Eggs are a critical leavening agent for cream puffs, making the batter rise and expand. Piercing the cooked puffs allows steam to escape so the texture is almost hollow. A stand mixer is crucial; the batter is too thick to beat with a hand mixer. Freeze completely cooled cream puffs for up to one month. Cream puffs are also good with savory fillings, such as chicken or shrimp salad.
This chicken and rice casserole would be yummy enough with just the salsa, Cheddar and sour cream. The bounty of sauteed mushrooms is an oh-so-good bonus.
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
