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| | From:  Genie· (Original Message) | Sent: 6/3/2008 9:00 PM |
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| | | From: Genie· | Sent: 6/3/2008 9:00 PM |
TGI Fridays Tuscan Spinach Dip
1 - 8 oz. pack frozen chopped spinach
4 oz. cream cheese
1 1/4 cup heavy whipping cream
½ t salt
½ t pepper
1 lb. parmesan cheese
¼ of lemon fresh lemon juice
2 dashes hot sauce
3 oz. vegetable mix
4 oz. can chopped artichokes
Remove spinach from box; thaw under cold running water. When spinach is thawed, wrap in towel and squeeze dry. Place cream cheese at room temperature. Let soften for 15 minutes. In a saucepan, place heavy cream, salt, and pepper. Cook over very low heat until it is reduced by 25%. Cut cream cheese in cubes. Add to saucepan. Whip smooth. Add parmesan cheese and whip smooth. Remove from heat when combined and smooth. Place in a large bowl; add lemon juice, hot sauce. Chop artichokes and place in a microwave bowl with frozen vegetable mix. Microwave on high until tender, drain and add to other bowl. Stir to incorporate, serve with fresh vegetables, or refrigerate for later. | |
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Reply
| | | From: Genie· | Sent: 6/3/2008 9:00 PM |
Mock GS Tagalong Cookies Ingredients - Ritz crackers
- any brand of creamy peanut butter
- round milk chocolate baking discs (like Wilton's)
- small pair of tongs
- wax paper
Directions Melt chocolate discs in microwave on half power until melted, stirring frequently. Spread a small amount of peanut butter onto the Ritz cracker and while holding it with the tongs, spoon melted chocolate over the peanut buttered side first. Allow excess chocolate to drip back into bowl. Set on wax paper to dry for a short time. Chocolate will lose its "shine" when it's ready to be flipped. Using tongs to handle cookies, spoon more melted chocolate on back side and allow to dry completely. I swear these taste just like GS Tagalongs | |
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Reply
| | | From: Genie· | Sent: 6/3/2008 9:01 PM |
Chi Chi's Seafood Enchiladas
1 (10 ounce) can cream of chicken soup
1/2 cup onions, chopped
8 ounces crab (real or imitation), chopped
1 3/4 ounces Monterey jack cheese, shredded
8 (5 to 6-inch) flour tortillas
1 cup milk
Dash of nutmeg
Dash of pepper
In mixing bowl, stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture, crab and 1 cup of
the jack cheese; set aside.
Wrap the tortillas in paper towels, microwave on HIGH for 30 to 60
seconds.
Place 1/3 cup mixture on each tortilla and roll up. Place seam side
down in greased 12 x 7 1/2-inch dish.
Stir milk into the reserved soup mixture. Pour over enchiladas.
Microwave, covered, on HIGH for 12 to 14 minutes. Sprinkle with
remaining cheese. Let stand for 10 minutes.
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Reply
| | | From: Genie· | Sent: 8/25/2008 7:40 PM |
| Chi Chi's Seafood Enchiladas
1 (10 ounce) can cream of shrimp soup
1/2 cup onions, chopped
8 ounces crab (real or imitation), chopped
1 3/4 ounces Monterey jack cheese, shredded
8 (5 to 6-inch) flour tortillas
1 cup milk
Dash of nutmeg
Dash of pepper
In mixing bowl, stir together soup, onion, nutmeg and black pepper.
In another bowl, place half of the soup mixture, crab and 1 cup of
the jack cheese; set aside.
Wrap the tortillas in paper towels, microwave on HIGH for 30 to 60
seconds.
Place 1/3 cup mixture on each tortilla and roll up. Place seam side
down in greased 12 x 7 1/2-inch dish.
Stir milk into the reserved soup mixture. Pour over enchiladas.
Microwave, covered, on HIGH for 12 to 14 minutes. Sprinkle with
remaining cheese. Let stand for 10 minutes.
Add a dash of hot pepper sauce to soup mix if desired.
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