238 skillet eggs cheese Recipes

i love bacon and ham, and who doesn tsp love this combined with cheeses...i do not use half-n-half but whole milk...(as if that was going to help with lessoning the calorie count!) lol, thick slices on bacon diced, diced (bodacious) baked ham that maybe left over in fridge., onion diced, jumbo eggs or 5 large eggs, three cheeses - i use up whatever is left over before it goes into a downward spiral of unidentifiable cheese - this time i chose brie , parmesan freshly grated, fresh mozzarella cut up and crumbled goat cheeses., flour, freshly minced green scallions or chives, nutmeg in addition to, shakes of nutmeg, freshly ground pepper, salt is really not needed due to the bacon and ham, olive oil, pastry shell uncooked and chilled ., equipment needed, skillet , 1 working oven at 350 degrees, several bowls, cookie sheet

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

fresh eggs , depending on size., olive oil or butter, to coat skillet., stalk celery , remove strings and slice thin., broccoli florets, cut to small chunks , depending on size., onion, chopped ., garlic, diced fine ., basil ., butter ., tomato, small cubed, pitted and chopped kalamata olives (use basic ripe olives if you must)., fresh or dried & soaked mushrooms, chopped ., red bell pepper, chopped ., hot chilies, seeded and chopped (optional), smoked bacon, chopped ., canned escargot (depending on size and your taste), well drained., dry white wine ., corn meal ., grated swiss cheese. you can use other cheese but swiss is best ., salt & fresh ground pepper to taste.

shelled fresh peas (from about 1 lb pods) or frozen peas, thawed, kosher salt plus more, eggs, low-fat cottage cheese, all-purpose flour, vegetable oil plus more for skillet, scallions, thinly sliced, plus more for serving, salted butter, melted

cheesy beef & cornbread pie, preheat oven 350 degrees ., pd. lean ground beef (cooked and drained ), chopped onion, chopped green peppers, chopped garlic (optional), add 1 can of condensed tomato soup, water, black pepper, cayenne pepper, paprika, sugar, whole kernel corn, drained, diced tomatoes, mix all well and heat in skillet ), corn bread top ), combine 1 1/2 cups of corn meal, flour, sugar, salt, baking powder, beaten egg, buttermilk, vegetable oil ., over (all) - also 1 cup sharp cheddar cheese

sized yukon gold potato, peeled and diced, breakfast sausage, onion, chopped, olive oil, diced jalapeno pepper, red bell pepper, coarsely chopped, fresh thyme, salt and pepper, sharp cheddar cheese, shredded, eggs, enough to fill the skillet

grated zest of 1/2 lemon, strained lemon juice, sugar, egg, vanilla extract, sugar, percent ) lowfat small curd cottage cheese, drained at least 30 minutes in a strainer set over a bowl in the refrigerator, neufchatel cream cheese, eggs, vanilla extract, strained lemon juice, salt, graham cracker or zwieback crumbs or crushed chocolate cookies or gingersnaps, pan with a solid bottom (no spring form), at least 2 inches deep., oven proof baking dish or skillet, at least 11 inches in diameter and 2 inches deep., cardboard cake circle or pan bottom, optional

nonfat milk or 2 cups milk, eggs, salt, flour, nutmeg (optional), fresh spinach leaves , diced. (i include the stems, finely minced.), enough oil or butter, to lightly grease a griddle or iron skillet for frying the pancake, butter, chives (optional) or 1/2 cup minced parsley (optional) or 1/2 cup tomato, bits for topping. (optional), swiss cheese, shredded, mozzarella cheese, shredded, cream cheese , sprinkled with, ground nutmeg, sour cream , and, tomato, bits mixed

all-purpose flour, baking powder, baking soda, sugar, salt, eggs, milk, vegetable oil , for griddle, diced tomatoes, cream cheese, room temperature, eggs, sour cream, salt and freshly ground black pepper, butter , for skillet, bacon, cooked and chopped, shredded mozzarella, chiffonade fresh basil leaves, butter, maple syrup

light cream (substitute half & half if is unavailable), eggs, lightly beaten, paprika, black pepper, red pepper, dry mustard, worcestershire sauce, jimmy dean skillets- sausage (this is a frozen item), white bread, crusts off, cheese, and grated recommended (yellow cheese (sharp)

arkansas breakfast casserole, bacon, cut in 2 inch pieces, green pepper, cored, seeded, chopped, chopped onion, cubed cooked potatoes, shredded sharp cheddar cheese, eggs, lightly beaten, salt and pepper to taste, in a large heavy skillet , cook the bacon over moderate heat until crisp. remove the bacon to drain. pour off all but 3 tbsp of drippings. heat the drippings remaining in the pan till it sizzles. add the pepper, onion and potatoes and cook, stirring gently, until the potato cubes are browned. sprinkle on the cheese and stir until it melts. add the eggs and cook, stirring gently, until the eggs are set. season with salt and pepper. sprinkle on the crumbled bacon and serve at once.

olive oil, divided, eggs, milk, salt, ground black pepper, turkey bacon , cooked until crisp (in the microwave or skillet), sliced green bell peppers, sliced mushrooms, diced tomatoes or leftover tomatoes, chopped green onions, shredded swiss cheese , optional

note to parents : never leave a child unattended in the kitchen. these recipes are appropriate for children of various ages, 4 to 10. when a recipe calls for cooking on the stove, or using a paring knife, an adult should do those activities and let the child assist, if age appropriate., challah bread, cherry all-fruit jelly or jam, ricotta cheese, unsalted butter, eggs, confectioners sugar and cocoa powder, for dusting, rolling pin, shallow dish, fork or whisk, skillet, spatula, fine mesh strainer

spinach, washed and drained, with stems removed, asparagus , cut into 1-inch pieces, garlic, minced or mashed, eggs, beaten, whipping cream or water, salt, pepper to taste, parmesan cheese, shredded, olive oil , to coat skillet

butter (a bit more if not using a non stick skillet), granny smith apple, peeled, cored and sliced thin, chopped walnuts, nutmeg, cinnamon, sugar, eggs, water, brie cheese , cut into smallish cubes

roughly chopped baked sweet potatoes (about 1 1/2 medium potatoes), shredded cooked turkey, chicken broth, homemade or low-sodium canned, yellow onion, grated, garlic, minced, minced canned chipotle chiles in adobo, chopped fresh coriander ( cilantro), plus leaves for garnish, queso fresco (mexican farmer s cheese), crumbled (1 1/2 oz), egg white, kosher salt, freshly ground black pepper, oil , such as soy, peanut, vegetable or corn, unsalted butter, scallions (white and green), thinly sliced, suggestion : chipotle cranberry sauce, recipe follows, equipment : 10-inch non-stick skillet with oven-proof handle, canned whole berry cranberry sauce, minced canned chipotle chiles en adobo, freshly grated lime zest, freshly squeezed lime juice