TOASTED GRUYERE AND CRANBERRY CUPS
Provided by Trisha Yearwood
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment.
- Mix the cranberries, sugar and orange zest and juice in a small saucepan. Place over medium heat and cook until the cranberries soften and start to burst, 8 to 10 minutes. Set aside.
- Combine the cream cheese and Gruyere in a large bowl with a wooden spoon or rubber spatula until smooth.
- Place the phyllo cups on the parchment-lined baking sheet. Spoon about 1 teaspoon of the cranberry sauce into each cup. Spoon about 1 teaspoon of the cheese mixture on top of the cranberry sauce. Bake until the cups are crisp and the cheese is melted and bubbling, 10 to 12 minutes. Sprinkle with chives before serving.
CRANBERRY CHICKEN I
This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the chicken breasts in a glass or non-reactive baking dish.
- Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
- Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g
CRANBERRY CHICKEN PHYLLO CUPS
These pretty appetizers made with chicken, dried cranberries and walnuts will delight your guests, and they're healthy, too!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- Thaw phyllo shells as directed on package.
- In medium bowl, mix 2 tablespoons of the cranberries and the remaining ingredients.
- Spoon generous teaspoonfuls mixture into shells. Garnish with remaining 2 tablespoons cranberries and, if desired, rosemary sprigs.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 105 mg, Sugar 2 g, TransFat 0 g
CHICKEN & CHANTERELLE PHYLLO CUPS
Make and share this Chicken & Chanterelle Phyllo Cups recipe from Food.com.
Provided by Tinkerbell
Categories < 60 Mins
Time 55m
Yield 12 phyllo cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Saute mushrooms, leeks & salt in butter until softened.
- Add white wine & simmer until liquid is absorbed.
- In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.
- Stir in shredded chicken & cilantro.
- Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
- Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
- Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
- Repeat steps 3 & 4 until all of the phyllo sheets have been used.
- Fill each cup about 2/3 full with chicken & cheese mixture.
- Fill cups the last third with mushroom & leek mixture.
- Sprinkle the top of each cup with remaining breadcrumbs.
- Bake uncovered at 350 degrees for 25-30 minutes.
- Cool for 5 minutes before removing from muffin tin.
Nutrition Facts : Calories 606.6, Fat 34.3, SaturatedFat 18.4, Cholesterol 130.1, Sodium 708.8, Carbohydrate 42.8, Fiber 1.9, Sugar 1.6, Protein 27.9
CRANBERRY PHYLLO TRIANGLES
It's hard to eat just one of these crispy cranberry-filled triangles. It you prefer, make the chocolate version instead.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 30 triangles.
Number Of Ingredients 9
Steps:
- In a saucepan, combine the cranberries, sugar, raisins, pecans, honey and orange peel; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Drain and discard any juice. Cool to room temperature., Lightly brush one sheet of phyllo with butter; place another sheet of phyllo on top and brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying. Cut the two layered sheets into three 14x3-in. strips. Place a teaspoon of cranberry filling in lower corner on each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° for 15-17 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 91mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CHICKEN, SPINACH AND DRIED CRANBERRY PHYLLO PIE
Source: Anne Lindsay's New Light Cooking According to the author this recipe is a favorite of Toronto caterers Caroline McRobbie and Laurien Trowell of C'est Cheese Encore. All it needs is a salad and some crusty bread. TIP: For 2 cups of cooked, cubed chicken, microwave 2 large chicken breasts (1 1/4 lb), loosely covered, for 7 minutes on high or until the chicken is no longer pink inside.
Provided by Dreamer in Ontario
Categories < 4 Hours
Time 1h12m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk milk with flour in a small saucepan and bring to a simmer over medium-high heat, stirring, until thickened.
- Stir in salt, pepper and nutmeg; let cool slightly.
- Drain spinach and squeeze out water.
- Using a nonstick skillet, melt 1 tbsp of the butter over medium-high heat and cook the spinach, garlic, pine nuts & cranberries, stirring, until garlic begins to colour (about 5 minutes).
- Stir egg into milk mixture then stir into spinach mixture along with the chicken.
- Melt remaining butter.
- Spray pie plate with nonstick spray.
- Cut phyllo in half crosswise and drape across pie plate so 1/3 overhangs the plate.
- Brush lightly with butter and press into plate.
- Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
- Spoon filling into pastry then fold edges over filling to form 2 1/2 inch border.(if making ahead pie can be covered and refrigerated for up to 3 hours at this point).
- Place pie on baking sheet, cover lightly with foil and bake in 375F oven for 35 to 40 minutes or until pastry is golden.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 241, Fat 13.2, SaturatedFat 4.3, Cholesterol 80.4, Sodium 403.4, Carbohydrate 14, Fiber 3.8, Sugar 1.4, Protein 18.6
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