|A History of Food|
|by Maguelonne Toussaint-Samat|
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic ...
1 - 10 of 12 for appetizer quiche
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Mix all together. Spread on cookie sheet and bake at 350 degrees for 20 minutes. Chill and cut into squares. This is good for after school snackers.
Separate rolls into 12 pieces; cut each in half and press into bottoms and sides of buttered muffin tins. Combine remaining ingredients, except ...
Saute onion. Beat egg. Add milk, Bisquick, onion, 1 cup cheese. Pour into 8 inch square pan. Sprinkle last cup of cheese on top. Bake at 350 degrees ...
Preheat oven to 350 degrees. Sprinkle cheese, crab flakes, onion, flour and seasoning in pie plate. Beat together eggs and half and half. Pour over ...
Heat oven to ... knife inserted in center comes out clean (about 30 minutes). Let stand 10 minutes before cutting. Refrigerate any remaining appetizers.
Heat oven to ... comes out clean, about 30 minutes. Let stand 10 minutes before cutting. Cut into about 1 1/4 inch squares. Makes about 3 dozen appetizers.
Preheat oven to 400 degrees. In large bowl, beat eggs, cottage cheese, flour, baking powder and seasoned salt. Stir in cheese, mushrooms, butter and ...
Drain and flake ... into 2 pastry-lined quiche pans. Bake at ... Garnish with reserved crab. Cut in narrow wedges and serve warm. Makes about 40 appetizers.
Generously grease 1 3/4" muffin tins. Separate rolls into 12 pieces. Cut in half or flake into 2 pieces. Press each half over bottom and sides of ...
Preheat oven to ... 1/2 by 2 inch pieces. Serve warm. Makes 50 appetizers. NOTE: Crust may bubble during baking and need to be pricked with a fork again.
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