JIMMY DEAN SOUTHWESTERN SAUSAGE TARTS
A snap to make, these Southwest-style egg, sausage, Cheddar, and salsa tarts are perfect for brunch or as party appetizers.
Provided by JimmyDean
Categories Trusted Brands: Recipes and Tips Jimmy Dean
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degree F.
- Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles.
- Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full.
- Bake 40 minutes or until crust is browned.
SOUTHWEST TAMALE TART (COOKING FOR 2)
Bisquick Heart Smart® recipe! The zesty flavors of the Southwest are showcased with black beans, cheese and tomatoes in this flavorful main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 3
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray cooking sheet with cooking spray.
- In small bowl, stir Bisquick® mix, cornmeal, 1/2 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 7-inch circle on cookie sheet. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/4 cup cheese.
- Bake 23 to 25 minutes or until edge is golden brown. Arrange tomatoes around edge of tart. Cut into wedges; serve with salsa, sour cream and guacamole.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 5 mg, Fat 1/2, Fiber 7 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 3 g, TransFat 0 g
SOUTHWEST TAMALE TART
Bisquick Heart Smart® recipe! The zesty flavors of the Southwest are showcased with black beans, cheese and tomatoes in a flavorful main-dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray.
- In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
- Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 5 mg, Fiber 7 g, Protein 15 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g
BREAKFAST TART WITH PANCETTA AND GREEN ONIONS
Provided by Giada De Laurentiis
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Butter and flour the bottom and sides of a 9-inch tart pan with a removable bottom. Unroll the pie crust and gently press into the bottom and sides of the pan. Trim any excess from the top.
- With the tines of a fork, prick the bottom of the pastry. Using a pastry brush, brush the crust with the beaten egg white. Put the pan on a baking sheet and bake for 10 minutes, until the egg white has set. Let cool 10 minutes.
- Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, for 6 to 8 minutes, until browned and crispy. Drain on a paper towel-lined plate.
- In a medium bowl, lightly beat the eggs. Whisk in the mascarpone, gruyere, scallions, salt, pepper and the pancetta. Pour into the cooled crust and bake for about 18 minutes, until the mixture has set and the top is golden.
- Cool the tart for 10 to 15 minutes and then remove from the pan. Cut the tart into wedges and serve warm or at room temperature.
HOMEMADE BREAKFAST TARTS
Provided by Ree Drummond : Food Network
Time 2h20m
Yield 8 tarts
Number Of Ingredients 14
Steps:
- For the crust: In a large bowl, mix together the flour, granulated sugar and salt. Using a pastry cutter or two knives, cut the butter into the flour until it resembles tiny pebbles. Lightly beat the egg and add to the mixture. Next, add the cold water and vinegar. Stir until the dough just comes together but is still crumbly, using more water if necessary. Form the dough into a disc and wrap tightly in plastic wrap. Chill for 1 hour.
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment.
- On a floured surface, roll half of the dough out into a large rectangle, 12 inches by 16 inches. Cut the long side into 4-by-4-inch wide strips. Cut each strip in half across the middle, making 8 equally sized rectangles (4-by-6-inch).
- For the filling: Put 2 tablespoons of the jam into the center of four of the cut rectangles. With a pastry brush, brush egg wash around the edges. Place the remaining rectangle over the jam, crimping the edges with a fork to seal. Press lightly on the top to help distribute the jam evenly. Transfer to the prepared sheet pan. Repeat with the other half of the dough. Bake until barely golden, 16 to 18 minutes.
- For the glaze: Meanwhile, sift the powdered sugar into a large bowl. Add the milk, jam and food coloring. Mix until smooth, then set aside.
- Remove the tarts from the oven and allow to cool, 20 minutes. Spoon over the glaze and top with sprinkles. Let the glaze set for 1 hour before bagging up.
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