Mixed vegetable quiche with cheddar and parmesan

Ingredients :

1 (20-cm) refrigerated shortcrust

280g frozen chopped spinach, thawed and drained

150g cooked stir-fried vegetables

225g part-skim ricotta cheese

74g grated Cheddar

60ml low fat milk

2 eggs, lightly beaten

2 tsp mustard

1 tsp dried oregano

½ tsp salt

¼ tsp ground black pepper

1 tbsp grated Parmesan

Method

Mixed vegetable quiche with cheddar and parmesan

Preheat oven to 190 degrees C/Gas 5.

1) Press pie crust into the bottom and up the sides of a 20-cm, removable-bottom tart tin. Set aside.

2) In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.

3) Bake 20 minutes, until a knife inserted near the centre comes out clean and crust is golden brown.

1 tbsp grated Parmesan

Bacon Wrapped Smokies

Ingredients

• 1 pound sliced bacon, cut into thirds
• 1 (14 ounce) package beef cocktail wieners
• 3/4 cup brown sugar, or to taste

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Tuna Noodle Casserole IV

Ingredients

• 2 cups elbow macaroni
• 1 (9 ounce) can tuna, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can milk
• 1 cup shredded sharp Cheddar cheese
• 1 cup crushed croutons

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
3. In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
4. Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.

Green Pozole

Ingredients

• 1 dried pasilla chile (chile negro)
• 2 (14.5 ounce) cans chicken broth
• 1 cup Herdez® Salsa Verde
• 1 pound Always Tender® pork tenderloins, cut into 1-inch cubes
• 1 pound chicken breast, cut into 1-inch cubes
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons dried Mexican oregano
• 1 tablespoon ground cumin
• 1 (4.25 ounce) can diced green chiles
• 2 (15 ounce) cans hominy

Directions

1. Soak the dried chile in boiling water for 20-30 minutes or until softened; drain well. Remove the stem from the chile and place the hydrated chile in a food processor with 1 cup of chicken broth. Puree until smooth.
2. Pour the pureed chile mixture into a slow cooker. Add the remaining ingredients to the slow cooker. Cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours. Remove the bay leaf before serving. Spoon soup into bowls and serve with shredded lettuce, sliced radishes, onions, cheese and fresh cilantro.

Chicken Satay With Peanut Sauce

Ingredients 20 pieces               Chicken on sticks For the marinade: 1 tsp                        Ground cinnamon 2 tsp                        Ground coriander 2 tsp                        Sugar 1 tsp                        Salt 2 tsp                        Turmeric powder 1/2 cup                    Shallot, chopped 2 stalks                   Lemongrass, finely chopped 1 cup                       Coconut milk 1/4 cup                    Magnoli Nutri-Oil For the peanut sauce: 1/3 cup                    Magnolia Nutri-Oil 3 tbsp                      Achuete seeds 3 tbsp                      Red onion, minced 1 1/2 tsp                  Garlic, minced 1/3 cup                    Peanut butter 2 1/2 cup                 Coconut milk 1 1/2 tbsp                Soy sauce 1/2 tsp                     Ground turmeric 1/4 tsp                     Cayenne pepper PRINT

Procedure In a bowl, combine all marinade ingredients. Place chicken skewers in a GLAD plastic re-sealable bag, then pour in all the marinade. Seal the bag and gently massage so the marinade will completely blend with the chicken. Marinate for at least 1 hour. While marinating the chicken, prepare the peanut sauce. Heat oil in a pan and add the achuete seeds until oil turns color orange. Remove seeds and discard. Using the same oil, sauté the onions until slightly translucent. Add the garlic and continue to sauté for another 3-4 minutes. Stir in the peanut butter, coconut milk and soy sauce. Add turmeric and cayenne pepper. Mix well until a smooth consistency is achieved. Allow to simmer for another 5 minutes and remove from heat; set aside. Remove chicken skewers from the bag and cook in a grill pan over medium heat. Use peanut sauce to baste chicken skewers from time to time while grilling.

Braised Pork Steak In Cream

ngredients 2 tbsp           MAGNOLIA GOLD BUTTER, unsalted ½ kilo           sliced MONTEREY PORK STEAK ¼ tsp            salt ¼ tsp            pepper ½ cup          onions chopped 1-1/2 cup    chicken or pork stock ½ tsp           dried thyme or 4 fresh sprigs thyme 1 pack         MAGNOLIA ALL PURPOSE CREAM PRINT

Procedure  Melt butter in skillet. Season pork with salt and pepper. Sear pork until browned on both sides, about 3 minutes per side. Remove pork from heat and transfer to a plate. Pour onions over the fat from skillet and sauté until onions are cooked. Place over medium heat. Return pork and any juices to the skillet. Add stock and thyme. Bring to a boil over high heat. Reduce heat to low and let simmer, covered, for about 45 minutes. Once pork is tender and the stock has been reduced into half, Add the cream to the pan and whisk unuil sauce thickens. transfer pork to a serving plate and serve immediately. Serves 5-6.