Tag Archives: mushrooms

Individual Pizza Pies

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individual pizza pie

Ingredients:

1 can tomato sauce, (8 oz.)
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
2 drop red pepper sauce, up to 3
1/4 tsp thyme
1/4 tsp oregano, marjoram or basil
5 whole wheat English muffins
12 oz extra lean beef, or lean chicken, or other lean meat topping
4 oz grated mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms

Directions:

Combine first 6 ingredients. Mix well.
Brown ground round and drain excess grease.
Cover each English muffin half with a layer of cooked ground round.
Spread with tomato sauce mixture and sprinkle with cheese, onion, green pepper and mushrooms.
Place on ungreased cookie sheet and bake at 425 degrees F. for 5-10 minutes or until cheese melts.

Asian Style Vegetables

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asian vegetables

Ingredients:
Vegetable oil cooking spray
2 teaspoons fresh ginger root
1 clove garlic
1-1/2 cups small broccoli
2 medium carrots
1 small onion
3/4 cup low-salt chicken broth
1 tablespoon cornstarch
1 tablespoon cold water
1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 cup sliced mushrooms
1 tablespoon oyster sauce

Directions:

Spray a work or a 12-inch skillet with cooking spray and heat over medium heat.
Add ginger and garlic, and stir-fry about 1 minute or until lightly browned.
Add broccoli, carrots, and onion, and stir-fry 1 minute.
Stir in broth, cover and cook about 3 minutes or until carrots are crisp-tender.
Mix cornstarch and water. Stir into cooked vegetable mixture.
Cook, stirring, for about 10 seconds or until thickened.
Add water chestnuts, mushrooms, and oyster sauce, and cook 30 seconds. Serve hot.

Bacon and Mushroom Bite-Size Quiche

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bacon and mushroom quiche

Ingredients

8 slices bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie
5 eggs
1 2/3 cups sour cream

Directions

Heat oven to 375 degrees F.

On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.

Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.

Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.

Meanwhile, fry bacon slices until crisp, drain; crumble or chop.

Chop mushrooms, saute in butter until limp and liquid evaporates.

Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.

In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.

Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.

Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.

Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.