Hot Broccoli Dip
What You Need
1 round sourdough bread loaf (1-1/2 lb.)
1/2 cup chopped celery
1/2 cup chopped red peppers
1/4 cup chopped onions
2 Tbsp. butter
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed
Few drops hot pepper sauce
Make It!
HEAT oven to 350°F.
CUT slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 min. Cool slightly.
MEANWHILE, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat until tender. Add VELVEETA; cook on low heat until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook until heated through, stirring constantly.
SPOON into bread loaf. Serve with toasted bread pieces, RITZ Crackers and/or assorted cut-up fresh vegetables.
Cheesy Hot Crab & Red Pepper Spread
What You Need
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 pkg. (8 oz.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 tsp. garlic powder
1 tsp. Italian seasoning
1 medium red pepper, chopped
1 small onion, finely chopped
1 can (6 oz.) crabmeat, drained
WHEAT THINS Original Crackers of baked pitas
Make It!
PREHEAT oven to 375°F. Remove 1/2 cup of the mozzarella cheese; cover and refrigerate until ready to use. Mix all remaining ingredients except crackers until well blended.
SPREAD into 9-inch pie plate.
BAKE 20 min. or until crab mixture is heated through and top is lightly browned. Sprinkle with reserved 1/2 cup mozzarella cheese. Garnish with chopped fresh parsley, if desired. Serve hot with the crackers.
These are compliments of Kraft Foods. I love this site!
Panang Curry
What You Need
2 tablespoons sugar
4 kaffir lime leaves, thinly sliced ( if you cannot find them, Lime Zest)
2 tablespoons fish sauce
1 1/2 tablespoon red curry paste ( Or Panang Curry Paste)
1 cup coconut milk
1 lb beef, sliced or chicken
Make It
Pour 1/2 of the coconut milk in a pan over medium heat. I seem to use my wok for this, Simple as that. Add curry paste and break it up to mix it with coconut milk. Keep stirring to prevent bottom from sticking. Lower the heat to simmer if necessary. Simmer until red oil appears. Add the beef and stir to coat the beef with the curry paste. Add sugar, fish sauce and the rest of coconut milk. Let it simmer until the beef is tender and the liquid is reduced to a thick sauce. It should take about half an hour to an hour depending on your heat. Add water if your beef is still tough and let the liquid reduce.
Sprinkle the sliced kaffir lime leaves on top. Serve hot.
Compliments of David's friend.
Last but not least, and the most delicious of all...
Dulce de Leche and Chocolate Chunk Bread Pudding
Egg bread, bittersweet chocolate, and an intense caramel sauce combine to make this the ultimate comfort dessert. Be sure to start this recipe ahead of time. It takes about half an hour for the custard to soak into the bread.
Makes 8 to 10 servings
8 1/2-inch-thick slices egg bread (about 4x5 inches), crusts trimmed, cut into 3/4- to 1-inch cubes
4 tablespoons (1/2 stick) unsalted butter, melted, divided
1 1/2 cups heavy whipping cream
1 cup purchased dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
4 large eggs
2 large egg yolks
2 tablespoons dark rum
1 teaspoon vanilla extract
Pinch of salt
1/2 cup (about 3 ounces) bittersweet chocolate chips
2 tablespoons sugar
Powdered sugar
Preheat oven to 350°F.
Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool.
Brush 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling.
Remove from heat. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. Stir in bread cubes. Let soak 30 minutes, stirring occasionally.
Mix chocolate chips into custard mixture.
Pour into prepared dish. Sprinkle with 2 tablespoons sugar. Bake pudding until puffed and set in center, about 35 minutes. Let cool 15 minutes. Dust with powdered sugar. Serve warm, passing more dulce de leche topping alongside.
I didn't get a picture of this, but it's definitely worth trying.
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