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Recipes
Pigs in a Blanket
By KennyB07
PREPARATION 1. Preheat oven to 425°F/220˚C
- INGREDIENTS
- 1 sheet puff pastry, thawed
- 6 hot dogs
- 6 slices cheddar cheese
Gorganzola Sauce
By KennyB07
Gorgonzola sauce...Bring heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to bo...
- 4 cups heavy cream
- 3 tablespoons minced fresh parsley
- 3 to 4 oz crumbled Gorgonzola (not creamy or doice
- 3 tablespoons freshly grated Parmesan cheese
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground pepper
Garlic Butter
By KennyB07
In a bowl mix all ingredients until smooth
- 1 cup Butter, Softened
- 1 TBS Minced Garlic
- 1/4 cup Grated Parmesean Cheese
- 1 TBS Garlic Powder
- 1 Tsp Italian Seasoning
- 1/2 Tsp Black Pepper
- 1/4 Tsp Paprika
Buffalo Baked Ziti
By KennyB07
Preheat oven to 350°. In a large pot of salted boiling water, cook pasta until al dente
- kosher salt
- 10 oz. ziti
- 2 tbsp. butter
- 3 cloves garlic, minced
- 2 tbsp. all-purpose flour
- 2 c. milk
- 6 oz. cream cheese, softened
- 1/4 c. Frank's Red Hot (or other hot sauce)
- 1 tbsp. Ranch seasoning
- 2 c. shredded rotisserie chicken
- 1/4 c. freshly chopped chives, plus more for garnish
- 1 c. shredded white Cheddar
Smoked Chicken on a Stick
By KennyB07
Brine the Breast Tenders Estimated time: 2 hours Brining chicken and especially the breast meat, is such an impor...
- What You'll Need
- (2) packages of chicken breast tenders. (mine had 10 pcs per package)
- 1/2 gallon of water
- 1/2 cup kosher salt
- 1/2 cup light brown sugar (dark will work if it's all you have)
- 1/4 cup of Hellman's REAL mayonnaise
- (1) batch of Jeff's original rub (purchase recipes here)
- (1) batch of Jeff's barbecue sauce (purchase recipes here)
- Note: the breast tenders were about 1/4 inch thick or so. You could also buy whole skinless, boneless chicken breasts and cut them into pieces yourself.
FRANK'S® SWEET CHILI CREAM CHEESE DIP
By KennyB07
DIRECTIONS: put cream cheese on shallow dish
- 1 cup FRANK'S® RedHot Sweet Chili® Sauce
- 8 ozs PHILADELPHIA Cream Cheese
- 2 cups Mixed cut raw vegetables (crudites) to dip
Monterey Chicken Pasta Bake
By KennyB07
HEAT oven to 350ºF. COOK pasta as directed on package, omitting salt
- 1 lb box rigatoni pasta, uncooked
- 1/2 cup butter
- 1/2 small onion, finely chopped
- 1/2 cup flour
- 2 cans (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 14 oz. KRAFT Shredded Monterey Jack Cheese, divided
- 4 breasts chopped cooked chicken
- 1 lb Bacon, cooked, crumbled
- 4 Tbsp. KRAFT Grated Parmesan Cheese
- 1 cup chopped tomatoes
- 2 Tbsp. chopped fresh cilantro
Pimento Cheese
By KennyB07
Using an electric mixer, beat cream cheese until smooth and fluffy
- House Seasoning:
- 1 (3-ounce) package cream cheese, room temperature
- 1 cup grated sharp cheddar
- 1 cup grated Monterey Jack
- 1/2 cup mayonnaise
- 1/2 teaspoon House Seasoning, recipe follows
- 2 to 3 tablespoons pimentos, smashed
- 1 teaspoon grated onion
- Cracked black pepper
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Fried Mozzarella Sticks
By KennyB07
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend
- 1 1/2 cups Italian-style dried breadcrumbs
- 1 1/3 cups freshly grated Parmesan
- 1 teaspoon salt
- 12 mozzarella cheese sticks, halved
- 4 large eggs, beaten to blend
- 1 1/2 cups vegetable oil
- Marinara Sauce
Italian Dressing Mix
By KennyB07
Directions In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, pars...
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 2 tablespoons dried oregano
- 1 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1/4 teaspoon celery salt
- 2 tablespoons salt