I've been making homemade soudough bread for a few years now and it's pretty much all we eat as far as loaf bread, but I know my husband LOVES soup in bread bowls, so I've been trying to build up the nerve to experiment...here are a few ideas I've found
from food.com
from ehow.com
Showing posts with label fancy meal. Show all posts
Showing posts with label fancy meal. Show all posts
Wednesday, April 11, 2012
Sunday, March 11, 2012
Saturday, February 25, 2012
bibimbop with bulgogi
hang on tight!
for the meat (bulgogi)
1 pound tip sirloin steak, trimmed (I got thin sliced)
1 tablespoon brown sugar
3 tablespoons low-sodium soy sauce
1 tablespoon rice vineagar
1 teaspoon minced peeled fresh ginger
1 teaspoon sesame oil
3+ cloves garlic minced
3 cups hot cooked rice
1 tablespoon sesame oil
4 eggs
butter for pan frying eggs
hot asian sauce (optional)
for vegetables:
1/3 cup water
1/4 cup apple cider vinegar
2 teaspoons sugar divided
1 teaspoon minced garlic divided
1 teaspoon minced peeled fresh ginger divided
1 cup julienne cut cucumber peeled and seeded
1/2 teaspoon sesame seeds
12 teaspoon rice vinegar
1/8 teaspoon kosher salt
1/8 teaspoon dark sesame oil
1 cup fresh bean sprouts (or 1/2 can bean sprouts drained)
2 10 ounce packages fresh spinach
1/4 cups finely chopped green onions
1. wrap beef in plastic wrap, freeze 1 hour or until firm. remove plastic wrap, cut beef diagonally across grain into 1/16 inch slices. Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip top plastic bag. seal and marinate in fridge 1 hour turning bag occasionally.
2. Combine 1/3 cup water, vinegar, 1 teaspoon sugar, 1/2 teaspoon garlic, 1/2 teaspoon ginger, and crushed red pepper in a small saucepan. Bring to a boil. Add carrot, and remove from heat, let stand 30 minutes. Drain.
3. combine cucumber and next 5 ingredients (cuke through 1 garlic clove). set aside.
4. Heat a large skillet over high heat for 4 minutes. Add 1 tablespoon sesame oil. swirl to coat. add rice to pan in a single layer. cook for 1 minute (do not stir) remove from heat and let stand 20 minutes.
5. combine remaining 1 teaspoon sugar, 1/2 teaspoon garlic, remaining 1/2 teaspoon ginger, soy sauce, and 1 tablespoon oil, stirring with a whisk.
6. heat a large nonstick skillet over medium high heat. add 1 teaspoon oil, swirl to coat. add 1 1/2 teaspoon soy sauce mixture and bean sprouts to pan. saute 1 minute. remove sprouts from pan. keep warm.
7. add 1 teaspoon oil to pan, swirl to coat. add 1 teaspoon garlic and remaining soy sauce mixture. add spinach and onions to pan, saute 1-2 minutes or until spinach wilts. (I had to add half, cook it down, then add the rest for it all to fit in the pan). remove spinach from pan, keep warm.
8.Heat a small nonstick skillet and add beef mixture, stir fry 3 minutes or until done. remove from pan. cover and keep warm.
9. melt butter in pan. break 1 egg into hot skillet. cook eeg 1 minute, carefully turn over. sprinkle with dash of salt. cook and additional minute or until desired degree of doneness. remove from pan. cover and keep warm. repeat procedure with remaining eggs and salt.
10. spoon 3/4 cup rice into each of 4 bowls. arrange 1/4 cup each of beef, carrot, cucumber mixture, bean sprouts and spinach over each serving. top each serving with 1 egg and 1 teaspoon hot sauce if desired.
all of these steps took about 1 1/2 hours to complete...but they were worth it!
I served with mondu (potstickers) and edamame.
Monday, January 16, 2012
crispy wanton cups with (chicken) salad
from sandras money saving meals
wanton cups
the recipe calls for tuna salad...but I dont do fish, but I figure these would still be yummy for chicken salad too!
wanton cups
the recipe calls for tuna salad...but I dont do fish, but I figure these would still be yummy for chicken salad too!
Tuesday, January 3, 2012
Wednesday, October 5, 2011
scalloped hasselback potatoes
from tasty kitchen
potatoes
I decided to make this, and while searching for the ingredients, I was dismayed to discover that the fancy shmancy cheese they call for is INSANELY expensive! Must be made of solid gold....but I didnt discover that until I already had the cheese home...but, I am still intrigued by these types of recipes, so I searched for them on food.com and here are the results....there are apparently lots of different kinds of hasselback potatoes out there! let's try more!
potatoes
I decided to make this, and while searching for the ingredients, I was dismayed to discover that the fancy shmancy cheese they call for is INSANELY expensive! Must be made of solid gold....but I didnt discover that until I already had the cheese home...but, I am still intrigued by these types of recipes, so I searched for them on food.com and here are the results....there are apparently lots of different kinds of hasselback potatoes out there! let's try more!
Sunday, August 21, 2011
chicken lettuce cups
from cooking light
chicken lettuce cups
for orzo with spinach
cooke 1 1/4 cups orzo in boiling water according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat a large skillet over med-hi heat. Add 2 teaspoons evoo to pan, swirl to coat. Add orzo, 1/4 tsp each salt and pepper. Cook 1 minute, stirring constantly. Stirl in 1/4 cup cooking liquid, 3 tablespoons white balsamic vineagar, and 3 cups chopped fresh spinach. cook for 2 minutes or until spinach wilts. Serves 4.
chicken lettuce cups
for orzo with spinach
cooke 1 1/4 cups orzo in boiling water according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat a large skillet over med-hi heat. Add 2 teaspoons evoo to pan, swirl to coat. Add orzo, 1/4 tsp each salt and pepper. Cook 1 minute, stirring constantly. Stirl in 1/4 cup cooking liquid, 3 tablespoons white balsamic vineagar, and 3 cups chopped fresh spinach. cook for 2 minutes or until spinach wilts. Serves 4.
Wednesday, March 30, 2011
Sunday, September 19, 2010
pesto spinach slow cooker lasagna
I was planning to make a different slow cooker lasagna recipe, but when I went to the website, this was the recipe of the day:
pesto spinach lasagna
which was perfect because I a)wasnt in the mood to defrost and cook a pound of ground beef b)I had 2 bags of baby spinach that were about to go bad and c)I have quite a bit of homemade pesto and homemade pasta sauce in the freezer...also it was a great recipe that Jack was able to help with.
it was pretty good, although I might have used a bit too much pesto...it was a bit strong.
pesto spinach lasagna
which was perfect because I a)wasnt in the mood to defrost and cook a pound of ground beef b)I had 2 bags of baby spinach that were about to go bad and c)I have quite a bit of homemade pesto and homemade pasta sauce in the freezer...also it was a great recipe that Jack was able to help with.
it was pretty good, although I might have used a bit too much pesto...it was a bit strong.
Friday, June 18, 2010
restaurant style smashed potato
Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 4
Ingredients
5 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced
¾ cups Sour Cream
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste (ditto!)
¾ cups French Fried Onions, More For Topping
Preparation Instructions
Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.
Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
Ingredients
5 whole Large Red Potatoes
1 stick Butter, Softened And Cut Into Pieces
5 slices Bacon, cooked and crumbled
2 whole Green Onions, Sliced
¾ cups Sour Cream
Salt To Taste (add Plenty!)
Freshly Ground Black Pepper To Taste (ditto!)
¾ cups French Fried Onions, More For Topping
Preparation Instructions
Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in.
Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!
pasta carbonara
from thepioneerwoman.com
Prep Time: 30 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 6
Ingredients
1 pound Bacon Or Pancetta
1 pound Linguine Pasta
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 cup White Wine (or Substitute Another Cup Of Stock)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
½ sticks Butter
1 Tablespoon (to 2 Tablespoons) Black Pepper
Preparation Instructions
First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.
While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.
Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff.
Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.
Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. And you’re done! Enjoy!
Prep Time: 30 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 6
Ingredients
1 pound Bacon Or Pancetta
1 pound Linguine Pasta
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 cup White Wine (or Substitute Another Cup Of Stock)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
½ sticks Butter
1 Tablespoon (to 2 Tablespoons) Black Pepper
Preparation Instructions
First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.
While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.
Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff.
Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.
Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. And you’re done! Enjoy!
chicken enchilada ring
from kellyskornerrecipes.blogspot.com
Ingredients:
2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
Ingredients:
2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips
1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.
2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.
3. Spread chicken mixture evenly onto widest end of each triangle.
4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)
5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.
pf changs chicken lettuce wraps
from recipezaar.com
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".
Sunday, May 24, 2009
Three cheese beef pasta shells
24 uncooked jumbo pasta shells
1 pound ground beef
1 jar chunky tomato pasta sauce
1/4 cup water
1 container chive and onion cream cheese spread
1 1/2 cups shredded italian cheese blend
1/2 cup parmesan cheese
1 egg
1. heat oven to 350. Cook and drain pasta shells as directed on package
2. in 10 inch skillet, cook beef over medium high heat 5-7 minutes, stirring occasionally until thoroughly cooked and drain. Cook slightly about 5 minutes.
3. In large bowl, mix pasta sauce and water. Pour 1 cup of pasta sauce mixture in bottom of ungreased 12x9 inch glass baking dish. In medium bowl mix cheese spread, 1 cup of italian cheese blend, the parmesan cheese, egg and cooked beef. Spoon heating tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. cover with foil
4. Bake 40-45 minutes or until bubble and cheese filling is set. Sprinkle with remaining 1/2 cup italian cheese. Bake about 10 minutes longer or until cheese is melted.
1 pound ground beef
1 jar chunky tomato pasta sauce
1/4 cup water
1 container chive and onion cream cheese spread
1 1/2 cups shredded italian cheese blend
1/2 cup parmesan cheese
1 egg
1. heat oven to 350. Cook and drain pasta shells as directed on package
2. in 10 inch skillet, cook beef over medium high heat 5-7 minutes, stirring occasionally until thoroughly cooked and drain. Cook slightly about 5 minutes.
3. In large bowl, mix pasta sauce and water. Pour 1 cup of pasta sauce mixture in bottom of ungreased 12x9 inch glass baking dish. In medium bowl mix cheese spread, 1 cup of italian cheese blend, the parmesan cheese, egg and cooked beef. Spoon heating tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. cover with foil
4. Bake 40-45 minutes or until bubble and cheese filling is set. Sprinkle with remaining 1/2 cup italian cheese. Bake about 10 minutes longer or until cheese is melted.
Chicken Phyllo Bundles/Rolls
makes 4 or 5 servings
INGREDIENTS:
1/2 cup matchstick cut carrots
2 cups cut up cooked chicken (I used left over rotisserie chicken YUM!)
1/2 cup provolone or mozzarella cheese
4 medium Green onions thinly sliced
1 box frozen chopped broccoli, thawed and drained
1 tub garlic-and-herbs spreadable cream cheese
1/2 box phyllo pastry sheets, thawed
butter flavored cooking spray
1. Heat oven to 375. In small microwavable bowl, place carrots. Cover and microwave 1-2 minutes, until tender. Meanwhile in medium bowl, gently mix chicken, cheese, onions, broccoli and cream cheese. Stir in carrots
2. to make 1 bundle, layer 6 pastry sheets generously spraying each with cooking spray. Place about 2/3 cup chicken mixture in center of sheets. With both hands, lift stack of pastry sheets toward center and twist in center to make bundle. (sheets may tear a little) Spray each bundle generously and place on ungreased cookie sheet. Repeat to make 3 or 4 more bundles...there may be some filling left over, it's yummy to eat alone too!
3. Bake 20-25 minutes or until pastry is browned and crisp. Serve over rice pilaf.
Variation for a freezer meal:
1. Prepare filling as directed above in step #1. (I tripled the ingredients and ended up with 8 rolls, 64 servings total.)
2. Place one sheet phyllo dough on large cookie sheet and brush with butter (or spray). Top with remaining five sheets, brushing (or spraying) each lightly with butter. Place chicken mixture along one esge of dough, leaving 1 inch margin. Fold in short ends of phyllo dough, and then roll, starting with side containing filling. Seal edges with butter. Brush entire roll with remaining melted butter. Wrap roll in foil, label and freeze.
3. To Thaw and Cook: Partially unwrap and thaw chicken roll overnight in refrigerator. Brush with 1 tablespoon melted butter. Bake in preheated 375 oven for 40-50 minutes until pastry is crisp and golden brown and filling is thoroughly heated. Let stand 10 minutes before serving. Slice carefully on the diagonal using a serrated knife.
INGREDIENTS:
1/2 cup matchstick cut carrots
2 cups cut up cooked chicken (I used left over rotisserie chicken YUM!)
1/2 cup provolone or mozzarella cheese
4 medium Green onions thinly sliced
1 box frozen chopped broccoli, thawed and drained
1 tub garlic-and-herbs spreadable cream cheese
1/2 box phyllo pastry sheets, thawed
butter flavored cooking spray
1. Heat oven to 375. In small microwavable bowl, place carrots. Cover and microwave 1-2 minutes, until tender. Meanwhile in medium bowl, gently mix chicken, cheese, onions, broccoli and cream cheese. Stir in carrots
2. to make 1 bundle, layer 6 pastry sheets generously spraying each with cooking spray. Place about 2/3 cup chicken mixture in center of sheets. With both hands, lift stack of pastry sheets toward center and twist in center to make bundle. (sheets may tear a little) Spray each bundle generously and place on ungreased cookie sheet. Repeat to make 3 or 4 more bundles...there may be some filling left over, it's yummy to eat alone too!
3. Bake 20-25 minutes or until pastry is browned and crisp. Serve over rice pilaf.
Variation for a freezer meal:
1. Prepare filling as directed above in step #1. (I tripled the ingredients and ended up with 8 rolls, 64 servings total.)
2. Place one sheet phyllo dough on large cookie sheet and brush with butter (or spray). Top with remaining five sheets, brushing (or spraying) each lightly with butter. Place chicken mixture along one esge of dough, leaving 1 inch margin. Fold in short ends of phyllo dough, and then roll, starting with side containing filling. Seal edges with butter. Brush entire roll with remaining melted butter. Wrap roll in foil, label and freeze.
3. To Thaw and Cook: Partially unwrap and thaw chicken roll overnight in refrigerator. Brush with 1 tablespoon melted butter. Bake in preheated 375 oven for 40-50 minutes until pastry is crisp and golden brown and filling is thoroughly heated. Let stand 10 minutes before serving. Slice carefully on the diagonal using a serrated knife.
Subscribe to:
Posts (Atom)
