185719 tuscan cheese omelet Recipes

eggs, olive oil, sharp cheddar cheese, deli ham, spinach leaves

cream cheese, softened, sour cream, lemon juice, dried parsley flakes, salt, garlic powder, white pepper, dried dill, eggs, water, white pepper, olive oil, butter or 1 tbsp margarine, chopped green onions

egg yolks, cottage cheese, light cream, chopped parsley, egg whites , stiffly beaten, butter

fresh mushrooms, chopped, chopped ripe olives, green onion, chopped, garlic cloves, minced, butter, eggs, milk, canned tuna, drained and flaked, salt, pepper, shredded cheddar cheese

egg, egg whites, chopped fresh baby spinach, hot pepper sauce, chopped sweet red pepper, green onion, chopped, shredded cheddar cheese

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

tuscan kale leaves, rinsed, dried , cut lengthwise in half, center ribs and stems removed, olive oil

tuscan kale leaves, rinsed, dried , cut lengthwise in half, center ribs and stems removed, olive oil, salt and pepper

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.

egg substitute, egg, hot sauce, vegetable juice, chopped green onions, ground black pepper, grated light cheddar cheese

egg whites, egg yolk, salt, pepper, canola oil, grated parmesan cheese

bread crumbs, milk, eggs, salt, black pepper, butter, cheese

ground popped popcorn, milk, eggs beaten, salt, paprika, chopped parsley, chopped green onion, butter, grated cheese, chili sauce

chopped red bell pepper, chopped green or orange bell pepper, sliced green onions, egg substitute, salt, freshly ground black pepper, shredded reduced-fat sharp cheddar cheese

chopped sweet red pepper, chopped green or sweet orange pepper, sliced green onions, fat-free egg substitute, salt, freshly ground pepper, shredded reduced-fat cheddar cheese

eggs, onion powder, dried basil, dried parsley flakes, celery seed, butter, process american cheese

eggs, egg whites, fat-free milk, paprika, salt, pepper, chopped onion, chopped sweet red pepper, shredded part-skim mozzarella cheese