ently to combine.
MINI PHYLLO CUPS: Preheat oven to 350 degrees
utter the insides of phyllo cups.
Place phyllo cups on ungreased baking sheet
In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, goji berried, and onions. Chill.
Chop the chicken breast into small cubes. Saute in olive oil and add garlic.
Mix the chicken into the curry mixture.
Season with salt and pepper.
Heat oven to 350 degrees and cook phyllo cups for about 5 minutes.
Once the cups are cooled, add the chicken salad to the cups.
Mix the chicken, Red Hot, dressing, and chunky bleu cheese together. Fill the mini phyllo cups with the mixture, and top with extra chunks of blue cheese.
Cook at 350 for 10-12 minutes, or until warmed through.
For the garnish, I use baby carrots, and cut them into 4 or 6 pieces, and the celery I cut to about that same size (~1 1/2 inches long and the thickness of a plastic coffee stirrer).
**Phyllo cups (Athens Food brand in freezer section).
In a mixing bowl cream softened cream cheese until smooth.
Blend in sugar in small amounts until well creamed together.
Add sour cream and blend well.
Chill for a couple of hours.
Spoon into zip-lock bags or pastry bag (I did this before chilling, that way it is ready to go.).
If using a zip-lock bag, cut corner off and squeeze into pre-made Phyllo cups.
Top with fresh fruit or fruit sauce.
ixture; mix well.
Place phyllo cups on a baking sheet. Carefully
th oil.
Place 1 phyllo sheet on a large
ightly coat one sheet of phyllo dough with cooking spray. Lay
br>Layer 3 sheets of phyllo, spraying each sheet with no
Place 1 sheet of phyllo on work surface, keeping remainder
br>Open out the 4 phyllo sheets (one on top of
ishes with oil.
Stack phyllo dough, spraying each sheet lightly
Place 1 sheet of phyllo on work surface, keeping remainder
Mix all ingredients together and spoon into Phyllo cups.
Bake in preheated 350 degree oven for 10-15 minutes.
Serve promptly as cups tend to lose crispness as they sit.
about 2 hours.
Fill phyllo cups with cold chicken salad and
ntil almost smooth.
Place phyllo shells on a baking sheet
re almost ground.
Place phyllo cups on a rimmed baking sheet
In a bowl, whisk together the cream cheese, sour cream, splenda and vanilla until smooth.
Pipe or spoon into phyllo shells.
Top each with an orange segment and kiwi piece.
Refrigerate until serving.
Preheat oven to 350\u00b0F.
In a medium pan, heat oil or butter over medium heat and add onions. Cook till onions are browned and caramelized.
Fill the phyllo cups about 1/3 of the way with the caramelized onions, top with the goat cheese and if you'd like a sprinkle of cheddar.
Bake for 15 to 20 minutes.