200345 cheese omelet press style Recipes

eggs, whipping cream or milk, salt, butter, shredded cheddar or swiss cheese, omelet fillings

philadelphia cream cheese, softened (1/2 of 8-oz. package.), kraft mexican style shredded four cheese with a touch of philadelphia, oscar mayer bacon, cooked, crumbled, chopped onions, chopped fresh cilantro, garlic clove, minced, jalapeno peppers , cut lengthwise in half, seeds and membranes removed

kraft mayo with olive oil low-fat mayonnaise, dried basil leaves, lean ground beef, garlic cloves, minced, kraft finely shredded italian five cheese blend, hamburger buns, toasted, leaves lettuce leaves, tomato , cut into 4 slices, pepperoncini peppers , rings

heavy cream, chilled, eggs, room temperature, salt, unsalted butter, sharp cheddar cheese, shredded, meat, vegetables

potatoes (about 3 medium sized), salt and black pepper, red onion, chopped, garlic clove, crushed, red pepper, diced, olive oil, frozen peas, chopped fresh parsley, eggs, low-fat cheddar cheese, grated (mild is best )

chili with beans, eggs, beaten well (per omelet), shredded cheddar cheese, onion, diced, jalapeno pepper, diced (optional)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

eggs, unsalted butter , plus melted butter for brushing finished omelet, gruyere cheese (or other cheese of your choice) or 3 tbsp cheddar cheese (or other cheese of your choice) or 3 tbsp monterey jack cheese, very finely grated (or other cheese of your choice), salt & fresh ground pepper

mascarpone, chives, chopped, garlic clove, minced (optional), rosemary , to taste (optional), sage , to taste (optional), free-range eggs, separated, cream, sea salt , to taste, fresh ground black pepper , to taste, butter, preferably unsalted, parmesan cheese, finely grated, cheddar cheese, grated, extra parmesan cheese, finely grated, to serve

eggs, beaten, salt and pepper, ham, chopped, cheddar cheese, shredded, margarine

bacon , avocado, and cheese omelets with tomato salsa, this omelet is awesome and works as a great and filling breakfast or you can serve it as a dinner if you have a breakfast at dinner day., tomato (finely chopped seeded ), red onion (finely chopped ), pickled or fresh jalapeno chile (seeded and minced ), fresh coriander (minced ), fresh lemon juice, eggs, water, unsalted butter, lean bacon (cooked and crumbled ), avocado, monterey jack (about 2 oz, coarsely grated )

cheese whiz, cream-style corn, frozen mixed vegetables (your choice ), potato (diced and cooked ), chicken bouillon cube, water

diced tomatoes ( for more kick use rotel hot ), smoked sausage, tasso, bell pepper (chopped up ), onion diced, eggs, butter, seasoning to your taste( like salt , pepper, slap yo mama use about 1/4 tsp..), cheese, oil

butter, flour, milk, hot, salt, pepper, cheese, grated (1 cup), eggs, separated

extra-virgin olive oil, tomatoes, trimmed and halved crosswise, white onion, sliced into 4 rounds, kosher salt and freshly ground pepper, panko (japanese breadcrumbs) or plain breadcrumbs, eggs, milk, mixed chopped herbs (such as parsley and dill) and/or scallions, unsalted butter, shredded gruyere or swiss cheese (about 1 cup)

eggs, separated, shredded cheddar cheese, soft breadcrumbs, chopped fresh parsley, salt and pepper to taste, butter or margarine