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    You are in: Home / Cookbooks / Ramekins: Summer Wine Country Brunch
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    6 recipes in

    Ramekins: Summer Wine Country Brunch

    This was the last class mom and I took at Ramekins. I was sad knowing it was the last class, but enjoyed every minute of the cooking/tasting......and the teacher - Lisa Lavagetto. She is the GREATEST!! A great teacher, woman, and Italian cook!! The recipes in this cookbook are hers and are all delicious!!

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    A great breakfast salad! This recipe calls for Greek yogurt, which is actually drained yogurt, and has a luxurious texture similar to that of sour cream. If you cannot find Greek yogurt, simply spoon 1 qt of plain yogurt into a colander lined with cheesecloth. Place the colander in a large bowl and let drain in the refrigerator overnight. I know the amount of crystallized ginger seems like a lot, but it isn't. It makes this dish!!!

    Recipe #183909

    This is the pesto sauce for the eggs benedict. I didn't think eggs benedict could get any better.....boy was I wrong!! Yield is a guess...we doubled the recipe in class.

    Recipe #183314

    I NEVER thought eggs benedict (my favorite breakfast) could be made any better.....but it can!!! This was my FAVORITE dish of the class, of course. I have posted the recipe for the creamy pesto sauce seperately, so it can be prepared ahead of time if desired.

    Recipe #183317

    This is a light and flavorful scone. I was never a big scone eater because the ones I have had were like hockey pucks. This one changed my mind. The tricks are to NOT overwork the dough and NOT to over cook them. These are easy to throw together and taste out of this world.

    Recipe #183308

    This was not my favorite dish of the class, but it was a very close second. The best breakfast sausage I have ever tried! Eating raw meat is a HUGE NO NO - so to make sure you have added enough salt and/or seasoning, fry up a small piece of the sausage mixture to taste before you make the whole batch. This recipe will make 8 good sized patties or 16 small patties. These patties can be seared in a skillet, placed on a baking sheet lined with parchment paper and popped into a 400ºF oven for 10 min or so to finish the cooking.

    Recipe #183095

    Yet another roasted potato recipe, I know! I love potatoes, so I am always looking for another way to prepare them. This one is a little different and tastes amazing. This recipe is easily doubled for a large group of people. It can also be prepared ahead of time, just cover and refrigerate, then reheat in a 400ºF oven for 6-9 min, stirring occasionally. **If using dried herbs, only use 1 tsp.

    Recipe #183190

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