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===Directions=== |
===Directions=== |
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− | Cook onion and pepper in butter in small skillet until tender crisp; combine with rice, cheese, parsley, eggs, cream and pepper sauce. |
+ | #Cook onion and pepper in butter in small skillet until tender crisp; combine with rice, cheese, parsley, eggs, cream and pepper sauce. |
+ | #Spoon approximately 1-1/2 tablespoons batter into each tartlet shell; arrange zucchini slices in batter. Bake at 350 degrees 20 to 25 minutes or until set. |
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+ | #Remove tartlets from molds. Serve warm or at room temperature. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Side Dish]] |
[[Category:Side Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 11:07, 7 May 2006
Description
Makes 16 tartlets (8 servings).
Ingredients
- 2/3 cup finely diced onion
- 3 tablespoons finely diced red pepper
- 2 teaspoons butter or margarine
- 2/3 cup cooked rice, cooled
- 1/3 cup grated Parmesan cheese
- 2 teaspoons chopped fresh parsley
- 2 eggs, beaten
- 2 tablespoons heavy cream
- 1/8 teaspoon hot pepper sauce
- 16 prebaked prepared tartlet pastry shells
- 1/2 small zucchini, cut into 1/8-inch slices, quartered
Directions
- Cook onion and pepper in butter in small skillet until tender crisp; combine with rice, cheese, parsley, eggs, cream and pepper sauce.
- Spoon approximately 1-1/2 tablespoons batter into each tartlet shell; arrange zucchini slices in batter. Bake at 350 degrees 20 to 25 minutes or until set.
- Remove tartlets from molds. Serve warm or at room temperature.