Woods Hole Seafood Strudel
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Scan day: 08 February 2014 UTC
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Description: Made with mushrooms, shrimp, white fish, ricotta cheese, phyllo dough, and butter. From RecipeSource.
RecipeSource: Woods Hole Seafood Strudel RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook II * Woods Hole Seafood Strudel Recipe By : The MBL Centennial Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon unsalted butter 1 medium onion -- chopped 1/2 pound mushroom -- sliced 2 pounds cooked shrimp, scallops, crab, or lobster -- cut up 1 pound white fish, (non oily) -- sauteed&flaked 1 tablespoon parsley -- chopped 1 cup ricotta cheese 2 eggs -- beaten salt and pepper -- to taste 8 sheets phyllo dough 8 tablespoons unsalted butter -- melted Melt butter in a Dutch oven and saute onion and mushrooms until all liquid is go ne. The final mixture should not be runny. Add shellfish and fish and stir. R emove from heat and add parsley, ricotta, eggs, salt, and pepper and mix well. Preheat oven to 400^. Butter a large baking sheet or use a nonstick one. Place 2 sheets of phyllo pas try on sheet and cover the rest with a damp cloth to prevent drying. Brush the pastry lightly with melted butter out to edges and repeat with remaining sheets, brushing every second one with butter. Spoon seafood mixture in a long even sh ape down center of pastry; carefully fold pastry and roll into a strudel. Tuck ends under and brush with butter. Reduce oven heat to 375^ and bake strudel 30 minutes, until top is browned. Bru sh top with butter twice during baking. Cool slightly, slice, and serve. ~D. Rattray~ - - - - - - - - - - - - - - - - - -
Size: 1695 chars
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |