Click here for a larger picture of Hot Crab Dip
4 Servings
Crab meat Uncategorized
Bake Holidays Easy Quick Under 30 min Appetizers Crab meat Fall Savory
1 6 oz can bmeat drained and flaked
1 8 oz package am cheese
1 tablespoon Minced on
1 tablespoon on juice
1 dash enne pepper
1 cup ddar cheese shredded
Combine all ingredients except cheddar cheese. Place in a small oven safe dish and top with cheddar cheese. Bake at 350F for about 20 minutes untill hot and bubbly. Serve with crackers or breadsticks.
VIEW THE RECEIPT
Showing posts with label Hot. Show all posts
Showing posts with label Hot. Show all posts
Hot Hot BBQ Brisket
The blend of seasonings on this brisket has been mastered over 10 years. The heat comes from the habanero and hot banana peppers that are in the sauce.
VIEW THE RECEIPT
VIEW THE RECEIPT
HOT King Ranch Chicken
6 Servings
Chicken Tex-Mex
Jalapeno cheddar cheese Chicken Tex-Mex
1 package Corn tillas
1 can of Hot RO*TEL
1 can of Mild or Original RO*TEL
1 can of Cream of cken Soup
1 can of am of Mushroom Soup
4 cups of Sharp ddar Cheese
4 cups of Chopped cken
2 cups of Crushed tilla Chips (Tostitos work best)
1 OPTIONAL
1 r Cream
1 Fresh or pickled apenos
Cook chicken until done and cut into chunks. Spray a large casserole dish with PAM cooking spray and pre-heat oven to 350 degrees. Mix with a fork all soups, 2 cups of cheese and chicken together in a large bowl. Quarter the tortillas and place one layer (1/2 tortillas) along the bottom of greased casserole dish. Cover the tortillas completely with 1/2 the chicken, soup and cheese mixture. Repeat the tortilla layer and cover with the other 1/2 of the chicken, soup and cheese mixture. Place casserole in oven and bake ~~at; 350 until casserole is bubbling (40 minutes). Remove casserole and scatter crushed tortillas chips all over the top of casserole. Cover the tortilla chip layer with remainder of cheese. Place casserole back in oven and cook another 10 minutes or until cheese is fully melted and begins to turn golden and brown. Remove and let sit for 5 minutes to cool and set then serve. Garnish individual servings with sour cream or jalapenos to taste.
VIEW THE RECEIPT
Chicken Tex-Mex
Jalapeno cheddar cheese Chicken Tex-Mex
1 package Corn tillas
1 can of Hot RO*TEL
1 can of Mild or Original RO*TEL
1 can of Cream of cken Soup
1 can of am of Mushroom Soup
4 cups of Sharp ddar Cheese
4 cups of Chopped cken
2 cups of Crushed tilla Chips (Tostitos work best)
1 OPTIONAL
1 r Cream
1 Fresh or pickled apenos
Cook chicken until done and cut into chunks. Spray a large casserole dish with PAM cooking spray and pre-heat oven to 350 degrees. Mix with a fork all soups, 2 cups of cheese and chicken together in a large bowl. Quarter the tortillas and place one layer (1/2 tortillas) along the bottom of greased casserole dish. Cover the tortillas completely with 1/2 the chicken, soup and cheese mixture. Repeat the tortilla layer and cover with the other 1/2 of the chicken, soup and cheese mixture. Place casserole in oven and bake ~~at; 350 until casserole is bubbling (40 minutes). Remove casserole and scatter crushed tortillas chips all over the top of casserole. Cover the tortilla chip layer with remainder of cheese. Place casserole back in oven and cook another 10 minutes or until cheese is fully melted and begins to turn golden and brown. Remove and let sit for 5 minutes to cool and set then serve. Garnish individual servings with sour cream or jalapenos to taste.
VIEW THE RECEIPT
Hot Beef and Cheddar Subs
4 Servings
Ground Beef American
Cheese Sandwiches Hot Beef Ground Beef American
4 submarine sandwich buns
1 pound und beef
1 medium green per diced
1 small on
1 can condensed ddar cheese soup (undiluted)
1/4 teaspoon cestershire sauce
4 slices American cheese
Preheat oven to 350. Cut a thin slice off the top of each bun, set tops aside. Carefully hollow out bottoms, leaving a 1/2-inch shell. Set aside 1/2 cup bread. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread. Spoon into buns; top each with a slice of cheese. Replace tops. Place on an ungreased baking sheet and bake, uncovered for 5-7 min, or until cheese is melted.
VIEW THE RECEIPT
Ground Beef American
Cheese Sandwiches Hot Beef Ground Beef American
4 submarine sandwich buns
1 pound und beef
1 medium green per diced
1 small on
1 can condensed ddar cheese soup (undiluted)
1/4 teaspoon cestershire sauce
4 slices American cheese
Preheat oven to 350. Cut a thin slice off the top of each bun, set tops aside. Carefully hollow out bottoms, leaving a 1/2-inch shell. Set aside 1/2 cup bread. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread. Spoon into buns; top each with a slice of cheese. Replace tops. Place on an ungreased baking sheet and bake, uncovered for 5-7 min, or until cheese is melted.
VIEW THE RECEIPT
Hot Beef and Cheddar Subs
4 Servings
Ground Beef American
Cheese Sandwiches Hot Beef Ground Beef American
4 submarine sandwich buns
1 pound und beef
1 medium green per diced
1 small on
1 can condensed ddar cheese soup (undiluted)
1/4 teaspoon cestershire sauce
4 slices American cheese
Preheat oven to 350. Cut a thin slice off the top of each bun, set tops aside. Carefully hollow out bottoms, leaving a 1/2-inch shell. Set aside 1/2 cup bread. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread. Spoon into buns; top each with a slice of cheese. Replace tops. Place on an ungreased baking sheet and bake, uncovered for 5-7 min, or until cheese is melted.
VIEW THE RECEIPT
Ground Beef American
Cheese Sandwiches Hot Beef Ground Beef American
4 submarine sandwich buns
1 pound und beef
1 medium green per diced
1 small on
1 can condensed ddar cheese soup (undiluted)
1/4 teaspoon cestershire sauce
4 slices American cheese
Preheat oven to 350. Cut a thin slice off the top of each bun, set tops aside. Carefully hollow out bottoms, leaving a 1/2-inch shell. Set aside 1/2 cup bread. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread. Spoon into buns; top each with a slice of cheese. Replace tops. Place on an ungreased baking sheet and bake, uncovered for 5-7 min, or until cheese is melted.
VIEW THE RECEIPT
Hot Beef and Cheddar Subs
4 Servings
Ground Beef American
Cheese Sandwiches Hot Beef Ground Beef American
4 submarine sandwich buns
1 pound und beef
1 medium green per diced
1 small on
1 can condensed ddar cheese soup (undiluted)
1/4 teaspoon cestershire sauce
4 slices American cheese
Preheat oven to 350. Cut a thin slice off the top of each bun, set tops aside. Carefully hollow out bottoms, leaving a 1/2-inch shell. Set aside 1/2 cup bread. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread. Spoon into buns; top each with a slice of cheese. Replace tops. Place on an ungreased baking sheet and bake, uncovered for 5-7 min, or until cheese is melted.
VIEW THE RECEIPT
Ground Beef American
Cheese Sandwiches Hot Beef Ground Beef American
4 submarine sandwich buns
1 pound und beef
1 medium green per diced
1 small on
1 can condensed ddar cheese soup (undiluted)
1/4 teaspoon cestershire sauce
4 slices American cheese
Preheat oven to 350. Cut a thin slice off the top of each bun, set tops aside. Carefully hollow out bottoms, leaving a 1/2-inch shell. Set aside 1/2 cup bread. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread. Spoon into buns; top each with a slice of cheese. Replace tops. Place on an ungreased baking sheet and bake, uncovered for 5-7 min, or until cheese is melted.
VIEW THE RECEIPT
Hot Beef and Cheddar Subs
4 Servings
Ground Beef American
Cheese Sandwiches Hot Beef Ground Beef American
4 submarine sandwich buns
1 pound und beef
1 medium green per diced
1 small on
1 can condensed ddar cheese soup (undiluted)
1/4 teaspoon cestershire sauce
4 slices American cheese
Preheat oven to 350. Cut a thin slice off the top of each bun, set tops aside. Carefully hollow out bottoms, leaving a 1/2-inch shell. Set aside 1/2 cup bread. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread. Spoon into buns; top each with a slice of cheese. Replace tops. Place on an ungreased baking sheet and bake, uncovered for 5-7 min, or until cheese is melted.
VIEW THE RECEIPT
Ground Beef American
Cheese Sandwiches Hot Beef Ground Beef American
4 submarine sandwich buns
1 pound und beef
1 medium green per diced
1 small on
1 can condensed ddar cheese soup (undiluted)
1/4 teaspoon cestershire sauce
4 slices American cheese
Preheat oven to 350. Cut a thin slice off the top of each bun, set tops aside. Carefully hollow out bottoms, leaving a 1/2-inch shell. Set aside 1/2 cup bread. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread. Spoon into buns; top each with a slice of cheese. Replace tops. Place on an ungreased baking sheet and bake, uncovered for 5-7 min, or until cheese is melted.
VIEW THE RECEIPT
Hot Beef and Cheddar Subs
4 Servings
Ground Beef American
Cheese Sandwiches Hot Beef Ground Beef American
4 submarine sandwich buns
1 pound und beef
1 medium green per diced
1 small on
1 can condensed ddar cheese soup (undiluted)
1/4 teaspoon cestershire sauce
4 slices American cheese
Preheat oven to 350. Cut a thin slice off the top of each bun, set tops aside. Carefully hollow out bottoms, leaving a 1/2-inch shell. Set aside 1/2 cup bread. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread. Spoon into buns; top each with a slice of cheese. Replace tops. Place on an ungreased baking sheet and bake, uncovered for 5-7 min, or until cheese is melted.
VIEW THE RECEIPT
Ground Beef American
Cheese Sandwiches Hot Beef Ground Beef American
4 submarine sandwich buns
1 pound und beef
1 medium green per diced
1 small on
1 can condensed ddar cheese soup (undiluted)
1/4 teaspoon cestershire sauce
4 slices American cheese
Preheat oven to 350. Cut a thin slice off the top of each bun, set tops aside. Carefully hollow out bottoms, leaving a 1/2-inch shell. Set aside 1/2 cup bread. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the soup, Worcestershire sauce and reserved bread. Spoon into buns; top each with a slice of cheese. Replace tops. Place on an ungreased baking sheet and bake, uncovered for 5-7 min, or until cheese is melted.
VIEW THE RECEIPT
Bologna Hot Dish
With just four ingredients, dinner is on the table in no time with this simple recipe.
VIEW THE RECEIPT
VIEW THE RECEIPT
Mama D's Hot Water Cornbread
Cornmeal, green pepper, onion and jalpaeno peppers are formed into small balls of dough and fried until golden brown.
VIEW THE RECEIPT
VIEW THE RECEIPT
Hot Artichoke Dip
8 Servings
Artichoke hearts American
Mild Tangy Garlic Appetizers Artichoke hearts American
1 can (14 ounce)ichoke hearts drained and chopped
8 ounces a cheese crumbled
1/2 cup shredded mesan cheese
1 cup regular or light onnaise
1 clove lic minced
1 jar (2 ounces) diced pimientos ined (optional)
Mix all ingredients in a medium-sized bowl. Spoon into a 9-inch pie plate or a 3-cup shallow baking dish. Bake at 350 degrees for 20-25 minutes or until lightly browned. Serve with assorted crackers, vegies, chips, or sliced baguette.
VIEW THE RECEIPT
Artichoke hearts American
Mild Tangy Garlic Appetizers Artichoke hearts American
1 can (14 ounce)ichoke hearts drained and chopped
8 ounces a cheese crumbled
1/2 cup shredded mesan cheese
1 cup regular or light onnaise
1 clove lic minced
1 jar (2 ounces) diced pimientos ined (optional)
Mix all ingredients in a medium-sized bowl. Spoon into a 9-inch pie plate or a 3-cup shallow baking dish. Bake at 350 degrees for 20-25 minutes or until lightly browned. Serve with assorted crackers, vegies, chips, or sliced baguette.
VIEW THE RECEIPT
Spicy Hot Beans
10 Servings
Beans
American
Fourth of July Slow cook Side Dish Main Dish Beans American
1 16 ounce Pinto ns dried
6 cups water
1 pound on cut into 1/2 inch pieces
1 pound smoked link sage cut into 1/2 inch slices
2 medium ons chopped
1/2 cup en bell pepper chopped
4 cloves lic minced
1/4 cup cestershire sauce
1/3 cup wn sugar firmly packed
2 tablespoons ground in
1 tablespoon li powder
1 tablespoon per
1 tablespoon ery seed
2 spoon hot sauce
1 teaspoon t
1 leaf
1 16 ounce atoes undrained and chopped
1. Pick over and wash beans; place in a big soup pot. 2. Cover with water and let soak 8 hours. 3. Drain beans and put them back in the soup pot. 4. Add 6 cups water. 5. In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot. 6. Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil. 7. Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally. 8. Add tomatoes with juice and cook 30 more minutes. 9. Take out bay leaf and serve.
VIEW THE RECEIPT
Beans
American
Fourth of July Slow cook Side Dish Main Dish Beans American
1 16 ounce Pinto ns dried
6 cups water
1 pound on cut into 1/2 inch pieces
1 pound smoked link sage cut into 1/2 inch slices
2 medium ons chopped
1/2 cup en bell pepper chopped
4 cloves lic minced
1/4 cup cestershire sauce
1/3 cup wn sugar firmly packed
2 tablespoons ground in
1 tablespoon li powder
1 tablespoon per
1 tablespoon ery seed
2 spoon hot sauce
1 teaspoon t
1 leaf
1 16 ounce atoes undrained and chopped
1. Pick over and wash beans; place in a big soup pot. 2. Cover with water and let soak 8 hours. 3. Drain beans and put them back in the soup pot. 4. Add 6 cups water. 5. In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot. 6. Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil. 7. Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally. 8. Add tomatoes with juice and cook 30 more minutes. 9. Take out bay leaf and serve.
VIEW THE RECEIPT
Hot Wing Dip
12 Servings
Chicken
American
chicken cheese hot appetizer hot wing Chicken American
3 cken breast halves cooked and shredded
1 2 8 oz bricks of am cheese
12 bottle of ranch dressing
5 oz of Frank's Redhot Sauce
2 cups diced ery
2 cups shredded colby jack cheese
Heat cream cheese, ranch dressing and hot sauce in microwave until able to blend well.(i did 3 min at med. power) Add chicken and celery. Spread into 13x9 baking pan. Sprinkle colby jack cheese on top and heat in 350 oven for 25-30 minutes until bubbly. Then stir to mix cheese in. Serve with veggies or tortilla chips.
VIEW THE RECEIPT
Chicken
American
chicken cheese hot appetizer hot wing Chicken American
3 cken breast halves cooked and shredded
1 2 8 oz bricks of am cheese
12 bottle of ranch dressing
5 oz of Frank's Redhot Sauce
2 cups diced ery
2 cups shredded colby jack cheese
Heat cream cheese, ranch dressing and hot sauce in microwave until able to blend well.(i did 3 min at med. power) Add chicken and celery. Spread into 13x9 baking pan. Sprinkle colby jack cheese on top and heat in 350 oven for 25-30 minutes until bubbly. Then stir to mix cheese in. Serve with veggies or tortilla chips.
VIEW THE RECEIPT
Hot Artichoke Dish
6 Servings
Artichoke
American
Appetizers Bake Christmas Artichoke American
2/3 cup mesan
2/3 cup onnaise
1/3 cup Heavy am
1 can (12 oz) ichoke hearts drained and chopped
2 tablespoon en onion sliced
1 tablespoon ento chopped
Preheat oven 325 degrees. Lightly grease a medium baking dish. Blend together the cheese, mayonnaise and whipping cream. Stir in the artichokes, green onions and pimentos. Mix well, and transfer to the prepared baking dish. Bake 25 minutes in the preheated oven, until lightly browned.
VIEW THE RECEIPT
Artichoke
American
Appetizers Bake Christmas Artichoke American
2/3 cup mesan
2/3 cup onnaise
1/3 cup Heavy am
1 can (12 oz) ichoke hearts drained and chopped
2 tablespoon en onion sliced
1 tablespoon ento chopped
Preheat oven 325 degrees. Lightly grease a medium baking dish. Blend together the cheese, mayonnaise and whipping cream. Stir in the artichokes, green onions and pimentos. Mix well, and transfer to the prepared baking dish. Bake 25 minutes in the preheated oven, until lightly browned.
VIEW THE RECEIPT
Hot Crab Dip
8 Servings
Crab
American
Superbowl Christmas Bake Liked Snacks Appetizers Crab American
2 8 oz. packages am cheese
2 tablespoons rry
10 ounces bmeat (canned or frozen)
4 tablespoons Chopped onion or ves
1 teaspoon seradish
1/2 teaspoon t
te pepper (to taste)
1 dash rika
1 box Stone-ground at thins, or your favorite crackers
-12 oz. of crabmeat is also fine. -Mix all ingredients (except the paprika and wheat thins). -Bake at 375 degrees Fahrenheit for 15-20 minutes until bubbly. (This fits well in two small rectangular Corningware dishes.) -Put a dash of paprika on top. -Serve with stone-ground thins or your favorite crackers. -May be frozen and reheated. (When reheating, you may have to bake it longer than 15-20 minutes, especially if it was frozen. The center will be the coldest spot. When reheating, check this area first and adjust your reheating time or consider stirring to help in distributing the heat.)
VIEW THE RECEIPT
Crab
American
Superbowl Christmas Bake Liked Snacks Appetizers Crab American
2 8 oz. packages am cheese
2 tablespoons rry
10 ounces bmeat (canned or frozen)
4 tablespoons Chopped onion or ves
1 teaspoon seradish
1/2 teaspoon t
te pepper (to taste)
1 dash rika
1 box Stone-ground at thins, or your favorite crackers
-12 oz. of crabmeat is also fine. -Mix all ingredients (except the paprika and wheat thins). -Bake at 375 degrees Fahrenheit for 15-20 minutes until bubbly. (This fits well in two small rectangular Corningware dishes.) -Put a dash of paprika on top. -Serve with stone-ground thins or your favorite crackers. -May be frozen and reheated. (When reheating, you may have to bake it longer than 15-20 minutes, especially if it was frozen. The center will be the coldest spot. When reheating, check this area first and adjust your reheating time or consider stirring to help in distributing the heat.)
VIEW THE RECEIPT
Subscribe to:
Posts (Atom)