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For 2 1/2 cups, or 6 to 8 servings, you’ll need: 8 ounces cream cheese, room temperature. 4 to 6 ounces hot smoked salmon, flaked. 3 green onions, chopped, whites and dark greens divided.
8 ounces cream cheese, softened. 1 (6-ounce) can lump crab meat, drained well. ... Grease a 2-cup (or slightly larger) ramekin or small baking dish with nonstick cooking spray or butter.
2 1/2 c. Using a fine-mesh sieve, sift confectioners’ sugar into a medium bowl. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter and salt on medium-high speed ...
8 oz PHILADELPHIA Cream Cheese, softened; 8 oz KRAFT shredded cheddar cheese; 8 slices cooked OSCAR MAYER Bacon, crumbled; 1 / 4 cup flour; 2 eggs, beaten; 40 RITZ Crackers, finely crushed (about 1-2/3 cups) 2 cup oil
Remove from the heat and whisk in the egg, chives, parsley and 1/2 cup of the Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season the filling with pepper. Arrange 1 pasta round in the bottom of each ramekin. Spoon a scant 1/4 cup of the filling into each ramekin and top with another noodle; press to flatten slightly.
(8-oz.) packages crescent roll sheets. 1 c. shredded sharp cheddar cheese, divided. ... sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of ...
1/4 cup all-purpose flour. 8 ounces goat cheese. 1/2 cup heavy cream. 3 sprigs fresh thyme, leaves stripped and chopped. 1 cup cooked brown rice. 4 ounces breadcrumbs. Preheat the oven to 400 degrees.
1/2 cup (1 stick) unsalted butter. 2 large lemons. 1 cup granulated sugar. 3 large eggs. 1 1/2 teaspoons pure vanilla extract. 8 ounces creme fraiche, at room temperature. 1 1/2 cups all-purpose flour