Mississippi Sin(Printable Recipe)
16oz sour cream
8oz cream cheese, softened
2 cup cheddar cheese, shredded
1/2 cup chopped ham
1 green onion, chopped
1/4 tsp hot sauce
1 tsp Worcestershire sauce
salt
pepper
French bread loaf
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.
Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers or chips.
Warm Bacon Dip
Warm and creamy bacon dip
8oz softened cream cheese
2 cups sour cream
3 oz cooked bacon, crumbled
2 cups chopped green onion
bake at 400 degrees for 25 to 30 min.
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Saturday, December 31, 2011
Wednesday, August 24, 2011
Pretzels
Alton Brown
Homemade Soft Pretzels from Alton Brown
•1 1/2 cups warm (110 to 115 degrees F) water
•1 tablespoon sugar
•2 teaspoons kosher salt
•1 package active dry yeast
•22 ounces all-purpose flour, approximately 4 1/2 cups
•2 ounces unsalted butter, melted
•Vegetable oil, for pan
•10 cups water
•2/3 cup baking soda
•1 large egg yolk beaten with 1 tablespoon water
•Pretzel or kosher salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper DO NOT USE WAX PAPER- it will smoke! and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
This Blog
This Blog
Loading...
Monday, February 1, 2010
Das Ist Gut
Pretzels! Soft pretzels to be exact, or "pretzen" if you're the little boy I nanny for. He loves "pretzen" and he's always asking me if I have any in my purse. Along with cookies or chocolate, sprinkles or marshmallows. ha ha! I did not share these with him but I'm sure he would have loved them.
I got together with the lovely Ingrid of 3 B's- Baseball, Baking Books and Michelle of One Ordinary Day to make these pretzels. Michelle chose this soft pretzel recipe from Alton Brown and they were a winner! Mr. H took his first bite into his cinnamon sugar pretzel and said "to hell with Auntie Anne's". He loved them!
It was helpful to use 2 spatulas to remove them from the water.
They were soft and chewy, yeasty and just so good. They couldn't be simpler either. You whip up the dough in your stand mixer in about 5 minutes then you let it rest and rise for an hour. You shape them, boil them in a solution of water and baking soda for 30 seconds then bake them. In about an hour and a half you can have fresh out of the oven pretzels. Do it.
This is the salt box Mr. H got me for Christmas. I love it! He got it for me since I would keep a pinch bowl on the counter full of kosher salt. This is so much prettier and it keeps my salt clean :-)
I had no problems with these at all and the dough was so buttery soft and a breeze to work with. The recipe makes 8 pretzels so I made half salted with kosher salt and the others were brushed with melted butter and coated in cinnamon sugar. bliss. The only thing I would change next time is to only make half a batch at a time because the next day they were a little tough and a couple made their way to the trash :-( If you plan on eating all 8 in one day then by all means make them all at once.
Salted, Cinnamon Sugar, and Buttered Plain
Homemade Soft Pretzels from Alton Brown
•1 1/2 cups warm (110 to 115 degrees F) water
•1 tablespoon sugar
•2 teaspoons kosher salt
•1 package active dry yeast
•22 ounces all-purpose flour, approximately 4 1/2 cups
•2 ounces unsalted butter, melted
•Vegetable oil, for pan
•10 cups water
•2/3 cup baking soda
•1 large egg yolk beaten with 1 tablespoon water
•Pretzel or kosher salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper DO NOT USE WAX PAPER- it will smoke! and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Don't worry, they will sink to the bottom then float back to the top. If they fall apart in the water, just quickly reshape them when you place them back on the parchment. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Cinnamon Sugar Pretzels: Make and assemble the pretzels as directed above but don't brush them with the egg wash. Leave them plain. When they come out of the oven and are still hot, brush both sides with half a stick of melted butter (for 8 pretzels) and coat in cinnamon sugar.
Homemade Soft Pretzels from Alton Brown
•1 1/2 cups warm (110 to 115 degrees F) water
•1 tablespoon sugar
•2 teaspoons kosher salt
•1 package active dry yeast
•22 ounces all-purpose flour, approximately 4 1/2 cups
•2 ounces unsalted butter, melted
•Vegetable oil, for pan
•10 cups water
•2/3 cup baking soda
•1 large egg yolk beaten with 1 tablespoon water
•Pretzel or kosher salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper DO NOT USE WAX PAPER- it will smoke! and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
This Blog
This Blog
Loading...
Monday, February 1, 2010
Das Ist Gut
Pretzels! Soft pretzels to be exact, or "pretzen" if you're the little boy I nanny for. He loves "pretzen" and he's always asking me if I have any in my purse. Along with cookies or chocolate, sprinkles or marshmallows. ha ha! I did not share these with him but I'm sure he would have loved them.
I got together with the lovely Ingrid of 3 B's- Baseball, Baking Books and Michelle of One Ordinary Day to make these pretzels. Michelle chose this soft pretzel recipe from Alton Brown and they were a winner! Mr. H took his first bite into his cinnamon sugar pretzel and said "to hell with Auntie Anne's". He loved them!
It was helpful to use 2 spatulas to remove them from the water.
They were soft and chewy, yeasty and just so good. They couldn't be simpler either. You whip up the dough in your stand mixer in about 5 minutes then you let it rest and rise for an hour. You shape them, boil them in a solution of water and baking soda for 30 seconds then bake them. In about an hour and a half you can have fresh out of the oven pretzels. Do it.
This is the salt box Mr. H got me for Christmas. I love it! He got it for me since I would keep a pinch bowl on the counter full of kosher salt. This is so much prettier and it keeps my salt clean :-)
I had no problems with these at all and the dough was so buttery soft and a breeze to work with. The recipe makes 8 pretzels so I made half salted with kosher salt and the others were brushed with melted butter and coated in cinnamon sugar. bliss. The only thing I would change next time is to only make half a batch at a time because the next day they were a little tough and a couple made their way to the trash :-( If you plan on eating all 8 in one day then by all means make them all at once.
Salted, Cinnamon Sugar, and Buttered Plain
Homemade Soft Pretzels from Alton Brown
•1 1/2 cups warm (110 to 115 degrees F) water
•1 tablespoon sugar
•2 teaspoons kosher salt
•1 package active dry yeast
•22 ounces all-purpose flour, approximately 4 1/2 cups
•2 ounces unsalted butter, melted
•Vegetable oil, for pan
•10 cups water
•2/3 cup baking soda
•1 large egg yolk beaten with 1 tablespoon water
•Pretzel or kosher salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper DO NOT USE WAX PAPER- it will smoke! and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Don't worry, they will sink to the bottom then float back to the top. If they fall apart in the water, just quickly reshape them when you place them back on the parchment. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Cinnamon Sugar Pretzels: Make and assemble the pretzels as directed above but don't brush them with the egg wash. Leave them plain. When they come out of the oven and are still hot, brush both sides with half a stick of melted butter (for 8 pretzels) and coat in cinnamon sugar.
Red Pepper Cheesecake
•1/2 cup ricotta cheese (4 ounces)
•1/2 cup cream cheese (4 ounces)
•1/4 cup goat cheese (2 ounces)
•1 tablespoon sugar
•1 egg
•Pinch kosher salt
•1/2 cup thin strips roasted red bell peppers
•4 pitas
•2 tablespoons olive oil
•Kosher salt and freshly ground black pepper
•1/4 cup apricot jam
•1 to 2 teaspoons hot water
•
•Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan
Directions
Preheat the oven to 350 degrees F.
Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
To make the pita chips, preheat the oven to 350 degrees F.
Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.
.
•1/2 cup cream cheese (4 ounces)
•1/4 cup goat cheese (2 ounces)
•1 tablespoon sugar
•1 egg
•Pinch kosher salt
•1/2 cup thin strips roasted red bell peppers
•4 pitas
•2 tablespoons olive oil
•Kosher salt and freshly ground black pepper
•1/4 cup apricot jam
•1 to 2 teaspoons hot water
•
•Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan
Directions
Preheat the oven to 350 degrees F.
Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
To make the pita chips, preheat the oven to 350 degrees F.
Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.
.
Fried Ravioli
Olive oil, for frying
•1 cup buttermilk
•2 cups Italian-style bread crumbs
•1 box store-bought cheese ravioli (about 24 ravioli)
•1/4 cup freshly grated Parmesan
•1 jar store bought marinara sauce, heated, for dipping
Directions
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
.
•1 cup buttermilk
•2 cups Italian-style bread crumbs
•1 box store-bought cheese ravioli (about 24 ravioli)
•1/4 cup freshly grated Parmesan
•1 jar store bought marinara sauce, heated, for dipping
Directions
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
.
Monday, July 18, 2011
Shrimp
1/3 cup extra virgin olive oil, or more as needed
3 or 4 big cloves garlic, cut into slivers
About 11/2 pounds shrimp, 20 to 30 per pound, peeled, rinsed, and dried
Salt and freshly ground black pepper
1 teaspoon ground cumin
11/2 teaspoons hot paprika
Chopped fresh parsley leaves for garnish
Directions:
1. Warm the olive oil in a large, broad ovenproof skillet or heatproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes.
2. Raise the heat to medium-high and add the shrimp, some salt and pepper, the cumin, and the paprika. Stir to blend and continue to cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and the mixture is bubbly, 5 to 10 minutes. Garnish and serve immediately
Wednesday, May 11, 2011
Creamy Artichoke Bruschetta
Ingredients
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Directions
1.Preheat the broiler.
2.In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3.Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices
Directions
1.Preheat the broiler.
2.In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3.Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.
Sunday, May 8, 2011
Mozzarrella Pillows
1 (26-ounce) jar marinara sauce (about 3 cups)
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped
4 storebought 9-inch pie crusts
2 eggs, beaten, for egg wash
1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped
4 storebought 9-inch pie crusts
2 eggs, beaten, for egg wash
1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes
Spinach Chicken & Pasta Salad
Spinach Chicken & Pasta Salad
Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced
Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.
Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced
Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.
Monday, May 2, 2011
Franks Buffalo Chicken Dip
Frank's Red Hot Buffalo Chicken Dip
Servings: 4 cups dip
Prep Time: 5
Cook Time: 20
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Servings: 4 cups dip
Prep Time: 5
Cook Time: 20
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Spinach Gratin or aka Creamed Spinach
Serves 8
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese
Directions
Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Caviar Dip or party dip
8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe
Directions
In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
Serve with chips, toasts, or crackers.
Adapted from Barefoot Contessa Parties!
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe
Directions
In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
Serve with chips, toasts, or crackers.
Adapted from Barefoot Contessa Parties!
PW's Restaurant Style Salsa
This is my favorite salsa! Especially, since I live on the East Coast and no one seems to even know what Mexican food should taste like.
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
Preparation Instructions
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Beef on Stick
I had a recipe just like this at my dear friend Jen's wedding reception. Jen is Asian and served a fantastic Asian dinner and this was something I just couldn't live without. The name of the recipe cracks me up because you think it would be something much more fancy.
INGREDIENTS
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers
DIRECTIONS
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard the marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
**If you are usuing wooden skewers, soak them in water for at least 30 minutes before use.
INGREDIENTS
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers
DIRECTIONS
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard the marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
**If you are usuing wooden skewers, soak them in water for at least 30 minutes before use.
Tortellini Soup
Another great roommate shared this healthy soup recipe one cold Sunday. Kids love this one too!
Tortellini Soup
1 lb Italian Sausage
1 onion
2 cloves garlic
1 c water
2 cansbeef broth (13 3/4 oz)
3 carrots
1 can tomatoes
1 tsp basil
1 tsp oregano
1 c zucchini
1 green pepper
8 oz cheese tortellini
Brown sausage and add onion, garlic til tender. Add water, broth, wine, carrots, tomatoes, basil and everything else. Simmer 30 min. Add tortellini. Cook 5 to 10 min.
Tortellini Soup
1 lb Italian Sausage
1 onion
2 cloves garlic
1 c water
2 cansbeef broth (13 3/4 oz)
3 carrots
1 can tomatoes
1 tsp basil
1 tsp oregano
1 c zucchini
1 green pepper
8 oz cheese tortellini
Brown sausage and add onion, garlic til tender. Add water, broth, wine, carrots, tomatoes, basil and everything else. Simmer 30 min. Add tortellini. Cook 5 to 10 min.
Artichoke Dip
This comes from a former roommate and bridesmaid. Any time we have friends over we made this and it was a hit every time.
Spinach Artichoke Dip
1 8 oz. package cream cheese
1 8 oz. frozen spinach, thawed and drained (i usually microwave it and then squeeze out hte water; run some cold water in it if it's super hot)
1/2 cup low-fat sour cream
1/2 cup mayonnaise
1 14 oz. can artichoke hearts, drained and chopped
2 cloves of chopped garlic
1-2 cups italian cheese blend
ground pepper, if desired
Preheat oven to 350, mix all ingredients together; add salt to taste, sprinkle cheese on top, bake in small dish for 30 minutes or until bubbly.
Spinach Artichoke Dip
1 8 oz. package cream cheese
1 8 oz. frozen spinach, thawed and drained (i usually microwave it and then squeeze out hte water; run some cold water in it if it's super hot)
1/2 cup low-fat sour cream
1/2 cup mayonnaise
1 14 oz. can artichoke hearts, drained and chopped
2 cloves of chopped garlic
1-2 cups italian cheese blend
ground pepper, if desired
Preheat oven to 350, mix all ingredients together; add salt to taste, sprinkle cheese on top, bake in small dish for 30 minutes or until bubbly.
Bacon Blue Cheese Dip
I found this from Southern Living and it is five stars. Every time I make it friends ask me for it. I have adapted it to my own tastes to bring out more flavor.
Blue Cheese Bacon Dip
* 1 package of bacon, chopped finely
* 2 garlic cloves, minced
* 2 (8-ounce) packages cream cheese, softened
* 1/3 cup half-and-half sometimes more
* 1 smallll container of crumbled blue cheese
* 4 tablespoons chopped fresh chives or green onions
* 3 tablespoons chopped walnuts, or pecans toasted
* baquettes
Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.
Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.
Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.
Blue Cheese Bacon Dip
* 1 package of bacon, chopped finely
* 2 garlic cloves, minced
* 2 (8-ounce) packages cream cheese, softened
* 1/3 cup half-and-half sometimes more
* 1 smallll container of crumbled blue cheese
* 4 tablespoons chopped fresh chives or green onions
* 3 tablespoons chopped walnuts, or pecans toasted
* baquettes
Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.
Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.
Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.
Crab and Artichoke Dip
Nothin says comfort food to me than crab and artichoke dip. I could live off this stuff forever. Recipe adapted from Morton's Steakhouse.
Crab and Artichoke Dip
Makes about 3 cups of dip and 16 croutons
1 ½ teaspoon unsalted butter
¼ cup minced Spanish onion (1 small onion)
8 ounces cream cheese
¼ cup half-and-half
1 ½ teaspoons drained prepared horseradish
½ teaspoon Tabasco sauce
½ teaspoon Worcestershire sauce
½ teaspoon Old Bay Seasoning
1 cup sliced artichoke hearts, frozen or canned,
packed in brine and drained (5 1/5 ounces)
4 ounces lump crabmeat, picked through to remove any shell
3 tablespoons grated Parmesan cheese
¼ cup extra-virgin olive oil
Sixteen ½ – inch thick slices baguette
(from a standard 2 ½ – inch-diameter baguette)
Curly-leaf parsley sprigs, for garnish
1. Preheat the oven to 450 F
2. In a saucepan, melt the butter over medium heat. Add the onion and sauté for 3 minutes, or until softened but not browned. Add the cream cheese and cook, stirring frequently, for 2 to 3 minutes, or until the cream cheese melts. Add the half-and-half and stir to combine with the cream cheese. Add the horseradish, Tabasco and Worcestershire sauces, and the Old Bay Seasoning. Stir well. Fold in the artichoke hearts. Once they are added, gently fold in the crabmeat. Take care to keep the lumps of crabmeat as whole as possible. You will have about 3 cups.
3. Transfer to a 9- to 10-inch pie plate or similar shallow ovenproof dish. Sprinkle 2 tablespoons of the Parmesan over the dip and bake for 9 to 10 minutes, or until the cheese is lightly browned and the dip is lightly bubbling around the edges. Remove from the oven and set aside, covered to keep warm.
4. Turn off the oven and preheat the broiler
5. Pour the olive oil into a shallow dish. Dip one side of each baguette slice in the oil and put on a broiler tray, oiled side up. Sprinkle the remaining Parmesan over the croutons. Broil the croutons for about 45 seconds about 2 inches from the heat, or until golden brown on top. Watch them carefully.
6. Garnish the dip with parsley and serve with croutons.
Cheese Soup from Le Cellier at Epcot
This soup is surprisingly thin and the flavors are INCREDIBLE.
Canadian Cheddar Cheese SoupLe Cellier Steakhouse
Epcot®
1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound grated white cheddar cheese
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm beer
Chopped scallions or chives, for garnish
Preparations
1. In a 4- or 5-quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
2. Add the red onion, celery, and butter and sauté until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.
Canadian Cheddar Cheese SoupLe Cellier Steakhouse
Epcot®
1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound grated white cheddar cheese
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm beer
Chopped scallions or chives, for garnish
Preparations
1. In a 4- or 5-quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
2. Add the red onion, celery, and butter and sauté until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.
Fool Proof Breadsticks
readsticks
These are foolproof breadsticks and quick to make. Your guests won't believe you made these!
1 1/2 c warm water
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp of salt
3 to 4 c. all purpose flour
3/4 cube of butter divided
parmesan cheese
garlic salt
Italian Seasoning (optional)
poppy seeds (0ptional)
In a bowl, combine water and yeast until foamy. In a separate bowl, combine flour and salt and stir. Add flour mixture to yeast and mix. Additional flour may be needed. Dough should be slightly sticky/tacky. Let dough rest 10 minutes.
Divide butter in half. Melt butter and pour onto a rimmed cookie sheet and let cool while dough rests. Spread dough out on the cookie sheet and roll out to the corners until even. Use remaining melted butter and spread on top. Sprinkle garlic salt and parmesan cheese and any additional seasonings you desire. Using a pizza cutter and slice into desired shape of breadsticks. Let dough rest for another 20 minutes. Preheat oven to 375 degrees and bake for 20 minutes or until golden brown.
*Editors note: The original recipe says to roll out dough on a floured surface, cut into strips, twist and place on greased cookie sheet. I cheat and use the above shortcut.
These are foolproof breadsticks and quick to make. Your guests won't believe you made these!
1 1/2 c warm water
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp of salt
3 to 4 c. all purpose flour
3/4 cube of butter divided
parmesan cheese
garlic salt
Italian Seasoning (optional)
poppy seeds (0ptional)
In a bowl, combine water and yeast until foamy. In a separate bowl, combine flour and salt and stir. Add flour mixture to yeast and mix. Additional flour may be needed. Dough should be slightly sticky/tacky. Let dough rest 10 minutes.
Divide butter in half. Melt butter and pour onto a rimmed cookie sheet and let cool while dough rests. Spread dough out on the cookie sheet and roll out to the corners until even. Use remaining melted butter and spread on top. Sprinkle garlic salt and parmesan cheese and any additional seasonings you desire. Using a pizza cutter and slice into desired shape of breadsticks. Let dough rest for another 20 minutes. Preheat oven to 375 degrees and bake for 20 minutes or until golden brown.
*Editors note: The original recipe says to roll out dough on a floured surface, cut into strips, twist and place on greased cookie sheet. I cheat and use the above shortcut.
Thai Spring Rolls
Spring Rolls(makes 10-15 spring rolls)
Ingredients
1 package of frozen spring roll pastry
1 C glass noodles or rice stik (soaked in water for at least 5 minutes)
1 C minced chicken (veg: diced tofu)
1 C shredded carrots
1 C shredded Napa cabbage
1 C bean sprouts
4 green onions (chopped into 1 inch pieces)
1 T garlic
½ T sugar
2 T fish sauce (veg: soy sauce)
2 T oyster sauce (veg: mushroom sauce)
1 egg (beaten)
Oil
Method
Heat the oil in the wok, fry garlic until golden. Add meat (or tofu) and fry until almost cooked. Add fish sauce, oyster sauce and sugar. Add the glass noodles, bean sprouts, and onion and stir fry for 1 minute. Add remaining vegetables. Stir fry until well blended, then remove from heat, and set aside to cool.
Fill each spring roll wrap with 2 tablespoons of vegetable mixture. Roll and seal with egg wash. Fry in oil until golden brown.
Sweet Chili Sauce
Ingredients
¼ C water
6 T sugar
½ T chopped red chili
½ t. salt
¼ C vinegar
1 t. minced garlic
Method
Simmer vinegar, sugar, salt, chilis and water over medium heat. Add garlic and simmer until the sauce is thick. Remove from the heat and top with red chilis.
Although we didn't make this dish, Jen was generous to share the recipe with us.
Pad Thai(serves 2)
Ingredients
10 oz. fresh rice noodles (or dried noodles, soaked in water for 10-15 minutes)
3 T oil
1 T garlic (minced)
1 T dried shrimp (optional)
1 C extra firm tofu – chopped into small pieces
6 T chicken stock (or water)
2 eggs (beaten)
3 T roasted peanuts- chopped
¼ C chives or green onions (chopped into 1 inch pieces)
1 C bean sprouts
2 limes (cut into wedges)
Sauce
3 T sugar
1 T fish sauce
1 T soy sauce
2 T tamarind juice
Method
Heat oil in wok over high heat and fry garlic and tofu until garlic turns golden brown and then add the rice noodles and stir-fry. Add the chicken stock and stir-fry until noodles are soft. Then turn the heat down and add the sauce ingredients and stir well to combine.
Move noodles to one side of the wok; add the eggs and stir-fry until the eggs are cooked and then mix well with noodles. Add the peanuts and chives. Stir-fry to combine and then add the bean sprouts and stir together. Turn off the heat and serve garnished with lime wedges.
TIPS
Prep all ingredients including slicing before cooking dishes above to achieve the proper textures and prevent overcooking. The process goes by to quickly to stop and chop, etc.
To tone down spicy curry in Panang Curry just add brown sugar to taste.
To reduce amount of Panang curry dish for a smaller crowd omit the coconut milk. (Not cream of coconut.)
Sweet Chili Sauce can be found bottled in stores listed below.
Jen said Thai Shirlington was her favorite Thai restaurant.
Subscribe to:
Posts (Atom)