Parmesanpuffswithmarinara Recipes

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PARMESAN PUFFS



Parmesan Puffs image

Categories     Bake     Cocktail Party     Parmesan     Gourmet

Yield Makes 8 puffs

Number Of Ingredients 6

1/4 cup milk
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1 cup freshly grated Parmesan

Steps:

  • In a small heavy saucepan combine the milk, 1/4 cup water, the butter, and the salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it leaves the side of the pan and forms a ball. transfer the mixture to a bowl, whisk in the eggs, 1 at a time, whisking well after each addition, and stir in the Parmesan and pepper to taste. Drop the batter in 8 mounds on a buttered baking sheet and bake the puffs in the upper third of a preheated 400°F. oven for 20 minutes, or until they are crisp and golden. The puffs may be served as an hors d'oeuvre or as an accompaniment to soups, meats, and poultry and may be stored overnight in an airtight container.

PARMESAN PUFFS



Parmesan Puffs image

A simple, super-quick-to-prepare recipe for an attractive and delicious appetiser, from the August/September 2005 issue of 'Australian Vogue Entertaining + Travel'. The recipe recommends using good-quality store-bought puff pastry. For an attractive colour contrast, top half the puffs with the cayenne pepper or paprika as specified in the recipe; and the other half with one of these mixed with your favourite herb, finely chopped. Perhaps basil or thyme. You can have these fully prepared in advance, and bake just before they are required.

Provided by bluemoon downunder

Categories     Cheese

Time 20m

Yield 64 puffs, 20 serving(s)

Number Of Ingredients 4

4 sheets butter puff pastry
1 egg, lightly beaten for an eggwash
150 g parmesan cheese, finely grated
paprika or cayenne pepper

Steps:

  • Preheat the oven to 220ºC.
  • Cut out rounds of pastry with a 5cm diameter pastry cutter, and place them on a baking tray lined with baking paper.
  • Brush the rounds with the egg wash.
  • Place 2 teaspoons of parmesan and a pinch of cayenne pepper or paprika on each round.
  • Bake for 10 minutes or until puffed and golden brown.

PARMESAN PUFFS WITH MARINARA



Parmesan Puffs With Marinara image

Number Of Ingredients 6

1/2 cup fat-free (skim) milk
1/4 cup margarine
1/2 cup all-purpose flour
2 eggs
3/4 cup grated Parmesan cheese
1 cup marinara sauce, heated

Steps:

  • 1. Heat oven to 375°. Grease cookie sheet. Heat milk and margarine to boiling in 1 1/2-quart saucepan. Stir in flour reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball remove from heat. 2. Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet. 3. Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping. NUTRITIONAL INFORMATION 1 Appetizer Calories 45 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 15mg Sodium 105 mg Carbohydrate 3g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 0% DIET EXCHANGES: 1 FatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

PARMESAN PUFFS WITH MARINARA



Parmesan Puffs With Marinara image

A quick and easy batter becomes a batch of golden brown "dippers" that are heavenly when served with warm marinara sauce. http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34819&Source=SearchResultPage&terms=cheese%20appetizers

Provided by Alley Barbie

Categories     Cheese

Time 35m

Yield 30 balls, 30 serving(s)

Number Of Ingredients 6

1/2 cup milk
1/4 cup butter or 1/4 cup margarine
1/2 cup Gold Medal all-purpose flour
2 eggs
3/4 cup freshly grated parmesan cheese
1 cup marinara sauce, heated

Steps:

  • Heat oven to 375ºF. Grease cookie sheet.
  • Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
  • Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
  • Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.
  • Make the Most of This Recipe.
  • Do-Ahead Tip.
  • You can prepare these puffs ahead. Cool puffs, wrap tightly and freeze. When ready to serve, place in muffin cups and heat in a 350ºF oven for 8 to 10 minutes or until hot.
  • Variation.
  • Add 1 tablespoon chopped fresh basil, oregano or parsley (or 1 teaspoon dried) to the flour to create Herbed Parmesan Puffs with Marinara.

Nutrition Facts : Calories 45.6, Fat 3, SaturatedFat 1.6, Cholesterol 20.9, Sodium 95.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.8, Protein 1.9

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  • Preheat the oven to 425°F. Line two baking sheets with parchment paper., In a medium-sized saucepan set over medium heat, bring the water, butter, salt, and pepper to a boil, boiling and stirring until the butter is completely melted., Add the flour all at once and stir over the heat until the mixture forms a smooth ball; this should only take 20 seconds or so., Remove the pan from the heat, and transfer the dough to the bowl of your electric mixer. (If you have a hand mixer, you may leave the dough in the saucepan.), Beat in the Parmesan cheese, then add the eggs to the dough one at a time, beating well after each addition.
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