Heart Attack To Go Dip Recipes
HEART ATTACK TO GO DIP
Very quick and easy and everyone will LOVE this recipe! **I am not a huge olive fan so I add my olives as an outside ring on top of the mixture and add the pepperoni inside the ring of olives. This is my first post and I would love to hear your comments!
Provided by Rhonda in Texas
Categories High In...
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything except pepperoni and olives. Put in an ungreased casserole dish or large glass pie plate. Top with pepperoni and olives. Bake at 325 for about 40 minutes or until hot and melted in the middle.
- Serves with crackers, tortilla chips, bread sticks, bread rounds, etc. Enjoy!
Nutrition Facts : Calories 621.2, Fat 50.3, SaturatedFat 17.7, Cholesterol 95.4, Sodium 1211.7, Carbohydrate 24.6, Fiber 1, Sugar 7.4, Protein 20.1
HEART ATTACK EGGS
This is a great breakfast, especially on the weekend. You fry bacon on a skillet, then after the bacon is crispy, fry eggs in the bacon grease. Garnish your plate with toast or fruit.
Provided by KIRBERT70
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 32m
Yield 3
Number Of Ingredients 3
Steps:
- Fry the bacon in a large skillet over medium heat until crisp. Remove from the pan, and set on paper towels to drain. Crack the eggs into the pan with the bacon grease so that they are about 1 inch apart. Season with salt and pepper. When the eggs look firm, flip them over, and cook on the other side to your desired doneness. Transfer to a plate and serve with bacon.
Nutrition Facts : Calories 328 calories, Carbohydrate 0.8 g, Cholesterol 224.1 mg, Fat 30.2 g, Protein 12.8 g, SaturatedFat 9.9 g, Sodium 536.5 mg, Sugar 0.4 g
HEART ATTACK ON A PLATE
Make and share this Heart Attack on a Plate recipe from Food.com.
Provided by squeak-a-latto
Categories Chicken Thigh & Leg
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Chop thighs in half. Combine flour salt pepper and paprika and toss chicken in it.
- in a heavy bottomed pan, fry the chicken in butter to brown. May need to do in batches.
- Remove chicken, deglaze pan with wine, return chicken to pan and add sock 800ml of cream and garlic. simmer gently for 1/2hr or untill cooked through and sauce thickened.
- You can cool and keep in fridge for 2-3 days at this stage.
- When you want to eat, heat chicken sauce corn and carrot untill chicken is heated all the way through, be sure the center is super hot use the rest of the cream to thin the sauce.
- Stir in parsley to serve.
Nutrition Facts : Calories 621.3, Fat 44.5, SaturatedFat 20.9, Cholesterol 190.2, Sodium 226.2, Carbohydrate 22.4, Fiber 1, Sugar 1.6, Protein 28.4
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