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Full Online Book HomeLearning KitchenBreakfastandbrunches - Seafood Seafood Strudel
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Breakfastandbrunches - Seafood Seafood Strudel Post by :dsrautio Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1437

Click below to download : Breakfastandbrunches - Seafood Seafood Strudel (Format : PDF)

Breakfastandbrunches - Seafood Seafood Strudel

1 lb. fresh mushrooms, sliced
4 Tblsp. butter
8 oz. cream cheese, softened
1 cup sour cream
1 large egg
1-3/4 lb. seafood (scallops, lobster, crabmeat, shrimp or a meaty white fish)
1 Tblsp. butter
2 Tblsp. chopped chives or scallion tops
2 to 2-1/2 Tblsp. fresh dill
juice of 1/2 lemon
salt and pepper to taste
1 box strudel leaves (phyllo)
1/4 lb. butter, melted (for painting phyllo)

Saute mushrooms in 4 tablespoons butter. Beat softened cream cheese with sour cream and egg.

Lightly Saute seafood in 1 tablespoon butter or less, just enough to prevent sticking.

Add seafood to cream cheese mixture. Add sauteed mushrooms.

Add chives or scallions and dill.

Fold everything together and add juice of 1/2 lemon.

Salt and pepper to taste. (Up to this point, recipe may be made the day before serving.)

Preheat oven to 375 degrees F. and butter a 10-inch quiche dish.

At this point, you should work rapidly to prevent the leaves from drying out and crumbling.

Drape dish with 2 strudel leaves and paint with melted butter.

Add 2 more leaves, again painting with butter.

Pour in seafood mixture and cover with 2 more sets ofleaves painted with butter in the same fashion, letting all ends hang over dish.

Roll top and bottom layers up together and fold in to make an edge.

In center, make a rose by taking leaf and rolling it in a tight circle.

Paint the entire top with melted butter.

Bake for 35 minutes on bottom shelf of oven at 375 degrees F. until lightly browned.

Can be assembled in the morning, covered with plastic wrap and baked before serving.

Serves 6 for dinner.
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Breakfastandbrunches - Souffle  Cheese Ham And Egg Breakfastandbrunches - Souffle Cheese Ham And Egg

Breakfastandbrunches - Souffle  Cheese Ham And Egg
16 slices of sandwich bread, crusts removed 2 to 3 c thin sliced ham 2 c grated cheddar cheese 8 eggs 1/2 tsp salt 1 tsp dry mustard 1 c crushed potato chips Preheat oven to 350.Line bottom of 11 x 13 pan with half of the bread. Cover with thin ham slices. Sprinkle on the grated cheese. Topwith remaining bread. Mix the eggs with the salt and dry mustard. Pour over bread layer. Refrigerate overnight.Cover with crushed potato chips before baking. Bake for 1 hour.

Breakfastandbrunches - Seafood Smoked Salmon Tart Breakfastandbrunches - Seafood Smoked Salmon Tart

Breakfastandbrunches - Seafood Smoked Salmon Tart
Source: Better Homes & Gardens Holiday Appetizers 1997 (adapted recipe) 1 sheet frozen puff pastry (1/2 package) thawed 1 egg, slightly beaten with 1 teaspoon water 2 teaspoons chopped green onion, divided 3 teaspoons prepared horseradish 1/2 cup sour cream 3 ounces smoked salmon, cut into pieces 1 teaspoon fresh dill, chopped Preheat oven to 375. Roll puff pastry into 15 by 10" rectangle (or as close to that as possible). Cut in half, lenghtwise. Cut two strips, 3/4" wide, from each piece, lengthwise and crosswise. Place pastry rectangles on parchment-lined baking sheet (or ungreased baking sheet). Paint rectangles with egg-water