KENNY'S BRAIN SPREAD
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
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
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
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
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
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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