Breakfast Burrito with Scrambled Egg, Potatoes & Green Chilies

Breakfast Burrito with Scrambled Egg, Potatoes & Green Chilies

Breakfast Burrito with Scrambled Egg, Potatoes & Green Chilies

Preparation time: 10 minutes. Serves: 1.

Cooking Conversion Table

Ingredients:

1 large flour tortilla

1 1/2 teaspoons each of butter and peanut oil or vegetable oil

4 ounces diced potatoes

2 ounces green chilies, drained

2-3 eggs

Salt and pepper to taste

Salsa, if desired

Instructions:

Warm the tortilla in a large skillet over low heat

Heat butter and oil over low heat in a 7-8 inch egg pan

While the pan is heating, beat the eggs in a small bowl with a wire whip until blended but not

frothy

When the fat in the egg pan is hot enough to sizzle a drop of water, add the potatoes and cook

until they are beginning to brown

Add the green chilies, stir and pour in the eggs

Let sit on the heat until the eggs begin to cook around the edges

Stir occasionally with a rubber spatula until eggs are cooked but still soft and moist

Salt and pepper if desired

Place the mixture on the lower third of the warm tortilla

Fold up the bottom of the tortilla over the filling, fold in sides and roll up tightly

Slide onto plate and serve with salsa, if desired

Ole! You have just created a wonderful breakfast sandwich using a flour tortilla

French Toast With Strawberry Butter

French Toast With Strawberry Butter

French Toast With Strawberry Butter

Preparation time: 45 minutes. Number of servings: 20

Cooking Conversion Table

Ingredients For Butter:

For Strawberry Butter

1 pound butter, softened

1/4 cup Strawberry Jam

Instructions For Strawberry Butter:

Mix all ingredients until well combined

Shape into a log 2 inches in diameter and chill until ready to use

Ingredients For French Toast:

40 slices French bread slices, 1/4 inch thick each

11/2 cups Strawberry Jam

2 quarts milk

12 eggs

Instructions For French Toast:

Spread bread slices with jelly and make 20 sandwiches

Arrange in hotel pan

Combine milk and eggs, and pour over sandwiches. Let soak 1 hour.

Final Cooking Instructions:

Heat butter in a frying pan or on grill as needed

Cook sandwiches on both sides until brown

Dust with powdered sugar and top with 1/2-inch thick slices of Strawberry Butter

Garnish with fresh fruit and Enjoy!

Italian Frittata

Italian Frittata 

Frittatas are the Italian form of an omelet. They are usually full of

vegetables and cheese and/or meats. Besides being delicious, they

are a great way to use leftovers!

Let's "talk" about garlic for a minute. First, I love it! Second, not

too much to over power everything else. Third... the easiest way to

peel fresh garlic is to crush a clove with the flat side of your

favorite large (wide) knife or use a garlic press.

Once crushed by a knife, the peel is easily removed. And ...

since it is flattened, you can easily dice or mince the garlic. ☺

Italian Frittata

Preparation Time: 12 minutes. Servings: 2-4

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Ingredients:

1 tablespoon olive oil

6 ounces cooked, diced Italian sausage

1/2 cup sliced mushrooms

1/2 cup chopped onions

1-2 teaspoons minced garlic

6 beaten eggs

4 ounces grated Mozzarella cheese (about 1 cup)

4-6 ounces warm Italian meat sauce or Marinara sauce

Parmesan cheese, grated

Fresh chopped parsley for garnish

Instructions:

Heat a 10-12 inch egg pan over moderate heat

While the pan is heating, whip the eggs with a wire whip until blended, but not frothy

When the pan is hot enough to make a drop of water sizzle, add the olive oil

Add sausage, mushrooms, onions and garlic and heat for 2 minutes (stir with a spatula or shake

pan - do not burn the garlic)

Add eggs and turn the heat to low and let sit without stirring until eggs begin to cook around the

edges and then stir occasionally

Sprinkle Mozzarella cheese on top and finish under a heated broiler about 3-4 inches below the

heat

Remove from the heat when the frittata is puffed up and cheese is just beginning to brown

Top with Italian sauce, Parmesan cheese and parsley

Cut into wedges to serve

restaurant recipes at home : Bacon (Or Ham), Spinach & Cheese Frittata

restaurant recipes at home : Bacon (Or Ham), Spinach & Cheese Frittata 

Bacon (Or Ham), Spinach & Cheese Frittata

Recipe A Best Seller

I introduced my customers to this frittata many years ago.

Today it remains one of my best-selling breakfast items.

Just like omelets, frittatas are great for any meal. Add

fresh fruit or a salad and some crusty bread or a muffin.

Bacon (or Ham), Spinach & Cheese Frittata Recipe

Preparation time: 15 minutes. Recipe serves 2.

Cooking Conversion Table

Ingredients:

1 tablespoon each of butter and peanut oil (or vegetable oil)

1 cup cooked, chopped potatoes

2 green onions, chopped

4 slices cooked bacon, chopped (or 1 cup chopped ham)

1 cup fresh spinach, chopped

1/4 teaspoon salt

Dash of white pepper

4 large eggs (or 5 medium eggs)

1/2 cup Mozzarella cheese, grated

Fresh parsley, chopped fine for garnish

2 tablespoons Parmesan cheese, grated

Instructions:

Heat a 10 inch pan over moderate heat

While the pan is heating whip the eggs in a bowl with a wire whip until well mixed

When the pan is hot enough to sizzle a drop of water, add the butter-oil combination

When the butter stops foaming, add potatoes, onions, spinach, bacon, salt and pepper and heat

for a minute or two

Add the eggs and turn the heat down to low

Let sit without stirring until eggs are set underneath

Sprinkle with Mozzarella and place under heated broiler about 3-4 inches below the heat

Remove when frittata is puffy and cheese is just beginning to brown

Garnish with Parmesan cheese and chopped fresh parsley

Cut into wedges and serve

A fresh from-the-garden frittata recipe makes a truly delicious and nutritious meal.

It is wonderful to live in a farming valley and have easy access to freshly grown, hand-picked,

organic vegetables and herbs. I make use of this blessing with this recipe.

restaurant recipes book - Cooking Terms …Easy To Understand Cooking Dictionary

Cooking terms can be a little confusing so I have provided these pages of definitions for

frequently used terms found in recipes.

Cooking Definitions Starting With "A"

• adobo - a dark red sauce made from ground chilies, herbs and vinegar

• aging - what we all do but in cooking it means keeping meats or cheeses in a controlled

environment for a certain amount of time to improve tenderness and flavor

• al Dente' - describes pasta cooked firm to the bite (not "mushy")

• au jus - the natural drippings or juice from a pan after cooking beef and deglazing

Cooking Terminology Starting With "B"

• bard - to wrap thin sheets of fat or bacon around lean meat or poultry to prevent it from

drying out while roasting

• baste - to brush, squirt or pour drippings, fat or liquid, over food while broiling, roasting

or baking to prevent drying out; develops a crusty exterior and improves flavor and

appearance of product being cooked

• bind - to thicken a hot liquid or sauce by stirring in a roux, flour, cornstarch, egg yolks,

cream or butter

• bisque - a shellfish soup with cream

• blackened - method of cooking that uses spices (sometimes butter) to coat fish or steak

or chicken and then cooked in a very hot cast iron skillet

• blanch - to partially cook vegetables by plunging them into boiling water (often salted)

for up to one minute and then cooling them quickly in cold or ice water

• boil - to cook at the boiling point keeping water or other liquids bubbling; rapid

penetration of heat

• bok choy - a Chinese cabbage with long white stalks and narrow green leaves - also

called Chinese cabbage

• Bouillabaisse - a fish soup made from several varieties of fish, tomatoes, saffron, fennel

and wine (Mediterranean origins)

• bouillon - simmering lean meat, bones, seasonings and vegetables and removing all food

particles leaving a clear soup

• Bouquet Garni - a bouquet of fresh herbs (frequently bay leaf, thyme and parsley) tied

together and immersed in a liquid; used to season stocks and braised foods

• braise - a method of cooking that involves browning meat with vegetables in fat, oil or

butter first, then slowly cooking the food in a small amount of liquid; a pot roast is often

cooked this way

• break - the separation of fat from a liquid content of a sauce or soup; appears curdled

• bread - to coat the food with bread crumbs (usually the food is first dipped in flour and

then beaten eggs, then bread crumbs)

• broil - a method of cooking where the food is placed directly underneath or above the

source of high heat

• broth - a liquid made by simmering meats or fish or poultry or vegetables or their byproducts

in water with herbs (also "stock")

• brown - quickly searing food to enhance flavor; most often done at the beginning of the

cooking process

• brush - to coat food with a liquid such as melted butter or a glaze using a brush designed

for this process

• butterfly - to cut food down the center but not all the way through; done to spread the

food apart for quicker cooking without burning