How To make Roquefort and Apple Omelet
2 Tart apples, pared,
-cut into 1/4-inch slices 3 tb Sweet butter
5 Eggs, lightly beaten
2 tb Water or milk
Salt Fresly ground white pepper 1/2 c Crumbled Roquefort cheese
-about 3 ounces 1. Saute apples in 2 tablespoons of the butter in large omelet pan over
high heat until just fork-tender, about 1 minute. Transfer to plate. 2. Whisk eggs, water or milk, salt and pepper in medium bowl until blended. Heat remaining tablespoon butter in omelet pan over high heat, tilting pan to coat sides with butter. Add egg mixture; cook, stirring with fork, until eggs begin to set. Sprinkle cheese over one half of the omelet; spoon half the apple slices over cheese. Fold omelet in half; transfer to warm platter. Garnish with reminaing apple slices.
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The Best Scrambled Eggs You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make scrambled eggs Frank style—silky, creamy, and out of this world.
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Director/Producer: Mel Ibarra
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Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
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0:30 Chapter One: Beating The Eggs
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If you have potatoes and onions at home, prepare this delicious recipe for your dinner.
INGREDIENTS:
• 4 potatoes cut into half moons
• Oil
• 2 chopped onions
• 6 eggs
• 1/2 teaspoon of salt
• 1/2 teaspoon black pepper
• Oil
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Gordon Ramsay takes an avocado toast, and adds his golden touch! A light, healthy and savory meal is set! Get more great home cooking tips on Gordon Ramsay's Ultimate Home Cooking! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Mozzarella Cheese
Ingredients
1 gallon whole milk (non ultra posterized)
1/4 tablet rennet
2 tsp citric acid
Salt to taste
Mix citric acid with 50ml of water, then combine with milk in medium size pot. Heat the milk until 90F and add rennet mixture (1/4 rennet tablet with 50ml of water). Reduce the heat and allow the milk to come to 105F, stirring gently, then remove from heat. Cover and let it rest for 5 min. Drain off the curds completely. Then microwave for 1 min, then remove moisture again and mix to distribute the heat. Microwave for another minute. Knead the cheese until it starts come together and begin stretching it out. Keep cheese hot, microwave few more times. The cheese should become smooth and shiny. Then put cheese into a salted ice cold water for a couple minutes. I didn’t salt the curds, but I kept cheese in salted water overnight. Got great result.
How to Make a Baked Denver Omelet | Brunch Recipes | Allrecipes.com
Get the recipe for this five-star rated Baked Denver Omelet at
In this video, we’ll show you how to make an ultimate omelet that starts on the stovetop and is finished in the oven. This breakfast or brunch favorite is filled with chopped ham, onion, bell pepper and cheese!
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