Stumbled across this on the Fuge. Made it several times and its always a HUGE hit. I had to memorize the recipe because someone always asks for it after they try it.
I like to leave the veggies out and just use crackers and celery sticks on the side as the “dipping” apperatus.
Be warned, this dish is “mild” when hot. But the spiciness kicks up when it gets to room temperature.
- - 8 ounce packages cream cheese
- - 16 ounce bottle of Ranch dressing
- chopped celery
- shredded Monterey Jack or sharp Cheddar cheese or combo thereof
- dry mustard
- Worcestershire sauce
- sugar
- ketchup
- vinegar
- paprika
- salt
- pepper
- pork spareribs
- oil
- extra virgin olive oil
- white balsamic vinegar
- ground mustard
- salt
- ground black pepper
- mixed or black peppercorns
- beef tenderloin steaks
- vegetable oil
- bourbon
- chilled unsalted butter
- chopped shallots
- beef stock
Heavenly little shrimps
- olive oil
- coarsely chopped white onion
- large garlic cloves
- fine sea salt
- black pepper
- boneless chicken breasts
- butter
- Italian Good Seasons dry seasoning packet
- Cream of Mushroom soup
- 3oz. cream cheese
- mushrooms
I usually find that this recipe needs more than an 1/8 tsp of pepper.
- lemon juice
- milk
- Campbell's Cream of Asparagus Soup
- boneless chicken breast halves
- vegetable oil
- black pepper
This is a recipe of my own devising so many of the measurements aren’t exact – just to taste. But, once you learn what you like, it is delicious and much lighter than meat sauces.
- whole unpeeled tomatoes
- tomato paste
- Oregano
- Basil
- Sweet 'n Lo
- Coarse ground black pepper
- Sea or kosher salt
- Garlic salt or pepper if needed
- large or 3 small zucchini cut into "coins"
- large onions; chopped
- large tablespoons minced garlic
- olive oil
- butter
- Worcestershire sauce
- finely chopped fresh parsley
- crab meat
- hot pepper sauce
- dry unseasoned bread crumbs
- white pepper
CALORIES 252 (37% from fat); FAT 10.3g (sat 2.3, mono 4.4, poly 2.5); PROTEIN 27.7g; CARB 11g; FIBER .1g; CHOL 65mg; IRON .9mg; SODIUM 470mg; CALC 33mg
- dark brown sugar
- low-sodium soy sauce
- Chinese-style hot mustard
- rice vinegar
- Cooking spray
- salt
- freshly ground black pepper