Uncle Bills Quiche Aujunbon Recipes

UNCLE BILL'S HOT WATER CORNBREAD

Steps:

• Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
• Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
• Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

CHEF JOHN'S QUICHE LORRAINE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
• Reduce oven to 325 degrees F (165 degrees C).
• Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

UNCLE BILL'S HOT FUDGE SAUCE

Steps:

• In the top of a double boiler over gently simmering water, melt the chocolate, stirring occasionally. Remove from the heat. In a bowl, stir together the sugar and the water until all granules of sugar have dissolved. Stir in the dissolved sugar mixture and the corn syrup thoroughly into the chocolate until all are absorbed. Return the pan to low heat and stir in the margarine and the vanilla. Serve at once or cool, cover, and refrigerate in 1 cup containers. Reheat to the desired temperature before serving.

UNCLE BILLY'S HOLIDAY TREAT

Steps:

• Combine the Advocaat, Kahlua, Frangelico and honey in a cocktail shaker half-filled with ice cubes. Strain into a cocktail glass. Top with whipped cream. Sprinkle with chocolate shavings.

UNCLE BOB'S CEVICHE

Steps:

• Put swordfish, halibut, and squid in a large, resealable plastic bag; add lime juice and mix to coat seafood with the lime juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Pour seafood mixture into a large serving bowl. Stir cilantro, bloody mary mix, green olives, black olives, yellow onion, pimento peppers, jalapeno peppers, corn, peas, cumin seeds, and Worcestershire sauce with the seafood mixture. Sprinkle ground cumin over the mixture to cover completely.

SELF CRUSTING QUICHE

Steps:

• Whisk the eggs, cream and milk and set aside.
• Mix the flour, baking powder, onion and grated cheese.
• Add to this the egg mixture and combine.
• Add the melted butter and season with salt and pepper.
• Pour this mixture into a well greased quiche/flan dish.
• Then add all other ingredients- this ensures the filling is distributed evenly.
• Bake in moderate oven for approxiamately 40 minutes or until the center feels set when pressed.
• This is yummmmmmy served with a lettuce salad.

UNCLE BILL'S LAPSHEVNIK - RUSSIAN NOODLE CASSEROLE

Steps:

• In a large saucepan, add noodles and 3 cups of water.
• Bring to a boil and cook for about 3 minutes.
• Drain well and set aside.
• Preheat oven to 400 degrees F.
• Prepare a 8" x 8" oven-proof casserole dish by rubbing inside with a vegetable oil or margarine.
• In a mixing bowl, mix together eggs, whipping cream, baking powder, salt and sugar.
• Add noodles and stir to mix well.
• Pour noodle mixture into prepared casserole dish.
• Bake in preheated 400 F oven for 25 to 30 minutes or until top is golden brown.
• Serve with melted margarine or butter.
• You can eat the Lapshevnik cold as it is good as a quick snack.

UNCLE BILL'S SIMPLE JERUSALEM ARTICHOKES

Steps:

• Scrub or peel artichokes.
• Slice each artichoke to 1/4 inch thick slices.
• In a Wok or frying pan, heat olive oil and butter on medium-high heat.
• Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.
• Stir-fry for about 4 minutes, stirring often.
• Do not overcook artichokes, they should be slightly crunchy.
• Serve immediately.

UNCLE BILL'S ASPARAGUS PASTA PRIMAVERA

Steps:

• In a large skillet, melt butter with olive oil over medium heat.
• Add garlic; cook and stir for 3 minutes.
• Stir in the asparagus; cover and cook for 1 minute.
• Add the mushrooms, ham, basil, oregano and rosemary.
• Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
• Stir in tomatoes, salt and pepper.
• Cook 3 minutes longer or until heated through.
• Meanwhile, cook linguine according to package directions.
• Drain and place in a large bowl.
• Add asparagus mixture and toss to coat.
• Sprinkle with Parmesan cheese.

UNCLE BILL'S QUICHE AUJUNBON

Steps:

• Preheat oven to 350 F degrees.
• In a medium size mixing bowl, combine eggs, cream cheese, half & half cream, salt, black pepper, cayenne pepper and garlic powder; mix well to blend.
• Layer grated Swiss cheese over the bottom of the unbaked pie shell.
• Layer flaked ham over Swiss cheese.
• Layer 1/2 of the red pepper strips over the cheese.
• Pour egg mixture over the top.
• Top with remaining sweet red pepper strips, placing them diagonally (from centre to outside) in a decorative manner.
• Place in oven on middle rack and bake in preheated 350 F oven for 50 to 60 minutes or until cooked through. Test for doneness by inserting a toothpick or a wooden skewer into the middle of the Quiche; it should come out clean.
• Let stand for 15 minutes before cutting and serving.