Add oil to (12-in.) Skillet heat over medium-high heat 1-3 minutes or until shimmering. Carefully remove baker from microwave and remove lid, lifting away from you. Combine mayonnaise, sour cream and black pepper in Small Batter Bowl whisk until blended using Stainless Whisk. Meanwhile, for celery and dip, cut celery stalks in half crosswise, then lengthwise using (5-in.) Santoku Knife. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 180☏ when inserted into meatiest part of wings alongside bones and meat is no longer pink. Place wings into Deep Covered Baker season with salt. #Touchdown taco dip pampered chef recipe skin#Smoky Buffalo Chicken Wings Recipe Wings24chicken wing drumettes (2 1/2-3 lb) 1/2tspsalt 1tspvegetable oil 1/4cupbuffalo wing sauce or Louisiana-style hot sauce 2tbspSmoky Barbecue Rub Celery amp Dip 4largestalks celery 1/2cupmayonnaise 1/3cupsour cream 1/4tspcoarsely ground black pepper 1/4cup (1 oz)crumbled blue cheese For wings, trim excess fat and skin using Boning Knife. Substitute 1 can (16 ounces) refried beans for the bean dip and double the remaining ingredients. This dip can be easily doubled and baked in the Oval Baker or Deep Dish Baker. Serve with Baked Tortilla Chips, if desired.Yield: 8 servings or 16 sample servingsNutrients per serving: (1/4 cup dip): Calories 140, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 8 g, Protein 4 g, Sodium 330 mg, Fiber 0 gCook's Tip: Pantry Southwestern Seasoning Mix can be substituted for the taco seasoning mix, if desired. Garnish with additional sour cream, if desired. Sprinkle tomato, onions, olives and cilantro over dip. Dice tomato and thinly slice green onions using Utility Knife. Bake 15-20 minutes or until cheese is melted.3. Grate cheddar cheese over top using Deluxe Cheese Grater. Spread cream cheese mixture evenly over bean dip. In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press mix well.2. Using Small Mix 'N Scraper(R), spread bean dip over bottom of Small Oval Baker. Shake and store it in a large lidded container, like our Collapsible Bowl, and it's ready to travel and serve on site! Touchdown Taco Dip Ingredients:1 can (9 ounces) bean dip4 ounces cream cheese, softened1/2 cup sour cream1 tablespoon taco seasoning mix1 garlic clove, pressed1/4 cup (1 ounce) shredded cheddar cheese1/2 medium tomato, seeded and diced (about 1/2 cup)2 green onions with tops, thinly sliced1/4 cup pitted ripe olives, sliced1 tablespoon finely chopped fresh cilantro or parsleyAdditional sour cream (optional)Baked Tortilla Chips (optional)Directions:1. Garnish with additional sour cream and serve with tortilla chips, if desired.Buffalo PopcornFor a quick and simple snack with a kick, combine 4 tablespoons of melted butter with 2 tablespoons Buffalo Rub and pour overa bowl of freshly popped popcorn before you go. Sprinkle the olives, tomato, onions, and cilantro over the dip. #Touchdown taco dip pampered chef recipe professional#Snip the cilantro using the Professional Shears. Dice the tomato and thinly slice the onions. Return to the oven and bake an additional 2–3 minutes or until the cheddar cheese is melted.Meanwhile, slice the tomato in half lengthwise using the Forged 5" (13-cm) Santoku Knife scrape out the seeds using the Core & More. Remove the baker from the oven to a Stackable Cooling Rack top with the cheddar cheese. Spread the cream cheese mixture over the beans. Combine the cream cheese, sour cream, taco seasoning, and garlic pressed with the Garlic Press in a Classic Batter Bowl mix well. Spread the beans over the bottom of the Small Baker using a Classic Scraper. This three-layer dip is baked up hot, then topped with a colorful array of fresh toppings.
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