Directions for PINWHEELS:
Mix the cream cheese,
nch pinwheels and bake on a tray in the oven for 12
Mix all the filling ingredients together thoroughly.
Divide the filling and spread evenly over the tortillas.
Roll up tortillas.
Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours.
Unwrap; cut in slices 1/2 to 3/4 inch thick.
Lay pinwheels flat on glass serving plate.
Garnish with parsley.
Leave space in center of plate for small bowl of salsa, if desired.
Yields about 50 pinwheels.
Mix all filling ingredients together thoroughly. Spread filling evenly over tortillas. Roll. Cover tightly with plastic wrap and refrigerate for several hours. Unwrap and cut into slices. Serve with salsa. Makes 50 pinwheels.
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
In a small bowl with a mixer, beat the cream cheese until fluffy. Stir in garlic salt and chives to taste. Cover and refrigerate 2 hours (overnight is better).
To make rolls, let cream cheese come to room temperature. Spread a small amount of cream cheese on the tortilla and roll jelly-roll style. Cover with plastic wrap and refrigerate for 30 minutes to allow rap to firm.
Slice 1/2\" thick and stick a cocktail toothpick through the pinwheel.
NOTE: Yield depends on how many tortillas you use.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
Mix cream cheese with other ingredients.
Spread 2 tablespoons on tortilla.
Roll up and cut into 6 to 8 pieces.
Makes 60 to 80 pinwheels.
(Dip into salsa before eating.)
o serve, slice into thin pinwheels.
Drain chilies and olives.
In mixing bowl, combine all ingredients except tortillas.
Spread mixture onto tortillas and roll up jelly roll fashion.
Cover with damp paper towel and plastic wrap to prevent drying out.
Chill for several hours.
To serve, slice tortillas into 1-inch segments.
Serve with salsa for dipping.
rimmed baking sheet.
Bake for 15 minutes; reduce heat to
rape your bowl and mix for just another few seconds to
Mix sour cream, cream cheese, cheese, chilies, olives, green onion and garlic.
Spread evenly on 5 (10-inch) tortillas.
Roll up; refrigerate for few hours.
Slice in 1/4 inch slices and arrange on plate; garnish with fresh parsley.
Serve with salsa.
Combine first 6 ingredients for filling. Spread thin layer of filling on each tortilla. Roll up and wrap in plastic wrap. Chill overnight. Slice each roll and serve with salsa for dipping.
Spread pastry with a thin, even layer of sausage mince.
Sprinkle soup mix over meat.
Roll pastry, making 6 logs.
Cut into 1cm slices.
Place rounds on a lined tray, brush with milk.
Bake at 200C for 10 minutes.
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n pan on wire rack for 1 1/2 hours, then
he pastry at room temperature for 30 minutes.
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