FRIED PUFFBALL MUSHROOMS
Breaded, fried puffball mushrooms
Provided by Alan Bergo
Categories Main Course
Number Of Ingredients 10
Steps:
- Preheat an oven to 225, or to a warm setting.
- Mix the flour with the salt. If you can grind the salt in a spice grinder to make it fine, do it.
- If you haven't already, slice off the root end of the puffball and inspect for any bug damage, the flesh of the mushroom should be perfectly white, not at all greenish-yellow.
- Using a long, sharp slicing knife, slice the puffball into 1/2 inch or so slices. Liberally coat the mushroom slices in flour, then tap off the excess and dip them in beaten egg, then the panko breadcrumbs. Heat a generous amount of oil in a pan (1/4-1/2 a cup should be good depending on the size of your mushroom slices and the size of your pan) on medium heat. When the oil is hot and a breadcrumb sizzles in it, add the puffball slices and cook until golden brown on each side. Watch the heat, and increase or decrease it slightly, keeping an eye on the mushrooms so you don't burn them.
- Pay close attention to the amount of oil in the pan, the breadcrumbs are going to soak up oil, and you don't to let the pan get dry, think of it like a shallow deep-fry. If the pan gets dry, add more oil.
- Once the mushrooms are browned, place them in the warm oven on a cookie sheet with a resting rack to prevent the heat from being trapped and steaming the crispy crust until you're done with the rest.
- When the mushrooms are all fried, sprinkle them lightly with some nice salt if you have, or just kosher salt, dress the arugula or other greens with the lemon, olive oil, salt and pepper to taste, then serve immediately.
CHEESE PUFFS (GOUGERES)
Provided by Food Network
Categories appetizer
Time 45m
Yield 24 cheese puffs
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
- In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
- Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
- Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
- Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.
SPAM® PUFFS
This got me first place in a Spam® 'cookoff' that a local TV station held. They are fast and easy hors d'oeuvres and are always a hit during Sunday football!
Provided by KerryT
Categories Appetizers and Snacks Meat and Poultry Pork
Time 25m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together the meat, Cheddar cheese, baking mix, water, and cayenne in a large bowl. Form the mix into 1-inch balls and place on a greased baking sheet.
- Bake in preheated oven until golden brown, about 12 to 14 minutes. Serve warm.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 3.6 g, Cholesterol 14.9 mg, Fat 6.2 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 286.2 mg, Sugar 0.1 g
CHEESE PUFFS
"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
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.
PUFFED WHEAT BALLS
My Grandma Hunt is almost 90 years old. Whenever she comes over, she makes her famous Puffed Wheat Balls by the dozen. Her 82 grandchildren and 168 great-grandchildren all love them. -Lucile Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Place cereal in a large bowl; set aside. , In a heavy saucepan, bring brown sugar, corn syrup and butter to a boil. In a small bowl, combine evaporated milk and sugar; add to boiling mixture. Cook until candy thermometer reads 240° (soft-ball stage). Pour over cereal and stir to coat., Shape into 2-in. balls. Wrap individually in plastic wrap if desired. Store in airtight containers.
Nutrition Facts : Calories 129 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
EASY DOUGHNUT PUFFS
A family favorite for years. Eyes light up when they discover I've made them.
Provided by KitchenResolution
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups.
- Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough.
- Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes.
- Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 16.8 g, Cholesterol 12.5 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 98.5 mg, Sugar 9.5 g
AMAZING WHITE TRASH PUFF BALLS RECIPE - (4.6/5)
Provided by cwyorkiex3
Number Of Ingredients 4
Steps:
- Take out the crescent rolls, and seperate into the individual triangles. Flatten each triangle and slice it so that it becomes three small triangles. Dice or chop your pepperoni into tiny, tiny pieces. Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese. Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles. Pinch up all of the sides around the filling. Repeat and place them all on a cookie sheet. Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350°F). Let cool for a few minutes before serving!
REESE'S PUFFS® STICKY BALLS
These cereal balls satisfy any sweet tooth craving with peanut-butter flavor rolled into balls and drizzled with luscious chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 5
Steps:
- Cut 18x12-inch sheet of waxed paper; place on work surface. In 4-quart Dutch oven, melt butter and marshmallows over low heat, stirring frequently, until smooth. Stir in cereal. Spread cereal mixture on waxed paper; cool 5 minutes.
- Cut 34x12-inch sheet of waxed paper; place on work surface. Lightly spray hands with cooking spray. With hands, shape cereal mixture into about 2 1/2-inch balls.
- In small microwavable dish, microwave chocolate chips and shortening on High 1 to 1 1/2 minutes, stirring until smooth. Drizzle chocolate over cereal balls. Let stand at least 30 minutes until chocolate is set before serving.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 No-Bake Cookie, Sodium 90 mg, Sugar 11 g, TransFat 0 g
CLASSIC CREAM PUFFS
The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes about 28
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
- For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
- Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
- Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.
CHEESE PUFFS
Make and share this Cheese Puffs recipe from Food.com.
Provided by Bev I Am
Categories Cheese
Time 25m
Yield 6 dozen
Number Of Ingredients 5
Steps:
- Soften cheese and work all ingredients together with hands, and roll into balls the size of marbles.
- Bake at 350 for 15 minutes.
- Makes 6 dozen.
- Note: These can be frozen for months.
- To freeze: place on cookie sheet, freeze then store in plastic bag.
- Bake when needed.
Nutrition Facts : Calories 363.5, Fat 28, SaturatedFat 17.7, Cholesterol 80.2, Sodium 417.9, Carbohydrate 16.4, Fiber 0.6, Sugar 0.3, Protein 11.7
AMAZING PUFF BALLS
These are wonderful! My cousin brought them as an appetizer for Thanksgiving dinner one year, and I got the recipe. I make them for work parties, and even quick snacks at home. You can always make more or less by using more or less cream cheese and crescent rolls! Trust me, these are excellent!
Provided by Ashley Elles
Categories Cheese
Time 31m
Yield 48 serving(s)
Number Of Ingredients 3
Steps:
- Take out the crescent rolls, and seperate into the individual triangles.
- Flatten each triangle and slice it so that it becomes three small triangles.
- Dice or chop your pepperoni into tiny, tiny pieces.
- Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese.
- Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles.
- Pinch up all of the sides around the filling.
- Repeat and place them all on a cookie sheet.
- Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350°F).
- Let cool for a few minutes before serving!
More about "puff balls recipes"
2 DELICIOUS WAYS TO PREPARE AND COOK GIANT PUFFBALL …
From wikihow.com
TRY THESE MARVELOUS RECIPES TO MAKE APPETIZING PUFFBALL …
From tastessence.com
HOW TO COOK PUFFBALL MUSHROOMS – TOTAL GARDENER
From totalgardener.com
THE BEST WAYS TO COOK THE PUFFBALL MUSHROOM | LIVESTRONG
From livestrong.com
PUFFED RICE PEANUT BUTTER BALLS (COOKING WITHOUT FIRE)
From werecipes.com
GOUGèRES (FRENCH CHEESE PUFFS) - ONCE UPON A CHEF
From onceuponachef.com
PUFFBALL RECIPES – FORBES WILD FOODS
From wildfoods.ca
PUFFBALL MUSHROOMS - FORAGER CHEF
From foragerchef.com
CHEESY PUFF BALLS RECIPE | MYRECIPES
From myrecipes.com
NO BAKE PEANUT BUTTER PUFF BALLS - A PRETTY LIFE IN THE …
From aprettylifeinthesuburbs.com
HOW TO MAKE NIGERIAN PUFF PUFF - ALL NIGERIAN RECIPES
From allnigerianrecipes.com
10 BEST PUFF PASTRY CHEESE PUFFS RECIPES | YUMMLY
From yummly.com
PUFF-PUFF (DEEP FRIED DOUGH) - IMMACULATE BITES
From africanbites.com
PUFF PUFF (DEEP FRIED DOUGH BALLS) {VEGAN} - RECIPES …
From recipesfromapantry.com
PUFFED RICE BALLS RECIPE: HOW TO MAKE PUFFED RICE BALLS …
From recipes.timesofindia.com
SIX DELICIOUS GIANT PUFFBALL RECIPES | KITCHEN FRAU
From kitchenfrau.com
- Puffball Parmigiana. 2 tablespoons oil. 4 slices of giant puffball, each about ¾ inch thick and 4 x 4 inches square (2 x 10 x 10 cms) ¼ cup (35gms) sweet rice flour or regular all-purpose flour.
- Sweet and Sour Asian Style Puffball. 2 tablespoons oil. 1 tablespoon minced ginger. 3 cloves garlic. 1 jalapeno pepper (or 1 or 2 Thai chili peppers, or ¼ to ½ teaspoon dried chili flakes)
- Puffball Pizza. Several slices, ½ – ¾ inch (1-2 cm) thick of giant puffball, peeled – these can be whole cross-section slices for large pizzas, smaller slabs for individual pizzas, or even smaller pieces for appetizer-sized pizza bites.
- Sauteed Puffball with Lemon and Garlic. 3 tablespoons butter. 1 onion. 4 cloves garlic, minced. ½ teaspoon salt, plus more to taste. 1 pound (450gms) giant puffball, diced in 1-inch cubes (8-10 cups)
- Puffball Fries. 1 pound (454gms) puffball, cut into thick french fry shaped sticks. ¼ cup (35gms) sweet rice flour or regular all-purpose flour. ½ teaspoon salt.
- Cheesy Puffball Pasta Bake. 2 to 3 tablespoons butter or oil. 1 lb (450gms), 8-10 cups, diced giant puffball (1-inch/2.5cm cubes) ½ teaspoon salt. 1 lb. short pasta – macaroni, fusilli, shells, etc.
PUFF BALL RECIPE - THERESCIPES.INFO
From therecipes.info
GIANT PUFFBALL - EDIBLE WILD FOOD, RECIPES
From ediblewildfood.com
FRIED DOUGH BALLS (PUFF PUFF) - CHOPBELLEHFULL
From chopbellehfull.com
THE ULTIMATE GUIDE TO PUFFBALL MUSHROOMS: IDENTIFICATION & MORE
From healing-mushrooms.net
REESE'S PEANUT BUTTER PUFF BALLS RECIPE | RECIPE | PEANUT BUTTER ...
From pinterest.ca
REESE'S PEANUT BUTTER PUFF BALLS RECIPE - SIX SISTERS' STUFF
From sixsistersstuff.com
AMAZING WHITE TRASH PUFF BALLS - BIGOVEN
From bigoven.com
CHEESE PUFFS | JAMIE OLIVER RECIPES
From jamieoliver.com
COCOA PUFF PROTEIN BALLS - EASY AND NO BAKE | HAYL'S KITCHEN
From haylskitchen.com
FLUFFIEST POTATO BALLS RECIPE! (PATATOKEFTEDES) - MY GREEK DISH
From mygreekdish.com
PUFF-BALLS RECIPES - CHESTOFBOOKS.COM
From chestofbooks.com
PUFFBALLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
REESE'S PUFFS PEANUT BUTTER BALLS - JOYFUL HOMEMAKING
From joyfulhomemaking.com
POTATO PUFF BALLS (BAKED HOMEMADE TATER TOTS)
From newengland.com
WILD ABOUT MUSHROOMS: PUFFBALLS
From mssf.org
PUFFBALL MUSHROOMS INFORMATION, RECIPES AND FACTS
From specialtyproduce.com
PUFF BALLS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEESE PUFFS (GOUGERES): A PERFECT LITTLE PARTY APP ... - BAKING A …
From bakingamoment.com
PUFFBALL MUSHROOM, YOU’LL BE OK IF YOU FOLLOW ONE ID FEATURE
From eattheplanet.org
HOW TO MAKE AFRICAN PUFF PUFF | CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love