Believe It Or Not Can A Soup Quiche Recipes

Steps:

• In a medium bowl, beat eggs until foamy.
• Gradually add soup and cream, mixing well.
• Sprinkle cheese, bacon, and broccoli evenly over pie crust.
• Pour soup mixture over all.
• Sprinkle with nutmeg.
• Bake at 350 for 50 min.
• or until center is set.
• Let stand before serving.

Steps:

• Using a sharp paring knife, start at the top of the cob and score the middle of each row of kernels. The object here is to puncture the individual casings so that it is easier to force out the contents (as described in step 2). The depth of the incision, as well as your ability to slice a straight line, is of no consequence.
• Grab your largest pot and a common dinner knife. Hold the cob inside the pot. Starting at the top of the cob, run the backside of the blade down the cob, using pressure to force out the meat and milk from the casings. Be forewarned, this is a messy job (hence the pot) that requires a healthy amount of muscle power. If possible, do this outdoors.
• Discard the cobs and transfer the corn mash to a smaller pot. If you decide to add butter and/or chipotle do it here. Warm over a medium heat for a few watchful minutes, stirring frequently. If you warm corn for too long, or over too high a temperature, the natural liquids will evaporate and the corn will become gooey.
• Season with salt and pepper, and serve immediately.

Steps:

• Preheat oven to 375 degrees. In large bowl, whisk together soup, eggs, milk and pepper until combined. Stir in vegetables and 1/2 cup of cheese.
• Place pie shell on jellyroll pan. Pour soup mixture into pie shell; sprinkle with remaining 1/2 cup cheese.
• Bake until set, about 45 minutes.Cool 20 minutes before serving.

Steps:

• Preheat your oven to 350°F.
• Whisk together the flour, baking powder, and salt in a small bowl. Set aside.
• Cream the butter and sugar in a bowl (use a plastic or wooden spoon or spatula). Mix until well combined. Add whipped egg and vanilla. Mix until well combined (3-4 min.).
• Slowly incorporate the flour mixture into the butter mixture. Mix until well combined but do not over mix dough.
• Drop dough by the tablespoonful onto cookie sheet 1/4" apart. Use your first two fingers and press cookies down at least 1/2 " - 1/4" thick. Do not make them too thin.
• Bake for 10-12 minutes or until the cookies are lightly golden brown. (Place cookie sheet in the oven on the middle rack.).
• Let cookies cool completely. If you are using colorful sugars or sprinkles, feel free to top your cookies while they are still warm, not hot. Top with frosting or icing after cookies are completely cooled. You will want to refrigerate them with the frosting on top to allow the frosting to properly set.

Steps:

• 1. SOUP cheddar cheese cream of mushroom cream of onion cream of celery
• 2. CHEESE sharp cheddar american monterey jack swiss
• 3. MEAT 1/2 cup diced cooked ham 6 slices bacon, cooked, drained and crumbled 1/2 cup dicedcooked chicken 1/2 cup diced cooked turkey
• 4. VEGETABLES drained, cooked chopped broccoli drained, cooked cut asparagus sliced mushrooms drained, cooked chopped spinach
• 5. 1...In medium bowl, beat eggs until foamy. Gradually add SOUP and cream, mixing well. 2...Sprinkle CHEESE, MEAT and VEGETABLE evenly over piecrust. Pour soup mixture over all. 3...Bake at 350 for 50 minutes or until center is set. Let stand 10 minutes before serving.
• 6. PIE CRUST In medium bowl, stir together 1 cup all-purpose flour and 1/2 tsp salt. With pastry blender, cut in 1/3 shortening until mixcture resembles coarse crumbs. Add 2 to 3 tbs cold water, a tbs at a time, mixing lightly with fork until holds together. Form into ball. Roll to fit pie plate. Flute edges. Make ingredient choices from above.