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Yield:
24 Servings
Ingredients:
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SALAD NESTS ---------------- |
| 24 x |
Frozen mini phyllo dough shells (Or if you are going to make all 3 fillings you would need 72 shells) |
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----------------- ALMOND CHICKEN FILLING ---------------- |
| 2 cup |
Cooked chicken, finely chopped |
| 1/2 cup |
Sliced almonds, toasted &, chopped |
| 1/4 cup |
Red onion, finely chopped |
| 3 tbl |
Fresh parsley, minced |
| 2 tbl |
Capers, rinsed, patted dry &, chopped |
| 1/2 cup |
Mayonnaise |
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Toasted sliced almonds, for garnish |
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----------------- HAM & EGG FILLING ---------------- |
| 4 oz |
Smoked ham (about 1 cup), finely chopped |
| 3 lrg |
Eggs, hard-cooked, cooled &, finely chopped |
| 1/2 cup |
Mayonnaise |
| 1/4 cup |
Fresh dill, finely snipped |
| 1 tbl |
Cider vinegar |
| 1 tbl |
Dry mustard |
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Fresh dill springs & sieved egg yolk, for garnish |
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----------------- CRABMEAT FILLING ---------------- |
| 12 oz |
Crabmeat (about 2 cups), picked over |
| 5 med |
Red raishes (about 1/4 cup), finely chopped |
| 1 med |
Scallion (about 1/4 cup), finely chopped |
| 1/3 cup |
Mayonnaise |
| 1/4 cup |
Fresh cilantro, finely chopped |
| 1/2 tsp |
Lime peel, freshly grated |
| 2 tsp |
Fresh lime juice |
| 1/2 tsp |
Dark sesame oil |
| 1/4 tsp |
Hot pepper sauce |
Instructions:
Instructions: 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.
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