Apple-Rosemary Blue Cheese Bites Ingredients
Apple-Rosemary Blue Cheese Bites Ingredients
Ingredients
gorgonzola
nuci pecan
crema de branza moale
rozmarin maruntit
mere decojite
foietaj
Directions
1. se amesteca gorgonzola cu crema de branza , nucile si rozmarinul.
2. se taie merele wedges
3. aluatul se taie in triunghiuri ascutit unghice
4. se unge triunghiul cu amestecul de branza
5. se pun 2 wedges de mere si se ruleaza triunghiul si se coace la 190grade 22 min
Spanakopita II - greek
Ingredients
ulei
ceapa
spanac
marar
faina
feta
oua
foi de placinta
Directions
1. in uleiul incins se adauga ceapa apoi spanacul, mararul si faina
2. dupa 10 min se ia de pe foc, se adauga feta ouale, sarea si piperul
3. se separa foile de placinta, se ung cu unt topit
4. se pliaza in forma de triunghiuri si se ung cu unt si se coc la 190grade
Beef Samosas
Ingredients
2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough
Directions
6. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but
still firm, about 15 minutes. Drain, mash together and set aside.
7. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground
beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black
pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove
from heat and chill in the refrigerator for 1 hour, or until cool.
8. Heat oil in a large, heavy saucepan over high heat.
9. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture
onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
10. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.
Asparagus Roll-Ups
Ingredients
16 fresh asparagus spears
16 slices sandwich bread, crusts removed
1 (8 ounce) package cream cheese, softened
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives
1/4 cup butter or margarine, melted
3 tablespoons grated Parmesan cheese
Directions
1. Place asparagus in a skillet with a small amount of water; cook until crisp and tender,
about 6-8 minutes. Drain and set aside.
2. Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread
1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking
sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees F for 10-12 minutes or
until lightly browned.
Pesto-Cheese Pastries
By sacchef
December Appetizer of the Day
These pastries are often referred to aspalmiers (pahm-YAYS) or palm leaves.
INGREDIENTS:
2 oz (60 g) cream cheese, softened
1 oz (30 g) Parmesan cheese
2 tbsp (30 mL) prepared basil pesto
½ pkg (17.3 oz/450 g) frozen puff pastry sheets (1 sheet), thawed
2 oz (60 g) thinly sliced deli ham (about 6 slices)
DIRECTIONS:
1. Preheat oven to 400°F (200°C). Line Large Sheet Pan with Parchment Paper; set aside. In Small Batter Bowl, whisk
cream cheese until smooth using Stainless Whisk. Grate Parmesan cheese into batter bowl using Rotary Grater; add pesto
and mix well.
2. Unfold pastry dough onto flat side of Large Grooved Cutting Board; lightly roll seams using Baker’s Roller®. Make sure
when folding edges that you leave enough space in the center to fold in half. Place ham over dough, overlapping if necessary.
Spread cream cheese mixture over ham using Small Spreader. Bring bottom edge of dough up to create a 1½-in. (4-cm) fold;
bring edge up again to make another 1½-in. (4-cm) fold. Repeat on opposite side. Fold dough in half, bringing folded
edges together. Press dough lightly to seal.
3. Cut dough crosswise into sixteen ¼-inch-thick (6-mm) slices using Bread Knife. Place slices cut-side up onto sheet pan.
Bake 22-25 minutes or until golden brown. Serve warm.
Yield: 16 servings
Make-Ahead: This recipe can be prepared up to 3 days in advance. Prepare recipe through Step 3; do not bake. Place pastries
on sheet pan; cover tightly with plastic wrap and freeze. Remove plastic wrap and bake as recipe directs.
Party Potatoes
1. 15 small new potatoes (1 1/2 pounds) 2/3 cup sour cream Dill weed sprigs or chopped
fresh chivesHeat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat
to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
2. Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of
each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon
sour cream and dill weed. Cover and refrigerate about 2 hours or until chilled.