Salad Bowl Puff Recipes

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SALAD BOWL PUFF



Salad Bowl Puff image

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

1 box (9 oz) frozen baby sweet peas, cooked, drained
2 cups diced cooked ham
1 cup shredded Cheddar cheese (4 oz)
2 tablespoons chopped onion
3/4 cup mayonnaise or salad dressing
1 1/2 teaspoons yellow mustard
2/3 cup water
1/4 cup butter or margarine
1 cup Original Bisquick™ mix
4 eggs

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



Ham Salad Puff image

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

1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1-1/2 cups cubed fully cooked ham
2 celery ribs, chopped
1/2 cup cooked small shrimp
1/2 cup chopped green pepper
1/2 cup sliced green onions
1/2 cup mayonnaise
1 teaspoon dill weed
Salt and pepper to taste
Lettuce leaves
Additional dill weed, optional

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



Puffy Taco Shells image

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

1 cup masa harina
½ teaspoon kosher salt
½ cup lukewarm water
2 tablespoons lukewarm water
½ cup canola oil for frying

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 image

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

¼ cup butter
½ cup water
½ cup all-purpose flour
2 eggs

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



Salad Bowl Puff image

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

2/3 cup water
1/4 cup margarine
1 cup Bisquick
4 eggs

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



Chicken Salad Puffs image

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

CREAM PUFFS:
1/2 cup water
1/4 cup butter, cubed
Dash salt
1/2 cup all-purpose flour
2 large eggs
FILLING:
2 cups diced cooked chicken
3/4 cup chopped celery
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Salt to taste

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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