ith the remaining cheese. Bake for 30 minutes in a preheated
olid.
Wrap individual frozen burritos in waxed paper and then
uilding block of this magical breakfast smoothie. The second is fresh
ortilla directly on the burner for 1 second. Lift off and
ack cheese.
Roll into burritos and place one on each
In large frypan, brown sausage well.
Add green pepper, onion, mushrooms and seasonings.
Cook until tender.
Add eggs; scramble well.
Place 1 cup of mixture in middle of each shell.
Sprinkle cheese on top; roll up shell.
Place in microwave until heated. Top with salsa, if desired.
Makes 6 to 8 burritos.
nd discard. Microwave burrito for 1min.
Now breakfast is hot, packaged
erapeutic oils from evaporating. Steep for 15 minutes or longer. Stir
Brown sausage and set aside.
Beat eggs with fork (add 2 tablespoons milk) until mixed well.
Cube cheese (for easier melting).
Add peppers, eggs, jalapenos (optional), onion, cheese and sausage back into skillet.
Over medium heat, cook and fold (frequently).
Remove from heat when eggs are fluffy and completely melted cheese.
With large spoon, place 2 heaping spoonfuls onto one burrito tortilla shell.
Fold shell over egg mixture; fold in each end and roll.
Serves 5.
b>recipe the night before and just throw it in the oven for breakfast
Preheat oven to 400\u00b0F (205\u00b0C).
Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl.
Spoon approximately 4 ounces bean filling into the center of each tortilla and top with about one tablespoon of cheese.
Fold in ends and then sides.
Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray.
Bake for 20-25 minutes until golden brown.
Cook hash browns according to your liking.
Add precooked meat and heat through.
Add beaten eggs and cook until set, stirring often.
Warm tortillas for 10 seconds each in the microwave.
Place 1/2 cup of the mixture in center of a tortilla, sprinkle with cheese and salsa.
Wrap and enjoy.
tarts.
cook and drain breakfast sausage with onion in skillet
utter and allow to fry for several minutes.
Slice olives
Mix all spices together.
Store in airtight container. Will keep for 6 months to a year.
7 teaspoons of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning. This recipe makes the equivalent of 4 spice packets.
To make tacos- mix 7 tsp (or 2 T and 1 t) to 1 lb ground meat that has been browned and drained of fat. Add 3/4 cup water and stir to blend. Cook til water has evaporated.
ach piece in the microwave for 30 seconds (not the authentic
Preheat oven to 350\u00b0F.
Lightly butter both sides of the bread and place on cookie sheet.
Layer ham then pineapple on one slice of bread.
Sprinkle with marjoram and top with cheese.
Bake for 7 to 12 minutes or until cheese is melted and sandwich is heated through.
Serve hot.
NOTE: The Germans eat this with a knife and fork. Try this with mayonnaise instead of butter (top side only), or 1000 Island or Ranch dressing. Serve with a fried egg for breakfast, or a salad for lunch or dinner.
Brown hamburger, sausage, and onion together in 6 quart saucepan.
Add pinto beans (not drained), add can of tomato sauce and add enough water to rinse can.
Add beef bouillon granules.
If using bouillon cubes, dissolve in 1/4 cup water then add to the pan.
Add salt, black pepper, garlic powder, oregano, cumin, chili powder and sugar.
Blend thoroughly.
Bring to boil, reduce heat and simmer for 15 minutes.
Serve.
Bring the milk to the boil without scorching.
As soon as the milk starts to boil, stir in the couscous with a fork. Add a pinch of salt.
Reduce heat, cover and cook on low for 4 minutes.
Remove from heat and stir in the rose water or almond extract.
Garnish couscous with dried fruit, sugar, cardamom and nuts. If you wish, add a few slices of strawberries to each serving.
Also, you can pour a little bit of milk or cream on top.
Serve hot.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.