omelet cheeses ... your fave
bragu_DSM 5
18 days ago
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Cheese bits - fondue? Mac/cheese? Cheese ball?
Comments (13)Fromage Fort is done - I can honestly say I love that I had the rosemary crusted Manchego to include, it lends a wonderful herby flavor to it. And I went with 1 clove of garlic, otherwise it gets really strong sitting in the fridge for a day or so. The Moody Blue will probably go on pizzette with caramelized onions tomorrow. I am having a few friends over (they were supposed to come last night, life got in the way) and I am making Ruthannas olive and anchovy bites too. OMG we will all be stinking to high Heaven with all the garlic, olives, cheese, anchovies, etc but we will be in good company so I guess it is okay. Thank you again for all the inspiration, I now have a trove of ideas what to do with left over cheeses! Alexa...See MoreRECIPE: Omelet in a bag
Comments (15)My son wants to know why you didn't post this until AFTER he and his lady returned from a gruelling camping trip interstate. They rode their motorcycle from Brisbane to the bottom of Victoria (a lo-o-o-o-ng way - they took 4 days to get there!) taking with them only the most basic of basic essentials (2 people, a tent, sleeping bags, clothes, towels, cooking equipment etc - all on a motorbike!), and when they arrived they found that campsites were so close together, there was no room for campfires! (The things people will do to see their favourite sporting event live!Ah well, you're only young once.)They had a cigarette-packet-candle stove they could boil things on, so this omelette in a bag idea would have been very, very useful! Never mind, they've stored the idea in their memory banks for the next camping trip!...See MoreFave fresh tomato recipe
Comments (19)(from America's Test Kitchen) Ingredients unbleached all-purpose flour, for work surface 1 box frozen puff pastry, (Pepperidge Farm, 1.1 pound), thawed in box in refigerator overnight 1 large egg, beaten 2 ounces grated Parmesan cheese, (about 1 cup) 1 pound plum tomatoes, (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices table salt 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons) 2 tablespoons extra-virgin olive oil Ground black pepper 8 ounces whole-milk mozzarella cheese, shredded (2 cups) 2 ounces prosciutto, thinly sliced 2 tablespoons chopped fresh basil Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Following illustrations below, form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees. While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside. Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Arrange prosciutto in single layer on top of mozzarella. Shingle tomato slices widthwise on top of prosciutto (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve....See MoreYour fave new annual for 2020? For us it is Nicotiana.
Comments (39)Ugh....I guess I better keep my eye on them. Can you try mixing up a spray bottle of water with crushed garlic, a drop or two of dishwashing soap and a shake of dried red pepper flakes and then strain that into a spray bottle? I have no idea if it would work, but it's a general non toxic spray that might keep them off the plant. Possibly. I haven't used that in a long time, but I remember it was helpful. I imagine the longer you let the mix sit before you strain it, the stronger it will be. The more you kill the fewer you will have next year. I've been hand picking the few I have. If you get a lot, is it possible you have grubs in your lawn and would benefit from treating those with that milky spore?...See Morecarolb_w_fl_coastal_9b
17 days agolast modified: 17 days agobragu_DSM 5 thanked carolb_w_fl_coastal_9bIslay Corbel
17 days agolast modified: 17 days agoEileen
16 days agoIslay Corbel
16 days agolast modified: 16 days agoplllog
15 days agocarolb_w_fl_coastal_9b
14 days agolast modified: 14 days agobragu_DSM 5 thanked carolb_w_fl_coastal_9b
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