Posted on February 24, 2017 by cookwithkathy
4 (1-1/4-pound) lobsters, cooked
4 lemon wedges
2 cups crushed reduced-fat round buttery crackers (such as Ritz)
1/4 cup chopped fresh parsley
3 tablespoons fresh Parmesan cheese
2-1/2 tablespoons butter, melted
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
- Preheat broiler.
- Remove the meat from the cooked lobster tail and claws; chop meat. Set lobster tail shells aside.
- Combine the lobster and stuffing ingredients in a large bowl.
- Divide the lobster mixture evenly among tail shells.
- Broil the stuffed lobster tails 8 minutes or until golden brown. Serve with lemon wedges.
You can also use 6 frozen lobster tails, cooked, for this recipe, reserving just 4 of the tails to stuff.
Makes 4 servings.
Source: Cooking Light magazine
Filed under: Cheese, Dairy, Fruit, Recipe Clipping, Seafood | Comments Off on Broiled Stuffed Lobster
Posted on February 20, 2017 by cookwithkathy
4 French rolls
1/2 pound ground breakfast sausage
6 cherry tomatoes, cut into quarters
1/2 cup spinach leaves
3 mushrooms, sliced
2 cups Cheddar cheese, shredded
2 tablespoons melted butter
pepper and salt, to taste
Sriracha, to serve
- Preheat the oven to 350°F.
- Carefully hollow out the bread rolls, making sure the outside of the bread remains intact.
- Slice the mushrooms and cut the cherry tomatoes into quarters.
- In a medium-sized saucepan over medium heat, cook the breakfast sausage until cooked through.
- Coat the inside of the buns with butter. Add 3-4 tablespoons of breakfast sausage followed by the Cheddar cheese, sliced mushrooms, spinach leaves, and the cherry tomatoes.
- Place the rolls on a baking sheet lined with tin foil. Place in the oven and bake for 10-12 minutes.
- Remove and crack one egg into each bread boat. Return them to the oven for an additional 4-5 minutes and until the egg whites set and cooked appropriately (the yolks should be somewhat runny).
- Remove from the oven. Drizzle with Sriracha and serve immediately.
Makes 4 servings.
Source: Food Steez
Filed under: Bread, Breakfast, Cheese, Dairy, Egg, Pork, Recipe Clipping, Vegetable | Comments Off on Bread Stuffed with Sausage, Vegetables, Cheese and Egg
Posted on February 18, 2017 by cookwithkathy
2 large baking potatoes, weighing about 8 oz each
2 red onions, halved
1 cup Cheddar cheese, grated
salt and black pepper
1 Tbsp butter or 1–2 Tbsp milk
- Preheat the oven to 400°F (200°C).
- Scrub and score the potatoes, then place them in 2 small roasting pan with the onions. Drizzle the onions with olive oil then bake for 1 hour, or until the potatoes are done.
- Slice the potatoes in half and scoop the soft centers out into a food processor. Add the baked onion, most of the cheese, seasonings, and butter or milk and process until smooth in consistency.
- Pile the filling back into the potatoes, top with the remaining cheese, and return to the oven for 10 to 15 minutes, or brown lightly under a hot broiler.
Makes 2 servings.
Filed under: Bake, Cheese, Recipe Clipping, Vegetable | Comments Off on Baked Potatoes with Onion and Cheese
Posted on February 16, 2017 by cookwithkathy
6 oz chocolate bourbon biscuits, crushed
2 tablespoons sugar
3 tablespoons melted butter
1 lb Philadelphia cream cheese, at room temperature
6 oz sugar
2 tablespoons milk
1/2 teaspoon vanilla essence
4 oz dark chocolate
8 oz Philadelphia cream cheese, at room temperature
1 tablespoon milk
1 teaspoon vanilla essence
1/4 teaspoon salt
1 lb icing sugar, sifted
6 oz dark cooking chocolate
toasted flaked almonds
- To make the base, combine the biscuit crumbs, sugar and butter and use the mixture to line a greased 9-inch springform tin. Bake the mixture in a preheated moderate oven (160°C/325°F) for 10 minutes.
- To prepare the filling, beat the cheese and sugar with the milk and vanilla essence. Melt the chocolate in a bowl over hot water and beat it into the mixture. Add the eggs one at a time, beating after each addition. Pour the mixture over the base and bake the cake in a preheated moderate oven (160°C/325°F) for 40 minutes. Cool the cake in the oven for 1 hour before removing it and loosening the rim. Cool, then chill. Decorate just before serving.
- To make the icing, first melt the chocolate. Meanwhile, beat the cream cheese, milk, vanilla and salt until thoroughly blended. Add the sifted icing sugar gradually, beating well after each addition. Stir in the melted chocolate and beat well. Use a palette knife to cover the cake with the icing. Sprinkle toasted flaked almonds around the edge.
Makes 10 to 12 servings.
Filed under: Cheese, Chocolate, Dairy, Dessert, Egg, Nut, Recipe Clipping | Comments Off on Dark Chocolate Cheesecake
Posted on February 13, 2017 by cookwithkathy
1 cup finely shredded stemmed kale (about 6 leaves)
1/2 cup diced Paris ham or cooked pancetta (2 ounces)
2 tbsp heavy cream
2 large eggs
truffle salt or sea salt
grating of nutmeg
1/2 cup grated Gruyère cheese (2 ounces)
- Preheat the oven to 425°F.
- Divide the shredded kale between two 6-ounce shallow ramekins. Sprinkle the diced ham on top. Pour the cream over the ham and crack 2 eggs into each ramekin. Season with the salt or truffle salt and pepper and a light grating of nutmeg. Finally sprinkle the shredded Gruyère over the eggs.
- Bake in the oven for 12 to 15 minutes, until the yolks are just set and the eggs jiggle slightly when the ramekins are shaken. Serve with the baguette.
Makes 2 servings.
Source: Chef Eric Ripert
Filed under: Breakfast, Cheese, Dairy, Egg, Herb, Pork, Recipe Clipping, Vegetable | Comments Off on French-style Baked Eggs with Kale