MINI INVERT RECIPES

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MINI BEEF WELLINGTONS RECIPE | CLAIRE ROBINSON | FOOD NETWORK



Mini Beef Wellingtons Recipe | Claire Robinson | Food Network image

Provided by Claire Robinson

Categories     appetizer

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 24 pieces

Number Of Ingredients 6

2 tablespoons olive oil
2 pounds beef tenderloin, cut into 24 (1-inch) cubes
Kosher salt and freshly ground black pepper
10 ounces cremini mushrooms, stemmed and finely chopped
1 large shallot, finely chopped
2 sheets frozen puff pastry, thawed (recommended: Dufour)

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides only until deep golden brown, about 4 minutes total; do not overcook. Transfer to a plate to cool.
  • Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and cool.
  • Preheat to the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • On a work surface, roll 1 sheet of puff pastry to a 10 by 14-inch rectangle. Put teaspoon-sized mounds of mushroom mixture on the pastry, evenly spacing them in 4 rows of 3. Top the mushroom mound with a piece of beef, seared side up. With a sharp knife, cut the pastry into even squares around the meat and mushrooms. Working 1 at a time, pull 2 opposite sides of pastry up over each beef piece, then fold the ends over the top to make a packet. Invert and arrange the packets seam side down on the baking sheet and press them lightly to seal the pastry. Repeat with the remaining beef, mushrooms, and pastry.
  • Bake the Wellingtons until golden brown, 20 to 25 minutes. Remove from the oven to a serving platter and let cool at least 10 minutes before serving.

SWEET AND STICKY MONKEY BREAD RECIPE - PILLSBURY.COM



Sweet and Sticky Monkey Bread Recipe - Pillsbury.com image

Make monkey bread personal-size with jumbo muffin cups and crescents!

Provided by Paula Jones

Total Time 20 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 5

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
1/2 cup packed brown sugar

Steps:

  • Heat oven to 350°F. Spray 6 mini fluted tube cake cups with cooking spray.
  • Unroll each can of dough into 1 large rectangle. Cut each rectangle into 12 pieces; cut each piece in half to make 24 pieces of dough per can or 48 total pieces of dough.
  • In medium bowl, mix granulated sugar and cinnamon. Add dough pieces to bowl; toss until dough pieces are coated with sugar-cinnamon. Place 8 pieces of coated dough into each mini cake cup.
  • In small bowl, mix melted butter and brown sugar until well blended. Pour evenly over dough in cake cups.
  • Bake about 10 minutes or until tops are golden brown. Invert cakes onto serving platter or individual dessert plates to serve.

Nutrition Facts : Calories 550 , CarbohydrateContent 67 g, CholesterolContent 40 mg, FatContent 5 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 690 mg, SugarContent 42 g, TransFatContent 1/2 g

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