Somehow I missed this whole thread 2 weeks ago, whoops! BUT I have to comment on the bacon wrapped chestnuts, I love to see other fans of this very underrated but DELICIOUS dish! My mom has been making them for my entire life basically, her recipe comes from a MS Baptist church cookbook from the 90s 😂 however as a devout mayo hater, we use soy sauce instead! Same concept but we sprinkle the brown sugar & drizzle soy sauce over top then bake for 30-40 min until saucy & caramelized. Everyone always asks “what’s inside the bacon” and are mind blown when I say water chestnut!
I missed it too! Two popular ones: this one came from an old Sunset magazine cookbook. “Hasty Hots”: 6T mayo, 4 finely chopped green onions, and 1/2 C grated parm. You can add more mayo if it looks a little dry. Slice a baguette into rounds, toast one side, spread mix on the untoasted side, then pop em under the broiler just until bubbly.
Salami flatbreads: The garlic flatbreads/naan from TJs, Boursin/Allouette, 4 oz thinly
sliced salami, 2 C arugula, EVOO, red wine vinegar, s&p. Warm the bread, spread the cheese, layer the salami on top. Make a vinaigrette to your liking with the oil, vin, s&p, and dress the arugula with it. Arugula goes on top, and slice into pieces. Sometimes I cut it first and then put a little arugula on each piece. So easy and delicious.
Lol the theme of this list is: mix shit with cream cheese. Heat or don’t - cream cheese makes everything good. I want to eat every single one of these
Love that 4/5 of these has cream cheese as a main ingredient. You all must be midwesterners 😂.
Somehow I missed this whole thread 2 weeks ago, whoops! BUT I have to comment on the bacon wrapped chestnuts, I love to see other fans of this very underrated but DELICIOUS dish! My mom has been making them for my entire life basically, her recipe comes from a MS Baptist church cookbook from the 90s 😂 however as a devout mayo hater, we use soy sauce instead! Same concept but we sprinkle the brown sugar & drizzle soy sauce over top then bake for 30-40 min until saucy & caramelized. Everyone always asks “what’s inside the bacon” and are mind blown when I say water chestnut!
I missed it too! Two popular ones: this one came from an old Sunset magazine cookbook. “Hasty Hots”: 6T mayo, 4 finely chopped green onions, and 1/2 C grated parm. You can add more mayo if it looks a little dry. Slice a baguette into rounds, toast one side, spread mix on the untoasted side, then pop em under the broiler just until bubbly.
Salami flatbreads: The garlic flatbreads/naan from TJs, Boursin/Allouette, 4 oz thinly
sliced salami, 2 C arugula, EVOO, red wine vinegar, s&p. Warm the bread, spread the cheese, layer the salami on top. Make a vinaigrette to your liking with the oil, vin, s&p, and dress the arugula with it. Arugula goes on top, and slice into pieces. Sometimes I cut it first and then put a little arugula on each piece. So easy and delicious.
Throwing in a vote for you to develop a crab dip recipe, Caro! - a fan in Maryland :)