HOW TO MAKE KOSHER DILL PICKLES IN A CROCK RECIPES

HAM SPREAD RECIPE | ALLRECIPES

Ham Spread Recipe | Allrecipes image

This recipe uses leftover ham with onion and dill pickle relish for a delicious sandwich spread or dip for crackers. You can substitute 10 green olives with pimentos for the dill pickle relish.

Provided by Pat Schwarz

Categories Dips and Spreads

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 pound cooked ham
⅓ cup chopped onions
2 teaspoons dill pickle relish
1 teaspoon prepared mustard
¼ cup creamy salad dressing (e.g. Miracle Whip)

Steps:

Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.

Nutrition Facts : Calories 165.6 calories, CarbohydrateContent 1.8 g, CholesterolContent 34.3 mg, FatContent 12.6 g, FiberContent 0.1 g, ProteinContent 10.6 g, SaturatedFatContent 4 g, SodiumContent 809.6 mg, SugarContent 1.3 g

EASY HOMEMADE FALAFEL RECIPE - HOW TO MAKE BEST ... - DELISH

Easy Homemade Falafel Recipe - How to Make Best ... - Delish image

You won't get fresher falafel than what you make at home with this recipe from Delish.com

Provided by Lindsay Funston

Categories low sugar vegetarian weeknight meals dinner fried

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 10-12

Number Of Ingredients 25

Ingredients

1 (15-oz.) can chickpeas, drained
4 cloves garlic, roughly chopped
1 shallot, roughly chopped
2 tbsp. freshly chopped parsley
1 tsp. ground cumin
1 tsp. ground coriander
3 tbsp. all-purpose flour
Kosher salt
Freshly ground black pepper
Vegetable oil, for frying
1/2 c. Greek yogurt
Juice of 1 lemon
1 tbsp. extra-virgin olive oil
1 tbsp. freshly chopped dill
Kosher salt
Freshly ground black pepper
1/2 c. tahini
1 garlic clove, minced
1 tbsp. lemon juice
2 tbsp. warm water (plus more as needed)
Kosher salt
Pitas
Chopped lettuce
Halved cherry tomatoes
Thinly sliced cucumbers

Steps:

In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!
Form mixture into falafel balls about 2" in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, oil, and dill. Season with salt and pepper.
To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.

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