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Reply
| | From:  Genie· (Original Message) | Sent: 10/10/2007 4:17 AM |
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Reply
| | | From: Genie· | Sent: 9/1/2008 3:55 AM |
| Hash Brown Omelet
4 slices bacon
2 cups shredded hash brown potatoes (about 1/2 of a 20 oz. pkg.)
1/4 cup chopped onion
1/4 cup chopped green bell pepper
4 eggs
1/4 cup milk
1/2 tsp. salt
Dash ground black pepper
1 cup (4 oz.) shredded cheddar cheese
Thinly sliced green onions (optional)
1. In a large skillet cook bacon until crisp. Drain bacon on paper towels,
reserving 2 tablespoons
drippings in skillet. Crumble bacon; set aside. Combine potatoes, chopped
onion, and sweet pepper;
pat into the skillet. Cook, uncovered, over low heat about 7 minutes or until
crisp and brown, turning
once.
2. In a small mixing bowl beat together eggs, milk, salt, and black pepper;
pour over potato mixture.
Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or
until egg mixture is set.
Loosen omelet; fold in half. Turn out of skillet onto plate. Cut into wedges
to serve. If desired,
garnish with green onions.
Makes 4 servings.
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Reply
| | | From: Genie· | Sent: 9/9/2008 3:09 AM |
Make Ahead Scrambled Eggs 5 Tbsp. Butter, divided ¼ Cup All-Purpose Flour 2 Cups Milk 2 Cups Shredded Cheddar Cheese 1 Cup Sliced Fresh Mushrooms ¼ Cup Finely Chopped Onion 12 Eggs, beaten 1 tsp. Salt 1 10 Oz. Pkg. Frozen Chopped Broccoli, cooked and drained 1 Cup Soft Bread Crumbs In a saucepan, melt 2 Tbsp. butter. Add flour; cook and stir until mixture begins to bubble. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Remove from heat. Stir in cheese until melted; set aside. In a large skillet, sauté mushrooms and onion in 2 Tbsp. butter until tender. Add eggs and salt; cook and stir until eggs are completely set. Add cheese sauce and broccoli; mix well. Pour into a greased 11 x 7 x 2 inch baking dish. Melt the remaining butter and toss with bread crumbs. Sprinkle over egg mixture. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 25 to 30 minute or until top is golden brown. | |
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Reply
| | | From: Genie· | Sent: 9/12/2008 3:18 AM |
Swiss Cheese Scramble - 1 pound bacon
- 1 cup bread cubes
- 2 3/4 cups milk
- 12 eggs
- salt and pepper to taste
- 1/4 cup butter
- 1 pound Swiss cheese, shredded
- 4 teaspoons butter, melted
- 1 cup dry bread crumbs
DIRECTIONS - Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, Combine the bread cubes and milk. Drain after 5 minutes. In a separate bowl, beat together milk, eggs, salt and pepper.
- In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the egg mixture and scramble until soft. Do not fully cook. Add the soaked bread cubes and turn into a greased 9x13 inch baking pan. Sprinkle shredded cheese on top of casserole. In a small bowl, stir together butter and bread crumbs. Sprinkle this mixture over the cheese and then top with the bacon. Cover and refrigerate overnight.
- The next morning, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 40 minutes. Serve warm.
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Reply
| | | From: Genie· | Sent: 9/22/2008 12:29 AM |
| Golden Rod Eggs on Buttered Toast
6 hard boiled eggs, peeled and chopped
2 TB butter
2 TB flour
1 cup milk
Salt and ground black pepper, to taste
Cayenne pepper, to taste
Green onions, thinly sliced, for garnish, if desired
Buttered toast
Peel the hard boiled eggs and chop.
Melt the butter in a sauce pan, then mix in the flour with a whisk, cooking a
few minutes
until it just lightly browns. Watch it carefully. Slowly whisk in the milk
and cook a few minutes,
stirring, until thickened. Season with salt, pepper, and cayenne.
Mix in the chopped eggs.
Make your toast and butter it. Spoon the sauce over the toast and serve.
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Reply
| | | From: Genie· | Sent: 9/28/2008 11:38 PM |
EGGS FLORENTINE AU GRATIN
6 eggs
4 ounces Swiss cheese grated
4 ounces feta cheese cubed
8 ounces cottage cheese
2 tablespoons butter softened
10 ounce package frozen chopped spinach thawed and squeezed dry
1/2 teaspoon paprika
Sauce:
1 tablespoon butter
1-1/2 teaspoons all purpose flour
1 cup milk
4 ounces grated Monterey jack cheese
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
Preheat oven to 350. Beat eggs slightly then add Swiss, feta,
cottage cheese and butter and mix well then stir in spinach and
paprika and mix until well combined. Pour egg mixture into 6 greased
ramekins then place on oven rack and bake for 40 minutes. In small
saucepan melt butter over medium heat then stir in the flour and cook
until bubbly. Remove from heat then gradually add milk and stir
until combined. Return mixture to heat and cook until sauce
thickens. Stir in the Monterey Jack cheese, salt, mustard and pepper
then cook until cheese is melted. Pour sauce evenly over eggs and
serve immediately.
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Reply
| | | From: Genie· | Sent: 10/6/2008 2:39 AM |
Asparagus Omelette
(4 servings)
1 pound asparagus (about 1 cup) - trimmed
1 cup shredded SWiss cheese
8 large eggs
4 teaspoons butter
1/2 teaspoon salt
In a medium sauce pan, bring aparagus and 2 cups of water to a boil. Reduce heat to simmer and allow asparagus to cook until tender. Drain and rinse asparagus in warm water. Set aside.
In a medium bowl, beat eggs with salt and 1/3 cup of water.
For each omelette (this recipe should make four) do the following:
Prepare a medium skillet or frying pan at medium heat with a teaspoon of melted butter. Pour 1/2 cup of the egg mixture into the pan. Cook until egg is set, occasionally lifting the edges of the omelette to allow more egg to cook. On one half of the omelette, sprinkle 1/4 cup of Swiss cheese. Top cheese with 1/4 cup of asparagus. Fold the omelette over. Allow to cook 1 more minute. Slide omelette onto serving plate. Sprinkle with salt and pepper to taste. Garnish with parsely.
You can also use canned asparagus tips. But like all things, fresh is always best. Enjoy!
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Reply
| | | From: Genie· | Sent: 11/2/2008 8:53 PM |
Baked Ham &Cheese Omelet
8 eggs
1 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. thin ham
1 cup shredded cheese
3 Tbs. chopped onions
Beat eggs. Add milk. Stir in salt and pepper. Cut ham into strips.
Stir ham, cheese and onion into eggs. Pour into 8" square pan. Bake at
325 for 40-45 minutes or til set.
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