MINI SKILLET CORNBREAD
My husband says this recipe is close enough to the cornbread his mother used to make, so I consider it a winner. His criteria were to "put butter on the cornbread without it crumbling to pieces" and "be able to break it up into a glass of milk without it turning to mush."
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place butter in a 6-in. ovenproof skillet or baking dish. Melt in a 425° oven; tilt to coat bottom and sides. In a bowl, combine cornbread mix and cornmeal. In another bowl, beat egg, milk and vinegar. Add to cornmeal mixture; stir until moistened. Pour into prepared skillet. Bake, uncovered, for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
CORNISH HENS
Steps:
- Preheat the oven to 425 degrees F.
- Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
- Pack the cavities of the hens with the cornbread stuffing.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
- Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
- Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
- Yield: 2 servings
BAKED MINI BEEF TACOS
These Baked Mini Beef Tacos make a great appetizer and are so easy to prepare! Serve them alongside a big bowls of salsa and guacamole.
Provided by Wide Open Eats Test Kitchen
Time 40m
Number Of Ingredients 5
Steps:
- Preheat your oven to 425ºF and place a sheet on aluminum foil on a large baking sheet.
- Wrap the mini corn tortillas and place in the microwave until pliable, about 30 seconds. Remove from the microwave and place about a Tablespoon on the shredded beef and a sprinkling of cheese. Fold in half and seal with a toothpick. Repeat with remaining tacos.
- Place in the oven and bake 10 minutes. Flip tacos over and continue to bake until golden brown and crispy, about 8 minutes more. Remove from the oven discard toothpicks. Serve with salsa and guacamole.
Nutrition Facts : Calories 245 kcal, Carbohydrate 14 g, Protein 13 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 385 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 0.013 g, ServingSize 1 serving
MINI CORNBREAD SHELLS
I used to make great big batches of these simple little bite sized corn bread shells for hors d'oeurves. You can fill these with chili and cheese, a little grated onion and pass on trays. Or, fill them with jalapeno cheese grits, or crabmeat sauteed with peppers and cream, or cream cheese and jalapeno jelly...whatever your desire!
Provided by Penny Stettinius
Categories Grains
Time 27m
Yield 2 dozen, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl mix the butter, cream cheese, salt and pepper together well.
- Mix in the flour and the cornmeal until well incorporated.
- Spray the oil over a mini muffin tin or two.
- Roll the dough out until it's about 1/4 inch thick and cut little squares out. The size of the square should be enough to fit into one mini muffin mold.
- Then lightly press the squares into each muffin cup.
- Bake for 10-12 minutes, or until lightly gold brown.
- Pop them onto serving trays, fill and serve.
- Fill with.
MINI GROUND BEEF PARTY TACOS
Steps:
- Gather the ingredients.
- Use a biscuit cutter or a drinking glass that is 3 to 4 inches in diameter to cut 3 or 4 rounds out of each large tortilla. Set aside.
- Place ground beef into a medium-sized saucepan over medium heat. Brown it, using a potato masher or other utensil to break up the meat into small crumbles. Once the beef is browned, drain off any excess fat.
- Add the tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt. Bring mixture to a boil.
- Reduce to a simmer until liquid has evaporated or been absorbed.
- Pre heat oven to 400 F/204 C. Arrange mini tortilla rounds on cookie sheets. Use a pastry brush or your fingers to brush each side of the tortilla rounds with a little vegetable oil.
- Place a tablespoon of the ground beef mixture and a pinch of cheese on each tortilla. Fold over each piece in such a way as to form half-moon-shaped packets with the filling inside. Lightly press tortilla edges together.
- Bake your mini tacos for about 10 minutes, until tortillas start to brown. Serve immediately. Offer sour cream, guacamole, basic salsa, and your favorite Mexican table sauce (or more than one!) as a dip/condiment.
Nutrition Facts : Calories 314 kcal, Carbohydrate 22 g, Cholesterol 52 mg, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, Sodium 437 mg, Sugar 3 g, Fat 18 g, ServingSize 36-48 mini tacos (serves 8-10), UnsaturatedFat 0 g
MINI TACO CUP APPETIZERS
Layers of seasoned beef and melting cheese are heated in mini corn tortilla cups, then loaded with your favorite taco toppings!
Provided by Christine Mello
Categories Appetizer
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Lightly mist muffin tin with cooking spray.
- Place a damp paper towel on a microwave-safe plate. Working three at a time, cover tortillas with a second damp paper towel and microwave for 10 seconds on High power. Tortillas will be Hot!
- Working quickly, form tortillas into a bowl in the bottom of muffin wells, overlapping the sides, or turn muffin pan upside down and place tortillas between cups to make a shallow bowl.
- Bake in preheated oven for 10 - 12 minutes, until crisp and starting to brown. Tortillas will continue to crisp as they cool. Leave oven on.
- In a large skillet over medium-high heat, brown the beef until no pink remains. Use wooden spoon to break up chunks.
- Add taco seasoning and 2/3 cup water. Stir to combine.
- Bring beef mixture to a boil, then reduce heat and simmer for 8 -10 minutes until liquid has evaporated.
- Divide meat evenly among prepared shells, using spoon to pack down. Sprinkle with cheese.
- Return filled shells to oven and bake 3 - 4 minutes until cheese has melted.
- Garnish as desired and serve warm.
Nutrition Facts : Calories 142 kcal, Sugar 1 g, Sodium 108 mg, Fat 5 g, SaturatedFat 3 g, Carbohydrate 12 g, Fiber 2 g, Protein 12 g, Cholesterol 32 mg, ServingSize 1 serving
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