Baked Vegetable Custard With Crispy Bacon Recipes

BAKED VEGETABLE CUSTARD WITH CRISPY BACON

Steps:

• Preheat oven to 170 c or (340 f).
• Grease the ramakin dishes with margarine and put aside until needed.
• Place the meat stock in a pan and bring to a boil.
• Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
• Transfer the vegetable mixture to a bowl and cool slightly.
• Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
• Divide the mixture into 6 ramakin dishes and seal with foil.
• To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling.
• water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
• Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger.
• Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
• When serving carefully loosen custard around sides with the point of a knife.
• Turn out onto plates and garnish with halved bacon slices.

OVEN-BAKED BACON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place bacon slices one next to the other on the prepared baking sheet.
• Bake in the preheated oven for 15 to 20 minutes. Remove from oven. Flip bacon slices with kitchen tongs and return to oven. Bake until crispy, 15 to 20 minutes more. Thinner slices will need less time, about 20 minutes total. Drain on a plate lined with paper towels.

ITALIAN VEGETABLE CUSTARD

Steps:

• Preheat oven to 450.
• In a medium bowl, beat together eggs and the flour until smooth.
• Stir in squash, zucchini and 1/4 cup of the olives.
• Spread in a greased 8x8x2-inch baking dish or pan.
• Bake just until set, about 10 minutes.
• Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
• Sprinkle over baked squash mixture.
• Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
• Continue to bake until cheese is melted, about 4 minutes longer.

BAKED VEGETABLES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
• Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
• Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

CRISPY OVEN-BAKED BACON

Steps:

• Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven.
• Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.