A dear friend gave me this delicious frittata recipe. It is wonderful to serve for a Saturday breakfast when you can sit and enjoy and your meal and not rush out the door in order to miss the morning traffic.
German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. If liked you can make it out of turkey or chicken if you do not like pork. This recipe is perfct served over spaetzel, but is great with potatoes and veggies if you prefer.
These are fast to do and you don't have to watch them too much. Mom Florence made these for breakfast. She made the simple ones. I came up with the different variations. There are many variations you can do. You can tailor breakfast to the person. They cook in the muffin tin.
Using leftover chicken makes this ecomical and easy! Just saw this on Ten Dollar Dinners with Melissa d'Arabian Episode: Cost-Cutting Comfort and it looks so good, and something I might make for my kids, or for me making it vegetarian!
Peppercorn coated patties for a traditional twist with a gourmet taste. Parsley and black pepper are two of the most complimentary seasonings for beef. Do not make them too thick. Choose either a caramelized onion or mushroom topping.
From EatingWell,com: November/December 2011, Eating Well One-Pot Meals -- This Asian barbecued chicken made in a casserole dish is truly finger-licking good! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin (if desired) and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight.
This is an incredibly tasty way prepare a pork tenderloin. I could not get over how delicious it was. Even my young kids like it. The amount of chili powder is deceiving, I thought it would be very spicy and it was not.
Absolutely perfect for company! Serve with buttered noodles, baked apple sauce and you're good to go! Enjoy.
NOTE: 6-8 hour marination time required
This is great to serve after your St. Patty's Day feast when there are leftovers. Alternately, you can get thin slices of corned beef from the deli.
I prefer to toast the rye bread and serve open face style. I suppose you don't have to toast the bread, but I like it that way. Enjoy!
This recipe was given to my better half, from his Uncle Dave, over 35 years ago. It has been a huge hit with our family & guests!
NOTE: with all spices it is best to use a well rounds measure
Get all the toppings lined up and let your guests create their own tasty chili.
Freezes well if there are any leftovers.
This recipe will rival any fine Italian restaurants entree. It is an impressive FOOL PROOF dinner to serve family or your guess. I used to "wing it" and then came across this recipe. You will love it.
11/08 suggestions: The sauce will thicken as it cools a bit. It should not be thick anyway.
From: The Big Book of Casseroles