Spinach Dip
Submitted By: D. Kanon
Recipe Type: Dips
Ingredients
- 8 oz softened cream cheese
- 2 cups mayo
- ½ cup half & half
- ½ cup frozen spinach
- 1 t accent salt
- 1 t dried onion
- 2 T chives
Instructions
- Blend until smooth. Chill.
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Spicey Chicken Spread
Spicey Chicken Spread
Submitted By: D. Kanon
Recipe Type: Dips
Ingredients
- 2 lg cans of chicken
- 1 pkg of softened cream cheese
- 1 cup grated cheddar or mexi blend cheese
- ranch dressing
- Frank's hot sauce
- crackers, your favorite
Instructions
- Mix chicken and both cheeses until the chicken is coated.
- Add ranch dressing and continue mixing until desired consistency for a spread.
- Start adding Frank’s hot sauce. I use ½ bottle or more, I like it hot.
- Chill.
- Serve on your favorite cracker.
Shrimp Dip
Shrimp Dip
Submitted By: D. Kanon
Recipe Type: Dips
Ingredients
- 1 pint sour cream
- 1 8 oz pkg of cream cheese softened
- 1 can drained tiny shrimp
- Bon Appetit to taste
Instructions
- In a medium bowl, place cream cheese and stir until it is smooth.
- Add the sour cream and mix well. Then add your shrimp.
- Season with Bon Appetit. (1/2 tsp+)Refridgerate for 1 hour.
- Make sure you have plenty of Wavy Lays or Ruffles, this dip won’t last long.
Sausage Stuffed Mushrooms
Sausage Stuffed Mushrooms
Submitted By: D. Kanon
Recipe Type: Main
Ingredients
- 3-4 cups large mushrooms
- 1 lb sausage
- 1 pkg cream cheese
Instructions
- Brown sausage.
- Drain meat and add cream cheese. Hollow out your mushrooms & place in a 13X9 casserole dish.
- Stuff mushroom with a heaping spoonful of meat and cheese mixture.
- Cover and bake at 350 for 45 mins.
Risotto Milanese
Risotto Milanese
Submitted By: D. Kanon
Recipe Type: Side
Ingredients
- Extra-virgin olive oil
- 1 large onion, cut into ¼-inch dice
- Kosher salt
- 2 cups Carnaroli or Arborio rice
- 2 large pinches saffron
- 3 to 4 cups chicken stock, kept HOT
- 1 cup dry white wine
- 2 tablespoons butter
- ½ to ¾ cup grated Parmigiano-Reggiano
Instructions
- Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes.
- Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly.
- Add the saffron to the hot chicken stock; the stock should turn bright yellow.
- Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice.
- Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice.
- Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat.
- Toss in the butter and Parmigiano-Reggiano and “whip the heck out of it.” The rice should be creamy but still flow and hold its own shape.
Philadelphia Cheesy Chili Dip
Philadelphia Cheesy Chili Dip
Submitted By: D. Kanon
Recipe Type: Dips
Ingredients
- 1 8 oz pkg cream cheese
- 1 sm can chili
- ¾ c grated cheddar cheese
- 2 T cilantro
Instructions
- Soften cream cheese in a microwaveable bowl.
- Stir in all remaining ingredients.
- Cook until hot.
- Serve with your favorite corn chip or cracker.
Parmesan Baked Potato
Parmesan Baked Potato
Submitted By: D. Kanon
Recipe Type: Potatoe
Prep Time:
Cook Time:
Total Time:
Ingredients
- 6 small potatoes, scrubbed and cut in half
- ¼ c butter
- grated Parmesan cheese
- garlic powder
- other seasonings(to personal preference)
Instructions
- Preheat oven to 400 degrees.
- Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom.
- Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter.
- Place potato halves face down on the butter and seasonings.
- Place in preheated oven and bake for 40 to 45 minutes.
- Cool for 5 minutes before removing from pan.
- Serve on a plate with a side of sour cream for dipping.
Jalapeno Cheese Ball
Jalapeno Cheese Ball
Submitted By: D. Kanon
Recipe Type: Cheese
Ingredients
- 1 cup finely grated medium cheddar cheese
- 2 T grated onion
- 1 t minced jalapeno pepper
- mayo
Instructions
- Place the first 3 ingredients in a bowl.
- Add mayo into the mixture until you can roll the cheese into a ball.
- Serve with your favorite crackers or corn chips.
Guacamole
Guacamole
Submitted By: D. Kanon
Recipe Type: Dips
Ingredients
- 3 avocados
- 1 red onion, chopped (about ¼ c)
- 2 cloves garlic, minced
- ½ bunch cilantro leaves, chopped
- 1 jalapeno, finely chopped (or to taste)
- 1 large ripe garden tomato (or 2 smaller tomatoes), diced
- juice of 1 lime
- 4-5 shakes green Tabasco sauce
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Pit avocados and mash in a bowl.
- If you like your guacamole kind of chunky (that’s how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down.
- Carefully stir in remaining ingredients until well mixed.
Fruit Dip
Fruit Dip
Submitted By: D. Kanon
Recipe Type: Dip
Ingredients
- 1 jar creamed marshmallow
- 1 small container of strawberry cream cheese
Instructions
- In a small bowl, empty the strawberry cream cheese and beat with a mixer.
- Then add the jar of marshmallow.
- Let chill 1 hour before serving.
- Serve with your favorite fruit.
Fried Lumpia
Fried Lumpia
Submitted By: D. Kanon
Recipe Type: Appetiser
Ingredients
- 1 Ib raw shrimp shelled
- 1 Ib pork finely chopped
- 2 cloves garlic minced
- ¼ c green onions finely chopped
- ¼ c carrots finely chopped
- ¼ c celery finely chopped
- ¼ c bean sprouts finely chopped
- ¼ c french style green beans finely chopped
- 2 c cabbage finely chopped
- 1 pkg egg roll wrappers
- Accent salt to taste
- soy sauce to taste
- sesame seeds
- peanut oil
Instructions
- In a large fry pan, saute garlic and onion.
- Add pork and cook until brown, then add shrimp.
- Add all vegetables except cabbage and saute for 10 minutes.
- Add cabbage, cover and cook until done but not over cooked.
- Let mixture cool and then take a spoonful and place on wrapper.
- Fold wrapper over the mixture then fold in ends and roll up.
- In a large fry pan heat oil and begin to fry until light golden brown.
- Place on paper towels to drain.
- Sprinkle with sesame seeds.
- Serve with sweet and sour sauce.
Frank’s Spicy Chicken Spread
Frank's Spicy Chicken Spread
Submitted By: D. Kanon
Recipe Type: Sauce
Prep Time:
Total Time:
Ingredients
- 1 pkg cream cheese softened
- ½ c salad dressing, ranch or blue cheese
- ½ c Frank's Red hot Buffalo Wing Sauce
- ½ c shredded mozzarella, cheddar, or crumbled blue cheese
- 19½ oz chicken breast(Swanson premium chunk, water drained)
- vegetables, assorted fresh, or your favorite crackers
Instructions
- Combine the first 5 ingredients together.
- Mix well.
- If you want to serve it more like a dip, use more dressing and wing sauce.
Easy Meatballs
Easy Meatballs
Submitted By: D. Kanon
Recipe Type: Appetizer
Ingredients
- 1 lb lean ground beef
- 1 egg
- 2 T water
- ½ c breadcrumbs
- ¼ c minced onion
- ½ t salt
- ⅛ t pepper
Instructions
- In a medium size bowl, combine all ingredients.
- Take a small walnut size of meat mixture and form your meatball.
- In a medium size fry pan, cook your meatballs.
- Serve with your desired dish.
Easy Cheese Ball
Easy Cheese Ball
Submitted By: D. Kanon
Recipe Type: Cheese
Ingredients
- 1 5 oz jar Bacon cheese spread
- 1 5 oz jar Old English cheese spread
- 1 5 oz jar Rocha Blue cheese spread
- 1 pkg 3 oz cream cheese softened
- ½ c grated cheddar cheese
- ½ c chopped walnuts
Instructions
- Combine all cheese and mix well.
- When mixed well, form a ball.
- Roll the ball in the chopped nuts.
- Serve with your favorite crackers.
Deep Fried Zucchini Strips
Deep Fried Zucchini Strips
Submitted By: D. Kanon
Recipe Type: Appetizer
Ingredients
- 1 medium zucchini
- 2 large eggs, beaten
- 2 T milk
- ¾ c flour
- ½ t seasoning salt
- ¾ c cracker crumb(saltines) or your favorite bread crumbs
- 2 cups extra virgin olive oil or vegetable oil(for deep frying)
- 1 pkg Bearnaise sauce mix(Prepare contents of Bearnaise sauce according to package directions or make your own).
Instructions
- Wash and trim zucchini(DO NOT PEEL).
- Cut zucchini into about 2½” long by ½” thick strips, or ½” thick round slices.
- In a medium size mixing bowl, beat eggs and milk until fluffy.
- On a plate add flour, seasoning salt and mix well.
- On a separate plate, add finely crushed saltine crackers.
- With a fork, dip zucchini strips in egg mixture.
- Drop into flour mixture and coat all sides well.
- Dip again into egg mixture.
- Drop into crushed crackers and coat well.
- Heat olive oil to 325 F to 350 F in a medium size frying pan or use a deep fryer.
- Drop coated zucchini(a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once,(DO NOT OVERCOOK).
- Zucchini should be crunchy.
- Serve immediately with Bearnaise Sauce as a dip.