Prepare pastry shells according to package directions. Meanwhile, in 1-quart saucepan combine soup and milk.
Over low heat, heat through, stirring often.
Evenly divide hot cooked vegetables among pastry shells.
Spoon sauce over vegetables and pastry shells.
Serves 6.
(193 degrees C). Place pastry shells on a baking sheet.
Prepare pastry shells as directed on package.
In a skillet over medium-high heat, melt margarine and cook half of chicken until browned; stir often.
Remove and cook remaining chicken. Reduce heat to medium-low, add 1 tablespoon margarine, cook broccoli and mushrooms until tender and liquid has evaporated, stir often.
Stir in soup, milk and mustard.
Heat to boiling. Return chicken to skillet.
Heat through, stirring occasionally. Spoon over pastry shells.
Serves 6.
Prepare pastry shells according to package directions. Meanwhile, in skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.
Repeat with remaining chicken.
Reduce heat to medium.
Cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
Stir in soup, milk and mustard.
Heat to boiling.
Return chicken to skillet.
Heat through, stirring occasionally.
Spoon over pastry shells.
Serves 6.
nd set aside.
Bake pastry shells according to package directions.
Prepare the pastry shells according to the package directions.
Heat oil in a 10-inch skillet over medium-high heat.
Add the mushrooms**, garlic, rosemary and thyme.
**If mushroom are large chop to desired size.
Cook until the mushrooms are tender, stirring often.
Stir the wine and vinegar in the skillet.
Cook until the liquid is reduced by half.
Stir in the soup and milk and heat to a boil.
Spoon the mushroom mixture into the pastry shells.
Top with shredded cheese, then parsley.
Serve immediately.
In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.
Cook spinach per package directions.
Drain.
Combine with rest of ingredients.
Bake pastry shells for 12 minutes at 375\u00b0. Let shells cool.
Add spinach mix.
Bake 15 minutes at 375\u00b0. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). Arrange pastry shells on a baking sheet.
Bake in the preheated oven until golden brown, 8 to 10 minutes.
Melt butter in a saucepan over medium heat. Add apples; cook and stir until slightly softened, 3 to 5 minutes. Add bacon; cook until sizzling, about 1 minute. Add chicken; cook and stir until no longer pink, 5 to 7 minutes. Divide filling over the 6 baked shells right out of the oven.
ith a fork. Brush the pastry shells with the egg mixture. Place
Prepare pastry shells according to package directions.
Mix chicken broth with cornstarch and teriyaki sauce.
In a large skillet, heat oil over high heat.
Add snow peas and green onions; stir-fry until almost tender-crisp.
Add shrimp, and stir in chicken broth mixture; cook, stirring constantly until sauce thickens and just comes to a boil and shrimp turn pink.
Serve in warm pastry shells.
Makes 6 servings.
Preheat oven to 375\u00b0.
Divide shaved ham among 15 frozen mini-phyllo pastry shells. Sprinkle with shredded Swiss cheese, and top each with 1/4 teaspoons strawberry jam.
Place on a baking sheet, and bake 6 minutes.
emperature recommended for puff pastry shells.
Bake puff pastry shells according to package
Heat oven to 425 degrees F.
Bake pastry shells as directed on package; cool.
Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use.
Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.
Coat tuna with no stick cooking spray. Heat medium skillet on high heat. Cook tuna for 45 seconds each side. Transfer tuna to a plate; cover.
Boil, steam or microwave potatoes until tender; drain. Boil, steam or microwave green beans until tender; drain.
Chop tuna, potatoes and beans into fine dice. Combine oil, vinegar, mustard, anchovies, capers, cheese and parsley in medium bowl. Add tuna, potatoes, beans, tomato and egg whites; mix gently.
Divide nicoise mixture into pastry shells. Sprinkle with egg yolk. Serve immediately.
In a bowl, combine crab meat, shrimp, avocado, spring onion, chili sauce and lime juice. Season to taste. Spoon mixture into pastry shells. To serve, top with extra spring onion and accompany with lime cheeks.
(200 degrees C). Place shells on a baking sheet and
round white pepper.
Place pastry shells on prepared pan; spoon filling
Saute onion in butter until transparent.
Mix onion with cheese.
Stir together egg, cream and dry ingredients.
Combine the 2 mixtures.
Fill pastry shells 2/3 full.
Bake at 350\u00b0 for 30 minutes.
Makes 48 tarts.