|Food for Fifty (12th Edition)|
|by Mary K. Molt|
For courses in Quantity Food Production and Foodservice Management. THE resource--for nearly 70 years--for students and professionals in quantity ...
1 - 10 of 611 for egg omelet
Slice and saute ... Beat slightly 9 egg whites and add ... to a perfect omelet: Cook sufficiently ... side, cook until done. Turn gas off, place cover on.
Butter one side ... cheese. Beat together eggs, milk, salt, ... until egg mixture is set. Uncover for the last five minutes baking time. Makes 8 servings.
Place bread on ... grated cheese. Beat eggs and mix with ... bread and cheese. Spread olives over top. Refrigerate overnight. Bake at 350 degrees for 1 hour.
Place bread cubes ... casserole. Fork beat eggs. Add milk, ... and let stand overnight before baking. Can also be warmed up after baking. Serves 6 to 8.
Melt butter in ... large bowl beat eggs, sour cream, ... (I use knife - it comes out clean - done). Bake at 325 degrees for about 35 minutes. Serves 9-12.
Place bread in ... hour or until egg mixture sets. Uncover ... combination of Colby and Monterey. May add sauteed green peppers, onion, mushrooms, and sausage.
Heat oven to ... mixer bowl, beat eggs, sour cream, ... blended. Stir in onion. Pour into dish. Bake until eggs are set but still moist, about 35 minutes.
Butter bottom and ... medium bowl, beat eggs and milk. Pour ... 350 degrees for 25 minutes, or until center is cooked. Cool 5 minutes and cut into squares.
Mix together ham ... cubed bread. Beat eggs with milk and ... melted butter over top. Let set overnight. Bake at 325 degrees, uncovered for 1 1/2 to 2 hours.
Beat eggs together lightly. Chop ... to taste. Take some of bacon fat from bacon fried to cook egg omelet in the way you would like it. Serve with catsup.
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