Forum Replies Created
mash two avocados with salt andpepper
¼ cup minced onion
5 chopped hard-boiled Eggs mixedwith 3 tablespoons of Mayonnaise and salt and pepper
layer ingredients in a glass pieplate in this order: avocado, onion, andeggs.
for top layer, spread red caviarover one-half of eggs and black caviar over the other half. serve with crackers.
“To love is nothing. To be loved is something.
But to love and be loved, that’s everything.”— T. Tolis
There are more than 25 entries so why not award the prize? this sounds reallyGood! Trying it for sure!
“…And sunlight clasps the earth,
And the moonbeams kiss the sea;
What are all these kissings worth
If thou kiss not me?”
Percy Bysshe Shelley
wwe must be close to 25!! waiting!
Often, Rocco, has an upset tummy. I takea boneless, skinless chicken breast and poached it in water (to cover) until done. Take out and let it cool.
Shred the meat, then chop it to tiny pieces. I feed it to him in small amounts, 1/4 cup at a time, to ensure he can keep it down without problems. I also cook plain rice and over the next two days, gradually add it to his food, a couple of tablespoons at a time. Rocco weighs 15 lbs and is a Papillion.
This was recommended by his vet.
This one I use for special dinners as an appetizer. It’s a Martha Stewart recipe called: (so good)
Artichoke with Fontina Cheese Dip
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced small
3 garlic cloves, finely chopped
3 cans (14 oz each) whole artichoke hearts, drained & coarsely chopped
1/3 cup dry white wine
4 ounces Neufchatel cream cheese, room temperature
2 1/4 cups cubed fontina cheese (about 3/4 pound)
1/4 cup chopped fresh parsley
8 pitas, each cut into 6 wedges
Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes.
Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes.
Remove skillet from heat and stir in Neufchatel until blended. Fold in 1 1/4 cups fontina and parsley.
Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup fontina. Bake until golden and bubbling, 30 minutes.
Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes.
Serve warm dip with pita chips.
what great ideas MRSKORBA! we have 2 “yard sales” in my community. I’ll make a few and try this, as we have loads of small dogs here.
I like the idea that it does not have any “bits and pieces” for dogs to bite off or swallow. I saw one at the store that was similiar in shape. That’s how I got the idea.
The one in the store (BARK) had a squeaker inside. I can go online and buy those and insert. Thanks for responding!
What a great idea! I will try this. Thanks!!
My fav party dip recipe is to add a container of sour cream to a pkg of Knorr dry veggie soup mix. I use a large container of sour cream. Refrigerate for an hour before dipping, as this allows the flavors to meld!!