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Crescent Cabbage and Beef Bundles

Crescent Cabbage and Beef Bundles
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Ingredients
  1. 1
  2. lb. lean ground beef
  3. 1/3
  4. cup chopped onion
  5. 2
  6. cups chopped cabbage
  7. 1/2
  8. teaspoon salt
  9. 1/4
  10. teaspoon pepper
  11. 2
  12. oz. (1/2 cup) shredded Cheddar cheese
  13. 2
  14. (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
Instructions
  1. 1 Heat oven to 375°F. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
  2. 2 Add cabbage, salt and pepper; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes or until cabbage is crisp-tender, stirring occasionally. Cool 5 minutes. Stir in cheese.
  3. 3 Separate dough into 16 triangles; press or roll each until slightly larger. Spoon about 1/4 cup beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet.
  4. 4 Bake at 375°F. for 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, combine mayonnaise and horseradish sauce; blend well. Serve sauce with sandwiches.
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Island Coconut-Shrimp Rolls

Island Coconut-Shrimp Rolls
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Ingredients
  1. 16
  2. cooked deveined large shrimp (about 1/2 lb), peeled (with tails left on)
  3. 1/4
  4. cup cream of coconut (not coconut milk)
  5. 1
  6. tablespoon rum or 1/4 teaspoon rum extract
  7. 1
  8. can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
  9. 4
  10. tablespoons apricot preserves
  11. 1
  12. teaspoon grated orange peel
  13. 1/2
  14. cup flaked coconut
Instructions
  1. 1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Pat shrimp dry with paper towels. In small bowl, toss shrimp with cream of coconut and rum to coat.
  2. 2 Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Place 1 shrimp on shortest side of each triangle. Roll up, starting at shortest side and leaving tail sticking out of one side, rolling to opposite point. Place rolls point sides down on cookie sheet.
  3. 3 In small microwavable bowl, mix 2 tablespoons of the preserves with the orange peel. Microwave uncovered on High about 20 seconds or until melted. Brush over each roll. Sprinkle each roll with coconut.
  4. 4 Bake 15 to 18 minutes or until golden brown. In same small microwavable bowl, microwave the remaining 2 tablespoon preserves uncovered on High about 20 seconds or until melted. Spoon evenly over each roll. Cool 5 minutes; remove from pan. Serve warm.
Holiday Cottage http://www.holidaycottagepage.com/



Chipotle Chicken Drummettes

Chipotle Chicken Drummettes
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Ingredients
  1. 2
  2. (16-oz.) pkg. chicken wing drummettes (about 20 drummettes)
  3. 3/4
  4. cup chili sauce
  5. 3
  6. tablespoons brown sugar
  7. 2
  8. tablespoons chopped chipotle chiles in adobo sauce
  9. 1
  10. teaspoon grated lime peel
  11. 2
  12. garlic cloves, minced
Instructions
  1. 1 Heat oven to 375°F. Line 13x9-inch pan with foil. Arrange drummettes in single layer in foil-lined pan.
  2. 2 In small microwave-safe bowl, combine all remaining ingredients; mix well. Microwave on HIGH for 1 minute or until sugar is dissolved, stirring once halfway through cooking. Pour sauce over drummettes to cover.
  3. 3 Bake at 375°F. for 30 minutes. Turn drummettes over; bake an additional 20 to 30 minutes or until drummettes are glazed, fork-tender and no longer pink next to bone.
  4. Expert Tips
  5. Chipotle chiles are dried, smoked jalapeño chiles. They are available dry in bulk, or canned in adobo sauce. Adobo sauce is a traditional Mexican paste made from ground chiles, herbs and vinegar. It's not overly hot, but it has a rich spicy flavor.
  6. The sauce can be made one day ahead. Refrigerate it until you are ready to bake the drummettes.
Holiday Cottage http://www.holidaycottagepage.com/



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