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PostPosted: Tue Jan 15, 2013 7:40 pm    Post subject: WHIP UP A GOURMET MEAL FOR YOUR FAMILY! Reply with quote

Coupon for Your grocery ingrediants are found here

Want to know our next resolution for 2013?

Nothing beats sitting down at a restaurant to a lovely dinner—beautiful tablescape, impeccable service, delicious food. So why not bring the “restaurant” to your very own kitchen—pull out your most coveted tablecloth. Create hors d'oeuvres such as RUSTIC BRUSCHETTA and FIG & GORGONZOLA TARTLETS.
And for the main course? The Pièce de résistance: BACON WRAPPED HORSERADISH CRUSTED FILET WITH PHILLY STEAK SAUCE. Click the photo below to learn how to make this main course for your next gourmet meal.
Now we want to hear from you:
Tell Us About Your Dream Restaurant Meal!

Is it spaghetti Bolognese with big slices of garlic bread on the side? Is it your favorite flank steak with a side of garlic mashed potatoes and sautéed spinach? Tell us below!


Rustic Tuscan Pepper Bruschetta

I came up with this recipe to use up a plethora of Bell peppers, and mint in my fridge! The marinated tri color bell peppers are so pretty! These little appetizers are crunchy, creamy and so savory! With the flavors of the bell peppers, mint, goat cheese and balsamic vinegar you will be transported to the Tuscan countryside! They have all the colors of fall and are great to serve at a party because they are hand held! These are so easy to make that you can throw this together as a last minute appetizer.

•2 tablespoons • <a>Name Your Link</a><img>
•2 tablespoons balsamic vinegar
•1 1/2 tablespoons honey
•1 1/2 tablespoons chopped fresh mint + more for garnish if desired
•1 large yellow bell pepper, seeds and membranes removed
•1 large orange bell pepper, seeds and membranes removed
•1 large red bell pepper, seeds and membranes removed
•4 ounces Philadelphia Whipped Cream cheese
•4 ounces soft goat cheese
•1 box garlic flavored Melba snack toasts (you will need 48 unbroken toasts)

1.In a Medium bowl, whisk together olive oil, vinegar, honey and mint until well combined. Season with salt and pepper. Set aside.
2.Using a mandolin slicer - or a VERY sharp knife, slice all three bell peppers very thinly. Toss Pepper Strips into the viniagrette. (You can also use a vegetable peeler to get thin strips of the bell pepper or a food processor with a slicing attachment) Allow peppers to marinate for 10 min.
3.While peppers are marinating, mix cream cheese and goat cheese together until smooth.
4.To assemble Bruschettas: Spread a generous amount of the cheese mixture onto each melba toast. Drain the bell peppers, and mound a good amount on top of cheese on each toast.
5.Plate the appetizers and garnish with additional fresh mint if desired. Season with a little salt and pepper if desired. Enjoy!


•1 Cooking Spray
•4 ounces Philadelphia Chive & Onion Cream Cheese
• 1/2 cup plus 2 tablespoons butter, softened
•1 1/3 cups all-purpose flour
• 1/3 cup Philadelphia Original Cooking Creme
• 1/3 cup chopped pancetta
• 1/2 cup gorgonzola cheese crumbles
•4 figs

1.Preheat oven to 350.
2.Very lightly spray a 24-well mini-muffin tin.
3.In a medium mixing bowl, cream together Philadelphia Chive & Onion Cream Cheese and butter.
4.Beat in flour until well-blended.
5.Using a melon baller, scoop dough into each of the 24 wells, pressing dough into the bottom and up the sides of each well.
6.In a small bowl, mix together Philadelphia Original Cooking Creme, pancetta and gorgonzola cheese crumbles.
7.Divide cheese mixture evenly among each of the 24 tartlets.
8.Cut each fig into 6 wedges for a total of 24 wedges.
9.Top each tartlet with one fig wedge.
10.Bake in preheated oven for 15 minutes or until tartlet crusts turn light, golden brown

Bacon Wrapped Horseradish Crusted Filet with Philly Steak Sauce

Nothing says "Happy Holidays" like a big box of meat showing up at your front door. I love getting a box of bacon wrapped filets delivered to me as a gift any time of the year. That was the inspiration for this dish. You can also find bacon wrapped filet in individual or two-packs at your local supermarket. Those are not expensive, but those pre-packaged steaks you buy at the grocery store often need a little... help. Between the bacon and the Horseradish crust (thanks in part to Philly Cooking Creme), I find this steak needs no other seasoning. The Philly steak sauce; to die for. A meal like this for four would cost you big bucks at a fancy big city steakhouse. Why not make it at home? With the leftover money, you can buy a nice bottle of wine. Five ingredients, and it takes less than 30 minutes!

•4 Bacon Wrapped Filet (6 ounces each)
•5 ounces PHILADELPHIA Savory Garlic Cooking Creme
• 1/4 cup Prepared Bottled Horseradish
•1 tablespoon Worcestershire Sauce
•2 teaspoons Chopped Fresh Chives

1.Take two teaspoons of the Cooking cream and mix it together with the horseradish.
2.Add ½ of the chopped chives to the Horseradish, cooking creme mix.
3.Reserve rest of cooking creme and chives.
4.Preheat Broiler.
5.Heat a cast iron skillet (preferred) or other oven safe pan until it's smoking hot.
6.Add store-bought bacon wrapped steaks to hot pan.
7.Sear steaks on first side for three minutes and then flip.
8.Work quickly and top each of the four steaks with ¼ of the horseradish mix.
9.Place pan under broiler.
10.For medium rare, pull steaks at 140 degrees and tent under foil for five minutes. Cook longer if desired (see last note*).
11.Note: The horseradish will not brown. Edges will get slightly golden.
12.While steaks are tenting, mix together the rest of the cooking creme and the Worcestershire Sauce in a microwave safe bowl. Cover bowl with plastic wrap and cook on high for 1-to-1
13.Serve steaks with a drizzle of the warn "steak" sauce. Garnish with chopped chives.
14. *Note: 140 degrees is about four to five minutes of cooking under the broiler if the steak is pan seared first. Boilers vary so adjust time accordingly and cook to desired temp
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