Cool Rice Noodle Nests Food
NOODLE NESTS
a.k.a. Crustless Quiche Muffins with Pasta. -- This is an inherited recipe (and thus adapted a bit from the original) from my mother, who had clipped it from a newspaper. Quick and easy, it has never failed to please. Original calls for ham and swiss, but I have successfully substituted * bacon & cheddar, * spinach, mushroom & feta, as well as a * mexican version -- taco seasoned ground beef (or turkey) & monterey jack/cheddar. The nutmeg should be omitted (in my opinion) with all the substitutions except the spinach. This can also be made ahead to make for a party, large or small. Complete all the way through baking, cool thoroughly, and place on a cookie sheet. Can be refrigerated up to 3 days or frozen up to a month! If you freeze, after they are solid you can toss them in a freezer bag for easy storage. Simply put on a cookie sheet and bake at 350 for 10 min until heated through. Easy peasy! Additionally! If you make these in full sized muffin pans, two could be considered a lovely lunch. I would suggest figuring out how to deal with the fat & calories of the cream first. Please feel free to post any other combination you come up with!
Provided by JHope
Categories Meat
Time 50m
Yield 24 mini-muffins, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray, butter, or in some way lubricate your mini-muffin (or reg muffin pans) WELL, otherwise there is a good chance you will be digging these out of the pan (even silicon pans need a good oiling) and end up with a delicious mountain of destroyed nests. And muffin liners (even the foil ones) don't work well either, trust me.
- Cook pasta (or use left overs).
- Chop meat, cheese and onion; mix together with pasta.
- In a large measuring cup (2 cup works well), beat eggs slightly, stir in cream, milk, salt, pepper and nutmeg.
- Evenly distribute the dry mixture among the mini-muffin pans, then evenly pour custard mixture into each muffin cup. There will be left over - there always is. These puff up, so you don't necessarily want to take the liquids all the way up to the top.
- Bake for 35 minutes.
- Remove from oven, run a knife around the edge of each nest to loosen from the sides of the muffin cups. Let cool 5-10 min before removing.
- These are best warm, but usually consumed piping hot - be warned!
- Check description for flavor substitutes and make ahead instructions.
Nutrition Facts : Calories 213.7, Fat 12.9, SaturatedFat 7.1, Cholesterol 145.3, Sodium 570.4, Carbohydrate 14.5, Fiber 0.6, Sugar 0.9, Protein 9.7
PORK STIR-FRY WITH NOODLE NESTS
If the presentation of this dish doesn't make you a fan, the taste will. A tender, flavorful pork and vegetable stir fry is served on beds of crispy noodle "nests." -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large resealable plastic bag, combine the mirin, tamari and cornstarch. Add the pork; seal bag and turn to coat. Refrigerate for at least 1 hour., Cook noodles according to package directions; drain and rinse in cold water. Spread noodles over a paper towel-lined baking sheet; set aside., Drain and discard marinade from pork. In a small bowl, combine the broth, oyster sauce, mirin, tamari, cornstarch, ginger and garlic., In a large skillet or wok, stir-fry pork in oil for 2 minutes. Add the cabbage, corn, water chestnuts, bamboo shoots, mushrooms, celery and shallots; cook 4-6 minutes longer or until pork is no longer pink and vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in snow peas; heat through., Meanwhile, arrange noodles into six nests on a greased baking sheet; spray tops with cooking spray. Broil 4-5 in. from the heat for 7-9 minutes or until tops are golden brown. Serve with stir-fry.
Nutrition Facts :
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