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Brie and Mushroom Phyllo Puffs

Reviewed: Nov. 21, 2010
I LOVED this. My boyfriend's is in the hospital, so I made these for him (and me!). It was my attempt to impress the two men were staying in the same hospital room and their very Turkish and Greek families (with the typical grandmas who cook huge amounts of food for everyone), but we greedily finished them in the other room because they were so good we didn't want to share! :) I used sliced gouda cheese (one half slice on the bottom of the mushroom and one half on top) and regular button mushrooms because the shop was closed on Sunday, but they were still amazingly tasty. Be sure you roll or fold them tightly or else they 'leak' cheese and it gets hard on the baking tray. Mine took about 30 minutes in the oven and I forgot to turn them over but didn't notice at all until I re-read the recipe just now. :P I've never flipped byrek and it's always been fine. I used pre-cut triangle-shaped phyllo dough and it worked well- a different shape, but still tasted the same. Just a little more awkward to butter since I was taught in Albania never to let two pieces of dry phyllo dough touch each other. :) I'll certainly try this again with other vegetables and cheese as a way to use up leftover veg and the huge amount of phyllo dough that you get in one pack! :)
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Couscous Pepper Cups

Reviewed: Nov. 18, 2010
I made this for some friends and we really enjoyed it. It turned out to be very filling, but I had made extra filling and spread it on the pan so it would keep warm in the oven, prevent the peppers from falling over and look pretty :) and we ended up eating almost all of it. I had used 1.5 cup uncooked couscous and there was enough for leftovers for one person. I also bought one green, one yellow and one red pepper so we each got to choose our pepper color. :) We are vegetarians, so I used vegetable stock instead of chicken broth. I would recommend looking at the cooking direction for your specific couscous because the couscous I use recommends 1 c liquid to 1/2 c couscous, so I had to add more broth.
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