Food recipes
Chili Mango Tassies - Holiday Cookies
Chili Mango Tassies - Holiday Cookies Ingredients: wheat flour, white, all-purpose, unenriched butter, without salt cheese, parmesan, hard mango nectar, canned apricots, dried, sulfured, uncooked vinegar, cider spices...
Chili Mango Tassies - Holiday Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard
mango nectar, canned
apricots, dried, sulfured, uncooked
vinegar, cider
spices, chili powder
spices, pepper, red or cayenne
Directions:
Measure flour into a food processor.
Cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.
Empty mixture into a bowl and knead lightly, pressing dough into a disc.
Wrap tightly in plastic wrap and refrigerate at least one hour (or up to 2 days).
In a small saucepan, bring 1 cup water to a boil.
Remove from heat, add mangoes, cover, and allow to soak for 15 minutes.
Add remaining ingredients and return to a boil.
Reduce heat to low and simmer for 30 minutes, stirring occasionally and mashing any large pieces of mango with the back of a spoon or fork.
Cool completely before using.
(You may also refrigerate for 2-3 days before using.
).
To assemble, press 1-inch balls of dough into the bottom and up the sides of ungreased mini muffin cups.
Fill each with 1 rounded teaspoons of chili-mango filling.
Bake at 350 for 25-30 minutes until edges are golden brown.
Cool in pan on a wire rack; carefully remove tassies from pan when cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard
mango nectar, canned
apricots, dried, sulfured, uncooked
vinegar, cider
spices, chili powder
spices, pepper, red or cayenne
Directions:
Measure flour into a food processor.
Cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.
Empty mixture into a bowl and knead lightly, pressing dough into a disc.
Wrap tightly in plastic wrap and refrigerate at least one hour (or up to 2 days).
In a small saucepan, bring 1 cup water to a boil.
Remove from heat, add mangoes, cover, and allow to soak for 15 minutes.
Add remaining ingredients and return to a boil.
Reduce heat to low and simmer for 30 minutes, stirring occasionally and mashing any large pieces of mango with the back of a spoon or fork.
Cool completely before using.
(You may also refrigerate for 2-3 days before using.
).
To assemble, press 1-inch balls of dough into the bottom and up the sides of ungreased mini muffin cups.
Fill each with 1 rounded teaspoons of chili-mango filling.
Bake at 350 for 25-30 minutes until edges are golden brown.
Cool in pan on a wire rack; carefully remove tassies from pan when cool.