BAKED SHELLS
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the shells and cook for 2 to 3 minutes less than the package directions. Heads up: Remove and reserve 1 cup of cooking water just before draining.
- Meanwhile, heat a medium-sized pot or high-sided skillet over medium heat with the extra-virgin olive oil. Add the onions and garlic and saute for 3 to 4 minutes. Stir in the spinach, pulling it apart as you add it, and season with a little freshly grated nutmeg and salt, and pepper, to taste. When the spinach mixture is warmed through, transfer it to a small dish and reserve. Return the pot to the heat, add the butter and let it melt. Stir in the tomatoes and break them up with a spoon. Season with salt and pepper, to taste, add the basil leaves, and cook to thicken the sauce, about 7 to 8 minutes.
- Preheat the oven to 400 degrees F.
- Drain the pasta and return it to the hot pot. To the pasta, add the spinach, reserved pasta cooking water, ricotta cheese, and half of the Parmigiano-Reggiano. Adjust the salt and pepper, to taste, and transfer it to a baking dish. Top the pasta mixture with the tomato sauce, mozzarella, and remaining Parmigiano. Bake until the cheeses are melted and bubbly, 6 to 8 minutes. Remove the shells from the oven and serve.
PUFF PASTRY SHELLS
These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Beat egg and water together in a small bowl.
- Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
Nutrition Facts : Calories 1345.8 calories, Carbohydrate 108.8 g, Cholesterol 46.5 mg, Fat 93.1 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 23.6 g, Sodium 617.8 mg, Sugar 1.9 g
SEAFOOD PATTY SHELLS
Recipe taken from a recipe card from one of our local grocerie stores. I like making variations of this dish and I will use crabmeat or even leftover cooked salmon. You can also add any kind of your favourite vegetable.
Provided by Poutine
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a pan, melt butter and cook leek and onion. Sprinkle with flour and cook 1 min, stirring.
- Add white wine and cook until sauce begins to thicken.
- Add hot milk, cream and chicken base and simmer over low heat until sauce thickens.
- Add peas, scallops and shrimp and cook 2 min or until scallops are cooked. Stir in salt, pepper and dill.
- Fill patty shells with seafood sauce.
PATTY SHELLS
These are better than the ones you buy and much more economical. Fill with your favorite filling. I like creamed salmon with peas.
Provided by cookalot 2
Categories Lunch/Snacks
Time 35m
Yield 6 shells, 3 serving(s)
Number Of Ingredients 4
Steps:
- Crumble together butter, salt, and flour.
- Slowly add milk and form a ball.
- Roll out 1/8 inches thick.
- Cut in circles and put in ungreased muffin tin. Prick with fork all over.
- Bake 325 for 15 minute.
Nutrition Facts : Calories 345.3, Fat 21.6, SaturatedFat 13.5, Cholesterol 57, Sodium 384.5, Carbohydrate 32.8, Fiber 1.1, Sugar 0.1, Protein 5.2
PATTY SHELLS
Once is never enough. Add as many or as little vegetables, to your taste, or serve vegetables on the side.
Provided by kdsmithatf
Categories Lunch/Snacks
Time 40m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- Bake patty shells according to the package.
- Sweat onions on medium heat until translucent in cast iron pot or skillet.
- Add chicken and cook for five minutes.
- Add celery, carrots, and mushrooms and cook on med-high heat for five minutes.
- Add corn and peas and mix through.
- Add cream of mushroom soup and mix through.
- Add one and a half cans warm water.
- Bring to a boil, cook for five minutes (add water if it becomes to thick).
- Stir in poultry seasoning, salt, and pepper.
- Serve spooned into patty shells and over white rice.
- Open a bottle of white (or red, or both) wine.
Nutrition Facts : Calories 1159.6, Fat 66, SaturatedFat 17, Cholesterol 123.7, Sodium 2461.6, Carbohydrate 86.7, Fiber 8.3, Sugar 11.7, Protein 57.9
PATTY SHELLS
Make and share this Patty Shells recipe from Food.com.
Provided by cookalot 2
Categories Breads
Time 35m
Yield 6 shells
Number Of Ingredients 4
Steps:
- Crumble butter, salt, and flour together.
- Slowly add milk and form into ball.
- Roll out 1/8" thick.
- Cut into circles and put in muffin tins.
- Prick with fork.
- Bake 325F for 15 minute.
Nutrition Facts : Calories 172.7, Fat 10.8, SaturatedFat 6.7, Cholesterol 28.5, Sodium 174.9, Carbohydrate 16.4, Fiber 0.6, Sugar 0.1, Protein 2.6
PASTRY CHICKEN A LA KING
Mom made this smell and look so divine, I forgot that peas-which I disliked-were in it. -Patty LaNoue Stearns, Traverse City, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Bake pastry shells according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, red pepper, celery and onion; cook and stir until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a small bowl, mix egg yolks and cream. Stir a small amount of hot mixture into egg yolk mixture; return all to pan, stirring constantly. Add lemon juice, salt, paprika and pepper; cook and stir over low heat for 2 minutes or until thickened. Add chicken and peas; heat through. Serve over pastry shells.
Nutrition Facts : Calories 452 calories, Fat 27g fat (11g saturated fat), Cholesterol 138mg cholesterol, Sodium 588mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.
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