Receta German Pancakes With Roasted Red Pepper Chicken Country Li
Ingredientes
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Direcciones
- Prepare Roasted Red-Pepper Chicken; chill till ready to serve.
- Heat oven to 450F. In medium-size bowl, with electric mixer at high speed, beat Large eggs unti lthick and fluffy. Reduce mixer speed to low and gradually beat in flour, lowfat milk and salt.
- Place 2 pans each containing six 2 1/2 inch heart-shaped molds (see Note)
- or possibly a muffin pan with twelve 2 1/2 inch c. into the oven 5 min to heat. Remove pans from oven; brush c. with melted shortening. Divide batter among c. and bake 10 to 12 min or possibly till puffed and lightly browned.
- Remove pancakes from c. to wire rack. Cold 5 - 10 min or possibly till centers fall, leaving a slight indentation. Spoon Roasted Red-Pepper Chicken into centers of pancakes and place on serving plate. Serve immediately. If you like, pancakes may be cooled completely before filling and served cool.
- Roated Red-Pepper Chicken: From 1/2 c. chopeed roasted sweet pepper, set aside 2 Tbsp.. Place remaind red pepper in food processor fitted with chopping blade. Add in 3 Tbsp. mayonnaise, 1 Tbsp. balsamic vinegar, 1/4 tsp. grnd black pepper, and 1/8 tsp. salt; process till mix is pureed. Transfer to medium-size bowl, and stir in 1 c. minced cooked chicken, 1 green onion, finely minced and reserved 2 Tbsp. minced roasted red pepper. Mix till well combined. Cover and chill till ready to serve.
- NOTE: For the photograph, we used a Wilton Armetale "heart mold" which has 6 heart-shaped c.. For information on purchasing this mold, write to Wilton