Free Recipes Archive
1-1/2 to 2 cups hash brown potatoes, partially cooked 1/2 cup cubed ham 8 to 10 large eggs 3/4 cup cream of mushroom soup 1-1/2 cups shredded cheddar cheese 1 tablespoon butter Melt butter in a 10-inch skillet over moderate Read More …
This tasty egg dish is great as a great meatless dinner entre or as a breakfast or brunch main dish. 3 tablespoons butter 1 cup sliced fresh mushrooms 1/2 cup chopped onion 6 large eggs 1/2 medium red bell pepper, Read More …
Source: Stacy Haden – Brookfield’s Restaurant 2-1/2 to 3 ounces Loukaniko (Greek sausage) 1/2 ounce feta cheese 1/4 ounce diced red onions 1/4 ounce diced greed onions 1 ounce jack cheese 1/2 ounce sliced black olives 3/4 ounce diced fresh Read More …
A hassle-free alternative to the traditional omelet, Italian frittatas are great for breakfast, lunch or a light dinner. 1 tablespoon olive oil 1 (10 ounce) package frozen asparagus spears, thawed 1 cup sliced trimmed mushrooms 1 cup thinly sliced, peeled Read More …
A frittata is a crustless quiche! Serve with a tossed green salad. 6 extra-large egg whites or 1/2 cup Egg Exchange 2 tablespoons nonfat or lowfat milk 1 tablespoon sliced green onion 1-1/4 teaspoon crushed, dried basil or fine herbs Read More …
3 large eggs 1 tablespoon chopped fresh basil 1 tablespoon chopped green onions 1 tablespoon chopped fresh tarragon 2 tablespoons grated Romano cheese 1 clove garlic, peeled and minced 2 slices Italian country bread, buttered and grilled or toasted Combine Read More …
6 large eggs 1 bunch of fresh young asparagus (approx. 3/4 pound) Extra virgin olive oil Sea salt and freshly ground pepper Grated parmigiano or pecorino cheese (optional) Clean the asparagus by first removing the hard stem bottoms and rinse Read More …
Serves: 24 (6 oz. each) 1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon, drained (reserve liquid) 3 lbs. new red potatoes, cooked and sliced 1/4″ thick 3 Tbsp. olive oil 3 cups green onions, chopped Read More …
This recipe tor 24 servings is sure to be the “star’ at your next buffet. 72 extra-large egg whites or 6 cups Egg Exchange 1-1/2 cups nonfat or lowfat milk 3/4 cup sliced green onion 1 tablespoon crushed, dried basil Read More …
6 large eggs 1 bunch of fresh young asparagus (approx. 3/4 pound) Extra virgin olive oil Sea salt and freshly ground pepper Grated parmigiano or pecorino cheese (optional) Clean the asparagus by first removing the hard stem bottoms and rinse Read More …
12 ounces spaghetti, broken into 2-inch pieces and cooked al dente 3 ounces green onions, sliced 3 ounces thick-sliced bacon, cooked, chopped Vegetable spray or margarine 3 tablespoon shredded Fontina (heaping) Freshly-grated Parmesan cheese 3-3/4 cups Frittata Batter (see below) Read More …
6 large eggs 1 bunch of fresh young asparagus (approx. 3/4 pound) Extra virgin olive oil Sea salt and freshly ground pepper Grated parmigiano or pecorino cheese (optional) Clean the asparagus by first removing the hard stem bottoms and rinse Read More …