TINS RECIPES

CHEESY CRUSTLESS MINI QUICHES RECIPE | MYRECIPES

Cheesy Crustless Mini Quiches Recipe | MyRecipes image

These tasty mini quiches are an easy way to please a crowd. For this snack, feel free to add another type of cheese to suit your preferences, or whatever you already have in your fridge.

Provided by MyRecipes

Total Time 50 minutes

Prep Time 20 minutes

Yield Makes 48 (serving size: 2 pieces)

Number Of Ingredients 8

Ingredients

6 scallions, white and light green parts, thinly sliced
2 tablespoons chopped fresh parsley
6 large eggs plus 3 large egg yolks
½ cup grated Parmesan
½ teaspoon salt
¼ teaspoon pepper
1 ½ cups whole milk
½ cup shredded Swiss cheese

Steps:

Place racks in upper and lower thirds of oven and preheat to 350°F. Coat 2 24-cup nonstick mini-muffin pans with cooking spray. Place pans on foil-lined baking sheets. Scatter scallions and parsley over bottom of each cup.
Whisk eggs and yolks with Parmesan, salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout and fill each muffin cup with egg mixture. Top each cup with a pinch of Swiss cheese.
Bake until quiches are puffed and browned on top, about 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.
Immediately run a small, sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Serve warm or at room temperature.

Nutrition Facts : Calories 53 calories, CarbohydrateContent 2 g, CholesterolContent 78 mg, FatContent 4 g, ProteinContent 4 g, SaturatedFatContent 2 g, SodiumContent 110 mg

BEST YORKSHIRE PUDDINGS RECIPE | BBC GOOD FOOD

Best Yorkshire puddings recipe | BBC Good Food image

The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!

Provided by Barney Desmazery

Categories Dinner, Lunch, Side dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Makes 8 large puds or 24 small

Number Of Ingredients 4

Ingredients

140g plain flour (this is about 200ml/7fl oz)
4 eggs (200ml/7fl oz)
200ml milk
sunflower oil , for cooking

Steps:

Heat oven to 230C/fan 210C/gas 8.
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
Serve immediately. You can now cool them and freeze for up to 1 month.

Nutrition Facts : Calories 199 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 6 grams protein, SodiumContent 0.12 milligram of sodium

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TURKEY CON CHILLI | JAMIE OLIVER RECIPES

No one will recognise leftover turkey once it's jazzed up in this spicy chilli with attitude
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 452 calories per serving

1. For this recipe, you will need 600 g turkey, leftover, shredded.
2. Preheat the oven to 180°C/350°F/gas 4.
3. Peel and roughly chop the onions and carrot, and trim and roughly chop the leek. Deseed and roughly chop the peppers, and deseed and finely chop the chillies.
4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes.
5. Pick the coriander leaves (save these for later) and finely chop the stalks.
6. Add the coriander stalks, cumin and paprika to the pan, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.
7. While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of sea salt and black pepper to the pan of vegetables, then add the turkey and take the pan off the heat.
8. Scrunch in the tomatoes, drain and add the chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.
9. While that’s cooking, make your guacamole. Peel and destone the avocados and put one of them in a food processor. Halve the tomatoes, peel the onion and garlic, and deseed the chilli, and add it all to the food processor with the coriander and blitz.
10. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time, then tip into the bowl with your chunky avocado and mix together.
11. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the reserved coriander leaves.
12. Have a taste to check the seasoning, then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy, then get everyone to tuck in!

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UNBELIEVABLY EASY MINCE PIES RECIPE | BBC GOOD FOOD

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From bbcgoodfood.com
Total Time 1 hours
Category Snack, Treat
Cuisine British
Calories 222 calories per serving

Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

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MUFFIN-TIN PIZZAS RECIPE: HOW TO MAKE IT

I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap. —Melissa Haines, Valparaiso, Indiana
From tasteofhome.com
Reviews 4.2
Total Time 35 minutes
Category Appetizers, Dinner
Calories 233 calories per serving

Preheat oven to 425°. In a small bowl, mix the first 6 ingredients., Unroll pizza crust; cut into 16 squares. Press squares onto bottoms and up sides of 16 ungreased muffin cups, allowing corners to hang over the edges., Spoon 1 tablespoon sauce mixture into each cup. Top with cheese, mushrooms, broccoli and pepperoni. Bake until crusts are golden brown, 10-12 minutes. Serve with remaining sauce mixture, warmed if desired.
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A brilliant batch-cook recipe, this easy, family friendly veggie chilli recipe is full of good stuff – it's a perfect midweek vegetarian meal.
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Total Time 1 hours 45 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 388 calories per serving

1. Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
2. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
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4. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
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MEATLOAF MUFFINS WITH BARBECUE SAUCE RECIPE | RACHAEL RAY ...

From foodnetwork.com
Reviews 4.6
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TURKEY CON CHILLI | JAMIE OLIVER RECIPES

1. For this recipe, you will need 600 g turkey, leftover, shredded.
2. Preheat the oven to 180°C/350°F/gas 4.
3. Peel and roughly chop the onions and carrot, and trim and roughly chop the leek. Deseed and roughly chop the peppers, and deseed and finely chop the chillies.
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12. Have a taste to check the seasoning, then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy, then get everyone to tuck in!

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Total Time 22 minutes
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EASY CARROT CAKE RECIPE - BBC GOOD FOOD | RECIPES AND ...

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 680 calories per serving

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BEST YORKSHIRE PUDDINGS RECIPE | BBC GOOD FOOD

The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Lunch, Side dish
Cuisine British
Calories 199 calories per serving

Serve immediately. You can now cool them and freeze for up to 1 month.

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From jamieoliver.com
Total Time 4 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 426 calories per serving

1. Ask your butcher to trim and slice your brisket for you. If you’re doing it yourself, carefully trim the meat by discarding any fat or silver skin. Cut the meat against, rather than with, the grain into 2.5cm thick pieces.
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6. Stir, then add the rest of the coffee, the tomatoes, breaking them up with the back of a spoon, and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.
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