Author: chefenfuego
Another “MUST DO THIS” on a FB feed. Calls for a lot of sugar and butter IMHO
We found this recipe and it had no name…
I only know it should be illegal!!!
Ingredients:
-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)
Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes. share***share***share*** http://www.kitty62.skinnybodycare.com
First thoughts, WHY? what is the point? If you are going to buy a can of soup just buy the damn broccoli cheese soup already!
Broccoli Cheese Soup for the Crock Pot!!!
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
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Start my day with tooth brushing (actually I still have the full set-most of them). Then a cup of joe. Bad start of the day is when the HazMat team has surrounded the coffee pot in the kitchen. Makes me really irate.
Casa Paco! Much like many places in Europe, it is unassuming outside and in. The steak was anything but dull.
Caution, the plate is hot! REALLY HOT! They quickly sear the huge thick steaks on one side only then place in on the plate. Raw. Yep. RAW! The plate is heated in an old brick oven (more of a kiln if you will) but the steaks. OMG! Primo and you cook it on your plate. Thick rich slices of meat that are touched on the plate on each side. GAWD! Start with a simple salad and have steak for dessert!
The best and I don’t say that lightly smoked baby eels I ever had was at a place in Madrid called Botin. Very aromatic with the garlic and olive oil. So good on the beautiful round loaves of bread dropped at the table. ADDICTIVE. I did save room though for the main course. My Grandfather had called the day before and ordered a roast suckling pig.
It arrived table side and carefully the flesh and skin were scored allowing us to pick off bits of crunchy skin and meat. The fat had melted beautifully into the meat and made it almost to rich. Almost but that didn’t stop us.
The seating is family style and friendly. If you find yourself in the ares, eat and celebrate! Amazing.
Chef En Fuego 