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Recipes
Spinach, Crab & Artichoke Mini Tarts
By Margannl
Find more recipes at: puffpastry
- Ingredients
- 3 tbsp. mayonnaise
- 3 tbsp. sour cream
- Generous dash freshly ground black pepper
- 1/4 cup frozen chopped spinach, thawed and well drained
- 1/3 cup well drained chopped canned artichoke heart
- 1/3 cup lump crabmeat, well drained
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 3 tbsp. Japanese bread crumbs (panko)
- 1 1/2 tbsp. finely grated Parmigiano-Reggiano or Parmesan cheese
- 1 1/2 tsp. extra-virgin olive oil
- 12 small sprigs fresh parsley package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed 3 tbsp. Japanese bread crumbs (panko) 1 1/2 tbsp. finely grated Parmigiano
- Reggiano or Parmesan cheese 1 1/2 tsp. extra
- virgin olive oil 12 small sprigs fresh parsley
Mushroom-Pecan Appetizers (Gluten Free)
By Margannl
Enjoy these delicious mushroom-pecan appetizers made using Green Giant® frozen chopped spinach – perfect to serv...
- 2 tablespoons butter
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- 1 cup chopped onions (2 medium)
- 2 cups shredded Swiss cheese (8 oz)
- 1 cup chopped pecans, toasted
- 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
- 3 eggs
- 1 1/3 cups milk
- 3/4 cup Bisquick® Gluten Free mix
- 1 teaspoon salt
- 1 teaspoon garlic powder
Orzo Salad with Grilled Broccolini and Sausage
By Margannl
This light main course uses cooked chicken sausages (widely available at supermarkets or big-box stores) to pull to...
- 1/4 cup plus 1 Tbs. extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1/4 cup pitted picholine olives (or other mild green olives), quartered
- 1-1/2 Tbs. capers, rinsed and chopped
- 1 large bunch (about 12 oz.) broccolini, trimmed
- 1 large red onion (12 oz.), cut crosswise into 1/2-inch-thick slices
- Kosher salt
- 4 cooked chicken sausages
- 8 oz. (1-1/4 cups) dried orzo
- Freshly ground black pepper
Turkey Club , Southwestern
By Margannl
Avocado mashed with lime juice and pickled chiles gives this classic sandwich a regional flavor
- 8 slices bacon (8 ounces)
- 4 turkey cutlets
- Coarse salt and ground pepper
- 1 ripe avocado, pitted and peeled
- 2 tablespoons fresh lime juice
- 1 to 2 tablespoons chopped pickled jalapeno chiles
- 12 slices whole-wheat sandwich bread, lightly toasted
- 1 tomato, thinly sliced
Radicchio and Cauliflower Salad with Toasted Breadcrumbs
By Margannl
Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise i...
- 1 medium head radicchio (about 1/2 lb.)
- 1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)
- 1/2 cup plus 2 Tbs. extra-virgin olive oil
- Kosher salt
- 1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets
- 1 medium clove garlic
- 1 Tbs. red wine vinegar; more as needed
- 1 Tbs. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 large egg yolk
- Freshly ground black pepper
- 1/2 cup coarsely chopped fresh flat-leaf parsley
Slow-rising pumpkin-thyme dinner rolls
By Margannl
a well-made roll is something special
- 2 (1/4-ounce) envelopes active dry yeast
- 1/4 cup warm water (110 to 115 degrees)
- 2 eggs, at room temperature
- 1 cup canned pumpkin puree
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 2 teaspoons coarse salt
- 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
- 1/4 teaspoon cayenne pepper
- 3 cups flour, plus up to 1 cup more
- Olive oil, for greasing bowl
- 2 tablespoons melted butter
Crispy Mustard Chicken with Carrots
By Margannl
You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chi...
- 3 slices rye bread
- 1/4 cup Dijon mustard
- 2 teaspoons freshly squeezed lime juice
- 1 large garlic clove, minced
- 4 skinless chicken legs, (drumsticks and thighs)
- 2 (about 10 ounces each) bone-in, skinless chicken breast halves
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 5 carrots, sliced 1/4 inch thick
- 6 scallions, cut into 2-inch lengths
Cinnamon Monkey Bread
By Margannl
1 Heat oven to 375°F. Grease bottom and sides of loaf pan, 9x5x3 inches, with shortening
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 3 1/2 cups Original Bisquick® mix
- 1/2 cup milk
- 1/3 cup granulated sugar
- 3 tablespoons butter or margarine, softened
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons butter or margarine, melted
- 1/2 cup powdered sugar, if desired
- 2 to 3 teaspoons water, if desired
Crispy Breaded Tilapia with Classic Tartar Sauce
By Margannl
Pan-frying sets the coating and gives this usually mild-tasting fish a browned exterior and rich flavor
- 1/2 cup mayonnaise
- 2 Tbs. minced red onion
- 2 Tbs. sweet pickle relish or dill pickle relish
- 2 Tbs. minced fresh flat-leaf parsley
- 1 Tbs. capers, drained, rinsed, and chopped
- 2 tsp. fresh lemon juice
- 1/3 cup all-purpose flour
- 2 large eggs
- 2 cups fresh white breadcrumbs
- Kosher salt and freshly ground black pepper
- 4 skinless tilapia fillets (about 4 oz. each)
- Vegetable oil for the pan
- 1 large lemon, cut into wedges
Farfalle with Sausage and Fennel
By Margannl
Cooking the links whole and then slicing (rather than trying to slice soft raw sausage) results in neat round coins...
- Kosher salt
- 2 Tbs. olive oil
- 1/2 lb. sweet Italian sausage (about 3 links)
- 1 small yellow onion, halved and thinly sliced lengthwise
- 1 medium fennel bulb, trimmed, cored, and thinly sliced lengthwise
- 3 medium cloves garlic, sliced
- 1/2 lb. dried farfalle
- 1/2 cup thinly sliced oil-packed sun-dried tomatoes
- 1/4 tsp. crushed red pepper flakes
- Freshly ground black pepper
- 2 oz. coarsely grated Pecorino-Romano (about 1/2 cup)
- 2 Tbs. chopped fresh flat-leaf parsley