Corned Beef & Egg Hash Recipe

Ingredients:

2 tbsp vegetable oil
2 tbsp butter
1 onion, finely chopped
1 small green (bell) pepper, seeded and diced
2 large boiled potatoes, diced
350 gram corned beef diced
¼ tsp freshly grated nutmeg
¼ tsp paprika
4 eggs
Salt and ground black pepper to taste
Chopped fresh parsley, to garnish
Chili sauce, to serve


Cooking instructions:


Heat the oil and butter in a large frying pan. Add the onion and cook, stirring occasionally until softened, about 5 minutes.

Mix together the green pepper, potatoes, corned beef, nutmeg and paprika in a bowl. Add salt and pepper to season. Add to the pan and toss gently. Press down lightly and cook over a medium heat until a golden brown crust has formed on the underside for about 5 minutes.

Stir the mixture to distribute the crust, then repeat the process twice, until the mixture is well browned.

Make four wells in the hash and crack an egg into each one. Cover and cook gently for about 5 minutes, until the egg whites are just set.

Sprinkle with chopped parsley and cut the hash into quarters. Serve immediately with chili sauce.

Apple Soufflé Omelet Recipe

Ingredients:

1 tbsp butter
Sifted icing (confectioners’) sugar, for dredging
4 eggs, separated
2 tbsp single (light) cream
1 tbsp caster (superfine) sugar

For the filling:

1 eating apple, peeled, cored and sliced
2 tbsp butter
2 tbsp soft light brown sugar
3 tbsp single (light) cream

Cooking instructions:

To make the filling, sauté the apple slices in the butter and sugar until just tender Stir in the cream and keep warm, while making the omelet.

Place the egg yolks in a bowl with the cream and sugar and beat well. Whisk the egg whites until stiff peaks form, then fold into the yolk mixture.

Melt the butter in a large heavy frying pan, then pour in the soufflé mixture and spread evenly. Cook for I minute until golden underneath, then place under a hot grill (broiler) to brown the top.

Slide the omelet on to a plate, spoon the apple mixture on to one side, then fold over Dredge the icing sugar over thickly, then quickly mark in a criss-cross pattern with a hot metal skewer. Serve immediately.

Devilled Eggs Recipe

Devilled Eggs Recipe

Ingredients:
5 hard boiled eggs
1 tsp butter
Pepper, mustard and paprika to taste

Method:
1. Cut the eggs in half and scoop out the yolks.
2. Rub yolks into a paste with a little butter seasoned with pepper and mustard but this paste must not be too moist.
3. Fill in the egg whites and sprinkle with paprika before serving.

Asparagus Omelet Recipe

Ingredients:

3 eggs
6 spears Asparagus
1 tbsp Parmesan cheese - grated (or 1 tbsp cheddar cheese)
1/2 tbsp Olive oil
Fresh lemon juice 1 tbsp
Salt and Pepper to taste


Directions:

1. Preheat the oven to 400 F (200 C). Place an oven proof pan with 1/2 tbsp olive oil in the oven.

2. Cut the bottom tough part of the asparagus spears.

3. Steam them for 5 minutes or until tender. Alternatively you can boil them with a little bit of salt. Cut them into 2 cm (1 inch) pieces.

4. Meanwhile, whisk eggs, cheese, salt and pepper to blend well.

5. Remove the heated pan from the oven. Transfer asparagus pieces into the pan. Pour the egg mixture over it.

6. Place the pan in the oven and cook for 10 min or until done.

7. Serve it with fresh lemon juice.

EGGNOG Fudge Recipe

INGREDIENTS:
1/2 cup (1 stick) butter
3/4 cup eggnog
2 cups sugar
10 oz. white chocolate, coarsely chopped
1/2 tsp. ground nutmeg
1 jar (7 oz.) marshmallow creme
1 cup pecans, chopped
1 tsp. rum or rum extract

DIRECTIONS:
In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.

Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 min., or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.

Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

Cottage Cheese Casserole

3 eggs – slightly beaten
3 cups cottage cheese – small curd
1 small diced onion
Black pepper to taste

Mix all ingredients and pour into a casserole dish. Bake at 350 degrees for 45-50 minutes, or until firm and pulls away from the sides of the pan. Serve warm.

Zone Diet Recipe ~ Broccoli, Olives, & Egg Salad

~ Zone Diet Recipe ~

Fresh broccoli florets
Boiled eggs
Green olives
Red Onion
Mayonnaise
Black Pepper
Paprika
Salt

Quantities of everything according to taste. I would use a bunch
broccoli, 3 eggs chopped in large pieces, ½ cup olives, ½ large
red onion chopped. The rest of the ingredients really depend on your
preferences, but black pepper really makes this salad. Mix
everything together and coat well with mayo. Chill and serve.

Zone Diet Recipe ~ Stracciatella Soup

(Minestra di Stracciatella)

1 egg
1/2 tablespoon of Parmesan cheese
1 tablespoon bread crumbs

Beat the egg, yolk and white together; add salt and the cheese, grated, and the bread crumbs; mix well together and add to the boiling stock (strained). Stir well with a fork to prevent the egg from setting, and boil for four or five minutes.

Omelet Souffle

This is, perhaps, one of the most difficult of all dishes to make. When, however, you have accomplished the art, you have one of the most satisfactory desserts. Like the preceding recipe, it must be made at the last moment and sent from the oven directly to the table. The eggs must be beaten to just the right point and the oven must be very hot. Get everything in readiness before beginning to make the souffle.

• Select a bowl, perfectly clean, and arrange the star tube and pastry bag, if you are going to use one. If not, get out a baking dish.
• Sift six tablespoonfuls of powdered sugar.
• Separate six eggs. Put three of the yolks aside (as you will only use three), and beat the other three until creamy. Beat the whites until they are very stiff but not dry or broken.
• Now add three tablespoonfuls of the sifted powdered sugar. Beat for fully ten minutes.
• Then add the beaten yolks, the grated rind of a lemon and at the last a tablespoonful of lemon juice. Mix carefully and quickly, but thoroughly.
• Put four or five tablespoonfuls of this in the bottom of a platter, or baking dish.
• Put the remaining quantity quickly in the pastry bag, and press it out into roses. It is easier to make it in small rosettes all over the foundation.
• Dust quickly with the remaining three tablespoonfuls of sugar.
• Bake in a quick oven until golden brown. This will take about five minutes.
• Serve immediately. To be just right, this must be hot to the very center, crisp on top, moist underneath. If baked too long, the moment the top is touched it will fall, becoming stringy and unpalatable.

Omelet souffles are frequently flavored with rum, which must be mixed with the sugar. Sometimes they are sprayed with sherry just as they are taken from the oven. They may be built up into different forms, and garnished with candied or maraschino cherries, or chopped nuts.

Omelet A La Duchesse

This is a sweet baked omelet, and is served the same as one would serve an omelet souffle.

6 eggs
1/2 cupful of water
1/2 a lemon's yellow rind, grated
1/2 cupful of thick cream
1/2 cupful of granulated sugar
1 teaspoonful of vanilla or orange flower water
1 small bit of cinnamon

Put the sugar, water, cinnamon and lemon rind over the fire, boil until it spins a thread and stand aside to cool. Separate the eggs; beat the yolks until creamy, and add the cream, then the strained syrup. Add the vanilla, and when cool fold in the well-beaten whites. Turn at once into a shallow silver or granite dish, dust thickly with powdered sugar and bake in a quick oven until brown.

Omelet With Rum

Omelet With Rum
Make a plain omelet with six eggs, turn it on a heated platter. Dust it with powdered sugar, and score it across the top with a red-hot poker. Dip four lumps of sugar into Jamaica rum and put them on the platter. Put over the omelet four tablespoonfuls of rum; touch a lighted match to the rum, and carry the omelet to the table, burning. Baste it with the burning rum until the alcohol is entirely burned off.

Omelet A La Washington

Put three eggs into a bowl, and three into another bowl. Add three tablespoonfuls of water to each, and beat. Have two omelet pans, in which you have melted butter. Grate an apple into one bowl, and into the other put a little salt and pepper. Stand two tablespoonfuls of jelly in a dish over hot water while you cook the omelets. Proceed as for plain omelet. The one to which you have added the apple, turn out on a plate. Before folding the other, put in the center the softened currant jelly, then fold it and turn it out by the side of the other omelet. Dust both with powdered sugar, and send at once to the table. Serve a portion of each.

Omelet With Potatoes

4 eggs
1 cupful of mashed potatoes
2 level tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 level teaspoonful of salt
1 saltspoonful of pepper

Beat the eggs, without separating, until thoroughly mixed; add them gradually to the mashed potato, beating all the while; add the salt and pepper. Put the butter into a good-sized saute or omelet pan; when hot, turn the ingredients into the pan, and smooth it down with a pallet knife. Let this cook slowly until nicely browned; fold it over as you would a plain omelet, and turn onto a heated dish. The parsley may be sprinkled over the top, or added to the mixture.

Omelet O'brien

Put two tablespoonfuls of butter in a saucepan with four tablespoonfuls of chopped onion. Cook until the onion is tender. Then add four chopped Spanish peppers, two tablespoonfuls of thick tomato, or one whole raw tomato cut into bits, four sliced cooked okra, a teaspoonful of salt, a dash of pepper. Let these cook twenty minutes. Make a six-egg plain omelet, using bacon fat instead of butter for the cooking. Remove the slices of bacon before they are too hard, as they must be used for a garnish. Turn the omelet onto a heated platter, pour around it the pepper mixture, garnish with the bacon, and send to the table. Canned mushrooms may be added, if desired.

Omelet With Fresh Mushrooms

This is one of the most delicious of all the luncheon dishes. Put two tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup of milk and a teaspoonful of salt into a saucepan. Cover and cook slowly for twenty minutes. Make two six-egg omelets. Turn them, side by side, on a large heated platter, pour over the fresh mushrooms and serve at once.

Omelet Jardiniere

Chop sufficient chives to make a tablespoonful. Add a tablespoonful of parsley, a tablespoonful of finely chopped onion, and, if you have it, a little of the green tops of celery. Mix this with six eggs, add six tablespoonfuls of water and beat. Make the same as a plain omelet.

Spanish Omelet

Beat six eggs. Add six tablespoonfuls of water. Add a saltspoonful of pepper, a tablespoonful of finely chopped parsley, a teaspoonful of onion juice. Put six thin slices of bacon in the omelet pan. Cook slowly until all the fat is tried out. Remove the bacon, add a tablespoonful of chopped onion. Cook until the onion is slightly brown, turn in the eggs and finish the same as a plain omelet. Turn onto a heated platter, garnish with red and green peppers, and, if you like, put two tablespoonfuls of stewed tomatoes at each end of the omelet.

Omelet With Fine Herbs

Beat six eggs until thoroughly mixed. Add a half cupful of cream, a tablespoonful of finely chopped parsley, a saltspoonful of pepper and a half teaspoonful of salt. Finish the same as a plain omelet. Serve on a heated platter and put over a little thin Spanish sauce.

Omelet With Cheese

Beat six eggs until they are thoroughly mixed. Add a half cupful of thick cream, four tablespoonfuls of grated cheese, a saltspoonful of black pepper and a half teaspoonful of salt. Mix and finish the same as plain omelet.

Omelet With Ham

Mix a half cup of chopped ham with the eggs after they have been beaten with the water, and finish the same as a plain omelet.