I'll share my recipe, if you'll share yours, March 18, 2012

12 years ago

Beer Dip

This creamy Beer Dip recipe is perfect with pretzels or scoops. This is one of those "lick the bowl clean" recipes.

Ingredients

2 (8 ounce) packages of softened cream cheese (my sis-in-law uses 3 packages, I prefer two)

1 package of Hidden Valley Ranch Dressing (dry mix)

1/2 -3/4 can of beer (any kind, regular or non-alcoholic)

2 cups shredded cheese (preferably finely grated)

bacon bits, green onions (optional garnish)

Instructions

Mix cream cheese, dressing, and beer til you reach your desired creamy consistency.

Then mix in 1/2 cup of cheese, leaving the remaining cheese to sprinkle on top.

Refrigerate overnight to let the flavors marinade.

Before serving, garnish with bacon bits and green onions.

Serve with pretzels or scoops.

Number of servings (yield): 12

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Comments (2)

Jasdip
12 years ago
This is going to be on our dinner plates tonight, except I'm subbing boneless pork chops.

Orange-Ginger Pork Medallions

2 pork tenderloins (1 lb each)
1 cup fresh orange juice
2 tbsp vegetable oil
1/4 cup finely chopped shallots
2 tbsp minced ginger
2 cloves garlic, minced
1/4 tsp red pepper flakes
1/2 cup chicken broth
1 tbsp soy sauce
1 tbsp unsalted butter

Cut each tenderloin crosswise into 6 slices and set aside.

In a small bowl stir together 2 tbsp orange juice and cornstarch until smooth; set aside.

Heat 1 tbsp oil in a medium saucepan over medium-high heat. Add shallot, ginger garlic and red pepper flakes. Cook, stirring frequently until shallots are light golden, 3 minutes.

Add remaining orange juice, chicken broth, soy sauce. Bring to a boil and cook until reduced to 1 cup. Whisk in cornstarch mixture and boil 1 minute. Remove from heat.

Flatten pork slices slightly with your hand to make medallions. Sprinkle with salt and pepper. In a 12" nonstick skillet melt butter with remaining 1 tbsp oil over medium-high heat. Add pork and cook in batches until browned and cooked through., 4-5 minutes per side. Transfer to a platter.

Add sauce to skillet with drippings and bring to a boil stirring to scrape any brown bits. Stir in juices from the pork; remove from heat; add pork to skillet, turning to coat with sauce.
patti43
12 years ago
ISLAND COCONUT SHRIMP ROLLS (Pillsbury)

16 cooked deveined large shrimp (about 1/2 lb), peeled (with tails left on)
1/4 c. cream of coconut (not coconut milk)
1 Tbsp. rum or 1/4 teaspoon rum extract
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 rolls)
4 Tbsp. apricot preserves
1 tsp. grated orange peel
1/2 c. flaked coconut

Heat oven to 375F. Line large cookie sheet with cooking parchment paper. Pat shrimp dry with paper towels. In small bowl, toss shrimp with cream of coconut and rum to coat.

Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Place 1 shrimp on shortest side of each triangle. Roll up, starting at shortest side and leaving tail sticking out of one side, rolling to opposite point. Place rolls point sides down on cookie sheet.

In small microwavable bowl, mix 2 tablespoons of the preserves with the orange peel. Microwave uncovered on High about 20 seconds or until melted. Brush over each roll. Sprinkle each roll with coconut.

Bake 15 to 18 minutes or until golden brown. In same small microwavable bowl, microwave the remaining 2 tablespoon preserves uncovered on High about 20 seconds or until melted. Spoon evenly over each roll. Cool 5 minutes; remove from pan. Serve warm.
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I'll share my recipe, if you'll share yours, March 18, 2012

Comments (2)

Jasdip

patti43

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