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For those of you who don’t have time to make appetizers because you barely had time to do the dinner, here are some new twists on old “crackers and cheese”.
I guarantee that your guests will rave about all of them!!
One thing that Chef Ann Kirsebom taught me was mixing goat cheese and cream cheese together. It’s so creamy, tasty, and easy to spread!… What’s great about this is you can keep some spreadable cream cheese on hand, and ...more →
We’re lucky enough to have Chef Bill as part of the Gone Crackers team. Here is his recipe for butternut squash soup.
1 1/2 tbs butter
1 1/2 tbs Olive Oil
2 cups chopped onions
2 tbs fresh parsley chopped
2 tbs fresh sage chopped
4 cups roasted butternut squash (approx 2 med squash)
1 whole head of roasted garlic
1 tsp course seasalt
fresh ground pepper
5 cups chicken stock (more or less). Use less for thicker soup more.
Preheat ...more →
This dip really compliments our new Moroccan Spice cracker, but it would also work with our other following flavours: Roasted Shallot & Herb or Olive Oil and Pepper. The Monsoon Coast Spices can be found at specialty shops. You can use your own curry spices, but this is one of two brands that I always keep in the cupboard!
In a dry frying pan, roast:
1/3 cup cashews
1/3 cup sesame seeds
Roast well and process in a food processor until fairly fine.
1 ...more →
5 Tbsp. extra virgin olive oil
1 medium white onion, thinly sliced
10 oz drained quality canned sliced artichokes
1/4 cup pitted Kalamata olives
2 tbsp chopped fresh basil
2 cloves minced garlic
2 tbsp drained capers
1/2 tsp. Balsamic vinegar
with Parmesan & Rosemary Crackers
Heat 2 tbsp. of the olive oil in a large pan. Add onions. Reduce heat to very low and cook for 30 minutes. Stir in sliced artichokes and cook for 5 minutes – cool to room ...more →
8 ounces softened cream cheese (can use low fat type)
1/2 cup crumbled feta
1/4 cup grated sharp cheddar
1/4 cup grated parmesan
2 tablespoons pesto sun-dried tomato (quality brands only with real parmesan and pine nuts)
2 tablespoons finely chopped marinated artichoke hearts
2 tablespoons finely chopped roasted red bell peppers
2 tablespoons finely chopped pine nuts
Mix all ingredients together well.
Chill for 1/2 hour or more.
Garnish with 1 sliced black olive.
Serve with favourite savory crackers.
Submitted by ...more →
1 tbsp extra virgin olive oil
1/2 cup white onion, finely chopped
4 cloves garlic, minced
1-1/2 tsp ground cumin
1 tsp fresh chopped oregano
1-1/4 cups cooked white beans (recommended: Great Northern Beans)
1/4 cup fresh lemon juice
1 chipotle pepper in adobo sauce
1/4 cup sour cream
1/4 cup chopped cilantro
1 tsp salt
Pour the olive oil into a sauce pan. Add onion, garlic, cumin and oregano. Cook on medium heat, stirring frequently, for 3 to 5 minutes.
2 T. olive oil
2 T. butter
1 medium onion diced
1 apple…peeled, cored, cubed
1 large butternut squash (2 lbs.) or two smaller ones
3 cups chicken stock
Pinch of cayenne (or more depending on your heat level)
Salt and pepper to taste
Finely grated ginger (optional, but it really is great!)
1 ½ c. sour cream
Splash of Madiera (optional)
1. Slice butternut squash in half. Add a bit of butter in cavity, cover lightly with foil and bake ...more →