CHRISTINA'S KILLER DIP
This is my sister's dip. She got the recipe while backpacking in Europe a few years ago. She is now forced to make it at every party she has. People smell it cooking and stand drooling by the oven until it comes out! (Many have not been able to wait for the cooling part and burned their mouths to get to it first). You might have to make 2 portions. **NOTE: Please CHECK the sodium content before you choose a ranch dressing mix, because it will affect the flavor! Some people have complained it is "too salty". Please also make sure you are using only a 1 ounce packet; there are other sizes from various manufacturers. Too much mix throws off the balance of flavors. My sister and I always use the Hidden Valley Ranch Original and we do not have any problems with it :) You can also substitute half the sour cream for prepared Ranch Dressing and skip the dry mix. It will come out a bit wetter.
Provided by MythThyng
Categories Cheese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Defrost the spinach.
- Place it in a colander and press it until as much moisture as possible is removed.
- Mix all ingredients (1/2 of the cheddar), and blend well.
- Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
- Remove from oven.
- While still hot top it with remaining cheese, heat in oven again for 5 minutes.
- Remove and cool below lava stage and serve.
- Goes well with tortilla chips.
CHRISTINA'S KILLER DIP
This is my sister's dip recipe. She got the recipe from a woman in Germany while backpacking in Europe about 10 years ago. She is now expected to make it at every party she has. People smell it cooking and stand drooling by the oven until it comes out! (Many have not been able to wait for the cooling part and burned their mouths...
Provided by Jenn Hollis
Categories Cheese Appetizers
Time 40m
Number Of Ingredients 5
Steps:
- 1. Split shredded cheese into 2 half-cup portions.
- 2. Defrost frozen spinach.
- 3. Place spinach in a colander and press as much of the water you can out of it.
- 4. Mix all of the ingredients, except the 2nd half-cup of shredded cheese together until well incorporated.
- 5. Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
- 6. Remove from oven carefully.
- 7. While still hot top it with remaining cheese, heat in oven again for 5 minutes.
- 8. Remove and cool below lava stage and serve. If the cheese on top is bubbling, do not let anyone dip yet!
- 9. Goes well with tortilla chips. You can also use crackers! Just remember the saltier the dipper, the saltier the whole shebang ;)
CHRISTINA'S TV DINNERS
Steps:
- If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments.
- Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 meatballs over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan.
- Divide the frozen peas among 1 of the remaining compartments in each tray and top with a pat of butter. Put a piece of brownie dough in each of the remaining compartments. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months.
- Preheat the oven to 350 degrees F.
- Let dinners stand at room temperature for 5 minutes. Uncover the brownie compartment and bake dinners until heated through, 35 to 40 minutes. Serve immediately.
- Cook the lasagna noodles according to package directions. Drain and pat dry.
- Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in the marinara sauce and basil and let simmer for 5 minutes.
- Spread 2 tablespoons of spinach across 1 end of a lasagna noodle, about 1-inch from the edge. Sprinkle with a little garlic salt. Spread 2 tablespoons of ricotta over the spinach. Arrange about 1/8 of the provolone over the spinach and top with 1/8 of the prosciutto. Roll up the noodle around the filling. Repeat with remaining noodles and filling.
- If making Christina's TV Dinners, proceed according to that recipe. Otherwise, preheat the oven to 350 degrees F. Spread half of the sauce in a shallow baking dish and set the roll-ups on top. Spoon the remaining sauce over the roll-ups and sprinkle with Parmesan. Bake until heated through, about 30 minutes. Serve immediately.
- Preheat the oven to 350 degrees F.
- In a small mixing bowl, whisk egg and milk together. Tear bread into pieces, add to the egg mixture and let soak for a few minutes.
- Place beef in a medium mixing bowl. Add egg-bread mixture, salt, and pepper and mix well. Form the mixture into 12 (1-inch) meatballs.
- In a medium bowl, combine the bread crumbs and Parmesan. Roll the meatballs in the bread crumb mixture to coat evenly.
- Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a baking sheet and bake until cooked through, about 15 minutes.
Nutrition Facts : Fat 105 grams, SaturatedFat 44 grams, Carbohydrate 85 grams, Fiber 10 grams
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