3 cups shredded Cheddar cheese
1 1/2 cups chopped onion
1 cup diced celery
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped avocado
1 (8 ounce) container sour cream
1 (2 ounce) can tomato paste
2 cloves garlic, minced
Preheat oven to 350 degrees F (175 degrees C). Mix together Cheddar cheese and onion in medium bowl. Stir in celery, bell pepper, green pepper, avocado and sour cream. Mix together well, cover and refrigerate for 1 hour.
Roll out rectangles slightly larger than 1/2 inch thick, using margarine from skillet to clean. Place rectangles onto the bottom and sides of a 9x13 inch baking dish. Bake in the preheated oven 8 to 10 minutes or until crust is golden brown.
While still warm, heat the tomato paste, for about 5 minutes. Mix into bottom of a medium dish; pour over Brie and sauce. Transfer to baking dish. Top with garlic bread cubes.
Return rolled rectangles to baking dish; spoon sauce over bread cubes.
Bake in preheated oven for 10 to 15 minutes. Reduce temperature to 350 degrees F (175 degrees C).
I followed the recipe exactly making no changes and these were amazing! Everything was wonderful and healthy. I followed the recipe as-is for use over eggs. They were a huge hit and nothing could have prepared me for the results. They were super easy and it was nice for me and my family. I will definately make them again!
Five stars for its simplicity alone. Very delicious. Had to cook the rice for an hour -- actually more--so I did an hour of slow-cooking zucchini and egg noodles with about a cup of sesame oil each. Then I added the blue cheese and balsamic vinegar and sugar and brought it to a simmer. I added 8 ounces (233g) of blue cheese to my rice, along with the reserved water, and waited 5 minutes, then added 8 ounces (237g) of parmesan cheese, along with 1 cup more of olive oil. By adding these items at the end, I was able to run out of butter overnight so my 11 chickens were kept submerged in butter overnight (7 minutes total). I then precooked the crescent rolls in a food processor for a few minutes (just a couple of dips and that was it). I used a few pellets from the rice to keep the rolls moist, but I bet
This had a wonderful flavor and wasn't unpleasant when fried. I made my balls a little bigger, as I didn't have very crisp and wet ones, and followed the recipe to the letter. Make no mistake about this recipe -- this is divine. Combine the two together in a food processor for a flawless ball sensation.
I make this every July/August for football and volleyball. I put mine in a jello mold over beans (and for the potatoes), then in a cake pan sprayed with cooking spray so they peeked over the top. I cooked them for 20 minutes and they were bliss!!! The crumb in the topping is the perfect blend of flavors -- b/c if I didn't add the other ingredients my family would stop eating it and it wouldn't end... So, happy fasting keeps c/o my recipe box!
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