Beef Triangles With Chutney Sauce Cooking Light Food

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ASIAN TRIANGLES



Asian Triangles image

Crunchy vegetables, savory ground beef and a flaky crust-there's a lot to like in these little pockets! -Violet Heaton, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 3 dozen.

Number Of Ingredients 8

1/2 pound lean ground beef (90% lean)
1 envelope (1 ounce) Lipton beefy onion soup mix
1/2 cup sliced water chestnuts, finely chopped
1 cup canned bean sprouts, drained
2 tablespoons chopped onion
2 tubes (8 ounces each) refrigerated crescent rolls
Prepared sweet-and-sour sauce, optional
Prepared hot mustard sauce, optional

Steps:

  • In a skillet, combine first 5 ingredients. Cook over medium heat, stirring often, until beef is browned and onion is tender. , Separate crescent dough into triangles; cut each one in half diagonally. Place 1 rounded teaspoon beef mixture in center of each triangle; fold dough over mixture. Press edges with a fork to seal. Place on ungreased baking sheet. Bake at 375° until golden, about15 minutes. , Serve with sweet-and-sour sauce and hot mustard sauce if desired.

Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 159mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

BEEF TENDERLOIN WITH POMEGRANATE CHUTNEY



Beef Tenderloin with Pomegranate Chutney image

When I want to show family and friends some culinary love, I roast a tenderloin and serve it with a sweet-tart pomegranate and apple chutney. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 19

2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
1 tablespoon brown sugar
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 beef tenderloin roast (3 pounds)
2 tablespoons Dijon mustard
CHUTNEY:
1 pomegranate
2 tablespoons olive oil
1 medium tart apple, peeled and chopped
4 shallots, coarsely chopped
2 tablespoons minced fresh gingerroot
1 garlic clove, minced
1/4 cup sugar
1/4 cup brandy
1/4 cup cider vinegar
1/4 teaspoon sea salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Preheat oven to 425°. In a small bowl, mix thyme, rosemary, brown sugar, salt and pepper. Place tenderloin on a rack in a shallow roasting pan. Brush mustard over roast; sprinkle with herb mixture. Roast 40-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. , Meanwhile, for chutney, cut pomegranate in half. Working over a small bowl and using a small spoon, separate pomegranate seeds from membranes, placing seeds in bowl and discarding membranes. In a large skillet, heat oil over medium heat. Add apple and shallots; cook and stir 8-10 minutes or until tender. Add ginger and garlic; cook 1 minute longer. Remove from heat. Add sugar, brandy, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened. Stir in pomegranate seeds; heat through. Serve with roast.

Nutrition Facts : Calories 381 calories, Fat 14g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 395mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 37g protein.

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