Spinach Mushroom Quiche

2 tablespoons butter2 cups fresh sliced mushrooms2 cups torn spinach leaves 6 green onions, chopped 1 (8 ounce) package refrigerated crescent rolls 1 (1 ounce) package herb and lemon soup mix 1/2 cup half-and-half 4 eggs, beaten 1 cup shredded Monterey Jack cheese Preheat oven to 375 degrees F (190 degrees C). Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat. In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps. In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Amount Per Serving  Calories: 343 | Total Fat: 21.5g | Cholesterol: 194mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 343

Total Fat: 21.5gCholesterol: 194mgSodium: 705mgTotal Carbs: 22.8g    Dietary Fiber: 2.6gProtein: 15g

Easter Recipes: Italian Rice Pie I

9 eggs1 1/2 cups white sugar2 pounds ricotta cheese1 teaspoon vanilla extract2 cups heavy whipping cream1 cup cooked white rice1 (15 ounce) can crushed pineapple, drainedBeat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple. Pour into a 9 x 13 inch buttered pan. Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled. Amount Per Serving  Calories: 646 | Total Fat: 36.7g | Cholesterol: 355mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 646

Total Fat: 36.7gCholesterol: 355mgSodium: 244mgTotal Carbs: 59.3g    Dietary Fiber: 0.5gProtein: 22g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Gluten-Free Recipes: Easter Story Cookies

1 cup pecan halves1 teaspoon distilled white vinegar3 egg whites1 pinch salt1 cup white sugarPreheat oven to 300 degrees F (150 degrees C). Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3 Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30 Add egg whites to the vinegar. Read John 10:10-11 Sprinkle salt into the egg whites. Read Luke 23:27 So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3. Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60. Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66. Go to bed. Read John 16:20 and 22. In the morning open the oven and take out the cookies. Read Matthew 28:1-9. Amount Per Serving  Calories: 65 | Total Fat: 3.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 65

Total Fat: 3.2gCholesterol: 0mgSodium: 23mgTotal Carbs: 9g    Dietary Fiber: 0.4gProtein: 0.9g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Easter Recipes: Buttermilk Cinnamon Rolls | Submitted By: Amy

2 (.25 ounce) packages active dry yeast1/4 cup warm water (110 degrees F/45 degrees C)1 1/2 cups buttermilk1/2 cup vegetable oil4 1/2 cups all-purpose flour1 teaspoon salt1/2 teaspoon baking soda1/2 cup butter, melted1 1/4 cups brown sugar1 1/2 teaspoons ground cinnamonIn a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving. Amount Per Serving  Calories: 315 | Total Fat: 14.1g | Cholesterol: 17mg Powered by ESHA Nutrient Database

Servings Per Recipe: 15

Amount Per Serving

Calories: 315

Total Fat: 14.1gCholesterol: 17mgSodium: 271mgTotal Carbs: 42.2g    Dietary Fiber: 1.3gProtein: 5.1g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

WONDERFUL!!! These cinnamon rolls were very quick and easy, the only changes I had to make were to add more flour (about a cup and a half or two cups) to keep it from being so sticky, and I added some cinnamon to the dough and about 1/4 cup sugar because I noticed the recipe didn't call for any. Also sugar helps the yeast proof faster. Since we love cinnamon, I put more into the brown sugar mix than the recipe called for. Also, I put them in the refrigerator overnight and they rose some, but not as much as I wanted so I let them rise in a warm place (the closet) for an hour before I baked them. The baking time was only 14 minutes for mine, and the cinnamon rolls were so perfect and golden and ENORMOUS! This recipe made 18 enormous cinnamon rolls. Seeing as it's only my mom and I, I'm going to give some to neighbors and friends. I topped them with homemade cream cheese frosting, but I don't think they needed it because they were already so moist and soft and wonderful. I don't think they were cakey or biscuity at all. As good as Cinnabon, just a lot cheaper! And if you crowd the pan a bit, the middles of the cinnamon rolls will come up just like Cinnabons. A couple tips: Warm the buttermilk over the lowest heat setting or it will start to curdle. Also, once you have your cinnamon roll log, stretch it out a bit if you need to to make it all the same thickness. And to cut them, get a piece of thread and put it around as much roll as you want to cut off, then pull the Was this review helpful? [ YES ]
200 users found this review helpful WONDERFUL!!! These cinnamon rolls were very quick and easy, the only changes I had to make...

View the original article here

Easter Recipes: Dandelion Salad | Submitted By: John E. Thompson

1/2 pound torn dandelion greens1/2 red onion, chopped2 tomatoes, chopped1/2 teaspoon dried basilsalt and pepper to tasteIn a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper. Amount Per Serving  Calories: 42 | Total Fat: 0.5g | Cholesterol: 0mg

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Easter Recipes: Salmon Deviled Eggs with Homemade Mayonnaise | Submitted By: DCTINK

Homemade Mayonnaise:2 egg yolks, room temperature1 clove garlic, pressed1/2 cup vegetable oil1 pinch salt and pepper to taste2 tablespoons red wine vinegar, or to taste12 eggs1 shallot, minced1 (6 ounce) can salmon, drained and flaked1 pinch salt and pepper to tasteTo make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit. Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate. To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve. Amount Per Serving  Calories: 94 | Total Fat: 7.9g | Cholesterol: 126mg

 view all reviews »

Reviewed on Feb. 23, 2009 by lana    8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS THE WHITE COLOR AND LEMON JUICE DOESN'T. EITHER WILL MAKE EGG CHANGE CHEMISTRY SO IT ABSORBS MORE OIL. I USE TABASCO INSTEAD OF BLACK PEPPER, AND THE MIXER RUINS MAYO, HAND WHISK IS SLOWER AND WON'T BREAK THE EGGS. MY ARMS ARE USED TO THE WHISK...DIDN'T REMEMBER THE EGG/OIL RATIO, THAT'S WHY I SEARCHED FOR THIS RECIPE. I JUST LIKE HOMEADE STUFF BETTER THAN SPENDING MORE AND BUYING STOREBOUGHT. FRESHER. YOU SHOULDN'T REFRIGERATE THE MAYO FOR 8 HOURS TOO, HAS TO FINISH SETTING UP BEFORE REFRIGERATING IT. HOPE THESE TIPS ARE USEFUL. THANK-YOU SO MUCH FOR A GREAT RECIPE, IN MY CASE, JUST THE MAYO. Was this review helpful? [ YES ]
27 users found this review helpful 8 IN THE MORNING, FORGOT TO BUY MAYO, MADE FROM THIS RECIPE. EXCELLENT. I KNOW VINEGAR KEEPS...

View the original article here

Easter Recipes: Gourmet Sweet Potato Souffle | Submitted By: Tina Hayes

3 1/2 pounds sweet potatoes, peeled and diced1 tablespoon white sugar1/2 cup butter, melted3/4 cup white sugar1 cup heavy cream5 eggs1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1 teaspoon vanilla extract1 teaspoon saltBring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain, and set aside. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon white sugar, shaking dish to evenly coat bottom and sides. Place the sweet potatoes into the bowl of a food processor. Add the butter, 3/4 cup sugar, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish. Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C). Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature. Amount Per Serving  Calories: 251 | Total Fat: 12.9g | Cholesterol: 102mg

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here