Creamy Tilapia With Puff Pastry Recipes

CREAMY TILAPIA WITH PUFF PASTRY

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large frying pan over high heat.
• Lightly brown the Fillets, 2 or 3 minutes per side. You want some of the fish to stick to the bottom. or cook and extra fillet and chop it up into the pan.
• Remove the fillets from the oil and place in the bottom of a 15 x baking dish.
• Drain the oil from the frying pan, Careful not to lose bits of fish left behind.
• Add the stock to deglaze the pan. Add spices into the frying pan and bring to boil.
• Mix Corn Starch in 1/4 cup water. Add to frying pan to thicken.
• Stir as sauce thicken. After 1 minute add Half and half.
• Cover the fish with the white sauce.
• Sprinkle the walnuts over the sauce.
• Unfold both sheets of Pastry. lay one sheet over the dish.
• Cut the second sheet to cover the remaining of the dish over lap slightly.
• Cut the remaining pastry into interesting shapes and put them on top of the pasty in the dish.
• Bake until the crust is puffy, lightly brown and sauce is boiling.
• Serve with wild rice. about 30 to 45 minutes.
• You can add more fillets without increasing sauce. Could use up to 10 small fillets.

TILAPIA WITH CREAMY SAUCE

Steps:

• Preheat the oven to 375 degrees F (175 degrees C).
• Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
• Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
• While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
• Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

CREAMY TURKEY IN PUFF PASTRY (CROCK POT)

Steps:

• In large bowl, stir together all ingredients except the puff pastry shells.
• Transfer to a 4-5 qt slow cooker.
• Cover and cook on LOW setting for 3 1/2-4 1/2 hours.
• A half hour before serving, preheat oven to 400°F.
• Cook pastry shells according to package instructions.
• Serve pastry shells filled with creamy turkey and topped with pastry lid.

NANCY'S CHICKEN IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
• Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
• Bake for 12 to 15 minutes, until golden brown.