Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Best Url Shortener
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Vegetables - Spinach And Artichokes In Puff Pastry
Famous Authors (View All Authors)
Vegetables - Vegetables -  Spinach And Artichokes In Puff Pastry Post by :Chuks52 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :996

Click below to download : Vegetables - Vegetables - Spinach And Artichokes In Puff Pastry (Format : PDF)

Vegetables - Vegetables - Spinach And Artichokes In Puff Pastry

1 package frozen chopped spinach -- (10-ounce) thawed
1 can artichoke hearts -- (14-ounce) drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 package frozen puff pastry -- (17.3-ounce)


Drain spinach well, pressing between layers of paper towels.

Stir together spinach, artichoke hearts, and next 5 ingredients.

Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)

Bake at 400° for 20 minutes or until golden brown. Yield: 4 dozen.
Prep: 20 min., Freeze: 30 min., Bake: 20 min.

Source: Southern Living, Top-Rated Recipe, November 2000
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Vegetables -  Spring Vegetable Couscous Vegetables - Vegetables - Spring Vegetable Couscous

Vegetables - Vegetables -  Spring Vegetable Couscous
4 small beets (about 6 ounces) 1/2 cup fresh green peas 1/2 cup (1-inch) diagonally cut asparagus 1/2 cup chopped yellow squash 3 cups cooked couscous 1/2 cup quartered radishes 1/2 cup (2 ounces) crumbled feta cheese 1 tablespoon finely chopped fresh parsley 1 tablespoon chopped fresh mint 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Leave roots and 1 inch stems on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until
PREVIOUS BOOKS

Vegetables - Spinach And Artichokes In Puff Pastry Vegetables - Spinach And Artichokes In Puff Pastry

Vegetables - Spinach And Artichokes In Puff Pastry
1 package frozen chopped spinach -- (10-ounce) thawed 1 can artichoke hearts -- (14-ounce) drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon pepper 1 package frozen puff pastry -- (17.3-ounce) Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT