|Mexican Regional Cooking|
|by Diana Kennedy|
The companion volume to "The Cuisines of Mexico", this book offers hundreds of new ways to enjoy Mexican foods.
91 - 100 of 123 for omelet pan
Cut the garlic ... a 10 inch omelet or frying pan over medium heat. ... turn out on a warm platter. Sprinkle with red pepper flakes and serve. Serves 4.
Combine eggs, milk, ... or 10 inch omelet pan or skillet; heat ... and place on a warm platter. Top with remaining picante sauce. Yields 2 to 3 servings.
Mix eggs in ... thoroughly. Warm an omelet pan or skillet with ... and the omelet is sliding on the pan. Fold in half, cook until well-formed and enjoy.
Preheat a greased frying pan to medium-high heat. ... half, then fold other half on top. Heat for 1 minute. Serve on a plate with toast and Monks honey.
Beat egg yolks ... together. In frying pan melt butter over ... over pan. Pour omelet mix into pan, ... with additional sour cream. Makes about 4 servings.
Mix all ingredients, ... in a baking pan, then pour ... minutes. Turn over omelet and bake 5 ... from oven, cut into serving sizes and serve warm. Serves 6.
Grease 9 x 13 inch pan. Remove crusts ... bread. Sprinkle cheese on top of that. Pour eggs over all. Refrigerate overnight. Bake at 250 degrees for 1 hour.
Serves 4 as ... bacon to the pan and cook for ... Slide the finished omelet out of the pan onto a large round plate. Cut into quarters and serve at once.
Prepare this the ... in 9x13 glass pan. Put sausage ... Tabasco and milk together and pour over ingredients in pan. Bake 40 to 45 minutes at 350 degrees.
Butter sides and ... inch square glass pan. Layer cheese ... ingredients. Bake at 350 degrees for 30 minutes or until knife inserted in center comes out clean.
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