rap the rice inside the omelette.
Keep rolling slowly until
elted.
Serve spooned over omelette, sprinkle with bread cubes.
Heat a large non-stick omelette pan with a small amount
n 1/2 of the omelette layer pepperoni, mushrooms and green
ervings.
Farm Journal's Best Ever Recipes.
Break eggs; add a little water and beat.
Put oil in pan and heat.
Pour eggs into pan.
Let them cook about 3 to 5 minutes at medium heat, then add cheeses, as much as you want, but make sure you can still fold the omelette in half in the pan.
Sprinkle with garlic salt.
Remove from pan.
Top with spaghetti sauce (heated up of course).
Makes a great brunch meal.
r until set
Slide omelette into a large plate, cover
Process all ingredients in a blender at high speed until smooth.
Pour in a glass and serve immediately.
SMOOTHIE TIPS.
Keep Europe's Best fruit frozen when preparing smoothies.
Adjust texture by adding more or reducing amounts of ingredients.
For a creamier Europe's Best smoothie, add yogurt, soy milk, ice cream or milk.
Add a little honey or brown sugar for a sweeter beverage.
BEST PANCAKE MIX: In large bowl,
n the glaze. It is best made the day before so
Peel, core and fine dice the apples or \"coarse grate\" in processor.
Place sugar and water in deep pan over low fire. While syrup is cooking, make up one batch of Best Biscuit mix. Roll dough 1/4-inch thick in a rectangle.
Spread apples evenly over dough.
Then roll up and cut as for cinnamon rolls.
Place in a 9 x 13-inch pan.
Dot with oleo and sprinkle cinnamon on top.
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
Simmer for at least 20 minutes or until chicken is tender.
Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
lace. Taste of cake is best when stored for 4 weeks
Beat eggs with salt, pepper and water. Heat butter in a pan over high heat until frothing. Pour in egg mix. Turn down heat slightly. Gently push cooked egg to the middle of pan with a wooden fork, allowing uncooked egg to run underneath.
When omelette is set on top - and browned underneath, spread with Maille(R) Old Style mustard, sour cream and sprinkle with chopped ham. Flip omelette over and slide onto a serving plate.
Best served with tomato salad, tossed in vinaigrette with basil leaves.
over one half of the omelette with filling, to taste.
spatula and fold the omelette in half. Serve with the
Fry the beaten eggs,to make an omelette and leave it to cool.
Saute the garlic till light brown.
Add in the prawns and chicken cubes.
Fry till it is cooked.
Than add in the mix vege, mix everything together.
Add salt and a dash of maggi seasoning.
After that add in the cooked rice and pepper mix it all evenly.
And than serve on plate.
Cut the omelette into thin strips and decorate on top of the rice.
And top it up with fried shallots.
illing over 1/2 the omelette and, using a spatula, fold
takes about 2 minutes. The omelette should be loose and rotate