Ingredients:
- 4 loaves of bread crumbs
- 6 teaspoons salt
- 3 teaspoons pepper
- 10 teaspoons sage
- 4 tablespoons mined onion (add water to soften)
- 2 cups melted butter
- 1 cup cold water
Mix all ingredients and serve.
just a place to collect my favorite recipes... i didn't create all of these
Wednesday, November 24, 2010
Bacon-Cheddar Pinwheels
INGREDIENTS:
1can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2tablespoons ranch dressing
1/4cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2cup finely shredded Cheddar cheese (2 oz)
1/4cup chopped green onions (4 medium)
DIRECTIONS:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
from pillsbury.com
1can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2tablespoons ranch dressing
1/4cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2cup finely shredded Cheddar cheese (2 oz)
1/4cup chopped green onions (4 medium)
DIRECTIONS:
Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
from pillsbury.com
Creamy Spinach Dip
INGREDIENTS:
1(9-oz.) pkg. Green Giant frozen chopped spinach
1(8-oz.) container sour cream
1cup mayonnaise
1/2 teaspoon celery salt
1/2teaspoon dried dill weed
1/4teaspoon onion salt
1/4cup chopped green onions
3tablespoons chopped pimientos or red bell pepper, if desired
1(8-oz.) can water chestnuts, drained, finely chopped
DIRECTIONS:
Cook spinach as directed on package. Cool; squeeze to drain.
In medium bowl, combine sour cream, mayonnaise, celery salt, dill and onion salt; blend well.
Stir in spinach, onions, pimientos and water chestnuts. Cover; refrigerate at least 2 hours to blend flavors. Serve with assorted crackers or cut-up fresh vegetables.
from pillsbury.com
1(9-oz.) pkg. Green Giant frozen chopped spinach
1(8-oz.) container sour cream
1cup mayonnaise
1/2 teaspoon celery salt
1/2teaspoon dried dill weed
1/4teaspoon onion salt
1/4cup chopped green onions
3tablespoons chopped pimientos or red bell pepper, if desired
1(8-oz.) can water chestnuts, drained, finely chopped
DIRECTIONS:
Cook spinach as directed on package. Cool; squeeze to drain.
In medium bowl, combine sour cream, mayonnaise, celery salt, dill and onion salt; blend well.
Stir in spinach, onions, pimientos and water chestnuts. Cover; refrigerate at least 2 hours to blend flavors. Serve with assorted crackers or cut-up fresh vegetables.
from pillsbury.com
Friday, October 29, 2010
Penne with Cajun Hot Links and Chipotle Shrimp
1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chipotle Sauce:
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.
by Guy Fieri.
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chipotle Sauce:
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.
by Guy Fieri.
Chicken Parm Sandwich
4 frozen breaded chicken patties
1/2 15-oz can pizza sauce
3/4 cup finely shredded mozzarella cheese
4 hamburger buns (optionally toasted)
3 tbsp grated Parmesan cheese
Place the frozen chicken patties in a single layer in a 2-quart microwave-safe dish.
Pour the sauce over them. Top with mozzarella and Parmesan.
Cover tightly with plastic wrap and nuke for 4-5 minutes, or until the cheese is
melted and everything is heated through.
Serve on the buns.
1/2 15-oz can pizza sauce
3/4 cup finely shredded mozzarella cheese
4 hamburger buns (optionally toasted)
3 tbsp grated Parmesan cheese
Place the frozen chicken patties in a single layer in a 2-quart microwave-safe dish.
Pour the sauce over them. Top with mozzarella and Parmesan.
Cover tightly with plastic wrap and nuke for 4-5 minutes, or until the cheese is
melted and everything is heated through.
Serve on the buns.
Mini Meat Loaves
1 lb extra-lean ground beef
6-oz pkg stuffing mix
1 cup water
1 tsp Italian seasoning
3/4 cup spaghetti sauce
3/4 cup shredded mozzarella cheese
Mix meat, stuffing mix, water, seasoning in large mixing bowl until well blended.
Divide mixture into 4 pieces, then each into 3, for a total of 12.
Roll each piece into a ball. Flatten and fit into one of 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each with a spoon.
Spoon spaghetti sauce into center of each mini meat loaf.
Bake at 375 degrees for 20 minutes, or until meat loaves are cooked through.
Top each with cheese. Continue baking for 5 more minutes, or until cheese is melted.
-----
From the book "Fix-it and Enjoy-it: 5-Ingredient Recipes" by Phyllis Pellman Good.
6-oz pkg stuffing mix
1 cup water
1 tsp Italian seasoning
3/4 cup spaghetti sauce
3/4 cup shredded mozzarella cheese
Mix meat, stuffing mix, water, seasoning in large mixing bowl until well blended.
Divide mixture into 4 pieces, then each into 3, for a total of 12.
Roll each piece into a ball. Flatten and fit into one of 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each with a spoon.
Spoon spaghetti sauce into center of each mini meat loaf.
Bake at 375 degrees for 20 minutes, or until meat loaves are cooked through.
Top each with cheese. Continue baking for 5 more minutes, or until cheese is melted.
-----
From the book "Fix-it and Enjoy-it: 5-Ingredient Recipes" by Phyllis Pellman Good.
Sunday, May 24, 2009
Millionaire's Shortbread
Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
Chocolate Topping:
3/4 pound good-quality milk chocolate
Shortbread:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
Chocolate Topping:
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
Chocolate Topping:
3/4 pound good-quality milk chocolate
Shortbread:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
Chocolate Topping:
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
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