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Ingredients Jump to Instructions ↓

  1. 2 ounce packaged cream cheese -- softened

  2. 1 ounce Roasted Red Pepper -- patted dry

  3. 1/2 tablespoon grated Parmesan cheese

  4. 1/4 teaspoon minced garlic

  5. 1 pinch ground red pepper

  6. 1/4 pound medium-size fresh white mushrooms

Instructions Jump to Ingredients ↑

  1. Preparation : Procedure: Remove stems from mushrooms; reserve caps; set stems aside for another use. In the bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper. Process until smooth, about 1 minute. In a pastry bag fitted with a large star tip, place cream cheese mixture. Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired. -- A word from our sponsor, Signature Secrets Culinary Thickener A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets™ culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. Signature Secrets delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way, saving you time and energy. This product is now available for the home cooking enthusiast. http://html.chef2chef.net/goto.php?id=205 -- Filet Mignon with Cranberry & Pinenut Sauce Serving Size: 4 2 tablespoons pine nuts 2 tablespoons cranberry sauce 2 tablespoons balsamic vinegar 3/4 cup beef stock 2 ounces cranberries 4 each filet mignon Ingredients : Pan fry steaks in hot oil. Remove from pan & keep warm. Put pine nuts into pan and cook for 1 minute, add cranberry sauce, vinegar, stock , cranberries and salt & pepper. Bring to boil, then simmer for 2-3 minutes, until reduced slightly. Pour over steak. Serving Ideas: Serve with a nice baked potato and fresh steamed broccoli. -- PastryCourses.com The Basic Pastry Cooking Course introduces you step by step to the world of classic French pastry. Accompanied by an interactive CD, you experience from multiple viewpoints the cooking steps for each recipe found in "The Basic Pastry Recipe Book." Beginners and advanced cooking techniques are demonstrated for you to use on your very own masterpieces made easy with the pastry equipment included with the course. >From these humble beginnings you will quickly come to rearrange the techniques learned here to create your very own pastry creations that will tickle any palate. And who knows, you may even develop a little French accent. http://html.chef2chef.net/goto.php?id=195 -- Apple Brioche Pizza Serving Size : 1 x 12 inch Pizza Crust 2 2/3 cups bread flour 1/4 cup sugar 1 package Fleischmann’s® Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup butter (1 stick) -- cut up 1/4 cup milk 1/4 cup water 2 eggs Topping 3 tablespoons sugar 2 tablespoons bread flour 1/4 cup whipping cream 1 tablespoon Calvados (apple brandy) OR 2 teaspoons pure vanilla extract 2 cups thinly sliced, cored and peeled apples (about 2 medium apples) 1/4 cup apricot preserves -- warmed To make crust: In large bowl, combine 1-cup flour, sugar, undissolved yeast and salt. Heat butter, milk, and water until very warm (120 to 130ºF). Butter does not need to melt. Gradually stir into dry ingredients. Stir in eggs and remaining flour to make soft dough. Knead 5 minutes. (Dough will be buttery; do not add additional flour.) With floured hands, press dough to form 12-inch circle on lightly greased pizza pan or cookie sheet. Cover; let rest 30 minutes. To make the topping: In small bowl combine sugar and flour. Gradually add cream and Calvados or vanilla extract, stir until smooth. Set aside. Preheat oven to 400ºF. Form 3/4-inch high rim along edge of dough. Arrange apples on dough, overlapping slightly; carefully spoon cream mixture over top. Bake on middle oven rack 18 to 22 minutes or until crust is golden brown and apples are almost tender. Remove from pan; place on wire rack to cool slightly. Spread apricot preserves over top. NOTES: * To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. -- FoodSoCrisp.com is a woman owned, fundraising and scholarship friendly company always giving back to the community. Now you can enjoy the same Fresh Food System used by 5 star Restaurants worldwide! The FoodSoFresh Home System Saves You Money, Increases Your Health, Longer Lasting Food, Every Refrigerator Should Have One! http://html.chef2chef.net/goto.php?id=198 -- Shopping Lists: 2 ounce packaged cream cheese 1 ounce Roasted Red Pepper Grated Parmesan cheese Garlic Ground red pepper 1/4 pound medium-size fresh white mushrooms Pine nuts Cranberry sauce Balsamic vinegar 3/4 cup beef stock Cranberries 4 each filet mignon 2 2/3 cups bread flour 1/4 cup sugar 1 package Fleischmann’s® Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup butter (1 stick) -- cut up 1/4 cup milk 1/4 cup water 2 eggs Sugar Bread flour Whipping cream Calvados (apple brandy) Pure vanilla extract 2 cups thinly sliced, cored and peeled apples (about 2 medium apples) Apricot preserves -- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -- --

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