I've been doing demonstrations with attachments at Williams Sonoma this month. We're promoting using the Stand Mixer and Food Grinder attachment to make a Turkey Taragon spread.
This would be a great recipe to make with left over turkey.
Turkey Taragon Spread
2 cups cooked turkey or chicken cut into strips
1/4 small onion1 rib celery, cut into pieces
1/2 cup mayonnaise
2 Tablespoons milk
1 Tablespoon Dijon Mustard
1/2 teaspoon dried tarragon leaves
1/8 teaspoon black pepper
Use fine grind plate on Food Grinder attachment, turn Mixer to speed 4. Grind turkey, onion and celery into mixer bowl placed beneath the FGA remove grinder. Add all remaining ingredients to bowl. Mix everything for one minute. Serve spread with Triscuits.
Showing posts with label Recipes- Appetizers. Show all posts
Showing posts with label Recipes- Appetizers. Show all posts
Wednesday, November 26
Friday, October 17
Ghost Appetizers
Micaela is going to have a tiny little Halloween party/playdate with some of her friends. I say tiny because it's only going to be her and two other little girls. They will be here during lunch time so I've been looking for some fun foods to serve.
In keeping with Micaela's new found facination with ghosts, (she has no idea what a ghost even is, she just likes how they smile) I think this recipe from Pillsbury is going to be perfect. I love two ingredient recipes. I plant to assemble them the night before and just bake them off right before I need to serve them.
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese or Colby-Monterey Jack cheese blend (4 oz)
Assorted sliced olives and chiles, as desired
DIRECTIONS
Heat oven to 375°F. Spray large cookie sheet with cooking spray, or cover with cooking parchment paper.
On cutting board, unroll dough; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Shape each as needed to look like ghost shape. Arrange triangles on cookie sheet, folding narrow point under about 1/ 2 inch, to form head of ghost.
Bake about 7 minutes or until slightly puffed and just beginning to brown. Sprinkle each ghost with 1 tablespoon cheese; top with sliced olives to form mouth and eyes. Bake 2 to 3 minutes longer or until cheese is melted.
You can access all the 'ghostly' details on their website by clicking here.
In keeping with Micaela's new found facination with ghosts, (she has no idea what a ghost even is, she just likes how they smile) I think this recipe from Pillsbury is going to be perfect. I love two ingredient recipes. I plant to assemble them the night before and just bake them off right before I need to serve them.
INGREDIENTS1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese or Colby-Monterey Jack cheese blend (4 oz)
Assorted sliced olives and chiles, as desired
DIRECTIONS
Heat oven to 375°F. Spray large cookie sheet with cooking spray, or cover with cooking parchment paper.
On cutting board, unroll dough; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Shape each as needed to look like ghost shape. Arrange triangles on cookie sheet, folding narrow point under about 1/ 2 inch, to form head of ghost.
Bake about 7 minutes or until slightly puffed and just beginning to brown. Sprinkle each ghost with 1 tablespoon cheese; top with sliced olives to form mouth and eyes. Bake 2 to 3 minutes longer or until cheese is melted.
You can access all the 'ghostly' details on their website by clicking here.
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