CHARMIE'S BUFFALO CHICKEN WONTONS
There are a few recipes out there for these, but I don't really like bleu cheese, so this recipe uses cream cheese. A nice combination of hot and cool flavors!! You can even used leftover chicken or rotisserie chicken.
Provided by Charmie777
Categories Lunch/Snacks
Time 50m
Yield 24 wontons
Number Of Ingredients 6
Steps:
- Mix the chicken with the hot sauce and garlic.
- Mix in the cream cheese until smooth.
- NOTE: all amounts are suggested; feel free to adjust to your personal preference.
- Put about a tsp into the center of a wonton, seal edges using a little water. Keep covered until all wontons are done.
- Heat oil to about 325º.
- Fry wontons, a few at a time, until lightly brown and crisp.
- Serve with bleu cheese or ranch salad dressing for dipping.
- NOTE: The filling can be made the day ahead and refrigerated, and the flavor intensifies.
Nutrition Facts : Calories 52.7, Fat 2.1, SaturatedFat 0.8, Cholesterol 11.1, Sodium 123.2, Carbohydrate 4.8, Fiber 0.1, Sugar 0.1, Protein 3.5
CHARMIE'S BAKED MACARONI AND CHEESE
This recipe came about after making mac and cheese for my kids over the years and whittling down several recipes to fit our likes. It's gooey goodness, without being too greasy, with a nice crunchy top. You can use macaroni noodles or any tube shaped pasta. I love it with small rigatoni pasta.
Provided by Charmie777
Categories Macaroni And Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375º.
- In a small skillet melt 2 tablespoons of the butter. Add the breadcrumbs and parmesan cheese and saute for a couple of minutes. Remove from heat and set aside.
- In a large pot or dutch oven, melt remaining 4 tablespoons of butter. Add flour, salt, mustard and pepper whisking together for 1 to 2 minutes.
- Turn heat off and very slowly whisk in milk, and then hot sauce (if using).
- Turn heat back on to medium and cook, whisking frequently, until thick and the sauce coats the back of a spoon, about 10 minutes.
- Remove from heat and whisk in cheddar and jack cheeses (reserving a small amount).
- Add the cooked pasta (this is why you need a large pot) and stir to combine.
- Pour into a greased 13x9 pan. Top with remaining grated cheese and then with reserved bread crumb topping.
- Bake at 375º for 25 to 30 minutes.
- If you want it extra crunchy, run under broiler for just a few minutes.
- Let set for 10 minutes or so before serving.
Nutrition Facts : Calories 656.1, Fat 33.9, SaturatedFat 20.8, Cholesterol 100.7, Sodium 1116, Carbohydrate 58.8, Fiber 2.2, Sugar 2.1, Protein 28.5
CHARMIE'S POTATO CHEESE SOUP
I searched high and low for a basic potato cheese soup that my kids would eat (that means not many veggies!). This is it. So good and cheesy!
Provided by Charmie777
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large pot.
- Fry onions for 3 minutes (don't let brown).
- Add garlic and continue to sauté for 1-2 minutes.
- Add the potatoes and water.
- Bring to a boil; reduce heat and simmer until the potatoes are very tender.
- Mash potatoes until at desired consistency. Or use a hand blender. I like mine left with some chunks.
- Add milk and salt and pepper to taste.
- Cook over medium heat until milk begins to simmer.
- Add the cheese and stir until it melts.
- Do not boil!
Nutrition Facts : Calories 640.5, Fat 32.1, SaturatedFat 20.3, Cholesterol 99.3, Sodium 512.4, Carbohydrate 65.1, Fiber 7.5, Sugar 4, Protein 25
CHARMIE'S MEATLOAF WITH PINEAPPLE TOPPING
Ok, this might sound weird, but trust me, it's delicious!! Everyone raves over this meatloaf, and it really is the topping that makes it!
Provided by Charmie777
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine meatloaf ingredients.
- In ungreased 13x9 pan, form mixture into 9x4 loaf.
- Bake at 350º for 45 minutes.
- Combine all sauce ingredients in saucepan.
- Cook over medium heat until boils and thickens,stirring frequently.
- Spread on top of loaf; bake 15-20 minutes more.
- Let stand 5 minutes before slicing.
SPICY WON TONS WITH CHILE OIL
Sichuan won tons are typically doused with hot, numbing chile sauce, but this less fiery version, adapted from "Hong Kong: Food City" by Tony Tan, is more like what you'd find at Cantonese restaurants. These delicate won tons are subtly sweet, ginger-scented and filled with a tender combination of pork, egg, stock, soy sauce and Shaoxing rice wine. Eat a couple of the won tons on their own to appreciate their delicate flavor before surrounding them with chile oil sauce, which will inevitably dominate them. Scale the amount of chile oil to suit your tolerance.
Provided by Alexa Weibel
Categories dinner, snack, project
Time 5h
Yield About 40 won tons
Number Of Ingredients 19
Steps:
- Make the chile oil: Snip any stems off the chiles and discard any exposed seeds. Heat a wok or large skillet over low. Add 1/2 teaspoon oil and the chiles and cook, stirring constantly, until the chiles are fragrant, toasted and slightly darkened, about 3 minutes. Transfer the chiles immediately to a large plate and let cool completely.
- Add the cooled chiles to a food processor and pulse until coarsely chopped into small pieces. Transfer to a medium heatproof bowl. Add the remaining oil to the wok or skillet and heat over medium-high until shimmering and smoking, then immediately turn off the heat and let cool 3 minutes. Pour the warm oil over the chiles, stir to combine, then let cool 2 hours or up to overnight. (You'll have a generous 1/2 cup. Chile oil will keep, covered and refrigerated, for up to 2 months.)
- At least a couple hours before you plan to make the won tons, prepare the chile-oil sauce: In a small bowl, whisk together all the sauce ingredients to combine (makes about 3/4 cup). Add more chile oil to taste. Set aside. (Chile-oil sauce is best prepared at least a few hours in advance, and will keep a few weeks refrigerated in a covered container.)
- Prepare the filling: Put all the ingredients except the chicken stock in a medium bowl and mix well. Add the stock 1 tablespoon at a time, stirring in a circular motion until incorporated before adding the next spoonful.
- Assemble the won tons: Fill a small bowl with water and line a rimmed baking sheet with parchment paper. Working with one won-ton wrapper at a time, place 1 rounded teaspoon of pork filling in the center of the wrapper. Dip your finger in the water and run it around the edges of the wrapper. Lift and fold one corner over the filling toward the opposite corner over to form a triangle, gently pressing the air out as you seal the edges with your fingertip, then dab one of the lower corners with water and fold over to reach the other lower corner, forming a smaller triangle; pinch both corners to seal. Transfer to the parchment paper, and cover loosely with a damp kitchen towel or a sheet of plastic wrap to prevent drying out. Repeat until all the filling is used.
- Bring a large pot of water to the boil over high heat. Working in batches to avoid crowding, cook the won tons until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon. Divide the won tons among bowls, drizzle with chile-oil sauce and garnish with scallions.
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