egularly.
Serve the beef en croute with the sauce poured over
astry trimmings to decorate sausage en croute, if desired.
Brush each
ith egg white. Place brie en croute in a baking pan.
br>Place the little brie en croute \"purses\" 2 inches appart on
he mushroom mixture onto each croute (bread) and sprinkle with the
hat you add to the en croutes.
For the salmon en papillote:
Preheat the oven
Preheat oven to 425\u00b0F. Line a baking sheet with parchment paper.
Lay 1 sheet of pastry on cutting board. Halve salmon fillet and lay one half in center of pastry, sprinkle with dill and zest, and season to taste. Lay other fillet on top (fat end to skinny end so it cooks evenly) and wrap with pastry. Use extra sheet of pastry to make sides join, if necessary. Trim excess pastry and fold up at either end to seal.
Place on lined baking sheet sealed-side down and brush with milk. Bake for 30 minutes until pastry is puffed and golden. ...
Rub the carp with salt. Heat 1 tbsp of oil in a frying pan and saute the onions briefly. Add the nuts and parsley and season to taste. Stuff the fish with the onion and herb mixture.
Preheat the oven to 400\u00b0F. Mix the flour, 1 tbsp of salt, and 1 1/2 cups of water into a smooth dough. Roll it out thinly on a floured work surface, until it's about 14 x 14 inch square. Put the carp onto the pastry and wrap it up. Press the pastry ends together at the bottom, so that the pastry is fish-shaped. Score the fins and tail with a fork and put ...
Allow the puff pastry to thaw for at least 40 minutes at room temperature. I used Sara Lee Puff Pastry, its Parve. :-).
Preheat your oven to 400'F.
Slice the mushrooms and quarter the artichoke hearts. Saute gently in margarine until soft.
Add artichoke hearts and wine.
Saute gently for a few minutes. Add the flour, salt and pepper, stir to combine. Add the soy sour cream and snipped chives.
Cook until thickened. Set aside to cool.
On a lightly floured surface roll out one sheet of puff pastry. The box should have two sheets ...
Slice brie in half, horizontally.
Scatter the pepper and olives over the bottom half of brie and cover with top half.
set aside.
Roll pastry into a 12\" circle.
Trim the edges.
Place brie in the center of pastry and lift the pastry edges to cover completely.
Gather the pastry in the center and tie with kitchen string.
Arrange the pastry edges attractively on top of brie.
Wrap in plastic wrap and refrigerate until needed.
About 45 minutes before serving, remove plastic from brie, place on a lightly greased baking ...
Preheat oven to 375 degrees F.
Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use).
Melt butter in a saucepan over medium heat.
Saute nuts in butter until golden brown, approximately 5 minutes.
Place nuts on top of Brie and spread jam on top of nuts.
Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction.
Brush both sides of the sheet with beaten egg.
Center the wheel of Brie on top of the pastry ...
Season breast with salt and pepper.
Sear well in a pan with butter and let cool.
Mix Brie, shallots, garlic, tomato, onion, mushrooms and sage.
Season to taste.
Stuff 1/4 of cheese mixture under the skin of each cooled breast.
Wrap each with a slice of bacon.
Wrap with puff pastry.
Brush top with beaten egg.
Bake at 425 degrees for 12-15 minutes.
Cook mushrooms and shallots in 1/4 cup butter.
Add lemon juice and cook until dry.
Roll bread between 2 sheets of waxed paper until very thin.
Trim off crusts.
Butter bread and spread on small amount of sour cream.
Put filling across one end.
Butter outside of rolls.
(You can freeze at this point).
Bake at 350 for 30 minutes.
Cut in half.
Place chicken between sheets of plastic wrap and pound to 1/4 inch thick.
Cut cheese into 4 equal pieces placing one on each breast spread cheese leaving a border around edges.
divide thyme leaves among breast and top each with 4 shrimp halves.
roll up each breast,tucking in all sides secure with wooden picks if necessary.
Place chicken rolls seam side down in a 10 inch skillet.
Add 1c.
chicken broth,cover and cook on medium heat for 5-7 minutes.
Remove and drain on a rack.
Raserve liquid for sauce.
Place one sheet ...
Cut enough tortillas into wedges (like pie) and bake at 350\u00b0 for 10 minutes, until crisp, then set aside.
Combine the papaya and the next 6 ingredients.
Set aside.
Place the Brie on a baking sheet.
Bake for 10 minutes at 350\u00b0 until thoroughly heated.
Dip the chips made from the tortillas in the fruity salsa and accompany it with a chunk of warmed cheese.
MMMMMM!!!!!! Serves 16.
Separate crescent roll dough into two long rectangles.
Press to seal perforations.
Spread each piece of dough lightly with mustard.
Cut sausage in half crosswise.
Place each half on a dough rectangle.
Carefully pull pastry over sausage and pinch to seal. Trim any extra dough at ends.
Place sausage seam side down on ungreased baking pan.
Decorate with any remaining dough. Brush with beaten egg.
Bake at 375\u00b0 for 12 to 15 minutes or until golden brown.
Cut into 1/2-inch thick slices.
Serve warm.
Makes 30 ...
Place salmon fillets, wine and water in 10-inch skillet. Cover and cook over low heat about 10 minutes until fish flakes easily from fork.
Drain and cool.\tSaut green onions in butter in 10-inch skillet.
Stir in mushrooms and salt; cook about 5 minutes or until most of the liquid has evaporated.
Stir in cream cheese until well blended. Remove from heat.
Preheat oven to 350F degrees.
Place pastry sheet on a lightly greased baking pan.
Place Brie in center of pastry, spread with preserves and sprinkle with almonds.
Wrap Brie in pastry sheet, trimming excess.
Seal seams with water and press together with fingers.
Bake 30-40 minutes or until pastry is golden brown.
Serve with crackers.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Place each piece of cod fillet on one of the puff pastry rectangles and season well with salt and pepper. Sprinkle each fish fillet with 1/2 the feta cheese, the roasted red peppers, and the thyme leaves. Fold pastry over the fish and pinch edges together to make a pouch. Brush top with beaten egg and transfer to the prepared baking sheet.
Bake in the preheated oven until puff pastry is golden brown and fish flakes easily with a fork, about 30 ...