Wow Jim. You remember that? Kool. That’s more of a thing I associate with fish frys, though. Of course, fish frys are good any time of the year. [:D]
I cant take credit for these, but they’re EASY and always a hit…
1st… one package of cream cheese cut into 2 (lengthwise) rolled in a packet Italian seasoning dressing mix. Serve with crackers… AMAZING!
Buffalo Chicken Dip
4 boneless skinless chicken breast halves, boiled and shredded
1 12 ounce bottle hot sauce
2 8 ounce packages of cream cheese
1 16 ounce bottle Ranch dressing
1/2 cup chopped celery
8 ounces Monterey Jack cheese or Cheddar Cheese, grated
In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.
In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth.
Pour this mixture evenly over the chicken. Sprinkle with chopped celery and then shredded cheese.
Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn’t get browned.) Let stand 10 minutes.
Serve hot or warm with Doritos "Scoops" (you need a sturdy chip for this!) or celery sticks.
I am the mysterious diana for whom adjudicator turned into advocator.
Thank you all so much for your generosity. And those of you who sent recipes with shrimp in them – well, we are having a shrimp recipe contest with a delicious prize and I will automatically enter them in the contest. You are all free to enter, of course.
Thank you all for sharing so freely. And Happy New Year to all
Since DA SAINTS is goin’ to be in Da Super Bowl I be makin Jambalaya, I Guar- on – tee! AAAA EEEE!
CHICKEN AND ANDOULEE JAMBALAYA
� 1/2 cup vegetable oil
� 3 cups chopped onions
� 1 cup chopped bell peppers
� 3 teaspoons salt
� 1 1/4 teaspoons cayenne
� 1 pound andouille, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
� 1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
� 3 bay leaves
� 3 cups medium-grain white rice
� 6 cups water
� 1 cup chopped green onions
1. Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles.
2. Season the chicken with the remaining 1-teaspoon salt and remaining 1/4-teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles.
3. Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves.
4. Stir in the green onions and serve.
Makes 10 to 12 servings
Adjudicator, How about sending her your famous Swamp Gravey recipe.
I’m sure that would be a hit at any football gathering. Chow Jim
If you send your recipes directly to Diana please use your "real" name vs. your RF alias to recieve credit where credit is due. Also, if you submit recipes on this thread it is assumed that you are giving permission for Diana to use same on her site. Otherwise, you recipe, if used will only be listed as from
""your alias" from Roadfood.com"
Thanks — [8D]
I call this Pizza Dip
On a pizza pan or you can use a 9×13 cake pan
Spread 8oz softened cream cheese
Dump on bottle of Ragu Pizza Quik Sauce
Sprinkle on 4-5 stalks chopped green onions
2in can of sliced black olives
Sprinkle on maybe 1 1/2-2c grated cheese
Serve with tortilla chips
When I take this to a party I buy an aluminum pizza pan. There is never any of this left over at my house!
Louisiana Shrimp spread-3/4 cooked shrimp(I prefer 25-30ct)chopped,///8 oz.cream cheese softened,1tbsp worchestershure sauce//1/2 small onion,chopped//2tsp hot sauce//2tsp Old Bay seasoning//1/2 tsp.frsh chopped roasted garlic///Mix together and chill overnight.Serve with crackers or slices of crusty french bread.
Keep them coming. If you have more than one favorite; feel free to post ’em all.
How about this one .. they are always a hit with my friends at parties …
Italian Sausage Stuffed Mushrooms
1 lb. bulk Italian sausage (mild, hot or a combination to your taste)
1 c. grated parmesan or romano cheese (or a combination)
1/4 c. dry seasoned bread crumbs
1 lb + fresh mushrooms, cleaned and stems removed
Mix sausage, cheese and crumbs. Stuff mushroom caps with sausage mixture and place in a baking dish sprayed with non-stick spray. May be made several hours ahead to this point – cover and refrigerate if not baking right away.
Bake, uncovered, about 20 minutes at 375 degrees.
This is one we often make for football snacking.
PARTY SHRIMP SPREAD
2 (8 oz.) pkg. softened cream cheese
1 cup cocktail sauce
1 � cup cooked baby shrimp
1/3 cup chopped green onions
1/3 cup chopped green pepper
1/3 cup sliced ripe olives
1/3 cup diced fresh tomatoes, drained
1/ 2 cup freshly grated Parmesan cheese
On a pizza pan or large, flat round tray, spread the cream cheese evenly. Spread the cocktail sauce on top. Sprinkle the shrimp, green onions, green pepper, olives and tomatoes onto the cocktail sauce. Distribute the Parmesan cheese evenly over all the other ingredients so it looks like a pizza. Cover and chill until serving time. Serve as a spread with crackers.
Hmmmm. Something MISSING here. Your recipe, maybe? [:D]
Come on now folks! This is a time sensitive matter. "Rick F." just submitted one so good that a whole page will be devoted to it. I know the recipes are out there! [:p]
Ok then Diania (I like your web site by the way), I once made Guackamole for a living. Here is what I make now;
One box ( two clear packs ) of the Guackamole they sell in the prodice section at the grocery (I think they sell some brand of this stuff almost everywhere), one medium chopped onion, one can of Rotel Mexican, regular if you can’t find the "Mexican") tomatoes (drained) I drink the juice, the juice from one small lime, garlic powder and black pepper to taste. Mix it all up and chill if you have time. If you have more than 20 folks, x’s this recipe. I’m not great at writing recipes but this Guackamole is tha bomb!
I make this for Superbowl and it gets rave reviews. Even better, they eat it all up.
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