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Reply
| | From:  Genie· (Original Message) | Sent: 8/23/2008 7:18 PM |
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Reply
| | | From: Genie· | Sent: 8/23/2008 7:32 PM |
| Santa Fe Egg Bake
A hearty bake of traditional breakfast favorites with the flavor and
romance of Santa Fe.
Prep Time:15 min
Start to Finish:3 hr 20 min
Makes:6 servings
4 cups frozen southern-style hash brown potatoes
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup fresh or frozen whole kernel corn
1 cup frozen stir-fry bell peppers and onions, from 1-pound bag
2 cups shredded Colby-Monterey Jack cheese (8 ounces)
2 tablespoons chopped fresh cilantro
8 eggs
1 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1. Spray rectangular baking dish, 11x7x 1 1/2 inches, with cooking
spray. Mix potatoes, beans, corn and stir-fry peppers and onions in
baking dish. Sprinkle with cheese and cilantro.
2. Beat eggs, milk, salt and red pepper until well blended. Pour
evenly over potato mixture. Cover and refrigerate at least 2 hours but
no longer than 24 hours.
3. Heat oven to 350ºF. Bake uncovered 55 to 60 minutes or until knife
inserted in center comes out clean. Let stand 5 minutes before cutting.
Special Touch
Serve this sassy southwestern dish with a variety of toppings, such as
guacamole, salsa, sour cream, chopped fresh tomatoes or tomatillos and
chopped fresh cilantro.
Serve With
Serve this hearty breakfast bake with toast and fruit for a satisfying
breakfast.
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Reply
| | | From: Genie· | Sent: 8/23/2008 7:34 PM |
| Authentic Mexican Breakfast Tacos
Quick Easy and Delicious! I've grown to love this breakfast. If you like spicy food, you will love this.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Makes: 4 servings
Submitted By: BEARNESTA
Ingredients
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco(TM))<WBR>, or to taste
1/2 cup salsa
Directions
1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
2. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk
together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm.
Add the sausage, and continue cooking and stirring until firm.
3. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
4. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce
and salsa to your liking.
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Reply
| | | From: Genie· | Sent: 8/23/2008 7:34 PM |
| Breakfast Burritos
from Pole Creek Ranch.
1 lb. country sausage
1 pkg. homestyle flour tortillas
1 dozen eggs
1/2 cup milk
3/4 tsp. seasoning (i.e., Nature's, Lawry's, McCormick)
3/4 tsp. salt
1 cup grated Cheddar cheese
Brown sausage in frying pan. Drain. Scramble the eggs, milk and seasonings.
Add to sausage
and stir.
In flour tortilla, place 2 tablespoons of sausage, egg mixture, sprinkle with
some cheese, fold
and wrap in foil.
Place all 12 filled tortillas in the oven on cookie sheet wrapped in foil and
bake at 375° F., for 10 minutes.
Serve with salsa and sour cream if desired.
Pole Creek Ranch, Pinedale, Wyoming.
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Reply
| | | From: Genie· | Sent: 8/23/2008 7:35 PM |
Mexican Quiche
vegetable oil spray
7 corn tortillas
1/3 c. all-purpose flour
1 1/2 tsp. chili powder
1/2 tsp. salt
1 (15 oz.) can whole tomatoes, drained and chopped
2/3 c. salsa
6-8 green onions, sliced
1 (4 oz.) can mild green chilies
8 slightly beaten eggs
1 c. skim milk
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 c. shredded Monterey Jack cheese
Lightly coat bottom and sides of a 2-quart rectangular baking dish with
vegetable oil spray. Place tortillas on the bottom of dish, overlapping and
cutting
to fit as necessary; set aside.
Combine flour, chili powder and salt. Sprinkle half of the flour mixture
over tortillas. Combine tomatoes, salsa, green onions and green chilies.
Spoon
over tortillas. Sprinkle with remaining flour mixture.
In a medium bowl, combine eggs, skim milk and spinach. Pour egg mixture
evenly over the mixture in baking dish. Bake, covered, in a 350-degree oven
for
30 minutes. Sprinkle cheese on top of casserole and bake an additional 5
minutes. Let stand for 10 minutes before serving.
Makes 8 servings.
Source The Crossville Chronicle
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Reply
| | | From: Genie· | Sent: 9/9/2008 3:06 AM |
Green Chili Egg Puff 10 Eggs ½ Cup All-Purpose Flour 1 tsp. Baking Powder ½ tsp. Salt 4 Cups Shredded Monterey Jack Cheese 2 Cups Small-Curd Cottage Cheese 1 4 Oz. Can Chopped Green Chilies In a large mixing bowl, beat eggs on medium high speed for 3 minutes or until light and lemon colored. Combine the flour, baking powder and salt; gradually add to eggs. Stir in cheese and chilies. Pour into a greased 13 x 9 inch baking dish. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. | |
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Reply
| | | From: Genie· | Sent: 9/20/2008 9:26 PM |
Mexicali Quiche with Avocado Topping - 6 corn tortillas
1/2 pound ground pork
1/4 cup onion, chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
3 large eggs
2 tablespoons seeded and chopped green chili peppers (see note)
1 1/2 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 cups shredded Monterey Jack cheese
1 avocado, mashed
1 tomato, chopped
1 garlic clove, minced
2 tablespoons lemon juice - Bring 2-inches of water to a boil in a large skillet; remove from the heat. Dip corn tortillas in the water to soften; drain. Form into greased custard cups.
- In a skillet over medium heat, cook ground pork, chopped onion, chili powder, and cumin. Cook until browned and crumbly; drain. Combine eggs, chopped green chili peppers, half-and-half, salt, and pepper. Stir in the sausage mixture. Spoon half of the mixture into the custard cups. Divide and sprinkle half of shredded Monterey Jack cheese on top. Spoon the remaining meat mixture into the cups.
- Bake at 350°F (175°C) for 20 minutes then top with the remaining cheese. Bake for an additional 5 minutes. Remove from the oven and let stand for 5 minutes.
- Combine peeled, mashed avocado, chopped tomato, crushed garlic clove, and lemon juice. Serve over the quiches.
Makes 6 servings. Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers. | |
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Reply
| | | From: Genie· | Sent: 9/20/2008 9:27 PM |
Southwestern Quiche - 1/2 cup chopped green or red bell pepper
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 green onions, chopped
2 cups shredded cheddar or Monterey Jack cheese, divided use
12 large eggs, lightly beaten
1 cup (8-ounces) sour cream
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
1 chopped fresh cilantro, for topping
ORTEGA Salsa - Thick & Chunky (Medium), for topping - Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking dish.
- Sprinkle bell pepper, chiles and green onions onto bottom of baking dish. Top with 1 1/2-cups cheese.
- Whisk eggs, sour cream and evaporated milk in a medium bowl. Pour over vegetables and cheese in baking dish. Sprinkle with cheese.
- Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 5 minutes. Top with topping; season with salt.
Makes 12 servings. | |
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Reply
| | | From: Genie· | Sent: 10/1/2008 3:28 AM |
| Spanish Omelet with Red Potatoes
4 small red potatoes, quartered
2 Tbsp olive oil
1/2 C green bell pepper, diced
1/2 C onion, diced
1/2 C red bell pepper, diced
2 Tbsp canned diced green chilies
1/2 lb Italian turkey sausage, sliced
8 eggs
1 tsp dried oregano
1/2 C salsa
1/2 C shredded cheddar cheese
Bring water to a boil in a small saucepan. Add
potatoes and cook 8 minutes or until softened. Drain
and set aside.
Heat oil in a skillet over medium heat. Add onions,
peppers, diced green chilies and sausage. Cook
vegetables and meat 5 minutes, stirring often, until
meat is cooked through.
In separate bowl, whisk together eggs, oregano and
salsa.
Spray a small skillet with cooking spray. For each
omelet, pour in 1/4 of the egg mixture and begin
heating. Add 1/4 of the pepper mixture and 1/4 of the
potatoes. With a spatula, pull back eggs from sides to
allow uncooked eggs to cook through. Cook omelet until
it begins to harden, about 4 minutes. Flip omelet over
and cook an additional 4 minutes. Sprinkle with
cheese and additional salsa, if desired.
Makes: 4 large servings
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Reply
| | | From: Genie· | Sent: 10/13/2008 3:36 AM |
| Breakfast Enchiladas
Prep: 10 min., Chill: 8 hrs., Stand: 40 min., Bake: 39 min. Serve this
make-ahead casserole with salsa.
Ingredients
2 cups diced cooked ham (about 3/4 lb.)
1/2 cup chopped green onions
10 (8-inch) flour tortillas
2 cups (8 oz.) shredded Cheddar cheese, divided
6 large eggs
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Preparation
1. Sprinkle cooked ham and chopped green onions evenly down the center
of each tortilla; top each with 2 Tbsp. shredded cheese. Roll up
tortillas, and place, seam sides down, in a lightly greased 13- x
9-in. baking dish.
2. Whisk together eggs and next 3 ingredients in a large bowl. Pour
mixture evenly over tortillas.
3. Cover and chill at least 8 hours. Remove from refrigerator, and let
stand 30 minutes at room temperature before baking.
4. Bake, covered, at 350° for 20 minutes; uncover and bake 15 minutes.
Sprinkle with remaining 3/4 cup Cheddar cheese, and bake 3 to 4 more
minutes or until cheese melts. Let stand 10 minutes before serving.
Yield
Makes 8 to 10 servings
Diana Coppernoll, Linden, North Carolina , Southern Living, NOVEMBER 2006
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