Prepare a 9" pie pan.... line with pie crust
Or for a crustless quiche, forget the pie crust and just use a non-stick spray
Preheat oven to 375
Whisk together well:
4 eggs
1 cup milk
1/2 tsp salt
1 tsp pepper
1/2 tsp dry ground mustard
Mix in your choice of meats, cheese, veggies, such as:
Bacon, sausage, ham, mushrooms, onion, red pepper, asparagus, broccoli, etc.
1 1/2 c. Cheddar or Swiss Cheese
Mix to your choice. Bake for 35-45 minutes or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.
Showing posts with label Entertaining. Show all posts
Showing posts with label Entertaining. Show all posts
Thursday, October 12, 2017
Waffles of Insanity (Inconceivable)
Combine:
2 eggs, beaten
3 tsp sugar
2 tsp vanilla
1/2 c vegetable oil
2 c buttermilk ( or whole milk)
Whisk together well.
In a separate bowl, whisk together:
1 1/2 c. flour
1/2 c. corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add to egg mixture, mix well.
Let mixture sit for about 20 minutes.
Preheat waffle iron. Do not use non-stick spray.
Bake according to waffle iron instructions. Do not over cook.
2 eggs, beaten
3 tsp sugar
2 tsp vanilla
1/2 c vegetable oil
2 c buttermilk ( or whole milk)
Whisk together well.
In a separate bowl, whisk together:
1 1/2 c. flour
1/2 c. corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add to egg mixture, mix well.
Let mixture sit for about 20 minutes.
Preheat waffle iron. Do not use non-stick spray.
Bake according to waffle iron instructions. Do not over cook.
Overnight Cinnamon Rolls
If you would rather bake the cinnamon rolls right away, instead of leaving them in the refrigerator overnight, allow them to rise about 40 minutes in a warm place. Bake in a preheated 350 oven and bake 20 minutes or until golden.
2 pkg fast-rise instant yeast
3/4 c. warm water (105-115 degrees)
2 Tbl. Sugar
2 c. Milk
8 Tbl. (1 stick) butter
4 eggs, beaten
1 tsp. Salt
1/2 c. Sugar
9 c. Bread flour, more for rolling out
For the filling:
1 c. Brown Sugar
1/2 c. White Sugar
3/4 c. Butter, at room temp
4 Tbl Cinnamon
For the frosting:
1/2 c. Butter, at room temp
12 oz. cream cheese, at room temp
2 1/2 c. Powdered Sugar
Splash of heavy cream
2 tsp vanilla
Stir yeast and sugar into warm water. Let sit for 10-15 min while you prepare the milk.
Meanwhile, heat milk to just below boiling, stir in butter, allowing it to melt. Allow mixture to cool to warm.
Stir the beaten eggs into the yeast mixture. Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly. Whisk in the remaining 1/2 cup of sugar and the salt.
Add half of the flour to the bowl, using a spoon to combine. Add the remaining flour, and stir. Then switch to dough hook and beat until dough is soft and springy, about 6 minutes. The dough should be tacky and shouldn't coat your finger when you touch it. If it is still too sticky, add a bit more flour
Place dough in a grease bowl, cover loosely and place in warm spot to rise for about an hour, or until doubled in size.
Punch the dough down and turn onto a floured surface. Roll or press the dough to a rectangle, approx. 12 inches by 24 inches.
Spread butter evenly over dough. Sprinkle sugars and cinnamon evenly over top. Sprinkle raisens over top if desired.
Cut rectangle in half so there are two 12x12 inch squares. Roll each square into a tight log and then cut it into 12 roll slices. Place rolls into a buttered dish, 8 in a 9x13 pan or 6 in a 9 inch pie pan. Cove the rolls loosely with Saran Wrap. Refrigerate the rolls overnight, for 8-12 hours.
In the morning, take the pans out of the refrigerator and allow them to rise in a warm place for 45
minute or so until puffed.
Bake in preheated 350 degree oven for about 20 minutes or until tops are golden and set. Don't overbake.
Make frosting by beating powdered sugar, cream, vanilla until smooth and creamy. Frost rolls while warm OR store rolls in frosted, then frost and reheat the rolls for a few minutes before serving.
2 pkg fast-rise instant yeast
3/4 c. warm water (105-115 degrees)
2 Tbl. Sugar
2 c. Milk
8 Tbl. (1 stick) butter
4 eggs, beaten
1 tsp. Salt
1/2 c. Sugar
9 c. Bread flour, more for rolling out
For the filling:
1 c. Brown Sugar
1/2 c. White Sugar
3/4 c. Butter, at room temp
4 Tbl Cinnamon
For the frosting:
1/2 c. Butter, at room temp
12 oz. cream cheese, at room temp
2 1/2 c. Powdered Sugar
Splash of heavy cream
2 tsp vanilla
Stir yeast and sugar into warm water. Let sit for 10-15 min while you prepare the milk.
Meanwhile, heat milk to just below boiling, stir in butter, allowing it to melt. Allow mixture to cool to warm.
Stir the beaten eggs into the yeast mixture. Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly. Whisk in the remaining 1/2 cup of sugar and the salt.
Add half of the flour to the bowl, using a spoon to combine. Add the remaining flour, and stir. Then switch to dough hook and beat until dough is soft and springy, about 6 minutes. The dough should be tacky and shouldn't coat your finger when you touch it. If it is still too sticky, add a bit more flour
Place dough in a grease bowl, cover loosely and place in warm spot to rise for about an hour, or until doubled in size.
Punch the dough down and turn onto a floured surface. Roll or press the dough to a rectangle, approx. 12 inches by 24 inches.
Spread butter evenly over dough. Sprinkle sugars and cinnamon evenly over top. Sprinkle raisens over top if desired.
Cut rectangle in half so there are two 12x12 inch squares. Roll each square into a tight log and then cut it into 12 roll slices. Place rolls into a buttered dish, 8 in a 9x13 pan or 6 in a 9 inch pie pan. Cove the rolls loosely with Saran Wrap. Refrigerate the rolls overnight, for 8-12 hours.
In the morning, take the pans out of the refrigerator and allow them to rise in a warm place for 45
minute or so until puffed.
Bake in preheated 350 degree oven for about 20 minutes or until tops are golden and set. Don't overbake.
Make frosting by beating powdered sugar, cream, vanilla until smooth and creamy. Frost rolls while warm OR store rolls in frosted, then frost and reheat the rolls for a few minutes before serving.
Slow Cooker Beef Brisket French Dip Sandwiches
I found this recipe at neighborhood blog.com
3 Tbl olive oil
3-4 lbs. beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 med potatoes, quartered (opt)
4 carrots, cut into bite sized pieces (opt)
4 garlic cloves, minced
2 tsp dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover
Add oil to large skillet and heat over medium heat. Cut any large hunks of fat off the brisket and then season it generously with salt and pepper on all sides. Add brisket to the hot oil and brown all sides.
Place onion, carrots, potatoes in bottom of crockpot followed by the brisket.
In the skillet you used to brown the meat, over medium heat, add garlic, rosemary, bayleaves and cook gently until garlic is soft. Add broth and wine and cook off alcohol from the wine. Pour all of this over brisket and add enough water to cover the vegetables.
Cook on low for 6 hours, then on high for an additional 2-4 hours, until your desired tenderness.
**Remove bay leaves before serving.
For sandwiches:
Remove brisket from crockpot and shred it. Butter both sides of buns, then place them under broiler on low for a couple minutes until toasted. Pile the bottom half of the buns with brisket and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another couple minutes until cheese is melts. Top with other half of the bun. Use the remaining broth from the crockpot as "dip" for the sandwiches. Dunk and enjoy!
3 Tbl olive oil
3-4 lbs. beef brisket
Sea salt and black pepper
1 yellow onion, quartered
4 med potatoes, quartered (opt)
4 carrots, cut into bite sized pieces (opt)
4 garlic cloves, minced
2 tsp dried rosemary
4 bay leaves
2 cups beef broth
2 cups dry red wine
Enough water to cover
Add oil to large skillet and heat over medium heat. Cut any large hunks of fat off the brisket and then season it generously with salt and pepper on all sides. Add brisket to the hot oil and brown all sides.
Place onion, carrots, potatoes in bottom of crockpot followed by the brisket.
In the skillet you used to brown the meat, over medium heat, add garlic, rosemary, bayleaves and cook gently until garlic is soft. Add broth and wine and cook off alcohol from the wine. Pour all of this over brisket and add enough water to cover the vegetables.
Cook on low for 6 hours, then on high for an additional 2-4 hours, until your desired tenderness.
**Remove bay leaves before serving.
For sandwiches:
Remove brisket from crockpot and shred it. Butter both sides of buns, then place them under broiler on low for a couple minutes until toasted. Pile the bottom half of the buns with brisket and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another couple minutes until cheese is melts. Top with other half of the bun. Use the remaining broth from the crockpot as "dip" for the sandwiches. Dunk and enjoy!
Thursday, September 1, 2016
Mashed Potato Casserole
Prepare ahead of time and bake when you need them. Good for a buffet!
10 medium potatoes, peeled
1 cup sour cream
1 cup cottage cheese
1 Tbl grated onion
1/2 cup butter
1 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese
Boil potatoes in salted water until tender.
Mash or rice. While still hot, add the sour cream, cottage cheesed, onion, butter, pepper and salt.
Mix well.
Place in a casserole. Sprinkle Parmesan on top. Bake in 325 degree oven for 30 minutes.
10 medium potatoes, peeled
1 cup sour cream
1 cup cottage cheese
1 Tbl grated onion
1/2 cup butter
1 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese
Boil potatoes in salted water until tender.
Mash or rice. While still hot, add the sour cream, cottage cheesed, onion, butter, pepper and salt.
Mix well.
Place in a casserole. Sprinkle Parmesan on top. Bake in 325 degree oven for 30 minutes.
Potato Bacon Casserole
A good buffet dish to make in advance and pop it in the oven when its needed.
6 medium potatoes
1 tsp salt
1/4 tsp pepper
3 Tbl butter
About 1 cup hot milk, more or less to get desired consistency
1/3 cup chopped onion
4 strips bacon
2 eggs, whisked
1/2 cup sharp cheddar cheese, grated
Cook the potatoes in salted water. While they are cooking, fry bacon until crisp and cut into small pieces. Cook the onion in a little butter or olive oil until tender.
Place the potatoes, salt, pepper, butter and hot milk in the large bowl of and electric mixer.
Begin beating at low speed and move up gradually to high speed, beating until potatoes are fluffy.
Add the eggs, cheese, onion and bacon. Beat until well mixed.
Bake in a buttered casserole at 350 for 30-35 minutes.
6 medium potatoes
1 tsp salt
1/4 tsp pepper
3 Tbl butter
About 1 cup hot milk, more or less to get desired consistency
1/3 cup chopped onion
4 strips bacon
2 eggs, whisked
1/2 cup sharp cheddar cheese, grated
Cook the potatoes in salted water. While they are cooking, fry bacon until crisp and cut into small pieces. Cook the onion in a little butter or olive oil until tender.
Place the potatoes, salt, pepper, butter and hot milk in the large bowl of and electric mixer.
Begin beating at low speed and move up gradually to high speed, beating until potatoes are fluffy.
Add the eggs, cheese, onion and bacon. Beat until well mixed.
Bake in a buttered casserole at 350 for 30-35 minutes.
Sunday, December 13, 2015
Lefse
Shirley Evans
Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.
Makes 48 lefse
9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)
Heat water and butter or margarine to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well. Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).
When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball. Roll into a log and cut into 16 pieces. On floured, cloth-covered board, roll each ball very thin. Bake on hot lefse griddle. Place baked lefse on damp towel. Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel. Cool and store. Can freeze.
Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.
Makes 48 lefse
9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)
Heat water and butter or margarine to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well. Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).
When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball. Roll into a log and cut into 16 pieces. On floured, cloth-covered board, roll each ball very thin. Bake on hot lefse griddle. Place baked lefse on damp towel. Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel. Cool and store. Can freeze.
Friday, December 11, 2015
Vegetable Hash, Salmon, and red pepper Aioli
From Shirley Evans
This is my version of the wonderful breakfast I ate often at Good Earth restaurant in Edina Mn.
Serves 6
Hash is served on individual plate with small piece of salmon, 2 poached or basted eggs and a dollop of red pepper aioli sauce.
Red Pepper Aioli Sauce
2 Tbl minced garlic
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 Tbl oilive oil
Salt and pepper
In food processor, blend, garlic, peppers. Blend in mayo. With machine running, blend in oil. Season aioli, to taste, with salt and pepper. Transfer to small covered bowl. (Can be kept in refrig for up to 2 days)
Salmon
18 oz salmon fillet, cut into 6 pieces
coarse grain salt freshly ground black pepper
Preheat oven to 450. Place salmon, skin side down, on parchment-lined baking sheet.
Bake until cooked through, about 12-15 minutes.
Vegetable Hash
3/4 lb potatoes, peeled or unpeeled--cut into 1"pieces 1 sweet potato, peeled--cut into 1/2"pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided cooking spray
4 tsp olive oil, divided
1 tsp garlic powder
1/4 cup diced onion or as desired
1/2 cup shredded carrot
1/4 cup each of red and green bell pepper, thinly sliced
2 cup broccoli, shredded or asparagus, cut into small pieces (as desired)
water chestnuts, sliced, if desired
fresh sugar pea pods, if desired
2 tsp fresh lemon juice
Toasted almond slices for garnish
Preheat to 425. In a bowl, toss potatoes and sweet potato with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Blace on a baking sheet misted with cooking spray.
Drizzle with 2 tsp olive oil, tossing gently.
Bake 25 min or until tender, stirring every 10 minutes. Heat remaining 2 tsp oil in large nonstick skillet over med heat. Saute onion, broccoli, bell peppers, water chestnuts, pea pods for couple of minutes. Add potato mixture and cook for 5 minute or until heated. Sprinkle with lemon juice, remaining rosemary, salt and pepper. Heat through. Serve with a few toasted almond slices.
This is my version of the wonderful breakfast I ate often at Good Earth restaurant in Edina Mn.
Serves 6
Hash is served on individual plate with small piece of salmon, 2 poached or basted eggs and a dollop of red pepper aioli sauce.
Red Pepper Aioli Sauce
2 Tbl minced garlic
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 Tbl oilive oil
Salt and pepper
In food processor, blend, garlic, peppers. Blend in mayo. With machine running, blend in oil. Season aioli, to taste, with salt and pepper. Transfer to small covered bowl. (Can be kept in refrig for up to 2 days)
Salmon
18 oz salmon fillet, cut into 6 pieces
coarse grain salt freshly ground black pepper
Preheat oven to 450. Place salmon, skin side down, on parchment-lined baking sheet.
Bake until cooked through, about 12-15 minutes.
Vegetable Hash
3/4 lb potatoes, peeled or unpeeled--cut into 1"pieces 1 sweet potato, peeled--cut into 1/2"pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided cooking spray
4 tsp olive oil, divided
1 tsp garlic powder
1/4 cup diced onion or as desired
1/2 cup shredded carrot
1/4 cup each of red and green bell pepper, thinly sliced
2 cup broccoli, shredded or asparagus, cut into small pieces (as desired)
water chestnuts, sliced, if desired
fresh sugar pea pods, if desired
2 tsp fresh lemon juice
Toasted almond slices for garnish
Preheat to 425. In a bowl, toss potatoes and sweet potato with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Blace on a baking sheet misted with cooking spray.
Drizzle with 2 tsp olive oil, tossing gently.
Bake 25 min or until tender, stirring every 10 minutes. Heat remaining 2 tsp oil in large nonstick skillet over med heat. Saute onion, broccoli, bell peppers, water chestnuts, pea pods for couple of minutes. Add potato mixture and cook for 5 minute or until heated. Sprinkle with lemon juice, remaining rosemary, salt and pepper. Heat through. Serve with a few toasted almond slices.
Sunday, December 6, 2015
Christmas Cranberry Salad
Grandma Arlene Evans made this every holiday!
Serves 18-20
In food processor or food grinder, process:
1 lb. fresh or frozen cranberries
1 orange-- leave peel on
1 can pineappple --crushed
Put 2 cups sugar and 1 Tbl lemon juice over and set aside.
2 small pkg. cherry jello, dissolved in 2 cups hot water--let cool
In bowl, add 2 diced apples,1 cup diced celery.
Add cooled jello mix and cranberry mix.
Refrigerate until set. Stir occasionally while it is setting up so it mixes well.
This keeps a long time, refrigerated.
Serves 18-20
In food processor or food grinder, process:
1 lb. fresh or frozen cranberries
1 orange-- leave peel on
1 can pineappple --crushed
Put 2 cups sugar and 1 Tbl lemon juice over and set aside.
2 small pkg. cherry jello, dissolved in 2 cups hot water--let cool
In bowl, add 2 diced apples,1 cup diced celery.
Add cooled jello mix and cranberry mix.
Refrigerate until set. Stir occasionally while it is setting up so it mixes well.
This keeps a long time, refrigerated.
Heritage House Spinach Salad
From Shirley Evans
1 1/2 lb. fresh baby spinach
1 can or bag bean sprouts, rinse and drain
1 can sliced water chestnuts, rinse and drain
5-6 slices bacon, crisp and crumbled
hard boiled egg slices
chopped onion (mild or red)
Dressing:
2/3 c. vegetable oil
1/3 c. sugar
1/3 c. ketchup
1/3 c. red wine vinegar
celery seed (opt)
pepper
Shake or blend ingredients for dressing together.
Toss salad ingredients. toop with onion, egg and bacon.
Pour on dressing.
1 1/2 lb. fresh baby spinach
1 can or bag bean sprouts, rinse and drain
1 can sliced water chestnuts, rinse and drain
5-6 slices bacon, crisp and crumbled
hard boiled egg slices
chopped onion (mild or red)
Dressing:
2/3 c. vegetable oil
1/3 c. sugar
1/3 c. ketchup
1/3 c. red wine vinegar
celery seed (opt)
pepper
Shake or blend ingredients for dressing together.
Toss salad ingredients. toop with onion, egg and bacon.
Pour on dressing.
Saturday, December 5, 2015
Kincaid's French Toast with Peach Compote and Berries
Batter:
8 eggs
2 cups whole milk or cream
1/3 cup sugar
1 cup Triple Sec
2 tsp cinnamon
1 tsp salt
8 pieces sourdough bread, thickly sliced
Fruit:
1 cup fresh berries, seasonal blend
1 cup each, whole butter blended with warmed pure maple syrup
1 lb sliced peaches, fresh or frozen
2 Tbl melted butter, clarified
Blend together batter ingredients. Pre slice berries and blend warm syrup with melted butter. Place on table. Pre-warm peaches underneath broiler until hot. Hold at warm.
Heat oven to 350. Coat bottoom of a non-stick pan with melted butter. Place bread in batter mixture and let soak 2-3 minutes.
Cook toast over medium heat until golden brown on both sides. Transfer to ovenproof plate and place in 350 degree oven to bake an additional 15 minutes. Top with warm peaches and assorted berries.
8 eggs
2 cups whole milk or cream
1/3 cup sugar
1 cup Triple Sec
2 tsp cinnamon
1 tsp salt
8 pieces sourdough bread, thickly sliced
Fruit:
1 cup fresh berries, seasonal blend
1 cup each, whole butter blended with warmed pure maple syrup
1 lb sliced peaches, fresh or frozen
2 Tbl melted butter, clarified
Blend together batter ingredients. Pre slice berries and blend warm syrup with melted butter. Place on table. Pre-warm peaches underneath broiler until hot. Hold at warm.
Heat oven to 350. Coat bottoom of a non-stick pan with melted butter. Place bread in batter mixture and let soak 2-3 minutes.
Cook toast over medium heat until golden brown on both sides. Transfer to ovenproof plate and place in 350 degree oven to bake an additional 15 minutes. Top with warm peaches and assorted berries.
Bacon, Potato and Cheddar Frittata
Serves 2 big portions
Note: you will need a 10"oven-safe, nonstick skillet.
6 large eggs
2 Tbl half and half
salt and pepper
4 slices bacon, cut into 1/4 inch pieces
1 Yukon Gold potato (about 6 oz) peeled and cut into 1/4"pieces
1 shallot, minced
1/3 cup cheddar cheese
Adjust oven rack to be about 6"from broiler element and heat the broiler.
Whisk the eggs, half and half, salt and pepper together in a bowl until well blended. Set.aside.
Cook bacon and drain on paper towel. Reserve the bacon and set aside.
In skillet, add 1 Tbl oil or bacon grease and potato, salt, pepper. Cook over medium heat stirring until potato pieces begin to brown and are almost tender, about 10 minutes. Add shallot and continue to cook until the potato is golden brown and tender and the shallot is softened and lightly browned, 5-6 minutes longer.
Crumble bacon and cheese into the egg mixture. Add the egg mixture to the skillet and cook using a rubber spatula to stir and scrape the bottom of the skillet until large curds and the spatula begins to leave a wake but the eggs are still very wet, about 1 minute. Shake the skillet to distribute the eggs evenly and continue to cook without stirring to let the bottom set, about 30 seconds.
Using pot holder (skillet handle is hot) remove skillet from oven. Let sit until the eggs in the middle are just set, about 3 minutes. Use a rubber spatula to loosen the frittata from skillet, then slide onto a cutting board, slice into wedges and serve.
Note: you will need a 10"oven-safe, nonstick skillet.
6 large eggs
2 Tbl half and half
salt and pepper
4 slices bacon, cut into 1/4 inch pieces
1 Yukon Gold potato (about 6 oz) peeled and cut into 1/4"pieces
1 shallot, minced
1/3 cup cheddar cheese
Adjust oven rack to be about 6"from broiler element and heat the broiler.
Whisk the eggs, half and half, salt and pepper together in a bowl until well blended. Set.aside.
Cook bacon and drain on paper towel. Reserve the bacon and set aside.
In skillet, add 1 Tbl oil or bacon grease and potato, salt, pepper. Cook over medium heat stirring until potato pieces begin to brown and are almost tender, about 10 minutes. Add shallot and continue to cook until the potato is golden brown and tender and the shallot is softened and lightly browned, 5-6 minutes longer.
Crumble bacon and cheese into the egg mixture. Add the egg mixture to the skillet and cook using a rubber spatula to stir and scrape the bottom of the skillet until large curds and the spatula begins to leave a wake but the eggs are still very wet, about 1 minute. Shake the skillet to distribute the eggs evenly and continue to cook without stirring to let the bottom set, about 30 seconds.
Using pot holder (skillet handle is hot) remove skillet from oven. Let sit until the eggs in the middle are just set, about 3 minutes. Use a rubber spatula to loosen the frittata from skillet, then slide onto a cutting board, slice into wedges and serve.
Quiche Lorraine with Bacon and Swiss
1 refrigerated pie crust
8 slices bacon
1 medium onion, thinly sliced
4 eggs, lightly beaten
1 cup half and half
3/4 cup milk
1/4 tsp. salt
pinch of nutmeg
2 Tbl. flour to toss with cheese
1 1/2 cup shredded Swiss cheese (6 oz)
Tomato wedges
Parsley (opt)
Preheat oven to 325.
Prepare and bake the pie crust.
Meanwhile, in a large skillet, cook bacon until crisp. Drain, reserving a tbl of the drippings. Crumble bacon finely and set aside.
Cook sliced onion in reserved drippings over medium heat, about 5 minutes or until tender but not brown. Drain.
In medium bowl whisk together eggs, half and half, milk, salt, and nutmeg until well mixed. Stir in crumbled bacon and onion. In another medium bowl, combine shredded cheese and flour. Toss until flour coats cheese. Add to egg mixture. Mix well.
Carefully pour egg mixture into hot baked pastry shell. Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Garnish with tomato wedges and parsley.
6 servings
594 calories, 42 grams fat
8 slices bacon
1 medium onion, thinly sliced
4 eggs, lightly beaten
1 cup half and half
3/4 cup milk
1/4 tsp. salt
pinch of nutmeg
2 Tbl. flour to toss with cheese
1 1/2 cup shredded Swiss cheese (6 oz)
Tomato wedges
Parsley (opt)
Preheat oven to 325.
Prepare and bake the pie crust.
Meanwhile, in a large skillet, cook bacon until crisp. Drain, reserving a tbl of the drippings. Crumble bacon finely and set aside.
Cook sliced onion in reserved drippings over medium heat, about 5 minutes or until tender but not brown. Drain.
In medium bowl whisk together eggs, half and half, milk, salt, and nutmeg until well mixed. Stir in crumbled bacon and onion. In another medium bowl, combine shredded cheese and flour. Toss until flour coats cheese. Add to egg mixture. Mix well.
Carefully pour egg mixture into hot baked pastry shell. Bake 45-55 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving. Garnish with tomato wedges and parsley.
6 servings
594 calories, 42 grams fat
Chipped Beef Dip for Brunch
From Maureen and Chuck Snyder
1 5 oz jar of chipped beef
1 Tbl butter
1 pint sour cream
2-3 Tbl flour
1/4 cup white wine
2 Tbl parmesan cheese
dash of cayenne pepper
8.5 oz canned artichokes
In pan or crock pot....,melt butter, blend in flour.
Add sour cream, wine, parmesan and artichokes. Add beef, cayenne and heat through.
1 5 oz jar of chipped beef
1 Tbl butter
1 pint sour cream
2-3 Tbl flour
1/4 cup white wine
2 Tbl parmesan cheese
dash of cayenne pepper
8.5 oz canned artichokes
In pan or crock pot....,melt butter, blend in flour.
Add sour cream, wine, parmesan and artichokes. Add beef, cayenne and heat through.
Wine and Egg Brunch
From Maureen and Chuck Snyder
1 loaf of Pepperage Farms white bread, crust removed
6 Tbl. melted butter
1/2 lb. swiss cheese, or more
1/2 lb. monterey jack cheese
9 eggs
1 1/2 cup milk
1/2 cup white wine
3-4 green onions
1 Tbl. mustard
salt and pepper to taste
1/2 cup sour cream
3/4 cup cheddar cheese or parmesan cheese.
Crumble bread in 9x13 pan, drizzle butter over, spread on cheese and onions, mix eggs, milk, wine, mustard. Pour over casserole, cover and refrigerate over night.
Bake 350 30-45 minutes. Top with sour cream and cheese. Heat thru. (This freezes)
1 loaf of Pepperage Farms white bread, crust removed
6 Tbl. melted butter
1/2 lb. swiss cheese, or more
1/2 lb. monterey jack cheese
9 eggs
1 1/2 cup milk
1/2 cup white wine
3-4 green onions
1 Tbl. mustard
salt and pepper to taste
1/2 cup sour cream
3/4 cup cheddar cheese or parmesan cheese.
Crumble bread in 9x13 pan, drizzle butter over, spread on cheese and onions, mix eggs, milk, wine, mustard. Pour over casserole, cover and refrigerate over night.
Bake 350 30-45 minutes. Top with sour cream and cheese. Heat thru. (This freezes)
Ham and Cheese Brunch Quiche
From Prevention Magazine
Serves 8
Preheat oven to 400 with rack in center positioin
1 refrig pie crust
1 cup 2% milk
3 lg. eggs
3 lg egg whites
2 Tbl. snipped fresh chives or scallion greens (opt)
8 oz sliced mushroooms
1/2 c. finely chopped onion
3 oz. Swiss, fontina or Gruyere, grated (about 3/4 cup)
2 oz slice low-sodium deli ham, torn into small pieces
Fit pie dough into pie plate and line with foil and dried beans or pie weights.
Bake at 400 until crust is pale golden, about 10 minutes. Remove foil and weights and let crust cool.
Reduce oven temp to 350. Whisk together milk, eggs, egg whites, and chives in bowl. Heat large nonstick skillet coated with non-stick spray over med. heat. Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes. Let cool slightly and stir into milk mixture. Scatter cheese and ham over bottom of cooled crust. Pour in milk mixture. Bake until filling is set,
about 40 minutes, Let stand 10 minutes before slicing into 8 wedges.
Per serving: 228 calories, 11 g pro, 16 g carb, 13 g fat, 275 mg sodium.
Serves 8
Preheat oven to 400 with rack in center positioin
1 refrig pie crust
1 cup 2% milk
3 lg. eggs
3 lg egg whites
2 Tbl. snipped fresh chives or scallion greens (opt)
8 oz sliced mushroooms
1/2 c. finely chopped onion
3 oz. Swiss, fontina or Gruyere, grated (about 3/4 cup)
2 oz slice low-sodium deli ham, torn into small pieces
Fit pie dough into pie plate and line with foil and dried beans or pie weights.
Bake at 400 until crust is pale golden, about 10 minutes. Remove foil and weights and let crust cool.
Reduce oven temp to 350. Whisk together milk, eggs, egg whites, and chives in bowl. Heat large nonstick skillet coated with non-stick spray over med. heat. Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes. Let cool slightly and stir into milk mixture. Scatter cheese and ham over bottom of cooled crust. Pour in milk mixture. Bake until filling is set,
about 40 minutes, Let stand 10 minutes before slicing into 8 wedges.
Per serving: 228 calories, 11 g pro, 16 g carb, 13 g fat, 275 mg sodium.
Ham and Broccoli Quiche (Judy Peerboom)
From Judy Peerboom
1 9" Quiche
Preheat oven to 375
1 refrigerated pie crust (directions on box)
place pie crust in glass pie pan.
Mix together:
1 1/2 c. cubed cooked ham
1 1/2 c. shredded swiss or cheddar cheese
4 eggs, whisked
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1/2/ tsp. dry ground mustard
Broccoli, Asparagus, and/or Tomato slices (optional)
Pour into pie pan. Bake 35-45 min. or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.
1 9" Quiche
Preheat oven to 375
1 refrigerated pie crust (directions on box)
place pie crust in glass pie pan.
Mix together:
1 1/2 c. cubed cooked ham
1 1/2 c. shredded swiss or cheddar cheese
4 eggs, whisked
1 cup milk
1/2 tsp. salt
1/2 tsp. pepper
1/2/ tsp. dry ground mustard
Broccoli, Asparagus, and/or Tomato slices (optional)
Pour into pie pan. Bake 35-45 min. or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.
Easy French Dip Sandwiches
Serves 8
3 lb. fresh beef brisket (not corned beef)
1 pkg (1.3 oz) dry onion soup mix
10-12 oz condensed beef broth
8 mini-baguettes or sandwich buns
Place beef in slow cooker. Mix dry soup mix and beef broth. Pour over beef.
on Low 8-10 hours or until beef is tender.
Skim fat froom liiquid. Remove beef. Cut across grain into thin slices.
Cut each baguette horizontally in half. Fill with beef. Cut in half Serve with broth for dipping.
3 lb. fresh beef brisket (not corned beef)
1 pkg (1.3 oz) dry onion soup mix
10-12 oz condensed beef broth
8 mini-baguettes or sandwich buns
Place beef in slow cooker. Mix dry soup mix and beef broth. Pour over beef.
on Low 8-10 hours or until beef is tender.
Skim fat froom liiquid. Remove beef. Cut across grain into thin slices.
Cut each baguette horizontally in half. Fill with beef. Cut in half Serve with broth for dipping.
Meatball and Spinach Baked Ziti
6-8 Servings
2 cups ziti
Kosher salt and freshly ground black pepper
1 lb. lean ground beef
1/2 small onion, chopped
1/4 c. panko breadcrumbs
2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 large egg
1 tbl canola or vegetable oil
1/4 c. dry red wine (opt)
1 (24 oz) jar marinara (or recipe, below)
2 bunches spinach, stems discarded and leaves torn (about 4 cups)
3 Tbl chopped fresh basil
sliced olives to taste (opt)--stir in before adding mozzarella
8 oz shredded mozzarella
Preheat oven to 350. Lightly grease a 2 qt baking dish.
Cook pasta in a large pot of boiling salted water until al dente. Set aside. Mix ground
Beef, onion, breadcrumbs, garlic, egg, salt, and pepperin a bowl. Shape into 30 or so small meatballs.
Heat oil in large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6-8 minutes. Stir in wine, gently scraping up brown bits from bottom of pan. Stir in marinara, spinach and basil and fold in pasta. mozzarella cheese over all and bake til melty and bubbly around edges, 25-30 minutes. Let stand 10 minutes before serving.
Marinara Sauce
2 Tbl olive oil
1 medium onion, chopped
2 tsp. minced garlic
1 (28 oz) can crushed tomatoes
1 tsp oregano, dried
1 whole bay leaf
1 tsp sugar
salt and pepper to taste
Over medium heat, heat oil in large pot until hot. Add onion and garlic, saute 3-5 minutes until soft but not browned..Add tomatoes, stir to mingle flavors. Add oregano and bay leaf. Sprinke in sugar, salt and pepper. Lower heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Remove bay leaf.
2 cups ziti
Kosher salt and freshly ground black pepper
1 lb. lean ground beef
1/2 small onion, chopped
1/4 c. panko breadcrumbs
2 tsp. garlic powder
1 tsp. salt
1/2 tsp pepper
1 large egg
1 tbl canola or vegetable oil
1/4 c. dry red wine (opt)
1 (24 oz) jar marinara (or recipe, below)
2 bunches spinach, stems discarded and leaves torn (about 4 cups)
3 Tbl chopped fresh basil
sliced olives to taste (opt)--stir in before adding mozzarella
8 oz shredded mozzarella
Preheat oven to 350. Lightly grease a 2 qt baking dish.
Cook pasta in a large pot of boiling salted water until al dente. Set aside. Mix ground
Beef, onion, breadcrumbs, garlic, egg, salt, and pepperin a bowl. Shape into 30 or so small meatballs.
Heat oil in large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6-8 minutes. Stir in wine, gently scraping up brown bits from bottom of pan. Stir in marinara, spinach and basil and fold in pasta. mozzarella cheese over all and bake til melty and bubbly around edges, 25-30 minutes. Let stand 10 minutes before serving.
Marinara Sauce
2 Tbl olive oil
1 medium onion, chopped
2 tsp. minced garlic
1 (28 oz) can crushed tomatoes
1 tsp oregano, dried
1 whole bay leaf
1 tsp sugar
salt and pepper to taste
Over medium heat, heat oil in large pot until hot. Add onion and garlic, saute 3-5 minutes until soft but not browned..Add tomatoes, stir to mingle flavors. Add oregano and bay leaf. Sprinke in sugar, salt and pepper. Lower heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. Remove bay leaf.
Friday, September 13, 2013
Apple Dumplings
From Shirley Evans
Makes 6 servings
1 package of pie crust mix
6 baking apples (each about 3 inches in diameter), pared and cored
3 Tbsp. raisins
3 Tbsp. chopped nuts
2 c. brown sugar (packed)
1 c. water
sweetened whipped cream
Heat oven to 425 degrees. Prepare pastry for two-crust pie as directed on package except on lightly floured board, roll 2/3 of dough into 14-inch square; cut into 4 squares. Roll remaining dough into rectangle, 14x7 inches; cut into 2 squares. Place an apple on each square.
Mix raisins and nuts; fill center of each apple. Moisten corners of square; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in ungreased baking dish, 11-1/2 x 7-1/2 x 1-1/2 inches.
Heat sugar and water to boiling; carefully pour around dumplings. Bake around 40 minutes or until crust is brown and apples are tender when pricked with fork. Spoon syrup over apples 2 or 3 times during baking. Serve warm or cool with whipped cream.
Peach Dumplings: Substitute 6 peaches, peeled, halved and pitted, for the apples and 1/4 cup cranberry relish for the raisins and nuts. Fille centers of each 2 peach halves with relish.
Makes 6 servings
1 package of pie crust mix
6 baking apples (each about 3 inches in diameter), pared and cored
3 Tbsp. raisins
3 Tbsp. chopped nuts
2 c. brown sugar (packed)
1 c. water
sweetened whipped cream
Heat oven to 425 degrees. Prepare pastry for two-crust pie as directed on package except on lightly floured board, roll 2/3 of dough into 14-inch square; cut into 4 squares. Roll remaining dough into rectangle, 14x7 inches; cut into 2 squares. Place an apple on each square.
Mix raisins and nuts; fill center of each apple. Moisten corners of square; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in ungreased baking dish, 11-1/2 x 7-1/2 x 1-1/2 inches.
Heat sugar and water to boiling; carefully pour around dumplings. Bake around 40 minutes or until crust is brown and apples are tender when pricked with fork. Spoon syrup over apples 2 or 3 times during baking. Serve warm or cool with whipped cream.
Peach Dumplings: Substitute 6 peaches, peeled, halved and pitted, for the apples and 1/4 cup cranberry relish for the raisins and nuts. Fille centers of each 2 peach halves with relish.
Subscribe to:
Posts (Atom)