232338 wine and cheese overnight omelet Recipes

french bread , large day old (broken in small pieces), unsalted butter (melted ), swiss cheese (shredded ), monterey jack cheese (shredded ), genoa salami (thinly sliced ), eggs, milk, dry white wine, green onions (minced ), grainy mustard, pepper, red pepper, sour cream, parmesan cheese, freshly grated

salsa, water-packed artichoke hearts, drained and chopped, shredded monterey jack cheese, shredded cheddar cheese, grated parmesan cheese, eggs, beaten, sour cream, chopped fresh tomato , sliced ripe olives and minced chives (optional)

bacon strips, diced, green onions, sliced, eggs, milk, seasoned salt, shredded monterey jack cheese, divided

olive oil, eggs, minced chives, water, salt, pepper, cream cheese, cubed, salsa

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

day old french or italian bread crumbled, unsalted butter melted, swiss cheese shredded, pepper jack cheese shredded, salami chopped, eggs, milk, dry white wine, green onions minced, whole grain mustard, freshly ground black pepper, ground red pepper, sour cream, shredded asiago cheese

port wine cheese, widespread ) port wine cheese or sharp, chopped garlic, beer, cream cheese

butter or margarine, divided, chopped cooked shrimp (about 1 lb), fresh crabmeat, green onions, minced, dry vermouth, salt, pepper, butter or margarine, melted, wine-cheese sauce, crepes, shredded swiss cheese, garnish: sliced green onions

eggs, beaten, bread (your choice) cubed, your favorite sausage, crumbled, browned and cooled, milk, sharp cheese, grated, salt, dry mustart, pepper to taste

cream cheese, sharp cheddar cheese, grated, blush wine or 1/4 cup rose wine, onion salt, garlic salt, onion soup mix

cornstarch, milk, dry vermouth, whipping cream, salt, pepper, shredded swiss cheese

salsa, chopped artichoke hearts, grated parmesan cheese, shredded monterrey jack cheese, shredded sharp cheddar cheese, eggs, carton sour cream

swiss cheese, thinly sliced, bacon , slices, eggs, beaten to blend, milk, salt and pepper, to taste, parsley, for garnish

cream cheese softened, chopped chives, eggs separated, bottled milk, salt, pepper, salad oil

chopped sweet onion, olive oil, egg substitute, diced fully cooked lean ham, seasoned salt, pepper, paprika, reduced-fat cream cheese, cubed

overnight apple french toast, light brown sugar, butter, light corn syrup, granny smith apples, eggs, milk, vanilla, french bread, syrup, applesauce, apple jelly, cinnamon

eggs, sharp cheddar cheese, finely grated, parmesan cheese, finely grated, swiss cheese, finely grated, cut fresh chives, olive oil, sea salt, fresh ground black pepper