1. Preheat oven to 375 degrees. Prepare baking sheet with cooking

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1. Preheat oven to 375 degrees. Prepare baking sheet with cooking Powered By Docstoc
					   5 oz. packaged frozen chopped spinach, thawed and well                                    Measuring spoons
      drained                                                                                Baking sheet
   1 container (5.2 oz.) semisoft cheese with garlic and                                     Cooking spray
      herbs (such as Alouette®)                                                              Colander
   2 large skinless, boneless chicken breast halves                                          Spoon
   Flour for dusting surface                                                                 Rolling pin
   1 refrigerated pie crust                                                                  Knife
   ¼ tsp. salt                                                                               Pastry brush
   2 Tbsp. fine dry bread crumbs
   1 egg




 1.       Preheat oven to 375 degrees. Prepare baking sheet with cooking spray.
 2.       Stir together spinach and cheese; set aside. Cut chicken breasts in half; set aside.
 3.       On a lightly floured surface, roll-out pie crust and trim to a 12 in. square; reserve
          trimmings. Cut into four 6x6 in. squares.
 4.       Spread spinach mixture over crust squares, leaving a ¾ in. border around the edges.
          Sprinkle both sides of chicken pieces with salt. Place a piece of chicken on top of
          the spinach mixture on each crust. Sprinkle with bread crumbs.
 5.       Combine egg and 1 Tbsp. water; brush onto edges of pastry crust. Gather corners of
          the crust over chicken; pinch to seal. Place packets on the prepared baking sheet.
          Brush with egg wash. Cut small decorative shapes from pastry trimmings. Top
          packets with pastry cutouts; brush with additional egg wash.
 6.       Bake about 30 minutes or until chicken is no longer pink and crusts are golden. (If
          crusts are browning too quickly, cover with a piece of foil to prevent burning.) Makes
          4 servings.




Cooking times may vary due to different settings in ovens and therefore Young Chefs Intl LP cannot make representations as to the results. Please
remember that the USDA recommends the internal temperature of poultry must reach 165°F as measured with a food thermometer to be safe for
                                                                  consumption.
Bell peppers, red and green, cut into 1 in. pieces       Measuring cups
Seedless cucumbers, sliced                               Knife
Grape tomatoes                                           Small cookie cutters (optional)
Celery, cut into ½ inch pieces                           Bamboo skewers
Iceberg lettuce, coarsely chopped into cubes
Romaine lettuce, torn and stacked
Cheese (any flavor), sliced and cut into 1 in. squares
Crusty bread, cut into 1 inch cubes
Dressing of choice




1.   Prepare vegetables, lettuce, cheese, and bread. For crunchy croutons, toss bread
     cubes with olive oil and bake at 350 degrees for 15-20 minutes, turning once.

2.   Alternately thread vegetables, lettuce, cheese, and bread onto bamboo skewers.
     Customize your skewer according to your tastes.

3.   Serve with your favorite dressing drizzled over the vegetable skewer or in a
     container on the side for dipping. Serves 4-6.
                                                                                              - cont.
                                                                                        :
       ½ cup butter, softened                                                       6 oz. cream cheese, softened
       1 cup packed light brown sugar                                                3 Tbsp. butter, softened
       2 Tbsp. unsweetened cocoa powder                                              ½ tsp. vanilla extract
       ½ tsp. baking soda                                                            3 cups confectioners’ sugar
       ¼ tsp. salt                                                                   2 Tbsp. milk (or less)
       1 egg
       1 Tbsp. red food coloring (a 1 oz. bottle)                                     Measuring cups and spoons
       1 tsp. vanilla                                                                 Electric mixer and bowl
                                                                                      Rubber spatula
       2 cups all-purpose flour
                                                                                      Baking sheets
       ½ cup buttermilk                                                               Parchment paper
       Garnish: dust with confectioners’ sugar                                        Mesh strainer




  1.    Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
  2.    For                 In a large bowl, beat ½ cup butter with an electric mixer on medium to
        high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until
        combined, occasionally scraping the sides of the bowl. Beat in egg, food coloring, and vanilla.
        Add flour and buttermilk, alternately, beating on low speed after each addition just until
        combined.
  3.    Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheet. Bake for 7-9
        minutes or until edges are set. Cool on cookie sheet for 2 minutes, then transfer to a wire
        rack to cool completely.
  4.    For         In a large bowl, cream together the first 3 ingredients using an electric mixer on
        medium speed until light and fluffy. Gradually add the confectioners’ sugar, beating well. If
        necessary, beat in milk 1 tsp. at a time, to make a filling of spreading consistency.
  5.    Spread the filling on the bottom side of half of the cookies. Top with the remaining cookies,
        bottom sides down. Garnish with a dusting of confectioners’ sugar. Makes about 40 whoopie
        pies.




Cooking times may vary due to different settings in ovens and therefore Young Chefs Intl LP cannot make representations as to
                                                          the results.

				
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posted:12/17/2012
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