Red Roo Chicken Triangles Food

RED ROO CHICKEN TRIANGLES

Steps:

• Preheat oven to 350 F.
• Melt butter in a pan over medium heat. Add onion and curry; fry until onions are soft (not browned). Add shredded carrot and chopped celery; cook for 1-2 minutes.
• Add mushrooms and cook for additional 2 mins. Add chicken and corn; stir until combined. Gradually stir in flour and then start adding chicken start a little at a time; stirring until thickens. Set aside to cool.
• Cut each puff pastry sheet into 4 squares. Place 1-2 heaping tablespoons of chicken mixture on center of pastry square. Fold over a corner diagonally to form a triangle.Use a fork to seal and brush tops with egg yolk or milk. Repeat with remaining pastry sheets.
• Place triangles on lightly greased cookie sheet. Bake for 2-25 mins. until golden and puffy

CHICKEN BACON TRIANGLES

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute chicken in drippings until no longer pink; drain., Add the soup, cream cheese, garlic, onion, pepper and bacon to skillet; cook and stir until blended. Remove from the heat. Stir in mozzarella and Parmesan cheeses; cool slightly. Cover and refrigerate for at least 2 hours., Lightly brush 1 sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut into four 14x2 1/4-in. strips., Place a scant tablespoon 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. Brush end of dough with butter and press onto triangle to seal. Repeat with remaining strips of dough and with remaining sheets of phyllo., Place triangles on a greased baking sheet. Bake at 375° until golden brown, 15-17 minutes. If desired, serve with ranch.

CHICKEN TRIANGLES

Steps:

• Combine all ingredients except pita in a food processor, until fairly well mixed.
• Separate each pita into halves, then into semi-circles.
• Each whole pita should produce 4 pieces.
• Spread chicken mixture on each triangle.
• Place triangles on a lightly greased cookie sheet and bake at 375 for 5-7 minutes or until bubbling.
• Cut each semi-circle into 2 triangles.
• Serve with desired toppings.

CURRIED CHICKEN TRIANGLES

Steps:

• Separate crescent dough; cut each piece into four triangles. Place on greased baking sheets.
• In a bowl, break up chicken. Add the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt; mix well. Drop by rounded teaspoonfuls onto triangles. Sprinkle with paprika if desired.
• Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned. Serve warm.

CURRIED CHICKEN TURNOVERS

Steps:

• Preheat oven to 400 degrees. Bring 1 quart water to a boil in a medium pot; add 1 tablespoon salt and the chicken. Reduce heat; simmer until chicken is cooked through, about 12 minutes. Transfer with a slotted spoon to a bowl; let cool. Shred chicken with a fork into 2-inch pieces.
• Heat oil in a large low-sided stockpot over medium-high heat until hot but not smoking. Add onion, garlic, and ginger, and cook, stirring occasionally, until pale golden, about 8 minutes. Stir in curry powder, cumin, and flour; cook 1 minute. Add stock, and bring to a boil. Stir in yogurt, tomato paste, and applesauce; boil 1 minute. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 30 minutes.
• Stir in chicken and peas; cook until mixture is thick, about 3 minutes. Stir in cream and 2 teaspoons salt. Let cool.
• Lay pastry sheets on a lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press edges to seal. (Unbaked turnovers can be frozen, wrapped in plastic and foil, 1 month; thaw before baking.)
• Arrange on baking sheets. Bake until golden, 20 to 25 minutes. Serve with sauce.

CURRIED CHICKEN TRIANGLES

Steps:

• Separate crescent dough into triangles. Cut each piece into four triangles. Place on greased baking sheets. In a large bowl, combine the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt. Crumble chicken over mayonnaise mixture; stir to coat. , Place rounded teaspoonfuls in the center of each triangle. Sprinkle with paprika if desired. Bake at 350° for 12-15 minutes or until edges are lightly browned. Serve warm.

CURRY CHICKEN TRIANGLES

Steps:

• heat oven to 375°F Spray large cookie sheet with cooking spray. Unroll both cans of dough on work surface and pinch seams to seal. Press each to form 12x9 inch rectangle. Cut each into 12 squares.
• In medium bowl, beat cream cheese, milk and apricot preserves with electric mixer on medium speed until smooth. Stir in chicken, cheese, water chestnuts, onions and curry powder.
• Spoon about 1 tablespoon chicken mixture in center of each square. Fold dough over filling; press edges with a fork. Place on cookie sheet. Brush with beaten egg; sprinkle with almonds.
• Bake 10 to 15 minutes or until deep golden brown.