6 Servings
Eggs Uncategorized
Bake Main Dish Brunch Breakfast Eggs Uncategorized
10 strips on
4 large s
1 cup heavy am
1/2 cup water
1/4 teaspoon dried me
1/8 teaspoon freshly-ground te pepper
1/2 cup shredded Gruyere cheese
1/2 cup shredded white ddar cheese
Preheat oven to 375 degrees. In medium skillet, cook bacon over medium heat until crisp (approximately 8 to 10 minutes). Transfer to paper towel to drain. In a small bowl, whisk together the eggs, cream, water, thyme and pepper. Pour into greased pie dish. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese and Cheddar. Bake until golden and custard is set, (about 30 minutes). Allow to cool 10 minutes before slicing. Enjoy! This recipe yields 6 servings; 2 carb grams per serving. Formatted for MC6 06-10-2003 by Joe Comiskey - Mad's Recipe Emporium Per Serving (excluding unknown items): 181 Calories; 18g Fat (86.9% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 179mg Cholesterol; 52mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.
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Showing posts with label D. Show all posts
Showing posts with label D. Show all posts
Dessert Gelatins: Sawdust Salad
A layered lemon and orange gelatin salad with crushed pineapple, marshmallows and a custard layer topped with sliced bananas and toasted coconut.
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Dessert Pies: Berry Custard Pie
A sweet biscuit crust flavored with lemon zest is pressed into a 9-inch pie pan. Raspberries and blackberries are then spooned in and topped with a lovely sour cream custard flavored with sugar and spices. This lovely pie is baked and ready in less than an hour.
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Dessert Pies: Cookies and Cream
This luscious frozen pie is made with chocolate pudding, whipped topping, and lots and lots of crushed chocolate cream-filled cookies. And, the crust is chocolate too.
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Grape Roasted Duckling In Wine
4 Servings
Duck
American
Wine basted Savory Sweet Duck Grapes Wine American
1 Roast
4 1/2 lb kling
2 c Optional ffing
1 t t
1/4 t meg
1 e and Grape Sauce
3/4 c sala wine
2 tablespoon Grape jelly
1 1/2 tablespoon nstarch
1 c Seedless green pes
1. Wash duckling and dry. Sprinkle salt and nutmeg in the cavity. Close openings with wooden picks. Tie legs together. Tie wings to body. Wrap bits of foil over legs and wings to prevent over cooking. Cover with wax paper to prevent splattering. 2. Place duckling with or without stuffing in microwave, breast side down in a baking dish. Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4-lb duckling. After 12 minutes, turn bird breast side up and drain off accumulated fat. Continue cooking - Total Microwave time: 25-31 minutes 3. Remove from microwave oven; remove foil pieces and wax paper. Drain fat. 4. Blend wine jelly and cornstarch together. (You may need to add a bit of water.) Heat in a measuring cup in microwave oven 45 seconds or until thick and smooth. Add the grapes and heat at FULL POWER for 45 seconds more. Pour sauce over duck. 5. Roast in conventional range for 30 minutes at 400 deg.F. until skin is crispy brown and legs can be moved easily. Let stand 10 minutes. Microwave: 25-31 minutes, Oven: 30 minutes Total Prep Time: 2.5 hours
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Duck
American
Wine basted Savory Sweet Duck Grapes Wine American
1 Roast
4 1/2 lb kling
2 c Optional ffing
1 t t
1/4 t meg
1 e and Grape Sauce
3/4 c sala wine
2 tablespoon Grape jelly
1 1/2 tablespoon nstarch
1 c Seedless green pes
1. Wash duckling and dry. Sprinkle salt and nutmeg in the cavity. Close openings with wooden picks. Tie legs together. Tie wings to body. Wrap bits of foil over legs and wings to prevent over cooking. Cover with wax paper to prevent splattering. 2. Place duckling with or without stuffing in microwave, breast side down in a baking dish. Cook at FULL POWER 6 minutes per pound or 24 minutes for a 4-lb duckling. After 12 minutes, turn bird breast side up and drain off accumulated fat. Continue cooking - Total Microwave time: 25-31 minutes 3. Remove from microwave oven; remove foil pieces and wax paper. Drain fat. 4. Blend wine jelly and cornstarch together. (You may need to add a bit of water.) Heat in a measuring cup in microwave oven 45 seconds or until thick and smooth. Add the grapes and heat at FULL POWER for 45 seconds more. Pour sauce over duck. 5. Roast in conventional range for 30 minutes at 400 deg.F. until skin is crispy brown and legs can be moved easily. Let stand 10 minutes. Microwave: 25-31 minutes, Oven: 30 minutes Total Prep Time: 2.5 hours
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Dessert Gelatins: Sawdust Salad
A layered lemon and orange gelatin salad with crushed pineapple, marshmallows and a custard layer topped with sliced bananas and toasted coconut.
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Dessert Pies: Raspberry Pie III
Four cups of fresh raspberries find their way into this incredible pie. They 're sweetened with sugar, splashed with a bit of lemon juice, sprinkled with tapioca and cinnamon, and then mounded into a prepared pastry. On goes the top crust with a bit of cream brushed on to make it glisten, and then the pie is popped into the oven to bake.
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Dessert Pies: Mock Pecan Pie II
Brown sugar, corn syrup, butter, eggs and spices are stirred up into a yummy sweet filling, and just before it 's poured into a pie shell, the secret ingredient is added wheat flaked cereal. When this pie is baked and topped with freshly whipped cream, no one will be the wiser.
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Dessert Gelatins: Vegan Gelatin
I've experimented with these a lot and have finally found a combination that comes out as stiff as gelatin desserts but are completely vegan. Works well as a substitute for gelatin in other recipes or just as treats on it's own. Half of a cup of chilled juice can be replaced with your favorite liquor to make a cocktail.
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Dessert Pies: Lime Meringue Pie
A delicious combination of a lemon meringue pie and a key lime pie. Easy to make too. Garnish individual servings with lime slices and a sprig of mint.
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Dessert Pies: October Apple Pie
Sliced apples are tossed with sugar, flour, spices, and butter, along with some rich caramel candies. While the pie bakes, everything melts and mingle with the apples.
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Dessert Gelatins: Rainbow Salad
Why does this look like a rainbow? Because it has seven layers of gelatin, each in a different flavor and color - cherry and strawberry to lemon and lime.
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Dessert Gelatins: Vegan Gelatin
I've experimented with these a lot and have finally found a combination that comes out as stiff as gelatin desserts but are completely vegan. Works well as a substitute for gelatin in other recipes or just as treats on it's own. Half of a cup of chilled juice can be replaced with your favorite liquor to make a cocktail.
VIEW THE RECEIPT
Dessert Gelatins: Vegan Gelatin
I've experimented with these a lot and have finally found a combination that comes out as stiff as gelatin desserts but are completely vegan. Works well as a substitute for gelatin in other recipes or just as treats on it's own. Half of a cup of chilled juice can be replaced with your favorite liquor to make a cocktail.
VIEW THE RECEIPT
Dessert Gelatins: Sawdust Salad
A layered lemon and orange gelatin salad with crushed pineapple, marshmallows and a custard layer topped with sliced bananas and toasted coconut.
VIEW THE RECEIPT
Dessert Gelatins: Rainbow Salad
Why does this look like a rainbow? Because it has seven layers of gelatin, each in a different flavor and color - cherry and strawberry to lemon and lime.
VIEW THE RECEIPT
Dessert Pies: Mock Apple Pie II
Soda crackers masquerade as apples in this tasty pie. The crackers are broken into pieces and piled into an unbaked pie shell. A sweet hot syrup is poured on top, the second crust is added, and the pie is popped into the oven to bake.
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