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Started By
Message
Ideas for hot dips...
Posted on 2/2/12 at 9:35 am
Posted on 2/2/12 at 9:35 am
Going to a dinner party tomorrow night and I volunteered to bring a hot dip. Any ideas? Thanks guys.
Posted on 2/2/12 at 9:42 am to lsubruce
you can't go wrong with velveeta and rotel. Just a thought.
Posted on 2/2/12 at 10:05 am to lsubruce
Posted on 2/2/12 at 10:08 am to MSCoastTigerGirl
+1 on the buffalo chicken dip with fritos scoops
Posted on 2/2/12 at 10:12 am to lsubruce
1 brick of Cream Cheese
1 tube of Jimmy Dean sausage
1 can of Rotel
Simple yet delicious...I invented this dip, and it's called "Skillet's World Famous Dip".
1 tube of Jimmy Dean sausage
1 can of Rotel
Simple yet delicious...I invented this dip, and it's called "Skillet's World Famous Dip".
This post was edited on 2/2/12 at 10:15 am
Posted on 2/2/12 at 10:21 am to Skillet
quote:
I invented this dip, and it's called "Skillet's World Famous Dip".
This dip is yummy
Posted on 2/2/12 at 10:55 am to MSCoastTigerGirl
quote:
I make the buffalo chicken dip a lot. It is easy to make and is always a hit.
2 (10 ounce) cans chunk chicken, drained
:yack:
Posted on 2/2/12 at 10:59 am to MSCoastTigerGirl
quote:
I make the buffalo chicken dip a lot. It is easy to make and is always a hit
This
Posted on 2/2/12 at 11:06 am to fillmoregandt
Go for a hot spinach and artichoke dip. One of the restaurants around here has one that is great, and we've made one at home a time or two for parties.
Posted on 2/2/12 at 11:23 am to lsubruce
Here's one my friends call "Hot Dip"
1 block cream cheese
1 small container sour cream
Shredded Cheese
Bacon Bits
Chives
ETA: Sliced Fresh jalapenos for some heat if you want
Mix together, top with more cheese bake until bubbly. It tastes like a loaded baked potato.
1 block cream cheese
1 small container sour cream
Shredded Cheese
Bacon Bits
Chives
ETA: Sliced Fresh jalapenos for some heat if you want
Mix together, top with more cheese bake until bubbly. It tastes like a loaded baked potato.
This post was edited on 2/2/12 at 11:24 am
Posted on 2/2/12 at 11:43 am to jimithing11
quote:
2 (10 ounce) cans chunk chicken, drained
Yeah I never use the canned chicken. I just buy a rotisserie chicken from publix and strip that joker down. Much better for slightly less effort
Posted on 2/2/12 at 11:43 am to jimithing11
Double post
This post was edited on 2/2/12 at 1:48 pm
Posted on 2/2/12 at 12:02 pm to lsubruce
Crawfish Cardinale with French bread toasties.
CRAWFISH CARDINALE
3 green onions, chopped
6 T butter
2 T flour
1 C cream
1/4 C ketchup
3/4 t salt
1/4 t white pepper
1/2 t Tabasco
2 t fresh lemon juice
1 ounce brandy
1 lb. crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)
In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.
ETA: I melt butter and brush the French toast slices with it before I toast them in a low oven on about 250, no higher than that. You really don't need them to brown. You just need them to be crispy all the way through like a chip. That's my preference. Make a lot of them, though, because with the butter, people pick them up and eat them like chips. I use them with cups of soups and cold salad meals as the bread, also.
CRAWFISH CARDINALE
3 green onions, chopped
6 T butter
2 T flour
1 C cream
1/4 C ketchup
3/4 t salt
1/4 t white pepper
1/2 t Tabasco
2 t fresh lemon juice
1 ounce brandy
1 lb. crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)
In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.
ETA: I melt butter and brush the French toast slices with it before I toast them in a low oven on about 250, no higher than that. You really don't need them to brown. You just need them to be crispy all the way through like a chip. That's my preference. Make a lot of them, though, because with the butter, people pick them up and eat them like chips. I use them with cups of soups and cold salad meals as the bread, also.
This post was edited on 2/2/12 at 12:32 pm
Posted on 2/2/12 at 12:09 pm to Gris Gris
Was that in Southern Living? I was flipping through this month's issue a couple weeks ago and I saw a crawfish dip. Didn't study it so it may not be the same but sounds familiar.
ETA: Found it...
1/2 cup butter
1 bunch green onions, sliced (about 1 cup)
1 small green bell pepper, diced
1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4-oz.) jar diced pimiento, drained
2 teaspoons Creole seasoning
1 (8-oz.) package cream cheese, softened
French bread baguette slices
Garnishes: sliced green onion, chopped flat-leaf parsley
Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.
ETA: Found it...
1/2 cup butter
1 bunch green onions, sliced (about 1 cup)
1 small green bell pepper, diced
1 (1-lb.) package frozen cooked, peeled crawfish tails, thawed and undrained
2 garlic cloves, minced
1 (4-oz.) jar diced pimiento, drained
2 teaspoons Creole seasoning
1 (8-oz.) package cream cheese, softened
French bread baguette slices
Garnishes: sliced green onion, chopped flat-leaf parsley
Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender. Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly. Serve with toasted French bread slices.
This post was edited on 2/2/12 at 12:14 pm
Posted on 2/2/12 at 12:29 pm to Winkface
I've always used the one in Plantation, but I make a few subtle changes. I stopped getting Southern Living about 5 years ago when I decided it went a bit downhill. Haven't looked at one since. Has it improved?
Posted on 2/2/12 at 12:39 pm to Gris Gris
I can't tell you if it's improved or not. I haven't really payed that much attention. I usually only flip through it when I'm at my mom's house. I recently stole her information so that I get the full issue on my iPad. I have fixed a bunch of their recipes and they are always a success, especially the desserts. Since I'm getting older and thinking about how I want to design my house, I pay more attention to all that stuff more these days than I ever have in the past.
You'll probably laugh but I'm a fan of the Garden and Gun magazine. I don't get it yet but I probably will soon. It's really preppy as well. They always have article about New Orleans. The addition of the outdoors articles suits me well.
You'll probably laugh but I'm a fan of the Garden and Gun magazine. I don't get it yet but I probably will soon. It's really preppy as well. They always have article about New Orleans. The addition of the outdoors articles suits me well.
Posted on 2/2/12 at 12:50 pm to Winkface
I like Garden and Gun, also. I've gotten it from 2 people as gifts, but didn't get it this year. I would renew, but I have too many mags right now and I'm so far behind in reading them that I don't know if I'll ever catch up. My favorite is Louisiana Cookin' and there's a new one coming out in March by the former editor of Louisiana Cookin' called Louisiana Kitchen. I hope it's good because I think I gave 10 subscriptions as Christmas gifts! I get the emails from both of those already. Looks like it's going to be a good one.
I rarely read anything but the recipes in Southern Living, but when I got it, most of the ones I tried were good. I have a few from there that I use frequently. My other favorite is Cuisine at Home.
If you call for a subscription, you can get Louisiana Life, New Orleans Magazine and My New Orleans Homes, all 3, for $25 bucks a year, I belive. A friend of mine told me about it over a year ago, so I called. Got and then, when I renewed, I called to tell them I wanted the same deal I had and they did it. It's not advertised. You have to ask. Don't know if they still do it, but it's a darn good deal. They have a 4th magazine now called St. Charles Avenue, I believe. I haven't seen it, though.
I rarely read anything but the recipes in Southern Living, but when I got it, most of the ones I tried were good. I have a few from there that I use frequently. My other favorite is Cuisine at Home.
If you call for a subscription, you can get Louisiana Life, New Orleans Magazine and My New Orleans Homes, all 3, for $25 bucks a year, I belive. A friend of mine told me about it over a year ago, so I called. Got and then, when I renewed, I called to tell them I wanted the same deal I had and they did it. It's not advertised. You have to ask. Don't know if they still do it, but it's a darn good deal. They have a 4th magazine now called St. Charles Avenue, I believe. I haven't seen it, though.
Posted on 2/2/12 at 1:29 pm to Winkface
quote:
Garden and Gun magazine
Fantastic publication.
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