Stir in garlic, anchovy paste, Worcestershire, pepper and cheese. While whisking, stream in oil slowly, pouring it down the sides of bowl, to emulsify. In medium bowl, whisk lemon juice and mustard. Cover pan, remove from heat and let stand 10 minutes.Ĭrack shells and let stand for 10 minutes in very cold water. Place eggs in medium saucepan with water to cover. packed finely chopped romaine lettuce hearts, plus more for garnish freshly grated Pecorino Romano cheese, or 1/4 c. “Everyone Is Italian on Sunday” by Rachael Ray. Take them to the next level by adding the flavors of a Caesar salad. ProteinĒ gĜholesterolđ4 mgĝietary fiberĐ gĭeviled eggs are an easy, inexpensive hors d’oeuvre for holiday tables. Nutrition information per 1-tablespoon serving:Ĭarbohydratesđ g Saturated fatĒ gĜalciumđ0 mg Spread on toast points or fresh bread or add rounded teaspoons to miniature phyllo cups. Transfer to bowl and fold in cream cheese and parsley, mixing thoroughly. Process about 20 to 30 seconds or until meat and onions are fairly fine. Cool completely, then transfer to the bowl of a food processor. Sauté until sausage gets some color and the onions are soft and lightly golden, about 4 minutes. Heat oil in skillet and add pieces of sausage and the onion. cream cheese, softened or whippedĬut sausage into small pieces. 1/2 lb.linguica or chorizo sausage, casing removed.From “Authentic Portuguese Cooking” by Ana Patuleia Ortins. You can serve the spread with crackers, toast points or phyllo cups - I spooned it into buttery puff pasty cups. If you can’t find Portuguese sausage, substitute the more readily available chorizo. Note: This easy appetizer is a savory blend of spicy sausage and mildly tangy cream cheese. ProteinĒ1 gĜholesterolĕ3 mgĝietary fiberĐ gĭiabetic exchanges per serving: 3 lean meat. Grill until just cooked through, 2 to 3 minutes per side, sprinkle with sesame seeds and serve hot.Ĭarbohydratesē g Saturated fatđ gĜalciumĒ2 mg If desired, thread rolls onto wooden skewers or toothpicks that have been soaked in water. Roll each piece of beef around 1 or 2 pieces of green onion, and brush the excess marinade on outside of each roll. Preheat an outdoor grill, stovetop grill or panini press. Add green onions and blanch just until their color deepens, 15 to 20 seconds. Bring 1 inch water to a simmer in a medium-size skillet over medium-high heat. Trim scallions or green onions and cut crosswise into halves or thirds, so that they are a bit longer than the width of the slices of beef. Let beef marinate for up to 1 hour at room temperature, or up to 4 hours in the refrigerator. Place meat in freezer for 30 to 45 minutes, then slice as thinly as possible against the grain.Ĭombine lemongrass, garlic, fish sauce, honey, soy sauce and pepper in a large bowl and mix well. Toasted crushed sesame seeds, for serving.
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