51 - 60 of 80 for refrigerate quiche

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Bake pie crust for 5 to 7 minutes until nearly done; keep warm. Brown ground beef in skillet with onion and garlic cloves; drain well. Stir in chili; ...

Separate biscuit dough ... pie plate or quiche pan, pressing together ... ingredients; mix well. Pour into crust; bake at 350 degrees for 1 hour. 8 servings.

Preheat oven to 375 degrees. Carefully separate each biscuit into 4 thin layers of dough. (Do this as soon as you take it from the refrigerator.) In ...

In a medium ... tart pan or quiche dish, pressing dough ... the tomato, tapering the strip at the end. Curl the strip onto the base in the shape of a rose.

Unroll rolls into ... 375 degrees, then bake for 60 minutes at 325 degrees. Test center of quiche with a toothpick to make sure eggs are completely cooked.

To Bake Crust: ... a 9" fluted quiche dish lined with ... tomato slices, olive slices around edge, a dollop of sour cream in center and a sprig of parsley.

Saute onions in butter until soft but not brown. Fry bacon until crisp. Drain and break into small pieces. Combine eggs, cream, salt, nutmeg, cayenne ...

Combine zucchini, green ... center. When blade is clear, quiche is ready. Allow to stand 10 minutes before cutting. Good hot or cold. Makes 6 to 8 servings.

Preheat oven to 325 degrees. Place rolls in ungreased 8 or 9 inch pie plate. Press over bottom and up sides to form crust. (May use own pie crust ...

Unroll and separate dough into eight triangles. Place in a 9 inch pie pan, pressing pieces together to form a crust. Combine egg, milk, salt, and ...

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