SALAD BOWL PUFF
Care for a slice of salad? Enjoy this hearty ham and cheese salad served in a bowl of bread that you can slice and serve like pie!
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h55m
Yield 6
Number Of Ingredients 10
Steps:
- In large bowl, mix peas, ham, cheese, onion, mayonnaise and mustard until well blended. Cover and refrigerate at least 2 hours.
- Heat oven to 400°F. Grease bottom and side of 9-inch glass pie plate. In 2-quart saucepan, heat water and butter to boiling. Add Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat.
- Beat in eggs, 1 at a time, with spoon; continue beating until smooth. Spread over bottom of pie plate (do not spread up side).
- Bake 35 to 40 minutes or until puffed and dry in center; cool. Just before serving, spoon filling into puff. Cut into wedges.
Nutrition Facts : Calories 575, Carbohydrate 20 g, Cholesterol 205 mg, Fat 5, Fiber 3 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg
HAM SALAD PUFF
Rarely do I come home with leftovers when I take this appetizing salad to family gathering and potlucks at work. It's hearty yet refreshing, and the edible "bowl" makes it fun to serve. Our two sons, 26 and 28, consider it a treat.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring water and butter to a boil. Add flour and salt all at once, stirring until 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. , Spread dough onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 30-35 minutes or until puffed and golden brown. Prick the puff with a fork. Cool on a wire rack. , In a bowl, combine the ham, celery, shrimp, green pepper, onions, mayonnaise, dill, salt and pepper. Line puff with lettuce; fill with ham mixture. Garnish with dill if desired. Refrigerate leftovers.
Nutrition Facts :
PUFFY TACO SHELLS
I just don't get to San Antonio, home of the puffy taco, as much as I'd like to. So I tried to recreate it at home and it worked out great! Be sure you have the meat and fixings ready ahead of time so all you have to do is fry and fill! These work best when served as warm as possible.
Provided by Chef John
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 18m
Yield 4
Number Of Ingredients 5
Steps:
- Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
- Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
- Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
- When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
- Fill with your favorite taco fixings and serve while shells are still warm.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 21.7 g, Fat 3.8 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 242.5 mg
PUFFS
Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!
Provided by giteup
Categories Appetizers and Snacks
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
- In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
- Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
- Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 2.4 g, Cholesterol 24.7 mg, Fat 2.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 23.4 mg
SALAD BOWL PUFF
Make and share this Salad Bowl Puff recipe from Food.com.
Provided by Jacqueline Edmond
Categories Weeknight
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°.
- Spray 9-inch pie plate with non-stick spray.
- Heat water and margarine to boiling in 2-quart pan.
- Add Bisquick all at once.
- Stir vigorously over low heat until a ball forms.
- Remove from heat.
- Beat in eggs one at a time, continue beating until smooth.
- Spread in pie plate--DO NOT SPREAD UP SIDES.
- Bake until puffed up and dry in center, 35-40 minutes.
- Cool.
- Fill with tuna salad or any type of salad.
- Fill just before serving.
- To make a smaller puff, cut recipe in half.
Nutrition Facts : Calories 151.6, Fat 10.5, SaturatedFat 2.4, Cholesterol 106, Sodium 293.3, Carbohydrate 9.8, Fiber 0.3, Sugar 1.9, Protein 4.4
CHICKEN SALAD PUFFS
For a unique way to serve chicken salad, these puffs can't be beat! The tasty filling gets color and crunch from the olives and celery. Guests have told me they are delicious and satisfying. -Marlys Benning, Ackley, Iowa
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water, butter and salt 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. , Drop by six rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. , Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large bowl, combine the chicken, celery and olives. In a small bowl, combine the remaining ingredients; stir into chicken mixture. Fill puffs just before serving.
Nutrition Facts : Calories 323 calories, Fat 24g fat (8g saturated fat), Cholesterol 137mg cholesterol, Sodium 338mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
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