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Try this delicious baked eccles apples recipe for a tasty sweet treat. Made with Jus-Rol puff pastry rounds. Serve up with coulis and ice cream.

Baked Eccles Apple

Jus-Rol™ Puff Pastry Rounds

apples

g soft dark brown sugar

g Sultanas

butter

egg egg wash)

To serve:

ice cream balls

Icing sugar

Raspberry coulis

Defrost the Jus-Rol Puff Pastry Rounds and roll out 4 of them so that they are approximately 5cm larger in diameter. Score the tops of the larger pastry rounds with opposing curves, crossing over the centre.

Peel the apples and remove the core. Mix the butter, sugar and sultanas and set aside. In the centre of the smaller pastry rounds place an apple and fill each with the sultana mixture.

Place the larger pastry tops over the apple and crimp the two pieces together with a pinch and a 180° twist, moving around the circle. Brush with egg yolk and bake for 18 minutes in the oven until golden, then turn oven down to 160°C and cook for a further 20 minutes.

To serve, draw a zigzag of coulis on the plate, sprinkle the pastry with icing sugar and arrange on the plate with the ice cream.

Delectable desert made with Jus-Rol shortcrust pastry sheet. Enjoyed warm or cold anytime!

Bakewell Tart

Jus-Rol Shortcrust pastry sheet

unsalted butter, softened

caster sugar

ground almonds

eggs

tsp vanilla extract

raspberry jam

flaked almonds

Preheat the oven to 200C/180C (fan)/Gas 6

Unroll the pastry to line a 20-23cm flan case. Place baking or greaseproof paper on top, fill with baking beans and bake for 12-15 minutes. Reduce the temperature to 190C (170C fan assisted oven) Gas 5.

Meanwhile combine the butter, sugar and almonds and then beat in the eggs and vanilla.

Spread the base of the pastry case with jam and when the pastry is completely cool spread the almond mixture evenly over the jam and scatter over the flaked almonds.

Bake in the oven for 25 minutes, until the filling is golden brown and set in the middle. (If the filling appears to ‘wobble’, then return to oven for 5-10 minutes. If the top is getting too brown, lower the temperature by 10 degrees.

Serve warm or cold, dusted with icing sugar.

Try this delicious almond and pistachio baklava recipe for a tasty treat. Made with Jus-Rol filo pastry, this is a truly indulgent dessert. 

Baklava

g butter, melted

g pistachios, shelled

g walnuts, shelled

100 g blanched almonds

tbsp Granulated sugar

cinnamon

300 g Granulated sugar

water

lemon juice

tbsp orange blossom water (optional)

Preheat the oven to 180C (160C in a fan oven) Gas 4.

To make the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-based saucepan and cook over a medium heat for approximately 15 minutes, until the sugar has melted and a syrup has reduced by 1/3 rd, set aside to c

Grease a 17cm x 28cm (11in x 7in) baking tray with butter.

Place the nuts in a blender and blitz until coarse. Transfer to a bowl with the sugar and spice.

Lay 2 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. Pour half the nut mixture on top.

Layer up the next 2 sheets, brushing each sheet with butter, as before. Top with the remaining nut mixture and finally, top with the remaining 2 sheets of filo.

Using a sharp knife, cut a criss-cross (diamond) pattern into the top layers of the pastry.

Place in a preheated oven for approximately 20 minutes, decrease the temperature to 150C/Gas 2 and cook for a further 30 minutes, or until the pastry is slightly puffed and golden on top. Remove from the oven and allow to cool slightly. Pour half of the cooled syrup over the baklava and allow to stand for 5 minutes before pouring over the remaining syrup. Leave for a further 10-15 minutes before cutting into small diamond-shaped pieces.

Inspired by the flavours of the Middle East, Baklava is sticky and sweet with flaky layers of Filo Pastry filled with chopped pistachios, walnuts and almonds, flavoured with honey and cardamon. Serve after a Mezze or as a sweet treat with a  cup of espresso.

Jus Create - Baklava with Jus-Rol Filo Sheets  - Pastry Recipes from Jus-Rol™

Grilled steak gets the Texas twist in this simple recipe starring the robust, Bar-B-Q flavor of Stubb&#39;s® Texas All-Purpose Rub - a legendary blend of black and red peppers, sweet molasses, garlic, pepper, and mesquite smoke.

Texas Style Sirloin Steak

beef sirloin steak {New York strip steak}

Stubb's® Texas All Purpose Rub

step 1

Season steak evenly on all sides with Rub.

step 2

Grill steaks over medium-high heat 4 to 6 minutes per side or until desired doneness.

From the layers of ground beef and tasty taco toppings to the signature flavor of McCormick® Original Taco Seasoning Mix, this taco crunch wrap is the only way to do lunch. Serve with guac, queso, hot sauce, or salsa and enjoy the crunch in every bite!

Taco Crunch Wrap

beef

McCormick® Original Taco Seasoning Mix

burrito size (10-inch) flour tortillas

Tortilla chips (your favorite brand and flavor)

Mexican cheese blend

lettuce

tomatoes

sour cream

Brown ground beef in large skillet; drain. Stir in Seasoning Mix and water; bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.

Place 1 flour tortilla on clean work surface. Spoon about 1/4 cup of the taco meat onto center of tortilla, spreading into a circle. Sprinkle with 2 tablespoons of the shredded cheese. Place 4 to 6 tortilla chips over top. Layer with 2 tablespoons each cheese, lettuce and tomato. Top with 1 tablespoon sour cream. Fold edges of tortilla up and over top of filling to enclose. Repeat with remaining ingredients to make 8 crunch wraps.

step 3

Heat oil in large skillet on medium heat. Working in batches, place wraps in skillet, folded side down. Cook 1 to 2 minutes on each side until lightly browned and crispy, adding additional oil as needed. Cut in half and serve with additional toppings such as guacamole, hot sauce and salsa, if desired.

Take frozen french fries to the next level with this tasty taco twist. Once air-fried (or baked) toss fries in oil and the signature flavor of McCormick® Original Taco Seasoning Mix. Enjoy with queso, salsa, guac, or hot sauce.

Taco Fries

Place frozen fries in large bowl. Add oil and Seasoning Mix; toss to coat.

Bake or Air-Fry fries as directed on package.

Learn how to cook pork ramen without the time commitment with our quick and easy recipe. Using your Instant Pot® and this pork ramen noodle recipe, you can put together restaurant-style ramen with only 10 minutes of prep. Seasoned with the robust flavors of McCormick® Garlic Powder, Ground Ginger and Black Pepper, this delicious pork ramen broth can be topped with ingredients like bean sprouts, bamboo shoots, shitake, corn, sliced green onion, and soft-boiled eggs. Make it how you like it!

Pork Ramen

brown sugar

McCormick® Garlic Powder, divided

McCormick® Ground Ginger

pork shoulder,

vegetable oil

chicken stock

soy sauce

McCormick® Pure Ground Black Pepper

cornstarch

ramen noodles, cooked

Mix brown sugar, 1 teaspoon of the garlic powder, and ginger in small bowl. Rub on all sides of pork to coat.

Heat oil in Instant Pot on SAUTE function. Place pork in pot. Cook 3 to 5 minutes or until lightly browned, turning once. Remove from pot. Add stock, stirring with whisk to remove browned bits from bottom of pot. Stir in remaining 1 teaspoon garlic powder, soy sauce and black pepper. Return pork to pot. Close lid. Set Valve to Seal.

Set to cook 30 minutes on HIGH PRESSURE, or until pork is cooked through. When done, quick-release the pressure. Open the lid once pressure inside the pot has completely released. (Check manufacturer's manual for safe operating instructions.)

step 4

Remove pork. Let rest 4 minutes. Meanwhile, select SAUTE setting. Whisk water and corn starch in small bowl; stir into pot until well blended. Simmer 1 minute, stirring frequently. Cut pork into thin slices. Divide noodles and pork among serving bowls. Ladle hot broth over into bowl and serve with desired toppings, such as bean sprouts, bamboo shoots, shitake or wood ear mushrooms, corn, sliced green onion, seaweed snacks or nori, and soft-boiled eggs.

Treat your family and friends—and yourself—to rich, comforting Cheeseburger Casserole. This dish combines seasoned ground beef, cooked macaroni and melty cheese, for a comforting classic. Wondering what Cheeseburger Casserole is? It&#39;s a homemade twist on nostalgic boxed hamburger mix-ins, delivering nutritious and savory satisfaction. This recipe features the beloved basics: ground beef, pasta, and cheese, to create a hearty, warm meal for dinner. Be sure to save some for a delicious lunch the next day!

Cheeseburger Casserole

white bread

butter, melted

yellow onion, chopped

McCormick® Garlic Powder

chicken broth

(15 ounces) tomato sauce

(12 ounces) elbow macaroni (about 3 cups)

(8 ounces) shredded mild Cheddar or Monterey Jack Cheese

chopped pickles (optional)

salt

French's® Classic Yellow Mustard

Preheat oven to 400°F. Spray 13x9-inch baking dish with no stick cooking spray; set aside. Place bread slices in food processor and pulse until coarsely crumbled (should yield about 1 1/4 cups). Melt butter in large nonstick skillet on medium-high heat. Add breadcrumbs; cook and stir until lightly browned, about 6 minutes. Remove from skillet; set aside. Carefully wipe out pan.

Place ground beef, onion and garlic powder in same skillet. Cook, crumbling beef, on medium-high heat 5 to 7 until beef is browned and onions are softened. Stir in broth, tomato sauce, macaroni, salt and pepper. Bring to boil. Cover and reduce heat to low. Simmer 8 to 10 minutes or until macaroni is tender, stirring occasionally. Stir in mustard, cheese and pickles (if using) just until well blended. Spoon into prepared baking dish. Sprinkle breadcrumbs evenly over top.

Bake 15 to 20 minutes or until topping is browned and mixture is bubbly. Let stand 5 to 10 minutes before serving.

Shrimp seasoned with McCormick® Garlic &amp;amp; Lime Signature Blends Seasoning are quickly cooked and served in tortillas with cabbage slaw. Tossed with melted seasoned butter, these tacos come together in under 10 minutes for a vibrant, weeknight-worthy meal.

Garlic and Lime Shrimp Tacos

apple cider vinegar

McCormick® Garlic & Lime Signature Blends Seasoning, divided

red cabbage

shrimp,

(6-inch) flour tortillas warmed {corn tortillas}

Whisk vinegar, oil and 2 teaspoons of the Seasoning in medium bowl. Add shredded cabbage, tossing to coat well. Set aside until ready to serve.

Mix melted butter and 1 1/2 teaspoons of the remaining Seasoning in medium bowl; set aside. Season shrimp with remaining 1 1/2 teaspoons Seasoning. Thread shrimp onto skewers.

Grill over medium heat 2 to 3 minutes per side or just until shrimp turn pink. Add shrimp to bowl with seasoned butter; toss to coat. Serve shrimp in tortillas with cabbage slaw and desired toppings.

Top 9 moderate recipes from across the web

The most viewed moderate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Eccles Apple

Bakewell Tart

Baklava

Texas Style Sirloin Steak

Taco Crunch Wrap

Taco Fries

Pork Ramen

Cheeseburger Casserole

Garlic and Lime Shrimp Tacos

Top 9 moderate recipes from across the web

The most viewed moderate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Eccles Apple

Bakewell Tart

Baklava

Texas Style Sirloin Steak

Taco Crunch Wrap

Taco Fries

Pork Ramen

Cheeseburger Casserole

Garlic and Lime Shrimp Tacos

The most viewed moderate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine