Vary the soft cheese in these eggs – there are so many pepper-and-herb-flavored chevres in the market now. As these eggs are baked in individual ramekins, you can serve breakfast or brunch to a crowd and have all the eggs ready at the same time.
1 tsp unsalted butter
3 tsp heavy or whipping cream
1 tsp herbed chevre or Boursin cheese
Freshly ground black pepper, to taste
Fresh chervil leaves or chopped fresh Italian parsley, for garnish
1. Preheat the oven to 450 degrees F.
2. Place the butter and 2 tsp of the cream in a ¾ cup ramekin. Carefully break the egg in the center. Dot the egg with the cheese, and spoon the remaining 1 tsp cream over the yolk. Season with pepper.
3. Place the ramekin in a small baking dish, and fill it with boiling water to reach halfway up the sides of the ramekin. Bake until th ...
2 boneless, skinless chicken breast halves (about 12 oz.)
Salt and freshly ground black pepper
1 ½ tablespoons extra-virgin olive oil
½ cup dry white wine
Thinly sliced zest of ½ lemon (removed with a zester)
1 tablespoon freshly squeezed lemon juice
1 tablespoon unsalted butter
2 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped fresh parsley
1. Pounding the chicken breasts. Put each chicken breast half between 2 pieces of plastic wrap and pound them with a meat pounder or the side of an empty wine bottle, using just enough force to gently spread the meat without tearing it, until each piece is ¼ inch thick and about 5 inches wide and 6 inches long. Season both sides of the chicken with salt and black pepper
2. Sautéing the chicken. Heat the olive oil in a large (10- to 12-i ...
8 pieces of ham slices, about 4 inches across, ¼ to ½ inch thick.
1 Tbsp butter
1 tsp cooking oil
3 Tbsp minced shallot
1 tsp dried thyme
¼ c chopped fresh chives
salt, pepper to taste
3 Tbsp milk, half and half, or cream
8 pieces of sliced Swiss cheese cut to size of ham pieces
Sauté pieces of ham slices in butter and oil in large frying pan. Remove to warm plate and keep warm.
Beat eggs with milk, cream, or half and half, and add thyme, chives, salt and pepper
Add more oil to frying pan if necessary. Sauté shallots until soft.
Add egg mixture and cook until it can be lifted from the pan, lifting to let liquid settle under the already cooked bottom as you go.
Flip omelet onto cutting board and cut into pieces the size of the ham slices.
Place ham pieces in frying pan ...
Preheat oven to 300º
1 C uncooked rice
1 can cream of chicken soup
1 soup can of water
1 package onion soup mix
Salt to taste
1 cut up chicken or 6 chicken breasts, split
2 Tbsp butter
Grease a 7”x10” Pyrex dish. Pour in rice. Dilute soup and pour over rice. Sprinkle soup mix over rice mixture and salt sparingly. Brown chicken in butter in heavy skillet and place chicken on top of mixture in baking dish. Cover with foil and bake for 1½ hours. Can add parsley for garnish.
2 6-ounce jars marinated artichoke hearts
1 clove garlic, minced
1 small onion, chopped
¼ Cup dry bread crumbs
¼ tsp. salt
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. Tabasco sauce
1 Tbsp. parsley
½ Cup grated sharp Cheddar cheese
Preheat oven to 325°
Drain artichoke hearts, saving marinade from one jar
Chop hearts and set aside
Sauté onion and garlic in reserved marinade until translucent
Drain and set aside
Beat eggs until frothy
Add all ingredients; stir well
Pour into greased 9-inch pie plate or quiche dish
Bake at 325° for 30 minutes until firm and golden brown
*May be prepared ahead and reheated at 300° for about 15 minutes
*To serve as an hors d’oeuvre, bake in an 11 x 7-inch casserole dish and cut i ...
Makes one rolled loaf
3 packages (8oz. each) cream cheese
1 T. horseradish
11/2 t. dried dill
1T lemon juice
1t. all purpose seasoning such as Emeril or Natures
2 pounds smoked salmon, diced
Garnish: fresh dill and lemon slices
Condiments: chopped red onion, capers, chopped cucumbers, caviar (optional) pumpernickel bread
Soften cream cheese and add horseradish, dried dill, lemon juice, all purpose seasoning, and Worcestershire. Line cookie sheet with parchment or waxed paper. Spread mixture evenly into rectangle approximately 1/4 inch thick. Chill. Layer the smoked salmon, roll jelly roll fashion. Place on serving tray and garnish. Serve with condiments and pumpernickel bread.