Lisa's Favorite Recipes
  • Appetizers
    • Spicy Stuffed Brie
    • Brie Vinaigrette
    • Hot Crab Dip
    • Stuffed Gouda Cheese
    • Crab and Avocado Quesadilla
  • Salads
    • Grand Marnier Farm Salad w/ Grilled Cheese Toasts
    • Blue Cheese Potato Salad
    • Apple Roquefort Slaw
    • Market Vegatable Salad
    • Artichokes w/ Garlic Pimiento Vinaigrette
    • Broccoli Nut Salad
    • Winter Fruit Salad Compote with Ginger Sauce
    • Sunburst Salad
    • Mexican Garden Salad
  • Soups
    • Curried Pumpkin Soup
    • Chilled Blood Mary Gazpacho Soup
    • Cream of Totilla Soup
    • Pat's Champagne Bean Soup
    • Cream of Zucchini and Almond Soup
  • Entre'es
    • Stuffed Chile w/ Jalppeno Cheese Sauce... Mexican Rice
    • Eggplant Rollatini with Three Cheeses
    • Paella Salad with Garlic Dressing
    • Beef Scallops Blue Grass
    • Orange and Fennel Poached Sole
    • Cold Poached Salmon With Mustard Sauce
    • Rice Pilaf
    • Fresh Asparagus w/ Red Pepper
    • Lisa's Easy Stuffed Porkchops
    • Sante Fe Meat Loaf
    • Meat Loaf Surpeme
    • Killer Chili Beans
    • Corn Pudding
  • Desserts
    • Southwestern Bread Pudding
    • German Pudding Cake
    • Cappuccino Creme Brule'e
    • Chuppachuk Brownies
    • Cold Lemon Souffle
    • Diet Banana/Strawberry Froth
Spicy Stuffed Brie
 
Serves 1 6

1 kilo Brie, semi-ripe, slice in half horizontally by cheese
shop, each layer individually wrapped
1 tablespoon butter
2 cloves garlic, pressed
1 small sweet onion, tingly chopped
6-8 large mushrooms, finely chopped
1/2     jar roasted red sweet sweet peppers, chopped, remainder of
jar used for garnish
1 4 ounce can sliced black olives, drained and used to taste
1 tablespoon dry sherry
Dash salt and pepper

In small skillet, saute' onion and garlic in butter until onion is translucent. Add mushrooms, peppers and olives. Saute' until done, about 3 minutes.

Add Sherry and season to taste. Set aside or refrigerate until needed.

Remove cheese layers from refrigerator at best 1 hour before serving. Remove plastic wrap and place first layer rind-side down on serving plate.

Spread enough filling on Brie to cover the layer completely. Place second layer on top, rind-side up.

Garnish with reserved red peppers. olives or parsley and serve with thinly sliced French bread.





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