BEEF TRIANGLES & CHUTNEY DIP
When I brought these crisp, golden-brown triangles to a friend's housewarming party, they were gone in minutes. The spices in the beef make them unusual and delicious.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 56 appetizers (1 cup sauce).
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in currants and seasonings. Combine cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Place 1 sheet of phyllo dough on a work surface with a short end facing you; spray sheet with butter-flavored spray. Place another sheet of phyllo on top and spritz with spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut the 2 layered sheets into four 14x2-1/4-in. strips., Place a rounded teaspoon of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake at 400° until golden brown, 8-10 minutes. Combine yogurt and chutney. Serve with warm appetizers.
Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 51mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
BEEF TRIANGLES WITH CHUTNEY SAUCE
Steps:
- Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside. Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. (What I did: I stacked 2 sheets of phyllo at a time. I sprayed the top sheet with cooking spray. Using a pizza cutter, I cut the stack into 4 even pieces. I then put the 1 T. of meat mixture at the end of each stack and then rolled each triangle up. Once you get going, these come together pretty quickly. I froze them and increased the cooking time.) Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400° for 12 minutes or until golden. Serve warm with chutney sauce. CALORIES 82 (33% from fat); FAT 3g (satfat 1g, monofat 1.1g, polyfat 0.6g); PROTEIN 3.8g; CARBOHYDRATE 9.9g; FIBER 0.1g; CHOLESTEROL 9mg; IRON 0.7mg; SODIUM 106mg; CALCIUM 13mg;
BEEF TRIANGLES WITH CHUTNEY SAUCE (COOKING LIGHT)
Make and share this Beef Triangles With Chutney Sauce (Cooking Light) recipe from Food.com.
Provided by Brookelynne26
Categories < 60 Mins
Time 40m
Yield 30 serving(s)
Number Of Ingredients 15
Steps:
- Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside.
- Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel.
- Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside.
- Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip.
- Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400° for 12 minutes or until golden. Serve warm with chutney sauce.
Nutrition Facts : Calories 62, Fat 1.9, SaturatedFat 0.7, Cholesterol 10.1, Sodium 99.5, Carbohydrate 7, Fiber 0.3, Sugar 1.5, Protein 3.9
PARTY MEATBALLS
These meatballs in a sweet, tangy sauce can be made a day in advance and reheated. We usually serve them at birthday parties. - Irma Schnuelle, Manitowoc, Wisconsin.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the milk, soup mix and 2 teaspoons Worcestershire sauce. Crumble beef over mixture and mix lightly but thoroughly. , With wet hands, shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain on paper towels. , Meanwhile, combine the ketchup, brown sugar and remaining Worcestershire sauce in a Dutch oven. Bring to a boil over medium heat. Cook and stir until thickened. Reduce heat; add meatballs. Simmer until heated through, about 15 minutes.
Nutrition Facts : Calories 55 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 159mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 3g protein.
SPICED BEEF ON PITA TRIANGLES WITH FRESH MANGO SALSA
The pita chips and meat mixture can be made days ahead.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Yield 32
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Place pita triangles on oven rack set in the middle position. Bake until golden brown, 10 minutes. (Store in an airtight tin for up to a week.)
- Mix cumin, ginger, cinnamon and cloves in a small bowl. Leave 1/4 teaspoon of the spice mix in the bowl and sprinkle the remaining spices over beef; mix to combine.
- Heat a large (12-inch) skillet over medium-high heat. Add meat and all but 1/3 cup of the onion; saute seasoning with salt and pepper and stirring frequently to break meat into a finely ground texture. Stir until meat is fully cooked and all liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of chutney; cook to blend flavors, about 1 minute longer. (Can be refrigerated in a covered container up to 5 days.)
- When ready to serve, rewarm beef and make the salsa: Stir together the mango, cilantro, and remaining chutney, onion and spice mix. Spoon a portion of meat on each pita triangle, top with salsa and serve. Or set out meat, pita chips and salsa and let guests make their own.
Nutrition Facts : Calories 96.1 calories, Carbohydrate 9.9 g, Cholesterol 14.6 mg, Fat 4 g, Fiber 0.5 g, Protein 5.3 g, SaturatedFat 1.2 g, Sodium 139.3 mg, Sugar 1.3 g
BEEF BROCCOLI-STUFFED RICE TRIANGLES RECIPE BY TASTY
Here's what you need: japanese short grain rice, water, soy sauce, honey, ginger, garlic, vegetable oil, boneless round steak, salt, pepper, small yellow onion, broccoli, cornstarch, water, sesame seeds, vegetable oil, soy sauce, scallion
Provided by Katie Aubin
Categories Appetizers
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.
- Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.
- Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.
- Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.
- Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.
- Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.
- Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.
- Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.
- In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.
- Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.
- Sprinkle the rice triangles with scallions, then serve.
- Enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 35 grams, Fat 5 grams, Fiber 0 grams, Protein 8 grams, Sugar 31 grams
BEEF TRIANGLES WITH CHUTNEY SAUCE
A spicy little triangle of middle east flavours, I have entered the recipe as written, however I have prepared it using ground lamb or turkey when cooking for my non-beef eating friends! Source: Cooking Light
Provided by Elly in Canada
Categories Meat
Time 42m
Yield 30 appetizers, 30 serving(s)
Number Of Ingredients 15
Steps:
- Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside.
- Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble.
- Drain meat mixture in a colander; wipe drippings from skillet with a paper towel.
- Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well.
- Combine water and cornstarch; stir well, and add to the meat mixture.
- Cook over medium heat 2 minutes, stirring constantly.
- Remove from heat; set aside.
- Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip.
- Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray.
- Bake at 400° for 12 minutes or until golden.
- Serve warm with chutney sauce.
- Serving size: 1 triangle and 1 1/2 teaspoons sauce.
Nutrition Facts : Calories 70.5, Fat 2.9, SaturatedFat 1.1, Cholesterol 10.5, Sodium 97.9, Carbohydrate 7, Fiber 0.3, Sugar 1.5, Protein 3.8
BEEF-STUFFED CRESCENTS
My family loves these hearty appetizers year-round...not just during the Christmas season. -Alene Knesel, Northome, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 32 appetizers.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the cheese, pickle relish, salt, chili powder, pepper and sugar; set aside. , Unroll crescent dough and separate into triangles. Cut each in half lengthwise, forming two triangles. Place 1 tablespoon beef mixture along the wide end of each triangle; carefully roll up. , Place point side down 2 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 86 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 181mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
TACO TRIANGLES RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, red bell pepper, green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, dried oregano, lime, shredded chicken, black beans, ground beef, flour tortillas, cheese blend, large egg, oil, fresh cilantro, sour cream, guacamole, salsa
Provided by Alix Traeger
Categories Sides
Yield 15 servings
Number Of Ingredients 23
Steps:
- In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
- Add the lime juice and cook the vegetables until soft, about 5 minutes.
- Seperate the vegetables in three medium bowls.
- To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
- Stir each bowl until everything is incorporated.
- Cut a tortilla in half with a pizza cutter or knife.
- Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
- Fold each corner over the middle, forming a triangle.
- Flip the tortilla triangle over so the seam is down.
- Brush the edge of the tortilla with egg wash and press with a fork to seal.
- Repeat with the remaining tortillas and fillings.
- In a deep pan, heat two inches of oil to 350°F (180°C).
- Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
- Drain the triangles on a rack
- Serve with cilantro, sour cream, guacamole, and salsa.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 24 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, Sugar 2 grams
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