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May 31, 2011

Two New Cooking Videos - For The Cream Cheese Lover

No-Bake Carrot Cake.................................................Philly and Herb Stuffed Red Snapper Package

No-Bake Carrot Cake
Click here for video


4 oz. Honey Nut PHILADELPHIA Cream Cheese
2 Tbsp. Soft Unsalted Butter
½ Cup Rolled Oats
½ Cup Grated Fresh Carrots
3 oz. Fresh Banana
3 Tbsp. Brown Sugar
1 Tbsp. Ground Cinnamon
1 Tbsp. Vanilla Extract
1 ½ Cup Shredded Coconut


1. Mix cream cheese with butter, oats and carrots.
2. Mash in bananas until smooth.
3. Mix in sugar, cinnamon and vanilla extract.
4. Scoop up small balls and roll them in coconut.
5. Refrigerate until firm.
6. Enjoy as a dessert cookie or party candy.

Philly and Herb Stuffed Red Snapper Package
Click here for video

Prep 20
Cook 30
Serves 4


3 pound(s) Whole Red Snapper, gutted out and scaled off
2 pound(s) Potato
1 Medium Yellow Onion
2 Medium Carrots
2 tbsp. Olive Oil
2 tsp. Salt*
1 tsp. Ground Black Pepper**
1 Salt & Pepper for sprinkling fish
4 ounce(s) PHILADELPHIA Original Cream Cheese
2 tsp. Fresh Lime Juice
2 tbsp. Fresh Italian Parsley***
2 tbsp. Fresh Chives****
2 tbsp. Fresh Cilantro*****
1 Mango
2tbsp. Meyer Lemon Juice
1tsp. Fresh Jalapeno
1tsp. Fresh Italian Parsley******
1tsp. Fresh Chives*******
1tsp. Fresh Cilantro********
1 pinch Salt*********
1 pinch Ground Black Pepper**********
4 Lime Wedges
4 pinch Mixed Fresh Herbs for garnish
Bottom of Form

1. Clean and cut potatoes in bite size pieces
2. Peel and cut onion roughly
3. Clean, peel and cut carrots in bite size pieces
4. Toss root vegetables with olive oil, salt* and black pepper** until coated
5. Rinse fish, let dry and sprinkle lightly with salt and pepper all over fish
6. Mix PHILADELPHIA Original Cream Cheese with parsley***, chives****, cilantro***** until smooth
7. Stuff fish with cheese mix and seal with a couple of tooth picks
8. Make a foil package with fish and potatoes, fold edges and punch a few air wholes on top
9. Bake fish package off direct heat on your BBQ with lid closed, keeping heat to 400°F for 30 minutes or until cooked through and potatoes are soft
10. Clean and cut skin off mango
11. Cut mango to nice little cubes and mix with lemon juice, fine chopped jalapeno, parsley******, chives*******, cilantro********, salt********* and black pepper**********
12. Serve fish with Philly & herb stuffing together with root vegetable mix and mango salad
13. Garnish with lime wedge and fresh mixed herbs
14. Enjoy!

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