Place pitas on baking sheet in a 350F degree oven for 10 minutes or until browned and crispy.
Separate into pieces big enough for dipping and scooping.
Toast the sesame seed in a dry skillet until golden.
Place hazelnut and chickpeas in same pan and cook 4-5 minutes until aromatic.
Add coriander seeds, thyme, and cumin until they darken, remove, and set aside to cool.
Stir in paprika, salt, pepper, and serve with olive oil in a bowl to dip the pita pieces in and then into the nut mixture.
ne (1) hour.
For the dipping sauces:.
HERB: Mix all of
For egg rolls: Heat 1 tbsp
olls with Thousand Island Dressing for dipping.
In small bowl, dissolve sugar in vinegar.
Stir into the rice and set aside to cool.
Wet hands with cold water.
Place 2 tbsp.of cooled rice into palm of one hand.
Make a hollow and place a piece of mango in the hollow.
Shape into a ball around the mango.
Place a tiny ball of wasabi on the rice and drape a piece of smoked salmon over each ball.
Serve with pickled ginger, and dipping sauce (instructions below).
For dipping sauce:Whisk together all ingredients.
FOR FINGERS ~ Preheat oven to 400\
Combine peanut butter, ginger root, garlic, scallions, stock, soy sauce or tamari, vinegar, honey, cilantro and hot sauce in a mixing bowl and whisk until smooth.
Check the seasoning and add more soy sauce, vinegar or honey according to your taste. The sauce should be a little sweet, sour and salty.
Serve it with veggies for dipping or toss it with noodles and garnish with LOTS (we like lots) of freshly chopped cilantro.
Mix vanilla pudding with the milk.
Add sour cream.
Mix well, then chill.
Serve with assorted fruit for dipping.
Especially good with strawberries, pineapple chunks, apple slices and banana slices but other fruits are good also.
Whisk ingredients together until smooth.
Add skim milk to thin for dipping.
ith boiling water. Let sit for 4-5 mins then drain
bring to the boil, simmer for 15 minutes. Turn off heat
ellophane noodles and let soak for 30 minutes. Drain and place
Arrange shrimp, oysters and salmon on a serving platter. Keep well chilled until ready to serve.
To make the sauces, combine all ingredients for each sauce in 3 separate serving bowls. Serve seafood platter with sauces for dipping.
nd season to taste.
For the herb aioli combine 1
inely chopped.
Add fish, sauces and turmeric blend or process
For Chinese Mustard Dipping Sauce, whisk all the ingredients together, except for the cilantro, in a small bowl, and when well mixed, add chopped cilantro.
For Wasabi Dipping Sauce, place all ingredients in food processor, mix well, strain, and place in small bowl.
For Ginger Soy Dipping Sauce, combine all ingredients, with the exception of the green onions in a small bowl, and whisk well, and then stir in sliced green onions.
For Sesame Soy Dipping Sauce, whisk all ingredients together in a small bowl.
ntil ready to serve.
For the homemade mayonnaise, process egg
he heat and cook chicken for about 20 - 25 minutes, uncovered
nd coleslaw mix).
Cook for two minutes more.
Stir
teak with black pepper.
For the Salsa-Sour Cream Sauce