Braces Friendly Recipe: Week 16

Happy Tuesday everyone! Hope everyone is having a great week so far. This week's recipe is great for entertaining.

Baked Cheese Dip in a Bread Bowl

Source: The Pampered Chef

1 (10-inch) round sourdough bread, hollowed out 
1 can artichokes, chopped 
1 cup Cheddar cheese, grated 
1 clove garlic, minced 
1 cup mayonnaise 
1 cup Monterey jack cheese, shredded 
1 small onion, chopped fine 
1 cup Parmesan cheese, grated

Mix all the ingredients together and hollow out a round loaf of French bread. Put the mixture into the bread, put lid back on and bake for 1 1/4 hours at 350 degrees F.

Serve with soft bread of your choice (French, Sourdough, Pita, etc.)

 
Read more at http://www.recipegoldmine.com/pamperedchef/baked-cheese-dip.html#bOiY3oBCfWVU4Y22.99 

We hope everyone enjoys this week's recipe. If you try one of our recipes at home, please send us a picture to januari@dunayortho.com.

Braces Friendly Recipe: Week 15

We hope everyone had a wonderful Valentine's Day! This week's recipe is for a savory stew (since it's supposed to be rainy and cold over the next few days here in the Las Vegas Valley).

This week's recipe comes from recipegoldmine.com

Irish Stew and Dumplings

3/4 pound beef, cut into cubes
3/4 cup flour
1/4 teaspoon salt
2 tablespoon fat (shortening)
1/4 cup carrot
1/4 cup turnip
1/4 cup onion
3/4 cup diced potato
2 1/2 cups boiling water
Salt and pepper to taste

Dredge beef cubes in a mixture of the flour and salt. Brown meat in fat; remove with slotted spoon and set aside.

Place remaining ingredients in crock pot. Add browned beef. Do not stir. Cover, cook on LOW about 5 hours.

When meat is tender, remove meat and vegetables from crock pot. Mix 3 tablespoons flour to 3 tablespoons water (plus dashes of salt and pepper) in a cup until the mixture resembles paste. Stir into liquid in crock pot. When liquid is heated, return meat and vegetables to heat. Add dumplings and cook for one more hour.

Dumplings:
1/2 cup flour
1/4 teaspoon salt
3/4 teaspoon baking powder
3/4 tablespoon shortening
1/4 cup milk

Sift together flour, salt and baking powder. Cut in shortening. Gradually add milk; mix until smooth. Drop by tablespoons on hot stew. Cover. Cook for last hour. 

Read more at http://www.recipegoldmine.com/crockpotsoup/irish-stew-dumplings.html#pO3ypq2FC6caj0Om.99 

We hope everyone likes this week's recipe, and if you have a recipe that you'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Happy Valentine's Day! Braces Friendly recipe: week 14

Happy Valentine's Day everyone!

(and Happy Mardi Gras!)

We hope everyone is having a great week leading up to Valentine's day. We wanted to give you guys a very special Valentine's recipe for you to make for your loved ones.

This week's recipe comes from www.recipegoldmine.com

Classic Creme Brulee

Hands-on time: 20 mins. to 30 mins.
Baking time: 28 mins. to 35 mins.
Total time: 1 hrs 48 mins. to 2 hrs 48 mins.

Yield: 4 servings

2 cups heavy cream (or 1 cup half and half and 1 cup
    heavy cream)
5 tablespoons sugar
4 large egg yolks
1 teaspoon vanilla bean paste
3 tablespoons sugar (Demerara or coarse white sparkling
    sugar work well)

1) Preheat the oven to 350°F.

2) Pour the cream into a 1-quart saucepan, and heat the cream just until it almost comes to a boil. Remove it from the heat.

3) Whisk together the sugar and egg yolks until the sugar dissolves.

4) Add the hot cream a little at a time; mix well.

5) Stir in the vanilla bean paste.

6) Pour the custard through a fine sieve or strainer, and pour it into four heart molds, or 1/2-cup capacity ramekins about 2" tall.

7) Place the molds or ramekins in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the dishes.

8) Bake until the custard is set but still a bit jiggly in the center, about 30 minutes.

9) Remove the dishes from the water and let cool completely. Refrigerate for 1 to 2 hours, or up to overnight; no need to cover.

10) To serve, sprinkle the sugar evenly over the custards. For easiest caramelizing, run a torch evenly over the tops of the custards until the sugar 
is a deep golden brown. Or caramelize the sugar by placing molds or ramekins under your oven's broiler; watch carefully, as a broiler element can turn sugar from browned to burned quickly.

Yield: 4 servings.
Read more at http://www.recipegoldmine.com/desspudd/classic-creme-brulee.html#AS4pCTLD6eKRxb3q.99 

We hope everyone enjoys this week's recipe, and if you have a recipe that you'd like to see featured on our blog, email Januari at januari@dunayortho.com.

It's February! Braces Friendly Recipe: Week 13

It's February, which means we had our window painter come and decorate our office for Valentine's Day! 

This week our recipe comes from recipegoldmine.com

Red Velvet Dream Cake

1 (18.25 ounce) box Duncan Hines Moist Deluxe
    Red Velvet Cake Mix
1 (6 ounce) package milk chocolate chips, melted
1 (8 ounce) container frozen nondairy whipped topping, thawed
1 can Duncan Hines Creamy Home-Style Cream Cheese Frosting
Chocolate shavings, optional

Heat oven to 350 degrees F. Prepare, bake and cool cake according to package directions for two 8-inch round baking pans.

For chocolate hearts garnish, pour melted chocolate chips into heart-shaped molds or spread melted chocolate to 1/8-inch thickness on wax paper-lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set and lose its shine. Refrigerate until firm. Push heart shapes out of molds and refrigerate.

To assemble torte, split each layer in half. Place one split layer on serving plate. Spread one-third of whipped topping on one layer. Repeat with remaining layers, making sure to place bottoms of each layer together, leaving top of cake plain. Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings (see below) if desired. Refrigerate until ready to serve.

Makes 12 servings.

How to make chocolate shavings: Start with a large block or bar of good quality chocolate. (White and milk chocolate are softest and curl most easily.) Hold the chocolate with a paper towel and using a vegetable peeler shave the narrowest side of the block. The chocolate will curl best if the room or the bar is slightly warm. Keep refrigerated in a covered container until needed.
Read more at http://www.recipegoldmine.com/valentinecake/red-velvet-dream-cake.html#vGfpOKlpH0t9yWJ6.99 

If anyone has a recipe they'd like to see on our blog, email Januari at januari@dunayortho.com.