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Thread: Appetizer recipe

  1. #1
    Janet Wilder Guest

    Default Appetizer recipe

    I saw this recipe in a heart magazine DH picked up at cardiac rehab. It
    looked interesting because it is low carb and seems adaptable to some
    changes like adding some paprika and a little bit of finely chopped
    herbs of your choice. For those who like it "hot" some ground chili
    pepper of choice.


    * Exported from MasterCook *

    Spinach-Parmesan Quiche Bites

    Recipe By :
    Serving Size : 2 Preparation Time :0:00
    Categories : Appetizers Vegetarian

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    cooking spray
    10 ounces frozen chopped spinach (1 package) -- thawed
    and squeezed dry
    1/4 cup roasted red bell pepper -- chopped
    2 medium green onions -- thinly sliced
    1 tablespoon + 1 teaspoon Parmesan cheese, shredded or grated
    1 cup egg substitute (or 4 whole eggs)
    1/2 cup skim milk
    1 teaspoon dry mustard
    1/8 teaspoon salt
    1/8 teaspoon pepper

    Preheat the oven to 350 F. Lightly spray 16 cups of two 12 cup
    mini-muffin pans with cooking spray.

    Put the spinach in a medium bowl. With a fork, separate it into small
    pieces. Stir in the roasted bell peppers and green onions. Spoon into
    the muffin cups. Sprinkle 1/2 teaspoon Parmesan over each.

    In a medium bowl, whisk together the remaining ingredients. Pour into
    the muffin cups. Fill the remaining 4 muffin cups with water to keep the
    pans from warping.

    Bake for 18 to 20 minutes or until a cake tester or wooden toothpick
    inserted in the center comes out clean.

    Transfer the muffin pans to a cooling rack and let the quiche bites cool
    for 10 minutes. Serve warm.

    Yield:
    "16 "



    NOTES : Refrigerate leftovers in an airtight container for up to five
    days. To reheat, put 4 to 6 quiche bites on a microwaveable plate.
    Microwave, uncovered on 100% power for 45 seconds to 1 minute or until
    warmed through.

    Anyway with the holidays coming, it might be nice to offer to bring a
    snack that you can eat yourself.


    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  2. #2
    Stormmmee Guest

    Default Re: Appetizer recipe

    nice, lee

    --
    Have a great day
    "Janet Wilder" <[email protected]> wrote in message
    news:005ee6af$0$8149$[email protected]..
    >I saw this recipe in a heart magazine DH picked up at cardiac rehab. It
    >looked interesting because it is low carb and seems adaptable to some
    >changes like adding some paprika and a little bit of finely chopped herbs
    >of your choice. For those who like it "hot" some ground chili pepper of
    >choice.
    >
    >
    > * Exported from MasterCook *
    >
    > Spinach-Parmesan Quiche Bites
    >
    > Recipe By :
    > Serving Size : 2 Preparation Time :0:00
    > Categories : Appetizers Vegetarian
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > cooking spray
    > 10 ounces frozen chopped spinach (1 package) -- thawed and
    > squeezed dry
    > 1/4 cup roasted red bell pepper -- chopped
    > 2 medium green onions -- thinly sliced
    > 1 tablespoon + 1 teaspoon Parmesan cheese, shredded or grated
    > 1 cup egg substitute (or 4 whole eggs)
    > 1/2 cup skim milk
    > 1 teaspoon dry mustard
    > 1/8 teaspoon salt
    > 1/8 teaspoon pepper
    >
    > Preheat the oven to 350 F. Lightly spray 16 cups of two 12 cup
    > mini-muffin pans with cooking spray.
    >
    > Put the spinach in a medium bowl. With a fork, separate it into small
    > pieces. Stir in the roasted bell peppers and green onions. Spoon into the
    > muffin cups. Sprinkle 1/2 teaspoon Parmesan over each.
    >
    > In a medium bowl, whisk together the remaining ingredients. Pour into the
    > muffin cups. Fill the remaining 4 muffin cups with water to keep the pans
    > from warping.
    >
    > Bake for 18 to 20 minutes or until a cake tester or wooden toothpick
    > inserted in the center comes out clean.
    >
    > Transfer the muffin pans to a cooling rack and let the quiche bites cool
    > for 10 minutes. Serve warm.
    >
    > Yield:
    > "16 "
    >
    >
    >
    > NOTES : Refrigerate leftovers in an airtight container for up to five
    > days. To reheat, put 4 to 6 quiche bites on a microwaveable plate.
    > Microwave, uncovered on 100% power for 45 seconds to 1 minute or until
    > warmed through.
    >
    > Anyway with the holidays coming, it might be nice to offer to bring a
    > snack that you can eat yourself.
    >
    >
    > --
    > Janet Wilder
    > Way-the-heck-south Texas
    > Spelling doesn't count. Cooking does.




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