Puff The Magic Salmon Food

SALMON TURNOVERS

Steps:

• Preheat oven to 400 degrees F.
• Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares.
• In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.

SMOKED SALMON PUFFS

Steps:

• Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg.
• Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.)
• Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.)
• Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.)

SALMON PUFFS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mash bones and flake ham with juices.
• Add remaining ingredients combining well.
• Pack lightly into 6 well buttered custard cups or small casseroles.
• Place custard cups in a pan of hot water.
• Bake for 30 minutes.
• Serve with your favourite tomato sauce.

SAVORY SALMON PUFF

Steps:

• In a large bowl combine the softened cream cheese and mayo.
• Add in salmon, lemon juice (if using) bell pepper, olives, celery, green onion and dill; mix well to combine.
• Season with seasoning salt and pepper.
• Cover and chill overnight.
• Set oven to 400 degree.
• Place one thawed pastry sheet on a lightly floured surface; roll out to a 12x10-inch rectangle.
• Transfer to a lightly greased baking sheet.
• Brush the edges of the sheet with egg.
• Spread the salmon mixture over the pastry up to 1-inch from edges.
• Roll the second sheet out to the same size as the first sheet.
• Place over the filling, matching the edges and crimp to seal.
• Score the top of pastry diagonally in both directions at 1-inch intervals.
• Bake for about 25-30 minutes or until deep golden brown.
• Cut into slices with a serrated knife and serve warm.

PUFF PASTRY SALMON

Steps:

• Preheat oven to 375°F.
• Season salmon fillet with salt, garlic powder and onion powder. Divide 1/2 the spinach between 2 sheets of puff pastry and mound in the center. Place salmon on top of spinach. Spread pesto over salmon and top with remaining spinach. Moisten edges of puff pastry with water (or can use an egg wash), fold to center and seal the seams.
• Bake for 20-25 minutes until the pastry is puffed and golden.

SALMON PUFFS

Steps:

• Heat oil in deep fryer or in deep heavy saucepan until hot but not smoking.
• In a bowl, separate salmon with a fork.
• Add flour, egg, parsley, salt,lemon juice, and black pepper.
• Mix thoroughly.
• Add baking powder to 1/4 c. milk and with a fork beat until foamy
• Pour this mixture into salmon and mix until well blended.
• Using 2 teaspoons, scoop up mixture with one spoon and with the other spoon, slide mixture into the hot oil.
• The puffs will cook quickly and are done as soon as they are brown.
• Remove puffs from oil with a slotted spoon and place on paper towels to drain.
• Serve immediately with tartar sauce or cocktail sauce.

SALMON PUFF

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. , Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving.

PUFF THE MAGIC DRAGON

Steps:

• Pour all ingredients in a punch bowl or large pitcher.

GOLDEN PUFF

Steps:

• Spray with oil a 12x8-inch baking dish.
• Cover bottom of dish with a layer of soda crackers.
• Add cheese slices.
• Top with remaining crackers.
• Beat together eggs, milk, mustard and pepper.
• Pour on top of crackers.
• Cover.
• Set dish is refrigerator overnight.
• Sprinkle with paprika.
• If your mixture is not completely covered add more milk.
• Bake in a preheated oven 375° 45 minutes.

PUFF THE MAGIC MEAL

Steps:

• Coat a large skillet with cooking spray.
• Heat over medium-high heat.
• Add onion, garlic and eggplant.
• Cook, stirring, 5 to 7 minutes or until onion is softened and eggplant is golden brown.
• Remoce vegetables from skillet and set aside.
• Coat skillet with cooking spray again.
• Heat over medium-high heat.
• Add turkey (or chicken).
• Cook over medium heat, stirring, until no longer pink, 3 minutes.
• Add basil, oregano, cinnamon, salt and pepper.
• Stir in tomato sauce and eggplant mixture.
• bring to boil.
• Reduce heat.
• Simmer, covered, stirring occasionally, 20 minutes.
• Heat oven to 425*.
• Place butter in 10-inch pie plate.
• Place in oven until butter is melted.
• Yorkshire Pudding: In medium-size bowl beat eggs lightly.
• Add milk.
• Beat to blend.
• Add flour and salt.
• Beat until smooth and pour into heated pie plate.
• Place turkey (or chicken) in middle of batter.
• Spread out to within 1 inch of edge.
• Sprinkle with Cheddar and Parmesan cheese.
• Bake 30 minutes or until brown and puffy.
• Cut in wedges and serve.
• Enjoy!