Cheese omelet (New Menus)

Cheese Omelet  (www.recipeforcook.blogspot.com)

INGREDIENTS :

• 2 tablespoons cooking oil

• 3 eggs

• 1 / 4 tsp salt

• 1 / 4 teaspoon pepper

• 3 tablespoons of liquid milk

• 4 pieces of button mushrooms, sliced

• 20 grams of cheddar cheese, grated

• 50 grams of mozzarella cheese

COMPLEMENT :

More delicious when served with French Fries 

HOW TO MAKE IT'S MENU :

•  Heat oil in nonstick skillet.

•  Whisk the egg off, put salt, pepper, and fresh milk, stir well. Enter the grated cheese and mushrooms.

•  Pour batter into hot skillet, good mozzarella cheese slices on top and make pancakes until 

           cooked,  remove from heat.

•  Serve warm with fries.

Huzarensla (New Vegetarian Menu)

Huzarensla

INGREDIENTS :

• 1 / 2 pieces (90 grams) of Japanese cucumber, seeded and cut into cubes

• 1 teaspoon vinegar

• 1 tablespoon granulated sugar

• 1 piece (150 g) potatoes, boiled, cut into cubes, fried

• 1 piece (100 grams) poor apples, peeled, salt water soak

• 1 / 2 pineapple, cut into cubes

• 1 piece (90 grams) carrots, cut into cubes, boiled

• 8 pieces of green beans, cut into 1 cm, boiled

• 2 pieces of burger meat, cut into pieces

• 6 pieces of leaf lettuce, chopped

DRESSING INGREDIENTS :

• 100 grams of mayonnaise

• 1 teaspoon lemon juice

• 1 / 4 teaspoon salt

• 1 / 4 teaspoon granulated sugar

• 1 / 4 teaspoon ground pepper

HOW TO MAKE IT'S MENU :

1. Toss cucumber with Japanese vinegar and sugar. Let stand in refrigerator until wilted. Set aside.
2. Stir the dressing ingredients.
3. Tata potatoes, apples, pineapple, pickled cucumbers, carrots, beans, meat burgers, and leaf lettuce.
4. Add dressing. Stir well. Serve.

Service : 4 peoples 

Chorizo-Tortilla Tortilla (by Rachael Ray)

Chorizo-Tortilla Tortilla (by Rachael Ray)

This Spanish-inspired egg dish can be served in a variety of ways. Try it with soup or a salad.

INGREDIENTS :

• 2 tablespoons extra virgin olive oil (EVOO)
• 1/3 pound cured chorizo, casings discarded and meat chopped
• 4 plum tomatoes, seeded and chopped
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 red pepper, seeded and chopped, or 3 drained Spanish Piquillo peppers, chopped
• 1 red chili pepper, such as Fresno, thinly sliced
• Salt and pepper
• A handful of cilantro or flat leaf parsley, chopped
• 4 handfuls unsalted thin yellow or blue tortilla chips, such as Xochitl brand, lightly crushed
• 12 extra-large eggs, beaten
• 1 1/2 cups young Manchego or Monterey Jack cheese, shredded
• Hot sauce, to pass around the table

Services : 4 peoples

PREPARATION :

Pre-heat the oven to 425°F.

In a 10-inch, nonstick, ovenproof skillet, heat the EVOO, two turns of the pan, over medium-high heat. Add the chorizo and lightly brown, 2-3 minutes. Add the tomatoes, onion, garlic, bell pepper, chili pepper, salt and pepper; cook for 5 minutes. Scatter in the cilantro or parsley and tortilla chips. Add the eggs and season with salt and pepper. Stir to combine; let the eggs settle, then cook until set at the edges (some of the tortilla chips will pop up).
Transfer the tortilla to the oven and bake until cooked through, 15-18 minutes. Turn the oven to broil. Top the tortilla with the cheese and melt under the broiler. Pass the hot sauce at the table.

Source : RACHAEL RAY
 

CHEESY ZUCCHINI FRITTATA (by Rachael Ray)

CHEESY ZUCCHINI FRITTATA (by Rachael Ray) 

This frittata recipe is delicious and can be served at room temp!
 
INGREDIENTS :

• 1 baking potato, peeled and thinly sliced
• 2 tablespoons milk
• 3 eggs, beaten
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small zucchini, chopped
• 1/2 cup shredded Asiago cheese
• 5-10 leaves basil (optional)

PREPARATION :

Pre-heat the oven to 375°F.

Place the potato in a small bowl with enough water to cover it and microwave at high power until tender, about 8 minutes. Drain, add the milk and mash with a fork; let cool. Mix in the eggs.

In a medium size, ovenproof skillet, heat the EVOO, two turns of the pan, over medium heat. Add the zucchini and cook until tender, about 5 minutes. Add the potato mixture and stir to combine. Bake until set, about 10 minutes. Sprinkle the cheese on top and bake until melted, about 2 minutes more. Let cool, then cut into wedges. Garnish with basil, if desired

Source : RACHAEL RAY