Tag Archive | "american starter"

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Rice Omelette

Posted on 31 July 2014 by admin

Ingredients:

3/4 cup cooked rice
salt to taste
1/2 cup grated cheese
fresh ground pepper to taste
1/2 cup pepperoni — 1/4″ cubes
3 tablespoon butter
8 eggs

Method:

In a bowl, with a fork blend the rice, cheese and pepperoni. Beat the eggs in a separate bowl just long enough to mix the whites and yolks; then season lightly with salt and pepper. In a large frying pan or omelet pan, over medium high heat, melt the butter, being sure the entire bottom of the pan is coated.Pour the eggs into the pan and cook for an omelet,lifting the cooked part of the eggs to allow the uncooked part to run under,and shaking the pan when the bottom starts to set. While the top is still moist,spoon the rice filling down the center of the omelet.Fold over,and cook just long enough to heat the filling and melt the cheese.Or,if you prefer,cook individual omelets,using 2 or three eggs per person,and divide the filling among the omelets.Makes 3 to 4 servings

 

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Italian Herb Focaccia with Three Cheese and Caramelized Onions

Posted on 09 May 2012 by admin

2 cups water, at 70 degrees F
2 teaspoons RapidRise yeast
4 to 4 1/2 cups bread or all-purpose flour
1 tablespoon sea salt
1/4 cup olive oil, plus additional for coating dough
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Bacon and Eggs Crescent Sandwich

Posted on 11 August 2010 by admin

1 cup refrigerated crescent rolls
1 tablespoon onion — chopped
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs

Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4 rectangles. Place 2 rectangles in ungreased 8″ square pan; press over bottom and 1/2″ up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set.

 

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Corn Cakes with Raspberry Butter

Posted on 09 July 2010 by admin

1/2 cup flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt 1 large egg
1/2 cup milk
2 tablespoons butter, melted
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Hot Hot Jalapeno Bread

Posted on 08 July 2010 by admin

1 (5/16 ounce) package yeast
1 cup unbleached flour
1 cup bread flour
2 tablespoons or less chopped jalapeno peppers
1 tablespoon Monterey jack cheese, shredded
1 tablespoon granulated sugar
1 teaspoon salt
7/8 cup water
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Barbecued Chuck Roast

Posted on 23 June 2010 by admin

4 pound Chuck roast
1/4 cup of red wine vinegar
1 cup of sliced onions
2 tablespoons of shortening
2 minced garlic cloves
1/2 cup of catsup
1/2 cup of water
2 tablespoons of Worcestershire sauce
1 teaspoon of rosemary
1 teaspoon of s alt

Melt the shortening in a heavy pan and brown the roast on all sides in hot shortening. Add onion and garlic. Cook until onion is soft. Combine catsup, water, vinegar, Worcestershire sauce, rosemary and salt. Pour over meat. Cover and cook slowly unti l meat is fork tender, about 2-1/2 hours. May be cooked in crock pot, but allow longer cooking time.

 

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Garlic Fried Chicken

Posted on 22 June 2010 by admin

2, 2 1/2 pound frying chickens cut in pieces
2 tablespoon of lemon juice
1 cup of sour cream
1 clove of garlic, grated
1/4 teaspoon of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery salt

Wipe the chicken pieces with a damp cloth and store in container with tight fitting lid. Mix all
ingredients together, pour over chicken, and let marinate in the refrigerator overnight. When ready to fry, drain the liquid from the chicken pieces and dredge them in flour, heat some vegetable oil in a large skillet over medium heat and brown the chicken pieces on all sides. Lower the heat and cover skillet and cook for 35 -40 minutes.

 

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Feta cheese tartlets

Posted on 11 June 2010 by admin

8 slices white bread
100g/4oz butter, melted
100g/4oz feta cheese, cut into small cubes
4 cherry tomatoes, cut into wedges
8 black olives, pitted and halved
8 quail’s eggs, hard-boiled
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon wholegrain mustard
pinch of caster sugar
salt and ground black pepper

Preheat the oven to 190°C/375°F/Gas mark 5. Remove the crusts from the bread. Trim the bread into squares, and flatten each slice with a rolling pin. Brush with melted butter, then arrange in bun or muffin trays. Press a piece of foil into each slice to secure in place. Bake for 10 minutes or until crisp and golden. Mix together the feta cheese, tomatoes and olives. Shell the eggs and quarter them. Mix together the olive oil, vinegar, mustard and sugar. Season with salt and pepper. Remove the bread cases from the oven, discard the foil and leave to cool. Just before serving, fill the bread cases with the cheese and tomato mixture. Arrange the quartered eggs on the top, and spoon over the dressing. Serve immediately.

 

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Griddled Smoked Salmon

Posted on 11 June 2010 by admin

350g/12oz sliced smoked salmon
1 teaspoon Dijon mustard
1 garlic clove, crushed
2 teaspoons chopped fresh dill
2 teaspoons sherry vinegar
4 tablespoons olive oil
salt and freshly ground black pepper
100g/4oz mixed salad leaves

Fold the slices of smoked salmon, making two folds, accordion-style, so that they form little parcels. To make the vinaigrette, whisk the mustard, garlic, dill, vinegar and oil together in a small bowl. Season with salt and pepper. Heat a ridged grill pan over a medium heat until smoking. Add the salmon parcels, and cook on one side only for 2–3 minutes until heated through. Meanwhile, dress the salad leaves with some of the vinaigrette, and divide between four serving plates. Top the salad with the smoked salmon, cooked side up. Drizzle with the remaining vinaigrette, and serve immediately.

 

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Salmon Yakitori

Posted on 25 May 2010 by admin

350g/12oz salmon fillet, skinned and cut into 5cm/2in chunks
8 baby leeks, trimmed and cut into
5cm/2in lengths

For the sauce
75ml/3fl oz light soy sauce
75ml/3fl oz fish stock
25g/1oz caster sugar
75ml/3fl oz dry white wine
50ml/2fl oz sweet sherry
1 garlic clove, crushed

Soak 8 bamboo skewers in cold water for at least 30 minutes. Thread the salmon and leeks alternately onto the soaked skewers. Leave in the refrigerator until needed. To make the sauce, put all the ingredients in a small saucepan, and heat gently over a low heat, stirring, until the sugar dissolves. Bring to the boil, then reduce the heat and simmer for 2 minutes. Strain the sauce and leave to cool. Pour about one-third of the sauce into a small dish. Heat a barbecue or grill until medium-hot. Brush plenty of the remaining sauce over the kebabs, and cook for 10 minutes, basting frequently with the sauce. Serve hot with the reserved sauce for dipping.

 

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Salmon-filled mushroom caps

Posted on 11 May 2010 by admin

200g/7oz canned salmon
25g/1oz fine dried breadcrumbs
2 tablespoons chopped onion
2 tablespoons chopped fresh flat-leaf parsley
18 large fresh mushrooms, caps about 4cm/1 1/2 in diameter
2 tablespoons red pepper, diced
pinch of salt and freshly ground black pepper

Preheat the oven to 180°C/350°F/Gas mark 4. In a small mixing bowl, combine the salmon, breadcrumbs, onion and parsley. Season with a pinch of salt and pepper. Remove the stalks from the mushrooms, and wipe the mushroom caps with damp kitchen paper. Put in a baking tray, crown side down. Mould the salmon mixture into the caps. Put a little red pepper on top of each cap. Bake for 15–20 minutes until tender. Serve hot.

 

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Cheesy potato skins

Posted on 11 May 2010 by admin

3 baking potatoes, scored into quarters
1 teaspoon vegetable oil
50g/2oz lean smoked back bacon, roughly chopped
175g/6oz brown cap mushrooms, roughly chopped
100g/4oz cream cheese, softened
2 tablespoons milk
1 1/2 teaspoons wholegrain mustard
50g/2oz Cheddar cheese, grated

Preheat the oven to 200°C/400°F/Gas mark 6. Put the potatoes in a baking dish, and bake in the oven for 1 hour or until cooked. Meanwhile, heat the oil in a frying pan over a medium heat, and sauté the bacon until cooked. Add the mushrooms and continue to sauté until any excess moisture has evaporated. Remove from the heat. Blend the cream cheese, milk, mustard and half of the Cheddar cheese in a bowl. When the potatoes are cooked, quarter them and scrape out the inside, leaving a thin layer of potato on the skin. Put the potato flesh to one side. Put the skins on a baking tray, and return to the oven for 5 minutes. Mash the potato flesh, and stir into the cheese mixture with the cooked bacon and mushrooms. Pile the mixture into the potato skins, and sprinkle the remaining cheese over the top. Return the potato skins to the oven for 10 minutes or until golden brown. Serve hot.

 

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Tomato & Cheese Tarts

Posted on 29 April 2010 by admin

2 sheets filo pastry
1 egg white
100g/4oz low-fat soft cheese
handful of fresh basil leaves
3 small tomatoes, sliced
salt and freshly ground black pepper
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Cheese & Spinach Puffs

Posted on 29 April 2010 by admin

150g/5oz cooked spinach, chopped
175g/6oz cottage cheese
1 teaspoon freshly grated nutmeg
2 egg whites
25g/1oz Parmesan cheese, freshly grated
salt and freshly ground black pepper
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Stuffed mushrooms

Posted on 29 April 2010 by admin

3 large tomatoes
8 large mushrooms with stalks,
wiped with damp kitchen paper
1 small onion, grated
25g/1oz butter
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper
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Devilled eggs with caviar

Posted on 29 April 2010 by admin

20 eggs, hard-boiled
6 tablespoons mayonnaise
2 tablespoons finely chopped fresh dill
100g/4oz caviar
salt and freshly ground black pepper
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