Stacks breakfast2/20/2023 Salmon, green onion, jack cheese, with hollandaise on the sideīroiled 8 oz. Spicy Italian sausage, mushrooms, onions, green peppers, black olives, topped with marinara sauce & mozzarella cheese Smoked Salmon Fritatta Crab FritattaĬrab meat, onions, avocado, tomato, with hollandaise on the side Mexican FritattaĬhorizo, onion, green chiles, tomatoes, salsa, sour cream, chives & guacamole Ham Fritattaĭiced ham, onion, black olives, topped with Swiss cheese, sour cream & chives Vegetarian Fritattaĭiced vegetables, salsa, sour cream & chives Italian Fritatta Three whipped eggs cooked open face, topped with cheddar-jack cheese. Served with your choice of two eggs & bagel. Start with our great potatoes, add your choice of toppings below, topped with cheddar-jack cheese. Spicy Italian sausage, onion, mushrooms, black olives, mozzarella cheese with marinara sauce Lox Scramįresh lox, cream cheese, green onion, diced tomato & capers Mushrooms, onions, broccoli, celery, zucchini & diced tomato Bacon Scramīacon, onion, mushroom & spinach Italian Scram Hot links, green chiles, onions, mushrooms, with salsa on the side Chorizo ScramĬhorizo, green chiles, onions, black olives, guacamole, sour cream, with salsa on the side Veggie Scram Substitute egg whites or Egg Beaters.™ Link Scram Seasonal fresh fruit topped with low fat yogurt Add granola or wheat germ Crab Crêpeįresh crab meat, chives, jack cheese & avocado, topped with hollandaise sauce Stacks Sweet Plain CrêpesĪll scrambles topped with cheddar-jack cheese and served with potatoes & bagel. Ham, bacon, sausage, onion, mushroom, avocado, cheddar-jack cheese, sour cream & chives Fruit Crêpe Substitute egg whites or Egg Beaters.™ Garden CrêpeĪvocado, mushrooms, onions, bell pepper, jack cheese, tomato, sour cream & chives Mighty Meat Crêpe Homemade sweet crêpes with whipped eggs, served with potatoes & bagel. Life is an adventure ever changing.Applewood bacon, two eggs, potatoes & bagelĬhicken apple sausage, two eggs, potatoes It was an internet community of friendship. Some of us still hang out at various places across the net. I also have a great number of friends that I have never meet face to face. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. Until last year we played games, talked and shared with one another. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Once again I found myself on Zaar as it came to be called. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. I first popped in 2003 while searching for a Peach Cobbler Recipe. This site was the first on-line site that I ever joined. Spoon sauce over plated potatoes top each with sauce and a cooked egg. In the skillet that the potatoes were cooked in cook the eggs done to your liking. Divide the hash browns among warmed plates.Remove bay leaves, taste and adjust seasonings as needed. Stir in the green onions reserving a portion of the green part for garnish. Add shrimp to sauce and cook until shrimp is no longer pink and cooked through. Peel the shrimp and cut in half lengthwise.Allow to cook until a nice crust develops on the underside, drizzle lightly with additional olive oil and flip and cook on the other side until crusty. Place on hot skillet and form into patties flattening slightly with spatula. When the oil is hot measure the hash browns using a 1/2 cup measure. While the sauce simmers, add a small amount of olive oil to heavy cast iron skillet.Simmer uncovered for 15 to 20 minutes or until most of liquid is absorbed. Add chicken broth, the seasonings, bay leaves, hot sauce and Worcestershire sauce stir and reduce heat to simmer.Add the chopped tomato and cook for an additional 1 to 2 minutes. Add the chopped onion, celery, bell pepper and garlic and cook until onion begins to brown. In a medium size saucepan, over medium heat, heat 2 teaspoons oil.
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