PUFFS
Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!
Provided by giteup
Categories Appetizers and Snacks
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
- In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
- Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
- Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 2.4 g, Cholesterol 24.7 mg, Fat 2.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 23.4 mg
SCALLOP PUFFS
Can't get any easier than this!!! The scallop mixture can be frozen ahead of time, then assembled on the day of your party.
Provided by Abby Girl
Categories < 60 Mins
Time 33m
Yield 30-45 serving(s)
Number Of Ingredients 9
Steps:
- Cut the baguette into thin rounds and lightly toast. Set aside. (or cut rounds from sandwich bread and toast).
- Melt the butter in a medium skillet over medium high heat.
- Add the scallops, lemon zest and garlic. Cook, stirring constantly, until the scallops are just barely cooked through, 2 - 3 minutes.
- Add the dill and cook 30 seconds longer. Let cool to room temperature.
- Add the cheese, mayonnaise and pepper to the scallop mixture and stir to combine well. Chill in a covered bowl until ready to use. (Can freeze at this point.)
- Preheat the broiler.
- Place the toast rounds 1/2" apart on a baking sheet. Top each round with a heaping tsp of the scallop mixture. Broil the puffs 5" from the heat until puffed and golded, 2 - 3 minutes.
- Serve hot.
Nutrition Facts : Calories 91.1, Fat 3.9, SaturatedFat 1.3, Cholesterol 8.4, Sodium 156.1, Carbohydrate 10.3, Fiber 0.5, Sugar 0.5, Protein 3.8
SCALLOP PUFFS
Categories Bake Poach Cocktail Party Quick & Easy Scallop Gourmet
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 8
Steps:
- In a saucepan combine the scallops with enough salted water to cover them completely, bring the water to a simmer, and poach the scallops for 5 minutes. Drain the scallops well and cut them into 1/2-inch pieces. In a bowl whisk together the mayonnaise, the Gruyére, the mustard, the lemon juice, the parsley, and salt and pepper to taste, add the scallops, and toss the mixture well. In a small bowl beat the egg white until it just holds stiff peaks and fold it into the scallop mixture gently but thoroughly. Top each bread square with a heaping teaspoon of the scallop mixture, arrange the puffs about 1/2 inch apart on baking sheets, and broil them under a preheated broiler about 6 inches from the heat for 1 to 2 minutes, or until the toppings are bubbling and lightly golden (do not allow the edges of the toasts to burn).
SCALLOP PUFFS QUE SARA RECIPE - (3.4/5)
Provided by Talk2usoon
Number Of Ingredients 11
Steps:
- Melt butter in medium skillet over medium high heat. Add scallops, zest and garlic. Cook, stirring constantly - 2-3 minutes. Add dill and cook 30 seconds longer. Cool to room temperature. Add cheese, mayo and pepper to scallop mixture and stir well. Refrigerate in a covered bowl up to one week til ready to use. Pre-heat broiler. Top toast rounds 1/2 inch apart on baking sheet with scallop mixture. Sprinkly lightly with paprika. Broil puffs 5 inches from heat until puffed and golden (about 2-3 minutes). Garnish and serve hot.
PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH
Provided by Marcia Munson
Categories Mushroom Shellfish Bake Cocktail Party Scallop Shrimp Spinach Bon Appétit Minneapolis Minnesota
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
- Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
- Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.
CHEESY BAY SCALLOP PUFF PASTRY SHELLS
Put these out for a game-day buffet, and watch them be the first to leave the table. They're even fancy enough to serve for a special dinner. Garnish with fresh tarragon if desired.
Provided by lutzflcat
Categories Appetizers and Snacks Pastries
Time 35m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
- Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
- Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
- Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.
Nutrition Facts : Calories 385 calories, Carbohydrate 23 g, Cholesterol 65.2 mg, Fat 22.2 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 558.7 mg, Sugar 2.3 g
LOBSTER PUFFS
Mini appetizer puffs stuffed with a tasty chilled lobster mixture. This makes a nice addition to a buffet table as well... Pref time includes chilling.
Provided by _Pixie_
Categories Lunch/Snacks
Time 1h15m
Yield 48 puffs
Number Of Ingredients 12
Steps:
- Mix the lobster, celery, green onion, red pepper, cream cheese, mayonnaise, lemon juice and black pepper together until well blended.
- Cover with plastic wrap and refrigerate.
- Preheat oven to 400 degrees F.
- Boil the water and butter in a saucepan over medium heat.
- Pour in flour and stir vigorously over medium heat until mixture forms a ball.
- Remove from heat and beat an egg in until mixture is smooth.
- Repeat with remaining eggs.
- Drop by teaspoons onto an ungreased baking sheet, mounds should be about 1/2" round, space about 1 1/2" apart.
- Bake for about 30 minutes or until golden brown.
- Cool completely.
- Cut off tops and scoop out any doughy material in the center of the puff.
- Fill with lobster mixture and replace top.
- Chill until ready to serve.
Nutrition Facts : Calories 44.9, Fat 3.5, SaturatedFat 1.9, Cholesterol 25.6, Sodium 33.7, Carbohydrate 2.4, Fiber 0.1, Sugar 0.2, Protein 1
PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH
Make and share this Puff Pastry Turnovers With Shrimp, Scallops and Spinach recipe from Food.com.
Provided by spatchcock
Categories Spinach
Time 45m
Yield 8 turnovers
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
- Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and.
- 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
- Bake pastries 5 minutes. Reduce heat to 375°F Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.
Nutrition Facts : Calories 544.2, Fat 39.5, SaturatedFat 15.7, Cholesterol 78.4, Sodium 304.3, Carbohydrate 33.2, Fiber 2.4, Sugar 1.5, Protein 13.3
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