Global Gourmet Forums
*
*
Home
Help
Search
Login
Register
Welcome, Guest. Please login or register.
August 30, 2014, 06:29:00 AM

Login with username, password and session length
Search:     Advanced search
540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 19 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
  Show Posts
Pages: [1] 2
1  Recipes & Tips / Recipe Swap / Thanksgiving Recipes on: November 16, 2009, 07:25:10 PM
Share Thanksgiving recipes you want to try this year. Here's a Turkey, Brie and Cranberry Baguette recipe from the Safeway Thanksgiving site.



Turkey, Brie and Cranberry Baguettes

    * 2 tbsp. Dijon Mustard
    * 1 tbsp. Clover Honey
    * 1 French Baguette
    * cup cranberry sauce, homemade or store bought
    * 8 oz. sliced cooked turkey
    * 4 oz. sliced Brie (-in. slices)
    * 1 oz. arugula

1.
In a bowl, combine mustard and honey; set aside.

2.
Trim ends off baguette. Cut crosswise into 4 pieces. Cut each piece almost in half horizontally, leaving one side of crust intact. Gently fold each piece open like a clamshell.

3.
Spread cranberry sauce on bottom of baguettes, dividing evenly. Top with turkey, brie, mustard mixture, and arugula, dividing evenly. Cut sandwiches in half and serve.

PER SERVING 422.51 CAL., 24% (100 CAL.) FROM FAT; 27 G PROTEIN; 11 G FAT (6.8 G SAT.); 51 G CARBO (1.7 G FIBER); 700 MG SODIUM; 64 MG CHOL.
2  Recipes & Tips / Potpourri / $5 Family Fridays on: June 25, 2009, 06:57:20 PM
Safeway offers it where one special item is $5 every friday could be anywhere from fried chicken to pizza.
3  Recipes & Tips / Cooking with Kids / Cookie Snails on: April 21, 2009, 05:35:35 PM
these are soO fun to make for the kids theyll love it...

ALL YOU NEED IS...

1/4 tsp. ready-to-spread vanilla frosting
1   OREO Chocolate Sandwich Cookie, cut in half
2 worm-shaped chewy fruit snacks

USE frosting to attach cut-side of each cookie half to 1 fruit snack for each snail's body, pressing cookies firmly into frosting to secure.
PLACE on plate. Let stand until frosting is firm.
i found this recipe at CreamCheese.com hope you enjoy Cheesy
4  Global Gourmet / Introduce Yourself / Re: Hey everybody on: April 21, 2009, 05:26:57 PM
why is it so slow here...no ones postd in a while and we dont have a lot of people signing up...
5  Recipes & Tips / Ask Your Question / Re: Defrosting turkey on: April 21, 2009, 05:23:17 PM
this was very helpful for me as well thanks Cheesy
6  Global Gourmet / Introduce Yourself / Re: Hello on: April 21, 2009, 05:14:10 PM
hi welcome to the forum Cheesy hope you like it here!
7  Recipes & Tips / Recipe Swap / Re: Chicken Pot Pie Recipe on: March 23, 2009, 05:35:02 PM
Have you tried the Three Cheese chicken penne pasta bake? i made it last week and it tasted sO good...heres the recipe...its from the same site...

1-1/2  cups  multi-grain  penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

COOK pasta as directed on package, adding spinach to the boiling water the last minute.
COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

let me know what you think...
8  Recipes & Tips / Recipe Swap / Chicken Pot Pie Recipe on: February 24, 2009, 07:16:36 PM
This looks really good havent made it yet but let me know what u think...

2  cups   frozen mixed vegetables (peas, carrots, green beans, corn)
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup KRAFT Shredded Cheddar Cheese
1 cup flour
2 tsp. CALUMET Baking Powder
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup milk

MIX vegetables, chicken and soup; spoon into 4 (2-cup) ovenproof bowls. Top with Cheddar.
MIX flour and baking powder in medium bowl. Cut in cream cheese spread with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk with fork just until mixture forms dough.
DIVIDE into 4 balls. Pat each into 5-inch circle on lightly floured surface. Prick tops in several places with fork to allow steam to escape.
PLACE biscuits on top of chicken mixture. Bake 25 to 30 min. or until crusts are golden brown.

i got it from CreamCheese.com in case anyone wants more recipes
9  Recipes & Tips / Baking & Desserts / Pumpkin Pie Time on: November 15, 2008, 12:13:24 AM
Since its almost thanksgiving that means Pumpkin Pie!!!!!
I'm so excited Smiley
Here's a recipe that i got from LoveMyPhilly.com that i think you will all like
Happy Eatings!




Pumpkin Pie

recipe from Paula Dean

    * 1 (8-ounce) package cream cheese, softened
    * 2 cups canned pumpkin, mashed
    * 1 cup sugar
    * 1/4 teaspoon salt
    * 1 egg plus 2 egg yolks, slightly beaten
    * 1 cup half-and-half
    * 1/4 cup (1/2 stick) melted butter
    * 1 teaspoon vanilla extract
    * 1/2 teaspoon ground cinnamon
    * 1/4 teaspoon ground ginger, optional
    * 1 piece pre-made pie dough

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides.
Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up.
Fit a piece of aluminum foil to cover the inside of the shell completely.
Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven.
Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined.
Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined.
Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set.
Place the pie on a wire rack and cool to room temperature.
Cut into slices and top each piece with a generous amount of cream cheese ice cream.
10  Global Gourmet / Introduce Yourself / Re: Hello From Southeast Texas on: November 13, 2008, 03:51:30 AM
yeah let us know how that goes with your kids. welcome!
11  Recipes & Tips / Potpourri / Would you eat these? on: October 08, 2008, 06:07:51 PM
Chocolate covered ants:

http://www.lazyboneuk.com/products/Chocolate-Covered-Giant-Ants.html

Would you try them for free or at a price....or not at all?

12  Recipes & Tips / Recipe Swap / I made up this cheesecake recipe myself...what do you think? on: October 08, 2008, 05:59:06 PM
I customized this cheesecake recipe on the cheesecake customizer widget on creamcheese.com. I even got to name it after. Smiley'

Almond Pumpkin Mini Cheese Cakes

Crust:
1 cup cookie crumbs or 12 whole cookies, NABISCO Ginger Snaps
3 Tbsp butter or margarine
2 Tbsp sugar

Cheesecake Batter:
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Batter Flavorings:
1/2 cup canned or fresh pumpkin

Mix-In's and Toppings:
1/2 cup mixed into batter and 1/4 cup sprinkled on top Sliced Almonds (nuts)

CRUST:  Preheat oven to 325F. If using whole cookies, place 1 cookie on bottom of each of 12 (2-1/2-inch) paper-lined muffin cups. Otherwise, mix Crust ingredients, press evenly into bottoms of 12 (2-1/2-inch) paper-lined muffin cups. Bake 7 min.
BATTER:  Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Mix in Batter Flavorings. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in Mix-Ins. Spoon batter evenly into prepared cups, filling each two-thirds full.
TOPPINGS:  Add Toppings.
BAKING:  Bake 25 min or until centers are almost set. Cool completely. Refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
13  Recipes & Tips / Baking & Desserts / Quick Cheesecake Cones in 10 minutes on: September 15, 2008, 06:20:59 PM
This is how they look:

Quick Cheesecake Cones recipe here: kraftfoods.com/kf/recipes/quick-cheesecake-cones-107947.aspx

Halloween parties just around the corner, quick treats are the best when you have to fill up that treat table!  Tongue

14  Recipes & Tips / Cooking with Kids / You have to have patience! on: September 05, 2008, 05:59:50 PM
If you are going to be cooking with kids, just remember....Have patience! I hate when I see people who cook with kids and they are yelling at them for not doing something right. We have to remember to make it fun while teaching them!
15  Recipes & Tips / Ask Your Question / Re: Baking substitutions on: September 05, 2008, 05:57:33 PM
What about using "low fat" and "fat free" substitutions when baking or cooking? Has anyone tried the 1/3 less fat Philadelphia cream cheese at all? It's just as rich as the regular one.
Pages: [1] 2
Powered by MySQL Powered by PHP The Global Gourmet
Powered by SMF 1.1 RC3 | SMF © 2001-2006, Lewis Media
Theme based on Oxygen by Bloc
Valid XHTML 1.0! Valid CSS!