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| Name |
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| Description |
Apfel Pfannekuchen (German Apple Pancake) |
| Ingredients |
3 large eggs
3/4 cup all purpose flour
1/2 teaspoon salt
1 cup milk
7 tablespoons butter, divided
1 tart green apple, sliced
Powdered sugar for sprinkling
Apple or pear sauce for accompaniment (optional) |
| Instructions |
Preheat oven to 425*F (220*C).
Make a batter of the eggs, flour, salt, and milk and blend until smooth.
Heat 3 tablespoons of butter in an iron skillet or other oven-proof pan, until bubbly, add apple slices and saute over medium heat until crisp-tender.
Pour batter into hot skillet over the apple slices. Place skillet in oven and bake until edges are browned and crisp and cake is puffed, about 20 minutes. Sprinkle with powdered sugar and/or serve with apple or pear sauce.
Makes 6 servings.
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| Name |
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| Description |
Bacon, Ham and Swiss Quiche |
| Ingredients |
6 strips of bacon
1 cup chopped peeled onion
1 (9-in.) pie crust
1/2 cup shredded Swiss cheese
1 1/2 cups whipping cream
4 eggs
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
1/2 cup diced cooked ham |
| Instructions |
Preheat oven to 350°F.
Cook bacon in a medium skillet until crisp. Remove from pan and drain on paper towels; crumble. Drain all but 1 tablespoon of fat from skillet. Sauté onion over medium-high heat until tender, about 4 minutes; set aside.
Sprinkle crumbled bacon on the bottom of unbaked pie crust. Top with onion and cheese.
In a medium bowl, whisk together cream, eggs, salt, nutmeg and pepper until well blended. Stir in ham. Pour into pie crust and bake for 30 minutes, or until center is set.
Makes 6 servings.
Note: Be sure that your pie pans are 9-inch pans or they will overflow!
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| Name |
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| Description |
Country Potato and Fennel Omelet |
| Ingredients |
Source: California Egg Board.
1 tablespoon vegetable oil
1/2 cup diced cooked red potatoes
1/4 cup diced fennel
2 tablespoons chopped green onion
3 eggs, beaten
1 teaspoon chopped fresh tarragon
1 clove garlic, minced
1 ounce Swiss cheese, shredded
2 tablespoons chopped fennel greens, (the feathery tops) |
| Instructions |
In an omelet pan or nonstick skillet, heat oil. Sauté potato, fennel and green onion together until fennel has softened. Remove from pan and keep warm.
Combine eggs and tarragon; set aside.
Add garlic to pan and sauté for 1 minute. Add egg mixture and cook omelet-style.
When eggs are set, fill omelet with potato/fennel mixture. Sprinkle with cheese and fennel tops. Close omelet and serve.
Makes 1 serving.
Recipe is the property
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| Name |
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| Description |
Danish Pancakes - Pandekager |
| Ingredients |
4 large eggs, separated
4 cups all-purpose flour
1 teaspoon salt
1/4 cup sugar
3/4 cup beer
2 cups milk
1 tablespoon melted butter
Strawberry preserves |
| Instructions |
In mixing bowl beat egg white until stiff; set aside.
In another mixing bowl, beat egg yolks until thick and lemon-colored, add flour and mix well. Add beer, milk, salt and butter and beat until smooth. Carefully fold in egg whites.
Pour a little batter in 6-inch greased skillet. Rotate skillet to spread batter over surface. Brown on both sides. Repeat until all batter is used. Serve hot with strawberry preserves.
Makes about 18 pancakes.
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| Name |
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| Description |
Monte Cristo French Toast |
| Ingredients |
French toast at its finest. Sprinkled with powdered sugar or drizzled with syrup, you'll never taste anything quite so grand!
Source: California Raisin Marketing Board.
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs, well beaten
8 slices raisin bread |
| Instructions |
In bowl combine flour, baking powder and salt. Stir in milk and eggs; beat well. Cut each bread slice in thirds. Dip strips in batter and fry in 1/2-inch of oil in a large skillet, until golden on both sides. Remove, drain and place in shallow pan in heated oven until all are cooked. Serve hot.
Makes 6 servings.
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| Name |
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| Description |
Omelet Roll |
| Ingredients |
2 tablespoons butter
1/2 cup mayonnaise
2 tablespoons flour
1 cup 2% milk
12 egg yolks
12 egg whites, beaten
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups chopped ham
1 cup grated Swiss cheese |
| Instructions |
Preheat oven to 425°F.
Place a large sheet of waxed paper on the bottom of a jelly-roll pan, overlapping the sides. Grease the waxed paper with butter.
Blend mayonnaise and flour in a saucepan. Stir in milk and egg yolks. Cook over low heat until thickened, stirring constantly. Cool, stirring occasionally.
Beat egg whites until stiff with an electric mixer; fold into yolk mixture. Stir in salt and pepper.
Spread the batter into the prepared pan. Bake 20 minutes or until set. Immediately loosen edges from pan and invert omelet onto a clean towel. Gently peel off the waxed paper.
Sprinkle omelet with a mixture of ham and Swiss cheese. Roll up jelly-roll style starting from one of the narrow ends using the towel for assistance. Place on a serving platter and cut into slices.
Makes 6 servings.
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| Name |
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| Description |
Pain Perdu (French Toast) |
| Ingredients |
What we call French toast, the French call pain perdu. Fried in butter and served covered with powdered sugar, Pain Perdu is considered dessert in France. The following version is oven-fried, making it easier to prepare for a crowd.
6 large eggs
1 1/2 cups milk
1 1/2 teaspoons pure vanilla extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
10 to 12 thick (1/2 to 1/3 inch) slices day-old French or Italian bread
4 tablespoons unsalted butter
Powdered sugar*
Maple syrup (optional)*
*I like Heinz ketchup . Hey give it a try. No Syrup or powdered sugar. |
| Instructions |
1.In a large bowl, whisk the eggs, milk, vanilla, sugar, and cinnamon until blended. Arrange the bread in a large shallow baking dish, layering or slightly overlapping the slices, if necessary. Pour the milk mixture over the bread and let stand for at least 30 minutes, carefully turning the bread with a wide spatula and rearranging it so it is evenly moistened halfway through the standing time.
2.Position one oven rack in the upper third of the oven and one in the lower third and preheat the oven to 400*F (205*C). Put 2 tablespoons of the butter on each of two baking sheets with sides and place in the oven until the butter melts and pans are hot, about 5 minutes. Tilt the pans so the butter covers them evenly. Remove from the oven.
3.Place 5 to 6 slices of the soaked bread on each of the hot pans, spacing them evenly. Bake for 15 minutes. Take the pans out of the oven and turn each piece of bread over with a wide spatula. Return the pans to the oven, placing the one from the top rack on the bottom rack on the top, and bake until the bread is puffed and evenly browned, 15 to 20 minutes more.
4.Transfer to a platter, dust with powdered sugar and serve with maple syrup, if desired.
Makes 10 to 12 servings.
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| Name |
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| Description |
Rising Sun Omelet |
| Ingredients |
3/4 cup bean sprouts
1 tablespoon butter
4 eggs
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/3 cup water chestnuts, sliced
2 tablespoons Parmesan cheese, grated |
| Instructions |
Saute rinsed bean sprouts in butter until tender; set aside.
In a bowl, combine eggs, water, salt, and pepper; mix well.
Heat butter in a skillet over medium heat then pour in the egg mixture. As the mixture starts to cook, gently lift the edges with a spatula and tilt the pan so the uncooked portions flows underneath.
When the egg mixture is set, spoon the bean sprouts into the center, then top with sliced water chestnuts. Fold the outer edges of the egg mixture toward the center to cover the filling. Slide onto a serving platter and sprinkle with grated parmesan cheese.
Makes 2 servings.
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| Name |
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| Description |
Also known as Egg Bread when I was a kid |
| Ingredients |
4 Eggs
2 tbs Sugar
5-6 pieces white bread |
| Instructions |
In a large bowl add in this order:
2 tbs. Sugar
4 med-large eggs
Mix sugar and eggs briskly until
ingredients are completly mixed.
you should see only egg yellow.
Heat pan to med-high setting
Dip each piece separately into egg batter on
on both sides and place in pan.
Flip bread repeatedly until French Toast is done.
Note if you cook extra pieces save, and
put in the toaster next day for a quick breakfast.
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| Name |
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| Description |
Stuffed French Toast with Fresh Berry Topping |
| Ingredients |
Your favorite strawberry preserves mixed with creamy ricotta cheese comprise the delectable filling in these French toast 'sandwiches.' Fresh berries and a dusting of powdered sugar top them off for an attractive and colorful presentation.
2 cups mixed fresh berries*
2 tablespoons sugar
2/3 cup low-fat ricotta cheese
1/4 cup strawberry preserves
3 eggs
2/3 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
2 tablespoons packed brown sugar
2 teaspoons vanilla
12 (3/4-inch) slices French bread
2 tablespoons butter
1/4 cup powdered sugar
3/4 cup maple syrup, heated
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| Instructions |
COMBINE berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.
SPREAD ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.
HEAT butter in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.
SPRINKLE with powdered sugar; top with berries. Serve with maple syrup, if desired.
Makes 6 servings.
*raspberries, blueberries, blackberries and/or halved strawberries
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| Name |
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| Description |
Tahu Telur Indonesian Bean Curd Omelettes |
| Ingredients |
Sauce:
1 tablespoon peanut oil
1 small onion, very finely chopped
2 cloves garlic, finely minced
1 firm, ripe tomato, finely chopped
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon sugar
Omelettes:
3 squares fresh bean curd
3 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 green onions, finely chopped
Peanut oil for frying |
| Instructions |
For the sauce: In a small saucepan, heat the oil and fry onion and garlic over low heat, stirring frequently, until onion is softened, about 5 minutes.
Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.
For the omelettes: Chop bean curd into small pieces or mash roughly with a fork. Stir into the eggs, season with salt and pepper; add the green onions.
Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm on a hot plate until all the mixture is cooked.
Serve immediately topped with the sauce. If desired, garnish with thin diagonal slices of the green onion.
Makes 4 servings.
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