6 Slices Velveeta Cheese (or your favorite brand American slices)
6 slices Vienna bread, or other white bread of your choice.
mayonnaise
Batter:
Whisk together -
1 egg
3/4 cup milk
¾ cup flour
1 tsp salt (Batter should be thick and sticky)
Fine bread crumbs
oil for deep frying
Make three sandwiches: spread a thin layer of mayo one side of
each bread slice and top with thin slices cheese. Cut them in half if
using Vienna bread (the Vienna bread slices are a little smaller than
other types) or into 4 triangles if using other type bread. Dip each
sandwich half or quarter in batter, coating it all the way around –
this helps keep the cheese from oozing out when frying. Roll in
crumbs, coating all the way around. Fry until golden brown. Watch
carefully - it only takes a short time for a good crust to form and
the cheese to get good and melty. I use a small skillet and fry only
one Frenchee at a time.
Thursday, July 23, 2015
Thursday, May 8, 2014
Big Batch of Good, Soft Chocolate Chip Cookies
Measure 4 ¼ heaping cups white flour into a large bowl. Sift.
With electric mixer, beat 1 ½ cups butter flavor Crisco with 3 Tblsp water until very smooth and creamy. Thoroughly beat in 1 ½ cup EACH of brown sugar and white sugar. Beat in 2 tsp vanilla and 3 large eggs. Turn off mixer and set it aside.
Hold the sifter over the egg-sugar-shortening mixture and measure 2 cups of the sifted flour into the sifter. Add 2 tsp baking powder and ½ tsp salt. Sift. Add 2 and ¼ cups of the sifted flour into the sifter and sift into the dough. Using a WOODEN SPOON, not the electric mixer, stir the dry ingredients into the wet. When thoroughly mixed, fold in 12 ounces EACH of semi sweet dark chocolate chips and white chocolate chips and 1 cup chopped pecans (pecans, as always, are optional).
Drop by rounded teaspoons (I use the small Pampered Chef cookie scooper) onto ungreased baking sheet and bake for 11-13 minutes – watch carefully, as oven temps can vary. Remove and cool on parchment paper or waxed paper.
To store: a glass jar with a tight fitting lid works best – ask your local deli to save you a one-gallon size jar that they buy their pickles and olives in. Place the crust from a loaf of bread toward the bottom of the jar, standing it on its end. Fill with cookies after they've cooled.
Thursday, May 3, 2012
Kentucky Derby Day Special
Breakfast
Breakfast Pizza: For a 15-inch pizza pan: Get out your bread machine and make its recipe for pizza dough. (Mine takes an hour and a half to mix up a really good pizza dough.) Meanwhile, thaw 1 cup of frozen ‘southern style’ hash brown potatoes. Crumble and brown ½ pound of your favorite sausage with ¼ cup each minced onion and diced green pepper. Dice 6 slices bacon and cook until crisp. Spread the dough onto the pizza pan, working it so that it has a tall crust all the way around. Sprinkle the sausage, bacon and hash browns. Beat six eggs with ¼ cup milk and pour it over the toppings. Sprinkle with 1 cup shredded cheddar cheese. Bake in a 375 degree oven 30-45 minutes, until eggs are set. Let stand 10 minutes or so before cutting into wedges. Serve with a half grapefruit on the side.
Dinner
Horseshoes:
Make French fries: Peel 3 Yukon gold potatoes and cut into fries. Fry until hot oil, deep enough to keep them floating while they fry, until crisp and golden brown. Keep warm while you make the burgers and sauce. Cook four 1/3 lb. hamburger patties to desired doneness and keep warm. Sauce: Melt ¼ cup butter in a saucepan. Whisk in ¼ cup flour, ½ tsp each cayenne pepper and dry mustard and cook until smooth and bubbly. Whisk in ½ cup milk, ½ cup beer, 1 tsp Louisiana hot sauce, and 2 Tblsp Worcestershire sauce. Heat until thick and bubbling, whisking occasionally. Whisk in 1 cup shredded extra sharp cheddar cheese. Keep warm. Toast four slices thick, white bread. To assemble the Horseshoe: Place a slice of toast on a plate. Top with a burger, and a few grilled onion rings. Place a handful of fries on top of burger. Drizzle a generous amount of cheese sauce over all. (I’m told this is called a horseshoe because the fries are the “nails”) If preferred, use cooked chicken breasts instead of hamburgers.
Lunch: Red Velvet Cake:
Preheat oven to 375 degrees. Line bottoms of three 9x2-inch round cake pans with parchment paper & coat with nonstick spray.
Sift together 1 ¾ cup each all-purpose flour and cake flour, ¼ cup unsweetened cocoa powder, 1 tsp each baking soda, salt, & espresso powder in a bowl; set aside
Beat 2 ¼ cup sugar & 3 eggs on high speed until white, thick, & creamy, 5-7 minutes. With mixer on low speed, slowly drizzle in 2 ¼ cups vegetable oil OR melted butter, slightly cooled, until it is fully incorporated.
In another bowl, thoroughly whisk together 1 2/3 cup buttermilk, 1 oz liquid red food color, & 1 tsp vanilla.
Alternately add flour mixture & buttermilk mixture to batter, starting & ending with flour mixture, until smooth and creamy. Mix 1 Tblsp white vinegar into batter & immediately divide evenly between prepared pans. Bake cakes until a toothpick inserted in centers comes out clean, 35-40 minutes. Transfer cakes to a rack to cool 10 minutes. Turn cakes out of pans & cool on racks. Once cool, peel away the parchment. Frost and fill with White Chocolate Frosting.
White Chocolate Frosting: Whisk 2 cups whole milk & 1 ½ cup flour together in a saucepan over medium heat, stirring constantly until thick, paste-like, & no longer lumpy, about 15 minutes. Transfer mixture to a bowl, press plastic wrap over surface to prevent a skin from forming, & chill until cold.
Melt 4 oz white baking chocolate in a double boiler until smooth; cool slightly.
Cream 2 cups sugar & 2 sticks softened butter on high speed until light & fluffy, about 7 minutes. Add chilled milk mixture & melted chocolate & beat on high speed until light & fluffy, about 5 minutes more. Garnish with white chocolate curls, if desired.
Supper: Kentucky Burgoo
Tossed Salad (You know how to do this)
French bread
Mint Julep
Burgoo: Cube into bite sized pieces: 1 pork chop, 1 New York strip steak, 1 boneless chicken breast, 2 boneless chicken thighs, 2 small venison chops, 1 boneless turkey breast. Brown all meats and place in a great big stock pot. Saute: 2 medium rough chop Vidalia onions, 4 chopped stalks celery, 2 peeled and grated carrots, and 2 chopped green peppers until vegetables are limp. Add to meats in pot. Pour in 2 quarts beef stock. Add: 1 pound peeled carrots, cut into large pieces; about 1 ½ to 2 inches in length, 4 peeled potatoes, cut about the same size you made the carrot pieces, one 28 oz. can diced tomatoes, 2 cups shredded green cabbage, one can cannellini beans, one can great northern beans, (No need to drain the beans), one 15 oz. can tomato sauce. Add water to cover and season to taste with salt, pepper, thyme, oregano, Worcestershire sauce and Louisiana hot sauce. (Nellie uses about a Tblsp of each). Cover and bring to a boil, reduce heat, simmer for several hours, until the potatoes and carrots are nice and soft.
Mint Julep
Make simple syrup by boiling 1 ½ cup sugar with two cups water. Put a dozen or so spearmint leaves in the bottom of a jar and pour the boiling syrup over, Let stand in fridge for at least 2 days. To serve, measure one shot bourbon into highball glass, fill with ice and pour mint syrup over all. Sip slowly while watching the Derby. Post time is usually between 5 and 5:30 Central.
Breakfast Pizza: For a 15-inch pizza pan: Get out your bread machine and make its recipe for pizza dough. (Mine takes an hour and a half to mix up a really good pizza dough.) Meanwhile, thaw 1 cup of frozen ‘southern style’ hash brown potatoes. Crumble and brown ½ pound of your favorite sausage with ¼ cup each minced onion and diced green pepper. Dice 6 slices bacon and cook until crisp. Spread the dough onto the pizza pan, working it so that it has a tall crust all the way around. Sprinkle the sausage, bacon and hash browns. Beat six eggs with ¼ cup milk and pour it over the toppings. Sprinkle with 1 cup shredded cheddar cheese. Bake in a 375 degree oven 30-45 minutes, until eggs are set. Let stand 10 minutes or so before cutting into wedges. Serve with a half grapefruit on the side.
Dinner
Horseshoes:
Make French fries: Peel 3 Yukon gold potatoes and cut into fries. Fry until hot oil, deep enough to keep them floating while they fry, until crisp and golden brown. Keep warm while you make the burgers and sauce. Cook four 1/3 lb. hamburger patties to desired doneness and keep warm. Sauce: Melt ¼ cup butter in a saucepan. Whisk in ¼ cup flour, ½ tsp each cayenne pepper and dry mustard and cook until smooth and bubbly. Whisk in ½ cup milk, ½ cup beer, 1 tsp Louisiana hot sauce, and 2 Tblsp Worcestershire sauce. Heat until thick and bubbling, whisking occasionally. Whisk in 1 cup shredded extra sharp cheddar cheese. Keep warm. Toast four slices thick, white bread. To assemble the Horseshoe: Place a slice of toast on a plate. Top with a burger, and a few grilled onion rings. Place a handful of fries on top of burger. Drizzle a generous amount of cheese sauce over all. (I’m told this is called a horseshoe because the fries are the “nails”) If preferred, use cooked chicken breasts instead of hamburgers.
Lunch: Red Velvet Cake:
Preheat oven to 375 degrees. Line bottoms of three 9x2-inch round cake pans with parchment paper & coat with nonstick spray.
Sift together 1 ¾ cup each all-purpose flour and cake flour, ¼ cup unsweetened cocoa powder, 1 tsp each baking soda, salt, & espresso powder in a bowl; set aside
Beat 2 ¼ cup sugar & 3 eggs on high speed until white, thick, & creamy, 5-7 minutes. With mixer on low speed, slowly drizzle in 2 ¼ cups vegetable oil OR melted butter, slightly cooled, until it is fully incorporated.
In another bowl, thoroughly whisk together 1 2/3 cup buttermilk, 1 oz liquid red food color, & 1 tsp vanilla.
Alternately add flour mixture & buttermilk mixture to batter, starting & ending with flour mixture, until smooth and creamy. Mix 1 Tblsp white vinegar into batter & immediately divide evenly between prepared pans. Bake cakes until a toothpick inserted in centers comes out clean, 35-40 minutes. Transfer cakes to a rack to cool 10 minutes. Turn cakes out of pans & cool on racks. Once cool, peel away the parchment. Frost and fill with White Chocolate Frosting.
White Chocolate Frosting: Whisk 2 cups whole milk & 1 ½ cup flour together in a saucepan over medium heat, stirring constantly until thick, paste-like, & no longer lumpy, about 15 minutes. Transfer mixture to a bowl, press plastic wrap over surface to prevent a skin from forming, & chill until cold.
Melt 4 oz white baking chocolate in a double boiler until smooth; cool slightly.
Cream 2 cups sugar & 2 sticks softened butter on high speed until light & fluffy, about 7 minutes. Add chilled milk mixture & melted chocolate & beat on high speed until light & fluffy, about 5 minutes more. Garnish with white chocolate curls, if desired.
Supper: Kentucky Burgoo
Tossed Salad (You know how to do this)
French bread
Mint Julep
Burgoo: Cube into bite sized pieces: 1 pork chop, 1 New York strip steak, 1 boneless chicken breast, 2 boneless chicken thighs, 2 small venison chops, 1 boneless turkey breast. Brown all meats and place in a great big stock pot. Saute: 2 medium rough chop Vidalia onions, 4 chopped stalks celery, 2 peeled and grated carrots, and 2 chopped green peppers until vegetables are limp. Add to meats in pot. Pour in 2 quarts beef stock. Add: 1 pound peeled carrots, cut into large pieces; about 1 ½ to 2 inches in length, 4 peeled potatoes, cut about the same size you made the carrot pieces, one 28 oz. can diced tomatoes, 2 cups shredded green cabbage, one can cannellini beans, one can great northern beans, (No need to drain the beans), one 15 oz. can tomato sauce. Add water to cover and season to taste with salt, pepper, thyme, oregano, Worcestershire sauce and Louisiana hot sauce. (Nellie uses about a Tblsp of each). Cover and bring to a boil, reduce heat, simmer for several hours, until the potatoes and carrots are nice and soft.
Mint Julep
Make simple syrup by boiling 1 ½ cup sugar with two cups water. Put a dozen or so spearmint leaves in the bottom of a jar and pour the boiling syrup over, Let stand in fridge for at least 2 days. To serve, measure one shot bourbon into highball glass, fill with ice and pour mint syrup over all. Sip slowly while watching the Derby. Post time is usually between 5 and 5:30 Central.
Wednesday, January 12, 2011
Yes, it's been awhile
Haven't done much blogging lately, but I still know how to cook.
Also, I'm dong Atkins, so the notation "low-carb" will come up in a lot of the new stuff I'm posting.
If you have never tried spaghetti squash, it's time you did. Try these:
Spaghetti Squash
Take one large spaghetti squash, wash it up real good. Poke holes in it all around (so it won’t explode in the oven). Bake at 375 for one hour or so, depending on the size of the squash. It’s done when you can poke it easily with a fork. Remove from oven and let cool awhile until it’s easy to handle. Slice it in half lengthwise and carefully remove the seeds. Scrape the rest of the “spaghetti” from the two halves into a serving bowl. Serve hot with butter, salt and pepper as the vegetable side to any meat & potatoes meal.
It’s also good served with your favorite spag sauce or use as a layer #1 in Cincinnati Five Way Chili.
In fact; these sweet strings make a great low-carb substitute for any pasta or rice dish like a stir-fry such as:
Beef-Tomato-Basil Stir Fry: Slice up a good 10-14 ounce cut of steak into strips, sprinkle with tenderizer if necessary. Toss with a couple of Tbslp each oil and corn starch and salt and pepper to taste. Cover and refrigerate for 30 minutes. Meanwhile, coarsely cut up 1 small white onion, mince one large clove garlic and cut 2 medium tomatoes into wedges. Set aside. Mix 1 Tblsp corn starch with 2 Tblsp cooled beef broth. Add a dash of Kitchen Bouquet to this if desired. Heat oil in a heavy skillet; add beef, onion and garlic and stir fry until done as desired (i.e. rare, medium or well). Stir in ½ cup beef stock, 2 Tblsp hoisin sauce and the corn starch mixture. Stir, and as mixture thickens stir in the tomato wedges and 12 leaves of fresh basil. Stir fry for about one minute. Serve over rice or noodles or cooked spaghetti squash.
OR for breakfast:
Spaghetti Squash Pancakes: Cook one spaghetti squash as directed above. Mix 6 cups cooked squash with 4 eggs, a couple tablespoons each minced onion and mined garlic, 2 teaspoons red pepper flakes, ½ cup finely shredded cheese, salt & pepper to taste. Heat oil in a non stick skillet. Drop mixture into skillet in about ¼ cup measures – an ice cream scoop works well. Fry til golden on one side, turn and fry til crispy.
Also, I'm dong Atkins, so the notation "low-carb" will come up in a lot of the new stuff I'm posting.
If you have never tried spaghetti squash, it's time you did. Try these:
Spaghetti Squash
Take one large spaghetti squash, wash it up real good. Poke holes in it all around (so it won’t explode in the oven). Bake at 375 for one hour or so, depending on the size of the squash. It’s done when you can poke it easily with a fork. Remove from oven and let cool awhile until it’s easy to handle. Slice it in half lengthwise and carefully remove the seeds. Scrape the rest of the “spaghetti” from the two halves into a serving bowl. Serve hot with butter, salt and pepper as the vegetable side to any meat & potatoes meal.
It’s also good served with your favorite spag sauce or use as a layer #1 in Cincinnati Five Way Chili.
In fact; these sweet strings make a great low-carb substitute for any pasta or rice dish like a stir-fry such as:
Beef-Tomato-Basil Stir Fry: Slice up a good 10-14 ounce cut of steak into strips, sprinkle with tenderizer if necessary. Toss with a couple of Tbslp each oil and corn starch and salt and pepper to taste. Cover and refrigerate for 30 minutes. Meanwhile, coarsely cut up 1 small white onion, mince one large clove garlic and cut 2 medium tomatoes into wedges. Set aside. Mix 1 Tblsp corn starch with 2 Tblsp cooled beef broth. Add a dash of Kitchen Bouquet to this if desired. Heat oil in a heavy skillet; add beef, onion and garlic and stir fry until done as desired (i.e. rare, medium or well). Stir in ½ cup beef stock, 2 Tblsp hoisin sauce and the corn starch mixture. Stir, and as mixture thickens stir in the tomato wedges and 12 leaves of fresh basil. Stir fry for about one minute. Serve over rice or noodles or cooked spaghetti squash.
OR for breakfast:
Spaghetti Squash Pancakes: Cook one spaghetti squash as directed above. Mix 6 cups cooked squash with 4 eggs, a couple tablespoons each minced onion and mined garlic, 2 teaspoons red pepper flakes, ½ cup finely shredded cheese, salt & pepper to taste. Heat oil in a non stick skillet. Drop mixture into skillet in about ¼ cup measures – an ice cream scoop works well. Fry til golden on one side, turn and fry til crispy.
Dealing with Leftovers
Pork & Mushroom Soup (2 servings)
Melt 2 Tblsp butter with 2 Tblsp canola oil in a saucepan. Add 2 cloves minced garlic, 3 Tblsp minced onion and ¾ - 1 cup sliced mushrooms. Saute until mushrooms are done. Add ½ cup shredded cabbage and ¾ to 1 cup shredded and chopped leftover pork loin roast. Stir well to combine. Add 2 cups chicken, turkey or beef stock. (Or, if you were planning ahead, you’ll have saved some cooking juices when you roasted the pork loin. Add that and round out the two cups liquid with the stock.) Salt and pepper to taste and a pinch of thyme. Simmer 15 minutes or so to let flavors blend.
Could also be made with leftover roasted chicken or turkey. And could easily doubled or increased to any amount.
Melt 2 Tblsp butter with 2 Tblsp canola oil in a saucepan. Add 2 cloves minced garlic, 3 Tblsp minced onion and ¾ - 1 cup sliced mushrooms. Saute until mushrooms are done. Add ½ cup shredded cabbage and ¾ to 1 cup shredded and chopped leftover pork loin roast. Stir well to combine. Add 2 cups chicken, turkey or beef stock. (Or, if you were planning ahead, you’ll have saved some cooking juices when you roasted the pork loin. Add that and round out the two cups liquid with the stock.) Salt and pepper to taste and a pinch of thyme. Simmer 15 minutes or so to let flavors blend.
Could also be made with leftover roasted chicken or turkey. And could easily doubled or increased to any amount.
Frittatas
Frittata: I’m not sure if this is an omelet or a giant pancake. Either way, it’s easier than you might think. And delicious. And low carb. They can be slipped out onto a serving plate and cut into wedges like a pizza, hot for breakfast; or cut into sticks and squares served at room temp for appetizers.
The basic procedure: Beat four eggs, adding ¼ tsp pepper and ½ tsp kosher salt. Saute something (see my faves below) in a non-stick skillet, pour the eggs over and cook until eggs are set. Sprinkle with cheese and broil until cheese melts. That’s pretty much it. One skillet full serves 3-4 people for breakfast. I’ve included some bread suggestions if you’re not counting carbs. Here are some of my faves:
Pizza-tata: Cover bottom of skillet with canola oil. Saute a few Tblsp each of finely chopped red and green peppers, diced pepperoni, and red onion, until veggies are soft. Pour in the 4 eggs. Place thin slices of tomato in one layer all over the top, sprinkle with dried or fresh oregano and add a few pepperoni slices. Cook until eggs are set, sprinkle with a 50-50 mozzarella-parmesan mixture and broil. Serve with fresh, warm bread sticks. (Feel free to use any of your favorite pizza toppings in place of or in addition to the pepperoni: black olives, mushrooms, sausage or beef crumbles, etc.)
Mushroom: In ¼ stick butter, saute ¾ cup of your favorite mushrooms (button, Portobello, babybellas, etc.), thinly sliced, with diced onion and garlic. Sprinkle with a little thyme and oregano. Pour the 4 eggs over and cook until set. Sprinkle with shredded Swiss cheese and broil until cheese melts. Toasted English muffins with honey make a nice side.
Taco-tata: Cover bottom of skillet with canola oil. Saute 2 Tblsp each diced onions, red & green peppers and 1 or 2 chopped jalopenos (or to taste). Stir in some leftover taco meat (up to one cup) or carnita and spread mixture evenly over the skillet. Pour in the 4 eggs, cook until set. Sprinkle with cheese. If desired, add a few dollops of refried beans. Broil to melt cheese, serve hot and pass the salsa and sour cream along with warmed tortillas. OR: cut two flour tortillas into strips, fry in batches in 1 inch hot oil and drain on paper towels.
French Onion: To ½ stick melted butter, add one small or medium onion, coarsely sliced, ¼ tsp dried thyme and one clove minced garlic. Sprinkle with ¾ tsp sugar, ¼ tsp beef granules and simmer, stirring occasionally, until onions are limp and slightly browned. Pour in the 4 eggs, scatter liberally with Texas toast croutons, and press them down into the eggs and onions. Cook until eggs are set, sprinkle with Swiss and broil. Since the croutons are in the dish, no need for toast on the side.
Ham & Broccoli: Cover bottom of skillet with canola. Saute 2 Tblsp each finely chopped celery and onion and ½ cup chopped, cooked broccoli. Stir in ½ cup cubed ham. Pour over the 4 eggs. Sprinkle with shredded Monterey Jack cheese and broil.
Seafood: In 3 Tblsp melted butter, sauté 2 Tblsp finely chopped onion and red pepper until soft. Add a mixture of shrimp, scallop and crabmeat to equal 1 cup and stir well to combine. Pour the four eggs over and cook til set. Sprinkle with parmesan cheese and broil.
Tomato-Basil: Cover bottom of skillet with canola. Pour in the 4 eggs. Arrange thin slices of tomato and fresh, uncut basil leaves. Sprinkle with a small amount of oregano, if desired. Cook until eggs are set. Sprinkle with Parmesan and broil. Corn bread muffins on the side.
Buffalo Chicken: To 4 Tblsp melted butter, add 4 Tblsp Louisiana hot sauce and ½ cup shredded chicken. Pour the 4 eggs over and dot with 4 oz cubed cream cheese and 4 oz crumbled blue cheese. Cook til eggs are set, sprinkle with shredded cheddar and broil. Garnish with freshly chopped celery, if desired. Sweet cinnamon rolls on the side and chilled tomato juice will help put out the fire.
Potato (Great for breakfast): Saute one large shredded potato (to equal about 1 ½ cup, raw or precooked, 3 Tblsp minced onion and 3 slices chopped bacon until raw potatoes are cooked. If using pre-cooked potatoes, add them after the bacon & veggies are cooked. Pour in the 4 eggs, cook til the eggs are set. Sprinkle with shredded 4-cheese mix and broil until cheese is melted. Serve with cinnamon toast.
The basic procedure: Beat four eggs, adding ¼ tsp pepper and ½ tsp kosher salt. Saute something (see my faves below) in a non-stick skillet, pour the eggs over and cook until eggs are set. Sprinkle with cheese and broil until cheese melts. That’s pretty much it. One skillet full serves 3-4 people for breakfast. I’ve included some bread suggestions if you’re not counting carbs. Here are some of my faves:
Pizza-tata: Cover bottom of skillet with canola oil. Saute a few Tblsp each of finely chopped red and green peppers, diced pepperoni, and red onion, until veggies are soft. Pour in the 4 eggs. Place thin slices of tomato in one layer all over the top, sprinkle with dried or fresh oregano and add a few pepperoni slices. Cook until eggs are set, sprinkle with a 50-50 mozzarella-parmesan mixture and broil. Serve with fresh, warm bread sticks. (Feel free to use any of your favorite pizza toppings in place of or in addition to the pepperoni: black olives, mushrooms, sausage or beef crumbles, etc.)
Mushroom: In ¼ stick butter, saute ¾ cup of your favorite mushrooms (button, Portobello, babybellas, etc.), thinly sliced, with diced onion and garlic. Sprinkle with a little thyme and oregano. Pour the 4 eggs over and cook until set. Sprinkle with shredded Swiss cheese and broil until cheese melts. Toasted English muffins with honey make a nice side.
Taco-tata: Cover bottom of skillet with canola oil. Saute 2 Tblsp each diced onions, red & green peppers and 1 or 2 chopped jalopenos (or to taste). Stir in some leftover taco meat (up to one cup) or carnita and spread mixture evenly over the skillet. Pour in the 4 eggs, cook until set. Sprinkle with cheese. If desired, add a few dollops of refried beans. Broil to melt cheese, serve hot and pass the salsa and sour cream along with warmed tortillas. OR: cut two flour tortillas into strips, fry in batches in 1 inch hot oil and drain on paper towels.
French Onion: To ½ stick melted butter, add one small or medium onion, coarsely sliced, ¼ tsp dried thyme and one clove minced garlic. Sprinkle with ¾ tsp sugar, ¼ tsp beef granules and simmer, stirring occasionally, until onions are limp and slightly browned. Pour in the 4 eggs, scatter liberally with Texas toast croutons, and press them down into the eggs and onions. Cook until eggs are set, sprinkle with Swiss and broil. Since the croutons are in the dish, no need for toast on the side.
Ham & Broccoli: Cover bottom of skillet with canola. Saute 2 Tblsp each finely chopped celery and onion and ½ cup chopped, cooked broccoli. Stir in ½ cup cubed ham. Pour over the 4 eggs. Sprinkle with shredded Monterey Jack cheese and broil.
Seafood: In 3 Tblsp melted butter, sauté 2 Tblsp finely chopped onion and red pepper until soft. Add a mixture of shrimp, scallop and crabmeat to equal 1 cup and stir well to combine. Pour the four eggs over and cook til set. Sprinkle with parmesan cheese and broil.
Tomato-Basil: Cover bottom of skillet with canola. Pour in the 4 eggs. Arrange thin slices of tomato and fresh, uncut basil leaves. Sprinkle with a small amount of oregano, if desired. Cook until eggs are set. Sprinkle with Parmesan and broil. Corn bread muffins on the side.
Buffalo Chicken: To 4 Tblsp melted butter, add 4 Tblsp Louisiana hot sauce and ½ cup shredded chicken. Pour the 4 eggs over and dot with 4 oz cubed cream cheese and 4 oz crumbled blue cheese. Cook til eggs are set, sprinkle with shredded cheddar and broil. Garnish with freshly chopped celery, if desired. Sweet cinnamon rolls on the side and chilled tomato juice will help put out the fire.
Potato (Great for breakfast): Saute one large shredded potato (to equal about 1 ½ cup, raw or precooked, 3 Tblsp minced onion and 3 slices chopped bacon until raw potatoes are cooked. If using pre-cooked potatoes, add them after the bacon & veggies are cooked. Pour in the 4 eggs, cook til the eggs are set. Sprinkle with shredded 4-cheese mix and broil until cheese is melted. Serve with cinnamon toast.
Sunday, June 14, 2009
Recipe Index
Click on the recipe you are interested in.
You may have to scroll down the page you're taken to in order to find the one you are looking for.
Almond Rusks
American Onion Soup
Anadama Bread
Apple Cranberry Muffins
Apple Crisp
Apple Salad
Asparagus Soup
Baked Oatmeal
Baked Potatoes
Baked Yams
Banana Bread
Beef & Noodles
Beef Salad Sandwiches
Beef Stock (Important ingredient here at Nellie'e)
Beefed Up Rice
Beer Cheese Soup
Beet Relish (For canning)
Beets in Sour Cream
Biscuits & Gravy
Borscht
Boston Baked Beans
Bread Pudding
Breakfast Bowl
Breakfast Casserole (start)
Breakfast Casserole (finish)
Breakfast Enchiladas
Breakfast Pepper Rings
Breakfast Quesadillas
Brisket in Beer Part One
Brisket in Beer Part Two
Broiled Grapefruit
Buckwheat Cakes
Buttermilk Biscuits
Buttermilk Brownies
Buttermilk Doughnuts
Buttermilk Pancakes
Buttermilk Waffles
Butternut Squash Bisque
Candied Yams
Candy Bars
Cape Codder
Caramelized Onions
Cardamom Muffins
Carnitas (Also mispelled as "Carniatias")
Leftover Carnita Stacks
Celery Casserole
Champvallon
Cheese and Bacon Grits
Cheesecake
Cheesey Carrots & Cabbage
Cheesey Chicken
Cheesey Mashed Potatoes
Chicken & Rice
Chicken Enchiladas
Chicken Fried Steak with White Gravy
Chicken Phillie
Chicken Salad
Chicken Stock (Very important basic ingredient here at Nellie's)
Chile Paste
Chile Rellenos
Chile Soup
Chocolate Pound Cake (RICH & Delicious!)
Cincinatti Five-Way Chili (A House Speicalty)
Cinnamon Waffles
Coach Farm Cheese Spread
Cocoa Applesauce Muffins
Codfish Balls
Cod Cakes
Coffee
Copper Penny Carrots (Serve hot or cold; Sweet & sour)
Cornbread Salad
Corn Chowder
Corn Fritters
Cornmeal Mush
Corn Muffins
Cowboy Soup
Cowboy Cabbage
Cranberry Maple Walnut Sundaes
Cranberry Salad
Cranberry Sauce
Cream of Chicken Soup
Cream Puffs
Creamed Carrots
Creamed Dried Beef on Toast
Creamed Eggs on Toast
Cream of Mushroom Soup
Creamy Chicken Noodle Soup
Creamy Cole Slaw
Creole Seasoning
Crescent Chicken
Crockpot Spaghetti Sauce
Crustless Quiche
Cuban Sandwich
Curried Egg Bake
Date Pudding
Deviled Eggs Note to Katie Couric "Angeled Eggs" are a joke; NOT a measure of devotion...)
Deviled Ham Sandwich
Doctored Beans (Quick, stovetop side dish)
Dorothy's Banana Bread
Dr. Pepper Salad
Egg Salad Sandwiches
Eggplant Parmesan
Egg in a Frame
Egg Rolls and Dipping Sauces
End of Garden Relish (For Fall canning)
Fried Apples & Onions
Fried Bread (A/K/A French Toast)
Fancy Rice
French Bread
Fried Mush
Frittatas
Frogeye Salad
Frosted Pumpkin Bars
Fruit Soup
Giant Baked Beans with Roasted Peppers
Goulash
Gringa Style Stuffed Poblanos
Grits Casserole
Green Bean Casserole
Green Tomato Pie
Guacamole
Ginger Snaps (Like Grandma used to make)
Good Cheese Spread
Granola
Ham & Bean Soup (Ultimate Comfort Food)
Hobo Dinner
Honey Chops
Hot Rub
Ham Loaf
Ham Patties with Yummy Condiment
Ham Roast
Harvest Dream Cake
Hershey Pie
Home Made Apple Sauce
Home Made Macaroni & Cheese (This is what the little blue box is trying to be)
Home Made Noodles
Home Made Pizza
Homestyle Short Ribs With Potatoes & Carrots
Homestyle Skillet
Hot Apple Cider
Hot Chocolate
Hot Wings with Blue Cheese Dressing
Huevos Rancheros (Super breakfast)
INGREDIENTS & TECHNIQUES PART ONE
INGREDIENTS & TECHNIQUES PART TWO
Jello Cake
Jello Salad
Johnny Cakes
Kentucky Hot Brown (The Mother of all Sandwiches... Yuuuuummmmm)
La Sagna
Liver & Onions
Long Island Tea
Macaroni Bake
Macaroni Salad
Manhatten Style Clam Chowder
Marinated Chicken Breast
Mashed Potatoes
Meat Loaf
Mexican Style Pot Roast (Crock Pot)
Minestrone
Mini Pizzas
Marinated Cuke & Onion
Meat Loaf
Muffins
Nachos
New England Crab Rolls
New York Strip Steak
Oatmeal Pie
Omelet
One Dish Casserole
Onion Pie
Orange Salad (Outstanding potluck dish!)
Orange Surprise
Oven French Toast
Oven Fries
Overnight Salad
Oyster Stew
Pan Fried Catfish & Tartar Sauce
Parmesan Chicken
Pate & Crackers
PB Rice Krispie Bars
Peaches & Cream
Peach Cake
Pea Salad
Personal Breakfast Bowl
Pickled Slaw (Nellie's Favorite!)
Pizza Dough
Poached Eggs on Spinach Nest
Porcupines
Pork & Mushroom Soup (Dealing with Leftovers)
Pork Chop Supper
Potato Casserole
Potato Pancakes
Potato & Pork Chop Scallop
Potato Soup
Pretty Salad
Pumpkin Pie
Pumpkin Soup
Quiche
Rachels
Ragout
Raisin Pudding Cake
Red Hot Candy Pickles (For Canning)
Redneck Eggs Benedict
Reubens
Reuben Casserole
Rice Porridge
Roast Beef Hoagies
Roast Beef with Potatoes & Carrots
Roasted Brussels Sprouts
Roasted Garlic
Roasted Peppers
Roast Chicken & Vegetables
Salisbury Steak
Salmon Patties
Salmon Salad
Sausage & Kraut
Sausage Braid
Scalloped Potatoes
Scalloped Potato & Ham
Seafood Gumbo
Shepherd's Pie
Shiftwork Bowls
Sis's Peanut Butter Bars (Outstanding!)
Skillet Barbecue Chicken
Sliced Apples With Dip
Smoked Beef Brisket
Smoked Pork Loin
Smoked Turkey & Bean Soup
Smokey Bean Dip
Smothered Chicken Breast
Sour Cream Coffee Cake
Sour Cream Raisin Pie
Southwest Seasoning
SPAMwiches
Spaghetti Squash
Spanish Rice
Specialty Grilled Cheese Sandwich
Squash and Apple Bake
Stroganoff
Stuffed Acorn Squash
Stuffing
Stuffed French Toast
Super Sub
Sweet & Sour Pork
Swedish Meatballs
Swedish Pancakes
Sweet Potato Pie
Tastee Burgers
Texas Toast
Tomato Soup
Traditional Eggs Benedict
Tuna Pockets
Tuna Salad
Turkey Pie
Twice Baked Potatoes
Two-Tone Cake
Vanison Ragu (crockpot)
Venison Stew
Vietnamese Beef Stew
White Chili
White Chocolate Pound Cake
White La Sagna
Yellow Rice
Yumasetti (Yes, it's as good as it sounds)
Zippy Creamed Corn
You may have to scroll down the page you're taken to in order to find the one you are looking for.
Almond Rusks
American Onion Soup
Anadama Bread
Apple Cranberry Muffins
Apple Crisp
Apple Salad
Asparagus Soup
Baked Oatmeal
Baked Potatoes
Baked Yams
Banana Bread
Beef & Noodles
Beef Salad Sandwiches
Beef Stock (Important ingredient here at Nellie'e)
Beefed Up Rice
Beer Cheese Soup
Beet Relish (For canning)
Beets in Sour Cream
Biscuits & Gravy
Borscht
Boston Baked Beans
Bread Pudding
Breakfast Bowl
Breakfast Casserole (start)
Breakfast Casserole (finish)
Breakfast Enchiladas
Breakfast Pepper Rings
Breakfast Quesadillas
Brisket in Beer Part One
Brisket in Beer Part Two
Broiled Grapefruit
Buckwheat Cakes
Buttermilk Biscuits
Buttermilk Brownies
Buttermilk Doughnuts
Buttermilk Pancakes
Buttermilk Waffles
Butternut Squash Bisque
Candied Yams
Candy Bars
Cape Codder
Caramelized Onions
Cardamom Muffins
Carnitas (Also mispelled as "Carniatias")
Leftover Carnita Stacks
Celery Casserole
Champvallon
Cheese and Bacon Grits
Cheesecake
Cheesey Carrots & Cabbage
Cheesey Chicken
Cheesey Mashed Potatoes
Chicken & Rice
Chicken Enchiladas
Chicken Fried Steak with White Gravy
Chicken Phillie
Chicken Salad
Chicken Stock (Very important basic ingredient here at Nellie's)
Chile Paste
Chile Rellenos
Chile Soup
Chocolate Pound Cake (RICH & Delicious!)
Cincinatti Five-Way Chili (A House Speicalty)
Cinnamon Waffles
Coach Farm Cheese Spread
Cocoa Applesauce Muffins
Codfish Balls
Cod Cakes
Coffee
Copper Penny Carrots (Serve hot or cold; Sweet & sour)
Cornbread Salad
Corn Chowder
Corn Fritters
Cornmeal Mush
Corn Muffins
Cowboy Soup
Cowboy Cabbage
Cranberry Maple Walnut Sundaes
Cranberry Salad
Cranberry Sauce
Cream of Chicken Soup
Cream Puffs
Creamed Carrots
Creamed Dried Beef on Toast
Creamed Eggs on Toast
Cream of Mushroom Soup
Creamy Chicken Noodle Soup
Creamy Cole Slaw
Creole Seasoning
Crescent Chicken
Crockpot Spaghetti Sauce
Crustless Quiche
Cuban Sandwich
Curried Egg Bake
Date Pudding
Deviled Eggs Note to Katie Couric "Angeled Eggs" are a joke; NOT a measure of devotion...)
Deviled Ham Sandwich
Doctored Beans (Quick, stovetop side dish)
Dorothy's Banana Bread
Dr. Pepper Salad
Egg Salad Sandwiches
Eggplant Parmesan
Egg in a Frame
Egg Rolls and Dipping Sauces
End of Garden Relish (For Fall canning)
Fried Apples & Onions
Fried Bread (A/K/A French Toast)
Fancy Rice
French Bread
Fried Mush
Frittatas
Frogeye Salad
Frosted Pumpkin Bars
Fruit Soup
Giant Baked Beans with Roasted Peppers
Goulash
Gringa Style Stuffed Poblanos
Grits Casserole
Green Bean Casserole
Green Tomato Pie
Guacamole
Ginger Snaps (Like Grandma used to make)
Good Cheese Spread
Granola
Ham & Bean Soup (Ultimate Comfort Food)
Hobo Dinner
Honey Chops
Hot Rub
Ham Loaf
Ham Patties with Yummy Condiment
Ham Roast
Harvest Dream Cake
Hershey Pie
Home Made Apple Sauce
Home Made Macaroni & Cheese (This is what the little blue box is trying to be)
Home Made Noodles
Home Made Pizza
Homestyle Short Ribs With Potatoes & Carrots
Homestyle Skillet
Hot Apple Cider
Hot Chocolate
Hot Wings with Blue Cheese Dressing
Huevos Rancheros (Super breakfast)
INGREDIENTS & TECHNIQUES PART ONE
INGREDIENTS & TECHNIQUES PART TWO
Jello Cake
Jello Salad
Johnny Cakes
Kentucky Hot Brown (The Mother of all Sandwiches... Yuuuuummmmm)
La Sagna
Liver & Onions
Long Island Tea
Macaroni Bake
Macaroni Salad
Manhatten Style Clam Chowder
Marinated Chicken Breast
Mashed Potatoes
Meat Loaf
Mexican Style Pot Roast (Crock Pot)
Minestrone
Mini Pizzas
Marinated Cuke & Onion
Meat Loaf
Muffins
Nachos
New England Crab Rolls
New York Strip Steak
Oatmeal Pie
Omelet
One Dish Casserole
Onion Pie
Orange Salad (Outstanding potluck dish!)
Orange Surprise
Oven French Toast
Oven Fries
Overnight Salad
Oyster Stew
Pan Fried Catfish & Tartar Sauce
Parmesan Chicken
Pate & Crackers
PB Rice Krispie Bars
Peaches & Cream
Peach Cake
Pea Salad
Personal Breakfast Bowl
Pickled Slaw (Nellie's Favorite!)
Pizza Dough
Poached Eggs on Spinach Nest
Porcupines
Pork & Mushroom Soup (Dealing with Leftovers)
Pork Chop Supper
Potato Casserole
Potato Pancakes
Potato & Pork Chop Scallop
Potato Soup
Pretty Salad
Pumpkin Pie
Pumpkin Soup
Quiche
Rachels
Ragout
Raisin Pudding Cake
Red Hot Candy Pickles (For Canning)
Redneck Eggs Benedict
Reubens
Reuben Casserole
Rice Porridge
Roast Beef Hoagies
Roast Beef with Potatoes & Carrots
Roasted Brussels Sprouts
Roasted Garlic
Roasted Peppers
Roast Chicken & Vegetables
Salisbury Steak
Salmon Patties
Salmon Salad
Sausage & Kraut
Sausage Braid
Scalloped Potatoes
Scalloped Potato & Ham
Seafood Gumbo
Shepherd's Pie
Shiftwork Bowls
Sis's Peanut Butter Bars (Outstanding!)
Skillet Barbecue Chicken
Sliced Apples With Dip
Smoked Beef Brisket
Smoked Pork Loin
Smoked Turkey & Bean Soup
Smokey Bean Dip
Smothered Chicken Breast
Sour Cream Coffee Cake
Sour Cream Raisin Pie
Southwest Seasoning
SPAMwiches
Spaghetti Squash
Spanish Rice
Specialty Grilled Cheese Sandwich
Squash and Apple Bake
Stroganoff
Stuffed Acorn Squash
Stuffing
Stuffed French Toast
Super Sub
Sweet & Sour Pork
Swedish Meatballs
Swedish Pancakes
Sweet Potato Pie
Tastee Burgers
Texas Toast
Tomato Soup
Traditional Eggs Benedict
Tuna Pockets
Tuna Salad
Turkey Pie
Twice Baked Potatoes
Two-Tone Cake
Vanison Ragu (crockpot)
Venison Stew
Vietnamese Beef Stew
White Chili
White Chocolate Pound Cake
White La Sagna
Yellow Rice
Yumasetti (Yes, it's as good as it sounds)
Zippy Creamed Corn
Subscribe to:
Posts (Atom)
