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Post by GreenConverse on Nov 27, 2009 17:46:27 GMT -5
Cheesy Crustless Quiche Recipe Print Options
* Print (no photos) * Print (with photos)
Ingredients
* 1/2 stick of butter (1/4 cup) * 1/4 cup all-purpose flour * 3/4 cups milk * 1 cup cottage cheese * 1/2 teasthingy baking powder * 1/2 teasthingy salt * 1/2 teasthingy Dijon mustard * 5 eggs * 4 ounces cream cheese, softened * 6 ounces shredded Swiss cheese * 3 Tbsp grated Parmesan cheese * 1/4 cup chopped green onions * 3 slices of cooked bacon, crumbled * 6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
Makes 8 servings.
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Post by jennlk84 on Nov 27, 2009 19:13:57 GMT -5
Ingredients
* 4 eggs * 1 cup half-and-half * 1/2 cup real mayonnaise * 2 tablesthingys flour * 1/3 cup minced onions * Salt and garlic powder * 8 ounces shredded Swiss or sharp cheddar cheese * 1 package frozen chopped spinach * 1 (9-inch) unbaked pie shell
Directions
Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.
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Post by stealth3si on Nov 28, 2009 18:26:51 GMT -5
11/27 -
Lemon Pie
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Post by stealth3si on Nov 28, 2009 18:31:35 GMT -5
Lemon Meringue PieIngredientsLemon Filling: * 4 egg yolks (reserve whites for meringue) * 1/3 cup cornstarch * 1 1/2 cups water * 1 1/3 cups sugar * 1/4 teasthingy salt * 3 tablesthingys butter * 1/2 cup lemon juice * 1 tablesthingy finely grated lemon zest * 1 (9-inch) pre-baked pie shell * 1 recipe Meringue, recipe follows DirectionsAdjust the oven rack to the middle position. Preheat oven to 375 degrees F. Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture. Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing. Meringue Topping: * 4 egg whites * 1 pinch cream of tartar * 2 tablesthingys sugar Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling. Yield: topping for 1 (9-inch) pie
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Post by Squishlyn on Nov 28, 2009 18:42:47 GMT -5
Whoops, thanks stealth!
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Post by ybnrml2 on Nov 28, 2009 21:50:26 GMT -5
MILE - HIGH LEMON MERINGUE PIE
3 tbsp. flour 1/4 c. cornstarch 1 3/4 c. sugar 1/4 tsp. salt 4 egg yolks, slightly beaten 1/2 c. lemon juice 1 tbsp. grated lemon peel 1 tbsp. butter 2 c. water 9 inch baked pie shell
In medium saucepan, combine cornstarch, flour, 1/3 4 cups sugar and the salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute. Remove from heat. Quickly stir some of hot mixture into egg yolks. Return to hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally.
Remove from heat. Gently stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 350 degrees.
MERINGUE:
6 egg whites (3/4 c.) at room temperature 1/2 tsp. cream of tartar 3/4 c. sugar
In medium bowl, with mixer at medium speed, beat egg whites with cream of tartar until frothy. Gradually beat in sugar, 2 tablesthingys at a time, beating after each addition. The beat at high speed until stiff peaks form when beater is slowly raised.
Spread over lemon filling, carefully sealing to edge of the crust and swirling to decoratively.
Bake 15 to 20 minutes or until the meringue is golden brown. Let pie cool completely on wire rack 2 1/2 to 3 hours.
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Post by youngsteph1988 on Nov 28, 2009 21:56:47 GMT -5
Old Fashioned Lemon Pie
Ingredients 1 (9 inch) pie crust, baked 5 tablesthingys cornstarch 1 cup white sugar 1/4 teasthingy salt 2 cups water 3 egg yolks 2 tablesthingys butter 5 tablesthingys lemon juice 2 teasthingys lemon zest 3 egg whites 6 tablesthingys white sugar Directions Preheat oven to 350 degrees F (175 degrees C). To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat. Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly. Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat. Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell. To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablesthingys sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling. Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
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Post by adog8t0 on Nov 28, 2009 21:59:49 GMT -5
Cream Cheese Lemon Pie
1 can (5 oz. size) evaporated milk 1 package (3.4 oz. size) instant lemon pudding mix 2 packages (8 oz. size) cream cheese, softened 1 can (6 oz. size) frozen lemonade concentrate, thawed 1 graham cracker crust (9" size)
Directions:
In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick).
In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture.
Pour into crust. Cover and refrigerate for at least 4 hours.
This recipe from CDKitchen for Cream Cheese Lemon Pie serves/makes 10
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Post by GreenConverse on Nov 28, 2009 22:09:50 GMT -5
Triple Layer Lemon Pie
What You Need! 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding 2 cups cold milk 1 Tbsp. lemon juice 1 HONEY MAID Graham Pie Crust (6 oz.) 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1. BEAT pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
2. WHISK 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
3. REFRIGERATE 3 hours or until set.
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Post by Squishlyn on Nov 29, 2009 3:12:23 GMT -5
11/29 -
Roasted Almonds
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Post by stealth3si on Nov 29, 2009 3:33:28 GMT -5
Whoops, thanks stealth! You're welcome! ------------------------------------------------------------------------------ Honey Roasted Almonds
PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: Almonds candied in honey
* 2 cups whole almonds, skin on * 1/4 cup sugar * 1/2 tsp. salt * 2 Tbs. honey * 2 Tbs. water * 2 tsp. almond or vegetable oil
Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350º F degrees, stirring occasionally, until the internal color of the nuts is tan to light brown, 12 to 15 minutes. (Keep in mind that the nuts will continue roast a little more after they are removed from the oven.) Set the roasted almonds aside. Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes. Immediately transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out on wax paper. When cool, store at room temperature in a tightly covered container or plastic bag for up to two weeks.
Makes 2 cups. [/b]
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Post by froggi999 on Nov 29, 2009 6:39:39 GMT -5
Cinnamon-Roasted Almonds
Ingredients 1 egg white 1 teasthingy cold water 4 cups whole almonds 1/2 cup white sugar 1/4 teasthingy salt 1/2 teasthingy ground cinnamon Directions Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
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Post by numapla on Nov 29, 2009 7:38:29 GMT -5
Sweet N Spicy Roasted Almonds Sweet N Spicy Roasted Almonds Ingredients
* 1 egg white * 1 tablesthingy water * 1 pound (3 cups) whole blanched almonds * 1/4 cup sugar * 2 teasthingys ground cumin * 1 teasthingy ground coriander * 2 teasthingys coarse salt * 1 1/2 teasthingys ground red pepper
Directions
Preheat oven to 275°F. Line a sided sheet pan with parchment paper.
Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer almonds to a sieve, toss gently and let drain.
Stir together sugar, cumin, coriander, salt and red pepper. Add almonds and toss to coat thoroughly. Spread almonds on the sheet pan in a single layer; bake for 30 minutes. Gently stir almonds. Reduce the oven temperature to 200°F. and continue to bake for another 30 minutes, until almonds are dry and nicely toasted.
Set aside to cool completely, about 15 minutes. Serve immediately or store airtight for up to 1 week. Nutritional Analysis
Per serving for 16 servings: Calories 180 Fat 14.9g Saturated 1.4g Carb 8.4g Protein 6g Cholesterol 0mg Fiber 1.9g Sodium 6.29mg Recipe under 9g of carbs? yes
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Post by carlab on Nov 29, 2009 9:12:11 GMT -5
this game was no succes for me, I was only able to get one offer approved this month so I was not able to join in this time. I hope next game will be without offers
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Post by siinnderella on Nov 29, 2009 14:41:37 GMT -5
Rosemary Roasted Almonds
Ingredients 1 tablesthingy finely chopped fresh rosemary 1 tablesthingy extra-virgin olive oil 1 teasthingy chile powder 3/4 teasthingy kosher salt Dash of ground red pepper 1 (10-ounce) bag whole almonds (about 2 cups) Preparation 1. Preheat oven to 325°.
2. Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.
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