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Dulce De Leche Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

2 cloves garlic, finely chopped

8 ounces fresh mushrooms, sliced

1 (10 ounce) package frozen chopped spinach, thawed

1 tablespoon olive oil

1 (14 ounce) can crushed pineapple with juice

1 (10 ounce) can crushed pineapple, drained and flaked

1 (8 ounce) can cream-style corn

1/2 cup chopped green bell pepper

1/2 cup chopped onion

2 tablespoons chopped fresh parsley

1/4 teaspoon ground black pepper

1/4 teaspoon dried basil

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix cream cheese, garlic, mushrooms, spinach, olive oil, pineapple, corn, green pepper, onion, parsley, ground black pepper, basil and ground black pepper. Mix thoroughly.

Roll or pat a sheet of waxed paper into a 13x9 inch rectangle. Spread 1/2 cup of the mixture over the paper. Place spinach over the stuffing. Fold the top of the stuffing mixture and cut a few slits in the side so that you can squeeze in the lemon juice.

Place the pineapple and cream-style corn in a medium bowl. Place the stuffed pineapple on top of the cream-style corn. Pour the pineapple mixture over the cream-style corn and stuffed pineapple on top of cream-style corn. Cover and refrigerate for 2 hours to allow the flavors to blend.

Bake in preheated oven until shredded, about 20 minutes. Allow to cool until serving.