2327 brenabonn goes quiche Recipes
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flour, salt, vegetable shortening, cold water and9 Moreflour, salt, vegetable shortening, cold water, bacon, crumbled, shredded swiss cheese (i use emmentaler), flour, eggs, cream, half and half (half cream half milk - mix it yourself if you can tsp find any), salt, pepper, chopped onions45 min, 15 ingredients
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unbaked frozen 9-inch deep-dish pastry shell, olive oil and9 Moreunbaked frozen 9-inch deep-dish pastry shell, olive oil, halved and thinly sliced onion, center-cut bacon slices, cooked and crumbled, grated gruyere cheese (about 3/4 cup), eggs, lightly beaten, egg whites, lightly beaten, reduced-fat milk, ground nutmeg, salt, freshly ground black pepper11 ingredients
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enough oil, ginger (finely chopped ) and10 Moreenough oil, ginger (finely chopped ), garlic clove (finely chopped ), chives (thin round slices), spoon of chipotle pure, won ton sheets or 4 large flour toritllas (if can tsp find the ), shrimp (remove shell and vein but live the tail), egg yolk (to seal), spoons of cilantro (finely chopped ), hard cream cheese (cut a little smaller then the size of the shrimp), about a hand full of baby spinach (thinly sliced ), sweet and sour sauce (you can buy it) or kabayaki sauce (you can make it) or eel sauce (which ever you want either 1 goes great) if you want to make this sauces the recipe and ingredients are on the bottom of the directions.10 min, 12 ingredients
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Quiche With Baconreal bacon crumbles, onion, chopped, eggs, heavy cream and6 Morereal bacon crumbles, onion, chopped, eggs, heavy cream, minced fresh thyme, pepper, salt, oil, fresh spinach, chopped, garlic10 ingredients
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Quiche Appetizercooked rice, cooked crumbled italian or turkey sausage and5 Morecooked rice, cooked crumbled italian or turkey sausage, pepperoni (cubed into small pieces), mozzerella cheese (cubed small), eggs beaten well, grated cheese, well drained roasted peppers cut into small pieces50 min, 7 ingredients
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Quiche Lorraine (of course)eggs, swiss cheese (ementhaler, gruyer, combo) shredded and4 Moreeggs, swiss cheese (ementhaler, gruyer, combo) shredded, heavy cream, ham or canadian bacon chopped, shell pie crust paint bottom with dijon mustard, salt & white pepper6 ingredients
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Quiche with Artichoke Hearts and Parmesanfrozen pie shells, unsalted butter, onion, chopped and5 Morefrozen pie shells, unsalted butter, onion, chopped, frozen artichoke hearts, thawed , slivered lengthwise, salt and pepper, eggs, half-and-half, grated parmesan55 min, 8 ingredients
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Quiche Lorrainepie crust, bacon, shredded swiss cheese, minced onion and5 Morepie crust, bacon, shredded swiss cheese, minced onion, eggs beaten, light cream, salt, sugar, cayenne pepper9 ingredients
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Quiche Italianounbaked pastry shell (10 inches), sliced pepperoni, halved and12 Moreunbaked pastry shell (10 inches), sliced pepperoni, halved, chopped green pepper, chopped onion, sliced mushrooms, drained, butter, dried oregano, fennel seed, crushed, shredded part-skim mozzarella cheese, eggs, half-and-half cream, salt, pepper, tomato, cut into wedges1 hour , 14 ingredients
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Garlic Breadgarlic bread and10 Moregarlic bread, this goes great with any italian dish , and is simple to make., garlic powder, oregano, basil, dired minced garlic, kosher salt, parmesean cheese, butter, softened, italian bread, preheat oven to 375 degrees. combine spices in a mortar in pestle, and grind until the salt and minced garlic have been broken down and combined. if you don tsp have a mortar and pestle, simply put the spices in a zip loc freezer bag, and beat with the flat side of a meat tenderizer or rolling pin until crushed and combined. slice loaf in half length wise, and spread each half with a half stick of butter. divide the spice mixture in half, and spread each half evenly over each piece of bread. wrap each half in aluminum foil and bake for about 15 minutes. to crisp it up a bit, open the foil up and bake another 5 to 7 minutes.11 ingredients
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Tempura 101seasonal fish and vegetables are used in tempura. the ing... and35 Moreseasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.5 min, 36 ingredients
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