How To make Curried Shrimp Phyllo Bundles
1/3 c Plain yogurt
1/4 c Coconut
1/4 c Finely chopped unsalted
-peanuts 2 tb Chopped chutney
1 ts Curry powder
1/2 ts Grated gingerroot or 1/4 tsp
-ground ginger 4 oz Can tiny shrimp, drained
6 Sheets frozen phyllo dough
-(16 x 12 inches), thawed 1/2 c Margarine or butter, melted
Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts, chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel or cloth. Keep covered to prevent drying. Generously brush with some of the margarine or butter. Top with another sheet of phyllo, then brush with more of the margarine or butter. Repeat with a third sheet of phyllo and margarine or butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares. Place about 2 teaspoons of the filling in the center of
each square. For each bundle, bring the 4 corners together; 1 pinch and twist slightly. Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total. Arrange bundles on an ungreased parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. Serve immediately. Makes 24 bundles. To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze the unbaked bundles on a baking sheet. Transfer to a storage container; seal, label, and place in the freezer. To serve, place frozen bundles on a parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. From: FESTIVE FINGER FOOD, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92
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Delicious EASY Chicken Croquettes | Chicken Appetizer
Crispy on the outside, and creamy on the inside, these Chicken Croquettes are a must-try appetizer! These Chicken Croquettes are perfect to prepare ahead and serve up freshly fried.
Full Written Recipe -
Roast Chicken Recipe -
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Blistered Cherry Tomatoes
Ingredients
- 15 Cherry Tomatoes
- Salt to taste
- Pepper, freshly cracked, to taste
- 1 tsp oil
Method
1. Cut the cherry tomatoes into halves.
2. Season them with salt, freshly cracked black pepper, and a drizzle of oil. Give them a mix so that they all get well-seasoned.
3. On a lined baking sheet, place the tomatoes cut side up and bake them in the oven at 350F/180C for 40 minutes.
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#platinitwithwendy #chickencroquettes #appetizer
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Music Credits
Angels We Have Heard on High Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
How To Make Upside Down Pineapple Cake From Scratch / Step by step recipe
These Pineapple cakes taste delicious. Made with pineapple, cherries, and dried plums these bundle of joy are easy to make. You can eat them for breakfast with coffee or tea. This recipe makes approximately 20 servings.
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Ingredients:
1 cup (2 sticks) butter softened
2 cups granulated sugar
3 cups flour (All purpose)
2 Tbs baking powder
1 cup milk
4 eggs at room temperature
1 tsp vanilla extract
1/4 tsp salt
1 cup brown sugar
2 oz maraschino cherries
2 oz dried prunes
1 tbs lemon zest (grated)
#PineappleCake,#TaposKitchen
SWEET CHILLI CHICKEN PARTY TARTS IN FILO PASTRY. Chicken, Ham, Spinach, Veggies.
A super simple recipe, chicken in sweet chili sauce wrapped in a crispy filo pastry to make party tarts.
A must have for any party.
The sweet chilli makes these party tarts spicy, sweet and super tasty.
Packed with tasty veg, ham, mozzarella, and pan fried chicken.
These little bundles of crispy filo are going to be the biggest hit of your party.
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INGREDIANTS.
-100g spinach
-1 red and 1 green chilli
-80g mushrooms
-1/2 red and 1/2 white onion
-2 spring onions
-2 garlic cloves
-10 small baby tomato's cut into 1/4's
-200g filo pastry
-2 chicken breast
-100g grated mozzarella cheese
-1/4 red, yellow and green pepper
-80g serrano ham
-1 stick celery
-1 spoon cornflour
-3-4 tbsp sweet chilli sauce
-20g melted butter
-sprinkle of cayenne pepper
Asparagus and Ricotta Filo Tart
Asparagus and Ricotta Filo Tart Recipe Video Tutorial
Get the full recipe on aRecipeBlog.com
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Herb Crusted Petrale Sole
Chef Edward Higgins from the RingSide Glendoveer brings us an herb crusted petrale sole today. The combination of flavors in this recipe is amazing...sole, shrimp mousse, citrus vinaigrette, and more! Recipe below...
cookingatriegelmanns.com
riegelmanns.com
Recipe
Herb-Crusted Petrale Sole with Oregon Bay Shrimp & Citrus Butter
*Serves 4 as a main course
1 # Petrale Sole Fillet (cut in half along the center line; you should have approx. 8 fillets)
TT Salt
Shrimp Stuffing (recipe to follow)
Herb Crust (recipe to follow)
For the garnish:
1 c Yukon Gold Potatoes (diced & blanched in salted water)
1/2 c Arugula (or pea tendrils)
1/2 c Wild Oregon Bay Shrimp
TT Citrus Vinaigrette (recipe follows), Salt & Pepper
Salt the fish to taste and refrigerate for a minimum of one hour to allow the seasoning to penetrate the fillets. Lightly season a foil lined baking dish with softened butter and arrange half of the fish in an even layer; spread some of the stuffing over the top of each fillet and top with the remaining fillets. Cut strips of the herb crust approximately the same size as the fillets and place over the fish bundles. Bake in a 350 degree oven until cooked through (about 12 minutes), remove from the oven and arrange on serving plates. Garnish with a salad of Oregon bay shrimp, potatoes, arugula and vinaigrette.
For the stuffing:
1 # Gulf Shrimp (peeled & deveined)
2 ea Large Eggs
1 p Cayenne Pepper
1/2 c Heavy Cream
TT Nutmeg, Salt & White Pepper
Combine all of the ingredients except for the cream in a food processor and chop until a paste is formed. Keep the machine running and slowly add in the cream little by little until the color has lightened and all of the cream has been used. Adjust the seasoning if desired. Place into a piping bag and refrigerate until needed.
For the herb crust:
1 bunch Parsley (roughly chopped)
1 bunch Tarragon (roughly chopped)
1 c Baby Spinch (washed & dried)
1/4 c Breadcrumbs
1/2 # Unsalted Butter (cut into 1/2 inch cubes, at room temperature)
TT Salt
Combine all of the ingredients except for the butter in a food processor and chop until a bright green dough is formed, then add the butter a little at a time until all of the butter has been used and the mixture is homogenous. Place in between two sheets of wax paper (you may also use plastic wrap) and use a rolling pin to form a 1/4 inch thick sheet. Refrigerate until needed.
For the citrus vinaigrette:
1/4 c Citrus Juice (use a mix of lemon, lime & orange)
1/2 c Grapeseed Oil
1 t Chives (finely sliced)
1 t Dijon Mustard
1 t Honey
TT Salt & Pepper
Combine all of the ingredients in a bowl and whisk together. Adjust the seasoning as needed with salt and pepper.