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These golden bite-sized treats are sure to impress guests on New Year's Eve. Gently press the puff pastry squares into muffin cups and dollop with a creamy spinach filling. Get the Spinach Puffs ...
An English muffin is a small, round and flat yeast-leavened (sometimes sourdough) bread which is commonly 4 in (10 cm) round and 1.5 in (4 cm) tall.It is generally split horizontally and served toasted. [2]
A crab puff is a ball of crab meat, mixed with flour, egg, and seasonings, that has been deep-fried in batter. [1] [2] They are often served in restaurants as an appetizer or side dish. [3] They may be served alone, or with any of a variety of sauces, such as tartar sauce, cocktail sauce, or sweet and sour sauce.
1. Warm the milk in a small saucepan until it bubbles (about 185 degrees); remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm.
In the past I've posted about grilling Taylor Pork Roll. I love the stuff. It grills up fantastic and really tastes great with cheese on an English muffin. This year we raised the bar a little bit and fried eggs to add to the sandwich. This required the use of a cast iron skillet, which worked great for frying eggs on my little Weber kettle grill.
The good news is that frozen puff pastry has become a supermarket staple delivering all the glories of puff pastry without all the hours of hard work that go into making puff pastry in your kitchen.
Crab rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in Beverly Hills in 1955 [14] and in San Francisco since at least 1956.[15] [16] [17] Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as 'Yangon', [18] the dish was probably invented in the United States by Chinese-American chef Joe Young working under Victor Bergeron ...
Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", [13]: 490 "rough puff", or "flaky pastry". [14] Some of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.