1/2 lb pork sausage
1 onion-peeled & chopped
4 oz diced green chilies
10 large eggs
1/3 c. water
1/2 t. salt
1/2 t. pepper
6 flour tortillas
1/2 lb shredded cheddar cheese
In a 10 to 12 " frying pan over medium high heat stir sausage,onion & chilies until meat is crumbled & browned, about 15 minutes. Drain off fat.
In a bowl beat eggs to blend with water,salt & pepper. Pour eggs into meat mixture in frying pan;with a wide spatula, stir over medium high heat,scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs.Lay flour tortillas flat on a counter. Spoon an equal portion of the meat & egg mixture in a band down the center of each tortilla to within 1" of opposite edges. Sprinkle mixture evenly with cheese. To form each burrito , fold the bare 1" wide tortilla edges over filling, then roll snugly from an open edge to enclose. Set burritos slightly apart,seams down, in a 10 by 15" pan;seal pan with foil. If making up to 1 day ahead,chill. Bake in a 2ooF oven until cheese is melted,15 to 20 mins;if chilled, bake in a 325F oven until hot in the center, about 15 mins.
This was my contribution to the Breakfast Party.
I used this recipe here but made a few adjustments. I used pear instead of apple, and where the recipe calls for rolling the strudel up before baking, I kept it flat and then cut it down to size once it was done cooking.
For the Filling:
¼ cup butter
2 lbs pear, peeled and diced
⅓ cup sugar
⅓ cup raisins
¼ tsp cinnamon
12 oz Havarti cheese with dill or caraway seeds, cut into ½ inch cubes
Dash pepper
2 Tbsp butter
2 leeks, cleaned well and sliced in rounds
2 Tbsp shallots, finely chopped
2 garlic cloves, chopped
3 Tbsp fresh parsley, cleaned well and chopped
¼ cup butter
2 lbs pear, peeled and diced
⅓ cup sugar
⅓ cup raisins
¼ tsp cinnamon
12 oz Havarti cheese with dill or caraway seeds, cut into ½ inch cubes
Dash pepper
2 Tbsp butter
2 leeks, cleaned well and sliced in rounds
2 Tbsp shallots, finely chopped
2 garlic cloves, chopped
3 Tbsp fresh parsley, cleaned well and chopped
For the Pastry:
½ pound phyllo dough
½ cup melted butter (for painting phyllo dough)
Large mixing bowl
Large sauté pan
Pastry brush - medium size
9 x 13” glass pan, greased (a greased baking sheet can be substituted)
Pre-heat oven to 350°F.
Sauté pears in ¼ cup butter, add sugar, raisins, cinnamon and stir until well blended.
Increase heat and stir until juices evaporate then, transfer to bowl.
Sauté leeks, shallots and garlic, add parsley, stir well.
Add mixture to bowl with pear mixture and then, add cubes of cheese.
Combine well.
Wrap in phyllo by layering a piece of phyllo pastry on baking sheet or in a 9 x 13” pan, use a medium size pastry brush to paint melted butter over phyllo sheet and repeat until you have layered 10 or so sheets.
Add filling to center of pastry and wrap as a package, finish by painting butter on top and sides.
Bake at 350°F for 35 to 45 minutes. Let cool to set on baking rack cutting into squares to serve.
I found that using phyllo dough is a bit tricky. It is important that it has at least 24 hours to thaw before working with it otherwise it will stick together and tear to tiny bits.
Also the cooking time is fairly precise. If you pull it out too soon, it will stay soggy from all the butter, but if you let it go too long, the phyllo dough will get brown and be too dry and taste burnt.
So that is what I made. It was good.
From allrecipes.com.
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 1/4 cup shortening
- 1 quart vegetable oil for frying
- 1/4 cup confectioners' sugar
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
- Shake confectioners' sugar on hot beignets. Serve warm.
Yay! These are the various items, I'll be sending these pics to the people these recipes belong to, and they can post said recipes, should they desire. Not pictured: A very good coffee cake, and Strawberry Banana Peanut Butter smoothies.
1 cup all purpose flour
1/2 cup wheat germ, any flavor
1 T white sugar
1 T baking powder
1/2 t salt (optional)
1 1/2 cups fat-free milk
1/4 cup egg substitute or 1 egg, lightly beaten
2 T vegetable oil
1/2 cup reduced-calorie pancake syrup
2 cups fresh blueberries, raspberries or blackberries
Additional wheat germ (optional)
Heat nonstick skillet or griddle over medium heat or electric griddle to 375 degree heat. Skillet is ready when drops of water sizzle, then evaporate.
For pancakes, combine first 4 ingredients and salt, if desired, in a large bowl. In a medium bowl, combine milk, egg substitute, and oil. Mix milk mixture into dry ingredients just until moistened. Batter may have small lumps, which will disappear during cooking.
Pour about 1/4 cup batter for each pancake onto skillet. Turn and cook other side when tops of pancakes bubble and edges appear cooked. Turn only once.
Combine syrup and fruit in small saucepan. Bring to a boil. Remove from heat; serve fruit mixture over pancakes. Sprinkle pancakes with more wheat germ, if desired.
4 Servings.
I actually used heavy whipping cream instead of milk. Jeremy said the pancakes were very fluffy and yummy. I had only raspberries and blueberries, for the syrup. The sides were only bacon and fried potatoes.
