Archive through January 16, 2003
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TV ClubHouse: Archives: 2003 January: PARTY HELP!!!: Archive through January 16, 2003

Djgirl5235

Saturday, December 07, 2002 - 08:38 am EditMoveDeleteIP
I am having a party tonight and desperately need to know what temp and how long to put Brie in the oven before it's ready for crackers.... I know that this is the best place to ask this since everyone here is an expert on something!!!!

Thanks in advance!
DJ

Kat

Saturday, December 07, 2002 - 08:49 am EditMoveDeleteIP
Ingredients:
1 wheel (3 or 8 inches) Brie
1 small jar apricot preserves
4 to 6 sheets phyllo dough, thawed
Melted butter (1/4 stick for 4 sheets dough)
Spread jam on all sides of Brie. Start with 2 sheets of phyllo. Butter each sheet of dough and wrap Brie. Repeat - butter enclosed Brie, top and sides. Spray a baking dish with non-stick cooking spray. Bake at 400 degrees for 15 to 20 minutes until brown. Let sit for 5 minutes before use.

Nimtu

Saturday, December 07, 2002 - 08:54 am EditMoveDeleteIP
Or try this..good and looks festive:
http://southernliving.timeinc.net/southern/recipefinder.dyn?action=displayRecipe&recipe_id=258790

Webkitty

Saturday, December 07, 2002 - 09:11 am EditMoveDeleteIP
Djgirl, are you talking about Baked Brie, or just serving it with crackers? You don't have to put it in the oven to soften it up!
Actually, imo, it would be easier to slice it cold, arrange it on the plate, and it would be softened in 1/2 to one hour.

(but I have had baked brie in restarants and that's good too)

Its also easier to cut the white part off while its cold and sliced. If you warm it too much, it will get runny and how would to serve it that way?

<scratching head>

Kstme

Saturday, December 07, 2002 - 09:25 am EditMoveDeleteIP
Dj...my recipe is very similar to Kat's. I use Petridge Farm Puff Pastry though. No butter needed. One sheet should cover the brie. I also use Raspberry jam or make a raspberry sauce from frozen berries.

Web...with a soup spoon...it's happened more than once...LOL I wait for it too cool a bit and then it's fine. Most baby brie does not need the white part cut off. (I usually do though)

Kaili

Saturday, December 07, 2002 - 09:31 am EditMoveDeleteIP
Artichoke dip is really good and easy to make too-

1 cup mayo
1 cup parmesan cheese
can of artichoke hearts chopped up
some parsley

Mix it up and bake it for about a half hour to 45 minutes on about 350 or 375, until the top browns a bit.

YUM!!!!!

Webkitty

Saturday, December 07, 2002 - 10:26 am EditMoveDeleteIP
ok, so DJ is serving the baked brie, which is wrapped in philo dough WITH crackers.

I've had baked brie as an appetizer in restaurants before, but don't remember that it was served with crackers.
I thought she was taking about serving just brie (not baked brie) with crakers. Gottcha.

Tntitanfan

Saturday, December 07, 2002 - 02:50 pm EditMoveDeleteIP
You need the regular over if you are doing it in pastry. However, if in the future you just want to warm it to spread well on crackers, zap in the microwave until it gives quite a bit when you punch it with your fingers. I have NEVER seen Brie served with the rind cut off! Must be a regional thing!!

Webkitty

Saturday, December 07, 2002 - 03:17 pm EditMoveDeleteIP
Tnt, its not a regional thing, its a webkitty thing! ~quirk~ My husband eats the rind, but I don't like it.
I have never served it, anywhere. I just eat it at home.

And to add to the quirkiness, I eat it with red seedless grapes, never crackers. And, I like it on the firm, cool side, unless we order the Baked Brie at a restaruant.

Never mind Dj, just ignor me! LOL!

Kstme

Saturday, December 07, 2002 - 05:32 pm EditMoveDeleteIP
Tnt, a "quirky" thing with me also (to keep or lose the rind). I like mine warmed slightly or baked with puff pastry. Today I had some with Jalapeno Peach Jam and butter crackers.

There are so many ways and variations for Brie...that's what makes it a WONDERFUL cheese!!!!

Djgirl5235

Monday, December 09, 2002 - 05:20 am EditMoveDeleteIP
YOU GUYS ARE THE BEST!!! Our party went off without a hitch and the brie was fantastic!!!! I knew this was the absolute best place to ask a question!!!

Thanks for the help!

DJ

Lizadee

Thursday, January 16, 2003 - 09:38 am EditMoveDeleteIP
How about some ideas for SUPERBOWL PARTY
I would like a good chip dip recipe
This is going to be at my house and I'm not real sure what I am going to be making yet
I know come people will be bringing stuff
but for some reason I am stumped not even sure what my main dish will be any suggestions
And by the way you all are invited !!

Wargod

Thursday, January 16, 2003 - 09:43 am EditMoveDeleteIP
Lil' Smokies in bbq sauce. I do shopping at Costco, so get the big packs of Lil' Smokies and the big bottle of bbq sauce (though you can get both at he grocery store.) And then all I do is throw the Smokies and bbq sauce in a pan and simmer....very simple to make, but it's always a huge hit with people when I make it here.

Draheid

Thursday, January 16, 2003 - 09:44 am EditMoveDeleteIP
Tortilla chips and a variety of salsa are great during the game ... then have a big bowl of fresh Queso ready for halftime ....

Rogue

Thursday, January 16, 2003 - 09:47 am EditMoveDeleteIP
Agreed, War, I have found that to be a party favorite.

I like a cheese dip of velveeta mixed w/hormel chili (or homemade), throw in a bunch of spices in the crockpot and let it cook on low. Great w/torilla chips (some like it w/carrots or celery too).

Halfunit

Thursday, January 16, 2003 - 09:50 am EditMoveDeleteIP
2 packages oyster crackers
1 bottle Orville Reddenbacher buttery popcorn oil
1 package Hidden Valley Powdered Ranch dressing

Mix in large bowl
Let sit for 8 hours, stirring occasionally

Eat

Bigd

Thursday, January 16, 2003 - 09:52 am EditMoveDeleteIP
I always make this dip for football:

1 package Jimmy Dean Sausage
1 package Velveeta Cheese
1 can Rotel Tomatoes
Crumble, cook and drain sausage. Melt Velveeta Cheese in large bowl in microwave, add sausage and tomatoes. Cook 2 minutes. Serve with tortilla chips or Fritos.

If you want to really spice it up, use hot brand Jimmy Dean Sausage.

I also use this:

16 oz Sharp Cheddar Cheese - grated
16 oz Monterray Jack Cheese - grated
1 small can evaporated milk
8 oz chopped green chilies
6 eggs - beaten

Mix all together and cook in buttered glass 9 X 13 pan at 350 for 40 minutes. Cut in sqaures and serve.

Weenerlobo

Thursday, January 16, 2003 - 09:58 am EditMoveDeleteIP
If you've got a cheeseball recipe that you love to use, shape it into a football, instead of a round ball. We did this last year and then sliced up American cheese and used it for the laces.

We also made that Hershey Gridiron cake, but that took a lot of time to decorate. It is a sheet cake that looks like a football field by the time you're done, with Hershey kisses as one team and I think Resee cups (mini) as the other team. I'll find ya a link and post it.

Here you go Gridiron Cake

Rogue

Thursday, January 16, 2003 - 09:58 am EditMoveDeleteIP
That sounds yummy!

<stomach growls>

Fanny

Thursday, January 16, 2003 - 09:59 am EditMoveDeleteIP
i'm hungry

<...wanders back to Survivor Poker thread to have Martha fix up something...?

Dmarcomb

Thursday, January 16, 2003 - 11:40 am EditMoveDeleteIP
Love this real simple dip. Pour fresh/deli salsa over a block of cream cheese. Eat with Wheat Thins using the cracker to cut off some cream cheese. Yummy!

Kristylovesbb

Thursday, January 16, 2003 - 11:55 am EditMoveDeleteIP
This recipe is a huge hit at all my parties.
1 pkg cream cheese
1 sm onion (minced)
4 thin slices of good lunch ham minced
1 TBS mayo
1/4 tsp MSG or Accent
Let cream cheese reach room temp and mix all together and shape into a ball. Serve with crackers.
I always double this recipe when I serve it because it usually gets eaten first.
The guys always ask me to make it, they love it.

Lizadee

Thursday, January 16, 2003 - 12:02 pm EditMoveDeleteIP
Kristylovebb, what is MSG ?

And thanks all for the great ideas !

Staceyinpa

Thursday, January 16, 2003 - 12:12 pm EditMoveDeleteIP
Liz,
Great tortilla dip recipie.. and VERY quick and easy... DELICIOUS!!!!

Take a glass (or plastic-anything microwaveable) dish and smear 1/2 inch of cream cheese over bottom.
Spoon on a layer of Salsa (enough to completely cover the cream cheese.
Top with grated Cheddar cheese
Microwave until Cheddar cheese is melted and a little bubbly...

The best Tortilla dip I have ever had, my friend made it one day... and now I'm addicted!!!
This is easy to make in any quantity you need...

Draheid

Thursday, January 16, 2003 - 12:15 pm EditMoveDeleteIP
Lizadee: MSG is Mono-Sodium Glutemate - a flavor enhancer used in cooking. Accent is the better known brand of MSG.