Curry Torte Recipes
COCONUT CURRY TORTE
For safekeeping ... was served at Christmas get-together, and everyone loved it. Serve with crackers or crudites. Utterly delicious.
Provided by Julie in SoCal
Categories Cheese
Time 30m
Yield 1 9x5 loaf pan, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Beat cheeses at medium speed till smooth.
- Spread half cream cheese mixture into a loaf pan lined with foil or plastic wrap.
- Sprinkle with half-cup each of green onions, pecans, raisins, bacon, and coconut. Top with remaining cheese mixture.
- Cover and chill for 8 hours or more.
- Drain chutney; discard liquid; chop chutney.
- Invert cream cheese mixture onto plate; remove plastic wrap.
- Spread top with chutney, and sprinkle with remaining onions, pecans raisins, bacon and coconut.
Nutrition Facts : Calories 351.7, Fat 28.1, SaturatedFat 14.2, Cholesterol 53.3, Sodium 253.3, Carbohydrate 20.2, Fiber 2.4, Sugar 13.4, Protein 8.2
CURRY TORTE
Wonderful, easy appetizer that always goes fast! The leftovers, if you have any, are great as a sandwich spread.
Provided by Chef MB
Categories < 15 Mins
Time 5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine cream cheese and curry powder. Spread in an 8" or 9" pie plate.
- Spread the chutney over the cream cheese.
- Sprinkle the top with the onions and peanuts.
- Serve with sliced apples, crackers or pita wedges.
Nutrition Facts : Calories 183, Fat 17.7, SaturatedFat 10.2, Cholesterol 49.9, Sodium 136.2, Carbohydrate 2.6, Fiber 0.7, Sugar 0.4, Protein 4.6
OLD-FASHIONED CHERRY TORTE
When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. -Danielle Brandt, Ruthton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish., In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack., Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 153mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.
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