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- 3t tablespoons plus 1/2 cup (1 stick) unsalted butter, melted
- 2/3 cup plus 1/2 cup finely grated Parmesan cheese
- 8 large eggs, room temperature
- 2 2/3 cups whole milk, room temperature
- 3 large green onions, finely chopped
- 2 2/3 cups all purpose flour
Preheat oven to 375°F. Brush twelve 1/3-cup (standard) nonstick muffin cups or six 1-cup (large) nonstick muffin cups with 3 tablespoons melted butter; dust with 2/3 cup cheese. Beat eggs to blend in large bowl. Beat in milk and green onions, then remaining 1/2 cup melted butter. Blend flour, salt, and remaining 1/2 cup cheese in medium bowl; gradually whisk into egg mixture (some small lumps may remain).
Divide batter among muffin cups. Bake popovers without opening oven until puffed and crusty brown, about 38 minutes for small and 48 minutes for large; turn out of pan and serve hot.
Mustard-Seed-Crusted Ribeye Roast with Dijon Créme Fraîche and Roasted Balsamic Onions
We've been in Seattle for the last two weeks with my wife's family for the holidays. I think by now they think I am trying to take over their kitchen but I swear I wasn't planning on doing this much cooking while I was out here. I even had a list of things I had already cooked at home that I could keep the blog going with but they just keep having such great ideas of things to make and I just can't say no.
One of the things my mother-in-law had mentioned making early on was a Prime Rib Roast. I've always loved good Prime Rib but never tried making it for myself, probably because of the cost of a good cut of meat like that. So often, people think that you've got to find a great recipe or marinade in order for a steak or other cut of meat to taste good. However, think of the best steak you've had in a restaurant and rarely is it anything more than a perfectly cooked steak with minimal seasoning. The reason for this is really due to the type of meat you typically get in a restaurant versus what you usually buy in the store. Below is a table that explains the primary grades of beef you can typically find in the store:
USDA Prime: Prime grade beef is the ultimate in tenderness, juiciness, and flavor. It has abundant marbling -- flecks of fat within the lean -- which enhances both flavor and juiciness. Prime roasts and steaks are unexcelled for dry-heat cooking (roasting and broiling).
USDA Choice: Choice grade beef has less marbling than Prime, but is of very high quality. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat.
USDA Select: Select grade beef is very uniform in quality and somewhat leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor.
The key in buying meat is to buy the best quality that you can afford, or sometimes go without if you can't afford a better grade. A prime cut of beef makes such a big difference in the flavor and texture of your meat.
We ended up going with a Prime Ribeye Roast and it was simply amazing. It ended up getting cooked a little more than I would have liked because we were out getting some family pictures taken but the flavor and texture of the roast were perfect. The dijon creme fraiche was a perfect compliment to the meat. We paired them with Green Onion Parmesan Popovers and created an amazing meal.
Mustard-Seed-Crusted Ribeye Roast with Dijon Créme Fraîche and Roasted Balsamic Onions
adapted from Bon Appetit
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List of 17 Best Ramekin Recipes You Should Try:
1. Sausage & Mushroom Pizza Bowls: Sausage and mushroom lovers will fall for it. All you need is, mushroom, sausage, marinara/ sauce, parmesan, red pepper flakes, mozzarella. Cook the mushroom and sausage properly, add marinara or sauce in ramekins, add some mozzarella, add the mushroom and sausage, spread mozzarella again, add marinara. Now sprinkle red pepper flakes and parmesan on the top. Bake them. Having pizza bowls with bread will make your day.
Recipe link: http://www.shutterbean.com/2015/sausage-mushroom-pizza-bowls/
Sausage & Mushroom Pizza Bowls
2. Mushroom & Spinach Baked Rice Bowls: Mushroom and spinach with crispy rice are delicious. You need cooked rice, white wine, salt, pepper, milk, spinach, mushrooms, eggs, onion, parmesan, butter, red pepper flakes, to prepare this item.
Cook the mushroom with butter, onion, garlic, pepper flakes, salt, and pepper. Add white wine, and chopped spinach. Cook them well.
Spread butter in ramekins. Mix rice, cheese, eggs, and milk nicely. Mix the cooked mixture. Pour it to the ramekins, and sprinkle some cheese on the top. Bake them. Having this rice bowl with lemon makes it more delicious.
Recipe link: http://www.shutterbean.com/2015/mushroom-spinach-baked-rice-bowls/
Ramekin Recipes – Mushroom & Spinach Baked Rice Bowls
3. Honey Lavender Crème Brûlée: Mix honey, vanilla, dried vanilla, salt, with heavy cream at medium heat on the stove. Stir them until they get foamy. Turn off the heat and cover them for 30 minutes. Strain the mixture.
Slowly add the cream mixture in the whisked egg. Strain them again to make a smooth mixture. Pour them to ramekins. Sprinkle brown sugar on top. Broil them. Sprinkle some lavender blossoms.
4. Little Summer Berry Puddings: Mix all the ingredients without pie dough. Pour them in ramekins. Place the pie crust top of them and bake them. Serve it with vanilla ice cream.
Recipe link: https://www.fifteenspatulas.com/summer-berry-cobbler-ramekin-pies/
Little Summer Berry Puddings
5. Mini Chocolate Molten Cakes: Make the cake mixture by mixing butter, chocolate, eggs, sugar, vanilla, flour. Spread butter in ramekins, sprinkle sugar in it. Pour the cake mixture. Bake them.
Recipe link: http://www.themeaningofpie.com/2013/02/molten-chocolate-cakes/
Mini Chocolate Molten Cakes
6. Strawberry Ramekin Pies: Heat the oven. Combine sugar, flour, strawberry, and salt in a baking dish. On top of ramekin place, the cut-off pastry and brush it with the beaten egg. Now take the ramekins on a baking sheet and keep it in the oven to bake until the bread gets a golden color and puffed. Let it cool. Your pies are ready to serve.
Recipe link: https://www.howsweeteats.com/2012/06/strawberry-mug-pies/
Strawberry Ramekin Pie
7. Upside Down Turkey Shepherd’s Pie: Cook turkey nicely with onion, carrots, corn, and broccoli. Add whisked broth, cornstarch, tomato paste, salt, pepper, and rosemary. Cook until they became thick. Spread mashed potato at ramekin, add the mixture with a spoon. Season it with parsley, and bake. Serve it warm.
Recipe link: https://realfoodrealdeals.com/upside-down-turkey-shepherds-pie/
Upside Down Turkey Shepherd’s Pie
8. Wild Blueberry Lemon Custard: Combine the eggs, maple syrup, vanilla extract salt, and lemon. Heat the milk (180 degrees), and pour it to the egg mixture slowly. Once the combination is ready to place it in ramekins. Place the ramekins in a pan. So that those don’t touch the side of the container or each other of ramekins. Pour hot water until it fills up the halfway of ramekins.
Let these to take a boiling water bath for 45 to 60 minutes and shake ramekins gently until the custard cooked. Remove those from the oven while the center is not watery. Let them become cool and refrigerate. Make the blueberry sauce on low heat for up to 5 minutes. Let it become cool. Now serve it with one tablespoon blueberry on top.
Recipe link: http://www.wildblueberries.com/recipe/wild-blueberry-lemon-custards/
Wild Blueberry Lemon Custard
9. Bacon, Eggs, and Chives for One: Heat the oven. Now make a mixture of eggs, bacon, salt, and pepper. Pour the batter among the ramekins and sprinkle the top using chives. Bake it and let the eggs set. When the eggs are puffed, the dish is ready to serve. Serve it warm.
Recipe link: https://realfoodrealdeals.com/bacon-eggs-and-chives-for-one/
Bacon, Eggs, and Chives for One
10. Microwave Egg Sandwich: Take a 6oz ramekin and coat with cooking spray. Place the Canadian bacon on that. On the top, pour the substitute, and put it into a microwave to heat for 30 seconds until the eggs get set.
Now put salsa and sprinkle with cheese and microwave for another 10 seconds then let the cheese melted. At the bottom place, English muffin with spinach and place eggs and Canadian bacon over the spinach. Now replace the English muffin on the top. Your dish is ready.
Recipe link: https://www.tasteofhome.com/recipes/microwave-egg-sandwich/
Microwave Egg Sandwich:
11. Baked egg and stuffing cups: Press cooked stuffing in 4oz ramekin. Add an egg into the center. Sprinkle salt and pepper. On a baking sheet, put the ramekins, and bake them. Until the yolk starts, to thicken, and egg whites get set. Season them with fresh sage.
Recipe link: https://www.tasteofhome.com/recipes/baked-egg-stuffing-cups/Baked egg and stuffing cups
12. Classic French onion soup: Cook onion until it became golden brown. Add garlic and cook them. Pour wine and boil till it became half of it. Add pepper, salt, and broth. Boil in low heat and cover them. Pour the mixture on ramekin, add pieces of bread toast, add Swiss cheese on the top and bake.
Recipe link: https://www.tasteofhome.com/recipes/classic-french-onion-soup/
Classic French onion soup
13. Sweet corn crème Brulee: Fry the corn in butter till it became tender. Add milk and cream. Boil them. Blend for a smooth texture. Whisk egg yolks and sugar. Add some hot cream into it.
Take all these mixtures to a pan and stir them continuously. Add little vanilla. Pour them in 6oz ramekins. In a baking pan pour boiling water about 1 inch.
Place the ramekins and bake them, till the center cooked adequately. Spread some sugar on top and bake in for 1 min to get caramelized. Cool them and enjoy them.
Recipe link: https://www.tasteofhome.com/recipes/sweet-corn-creme-brulee/
Sweet corn crème Brulee
14. Twice-baked rutabagas: Combine rutabagas and water. Bake to get soft. Mash it, add butter, salt, pepper, garlic powder, bacon. Mix them with cheese and green onions. Place them in 6oz ramekins. Sprinkle cheese on the top and bake. Season it with green onions.
15. Burnt custard: Make custard mixture. Place it in 6oz ramekin. Move it into the baking pan. Pour boiling water around 1 inch. Bake them until the center of custard gets set. Spread some sugar for caramelizing the top. Serve it with berries when it became cool.
Recipe link: https://www.pinterest.com/pin/132574782750910610/
16. Baked Fontina orzo: Grease 10oz ramekins with butter. Mix cooked orzo, cheese, pepper, olives. Whisk eggs, nutmeg, milk. Mix it with orzo mixture. Bake them.
Recipe link: https://www.tasteofhome.com/recipes/baked-fontina-orzo/
17. Chocolate Kahlua sauce: Combine egg yolks, eggs, cream, vanilla, salt, sugar. Place croissant pieces in ramekins. Pour egg mixture and bake. Make a thick sauce with, melted chocolate, sugar, milk, and salt. Mix with Kahlua and serve with the pudding.
Recipe link: https://www.tasteofhome.com/recipes/croissant-pudding-with-chocolate-kahlua-sauce/
Chocolate Kahlua sauce
Ramekin used for serving and cooking small portions of foods. It is the best choice for serving desserts. Baking small items like a muffin, lava cake, pudding, custard, pie, etc. they are perfectly fit in it. It is easy to use.
We tried to show you the top 17 dishes of ramekins. I hope that Ramekin Recipes would help you and you would enjoy it.
500 Bread Recipes Ebook
In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on
the baking sheet and bake until browned and bubbly, about 15 minutes. Serve
French Toast Cheddar Sandwiches
Categories: Breads, Cheese, Eggs, Main dish, Sandwiches
2 Eggs Lg 1/3 c Milk Or Light Cream
1/2 ts Salt 8 White Bread Slices
Mustard Prepared 4 Cheddar Cheese Thick,Slices
3 tb Butter
Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a
pie tin or shallow bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of
four slices of bread lightly with the prepared mustard. Top each with a
slice of cheddar cheese. Butter the remaining four slices of bread and top
each cheese slice with bread, butter side down. Heat the butter in the
skillet or on the griddle. Carefully dip each sandwich into the egg
mixture, coating both sides. Allow the excess egg mixture to drain back
into the bowl. Dip only as many sandwiches as will lie flat in the skillet
or griddle. Cook over low heat until browned. Turn and brown the other
sides. Repeat for the remaining sandwiches and if necessary, add more
butter to the skillet or griddle to prevent sticking. Or you can place the
sandwiches, after dipping, on a well greased baking sheet and brown in the
oven at 450 degrees F. for 8 to 10 minutes. Serve hot.
Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables
16 oz Cheddar Sharp, Shredded 8 oz Green Olives Stuffed, *
2 Green Bell Peppers Md 12 French Rolls Large
6 oz Tomato Sauce * 1 Onion Md.
* These are approximate sizes. Recipe called for 1 small jar of
stuffed olives and 1 can of tomato sauce. It should be to your
Cut the tops off of the rolls and hollow them out leaving a thin shell.
Grind all of the ingredients and bread in a meat grinder or food processor
and stuff back into the rolls. Place the tops back on the rolls and secure
with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for
about 45 minutes. Serve Hot.
Onion and Cheese Pie with Walnut Crust and The Enchanted Broccoli Forest
I’m on a Mollie Katzen kick again. As you may recall, we love her Pretend Soup book and my husband regularly makes her popovers for a weekend breakfast.
While visiting family on Saturday, I came across her classic, The Enchanted Broccoli Forest book! I’ve been aware of this book forever, but I had never read it before. I have to say I’m smitten . I love her writing, her illustrations, and her amazing recipes. But mostly I love that when she writes them, there is always room for improvisation which she wholeheartedly encourages. She fully communicates the joy of making tasty, healthy food, being creative with it, and eating it!
There are a ton of things I want to make from the book. There are fabulous dressings, dips, bread, vegetable, salad, and soup recipes I know I will be making in the future.
The other night, I made the Onion Sour Cream Pie, but changed it up a bit. I made the walnut crust as a base. For the filling, I omitted the sour cream (because I can’t eat it) and substituted ricotta cheese in its place. I also omitted the lemon juice and added thyme as a seasoning.
The result was a flavorful savory pie with a nutty, wonderfully crumbly crust. It was very much like an onion quiche but more rustic. This pie would also be good with some sauteed mushrooms in the filling! We ate our slices with crisp green salads which perfectly complimented the buttery, nutty, cheesy richness of the pie.
Onion and Cheese Pie with Walnut Crust adapted from The Enchanted Broccoli Forest by Mollie Katzen
For the Walnut Crust:
1/2 cup finely minced walnuts (I used a food processor and stopped before it became nut butter.)
4 tablespoons cold butter, cut into pieces
1. Process the nuts, salt, butter and flour in a food processor, pulsing several times to mix up.
2. While processor is running, drizzle in ice water. When dough starts to come together, stop machine.
3. Dump dough out onto floured board and roll out into a circle to fit a pie dish. Transfer to pie dish and crimp edges. Chill until ready to fill.
4 1/2 cups onion, thinly sliced
a couple tablespoons water
1. Preheat oven to 375 degrees.
2. Saute onions in butter in skillet on stove over medium heat. Season with salt and thyme until soft. Add flour to thicken. Cook until onions are soft. Add water a little bit at a time to prevent too much sticking to the pan. Set aside to cool a bit.
3. Mix yogurt, ricotta, cheddar, one egg, and one egg yolk (reserving egg white in a separate bowl) together in food processor until smooth. (I used the same unwashed bowl that I processed the crust ingredients in!) Transfer to a big bowl.
4. Stir sauteed onions into dairy mixture.
5. Brush crust with some of the saved egg white. Pour onion mixture into crust.
This vegetarian lasagna is the perfect dish to make when it’s starting to feel like spring, but you’re still craving cozy comfort food.
Print Recipe Hasselback Potato Gratin with Winter Herbs and Fontina Let us introduce you to the potato dish that will steal the show at your next holiday feast: Hasselback Potato Gratin. This crispy, cheesy, über-decadent casserole is a happy mash-up of a potato gratin and accordion-cut hasselback potatoes. The trick is to thinly slice the [&hellip]
The St. Patty’s Melt
17 Sunday Mar 2013
It’s St. Patrick’s Day! How does one day draw in sooo many people?
AND that we’re a melting pot society…who wants to claim to be Irish at least one day a year :)
St. Patrick’s Day seems to span across continents, dialects, and generations. We’re looking for permission to drink. Beer. And make Irish Soda Bread…so we can turn it into Patty Melts on St. Paddy’s Day. That’s my theory. And the St. Patty’s Melt was born.
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Old family favorite. Not sure where it came from originally. I love the frosting.
- -2 cups sugar
- 2 eggs, beaten
- 2 t. baking soda
- ¼ t. salt
- 2 t. cinnamon
- 1 t. vanilla
- 2 cups flour
- ½ cup oil
- 4 cups diced apples
- 1 cup chopped nuts
Cream sugar and eggs together. Add dry ingredients and mix. Add vanilla, oil, apples and nuts. Pour batter in greased 9 x 13 pan. Bake for 45 -55 minutes in a 350 oven.