Imitation Red Lobster "Cheddar Bay" Biscuits

These biscuits are so simple, and they taste almost exactly like the ones at Red Lobster.


Ingredients:
2 c. Bisquick mix
3/4 c. milk
1/2 c. shredded cheddar
1/8 c. unsalted butter
garlic powder
onion powder
garlic salt

Preheat oven to 375. Combine Bisquick, milk, and cheddar in a mixing bowl. Do not overmix. Drop by large spoonfuls onto a greased baking pan, leaving about an inch between biscuits. Bake until just beginning to turn golden on top. While biscuits are baking, melt the butter and stir in a few liberal dashes of garlic and onion powder. When the biscuits are just beginning to turn golden, take them out of the oven and brush the top of each one with the butter mixture. Sprinkle biscuits with garlic salt, then bake until done.

Killer Artichoke Dip

I dedicate this recipe to the New York Giants.

2/3 c. mayo
12 oz. Havarti cheese, coarsely grated (or use Monterey Jack)
one 14 oz. can artichoke hearts, drained well and coarsely chopped. or, if you splurge for the kind that come in glass jars, packed in olive oil, it's extra delicious.
2 bunches of scallions (about 10), white & light green parts only, finely chopped
2 tbsp finely chopped fresh dill
Freshly ground pepper to taste

Preheat oven to 350 degrees. In a medium bowl, mix all ingredients together. Transfer to an oven-proof ceramic dish just large enough to hold the dip (but a glass baking pan that's actually larger than the dip works too.) Bake until heated through and bubbly, about 20 min. The dip will be very hot and tastes best when it has a little time to cool - 5-10 minutes. Serves 4-6.

Infamous Cheesy Ranch Bread

Cut a loaf of french or italian bread in half, lengthwise, and lay the halves side by side (with the non-crust part facing up).

Mix together 1 stick melted margarine, 1 tsp powdered buttermilk ranch dressing mix, and 2 tbsp. mayonnaise. Spread on both halves of bread. Top with shredded cheddar cheese. Bake at 350 degrees until melted, about 5-10 min.

Cut loaves into slices and serve.

beef, black bean and sweet potato casserole

easy and delicious.

1 lb lean ground beef
1 (8 oz) can of tomato sauce
1 T chili powder
1 t ground cumin
1/2 t salt
1 (15 oz) can black beans, drained
2 medium sweet potatoes, peeled and thinly sliced
2 plum tomatoes
1 large green chile (jalapeno) seeded and chopped
1 medium onion, chopped
1 C shredded cheddar cheese

+ preheat oven to 350F.
+ grease a 21/2 or 3 quart baking dish
+ brown the beef in a medium skillet over medium heat until no longer pink (but not completely cooked). drain and discard any fat.
+ stir in the tomato sauce, chili powder, cumin, and salt.

+ spread the bean in an even layer in the prepared baking dish.
+ layer the potatoes over the beans
+ sprinkle with the tomaotes, chili and onion. spread the beef mixture over the vegetables

+ cover and back for 45 minutes. uncover, top with the cheese and bake for 15 more minutes.

yeah. delicious.

Reprise: awesomeness from my mayo jar.

UPDATE: I made this last night and it was AWESOME! First of all, it is totally meatloaf-kind-of-fun to smear a mixture of mayo and parmesan onto raw chicken and then roll it in bread crumbs. Secondly, that's basically the only effort this recipe requires, other than remembering to take it out of the oven. Thirdly, that was some effin' moist bird flesh. So tender and delicious! Highly recommended, and so perfect for those who believe in mayonnaise.



PARMESAN CRUSTED CHICKEN

Serves: 4
Prep Time: 10 Minute(s)
Cook Time: 20 Minute(s)


1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs


Instructions:

1. Preheat oven to 425°.
2. In medium bowl, combine Hellmann's® or Best Foods® Real Mayonnaise and cheese. On baking sheet, arrange chicken. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

If this tastes good, I think it might just be the easiest baked chicken recipe EVER.

this dessert is realer than ypsi

two pear halves served on a lettuce leaf with a dollop of miracle whip and a sprinkling of grated cheese


i cannot personally vouch for this recipe (given to me by one of my aunts during a discussion of the food blog with various extended family members), as i have never actually tried it, and probably never will. my love of mayonnaise runs pretty deep, but i think i'd eat a tuna fish/olives and lime jello salad before i'd make this dessert

What I actually wanted to post about Velveeta®

Now that my internet/brain is working again, I thought it would only be appropriate to post the one recipe that I actually make that contains that cheesy mystery substance.

This recipe combines the spicy flavor of Italian sausage with the smooth creamy goodness of a Velveeta® sauce to achieve a homey taste reminiscent of the casseroles served by German grandmothers when they stopped feeling like making an effort. It’s like the best homemade macaroni and cheese you can imagine, with little bursts of meaty flavor to make you better appreciate the way the calming cream sauce sticks to the roof of your mouth.

Creamette Casserole

1 lb Italian Sausage
1 box (3-4 cups) elbow macaroni
1 small box Velveeta cheese
1 stick margarine
½ cup flour
milk
parmesan cheese

Cook sausage and cut it into bite-size slices. Cook macaroni, drain. Make a white sauce (roux) using 1 stick margarine, ½ cup flour, and milk, adding a little extra milk to make it thinner. Cut ½ to ¾ of the Velveeta into slices and melt into the white sauce. Put half the macaroni into a greased 9x13 pan, add half the meat and pour barely half of the cheese sauce over it. Repeat layers. Add a fairly heavy layer of parmesan cheese on the top. Cover and bake 30 min. at 350. Then uncover and bake 15 minutes.

Something I discovered while Googling images for this post: www.creamette.com

V for Velveeta®

My mother came for a visit and brought with her a free magazine she obtained by signing up somewhere on a Kraft foods website. It has lots of recipes with handy shortcuts for the busy stay-at-homer, like sauteeing chicken in italian dressing instead of taking the time to marinate it. Because I didn't have the time to scan or digitize any of these recipes, I thought I would simply direct you to the Kraft Food Service website, where you can search for recipes by ingredient. I searched by "Velveeta" and got the following recipes. The results have images that pop up when you mouseover the name!

Bacon Sauce with VELVEETA®
Bacon Cheddar Mashed Potatoes
Baked Potato Soup
Beef Salsa Soup
Beer Dip with VELVEETA®
Bistro Tuna Salad 'N Cheddar Bagel
Broccoli Cheese Strata
Cajun Corn Muffins
Carrots Au Gratin
Cheesy Bacon Grits
Cheesy Bacon Omelet
Cheesy Broccoli Soup

This post does not imply the author's support or endorsement of Kraft Foods, Inc., Velveeta®, or any related websites.

Community cookery & feedback

I hope I'm not the first to actually make use of this blog in the kitchen, but if I am, what is everyone else waiting for (other than for Joy to get back...diana...)?!

I must confess to having sinned slightly. I got sick of having meat-centric meals everynight, so I went quasi-vegetarian for a week. Consequently, Claire's chicken enchiladas were filled with sauteed zuccini, red peppers, corn (canned), and black beans (also canned). But, as you can see, I didn't skimp on the cheese, so this dish still belongs here. The cream of chicken soup and salsa mixture is delicious and ingenious. I love it when my only dishes leftover from preparation are a line of empty cans/jars, and one giant mixing bowl.

I like to keep my menu depression-era.

"This rich, spicy cheese spread appeared in some fashion in JofC from 1931 until the 1960s. The 1936 edition declared it 'a grand cheese spread for hot or cold sandwiches.'

Combine in a medium bowl:

One 4 oz. jar chopped pimientos, drained
1 cup mayonaisse
1 garlic clove, minced
1 tbsp lemon juice
1 tsp dry mustard
1/2 tsp Worcestershire sauce
1/4 tsp ground red pepper

Beat with a wooden spoon or an electric mixer at medium speed until blended. Add:
2 cups grated Cheddar (8 oz.)
2 cups grated Colby (8 oz.)
Beat until the consistency of cottage cheese.

Taking my cue from the 1936 edition of JofC, I served this cheese spread on a sandwich with roast beef, after frying all of it up, grilled cheese style, in a frying pan. An excellent use for those pimientos leftover from making "Build-a-Mountain".