Shredded Brain Spread Food

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KENNY'S BRAIN SPREAD



Kenny's Brain Spread image

This is a GREAT appetizer for your next Halloween Party! If you don't have a brain mold, you can substitute by lining a med. size round bowl with saran wrap and making your mold. Once the mold is set, you can take the round end of a knife or a pencil eraser and create your crevices and creases to make your brain, as in the picture I have posted. Takes a little more time, but works well. When done designing your brain, peel off the saran wrap, and plate to serve along with your crackers, chips etc.

Provided by Lindas Busy Kitchen

Categories     Spreads

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can cream of mushroom soup
8 ounces cream cheese, softened
1 (1/4 ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onion, finely chopped
1 lb crabmeat (or 3 lbs. cooked shrimp, coarsely chopped) or 1 lb lobster, shredded (or 3 lbs. cooked shrimp, coarsely chopped)
1 cup mayonnaise
1 tablespoon lemon juice
Tabasco sauce or creole seasoning, to taste

Steps:

  • Heat soup, undiluted, and mix in the cream cheese.
  • Stir in softened gelatin, and blend well.
  • Fold in remaining ingredients, and pour into a lightly-oiled brain mold. (I pour some oil in and swirl it around, then pour out excess).
  • Chill until firm, and serve with your favorite crackers, pita or bagel chips or scoops.

Nutrition Facts : Calories 239.9, Fat 17.7, SaturatedFat 6, Cholesterol 50.1, Sodium 836.2, Carbohydrate 9.6, Fiber 0.3, Sugar 3, Protein 11.2

SHREDDED BRAIN SPREAD



Shredded Brain Spread image

Halloween is my favorite holiday! Here's a quote from the original recipe, but I don't have a name to go with it. "This is a quick and easy spread to make for any occasion. The name comes from a friend of mine who hates crab and made some disparaging comments about the appearance of the dip. It tastes great and has the perfect appearance for Halloween when paired with a creative name. I like topping this spread with 1/2 cup toasted sliced almonds, but you lose the shredded brain effect. For serving on a different occasion, omit the food coloring and add the almonds."

Provided by Chef MB

Categories     Spreads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces cream cheese, softened
1 (8 ounce) can crabmeat, drained and flaked
3 tablespoons onions, finely chopped
2 tablespoons fresh chives, snipped
2 tablespoons milk
orange food coloring, and
green food coloring
1/2 teaspoon prepared horseradish
salt and pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Mix all of the ingredients except for the almonds and place in a greased shallow baking dish, adding enough green and orange food coloring to give the dish a greyish cast.
  • Bake for 15 minutes.

STEAK MARINADE M L V



Steak Marinade M L V image

I was having a big BBQ party at my house back in 1999 and was stumped as to what kind of marinade to whip up for my guests. I brain stormed what would taste good with what and went from there. My friends raved about it. When I invited them over for the next BBQ, all I heard was, "Are you making those great steaks of yours?" This recipe was made mainly for steak but this marinade tastes great with chicken or portabella mushrooms as well!

Provided by e5i50

Categories     Chicken

Time 26m

Yield 4-8 serving(s)

Number Of Ingredients 14

2 steaks, well marbled
2 -4 chicken breasts (optional to steak if it is not your thing)
4 portabella mushrooms (optional to meat if you are a vegetarian)
0.5 (8 ounce) bottle Braggs liquid aminos (optional if hard to obtain)
1 (12 ounce) bottle red wine vinegar
2 -3 ground dried habanero peppers (optional if spicy is not your thing)
1 tablespoon extra virgin olive oil
2 tablespoons any mustard (I like stone ground mustard)
3 garlic cloves, minced
3 -4 scallions, chopped
1 teaspoon ginger, grated
2 teaspoons white pepper
2 -3 tablespoons dried Italian seasoning, made by blending equal parts of Oregano, Marjoram, Thyme, Rosemary, Basil, and Sage
2 sprigs dried rosemary (4-5 inches each)

Steps:

  • Combine and Mix well all ingredients into a 1-gallon zip lock baggie.
  • Marinade steak, roast or chicken breasts over night in the refrigerator and the portabellas for a couple of hours in the refrigerator.
  • BBQ placing a Rosemary sprig on each steak or roast or chicken breast but not the portabella.
  • Smoke'em if you got'em. I like Alder wood or Jack Daniel's wood smoking chips.
  • Slice and serve.
  • I hope you enjoy this marinade as much as my friends have.

Nutrition Facts : Calories 458.3, Fat 13.8, SaturatedFat 3.6, Cholesterol 85.9, Sodium 245, Carbohydrate 10.8, Fiber 2.4, Sugar 3.7, Protein 33.2

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