Archive for October, 2010

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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
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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
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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
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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
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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
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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
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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