Need recipes for unique omelets and some non alcoholic drink?!


Question:

Need recipes for unique omelets and some non alcoholic drink?

i am making special breakfast for my mom ,its her birthday on saturday


Answers:
hi there and good luck,
wish ur mom a very happy birthday in advance. here are the recipies:

for omellete:

beat eggs and add some milk in them beat them again nicley till a lil foamy, add a pinch of salt and pepper to taste. now add 150 gm of cottage cheese(its low in fat and already has salt in it).pour it in fry pan wich is already sizzling with a lil butter. wen nearly done put onions in it and let it cook a llil. now once done out serve it with toasts.

Juice orange julius:

take orange juice add milk, vanilla and lil sugar and ice. put in in a beater and mix them properly. wen serving serve it with vanilla ice cream and garnish it with orange rind, tc

Crab meat and broccoli, along with the cheese of your choosing. Awesome.

This is from chef Sara Moulton:
Potato Saffron Omelet

2 large onions, chopped finely
5 tablespoons olive oil
3 baking potatoes, like russets (about 1 1/2 pounds)
1/4 teaspoon saffron threads
1/4 cup chicken broth
6 large eggs
1/2 cup thinly sliced scallion greens
Salt and freshly ground black pepper

In a 12-inch non-stick skillet cook onions in 2 tablespoons oil over moderate heat, stirring occasionally, until golden, about 20 minutes. Transfer onions to a bowl and cool.
While onions are cooking, peel potatoes and cut into 1/4-inch cubes. In a saucepan of boiling salted water cook potatoes until almost tender, about 8 minutes, and drain well in a colander. Cool potatoes and add to onions. Onion and potato mixture may be made 1 day ahead and chilled, covered.

Crumble saffron threads into a small metal bowl. In a small saucepan heat broth until hot and pour over saffron. Let mixture stand until saffron is softened, about 5 minutes.

In a large bowl whisk together eggs, scallion greens, saffron mixture, and salt and pepper to taste and stir in onion and potato mixture. In skillet set over moderately high heat, heat remaining 3 tablespoons oil until hot but not smoking and add egg mixture, spreading potatoes evenly. Reduce heat to moderate and cook omelet, stirring occasionally, until eggs just begin to set, about 1 minute. Shift skillet so that 1/4 of omelet is directly over center of burner and cook 1 minute. Shift skillet 3 more times, cooking remaining fourths in same manner. Center skillet and cook omelet over low heat until almost set, about 4 minutes more.

Slide omelet, bottom side down, onto baking sheet and invert omelet back into skillet. Cook other side of omelet until golden, about 4 minutes. Slide omelet onto a platter and cool to room temperature.

Omelet may be made 1 day ahead and chilled, covered. Bring omelet to room temperature before serving.

Cut omelet into wedges.

fill the omelet with crisp proscuitto and chargrilled asparagus with havarti cheese, and a mocktail made with blended strawberries, orange juice, cinnamon, ice cubes and a little plain yoghurt

Almond Omelet, Caramel Sauce Recipe
From LoveToKnow Recipes

* 3 eggs
* Few grains salt
* 3 tablespoons caramel sauce
* 1/2 teaspoon vanilla
* 3/4 tablespoons butter
* Shredded almonds, enough to cover pan bottom
* 1 cup sugar
* 3/4 cup hot water

Instructions

1. Beat yolks of eggs until thick and lemon-colored. Beat egg whites in separate bowl until stiff and dry.
2. To egg yolks, add caramel, salt, and vanilla.
3. Cut and fold in egg whites.
4. Put butter in a hot omelet pan and cover bottom of pan with shredded almonds. Blend in egg mixture and spread evenly.
5. Place on range where it will cook slowly, occasionally turning the pan so omelet browns evenly.
6. When well "puffed" and delicately browned underneath, place pan on center rack of oven to finish cooking the top.
7. The omelet is cooked if it is firm to the touch when pressed by the finger. If it clings to the finger like the beaten white of egg, it needs more time in the oven.
8. Fold and place on hot platter.
9. Pour 1 cup sugar in omelet pan and stir constantly over heat until melted to a light brown syrup.
10. Add hot water and let simmer ten minutes.
11. Pour over omelet.

My favorite special-breakfast omelet combinations:

Diced prosciutto (watch the amount you use, it's salty!), fontina cheese, and chopped chives. Serve on a bed of buttered steamed spinach with ciabatta toast. To drink, serve a "bellini" spritzer made with sparkling water, peach nectar, and a splash of cranberry juice.

Shredded chicken breast, sliced black olives, a little chopped cilantro, and cream cheese. Top with tomatillo salsa. Serve with warm corn tortillas. To drink, serve iced hibiscus tea, sweetened with honey.

Thin strips of smoked ham, brie, and caramelized shallots. Serve with toasted french bread and fig or cherry jam, with sliced green apple on the side. To drink, serve sparkling apple cider mixed with fresh grapefruit juice.




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