From Lynn on Google+:
– I wrap asparagus
in phyllo dough
that’s been brushed with melted butter and parmasean cheese, you wrap the asparagus with it and bake. very easy, and can be eaten at room temp, etc.
Sounds ridiculously excellent & easy. If you’re a fan of asparagus, you may enjoy it steamed, grilled, roasted, or even nuked. I love the stuff if it’s prepared well. This sounds like it would go over quite well. Parmesan cheese is always a win. Maybe some Romano… and I may add garlic. If we wanted to get really nuts, we could wrap ’em in bacon & and the dough.
Found a recipe from Paula Deen that says to bake at 375° for 15-18 minutes. Google for ideas!
From my friend Jack (or John) on Google+:
John Washabaugh – cheese dip in the crock pot. I make 1 lb of taco meat, usually ground turkey, two pound blocks of velveeta, 1 jar of ragu double cheddar sauce, 2 cans of chili (whatever your preference is) and a bag of mexican blend shredded cheese. Just melt everything together in the crockpot, and take a couple bags of tortilla chips.
used to make “Dion Dogs”… I think
it was just Velveeta
Chili… mixed in a crock pot & slathered on top of unsuspecting hot dogs
. It was also almost always guaranteed to cause gastrointestinal distress.
At any rate… this is a reminder that:
(pretty much) anything + cheese + Crock❦Pot = awesome.
Looks pretty damn tasty:
“One cannot think well, love well, sleep well, if one has not dined well.”: Make this dish!
This is super fast and easy, plus it is damn tasty.
The base of this recipe is taken from the Joy of Cooking, which you should really consider buying if you don’t already own a copy.
I saw this on Twitter, and had to post. My aunt makes a version of this that she picked up from her ex-in-laws. It always shows up at family picnics, and is generally always a crowd-pleaser. The version we get is most definitely the Catalina dressing, not French… and Doritoes instead of Fritos. If I were making this, I may substitute taco sauce for salsa, and I’d cut out the onions. And… if you’re buying shredded cheese, why go for cheddar when you could get Colby-Jack, “taco cheese” with seasonings, or “four cheese Mexican” (whatever that is)?
Recipe from: Mock Taco Salad Recipe | CopyKat Recipes | Copycat Recipes | Restaurant Recipes.
Mock Taco Salad
- 1 pound ground beef
- 1 package or 2 tablespoons taco seasoning mix
- 1/2 head of lettuce shredded
- 1 cups of Fritos or other brand of corn chips
- 1/2 cup shredded cheddar cheese (you can add more if you like)
- 1/2 cup chopped tomatoes
- 1/4 cup diced red onions
- 1/4 cup Kraft Catalina Dressing you could also use a French dressing
- 1/4 cup salsa
- sliced olives (optional)
In a skillet over medium heat brown ground beef, when almost done drain fat, and add taco seasoning mix. If you are using a package of taco seasoning mix add the amount of water recommended on that package. If you are using the Copykat taco seasoning mix add about 1/3 cup of water, and let the meat simmer until fully cooked. Once meat is fully cooked turn off the heat, and allow the meat to cool slightly.
Prepare salad toss together lettuce, tomatoes, red onions, shredded cheese, and corn chips. In a small bowl prepare salad dressing by mixing together prepared salad dressing and the salsa, mix well. Toss together the seasoned beef, salad dressing along with the lettuce. Garnish with sliced black olives if you desire. Serve immediately. This salad does not hold well, so be prepared to eat in one setting.
The other night, the wife & I were in the mood for pizza, but not for any of the plethora of local pizza places. We decided to make our own. We were going to get one of those pre-made Boboli crusts, but while at the grocery store my wife came across one of those cardboard tubes of pizza dough by Pillsbury. We decided why not try that? I like a puffy doughy not quite fully cooked crust.
Well, this wasn’t that… but it was tasty. It seemed to be pretty thin, but it was flavorful. We bought the Giant Eagle brand jar o’ pizza sauce because it was way cheaper than the real brands. I added some brown sugar ’cause I like sweet sauce… but I’m getting ahead of myself.
My wife spread out the dough and I brushed on some extra virgin olive oil and sprinkled on some garlic powder. Then we put down the sauce & brown sugar mixture, and a 2-cup bag of “4-cheese Italian” shredded cheese.
We put diced green peppers, turkey pepperoni, and canned mushrooms on the whole thing… and I put diced Canadian bacon & chopped olives on my half. I topped it off with a little leftover taco cheese, and put some crushed red pepper flakes on my side.
We baked it according to the instructions on the weird cardboard roll, and it turned out great. We need to do homemade pizza night more often! I think we’ll skip the EVOO step though… I don’t think it was all that necessary.
Homemade pizza FTW!
Originally from: http://www.foodnetwork.com/recipes/claire-robinson/claires-spinach-carbonara-recipe/index.html
We still need to try this. You can’t go wrong with pasta, cheese, and bacon… and spinach is good for you.
Yield: 4 servings
- Prep 15 min
- Cook 15 min
- Total: 30 min
- 1/2 pound slab bacon, cut into 1/2-inch chunks
- 1 pound fresh or dried spinach fettuccine
- 1 whole large egg, plus 2 large egg yolks, at room temperature
- 1 cup grated Parmigiano-Reggiano, plus more for garnish
- 2 teaspoons freshly cracked black pepper
- 2 cups baby spinach leaves
Bring a large pot of water to a boil over medium heat and salt generously.
Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.
When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.
Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.
While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
Cook’s Note: The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta.
Looks easy enough!