Djgirl5235 | Saturday, December 07, 2002 - 08:38 am     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     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     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     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     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     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     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     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     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     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     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     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     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     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     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     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     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     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     That sounds yummy! <stomach growls> |
Fanny | Thursday, January 16, 2003 - 09:59 am     i'm hungry <...wanders back to Survivor Poker thread to have Martha fix up something...? |
Dmarcomb | Thursday, January 16, 2003 - 11:40 am     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     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     Kristylovebb, what is MSG ? And thanks all for the great ideas ! |
Staceyinpa | Thursday, January 16, 2003 - 12:12 pm     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     Lizadee: MSG is Mono-Sodium Glutemate - a flavor enhancer used in cooking. Accent is the better known brand of MSG. |