Green Bean Mushroom Tart (Sandra)

(I got this recipe from Pinterest, from "KeyIngredient.com")
The only thing I did differently: I used both sheets of puff pastry (from the PC box of butter puff pastry) and cut each piece in half (to give me 4 rectangles), I added just a bit more of each topping and it worked out fine.

Green Bean Mushroom Tart with Blue Cheese and Crispy Shallots

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Ingredients

1	sheet of thawed puff pastry
1	egg
¾	lb. thin green beans, trimmed
3	Tb. butter, divided
8	oz. crimini mushrooms, sliced thin
1	clove garlic, minced
4	sprigs fresh thyme
2	shallots, peeled and sliced thin
2	oz. crumbled blue cheese
	Salt and pepper

Directions

Instructions
Preheat the oven to 425 degrees F. Line a cookie sheet with parchment paper and set aside.
Blanch the green beans in boiling water for 1-2 minutes. Drain and place in cold water to cool. Then set on a paper towel to dry.
Melt 2 tablespoons of butter in a skillet over medium heat. Add the mushrooms and the thyme and saute for 3-5 minutes. Then add the garlic, and salt and pepper to taste. Saute another 2-3 minutes and remove from skillet and pull out the thyme sprigs.
Add the remaining butter to the skillet with the sliced shallots. Saute until golden-brown and crispy, 5-8 minutes.
Meanwhile, cut the puff pastry down the middle and place both pieces 3-4 inches apart on the cookie sheet. Whisk the egg with a tablespoon of water, and brush the pastry sheets with egg. Neatly layer green beans down the length of each puff pastry rectangle.
On both puff pastry sheets, top the green beans with mushrooms, crumbled blue cheese, and crispy onions. Salt and Pepper lightly.
Bake for 15-20 minutes until the edges are golden.
Serve warm or room temperature.

Caramelized Onion Tarts with Apples (sandra)

Another gourmet night recipe! The only thing I would do differently would be to add some cheese (brie maybe?)

 Con Poulos

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Makes 2 tarts| Hands-On Time: 20m| Total Time: 55m

Ingredients

• 2  tablespoons  olive oil
• 2  medium onions, sliced
• 2  red apples (such as Braeburn or Gala), cut into small pieces
• kosher salt and black pepper
• 2  sheets frozen puff pastry (from a 17.3-ounce package), thawed
• 1/2  cup  creme fraiche or sour cream

Directions

1. Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
2. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

By Kate Merker and Sara Quessenberry , December, 2009

See Nutritional Information for this recipe »

Nutritional Information

• Per Serving
• Calories 320

• Fat 21g
• Sat Fat 6g
• Cholesterol 10mg
• Sodium 403mg
• Protein 5mg
• Carbohydrate 26g
• Fiber 2g

What does this mean? See Nutrition 101 .

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(from "Three Many Cooks website)
Serves 4

24 medium asparagus spears, snapped
8 sheet very thinly sliced prosciutto, cut in thirds lengthwise
1 large garlic clove
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 teaspoon each Kosher salt and black pepper
1/2 cup extra-virgin olive oil, plus extra for drizzling

Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.

Drizzle asparagus with olive oil and sprinkle with salt and pepper.

Working one spear at a time, roll each one in a piece of prosciutto.

Grill over direct heat on a charcoal or gas grill turning them only once until prosciutto is crisp and the asparagus are crisp-tender, 5 to 6 minutes.

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4 Tbsp softened butter
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1     pkg             Pillsbury Refrigerator Croissant Rolls
1     8oz pkg      cream cheese softened
1/2  pkg             Country Herb Dressing  (dry)
1/2  cup             Miracle Whip
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Make a sheet of crust by unrolling the croissant rolls onto cookie sheet.  Press together so there are no spaces and press to make them a little thinner.  Bake at 375 degrees until light golden in colour.
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Mexican Appetizer Cheesecake (Suzanne)

3 (8 oz) packages cream cheese - softened
2 tsp chicken boullion
1 1/2 tsp chili powder
1/2 tsp tabasco sauce
1 cup finely chopped, cooked chicken
2 eggs
1/2 cup hot water
1 can green chillies well drained and chopped (125ml can)
Salsa
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chopped green onion
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Preheat oven to 325F
In mixing bowl, beat cream cheese, boullion, chili powder and tabasco sauce until smooth.
Add eggs and water, mix well.
Stir in chicken and chillies.  Pour into 9 inch spring form pan, and bake for 30 minutes or until set.
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Spread 12 slices of prosciutto with 4 oz goat cheese, cut each slice in half. Wrap each half around 2 asparagus spears and secure with a toothpick. Grill over medium heat for 6-8 minutes until prosciutto is crisp.Makes 24.

Tuna or Chicken Bouches (Elsie)

1 tsp dried minced onion
1 1/2 tsp lemon juice
1 6 1/2 oz can of tuna or chicken, well drained
1/2 cup mayonnaise
1/4 tsp curry powder
5 oz can water chestnuts,drained and finely chopped

Mix onion and lemon juice.Let stand 5 minutes. Combine with remaining ingredients. Fill into cream puff pastries just before serving and warm in the oven @ 250 just until warmed through.

Cream Puff Pastry

1/2 cup all purpose sifted flour
1/2 cup water
3 tbsp unsalted butter, cut in pieces
pinch of salt
pinch of sugar
2 eggs
Place water, butter, salt, and sugar in a saucepan. Heat until the water and butter come to a boil. Remove from heat and add the flour all at once. Mix well using a wooden spoon.
Return to heat and mix until a smooth ball forms and the paste leaves the sides of the pan.
Remove from heat and place the paste in a bowl. Lightly beat the eggs in another small bowl.
Using a wooden spoon or electric mixer, add eggs to the paste a little at a time, beating well after each addition. The mixture is ready to use when it is smooth, thick, and glossy.
Drop by small spoonful on lightly greased or nonstick baking sheet. Lightly press down on top of each ball to ensure an even shape when rising. Bake @ 400  for 15 - 20 minutes or until well risen and golden brown. Don't be fooled by golden coloured cream puff pastry. If the cracks of the pastry are still light yellow or much lighter than the rest of the pastry,this indicates that the interior is not quite done. Reduce the temperature to 325 and continue baking. The cream puffs should sound hollow when the bottoms are tapped.Make a small hole in the bottom of each puff using the point of a small knife. Transfer to a wire rack to cool thoroughly.
Split partially and fill.

Salmon Pate (Elsie)

250 gm cream cheese, at room temperature
2 small cans salmon (220gm each)
2 tsp grated onion
1 tbsp lemon juice
1 tsp horseradish ( optional)
1/2 tsp worcestershire sauce
1/4 tsp tabasco sauce
1/4 tsp salt
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Chill and serve.

Mushroom Turnovers (Elsie)

Pastry
1 pkg. (250 gm) softened cream cheese
1/2 cup softened butter or marg.
1 1/2 cups all purpose flour
Cream together butter and cream cheese. Add flour gradually. Divide dough into 2 and chill in refrigerator at least 1 hour.
Roll the dough thinly and cut into circles about 3 1/2 inches wide
Filling
2 cups finely chopped mushrooms
1/2 cup finely chopped onion
1/4 cup butter
pinch salt
pinch thyme
5 tsp flour
5 tsp milk
1 egg, beaten
1 tbsp milk
Saute onions and mushrooms in 1/4 cup butter until onion is transparent.
Stir in salt, thyme, flour, and 5 tsp milk.
On each pastry circle spread 1 1/2 tsp filling. Combine egg and 1 tbsp milk and brush edges of pastry with the mixture.Fold circle in half, press edges with a fork to seal and make 3 small holes on top with a toothpick.
Brush top with egg mixture and bake on cookie sheet@ 400 until golden brown, about 12 minutes.
Makes 40 turnovers.
These may be made ahead and frozen before baking.

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2 cups canned black beans, drained & rinsed
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1/3 cup chopped yellow or orange peppers
1/3 cup chopped red or green peppers
2 tbsp chopped green onion
1 tbsp chopped fresh cilantro
1 tsp lime juice
1/2 tsp salt
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Fresh Spring Rolls (Elsie)

1 oz dried vermicelli rice noodles broken into 2-3 inch lengths
1 tbsp rice vinegar
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1 tsp fine sugar
1/2 tsp salt
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1 cup shredded Chinese cabbage
1 grated carrot ( if you can find the julienned ones in the grocery store it's much easier)
1 tbsp chopped fresh cilantro
1 green onion finely chopped
rice paper
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Thai sweet chili dipping sauce

Mix together rice vinegar, water, sugar, salt, and garlic and stir until sugar dissolves.
Combine vegetables and vinegar mixture .
Soak 1 oz noodles in boiling water for 5 minutes; rinse under cold water and drain well.
Add to vegetable mixture.

Soak a sheet of rice paper in a shallow dish of hot water until softened, about 15 seconds.
Gently place the rice paper on a clean dry tea towel.
Place 2 tbsp of vegetable mixture towards one edge of paper. Add 2 or 3 shrimp if desired.
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I wrap each roll in saran wrap if I don't serve immediately(they tend to stick to each other and it keeps them from drying out.)
Refrigerate until ready to serve.
I often make them without the shrimp and they'll keep tightly wrapped for several days in the refrigerator.

Mushroom and Pecan Paté (Lori Rempel)

 2 onions finely chopped

3 garlic cloves minced

2 cups dried assorted mushrooms, soaked

1 cup sliced fresh mushrooms

2 tbsps olive oil

1/2 cup fresh parsley

1 1/2 - 2 cups cooked quinoa

3 tbsps tahini

2 tbsps hoisin sauce

3/4 cup toasted pecans or walnuts, chopped

3 tbsps tamari soy sauce

1 tsp dried oregano

1/2 tsp dried sage

salt and pepper to taste

Saute the onions garlic and mushrooms in the oil over a medium heat for about 6 or 7 minutes.  Set aside to cool, then puree in a food processor with the parsley.

Transfer the onion-mushroom mixture to a bowl and add the quinoa, tahini, hoisin,pecans, tamari,oregano, sage,and salt and pepper.  Place in the fridge for at least one hour to cool.

Serve either with vegetables and crackers as a pate or form into patties, brush with oil and cook in oven at 350 degrees for 20 minutes or until crisp for an awesome no meat burger.

Blue Bacon Stuffed Mushrooms (Lori Wall)

3 strips of bacon
6 lg. mushrooms
1 Tbsp butter
1/2 onion diced
1 clove garlic, sliced
3 oz. cream cheese
3 oz. blue cheese
1/3 bread crumbs

1.  Cook bacon in a large skillet until crispy.  Drain on paper towels. Remove stems of mushrooms.  Set caps aside, and chop stems.
2. Add butter to skillet with bacon grease. When melted stir in mushroom stems, onion, and garlic.  Cook, stirring frequently until the onions caramelize, 15 - 20 minutes.
3. Preheat oven to 350.  Spray a small baking dish with cooking spray.
4.  Once onion mixture has reached a  deep rich brown colour, place into a blender along with bacon, cream cheese, blue cheese, bread crumbs.  Blend on low until ingredients are roughly chopped and evenly combined.  Stuff cheese mixture into mushroom caps and place into prepared baking dish.
5. Bake in preheated oven until bubbly and lightly browned, 10  - 15 min.

(Note - i usually double this  - they go fast!!)

Baked Jalapenos (Lori Wall)

12 jalapeno peppers
1/2 pkg. cream cheese (8 oz. pkg)
1 1/2 cups grated cheddar cheese
1 1/2 tsp. Worcestershire sauce
4 bacon slices cooked & crumbled

Cut peppers in half and remove seeds. Cook peppers in boiling water for 5-10 min.& drain.  Combine cream cheese, cheddar & Worcestershire.  Place a heaping spoonful of cheese mixture in each pepper half, sprinkle with bacon.
Bake at 400 degrees for 5 min. or until cheese melts

Erma's Blue Cheese Appetizers

2 Tbsp butter
2 Tbsp crumbled blue cheese
1 pkg refrigerated biscuits

Preheat oven to 450F. Melt butter, add cheese, stirring until smooth. Cut uncooked biscuits into quarters. Place in a 9x9 pan, touching together. Pour cheese mixture over top. Bake 10 min. Serve warm.

Grandma's Asparagus Roll-ups

16 fresh asparagus spears
16 slices sandwich bread, crusts removed
8oz pkg softened cream cheese
8 bacon strips, cooked & crumbled
2 Tbsp miced chives
1/4 c melted butter
3 Tbsp grated parmesan cheese

Place asparagus in a skillet with a samll amount of water, cook until tender-crisp (6-8 min). Flatten bread with a rolling pin. Combine cream cheese, bacon, chives and spread one Tbsp on each slice of bread. Top with asparagus spear. Roll up tightly and place seam side down on a greased baking sheet. Brush with melted butter and sprinkle with parmesan cheese. Cut roll-ups in half. Bake at 400F for 10-12 min or until lightly browned. Makes 32.

Chicken & Red Pepper Jelly Appetizer Wraps (Sandra)

1 c chopped cooked chicken
1/2 c cheddar cheese, grated
1/3 c chopped green onion
1/3 c chopped red pepper
125g cream cheese (1/2 a brick)
2 Tbsp sour cream
1 Tbsp red pepper jelly
4 tortillas (9 inch)

Combine all filling ingredients and spread over tortilla. Roll up and chill for 1-2 hours. Slice each wrap into 8 pieces and chill until serving time. (makes 32 pieces).

Blue Cheese Bacon Stuffed Mushrooms (Sandra)

3 strips bacon
6 large mushrooms
1 Tbsp butter
1/2 onion, diced
1 clove minced garlic
3 oz cream cheese
3 oz blue cheese
1/3 c bread crumbs

Cook bacon until crispy. Remove stems from mushrooms, chop & set aside. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion & garlic. Cook 15-20 min. Preheat oven to 350F. Place onion mixture, bacon, cream cheese, blue cheese, bread crumbs in a blender and mix until roughly chopped & evenly combined. Stuff mixture into mushroom caps and place on greased baking sheet. Bake until lightly browned, 10-15 min.

Grilled Bacon Wrapped Jalapenos (Sandra)

6 fresh jalapeno peppers, halved lengthwise & seeded
8oz brick cream cheese
12 slices bacon

Preheat bbq or broiler. Cut cream cheese into 12 long chunks and lay one inside each jalapeno half. Wrap with bacon and secure with a toothpick. Grill until bacon is crispy (approx 15 min).