recipes

Holiday 09 December 2016

Serve Up Good Cheer

Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

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Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

  • Large Anolon Advanced Umber Skillet
  • 8 ounces sweet Italian sausage, removed from casing
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon dried basil
  • 1 large red bell pepper, thinly sliced
  • butter
  • Anolon Vesta 9-by-13-inch Baking Dish
  • 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
  • 4 ounces sharp cheddar cheese, shredded
  • 8 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
  2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
  3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
  4. Heat oven to 350° F.
  5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

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Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

  • 3.5-Quart Anolon Advanced Umber Saucepan
  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced squash or pumpkin
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • roasted macadamia nuts, for garnish
  1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
  2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
  3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
  4. Reheat and serve in bowls sprinkled with roasted macadamias.

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Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

  • Anolon Vesta 9-by-13-inch Baking Dish
  • 10 ounces unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups coarsely chopped pecans, toasted
  1. Heat oven to 350° F.
  2. Grease baking pan.
  3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
  4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
  5. Spread batter evenly into prepared pan.
  6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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Holiday 06 December 2016

Tasty Tips for a Healthier Holiday

(Family Features) The holiday season evokes thoughts of delicious, hearty and festive meals. Whether planning a family feast or flitting among gatherings, you may find it harder than ever to maintain a healthy lifestyle and keep your weight management goals on track. However, with the right approach, you can still enjoy many of your holiday favorites and serve foods your guests will appreciate as much as your waistline does. The key is managing your carbohydrate and sugar intake.

If you’re looking to lose or maintain weight, you know the importance of relying on a lifestyle with proven results – without feeling deprived. A low carb approach is backed by more than 80 scientific studies and still allows you to enjoy a wide variety of delicious foods. When you control your carbohydrate intake, you start burning stored fat as your fuel source instead of carbohydrates. A long-term, well-balanced, low carb eating plan such as Atkins encourages reduced levels of refined carbohydrates and added sugars, while optimizing levels of protein, high fiber carbohydrates, fruits, vegetables and healthy fats.

This wide range of foods makes it easy to find delicious ways to celebrate the holidays without feeling restricted. Colette Heimowitz, vice president of nutrition and education at Atkins Nutritionals, Inc., offers several tips to help stay on track this season:

  • Leading up to the big meal or holiday party, snack on proteins that contain healthy fats such as nuts or grab some cubes of cheese.
  • When crafting a holiday menu, identify a savory main dish that offers a healthy serving of protein, such as this Low Carb Cranberry-Ginger Pork Roast. Finish off the meal with a Low Carb Pumpkin Pecan Cheesecake, and you and your taste buds will be very satisfied.
  • When alcoholic beverages are being served, confine yourself to a glass (or two at most) of wine or one glass of spirits. Just be sure to have your spirits with club soda and a slice of lemon or lime, or a mixer made without sugar. And make sure to drink plenty of water to stay hydrated.

For step-by-step instructions for this tasty, low carb holiday roast, watch the video and find more recipes at Atkins.com.

13468 ham

Low Carb Cranberry-Ginger Pork Roast

Servings: 4
Prep time: 5 minutes
Cook time: 8 hours

  • Cooking oil
  • 2 pounds pork chops or roast (center rib, bone-in)
  • 1/4 teaspoon salt, plus additional for seasoning
  • 1/8 teaspoon freshly ground black pepper, plus additional for seasoning
  • 1/2 chipotle pepper in adobo sauce
  • 1/2 cup cranberries
  • 1/8 cup sugar-free maple syrup
  • 1 teaspoon freshly grated ginger
  • 1/2 cup chicken broth, bouillon or consomme
  • 1/2 cup (4 ounces) water
  • 1/8 teaspoon guar gum or xanthan gum
  • 1 tablespoon unsalted butter stick (optional)
  1. Prepare skillet with small amount of oil over medium-high heat. Season chops or roast with salt and pepper then place into skillet and brown each side for about 1 minute, 4 minutes total, to help seal in moisture and give it color. Set aside on plate to cool slightly.
  2. Finely dice chipotle pepper and chop cranberries, if desired.
  3. In small bowl, combine syrup, diced chipotle, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub mixture onto roast then place it into slow cooker. Add cranberries and pour chicken broth down side of pan (avoiding rinsing rub from roast).
  4. Cover and cook on low 8-10 hours.
  5. Remove roast and set on serving platter covered with tent of aluminum foil; reserving liquid.
  6. Keep slow cooker on low and add water and guar gum or xanthan gum to reserved mixture, whisking to combine. Continue to cook on low heat until sauce thickens slightly. Once thick, enrich sauce, if desired, with butter, adding additional salt and pepper, to taste.
  7. Serve sauce over pork roast.

Tip: While it is not necessary to chop cranberries (they will break down while cooking), chopping them makes sauce smoother.

13468 squash

Low Carb Browned Pumpkin with Maple and Sage

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes

  • 1/2 tablespoon unsalted butter stick
  • 1/2 pound pumpkin
  • 1/8 cup chopped shallots
  • salt
  • freshly ground black pepper
  • 1/4 cup bouillon vegetable broth
  • 1/16 cup sugar-free maple syrup
  • 1/8 teaspoon sage, ground
  1. In medium skillet over medium-high heat, heat butter. Cube pumpkin into 3/4-inch chunks.
  2. Add pumpkin and shallots to pan; season with salt and pepper. Saute until pumpkin is lightly browned and shallots are translucent, approximately 5-6 minutes.
  3. Turn heat to low, add vegetable broth and simmer, covered, 8-10 minutes until pumpkin is tender.
  4. Add maple syrup and sage, tossing to combine. Serve immediately.

Tip: Use fresh sage (7-8 leaves), if possible.

13468 cheesecake

Low Carb Pumpkin Pecan Cheesecake

Servings: 4
Prep time: 25 minutes
Cook time: 50 minutes

  • 2/3 cup halved pecan nuts
  • 2/3 cup sucralose-based sweetener (sugar substitute), plus 1 tablespoon
  • 1/4 teaspoon cinnamon
  • 3/4 tablespoon unsalted butter stick
  • 1/2 large egg white
  • 9 2/3 ounces cream cheese
  • 1/2 cup heavy whipping cream
  • 6 ounces canned pumpkin, without salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/4 large eggs
  1. To make crust: Heat oven to 350° F.
  2. In food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Toss with butter and egg white; press onto bottom of 9-inch springform pan, rounding up to cover pan seam. Bake until golden and set, 8-10 minutes. Cool completely on wire rack.
  3. To make filling: Reduce oven heat to 325° F.
  4. In large bowl, combine cream cheese, 2/3 cup sugar substitute and cream. With electric mixer at medium speed, beat until smooth. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, until just combined.
  5. Pour batter over crust. Bake until just set, 45-50 minutes. Turn off oven and let stand 10 minutes; transfer to wire rack and cool completely.
  6. Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.

Photos courtesy of Getty Images

Source: Atkins

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Dessert 07 August 2015

Caramel Pecan Cheesecake Squares

Ingredients
  • 1-1/2 cups Nabisco Graham Cracker Crumbs
  • 1 cup coarsely chopped Planters Pecans, divided
  • 2 tablespoons granulated sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 4 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 1 cup firmly packed brown sugar
  • 2 tablespoons flour
  • 1 tablespoon vanilla
  • 1/2 cup Breakstone's or Knudsen Sour Cream
  • 3 eggs
  • 1 bag (14 ounces) Kraft Caramels, divided
  • 2 tablespoons water, divided
Preparation
  1. Mix crumbs, 1/2 cup pecans, granulated sugar and butter. Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan. Bake at 350¿F for 10 minutes.
  2. Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
  3. Place 36 caramels and 1 tablespoon water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
  4. Bake at 350°F for 40 minutes or until center is almost set.
  5. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate 4 hours or overnight.
  6. Place remaining caramels and 1 tablespoon water in microwavable bowl. Microwave 1 minute. Drizzle over cheesecake. Cut into 32 pieces.
Description

Kraft Kitchens

Preparation Time

15 minutes plus refrigeration

Bake Time

40 minutes

Serves

Makes 32 servings

Source

Kraft® Foods

Dessert 07 August 2015

White Chocolate Cherry Cheesecake

Ingredients
  • 9 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
  • 1/2 cup pecan halves, toasted, finely chopped
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1 package (6 ounces) white baking chocolate, divided
  • 3 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla, divided
  • 4 eggs
  • 1 can (21 ounces) cherry pie filling
Preparation
  1. PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, pecans, sugar and butter until well blended. Press firmly onto bottom of pan. Melt 5 of the chocolate squares as directed on package.
  2. BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add melted chocolate and 1 teaspoon of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours or overnight.
  4. MIX pie filling and remaining 1 teaspoon vanilla; spoon over cheesecake. Melt remaining chocolate square as directed on package; drizzle over cherries. Let stand until firm. Cut into 16 slices to serve.
Preparation Time

30 minutes plus refrigerating

Bake Time

1 hour

Serves

Makes 16 servings.

Source

Cherry Marketing Institute
Honey Maid Grahams
Philadelphia Brand Cream Cheese

Dessert 07 August 2015

A Sweet Celebration!

Celebration Lime Cheesecake Bars
Quick Raspberry Sauce
Quick Berry Sauce
White Chocolate Glaze With Toasted Coconut and Pecans
Mixed Fruit Salsa
Magic Lemon Pie
Coconut Macaroons

(Family Features) - It's been called "magic." At least that's how it seemed in 1856 when Gail Borden transformed fresh milk into safe and shelf-stable sweetened condensed milk.

A return voyage from London in 1851 prompted Borden's invention. He saw children fall ill from lack of fresh milk and set out to find a way to preserve milk while maintaining its taste and quality. Borden developed a vacuum method to remove water from milk, adding sugar as a preservative.

Eagle Brand first became a staple during the Civil War, when troops needed milk that wouldn't spoil. It is also credited with significantly reducing the infant mortality rate in North America. When the two World Wars brought rationing and shortages to American households, Eagle Brand proudly provided a "magic" way to make desserts. Today, Eagle Brand is still America's most trusted sweetened condensed milk.

For more delicious recipes, visit www.eaglebrand.com.

Celebration Lime Cheesecake Bars

Celebration Lime Cheesecake Bars

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces
  • 1 egg yolk, beaten
  • 1/3 cup flaked coconut, packed
  • 2 (8-ounce) packages plain cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 2 eggs
  • 1/2 cup lime juice
Preparation
  1. Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13x9-inch glass baking dish.
  2. Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.
  3. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set.
  4. Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.
Preparation Time

20 minutes

Serves

Makes 18 to 20 bars

Notes, Tips & Suggestions

Optional Toppings:

Quick Raspberry Sauce

Quick Berry Sauce

White Chocolate Glaze With Toasted Coconut and Pecans

Mixed Fruit Salsa

Quick Raspberry Sauce

Ingredients
  • 2 (12-ounce) packages frozen raspberries, thawed
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
Preparation
  1. Combine all ingredients in food processor or blender and mix until smooth. Store covered in refrigerator.
Serves

Makes 3 cups

Quick Berry Sauce

Ingredients
  • 1 cup raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar or to taste
  • 1 cup blueberries
  • 1 cup diced strawberries
Preparation
  1. In large bowl, combine raspberries, lemon juice and sugar.
  2. Using large fork or potato masher, smash berries to make puree.
  3. Fold in blueberries and strawberries. Store covered in refrigerator.
Serves

Makes 2 1/2 cups

White Chocolate Glaze With Toasted Coconut and Pecans

Ingredients
  • 4 tablespoons butter or margarine, divided
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans
  • 1 1/4 cups white chocolate chips or white vanilla chips
  • 1/4 cup lime juice
Preparation
  1. In skillet, melt 1 tablespoon butter. Add coconut and pecans; continue mixing until coconut is light brown. Remove from heat. Cool.
  2. In large bowl, combine chips, lime juice and remaining butter. Microwave on medium-high 30 to 40 seconds. Mix until smooth.
  3. Pour glaze over bars, spreading evenly. Top with coconut mixture.

Mixed Fruit Salsa

Ingredients
  • 1 mango, peeled, pitted and diced
  • 1 cup chopped pineapple
  • 1 cup diced strawberries
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
Preparation
  1. Mix all ingredients in bowl. Chill at least 1 hour. Stir before serving.
Serves

Makes 2 1/2 cups

Magic Lemon Pie

Magic Lemon Pie

Description

Created in the early 1900s, this pie was touted as "magic." Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
  • 2 eggs, separated
  • 1 (8- or 9-inch) graham cracker or baked pie crust
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons sugar
Preparation
  1. Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
  2. In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
  3. Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.
Marinate Time

10 minutes

Serves

Makes one (8- or 9-inch) pie

Coconut Macaroons

Coconut Macaroons

Description

A macaroon recipe with Eagle Brand was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes - no flour, baking powder, rolling or cutting needed.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 egg white, whipped
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 (14-ounce) package flaked coconut
Preparation
  1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
  2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
  3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.
Preparation Time

10 minutes

Serves

Makes about 4 dozen

Notes, Tips & Suggestions

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Source

Eagle® Brand Sweetened Condensed Milk

Dessert 07 August 2015

Salted Caramel Cheesecake Brownie Bars

These Salted Caramel Cheesecake Brownie Bars call for cream cheese, sweetened condensed milk, vanilla, caramel and chocolate syrups and pecans.

Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 (19.5-ounce) package Pillsbury® Mocha Flavored Fudge Brownie Mix
  • 1 (8-ounce) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 tablespoon cornstarch
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • Smucker's Sundae Syrup(tm) Caramel Flavored Syrup
  • Smucker's Sundae Syrup Chocolate Flavored Syrup
  • Pecan chips for sprinkling
  • Sea salt crystals for sprinkling
Preparation
  1. HEAT oven to 350°F. Spray a 13 x 9 baking pan with no-stick cooking spray and set aside. Prepare brownie mix according to package directions. Spread into baking pan.
  2. COMBINE cream cheese, butter and cornstarch in a small bowl and using a mixer, beat until fluffy. Gradually add sweetened condensed milk, egg and vanilla beating until smooth. Pour evenly over brownie batter. Bake for 45 minutes or until the top is slightly golden brown.
  3. REMOVE from the oven and let cool. Using generous amounts of caramel and chocolate flavored syrups to create a lattice pattern over the entire pan. Sprinkle with pecan chips and lightly sprinkle with sea salt.
  4. CUT into bars and store covered in the refrigerator.
Cook Time

45 minutes

Serves

Servings 40

Notes, Tips & Suggestions

Rebecca F., Bartlett, Ill.

Source

Eagle Brand

Seafood 07 August 2015

Pecan-Crusted Halibut Fillets

Ingredients
  • 12 (4-ounce) halibut fillets, skinned
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon black pepper
  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • 7 ounces pecans
  • 1 3/4 cups plain breadcrumbs
  • 6 tablespoons unsalted butter
Preparation
  1. Preheat oven to 350 degrees F .
  2. Combine flour, salt and pepper in mixing bowl.
  3. In another bowl, whisk eggs and mustard.
  4. Using the Magic Bullet, finely chop pecans in small bullet cup.
  5. In third bowl, combine chopped pecans and breadcrumbs.
  6. Set the 3 bowls in a row, with baking pan at end for placing fillets. First dredge each fillet in flour, shaking excess back into bowl. Then dip fillet in egg mixture to coat, and place in pecan mixture. Press lightly to coat both sides of fillet with nuts and place fillet on baking sheet. Repeat with remaining fillets. (Fillets can be refrigerated up to 2 hours before sautéeing.)
  7. Melt 2 tablespoons butter in large saute pan over medium heat. Add as many fillets as will comfortably fit in pan. Cook about 3 minutes per side, or until light brown. (Fillets can be drained on paper towels and refrigerated up to 6 hours before baking.)
  8. Arrange sautéed fillets on baking sheets and bake 10 to 15 minutes, or until cooked through. Serve with Dijon Cream Sauce.
Notes, Tips & Suggestions

Helpful Hint: To make chopping nuts easier, add a little sugar to bullet cup. Pulse to keep from grinding nuts too finely.

Source

Homeland Housewares

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