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Recipe Name: Endive With Tomato Rosettes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

6 Medium-sized heads belgiam e
1 8-oz. package cream cheese
3 Tablespoon(s) Milk
2 Ounce(s) Dried tomatoes, in oil chop
Basil leaves or watercress s
Flower for garnish
Calories per serving: 30 Fat grams per serving: 3 Approx. Cook
Time:Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR
EARLY INDAY: Separate leaves from heads of Belgiam endive (you should
be able toget 6 pretty leaves from each endive). Reserve small leaves
and centersfor salad another day. Rinse leaves under running cold
water; pat drywith paper towels. In small bowl, with mixer at medium
speed, beat creamcheese until smooth. Gradually beat in milk until
blended. With spoon,stir in chopped dried tomatoes. Spoon cream-cheese
filling intodecorating bag with large rosette tube. Place a basil leaf
or smallwatercress sprig on each endive leaf. Pipe some filling onto
basil onwide end of each endive leaf. Arrange endive leaves on platter;
garnishplatter with flower. Cover and refrigerate until ready to serve.
MAKES 3DOZEN HORS D'OEUVRESFrom Gemini's MASSIVE MealMaster collection

Nutrition (calculated from recipe ingredients)
Calories: 802
Calories From Fat: 691
Total Fat: 78.6g
Cholesterol: 253.1mg
Sodium: 752.5mg
Potassium: 412.8mg
Carbohydrates: 12g
Fiber: 0g
Sugar: 9.6g
Protein: 15.3g

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