Ingredients
- Servings: 10
- 1 pound processed american cheese, cubed
- 1/2 pound fresh, ground spicy lamb sausage
- 1 (12 ounce) package frozen chopped broccoli
- 1 (10 ounce) can diced tomatoes and green chiles
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
- place processed cheese spread in a microwave-safe bowl. microwave on high in 2 minute increments (stirring at each pause) until the cheese spread is melted.
- while the processed cheese spread is melting, brown sausage in a small skillet. drain well.
- place broccoli in a microwave-safe bowl, cover, and microwave on high for 5 minutes.
- in a large mixing bowl, combine melted cheese, sausage, broccoli, and diced tomatoes. stir well before serving.
Ingredients
- Servings: 4
- 1/2 cup semi-sweet chocolate chips
- 2 cups heavy cream
- 1/4 cup white sugar
- 1 pinch salt
- 2 teaspoons vanilla extract
- 5 egg yolks
- 4 tablespoons white sugar
Recipe
Preparation Time: 10 mins
Cook Time: 40 mins
Ready Time: 6 hrs 50 mins
- preheat the oven to 300 degrees f (150 degrees c).
- place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. place them in the microwave, and heat on full power for 30 second intervals. stir, and continue heating until chocolate has melted. spread to cover the sides and bottom of each ramekin.
- bring a large pot of water to a boil.
- meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. set over medium heat, and warm until steam rises from the surface. then in a separate bowl, whisk together the egg yolks and vanilla. when the cream is hot, ladle a little bit into the egg yolks while whisking quickly. ladle in a bit more to bring the yolks up to a high temperature without scrambling them. whisk the yolk mixture into the rest of the cream. ladle into the chocolate lined ramekins.
- place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. cover the dish loosely with aluminum foil.
- bake for 35 to 40 minutes in the preheated oven, just until the custard is set. remove ramekins from the dish, and refrigerate for 4 to 6 hours.
- before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. use a kitchen torch or your oven's broiler to caramelize the sugar. it may take 2 to 3 minutes in the broiler. serve immediately.
Ingredients
- Servings: 8
- 4 pounds new potatoes
- 1 1/2 cups fine salt
- 8 tablespoons butter, melted
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- wash the potatoes and set aside. fill a large pot with water; stir in salt until it no longer dissolves and settles on the bottom. place potatoes in the pot and bring to a boil; reduce heat and simmer until potatoes are tender but firm, about 15 minutes. drain; cover to keep hot.
- while the potatoes are cooking, melt the butter in a small pan over medium high heat, or in microwave. serve immediately poured over potatoes.
Ingredients
- Servings: 4
- 4 (4 ounce) baking potatoes
- 1/4 cup philadelphia dill cream cheese product
- 1/4 cup milk
- 1/4 cup kraft double cheddar shredded cheese
- 2 tablespoons oscar mayer real bacon bits
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
- prick potatoes in several places. microwave on high 6 to 8 minutes or until tender, turning over and rearranging after 3 minutes. cool 5 minutes.
- cut thin slice off top of each potato. discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. mash potato flesh. add cream cheese product, milk, cheese and bacon; mix well. spoon into potato shells; wrap individually in foil. refrigerate up to 24 hours.
- heat barbecue to medium heat. unwrap potatoes; place on barbecue grate. grill 15 minutes or until heated through.
Ingredients
- Servings: 15
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 1 tablespoon water
- 15 pretzel rods
- 1/2 (14 ounce) package candy-coated chocolate pieces
- 1 1/2 cups chopped peanuts
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- in a microwave safe dish, combine caramels and water. microwave for 2 to 2 1/2 minutes or until smooth, stirring after each minute.
- dip a pretzel rod into melted caramel. reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. attach 12 chocolate pieces, then roll in chopped peanuts. place on wax paper until set.
Ingredients
- Servings: 2
- 4 small red potatoes
- 2 tablespoons olive oil
- curry paste, to taste
- 2 tablespoons cream
- 4 slices muenster cheese
- 2 (10 inch) flour tortillas
- 2 cups baby spinach, rinsed and dried
- 1/4 cup chipotle salsa, or to taste
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- bring a small pot of salted water to a boil. cook potatoes in boiling water until tender but still firm, about 15 minutes. drain, cool and chop.
- heat olive oil in a large skillet over medium-high heat; add potatoes and cook until warm. stir in curry paste and cream over low heat. place two slices of cheese on each tortilla and microwave individually for fifteen to twenty-five seconds until melted.
- to assemble, divide the potatoes and spinach evenly between the tortillas and add chipotle salsa to taste. heat in the microwave for twenty seconds, then enclose the tortillas around the filling.
