2 (8 ounce) packages cream cheese, softened
1 onion, chopped
1 cup brown sugar
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon dried rosemary
1 teaspoon dried sage, mixed in
1 teaspoon tomato paste
1 (10 ounce) package kidney beans
1 1/4 cups warm milk
1/3 cup shredded sharp Cheddar cheese
2 cans diced green tomatoes
Layer cheese, onion, brown sugar, garlic salt, oregano, basil, rosemarys, sage, pepper and tomato paste onto pie crust.
Bake at 375 degrees F (190 degrees C) 5 hours, or until cheese is bubbly and bubbly salad-style. Cool 5 to 10 minutes, if desired.
To serve: Top edamame with tomato flesh slices and salad-style cheese. Top with smooth cut of thinly sliced yellow onion, lettuce, cabbage and broccoli. Remove meat from pan and deep fry until golden browning in excess of 2 tablespoons of oil; discard.
It was amazing! I first used in as a layer in a baked Brie (without the avocado). Then used it to top the baked Brie. We also used it on the pork roast for dinner that night. It was a huge hit and just the right combination of sweet and spicy.