Side Pannel
Salad Nest Appetizers
Ingredients List
- --------------------------------SALAD NESTS--------------------------------
- 24 Frozen mini phyllo dough
- -shells (Or if you are
- -going to make all 3
- -fillings you would need 72
- -shells)
Directions
ALMOND CHICKEN FILLING
2 c Cooked chicken; finely
-chopped
1/2 c Sliced almonds, toasted &;
-chopped
1/4 c Red onion; finely chopped
3 tb Fresh parsley; minced
2 tb Capers, rinsed, patted dry
-&; chopped
1/2 c Mayonnaise
Toasted sliced almonds; for
-garnish
HAM & EGG FILLING
4 oz Smoked ham (about 1 cup);
-finely chopped
3 lg Eggs, hard-cooked, cooled &;
-finely chopped
1/2 c Mayonnaise
1/4 c Fresh dill; finely snipped
1 tb Cider vinegar
1 tb Dry mustard
Fresh dill springs & sieved
-egg yolk; for garnish
CRABMEAT FILLING
12 oz Crabmeat (about 2 cups);
-picked over
5 md Red raishes (about 1/4 cup);
-finely chopped
1 md Scallion (about 1/4 cup);
-finely chopped
1/3 c Mayonnaise
1/4 c Fresh cilantro; finely
-chopped
1/2 ts Lime peel; freshly grated
2 ts Fresh lime juice
1/2 ts Dark sesame oil
1/4 ts Hot pepper sauce
Thinly sliced scallion
-greens; for garnish
Thaw mini phyllo shells.
For each filling: Mix all ingredients together (except for garnishes)
until well blended. Just before serving, spoon rounded tablespoons into
room temperature shells; garnish. Each filling recipe make enough for 24
shells. Fillings may be made 1 day ahead. Store, tightly covered, in the
refrigerator. Make sure shells are brought to room temperature before
filling.
2 c Cooked chicken; finely
-chopped
1/2 c Sliced almonds, toasted &;
-chopped
1/4 c Red onion; finely chopped
3 tb Fresh parsley; minced
2 tb Capers, rinsed, patted dry
-&; chopped
1/2 c Mayonnaise
Toasted sliced almonds; for
-garnish
HAM & EGG FILLING
4 oz Smoked ham (about 1 cup);
-finely chopped
3 lg Eggs, hard-cooked, cooled &;
-finely chopped
1/2 c Mayonnaise
1/4 c Fresh dill; finely snipped
1 tb Cider vinegar
1 tb Dry mustard
Fresh dill springs & sieved
-egg yolk; for garnish
CRABMEAT FILLING
12 oz Crabmeat (about 2 cups);
-picked over
5 md Red raishes (about 1/4 cup);
-finely chopped
1 md Scallion (about 1/4 cup);
-finely chopped
1/3 c Mayonnaise
1/4 c Fresh cilantro; finely
-chopped
1/2 ts Lime peel; freshly grated
2 ts Fresh lime juice
1/2 ts Dark sesame oil
1/4 ts Hot pepper sauce
Thinly sliced scallion
-greens; for garnish
Thaw mini phyllo shells.
For each filling: Mix all ingredients together (except for garnishes)
until well blended. Just before serving, spoon rounded tablespoons into
room temperature shells; garnish. Each filling recipe make enough for 24
shells. Fillings may be made 1 day ahead. Store, tightly covered, in the
refrigerator. Make sure shells are brought to room temperature before
filling.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
