Simple Breakfast Quiche Recipe

Ingredients:

8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/4 cup all-purpose flour
1 1/2 cups milk
Variations: 1/2 cups cooked and chopped broccoli, spinach or any other vegetable. You may also substitute bacon with ham, sausage or any other meat of your choice.
How to Make It:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan. Brush egg white on trim of crust.
Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Tuna patties (Portuguese “pataniscas”) Recipe

Ingredients:

2 cans of tuna fish
1 chopped onion
100 g wheat flour
1 tbsp of olive oil
3 eggs
0,5dl water
chopped parsley
1 tsp of powder garlic
1 pinch salt
vegetable oil to fry
How to Make It:
Strain the tuna fish from all oil and make it into small pieces (use a fork to do it).
Use a large bowl to mix the flour, olive oil, salt and the eggs.
Mix every thing until all the ingredients are mixed together.
Pour the water into the mixture very slowly, mixing every thing until you get soft dough.
Now mix into it the tuna fish, the parsley, the onion, and the garlic.
Pour oil in a frying pan and make it hot. For each patty, pour in the frying pan 2 tbsp of the mixture and fry both sides. Place on a paper towel.
Enjoy!!!!!!

Oxtails and Mushroom Mirepoix in Red Wine Reduction Recipe

Ingredients:

2 pkg. oxtails, about 4 lbs.
1 bottle Cabernet Sauvignon, 750ml
2 soft bouillion cubes
2 tbsp. olive oil
2 bay leaves
1 lb. fresh mushrooms, wiped clean and quartered
2 large carrots, peeled and cut into 1/3's
2 large stalks celery, cut into 1'3's
2 large onions, quartered
1/4 c. good quality ketchup
kosher salt and cracked black pepper to taste
How to Make It:
In a 6 quart dutch oven or larger, add washed oxtails, bay leaves, boullion cubes and wine. Refrigerate 8 hours or overnight to marinate.
When ready to prepare, preheat oven to 350*F. Remove oxtails from wine and pat dry. Bring cast iron or other heavy skillet up to medium high heat. Add olive oil. Season beef with kosher salt and pepper to taste. In batches, sear oxtails on all sides until well browned about 8 minutes.
Meanwhile, bring wine up to a boil over medium high heat and reduce heat to simmer. Place browned oxtails back into dutch oven and bake cook until tender- about 4 hours. Add carrots, celery, onions and mushrooms during the last 45 minutes of cook time and liquid is reduced by 2/3. Move some of contents of pot to side and whisk in ketchup. Baste oxtails in sauce for last 15 minutes. Skim off excess fat . Serve with polenta, rice, couscous or crusty bread for the 'gravy'.

Easy Mushroom Soup Recipe

Ingredients:

2 Quarts mushroom stock with butter
2 cups Mushrooms
2 large carrots
2 stalks celery
1 onion
4 large potatoes
1 bunch parsley
1 bunch green onions
pinch of basil, thyme, oregano
salt & pepper to taste
How to Make It:
Clean and slice mushrooms, carrots, celery, onion, and potatoes and cook in mushroom stock until tender.
If starting without mushroom stock, use 2 qt. water and cook 3 cups mushrooms with 1/4 stick of butter until tender, then add other ingredients.
Add parsley, green onions, basil, a dash of thyme and oregano.
Cook a few more minutes. Add salt and pepper to taste.
To convert into noodle soup: add 1 cup egg noodles with parsley and green onions

Egg Pudding Recipe

Ingredients:

3 whole eggs
2 egg whites
3/4 cup sugar
1 1/2 cups evaporated milk
1 tbsp. custard powder mixed in a little water to form a paste
1 tsp. vanilla essence
1/4 cup sugar (for caramel)
How to Make It:
Beat eggs.
Add sugar, continue whipping.
Stir in evaporated milk, custard paste, and vanilla essence.
Caramelize remaining sugar in a heavy pan over low heat.
Coat immediately the custard mold or baking pan with caramelized sugar.
Pour the custard into the mold/baking pan.
Place the mold/baking/pan on a rack in a pan of hot, but not boiling, water.
Bake in an oven at 325 F ((163 C) for about 30 minutes or until a toothpick inserted in the middle of the custard comes out clean.
NOTE: Egg Pudding may be steamed in place of baking.
Cornstarch may be used in place of custard powder. Just add a pinch of yellow food color.

Slime Berry Punch Recipe

Ingredients:

1 bottle of Organic Rum
34 oz or 4 cups of cranberry juice
32 oz or 4 cups of pineapple juice
2 cups of blended fresh berries
How to Make It:
In a punch bowl add about 1/2 bottle of rum
Add the cranberry and pineapple juice
Stir in the crushed/blended berries
Stir until the ingredients are mixed well
You can add ice into the punch, or serve ice on the side so as not to water the punch down
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