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Recipe ideas are currently being added to our descriptions (this takes a long time with 400 choices) of blends. Share some of your favorite recipes with us on our Blog page and we will add them in.
Welcome to Auntie Arwen's Spices Recipe center.
This is where we share the recipes we have and get (from you) so that you can cook, create and enjoy the food you make using our Blends. It's also a great place to get inspiration and ideas for that party you might be planning or that Holiday dinner you are putting on the table in front of friends and family or even just a quick idea for drama at the beverage bar!
We'll be sharing ideas for everything from beverages to appetizers to desserts!
This is where we share the recipes we have and get (from you) so that you can cook, create and enjoy the food you make using our Blends. It's also a great place to get inspiration and ideas for that party you might be planning or that Holiday dinner you are putting on the table in front of friends and family or even just a quick idea for drama at the beverage bar!
We'll be sharing ideas for everything from beverages to appetizers to desserts!
Appetizers
Curry Dip
1qt of sour cream
3 tbs of Auntie Arwen's Lemon Nirvana Curry Blend
Blend both well in a good sized bowl, add more curry blend if you like a more intense flavor.
Chill
Serve with Pita chips or Veggies!
Enjoy!
1qt of sour cream
3 tbs of Auntie Arwen's Lemon Nirvana Curry Blend
Blend both well in a good sized bowl, add more curry blend if you like a more intense flavor.
Chill
Serve with Pita chips or Veggies!
Enjoy!
Insane Garlic Dip
1 qt Sour Cream
4 tbs Auntie Arwen's Ultimate Garlic Insanity Blend
Blend both well in a good sized bowl,
Chill for a minimum of half hour,
Serve with your favorite chips or Veggies or even as a topping for baked potatoes...
Yum!
1 qt Sour Cream
4 tbs Auntie Arwen's Ultimate Garlic Insanity Blend
Blend both well in a good sized bowl,
Chill for a minimum of half hour,
Serve with your favorite chips or Veggies or even as a topping for baked potatoes...
Yum!
The Best Garlic Bread!
One stick of your favorite butter or margarine,
1 Italian or French bread loaf
4 tbs of Auntie Arwen's Ultimate Garlic Insanity
Asiago or Romano cheese shredded (optional)
oven temp @ 300 degrees.
Warm your butter or margarine in a small to medium sized bowl in the method you like best.
I usually like to heat up the oven, and put my unwrapped stick in a small baking dish just as I start it.
Cut open the bread loaf in any way you wish.. if it's for appetizers, I like to cut them into single servings. If I am serving pasta and sauce, I cut it into long boats.
Arrange on a baking sheet or pan
Once the butter or margarine is very soft or almost melted, blend in the Ultimate Garlic Insanity.
Brush on or drizzle the mix onto the open faces of the bread
(if you wish, this is where you can sprinkle a touch of the cheese over the open faces)
Toast in the oven till the crusts just turn a touch more golden or the optional cheese has melted.
Serve as an appetizer or as an accompaniment to a favorite pasta dish!
One stick of your favorite butter or margarine,
1 Italian or French bread loaf
4 tbs of Auntie Arwen's Ultimate Garlic Insanity
Asiago or Romano cheese shredded (optional)
oven temp @ 300 degrees.
Warm your butter or margarine in a small to medium sized bowl in the method you like best.
I usually like to heat up the oven, and put my unwrapped stick in a small baking dish just as I start it.
Cut open the bread loaf in any way you wish.. if it's for appetizers, I like to cut them into single servings. If I am serving pasta and sauce, I cut it into long boats.
Arrange on a baking sheet or pan
Once the butter or margarine is very soft or almost melted, blend in the Ultimate Garlic Insanity.
Brush on or drizzle the mix onto the open faces of the bread
(if you wish, this is where you can sprinkle a touch of the cheese over the open faces)
Toast in the oven till the crusts just turn a touch more golden or the optional cheese has melted.
Serve as an appetizer or as an accompaniment to a favorite pasta dish!
Artichokes, Colleen style.
(serves 4)
Two good sized or 4 small Artichokes.
1 stick of butter or 1/3 cup olive oil (extra virgin preferred)
4 tsp of Auntie Arwen's Ultimate Garlic Insanity
Salt to taste
Cut off 1/2 inch off the top and stem of each artichoke, and remove any leaves on the stem itself. If you have the two largish artichokes, cut those in half.
You can cook these artichokes in one of two ways, either steam them in a large pot using a steamer insert, and 2 cups of water,
or you can boil then in a very large pot with just enough mildly salted water to cover.
Either way, cook them (about 20 min to 30 min) till the outer most leaf comes off very easily when you pull it.
Melt the butter or warm the olive oil. Divide up into 4 different serving cups.
Add a tsp of Ultimate Garlic Insanity to each cup mixing well.
Serve each artichoke with the garlic sauce on the side*, with a bowl for expended leaves.
*If you are not sure on how to eat the artichokes, you peel each leaf off of the flower, dip the fat end into the sauce, then using your teeth, scrape the soft cooked pulp off of the fat end of the leaf along with the sauce. When you get down to the flower center itself, you remove the fine hairs that make up the center with a spoon or butter knife, leaving the soft pulp of the stem base, which you eat too!
We think of it as just a vehicle for the garlic sauce... yummmm.
(serves 4)
Two good sized or 4 small Artichokes.
1 stick of butter or 1/3 cup olive oil (extra virgin preferred)
4 tsp of Auntie Arwen's Ultimate Garlic Insanity
Salt to taste
Cut off 1/2 inch off the top and stem of each artichoke, and remove any leaves on the stem itself. If you have the two largish artichokes, cut those in half.
You can cook these artichokes in one of two ways, either steam them in a large pot using a steamer insert, and 2 cups of water,
or you can boil then in a very large pot with just enough mildly salted water to cover.
Either way, cook them (about 20 min to 30 min) till the outer most leaf comes off very easily when you pull it.
Melt the butter or warm the olive oil. Divide up into 4 different serving cups.
Add a tsp of Ultimate Garlic Insanity to each cup mixing well.
Serve each artichoke with the garlic sauce on the side*, with a bowl for expended leaves.
*If you are not sure on how to eat the artichokes, you peel each leaf off of the flower, dip the fat end into the sauce, then using your teeth, scrape the soft cooked pulp off of the fat end of the leaf along with the sauce. When you get down to the flower center itself, you remove the fine hairs that make up the center with a spoon or butter knife, leaving the soft pulp of the stem base, which you eat too!
We think of it as just a vehicle for the garlic sauce... yummmm.
When Auntie Arwen is available we will find out if she already has this book and what she thinks.
Double Jeopardy Meringue pie
Pastry (enough for one 9" pie pan)
1 cup all-purpose flour
pinch salt
1/3cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Sift dry ingredients together in a good size bowl. Cut in shortening till mix is pea sized crumbles. Add water and knead till it is well mixed and in a ball. Flour well a counter or table top, spread out dough and roll with a chilled marble or wood rolling pin out till it is 10" across in all directions. Place in pie pan, bake in 400* oven for 15 minutes. (if you have the baking pearls or beads, place those in the base of the dough lined pan, and bake for 15 minutes)
(or cheat like I do, buy the ready made crusts at the frozen food section of your favorite grocery store, follow the instructions for the rest of the recipe....)
2 tablespoons butter
2 cups chopped fresh rhubarb
2
cups frozen mixed berries
2/3
cup granulated sugar
1/4
cup Gold Medal™ all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon vanilla
Pastry (enough for one 9" pie pan)
1 cup all-purpose flour
pinch salt
1/3cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Sift dry ingredients together in a good size bowl. Cut in shortening till mix is pea sized crumbles. Add water and knead till it is well mixed and in a ball. Flour well a counter or table top, spread out dough and roll with a chilled marble or wood rolling pin out till it is 10" across in all directions. Place in pie pan, bake in 400* oven for 15 minutes. (if you have the baking pearls or beads, place those in the base of the dough lined pan, and bake for 15 minutes)
(or cheat like I do, buy the ready made crusts at the frozen food section of your favorite grocery store, follow the instructions for the rest of the recipe....)
2 tablespoons butter
2 cups chopped fresh rhubarb
2
cups frozen mixed berries
2/3
cup granulated sugar
1/4
cup Gold Medal™ all-purpose flour
1
teaspoon ground cinnamon
1
teaspoon vanilla