Latest news with #appetizer
Yahoo
10-08-2025
- General
- Yahoo
The 4-Ingredient Cream Cheese Spread My Grandma Makes for Every Gathering
It's salty, beefy, and totally irresistible. I've always loved deeply savory flavors, and I think my grandmother is to blame, thanks to the cream cheese spread she made for every family function. In this concoction, cream cheese is complemented with briny olives and super-savory dried beef. Garlic powder rounds out the spread with its rich, earthy flavor. Funnily enough, these flavors on their own are a little off-putting to me. I loved olives as a kid, but outgrew them. Dried beef is so salty it could season pasta water. Garlic powder is fine, but not as good as the fresh stuff. But together? These ingredients meld to make a positively irresistible snack. My family always serves this appetizer on Triscuits, the perfect hearty vessel for this savory spread. These cheese-laden crackers are quite easy to fill up on and spoil your dinner—I speak from decades of experience. These days, living in California, I only get to experience a family get-together once a year, so my access to this spread is very limited. Usually for my birthday, though, I'll get my hands on some dried beef and make this recipe for a nostalgic taste of home. The Right Beef To Use Never heard of dried beef? You're not alone. While you're likely familiar with jerky, dried beef is a bit different. It's made from cured, sliced meat that's heavily salted, and was a typical Army or Navy ration in the 20th century. It can be a bit tricky to find in some areas, but is worth seeking out. You have a few options for tracking it down: First, the internet! Sites like Amazon carry this pantry ingredient. If you'd prefer to find it at a store, I had no problem sourcing it from supermarkets while living in Ohio. In Los Angeles, however, I have to dig a little deeper. Walmart has been consistent, even if it's out of my way. How To Make My Grandmother's 4-Ingredient Cream Cheese Spread For 1 1/2 cups of spread (about 12 servings), you'll need: 8 slices dried beef 1/4 cup pitted green olives, such as Manzanilla 1 (8-ounce) block cream cheese, softened 1/4 teaspoon garlic powder Triscuits, salt-free Saltines, or cucumber rounds, for serving The dried beef and olives need to be chopped very fine, which can be achieved in two ways. Either finely chop them by hand on a cutting board, or use my grandma's hack: blitz them up in a food processor. For an amount this small, my grandma uses her little bullet-style processor. Add the finely chopped beef and olives to a small serving bowl. Mix in the softened cream cheese and garlic powder until combined. Serve immediately or cover and refrigerate for up to 1 week. This spread is quite stiff when it's cold, so I recommend letting it sit at room temperature for half an hour to soften. Spread this mixture in a thin layer on crackers or cucumber slices. It is very salty, so a little goes a long way. Other Easy Spreads To Serve at Your Next Gathering Triscuit Thingies Grandma Rachel's Curry Dip Zucchini Dip Deviled Egg Dip Read the original article on SIMPLYRECIPES Solve the daily Crossword
Yahoo
10-08-2025
- General
- Yahoo
The 4-Ingredient Cream Cheese Spread My Grandma Makes for Every Gathering
It's salty, beefy, and totally irresistible. I've always loved deeply savory flavors, and I think my grandmother is to blame, thanks to the cream cheese spread she made for every family function. In this concoction, cream cheese is complemented with briny olives and super-savory dried beef. Garlic powder rounds out the spread with its rich, earthy flavor. Funnily enough, these flavors on their own are a little off-putting to me. I loved olives as a kid, but outgrew them. Dried beef is so salty it could season pasta water. Garlic powder is fine, but not as good as the fresh stuff. But together? These ingredients meld to make a positively irresistible snack. My family always serves this appetizer on Triscuits, the perfect hearty vessel for this savory spread. These cheese-laden crackers are quite easy to fill up on and spoil your dinner—I speak from decades of experience. These days, living in California, I only get to experience a family get-together once a year, so my access to this spread is very limited. Usually for my birthday, though, I'll get my hands on some dried beef and make this recipe for a nostalgic taste of home. The Right Beef To Use Never heard of dried beef? You're not alone. While you're likely familiar with jerky, dried beef is a bit different. It's made from cured, sliced meat that's heavily salted, and was a typical Army or Navy ration in the 20th century. It can be a bit tricky to find in some areas, but is worth seeking out. You have a few options for tracking it down: First, the internet! Sites like Amazon carry this pantry ingredient. If you'd prefer to find it at a store, I had no problem sourcing it from supermarkets while living in Ohio. In Los Angeles, however, I have to dig a little deeper. Walmart has been consistent, even if it's out of my way. How To Make My Grandmother's 4-Ingredient Cream Cheese Spread For 1 1/2 cups of spread (about 12 servings), you'll need: 8 slices dried beef 1/4 cup pitted green olives, such as Manzanilla 1 (8-ounce) block cream cheese, softened 1/4 teaspoon garlic powder Triscuits, salt-free Saltines, or cucumber rounds, for serving The dried beef and olives need to be chopped very fine, which can be achieved in two ways. Either finely chop them by hand on a cutting board, or use my grandma's hack: blitz them up in a food processor. For an amount this small, my grandma uses her little bullet-style processor. Add the finely chopped beef and olives to a small serving bowl. Mix in the softened cream cheese and garlic powder until combined. Serve immediately or cover and refrigerate for up to 1 week. This spread is quite stiff when it's cold, so I recommend letting it sit at room temperature for half an hour to soften. Spread this mixture in a thin layer on crackers or cucumber slices. It is very salty, so a little goes a long way. Other Easy Spreads To Serve at Your Next Gathering Triscuit Thingies Grandma Rachel's Curry Dip Zucchini Dip Deviled Egg Dip Read the original article on SIMPLYRECIPES
Yahoo
10-08-2025
- General
- Yahoo
The 4-Ingredient Cream Cheese Spread My Grandma Makes for Every Gathering
It's salty, beefy, and totally irresistible. I've always loved deeply savory flavors, and I think my grandmother is to blame, thanks to the cream cheese spread she made for every family function. In this concoction, cream cheese is complemented with briny olives and super-savory dried beef. Garlic powder rounds out the spread with its rich, earthy flavor. Funnily enough, these flavors on their own are a little off-putting to me. I loved olives as a kid, but outgrew them. Dried beef is so salty it could season pasta water. Garlic powder is fine, but not as good as the fresh stuff. But together? These ingredients meld to make a positively irresistible snack. My family always serves this appetizer on Triscuits, the perfect hearty vessel for this savory spread. These cheese-laden crackers are quite easy to fill up on and spoil your dinner—I speak from decades of experience. These days, living in California, I only get to experience a family get-together once a year, so my access to this spread is very limited. Usually for my birthday, though, I'll get my hands on some dried beef and make this recipe for a nostalgic taste of home. The Right Beef To Use Never heard of dried beef? You're not alone. While you're likely familiar with jerky, dried beef is a bit different. It's made from cured, sliced meat that's heavily salted, and was a typical Army or Navy ration in the 20th century. It can be a bit tricky to find in some areas, but is worth seeking out. You have a few options for tracking it down: First, the internet! Sites like Amazon carry this pantry ingredient. If you'd prefer to find it at a store, I had no problem sourcing it from supermarkets while living in Ohio. In Los Angeles, however, I have to dig a little deeper. Walmart has been consistent, even if it's out of my way. How To Make My Grandmother's 4-Ingredient Cream Cheese Spread For 1 1/2 cups of spread (about 12 servings), you'll need: 8 slices dried beef 1/4 cup pitted green olives, such as Manzanilla 1 (8-ounce) block cream cheese, softened 1/4 teaspoon garlic powder Triscuits, salt-free Saltines, or cucumber rounds, for serving The dried beef and olives need to be chopped very fine, which can be achieved in two ways. Either finely chop them by hand on a cutting board, or use my grandma's hack: blitz them up in a food processor. For an amount this small, my grandma uses her little bullet-style processor. Add the finely chopped beef and olives to a small serving bowl. Mix in the softened cream cheese and garlic powder until combined. Serve immediately or cover and refrigerate for up to 1 week. This spread is quite stiff when it's cold, so I recommend letting it sit at room temperature for half an hour to soften. Spread this mixture in a thin layer on crackers or cucumber slices. It is very salty, so a little goes a long way. Other Easy Spreads To Serve at Your Next Gathering Triscuit Thingies Grandma Rachel's Curry Dip Zucchini Dip Deviled Egg Dip Read the original article on SIMPLYRECIPES
Yahoo
06-07-2025
- General
- Yahoo
The Rule-Breaking Trick for Making Hot Dogs Taste Ridiculously Good (Everyone Devours Them)
Hot dog 'burnt ends' are the kind of cookout recipe that makes everyone do a double take (in the best way!). If you've had brisket burnt ends or pork belly burnt ends, this recipe takes that smoky, caramelized, saucy idea and makes it faster, easier, and way more affordable. All-beef hot dogs are lightly coated in yellow mustard and barbecue rub, smoked low and slow until they take on a smoky flavor, then finished with butter, brown sugar, and barbecue sauce so they caramelize into sticky, smoky bites. They're sweet, savory, and totally irresistible. After smoking the hot dogs, you crank the heat and make a rich glaze of butter, brown sugar, and barbecue sauce. The sauce gets thick and sticky, kind of like candied barbecue. I love throwing these on the smoker (or grill) while I've already got something else going, like smoked ribs or pulled pork. They're perfect for nibbling while the main event finishes up. Serve them on toothpicks as an appetizer or pile them in Hawaiian rolls with sliced onions and pickles like sliders. The sweet and smoky combo pairs well with all the usual cookout favorites, and they reheat well if you want to make them ahead of time. If you've never smoked hot dogs before, this is the gateway recipe that'll have you doing it all summer long. Prep the hot dogs. Toss 16 all-beef hot dogs in 2 tablespoons of yellow mustard, then sprinkle 2 tablespoons of barbecue rub until they're evenly coated. Smoke the hot dogs. Arrange them directly on the grill grates and smoke for 1 hour at 225°F. Cut the hot dogs and transfer to a foil pan. Cut the hot dogs into 1 1/2-inch pieces and transfer them to a foil pan. Add 4 tablespoons of unsalted butter, 1/4 cup light or dark brown sugar, and 1/2 cup barbecue sauce. Finish cooking. Increase the heat to 375°F and cook for another 20 minutes, stirring once or twice, until the glaze is thick and sticky. Using a gas grill? Make a smoker pouch by wrapping a handful of wood chips in foil and poking a few holes on the top. Set it over a burner to get that smoky flavor. No grill or smoker? Roast the hot dogs on a sheet pan, then finish in a baking dish with the glaze. We Used Our New 'Room Plan' Tool to Give This Living Room 3 Distinct Styles — See How, Then Try It Yourself The Design Changemakers to Know in 2025 Create Your Own 3D Room Plan with Our New Tool
Yahoo
05-07-2025
- General
- Yahoo
The Rule-Breaking Trick for Making Hot Dogs Taste Ridiculously Good (Everyone Devours Them)
Hot dog 'burnt ends' are the kind of cookout recipe that makes everyone do a double take (in the best way!). If you've had brisket burnt ends or pork belly burnt ends, this recipe takes that smoky, caramelized, saucy idea and makes it faster, easier, and way more affordable. All-beef hot dogs are lightly coated in yellow mustard and barbecue rub, smoked low and slow until they take on a smoky flavor, then finished with butter, brown sugar, and barbecue sauce so they caramelize into sticky, smoky bites. They're sweet, savory, and totally irresistible. After smoking the hot dogs, you crank the heat and make a rich glaze of butter, brown sugar, and barbecue sauce. The sauce gets thick and sticky, kind of like candied barbecue. I love throwing these on the smoker (or grill) while I've already got something else going, like smoked ribs or pulled pork. They're perfect for nibbling while the main event finishes up. Serve them on toothpicks as an appetizer or pile them in Hawaiian rolls with sliced onions and pickles like sliders. The sweet and smoky combo pairs well with all the usual cookout favorites, and they reheat well if you want to make them ahead of time. If you've never smoked hot dogs before, this is the gateway recipe that'll have you doing it all summer long. Prep the hot dogs. Toss 16 all-beef hot dogs in 2 tablespoons of yellow mustard, then sprinkle 2 tablespoons of barbecue rub until they're evenly coated. Smoke the hot dogs. Arrange them directly on the grill grates and smoke for 1 hour at 225°F. Cut the hot dogs and transfer to a foil pan. Cut the hot dogs into 1 1/2-inch pieces and transfer them to a foil pan. Add 4 tablespoons of unsalted butter, 1/4 cup light or dark brown sugar, and 1/2 cup barbecue sauce. Finish cooking. Increase the heat to 375°F and cook for another 20 minutes, stirring once or twice, until the glaze is thick and sticky. Using a gas grill? Make a smoker pouch by wrapping a handful of wood chips in foil and poking a few holes on the top. Set it over a burner to get that smoky flavor. No grill or smoker? Roast the hot dogs on a sheet pan, then finish in a baking dish with the glaze. We Used Our New 'Room Plan' Tool to Give This Living Room 3 Distinct Styles — See How, Then Try It Yourself The Design Changemakers to Know in 2025 Create Your Own 3D Room Plan with Our New Tool
