richard-in-cincy
Well-known member
Mmmmmm...stuffed shells....haven't had those in years!
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ISO: ISO: T&T "Knock your socks off" side dish for a community dinner.
- Thread starter cynupstateny
- Start date
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shaun-in-to
Well-known member
How many are you serving? I recently did
tomatoes stuffed with rice, wowed everyone, very tasty, very easy, do-ahead, serve at room temp, but it's one tomato per person, so if you're feeding 100 it would be a bit of a pain ...
tomatoes stuffed with rice, wowed everyone, very tasty, very easy, do-ahead, serve at room temp, but it's one tomato per person, so if you're feeding 100 it would be a bit of a pain ...
cynupstateny
Well-known member
Where's the recipe for this, Meryl?
cynupstateny
Well-known member
This looks and sounds wonderful, Gay. DO you think I need the prep notes?
Cyn, I have checked the book and want to give you the following info....
Transportation notes: Tightly cover and place in the car in a position to prevent tipping.
On Site/Preparation: If the torta has been refrigerated, reheat on site, covered at 375 Degrees F. until heated through, about 30 minutes. Let the hot torta sit for at least 5 minutes before unmolding. To serve, invert the warm torta onto a serving platter and cut into pie-shaped wedges.
Serving Equipment: Serving platter, knife, pie server or spatula.
That is basically it. I think it is important to have the authors complete information. That is only me.
If you make it I hope it is a hit!
Gay
Transportation notes: Tightly cover and place in the car in a position to prevent tipping.
On Site/Preparation: If the torta has been refrigerated, reheat on site, covered at 375 Degrees F. until heated through, about 30 minutes. Let the hot torta sit for at least 5 minutes before unmolding. To serve, invert the warm torta onto a serving platter and cut into pie-shaped wedges.
Serving Equipment: Serving platter, knife, pie server or spatula.
That is basically it. I think it is important to have the authors complete information. That is only me.
If you make it I hope it is a hit!
Gay
cynupstateny
Well-known member
Thanks, Gay- sounds like a plan!
I'm pretty sure it's this one Cyn. I printed this just a while back.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=11533
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=11533
cynupstateny
Well-known member
Thanks to all of you. Can't make Richard's famous potatoes 'cause I made them for the last
dinner (to rave reviews, of course) and I don't want to be known as a one dish cook. smileys/wink.gif
dinner (to rave reviews, of course) and I don't want to be known as a one dish cook. smileys/wink.gif
Cyn, do you remember you made this awhile back. You gave it a great review! See link:
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=40975
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=40975
cynupstateny
Well-known member
Yep- but I've searched and can't find the recipe!
cynupstateny
Well-known member
Don't understand why it didn't come up in my search. Thanks so much for the link!
colleenmomof2
Well-known member
Greek Croustade
Cyn, I make a spinach pie that is very pretty/unusual - spokes of phyllo twisted into rosettes. I adapted my recipe from the Better Homes and Garden one linked. It's not that difficult to make and can be served at room temp. One is the size of a medium pizza.
1 pkg. Stouffers Spinach Souffle - cooked
1/4 cup finely chopped onion
1 bag frozen spinach defrosted and dried
1/2 tsp nutmeg
1 cup feta cheese
1 pkg phyllo dough - defrosted (Apollo)and covered with damp towel
1 cup butter (more) - melted
1. Combine souffle, onion, spinach, nutmeg and feta
2. Brush 1 sheet of phyllo liberally with butter. Fold into thirds lengthwise. Brush top fold with butter. Place one end of the folded sheet in the center of a buttered pizza pan extending over the edge. Continue with other sheets of phyllo as overlapping spokes from the center.
3. Spread spinach mixture in a 8" circle in the center. Fold up each phyllo spoke and lay over filling leaving a 3" circle of exposed filling in the center. Twist the end of each spoke into a rosette. Drizzle phyllo and filling with butter.
4. Bake at 375 degrees for 35-40 minutes until brown and crispy.
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=33464
Cyn, I make a spinach pie that is very pretty/unusual - spokes of phyllo twisted into rosettes. I adapted my recipe from the Better Homes and Garden one linked. It's not that difficult to make and can be served at room temp. One is the size of a medium pizza.
1 pkg. Stouffers Spinach Souffle - cooked
1/4 cup finely chopped onion
1 bag frozen spinach defrosted and dried
1/2 tsp nutmeg
1 cup feta cheese
1 pkg phyllo dough - defrosted (Apollo)and covered with damp towel
1 cup butter (more) - melted
1. Combine souffle, onion, spinach, nutmeg and feta
2. Brush 1 sheet of phyllo liberally with butter. Fold into thirds lengthwise. Brush top fold with butter. Place one end of the folded sheet in the center of a buttered pizza pan extending over the edge. Continue with other sheets of phyllo as overlapping spokes from the center.
3. Spread spinach mixture in a 8" circle in the center. Fold up each phyllo spoke and lay over filling leaving a 3" circle of exposed filling in the center. Twist the end of each spoke into a rosette. Drizzle phyllo and filling with butter.
4. Bake at 375 degrees for 35-40 minutes until brown and crispy.
http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=33464