|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
31 - 40 of 62 for cream puff shells
1. Place all ... Place the milk, cream and the remaining ... to get the puff pastry in squares ... each scoop of ice cream and each strawberry. Serves 2.
Prepare pastry shells according to package ... cutter, scoop ice cream into balls and ... Remove from oven and serve immediately. Makes 24 Mini Baked Alaskas.
TO MAKE SAUCE: ... Stir in whipping cream and cook for ... 4 inch pastry shell (baked according to ... shrimp mixture. Garnish and serve. Makes 4 servings.
Place frozen patty shells in 400 degree ... Stir in heavy cream and Madeira wine. ... parsley and paprika. Nice as light supper or as luncheon dish with salad.
Combine water, clam ... bubbles. Lower heat; simmer 5 minutes. Add cream and shrimp. Place over low heat just until heated through. Serve in pastry shells.
Thaw and roll out each pastry shell to an oval ... 1 tablespoon of cream cheese, and fold ... degrees for 40 minutes on cookie sheet. Yields: 6 servings.
Thaw pastry shells 20 minutes on ... directed on package. To serve, top each pastry with some beef, lettuce, tomatoes, cheese, taco sauce and sour cream.
Mix Jello pudding according to box. Cool in refrigerator. When cool mix with Cool Whip. This is the filling. Heat water and butter to a full boil. ...
For pastry shell boil water and ... Slice open. FILLING: Mix vanilla pudding, heavy cream and milk until fluffy. Fill shells with tablespoon of mixture.
Place patty shells on fireproof serving ... upper third of a preheated oven at 475 degrees until cheese filling has puffed slightly and browned on top.
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