Quick Chicken Quesadillas

Quick Chicken Quesadillas

Ingredients:

4 large Flour tortillas
1/2 cup Refried beans, canned
1/2 cup Robert Rothschild Farm Raspberry Salsa
3/4 lb. Chicken, skinless, boneless
4 Green onions, chopped
1 cup Cheddar cheese
1/2 cup Sour cream
2 cups Lettuce, shredded
2 medium Tomatoes, chopped

Preheat broiler. Arrange tortillas on a cookie sheet. Spread a layer of refried beans over tortillas.
Add Raspberry Salsa, then layer with chicken, onions and cheese. Place cookie sheet under broiler for 1-2 minutes or until the cheese melts and the tortillas are crisp. Serve topped with sour cream, lettuce and tomatoes.

Source: http://www.robertrothschild.com/

Benedictine Dip

Benedictine Dip

Ingredients:

1 large cucumber, peeled
8 ounces cream cheese, softened
2 tablespoons grated onion
1/4 teaspoon salt
1 tablespoon mayonnaise
1/8 cup sour cream
Dash green food coloring, optional
2 tablespoons chopped fresh dill

Accompaniments: trimmed baby carrots and sugar snap peas, blanched, raw, trimmed baby radishes

Preparation:
Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor. Transfer to a bowl and add chopped dill. Taste for seasoning. Serve with crudite.

Emeril Lagasse's Potato, Onion & Roquefort Soup Recipe

Emeril Lagasse's Potato, Onion & Roquefort Soup

Ingredients:

3 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1 teaspoon minced garlic
3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1 bay leaf
4 cups chicken stock
1 cup light cream
1/2 cup heavy cream
1 cup crumbled Roquefort cheese, , or other creamy blue cheese
2 teaspoons chopped fresh thyme
2 tablespoons tawny port
6 slices bacon, cooked and crumbled

Preparation:

In a large saucepan, melt the butter over medium-high heat.

Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.

Add the garlic and cook, stirring, for 30 seconds.

Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.

Add the stock and bring to a boil.

Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.

Remove and discard the bay leaf.

Remove from the heat and puree until smooth.

Add the light and heavy creams, and stir well to blend.

Gently reheat and barely simmer; careful not to boil.

Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted.

Adjust the seasonings, to taste.

Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.

Buttermilk Chicken Tenders Recipe

Buttermilk Chicken Tenders

Ingredients:

8 chicken tenders
1 1/2 cups White Lily® All Purpose Flour
1 1/2 teaspoons salt
2 teaspoons black pepper, freshly ground
2 large eggs, lightly beaten
1 cup buttermilk
1 pint Crisco® Vegetable Oil

Preparation:


In large, heavy skillet, heat 1 1/2 inches of oil (amount will vary depending on diameter of pan) to 365 degrees.

Three bowls will be needed to bread the chicken. Thoroughly blend White Lily All-Purpose Flour, salt, and pepper in a medium-size bowl.

Break eggs into a small bowl, beat lightly and set aside.

Pour 1 cup of buttermilk into a bowl.

Dip chicken one piece at a time into buttermilk, then into flour. Coat completely.

Then dip chicken into egg, then return to flour. Coat completely.

Gently place chicken into hot oil. Fry uncovered about 10 minutes on each side until golden brown and the juices from the chicken no longer run pink.

Drain on paper towels. Serve immediately or place on rack in 200 degree oven until ready to serve.

Woodford Reserve Steak Bites Recipe

Woodford Reserve Steak Bites

Ingredients:

1 C Woodford Reserve bourbon
2 lbs filet mignon
salt and freshly ground pepper to taste
2 Tbs olive oil
2 Tbs butter
1 large white onion, sliced
1 large red onion, sliced
1 baguette French bread, cut into 1/4 to 1/2 inch slices
1/2 C crumbled blue cheese
1/2 C sour cream
1 bunch flat-leaf parsley, trimmed
3/4 C grape tomatoes, cut into halves or quarters

Preparation:

Pour the bourbon over the filet in a shallow dish, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally. Drain, discarding the marinade, and season to taste with salt and pepper.

Preheat the oven to 350°. Heat the olive oil in a large ovenproof sauté pan. Add the filet to the hot oil and sear for 1 minute per side. Roast for 15 minutes or until a meat thermometer registers 145° for medium-rare. Let rest for 15 minutes. Cut the filet lengthwise into halves and cut each half into 18 thin slices for a total of 36 slices. Heat the butter in a large sauté pan over medium-low heat. Add the onions and cook for 25 minutes or until the onions are deep golden brown in color and caramelized, stirring occasionally. Preheat the broiler. Arrange the bread slices in a single layer on a baking sheet and broil until brown on both sides. Mix the cheese and sour cream in a bowl.

To serve, arrange 1 filet slice on each toasted baguette slice. Layer each with some of the
caramelized onions and a dollop of the cheese mixture. Top with a sprig of parsley and a tomato half.

Tomato Bruschetta Recipe

Tomato Bruschetta Recipe

INGREDIENTS:

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preparation:

1. Preheat the oven on broiler setting.

2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4.Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

5.Broil for 5 minutes, or until the cheese is melted.

Cheesy Country Ham Biscuit Bites Recipe

Cheesy Country Ham Biscuit Bites


Ingredients:

2 cups Martha White® Self-Rising Flour
1/4 teaspoon ground red cayenne pepper
1/4 cup Crisco® All-Vegetable Shortening
1 cup finely chopped cooked country ham
1 cup (4 oz.) shredded sharp cheddar cheese
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted

Preparation:

1. Heat oven to 450 degrees. Grease large cookie sheet. In large bowl, combine flour and ground red pepper; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stir in ham and cheese. Add milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto greased cookie sheet.

2. Bake at 450 degrees for 12 to 15 minutes or until light golden brown. Brush hot biscuit bites with melted butter.


Serving size: 40 biscuits

Artichoke Dip

Artichoke Dip

Ingredients:

1 cup parmesan cheese
1 cup mayonnaise
1 1/2 can artichoke hearts
1 garlic powder


Preparation:

Combine equal amounts parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread.

BUSH'S® Layered Barbecue Bean Dip Recipe

BUSH'S® Layered Barbecue Bean Dip

INGREDIENTS:

2 cups finely chopped lettuce
1 (16 ounce) can BUSH'S® Barbecue Baked Beans
2 medium plum tomatoes, chopped
1 cup shredded sharp Cheddar cheese
1/2 cup sour cream
1/2 cup peppercorn Ranch salad dressing
5 slices bacon, cooked until crisp, crumbled
1/4 cup sliced green onion
Bagel chips for dipping


Preparation:

In an 8 to 9-inch shallow pie plate, layer lettuce, BUSH'S® Barbecue Baked Beans, tomatoes and cheese. Combine sour cream and salad dressing. Spoon over cheese. Sprinkle with bacon and green onion. Serve immediately or store covered in refrigerator up to 2 hours. Serve with bagel chips or tortilla chips.

Classic: Black Eyed Pea Dip Recipe

Black Eyed Pea Dip

Ingredients:

3-12oz. cans of Black Eyed Peas (drained)
1/2 Cup of real Hellmann's Mayonnaise
1/2 Cup of real Sour Cream
2 packages of Ranch Dressing Mix
2-12oz. cans of Whole artichokes (chopped)
12 oz. bag of Shredded Cheese (your choice)
Salt & Pepper (to taste)

Preparation:

Mix black eyed peas, artichokes, sour cream, mayonnaise, ranch packages and salt & pepper in a casserole dish. Cover and heat in a 350 degree oven for 25 minutes. Take out of oven and put cheese on top, cover and cool off. Once you get to the tailgate heat back up while stirring often. Serve with scoop tortillas, scoop Fritos or large wheat thins. Some of our tailgaters have even slow cooked a sweet onion til fork tender and eaten that way. This dip is to die for.

Zatarain's® Creole Mustard Dip Recipe

Zatarain's® Creole Mustard Dip

Ingredients:

2 cups sour cream
1/4 cup chopped onions
2 tablespoons chopped green onions
1/4 cup Zatarain's® Creole Mustard
1 teaspoon Zatarain's® Creole Seasoning


Directions:

Mix all ingredients until well blended. Cover.

Refrigerate 2 hours or until ready to serve. Stir before serving.

Prosciutto Italian Appetizer

Prusciutto Italian Appetizer

Ingredients:

1 (10 oz.) pkg. frozen chopped spinach
8 oz. ricotta cheese
1/2 c. grated Parmesan cheese
1 c. chopped mushrooms (fresh or canned)
2 tbsp. minced onion
1/4 tsp. oregano
1/4 tsp. salt
1 egg, slightly beaten
12 thin slices prosciutto or peppered ham

Preparation:

Cook spinach; drain well. In medium bowl, combine spinach, Parmesan, mushrooms, onions, oregano, salt and egg. Spray miniature muffin tins with Pam. Cut prosciutto into quarters. Press 1/4 slice into muffin tin, pressing against bottom and sides. Spoon cheese mixture into cup about 2/3 full. Bake 20-25 minutes in preheated 375: oven.

Super Bowl Cheese Ball

Super Bowl Cheese Ball

• 2 oz. Cream cheese
• ½ lb. Velveeta cheese
• ½ lb. sharp cheddar cheese
• 3 Tbs. Worcestershire sauce
• 3 Tbs. red pepper
• ½ tsp. garlic powder
• ½ tsp. onion powder
• 1 box Lipton onion soup mix
• Chopped pecans

Grate cheeses. Mix together with other ingredients. Add ½ cup nuts; mix well. Then form balls. Chill, then roll in remaining pecans (bacon bits may be substituted).

New Year's Day Spicy Southern Black-Eyed Peas

Spicy Southern Black-Eyed Peas


Use salt pork or hog jowl in this delicious traditional New Year's Day dish, also known as Hoppin' John. Black-eyed peas, along with greens and cornbread, are eaten on New Year's Day for good luck throughout the year.

INGREDIENTS:
1 pound dried black-eyed peas
4 ounces salt pork, rind removed, diced
1 cup chopped onion
3 to 4 cloves garlic, minced
1 to 2 cups diced cooked ham
2 ribs celery, diced
1/2 red bell pepper, diced, optional
1/2 green bell pepper, diced, optional
1 tablespoon Creole or Cajun seasoning mixture
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
ground hot pepper, optional, to taste

PREPARATION:

Following package directions, soak the black-eyed peas overnight or cover with water, boil for 2 minutes, then let stand for 1 hour. Drain.

Meanwhile, in a small skillet, sauté the diced salt pork with onion until onion is browned.

Combine salt pork and onions with the drained peas and remaining ingredients; Add water just to cover. Simmer for about 1 1/2 to 2 1/2 hours, or until tender, checking and adding a little more water if necessary. Taste and adjust seasonings.

Serve with hot boiled rice, spinach or other greens, and freshly baked skillet cornbread.

Classic Mustard Mayonnaise Party Dip

Mustard-Mayo Dip

A tasty dip with mustard and mayonnaise, great with chicken wings, sausage balls, or chicken strips.

INGREDIENTS:

1 cup mayonnaise
2 to 3 teaspoons prepared yellow mustard
1 teaspoon Dijon mustard
1/4 teaspoon dillweed

PREPARATION:

Combine all ingredients. Serve with sausage balls or similar appetizer. Makes about 1 cup of dip.

Super Bowl Party Ideas: Mesquite Turkey and Cheddar Spread

Mesquite Turkey and Cheddar Spread

Ingredients:
8 ounces mesquite turkey (cubed)
4 ounces white cheddar cheese (cubed)
3/4 cup pecan halves
3/4 cup reduced-fat sour cream
1/2 teaspoon Dijon-style mustard
1/4 cup fresh parsley (finely chopped)

Preparation:

Finely chop turkey, cheese and pecans. Mix in sour cream, mustard and parsley. Refrigerate 3 to 4 hours for flavors to blend.

Serve with assorted vegetables and crackers.

Makes 12 servings, (2 tablespoons each).

TIP: Spoon scant tablespoons of spread on endive leaves and arrange on serving platter.


Source:American Dairy Association.

Super Bowl Party Half-Time Crab Dip

Half-Time Crab Dip

Ingredients:

1 (8-ounce) package cream cheese, softened
1/4 cup milk
1 (6-ounce) can crab meat, drained, flaked and cartilage removed
1/4 cup slice green onion
1/4 cup chopped red bell pepper
1 teaspoon curry powder, or to taste
1/2 teaspoon salt
1/2 teaspoon garlic powder
Assorted crackers and/or chips

Preparation:

In a mixing bowl, beat cream cheese and milk until smooth. Stir in the crab, onions, red pepper, curry powder, salt and garlic powder. Refrigerate until serving time.

Serve with crackers and/or chips.

Makes 3 cups.

Note: Of course, if you have access to fresh, by all means go for it! Or if you need to economize, try substituting with 1 (8-ounce) package imitation

Basic Rotel Cheese Dip Recipe

Basic Rotel Cheese Dip Recipe


Ingredients:


1 lb pasteurized process cheese (like Velveeta)
1 can diced Rotel tomatoes with chilies (10 oz)


Directions:


Cut the cheese into small chunks and put in pot on top of stove.


Stir in Rotel tomatoes.


Cook over low heat until melted.


Serve with tortilla chips.


Traditional Rotel dip can be made in the crock pot. Follow the above directions, but put the cheese and tomatoes in a crock pot and heat over low for a three hours or until cheese is melted. Also, the dip can be made on the stove top and then kept warm in the crock pot

Cheese Straws Recipe

CHEESE STRAWS

Ingredients:

1 lb. American Wisconsin cheese
¾ lb. Butter (or oleo)
3½ c. sifted flour
¼ tsp. red pepper

Preparation:

Grate cheese and cream with butter, add flour and rep pepper. Put though cookie press on ungreased cookie sheet. Bake at 350 degrees until done, being careful not to over brown. Use cookie cutter to make long "straws" across cookie sheet when done. Cut into desired lengths. Store in tins with wax paper between layers. These will keep for two or three weeks. May be sprinkled with paprika before baking for more intense flavor.

Herbed Potato Skins

Herbed Potato Skins

Ingredients:

3 medium baking potatoes, scrubbed
oil
4 ounces feta cheese, crumbled
1 1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. rosemary
1/2 tsp. garlic salt

Preparation:

Preheat over to 400 degrees. Prick potatoes and rub with oil. Bake 1 hour or until done. Cool slightly.

Cut potatoes in half lengthwise. Leaving a 1/4 inch shell, scoop out pulp,(save for another use).

Cut skins in half lengthwise again, then cut in half crosswise. Place skins on baking sheet and brush with oil. Bake 5 minutes. Combine remaining ingredients. Remove skins from oven and top with cheese mixture. Drizzle with more oil. Broil 2-3 minutes or until cheese is bubbly. Makes 24 skins.