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Foodgeek: |
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Rating: |
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Servings: |
35 to 40 |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 can (8-1/4 oz.) pineapple, well drained
1/2 cup shredded carrot
1/2 lb. ricotta cheese
1/2 cup plain yogurt
1 tsp. lemon juice
1 can (9 oz.) small shrimp, drained
2 eggs, hardboiled and chopped
1/2 cup chopped Oregon hazelnuts, roasted
Cream puffs:
1/2 cup butter or margarine
1 cup boiling water
1 cup all-purpose flour
1/4 tsp. salt
4 eggs
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Directions:
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Combine first five ingredients. Fold in shrimp, eggs and nuts. Cover and chill. Just before serving, spoon a rounded tablespoon of filling into each cream puff.
Cream Puffs:
In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water. Add 1 cup all-purpose flour and 1/4 tsp. salt all at once; stir vigorously. Cook and stir until mixture forms a ball that does not separate.
Remove from heat; cool slightly. Add 4 eggs, one at a time, beating until smooth after each. Drop level tablespoons of dough 3 inches apart on greased baking sheet. Bake at 400°F for 25 minutes. Cool on rack.
Cut off the top third of each puff. Remove any soft dough from inside.
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Recipe from the Oregon Hazelnut Industry and The Hazelnut Marketing Board.
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