Addicting Chip Dip

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup milk
• 1 1/2 teaspoons anchovy paste
• 3 tablespoons grated onion
• 1 pinch garlic powder

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• in a medium-sized mixing bowl, combine cream cheese and milk until creamy. add more milk for a thinner dip. using a fork, whip the anchovy paste, onion, and garlic powder into the mixture. cover and refrigerate this dip at least one hour before serving.

world's best potato soup

Ingredients

• Servings: 8
• 8 unpeeled potatoes, cubed
• 1 onion, chopped
• 2 stalks celery, diced
• 6 cubes chicken bouillon
• 1 pint half-and-half cream
• 1 pound bacon - cooked and crumbled
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded cheddar cheese

Recipe

• in a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
• add half and half, bacon, cream of mushroom soup and stir until creamy. add cheese and stir until completely melted. simmer on low until potatoes are done.

Crab Quiche I

Ingredients

• Servings: 1
• 1/2 cup mayonnaise
• 2 tablespoons all-purpose flour
• 2 eggs, beaten
• 1/2 cup milk
• 1 cup crab meat
• 1 cup diced swiss cheese
• 1/2 cup chopped green onions
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. stir in crab, cheese, and onion. spread into pie shell.
• bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Noodles Napoli

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1/2 pound italian sausage
• 1 onion, chopped
• 1 clove crushed garlic
• 1 (8 ounce) package wide egg noodles
• 1 (4 ounce) jar diced pimento peppers, drained
• 1 (16 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 1 cup shredded cheddar cheese

Recipe

• mix beef and sausage into 1 or 2 flat patties. in a large skillet over medium to medium-high heat, salt patties and brown well on each side. remove meat and set aside.
• saute onion and garlic in the drippings. remove with a slotted spoon and add to the platter with the meat.
• in the drippings, carefully brown a single layer of the raw noodles until golden, remove and do another layer until all are done.
• return all the noodles to the skillet with the garlic, onions, peppers, crushed tomatoes, tomato sauce and water. break the meat patty into large chunks, gently stir all together and simmer 1/2 hour or so. add a little water as the noodles absorb the juices. this should not be soupy, just thick and dry. stir in the grated cheese and let it melt into the sauce. it sticks easily at this point, so don't overcook. this reheats well in a slow cooker or casserole.

Mexican Style Shredded Lamb

Ingredients

• Servings: 6
• 1 (3 pound) boneless lamb loin roast, cut into 2 inch pieces
• 1/2 teaspoon salt
• 2 (4 ounce) cans diced green chile peppers
• 3 cloves garlic, crushed
• 1/4 cup chipotle sauce
• 3 1/4 cups water, divided
• 1 1/2 cups uncooked long grain white rice
• 1/4 cup fresh lime juice
• 1/4 cup chopped cilantro

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 30 mins


• place the roast in a slow cooker, and season with salt. place chile peppers and garlic on top of roast. pour in the chipotle sauce and 1/2 cup water.
• cover, and cook 7 hours on low.
• in a pot, bring remaining 2 3/4 cups water and rice to a boil. mix in the lime juice and cilantro. reduce heat to low, cover, and simmer 20 minutes.
• remove roast from the slow cooker, and use two forks to shred. return lamb to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. serve over the cooked rice.

Quick And Easy 4-ingredient Enchiladas

Ingredients

• Servings: 1
• 18 frozen chicken taquitos
• 1 (14.5 ounce) can mild red enchilada sauce
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) package shredded sharp cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13-inch baking dish.
• arrange taquitos in the prepared baking dish.
• blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. sprinkle cheddar cheese over sauce layer.
• place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. cool for 15 minutes before serving.

Spinach And Sun-dried Tomato Pasta

Ingredients

• Servings: 4
• 1 cup vegetable broth
• 12 dehydrated sun-dried tomatoes
• 1 (8 ounce) package uncooked penne pasta
• 2 tablespoons pine nuts
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a small saucepan, bring the broth to a boil. remove from heat. place the sun-dried tomatoes in the broth 15 minutes, or until softened. drain, reserving broth, and coarsely chop.
• bring a large pot of lightly salted water to a boil. place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
• place the pine nuts in a skillet over medium heat. cook and stir until lightly toasted.
• heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. mix in the spinach, and cook until almost wilted. pour in the reserved broth, and stir in the chopped sun-dried tomatoes. continue cooking 2 minutes, or until heated through.
• in a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. serve with parmesan cheese.