Originally Posted By TALL Disney Guy I first made chili cheese popcorn last year and it was good. There are several recipes Google-able, but I can't remember which mine is---it's somewhere at home.
Originally Posted By Kala I always make sausage bites with a plum or hoisin dipping sauce, or just ketchup it looks like you've spent all day making them! <a href="http://www.puffpastry.com/recipedetail.aspx?recipeID=24073" target="_blank">http://www.puffpastry.com/reci pedetail.aspx?recipeID=24073</a> We love baked brie topped with pecans and brown sugar. serve it with apple slices and crackers. delish! 1 small 2 lb brie wheel white rind removed 3/4 cup chopped pecans 1/3 cup dark brown sugar, firmly packed Preheat the oven to 350° F. Place brie in a 10-inch quiche or pie pan, pressing the nuts into the cheese. Sprinkle the brown sugar over the top. Bake for 15 minutes or until warm and melted. If necessary, place briefly under the broiler to caramelize the sugar, being careful not to burn the nuts or sugar. Serve immediately with apple slices or crackers.
Originally Posted By Schmitty Good Vibes Crab stuffed mushrooms are easy and impressive and, hey, that's what it's all about, right? Recipe: A bunch of crab meat A bunch of grated jack cheese A whole bunch of the biggest mushroom caps you can get after elbowing away that snooty grandma from the mushroom bin (forget the shitake's - too big and too expensive) a little salt, pepper and even less onion powder cayenne pepper directions: mix together the crab, cheese, seasonings (except the cayenne) Stuff the mushroom caps (reserve the stems - slice them up a quarter of an inch thick and add them to rice) until you run out of caps or stuffing. Whatever, it will never come out evenly. Sprinkle top lightly with cayenne pepper. Do not, repeat, DO NOT accidently grab nutmeg thinking it's cayenne. I know from experience that this doesn't work. Broil until lightly toasted. Reserve half for yourself and serve the rest.
Originally Posted By avromark User ID: Schmitty Good Vibes Number of Discussion Board Messages Posted: 110 just a *slight* archive there eh?
Originally Posted By mele Do we have to wait around for a snooty grandma to show up before we pick out the biggest mushrooms or can we choose them anytime?
Originally Posted By mele Sorry this took me a few days to post. Baked Brie with Pistachios and Dried Fruit The timing will vary depending on the ripeness of your cheese, so watch it carefully during the last few minutes of baking. (Let's all pretend we know how to tell the ripeness of Brie.) 1 round Brie cheese (1 lb/500g) 2 Tbsp Curaçao, Cointreau, Cognac, or orange brandy 1/3 cup (20 oz/60g) dried apricots, cut into 1/4-inch strips 3 Tbsp dried cranberries or golden raisins 3 Tbsp pistachios or pine nuts Lettuce leaves for serving (optional) Toasted thin baguette slices or crackers Preheat oven to 350°F (180°C). Place the cheese round on a rimmed baking sheet. Prick the top with a fork in a dozen places and drizzle with 1 1/2 tsp of the liquer. In a bowl, toss the remaining liqueur with the apricots, cranberies and pistachios. Scatter the fruit mixture evenly over the top of the round. Bake until the cheese warms and softens, 8-10 minutes. Using a wide spatula, transfer the round to a plate lined with lettuce leaves. Serve with baguette slices and/or crackers. Serves 8-12
Originally Posted By TALL Disney Guy I freaked out for a second cause I skimmed the directions and misread "spatula, transfer" as "tarantula". Glad I stopped to clarify, *phew*...
Originally Posted By TALL Disney Guy LOL <---crosses "mele" off of LPers whose homes he would like to have dinner in ;-)
