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Post by :Biz-r-us
Category :Learning Kitchen
Author :Unknown
Date :December 2011
Read :2164
Click below to download : Breakfastandbrunches - Omelet Spanish Omelet Sauce (Format : PDF)
Breakfastandbrunches - Omelet Spanish Omelet Sauce
1 clove garlic, minced2 onions, chopped
3 stalks celery, chopped
1 green pepper, chopped
1/2 lb. fresh mushrooms, sliced
1 (10 oz.) can whole tomatoes
2 (6 oz.) cans tomato paste
1 jigger white wine
1 tsp. sugar
1/4 tsp. oregano
2 tbsp. picante sauce
2 tbsp. ketchup
Melt butter in skillet.
Add garlic, onions, celery, green pepper and mushrooms and saute until tender.
Add remaining ingredients and simmer 30 minutes.
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2 cups chopped red onion 2 teaspoons sugar 1 tablespoon olive or veg. oil 1/4 cup chopped green onions 2 teaspoons Dijon mustard 1/2 teaspoon dried thyme 6 eggs 1/4 cup water 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup (4oz) shredded Swiss cheese -- divided Preheat oven to 375.In a 10" ovenproof skillet, cook and stir red onion and sugar in oil over med. heat for 10-12 min. or until golden brown.Remove 1/4 cup; set aside. To the skillet, add green onions, mustard and thyme; mix well. Remove from heat. In a bowl,beat eggs, water, salt and pepper. Pour into
Breakfastandbrunches - Omelet Swiss Oven
PREVIOUS BOOKS
OMELET:1 carton frozen egg product, thawed 1/4 cup swiss cheese 1/2 cup chopped cooked broccoli MOCK HOLLANDAISE SAUCE:1/2 cup fat free sour cream 1 T mustard;dijon 1 T lemon juice Spray a non stick pan with a non stick spray. Pour the egg product into the pan with a medium heat beneath it. As the egg sets slowly push the outside of the egg to the middle and tilt the pan to cover the outer edges. Don't stir it. You want a fluffy and full omelet. When the last of the egg product is spread out, top with cheese and broccoli
Breakfastandbrunches - Omelet Broc And Swiss Cheese W Mock Hollandaise Sauce
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