Archive for October, 2010

175 Comments

Pumpkin Filled Fillo Cups

Posted in Recipes, Treats
Pumpkin Filled Fillo Cups
[recipe] Pumpkin Filled Fillo Cups Recipe Courtesy Chef Bryan Woolley Ingredients 1 package fillo dough 1 can pumpkin pie filling 1/2 cup heavy cream 3 eggs Add sugar if needed 1/4 tsp salt 1 cup melted butter Preparation Place one sheet of fillo dough in front of you and brush with melted butter.  Continue doing this process until you have four Read More
176 Comments

Rustic Italian Tomato Soup

Posted in Italian, Recipes
Rustic Italian Tomato Soup
[recipe] Rustic Italian Tomato Soup Recipe Courtesy Chef Bryan Woolley and The American Heart Association Serves 4; 1 cup per serving Ingredients 1 16-ounce package frozen mixed bell pepper strips (may be labeled stir-fry mix) 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1 14- or 14.5-ounce can fat-free, low-sodium chicken broth 1/2 15.5-ounce can no-salt-added navy beans, rinsed Read More
178 Comments

Italian Buttercream Frosting

Posted in Italian, Recipes
Italian Buttercream Frosting
[recipe] Italian Buttercream Frosting Recipe Courtesy Chef Bryan Woolley Ingredients 2 cups sugar 1/2 cup water 8 large egg whites 4 cups butter, cubed and at room temperature 1 tbsp vanilla Preparation In a heavy bottom sauce pan, combine 1 1/2 cups sugar and water.  Bring to a boil and continue cooking until it reaches 240 degree’s. While the sugar Read More
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Chilean Empanadas

Posted in Recipes, Treats
Chilean Empanadas
[recipe] Chilean Empanadas Recipe Courtesy Chef Bryan Woolley Empanada Dough Ingredients 4 cups flour 1 1/2 tsp salt 3 tbsp sugar 2 tbsp chilled butter, cut into cubes 3/4 cup lard 1 cup water (more if needed) 2 egg yolks Preparation 1. In a large bowl combine the flour, salt, butter, and large.  Cut the mixture together with a pastry Read More
177 Comments

Mediterranean Fish

Posted in Mediterranean, Recipes
Mediterranean Fish
[recipe] Mediterranean Fish Recipe Courtesy Chef Bryan Woolley and The Heart Association Serves 4; 3 ounces fish and 2 tablespoons tomato mixture per serving Ingredients Vegetable oil spray 4 dry-packed sun-dried tomato halves, finely chopped 2 tablespoons water 8 kalamata olives, finely chopped 2 tablespoons diced pimiento 2 tablespoons finely snipped fresh parsley 1 tablespoon chopped fresh basil leaves 1 teaspoon olive Read More
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Roasted Bell Pepper/Artichoke Tapenade

Posted in French, Recipes
Roasted Bell Pepper/Artichoke Tapenade
[recipe] Roasted Red Bell Pepper and Artichoke Tapenade Serves 14; 2 tablespoons per serving Ingredients 12 ounces roasted red bell peppers, rinsed and drained if bottled 1/2 14-ounce can quartered artichoke hearts, rinsed and drained 2 ounces sliced button mushrooms 3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled 2 to 3 tablespoons fresh lemon Read More
180 Comments

Garden Fresh Italian Pasta Sauce

Posted in Italian, Recipes
Garden Fresh Italian Pasta Sauce
[recipe] Garden Fresh Italian Pasta Sauce Recipe Courtesy Chef Bryan Woolley Ingredients 4 garlic cloves, minced 1 medium onion, diced 1 cup diced mushrooms 1/2 cup chopped artichoke hearts 3 cups diced zucchini 4 cups chopped tomatoes (about 6-8 tomatoes) 1 tbsp sugar 1/4 cup freshly chopped basil salt and pepper to taste Extra virgin olive oil Preparation Heat a large saute pan over the Read More
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Ratatouille

Posted in French, Recipes
Ratatouille
[recipe] Ratatouille Recipe Courtesy Chef Bryan Woolley Ingredients 4 garlic cloves, minced 1 medium onion, diced 1 cup diced mushrooms 3 cups diced zucchini 3 cups diced summer squash 4 cups chopped tomatoes (about 6-8 tomatoes) 1 tbsp sugar 1/4 cup freshly chopped basil salt and pepper to taste Extra virgin olive oil Preparation Heat a large saute pan and add just enough oil to Read More
181 Comments

Galinhada — Brazilian Chicken and Rice

Posted in Brazilian, Recipes
Galinhada — Brazilian Chicken and Rice
[recipe] Galinhada — Brazilian Chicken and Rice Recipe Courtesy Chef Bryan Woolley Ingredients 1 whole chicken cut up 2 cups rice 4 cups chicken stock 1 cup diced carrots 1 medium onion diced 3 garlic cloves minced 2 tbsp olive oil Preparation 1.Combine oil, garlic, onion, carrots and chicken pieces. 2.Sauté until chicken is a brown. 3.Add rice and cook until the rice is Read More
179 Comments

Deep Fried Fruit Turnovers

Posted in Recipes, Treats
Deep Fried Fruit Turnovers
[recipe] Deep Fried Fruit Turnovers Recipe Courtesy Chef Bryan Woolley Ingredients Pastry Crust: 1 stick cold butter, cut into small pieces 1/2 cup shortening 3 cups flour 1 tsp salt 1/2 cup cold water 2 tbsp apple cider vinegar Filling: Any prepared fruit pie filling will do Preparation For the crust: Using a pastry cutter to cutter the flour, butter, shortening, and salt Read More