Ingredients 4 boneless skinless chicken breast halves,boiled, drained and shredded with 2 forks 1 (12 ounce) bottle Frank's Hot Sauce 16 ounces cream cheese 1 (16 ounce) bottle Ranch dressing 1/2 cup minced celery 8 ounces shredded Monterey jack or sharp Cheddar cheese Cooking Instruction Preheat oven to 350 degrees F. In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer. In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top. ...
Ingredients 2 cups (480 ml) half-and-half 5 large egg yolks 2/3 cup (130 grams) granulated white sugar 1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract For the Raspberry Swirl: 1/2 cup (120 ml) raspberry puree (Sauce) or raspberry preserves Note: Half and Half cream is a mixture of cream and whole milk and contains 10 - 12% butterfat. Instructions In a small saucepan, over medium-high heat, bring the half-and-half and the vanilla bean (if using) to the scalding point (the milk begins to foam up). Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and ...
Ingredients Crust: 1/4 cup unsalted butter, melted 1-1/2 cups graham cracker crumbs Filling: 1-1/2 cups granulated sugar 4 eight ounce packages cream cheese, softened 1/2 cup heavy cream 4 eggs 1/4 cup all-purpose flour 1 cup sour cream 1 tsp vanilla Instructions: Preheat oven to 350F. Grease sides of a springform pan or use a 9-inch round pan, ungreased. Crust Directions: In a large bowl, combine butter and graham cracker crumbs. Press into bottom of pan and freeze. Filling Directions: In a large mixing bowl, beat sugar and cream cheese on medium-high speed for 3 minutes. Blend in cream. Add eggs, one at a time, mixing well ...
Ingredients: 1/2 cup chopped onion 1 1/2 cups heavy cream 8 (6-ounce) packages washed baby spinach (48 ounces) Cayenne pepper Instructions: In a small saucepan over medium heat, mix the onions and heavy cream. Let it simmer until the cream is reduced by half and thickened, and the onions are soft for about 10 minutes. Heat a large pot or Dutch oven over medium heat and add about 1/4 of the spinach. Cook in the dry pot with occasional stirring until the greens are wilted. Add more spinach to the pot as it wilts, until all the spinach is wilted. Drain off ...
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1 cup unsalted butter, softened
1 1/4 cups sugar
1/2 cup dutch cocoa powder
2 tsp vanilla essence
2 eggs
2 cups self-raising flour, sifted
tsp bicarbonate of soda
cup plus 3 tbsp boiling water
cup icing sugar, sifted
Ingredients:
1 can (about 12 ounces) pineapple tidbits
1 1/2 to 2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/4 cup raisins
1/2 cup toasted slivered almonds*
2 green onions, sliced
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon ground coriander
1/4 teaspoon dry mustard
dash ground allspice
1 small clove garlic, minced
dash cayenne pepper, optional
mixed salad greens or romaine lettuce
