retired computer person loves to cook
arrange phyllo shells on serving platter. add remaining infredients to food processor and pluse to mince .. spoon into phyllo shells. enjoy
place filo shells on baking sheet place quail egg in each shell and brush with mustard, top with scallions and bacon. cook for 5 minutes at 350f.
combine cheese ,ginger and seeds in bowl. fill shells with mixture .serve cold
place shells on serving platter. combine mascarpone and honey spoon into shells. top with raspberry. mascarpone for rutgers alumni mario batalli. honey for sweetnes of graduating. raspberry for school color
in medium non stick frying pan cook chicken and mushrooms in 2 tbls butter 5 minutes ..add cream and tarragon cook 4 minutes longer remove from heat and swirl in remaining 2 tbls butter. spoon into mini fillo cups.
in a small nonstick frying pan cook chicken and sundried tomatoes 5 minutes.add olives and onions cook 1 more minute. spoon into mini fillo shells top with monterray jack cheese.
cook bacon in frying pan until crisp.drain on paper towels. cook chicken in bacon fat 5 minutes add mustard toss to coat. spoon into fillo cups top with cheese and walnuts.
combine chicken , tomatoes in small bowl. spoon into fillo shells. top with parmesan cheese and drizzle with balsamic vinegar garnish with basil
in small bowl combine chicken,yogurt and seasoning. spoon into fillo cups top wuth olives and cheese