HIDDEN VALLEY RANCH FRIED CHICKEN
Steps:
- Place chicken pieces in shallow baking dish. Pour salad dressing over the chicken to cover. Chill covered for at least 1 hour.
- Remove chicken from the dish. Shake off any excess marinade. Discard any leftover marinade. On a large plate, mix flour, salt
- and pepper. Roll each piece of chicken in the seasoned flour.
- In a large deep skillet, heat the oil to 375 degrees F. Fry the chicken for 5 to 7 minutes on each side until golden and juices run clear.
CHEF JOHN'S QUICHE LORRAINE
In my opinion, a proper quiche should be rich, custardy, and luxurious--not some kind of dense, baked omelet. This has only enough eggs and yolks to hold things together, but that means you need to let it cool to just warm before serving, to fully enjoy the experience.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
- Reduce oven to 325 degrees F (165 degrees C).
- Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
- Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
- Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
- Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 412.5 calories, Carbohydrate 14.4 g, Cholesterol 197 mg, Fat 32.6 g, Fiber 1.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 468.9 mg, Sugar 2 g
HIDDEN VALLEY QUICHE
Make and share this Hidden Valley Quiche recipe from Food.com.
Provided by LAURIE
Categories Savory Pies
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Sprinkle bacon and cheese into the pie shell.
- Beat eggs until frothy.
- Add cream and dressing mix, mixing well.
- Pour into pie shell covering the cheese.
- Bake 20 minutes at 400.
- Reduce heat to 350 and bake 15-20 minutes until center in set.
- Cool 10 minutes before cutting.
CHEESY QUICHE
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
- Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
- Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
- Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.
BREAKFAST QUICHE
Easy basic quiche recipie. Add what you want for fillings. My friend Kathy made us Michigan ladies this great breakfast one morning when we were visiting her in Colorado and snowed in by a three day blizzard in the mountains.
Provided by lloydnkelly
Categories Breakfast
Time 47m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs well.
- Add sour cream and beat together.
- Add your toppings. Spinach and feta, or ham and cheese, or mushrooms and onions. Add any topping you want. (cook bacon or sausage first)
- Add cheese and mix. Bake in cake pan, quiche pan, or square glass pan.
- Bake in 350 degree oven for 40 minutes. Shorten time if you like runny eggs.
Nutrition Facts : Calories 303, Fat 23.2, SaturatedFat 12.2, Cholesterol 321.1, Sodium 538.8, Carbohydrate 4.9, Sugar 1.3, Protein 18.4
HIDDEN VALLEY RANCH CHEESE BALL
I made this 13 years ago to take to a Thanksgiving dinner and my family has asked for it every year since. Good and easy.
Provided by Angela Tweedy
Categories Cheese
Time 20m
Yield 1 cheese ball
Number Of Ingredients 6
Steps:
- Mix salad dressing mix double strength (using the 1/2 mayonnaise and 1/2 cup milk).
- Blend in cream cheese with mixer.
- Gently stir in cheddar cheese.
- Form into a ball (If too soft place in freezer for a hour).
- Garnish with poppy seeds, parsley, nuts, or your choice of topping.
- Serve with crackers.
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