Face Gets Very Hot After Eating

Creamy Mushrooms stuffed with Escargots

A beautiful entrance and really delicious, just look at the ingredients which contains

and you will be convinced to try it ... I highly recommend it!

Creamy Mushroom Stuffed Snails
36 Mushrooms Paris without
feet 2 boxes of large snails
well rinsed and drained 1 package of 125 grams of softened cream cheese (me ¾ package) 2 tablespoons
chopped 30 ml capers, drained and chopped ½ small onion
French chopped 5 tbsp finely
tablespoons mayonnaise 75 ml
2 cloves garlic, crushed 4 tbsp
to table 60 ml of dried tomatoes in oil 1 ½ cups chopped
375 ml grated gruyere cheese
Parsley chopped fresh thyme

ground celery salt and black pepper
Preparation:
Preheat oven to 375 ° F (190 C). Clean the mushroom caps with a mushroom brush or damp cloth, then place them upside down on a large plate.
Book. Book
36 snails integers, then finely chop the rest. Put the snails that are chopped in a bowl and add the other ingredients. Season with fresh parsley, thyme, celery salt and black pepper.
Stuff mushroom caps with the preparation Creamy snails compacting it slightly. Garnish top of each mushroom with a snail in the world insertion slightly in the stuffing.
Place the plate on the floor center of the oven and cook the mushrooms for about 25 minutes.
Remove from oven and serve immediately or let cool before covering and refrigerate.
If you prepare this recipe in advance, cook 10 minutes less and reheat 20 minutes at 375 ° F (190 ° C) just before serving
Source: The declination kitchen guide
Bon appetite!
Sakya

Western Chikan On The Train

Asian salad with vegetables and almonds

Asian salad with vegetables and almonds
Dressing: 1 Cup
250 ml sauce sushi Wafu (beige) 1 tablespoon
Tea 5 ml of soy sauce or soy sauce sushi clear
1 tsp at table 15 ml mirin 1 tablespoon
Tea 5 ml of fresh lemon juice 1 pinch
chili flakes (a few grains)
Vegetables:
1 carrot cut into thin strips 1 red onion sliced
sliced thin that you will soak in cold water for 10 minutes. Drain.
Minis colored sweet peppers, sliced green
1 shallot, finely chopped mesclun or arugula salad

sliced almonds (fry in a little olive oil and add a little salt. Book.

Mix all dressing ingredients.
Place your vegetables on your plate in order to look good.
Pour your vinaigrette on top and add toasted almonds at the end

Delicious with Asian twists in this link HERE for the recipe

Bon appetite!
Sakya

Texas Predatory Birds

Papillote Asian Pork and spinach sauce with

flickers with Asian sauce and a nice salad accompanied by basmati rice.

Here is the result of a good Asian meal that my daughter, granddaughter and I have prepared.

It's really delicious, a bit long to do but it is really worth
To begin with twists must be the mixture of pork for stuffing

The curl when cooked in oil


The mixture of pork and spinach see recipe below.

Add the beaten egg in the borders and the mixture

in central 1 / 2 c. to about tea

Method for bend # 1

# 2

# 3

# 4

Completed

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Cooking in oil

Papillote Asian Pork and spinach sauce with
Pulp Won Ton (Important: pasta thin Asian grocery stores)
1 cup finely chopped spinach
1 large French shallot, finely chopped 2 scallions

finely chopped 1 garlic clove pressed garlic press
½ cup breadcrumbs 125 ml Gender Italian
1 ¼ lbs about 568 gr lean ground pork 1 egg beaten

Salt and pepper
¼ c. teaspoon paprika 1 tablespoon
Tea Concentrate of boiled chicken (like Bovril)
Mix all ingredients together. Spread pasta
Won Ton on a surface. Beat egg with 1 tablespoon tablespoons of water and a brush brush the edges of the pasta Won Ton. Add about ½
c'Ã tea pork mixture into each pasta. Fold as you see in the pictures and repeat the principle.

Heat the fryer to 375 degrees F (190 C) and fry the parcels about 8 to 10 at a time.

***

I also use this mixture to the soup and I added Won Ton a little folding only once in a point.
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Freezes well spread on a cookie sheet and once frozen I place in a sealed package.

Serve these twists as inputs or main meal with a good salad and basmati rice.

***
sauce to accompany the envelope:
60 ml ¼ cup lemon juice ¼ cup
60 ml sauce 1 tablespoon mirin
at table 15 ml Kikkoman sauce sushi
½ c. Tea
fresh ginger ½ cup sweet chilli sauce or Thai sauce VH or sweet chilli Lee Kum Kee
Although Mix all ingredients together and serve with the curl.

Source: Brigitte my daughter who is an excellent cook and this recipe is its raw
Bon Appetit!
Sakya