QUICK AND EASY ONE-BOWL CHEESY ONION RICE BAKE
This dish takes no more than 5 minutes to throw together and when you taste this rice you will eat the whole dish, it is *that* good! you could throw in 2 cups cooked chicken or turkey for a main meal, my family loves spice so I add in some cayenne pepper --- because of the high sodium content in the dry soup mix do *not* to add in any extra salt to this, you could add in the complete package of dry soup mix but for my family's taste we found it to be a little too salty --- all ingredients may be doubled --- this is *delicious*
Provided by Kittencalrecipezazz
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Butter a 13 x 9-inch baking dish.
- In a bowl whisk together the soups with water, milk and melted butter until well combined.
- Add in all remaining ingredients including 1-1/2 cups shredded cheese, save the remaining cup to sprinkle on the top; mix to combine.
- Pour into greased baking dish.
- Bake uncovered for 40-45 minutes or until the rice is tender.
- Sprinkle 1 cup shredded cheese on top and return to oven for 2-3 minutes to melt the cheese.
- Delicious!
Nutrition Facts : Calories 385.4, Fat 24, SaturatedFat 13, Cholesterol 61.2, Sodium 1052.7, Carbohydrate 30.5, Fiber 1.4, Sugar 3.1, Protein 12.8
SPINACH-RICE TORTA SQUARES
Make and share this Spinach-Rice Torta Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Spinach
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in the center of the oven; preheat to 325°; lightly oil a 13x9 inch baking dish; sprinkle with bread crumbs.
- Tilt dish to coat with the crumbs, and tap out the excess.
- Bring a medium saucepan of lightly salted water to a boil over high heat; add in the rice and decrease heat to medium.
- Cook, uncovered, until the rice is tender (about 16 minutes); drain well and set aside.
- Heat oil in a large nonstick skillet over medium heat; add in the onions.
- Stir/saute 6 minutes or until the onions are tender.
- Add in the garlic; stir until it gives off its aroma, about 1 minute.
- Add in the spinach; cook, stirring often, just to evaporate any remaining liquid, about 3 minutes; set mixture aside.
- In a big bowl, whisk the eggs, basil, rosemary, salt, and pepper together; add in the rice, spinach/onion mixture, 1 cup of parmesan cheese, and the cheddar cheese; mix well.
- Spread mixture in the baking dish; sprinkle remaining parmesan on top.
- Bake until the torta feels firm when pressed in the center, about 45 minutes.
- Cool completely in the dish; cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces.
- Arrange on a serving platter; serve at room temperature.
Nutrition Facts : Calories 270.7, Fat 14.8, SaturatedFat 6.3, Cholesterol 232.4, Sodium 665.8, Carbohydrate 17.4, Fiber 3.7, Sugar 2.3, Protein 18.4
ONION AND CHEESE TART
Steps:
- Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening. Blend together until the mixture resembles coarse meal.
- Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
- Preheat the oven to 400 degrees.
- On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
- Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
- Make the filling: Preheat the oven to 350 degrees. In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
- In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
- Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
- Bake in the upper third of the oven for 10 minutes. Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
- Serve hot or at room temperature as a first or main course.
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
CARAMELIZED ONION AND GOAT CHEESE TARTS
Steps:
- In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized, about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
- Preheat the oven to 375 degrees F.
- In a bowl combine the goat cheese, egg, cream, and thyme. Pour the mixture into a small resealable plastic food storage bag. Snip off a corner of the bag to use it for piping.
- Lay the pie crusts out flat on a clean surface and with a 2 1/2-inch round cutter cut out 12 circles from each crust. Press them into the cups of the mini-muffin tin. Fill each cup 1/2 way with the cooled onions. Pipe the cheese mixture on top of the onions, filling the cups. Bake the tarts until the filling is set, about 15 to 20 minutes. Let the tarts cool slightly, and then remove them from the muffin tin and serve.
CHEESEBOARD & ONION TART
Use up remnants of cheese in this delicious tart - a mixture of blue, creamy and cheddar works well
Provided by Jane Hornby
Time 1h20m
Number Of Ingredients 8
Steps:
- Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.
- Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin - resting the knife flat on the edge of the tin will help achieve an even finish.
- While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
Nutrition Facts : Calories 603 calories, Fat 49 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Protein 13 grams protein, Sodium 1.18 milligram of sodium
RICE, ONION AND CHEESE TORTE
Copied this side dish recipe from a cookbook but I didn't write which one. You can use seasoned or plain breadcrumbs depending on your preference.
Provided by Oolala
Categories Rice
Time 45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Grease a baking pan and cover bottom with bread crumbs to form a crust.
- Saute onion in butter until soft.
- In a bowl, add sauteed onion, cooked rice, 3 beaten eggs, cheese, salt and pepper and mix gently.
- Spread this rice mixture into the baking pan, evenly, over the breadcrumbs.
- Beat the remaining egg and pour over the rice for a shiny top.
- Bake at 350 degrees for 30 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 219.6, Fat 13.5, SaturatedFat 8, Cholesterol 107.7, Sodium 212.5, Carbohydrate 17.4, Fiber 0.6, Sugar 0.8, Protein 6.8
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