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Cold Lard Omelet recipe

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300 Eggs

200 tb Milk

12 1/2 c Cold lard

200 tb Cat hair or feathers, etc.

As served by King Neptune: Combine eggs and milk, beating with a whisk until frothy.
Pour into cooking pans, cooking each in one piece, turning each when one side is slightly less than done.
When the eggs are almost done remove from heat and smooth the cold lard across half of the omelet and fold in half.
Sprinkle the hair on top and cut into as many servings a needed.
Submitted By JOHN SCHLANK On SUN, 12 NOV 1995 181831 -0800

Irish Brown Bread Royal Hibernian

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Jim Vorheis 5 c Whole wheat flour

2 1/2 c White flour

1/3 c Sugar

2 ts Sugar

2 ts Soda

2 Eggs

2 1/4 c Buttermilk

1 c Softened butter or margarine

In a large mixing bowl, combine the whole wheat flour, sugar, soda and salt.
In a separate bowl beat eggs until frothy and add buttermilk.
Combine milk mixture and softened butter with the flour mixture and beat with an electric mixer for 2 minutes.
Add white flour gradually and turn dough out onto a floured board.
Knead thoroughly.
Divide dough in half and shape into 2 round balls. Flatten the tops slightly and, with a

knife, cut an “X” about 1/2 inch deep.
Put loaves on a greased cookie sheet or into 2 9×5-inch loaf pans.
(For loaf pans, cut slash down center lengthwise.) Bake at 400 F for 50 minutes.
Cool before cutting into thin slices.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Filets Of Sole Riviera

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3 lg Tomatoes

Salt 12 4″ filets of sole

Milk 1/2 c Flour

Freshly ground white pepper 3 Eggs, lightly beaten

2 c White bread crumbs

6 T Oil

3 lg Green peppers, roasted,

-seeded & cut into strips 3 lg Red peppers, roasted,

-seeded & cut into strips Freshly ground black pepper 4 T Sweet butter

——————————-ACHOVY BUTTER——————————-
8 T Sweet butter, softened

2 t Anchovy paste

1 T Lemon juice

———————————-GARNISH———————————- 6 Rolled anchovy filets

Quartered lemons Finely minced parsley Do not peel the tomatoes; cut them into thick slices and sprinkle them with salt.
Let them drain on a large plate for 30 minutes.
Dip the filets in milk.
Dry them lightly with paper towels.
Season the flour with salt and white pepper; dip the filets in the seasoned flour; transfer them to the beaten eggs and cover them well, then coat them thoroughly with bread crumbs.
Place the filets on a large platter and refrigerate for 1 hour.
Twenty minutes before you plan to serve, heat 3 T of olive oil in a large skillet; add the roasted pepper strips.
Cook for 2 or 3 minutes over high heat.
Season them with salt and black pepper.
Transfer them to a serving platter and keep them warm.
Set the pan aside.
In another skillet heat the 4 T of butter with 2 T of oil.
Add the filets, two at a time, and saute

them over medium heat for 3 minutes.
Turn them over carefully without breaking through the coating and saute for 3 to 4 minutes more.
Regulate the heat so as not to burn the fat.
While the sole is sauteeing, add a little more olive oil to the pan in which you sauteed the peppers.
Add the tomato slices and cook them quickly until they are heated through (about 2 minutes).
Remove the pan from the heat.
As soon as the filets are done, place them on the bed of peppers.
Top the filets with the tomato slices, decorated with the anchovy filets.
Surround the platter with quartered lemons and sprinkle with parsley.
In a small saucepan melt the softened butter over very low heat; add the anchovy paste and lemon juice. Pour the anchovy butter over the sole and tomatoes and serve immediately.

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