Dei Fratelli Recipes For Your Easter Meals

Friday, April 22, 2011

Tomato & Basil Quiche
1 Tbsp. Olive oil
1 Onion, sliced
1 (14.5 oz.) can Dei Fratelli Whole Tomatoes
2 Tbsp. All-Purpose Flour
2 tsp. 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 Colby-Monterey Jack cheese, divided & shredded

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 and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Stuffed Zucchini
2 Tbsp Oil
1 lb. Ground beef
1 med. Zucchini
1 can Mushrooms
½ tsp. Salt
½ tsp. Pepper
2 cans 10.75 oz. Dei Fratelli Tomato Soup
1 cup Mozzarella, shredded

Cut zucchini in half. Scrape inside zucchini out. Brown ground beef and zucchini in oil. Salt and pepper to taste. Place zucchini shells in large casserole dish. Return meat and zucchini mixture to shells. Pour tomato soup over the top. Bake at 350 degrees for 30 minutes. Add cheese to the top. Bake for an additional 10 minutes

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