SHRIMP PUFFS
Provided by Carissa Seward
Time 25m
Yield 20 puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
- Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
- In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.
- From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
BARBECUED BUFFALO CLAMS
Provided by Food Network
Categories main-dish
Time 53m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare grill.
- Wash and open clams. Remove the upper shell to create clams on the half shell. Combine the melted butter and lemon juice. Place the clams on the hot grill and baste with the lemon butter mixture frequently. Clams should take about 4 to 5 minutes to cook. Remove from the grill and reserve. Meanwhile, slice the baguette into 1/4-inch slices. Place the bread slices on the grill and lightly toast. Remove to a serving platter. Place a cooked clam on top of a bread slice. Spoon some of the Buffalo Sauce on top of the clam; use sparingly. Top the sauce with a spoonful of the Pico de Gallo and some grated Parmesan. Garnish with chopped parsley and lemon wedges.
- Combine ingredients in a small bowl and mix together well.
- Combine vegetables and herbs in a small bowl. Add the lemon juice and season, to taste. Mix well to incorporate all ingredients evenly.
CLAM PUFFS
This recipe was in my mother's box of recipes. I moved her and my dad to a retirement home in June. There is a written message on top of this that says it is my Aunt Corryne's recipe. I am trying to save all her recipes online.
Provided by mary winecoff
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blend drained clams and cream cheese.
- Add seasoning and fold in well beaten egg white.
- Drop by teaspoons on crisp crackers and slip under broiler until puffy with golden brown touches.
- Serve immediately.
- May omit egg white and spread on toast.
- Sprinkle with grated cheese and slip under broiler to brown.
Nutrition Facts : Calories 120.8, Fat 8, SaturatedFat 4.7, Cholesterol 42.4, Sodium 109.1, Carbohydrate 2.2, Sugar 0.1, Protein 9.8
CLAM PUFFS
Make and share this Clam Puffs recipe from Food.com.
Provided by Barb in WNY
Categories Deep Fried
Time P1DT5m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine clams, liquid and egg yolks in a medium bowl.
- Add flour. baking powder, melted butter, salt and pepper.
- Mix well.
- Beat egg whites to stiff peaks.
- Fold into clam mixture.
- Chill over night.
- Heat oil in a deep fryer or large frying pan to 375°F Drop mixture by teaspoonfuls, do not crowd.
- Fry until golden brown and crisp, turning once.
- Drain on paper towels.
- Sprinkle lightly with salt and serve hot.
Nutrition Facts : Calories 355.3, Fat 15.6, SaturatedFat 8.2, Cholesterol 182.8, Sodium 666.3, Carbohydrate 28.3, Fiber 0.9, Sugar 0.3, Protein 24
CLAM PUFFS
Provided by Food Network
Categories appetizer
Time 1h27m
Yield 48 appetizers
Number Of Ingredients 4
Steps:
- Heat oven to 450 degrees Microwave butter and cream cheese for 1 minute. Remove and add clams. Split English muffins and cut each half into quarters. Place on cookie sheet. Add a dollop of cheese and butter mixture on top of each quarter. Freeze sheet for 1 hour. Bake for 12 minutes, or until golden brown.
CLAM PUFFS
A nice creamy, clammy hot appetizer. These have received rave reviews from friends. I use sour dough English muffins.
Provided by aronsinvest
Categories < 30 Mins
Time 17m
Yield 48 appetizers, 48 serving(s)
Number Of Ingredients 4
Steps:
- Microwave butter and cream cheese for 1 minute.
- Remove and mix in drained clams.
- Split English muffins and cut into each half into quarters.
- Place on a cookie sheet and add a dollop of cheese mixture on top of each quarter.
- Bake for 12 minutes until golden brown.
Nutrition Facts : Calories 71.3, Fat 5.4, SaturatedFat 3.4, Cholesterol 17.9, Sodium 75.8, Carbohydrate 3.6, Fiber 0.2, Sugar 0.3, Protein 2.3
HERBED GOUGERE PUFFS
This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks!
Provided by spatchcock
Categories European
Time 1h15m
Yield 24 puffs
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 1 cup water, butter and salt to a boil.
- Remove from heat and add flour all at once, beating until smooth.
- Return saucepan to medium heat; cook, stirring constantly, until dough becomes stiff and pulls away from sides of pan, about 5 minutes.
- Remove from heat and beat in eggs, one at a time. Stir in 2/3 cup Swiss cheese, Parmesan cheese, parsley, dill and chives.
- Lightly grease one or two baking sheets.
- Drop heaping tablespoon of dough onto baking sheet, forming one 15 inch or two 8-inch rings, with dough barely touching.
- Sprinkle with rema ining 1/3 cup Swiss cheese. Bake at 425 degrees F 25 minutes or until puffed and golden brown.
- Serve warm.
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