3/4 cup flour
3/4 teaspoon baking powder
3/4 cup buttermilk
1 egg
1/2 cup grated Jarlsberg cheese
2 green onions, chopped (white and green parts)
1/4 cup cooked, crumbled bacon
ground black pepper
Preheat oven to 375 degrees. Spray a 24-cup mini-muffin tin with cooking spray.
Whisk together the flour and baking powder in a large bowl. In a mixing
cup, blend the buttermilk and the egg, then add them to the flour
mixture and stir just until blended. Add the grated Jarlsberg, green
onions, bacon, and pepper to taste. Rachel suggests letting the mixture
rest 15 minutes, but I was way too impatient for that. Your call.
Divide the batter among the mini-muffin cups. Bake until puffed and golden brown, about 20 minutes. Serve immediately.
bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, November 19, 2010
Showing posts with label Jarlsberg cheese. Show all posts
Showing posts with label Jarlsberg cheese. Show all posts
Sunday, October 28, 2012
Thursday, May 05, 2011
2188. MINI SPINACH, BACON and JARLSBERG QUICHE
6 slices of white bread
cooking spray
4 eggs
half and half (enough to make 2 cups in the blender)
salt and pepper
grated nutmeg
a few handfuls of fresh baby spinach
1 small red onion diced
4 ounces cremini mushrooms
6 slices cooked bacon crumbled
1 cup shredded Jarlsberg
chopped flat leaf parsley
Saute the red onion and mushrooms in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. Add the spinach to the pan and cook until they are wilted. Set aside. This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Press the bread rounds into the bottom of the pan. Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley. Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper. Blend well. The custard mixture will be foamy and light. Pour the egg mixture over the spinach. Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.
bacon recipe courtesy of: Bree, Baked Bree, Sacramento, California, April 1, 2011
cooking spray
4 eggs
half and half (enough to make 2 cups in the blender)
salt and pepper
grated nutmeg
a few handfuls of fresh baby spinach
1 small red onion diced
4 ounces cremini mushrooms
6 slices cooked bacon crumbled
1 cup shredded Jarlsberg
chopped flat leaf parsley
Saute the red onion and mushrooms in 1 tablespoon olive oil over medium heat until soft, about 8 minutes. Add the spinach to the pan and cook until they are wilted. Set aside. This is the most important step in this recipe, COAT THE MUFFIN TIN WITH COOKING SPRAY. If you do not spray the muffin tin really well, these babies will not come out. Press the bread rounds into the bottom of the pan. Divide the spinach mixture evenly amongst the muffin tin. Add the shredded Jarlsberg, bacon, and parsley. Add 4 eggs to a blender. Pour enough half and half to reach 2 cups. Add some grated nutmeg and salt and pepper. Blend well. The custard mixture will be foamy and light. Pour the egg mixture over the spinach. Bake in a preheated 400 degree oven for 20 minutes or until the eggs are puffy and golden brown.
bacon recipe courtesy of: Bree, Baked Bree, Sacramento, California, April 1, 2011
Saturday, February 27, 2010
1755. BACON, LETTUCE and FRIED EGG SANDWICH with JARLSBERG TOAST
serves four
8 slices bacon
1 teaspoon brown sugar
2 tablespoons finely chopped red onion
1-1/2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Salt and pepper
2 hearts romaine lettuce, torn into large pieces
Three 1/4-inch-thick slices country bread
1 cup shredded jarlsberg cheese (about 4 ounces)
4 large eggs
Preheat the broiler. In a large skillet, cook the bacon over medium-high heat until the fat has rendered and the meat is partially cooked, 2 to 3 minutes. Transfer the bacon to a foil-lined baking sheet and sprinkle with the brown sugar; reserve the fat. Broil the bacon until the sugar melts, about 1 minute. Transfer to a paper-towel-lined plate, leaving the broiler on.
In a large bowl, combine the onion, vinegar and olive oil. Whisk in 2 tablespoons of the reserved bacon fat. Season with salt and pepper. Add the romaine and toss. Arrange the salad on 4 plates and crumble the reserved bacon on top.
Place the bread on a baking sheet and broil until toasted on one side. Flip, then top each slice with the cheese. Broil until the cheese is browned and bubbling. Cut into narrow wedges and tent with foil to keep warm.
Heat the skillet with the remaining bacon fat over medium-high heat. Fry the eggs until the whites are opaque and the yolks are still runny, about 3 minutes. Place 1 egg sunnyside up on each portion of salad. Serve with the cheese toasts.
bacon recipe courtesy of: YumSugar | Rachael Ray, Everyday With Rachael Ray
8 slices bacon
1 teaspoon brown sugar
2 tablespoons finely chopped red onion
1-1/2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Salt and pepper
2 hearts romaine lettuce, torn into large pieces
Three 1/4-inch-thick slices country bread
1 cup shredded jarlsberg cheese (about 4 ounces)
4 large eggs
Preheat the broiler. In a large skillet, cook the bacon over medium-high heat until the fat has rendered and the meat is partially cooked, 2 to 3 minutes. Transfer the bacon to a foil-lined baking sheet and sprinkle with the brown sugar; reserve the fat. Broil the bacon until the sugar melts, about 1 minute. Transfer to a paper-towel-lined plate, leaving the broiler on.
In a large bowl, combine the onion, vinegar and olive oil. Whisk in 2 tablespoons of the reserved bacon fat. Season with salt and pepper. Add the romaine and toss. Arrange the salad on 4 plates and crumble the reserved bacon on top.
Place the bread on a baking sheet and broil until toasted on one side. Flip, then top each slice with the cheese. Broil until the cheese is browned and bubbling. Cut into narrow wedges and tent with foil to keep warm.
Heat the skillet with the remaining bacon fat over medium-high heat. Fry the eggs until the whites are opaque and the yolks are still runny, about 3 minutes. Place 1 egg sunnyside up on each portion of salad. Serve with the cheese toasts.
bacon recipe courtesy of: YumSugar | Rachael Ray, Everyday With Rachael Ray
Wednesday, July 22, 2009
1535. GARLIC CHICKEN with BACON and BRIE
serves one
1 chicken breast
butter
garlic
smoked bacon
brie
tagliatelle, a flat pasta like linguini, but wider
Jarlsberg cheese (or Emmenthal)
cream
2 teaspoons green pesto
1-2 glasses white wine
Take the chicken breast and unfold the gujon (the strip underneath). Put in a thick slice of brie and fold back. Paint the chicken breast with garlic butter, then wrap the chicken in some smoked bacon. Try to lay the bacon so the chicken is well covered. Then place in an oven at 180 degrees C. (350 degrees F.) for 45 minutes. While this is cooking, gently fry some crushed garlic in butter, add 1-2 glasses of white wine and allow to reduce. Put the tagliatelle on to cook, add the cream to the garlic and white wine mix. When this thickens, add 2 teaspoons of Pesto. Add this sauce to the cooked and drained pasta. Finally mix in grated jarlsberg to the pasta to taste.
Serve a bed of pasta on a plate, and place the chicken parcel on top. Pour some of the sauce from the chicken pan over the chicken, and enjoy!!
bacon recipe courtesy of: Hamish Redpath, NetCooks.com, United Kingdom, cooking@netcooks.com
1 chicken breast
butter
garlic
smoked bacon
brie
tagliatelle, a flat pasta like linguini, but wider
Jarlsberg cheese (or Emmenthal)
cream
2 teaspoons green pesto
1-2 glasses white wine
Take the chicken breast and unfold the gujon (the strip underneath). Put in a thick slice of brie and fold back. Paint the chicken breast with garlic butter, then wrap the chicken in some smoked bacon. Try to lay the bacon so the chicken is well covered. Then place in an oven at 180 degrees C. (350 degrees F.) for 45 minutes. While this is cooking, gently fry some crushed garlic in butter, add 1-2 glasses of white wine and allow to reduce. Put the tagliatelle on to cook, add the cream to the garlic and white wine mix. When this thickens, add 2 teaspoons of Pesto. Add this sauce to the cooked and drained pasta. Finally mix in grated jarlsberg to the pasta to taste.
Serve a bed of pasta on a plate, and place the chicken parcel on top. Pour some of the sauce from the chicken pan over the chicken, and enjoy!!
bacon recipe courtesy of: Hamish Redpath, NetCooks.com, United Kingdom, cooking@netcooks.com
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