http___mijukic-prom.com_recept_panirana-teletina-s-prsutom-i-paprikom__1.xml
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Vegetarian Quiche Recipe : Simple Pastry Quiche Prep Time: 30 Min Cook Time: 40 Min Ready In: 1 Hr 10 Min Servings: 6 Ingredients - 1 (9 inch) unbaked pastry shell - 1 1/2 cups chopped onion - 1 medium green pepper, chopped - 1 cup chopped tomatoes - 1/2 cup chopped zucchini - 1/2 cup sliced fresh mushrooms - 2 tablespoons butter or margarine - 1/4 teaspoon curry powder - 1/2 teaspoon salt - 1/4 teaspoon pepper - Pinch ground cinnamon - 5 eggs - 1/4 cup milk - 1/4 cup grated Parmesan cheese Directions - Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350 degrees F. - In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust. - In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Vegetarian Quiche Recipe: Spinach Quiche Prep Time: 20 Min Cook Time: 40 Min Ready In: 1 Hr Servings: 6 Ingredients - 1/2 cup butter - 3 cloves garlic, chopped - 1 small onion, chopped - 1 (10 ounce) package frozen chopped spinach, thawed and drained - 1 (4.5 ounce) can mushrooms, drained - 1 (6 ounce) package herb and garlic feta, crumbled - 1 (8 ounce) package shredded Cheddar cheese - salt and pepper to taste - 1 (9 inch) unbaked deep dish pie crust - 4 eggs, beaten - 1 cup milk - salt and pepper to taste Directions - Preheat oven to 375 degrees F (190 degrees C). - In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust. - In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture. - Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving. Vegetarian Quiche Recipe: Spinach Mushroom Quiche Prep Time: 25 Min Cook Time: 30 Min Ready In: 55 Min Servings: 6 Ingredients - 2 tablespoons butter - 2 cups fresh sliced mushrooms - 2 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 Directions - 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. Vegetarian Quiche Recipe: Tomato and Basil Quiche Prep Time: 20 Min Cook Time: 40 Min Ready In: 1 Hr Servings: 6 Ingredients - 1 tablespoon olive oil - 1 onion, sliced - 2 tomatoes, peeled and sliced - 2 tablespoons all-purpose flour - 2 teaspoons dried basil - 3 eggs, beaten - 1/2 cup milk - salt and pepper to taste - 1 (9 inch) unbaked deep dish pie crust - 1 1/2 cups shredded Colby-Monterey Jack cheese, divided Directions - Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes. - Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper. - Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese. - Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm. Vegetarian Quiche Recipe: Eggless Tofu Spinach Quiche Prep Time: 15 Min Cook Time: 30 Min Ready In: 45 Min Servings: 6 Ingredients - 1 (8 ounce) container tofu - 1/3 cup 1% milk - 1/2 teaspoon salt, or to taste - 1/2 teaspoon pepper - 1 (10 ounce) package frozen chopped spinach, thawed and drained - 1 teaspoon minced garlic - 1/4 cup diced onion - 2/3 cup shredded Cheddar cheese - 1/2 cup shredded Swiss cheese - 1 unbaked 9 inch pie crust Directions - Preheat oven to 350 degrees F (175 degrees C). - In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper. - In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust. - Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting. Vegetarian Quiche Recipe: Light and Fluffy Spinach Quiche Prep Time: 20 Min Cook Time: 1 Hr Ready In: 1 Hr 20 Min Servings: 6 Ingredients - 1/2 cup light mayonnaise - 1/2 cup milk - 4 eggs, lightly beaten - 8 ounces shredded reduced-fat Cheddar cheese - 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry - 1/4 cup chopped onion - 1 (9 inch) unbaked pie shell Directions - Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil. - In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil. - Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set. Vegetarian Quiche Recipe: Spinach Muenster Quiche Prep Time: 10 Min Cook Time: 35 Min Ready In: 45 Min Servings: 8 Ingredients - 8 ounces Muenster cheese, sliced - 2 (10 ounce) packages frozen chopped spinach, thawed and drained - 2 eggs - 1/3 cup grated Parmesan cheese - 1 (8 ounce) package cream cheese, softened - salt and pepper to taste - garlic powder to taste - 4 ounces Muenster cheese, sliced Directions - Preheat oven to 350 degrees F (175 degrees C). - Line a quiche dish or 9 inch pie pan with the 8 ounces of Muenster cheese slices. Carefully press all of the water out of the spinach and place it in a large mixing bowl. Add eggs, Parmesan cheese, cream cheese, salt, pepper and garlic powder; stir well. Spoon mixture into pan and top with remaining cheese slices. - Bake in preheated oven for 35 minutes and allow to set up for 10 minutes before serving. Decrease oven temperature by 25 degrees F if using glass pie dish. Vegetarian Quiche Recipe: Tofu Quiche with Broccoli Prep Time: 20 Min Cook Time: 40 Min Ready In: 1 Hr 5 Min Servings: 6 Ingredients - 1 (9 inch) unbaked 9 inch pie crust - 1 pound broccoli, chopped - 1 tablespoon olive oil - 1 onion, finely chopped - 4 cloves garlic, minced - 1 pound firm tofu, drained - 1/2 cup soy milk - 1/4 teaspoon Dijon mustard - 3/4 teaspoon salt - 1/4 teaspoon ground nutmeg - 1/2 teaspoon ground red pepper - black pepper to taste - 1 tablespoon dried parsley - 2 tablespoons grated Parmesan cheese Directions - Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes. - Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. - Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through. - In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. - Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting. Vegetarian Quiche Recipe: Broccoli and Provolone Quiche Prep Time: 25 Min Cook Time: 35 Min Ready In: 1 Hr Servings: 8 Ingredients - 3 cups broccoli florets - 3 tablespoons olive oil - 2 cloves garlic, peeled and minced - 1 medium onion, finely chopped - 1/4 teaspoon red pepper flakes - 1 (9 inch) unbaked deep dish pie crust - 4 eggs, beaten - 1 egg yolk, beaten - 1 pint heavy cream - salt and pepper to taste - 1 cup shredded provolone cheese Directions - Preheat oven to 375 degrees F (190 degrees C). - Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm. - Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust. - In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone. - Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Vegetarian Quiche Recipe: Leek and Cheese Quiche Prep Time: 15 Min Cook Time: 45 Min Ready In: 1 Hr Servings: 8 Ingredients - 2 tablespoons butter - 2 cups sliced leeks - 1 (9 inch) frozen pie crust, thawed - 1 cup shredded Swiss cheese - 1/4 cup grated Romano cheese - 1 tablespoon all-purpose flour - 4 eggs - 1 3/4 cups heavy cream - 1 tomato, thinly sliced - salt and pepper to taste Directions - Preheat oven to 450 degrees F (230 degrees C). - Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust. - In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks. - In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper. - Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean. Vegetarian Quiche Recipe: Spinach and Red Chard Quiche Prep Time: 20 Min Cook Time: 50 Min Ready In: 1 Hr 10 Min Servings: 5 Ingredients - 1 (9 inch) unbaked 9 inch pie crust - 1/2 pound spinach, rinsed and chopped - 1/2 pound red Swiss chard, rinsed and chopped - 1 tablespoon vegetable oil - 1 onion, diced - 3 cloves garlic, minced - 1/4 teaspoon curry powder - 1 teaspoon dried parsley - 1/2 teaspoon salt - 1/2 teaspoon ground black pepper - 8 small oyster mushrooms, chopped - 2 teaspoons capers - 1 (12 ounce) package firm tofu, cubed - 1/4 cup skim milk - 1/4 teaspoon ground nutmeg - 1 pinch ground cinnamon - 1 pinch ground cardamom - 1/2 cup grated Parmesan cheese - 1/2 cup shredded Cheddar cheese Directions - Preheat oven to 350 degrees F (175 degrees C). - Bake pie crust until lightly browned. Meanwhile, place spinach and Swiss chard in a steamer over 1 inch of boiling water, and cover. Lightly cook, about 5 minutes. - Heat oil in a large skillet over medium heat and saute onions and garlic. When onions become transparent add spinach and chard. Stir in curry powder, parsley, salt and pepper. Saute until spinach and chard reduce, then add mushrooms and capers. Stir and remove from heat. - In a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and Parmesan cheese. Process until smooth and creamy. Pour over vegetables and mix well. Transfer mixture to the pie crust. - Bake in preheated oven for 20 minutes. Remove from oven and sprinkle top with Cheddar cheese. Bake for 10 more minutes, or until cheese is lightly browned. Vegetarian Quiche Recipe: Clinton’s Special Vegetarian Quiche Prep Time: 40 Min Cook Time: 1 Hr Ready In: 1 Hr 40 Min Servings: 7 Ingredients - 1 (17.5 ounce) package frozen puff pastry, thawed - 1 cup fresh spinach, cleaned and stemmed - 4 tablespoons water - 1/4 teaspoon ground nutmeg - 1 onion, chopped - 2 tablespoons butter - 5 eggs - 1 cup cottage cheese - 1 cup shredded Cheddar cheese - salt and pepper to taste - 2 tomatoes, thinly sliced Directions - Preheat oven to 400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray. - Line the quiche dish with puff pastry, press the pastry firmly in place and trim away any excess pastry. Blind bake for 10 minutes. - In a large skillet place spinach and 4 tablespoons water. Heat the mixture over medium and cover the skillet. Cook until the spinach is done, approximately 2 minutes then drain well. Add nutmeg to the spinach and puree the mixture. - In a large skillet, saute the onion with butter or margarine to taste. Saute until the onions are soft and transparent. - In a medium-size mixing bowl, beat eggs. Stir in the cottage cheese, spinach, and 1/2 cup of cheese. Season with salt and pepper. Arrange onions along the bottom of the pastry-lined quiche dish. Arrange the tomatoes over the onions. Pour the egg-mixture over the onions and tomatoes, and top entire concoction with the remaining cheese. - Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until the quiche has set in the middle. Serve hot or cold, your choice!
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Sastojci: - 4 teleća odreska - ½ šalice domaćih krušnih mrvica - ½ čajne žlice papra - 1 čajna žlica svježeg lista peršina, sjeckanog - 2 jaja, umućena - ¼ šalice mlijeka - ¼ šalice mesnog bujona od 1 kocke - 2 žlice maslaca - 1 žlica maslinovog ulja - ½ luka, narezanog na ploške - 2 češnja češnjaka, sjeckana - 1 zelena paprika, narezana na trakice - 1 ½ šalice miješanih gljiva, narezanih na ploške - Prstohvat soli i papra - 4 kriške pršuta - 4 kriške Provolone sira - ¼ šalice svježeg peršina, sjeckanog Način pripreme Odreske pažljivo istanjiti batom za meso. Krušne mrvice, papar i peršin pomiješati u posudi za paniranje. Jaja, mlijeko i bujon kratko miješati pjenjačom u drugoj posudi za paniranje. Odreske namočiti u mješavinu jaja i mlijeka, zatim provući kroz mješavinu krušnih mrvica i začina. Odložiti na 30 minuta u hladnjak. Panirane odreske peči na 1 žlici maslaca i maslinovom ulju oko 3 minute sa svake strane ili dok ne budu zlaćano – smeđe boje. Izvaditi na papirnati ubrus da se pokupi višak masnoće. Preostali maslac ugrijati u drugoj tavi. Luk, češnjak, zelenu papriku i gljive pirjati 5 minuta na umjerenoj vatri. Posoliti i popapriti. Panirane odreske staviti u manji, prikladan oblik za pečenje, prekriti pirjanim povrćem. Kriškom pršuta pokriti svaki odrezak, na pršut staviti krišku sira. Meso peči u pećnici na 220˚C (na naj gornjoj prečki) oko 15 minuta ili dok se sir ne rastopi i malo zapeče. Prije posluživanja meso obilato posipati sjeckanim peršinom. Poslužiti uz salatu po izboru.