Today is Tuesday, May 22 2012 2:31 am
Baked Goods / Pastries |
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| Recipe | Rating |
| Mille Feuille of Benne Wafers, Pastry Cream And Berries
each plate. Place the mille feuilles in the center of the berries. Garnish with the whipped cream and mint. This recipe yields 4 servings. Comments: The original recipe title as listed is "Mille Feuille Of Benne Wafers And Pinapple Pastry Cream With Macerated Berries". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B32 broadcast 05-04-1998) 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 06-02-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Mascarpone Puff Pastry Delight
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2176 broadcast 04-30-1997) 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 05-08-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Little Apple And Strawberry Pies Made with an Orange Pastry
blind in the preheated oven for 5 minutes, remove the greaseproof paper and beans and continue to cook for 5 minutes. Spoon the apple and strawberry mixture into the pastry cases and then moisten the edges of the pastry with a little of the orange juice, place the lids on top and make a small hole in the top of each. Brush the tops with a little egg and bake for 20 minutes. 5. Serve the little pies with fresh custard NOTES : Chef:Amanda Grant ----- ---------- |
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| Kim's Puff Pastry Cornucopia
3g Protein; 21g Carbohydrate; 0mg Cholesterol; 117mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9415 ----- ---------- |
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| Indian Pastry
Knead for 5 minutes, then allow to rest for 30 minutes. ----- ---------- |
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| Hot Water Crust Pastry
Bake in oven 425øF (218øC) for 20 minutes or as specified. Lower heat to 350øF (177øC) for 2 hours or until contents are cooked. For four small pies, use jam jars as moulds. Cook 1 hour or until contents are cooked. NOTES : Hot water crust pastry is often specified for pies with meat ingredients. It's not hard to make and this recipe will do the job for you. (See Mutton Pie; Veal and Ham, Pie) ----- ---------- |
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| Smoked Salmon Quiche in Filo Pastry
tucking in the edges. Scrunch the other two pieces of filo onto the top to make a crispy topping. Bake in the preheated oven for 35 minutes or until the filling feels firm to the point of a knife. Notes Can be served hot or cold. NOTES : A crispy variation of smoked salmon quiche. ----- ---------- |
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| Sicilian Fruit Filled Pastry
Prepare Icing: Blend all ingredients together to form a soft icing. Finish: Roll out dough to a rectangular sheet to 1/8-1/4" thickness. Cut into strips 4" wide. Place filling along edge of strip to about 1 1/2-2" to the edge. Roll dough over to form a tube. Press edges together. Cut diagonally into 2-3" pieces, cut a slit on top. Place on ungreased cookie sheet. Do not crowd. Bake in preheated oven 350 degrees for 15-20 minutes, until golden in color. Spread icing on warm cookies; return cookies to oven for a few minutes to set and dry icing. Posted to MM-Recipes Digest by Paula |
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| Shortcrust Pastry
3 When you have a ball of pastry, leave it to stand for 30 mins. ----- ---------- |
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| Short-Crust Pastry
NOTES : Short-crust pastry may be a recipe you're always hunting for unless it's a regular item on your menu. Here's how to make it quickly and easily. (See Dumfries Pie; Forfar Bridies; Mutton Pie; Sausage Roll) ----- ---------- |
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| Short Crust Sweet Pastry
8 Alternatively fill the tart shell with clingfilm or greaseproof paper and fill it with beans (rice, lentils or peas), packing them in tightly to stop the sides of the pastry from dropping. 9 Cook for 10 minutes, carefully remove the beans and cook for another 5-10 minutes. NOTES : To make 2 x 12" tart moulds Recipe by: The Naked Chef ----- ---------- |
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| Seared Scallops in Puff Pastry Layers with a Creamy Pea Sauc
Lay one piece of puff pastry on a plate and put 4 pieces of scallop on top. Pour a little sauce on top. Lay another piece of puff pastry on top of this, then 4 more scallops and then some more sauce. Dribble the vinaigrette over the layered pieces and around the outside. Place the eggwash piece of pastry on top and serve. Per serving: 261 Calories (kcal); 20g Total Fat; (68% calories from fat); 10g Protein; 11g Carbohydrate; 30mg Cholesterol; 194mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates ----- ---------- |
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| Savoury Puff Pastry Tatin
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Romy's Quick Puff Pastry
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| Fresh Lemon Pastry Cream
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-04-1998 Recipe by: Emeril Lagasse ----- ---------- |
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| Fresh Fruit Tart with Lemon-Almond Pastry Cream
never letting it come to a boil. Remove from the heat. Stir the lemon juice into the pastry cream and pour the mixture into the crust. Set aside to cool completely. Starting at the perimeter of the tart, arrange the berries in concentric circles (rounded side facing up). Slice and serve, or refrigerate until ready to serve. Per serving: 244 Calories (kcal); 9g Total Fat; (31% calories from fat); 5g Protein; 39g Carbohydrate; 142mg Cholesterol; 18mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1 Other Carbohydrates ----- ---------- |
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| Frankfurters in Mustard Caraway Pastry
oven for 15 minutes, or until the dough is golden and flaky. Serve warm or at room temperature. Yield: 24 hors d'oeuvres Recipe by: COOKING LIVE SHOW #CL9273 ----- ---------- |
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| Forelles Baked in Pastry
knife point. Place pears on plate and serve. Always be sure to use ripe pears. Per serving: 77 Calories (kcal); 1g Total Fat; (7% calories from fat); 1g Protein; 17g Carbohydrate; 24mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Recipe by: http://www.usapears.com/ ----- ---------- |
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| Flaky Pie Pastry
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Carole Walter, "Great Pies and Tarts" From the TV FOOD NETWORK - (Show # CL-9130 broadcast 05-15-1998) 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 11-19-1998 Recipe by: Carole Walter ----- ---------- |
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| Fish in Puff Pastry
35 to 40 minutes or until golden brown and cooked through. TO MAKE THE GARNISH AND SAUCE: While the fish is baking, parboil the asparagus tips for 2 minutes or until cooked but still firm. Drain and reserve. Saut‚ the shallots in the butter until tender. Add the white wine and boil until almost evaporated. Add the orange juice and chicken stock and simmer until 1 cup remains. Whisk in the beurre manie in small bits and add just enough to thicken the sauce. Season with salt, and a touch of cayenne pepper. TO SERVE THE FISH: Spoon some sauce onto the center of each plate and center the fish pastry in the middle. Scatter asparagus tips around the pastry and serve. Per serving: 793 Calories (kcal); 51g Total Fat; (60% calories from fat); 7g Protein; 68g Carbohydrate; 62mg Cholesterol; 2443mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 2 Fruit; 10 Fat; 0 Other Carbohydrates ----- ---------- |
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| Filo Pastry, Scallop And Tomato Tart
tomatoes that are left and cook for 2 minutes then puree to a sauce. Add the rest of the diced vegetables that have been saut‚ed in a little olive oil and seasoning. Place the sauce and the vegetables around the plate and the tart of scallops in the middle, garnish with fresh herbs and serve. Per serving: 1331 Calories (kcal); 118g Total Fat; (79% calories from fat); 21g Protein; 49g Carbohydrate; 307mg Cholesterol; 1597mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 23 Fat; 0 Other Carbohydrates ----- ---------- |
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| Filo Pastry Purses Filled with Marinated Beef
Cook the wild rice in seasoned boiling water. Serve together with a sprig of basil. Per serving: 1154 Calories (kcal); 73g Total Fat; (55% calories from fat); 48g Protein; 81g Carbohydrate; 154mg Cholesterol; 3798mg Sodium Food Exchanges: 5 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates ----- ---------- |
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| Filo Pastry Basket
Remove from the mould while still warm and keep ready to use. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ ----- ---------- |
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| Fast French Puff Pastry
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A39 broadcast 04-25-1997) 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 05-11-1997 Recipe by: Emeril Lagasse ----- ---------- |
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| Eggs Florentine in a Pastry Case
5. Poach the eggs in simmering salted water with a splash of white wine vinegar. 6. Place the spinach mixture into the pastry case, putting the poached egg on the top. 7. Pour over the sauce, sprinkle with cheese and glaze under the grill. NOTES : Chef:Aaron Patterson ----- ---------- |
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| Danish Pastry
one on top of the other. Then cut it into long strips and shape them into coils. Keep them on a greased tray for about 20 minutes. Brush with egg yolk and water solution. Bake at 400 o F for 20 minutes. Remove from the oven and brush with sugar syrup and jam. Serve hot. NOTES : Makes 4 ----- ---------- |
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| Creme Fraiche And Guava Pastry Squares
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6249 broadcast 04-15-1997) 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 04-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- |
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| Creamy Mushroom Pastry Puffs
mixture and bring to a boil, stirring until thickened. Add the sour cream and reheat gently. Spoon into the pastry shells, garnish and serve warm. Serves 6 to 8 Typed in MMFormat by cjhartlin@email.msn.com Source: Holiday Mix N Match Meals. Nov. 99. Posted to MM-Recipes Digest by "Cindy Hartlin" |
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| Cognac Pastry Cream
Per serving: 1799 Calories (kcal); 71g Total Fat; (37% calories from fat); 53g Protein; 214g Carbohydrate; 2013mg Cholesterol; 425mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 10 Other Carbohydrates Recipe by: Martha Stewart ----- |
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| Cinnamon Pastry Crust
Makes one 9-inch crust. Bon Appetit NOvember 1999 Per serving: 103 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 27g Carbohydrate; 0mg Cholesterol; 1067mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates ----- |
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