How To make Oven Cheese and Spinach Fondue
10 sl White bread
6 Egg
3 c Milk
1 ts Dry mustard
1 ts Salt
2 c American cheese;shredded 8oz
3 tb Onion
1 pk Spinach; frozen, drained
Heat ove to 325F. Remove crusts from bread and cut into cubes. Beat eggs, milk and seasons. Stir in bread cubes, cheese, onion and spinach. Pour into lightly greased baking dish. Bake uncovered for 1 hour or until center is set. Serve immediately. Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: High Country East Date: 08-01-93 (15:44) Number: 1946 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: reicpe Conf: (52) Cooking
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How to make an easy, cheesy cob loaf dip | Australia's Best Recipes
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Creamy Spinach Dip
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Maryland Crab Dip
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2 bags of Dole Spinach (or frozen spinach)
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1 tbs flour
1 1/2 cup milk
1/4 cup cream cheese
1 tsp minced garlic
1 tsp garlic powder
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Spinach Artichoke Dip & Classic Cheese Fondue
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If you love cheese, this is the ultimate treat for you. Cheese, cheese and more cheese. Oh, and topped with more cheese with lots of bread in there to soak it all up. Alina Eisenhauer of Sweet in Worcester, MA (and winner of Sweet Genius) has outdone herself with this soul-satisfying comfort food recipe.
How To Make Crab & Shrimp Spinach Dip | Your New Favorite Appetizer Recipe! #MrMakeItHappen
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Shopping List: Ingredients - Bake at 375 for 25-30 mins
1 lb large shrimp
8 oz crab meat (lump or claw)
10-12 oz fresh spinach
1 lemon
red pepper flakes
4 oz cream cheese
2 cups half and half
3 tbsps butter
1-2 tbsps flour
2 cups shredded parmesan cheese
2 cups shredded mozzarella
1 tbsp better than bouillon chicken base (optional)
1/2 diced yellow onion
fresh parsley
1 tbsp garlic paste or minced garlic
salt, pepper, garlic, onion powder, cajun seasoning (to taste)
Seafood Fondue
FOODHYVE SEAFOOD FONDUE
Ingredients
2 Tablespoons Unsalted Butter
2 Tablespoons All-Purpose Flour
1/2 Small Yellow Onion, chopped
Squeeze of a Lemon
1/2 cup White Wine
1 Cup Clam Juice or Seafood Stock
1 teaspoon Salt
1 cup Whipping Cream or Heavy Cream
Pinch of Cayenne Pepper
2 Tablespoons Blackening Seasoning
6 Shrimp, peeled and deveined
2 cups Chopped Spinach
1 1/2 Cups Mushrooms, sliced
1 Full bag Crawfish Tail meat
1 dash Hot Sauce
4 ounces Monterey Jack Cheese, grated
Garlic Compound Butter Recipe:
I stick Soften Butter
1 Tablespoon Garlic Powder
1 Tablespoon Dried Basil
1 Tablespoon Parmesan Cheese (grated)
Garlic Butter Recipe Instructions:
Combine all ingredients in a bowl and mix until well combined.Place on a piece of plastic wrap and roll into a log. Twist ends to seal well. Refrigerate at least 1 hour.
Seafood Fondue Instructions:
Heat oven to broil.
In a saucepan, combine 2 tablespoons butter, flour and onion. Cook over medium heat until onions are tender, about 5 minutes. Slowly stir in white wine and stock or water, whisking until smooth. Add cayenne pepper and salt and simmer 10 minutes. Add cream and simmer 5 minutes more. Remove from heat and set aside.
In a saute pan over medium heat, melt 1 tablespoon butter. Season shrimp with Salt and Pepper and Broil in butter about 2 minutes per side. Add spinach, mushrooms, crawfish and let sit about 2 minutes.
Pour mixture into a heatproof dish. Top shrimp and with grated cheese. Place under a broiler until cheese melts, about 1-2 minutes. Serve immediately with garlic bread.