Ingredients
6 oz cream cheese, softened
1 can (6.5 oz) can minced clams, drained
1 tsp scallion, minced
1/2 cup macadamia nuts, chopped
1 salt to taste
1 pinch cayenne pepper
3/4 tsp worcestershire sauce
20 saltine crackers
1 tbsp macadamia nuts, ground
1 tsp paprika
Directions
Whip cream cheese thoroughly. Add clams; mix well. Add scallions,
chopped nuts, salt, cayenne pepper, and Worcestershire sauce; whip
again.
Cover and refrigerate until ready to use.
Preheat oven to 300 F.
Pile clam mixture generously ontio crackers. Sprinkle with ground
macadamia nuts and paprika. Bake for 20 minutes. Remove from oven and
serve hot.
Servings: 20 puffs
Clam Macadamia Puffs Recipe brought to you by Recipe Ideas
Categories: Fish; Nut; Seafood
The History of Recipes
It is quite possible to trace the history of recipes far back into the far past, certainly as far as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the romans around 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were split into appetizers, entrees and afters, something we still use today. This early Roman chef describes how the early Romans made use of many different aromatic flavors, including some that we all recognise such as thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas led to an outbreak in cookery books, most of which are now in academic collections. By the advent of the 20th century, recipe publications are highly popular due to more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Clam Macadamia Puffs recipe.
