CLOSED Top Chef Contest #2! 2 Winners slotmom & Corabets

Easy Spinach Dip Wreath


1 round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread
1 1/2 cups spinach dip
Rosemary sprig, if desired
Miniature yellow cherry tomatoes, if desired
Cranberries, if desired
Red bell pepper pieces, if desired


1. Cut and hollow out 3-inch-wide ring on top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.
2. Sthingy spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time.
3. Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.


Savory Spinach Dip

2 packages (10 ounces) frozen chopped spinach, thawed
1 can (8 ounces) water chestnuts, drained and finely chopped
1 cup sour cream
1 cup plain yogurt
1 cup finely chopped green onion (9 medium)
2 teasp. chopped fresh tarragon leaves or 1/2 teasthingy dried tarragon leaves
1/2 teasp. salt
1/2 teasp. ground mustard
1/4 teasp. pepper
1 garlic clove, crushed
Rye crackers, rice crackers or raw vegetables for dipping, if desired


1. Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients except crackers in glass or plastic bowl.
2. Cover and refrigerate 1 hour to blend flavors. Serve with crackers.

slotmom:
Easy Spinach Dip Wreath


1 round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread
1 1/2 cups spinach dip
Rosemary sprig, if desired
Miniature yellow cherry tomatoes, if desired
Cranberries, if desired
Red bell pepper pieces, if desired


1. Cut and hollow out 3-inch-wide ring on top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.
2. Sthingy spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time.
3. Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.


Savory Spinach Dip

2 packages (10 ounces) frozen chopped spinach, thawed
1 can (8 ounces) water chestnuts, drained and finely chopped
1 cup sour cream
1 cup plain yogurt
1 cup finely chopped green onion (9 medium)
2 teasp. chopped fresh tarragon leaves or 1/2 teasthingy dried tarragon leaves
1/2 teasp. salt
1/2 teasp. ground mustard
1/4 teasp. pepper
1 garlic clove, crushed
Rye crackers, rice crackers or raw vegetables for dipping, if desired


1. Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients except crackers in glass or plastic bowl.
2. Cover and refrigerate 1 hour to blend flavors. Serve with crackers.

OH I am gonna get so FAT I have to try this most definetly, this looks real good!!!!!

nettelarr42794:

slotmom:
Easy Spinach Dip Wreath


1 round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread
1 1/2 cups spinach dip
Rosemary sprig, if desired
Miniature yellow cherry tomatoes, if desired
Cranberries, if desired
Red bell pepper pieces, if desired


1. Cut and hollow out 3-inch-wide ring on top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread.
2. Sthingy spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time.
3. Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.


Savory Spinach Dip

2 packages (10 ounces) frozen chopped spinach, thawed
1 can (8 ounces) water chestnuts, drained and finely chopped
1 cup sour cream
1 cup plain yogurt
1 cup finely chopped green onion (9 medium)
2 teasp. chopped fresh tarragon leaves or 1/2 teasthingy dried tarragon leaves
1/2 teasp. salt
1/2 teasp. ground mustard
1/4 teasp. pepper
1 garlic clove, crushed
Rye crackers, rice crackers or raw vegetables for dipping, if desired


1. Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients except crackers in glass or plastic bowl.
2. Cover and refrigerate 1 hour to blend flavors. Serve with crackers.

OH I am gonna get so FAT I have to try this most definetly, this looks real good!!!!!

i love spinach dip, so yeah this definitely sounds like a must do... (p.s. "chubbosaurus is hilarious!)

We need a member who has photoshop or BookMaster
or something to make us a "Gambler's Cook Book"
or The Gambler's CookBook on CD!!
Let me know if someone wants to take on that project
and how much it would cost

TDTAT:
We need a member who has photoshop or BookMaster
or something to make us a "Gambler's Cook Book"
or The Gambler's CookBook on CD!!
Let me know if someone wants to take on that project
and how much it would cost

Hey let me look into somethings I might know someone that could help out...

Zucchini Crab Cakes

2 cups zucchini, grated and drained

1 cup Italian bread crumbs

2 eggs

2 tablespoons Old Bay seasoning

3 teaspoons mayonnaise

3/4 teaspoon Worcestershire sauce

1 teaspoon Colman's Mustard

1 cup imitation crab, chopped



Mix all ingredients and form into cakes. Fry on medium heat till golden brown on each side

Amaretto Chocolate Cheesecake

3 boards of grahm cracker squares

1/3 cup low fat (skim) ricotta cheese

4 oz whipped cream cheese

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1 egg

3 tbls flour

2 tbls Amaretto liquor or 1 tsp Almond extract

1 tsp vanilla extract

2 tbls semi sweet chocolate chips - ground



Preheat oven to 300 F. Spray 8" round pie pan with oil spray.



Crumble (fine) grahm crackers evenly at bottom of pan.



Puree or blend ricotta cheese, cream cheese, cocoa, egg, sugar, flour, liquor and/or extract.



Stir in chocolate chips and pour mixture over grahm cracker crumbs.



Bake for 90 minutes at 300 F.. Cool and cut into 12 servings.

Old Style Homemade Ice Cream

4 tall cans evaporated milk
3 cups sugar
6 eggs, well beaten
1 Tablespoon Vanilla Flavoring
1 pint unwhipped whipping cream

In a large microwave-proof container, or in the top of a double boiler, mix together the evaporated milk and sugar. Cook until the mixture is hot throughout. Gradually stir in the beaten eggs, stirring constantly as you add them. If you are cooking on your range top, be sure to either use the double boiler method, or be prepared to stand there to constantly monitor and stir the custard as it cooks so that it will not scorch. The heat should be on medium low. Continue cooking until a metal spoon dipped into the mixture comes out coated. Remove from heat source and stir in flavoring. Strain custard to ensure no cooked egg pieces are left in the custard. Let cool, stir in whipping cream and follow directions on Electric Ice Cream Maker to freeze.

You may use different flavoring agents other than Vanilla. You can also use fruit by crushing the fruit and sugaring it lightly and letting it sit for at least 2 hours before folding it into the mixture along with the whipping cream.

Note: My job as a small child was to sit on top of the freezer to apply pressure to the handturned churner. Of course, my reward was the dasher, all covered with the first fruit of the freezing, all that wonderful ice cream that clung to it.

My Grandmother taught me how to make ice cream custard, and this is the recipe I adapted this to suit the tastes of my family. Lemon Custard was a big favorite, and what I would do is just add Lemon Flavoring instead of Vanilla.

This may be a little extra work, however, the smiles on the faces of those you serve this ice cream will more than compensate for your labor.

Red Velvet Cake:

3/4 cup butter (1-1/2 sticks)
2 cups sugar
4 eggs, separated
1 Tablespoon vanilla extract
1-1/2 Tablespoons red food coloring
3 Tablespoons cocoa powder
2 teaspoons baking soda
1 Tablespoon vinegar
1-1/4 cup buttermilk
3 cups sifted flour
1 teaspoon salt

Preheat oven to 350 degrees. Grease and flour two or three layer cake pans and set aside.

Beat egg whites until stiff and set aside.

Sift together the flour, cocoa powder, baking soda, and salt and set aside.

Mix vinegar and food coloring into buttermilk and set aside.

Cream together butter and sugar. Add vanilla. Add egg yolks, one at a time, beating after each addition. Add dry ingredients gradually, alternating with buttermilk mixture, beating well after each addition.

Carefully fold in beaten egg whites.

Pour equal amounts of batter into prepared pans. Place pans in center rack of oven andbake 25-35 minutes, or until cake springs back when light pressure is applied to the center of the cake. Remove from oven and cool on wire racks for about 10 minutes.

Remove from pans and allow to cool thoroughly. Frosting recipe follows.


Cream Cheese Frosting:


1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp. Vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups), sifted

Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.

Add sugar gradually, beating until well blended after each addition. When well blended and smooth, frost your cake and wait for smiles.

Caramelized Beef Skewers

1 lb. beef sirloin steak, thinly sliced
1/4 cup A.1. Original Steak Sauce, divided
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. GREY POUPON Dijon Mustard



TOSS steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard; set aside.
PREHEAT grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.
GRILL skewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.

Grilled Slow-Cooker Ribs


3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teasp salt
1/2 teas. pepper
3 tables liquid smoke
2 cloves garlic, finely chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce


1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.
3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.
4. Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

Grilled Raspberry-Glazed Chicken


1/2 cup raspberry jam
1 tables Dijon mustard
6 boneless skinless chicken breast halves (about 1 3/4 pounds)
1 1/2 cups fresh or frozen (thawed and drained) raspberries


1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix raspberry jam and mustard.
2. Cover and grill chicken 4 to 5 inches from medium heat 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining jam mixture. Serve chicken topped with raspberries.

Crab Cakes

2 eggs
2 Tablespoons mayonnaise
1 teaspoon dry mustard
1 teaspoon horseradish
1/2 teaspoon salt
2 to 4 Tablespoons chopped green onion
1 Tablespoon lemon juice
A dash of Tabasco Sauce
1 Tablespoon fresh ginger root, grated
1-1/4 cups fine saltine cracker crumbs (set 1 cup aside to coat the crab cakes in later), use 1/4 cup now
2 cups lump crab meat (Dungeness, Blue, Snow, whatever is available)

3 Tablespoons olive oil or other vegetable oil, heated in a heavy skillet

In a large bowl, combine the eggs, mayonnaise, mustard, horseradish, salt, green onions, lemon juice, Tabasco Sauce, add 1/4 cup of the crumbs and the crabmeat. Mix well. Shape into eight 1/2 inch patties. Coat with remaining crumbs. Chill on a plate in your freezer for at least 30 minutes.

Heat oil in skillet, cook patties over medium to medium high heat until golden brown on both sides, 6 to 8 minutes. Drain on paper towels and serve immediately with lemon wedges.

Grilled Fish and Peppers

Prep Time: 10 min
Total Time: 36 min
Makes: 6 servings

1 cup KRAFT Zesty Italian Dressing
2 tsp. crushed red pepper
1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia
2 each red and green peppers, seeded, each cut into 6 pieces
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
2 Tbsp. finely chopped cilantro



MIX dressing and crushed red pepper. Pour half of the dressing mixture over fish in resealable plastic bag. Seal bag. Refrigerate 15 min. to marinate. Place peppers in a separate resealable plastic bag. Add remaining marinade; seal bag. Shake bag gently until peppers are evenly coated.
PREHEAT grill to medium-high heat. Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade.
PLACE peppers on grill. Top with fish; cover grill with lid. Cook 4 min.; turn fish over. Brush with reserved marinade from peppers. Grill, covered, an additional 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate; let stand 3 min. Sprinkle with cheese and cilantro.

Shrimp-in-Love Pasta


Recipe Rating:

Prep Time: 10 min
Total Time: 25 min
Makes: 2 servings
4 oz. linguine, uncooked
1 cup cleaned medium fresh shrimp
2 medium tomatoes, chopped (about 1 cup)
1/2 cup PHILADELPHIA Cream Cheese Spread
1-1/2 cups torn cleaned spinach

COOK linguine as directed on package.
MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture is well blended.
DRAIN pasta; place in large bowl. Add spinach; toss lightly. Stir in shrimp mixture.

Great Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

To Double
For 4 servings, prepare as directed using 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread and doubling all other ingredients.