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Dips Info (5 of 9)

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Category: Dips

 Ingredients List

  • DIPS Dictionary follows in t
  • (This is Part 5 of 9)


ELEPHANT GARLIC CHIPS: Peel 6 elephant garlic cloves and slice lengthwise
as thinly as possible (about 12 slices per clove). Fill a heavy skillet
halfway with vegetable oil or melted vegetable shortening and cook over
medium heat until the oil crackles. Put the garlic slices into the hot oil,
a few at a time, and watch closely. As soon as the other edges begin to
turn brown (about 15 seconds), turn the chips over. Fry each chip until the
other side turns brown, (not blackabout 15 seconds). Be careful as the
second side cooks very quickly. 6 Cloves make enough chips for about 1 cup
of dip BUTTERFLAKE BISCUIT CHIPS: Prepare refrigerated butterflake biscuit
mix according to the package directions and let the biscuits cool
thoroughly. (Leftover butterflake biscuits can be used or biscuits can be
made the night before and stored in a zip-lock bag). Separate the flaky
layers of each biscuit and place on an ungreased cookie sheet. Bake at 250
degrees F. for 25 to 30 minutes or until crisp. let sit for about 45
minutes before serving. One package of biscuit mix makes 5 to 6 dozen
chips, or enough for about 2 cups of dip. NOODLE CHIPS: Boil wide egg
noodles in water according to the package directions. When cooked, strain
immediately and run under cold water. Let noodles cool and dry on paper
towels. Cut each noodle into 3-inch lengths. Fill a heavy skillet halfway
with vegetable oil or melted vegetable shortening and cook over medium heat
until the oil crackles. Put the noodles in the hot oil a few at a time and
fry until golden (about 1 minute). Remove from the pan and drain on paper
towels. One 8-oz package of noodles makes about 120 chips, or enough for
about 2 cups of dip. POTATO SKINS: Scrub 6 to 7 medium baking potatoes
(about 2 pounds) under cold-running water and dry. Bake at 400 degrees F.
for 40 minutes. Remove and let cool. Cut each potato in half lengthwise
and scoop out the meat, leaving about a quarter inch of potato lining each
skin. Reserve the scooped out insides for making miniature potato pancakes
(see the recipe in this file). Cut each hollowed-out potato skin into
quarters (yielding 4 chips per skin, or 8 chips from each whole potato).
Brush with melted butter on both sides. Bake at 425 degrees F. for 15
minutes or until crisp. 6 potatoes make enough potato skins for about 2
cups of dip. ************ * CRACKERS * ************ While there are
numerous advantages to homemade chips, crackers are another tory entirely.
Crackers come packaged in just about any flavor, shape or size you'll ever
want and the truth is that commercial preparation of crackers usually
yields better results. But there are those of you that have shirtsleeves
that just wont stay rolled down so here is a recipe for a tasty homemade
onion cracker. ONION CRACKERS: 2 Cups Unbleached All-Purpose Flour 1 Tsp
Baking Soda 1/8 Tsp Salt 2 Tbl Vegetable Shortening 1/2 Cup Minced Onion 1
1/2 Tsp Celery Seed 3/4 Tsp Crushed Red Pepper Flakes 2/3 Cup Water
(Approximately) In a food processor fitted with a metal blade, combine the
flour baking soda and salt, blending well. Add the shortening all at once
and process until the mixture becomes coarse meal. Add the onion, celery
seed, and red pepper flakes. Drizzle the water through the feed tube a
little at a time, using only as much water as necessary for the batter to
form a ball (the amount of water will vary with every batch). Divide the
dough in half and on a well-floured board, roll out each half to 1/8-inch
thickness. Cut into squares or rectangles with a knife or pizza cutter.
Place the crackers on a lightly greased cookie sheet, piercing each cracker
3 times with a fork. Repeat for the remaining half of the dough. Bake at
350 degrees F. for 20 to 25 minutes or until medium brown. Cool on a wire
rack. Makes 50 to 60 crackers or enough for about 2 cups of dip.

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