2 cups cooked chicken breast, diced 2 cups sharp cheddar cheese, shredded 2 cups mayonnaise 1 red sweet bell pepper, diced 2 garlic cloves, minced 5 Tbsp. dill seed or dill powder 2 cups fresh broccoli, diced 1 tsp. salt 1 tsp. pepper 3 cans of large crescent rolls dough
Preheat the oven to 375 degrees.
Gently mix together the chicken, cheese, mayonnaise, red pepper, garlic, dill, broccoli, and salt and pepper.
Take the crescent roll dough out of the packages and place a spoonful of the mixture in the center of each individual piece of dough. Fold the corners up into the middle and crimp to seal. If you wish, you can brush the outside with a beaten egg and sprinkle with more dill.
Place on a cooking sheet and bake in the oven for approximately 12 minutes or until golden brown. Remove from the oven and allow to sit for 10 minutes before serving. The filling will be hot!
2 cans of refried beans 5 avocados, smashed & sprinkled with lemon juice and garlic salt to taste 8 oz sour cream mix with 1 package of taco seasoning mix & 1 can of Rotel 4 tomatoes, chopped 1/2cup green onion, chopped 1 can sliced black olives, drained 9 oz can Jalapeno-flavored cheese dip
Begin to create layers on a large serving plate of your choice. Start with the bean dip, then the avocados, sour cream mixture, then tomatoes, onions, olives and the final layer is to top it all with the cheese dip. Serve chilled with tortilla chips.
1 loaf Colombo Sour French bread (round) 2 blocks frozen spinach drained of as much water as possible 16-18 oz. Sour cream 1 Lipton’s Golden Onion Soup mix
Cut top off the bread, set aside. Cut out middle of bread, leaving a “bread bowl”. Cut middle of bread into chunks and place in separate bowl. Next open spinach, drain all excess water off. Place in large mixing bowl. Then add sour cream to spinach. Next, mix in powdered soup mix. After you have mixed the ingredients together, place into the bread bowl. Cover with top of bread and serve.
hee hee....I hate spinach, so here is a favorite....
1 can whole peeled tomatoes (28oz.) 1 bunch cilantro ½ purple onion- diced 1-2 jalapenios 3 tablespoons Mexican seasoning 1 teaspoon Italian seasoning 2 tablespoons garlic powder
First, this salsa is to be done to taste. If you like it hotter, add more onion, garlic or jalapenio peppers. If you do not like it hot, then omit the peppers. You will need a blender for this recipe. Open can of tomatoes and put into the blender. Chop cilantro into small sections. Dice the purple onion into small chunks. Place into blender.(peppers should be boiled until soft- about 5-7 minutes of actual boiling time) Core the peppers and remove the seeds. Cut into small chunks and put in blender. Add Mexican seasoning. Add Italian seasoning, being careful to add exact amount. Add garlic powder. Blend until it looks slightly chunky. You don’t want it too runny. Pour into serving bowl.
*Recommend Margarita’s and tortilla chips to go with
San Juan, Puerto Rico
1 1/2 lbs. of crab meat. 1 lb. mozzarella cheese (shredded) 1 lb. of diced seasonings consisting of green onion, garlic, celery a splash or so of wine oh...and you'll need flour and heavy whipping cream...and butter!
Not a precise recipe, but whaddidja expect from me? First...cook your seasoning mixture down to "transparency" in butter and the splash or so of wine.
Then, in a SEPARATE roomy saucepan? Melt even more butter...heh heh...and? another splash or so of wine, simmering without burning please (careful butter heats quickly!) adding the flour by the tablespoon to make what my grandmaw called a "white roux"--if it looks like a big pasty mess? You are doing it right! Add your heavy cream, slowly, while stirring, stirring, and stirring, also thinning it out with still more splashes of the wine, (If you've saved any to cook with at this point.) Add your seasonings and then? Just when you have the consistency of a white sauce? Add the cheese and melt slowly...and then of course? the crabmeat.
Now I know I forgot about the Tabasco...but quite often? the crab meat is spicy enough. Do not add salt please. Crabmeat is salty enough, thank you much. This should be served HOT, of course, and I find Melba toast a perfect complement as this is a VERY RICH dip. And depending on the season? Diced crawfish tails or shrimp can also add interest. The only real problem with this recipe? Is that you will be asked to make it AGAIN AND AGAIN.
Hmmm...Party at MY HOUSE?
Sitting in Michael's Lap
Is this a black-tie event? If so, it won't be complete without a little Steak Diane ...
4 8-oz beef tenderloin filets (or you can use sirloin instead and beat the hell out of it)
4 Tsp. dijon mustard
Fresh (coarsely) ground pepper to taste
1/2 cup button mushrooms, sliced
1 cup au jus gravy
1/2 cup white onions, chopped
2 Tbs olive oil
1/4 cup brandy
1 tsp cornstarch mixed in 1/4 cup warm water (for thickening)
Fireplace match or chef's lighter for flambe'
Heat oil over medium high heat until water droplets dance when sprinkled. Add onions, sauteeing until just tender. Coat one side of each tenderloin thoroughly with mustard, then grind fresh pepper over all to taste. Place filets, mustard side down, in the pan to sear (be careful not to let them stick!). While searing, mustard and pepper the top side of each filet. Cook about 3 minutes on a side for medium rare, adding the mushrooms when you flip the filets, adjusting time more or less to taste. Check temperature by pressing on the filet with the flat side of a fork; the firmer the meat, the closer to well done it is (sorry folks, this is not an exact science).
During the last 2 minutes of cooking, pour the au jus sauce over and around the filets. When the sauce comes to a boil, add the brandy and quickly flambe' (set fire to the brandy), being careful NOT to have your face over the pan because the flame will be sudden and large and does not generally go well with hair and skin. The fire will extinguish itself when the alcohol is all burned off ... this is why it is not a good idea to use the "more is better" approach when adding the brandy LOL.
When the fire goes out, move filets and vegetables to one side of the skillet and tilt pan to collect liquid on the opposite side. Stir cornstarch mixture to assure even consistency, then slowly add it to the pan juices, stirring constantly, until the liquid has attained the consistency of a glaze (should be thickened but not cloudy). Serve immediately -- goes well with whipped potatoes and steamed vegetables, not to mention a good merlot. Makes 4 to-die-for servings.
I trust you all not to get yourselves in trouble with the flammable element of this recipe!
[This message has been edited by Skyfyre (edited 06-29-2001).]
I've copied some of ur recipes!^_^ I like this idea! Can I bring carrot and feta mini quiches?
500g / 1 lb prepared puff pastry (filling) 4 rashers of bacon, finely chopped 4 spring onions, chopped 2 carrots, grated 125g / 4 oz feta cheese, crumbled 3 eggs 250ml / 8 fl oz milk 125g / 4 oz grated tasty cheese (or any cheese really) black pepper.. (I leave this out 'coz I don't like pepper.. =P)
* To make filling, cook bacon and spring onions in a pan over medium heat for.. about 4 minutes.. just until it's done. Add the carrots, cook stirring for a couple of minutes more, and remove frome heat. Let it cool.
* Put the feta, eggs, milk, tasty cheese and pepper in a bowl and mix.. Stir in the carrot and bacon stuff from your pan, and let it sit while u do the pastry.
* Roll out the pastry and cut 24 rounds using a 6am / 2 and a half inch biscuit cutter. Place the rounds in an oiled muffin tin, or patty cases, whatever.. Now you're meant to put the filling in here, but it works better if u prik the pasrty and let it puff int he oven first, so it doesn't go soggy.. Put your filling in then, and bake them at 180 C (350 F) for about 15, 20 minutes..
* say 'yum'
*bake them for your friends.
Mmm, yummy party ppl! 'specially Javi's contribution.. I mean.. um..
[This message has been edited by Yu Lan (edited 06-29-2001).]
This is for those that are minors, don't drink, or bring children.
Mock Margaritas 1 (6 ounce) can frozen lemonade concentrate, thawed and undiluted 1 (6 ounce) can frozen limeade concentrate, thawed and undiluted 1/2 cup sifted powdered sugar 3 1/4 cups crushed ice 1 1/2 cups club soda, chilled
Combine all ingredients in a blender and process until smooth. Pour into glasses and serve.
Makes 6 Servings Serving Size: 8 ounces
Sparkling Fruit Punch
1 (16 ounce) package frozen strawberries, thawed 1 (6 ounce) can frozen pineapple juice concentrate, thawed and undiluted 1/2 (6 ounce) can frozen apple juice concentrate, thawed and undiluted 1/2 (6 ounce) can frozen orange juice concentrate, thawed and undiluted 1 1/2 cups water 1 (33.8 ounce) bottle salt-free seltzer water, chilled
Combine first 4 ingredients in a blender and process until smooth. Combine strawberry mixture and 1 1/2 cups water in a large pitcher, cover and chill for at least 3 hours. Add chilled seltzer water to juice mixture and serve.
How can you save me? When the dark comes right in and takes me, from my front walk and into bed, where it kisses my face and eats my head. Shivaree
1 Part Vodka 1 Part Rum (bacardi 151 instead of the weak stuff that is in Long Island Tea) 1 Part Tequila 1 Part Triple Sec 1 Part Everclear ( in the place of the Gin that is found in Long Island Tea 1/2 Part Sour Mix Splash of Coke
Mix ingredients together over ice in glass. Pour into shaker and give ONE brisk shake. Pour back into glass and make sure there is a touch of fizz at the top. Garnish with lemon.
...and of course DO NOT ATTEMPT TO DRIVE (or even walk very far)
There is society where none intrudes, by the deep sea, and music in its roar. byron
[This message has been edited by Jamie (edited 07-01-2001).]
Anyone who thinks Long Island Iced Tea (or any of its variants) tastes ANYTHING like tea is either a mental case or a severe alcoholic. YUCK! The only reason why someone drinks an LIT is to get smashed ... period. TRUST me on this one -- I have a little experience in this department!
OK, I have a request ... who is going to post the dessert recipes? Something chilly, for summer, you know ...
INGREDIENTS: 8 Tbs. Butter or Margarine (One Stick) 2 cups Graham Cracker Crumbs 2 1/3 cups Confectioner's Sugar 8-oz. package Cream Cheese, softened 15-oz. can Crushed Pineapple 1 cup Prepared Whipped Cream 3-6 Bananas, sliced 1 package Instant Chocolate Pudding 1 1/2 cup Milk Additional Whipped Cream for Topping Maraschino Cherries and Chopped Nuts or your choice of garnish
DIRECTIONS: To prepare the first layer of your banana split dessert, melt butter in a 9-inch by 13-inch glass baking dish. Stir in graham cracker crumbs and press with a fork to make crust. Bake for about 5 minutes in a pre-heated 200-F degree oven. Set aside to cool.
Prepare the second layer by combining sugar, cream cheese, pineapple, and prepared whipping cream in a large mixing bowl. Beat with a mixer to thoroughly combine all ingredients. Spread the mixture evenly over the top of the graham cracker crust.
Slice enough bananas to completely cover the pineapple-cream layer of your dessert. Prepare instant chocolate pudding with milk and pour mixture over the top of the banana slices. Refrigerate to set and store.
Just prior to serving, top with additional whipped cream, and sprinkle with nuts and maraschino cherries. Refrigerate to store Yield: 12 Servings
[This message has been edited by Poet deVine (edited 07-02-2001).]
Lightly grease 1 point pie dish (or any oven safe dish)
Heat syrup & butter until a melted, take off heat to add milk, and heat again. Mix in the crumbs and allow to cool.
Beat in egg yolks and vanilla, and pour into the dish. Bake 160C for half an hour.
Let it cool, while u whisk the egg whites until they are stiff. Add suger in 1 Tbsp lots, whisking until all the sugar is mixed in. Spread the meringue on top of the dessert and bake for 30-40 minutes at 140 C.
And eat. This serves about 4 ppl, 'cept if us guys here are eating it, then it only serves about 2, sometime 3, lol.. 'cuz it's yuummy..