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.