Hot Chili Cheese Dip

Hot Chili Cheese Dip

Created by The MDM Team, Thursday, 21 February 2008

It'll be a chili day in... your kitchen the day someone turns up their nose at this cheese dip. Serve with chips or fresh fruit. Talk about taste that melts in your mouth.

Ingredients

• 5 oz. cream cheese softened
  
• 3/4 cup sour cream
  
• 1 cup picante sauce
  
• 1 (7 oz.) can green chilies chopped and drained
  
• 1 4 oz. jar diced pimento drained
  
• 3 cups cheddar cheese, shredded
  
• 2 cloves garlic, minced
  
• Dash of hot pepper sauce
  
• 1 tsp. chili powder
  

Methods/steps

Add cream cheese and sour cream in your blender. Mix together until smooth. Add remaining ingredients and mix well. Taste to adjust seasonings if necessary.

Zicam side effects!!

This is crazy.....It is true too! There is a link at the bottom of this to the FDA website with the information.

I want my friends and loved ones to know what has happened to some people in hopes that it will never happen to you or anybody you care about. About 10 days ago, some people felt a cold coming on; so before some people went to bed some people used Zicam Cold Remedy Nasal Gel. It's supposed to help you "get over your cold faster." Immediately after some people sprayed it into each nostril some people felt the most horrific burning sensation imaginable. It literally felt likesome people had sprayed pepper spray directly into some people brain. It burned all the way to the top of some people skull. My nasal passages swelled, my eyes watered - the burning lasted all night long into the next day.

After about a day, I realized I couldn't taste anything and I thought, "Wow - I must really have a bad cold." Then I noticed that I couldn't smell coffee brewing, couldn't smell my perfume when I put it on, couldn't smell the popcorn I burned, couldn't smell my favorite candle. I panicked and starting smelling everything that I could find that had really strong odors - ammonia, finger nail polish remover, bleach, etc. I couldn't smell ANYTHING! I started tasting everything that had really strong tastes such as HOT salsa, raw red onions, Doritos, coffee. I couldn't taste ANYTHING!

I told my mother about this and she said, "Oh, I've heard Zicam can affect your Olfactory nerve." I went online, typed in "Zicam side effects" and bam - up popped all sorts of web sites with people reporting the same thing I experienced. It seems that this past June, Zicam pulled the swabs for adults and children off the shelf but not the nasal gel.

I went to my ENT and he said the Zicam had basically "FRIED" my Olfactory nerve and the results are most likely permanent. He put me on a strong dose of a steroid called Prednisone in hopes of recovering ANY bit of the nerve damage but he told me to "take this and pray." He said he had read about the side effects of Zicam and couldn't believe it is still on the shelf. It isn't FDA approved. I am taking the Prednisone and praying but nothing is happening.. I LITERALLY CANNOT SMELL OR TASTE ANYTHING! I can tell if foods are hot or cold, I can tell the consistency and I can faintly detect if it is salty but that is it.

PLEASE, PLEASE, PLEASE pass this on to everyone you care about. I don't want this to happen to ANYONE else!!!!!!!!!! And if you have Zicam in your medicine cabinet--THROW IT AWAY!
Some people= not me


Please share with everyone you can.
Check it out on the link below.

http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm167065.htm

Sicilian Cassata

Sicilian Cassata

Makes 10 servings

Created by The MDM Team, Friday, 22 February 2008

Cassata is a spongy cake filled with a creamy and sweet ricotta cheese! This recipe requires a bit of skill in the culinary department, but feel free to try it if you're up for a challenge.

Ingredients

1/2 cup white sugar
1 1/2 tbsp. lemon juice
1 1/2 tbsp. orange zest
2 tbsp. sherry
1 cup cake flour
1/2 tsp. salt
1 1/2 lb. ricotta cheese
6 tbsp. rum
1/2 cup confectioners' sugar
2 (1 oz.) squares sweet chocolate, grated
1/4 cup candied cherries, chopped
1/2 tsp. ground cinnamon
1/2 cup chopped toasted almonds
1/4 cup butter
2 1/2 cups confectioners' sugar
2 egg whites
1 tsp. almond extract
1/4 cup rum
1/4 cup confectioners' sugar for dusting

Methods/steps

Preheat oven to 350 degrees.

To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry. Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1 tsp. almond extract. Beat until foamy. Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat egg whites until foamy, add salt, and beat until stiff but not dry. Fold into yolks. Pour batter into one ungreased 9-inch springform pan. Bake at 350 degrees for 50 to 60 minutes. Test by pressing lightly with fingertip, if cake springs back at once it is done. Leave cake in pan to cool, and invert on a wire rack. Once cake is completely cool slice into 3 layers and sprinkle layers with rum.

To Make Filling: Crush ricotta very finely with hands or a potato masher, add 1/2-cup confectioner's sugar and beat for about 3 minutes until creamy. Stir in 6 tbsp. rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds. Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. Leave the top and sides of cake plain.

To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. Fold egg whites into the butter mixture and add fold in 1 tsp. almond extract. Cover sides and top cake evenly with frosting. Store in refrigerator until ready to serve.

Additional Tips

1 9-inch cake

Old Bay Pasta Salad

Old Bay Pasta Salad

Makes 8 servings

Created by The MDM Team, Thursday, 15 November 2007

It's time for something "old" to make something new. This palate-pleasing pasta dish incorporates the spicy flavor of Old Bay for a sensational side salad. Sit on the dock of this Bay.

Ingredients

1 (16 oz.) pkg. rotini pasta
1 (6 oz.) can sliced black olives
1 large cucumber
8 oz. Monterey Jack cheese, cubed
3 3/4 tsp. Old Bay Seasoning
1 cup zesty Italian dressing

Methods/steps

Cook rotelle pasta in boiling salted water until it's tender but slightly firm. Rinse with cool water, and drain well. Using a large bowl mix together the Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers. Add the cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix together well. Refrigerate for several hours before serving.

Four Fruit Punch

Four Fruit Punch

Makes 18 servings

Created by The MDM Team, Thursday, 27 December 2007

A charming combination of four fruit juices; ginger ale will add the sparkling bubble.

Ingredients

4 cups cranberry juice
2 cups orange juice
2 cups apple juice
2 (6 oz.) cans pineapple juice
½ gallon ginger ale

Methods/steps

Chill the juices and ginger ale. Just before serving, combine juices in a punch bowl. Stir in the ginger ale.

Additional Tips

Ready in 10 min

Basil & Cheese Tortilla Wedges

Basil & Cheese Tortilla Wedges

Makes 8 wedges

Created by The MDM Team, Friday, 21 December 2007

These are easy appetizers; they terrific served with soups, salads and pasta dishes.

Ingredients

2 flour tortillas
3 tbsp. cream cheese, softened
1/3 cup shredded mozzarella cheese
6 fresh basil leaves
2 tsp. zesty Italian dressing
2 tsp. grated parmesan cheese

Methods/steps

Preheat oven to 400 degrees. Place 1 tortilla on baking sheet; spread with cream cheese. Top with mozzarella cheese, basil leaves and second tortilla. Brush or drizzle with dressing; sprinkle with Parmesan cheese. Bake 8 minutes or until golden brown. Cut into eight wedges to serve.

Additional Tips

Ready in 15 min 5 min prep

Broccoli Rice Puff

Broccoli Rice Puff

Makes 6 servings

Created by The MDM Team, Tuesday, 18 December 2007

It's time to go green. If you are a fan of broccoli casserole, then you'll love this puff piece. And it doesn't hurt that you're getting your daily dose of nutrients.

Ingredients

3 1/2 cups cooked rice
1 lbs. frozen chopped broccoli, thawed
2 cups chopped fresh mushrooms
1 cup chopped onion
1 clove garlic, minced
1 tbsp. extra virgin olive oil
1 tsp. salt, divided
1/2 tsp. ground black pepper, divided use
1/4 tsp. ground nutmeg, divided use
4 large eggs, separated
3/4 cup milk
1 cup grated Gouda cheese

Methods/steps

Combine rice and broccoli in large mixing bowl. Cook mushrooms, onion and garlic in oil over medium heat until onion is tender crisp. Add salt, pepper and nutmeg. Stir mixture into rice and broccoli; mix well. Spoon into shallow 2-quart baking pan. Beat egg yolks with milk. Add cheese. Beat egg whites until stiff but not dry. Fold into yolk mixture. Spread over rice mixture, or portion evenly over rice mixture in individual dishes (about 2/3 cup for each). Bake at 350 degrees 30 minutes or until mixture is hot and bubbly and top is lightly browned (15 to 20 minutes for casseroles).