Yay for new activity on InfoVoodoo! Let's make spam for the mods to deal with
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Maple SPAM Stuffed Squash3 (1-pound) acorn squash, cut in half and seeds removed
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup butter or margarine
1 (12-ounce) can SPAM® Classic, chopped
1 1/2 cups frozen cubed hashbrown potatoes
1/2 cup chopped apple
1/4 cup maple syrup
DirectionsHeat oven to 375°F.
In 13x9-inch baking pan, place squash, cut-side-up.
In large skillet, sauté celery and onion in butter over medium-high heat until tender. Stir in SPAM® Classic and potatoes; cook, stirring occasionally, until potatoes are lightly browned. Stir in apple and maple syrup.
Spoon 1/2 cup SPAM® mixture into each squash half; cover. Bake 40 to 50 minutes or until squash is tender.
SPAM and Roasted Red Pepper Terrine En Croute Ingredients8 ( ) ounces boneless, skinless chicken breasts , diced 1 inch
1 (12-ounce) can SPAM® Lite, chilled, diced 1/4 inch and divided
2 large eggs, separated and divided
2 ( ) ounces whipping cream
3/4 teaspoon ground nutmeg
3/4 teaspoon freshly ground Java black pepper
1 tablespoon olive oil
1 (12-ounce) bag frozen stir-fry vegetables (onion, carrot, green beans and water chestnuts), thawed and drained
2 tablespoons finely chopped fresh herb mélange (basil, rosemary and/or chives)
1/2 pound puff pastry or French bread dough , thawed according to package directions
2 ( ) ounces roasted red pepper, blotted dry, pureed and liquid reserved
DirectionsTo make mousseline, remove any connective tissues from chicken breasts; place in cold food processor bowl. Process. Add 1/2 of SPAM® Lite; process until smooth. Add egg whites; pulse until incorporated. With processor on, add cream in think stream until emulsified. Place mousseline in metal bowl; fold in nutmeg and black pepper. Cover; refrigerate.
Divide frozen vegetables evenly between 2 bowls, one for mirepoix and one for layering.
In medium heavy skillet, sauté remaining 1/2 of SPAM® until lightly browned. Using slotted spoon, transfer to 1-quart metal bowl.
In same skillet, heat oil; stir in mirepoix vegetables. Sauté until water is released and vegetables are caramelized; remove to metal bowl with slotted spoon.
In same skillet, sauté layering vegetables until water is released. Use reserved pepper liquid to deglaze skillet, if needed. Transfer layering vegetables to colander to drain.
Add chopped herbs to mirepoix; cool.
On lightly floured surface, roll out puff pastry to fit pan. Line pan with dough, side-slipping it so that one side is longer than the other.
Fold cooled mirepoix mixture into chilled mousseline. Fill bottom of pan with 1/2 of mousseline mixture. Lightly press sautéed green beans and strips of roasted peppers atop mousseline. Spread remaining 1/2 of mousseline over vegetables. Push 10 water chestnuts into mousseline to cover.
Fold pastry over top; trim excess. Tuck pastry over sides to seal. Cut 6 slits in top pastry. Bake 35 to 40 minutes or until internal temperature reaches 125ºF. Tent top crust with aluminum foil if it starts to brown too quickly. Cool completely on wire rack. Refrigerate overnight.
Cut with serrated or electric knife to serve. Garnish with fresh herbs sprigs; dot serving plates with pureed roasted red pepper.
SPAM Sweets and Cranberries en Casserole Ingredients4 sweet potatoes, cooked, peeled
4 tart apples, peeled, cored
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine, cut into small pieces
1 can SPAM® Classic, sliced
1 cup fresh cranberries
1/2 cup water
1/2 cup granulated sugar
DirectionsHeat oven to 350°F. Grease casserole.
Slice potatoes and apples; arrange in alternate layers in casserole, sprinkling each layer with brown sugar, salt and nutmeg. Dot with butter. Arrange SPAM® Classic over top.
In saucepan, combine cranberries, water and granulated sugar; cook 5 minutes. Pour cranberry sauce over SPAM® Classic. Bake 45 minutes.
Vegetable SPAM-Stuffed Acorn Squash Ingredients3 (1-pound) acorn squash
1 can SPAM® Lite, cubed
1/2 cup diced red bell pepper
1/2 cup diced jicama
1/2 cup finely chopped onion
2 small tomatoes, peeled, finely diced
1/2 teaspoon coarsely ground pepper
1/2 cup House of Tsang® Ginger Soy Sauce
1/4 cup chopped green onions
DirectionsHeat oven to 400°F. Lightly coat 13x9-inch baking pan with cooking spray.
Cut squash in half lengthwise; scoop out seeds. Place squash, cut-sides-down, in pan. Bake 40 minutes or until tender.
Meanwhile, in large skillet, sauté SPAM® Lite over medium-high heat 2 to 3 minutes or until lightly browned; remove from skillet.
In same skillet, cook bell pepper, jicama, 1/2 cup onion, the tomato and black pepper, stirring frequently, 5 minutes. Add soy sauce; bring to a boil. Return SPAM® to skillet. Heat thoroughly.
Fill each squash cavity with SPAM® mixture. Sprinkle with green onions.
SPAMSGIVING Day DelightIngredients1 cup prepared instant mashed potatoes or refrigerated mashed potatoes
1 can SPAM® Oven Roasted Turkey, or other variety
1 (10.1-ounce) can refrigerated crescent roll dough
4 ounces cream cheese, softened
1/2 (8-ounce) can jellied cranberry sauce
0 Ground sage
3/4 cup French-fried onions
0 Green olives
DirectionsHeat oven to 375°F.
Prepare potatoes according to package directions.
Cut SPAM® Oven Roasted Turkey into 1/2-inch-thick slices.
On nonstick baking sheet, roll out dough to large rectangle; pinch perforations together.
Spread potatoes over dough, leaving 2-inch border. Layer with SPAM®, overlapping each slice by about 1/2 inch; top with cream cheese. Slice cranberry sauce into 1/4-inch disks; place over cream cheese. Sprinkle sage and fried onions over cranberry layer.
Fold dough over filling; crimp edges to seal. Bake 18 to 20 minutes or until golden brown. Garnish with olives, if desired.
SPAM and Cheese Calzone Ingredients1 can SPAM® With Bacon, diced
1/2 cup chopped yellow onion
1 jalapeño pepper, seeded and finely chopped
2 tablespoons mayonnaise
2 teaspoons stoneground mustard
2 cups shredded Co-Jack cheese, divided
1 tablespoon olive oil, divided
2 (13.8-ounce) cans refrigerated pizza crust dough, divided
2 tablespoons grated Parmesan cheese
DirectionsHeat oven to 425°F.
In large bowl, combine SPAM® with Bacon, onion, jalapeño, mayonnaise, mustard and 1 cup shredded cheese; mix well.
Brush 15x10x1-inch jelly-roll pan with 1 teaspoon oil. Unroll 1 can dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining 1 cup shredded cheese to within 1 inch of edge. Spoon SPAM® mixture over cheese.
Unroll remaining can dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Press edges of dough to seal. Brush with remaining 2 teaspoons oil.
Bake calzone 14 to 16 minutes or until golden brown. Remove calzone from oven; sprinkle with Parmesan cheese. Bake 2 to 3 minutes longer or until cheese is melted and crust is golden brown. Cut into squares to serve.
Baked Apples with SPAM Streusel Ingredients6 large Braeburn apples , cored
1 (12-ounce) can SPAM® Classic, finely diced
3/4 cup packed brown sugar
3/4 cup quick-cooking oats
3/4 cup chopped dates
3/4 teaspoon ground cinnamon
1/3 cup apple juice
1 tablespoon butter , cut into small pieces
DirectionsPeel top half of apples (leave peel on bottom half). Place apples in microwave-safe baking dish.
In medium bowl, combine diced SPAM® Classic, brown sugar, oats, dates and cinnamon; mix well.
Fill center of each apple with SPAM® mixture; place any extra filling around apples. Pour apple juice over apples and filling. Place 1 piece butter on each apple; scatter remaining pieces over filling.
Cover apples with plastic wrap; pierce plastic wrap in several places. Microwave apples on MEDIUM-HIGH (75%) 15 to 20 minutes or until apples are tender. Spoon liquid in bottom of baking dish over apples before serving.
Tropical SPAM Truffles aux Français Ingredients1 cup sweetened condensed milk
7 tablespoons cream of coconut
1 (16-ounce) bar German sweet chocolate, broken up
3/4 cup butter, softened
10 tablespoons dried pineapple, finely diced
1 (12-ounce) can SPAM® Classic, chopped in blender
1 (7-ounce) package sweetened shredded coconut
DirectionsIn saucepan, heat sweetened condensed milk just until boiling; reduce heat to low. Add cream of coconut and chocolate; stir until melted. Whisk in butter until smooth. Add pineapple and SPAM® Classic; stir well. Pour mixture into bowl. Refrigerate 20 minutes or until thick but not stiff.
Using teaspoon, shape SPAM® mixture into 1-inch balls. Roll balls in coconut. Place on parchment-lined baking sheet to set.
SPAM Pop-It-In-Your-Mouth Pot Pies Ingredients1 (12-ounce) can SPAM® Classic, diced
1/2 can cream of mushroom soup
1/2 can cream of chicken soup
1/4 cup minced onion
1/2 box frozen spinach, thawed and drained
1 (8-ounce) can peas and carrots, drained
1 1/3 cups butter, softened
1 (8-ounce) package cream cheese, softened
2 2/3 cups all-purpose flour
DirectionsIn skillet, fry 1/2 of SPAM® Classic.
In large bowl, mix all of SPAM®, the soups, onion, spinach and peas and carrots.
In bowl, beat together butter and cream cheese. Add flour; mix thoroughly. Refrigerate 15 minutes.
Using medium scoop, place balls of dough into muffin cups. Shape with tart shaper. (They will overflow like a deep pocket.) With spoon, drop SPAM® mixture into each pocket; pinch tops closed. Bake 15 minutes or until golden brown.
Heat oven to 350ºF. Coat miniature muffin pan with cooking spray.
SPAM SlammersIngredients6 hard-cooked large eggs
1 can SPAM® Classic
1 medium onion
8 ounces pasteurized prepared cheese product
3 tablespoons mayonnaise
4 pinches pepper
2 pinches salt
DirectionsWith meat grinder, grind eggs, SPAM® Classic, onion and cheese product.
In bowl, combine SPAM® mixture, mayonnaise, pepper and salt; mix well. Spread mixture on bread. Broil until cheese starts to brown.
Heat broiler.