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Tag Archives | Cheese

‘Easy, Handy, Tasty Holiday Fare’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Tradition is change

Holidays are filled with wonderful happenings. This morning I was looking through my calendar of engagements/concerts/appointments during December. It’s more densely populated than any other month of the year with festive events I’m looking forward to with anticipation.

Crispy Chick PeasI’ve also got baking, cooking and roasting penciled into the schedule. I have some long time holiday traditions I make year over year with a big splash of dishes that are new and different to add some texture and variety. In fact, my kids will tell you that if there is anything traditional about our Christmases it’s that we do something new and different each year.

Trail Mix Chocolate BarkFor my December series, I’m sharing 3 new recipes I’ve never made until recently when I began testing/developing them. Because time is at a premium, here’s my criteria. First they had to be very easy. Second, the ingredients had to be handy, already residing in my fridge and pantry or available at the supermarket. Third, they must be tasty. So…easy, handy and tasty. These will be delicious additions to an appetizer buffet, office/holiday party, or wrapped for a treat to share.

 

Fort FromageFriday, December 13, 2013Fromage Fort is a French invention. Gotta love this idea. Blend some cheese end pieces together to create a unique cheese spread. It’s a little different each time. Don’t throw away those tasty morsels that may not see the light of the buffet table unless you whirl up some Fromage Fort.

 

 

Trail Mix Chocolate BarkSaturday, December 14, 2013 – Share chocolaty, crunchy Trail Mix Chocolate Bark. Melt the chocolate, sprinkle on your favorite trail mix and let set. Break into bark. Add to a treat plate or package to deliver to people you visit or people who visit you during the holidays.

 

 

Roasted Chick PeasSunday, December 15, 2013 – This savory treat is easy and healthy. Start with a can or two of chickpeas, season and roast. Crispy Chickpeas are a crunchy snack to enjoy while watching your favorite Christmas flicks or whip up when you have guests stopping by on the fly.

 

 

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‘Easy, Handy, Tasty Holiday Fare’ Series
Written by
Photographs and Styling by Helen Horton
Updated: December 5, 2013

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Baked Potato and Bacon Soup

Part 4 of 4 part series “National Soup Month”. Click here for Part 1, click here for Part 2, click here for Part 3.

Baked potato skins

A rustic soup with fragments of baked potato skins, this hearty soup concentrates the flavor of the potato in the baking process. Add smoky bacon, rich stock, a wisp of cheese and you have this comfortable bowl of pottage. If you bake the potatoes in advance the rest works up in 25 minutes. The dish is reminiscent of a bacon and cheese baked potato but served in a bowl.

Click here for more about soup.

2011 AniversaRecipe—Italian and White Bean Soup

Recipe: Baked Potato and Bacon Soup

Prep Time: 10 Minutes | Cook Time: 1 Hour 22 Minutes | Yield: 9 Cups | Level: Easy

Ingredients
The Sauce
4 medium Russet Potatoes, about 2 ½ lbs ;)
4 thick slices Bacon, diced
2 cups Onion, diced
3 cloves Garlic, minced
1 tsp Salt
1 tsp Pepper
1 Bay Leaf
1 ½ cups Chicken Broth
3 cups Milk
½ cup Half & Half
1 Tbsp chopped fresh Parsley
1/4 cup sliced Green Onion
1/2 cup shredded Sharp Cheddar Cheese

Instructions
1. Bake potatoes without foil in a 400 degree oven for 1 hour or until tender. Cool slightly and then roughly mash, including skins, with a potato masher. Set aside.

2. In the meantime, cook bacon in a large pot until crisp, about 5 minutes.

3. Add onion and sauté for 5 minutes.

4. Add garlic, salt, pepper, bay leaf and sauté for 2 minutes.

5. Add broth and deglaze the pan. Add milk and potatoes. Bring to boil then simmer for 10 minutes.

6. Stir in Half & Half and parsley.

7. Serve in bowls garnished with grated cheddar and sliced green onion.

;) Baked Potatoes—Bake the potatoes 1-3 days ahead when you have the oven fired up for a dinner earlier in the week. Rough mash them, cool and store in zipper bag in the
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fridge until you are ready to make this soup.

Dish Designer
• Exchange Half & Half for heavy cream or milk depending on desired richness.
• Cook two extra strips of bacon and reserve to garnish with the cheddar and green onion.
• Omit parsley.
• When doubling the recipe, one bay leaf is sufficient.
• Exchange

Inspiration—Cooking Light

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Broccoli and Cheese Soup

Part 3 of 4 part series “National Soup Month”.  Click here for Part 1, click here for Part 2, click here for Part 4.

Eat broccoli in cheese

I started making Broccoli and Cheese Soup in the mid-eighties in Okinawa, thanks to my friend Cheryl. She shared a pot of soup to feed my family when I was quite ill. The kids loved it so I requested the recipe. It cooks up in about 20 minutes so a hungry kid or hungry anyone doesn’t have to wait long for a warm bowl of soup on a cold winter evening. A great way to eat broccoli, it has a cheesy sauce and some tender noodles. Serve some fresh fruit and a roll and everyone is happy and well fed.

Click here for more about soup.

2011 AniversaRecipe—Homemade Chocolate Frosting

Recipe: Broccoli and Cheese Soup

Prep Time: 6 Minutes | Cook Time: 16 Minutes | Yield: 10 Cups | Level: Easy

Ingredients
The Sauce
1 Tbsp Vegetable Oil
1/3 cup chopped Onion
1 small clove Garlic, minced
3 cups Chicken Broth
2 cups uncooked Curly Noodles
1 10-oz pkg Chopped Broccoli, thawed
2 cups Milk
1/2 lb Velveeta Cheese, cubed
Salt and Pepper to taste

Preparation Instructions
1.  In a large pot, heat oil and add onion. Sauté for 3 minutes. Add garlic and cook for 1 minute.


2.  Add broth and heat to boiling. Add noodles and boil for 3 minutes stirring constantly.

3.  Stir in broccoli and cook 4 minutes, stir occasionally.

4.  Add milk and cheese, cook until cheese melts, stirring constantly.

5.  Adjust for salt and pepper. Serve in bowls with rolls or cornbread, if desired.

Dish Designer
• When doubling, 1 16-oz package of chopped broccoli is enough.
• Exchange garlic for a pinch of garlic powder added with broth.
• Exchange curly noodles for flat noodles.

Inspiration—Cheryl, friend I knew in Japan

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Heirlooms and Eggs

Part 3 of 3 part series “Tomatoes, Tomatoes, Tomatoes”. Click here for Part 1, click here for Part 2.

 I’m an egg and tomato fan. It started 2 decades ago when I stayed at the Sassy Moose Bed and Breakfast in Wilson, Wyoming. Just outside Jackson Hole, it’s a rustic inn set in a spectacularly beautiful location. Clear blue skies, crisp clean air, fragrant mountain pines, towering jagged mountain peaks. For breakfast they served scrambled eggs accompanied by a mixture of diced fresh tomatoes, green olives, and red onion tossed in a little olive oil seasoned with salt and pepper. It was delicious and ever since I love to pair diced or sliced tomatoes with eggs.  This is a traditional part of breakfast in England and Israel just to name a couple places I’ve been where tomatoes are regular morning fair. It’s a great start for your day doing these eggs as your first serving of veg in the morning. This rendition reminds me of the wagon wheels of wild west Wyoming. Easy and elegant all at the same time.

Prep Time: 5 Minutes | Cook Time: 4 Minutes | Yield: 2 Servings | Difficulty: Easy

Ingredients
The Sauce
3 Eggs

The Rest
2 tsp Butter
3-5 slices small Heirloom Tomatoes, thinly sliced
3 Tbsp grated Parmesan Cheese
Salt
Freshly Ground Pepper

Preparation Instructions
1.  Preheat the oven on broil.

2.  Whip the eggs until they are a little frothy and the globs of egg white disappear.

3.  In an 8-inch oven proof fry pan, melt the butter on medium heat. Pour in the eggs and cook undisturbed for about 2 minutes until the top is mostly set.

4.  Remove from heat and season with salt and pepper. Top with tomato slices and parmesan.

5.  Broil until eggs are set and cheese is melted. Cut in half and serve with toast, muffins or a scone.

Dish Designer
• Try cracking 3 eggs into a bowl and then pouring them carefully into the heated pan for sunny side eggs and tomatoes.
• Use garden tomatoes when they are in season.
• Make a 4-egg version with a 10” skillet

Inspiration—Martha Stewart

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White Pizza with Arugula

White crispy crust pizza with melty cheese and arugula crown.

Better than Dupont Circle

On Dupont circle in Washington DC, Pizza Paradiso serves delicious authentic pizza with crispy crusts and simple toppings. It’s fun to eat there but not always easy to get there. So what about making your own thin crust pizza at home? OK, we don’t have a pizza oven but it’s not that hard to create a great pizza with some fresh, simple toppings.

This is Audrey’s dish, a fresh pizza loaded with simple flavors and textures. Just take the cheeses, the rich fontina, melty mozzarella, and tangy goat cheese catapult this ‘cheese’ pizza into the stratosphere. Contrast that with the drizzled garlic oil and the spicy arugula dressed in a bright vinaigrette. Enjoy the textures; crunchy thin crust, soft, melty cheese, and crispy arugula crown. Yummmmmmm. The fresh ‘salad’ over all makes it the perfect one dish ‘all you care to eat’ summer supper. Love eating your cooking Audrey.

 
Recipe: White Pizza with Arugula

Prep Time: 60 Minutes | Inactive Time: 30 Minutes | Cook Time: 15 Minutes | Yield: 3 8″ Pizzas | Level: Moderate

IngredientsWhite-Pizza-with-Arugula-Oven
Dough

  • 2/3 cup warm water (100-110 degrees)
  • 1 pkg dry yeast
  • 2 tsp honey
  • 1 1/2 Tbsp olive oil, plus more for greasing
  • 2 cups flour, plus extra for kneading
  • 1 tsp kosher salt

Garlic Oil

  • 1/4 cup olive oil
  • 2 cloves garlic, smashed
  • 2 or 3 sprigs fresh thyme
  • 1/4 tsp crushed red pepper

Vinaigrette

  • 1/4 cup olive oil
  • 2 Tbsp fresh squeezed lemon juice
  • dash freshly ground black pepper

Toppings

  • salt and pepper
  • 1 1/2 cups grated fontina cheese (4 oz)
  • 3/4 cup grated mozzarella cheese (3 oz)
  • 6 oz goat cheese, crumbled
  • 4 oz baby arugula
  • 1/2 lemon, sliced

White-Pizza-with-Arugula-Knead-Dough
Instructions
1 Preheat oven to 500 degrees.

Dough
2 Combine the water, yeast, honey and 2 tablespoons olive oil in the bowl of an electric mixer with a dough hook. Let stand for 5 minutes or until the yeast is dissolved.

3 Add 1 1/2 cups flour and 1 tsp salt and mix on low speed. While mixing, add the last 1/2 cup of flour or just enough to make

a soft dough.

White-Pizza-with-Arugula-Rising-Dough

4 Knead in mixer for about 10 minutes. Turn onto a floured surface and knead about 10 times.

5 Put dough into a well-greased bowl and turn over to coat the top with oil. Cover and let rise for 30 minutes.

6 Divide the dough into 3 equal pieces and place on baking sheets lined with parchment paper or non-stick foil. Let rest for 10 minutes.

White-Pizza-with-Arugula-Rising-Dough-Garlic-OilGarlic Oil
7 In the meantime, combine 1/4 cup olive oil, garlic, thyme and red pepper in a small sauce pan. Simmer for 10 minutes taking care not to burn the garlic. Set aside.
Vinaigrette
8 In a medium bowl whisk together 1/4 cup olive oil, lemon juice and black pepper. Set aside.
White-Pizza-with-Arugula-Cheeses
Assembly and Baking
9 Stretch and press the dough into three 8-inch circles and place on baking sheets. Brush with some garlic oil. Season with kosher salt and pepper.

10 Evenly sprinkle each pizza with fontina, mozzarella and goat cheese.Cheese-Pizza-Baked Drizzle with a little more garlic oil.

11 Bake at 500 degrees for 10-15 minutes until crusts are crisp and cheese starts to brown.

12 When the pizzas are done, toss the arugula in the vinaigrette and then pile one-third of the mix on each pizza. Garnish

with lemon slices and serve immediately.

Information
Notes
To make this dough without an electric mixer, once the dough is mixed together turn out on a floured surface and knead by hand, about 10 minutes.

Dish DesignerWhite-Pizza-with-Arugula-Cheese-and-Tomato-Pizza

  • Try meat toppers such as diced roast chicken or smoked sausage.
  • Add thinly sliced tomatoes, fresh olives or sliced sweet onions.
  • Exchange goat and Fontina for Monterrey Jack or cheddar.

Inspiration – Ina Garten

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Written by
Photographs by Helen Horton
Updated: June 3, 2012

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Cheddar Zucchini Bake

Part 3 of 3 part series ‘Zucchini Beyond Bread’, click here for Zucchini cialis side effects heartburn Cheese Scoup, click here for Parmesan Zucchini Crisps.

Cheesy Zucchini Bake with smoky bacon

Uses a grundle of garden squash

If zucchini is coming off your garden in explosive amounts, the strategy by default is usually to ignore it for few a days. Then the green squash grows twice as big and you have twice as much to deal with. pharmacy online One of the best defenses is to check it frequently and harvest while it is fingerling to medium size when the flesh is tender and the seeds are delicate. You’ve already had it boiled, fried and baked into bread. If you’ve dunked crudités into dill dip and your neighbors don’t answer the door when you coming bearing green gifts, try this layered dish. where can you buy viagra over the counter The sauce has a light, soufflé like texture and some savory bacon hidden in the center layer. A crusty top forms when the breadcrumbs bake into the melting cheese. This is a surprisingly delicious dish and uses a grundle of squash. Enjoy!!

 
Recipe: Zucchini Cheddar Bake

Prep Time: 15 Minutes | Cook Time: 42

Minutes online pharmacy technician test | Yield: 12-15 Servings | Level: Easy

IngredientsCheddar- Zucchini-Bake

  • 12 cups sliced zucchini, 1/4-inch thick, (6 medium)Cheddar- Zucchini-Bake-Drain-Liquid
  • 2 cups sour cream
  • 4 egg yolks
  • 1/4 Tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 egg whites
  • 3 cups shredded sharp cheddar cheese
  • 12 slices crisp bacon, crumbled
  • 1/2 cup fine bread crumbs

Instructions
Cheddar-Zucchini-Bake-Bacon-Layer1 Preheat oven to 350 degrees.

2 Simmer zucchini in salted water until barely tender, about 5-7 minutes, then drain.
Cheddar-Zucchini-Bake-Souffle-Topping
3 In a medium bowl, combine the sour cream and egg yolks. Add the flour, ½ tsp salt and why doesnt cialis work for me pepper.

4 Beat the egg whites until stiff then fold into the sauce.

5 Place half the squash in a greased 9 x 13 baking dish, top with 1/2 the sauce, 1/2 the cheese and the generic-cialis4health all the bacon. Repeat with remaining squash, sauce and cheese. Sprinkle bread crumbs over all.

6 Bake at 350 degrees for 30-35 minutes.

Information
Applications
Bake this in small individual size ramekins or oven proof bowls. Reduce the baking time to 18-24 minutes depending on the size of the container. This speeds the cook time.

Dish Designer

  • Exchange sharp for medium or mild cheddar.
  • Exchange bacon for pancetta.
  • Exchange zucchini for yellow cialis dose diaria summer or crookneck squash.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: June 13, 2012

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Zucchini Cheese Scoup

Part 2 of 3 part series ‘Zucchini Beyond Bread’, click here for Cheddar Zucchini Bake, click here for Parmesan Zucchini Crisps.

Zucchini cold summer soup.

What is scoup?

Introducing ‘Scoup’,a soup that is served cold. It’s kinda like Rachael Ray’s Stoup (thicker than a soup but not quite a stew), combining cold and soup. We associate soup with cold winter days and snuggling down with something to warm from the inside out. So we need a new word association for a cold and refreshing summer soup. Zucchini Cheese Scoup is a perfect light dish for a summer supper.

A cool and cheesy summer scoup, this dish is easy to make with only three ingredients. It will help tear through some of the zucchini coming out of your garden. Perhaps you didn’t plant zucchini but your neighbors did and they are generous in sharing their bumper crop. But if not, stop by your local farmer’s market or grocer and pick up some zucchini squash. Mix up a batch of this scoup and pair it with fresh garden salad and tree-ripened stone fruit or berries. This scoup could also be served warm as a soup with Italian herb bread.

 
Recipe: Zucchini Cheese Scoup

Prep Time: 8 Minutes | Cook Time: 10 Minutes | Yield: 8 Cups | Level: Easy

IngredientsZucchini-Cheese-Soup

  • 4 cups thinly sliced zucchini, about 2 medium
  • 1/2 tsp salt
  • 5 cups water, divided
  • 1 envelope onion soup mix
  • 1 8-ounce brick cream cheese, cut in cubes
  • salt

Special Equipment – Blender or Food Processor

Instructions
1 Combine zucchini, salt and soup mix in 2 ½ cups of water and simmer for 10 minutes or until very tender.

Zucchini-Cheese-Soup-Puree-Zuchini2 With a slotted spoon, transfer the zucchini to a food processor or blender. Add the cream cheese and puree.

3 Return the zucchini puree back to the pot and stir into the cooking liquid. Mix in 2 ½ more cups of water.

4 Allow to cool to room temperature and serve.

Information
Application
This soup is also delicious served warm.

Zucchini-Vegetable-Dip-with-CruditesThis puree makes a fabulous dip for crudités or chips. Simmer the zucchini in the salted water and add the onion soup mix to the food processor along with the cream cheese. Pour the zucchini/soup mix/cream cheese puree into a bowl and encircle with your favorite vegetable dippers. Discard the cooking liquid.

Dish Designer

  • Exchange onion for vegetable soup mix.

InspirationBrenda Stanley’s ‘Zucchini Houdini’

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Written by
Photographs by Helen Horton
Updated: June 12, 2012

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Grilled Ham and Cheddar on Wheat

Grilled ham and cheese sandwich on fresh whole wheat.

Deconstructed sandwich?

When my niece Lindsay was growing up she didn’t like sandwiches so her mom, my sister Sharon, would put the sandwich ingredients in separate lunch bags. Lindsay could eat a deconstructed lunch box sandwich. My daughter Audrey enjoyed sandwiches growing up but now she’s not a fan. Her 180 was due to eating so many, too soggy or too dry, sandwiches at conferences. I love sandwiches so when we eat together and want a simple, fast prep, it is one of my ‘go to’ options. Great sandwiches are easy to eat and easy to carry along on outings. She is right about one thing, they need to be great. Who wants to eat any food that is not well prepared and fabulous? Here is a delicious, crusty on the outside savory and melty on the inside, sandwich.

 
Recipe: Grilled Ham and Cheddar on Wheat

Prep Time: 2 Minutes | Cook Time: 4-5 Minutes | Yield: 2 servings | Level: Easy

IngredientsGrilled-Ham-and-Cheese-Sandwich

  • 4 slices whole wheat artisan bread, not too thick
  • 4 thin slices Vermont cheddar cheese
  • 6-8 deli thin slices of black forest ham
  • butter, softened

Instructions
1 Place a slice of cheese on a slice of bread.

2 Add 3-4 slices of ham on top of the cheese.  Add another slice of cheese. Top with another slice of bread. Repeat.

3 Heat a heavy pan or grill pan on medium. Butter one side of each sandwich and lay the buttered side down in the pan. Butter the top side and then put a lid over the sandwiches.

4 When the bottom is golden brown, turn them over, replace the lid and cook the other side.

Grilled-Ham-and-Cheese-Sandwich-LidInformation
Notes
Covering the sandwiches is a trick short order cooks use to speed the cooking time and contains the heat to melt the cheese before the bread gets too browned.

Applications
Eat these easy grilled sandwiches for a quick lunch or supper with a bowl of soup or some fruit.

Dish Designer

  • Exchange Vermont cheddar for Monterrey Jack, Muenster or Swiss.
  • Exchange ham for honey ham or smoked turkey.
  • Exchange wheat bread for country white, sour dough or rye.
  • Omit the ham for a vegetarian grilled cheese.

Inspiration – Saucy Cuisine Kitchen

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Written by
Photographs by Helen Horton
Updated: May 18, 2012

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Florentine Lasagna Rolls

Rolled lasagna with cheeses and spinach.

Easy but fancy lasagna rolls

I assembled this whole recipe and then realized I left the box of spinach in the microwave…urg. I was defrosting it in the microwave and forgot it was hidden away. I actually assembled the dish sans spinach on a Saturday afternoon and ran off to some other activities planning to come home and bake it for supper. About an hour later I was at a meeting doing something completely different and remembered the spinach was still in the microwave. When I arrived home I set the the oven to preheat. I squeezed out the water and tucked little bundles of spinach into the lasagna rolls dripping some of it all around the pan. No worries, after it baked, no one would have known except we all got a laugh about the story over a really good Italian supper. Do you have a recipe recovery story to share?

 
Recipe: Florentine Lasagna Rolls

Prep Time: 10 Minutes | Inactive Time: 10 Minutes | Cook Time: 50 Minutes | Yield: 6 Servings | Level: Easy

IngredientsFlorentine-Lasagna-Rolls
Noodles

  • 1 Tbsp olive oil
  • 1 Tbsp salt
  • 12 lasagna noodles

Béchamel Sauce

  • 2 Tbsp butter
  • 4 tsp flour
  • 1 ¼ cups milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • pinch fresh ground nutmeg

Cheeses

  • 1 16-oz ricotta cheese
  • 1 10-oz pkg frozen chopped spinach, thawed and squeezedFlorentine-Lasagna-Rolls
  • 1 cup grated parmesan cheese
  • 2 thick slices crispy bacon, diced
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp pepper

Lasagna

  • 1 1/2 cups marinara sauceFlorentine-Lasagna-Rolls
  • 1 cup shredded mozzarella
  • 1/4 cup grated parmesan cheese

Instructions
1 Preheat the oven to 450 degrees.

Pasta
2 Add olive oil and 1 Tbsp salt to a large pot of boiling water then slide in the lasagna noodles. Cook until just tender but still firm. Drain.

Béchamel
3 In the meantime, melt the butter in a heavy saucepan on medium-low heat and then whisk in the flour. Slowly whisk in the milk and then increase the heat to medium-high.

4 Continue stirring until it begins to boil and thicken and has a smooth finish. Add the 1/2 tsp salt, pepper and nutmeg.  Pour into a 9 x 13 baking dish and spread evenly.

Cheeses
5 In a medium bowl, combine the ricotta cheese, spinach, 1 cup parmesan cheese, bacon, egg, salt and pepper.

Florentine-Lasagna-RollsLasagna Assembly
6 On a work surface, lay out a lasagna noodle and place 3 Tbsp of the cheese mixture on one end and roll up. Place in the 9 x 13 dish seam side down and repeat until all 12 are lined up on top of the béchamel. If you have some extra cheese mixture dab it in the cracks between the rolls.

7 Spoon the marinara over the lasagna rolls. Sprinkle with mozzarella cheese and then 1/4 cup parmesan.

8 Cover with foil and bake at 450 degrees for 20 minutes, then uncover and bake 15 minutes more until the top becomes golden and bubbly. Let stand for 10 minutes before serving.

Information
Notes
Keep small packages of thick sliced bacon in the freezer, 2 slices per pack so I can have bacon at my fingertips. For a vegetarian dish, omit the bacon.

Applications
Make this dish lasagna style. Pour the béchamel on the bottom, then layer lasagna noodles with cheese mixture and top with marinara. Sprinkle with mozzarella and parmesan.

Dish Designer

  • Exchange ricotta for cottage cheese.
  • Use a homemade or bottled marinara sauce.
  • Exchange mozzarella for Monterrey Jack cheese.
  • Omit bacon for vegetarian dish.

Inspiration – Giada De Laurentiis

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Written by
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Updated: May 18, 2012

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Quick Quiche with Ham and Veg

Easy quiche with a ‘makes it own’ crust

Bisquick wonder

I’ve been baking with Bisquick for several decades.  One of my favorite ways to use it is in this easy quiche.  It makes its own crust so you don’t have to prepare pastry.  While it bakes, some of the Bisquick in the sauce sinks to the bottom and creates a crust like lining.  The rest of the egg mixture cooks into a delicate quiche with the filling and melty cheese suspended inside.  I like it for a simple brunch, a dinner entree or a Saturday morning breakfast.

 
Recipe: Quiche Quiche with Ham and Veg

Prep Time: 10 Minutes | Cook Time: 40 Minutes | Yield: 6 servings | Level: Easy

IngredientsQuick-Quiche-with-Ham-and-Veg

  • 3/4 cup 1/4-inch sliced asparagus
  • 1/2 cup frozen peas
  • 1/2 cup diced ham
  • 1 cup grated cheddar cheese
  • 1/4 cup scallions
  • 2 cups milk
  • 1 cup Bisquick
  • 4 eggs
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 Tbsp Parmesan cheese

Special Equipment – 9 ½-inch deep dish pie plate or 10-inch pie plate

Instructions
1 Preheat oven to 400 degrees.

2 Grease a 9 ½-inch deep dish or 10-inch pie plate.

3 Evenly sprinkle the asparagus, peas, ham, cheese and scallions in the bottom of the pie plate or baking dish.

4 In a blender, add the milk, Bisquick, eggs, salt and pepper and whirl.  You can also whip this in a large bowl with a wire whisk and a little elbow grease.  Pour over the vegetables and ham.

5 Sprinkle the parmesan over the top.

6 Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let set for 5 minutes before serving.

Information
This recipe also fits in a 8-inch square pan.

This dish spruces up leftovers such as meat and vegetables by turning them into a new dish.
Quick Quiche-with-Ham-and-Veg

Dish Designer

  • Exchange the asparagus for mushrooms, peppers, broccoli or green beans.
  • Exchange the ham for crumbled crisp bacon, finely diced chicken or browned sausage.
  • Exchange cheddar for jack, Gruyere, swiss or Monterrey jack.
  • Omit the ham for a vegetarian dish.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
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Written by
Photographs by Helen Horton
Updated: April 28, 2012

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