Bayadère des anges en amuse bouche

Une recettes pleines de saveurs de printemps

Ingrédients:

1 caprice des anges

200 ml de lait de coco

150 gr de poivrons grillés

150 gr de tomates concassés

1 cuillère à soupe de miel

2 cuillères à café de sauceline

2 brins d’aneth

Préparation:

laisser deux cuillères à soupe de lait de coco à part.

Faire bouillir le reste du lait de coco dans une casserole puis ajouter la sauceline en remuant.

Laisser refroidir au réfrigérateur.

Écraser 4 fines tranches de caprice des anges avec les deux cuillères à soupe de lait de coco.

Passer les poivrons grillés au mixer puis ajouter les miel.

Saler et poivrer le concasser de tomate, et ajouter si vous le voulez un peu de concentré de tomate.

Verser une couche de concassé de tomate dans des verrines, puis une couche de lait de coco, les poivrons grillés puis la crème du caprice des anges.

Server en décorant d’un brin d’aneth et ‘une fine tranche de caprice des anges.

 

Mille feuille de légumes au cabillaud

Une recette délicieuse et très colorée.

Ingrédients:

600 gr de filet de cabillaud

375 gr de mozzarella

2 aubergines

3 courgettes

3 poivrons rouges

6 cl d’huile d’olives

2 cuillères à soupe d’ail finement haché

2 cuillères à soupe de basilic

2 cuillères à soupe de persil

2 citrons

1 pincée d’herbes de Provence

Sel

Poivre

Préparation:

Bien laver les légumes puis les découper en fines lamelles dans le sens de la longueur.

Faire revenir les légumes sur un grille avec un peu d’huile d’olives. Saler et poivrer.

Faire cuire les cabillauds à la vapeur pendant 10 minutes, saler et poivrer.

D’un autre coté placer les herbes dans un mixer avec le jus d’un citron et demi, l’huile d’olives, le sel et le poivre.

Pour servir préparer les mille feuilles en alternant les lamelles de légumes avec les tranches e mozzarella et le cabillaud.

Servir dans un plat de service accompagner de la coulis d’herbes dans des cuillères.

 

Chicken and Broccoli Fettuccine

Ingredients

1 package (1 pound) whole grain fettuccine

2 tablespoons olive oil

1 teaspoon (2 cloves) chopped garlic

1 package MorningStar Farms Meal Starters Chik’n Strips, cut into 1-inch strips

1 package (10 ounces) frozen chopped broccoli

2 cups fresh broccoli, chopped and blanched

3 cans (14 1/2 ounces each) chopped tomatoes with garlic, basil and oregano

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil

1/4 cup (1 ounce) Parmesan cheese, shredded

Chicken and Broccoli Fettuccine
Chicken and Broccoli Fettuccine

 Preparation

Cook fettuccine according to package directions.
Cook Chik’n strips according to package directions.
While fettuccine cooks, heat oil in large skillet over medium-high heat. Add garlic and sauté 1 minute. Add Chik’n strips and heat through. Add broccoli, tomatoes and pepper. Allow to simmer 2 to 3 minutes.
When fettuccine is finished, drain and stir in broccoli and Chik’n mixture.
Garnish with fresh basil and Parmesan cheese. Serve this delicious menu on seagreen tableware product and disposable fork.
Mini Fork Seagreen
Mini Fork Seagreen

Chicken Alfredo Primavera

Ingredients

8 ounces linguini pasta, broken in half

1 cup frozen baby peas, thawed

1 red bell pepper, cut into short, thin strips

1 cup cut fresh asparagus spears (1 inch pieces)

2 tablespoons butter

2 tablespoons all-purpose flour

1-1/2 cups 1% milk

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1-3/4 cups (7 ounces) Sargento Bistro Blends Mozzarella Cheese with Sun-Dried Tomatoes & Basil Shredded Cheese, divided

2 cups chopped cooked chicken or turkey

1/4 cup chopped fresh basil or parsley (optional)

Chicken Alfredo Primavera
Chicken Alfredo Primavera

 Preparation

Cook linguini according to package directions adding peas, bell pepper and asparagus to cooking water during last 3 minutes of cooking.

Meanwhile, melt butter in medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper. Stir in 1-1/4 cups cheese until melted.

Drain linguini and vegetables; return to pot over low heat. Add cheese sauce and chicken; mix well in large white tableware product. Transfer to serving plates; top with remaining 1/2 cup cheese and, if desired, basil. Serve with freshly ground black pepper on fashionable plastic smallware set.

Amuse Bouche Shell Plate White
Amuse Bouche Shell Plate White

Baked Penne & Smoked Sausage

Ingredients

1 (16-ounce) package Hillshire Farm Smoked Sausage, any variety

1 (10 3/4-ounce) can cream of celery soup

2 1/2 cups milk

2 1/2 cups (8 ounces) penne, uncooked

1 cup shredded mozzarella cheese, divided

1 1/2 cups Cheddar French-fried onions, divided

1 cup frozen peas

Baked Penne & Smoked Sausage
Baked Penne & Smoked Sausage

Preparation

Heat oven to 375°F. Cut sausage into 1/4-inch slices and brown in skillet; drain.

Combine soup and milk in 3-quart casserole. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup French-fried onions and peas.

Bake 45 minutes covered tightly with foil. After 45 minutes, uncover white tableware product and top with remaining cheese and onions. Bake 3 minutes until golden.

Let stand 5 minutes before serving. Use disposable silverware upon serving.

Comma Plate White
Comma Plate White

Bailey Butterscotch Dream

Ingredients

2 ounces Baileys Original Irish Cream liqueur

1 ounce Smirnoff Twist of Vanilla Vodka

1/2 ounce butterscotch syrup

Baileys Butterscotch Dream
Baileys Butterscotch Dream

 Preparation

Add ice to martini glass to chill and place aside. In shaker, pour ice, liqueur, vodka and syrup and shake.

Empty ice out of chilled martini glass and rim in cinnamon, brown sugar and graham cracker mixture.

Drizzle butterscotch syrup into martini glass to decorate.

Pour contents of shaker into plastic champagne glass and garnish with mint sprig, compliment with a spoon made of quality bamboo tableware.

Mini Bamboo Spoon
Mini Bamboo Spoon

Filet Mignon with Compound Butter

Ingredients

4 (8-ounce) Omaha Steaks filet mignons

2 tablespoons canola oil

Salt and pepper

Compound Butter

1/2 cup unsalted butter, at room temperature

1 shallot, minced

1 tablespoon minced fresh flat-leaf parsley

1 teaspoon freshly squeezed lemon juice

Salt and pepper

Filet Mignon with Compound Butter
Filet Mignon with Compound Butter

Preparation

Rub steaks on all sides with oil and season with salt and pepper to taste.

Grill over direct medium-high heat for about 5 minutes per side for medium-rare, 6 to 7 minutes per side for medium, or to desired doneness.

Remove steaks from grill and let rest for a few minutes. Place a slice of compound butter on top of each steak, allowing it to melt slightly before serving.

Compound Butter – Combine butter, shallot, parsley and lemon juice in the bowl of a food processor fitted with the metal blade.

Process to blend.

Transfer mixture to a sheet of plastic wrap. Roll into a log about 1 1/2 inches thick and twist the ends to close.

Refrigerate at least one hour or until firm.

Remove from the refrigerator and slice into 1/2-inch coins when the steaks go on the grill. Serve the filet mignon with compound butter on quality bamboo tableware  or palm plate.

bamboo round plate small
bamboo round plate small

Chimichurri Steak Wraps

Ingredients

Chimichurri Sauce

1 cup fresh parsley leaves
2 cloves garlic
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
Steak Wraps
4 medium whole wheat tortillas (8 to 10-inch diameter)
3 cups fresh baby spinach
1/2 large red bell pepper, cut into thin strips
12 ounces grilled beef steak, cut into slices
Chimichurri Steak Wraps
Chimichurri Steak Wraps
 Directions

Place parsley and garlic in food processor or blender container. Cover using  smallware lid  product; process until finely chopped. Add oil, vinegar and salt; process just until blended.

Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired. Serve them on food cone stands for chic look.

Rising Sun, Acrylic Cone Stand
Rising Sun, Acrylic Cone Stand

Sausage Cheeseburger Pizza

You can make a quick appetizer by cooking this unique recipe. Sausage Cheeseburger Pizza can be eaten in almost every spare time. Check this one out!

Ingredients

1 pound Bob Evans Original Recipe Sausage Roll

1 12-inch prepared pizza shell

1/2 cup yellow mustard

2 cups (8 ounces) shredded mozzarella cheese

1/2 cup chopped onions

15 dill pickle slices

3/4 cup (3 ounces) shredded cheddar cheese

Sausage Cheeseburger Pizza
Sausage Cheeseburger Pizza

Direction

Preheat oven to 425°F.

Crumble and cook sausage in medium skillet until browned; drain well on paper towels.

Place pizza dough on lightly greased 12-inch pizza pan or baking sheet.

Spread mustard over dough; top with mozzarella cheese, sausage and onions. Place pickle slices evenly on top; sprinkle with cheddar cheese.

Bake 12 minutes or until crust is cooked through and cheese is bubbly. Cut into thin wedges or squares and serve hot on quality bamboo tableware with disposable knife for every serving. Refrigerate leftovers.

Bamboo Dish
Bamboo Dish

Pick-a-Peck-of-Peppers Fiesta Ranch Dip

Ingredients

1 cup reduced-fat mayonnaise

1/2 cup fat-free sour cream

1/2 cup nonfat, plain yogurt

1 (1.1-ounce) packet ranch dip mix

2 each: green, red, orange and yellow bell peppers

Pick-a-Peck-of-Peppers Fiesta Ranch Dip
Pick-a-Peck-of-Peppers Fiesta Ranch Dip

 Preparation

Combine mayonnaise, sour cream, yogurt and ranch dip mix in a medium-size clear tableware product; place in the refrigerator to chill.

Meanwhile, remove the tops of the bell peppers, rinse and remove seeds.

Slice one green, red, orange and yellow bell pepper into quarters. Place one quarter of each color bell pepper into a food processor and chop until fine. Remove and drain excess water.

Add the diced bell pepper mixture to the fiesta dip and stir until well combined.

Pour the dip into each of the remaining whole bell peppers and serve with the remaining bell pepper cut into strips. Serve the menu and compliment with disposable silverware.

Mini Black Bamboo Spoon
Mini Black Bamboo Spoon