November 12th, 2007 by alice
Tags: Brie, Pesto, Sundried, Tomatoes, Topped
INGREDIENTS
- 1 (8 ounce)packagebrie cheese, round
- 1-2tablespoonpesto sauce, Recipe # 49909
- 4-8sun-dried tomatoes packed in oil
DIRECTIONS
- Place brie on a platter,top with pesto.
- Decorate with tomatoes.
- Serve with crackers or fresh crisp Italian bread.
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November 12th, 2007 by alice
Tags: Cheese, Chili, Sauce, Versatile
INGREDIENTS
- 1/4cupbutter, cubed
- 1/4cupall-purpose flour
- 2cupsheavy whipping cream
- 1cupsour cream
- 1 (4 ounce)can choppedgreen chilies, undrained
- 3teaspoonschicken bouillon granules
- 1cup shreddedcheddar cheese
- 1/2cup shreddedmonterey jack cheese
- 1/4teaspoonpepper
DIRECTIONS
- In large saucepan, melt butter.
- Stir in flour until smooth; gradually add cream.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in sour cream, chilies and bouillon.
- Reduce heat to medium; cook and stir for 3-4 minutes or until heated through.
- Add cheeses and pepper.
- Cook until bubbly and cheese is melted, stirring occasionally.
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November 12th, 2007 by alice
Tags: Andouille, Creole, Mustard, Sauce, Sausage, Shrimp
INGREDIENTS
- 1lb uncooked peeled deveinedlarge shrimp
- 1tablespooncreole seasoningor cajun seasoning
- 2tablespoonsvegetable oil, divided
- 1lbandouille sausages, cut crosswise on diagonal into 3/4-inch pieces
- 1largeonion, halved, thinly sliced
- 1largered bell pepper, cut into 1/3-inch wide strips
- 1tablespoon choppedfresh thyme
- 1cuplow sodium chicken broth
- 3tablespoonscreole mustard(such as Zatarain’s)
- 2teaspoonsred wine vinegar
DIRECTIONS
- Toss shrimp with Creole seasoning in medium bowl to coat.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
- Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
- Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
- Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
- Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
- Season with salt and pepper.
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November 12th, 2007 by alice
Tags: Chickpea, Dip, Easy, Garlic, Lovers, Peasy
INGREDIENTS
- 1 (15 1/2 ounce)canchickpeas, drained
- 3fresh garlic cloves, pressed
- 1/4cupplain low-fat yogurt
- 2tablespoonsmayonnaise
- 1tablespoonfresh lemon juice
- 1tablespoonolive oil
- 1/8teaspoonsalt
- 1/8teaspoonblack pepper, fresh ground if possible
- 1teaspoonOld Bay Seasoning (optional)
DIRECTIONS
- Place all ingredients into a food processor or blender and blend until smooth. (I use a wand blender in a tall bowl for easy clean up.).
- Serve with cut up vegetables, whole wheat pita or, our favorite, Triscuits.
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November 12th, 2007 by alice
Tags: Pierogies, Shell, Stuffed
INGREDIENTS
- 3lbspotatoes, peeled & quartered(about
- 8ouncescheddar cheese, shredded(2 cups)
- 1teaspoonsalt
- 1/2teaspoonpepper
- 6cupsonions, sliced(Vidalia, if you can get them)
- butteror margarine(I use lots)
- 1 (12 ounce)boxjumbo pasta shells, cooked until tender-firm and cooled under running cold water
DIRECTIONS
- Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
- Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13×9 baking dish. (May take 2 pans)
- Stuff each shell with heaping tablespoon of the potato mixture, close edges.
- Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
- Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.
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