ROMAINE WEDGE SALAD
Provided by Ree Drummond : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
- Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
- Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.
MINI QUICHES
Pack these mini quiches with bacon and cheese for a picnic. Great for feeding a hungry crowd, plus you can make them a day ahead and even freeze them
Provided by Lulu Grimes
Categories Afternoon tea, Buffet, Lunch, Snack
Time 1h20m
Yield Makes 18-20
Number Of Ingredients 8
Steps:
- Roll the pastry out onto a lightly floured work surface until very thin. Cut out circles that are 1cm larger in diameter than the tartlet tins. Line the tins with the pastry circles (you may need to bake these in batches if you do not have enough tins) pressing into the edges and up the sides. Re-roll any pastry offcuts until you've lined all the tins, then chill for 30 mins (if you're baking in batches, chill the off-cuts too).
- Heat the oven to 200C/180C fan/gas 6. Line each pastry case with a piece of foil and fill with baking beans or uncooked rice. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.
- Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.
Nutrition Facts : Calories 138 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
MINI LAYERED SALAD
"I received this recipe from my dear aunt 20 years ago," writes Carmen Edwards from Midland, Texas. "It's my very favorite make-ahead salad and I'm happy to share it."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Line a 3-cup serving dish with lettuce. Layer with the onion, green pepper, celery, carrot and peas. In a small bowl, combine the mayonnaise and ranch dressing mix; spread over the top. Sprinkle with cheese and bacon. Cover and refrigerate until chilled.
Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 612mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
MINI CHICKEN-CAESAR SALADS
Make individual salad cups with Old El Paso flour tortillas, then fill them with crunchy, creamy salad for a perfect party kick off.
Provided by Cheri Liefeld
Categories Dinner
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 16 mini muffin cups with cooking spray. Sprinkle grated Parmesan cheese evenly around side and in bottom of cups.
- On cutting board, cut out 2 (2 1/2-inch) rounds from each tortilla. Push 1 round into each muffin cup to form tortilla cup.
- Bake 5 minutes or until browned. Meanwhile, in small bowl, gently mix chicken and dressing.
- Divide lettuce evenly among cups. Top each with chicken mixture. Sprinkle with corn, 1/4 cup Parmesan cheese and the tomatoes. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
ITALIAN ROMAINE SALAD
Looking for a salad to compliment your Italian dinner? Then check out this salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette - flavorful crunchy side dish ready in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
- Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
- Peel the onion; slice onion and separate into rings.
- In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
- Sprinkle the croutons and cheese over the salad. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g
MINI QUICHE LORRAINE
These are delicious little quiche tarts perfect for a party, shower, or just to have on hand for fast breakfasts during the week. Try substituting different fillings to suit your own taste. Any variety of cheese can be used.
Provided by Catherine Parnell-Proulx
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
- Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
- Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
- Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
- Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 39.8 g, Cholesterol 80 mg, Fat 20.1 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 400.8 mg, Sugar 11.6 g
MINI QUICHE
Make and share this Mini Quiche recipe from Food.com.
Provided by JustJanS
Categories Savory Pies
Time 22m
Yield 72 Mini Quiches
Number Of Ingredients 8
Steps:
- Cook the onion and bacon over a low heat until the onion is softened.
- Allow to cool a little.
- Mix together with the eggs, cream, cheese, parsley and salt and pepper.
- Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
- Use these to line a mini muffin pan.
- Place about 2 teaspoons of the egg and bacon mix in each pastry base.
- Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
- repeat with remaining pastry sheets and mix.
MINI QUICHE WITH ROMAINE LETTUCE SALAD
Ready, Set, Cook! Special Edition Contest Entry - These mini quiches look like you slaved all day to make them, but they are easy enough because they take advantage of Simply Potatoes Shredded Hash Browns for the base and a bottled salad dressing (I recommend Cardini's). There is also a red "brava" dressing based on that used for a Spanish dish, Patas Bravas.
Provided by threeovens
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F; grease 6 muffin tins with butter (if you prefer to cut the recipe down to serve 2 or 4 simply put a bit of water in the unused muffin tins).
- Lightly press 1/4 cup (not packed) of the hash browns into each cup; season with salt and taco seasoning.
- Place in oven for about 10 minutes (potatoes may start to brown a bit on the edges).
- Meanwhile, whisk together the eggs, onions, peppers, and bacon; season with additional salt and taco seasoning.
- Divide spinach among cups; top with egg mixture; spoon a tablespoon of milk in each cup.
- Place in oven for about 20-25 minutes; you will know they are done when the center is set and they are puffy (they will deflate when they start to cool).
- While the quiches are cooking, in a small bowl, whisk together 2 tablespoons olive oil, the vinegar, paprika, and chili powder.
- To serve: Divide lettuce among serving dishes. Place a mini quiche on each plate, then drizzle lettuce with a fair amount of bottled Caesar dressing, just a little for the quiche. Drizzle with the red "brava" dressing.
Nutrition Facts : Calories 172.5, Fat 13.8, SaturatedFat 4.4, Cholesterol 195.9, Sodium 143.8, Carbohydrate 4.3, Fiber 1.5, Sugar 1.6, Protein 8.2
MINI MUFFIN QUICHE
Quick, easy, delicious crustless quiches in a fun single serving size! This original recipe was shared with me by a friend, I love how adaptable, frugal, and healthy this recipe is. My kids love having their own quiche "muffins" Its a great way to pack in their veggies! Have fun adding in your own veggies and playing with the cheeses- I use a mix of colby, cheddar, and mozzarella.
Provided by Laureneframe
Categories Savory Pies
Time 45m
Yield 12 quiches, 6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- spray muffin tins with nonstick spray.
- soften diced onion and peppers in 1 tbsp butter
- add spinach, corn, and broccoli and sautee for 2-3 minutes
- beat eggs.
- mix cheese and seasonings into eggs.
- stir in vegetable mix
- pour into prepared tins.
- bake for approximately 30 minutes or until properly set.
Nutrition Facts : Calories 447.1, Fat 29.3, SaturatedFat 15.5, Cholesterol 405.8, Sodium 1104.6, Carbohydrate 19.3, Fiber 3, Sugar 3, Protein 28.6
MEDITERRANEAN ROMAINE SALAD
This salad is my standard-I always make sure I have the ingredients on hand so I can whip up this easy salad anytime. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place cubed bread on an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside., In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired.
Nutrition Facts : Calories 196 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 637mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
BROCCOLI AND CHEESE MINI QUICHE
These delicious little quiche's are BURSTING with flavor and will please any guest, morning or evening!
Provided by chefymomma
Categories Breakfast
Time 45m
Yield 6 large muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 derees.
- Prepare muffin tins with cooking spray. I used larger muffin tins but size doesn't necessarily matter.
- Place 3 thick slices of bread in oven on the rack for about 4 minutes. Just long enough for the bread to get toasted. Upon removing bread from the oven, cut each piece of bread into 4 pieces. Place one piece of toasted bread in each tin.
- In a skillet, saute 2T. butter with onion until onion is soft and browned.
- In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
- Layer cheese, broccoli and onion around the bread in the muffin tin. Pour egg mixture over bread, cheese, onion and broccoli.
- Bake for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
- Makes 6 large muffin tin quiche's.
Nutrition Facts : Calories 314.1, Fat 16.9, SaturatedFat 9.1, Cholesterol 181.3, Sodium 501.9, Carbohydrate 23, Fiber 2.4, Sugar 1.8, Protein 17.9
MINI CRUSTLESS QUICHE (DF, GF)
We make these on Sunday nights for Breakfast for dinner and then have them during the week on busy mornings. They re-heat beautifully and are a hearty, protein and veggie filled breakfast. Use whatever variety of veggies you have on hand!
Provided by GinaStudySmart
Categories Breakfast
Time 35m
Yield 18 Mini quiches, 18 serving(s)
Number Of Ingredients 7
Steps:
- Brown the breakfast sausage and drain well.
- Spray muffin pans with non-stick spray. (More veggies=more mini quiches).
- Top with veggies of your choice.
- Whisk the eggs and water together and pour over meat and veggie mixture.
- Stir gently with a knife.
- Bake at 350 degrees for 25-30 minutes.
- Let rest for a few minutes before digging in!
Nutrition Facts : Calories 137.9, Fat 10.4, SaturatedFat 3.4, Cholesterol 145.2, Sodium 239.4, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 9.5
BABY ROMAINE AND GRAPEFRUIT SALAD
Lettuce and grapefruit tossed with honey-vinegar dressing gives you a colorful nutty salad - side dish that's ready in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 10
Number Of Ingredients 10
Steps:
- Peel each grapefruit down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down. Gently remove sections. Squeeze remaining membranes to extract juice; set grapefruit segments aside. In small bowl, mix reserved juice, vinegar, honey, shallots, thyme, salt and pepper with whisk; slowly add oil, stirring constantly with whisk.
- In large bowl, toss lettuce with grapefruit segments, pine nuts and desired amount of dressing. Serve immediately. Refrigerate any remaining dressing.
Nutrition Facts : Calories 173, Carbohydrate 15 g, Fat 2 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 124 mg
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