Tuesday, December 26, 2023

Two Quiche Options



HASHED BROWN QUICHE

INGREDIENTS 

3 cups shredded hash brown potatoes (consider browning first)
1/3 cup butter, melted
seasoned salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
4 eggs
1/2 cup milk
salt and pepper to taste

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Press hash browns onto the bottom and sides of a 9 inch pie dish.
  3. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
  4. In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoned salt.
  5. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
  6. Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

SPINACH QUICHE

INGREDIENTS


* 1 (9 inch) unbaked pie crust
* 1 (10 ounce) package frozen chopped spinach
* 4 eggs
* 1 cup plain yogurt (or sour cream)
* 1 tablespoon all-purpose flour
* 1/4 teaspoon black pepper
* 4 1/2 ounces fresh mushrooms, thinly sliced
* 4 ounces shredded Cheddar cheese
* 1/4 cup chopped green onions

DIRECTIONS


1. Preheat oven to 425 degrees F (220 degrees C). Prick the pie
crust all over with fork and bake for 5 minutes.
2. Place the frozen spinach in microwave safe bowl and cook until
thawed. Drain as much of the liquid as you can and then use paper
towels to get the spinach as dry as possible.
3. Beat together the eggs, yogurt or sour cream, flour, and pepper
until well mixed. Stir in the spinach. Layer the sliced mushrooms,
cheese, and chopped scallions in that order on the bottom of the pie
crust. Top with the spinach mixture.
4. Bake in preheated oven for 15 minutes and then decrease
temperature to 350 degrees F (175 degrees C) and bake for 30
additional minutes. Let cool before serving.

Saturday, December 23, 2023

Campagnuolo Pizzeria Night

Bonnie: I like to get the water warm, then pour in into the bowl with the yeast and stir with a knife before adding the sugar. I think it dissolves better rather than pouring yeast into the water







Peppermint Stick Crisps Cookies

This recipe was in Better Homes magazine in 1952

Cream together

½ cup Butter Crisco

1 cup sugar

2 eggs

1 tsp vanilla

Sift together

2 cups flour

1 tsp baking powder

½ tsp soda

½ tsp salt

½ tsp fresh grated nutmeg

Make Cookies

Add dry ingredients alternately to creamed mix with 2 Tbsp milk

Chill dough to avoid a mess, then

Drop by very small teaspoonfuls onto parchment cookie sheet

Flatten with a glass dipped in powdered sugar.

Sprinkle with coarsely crushed candy canes

Bake 8 minutes at 350. Don’t over bake. Remove from pan immediately.

If you have parchment paper for the cookie sheets it is helpful. 








Friday, December 22, 2023

Stuffed Shells

Tip: For a change of pace, add fresh chopped spinach, prosciutto ham, fresh chopped mint, and some pine nuts to the cheese mixture. My grandmother always included fresh mint; it adds an unexpected and worthwhile lift.

Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in the freezer, and you do not have to defrost, just add an extra 10 to 15 minutes to baking time.


Servings: 6
Preparation Time: 20 minutes
Baking Time: 30 minutes

RECIPE INGREDIENTS:

One half of a 12-ounce box of jumbo pasta shells (about 18 shells)
1 teaspoon salt

1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoon chopped fresh parsley or mint (or 2 teaspoons dried)
1 (26-ounce) jar Italian pasta sauce

  1. Preheat oven to 350 degrees. 
  2. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
  3. In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. 
  4. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. 
  5. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.
  6. Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. 
  7. If using refrigerated shells, allow 40 minutes baking time

Thursday, November 23, 2023

Garlic Bread, Italian (angry kitchen loaves)

Narrow baguettes
Onion powder
Red pepper flakes
Olive oil
Granulated garlic
Salt
Fresh parsley
Tiny bit of dried oregano
Tiny bit of parmesan

Cut the loaves so they fit onto a jelly roll pan
Then cut the loaves in half
Brown the bottom half of the loaves under a low broiler.
Then flip it over. Add everything else by hand. Don't do a pre-mixed version.


To make:
Oil salt on bottom, then slightly brown


Oil
Salt


Garlic
Pepper
Onion 
RPF
Parsley
Oregano
Cheese








Thursday, December 22, 2022

Raby Cheese Ball

 3-4 green onions

one package - cream cheese, 1/3 less fat
one package - Carl Buddig beef
(assume you have Worcestershire and various spices)

Friday, November 25, 2022

Easy Chocolate Cream Pie Oreo Crust

 For the pie:


1/2 cup sugar

1/3 cup cornstarch

2 tablespoons Dutch-processed cocoa powder

1/8 teaspoon salt

3 cups whole milk

3 large egg yolks

4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips, wafers, or chopped chocolate

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 (9-inch) oreo pie crust, prepared and baked


For the whipped cream:


1 cup heavy whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

Chopped chocolate, for garnish

Make the pudding base:

In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.

Microwave the pudding:

Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.


Partially cover again and microwave 2 more minutes. Remove and whisk again. The pudding have started thickening.


Continue to microwave in 45-second increments, stirring the pudding between each increment. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding (it’s ok if it seems a little loose at this point; the pudding will thicken further as it cools). Total cooking time will be 6 to 8 minutes.


Add the chocolate, butter and vanilla:

Add the chocolate, butter and vanilla to the bowl and stir with a whisk until the chocolate and butter melt and the mixture is smooth.


Fill the pie:

Pour the filling into the pie crust. Let cool for 1 hour at room temperature. Transfer to the refrigerator and chill, uncovered, for at least 4 hours or until set. When fully set, the pudding will no longer jiggle when you nudge the pie and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey).


When ready to serve, make the whipped cream:

In the bowl of an electric mixer, stir the cream, sugar, and vanilla together. Beat on medium-high speed until the cream forms soft peaks. Spread the cream over the pie and sprinkle the top with chopped chocolate.


Serve:

This pie is best served on the same day that it’s made, or the crust has a tendency to become soggy.


Easy Chocolate Cream Pie Recipe (simplyrecipes.com)