GOUDA PUFF PASTRY RECIPES

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BEEF WELLINGTON APPETIZERS RECIPE: HOW TO MAKE IT



Beef Wellington Appetizers Recipe: How to Make It image

Flaky puff pastry, savory beef tenderloin and tangy horseradish cream easily come together for positively holiday-worthy hors d'oeuvres. —Joan Cooper, Sussex, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Total Time 60 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 16 appetizers (1-1/2 cups sauce).

Number Of Ingredients 19

2 beef tenderloin steaks (8 ounces each), cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1-1/4 cups chopped fresh mushrooms
2 shallots, chopped
2 garlic cloves, minced
1/3 cup sherry or chicken broth
1/3 cup heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg, beaten
HORSERADISH CREAM:
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon minced chives
1/4 teaspoon pepper
Additional minced chives, optional

Steps:

  • In a large skillet, brown beef in 1 tablespoon oil. Remove and keep warm., In same skillet, saute mushrooms and shallots in remaining oil until tender. Add garlic; cook 1 minute longer. Add sherry, stirring to loosen browned bits from pan. Stir in cream, salt and pepper. Bring to a boil; cook until liquid is almost evaporated, about 7 minutes. Stir in beef and parsley; set aside and keep warm., Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares. , Place 2 tablespoonfuls of beef mixture in center of half of squares. Top with remaining squares; press edges with a fork to seal. Place on parchment-lined baking sheets. Cut slits in top; brush with egg. Bake until golden brown, 14-16 minutes. , In a small bowl, combine horseradish cream ingredients; serve with appetizers. Garnish with additional chives if desired.

Nutrition Facts : Calories 315 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 19g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

GRITS & BACON CASSEROLE RECIPE: HOW TO MAKE IT



Grits & Bacon Casserole Recipe: How to Make It image

A Mississippi home cook gave me her recipe for grits casserole. It baked like traditional custard. I garnish it with parsley, crumbled bacon and cheese. —Theresa Liguori, Elkridge, Maryland

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 35 minutes

Prep Time 20 minutes

Cook Time 01 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 7

4-1/2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quick-cooking grits
8 large eggs
8 bacon strips, cooked and crumbled
1 cup shredded Gouda cheese

Steps:

  • Preheat oven to 350°. In a large saucepan, bring water, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. Pour grits into a greased 2-1/2-qt. souffle dish; cool completely., In a large bowl, whisk eggs; pour over grits. Sprinkle with bacon and cheese., Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, covered, 45 minutes. Uncover; bake until knife inserted in the center comes out clean, 30-40 minutes. Let stand 5-10 minutes before serving. , Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Place casserole in a larger baking pan; add 1 in. of hot water to larger pan. Bake, as directed, increasing time as necessary for a knife inserted in the center to come out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 227 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 210mg cholesterol, SodiumContent 480mg sodium, CarbohydrateContent 16g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 14g protein.

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