MINI SERVING TONGS RECIPES

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MINI ITALIAN FRITTATAS RECIPE | INA GARTEN | FOOD NETWORK



Mini Italian Frittatas Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 11

2 tablespoons good olive oil, plus extra for greasing the pans
1 1/2 cups chopped leeks, white and light green parts, washed and spun dry
4 ounces sliced Italian prosciutto, coarsely chopped
8 ounces fresh baby spinach
2 1/2 tablespoons julienned fresh basil leaves
1 tablespoon freshly squeezed lemon juice
1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind)
8 extra-large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir in the basil and lemon juice and set aside for 5 minutes. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind. Sprinkle the Fontina evenly on top.
  • In a 4-cup liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the Parmesan cheese.
  • Bake the frittatas for 20 to 25 minutes, until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

AIR FRYER MINI CRESCENT DOGS RECIPE - PILLSBURY.COM



Air Fryer Mini Crescent Dogs Recipe - Pillsbury.com image

Our beloved Mini Crescent Dogs get the air fryer treatment in this easy recipe! Just roll, cook and eat. Bonus: This air fryer pigs in a blanket recipe makes 24 servings—perfect for smaller gatherings or as an after-school treat for kids.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 2

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
24 cocktail-size smoked link sausages or hot dogs (14-oz package)

Steps:

  • Cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket.
  • Unroll dough; separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles.
  • Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle, and rolling to opposite point; place 12 mini crescent dogs point side down on parchment in air fryer basket.
  • Set air fryer to 325°F; cook 3 to 4 minutes or until crescent tops are light brown. With tongs, turn over each one; bake 3 to 4 minutes or until golden brown. Remove from air fryer. Repeat with remaining 12 mini crescent dogs. Serve warm.

Nutrition Facts : Calories 60 , CarbohydrateContent 4 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Mini Crescent Dog, SodiumContent 160 mg, SugarContent 1 g, TransFatContent 0 g

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