How To make Luck Of The Irish Quiche
15 ounces corned beef hash
1/4 cup soft bread crumbs
4 eggs
1 cup shredded Swiss cheese
1 tablespoon flour
1 cup milk
dash cayenne pepper Green pepper rings
Preheat oven to 350-degrees F.
In a bowl, combine hash, bread crums and 1 egg. Mix until well blended. Spread mixture in a 9-inch pie plate. Toss cheese with flour, then sprinkle on top of hash mixture. Combine remaining 3 eggs, milk and red pepper. Pour into hash-lined plate. Bake for 40 minutes or until egg mixture is set. Garnish with green pepper rings.
Nutritional information per serving: 355 calories (53% from fat), protein 30.6 g, fat 20.5 g (poly 1.2 g, mono 7.4 g, sat 9.6 g), carb 10.1 g, fiber 0.4 g, chol 204 mg, iron 2.4 mg, sodium 877 mg, calcium 259 mg.
How To make Luck Of The Irish Quiche's Videos
Konnie Huq video 20 - The easiest mini quiches in the world!
How to make the easiest quiches in the world with no pastry required. Watch to find out what the secret base is made of! Mini quiches in many flavours! Enjoy! - Konnie Huq x
Easy Luck of the Irish/CORNED BEEF & PEA salad!
In this episode, my kid Kyler and I take leftover corned beef and create a delicious healthy Pea salad.
The measurements may change according to how much corned beef you have, but use the recipe below and the video as a guide and also inspiration to create something delicious for yourself!
Use leftover corned beef (if you have it)
for the vinaigrette:
1/3 cup plain yogurt
1 tablespoon dijon mustard
1 teaspoon apple cider vinegar
little squeeze of lemon juice
1 teaspoon of diced shallot
cracked pepper
for the corned beef salad:
about 3/4 cup of leftover corned beef (or whatever you have, really)
1 cup of peas
one stalk of celery (leaves are good to include), diced
1 red endive, chiffonade
small wedge of green cabbage, thinly sliced
hand full of pea shoots, roughly chopped
3-4 mint leaves, roughly chopped
couple glugs of extra virgin olive oil
lemon zest
for the dressing, whisk all the ingredients in a small bowl and set aside.
For the corned beef salad, heat up the corned beef in a pan. Add to a medium size mixing bowl and add the remaining ingredients and dressing. Zest the lemon over the top and adjust seasoning. No need for any salt, because of the saltiness of the corned beef.
This recipe is great for using your leftovers. And it gets the kids to eat more healthy veggies.
Be inspired, get creative and include the kids.
#cooknwithkyler #healthykids #cookingwithkids #cooking #recipe #primalkids #yummy #cookingwithkyler #cookingwithkyler #easyrecipes
NAJPOPULARNIEJSZA TARTA we Francji! ???? Quiche z boczkiem! | #4 Street food Pascal Brodnicki
Bonjour! Dzisiaj zapraszam Was na quiche z boczkiem, czyli najpopularniejszą tartę we Francji. Nazywa się Quiche Lorraine i jest naprawdę bardzo bardzo popularny, szczególnie w Lotaryngii. Znajdziecie ją tak naprawdę w każdej cukierni czy piekarni i można śmiało zaliczyć ten przepis do francuskiej kuchni ulicznej. Napiszcie mi, czy podoba Wam się ten przepis na street food i czy chcecie więcej przepisów na tarty na słono! Miłego gotowania, Pascal Brodnicki
ZASUBSKRYBUJ KANAŁ ➡➡➡
INSTAGRAM ➡➡➡ @pascal_brodnicki_official
Składniki:
ciasto kruche, przepis:
200ml śmietanki 30%
4 jajka
gałka muszkatołowa (szczypta)
pieprz
boczek wędzony
kostka sera długodojrzewającego, ok. 200g
fasolka do obciążenia ciasta
His reaction when he sees her FEET for the first time…???? #Shorts
.His reaction when he sees her FEET for the first time…???? #Shorts
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Beef & Guinness Stew - St. Patrick's Day Special - Beef Stewed in Guinness Beer
Learn how to make a Beef & Guinness Stew! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this St. Patrick's Day Special Beef Stewed in Guinness Beer recipe!
Home & Family - Chef Stuart O'Keeffe Favorite Homegrown Recipes
Chef Stuart O'Keeffe shares some of his favorite recipes from his Irish roots. First Stewart puts a modern twist on corned beef and brussel sprout hash with parsley sauce. Then, Stuart tells us the story behind his Forager's soup. Saving the best for last, he cooks white chocolate mint pot de crème with Bailey's chocolate ganache for dessert.