RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3110
| View Recipe |
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| Recipe Name: |
Curried Chicken and Apricot Profiteroles - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Profiteroles are cream puffs, they are made with Choux Paste.
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Ingredients:
0.25 Cup apricots, dried coarsely chopped
2 Cups chicken, cooked, white coarsely shredded
1.5 Tablespoons mayonnaise
1 Teaspoon curry powder, sweet
1 Dash pepper, cayenne
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Directions:
In a food processor, finely chop the apricots and scallions. Add chicken, mayonnaise, sour cream, curry powder, lemon juice, salt, cayenne, and almonds. Using an on/off motion, process until well mixed and finely chopped.
Using kitchen shears or a small serrated knife, cut tops of puffs about ½-¾ through. Fill each puff with about 1 Tablespoon of the chicken mixture, then replace lid. Serve at room temperature or bake for 10 minutes in a 400 degree oven. |
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| Nutrition per Serving: |
| Calories: |
128 |
Total Carbs: |
2.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
41.9 |
Fat: |
5.7 |
Protein: |
8.10 |
| Fiber: |
0.00 |
Sodium: |
154.55 |
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