CRAB PUFFS
These decadent deep-fried puffs are filled with crabmeat and cream cheese. Dip them in your favorite Asian-style sauce and loosen your belt buckle!
Provided by TISHNERIC
Categories Appetizers and Snacks Seafood Crab
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
- In a medium bowl, mix together cooked crabmeat, cream cheese and garlic salt.
- Roll a small amount of the crabmeat mixture inside each won ton wrapper and seal.
- In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 292 calories, Carbohydrate 33.1 g, Cholesterol 42 mg, Fat 11.6 g, Fiber 1 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 695.5 mg
EASY CRAB PUFFS
Easy crab and cream cheese filling for these cream puff pastries make a impressive appetizer for any occasion.
Provided by N Morski
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine water and butter in a saucepan; bring to a boil. Reduce heat to low and add flour; stir to form a ball. Remove from the heat and add eggs all at once; stir until smooth.
- Drop by teaspoonfuls onto a cookie sheet.
- Bake in the preheated oven until puffs are a nice golden brown and hollow sounding, 20 to 25 minutes. Remove from the oven and let cool.
- Meanwhile, mix cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth. Mix in crab.
- Fill cooled puff pastries with crab mixture.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 13.3 g, Cholesterol 110.6 mg, Fat 17.1 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 10.2 g, Sodium 378.7 mg, Sugar 2.1 g
HOLIDAY CRAB PUFFS
Tasty crab puffs... made these for the holidays and everyone loved them!
Provided by cookie14
Time 40m
Yield 40
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
- Use a 2-inch cookie cutter to cut puff pastry into forty rounds. Transfer to the prepared baking sheets.
- Mix mayonnaise, cream cheese, lemon juice, seafood seasoning, and salt together in a medium bowl. Fold in crab meat. Spoon about 2 teaspoons onto each pastry round.
- Bake in the preheated oven until pastries are golden and crisp, rotating halfway through, 20 to 25 minutes.
- Sprinkle with additional seafood seasoning, if desired, and serve hot.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 11.2 g, Cholesterol 10.4 mg, Fat 12.6 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 120.3 mg, Sugar 0.2 g
BEEF SHEPHERD'S PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
- Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
- Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
- Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
SHEPHERDS PIE WITH PUFF PASTRY CRUST
This is just a compilation of things I had in the fridge that needed to be used up. DH loved it and ate two big helpings. Note: I didn't include the thawing time for the puff pastry.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Thaw the puff pastry for about 40 minutes, once thawed, do not roll it out!
- Spray a 9x9 inch casserole dish with oil and set aside.
- Cook the meatballs for 2 minutes in the microwave. Once they are cool cut them in half.
- Now cook the potatoes and carrots -- and while they are cooking saute the vegetables --.
- Put the cut up potatoes and carrots in a medium saucepan. Cover with water and add the tamari sauce. Bring to a boil and simmer on medium for about 15- 20 minutes or until they are just soft. When they are done drain off the tamari water and add the 1/4 cup vegan margarine and using a hand blender or potato masher combine all together until the potato/carrot mixture is mashed.
- Preheat your oven to 350'F.
- I use coconut oil to saute the vegetables in because it doesn't go rancid when heated on high temperatures. Add all the cut up vegetables to the saute Pan.
- Once the vegetables are just tender (about 15-20 minutes) add the Spike seasoning, garlic powder and pepper to the cooking vegetables. Taste to see if your seasonings are to your liking. Add the meatballs, broth and mushroom soup. Give it a good stir and cook for an additional 2 minutes.
- When done, scoop the vegetables out of the saute pan with a slotted spoon into the oiled casserole dish. There should be some gravy left in the saute pan. Add the bread crumbs to this. If it's too thick add more broth. This mixture should be like gravy.
- Then put the gravy over the vegetables in the casserole dish and spread it all over the vegetables.
- Then put the mashed potato/carrot mixture over the gravy covered vegetables and spread it over all the vegetables. I used an off set spatula for this and it worked great.
- Then place your thawed puff pastry over top and tuck the sides down into the casserole dish. Beat the egg and brush it over the puff pastry.
- Cut steam holes in the top of the puff pastry. Bake for 40 minutes or until the puff pastry is golden brown and the vegetables are bubbling hot.
- Serve with a little ketchup, it does add.
- Bon Appetit!
Nutrition Facts : Calories 701.6, Fat 39.1, SaturatedFat 12.6, Cholesterol 35.4, Sodium 1050.7, Carbohydrate 76.2, Fiber 8.2, Sugar 8.3, Protein 15.5
MINIATURE SHEPHERD'S PIES
These mini pies are ideal for nibbling at holiday parties. If ground beef isn't your preference, change up the flavor with ground lamb and a teaspoon of dried rosemary instead. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in flour, thyme, salt, nutmeg and pepper until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside., Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use). Press circles onto the bottoms and up the sides of ungreased miniature muffin cups., Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm.
Nutrition Facts : Calories 86 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
GROUND BEEF SHEPHERD'S PIE
Here's a quick, throw together recipe for shepherd's pie. Browned meat smothered in rich mashed potatoes with your favorite vegetables. A quick and easy dinner to make for your family.
Provided by GINGER P
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degree F (175 degree C). Coat a 2 quart casserole dish with cooking spray.
- Heat oil in a large skillet over medium heat. Cook onion in oil for 5 minutes, stirring frequently. Stir in the ground beef and basil, and cook and stir for 5 more minutes. Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes. Transfer beef mixture to prepared dish.
- In a mixing bowl, mix together the mashed potatoes, egg, and water. Spread evenly over meat mixture.
- Bake in a preheated oven for 15 to 20 minutes, or until potatoes start to brown on top. Sprinkle with cheese, and continue cooking for 5 minutes.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 25.1 g, Cholesterol 128.3 mg, Fat 21.1 g, Fiber 4.3 g, Protein 28.2 g, SaturatedFat 7.8 g, Sodium 228.7 mg, Sugar 3.6 g
MEAT LOAF SHEPHERD'S PIE
"I'm a new wife and mom, so I don't have a lot of time to spend cooking," relates Jennifer Haines of Redford, Michigan. "This meal-in-one is quick and easy to make, plus it tastes so much better than plain warmed-up meat loaf."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place meat loaf slices in a greased 2-1/2-qt. baking dish. Cover with gravy; top with corn. Combine potatoes, 1/2 cup cheese, sour cream and onions; spread over corn. , Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 559 calories, Fat 35g fat (17g saturated fat), Cholesterol 81mg cholesterol, Sodium 1322mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 24g protein.
MY FAVOURITE SHEPHERD'S PIE
Make and share this My Favourite Shepherd's Pie recipe from Food.com.
Provided by Dannygirl
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet brown ground beef with onion, garlic salt, and Worcestershire.
- In a bowl combine soup and corn, then add the ground beef mixture and stir thoroughly.
- Spread the mixture on the bottom of a 9x12-inch glass baking dish.
- Prepare mashed potatoes and layer on top of meat mixture.
- Bake at 375°F for 45 minutes.
- Take out of oven, then cover with the cheese slices and place back in oven for an additional 15 minutes.
Nutrition Facts : Calories 618.7, Fat 23.6, SaturatedFat 9.5, Cholesterol 86.2, Sodium 625.3, Carbohydrate 71.6, Fiber 8.3, Sugar 4.6, Protein 32.9
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