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Creamy Bacon and Cheese Dip

Creamy Bacon and Cheese Dip

Creamy Bacon and Cheese Dip

Ingredients of Creamy Bacon and Cheese Dip

16 ounces sour cream
8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
crackers
Assorted fresh vegetables (optional)

Directions of Creamy Bacon and Cheese Dip

1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.

2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).
source : http://www.justapinch.com/recipes/creamy-bacon-cheese-dip.html

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Mexican Pizza

Mexican Pizza 

Mexican Pizza  www.bestrecipe4u.com

Ingredients of Mexican Pizza :

Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, For exemple : tomatoes, green onions, olives

Directions of Mexican Pizza :

Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.
source : http://allrecipes.com/recipe/mexican-pizza-i/ 

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Cauliflower Cakes

Cauliflower Cakes

Cauliflower Cakes


Ingredients of Cauliflower Cakes

1 small head cauliflower
2 eggs
1/4 cup mined onion to taste
1/4 cup chopped parsley
1/2 cup shredded Parmesan cheese
salt to taste
olive oil for frying

Directions of Cauliflower Cakes

Start by removing the leaves and any green stems from a head of fresh cauliflower. Place the cauliflower in a large pot of boiling water. Boil until it is soft.http://www.myrecipes.com/recipe/cauliflower-cakes-herb-sauce-arugula-salad-50400000129475/ And by "soft" I mean if you stick a spoon in it, the spoon should sink into the cauliflower. at this point I throw my cauliflower into the blender for a few seconds. It will smoosh very easily, I promise.In a large bowl, combine the eggs, onions, cheese, and parsley. Then add the mashed cauliflower and mix it all up a little more.

Heat a bit of olive oil in a large skillet. Add a few heaping spoonfuls of the cauliflower mixture.They're done when both sides are golden brown.

Drain some of the oil from the Cauliflower Cakes by placing them on a paper towel. Salt lightly and serve.
source : 

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Baked Cheesy Chicken Penne

Baked Cheesy Chicken Penne

Baked Cheesy Chicken Penne

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
1 1/2 cup freshly grated Parmesan (about 6 ounces)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions :

To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.
source : http://realmomkitchen.com/1505/baked-cheesy-chicken-penne/

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Jalapeño Popper Dip

Jalapeño Popper Dip

Jalapeño Popper Dip


Ingredients of Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping of Jalapeño Popper Dip :


1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.
source : http://americanfood.about.com/od/appetizersandsoups/r/Jalapeno_Dip.htm

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