Parmesan Puffs With Marinara Recipes

Steps:

• Heat oven to 375ºF. Grease cookie sheet.
• Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
• Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
• Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.
• Make the Most of This Recipe.
• Do-Ahead Tip.
• You can prepare these puffs ahead. Cool puffs, wrap tightly and freeze. When ready to serve, place in muffin cups and heat in a 350ºF oven for 8 to 10 minutes or until hot.
• Variation.
• Add 1 tablespoon chopped fresh basil, oregano or parsley (or 1 teaspoon dried) to the flour to create Herbed Parmesan Puffs with Marinara.

Steps:

• Preheat oven to 400 degrees. In a small bowl, whisk together egg and 1 tablespoon water; set egg wash aside. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside.
• On a lightly floured work surface, roll out dough (still folded in thirds) to a 12-by-16-inch rectangle. With short side facing you, cut in half crosswise; brush one side of both halves with egg wash. Sprinkle one egg-washed half with cheese mixture. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal.
• With short side facing you, cut dough crosswise into 24 strips, each 8 inches long and 1/2 inch wide. Place strips, 1 inch apart, onto 2 baking sheets; twist strips, pressing down on ends to adhere them to sheets. Bake until cheese straws are puffed and golden, 8 to 10 minutes, rotating sheets halfway through.

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.

Steps:

• In a small heavy saucepan combine the milk, 1/4 cup water, the butter, and the salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it leaves the side of the pan and forms a ball. transfer the mixture to a bowl, whisk in the eggs, 1 at a time, whisking well after each addition, and stir in the Parmesan and pepper to taste. Drop the batter in 8 mounds on a buttered baking sheet and bake the puffs in the upper third of a preheated 400°F. oven for 20 minutes, or until they are crisp and golden. The puffs may be served as an hors d'oeuvre or as an accompaniment to soups, meats, and poultry and may be stored overnight in an airtight container.

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms, coating well. Sprinkle the mushrooms with Italian seasoning, red pepper flakes if using, and salt and pepper.
• Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5-8 minutes per side.
• Preheat the oven to 400 degrees F.
• Chop the garlic cloves into very small pieces(mince), if using, and add to marinara sauce.
• Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve. Enjoy.

Steps:

• Heat oven to 375°F. Grease cookie sheet.
• Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
• Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
• Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.