chefliz
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chefliz said:HEhehe-I actually talked her into serving grapes, assorted crackers, cheeses and wine with it! To me that sounded the best anyway... :sing:
We are calling it a My Big Fat Greek Pampered Chef Party...
chefliz said:HEhehe-I actually talked her into serving grapes, assorted crackers, cheeses and wine with it! To me that sounded the best anyway... :sing:
We are calling it a My Big Fat Greek Pampered Chef Party...
janetupnorth said:Or how about this one:
Caramel Pecan Dessert Ring
1 cup pecans, finely chopped
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
1 egg
1/2 teaspoon vanilla
1 package (17.3 ounces) refrigerated grand-size flaky biscuits (8 biscuits)
1 large red baking apple such as Jonathan
1/4 cup caramel ice cream topping or maple-flavored syrup
Vanilla ice cream (optional)
1. Preheat oven to 375ºF. Finely chop pecans. In a bowl, combine pecans and brown sugar; mix well. Set aside 1/4 cup of the pecan mixture. Add flour to remaining pecan mixture; mix well. Add egg and vanilla; mix until well blended. Set filling aside.
2. Separate biscuits; peel each biscuit apart into 2 layers for a total of 16 biscuit halves. Arrange biscuit halves in an overlapping circular pattern 2 inches from edge of large round stone, leaving a 4-inch-diameter opening in center of baking stone. To create indentation for filling, lightly flour small end of baker's roller (docker). Beginning in center of each biscuit, roll dough to a 5-inch width, forming a well that continues around biscuit ring. Spoon pecan mixture evenly into well in biscuit ring.
3. Cut apple in half; remove stems and core. Place apple halves on cutting board, cut sides down. Using a rocking motion, crinkle cut each apple half crosswise into 1/4-inch slices with crinkle cutter. Place 16 apple slices over filling in a circular pattern. Sprinkle reserved pecan mixture over apples.
4. Bake 25-30 minutes or until golden brown. Drizzle with ice cream topping. To serve, cut between apple slices using pizza cutter and serve . Serve with ice cream, if desired.
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Carbohydrate 26 g, Protein 3 g, Sodium 320 mg, Fiber 1 g
The ingredients for a Greek Cheese Torta include feta cheese, cream cheese, mayo, roasted red peppers, kalamata olives, and green onions. Other optional ingredients include sun-dried tomatoes and fresh herbs.
Yes, you can substitute feta with other crumbled cheeses such as goat cheese or blue cheese. However, the taste and texture of the torta may be slightly different.
The Greek Cheese Torta is best served chilled with crackers, pita chips, or sliced vegetables. It can also be spread on bread or used as a topping for sandwiches.
The Greek Cheese Torta can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to maintain freshness.
Yes, you can freeze the Greek Cheese Torta for up to 3 months. Thaw it in the refrigerator before serving, and make sure to stir it well before serving to restore its creamy texture.