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Breakfastandbrunches - Crepes -  Breakfast Crepes Post by :cathycathy Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2361

Click below to download : Breakfastandbrunches - Crepes - Breakfast Crepes (Format : PDF)

Breakfastandbrunches - Crepes - Breakfast Crepes

3-10 inch egg crepes, or flour tortillas
green chili salsa
egg filling with tomato & green Onion
1/4 cup Tillamook Medium Cheddar

Warm crepes in oven. Remove and place filling across crepes. Add salsa to moisten and roll closed,
seam side down. Top with Green Chili Salsa and Tillamook Cheddar. Place in oven to melt cheese.

Green Chili Salsa:
3 fresh green chilies, roasted with seeds, stems and pith removed. (Substitute canned chilies if necessary)
2 cloves of garlic
1 T olive oil
1 cup of chicken broth

Chop the seeded and peeled chilies until consistency of a relish. Fine chop the garlic. Saute the garlic
in olive oil until golden. Add chili and saute until tender. Add broth, bring to a boil, then reduce heat
and simmer for 15 minutes, until thick and chunky. Remove from heat and let cool to room temperature.

Egg Filling :
6 eggs
3 green chilies, chopped
2 T butter
1 tomato, peeled, seeded & diced

Scramble eggs in 2 T of butter in a medium skillet. As they begin to set, stir in diced tomatoes and
green onion. When set thoroughly, but still tender, remove from heat, salt and pepper lightly.

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Breakfastandbrunches - Crepes -  Canneloni Crepes Breakfastandbrunches - Crepes - Canneloni Crepes

Breakfastandbrunches - Crepes -  Canneloni Crepes
Crepes: 1 egg 3/4 cup skim milk 2/3 cup flour 1/4 tsp salt 1 tsp oil non-stick cooking spray Mix egg, milk, flour, salt, and oil. Refrigerate batter 1 hour. Coat bottom of an 8-inch pan nonstick pan with cooking spray. Place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan. Quickly tilt pan in all directions so batter covers pan in a thin film; cook 1 minute. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from pan. Flip the crepe, cook 30 seconds on

Breakfastandbrunches - Corned Beef Hash By Scooby Breakfastandbrunches - Corned Beef Hash By Scooby

Breakfastandbrunches - Corned Beef Hash By Scooby
2 3/4 pounds corned beef 3 potatoes (about 1 1/2 pounds) Salt to taste 1 tablespoon butter 1 cup finely chopped onions 1/2 cup finely chopped green pepper 1 egg 1 egg yolk 1 teaspoon Worcestershire sauce Freshly ground pepper to taste 8 teaspoons butter or vegetable oil Put the corned beef in a kettle and add water to cover to a depth of about 2 inches. Bring to a boil and let simmer uncovered 1 hour; then cover closely and continue cooking 3 hours. Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt; cook