QUICHE RAMEKIN RECIPES

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MINI CHILI POT PIES RECIPE - PILLSBURY.COM



Mini Chili Pot Pies Recipe - Pillsbury.com image

Homemade individual chili pot pies topped with a buttery biscuit are just about the coziest thing in the world. The simple beef and bean chili in this quick chili pot pies recipe is a savory delight. Use this method to make individual pot pies out of any of your favorite chilis, soups or stews.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 12

1 lb ground beef (at least 80% lean)
1/2 cup chopped onion
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
1 1/2 teaspoons Worcestershire sauce
4 teaspoons chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 tablespoon honey
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
4 teaspoons yellow cornmeal

Steps:

  • Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
  • In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
  • Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
  • In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
  • Bake 21 to 26 minutes or until biscuits are golden brown and baked through.

Nutrition Facts : Calories 400 , CarbohydrateContent 41 g, CholesterolContent 45 mg, FatContent 2 , FiberContent 4 g, ProteinContent 16 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1090 mg, SugarContent 8 g, TransFatContent 0 g

BAKED MACARONI AND CHEESE RECIPE - BETTYCROCKER.COM



Baked Macaroni and Cheese Recipe - BettyCrocker.com image

Nothing's as comforting as tender pasta topped with creamy cheese!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 9

7 oz uncooked penne pasta (rounded 2 cups)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded sharp Cheddar cheese (8 oz)

Steps:

  • Heat oven to 350°F. Cook and drain pasta as directed on package.
  • While pasta is cooking, in 3-quart saucepan, melt butter over low heat. Stir in flour, seasoned salt, mustard, pepper and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Using wire whisk, stir in cheese until melted.
  • Gently stir pasta into cheese sauce. Spoon into 4 ungreased 8-oz ramekins/gratin dishes or 10-oz custard cups. Place filled cups in shallow baking pan (or cookie sheet with sides).
  • Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 630 , CarbohydrateContent 55 g, CholesterolContent 100 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 27 g, SaturatedFatContent 21 g, ServingSize 1 Serving, SodiumContent 850 mg, SugarContent 8 g, TransFatContent 1 g

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