SAVOURY PUFF PASTRIES
This is also a nice supper recipe. They can be eaten as finger food too. For a stand up buffet you could cut the pastry into smaller squares with three pastry sheets making a total of 48 smaller portions. Serves 6 with vegetables or salad on the side.
Provided by An_Net
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Thaw the frozen pastry and cut each sheet into four squares.
- Cook the onion, capsicum and bacon bits in the oil for about 10 minutes.
- Meanwhile warm the Philadelphia ceam cheese slightly to make it spread easier.
- Spread the cream cheese evenly over the 12 pastry squares but avoid the edge of the pastry by about 1.5 cms (1/2 inch). Evenly divide and spread the capsicum mixture over the cream cheese.
- Bake at 200 degrees Celsius (about 400 degrees Fahrenheit) for about 15 minutes.
Nutrition Facts : Calories 1549.4, Fat 121.2, SaturatedFat 41, Cholesterol 111.2, Sodium 1165.6, Carbohydrate 90.2, Fiber 3.8, Sugar 3.8, Protein 26
DOREEN'S ASIAN-INSPIRED SWORDFISH STEAKS
This is a delicious, easy way to grill fish....another family favorite! An Asian-style marinade goes perfectly with swordfish.
Provided by DOREENB
Categories World Cuisine Recipes Asian
Time 4h25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.
Nutrition Facts : Calories 460 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 34 g, Fiber 0.1 g, Protein 34.1 g, SaturatedFat 6.1 g, Sodium 872.3 mg, Sugar 0.3 g
DOREEN'S SAVOURY PUFFS
Quick choux-like snacks with a large choice of toppings: delicious! Doreen, who "threw" this recipe together, is one of the most wonderful, exemplary elderly people I know. I have never seen Doreen "down", and she hasn't had an easy life. She seems to dance through life, never losing faith and her joy of living! She's deep in her 80's and now lives in a retirement village. I've just made a batch of these, and I'm updating the recipe without changing it (Oct 9, 2007). Thank you, sweet Doreen! (Prep time does not include time you might take to prepare a topping). Use patty pan hollows and small spoons of batter to make this a more delicate bite!
Provided by Zurie
Categories Lunch/Snacks
Time 40m
Yield 12 puffs
Number Of Ingredients 14
Steps:
- Heat oven to 180 deg C/350 deg F.
- Grease a 12-hole muffin tin, or use 2 patty pans to get smaller snacks, but they'll be harder to handle.
- Beat the 2 eggs, and pour into a measuring cup.
- Fill up to a full cup with milk. (Be careful not to mistake egg foam for liquid, so squint well at your measuring jug and make sure you have a cup of liquid).
- Pour mixture into a mixing bowl.
- Add the oil, then the flour, baking powder, salt, pepper and herbs if used.
- Mix well until smooth and mixed.
- (NOTE: my electric beaters did not work well with this choux-like batter -- it kept creeping up the beaters. I found it easier to mix this with a spoon or a strong spatula. Then it hit me: Doreen never had a luxury like an electric mixer in her life. She would have mixed it by hand anyway).
- Fill each well-greased muffin hole not more than 1/3rd full. It's easiest to use a spoon and clean fingers. Don't worry because the batter won't spread evenly.
- Add one of the toppings given above, pressing in lightly with your fingers, else it tends to roll off as the snack rises in the oven. Especially important if using minced meat -- press it inches.
- Bake in preheated oven for 20 - 25 minutes, until puffed and golden.
- Best served warm, but can be made ahead and gently warmed up again in an oven.
Nutrition Facts : Calories 130.8, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 266.4, Carbohydrate 8.3, Fiber 0.3, Sugar 0.1, Protein 2.1
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