Text 16675, 73 rader
Skriven 2008-11-21 20:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: radii 216
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I like my steaks rare but my burgers at least medium well.

 ML> If you're worried about the germs

I'm not; that's just the way my tastes run.

I also like both sashimi and fully cooked fish but not seared tuna.
And duck breast at least medium and not rare.... all of which puts
me at odds with the waitstaff at trendy restaurants.

 ML> Anything's a burger these days if you slap it
 ML> between two bun halves.

And anything is a pizza if it's a garnish on a flat bread of some
sort. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Savory Chicken And Spinach Pockets
Categories: Sandwiches, Chicken
  Servings: 4

     12 oz container refrigerated
           spinach and sour cream dip
    1/2 c  grated parmesan cheese
    1/2 ts finely grated lemon zest
      1 pn cayenne pepper
      1 TB milk or chicken broth, if
           needed
      3 c  shredded cooked chicken
      2    8-ounce cans refrigerated
           crescent roll dough
    2/3 c  panko bread crumbs

Preheat oven to 350 degrees and position a rack in the center. Line
a baking sheet with parchment or a silicone baking mat. 

In a large bowl, stir the spinach dip to loosen it up a bit. Mix in
the parmesan cheese, lemon zest and cayenne. If the mixture is too
thick, add a tablespoon or two of milk or chicken broth. Gently fold
in the chicken. Taste and adjust seasonings as needed. 

Using a clean counter as your work area, open and unroll the
crescent roll dough. Divide the dough into 8 rectangles along the
perforations. Pinch the diagonal perforations together. 

Place  1/2 cup filling in the middle of one rectangle. Bring the
corners up to meet in the middle and pinch the seams together. Roll
in the panko to coat on all sides and place seam-side down on the
baking sheet. Repeat with the remaining filling and dough
rectangles. Gently flatten the pockets so they're a uniform
thickness, then square off the corners.

Bake for 25 to 30 minutes, until golden brown and the center of the
pocket is firm, not doughy. Cool 5 minutes before serving.

From Sara Bir, The Oregonian

From: Slashfood.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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