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Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
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Here's a recipe you'll want to jot down... it's a simple dip, compliments of Allen Smith, and he says it will wow your guest ...
--if you don't eat it first.
Tags:How to Make Artichoke Dip,Artichoke dip,gardening tips,home gardening,mayonnaise,outdoor living,p. allen smith,PAllenSmith,parmesan cheese,romano cheese
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In the past, I’ve spent hours going through recipes looking for that perfect appetizer or snack and you know, I always seem to fall back on the same old recipe. One a friend gave me years ago and it’s become one of my favorites. This is simple, easy to put together and doesn’t take much time at all. The only problem with it is that it tastes so good, I often eat all of it before my guests arrive. This recipe is centered around the bud of a flower, of a plant that we all know—the artichoke. Now, of course, the artichoke isn’t something that we commonly grow in our flowerbeds at home, but we can certainly enjoy it’s delicious flavor. Virtually, all of the artichokes grown in this country come from California central coast and the fields of them growing are a sight to see. Even though fresh artichokes are hard to be, canned ones are readily available in the grocery store and I think they’re actually better for this recipe. To put this together, just mix two cans of drained artichoke hearts quarter with one cup of mayonnaise and one cup of freshly shredded parmesan or Romano cheese. Bake at 350 for 20 minutes. Now the aroma of dip is outstanding. It’s always amazing to me how three basic ingredients can come together to make such a delicious treat. Now, it’s best served warm in my opinion with your favorite cracker. Now, the next time you have guests coming over whether they’re friends or relatives, you might try this simple recipe. It will save you some time in the kitchen. From the garden, I’m Allen Smith.
Now, if you’d like more information on this topic or other information. Just check out my website, pallensmith.com.