Tag Archives: Dairy

Breakfast

Crepes

Crepes
 
Author:
Recipe type: Pastry
Cuisine: French
Serves: 8
Print
 
Ingredients
  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted
Instructions
  1. Mix together flour and eggs.
  2. Gradually add in milk and water.
  3. Add in salt and butter, making sure that it is completely combined and smooth.
  4. Cook crepes on hot griddle, using ¼ cup of mix per crepe.
  5. Cook crepes approximately 2 minutes per side, until golden brown.
  6. Loosen with rubber spatula and flip.

 
Breads, Staff Favorites

Garlic Bread

Garlic Bread
 
Author:
Recipe type: Bread
Cuisine: Italian
Serves: 6
Prep time:
Cook time:
Total time:
Print
 
Ingredients
  • 1 loaf french bread
  • 1 stick butter, softened
  • ¼ teaspoon garlic powder
  • ½ cup mozzarella cheese
  • Parmesan Cheese
Instructions
  1. Cut french bread in ½ long way.
  2. Combine butter, garlic and mozzarella cheese.
  3. Spread butter mixture over bread.
  4. Sprinkle with Parmesan Cheese
  5. Turn broiler in oven on and cook until slightly brown.

 
Cooking Recipes, Eggs, Sauce, Staff Favorites

Southern Omelette and Cheese Sauce

 

Southern Omelette and Cheese Sauce
 
Author:
Recipe type: Breakfast
Cuisine: American
Print
 
Ingredients
  • **CHEESE SAUCE**
  • 1 tablespoon butter
  • 1 tablespoon starch
  • 1 cup milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon white pepper
  • ¼ cup cheese -- shredded
  • **OMELETTE**
  • 3 Eggs
  • ⅛ cup red onion
  • ⅛ cup Sweet Pepper (red, yellow or orange, because they are sweeter)
  • ⅛ cup milk
  • Salt
  • Pepper
  • 1 tablespoon butter
Instructions
  1. Heat butter in a small skillet.
  2. Add in starch.
  3. Slowly add milk.
  4. Cook stirring until sauce thickens.
  5. Stir in salt and pepper
  6. Add ¼ cup cheese.
  7. Still until all cheese is melted.
  8. **OMELETTE**
  9. Saute Peppers and Onions in olive oil until tender.
  10. Whisk eggs, milk, salt and pepper.
  11. Melt butter in pan.
  12. Pour egg mixture in to hot pan.
  13. Cook until eggs are done on 1 side and flip over.
  14. Sprinkle onions and peppers on to 1 side of the omelette and then fold in half when cooked on other side.
  15. Plate and cover with cheese sauce.
Beef, Quick and Easy - Freeze and Reheat, Sandwiches

In a Flash Burgers

 

In a Flash Burgers
 
Author:
Print
 
Ingredients
  • 2 lb ground chuck
  • Wax paper
  • Freezer paper
  • Butter or margarine
Instructions
  1. Shape the ground chuck into four inch patties.
  2. Place the wax paper on a flat surface.
  3. Place a patty on the wax paper.
  4. Add a piece of wax paper to the top of the patty.
  5. Add another patty.
  6. Continue until all the patties are stacked alternating back and forth between the patties and wax paper and being sure to end with the wax paper.
  7. Wrap in the freezer paper and secure tightly.
  8. Freeze for up to 2 months.
  9. When ready to use place the butter in a skillet.
  10. Heat on medium heat until butter is melted.
  11. Add the patties.
  12. Cook 7 minutes.
  13. Flip and cook an addition 7 minutes or until as well as you like.

 
Desserts, Quick and Easy - Freeze and Reheat

Frozen Easter Eggs

What a great way to cool off on a hot summer day.  Colorful and yummy so the kids will love them.

 

Frozen Easter Eggs
 
Author:
Print
 
Ingredients
  • 3 pt soft vanilla ice cream
  • 1 C mixed candied fruit
  • ¼ C light rum
  • 1 C heavy cream
  • 2 T sugar
  • Pastel food coloring
  • Plastic mold such as a melon, egg or ice cube tray
  • Freezer wrap
Instructions
  1. Place the ice cream in a large mixing bowl.
  2. Add the candied fruit and rum.
  3. Mix together well - working quickly so the ice cream doesn't melt.
  4. Place the ice cream mixture into the mold.
  5. Place in freezer and freeze until firm, a few hours or even overnight.
  6. Place a serving platter in the freezer for about 30 minutes.
  7. Un-mold ice cream and place on the chilled platter.
  8. Place back in the freezer for about 20 minutes.
  9. Place the heavy cream and sugar into a mixing bowl.
  10. Mix until stiff.
  11. Remove ice cream and frost each egg with part of the cream mixture.
  12. Return ice cream to the freezer.
  13. Divide the remaining cream mixture into as many bowls as you would like colors for the eggs.
  14. Tint each cream mixture with a different color of the food coloring.
  15. Remove ice cream from the freezer.
  16. Use a pastry bag or baggie with one corner cut out to pipe the colored cream mixture onto each egg.
  17. Return to the freezer and freeze until firm.
  18. Once firm remove and wrap each egg in the freezer wrap.
  19. Maybe stored in the freezer for up to 1 month.

 
Eggs, Staff Favorites

Poached Eggs with Tarragon Cream

2 Comments

This is a great egg recipe that I know that you will enjoy. My husband and I first had this at Through the Grapevine Bed & Breakfast in Waterloo, NY .

 

Poached Eggs with Tarragon Cream
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Print
 
Variation: This is the original recipe. You may use an egg poaching pan which I think is easier. I also put a little of the Gruyere cheese in the sauce to add a little extra flavor.
Ingredients
  • 1 shallot, chopped finely
  • 2 Tbsp, plus 2 tsp butter, divided
  • 2 Tbsp. flour
  • ½ cup milk
  • ½ cup whipping cream
  • ½ tsp. salt
  • 2 tsp. minced fresh tarragon
  • 4 eggs
  • ¼ cup shredded Gruyere cheese
  • 2 Tbsp. bread crumbs
Instructions
  1. Spray the bottom of a large skillet with non-stick spray or use a non-stick skillet. Fill the skillet three quarters full with water, bring to a boil.
  2. Meanwhile, cook the shallot in two tablespoons of butter in saucepan over medium-low heat until softened.
  3. Stir in flour until blended and slightly cooked one minute.
  4. Stir in the milk and cream.
  5. Heat to boiling, stirring constantly, then boil and stir one minute. Stir in the salt. Remove from the heat. Stir in the tarragon. Cover and set aside.
  6. Heat oven to 375 degrees.
  7. Reduce boiling water to simmer. To poach the eggs, work with two at a time. Crack the first into a bowl then carefully pour into the water. Cook until the whites are set and remove with a slotted spoon to a small buttered ramekin. Repeat with the remaining eggs.
  8. Divide the tarragon sauce between the ramekins, spooning over the eggs, and then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly about 10 minutes.