Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenEggs - Omelet - Swiss Omelet Roll
Famous Authors (View All Authors)
Eggs - Omelet -  Swiss Omelet Roll Post by :CWall Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3482

Click below to download : Eggs - Omelet - Swiss Omelet Roll (Format : PDF)

Eggs - Omelet - Swiss Omelet Roll

1 cup mayonnaise, divided
2 Tbl. mustard
2 Tbl. chopped green onions
2 Tbl. flour
1 cup milk
12 eggs, separated
1/2 tsp. salt
dash pepper
1 cup shredded Swiss cheese
1 1/2 cup diced nova lox
1/4 cup chopped green onion

Preheat oven to 425 degrees F.

Combine first three ingredients, set aside. Combine next 1/2 cup mayonnaise with flour. Gradually add milk and beaten egg yolks. Cook, stirring constantly over low heat until thickened. Remove egg mixture from heat, cool 15 minutes.

Fold mayonnaise/mustard mixture and seasonings into stiffly beaten egg whites. Fold egg yolk mixture into egg white mixture.

Spray 10 1/2 inch jelly roll pan with Pam or other non stick spray; line pan with waxed paper and spray again. Pour egg mixture into prepared pan. Bake at 425 for 20 minutes.

Invert pan onto clean dish towel. Cover surface of omelet with cheese/lox/onion filling. Roll up as a jelly roll, lifting towel while rolling. Place on platter with seam side down. Top with mustard sauce. Garnish with chopped parsley.

Mustard Sauce: l cup mayonnaise mixed with 3 Tbl. mustard.
If you like this book please share to your friends :

Eggs - Pickled -  Beet Pickled Eggs Eggs - Pickled - Beet Pickled Eggs

Eggs - Pickled -  Beet Pickled Eggs
While pickled eggs may be a favorite bar snack in much of the world, they also make a delicious way to use up leftover Easter Eggs as well as a terrific addition to picnics. 12 hard boiled eggs, peeled 1 1/2 C cider vinegar 1 C beet juice 8-10 whole peppercorns 3 whole cloves 3 -4 cloves garlic 1 bay leaf 1 T sugar 1/2 tsp. salt 1/8 tsp. ground allspice 2 sprigs fresh dill Pack peeled eggs in a clean one quart jar. Combine remaining ingredients, except dill in a saucepan and bring to a boil. Reduce heat and simmer

Eggs - Omelet -  Summer Squash Omelets Eggs - Omelet - Summer Squash Omelets

Eggs - Omelet -  Summer Squash Omelets
4 eggs 1/4 cup water 2 teaspoons grated Parmesan cheese 1/2 teaspoon basil leaves, crushed 1/4 teaspoon garlic powder 1/4 teaspoon salt, optional Dash of pepper, optional 2 teaspoons butter or cooking oil OR cooking spray Filling: 1/2 cup thinly sliced zucchini 1/2 cup thinly sliced yellow squash 1/2 cup sliced fresh mushrooms 1/4 cup chopped sweet red pepper 2 tablespoons water Prepare Filling. Set aside. In small bowl, beat together eggs, water, cheese and seasonings until blended. For each omelet, in 7- to 10-inch omelet pan or skillet over medium-high heat, heat 1 teaspoon of the butter until just hot