Pampered chef recipes

Question

Looking for pampered chef crab Rangoon dip and buffalo chicken dip recipes. Had both at a party, but not sure which book these are in.

Thanks

Answer 1

1 or 2 (8 ounce) packages Neufchatel cheese, softened (or

    cream cheese). Amount based on how "cheesy"

    you prefer

1 (6 ounce) can crab meat, drained and flaked

2 green onions including tops, thinly sliced

1 clove garlic, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon lite soy sauce

1 (48 count) package won ton skins

Vegetable spray coating

Filling: In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.

Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown.

Serve hot with sweet-sour sauce or mustard sauce.

Makes 48 appetizers.

Rangoon can also be fried in oil.

Answer 2

Crab Rangoon Dip

SERVES 16 (change servings and units)

Ingredients

    * 8 ounces cream cheese, softened

    * 1 garlic clove, pressed

    * 1 cup swiss cheese, shredded

    * 3/4 cup sweet and sour sauce

    * 4 ounces imitation crabmeat

    * 1/4 cup green onion, thinly sliced

    * 32 wonton wrappers

    * vegetable oil

Directions

      1

      In small bowl, combine cream cheese and garlic. Add swiss cheese; stir until well blended. Spread cream cheese mixture over bottom of 1 quart baking dish. Spoon sweet and sour sauce over cream cheese mixture.

      2

      Coarsely chop crab meat; sprinkle over sauce. Microwave uncovered 4-6 minutes on High or until outside edges are bubbly and dip is heated through. Remove and sprinkle with thinly sliced green onions. Serve warm with crispy wonton chips.

      3

      Crispy Wonton Chips:.

      4

      Preheat oven to 375 degrees. Cut wonton wrappers in half diagonally. Arrange half of wontons in single layer on large pizza pan or stone. Spray with oil using kitchen spritzer. Bake 8-10 minutes or until golden brown and crisp. Remove chips from pan. Cool completely.

Buffalo Chicken Dip

INGREDIENTS

    * 2 (10 ounce) cans chunk chicken, drained

    * 2 (8 ounce) packages cream cheese, softened

    * 1 cup Ranch dressing

    * 3/4 cup pepper sauce, such as Franks® Red Hot®

    * 1 1/2 cups shredded Cheddar cheese

    * 1 bunch celery, cleaned and cut into 4 inch pieces

    * 1 (8 ounce) box chicken-flavored crackers

  

DIRECTIONS

   1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Serves 20.

Bon Appetit!

ST

ST

Answer 3

Call and ask your consultant. She'll tell you.

Answer 4

Crab Rangoon Dip:

Ingredients:

1 package (8oz) cream cheese, softened

1 garlic clove, pressed.

4 oz shredded Swiss Cheese. (I actually used the already grated Italian cheese blend)

3/4 cup sweet and sour sauce

1 cup chopped imitation crabmeat

1/4 cup sliced almonds (I forgot these the other night)

Directions:

Mix the cream cheese and garlic and spread into the bottom of an 8 inch round pan (mini baker if you are using PC stoneware)

Spread the swiss cheese over the top of the cream cheese mixture and then top with the sweet and sour sauce, the crabmeat and almonds.

Bake in a 350 degree oven for 22-25 minutes.

Serve warm with Wonton Chips.

Buffalo Chicken Dip

Ingredients Needed:

    * 2-4 Boneless Chicken b*****s, cooked and coarsely chopped or shredded

    * 2 (8 oz.) Cream Cheese

    * 1 cup Blue Cheese Salad Dressing( chunky)

    * 1 cup Hot Sauce ( Frank's hot wing sauce)

    * 3/4 cup chopped celery

    * 6 oz. shredded Cheddar Cheese

Instructions:

Cook chicken breast in Micro Cooker and chop coarsely with Food Chopper.

Sauté celery in Hot Sauce in Small Sauté Pan.

Soften cream cheese in Classic Batter Bowl in microwave the combine with Hot Sauce/celery. Measure Blue Cheese Salad Dressing in measure all cup and add to Chicken. Add half of the Cheddar Cheese.

Pour into a Stoneware piece. The Oval Baker, Deep Dish, or Square Baker work very well.

Sprinkle remaining cheese on top and bake at 400 degrees for 25-30 minutes until hot and bubbly.

Serve with Tortilla Chips and/or celery sticks

hope these help.           good luck and enjoy.

Answer 5

I couldn't find the buffalo chicken dip.

The Crab Rangoon Dip came out of the Season's Best Fall/Winter 2007 cookbook and here it is:

1 8oz pk cream cheese, softened

1 garlic clove, pressed

1 cup shredded swiss cheese

3/4 cup sweet n sour sauce

1/2 pk(8oz) imitation crabmeat

1 green onion with top

1/4 cup toasted sliced almonds

In small bowl, combine cream cheese and garlic. Add swiss cheese. Mix until well blended. Pour into mini-baker. Spoon sweet n sour sauce over cream cheese mixture. Coarsely chop crabmeat and sprinkle over sauce. Microwave on high 4-6 minutes or until bubbly. Meanwhile thinly slice green onion. Sprinkle over top of dip. Sprinkle almonds over top of that. Serve warm with crispy wonton chips.