.
Add butter to a large sauté pan over medium heat.
Sauté celery, bell pepper, broccoli, onion, and garlic in the butter just until tender.
Add cheese and all spices to mixture, stirring frequently until cheese in melted.
Pour mixture into bread bowl.
Serve with bread pieces and/or crackers.

This great tasting, home made guacamole dip and topping, tastes remarkable with chips or stuffed in a taco. The rich and creamy texture of avocados mixed with fresh tomatoes, onions and garlic has a most luscious and decadent taste. One of the best parts of making this guacamole recipe is how simple it is. It should only take about 20 minutes from start to finish.

Ingredients

• 2 Ripe Avocados
• Juice of 1 Lemon
• 2 Tablespoons Olive Oil
• 1 Small Onion (Finely Chopped)
• 1 Garlic Clove (Crushed)
• 8oz Tomatoes (Peeled, Seeded and Finely Chopped)
• 1 Small Fresh Green Chilli (Seeded and Finely Chopped)
• Fresh Coriander Leaves (Chopped)

Method

Start by cutting the avocados into halves and remove the stones. Peel the avocados and discard the skin and roughly chop the flesh. Transfer the avocados to a bowl and, using a fork, mash them with the lemon juice.

Next add the remaining ingredients, except for the coriander, and blend the mixture until it’s smooth. Cover with a layer of cling film, pressed lightly on the surface of the dip. Chill the avocado dip until needed. Before serving the avocado dip, garnish it with the chopped coriander. Serve this guacamole with your favorite chips for a tasty little snack.

Ingredients

• 3 Cloves Garlic Peeled and Chopped
• 1 Cup Basil Leaves (Rinsed and stems cut off)
• Lots of Parmesean (2 or more ounces)
• 1/2 Cup Pine Nuts
• 3 Tablespoons of Olive Oil

Method

Preparing pesto sauce is relatively easy. First, peel the garlic. This is easier if you kind of crush it with the flat part of the knife first. Then, chop the garlic very fine with knife and scrape the chopped garlic into a small bowl. You can also use a garlic presser or food processor if you have either at your disposal. Next, cut the stems off basic leaves and rinse the leaves.rinse the basil and cut off all the stems. After that, chop or process the pine nuts and add them to the bowl. Put the grated Parmesan into the bowl and mix every thing thoroughly. Mix very thoroughly or you will get unpleasant concentrations of garlic in some bites. Now add the olive oil to your taste, some people prefer thicker pesto sauce than others. Simmer for 10 minutes. Done! You can use it instantly or you can store it in the refrigerator for the week or even freeze for extended periods.This tastes great on pretty much anything. I personally use it like ketchup and put it on fries, pasta, toast, bagels, chicken, etc. Yum…

Mix all Ingredients and Simmer for about 10 Minutes!

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                                                                               In this how to video sexyhood03 shows you how to make chicken taquitos from scratch along with the avacado dip from scratch as well. First you need to soft fry a desired amount of tortillia shells.Then place a small amount of chicken into each shell with a little bit of taco sauce for flavor.If you like  you can add some cotija cheese inside as well. Once you have everything inside of your taquitos you roll them up and place them inside of the frying pan with just a little grease and fry untill hard.Then you remove the taquitos.You can put cheese on the taquitos as soon as they are out of the frying pan or you can put lettus on them for the authentic latin resturant look then add more cojita cheese.For the avacado dip take two avacados and shave the skin from them.Grab 1 tommatoe and cut in small peices.Place avacados and cut up toatos in a bowl and with a fork mash and whip together for a little flavor add a little pepper and white salt.If you like onion you can add onion to your dip as well.Then when your taquitos and avacado dip are complete and you taste this delicious combination remember sexyhood03 helped you and show a friend for me .Thank you and enjoy.

Ingredients

• 6 Cloves Garlic
• 8 Cups of Finely Chopped Tomatoes
• 1½ Cups of Coarsely Chopped Onions
• 2/3 Cup of Red Wine Vinegar
• ½ Cup of Coarsely Chopped Green Bell Pepper
• ½ Cup of Coarsely Chopped Red Bell Pepper
• ¼ Cup of Finely Chopped Coriander
• 1 Tablespoon of Freshly Ground Sea Salt
• 1 Tablespoon of Freshly Ground Black Pepper
• 1 Teaspoon Olive Oil (for cooking)

Method

1. Peel 6 garlic cloves and then finely chop
2. Rinse, core and finely chop the tomatoes
3. Peel, trim, rinse and coarsely chop the onions
4. Trim, rinse and coarsely chop the bell peppers
5. Rinse, trim and finely chop the coriander
6. Add 1 teaspoon of olive oil into a large cooking pot. Swirl to coat pot bottom with oil
7. Add all other ingredients to oiled cooking pot
8. Place over a medium-high heat and while continuing to stir gently bring to a boil
9. Once mixture reaches a boil immediately reduce the heat to medium and simmer for 10 minutes (don’t forget to stir often)

Yield

This presto salsa recipe will yield approximately 12 cups of salsa.

Serving

• Salsa can be bottled, canned or vacuum seal packed for longer storage life. Otherwise refrigerate for longer shelf life.
• Presto Salsa and Eggs for Breakfast – Heat salsa and spoon over toast then top with a poached egg or two. Sprinkle a little finely diced dill tips over the top if you wish and breakfast is served.
• You might consider using this presto salsa as a dip or even as the basis for your own sour cream salsa dip.

Do enjoy!

Ingredients

• 4 ripe avocados (you can tell if they are ripe by squeezing them a little and you want them to give just a little bit but not mushy)
• ½ cup of sweet onion
• ½ cup  of cilantro
• 1 or 2 Serrano chilies (depending on how spicy you want it)
• The juice of one lime
• 1 or 2 tablespoons of water (depending on the consistency you like)
• Salt to taste (I like to use 2 ½ teaspoons of sea salt)

Method

A few times I made this in the blender but I chop by hand now, it’s just easier to clean up after. You’re going to want to finely chop the onion, cilantro, and Serrano chilies. Make sure you keep your hands away from your face because those chilies sting. Halve the avocados and remove the pits. It should be easy to scoop it out of the skin with a spoon or fork. Combine all of these ingredients in a medium sized bowl. Then to that, add the juice of the lime, salt, and water. Continue to combine everything together until it reaches the consistency you want. I like to then chill it for about an hour so then serve it with tortilla chips. This guacamole is great on all sorts of things. I use it with every Mexican dish I make and will even put it on sandwiches, be creative, you might be surprised at it‘s versatility.   

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They say that; “variety is the spice of life”. When it comes to dips nothing could be truer so let us add some variety to that ever popular standard; sour cream.

Ingredients

• 2 Limes
• 1 Cup of Sour Cream
• ¼ Cup of Brown Sugar (firmly packed)

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Method

1. Squeeze both limes and collect juice. We will be using 2 tablespoons worth of lime juice in this lime sour cream dip any leftover can be refrigerated for later use.
2. Now finely grate zest from both limes. This recipe requires 2 tablespoons of lime zest; so keep grating until you have enough.
3. Add sour cream, brown sugar and 2 tablespoons of both lime juice and lime zest to a medium sized mixing bowl.
4. Use a whisk to thoroughly combine ingredients

Serving Suggestions

To use the lime sour cream dip as a dip; simply transfer portions of lime sour cream dip into small bowls and place on table along with a selection of crackers, corn chips, savory crackers, savories etc.

Soup Topping

When using this lime sour cream dip with soup it is best to use thick pureed soups such as pumpkin and pea and ham soup. If presentation matters then do the following:

• Cook your soup
• Ladle required serving portions into soup bowls
• Top with a dollop of lime sour cream dip
• Now use a fork to gently swirl the dip; thereby creating a really cool spiral effect.
• Consider garnishing with some crushed corn chips, parsley, lentils or sprouts

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Lime sour cream dip is a great compliment to many other dishes including nachos, hot dogs, burgers, potatoes cooked in their jackets, green salads, fruit kabobs or a tropical fruit salad to name but a few. Enjoy!

The Spicy Avocado Dip recipe is real simple to make an can be made in under 15 minutes. The delicious taste of avocado’s an cayenne make the perfect dipping sauce or topping for Your Favorite Foods. It is very nutritious and has a rich buttery taste with the hint of spicy goodness. Spicy Avocado Dip is a healthy alternative to all those fatty snacks. Just mix with Your favorite cracker or vegetables for a healthy snack.

Ingredients

• 2 Avocados (Medium Rip)
• 4pt Sour Cream
• 1 Bunch of Spring Onions (Chopped)
• 1⁄2 Teaspoon Cayenne Pepper
• 2 Tablespoons Freshly Lemon Juice (Squeezed)
• Salt and Freshly Ground Black Pepper

Method

Halve the avocados and remove the stones. Peel and discard the skin; roughly chop the flesh. Put the avocado, sour cream, onions, cayenne and 1 tablespoon of the lemon juice in a blender or food processor. Purée until smooth. Spoon into a serving bowl and season with salt and pepper. Add more lemon juice to taste. Cover with a layer of cling film pressed lightly on the surface of the dip, and chill until ready to serve.