Parmesan Basil Puffs Recipes

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PARMESAN CHEDDAR BASIL BITES



Parmesan Cheddar Basil Bites image

Parmesan Cheddar Basil Bites are a delicious appetizer perfect for any event or party! They are crisp outside but soft and tender inside.

Provided by Liz Lampman

Categories     Appetizers

Time 31m

Number Of Ingredients 7

2 ½ cups shredded Cheddar Cheese
½ cup butter, softened
5 tablespoons half-and-half
1 teaspoon kosher salt
1 ½ cups all-purpose flour
1 ½ cups grated Parmesan cheese
3 tablespoons finely chopped fresh basil

Steps:

  • Preheat oven to 350°
  • Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a mixer until blended. Gradually add flour, Parmesan cheese, and basil - beating just until combined.
  • Turn dough onto a well floured surface. Divide into 3 equal portions, and roll to flatten each to 1/8 inch thickness. Cut with star shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets.
  • Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks for 30 minutes.

Nutrition Facts : Calories 93 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 183 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PARMESAN PUFFS



Parmesan Puffs image

Categories     Mixer     Cheese     Egg     Fry     Cocktail Party     Vegetarian     New Year's Eve     Parmesan     Gourmet

Yield Makes about 32 hors d'oeuvres

Number Of Ingredients 8

About 6 cups vegetable oil
1/4 pound finely grated Parmigiano-Reggiano (2 cups)
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon salt
4 large egg whites at room temperature
Special Equipment
a deep-fat thermometer

Steps:

  • Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on thermometer.
  • While oil heats, mix together cheese, flour, pepper, and salt in a bowl until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold in 1/2 cup cheese mixture to lighten, then fold in remaining cheese mixture gently but thoroughly.
  • Drop about 8 teaspoons of batter, 1 teaspoon at a time, into oil and fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360°F between batches. Serve immediately.

BASIL PARMESAN PASTA SAUCE



Basil Parmesan Pasta Sauce image

"As a busy home health nurse, I'm committed to preparing meals that are quick and nutritious," shares Susan Houser of Anchorage, Alaska. "I came up with this rich and creamy sauce that is lower in fat than traditional white sauce. Dinner guests never believe it is made with fat-free milk."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 garlic clove, minced
1/4 cup olive oil
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
4 cups fat-free milk
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Hot cooked spaghetti or linguine

Steps:

  • In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

Nutrition Facts :

BASIL PARMESAN PUFFS



Basil Parmesan Puffs image

This is from the Sept/Oct 09 Simple & Delicious magazine. I made these with minor modification, and they are really tasty and easy to make. My kids gobbled these up until I made them stop!

Provided by Queen Roachie

Categories     Breads

Time 25m

Yield 24 puffs, 12-24 serving(s)

Number Of Ingredients 7

3/4 cup water
6 tablespoons unsalted butter, cubed
3/4 teaspoon salt
3/4 cup all-purpose flour
4 eggs
1 cup fresh basil, minced (I used about 1 1/2 T dried)
1 cup grated parmesan cheese (I used the stuff in the can)

Steps:

  • In a large saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir until it forms a smooth ball. Remove from heat and let stand for about 5 minutes.
  • Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny (takes some arm power). Stir in basil and cheese.
  • Drop by rounded tablespoons 1 inch apart onto greased baking sheets. Bake at 400' for 18-20 minutes or until golden brown. (I made mine too big and it took about 24 minutes total) Remove to wire racks. Serve warm.

PARMESAN BASIL PUFFS



Parmesan Basil Puffs image

Make and share this Parmesan Basil Puffs recipe from Food.com.

Provided by taillightsinsightbb

Categories     Breads

Time 33m

Yield 12 PUFFS, 6 serving(s)

Number Of Ingredients 7

1/4 cup milk
1/4 cup butter or 1/4 cup margarine
1/2 cup all-purpose flour
1 teaspoon dried basil leaves
1/8 teaspoon ground pepper
2 eggs
1/2 cup grated parmesan cheese

Steps:

  • HEAT OVEN TO 400 DEGREES.
  • IN A 2 -QUART SAUCEPAN BRING MILK AND BUTTER TO A FULL BOIL (2-3 MINUTES ).
  • STIR IN FLOUR, BASIL AND PEPPER.
  • COOK OVER LOW HEAT, STIRRING VIGOROUSLY, UNTIL MIXTURE FORMS A BALL.
  • REMOVE FROM HEAT.
  • ADD EGGS, ONE A TIME, STIRRING VIGOROUSLY UNTIL SMOOTH.
  • STIR IN PARMESAN CHEESE.
  • DROP ABOUT 1/4 CUP DOUGH 2 INCHES APART ONTO 15 x 10 x 1-INCH JELLY ROLL PAN.
  • BAKE FOR 18 TO 22 MINUTES, OR UNTIL GOLDEN BROWN.
  • SERVE WARM.

Nutrition Facts : Calories 173.1, Fat 12.2, SaturatedFat 7.1, Cholesterol 99.6, Sodium 210.5, Carbohydrate 9, Fiber 0.3, Sugar 0.2, Protein 6.8

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.

CHEESE PUFFS



Cheese Puffs image

"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

BUTTERY BASIL PARMESAN PUFFS



Buttery Basil Parmesan Puffs image

You're guests will go bonkers over these! Basil and Parmesan, always a winning combination! You can make these up to a month in advance and freeze them, then take them directly to the oven from the freezer.

Provided by yooper

Categories     Cheese

Time 50m

Yield 24 puffs

Number Of Ingredients 7

3/4 cup water
6 tablespoons unsalted butter, cut into cubes
3/4 teaspoon salt
3/4 cup all-purpose flour
1 1/2 cups basil leaves, gently packed
4 large eggs
1 cup freshly grated parmesan cheese

Steps:

  • Finely chop basil leaves and set aside.
  • Preheat the oven to 400.
  • Bring water, butter and salt to a rolling boil in a medium-sized saucepan.
  • When butter has melted, add flour, all at once, and whisk vigorously over medium heat until mixture forms a smooth thick dough that pulls away from sides of the pan.
  • Transfer dough to the mixing bowl of a heavy-duty electric mixer.
  • Using the paddle attachment, beat mixture on medium until slightly cool.
  • Add basil and mix until incorporated and dough is bright green.
  • Add eggs, one at a time, to mixture and beat until smooth.
  • Continue to mix for one minute.
  • Add cheese and proces until incorporated.
  • Line two cookie sheets with parchment paper.
  • Drop dough in tablespoon sized balls on cookie sheets, allowing about 1 inch of space between each.
  • Bake for 25 to 30 minutes or until lightly browned and crisp.
  • Serve while still warm.
  • (Dough may be piped onto cookie sheet using a piping bag and plain tip,#8 or#9.) Plan ahead: To prepare now and bake later, unbaked puffs can be refrigerated for up to six hours before baking, or frozen on cookie sheets, transfered to freezer bags or containers and baked directly from freezer.
  • Allow an extra five minutes baking time for frozen puffs.
  • Offer a spread: Make a delicious butter spread, such as sun-dried tomato butter, to complement the puffs.
  • Combine 1 pound of butter, 1 cup of sun-dried tomatoes, 1/2 cup of pine nuts and 1 tablespoon of fresh garlic in a mixing bowl.
  • Mix together, then salt and pepper to taste.

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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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