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Green Eggs And Ham House - Yahoo Recipe Search
Taste of HomeThis whimsical green eggs and ham recipe is a great way to use hard-cooked eggs. It's a favorite at our house at Easter and all year-round. —Amy Church, Coatesville, IndianaFood52No one: "You know, quiche really isn't indulgent enough. It's just not rich or creamy or flavorful." Me: "Hold my beer while I whip half a pound of brie into all the herbs and tasty greens, add copious amounts of eggs and cream, and bake this extravagance in sourdough strata laced with salty spikes of cured ham." Oh, and we're going to make good use of old bread (because I always and never have too much or too little bread in my house) and prepare it in a blender to make everything ridiculously simple. Flavors of earthy herbs, buttery cream, salty prosciutto, creamy brie, and tangy sourdough. Textures of the creamy cheese, soft and crispy crust, tiny chews of ham, and pillowy quiche.AllrecipesLoaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This 'House' Fried Rice is delicious and an excellent use of leftovers! Feel free to substitute ingredients, depending on what you have on hand.YummlyRanch House Breakfast Bake With Green Bell Peppers, Red Bell Peppers, Jalapeno Peppers, Green Onions, Butter, Large Eggs, Half-and-half, Sour Cream, Salt, Pepper, Chili Powder, Cayenne Pepper, Cooked Ham, Monterey Jack Cheese, Fresh CilantroFood and WineChef Kevin Gillespie has become a master of no-waste cooking. At his restaurant Revival in Decatur, Georgia, they use the leftover scraps from their house-smoked ham in stewed collard greens, fat back soup and the breakfast casserole they serve at brunch. This pillowy, satisfying strata is a great make-ahead brunch dish—serve it with a crisp green salad on the side.Food NetworkChicken Pontalba is typical of the signature dishes served at old-line New Orleans Creole restaurants. This dish was created in New Orleans by Chef Paul Blange in the early days of Brennan's in the French Quarter in the early 1950s and was a well-established local favorite when we re-opened Delmonico. The recipe is very similar to Chicken Clemenceau, but without the inclusion of green peas. The name Pontalba denotes richness, as the dish is named for Baroness Micaela Almonester de Pontalba, a wealthy Parisian who in 1850 built the opulent Pontalba buildings that still flank Jackson Square in the historic French Quarter. Considered the oldest apartments in the country, the buildings continue to house elegant residences upstairs and fine retail shops downstairs.
