Fandango Recipes

Steps:

• Heat oven to 350 degrees F.
• In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.
• Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.
• Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)
• Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
• Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
• Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
• Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill.

Steps:

• Brown beef, add mushrooms, garlic and oregano.
• Stir fry until mushrooms are light browned.
• Add spinach, heat until thawed and almost all juices have cooked away, about 10 minutes.
• Stir in soup, sour cream, salt and pepper.
• Spoon into shallow casserole.
• Scatter cheese over top.
• Bake at 350 degrees for 30 minutes or until bubbly.

Steps:

• Mix all ingredients except 1/2 cup cheese. Place in greased casserole.
• Top with remaining cheese.
• Bake at 350°F for 45 minutes.

Steps:

• 1. In a large fry pan, cook and scramble the hamburg.
• 2. Add spinach and mix well. Add soup and sour cream, stir well. Add about 3/4 box to full box of rice and cook for 10 minutes.
• 3. Pour into a brownie pan and layer the cheese with the mixture. Put in the oven at 350 and bake for 20-30 minutes. Option: Add a can of mushroom to hamburg mixture when cooking. Serve with sliced tomato salad and bread - Delicious!

Steps:

• 1. BROWN MEAT, ONION, MUSHROOMS, GARLIC AND OREGANO. SPOON INTO 2 QUART CASSEROLE DISH
• 2. STIR IN SPINACH, SOUP, SOUR CREAM,RICE, SALT AND PEPPER. PUT CHEESE ON TOP OF CASSEROLE. BAKE IN 350* OVEN FOR 35-45 MIN.

Steps:

• Divide field greens into four servings on chilled plates.
• Sprinkle with walnuts, Gorgonzola cheese, and the drained orange slices.
• Add seasonings to taste.
• Top with dressing.
• Garnish with the grape tomatoes.