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Blue Crab Artichoke
Classic Baked Blue Crab Artichoke Dips & Chips
Blue Crab Artichoke Stuffed Mushrooms
Blue Crab Artichoke Party Bouille
Shrimp Parmesan
Classic Baked Shrimp Parmesan Dip & Chips
Shrimp Parmesan Pizza
Shrimp Newberg
Shrimp Parmesan Penne
Spinach & Cheese
Classic Baked Spinach & Cheese Dip & Chips
Spinach & Cheese Omelet
Spinach & Cheese Mash Potatoes
Oysters Rockefeller
Spinach & Cheese & Crab Stuffed Mushrooms
Crab Au Gratin
Classic Baked Crab Au Gratin
Crab Au Gratin Stuffed Mushrooms
Crab Au Gratin Omelet
Crabmeat Au Gratin Stuffed Sole
Spinach & Artichoke
Classic Baked Spinach Artichoke Dip & Chips
Chicken Florentine
Spinach Artichoke Quiche
Garden Pizza
Spinach & Artichoke Party Bouille
Spinach Artichoke & Crab Stuffed Mushrooms
Artichoke & Parmesan
Classic Baked Artichoke Parmesan Dip & Chips
Artichoke Parmesan Stuffed Pita with Cucumber Dipping Sauce
Grilled Artichoke Parmesan & Ham Sandwiches
Artichoke Parmesan & Crab Stuffed Mushrooms
CLASSIC BAKED BLUE CRAB ARTICHOKE DIPS & CHIPS
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| Directions: |
| Preheat oven to 350 degrees |
| Scoop 7.5 oz. Atlantis Blue Crab & Artichoke Dip into oven safe bowl |
| Sprinkle with slivered almonds and parmesan cheese |
| Bake for 25 minutes |
| Serve hot |
| Excellent with tortilla chips or crackers |
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BLUE CRAB ARTICHOKE STUFFED MUSHROOMS
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| Ingredients: |
| 7.5 oz. Blue Crab Artichoke |
| 15 domestic mushrooms |
| 1 tablespoon butter |
| Directions: |
| Preheat oven to 350 degrees |
| Saute mushroom caps in butter |
| Drain |
| Stuff mushrooms with Atlantis Blue Crab & Artichoke Dip |
| Sprinkle with Parmesan cheese |
| Bake for 20 minutes |
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PARTY BOUILLE
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| Directions: |
| Preheat oven to 350 degrees |
| Select your favorite un-sliced Deli loaf: Pumpernickel or Rye |
| Cut a circle in the center top of loaf |
| Remove and save bread pieces, creating a bowl |
| Fill the center with 2 containers of Atlantis Blue Crab & Artichoke Dip |
| Top with Parmesan Cheese and bake for 20 minutes |
| Serve hot |
| Dip with remaining, bread pieces |
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CLASSIC BAKED SHRIMP PARMESAN DIP AND CHIPS
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| Directions: |
Preheat oven to 350°.
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| Scoop 1-7.5 oz. container of Atlantis Shrimp Parmesan Dip into an oven safe bowl |
| Sprinkle top with Parmesan cheese |
| Bake tor 25-30 minutes, or until bubbly |
| Serve hot with tortilla chips or crackers |
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SHRIMP PARMESAN PIZZA
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| Ingredients: Serves 1 |
| 1 7.5 oz. container Atlantis Shrimp Parmesan Dip |
| 1 Prepared Individual Pizza Crust |
| 1 teaspoon oregano |
| 1 teaspoon basil |
| Directions: |
| Preheat oven to 400° |
| Spread Atlantis Shrimp Parmesan over pizza crust |
| Top with your favorite vegetables, sliced tomato, mushrooms, red onions, black olives and green peppers. |
| Sprinkle with shredded mozzarella cheese, oregano, and basil |
| Bake for 25 minutes |
| Serve hot |
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SHRIMP NEWBERG
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| Ingredients: Servings 2 |
| 2 7.5 oz. Atlantis Shrimp Parmesan |
| 1 dozen large shrimp |
| 3 tablespoons flour |
| 1/4 cup grated Parmesan cheese |
| 1 1/2 cup heavy cream 3 tablespoons butter |
| Directions: |
| Saute pan over medium heat, shrimp and butter |
| Whisk the flour and heavy cream |
| Add Atlantis Shrimp Parmesan |
| Simmer 4-6 minutes |
| Grease casserole dish with butter |
| Bake for 20 minutes at 350° |
| Sprinkle with Parmesan cheese |
| Cook penne pasta as per instructions |
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SHRIMP PARMESAN PENNE
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| Ingredients: Servings 2 |
| 2 7.5 oz. containers Atlantis Shrimp Parmesan Dip |
| 1 dozen medium size shrimp peeled and de-veined |
| 1 cup heavy cream |
| 2 tablespoons butter |
| 3 cups penne pasta |
| Directions: |
| In saute pan, over medium heat, melt butter |
| Saute shrimp and wisk in heavy cream |
| Season with salt and pepper |
| Add 2 containers of Atlantis Shrimp Parmesan |
| Simmer for 4-6 minutes |
| Add shrimp to mixture |
| Cook pasta as per directions on package |
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CLASSIC BAKED SPINACH AND CHEESE DIP AND CHIPS
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| Directions: |
| Preheat oven to 375 degrees |
| Scoop 1-12 oz. container of Atlantis Spinach and Cheese Dip into an oven safe bowl |
| Sprinkle top with Parmesan cheese |
| Bake for 15-20 minutes |
| Serve Hot |
| Serve with tortilla chips, sides of salsa, and sour cream |
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| SPINACH AND CHEESE OMELETTE |
| Ingredients: Serves 2 |
| 12 oz. Atlantis Spinach and Cheese Dip |
| 6 Eggs |
| Mozzarella Cheese |
| Salt and Pepper to taste |
| Butter |
| Directions: |
| Preheat oven to 350 degrees |
| Melt 1 tablespoon of butter in 12" saute pan at medium low heat |
| Beat eggs |
| Pour into skillet |
| Place Atlantis Spinach and Cheese Dip on 1/2 of egg mixture with shredded mozzarella cheese, if desired |
| Place in oven for 8 to 10 minutes until firm |
| Fold over the Spinach and Cheese |
| Serve hot |
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| SPINACH AND CHEESE MASHED POTATOES |
| Ingredients: Serves 6 |
| 12 oz. Atlantis Spinach and Cheese Dip |
| 4lbs. White Potatoes, cut into pieces |
| 2 tablespoons Butter |
| 1 1/4 cups Whole Milk |
| Directions: |
| Cook potatoes in salted water, bring to boil until tender, about 30 minutes |
| Drain potatoes |
| Return potatoes to pot and mash until almost smooth |
| Add butter and stir until melted |
| Gradually add 1 1/4 cups of milk, mashing until smooth |
| Blend in Atlantis Spinach and Cheese Dip |
| Thin with more milk if desired |
| Salt and pepper to taste |
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| OYSTERS ROCKEFELLER |
| Ingredients: Serves 2 |
| 12 oz. Atlantis Spinach and Cheese Dip |
| 1 dozen oysters large |
| 1 teaspoon Anise Flavored liquor |
| 1/2 cup Bread Crumbs |
| Directions: |
| Preheat oven to 350 degrees |
| Combine 1 teaspoon Anise liquor with Atlantis Spinach and Cheese Dip |
| Top each oyster with 2 tablespoons of Atlantis Spinach and Cheese mixture |
| Sprinkle with bread crumbs |
| Bake for 12 minutes |
| Top with Hollandaise sauce if desired |
| Serve immediately |
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| SPINACH & CHEESE AND CRAB STUFFED MUSHROOMS |
| Ingredients: |
| 1-12 oz. Atlantis Spinach and Cheese Dip |
| 15 Domestic Mushrooms large |
| 6 oz. Crab meat |
| 2 tablespoons Butter |
| 1 tablespoon Minced Garlic |
| 2 tablespoons Parmesan Cheese |
| Salt and Pepper to taste |
| Directions: |
| Preheat oven to 325° |
| Saute mushroom caps in 1 tablespoon butter |
| Drain saute garlic in butter |
| Mix Atlantis Spinach & Cheese Dip, crabmeat, salt, pepper |
| Add garlic |
| Stuff mushroom caps with mixture |
| Sprinkle with parmesan cheese |
| Bake on baking sheet for 15-20 min. |
| Serve hot |
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CLASSIC BAKED CRAB AU GRATIN
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| Ingredients: Serves 2 |
| 7.5 oz. container of Atlantis Crab Au Gratin |
| 1-4 oz. package slivered almonds |
| 1/8 teaspoon paprika |
| 2 tablespoons Parmesan cheese |
| 3 tablespoons chopped green onion |
| Directions: |
| Preheat oven to 375° |
| Scoop 1-7.5 oz. container of Atlantis Crab Au Gratin into an oven safe bowl |
| Sprinkle 'top with slivered almonds and Parmesan cheese |
| Accent with paprika |
| Bake for 25 minutes |
| Serve Warm |
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CRAB AU GRATIN STUFFED MUSHROOMS
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| Ingredients: |
| 1 7.5 oz. container of Atlantis Crab Au Gratin |
| 24 domestic mushrooms |
| 1 tablespoon half and half cream |
| 2 tablespoons minced onion |
| dash of Worcester sauce |
| bread crumbs |
| salt to taste |
| Directions: |
| Preheat oven to 350° |
| Blend Crab Au Gratin half and half cream, minced onion, Worcester sauce and salt |
| Clean mushrooms and remove stems |
| Fill caps with mixture |
| Sprinkle with bread crumbs |
| Bake in shallow buttered dish for 15 minutes |
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CRAB AU GRATIN OMELET
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| Ingredients: Serves 2 |
| 1-7.5 oz. container of Atlantis Crab Au Gratin |
| 6 eggs |
| 1 tablespoon butter |
| 2 oz. shredded Mozzarella cheese |
| Salt and Pepper |
| Directions: |
| Preheat oven to 350° |
| Melt 1 tablespoon of butter in 12" saute pan at medium low heat |
| Beat eggs |
| Pour into skillet |
| Place Atlantis Crab Au Gratin on 1/2 of egg mixture with shredded mozzarella cheese |
| Place in oven for 8 to 1o minutes until firm |
| Fold over the Crab Au Gratin |
| Serve Hot |
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| CRABMEAT AU GRATIN STUFFED SOLE |
| Ingredients: Serves 4 |
| 1 7.5 oz. container of Atlantis Crab Au Gratin |
| 1/2 cup mushrooms |
| 8 oz. fresh crabmeat |
| 1 lbs. Sole |
| 1 teaspoon tarragon |
| Directions: |
| Preheat oven to 375° |
| Heat butter in a large frying pan |
| Add mushrooms and cook for 2-3 minutes |
| Combine Crab Au Gratin and fresh crabmeat |
| Cool slightly |
| Lay sole out on counter |
| Spread the mixture over half of each piece of sole, then fold over the other half |
| Place in buttered baking dish and dot with butter |
| Bake for 15 to 20 minutes |
| Sprinkle with lemon |
| tarragon |
| salt and pepper to taste |
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CLASSIC BAKED SPINACH ARTICHOKE DIP & CHIPS
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| Ingredients: Serves 4 - Appetizer |
| Preheat oven to 375 degrees |
| Scoop 1-12 oz. container of Atlantis Spinach Artichoke Dip into an oven safe bowl |
| Sprinkle with Parmesan cheese |
| Bake for 15-20 minutes |
| Serve hot |
Serve with tortilla chips and a side of salsa and sour cream |
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| CHICKEN FLORENTINE |
| Ingredients: Serves 4 - Entrees |
| 4 Skinless Boneless Chicken Breasts |
| 1-12 oz. Atlantis Spinach Artichoke Dip |
| 2 Eggs 1/2 cup |
| Bread Crumbs |
| Salt and Pepper to taste |
| Directions: |
| Preheat oven to 350 degrees |
| Place each breast on large sheet of plastic wrap, cover with second sheet |
| Pound with meat ponder until 1 /4 inch thick |
| Add 3 tablespoons of Atlantis Spinach Artichoke Dip to center of each breast |
| Fold breast and secure with toothpick |
| Beat eggs |
| Dip breast in egg mixture and then roll in bread crumbs |
| Place breasts seam down in a baking dish |
| Bake for 45 minutes to 1 hour |
| Serve |
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| SPINACH ARTICHOKE QUICHE |
| Ingredients: Serves 6 - Entree |
| 2- 12 oz. Atlantis Spinach Artichoke Dip |
| 1 Prepared Pie Crust 9 inch |
| 3 Eggs |
| 1/2 cup Half and Half Cream |
| 3 Individual Slices Swiss Cheese |
| Salt and Pepper to Taste |
| Directions: |
| Preheat oven to 350 degrees |
| Beat eggs, half and half, and salt and pepper |
| Fold in Atlantis Spinach Artichoke Dip |
| Pour 1/2 of Spinach Artichoke mixture into pie crust |
| Top with slices of Swiss cheese |
| Pour remaining mixture over cheese |
| Bake for 40 minutes |
| Cool and serve |
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| GARDEN PIZZA |
| Ingredients: Serves 4 - Entree |
| 1-12 oz. Atlantis Spinach Artichoke Dip |
| 1-12 inch Pizza Crust |
| Directions: |
| Preheat oven to 400 degrees |
| Spread Atlantis Spinach Artichoke Dip over pizza crust |
| Top with your favorite vegetables, sliced tomato, mushrooms, red onions, black olives and green peppers |
| Sprinkle with shredded mozzarella |
| Bake 25 minutes |
| Serve hot |
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| PARTY BOUILLE |
| Directions: Serves 4 - Appetizer |
| Preheat oven to 350 degrees |
| Select your favorite unsliced deli bread: Pumpernickel or Rye |
| Cut a circle in the center top of loaf |
| Remove and save bread pieces creating a bowl Fill the center with Atlantis Spinach Artichoke Dip |
| Top with Parmesan cheese |
| Bake for 20 minutes |
| Serve hot |
| Dip with remaining bread pieces |
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| SPINACH ARTICHOKE & CRAB STUFFED MUSHROOMS |
| Ingredients: |
| 1-12 oz. Atlantis Spinach Artichoke Dip |
| 15 Domestic Mushrooms large |
| 6 oz. Crabmeat |
| 2 tablespoons Butter |
| 1 tablespoon Minced Garlic |
| 2 tablespoons Parmesan Cheese |
| Salt and Pepper to taste |
| Directions: |
| Preheat oven to 325 degrees |
| Saute mushrooms caps in 1-tablespoon butter |
| Drain |
| sauté garlic in butter |
| Mix Atlantis Spinach Artichoke Dip, crabmeat, salt, pepper |
| Add garlic |
| Stuff mushroom caps with, mixture |
| Sprinkle with Parmesan cheese |
| Bake on baking sheet 15-20 minutes |
| Serve hot |
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| CLASSIC BAKED ARTICHOKE PARMESAN DIP & CHIPS |
| Directions: Serves 4 - Appetizer |
| Preheat oven to 350 degrees |
| Scoop 1-12 oz. Atlantis Artichoke Parmesan into an oven safe bowl |
| Sprinkle with Parmesan Cheese |
| Bake for 15-20 minutes |
| Serve hot |
Serve with tortilla chips, salsa and sour cream |
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| ARTICHOKE PARMESAN STUFFED PITA WITH CUCUMBER DIPPING SAUCE |
| Ingredients: Serves 4 - Entree |
| 12 oz.- Atlantis Artichoke Parmesan |
| 2 individual Pita Bread |
| 1 tablespoon Butter |
| 4oz. Prepared Roasted Chicken Pieces |
| Directions: |
| Combine Atlantis Artichoke Parmesan and chicken |
| Slice pita in hall and stuff each hall with 4 oz. of Artichoke Parmesan mixture |
| Heat butter in saute pan and grill pita 1-2 minutes per side |
| Serve with dipping sauce |
Dipping Sauce |
| 1/2 Cucumber seeded finely chopped |
| 1 cup Plain Yogurt |
| 1/4 cup finely chopped mint |
| Salt and Pepper to taste |
| Mix above ingredients and chill |
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| GRILLED ARTICHOKE PARMESAN & HAM SANDWICHES |
| Ingredients: Serves 4 - Entree |
| 12 oz. Atlantis Artichoke Parmesan |
| 8 Slices of Bread |
| 8 oz. Sliced Ham |
| Butter |
| Directions: |
| To make sandwich, place 3 oz. of Atlantis Artichoke Parmesan and 2 oz. of ham per sandwich |
| Grill sandwich in generous amounts of butter for 2-3 minutes on each side |
| Serve hot |
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ARTICHOKE PARMESAN & CRAB STUFFED MUSHROOM
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| Ingredients: Serves 4 - Appepizer |
| 12 oz. Atlantis Artichoke Parmesan |
| 1/2 cup Crabmeat or 6 oz. can 15 Domestic Mushrooms Large |
| 1 tablespoon Butter |
| 2 oz. Parmesan Cheese |
| Directions: |
| Preheat oven to 325 degrees |
| Saute mushroom caps in butter |
| Drain Mix Artichoke Parmesan and crabmeat together |
| Stuff mushrooms with mixture |
| Sprinkle with Parmesan Cheese |
| Bake for 15-20 minutes |
| Serve immediately |
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