Heart Attack On A Plate Recipes

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HEART ATTACK MACARONI & CHEESE RECIPE



Heart Attack Macaroni & Cheese Recipe image

Provided by LisaRich

Number Of Ingredients 13

Topping:
1 lb elbow macaroni
1 stick butter
2 cups 1/2 & 1/2 cream
2 eggs, beaten
1 cup shredded colby
1/2 cup shredded sharp cheese
1/2 cup shredded mild cheese
8 oz Velveeta Cheese
Salt and pepper
1 cup Colby shredded
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded mild cheddar cheese

Steps:

  • 1. Cook macaroni till done (not too done) 2. add stick of butter to drained, cooked macaroni. Till melted 3. Add eggs, 1/2 & 1/2 cream to macaroni. 4. Add all cheeses, till melted. Use salt and pepper as desired. 5. pour macaroni in a 9x13" baking pan. 6. Sprinkle with topping cheeses. 7. Bake at 350 degrees for 35 minutes, let cool 10 minutes before serving.

BECKY'S HEART ATTACK ON A PLATE POTATOES



Becky's Heart Attack on a Plate Potatoes image

This is good hot or cold...... my sons love this - In the summer I add chopped cucumber to this. Yum!

Provided by ChefOnTheMoon

Categories     < 60 Mins

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 6

5 lbs red potatoes
1/4 cup butter, softened
2 cups cheddar cheese, grated
5 green onions, chopped
1/2 cup bacon bits
16 ounces sour cream

Steps:

  • Clean spuds and cut into quarters leaving skin on. Boil until fork tender.
  • Drain and add all the above ingredients, lightly toss and season to taste.
  • Serve hot or cold.

Nutrition Facts : Calories 500, Fat 28.1, SaturatedFat 17.5, Cholesterol 71.2, Sodium 266.5, Carbohydrate 48.7, Fiber 5.1, Sugar 3.3, Protein 14.5

HEART ATTACK POTATOES



Heart Attack Potatoes image

I found this recipe on Cowbow Country TV, and thought it sounded so delicious, the ingredients, not the title!! I haven't tried it yet, but it will be on our menu for this week!!

Provided by Chef mariajane

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 -8 large potatoes, peeled and sliced, about 1/4 inch thick
1 onion, chopped
1/2 cup butter or 1/2 cup margarine
1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup
1 cup cheddar cheese, grated
1 cup sour cream
1 1/2-2 cups corn flakes, coarsely ground

Steps:

  • Cook the potatoes in water until they are barely tender,. Drain off the cookng water. Butter a 2 1/2 quart casserole or 8-inch baking pan. Arrange the potatoes in the pan and sprinkle the onion on top.
  • In a saucepan, combine the butter, soup, cheese and sour cream.
  • Cook over low heat, stirring often, until the ingredients are blended together. Spoon the sauce over the potatoes.
  • Sprinkle generously with cornflake crumbs so the topping is a good 1/4-inch thick. Bake at 350F for 30-45 minutes.

Nutrition Facts : Calories 982.2, Fat 49.3, SaturatedFat 29.4, Cholesterol 121.9, Sodium 966.8, Carbohydrate 116.8, Fiber 12.8, Sugar 7.2, Protein 23

MIRJ'S HEART-ATTACK-ON-A-PLATE CHOPPED CHICKEN LIVER



Mirj's Heart-Attack-On-A-Plate Chopped Chicken Liver image

This is my locally famous chopped liver. It's definitely not healthy, but it is really good. I have been promised kingdoms and children have been named after me because of my chopped liver. ;-)

Provided by Mirj2338

Categories     Spreads

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 lb chicken liver
3 large onions
1/4 cup oil (for frying)
4 hard-boiled eggs, peeled
salt and pepper

Steps:

  • Cook the livers until done in any way you prefer.
  • I grill them under the broiler.
  • Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
  • You have to babysit the onions, constantly stirring, so they don't burn.
  • This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
  • With the steel knife, grind the livers in a food processor.
  • Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
  • Add the onions and any extra oil from the bottom of the pot.
  • Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
  • Add salt and pepper to taste.
  • You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
  • Whirl everything around in the food processor until it reaches the consistency you want.
  • Some people prefer it coarse, some like it very fine, almost pate-like.
  • Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
  • Serve with crackers or challah.
  • Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.

DAVE'S HEART ATTACK ON A PLATE



Dave's Heart Attack on a Plate image

This is from a local radio station host here in San Diego. It is one of my hubby's all time favorite meals and the first thing he ever cooked for me when we first started dating. Enjoy!

Provided by Slatts

Categories     < 4 Hours

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 11

toothpick
1 1/2 lbs beef, a thin cut
1 onion, chopped
1/2 lb bacon, chopped, easier to do when still frozen
1 tablespoon olive oil
1 cup red wine
1/2 teaspoon garlic, minced
4 cups beef broth
1 teaspoon liquid smoke
salt and pepper
2 cups cooked rice

Steps:

  • Pound the beef as thin as possible without creating holes. Cut into 3x3 inch pieces. Season with salt and pepper.
  • Place a spoonful of onions and bacon on each piece of meat. Wrap each piece into a tight ball and secure with toothpicks.
  • Heat olive oil in a medium sized sauce pan. Brown the meat in batches and set aside.
  • Deglaze the sauce pan with the wine. Scrape all the brown bits off the bottom of the pan to get all the flavor.
  • Add the garlic, beef broth, and liquid smoke to the sauce pan. Salt and pepper to taste.
  • Return meat to the sauce pan and allow to simmer for at least 2 hours. The longer the better!
  • Serve the meat over rice with some of the cooking juices.

Nutrition Facts : Calories 1636.2, Fat 150.4, SaturatedFat 59.4, Cholesterol 207.1, Sodium 1413, Carbohydrate 31.3, Fiber 0.8, Sugar 1.5, Protein 25.9

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