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INGREDIENTS
* 1 bunch asparagus, washed and peeled
* 2 eggs
* 1 tablespoon paprika
* 1 cup grated Swiss cheese |
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DIRECTIONS
- Put the asparagus in salted water and boil for 20 minutes. Once done, transfer the asparagus in a small baking dish.
- Whisk eggs and add paprika and cheese. Apply the mixture over the asparagus tips and place the dish into the hot oven and bake for about 8 minutes.
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INGREDIENTS
* 2 bunches asparagus
* 4 eggs
* 2 tablespoons melted butter
* 1/4 teaspoon salt
* 1/8 teaspoon pepper |
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DIRECTIONS
- Once the asparagus are cooked, cut the tender tops and arrange on a greased pie dish. Sprinkle with salt, pepper and add melted butter.
- Whisk eggs until the yolks break. Top over asparagus and place it into the medium oven to bake for 8 minutes.
- Serve and enjoy with slices of boiled ham.
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INGREDIENTS
* 1 egg white
* 1/2 cup cold water
* A few grains salt |
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DIRECTIONS
- Whisk egg whites until it becomes foamy. Pour in water and beat it well with the foamy egg whites.
- Use a cheesecloth to strain it and season with a few salt grains.
- Add a little amount of lemon juice, if preferred.
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INGREDIENTS
* 3 tomatoes
* 3 poached egg
* 3 slice of broiled bacon |
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DIRECTIONS
- Peel 3 pieces of tomatoes, removing the hard piece surrounding the stem. Set in a well-oiled broiler over low heat, cooking until well heated but not burned.
- Transfer onto a serving dish, adding poached egg over the tomatoes. Put one slice of broiled bacon over the eggs.
- You may oven-cook the tomatoes, if desired.
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“It’s a pasta salad varies with different ingredients. Why not try it!”
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INGREDIENTS
1 (8 ounce) package medium pasta shells
1 (10 ounce) package frozen peas, thawed
1/4 pound deli ham, diced
1 cup diced Cheddar cheese
1/4 cup chopped onion
3 tablespoons mayonnaise
2 tablespoons vegetable oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
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DIRECTIONS
- Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
- Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
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“It is a prospective salad to prepare for a hot summer. Try it!
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INGREDIENTS
4 cups cooked elbow macaroni
7 ounces sharp Cheddar cheese, diced
1 cup diced fully cooked ham
1 cup chopped dill pickles
3 hard-cooked eggs, chopped
1 small onion, finely chopped
3/4 cup mayonnaise
1 tablespoon Dijon mustard
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DIRECTIONS
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A quick and easy breakfast meal with the combination of corned beef, potatoes and onions! Deliciously perfect.
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INGREDIENTS
* 6 large potatoes, peeled and diced
* 1 (12 ounce) can corned beef, cut into chunks
* 1 medium onion, chopped
* 1 cup beef broth
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DIRECTIONS
- Over medium heat, place a large skillet then combine potatoes, corned beef, onion and beef broth. Cook with a cover then let it simmer until potatoes are of mashing consistency and liquid has evaporated. Combine thoroughly and serve.
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A great way to alter the flavor of your common pancake mix! It would go great with a topping of maple syrup or cranberry sauce.
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INGREDIENTS
* 3/4 pound sweet potatoes
* 1 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon ground nutmeg
* 2 eggs, beaten
* 1 1/2 cups milk
* 1/4 cup butter, melted
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DIRECTIONS
- In a medium saucepan, cover sweet potatoes with water then let it come to a boil r cook for about 1`5 minutes. Drain hot liquid then place the potatoes in cold water to loosen the skins. Drain again then remove skin, chop and mash.
- Sift together flour, baking powder, salt and nutmeg in a medium bowl. In a separate bowl, combine mashed sweet potatoes, eggs, milk and butter. Blend in both mixtures together to form a batter.
- Over medium-high heat, preheat a lightly greased griddle. Drop a heaping tablespoonful of batter mixture onto the griddle then cool until the bottom has turned golden brown. Turn once using a spatula to cook the other side.
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Patience is a virtue and would go well rewarded with this hash brown recipe. It may take some time to prepare but they’re very delicious and go well with your favorite breakfast meat and egg cooking styles.
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INGREDIENTS
* 8 large russet potatoes, peeled
* 4 tablespoons butter
* 1 tablespoon salt
* 1 teaspoon ground black pepper
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DIRECTIONS
- Cover potatoes with water in a large saucepan. Let it come to a boil then cook until tender or for about 20 minutes. Let it cool in the refrigerator overnight.
- On the next day, place butter in a large skillet or frying pan and heat. Shred the potatoes and mix it in the pan. Add some salt and pepper for seasoning then cook the potato mixture until golden brown. Turn it then cook the other side.
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All you’d ever want for breakfast is in this delicious cake recipe. You have potatoes, bacon, cheese and eggs. It has an attractive presentation that you’d be sure to impress company.
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INGREDIENTS
* 2 tablespoons olive oil
* 3 large baking potatoes, peeled and diced
* 1/2 cup chopped red bell pepper
* 2 cloves garlic, chopped
* 1/2 cup chopped onion
* salt and pepper to taste
* 10 slices bacon
* 4 eggs
* 1 teaspoon milk
* 1 cup shredded Cheddar cheese
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DIRECTIONS
- In a large skillet, heat oil over medium heat. Mix in potatoes, red bell pepper, garlic and onion. Cook with occasional stirring or until potatoes are tender. For a faster cooking pace, use a lid to cover the pan.
- Set the oven to preheat settings at 350 degrees F.
- In a skillet, fry bacon over medium heat or cook in a microwave until crisp. Drain oil, crumble then set aside. In an 8 or 9-inch cake pan lined with parchment paper, sprinkle the cheese followed by an even layer of bacon crumbles. Spoon potato mixture onto the pan to an even distribution. Beat eggs together with milk then season with a little salt and pepper. Pour it over the potato mixture.
- Place the pan into the oven to bake for 20 minutes. When the egg is set remove the pan from the oven then use a knife to run around the outer edges. Turn it over a serving plate then discard the parchment paper. Serve.
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