Quote:
Originally Posted by kazbates
Here are the recipes I promised (or I should say the links to the recipes):
The Carmelized Onion and Mushroom Tartlets came from a Pillsbury booklet but they have others at their Recipes page.
1 can (8 oz) Pillsbury refrigerated crescent rolls (or Crescent Recipe Creations)
<snip>
Sorry the recipes are in our crazy US units.  I don't know what ever happened to the whole "going metric" thing that was the big thing when I was in elementary school several decades ago.  |
That tartlet recipe looks great. I've just bought a slow cooker, and apparently you can make really great caramelised onions in them.
I have a question about the dough - is it a puff pastry type (like you'd use for croissants) or the kind you'd use for pies (shortbread type) - I equate the American notion of 'rolls' as something like buns made from a yeasty dough, but that can't be the right type of dough here?
Would you suggest aged or fresh cheese? (I'll probably need to find a substitute)
And another question; isn't it spelled 'car
amelized'? I ask because I only recently realized that 'jewelry' wasn't a misspelling, and I thought this might be something like it, and 'carmelized' is actually correct.
Don't worry about the measurements. 'Spoons' are the same, a cup is 2 deciliter plus a bit, 3 ounces is almost 100 gram, a pound is a little less than 500 gram (or half a kilo). For the rest, I can use Google as a converter
