4 tablespoons unsalted butter plus 2 tablespoons softened
1 cup diced yellow onion
1 tablespoon minced garlic
1 ¼ teaspoons sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
2 pounds prewashed baby spinach
8 ounces Neufchatel cheese, cubed
½ pound triple cream brie, cut into ¼ inch cubes
½ cup grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
Set a medium heavy saucepan over medium-high heat and add the 4 tablespoons butter. When the butter begins to bubble, add the onion, the garlic, and ½ teaspoon of the salt. Cook the onions and garlic until translucent, 4 to 6 minutes. Add the spinach in batches, stirring after each addition until all of the spinach has wilted, 6 to 8 minutes. Stir in the Neufchatel, brie and Parmesan. Cover, reduce heat to medium, and cook for 6 to 8 minutes longer, or until cheeses are melted and the spinach is tender. In a small bowl, make a beurre manie by mixing the 2 tablespoons softened butter and flour with a fork until you have formed a smooth paste. Stir the beurre manie into the spinach mixture and cook, stirring for 6 to 8 minutes longer or until the mixture thickens. Serve immediately or store in an air tight container for up to 3 days
1/2 cup plain breadcrumbs
2 tbsp plus ¼ cup grated Parmesan cheese
2 tbsp melt4ed butter
1 ½ tsp Italian seasoning, divided
1 16 oz pkg frozen broccoli florets thawed
1 16 oz pkg frozen cauliflower florets thawed
1 med onion, chopped
2 tbsp flour
1 ½ tsp garlic powder
¼ tsp kosher salt
¼ tsp ground black pepper
1 ¼ cups milk
4 oz Neufchatel cream cheese, cubed.
Heat oven to 350 degrees. Mix breadcrumbs, 2 tbsps Parmesan, 2 tbsps melted butter and 1/2 tsp Italian seasonings in a small bowl, set aside (side note, use Italian seasoned breadcrumbs). Cut any large broccoli or cauliflower flowerets into bit-size pieces. Melt the other 2 tbsp butter in a large skillet on medium heat. Add onion and cook for 5 minutes until softened. Wisk in flower, remaining Italian seasoning, garlic powder, salt and pepper. Add milk and stir until thickened and bubbly. Add Neufchatel cheese and remaining ¼ cup Parmesan cheese, cooking until melted. Add vegetables, toss gently to coat. Spoon into a PAM sprayed 2 quart shallow baking dish and top evenly with crumb mixture. Bake 40 minutes until heated through and top is golden.
6 tablespoons butter
2 medium apples, peeled and finely chopped
4 small ribs celery with leafy tops, finely chopped
2 small onions, finely chopped
Salt and pepper
1 large bay leaf
2 tablespoons thyme, finely chopped
1 tablespoon lemon or orange zest
3 to 4 tablespoons parsley, finely chopped
1 pound mild Italian pork or turkey sausage
1/4 cup Calvados or brandy (apple brandy)
About 3 cups Pepperidge Farm seasoned stuffing mix or homemade toasted breadstuffing with poultry seasoning
Turkey or chicken stock, to moisten
1 cup roasted or jarred chestnuts, chopped
Preheat oven to 350°F.
Melt butter in a skillet; add apple, celery and onion. Season with salt, pepper, bay and thyme, and cook until tender, 10 minutes or so. Add parsley remove bay leaf. Stir in stuffing bread, season with a little celery salt and moisten with stock, adding just enough to make bread damp but not wet. Brown sausage until lightly brown–do not cook sausage until dry; add chopped chestnuts. Deglaze sausage/chestnut pan with Calvados or brandy, and flambe to burn off alcohol. Stir in stuffing/veggie mix until well combines, transfer to a casserole dish and bake for 35–40 minutes.
4 to 6 mild white onions
1 cup milk
3 eggs, beaten
About 2 cups pancake mix
Oil (for deep frying)
Directions of Onion ring loaf
Slice onions crosswise and separate into rings.
Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring in pancake mix and fry until golden brown in oil heated to 375 degrees
Press down the fried onions solidly, without pressing, into a loaf pan.
Bake at 400 degrees F for 10 to 15 minutes.
Turn onto a serving plate.
Copy Cat Steak House Dipping Sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne
(2) 8 oz packages of cream cheese, room temp
1/2 cup shredded cheddar
1 cup bacon crumbles, divided
1 package of Hidden Valley Ranch dip mix
Place cream cheese in a medium sized mixing bowl.
Mix with mixer until both blocks are combined.
Add in ranch dip mix and mix well.
Blend in shredded cheddar and 1/2 cup of the bacon crumbles.
Once mixed, using your hands, form into a ball.
Roll the ball into the remaining 1/2 cup of bacon crumbles.
Refrigerate 1 hour before serving.
3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Colby/Monterey Jack or Chedder
1 beaten egg
1 jar pizza sauce
Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9×13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping.