Today is Tuesday, February 07 2012 11:22 am
Baked Goods / Pastries |
|
| Recipe | Rating |
| Wild Mushrooms in Filo Pastry
secure. You could tie a little strip of leek around if you wish. Bake in the oven for a few minutes, just long enough to allow the pastry to cook. Carefully whisk 6 egg yolks in a bowl of hot water (bain-marie double saucepan of boiling water). As eggs thicken, gradually ladle in melted butter, a little at a time, stirring continuously. Add the chopped chives and season with black pepper. Leave to cool. Pour the sauce on to warmed serving plates, transfer the parcels to the plates and serve immediately. Decorate dish with remaining chopped tomatoes and fresh herbs. ----- ---------- |
0.00 |
| Vodka Cured Salmon Salad in a Pastry Brioche
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B51 broadcast 07-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-30-1998 Recipe by: Emeril Lagasse ----- ---------- |
0.00 |
| Upside-Down Apple Tart with Orange And Oatmeal Pastry
the apples in the tin. If the pastry should break at all, don't worry, simply press it together again. Press the overlapping pastry edge down into the sides of the tin and pierce two holes in the top to allow the steam to escape. Cook the tart in the centre of the preheated oven for 25 minutes, then turn down to 160C/325F/gas 3 for 30 minutes. Finally, turn off the oven, open the door slightly and leave the tart in the oven for a further 10-15 minutes. To serve, slide a knife around the edges of the tin and carefully turn the tart out on to a flat serving plate. Serve the tart warm with creme fraiche, cream or natural yoghurt. ----- ---------- |
0.00 |
| Tomato And Mozzarella in Filo Pastry
Topping: Place alternate layers of tomato and cheese on top of the filling. Then fry the olives with a little basil in olive oil and pour over as a final aromatic touch. ----- ---------- |
0.00 |
| Syrup And Nut Pastry
oven for 25 minutes, then reduce the heat to 150C/300F/gas2 and bake for a further 30 minutes. While the Baklava is cooking, put the sugar for the syrup into a pan with 300ml of water and the lemon juice. Stir over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes. Cool. As soon as the Baklava comes out of the oven, pour over the syrup, then leave to cool completely. ----- ---------- |
0.00 |
| Sweet Tart Pastry
completely covered and the dough extends about 1/2" above the rim of the pan. Any tears can be pressed back together or patched with scraps. Using a fork or a pastry docker, prick the bottom of the dough all over. Place the tart pan in the freezer for 30 min. Preheat oven to 375F and position a rack in the center. Place dough in the oven and bake 5 min. Check the dough. If it seems to slip down a bit from the sides, use your fingertips and gently push it back. Rotate the pan in the oven. Check again after another 5 min. If the dough bulges up in the center, prick it in one or two places with a thin skewer. Rotate it again. Continue baking another 5-8 min, until the pastry is golden brown. Total baking time should be 15-18 min. Remove the pan from the oven, and allow the dough to cool completely on a rack. Posted to MM-Recipes Digest by "Rfm" |
0.00 |
| Stuffed Cabbage in a Pastry Case
swapping different shapes around to get a balance. Fold the pastry over, folding and tucking the edges back over the top like a parcel, as in the diagram. Trim off any obvious excess, then seal the joins very well with a little moisture and pressure. The finished package should be about 8 x 5 x 5 inches (20 x 12.5 x 12.5cm). Turn the parcel over and onto abaking tray then use the tip of a sharp-pointed knife to cut a pattern in the pastry. Parallel lines or diamonds made by intersecting diagonals look best. Cut two small air vents right through the pastry, then paint the whole thing with the saffron-egg glaze. Bake for 35-45 minutes, to ensure the pastry base is cooked through. Slice the roll with a very sharp knife. Top with generous blobs of chilled natural yogurt, then bathe each with hot, melted butter which you have mixed with either hot paprika or a dab or two of harissa sauce, or some other hot sauce. ----- ---------- |
0.00 |
| Strawberry And Banana Tartlets in Coconut Pastry Shells
boil, whisking constantly. Simmer the custard for 1 minute, remove the pan from the heat, and whisk in the butter. Force the custard through a fine sieve set over a bowl, cover its surface with plastic wrap, and chill the custard for 2 hours. The custard may be made 8 hours in advance and kept covered and chilled. In a bowl beat the cream until it holds soft peaks and fold it gently but thoroughly into the custard. Divide the filling between the shells and arrange the strawberries decoratively on it. In a small saucepan melt the jelly with the lemon juice over moderate heat and brush the strawberries with the glaze. Sprinkle the tartlets with the toasted coconut. Makes 2 tartlets. Gourmet January 1990 ----- ---------- |
0.00 |
| Spinach Puff Pastry Quiche
is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving. Serves 6. Bon Appetit October 1991 ----- ---------- |
0.00 |
| Sour Cream Pastry Dough
6g Protein; 5g Carbohydrate; 548mg Cholesterol; 353mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 41 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9415 ----- ---------- |
0.00 |
| Quick Puff Pastry
Recipe Source: TASTE with David Rosengarten Recipe adapted from Julia Child From the TV FOOD NETWORK - (Show # TS-4608 broadcast 04-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1998 Recipe by: David Rosengarten ----- ---------- |
0.00 |
| Quick Puff Pastry
Makes 2 pounds. Per serving: 5300 Calories (kcal); 373g Total Fat; (63% calories from fat); 62g Protein; 429g Carbohydrate; 993mg Cholesterol; 2193mg Sodium Food Exchanges: 28 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 73 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
0.00 |
| Quick And Easy Flaky Pastry
this, like other pastries freezes extremely well, in which case you will need to defrost it thoroughly and let it come back to room temperature before rolling it out on a lightly floured surface. Per serving: 813 Calories (kcal); 92g Total Fat; (99% calories from fat); 1g Protein; trace Carbohydrate; 248mg Cholesterol; 1070mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2 Fat; 0 Other Carbohydrates ----- ---------- |
0.00 |
| Puff-Pastry Pear Pie
pastry is golden brown and pears are tender, about 1 hour. Serve warm or at room temperature. Serves 8. Bon Appetit October 1992 ----- ---------- |
0.00 |
| Puff-Pastry Fruit Tart with Almond Cream
Melt jam with ginger in heavy small saucepan over low heat, stirring frequently. Arrange fruit decoratively atop tart. Brush jam glaze over fruit. Cut tart into squares and serve. Serves 4. Bon Appetit May 1993 ----- ---------- |
0.00 |
| Puff Pastry Origami Baskets of Garlic Mushrooms with Aspara
pepper. Cut the tips from the asparagus and boil in salted water for 2-3 minutes until just tender, then drain. Boil the remainder of the stem portions in another pan of salted water for 6-7 minutes or until really tender, then liquidise with the cream, seasoning with salt and pepper. Return the sauce to the pan and reheat. To serve, arrange the baskets, filled with mushrooms on warmed plates, surround with the sauce and four asparagus tips. ----- ---------- |
0.00 |
| Puff Pastry Fruit Tart
Per serving: 578 Calories (kcal); 9g Total Fat; (13% calories from fat); 3g Protein; 126g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 6 1/2 Other Carbohydrates ----- ---------- |
0.00 |
| Puff Pastry Baskets with Honey Mousse And Assorted Fruit
triangle, leaving 1/2 inch of dough uncut at triangle point so that strips remain attached. Unfold triangle. Brush 1/2-inch-wide border strips with water. Lift up both loose corner tips, slip one under the other and place border strips atop edges of base, gently pulling to match corners on base. Press border onto base to adhere. Sprinkle more sugar mixture over border. Transfer pastry to cookie sheet. Pierce center all over with fork. Repeat with remaining pastry squares and pastry sheet and sugar mixture. Bake pastries until golden brown, piercing centers with knife if puffy, about 20 minutes. Transfer pastries to rack and cool completely. (Can be prepared 4 hours ahead. Store in air-tight container at room temperature.) Spoon sauce onto plates. Spoon honey mousse into pastry baskets and arrange atop sauce. Top mousse with slices of pineapple, mango and kiwi fruit. Garnish each dessert with fresh mint leaves and serve. Serves 6. Bon Appetit May 1992 ----- ---------- |
0.00 |
| Poached Pears in Australian Shiraz with a Pastry Twirl
bake at 220c. for 5-10 minutes or until very golden brown and crisp. Remove from the oven and allow to cool. Serve the pears warm or cool, accompanied by fresh clotted or thick cream. Per serving: 1357 Calories (kcal); 21g Total Fat; (13% calories from fat); 8g Protein; 296g Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 16 Other Carbohydrates ----- ---------- |
0.00 |
| Plum And Apricot Puff Pastry Tarts
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8674) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 03-23-1999 Recipe by: Sara Moulton ----- ---------- |
0.00 |
| Plain Ricotta Pastry
26g Protein; 57g Carbohydrate; 63mg Cholesterol; 1430mg Sodium Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9414 ----- ---------- |
0.00 |
| Phyllo Pastry Pizza with Broccoli Pesto
sheet. Spread the Broccoli Pesto on top, arrange the tomatoes and basil, and grate frozen goat cheese over top. Bake in oven for 3 to 5 minutes. Serve immediately. Recipe by: CHEF DU JOUR SHOW #DJ9441 - JEAN-PIERRE BREHIER ----- ---------- |
0.00 |
| Perfect Pastry Crust
foil in bottom of dough; bake at 400° for 20 minutes or until edge is lightly browned. Remove pie weights and foil; cool on a wire rack. Recipe by: Cooking Light - November 1998 Posted to EAT-LF Digest by The Taillons |
0.00 |
| Pate Pastry Dough
Per serving: 4136 Calories (kcal); 261g Total Fat; (57% calories from fat); 58g Protein; 382g Carbohydrate; 820mg Cholesterol; 5224mg Sodium Food Exchanges: 25 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 50 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C65 ----- ---------- |
0.00 |
| Pastry Crisps with Vanilla Ice Cream And Orange Caramel Sau
Put a pastry square on each of 2-dessert plates, top each pastry with a scoop of the ice cream and some of the orange sections, and drizzle each serving with some of the sauce. Serves 2. Gourmet March 1992 ----- ---------- |
0.00 |
| Pastry Cream - Creme Patissiere
Busted and entered for you by: Bill Webster CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9176 ----- ---------- |
0.00 |
| Pastry Boats
the oven for about 15 minutes, until the pastry is golden brown. Remove and allow to cool. These boats can be stored in an airtight container for up to a week before using. ----- ---------- |
0.00 |
| Parmesan-Poppy Puff Pastry Straws
Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter Inc. - $35" Per serving: 19 Calories (kcal); 2g Total Fat; (82% calories from fat); trace Protein; 1g Carbohydrate; 7mg Cholesterol; 94mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart ----- ---------- |
0.00 |
| Old Vic Foolproof Pastry
Rub the fats into the flour mixture to make a fine crumb - use only your fingertips. Add all the liquid at once. Stir until the mixture starts to bind, then finish with your hand. Knead gently on a lightly floured surface. Cover the pastry in plastic wrap and leave to rest for about an hour in the fridge. Roll out as required. ----- ---------- |
0.00 |
| Mixed Berry Cream Tart in an Almond Pastry Case
6. Beat the eggs with the remaining sugar and cornflour until almost white. 7. Mix in the cream and liqueur. Pour this mixture over the fruit and bake in a preheated oven set at 350ºf / 180ºc / Gas Mark 4 for 35 to 40 minutes, or until the custard is set. Serve warm with whipped cream. NOTES : Chef:Greg Robinson ----- ---------- |
0.00 |
| Previous Page| Next Page |
Copyright © eQuickRecipes.com ( your free recipes source ), All Recipes Are Copyright © Their Respective Owners
