Melting Pot Green Goddess dip( cheesey crack for your party)
Melting Pot Green Goddess Dip
Source: Melting Pot Restaurant
Makes 12 servings.
8 ounces cream cheese, cut into slices
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives
In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.
I love this thread! What a great idea!!!
Fish and Greens! (My Greek familys FAVORITE!!)
You will need:
Premium breaded flounder filets. (However many you want!)
Mustard and Cale greens! (Fresh!!-Not the canned or frozen!)
Peel potatoes and cut them into cubes
Wash all greens
Preheat oven to 425
Start boiling water in a large pot
Add greens to the boiling water and put the potatoes on top of the greens
Let boil for about 25-30 minutes! (or until potatoes are soft and greens are soft!)
Put the flounder on a metal pan and let bake for 25 minutes.
When the greens are ready, drain MOST (not all) of the water, and add olive oil, salt and lemon.
Add a little lemon to fish! (If you want!)
Kiwi, Grape & Honeydew Smoothie
This pleasing combination of fruits makes a refreshing smoothie. There is no milk or yogurt in this thick and frosty drink, just pureed fruit and ice.
- 1 kiwi fruit - peeled and chopped
- 1 cup white grapes
- 1 cup honeydew melon chunks
- 1 cup white grape juice
- 6 tp 8 ice cubes
Place all the ingredients in the blender container. Process on high speed until the mixture is well-blended, the ice is completely crushed and the drink is smooth and creamy.
Here's a famous copycat recipe for a frosty orange smoothie that has been a shopping mall favorite for many years.
- 1 can (6 oz.) frozen orange juice, partially thawed
- 1 cup milk
- 1 cup water
- 1/4 cup sugar or Splenda
Strawberry, Pineapple, & Banana Smoothie
Make a healthy and delicious smoothie with this popular three fruit combination.
- 1/2 cup strawberries
- 1 can (8 oz.) crushed pineapple, undrained
- 1 medium size ripe banana
- 1 cup milk - whole milk or 2% milk
- 6 to 8 ice cubes
Place all the ingredients in a blender container. Process on high speed until the ingredients are well blended, the ice is completely crushed and the drink is smooth and creamy.
Chocolate Raspberry Smoothie
- 1 cup yogurt- plain or vanilla
- 1/2 cup milk
- 2 bananas, sliced
- 1 cup red raspberries, fresh or frozen (thawed)
- 2 T. chocolate syrup, such as Hershey's
6 Chicken Thighs
Onion (Preferably Yellow)
-Take the Chicken Thighs out of the packaging, cut the fat off and cut them up into chunks.
-Toss the Chicken Chunks into a tupperware container and generously pour some lime juice all over them (I use the stuff in the bottle called Real Lime)
-Take about 2-3 Tablespoons of Cumin and pour it over the chicken, then move the chicken around with your hands until all the chunks are covered. (measurement is approximate, I don't use measuring utensils) Use your judgement, if it looks like it needs more it probably does.
-The amount of black pepper you add is up to you really. I add about 4 or 5 tablespoons of it because we're all about bold tastes in my family.
-Put a top on the tupperware and put in the fridge. Let the chicken marinate for about 6 hours.
-Toss the chicken into a pan or skillet (Not all of it, just as much as your family will eat) set to medium (4 or 5. I set it on 3 because I'm usually working on other things along with this)
-Dice up some onion and toss it in the pan with the chicken (for one and a half thighs I usually do a quarter of an onion. Onions give a considerable flavor boost and add some zesty crunch to your dish)
-If you have fresh garlic, mince up about 1/4 of a clove and toss it in. If you're not too big on garlic or want a milder taste put in less. If you want a bolder taste toss in some more. If you're using jarred garlic, I'd say 1-2 Tablespoons. There's no right or wrong with this recipe.
-If you're cooking this for young kids as well, add in Vegetable Oil for the boost in Fatty Acids. If this is for older kids and adults, olive oil tends to work better. (I make a separate dish for my daughter with just the marinated chicken, a little bit of onion and vegetable oil)
-Add a dash of salt, a dash or two of cumin and a dash or more of curry powder (the more curry, the spicier the dish will be)
-Cook until well done and serve.
I find this dish works well in several different ways. We're big into rice (my boyfriend is of Mediterranean decent so we get ours from the Mediterranean store) with sumac, and this goes great. To mac Rice with Sumac all you have to do is cook the rice, put butter on the finished rice and then mix in some sumac.
You can also use the meat in burritos, tacos, on salad...it's one of those dishes that goes well with everything!
Grated Cheese (choose your toddlers favourite)
Put the desired amount of Green Beans in a pan and pour a fair amount of Vegetable Oil on them (don't completely soak 'em, just enough to evenly coat all the beans)
Dump a generous amount of freeze-dried chives over them (if you're using fresh chives make sure they're being put in the pan still cold)
Stir and cook until the green beans are nice and warm and the chives are nice and soft.
Sprinkle some cheese over the green beans and mix
Put them in a bowl and dump another little clump of shredded cheese on top.
A neat little trick I tried was using monterey jack cheese and putting food colouring in it. I'd have one batch of blue, one of red, one yellow and one green. Emma couldn't stop "WOW"ing over the cheese, and it makes the green beans more fun to eat =D
chicken and rice
4 - Boneless skinless chicken breast
1 Family size can of Cream of Chicken soup
1/2 cup of broccoli (can be taken out if you don't like!)
2 1/2 cups of un-cooked rice
1/4 cup of water
Preheat oven to 400
In a casarole dish combine half of the soup, the rice, broccoli, and water. Mix well. Put chicken on top of that, and cover with the rest of the soup. Cover with foil and put in the oven.
I bake mine for about 30 min. depending on how thick the chicken is. You can also use chicken tenders (boneless and skinless if you're tight on money). And cook until the chicken is completely done. It should be moist and delicious!
5 lbs pork or beef (diced, large cubes)
1 cup Hungarian sweet paprika (do NOT use American paprika)
4 large onions, diced
2 tbsp diced or minced garlic
melted fat (can be any: butter, olive oil, margarine, lard, whatever)
8 potatoes, peeled and diced
2-1/2 quarts stock
peas and carrots, if desired
salt and pepper to taste
Preheat your oven to 350 degrees.
Pour the paprika into a pie plate and roll the meat chunks in it as if it were flour, coating each piece. Put the coated pieces onto a broiler pan or large roasting pan. Add the diced onions to the paprika, and the garlic, and mix it up well, making sure it's all well coated. Put that into the pan with the meat. Drizzle the fat (I like olive oil, myself) over the top. You don't need a lot. Bake it until the meat is brown all over (hard to tell but you can see if you look closely) and the meat is "singing softly in the pan." It really does sing... it's a light sizzle sound.
In a large soup pot, put the meat and onion mix, then add your potatoes, and if you want, carrots. Cover it with the stock, and bring to a swift boil. Turn the heat down to a low simmer, and simmer for at least an hour. Stir from time to time and skim off the scum that will likely form on top (this is fat and marrow). Add stock as necessary to keep it from sticking.
In the last half hour (which may be the second day), add peas and spaetzle (if you want). If you cook this for a day and put it in the fridge overnight, the morning will find your pot with a half inch thick coating of ORANGE stuff. Skim that off and keep it. It tastes good in everything, except the goulash. LOL... We use it to coat the skin of turkeys and chickens we're roasting, and it lends it a DELICIOUS flavor.
Serve with buttered noodles (if you didn't add spaetzle to it) and fresh baked bread. Top with salt and pepper to taste. Dill pickles and spicey pickles are also traditional with this. Some Hungarian families occasionally add a large dollop of sour cream to the center of each bowl, both for looks and for flavor, although this is more of a North American thing.
Despite it sounding like a lot of work, this is the easiest stuff to make, has TONS of protein, little fat, and plenty of good carbs. You can let it become more stew-like if you desire, and serve it with rice. You can also do that on the second day by letting it simmer and reduce.
The only two things you should NEVER put into Hungarian goulash, are tomatoes and flour.
Best Bread Ever
3 cups of self-rising flour
1/2 cups of sugar
Add 1-12 oz can of beer
Put batter in well greased loaf pan and bake in a pre-heated oven on 350 for 1 hour. I actually myself like 300 degreestil it's golden brown and a toothpick poked in the center is clean. And I hand mix.
Typed the lazy way, but you get the jist. It's delish, and I hate beer!
I LOVE this--
Strawberry Pretzel Salad-
1 1/2 cups unsalted crushed pretzels (about 15 pretzel rods)
4 tablespoons melted butter
2 tablespoons applesauce
1/4 cup plus 2 tablespoons sugar
1 (8-ounce) package reduced-fat cream cheese
3/4 cup sugar
1 cup reduced-fat nondairy whipped topping
2 cups boiling water
2 (0.30-ounce) packages sugar-free strawberry gelatin
2 cups cold water
1 cup fresh sliced strawberries
1 (8-ounce) can crushed pineapple, drained
Preheat oven to 400 degrees. Spray a 9 x 13-inch baking pan with nonstick spray.
Combine the pretzels, melted butter, applesauce, and 2 tablespoons sugar in a medium bowl until blended. Press the mixture into the pan. Bake until just set, 5