Spicy Cream Cheese Pepperoni Devils On Horseback Recipes

Steps:

• Soak the dates in the sherry for 2 hours, making sure they're fully submerged.
• Meanwhile, place the blue cheese in a small zip-top bag, then snip one corner off the bag, leaving about a 1/2-inch opening. Leave at room temperature until ready to fill the dates.
• Heat a toaster oven to 450 degrees F and place a rack in a quarter sheet pan or use the pan that came with your toaster oven, if applicable (see Cook's Note).
• Drain but do not rinse the dates. Use a pair of scissors to open each date lengthwise.
• Pipe roughly 1/2 teaspoon of the cheese into each date, then wrap with a piece of bacon. Place the wrapped dates on the rack, bacon ends down, and gently press to anchor.
• Bake until the bacon is brown and crispy, about 15 minutes. Cool for 5 minutes before serving.

Steps:

• Grease an 11 by 7-inch flameproof baking dish with the butter and set aside.
• Position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees F.
• Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish.
• Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine.
• Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined.
• Spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes. Rest 10 minutes before serving.

Steps:

• In a small bowl, submerge the dates in the lager and soak for 2 hours.
• Heat a toaster oven to 450 degrees F and place a rack in a quarter sheet pan or use the pan that came with your toaster oven if applicable (see Cook's Note).
• Thoroughly mix the cream cheese, gherkins and sriracha together, then transfer to a zip-top bag and snip off one corner of the bag, leaving about a 1/2-inch opening.
• Drain and then open the dates by using a pair of scissors to cut a lengthwise slit in each date. Pipe roughly 1/2 teaspoon of the cream cheese mixture into each date and wrap with half a pepperoni slice. Place the wrapped dates on the rack, pepperoni ends down, and gently press to anchor.
• Bake until the pepperoni is brown and crispy, about 10 minutes. Cool 5 minutes before devouring.

Steps:

• Gently saute the livers in butter, then cut into thin slices and dust lightly with cayenne pepper. Stuff the prunes with chicken livers. Stretch the bacon pieces with a flat knife. Wrap a piece around each prune and secure with a wooden cocktail stick. Grill until the bacon is crisp.

Steps:

• Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt and let drain overnight in the refrigerator. The desired consistency is that of soft cream cheese.

Steps:

• In a small bowl mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices. Place pineapple slices onto a preheated, oiled grill or grill pan on high heat for 1 minute on each side. Reduce heat to low and continue cooking for 2 to 3 minutes per side or until the pineapple has softened and the sugar has caramelized on the edges.

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.