188809 truffle cheese breakfast Recipes

soft goat cheese with truffles, shredded part-skim mozzarella cheese, truffle oil or extra virgin olive oil, eggs, sea salt , or to taste, freshly ground black pepper , or to taste, ciabatta rolls, split, roasted orange or red bell peppers, cut into thin strips, fresh baby arugula leaves

burrito-size flour tortillas, cheese, grated (i prefer colby), eggs, scrambled & cooked, salt (to taste), fresh ground black pepper (to taste), breakfast sausage, cooked, crumbled & drained, oil (for frying )

raisin whole wheat bread, fat-free cottage cheese, lemon juice, splenda sugar substitute (your sugar substitute), cinnamon, ground

breakfast sausage, pizza dough, hash brown potatoes, frozen, cheddar cheese, shredded, eggs, milk, salt, black pepper, ground, parmesan cheese, grated

turkey sausage , breakfast, low-fat milk, egg substitute, dry mustard, salt, freshly ground black pepper, ground red pepper, eggs, white bread, reduced fat cheddar cheese ,extra sharp finely shredded, paprika

pillsbury pie crust (or cresent rolls), bacon, cooked and crumbled, breakfast sausage, cooked and crumbled, swiss cheese, shredded, eggs, sour cream, fresh parsley, chopped

breakfast sausage links, crescent roll dough (8 oz each), deli cheese, cut into thirds

breakfast sausage , do not use maple (mild, regular or hot), tubes crescent rolls, green onion, brick cream cheese (softend), season salt

breakfast sausage, bread, cubed, shredded cheddar cheese, eggs, salt, dry mustard powder, milk, condensed cream of mushroom soup, milk

breakfast sausage, minced onion, minced green bell pepper, refrigerated biscuit dough, eggs, beaten, milk, shredded colby-monterey jack cheese

whole chestnuts, black mission figs, chestnut honey, truffle cheese, mache, bamboo skewers (soaked ), vinaigrette, shallot, fresh thyme, white wine vinegar, extra virgin olive oil, dijon mustard, salt and pepper to taste, chestnuts simmered and sauteed with butter, recipe courtesy of don pintabona , executive chef tribeca grill), put 2 lb of chestnuts in cold water, season with a pinch of salt and bring to a boil. cover and reduce the heat to a simmer for 40 minutes until tender. saute the cooked chestnuts with 3 tbsp of butter, reseason with salt and pepper and sprinkle with 2 tbsp of chopped parsley.

eggs, beaten, milk, baking powder, flour, chopped parsley, roasted corn, roasted garlic, truffle cheese, vegetable shortening, for deep-frying, parmesan cheese and parsley sprigs, for garnish

left over baked potatoes, chopped up skins and all, onion chopped, a green pepper chopped (if you have 1), garlic minced, olive oil, eggs, cheese, breakfast meat , ham sausage or bacon (chopped)

truffle peelings, madeira wine, olive oil, chopped onion, chopped carrot , plus 1/2 cup s cut into 1/4-inch dice, chopped celery, sachet (10 stems parsley, 10 peppercorns, 1 tsp dried thyme, and 2 bay leaves tied in a cheesecloth bag), rich chicken stock (stock made with roasted bones and stock in place of water as the cooking liquid), sherry wine vinegar, truffle oil, kosher salt and freshly ground pepper to taste, leeks, chicken stock (or canned low-sodium chicken broth), butter, minced flat leaf parsley, skinless, boneless pieces of halibut , cut into neat squares, freshly ground white pepper to taste, truffle slices, fresh tarragon leaves, washed and dried, fines herbs, crispy leeks, vegetable oil, leeks, white part only , cleaned according to directions above, and cut into thin strips, kosher salt to taste

breakfast sausage, cream cheese (reduced fat works well too!), rotel (i prefer the petite diced tomatoes)

truffle oil, potatoes, button mushrooms, shallot, butter or 3 -4 tbsp margarine