CHILI CORNBREAD BAKE
A casserole recipe that has become a favorite at our house. It's an excellent make and take - makes for an empty pan and recipe requests.Recipe has made it's way into a number of our local fund raiser cookbooks thanks to the sharing of a local teacher extrordinaire who is also an awesome cook!
Provided by Gerry
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 - grease a 2 quart casserole.
- In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
- Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
- In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
- In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
- Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
- Spoon chili over cheese; sprinkle with remaining half of the cheese.
- Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
- Bake at 350 for 30 to 40 minutes or until top is golden brown.
FIRE-ROASTED NEW MEXICO CHILES OVEN-BAKED WITH PERUVIAN MANGO AND COUNTRY HOUSE BRIE
Steps:
- For the marinade: Slice the garlic cloves paper thin and put in a bowl. Add the olive oil, lemon juice, apple cider vinegar, raspberry balsamic vinegar, sea salt, black pepper, red chile flakes and 2 tablespoons water and whisk together. Set aside.
- For the stuffed chiles: Roast and blacken the chiles over an open flame until the skins blister. Immediately place the chiles in a plastic bag to sweat for 5 minutes.
- Remove the skins by scraping them off with the blunt edge of a paring knife. Make an incision from the head and stem of each chile towards the tail, large enough to prepare for stuffing. Try to remove as many seeds as possible by delicately removing the seed pod from each head. Place the chiles in a baking dish and pour the marinade over them. Let sit, refrigerated, while you cut and prepare the mangos and Brie for stuffing.
- Preheat the oven to 400 degrees F.
- Peel the mangos and cut into finger-length-sized spears. Remove the outer rind from the Brie and cut into finger-length-sized strips.
- Begin to lay alternate layers of sliced mango and Brie inside of the chiles until full, trying to slide the layers towards the chile tails so that the chiles are plump and full, always finishing the last layer with mango for color. Transfer the chiles to a flat baking dish or plate and delicately spoon the marinade over them. Bake until the cheese melts, about 10 minutes.
- Garnish with the chopped parsley.
BRIE WITH RASPBERRY CHIPOTLE SAUCE
A quick & easy treat for your guests! The sauce can be made ahead, covered & refrigerated for up to 3 days. If raspberries aren't available (or too expensive), substitute with cranberries & cranberry cocktail.
Provided by CountryLady
Categories Raspberries
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Set aside 1/4 cup of the raspberries on a paper towel.
- Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
- Reduce heat and simmer until slightly thickened, about 5 minutes.
- Transfer to a sieve and press through into a bowl.
- Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
- Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
- Sprinkle with remaining raspberries and cut into wedges.
BAKED BRIE
Serve a creamy, runny-centered, pastry-wrapped baked brie at your next party and watch your guests cluster around it, slicing off bits until it completely disappears. Don't be tempted to use a fancy, artisan brie from a cheese shop here. This recipe works best with the regular kind of brie you find at the supermarket; fancier bries may leak out of their pastry. Choose any flavor jam for the topping. Orange or ginger marmalade will give you something tangier than, say, raspberry and cherry jam, which are sweeter, more mellow options. While a wedge of brie will work in this recipe, a round of brie looks prettiest.
Provided by Melissa Clark
Categories easy, finger foods, appetizer
Time 1h
Yield 8 or more servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Using a large chef's knife, cut the white rind off the brie and discard (this works best when the cheese is very cold).
- Roll the chilled dough to about 1/8-inch thick. Transfer the rolled dough to a baking sheet covered with parchment paper. Place the brie at the center of the dough square and then spread the jam over the top of cheese. Drape the four corners of the dough, one at a time, across the brie to enclose it. If there is too much overlapping dough, trim the sides before draping. You want the dough to just cover the brie.
- Brush the egg wash over the brie, making sure it does not pool where it meets the tray or it will stick. Sprinkle with the sugar if using. Bake on the middle rack of the oven for 35 to 45 minutes, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 2 grams
BAKED BRIE
Ina Garten's Baked Brie for Food Network makes a near-effortless, crowd-pleasing appetizer.
Provided by Ina Garten
Categories appetizer
Time 12m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F.
- Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
- Serve with crackers.
BAKED BRIE WITH SWEET PEPPER JELLY
Baked brie with sweet pepper jelly makes for the most melty, cheesy, peppery, sweet appetizer. Serve with your favorite crackers for the perfect appetizer!
Provided by Emily Hill
Time 20m
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees. Remove top rind of cheese; leave rind on sides and bottom. Place brie cut side up in brie baker; top with pepper jelly.
- Place brie baker in center of hot oven for 15 minutes. DO NOT place lid on baker while in oven.
- Remove from oven and place brie baker cover on top to keep brie warm and soft until ready to serve.
Nutrition Facts : Calories 202 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 262 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BAKED CHILI
This main dish is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.
Nutrition Facts : Calories 411 calories, Fat 12g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 1094mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 8g fiber), Protein 22g protein.
BAKED BRIE
Recipe video above. The world's fastest finger food, this is like the best cheese dip in the world with wow factor! Just pop a brie in the oven for 15 minutes or microwave on high for 2 minutes (seriously, no one will EVER know). Use a budget brie or camember for this, top end brie would be wasted on this recipe.Excellent shared entree or party food that's really quick and easy to prepare. Be sure to use sturdy plain or flavoured crackers, or crostini for scooping. Wafer thin crackers and chips tend to break.
Provided by Nagi | RecipeTin Eats
Time 18m
Number Of Ingredients 5
Steps:
- Preheat oven to 180°C/350°F (all oven types).
- Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie (to be used for serving) OR a piece of crumbled baking / parchment paper (for transference). (Note 2)
- Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie - it should feel very soft, like it is about to collapse if you press any harder.
- Microwave option: 2 minutes on high (no one will know!) in 30 second increments.
- Carefully transfer to serving plate / board - it's delicate (transfer on paper if you used paper).
- Drizzle with honey, top with sprig of thyme (if using).
- Serve immediately with crostini on the side for scooping. Provide a knife to cut through the rind and a cheese or pate knife (or similar) to scoop cheese up onto crostini or crackers (plain or fruit/nut flavoured).
Nutrition Facts : ServingSize 38 g, Calories 161 kcal, Carbohydrate 6 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 42 mg, Sodium 262 mg, Sugar 6 g
CHILI BAKED BRIE
Chili and garlic powder shine in this cheesy loaf that's best right out of the oven. It's always a favorite when I entertain. -Mary Spencer, Greendale, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cut top third off loaf of bread; hollow out enough bread from bottom to make room for cheese. Cube removed bread; set aside. Using a knife, make 2-in. cuts into loaf around edge of bread at 1-in. intervals. Spread inside of bread with butter., Combine chili powder, sugar, garlic powder and mustard; sprinkle 2 teaspoons into loaf. Top with cheese; sprinkle with remaining spice mixture. Replace bread top., Transfer to an ungreased baking sheet. Bake 25-30 minutes or until cheese is melted. Let stand 10 minutes. Serve with bread cubes.
Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 249mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
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- Bake in a 400° oven until melted in center, 8 to 10 minutes. (Or heat in a microwave oven at full power, 100%, for 4 to 6 minutes.) Keep hot on an electric warming tray or over a candle warmer to serve. Offer tortilla chips to spoon cheese and salsa onto.
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- In a medium saucepan, heat the olive oil over medium heat. Add the red bell peppers and season with salt and black pepper. Cook until the peppers are tender, about 6 minutes. Stir in the vinegar, sugar, honey and mustard seeds. Bring to a slight boil and then reduce the heat to simmer. Simmer for 20-25 minutes or until thickened and most of the liquid has evaporated. Remove from heat and let stand at room temperature until you are ready to serve, or place it in a jar and seal tightly. Place in the fridge where it will keep for about 2 weeks.
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