Ranchero Jack Veggie Quiche Rsc Food

RANCHERO JACK VEGGIE QUICHE #RSC

Steps:

• Prepare refrigerated pie crust, in a 9 inch tart or round pan, according to package directions for a single, prebaked pie crust.
• Meanwhile, in a large bowl, combine corn, black beans, tomatoes, and onions. Toss to mix. Set aside.
• In another large bowl, whisk together eggs and cream. Stir in cheese, taco seasoning, and salt. Set aside.
• Tear a piece of Reynolds Wrap Foil 1/2 inch larger than diameter of tart pan. Fold foil in half; cut out a half-circle so that when laid flat, the opening will fit the diameter of the tart but cover edges. (This will allow egg mixture to cook and prevent overbrowning of edges at the same time!).
• Arrange mixed vegetables in bottom of prebaked pie crust. Pour egg-cheese mixture over vegetables. Place opening of foil over quiche; fold edges over pan, covering pie crust edge. Bake 20-22 minutes or until egg has set completely.
• To serve: Remove foil. Sprinkle quiche with cilantro. If desired serve with prepared salsa. Serve warm.

HUNGARIAN STUFFED HOT PEPPER CHOWDER #RSC

Steps:

• Start by browning the itialian sausage and bacon together until they are cooked. Drain any access grease but using the same pan while its hot pour about a 2 cups of the water into the pan to get all the goodness out.
• Put togther all the ingrediants into large stock pot ,except salt and pepper.
• Cook on a very low simmer for about 2-3 hours until peppers and onions are soft.
• Add salt and pepper to taste.
• Serve with crutons and melted provolone over top.
• Or make some cornbread.
• Dont forget to use your reynolds wrap under the bowls of soup so you dont get cheese all over in your oven while melting your cheese over the crutons :).

GERMAN COBBLER CAKE #RSC

Steps:

• Preheat oven to 300°F Generously grease and flour dust a Bundt pan.
• Peel, core and dice pears and peaches. Put in a bowl and toss with cinnamon and 1/2 cup of the sugar; set aside.
• In large mixing bowl, mix the remaining sugar, oil, honey, lemon juice,and vanilla. In another bowl, stir together flour, baking powder and salt. Add the dry ingredients to the batter alternating with the eggs. Mix well after each addition. Fold in the peaches and pears with their juices. Pour into the prepared bundt pan. Cover tightly with aluminum foil.
• Roll up a piece of aluminum foil to form a ring and place in the bottom of a 12' round cake pan. Place the bundt pan on the foil ring inside the cake pan. Press to level on the foil. Pour 2 cups warm water in the bottom of the cake pan.
• Put in oven. Bake for 2 hours then remove foil cover and test for doneness. If not done, leave foil off and continue baking until the cake tests done.
• Remove from oven and allow to cool 10 minutes. Invert onto serving plate. Serve with a dollup of topping.
• While cake bakes, prepare topping. Put cream and vanilla in a medium bowl. Beat on medium speed until soft peaks form. Add powdered sugar. Beat on slow speed to incorporate and then beat on medium speed until soft peaks form. Cover with foil and refrigerater until ready to serve.

SWEET POTATO BURGERS AVOCADO SALSA AND GARLIC SPREAD #RSC

Steps:

• Preheat oven to 375 degrees.
• Rinse sweet potatoes in cold water, wrap in Reynolds Wrap Foil and poke several times with a fork.
• Bake for 1 hour (or more) depending on the size of the potatoes.
• Take 2 bulbs of garlic, chop off about 1/4 inch of the tops, drizzle with olive oil and wrap in Reynolds Wrap Foil.
• Garlic can cook 30-35 minutes with Sweet Potatoes.
• Remove garlic and sweet potatoes from oven and allow to cool.
• Once cool, mash cannellini beans in a large bowl with sweet potatoes.
• Add in spices, egg, and panko.
• Mix all of these ingredients together and refrigerate for 20 minutes to help stiffen for burgers.
• Meanwhile mix the sour cream with the 2 roasted bulbs of garlic, squeezed for all the good stuff, honey, salt, and pepper.
• Blend until smooth.
• Take avocado and chop into bite size chunks and in a small ball combine with sweet corn, lemon juice and cilantro for topping.
• Heat a large pan over medium with olive oil.
• Take sweet potato mixture and shape into 4 patties.
• Cook on each side approximately 6-7 minutes until patties seem to hold together and flip.
• Add the patties to your whole wheat buns and top with avocado mixture and garlic cream sauce.
• Add lettuce, tomato and onions if desired.

MOCHA FLAN CAKE ALMENDRADO #RSC

Steps:

• Heat oven to 350 degrees. Spray a 14 cup fluted tube pan (Bundt) thoroughly with non-stick cooking spray. In a small bowl, dissolve 3/4 teaspoon instant coffee granules in boiling water. Stir in caramel topping. Pour topping mixture into prepared pan.
• In a small bowl, heat 1/4 cup cola beverage; dissolve remaining 1 teaspoon coffee granules in heated cola and mix with remaining 1 cup cola. Place cake mix, cola mixture, 1/2 cup canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
• To make the flan layer, place softened cream cheese cubes, condensed milk, heavy cream, and skim milk into a food processor bowl fitted with a metal blade. Add remaining 4 eggs and almond extract and process until smooth, pulsing at first so it doesn't splatter. Spoon mixture over cake batter in pan. Using a sheet of Reynolds Heavy Duty Non-stick aluminum foil, with non-stick side facing cake, cover the pan TIGHTLY with the foil - important!
• Place the covered tube pan, fluted side down, into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot (heated to just below boiling) around covered pan about half way up the pan for a bain marie. Bake in 350 oven for 2 hours. Remove fluted cake pan from pan of water and allow to cool for 15 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature; sprinkle toasted sliced almonds over top of flan. Place chocolate chips in a small microwave-safe bowl with remaining 1/2 teaspoon canola oil. Microwave on High for about 45 seconds stirring halfway through, until melted. Place mixture into a sandwich size ziplock plastic bag and seal. Just barely cut one of the corners to make a pastry bag. Squeeze and drizzle chocolate over almonds. Refrigerate until chilled completely before serving.

HEARTY ITALIAN BEEF BOWL #RSC

Steps:

• For the bowls:.
• Pre-heat your oven to 350 deg. F.
• Using a non-stick 6 compartment muffin tin, cut 6, 12" x 12" sheets of aluminum foil and fit into each of the compartments. Roll down the excess foil leaving about an inch sticking above the top of the muffin tin.
• On a floured board, take out 6 of the biscuits and roll them out until they are about 3 times their original size.
• Set each one into the compartments forming a cup.
• Mix the melted butter and garlic powder together and brush onto the surfaces of the dough.
• If you have small, oven proof bowls that are about the size of the compartments, grease the underside of the bowls and set gently into each cup. This will give you a larger cup when it's baked. If not, you'll have to open up the cups a little by hand when they are removed from the oven.
• Put the muffin tin into the oven for 12 minutes. Remove from the oven and set aside. They will not be completely baked but they will be going back into the oven. Leave the oven on.
• For the filling:.
• In a heavy skillet, heat the olive over medium high heat.
• Add the onions and sauté for 2 - 3 minutes.
• Season the ground beef with a little salt and pepper and break up into the pan.
• Stir to combine the meat and onions.
• Add the red peppers, zucchini, eggplant, and corn. Season with salt and pepper to taste, combine all ingredients and lower heat to medium. Continue cooking for 4 to 5 minutes to allow the meat to start cooking through. Add the garlic, tomatoes and red pepper flakes. Combine.
• Add the wine, basil and oregano and cook for 2 to 3 minutes until everything is cooked through but not too soft. You want the veggies to still have some crunch to it. Turn off the heat and take off the stove.
• Using a slotted spoon to avoid taking up too much liquid, spoon some of the meat and veggie mixture into each of the biscuit bowls, filling them to just above the top. Heat the pasta sauce slightly. Using a regular tablespoon, spoon on 3 - 4 tablespoons of the pasta sauce and top with some of the grated cheese, leaving some for when it comes out of the oven.
• Put the muffin tin back into your 350 deg. oven and bake for another 5 - 7 minutes until the cheese is melted.
• Remove the pan from the oven. Carefully remove each bowl with the aluminum foil around it and place on serving plates, one or two per diner. Roll the foil down exposing the entire bowl. Sprinkle on the remaining cheese. The bowl can be picked up by hand or eaten with a knife and fork (Make sure you don't get any of the foil).