CRISPY SALAMI AND CHEESE EGG ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 12 egg rolls
Number Of Ingredients 7
Steps:
- Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.
- Place the egg rolls on a plate and refrigerate for at least 30 minutes.
- Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.
- Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.
- Serve the egg rolls with warm marinara alongside, for dipping.
ALIYA'S GRILLED CHEESE EGGS BENEDICT
I made this up one morning when I had a bunch of leftover honey ham I was trying to use. My family just loves this, so whenever I have some good ham & the time, I make this. This is very satisfying, although not very "light" lol. It is much easier than it sounds, but since I even included the explanation for how I cook the eggs, it appears a little longer. Usually 1 per person is enough, but some people may want 2 depending on how hearty their appetite is, these directions & amounts are for 4 pieces, so adapt ingredients for more if needed, however the recipe for the Hollandaise sauce makes about 1 cup of sauce which should be enough sauce for a few more servings, depending on how much you like to use. This is the easiest & best Hollandaise sauce, so don't be intimidated by it.
Provided by Yrhaven aka Condime
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Gather all of your ingredients.
- Butter both sides of pieces of bread.
- In a large frying pan, (over medium heat), grill 1 side of bread until golden, set aside.
- Fry ham in pan, (over medium heat), until warm, & any honey coating caramelizes a little, set aside.
- Now, to make the Hollandaise sauce:.
- Place 3 eggs, 4-5 t lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow.
- In a nonstick pan, melt (over low heat), 6-7 T of the butter
- Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg. I sometimes add a little more lemon juice because I like mine very lemony. Set aside as you finish the rest.
- To make the eggs: In a small pan melt 3 T of butter (or so) & approximately 4 T. of water until slightly bubbling, add 4 remaining eggs, cover with a tight fitting lid, & cook (over medium heat), until they are to your liking, (I cook mine until they are over-easy, & yolks are still runny). If you find that all the water has not evaporated when your eggs are just about right, take the lid off for the last moment or two of cooking.
- In the MEANTIME, while you cook the eggs:.
- Return bread to the large pan, (over medium heat), place bread, cooked side UP, (to grill the 2nd side), placing the cheese, & ham on cooked side, cover.
- As soon as eggs are done, carefully, place 1 egg on each piece of bread, place servings on plate(s), cover each serving with as much Hollandaise sauce as is preferred.
- You will want to serve this with a sharp knife & a fork, or it will become a mess.
- Serve immediately & enjoy!
- This is nice with fresh fruit, hash browns or anything else you enjoy, or nothing at all!
Nutrition Facts : Calories 1207.7, Fat 111.2, SaturatedFat 64.2, Cholesterol 984.5, Sodium 1822.3, Carbohydrate 27.6, Fiber 1.2, Sugar 3.8, Protein 26.8
EGGS BENEDICT GRILL
Provided by Food Network
Categories dessert
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place the salmon in a large baking dish. Combine butter, 4 tablespoons lemon juice, and lemon zest and pour the mixture over the salmon. Season with salt and pepper and marinate for 1 to 2 hours.
- Preheat an outdoor grill to medium-high heat.
- Meanwhile, mix the cream cheese, tarragon, and 1 teaspoon lemon juice together and set aside. In another bowl, blend together eggs, heavy cream, hot pepper sauce, and salt and pepper, to taste, and set aside.
- Preheat a nonstick skillet for the eggs by placing the pan on the grill. At the same time, place the salmon on the grill and cook until desired doneness, about 5 minutes per side.
- Pour egg mixture into the pan and cook the eggs by continually moving cooked portions toward the center of the pan allowing the uncooked portion to flow to the sides, flipping when close to set.
- Place bagels on the grill cut side down and toast. Remove and spread a portion of the cream cheese mixture on the toasted side of each bagel. Place the bagels on serving plates. Top with cooked egg, salmon, and hollandaise sauce. Garnish with chopped chives and parsley.
- Place the egg yolks in a saucepan. Hold the pan over a stove flame approximately 3 to 4 inches above the burner and whisk until slightly thickened and bright yellow, about 2 to 3 minutes.
- Pour the thickened yolk into a blender and add lemon juice, sherry, and cayenne. With the motor running, add the melted butter in a slow, steady stream, blending until the sauce is smooth and thickened.
DOUBLE-CHEESE EGGS BENEDICT
"Making breakfast is my favorite part of running a bed-and-breakfast," explains Megan Hakes of Wellsville, Pennsylvania. "Returning guests often request this poached egg dish." The eggs are served over English muffins and Canadian bacon then topped with a simple sauce. -Megan Hakes, Wellsville, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.
Nutrition Facts : Calories 299 calories, Fat 16g fat (7g saturated fat), Cholesterol 249mg cholesterol, Sodium 825mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
SHELIA'S CHICKEN YASSA
Yassa is originally from Senegal but is very much a part of the Gambian cuisine experience. It can be prepared with fish or chicken. It is marinated overnight with lots of lemons, spices, pepper, and onions and then traditionally cooked the next day on a charcoal grill. I often say yassa is a lemon-pepper and onion lover's delight.
Provided by CookingWithShelia
Categories African Recipes
Time 9h40m
Yield 4
Number Of Ingredients 20
Steps:
- Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
- Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
- Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
- Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
- Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Arrange grilled chicken over vegetables in the skillet.
- Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.
Nutrition Facts : Calories 951.4 calories, Carbohydrate 58.3 g, Cholesterol 214.8 mg, Fat 50.5 g, Fiber 7 g, Protein 69.2 g, SaturatedFat 9.6 g, Sodium 1493.9 mg, Sugar 7.6 g
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