GOLDEN SHRIMP BRUNCH CASSEROLE
During the '40s, Mother had a close group of friends whose husbands or sons were off to war. To ease their worries, the group frequently met for lunch. This was one of my mother's favorite lunch recipes. I recall the scent of melted cheese baking and the custard-like souffle.
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11x7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top. , Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts :
CHEDDAR SHRIMP AND PENNE
My wife and I take turns in the kitchen. When I created this creamy dish, it quickly became one of our favorites.-Brad Walker, Holt, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from the heat. , Drain pasta; add the pasta, shrimp and corn to cheese sauce. Transfer to a greased 2-qt. baking dish. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly.
Nutrition Facts : Calories 413 calories, Fat 17g fat (10g saturated fat), Cholesterol 166mg cholesterol, Sodium 754mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
SCALLION, MUSHROOM, AND SHRIMP CUSTARDS
Categories Egg Mushroom Shellfish Appetizer Steam Winter Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4 as a first course
Number Of Ingredients 8
Steps:
- In a bowl with a fork beat eggs until combined well. Skim any fat from broth and add broth with mirin, soy sauce, and zest to eggs, stirring to combine well. Pour custard through a fine sieve into another bowl.
- Peel shrimp and devein if desired. Diagonally cut white and pale-green parts of scallion into thin slices and thinly slice mushroom.
- Divide shrimp, scallion, mushroom, and custard among four 1/2-cup custard cups or ramekins and cover each tightly with foil. Arrange cups or ramekins in a steamer over boiling water and steam custards, covered, over high heat 2 minutes.
- Reduce heat to moderate and steam custards, covered, until set, about 10 minutes more.
- Serve custards immediately.
CHEESE SHRIMP CUSTARD
Written on a very yellowed and tattered piece of paper. Have no idea where it came from and have not tried it yet. Posting to save and for you. It does not call for a type of bread and I'm sure that that would make or break this dish. Think I will try with a nice sourdough, but will let sit for an hour or so in the refrigerator to soak before baking.
Provided by Shirl
Categories Cheese
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Grease or spray a 2 quart casserole dish.
- In casserole dish layer half the bread, shrimp and cheese, repeat layer with remaining half of bread, shrimp and cheese.
- Combine eggs, salt, paprika, parsley and milk pour over layers in casserole dish.
- Bake at 350°F for 1 hour or until knife comes out clean.
- Dot butter over top.
Nutrition Facts : Calories 651.1, Fat 39.5, SaturatedFat 22.6, Cholesterol 371, Sodium 1236.2, Carbohydrate 31.2, Fiber 1.2, Sugar 2.5, Protein 41.9
BAKED SAVORY CUSTARD WITH CHEESE
Provided by Mark Bittman
Categories dinner, easy, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
- Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
- Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 56 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 34 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams
CHEESE CUSTARD
This tasty cheese dish could be a side dish or a light lunch served with a salad. Recipe adapted from oldaussierecipes.com
Provided by loof751
Categories Australian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Grate the cheese finely.
- Beat the eggs, mix with two-thirds of the cheese and season with salt and pepper.
- Heat the milk and stir into the cheese mixture.
- Put into a 1.5 qt greased baking dish and cover with thin slices of bread and butter. Bake gently at 300 degrees until set, about 20-30 minutes.
- Cool slightly and sprinkle with the remainder of the cheese. Brown under the grill.
Nutrition Facts : Calories 224.5, Fat 14, SaturatedFat 8, Cholesterol 128.3, Sodium 401.6, Carbohydrate 11.4, Fiber 0.1, Sugar 0.4, Protein 13.2
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