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pepper

Fresh eggs, cheese, & milk

Baked Eggs in Cheese Sauce

Baked Eggs in Cheese Sauce
 
A cheesy breakfast treat for the whole family.
Author:
Recipe type: Breakfast
Ingredients
  • 3 tbsp butter or margarine
  • 3 tbsp flour
  • Speck Pepper
  • ¾ tsp salt
  • 1 tsp prepared mustard
  • 1½ cups milk
  • 1 cup (1/4 lb) grated cheddar cheese
  • 6 eggs
  • Optional: Bacon
Instructions
  1. Double boiler for cheese sauce.Melt butter in double boiler; stir in flour, pepper, salt, mustard, then milk. Cook, stirring, until smooth and thickened.
  2. Add cheese; stir until melted. Start heating oven to 350F
  3. Cover bottom of greased 10" X 6" X 2" baking dish with half of sauce. Carefully break eggs, one by one, into cup; then slide into sauce, side by side; cover with rest of sauce.
  4. Bake, uncovered, until eggs are as well done as family likes them -- about 20 - 25 minutes. Serve from dish or on toast.
  5. Makes 6 servings of 1 egg apiece.
  6. Optional: cook bacon and lay it on top of the cheese sauce in the dish under the eggs.

 

Herbed Chicken Breast

Chicken Breast with Honey and Thyme

Chicken Breast with Honey and Thyme
 
Marinated chicken bakes to juicy tenderness with a sweet hot glaze. Sugar snap peas, asparagus or fiddleheads both look and taste right with the orange and oriental flavours of the glaze. Cook up a pot of rice, too.
Serves: 8 servings
Ingredients
  • 8 chicken breasts (about 3¼ lb - 1.75 kg total)
  • ½ cup - 125 mL orange juice
  • 2 tbsp - 25 mL olive oil
  • 1 tsp - 5mL grated orange rind
  • ¼ tsp - 1 mL hot pepper flakes
  • ¼ tsp - 1 mL pepper
  • ¼ tsp - 1 mL dried thyme
  • Glaze:
  • ½ cup - 125 mL liquid honey
  • 2 tbsp - 25 mL frozen orange juice concentrate, thawed
  • 1 tbsp - 15 mL soy sauce
  • 1 tbsp - 15 mL Dijon mustard
  • ½ tsp - 2 mL dried thyme
  • ½ tsp - 2 mL pepper
  • ½ tsp - 2 mL hot pepper sauce
  • ¼ tsp - 1 mL dried rosemary (or 2 tsp - 10 mL fresh)
Instructions
  1. Pat chicken dry. In large glass bowl, combine orange juice, oil, orange rind, hot pepper flakes, pepper and thyme; add chicken and turn to coat. Cover and marinate for up to 8 hours in refrigerator.
  2. GLAZE: In bowl, combine honey, orange juice concentrate, soy sauce, mustard,thyme, pepper, hot pepper sauce and rosemary.
  3. Remove chicken from marinade; pat dry. Arrange chicken skin side up, on foil-lined baking sheet; brush with half of the glaze, Bake in 375 degree F (190 degree C) oven for 15 minutes; brush with remaining glaze. Bake for 15 to 25 minutes longer or until chicken is no longer pink inside and skin is golden.

 

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