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Phyllo Recipes : COLLECTION
black pepper
chives
Instructions:
-------------
Stack three sheets of phyllo dough on a work surface. For cups, use a
three inch round tart pan or mold to cut out circles, and then place the
circles in 2 1/4" tart pans. For boats, use a 4 1/2 x 2" boat-shaped
tart mold as a guide and place the phyllo into 3 1/2 x 1 1/2"
boat-shaped molds. Cut out approximately 30 cups or boats.
Bake at 425 for 6-8 minutes. They should be golden brown. Remove
carefully from the molds and cool on a wire rack.
Heat 1 T olive oil in a frying pan. Cook onion over medium-low heat
until soft but not browned (5-6 minutes). Add the pine nuts the garlic,
and the cumin, cardamom, cayenne, and cinammon.
Cook 2-3 minutes. Add mushrooms and cook until soft. Add raisins.
Transfer to a plate.
Heat 1 T olive oil in the frying pan. Stir-fry the steak until it
changes color. Add the mushroom mixture and combine. Season with
pepper, and salt if desired. Spoon filling into cups or boats.
Sprinkle with cut chives. Serve warm.
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*
From: [email protected] (Brett Jones)
Source: Eating Well, May/June 1993
SPINACH-FETA ROLLS
=
(
==================
Servings: 36)
Ingredients:
------------
Spinach-Feta Filling:
-
1
1
3
1
2
2
1
--------------------
1/4 lb Spinach; fresh, stemmed and washed
tblsp Olive oil
bunch Scallions, trimmed and chopped (1-1/2 c)
/4 cup
Feta cheese; crumbled
tblsp Parmesan cheese, freshly grated
tblsp Dill; fresh, chopped
tblsp Lemon juice
http://www.cs.cmu.edu/~mjw/recipes/pie/phyllo-coll.html (9 of 13) [12/17/1999 11:32:26 AM]
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