Not exact matches
1 - 17
ounce package (490 grams) frozen puff
pastry, thawed (as per manufacturer's instructions)(can also use homemade puff
pastry)
Ingredients: 1 (16 -
ounce) can pear halves, reserve syrup 1 (16 -
ounce) can peaches, reserve syrup 1 (8 -
ounce)
package cream cheese 1 teaspoon grated lemon peel 1/3 cup almond, sliced (optional) 2 tablespoons orange marmalade or any fruit jam of your choice 2 tablespoons lemon juice 1 (9 - inch) baked
pastry pie shell [RECIPE]
If using a 14 -
ounce puff
pastry package, roll the sheet to a 13 - x18 - inch rectangle on a floured surface.
1
package (17.3
ounces / 2 sheets) puff
pastry, defrosted Good olive oil 4 cups thinly sliced yellow onions (2 large onions) 3 large garlic cloves, cut into thin slivers Kosher salt and freshly ground black pepper 3 tablespoons dry white wine 2 teaspoons minced fresh thyme leaves 4 tablespoons freshly grated Parmesan, plus 2
ounces shaved with a vegetable peeler 4
ounces garlic - and - herb goat cheese (recommended: Montrachet) 1 large tomato, cut into 4 (1 / 4 - inch - thick) slices 3 tablespoons julienned basil leaves
Ingredients: 1 store - bought frozen
pastry shell, such as Wholly Wholesome brand 2 1/2 teaspoons olive oil, divided 2 shallots, peeled and thinly sliced 1 (5 -
ounce)
package prewashed fresh baby spinach 1/2 teaspoon salt, divided 1/4 teaspoon pepper 1 (4 -
ounce)
package assorted mushrooms 2⁄3 cup freshly grated Parmesan (about 3
ounces), divided 1 cup plain soy milk 1 large egg 3 large egg whites
5 cups Hubbard squash, diced 4
ounces butter 1 tbsp honey or maple syrup 1/2 cup chopped onion Salt and pepper to taste 3
ounces olive oil 4 whole eggs 5 egg yolks 4
ounces grated parmigiano reggiano 1
package phyllo
pastry 1 clove garlic 3 cups shiitake mushrooms julienne 2
ounces white wine 1
ounce aged balsamic vinegar