Break up broccoli florets into very small pieces. Top it with carrots grated with the Adjustable Coarse Grater. Spread the cream cheese mixture evenly over the crust. Season with salt and black pepper mix well with Small Mix 'N Scraper. In Classic Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Garlic Press, and dill weed. Bake 12-15 minutes or until light golden brown. Using a lightly floured Baker's Roller, roll dough to a 12-inch (30 cm) circle, pressing seams together to seal. On Pizza Stone, arrange triangles in a circle with points in the center and wide ends toward the outside. Unroll the crescent dough separate it into eight triangles. Nutrients per serving: Calories 310, Fat 21 g, Sodium 820 mg, Dietary Fiber less than 1 g DEVILED CHICKSġ package (8 oz/250 g) of refrigerated crescent rolls.ġ package (8 oz/250 g) cream cheese, softened. Bake for 25-28 minutes or until deep golden brown. Brush lightly beaten egg white over the dough using Chef's Silicone Basting Brush. Continue alternating strips to form a braid. To braid, lift strips of dough across the filling to meet in the center, twisting each strip one turn. Shred cheddar cheese over eggs using Rotary Grater. Arrange ham evenly over the middle of the dough. On the longest sides of the Baking Stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using Paring Knife (there will be 6 inches in the center for the filling). Using Baker's Roller®, roll dough to seal perforations. Repeat with the remaining package of dough. Arrange the longest side of the dough across the width of the Rectangle Stone. Unroll 1 package of crescent dough do not separate. Add egg mixture cook, stirring occasionally, until eggs are set but still moist. Melt butter in Executive (10-in.) Sauté Pan (do not use stainless cookware) over medium-low heat. Add bell pepper and onions to the egg mixture. Add the yolk and remaining 7 eggs, salt, and black pepper to Batter Bowl whisk to combine.Ĭhop bell pepper using Food Chopper. Separate 1 egg using Egg Separator: reserve egg white. Whisk until smooth using Stainless Whisk.
Place cream cheese and milk in Classic Batter Bowl. Yield: 20 servings of beignets HAM ‘N EGGS BRUNCH BRAIDĢ tablespoons sliced green onions with tops.Ģ packages (8 ounces each) of refrigerated crescent rolls.ġ/2 cup (2 ounces) shredded cheddar cheese. Sprinkle each beignet with powdered sugar using the Flour & Sugar Shaker. Insert the tip into each beignet and squeeze the bag gently to fill the fritter with a small amount of jam. Place the jam into the Decorating Bag fitted with the filling tip. Repeat this process with the remaining dough discs. Using the Large Chef’s Tongs, carefully remove the dough from the oil to a Large Sheet Pan lined with paper towels. Fry the dough for 30-60 seconds per side, or until they're golden brown. Carefully drop the dough, 5 at a time, into the hot oil. Meanwhile, separate the biscuit dough and cut each piece in half then flatten each half into a round disc. (Oil should be about 1"/2.5 cm deep in the skillet.) Heat the canola oil in an Executive Nonstick Skillet, until the Candy Thermometer registers 375☏ (190☌).
(7.5 oz/212 g) refrigerated buttermilk biscuits (10 pieces) Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?” COFFEE SMOOTHIEĬanola oil for frying (about 3 cups/750 mL)ġ pkg. Whether you’re having the gang over for a weekend of sports and trivia, or you’re planning a romantic dinner for two – Linda knows just what to serve. This month, Linda has some fun and easy recipes for your table to help you stay in the action and away from the stove. Each month she shares tips and recipes from Pampered Chef. Linda is an Independent Advanced Director at Pampered Chef.
Do you have plans for April Fool’s Day, Passover, Easter, or Earth Day? Whenever you are getting together with friends, great food makes it extra special. Celebrations will be heading outdoors soon. It’s looking a lot like spring and it’s time to change up the menu. Linda Cahill has delicious recipes from Pampered Chef for any occasion.
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