You have to bring an app to Marta Stewart's house TONIGHT
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- chicagoans
- Posts: 1586
- Joined: Thu Jan 18, 2007 2:51 pm
- Location: IL
If you like goat cheese (I love it!) this is super simple:
spray a baking dish with cooking spray
crumble a large log of goat cheese all over the bottom (the pre-crumbled is drier and doesn't work as well)
cover with a partial jar of your fave marinara sauce
bake at 400 until bubbly
serve with toasted baguette slices or crackers
This gets inhaled at my house!
spray a baking dish with cooking spray
crumble a large log of goat cheese all over the bottom (the pre-crumbled is drier and doesn't work as well)
cover with a partial jar of your fave marinara sauce
bake at 400 until bubbly
serve with toasted baguette slices or crackers
This gets inhaled at my house!

Goat cheese torte:
I make this at Christmas time and it is always a hit. I freeze the leftovers, if any, and serve them later over hot pasta.
1 pound goat cheese, softened
3/4 cup unsalted butter, softened
8 ounces jarred basil pesto
1/2 cup slivered almonds, lightly toasted
4 ounces jarred sun-dried tomato pesto
basil sprig
Spray a 6-8 inch springform pan (Target) with Pam. Cream goat cheese and butter with mixer until smooth. Layer 1/3 of goat cheese mix, half the basil pesto, half the almonds, and tomato pesto in pan. Repeat one more layer. Top with remaining goat cheese mix.
Cover the pan with plastic wrap and refrigerate over-night. Remove pan sides and place torte on a plate. Let stand 1 hour before serving with crackers. Garnish with a basil sprig. Serves 20.
It's pretty and festive!
<a href="http://s509.photobucket.com/albums/s333 ... C00300.jpg" target="_blank"><img src="http://i509.photobucket.com/albums/s333 ... C00300.jpg" border="0" alt="Photobucket"></a>
I make this at Christmas time and it is always a hit. I freeze the leftovers, if any, and serve them later over hot pasta.
1 pound goat cheese, softened
3/4 cup unsalted butter, softened
8 ounces jarred basil pesto
1/2 cup slivered almonds, lightly toasted
4 ounces jarred sun-dried tomato pesto
basil sprig
Spray a 6-8 inch springform pan (Target) with Pam. Cream goat cheese and butter with mixer until smooth. Layer 1/3 of goat cheese mix, half the basil pesto, half the almonds, and tomato pesto in pan. Repeat one more layer. Top with remaining goat cheese mix.
Cover the pan with plastic wrap and refrigerate over-night. Remove pan sides and place torte on a plate. Let stand 1 hour before serving with crackers. Garnish with a basil sprig. Serves 20.
It's pretty and festive!
<a href="http://s509.photobucket.com/albums/s333 ... C00300.jpg" target="_blank"><img src="http://i509.photobucket.com/albums/s333 ... C00300.jpg" border="0" alt="Photobucket"></a>
Last edited by Terry on Sun Aug 29, 2010 4:11 pm, edited 1 time in total.
If here you go.
1 lbs of crab
12 large button mushrooms or portabellas stems removed
1 onion minced
1 stalk of celery minced
1/2 green pepper minced
mushroom stems minced
1/2 cup seasoned bread crumbs
2 cloves garlic crushed
2 tespoons of worscheter sauce
cyanne pepper to taste
salt and pepper to taste
3/4 cup parma cheese
2 egga
2 tablespoons butter
1 bunch green onions chopped save till end
In saute pan melt butter saute vegies till soft mix rest into vegies stuff mushrooms bake at 350 40 to 45 min.
1 lbs of crab
12 large button mushrooms or portabellas stems removed
1 onion minced
1 stalk of celery minced
1/2 green pepper minced
mushroom stems minced
1/2 cup seasoned bread crumbs
2 cloves garlic crushed
2 tespoons of worscheter sauce
cyanne pepper to taste
salt and pepper to taste
3/4 cup parma cheese
2 egga
2 tablespoons butter
1 bunch green onions chopped save till end
In saute pan melt butter saute vegies till soft mix rest into vegies stuff mushrooms bake at 350 40 to 45 min.
Last edited by waterguy on Mon Aug 30, 2010 11:16 am, edited 1 time in total.
Tom
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- bubblybrenda
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- Location: Vancouver, BC
- bubblybrenda
- Posts: 549
- Joined: Wed Aug 20, 2008 10:57 pm
- Location: Vancouver, BC
Canned water chestnuts, drained and marinated briefly in a brine (whatever you want in the brine - try worcestershire, brown sugar, and water).
Cut a pkg of bacon into 1/3rds. Wrap bacon slice around the water chestnut & secure with a sharp toothpick. Broil a few minutes until the bacon is cooked.
Yummo.
Cut a pkg of bacon into 1/3rds. Wrap bacon slice around the water chestnut & secure with a sharp toothpick. Broil a few minutes until the bacon is cooked.
Yummo.
~Brenda~