216193 fluffy corn cheese omelets Recipes

tart apples, lemon juice, nutmeg, cinnnamon, butter, onion, finely chopped, eggs, water, shredded sharp cheddar cheese

eggs, butter, coarsely chopped spinach, chopped tomatoes, salt, shredded swiss cheese, pepper

onion, chopped, chopped green pepper, frozen cubed hash brown potatoes, thawed, egg substitute, water, pepper, reduced-fat process american cheese product

chopped fresh tomato, green onion, chopped, kidney beans, rinsed and drained and coarsely chopped, garlic clove, minced, celery salt, chili powder, worcestershire sauce, canola oil, divided, eggs, salt, shredded part-skim mozzarella cheese

corned beef (1 can purefoods ), brown sugar, eggs, olive oil

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

corn syrup, egg whites, at room temperature, cream of tartar, pure vanilla extract

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

apple, peel- core and thinly slice, butter -- divided, eggs, cream or milk, salt & pepper, diced brie cheese

unsalted butter divided, tart apples peeled cored and thinly sliced, white onion finely chopped, dried thyme, eggs, salt, freshly ground black pepper, shredded extra sharp cheddar cheese, apricot spread

apples peeled cored and thinly sliced, butter, eggs, cream, salt, freshly ground black pepper, butter, diced brie cheese

eggs, chopped fresh chives, salt, pepper, vegetable cooking spray, butter or margarine, divided, chopped smoked ham, shredded havarti cheese, swiss cheese slices

fresh asparagus spears, trimmed and cut into 1-inch pieces, eggs, sour cream, dried minced onion, salt, crushed red pepper flakes, butter, cream cheese, cubed and softened

fresh asparagus spears, trimmed, butter, egg substitute, reduced-fat sour cream, dried minced onion, salt, crushed red pepper flakes, reduced-fat cream cheese, cut into 1/4-inch cubes

sugar, white shortening, eggs, all-purpose flour, baking soda, salt, buttermilk, almond extract, vanilla, poppy seed (can use more ), sliced almonds (optional), butter, softened, cream cheese, softened, vanilla, cream , unwhipped, sugar, cool whip frozen whipped topping, thawed

jello cheesecake flavor instant pudding and pie filling, cream cheese, vanilla, cold milk, powdered sugar, cool whip, thawed (small)

cream cheese, softened, powdered sugar, vanilla extract, cream, fresh whole strawberries