chef_renee
New member
- Sep 13, 2009
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can you share please? Worked the late night shift today, so I was wondering what's on the menu this evening? Thanks for sharing and Merry Christmas to you all!
Late night eaters, what are you having tonight? If you have the recipe or ideas,
SilentSunday
New member
- Dec 2, 2009
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I had two chipotle cheddar quesadillas - the lazy man way.
Shredded chipotle cheddar in a tortilla zapped in the microwave for a minute.
For dessert I had the nub of a brownie that was graciously left to me by my chocoholic fiance and his son >
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Shredded chipotle cheddar in a tortilla zapped in the microwave for a minute.
For dessert I had the nub of a brownie that was graciously left to me by my chocoholic fiance and his son >
OCHEESY HAM AND EGG PIE
1 pie crust (your own, or refrigerated)
4 Tbs. butter
3 slices ham
8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs
2 C. heavy cream
1/4 tsp. ground nutmeg
Preheat oven to 400 F. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 F. While crust is baking, julienne ham and chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.
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HASHBROWN QUICHE
3 c. shredded hash brown potatoes
1/3 c. butter, melted
Seasoning salt to taste
1 c. diced cooked ham
1/4 c. chopped onion
1 c. shredded Cheddar cheese
2 eggs
1/2 c. milk
Salt and pepper to taste
Preheat oven to 425 F. Press hash browns onto the bottom and sides of a 9-inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in pre-heated oven for 20 minutes, or until beginning to brown. Meanwhile, in a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom. Cover with egg mixture. Reduce oven temperature to 350 F. Bake for 20 to 25 minutes, or until filling is puffed and golden brown.
SOUTHERN CORNBREAD
2 c. self-rising white corn meal
2 c. self-rising white flour
2 1/2 c. milk or buttermilk
1/4 c. sugar
4 to 5 tbsp. bacon fat
6 tbsp. bacon fat to grease baking pan
2 eggs
Set oven to 425 F. Preheat oven while preparing cornbread mix. Grease baking pan with 6 tablespoons of bacon fat. Place pan in oven just to heat and take out. Mix corn meal and flour into mixing bowl. Stir in milk and mix well. Add sugar, eggs and bacon fat. Mix well. Batter should be pourable. If not add 4 tablespoons of milk, and mix. Pour batter into greased pan. (Use deep baking pan.) Spoon bacon fat from the insides of pan and spread on top of cornbread batter. Bake until springy and golden brown, 25 to 30 minutes. Try some butter or syrup when serving hot.
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EGGS BENEDICT
8 strips Canadian-style bacon
4 English muffins split
2 tablespoons butter, softened
Ingredients for Hollandaise Sauce:
4 egg yolks
3-1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2-1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately
1 pie crust (your own, or refrigerated)
4 Tbs. butter
3 slices ham
8 green onions
1 C. brie cheese
1 C. parmesan cheese, grated
4 eggs
2 C. heavy cream
1/4 tsp. ground nutmeg
Preheat oven to 400 F. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 F. While crust is baking, julienne ham and chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.
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HASHBROWN QUICHE
3 c. shredded hash brown potatoes
1/3 c. butter, melted
Seasoning salt to taste
1 c. diced cooked ham
1/4 c. chopped onion
1 c. shredded Cheddar cheese
2 eggs
1/2 c. milk
Salt and pepper to taste
Preheat oven to 425 F. Press hash browns onto the bottom and sides of a 9-inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in pre-heated oven for 20 minutes, or until beginning to brown. Meanwhile, in a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom. Cover with egg mixture. Reduce oven temperature to 350 F. Bake for 20 to 25 minutes, or until filling is puffed and golden brown.
SOUTHERN CORNBREAD
2 c. self-rising white corn meal
2 c. self-rising white flour
2 1/2 c. milk or buttermilk
1/4 c. sugar
4 to 5 tbsp. bacon fat
6 tbsp. bacon fat to grease baking pan
2 eggs
Set oven to 425 F. Preheat oven while preparing cornbread mix. Grease baking pan with 6 tablespoons of bacon fat. Place pan in oven just to heat and take out. Mix corn meal and flour into mixing bowl. Stir in milk and mix well. Add sugar, eggs and bacon fat. Mix well. Batter should be pourable. If not add 4 tablespoons of milk, and mix. Pour batter into greased pan. (Use deep baking pan.) Spoon bacon fat from the insides of pan and spread on top of cornbread batter. Bake until springy and golden brown, 25 to 30 minutes. Try some butter or syrup when serving hot.
________________________________________________________________________
EGGS BENEDICT
8 strips Canadian-style bacon
4 English muffins split
2 tablespoons butter, softened
Ingredients for Hollandaise Sauce:
4 egg yolks
3-1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2-1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately