Island: Mix all ingredients thoroughly in
Beat cream cheese, Thousand Island dressing and milk in a small bowl with electric mixer at low speed until smooth. Stir in crab, red bell pepper, lemon juice and parsley. Cover and refrigerate for at least one hour to blend flavors. Serve as a dip with Wheat Thins crackers.
n the reserved blend the ISLAND ICING until smooth and creamy
mmediately with the Essence.
Island Hot Sauce:
Sweat onion
In medium saucepan, sprinkle unflavored gelatine over 1 cup water.
Stir over low heat until gelatine dissolves, about 3 minutes; add remaining water, sour cream, thousand island dressing, lemon juice, salmon, onion, and dill.
Turn into 6 cup mold and chill until firm.
ore.
Stir cream, Thousand Island dressing, pepper juice, ketchup, and
Wash and dry breasts.
Dip in Thousand Island dressing on all sides.
Dip into bread crumbs.
Lightly fry in oil until brown. Bake in oven at 350\u00b0 for 1 hour.
aste.
For the Coney Island Chili Dog, brown the ground
ith a dollop of Thousand Island dressing.
Heat olive oil to hot.
Add cleaned peeled and deveined shrimp, clams and broccoli.
Cook until shrimp and broccoli are tender.
Prepare linguini al dente.
Mix extra virgin mix with pasta.
Garnish with red pepper.
Voila!
Cook wings and first 6 ingredients over a low flame until tender.
Add 1 quart water, potatoes and rice.
Bring to a boil and then turn heat to low until rice is soft.
Can also be made with leftover meats and fish instead of wings.
dditional back-to-school snack recipes can be found at www
epper to taste.
FOR ISLAND SALAD:
Toss all salad
od's roe\" as some recipes prescribe. If you can't
tried all of the recipes, am tossing out ideas!
or small bowl, combine Extra Virgin Olive Oil and Raspberry Balsamic
In a very large saucepan, melt the butter with the olive oil and garlic. Stir. Stir in the clams, broth, wine, salt, black pepper, and red-pepper flakes. Simmer for 10 minutes, allowing some of the liquid to evaporate.
While the sauce is simmering, cook the linguini in salted water until al dente, drain, and add to the clam sauce, along with the parsley. Toss well and serve immediately, with the Parmesan cheese on top or on the side.
Serves 4.
heet and drizzle with extra-virgin olive oil. Bake in the
t: http://www.foodnetwork.com/recipes/anne-burrell/crown-roast-of
nd can be used in recipes or spread on toast.