- 49,00 kr
Few sample recipes from the eBook,
Sensational Stuffed Mushrooms
Hot out of the oven, mushroom caps are an elegant appetizer.
•30 large mushrooms (about 1 pound)
•1/2 pound bulk pork sausage
•1 cup chopped dried tart cherries
•2 green onions, sliced
•1 package (8 ounces) cream cheese, softened
Pull stems from mushrooms and discard (or save for another use). Rinse mushroom caps; drain well. Set aside.
Cook sausage in a large skillet 5 minutes, or until sausage is done. Stir occasionally to break up meat. Remove from heat. Add dried cherries, green onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoon of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425-degree oven 6 to 8 minutes. Serve immediately.
Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows traditional salsa lovers.
•1 1/3 cups frozen unsweetened tart cherries
•1/4 cup coarsely chopped dried tart cherries
•1/4 cup finely chopped red onion
•1 tablespoon chopped fresh or canned jalapeno peppers, or to taste
•1 clove garlic, finely chopped
•1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried cilantro
•1 teaspoon cornstarch
Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. When cherries are thawed, put drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well. In a small container, combine reserved cherry juice and cornstarch; mix until smooth, then stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool. Serve with tortilla chips and/or cooked chicken or pork.
Makes about 1 cup.