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Vegetable Puff Recipes
MAKING 1. Cook the potatoes till tender in a 10 deep dutch oven and water for 20 minutes. 2. Drain and mash the potatoes. 3. Add 1 3 4 cups cheese milk butter and salt. 4. Cook and stir over low heat until butter cheese are melted. 5. Fold in eggs. 6. Cover
Cheese Potato Puff
Want a dish that is wonderful delicious and easy to make As always Chef Martin from Wolfpack Ranch has an easy recipe that yields a delicious outcome. Today he makes Parmesan puffs with onion. Serve these small bite sized food to anyone and they will be loved.
Parmesan Puffs with Onion
GETTING READY 1. Preheat oven to 375 F. 2. In a bowl put together mashed turnips butter and egg mix well. 3. Stir in flour brown sugar and baking powder. 4. Season with salt and pepper mix well. 5. In a skillet melt butter and toss the breadcrumbs in it.
GETTING READY 1 Preheat the oven to 400 F. 2 Coat four 5 inch pie plates with butter. 3 Add 1 tablespoon of the wheat germ to each plate and distribute evenly. MAKING 4 In a large bowl combine together the cottage cheese zucchini parsley paprika oregano and
Zucchini Rlcotta Puffs
GETTING READY 1. In a large bowl prepare instant mashed potatoes for 8 servings following package instructions but reducing water amount by 1 cup. 2. Grease a 12 cup souffl dish or 8 individual souffl cups. 3. Preheat the oven to 375 F MAKING 4. In a small
Florentine Potato Puff
Sift flour and baking powder set aside. In large bowl combine egg olive oil 1 2 cup milk salt and pepper. Beat to smooth paste and gradually add sifted flour mixture. Consistency will be very stiff. Add grated cheese and remaining milk to make smooth but stiff
Mix milk shortening sugar and salt and cool to lukewarm. Pour warm water into a warm mixing bowl sprinkle in yeast and stir to dissolve. Add cooled mixture egg potatoes and 2 cups flour and beat well. Mix in remaining flour and knead on a lightly floured board
Potato Puff Rolls
The Potato Puffs are a favorite snack at home. My kids wait desperately for weekends because they know that I will definitely make a batch of these yummy Potato Puffs Cook the potatoes in boiling salted water until tender. Drain. Return the potatoes to the pan
Preheat oven to 400 F. Brush 1 side of each bread slice with melted Crisco . Place brushed side up on ungreased cookie sheet. Cut artichoke hearts in half drain on paper towels. Place an artichoke piece cut side down on each bread slice. Beat egg whites and
Heat oven to 400 . Heat water margarine onion and salt to rolling boil in 1 1 2 quart saucepan. Stir in potatoes and flour. Stir vigorously over low heat just until mixture forms a ball about 1 minute. Remove from heat. Beat in eggs until smooth. Drop dough by
Prepare potatoes according to package directions. Beat egg yolks until thick and lemony. Beat egg whites until stiff peaks form. Combine potatoes with pimento onions salt garlic cottage cheese sour cream and beaten egg yolks mix well. Fold in stiffly beaten
Trim the artichokes by cutting the bottoms flat and pulling off outer leaves until the leaves are yellow with pale green tips. Snip off the green tips. Put the artichokes in a large bowl of water add lemon juice to prevent darkening. Bring water to a boil in a
Artichoke Crab Puffs
Peel and cube turnips measure about 3 cups . Cook covered in small amount of boiling salted water till tender about 20 minutes. Drain. Add butter and mash. In bowl combine eggs bread crumbs onion parsley sugar salt and lemon juice. Add mashed turnips mix well.
Bake the puff pastry shells according to the package directions. Meanwhile in a large skillet saute the mushrooms in 2 tablespoons butter for 3 4 minutes or until tender. Add remaining butter cook for 2 3 minutes over medium heat until melted. Stir in the
Artichoke Ham Puffs
MAKING 1 Mix the first 6 ingredients stirring well and freeze for 1 hour. 2 Deep heat oil to a temperature of 375 to 390 and lower teaspoonfuls of the mixture into it. 3 Cook the puffs until golden brown. SERVING 4 Serve warm.
MAKING 1 In a saucepan prepare instant mashed potatoes following package directions. 2 Stir in pancake mix dry onion soup mix and snipped parsley. 3 In a skillet heat deep hot fat 365 . 4 Drop potato mixture from tablespoon a few at a time. 5 Fry for 1 to 1 1
Potato Onion Puffs
GETTING READY 1 Preheat the oven to 350 F 180 C . MAKING 2 Beat the mashed potatoes onion powder egg and crumbs together with an electric beater and refrigerate. 3 Shape the mixture into small walnut sized balls and refrigerate or freeze if desired. 4 Place on
Scrub peel and rinse the potatoes. Cut them lengthwise into slices about 3 16 in thick. Trim into ovals or oblongs drop into cold water. Rinse and drain. Dry in a clean cloth. Put the potato slices into the frying basket and lower them gently into hot deep fat
Fried Potato Puffs
This brilliant Potato Puff Topping recipe should not be missed. I use the Potato Puff Topping my potato Pan Burger. It is simply one of my favorite fillings. Try the Potato Puff Topping Bring water butter and salt to a boil remove from heat. Add milk and
Potato Puff Topping
With a fork break up and mash enough potatoes to fill a small cup. Combine with remaining ingredients except oil. Beat well. Heat oil to 375 F 190 C . From tablespoon drop a walnut size piece of dough into hot fat. Remove when puff rises to the surface about 2
MAKING 1 Cook the instant mashed potatoes as per the package directions. 2 In a bowl add the potatoes snipped parsley pancake mix and dry onion soup mix mix well . 3 Drop a few tbsp of the batter into deep hot fat at 365 Deg F. 4 Fry for about 1 1 1 2 min
Potato Onion Puffs
Place the potato slices in a large bowl of cold water for 30 minutes. Drain them and dry thoroughly with a clean cloth. Fill two large saucepans one third full with oil. Heat the oil in one pan over moderate heat until it reaches 325 F on a deep fat
Crunchy Potato Puffs
This Parisian Potato Puff is one of the best baked potato dishes Ive ever tasted Try out this baked mashed potato and cheese dish with seasonings and tell me if you like it Your suggestions for this Parisian Potato Puff are welcome Saute green pepper and onion
Parisienne Potato Puff
Turn into a shallow oiled 1 1 2 quart casserole. Bake at 350 for 30 minutes. Serves 3 as a main dish 6 as a side dish.
Cheesy Zucchini Puff
Cook onion in butter until just tender. Add flour blend well. Add turnips salt sugar pepper and beaten egg yolks stir well. Beat egg whites until stiff but not dry fold into turnip mixture. Pour into buttered casserole. Bake at 375 degrees for 40 minutes.
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