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Showing 1-3 of 3
By Chef #427993
on January 11, 2007
Uncle Bill, I had a recipe like this years ago, but I have not been able to find it. When I found this, I knew this was the one. The only difference was that you mixed tomato sauce and sour cream together and spooned it over the top of the puff just before you serve it. Thanks.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 28, 2005
When you make the puffs you have to let the flour mixture cool more than "slightly" or you will cook the eggs! These tasted bland. If I make them again I'd add a little hot sauce.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 15, 2004
Uncle Bill, First off, I apologize for making changes to your recipe. I've been wanting to make this for a few months, but my friends are all low-carb dieters at the moment so I had to improvise. Frustrated, I decided to make it as a shrimp salad for myself at lunch. I reduced the mayo (just personal preference) to 1/2 cup and added just a bit of pepper. At the last minute I realized I had no celery, so I substituted peas. I really enjoyed this, and ONE OF THESE DAYS I will make these as puffs! In the meantime, thanks for the recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (67 g)
Servings Per Recipe: 16