Shrimp Fried Rice

This updated recipe was made many many times when we had Chinese students living with us, it was always a BIG hit and requested often for leftovers.

Ingredients

• 2 tablespoons vegetable oil
• 1 cup bean sprouts
• 1/2 chopped onion
• 1/2 c mushrooms
• 4-6 cups day old rice, cold
• 1/4 c chopped green onions
• 1 cup broccoli, streamed
• 2 scrambled eggs
• pepper to taste
• 3 c COOKED medium shrimp, peeled and deveined w/o tail
• 3 tablespoons soy sauce
• 1/4 t sesame oil

(you can totally exchange the vegetables listed with frozen Chinese vegetables if desired)

Steps

1. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions, mushrooms. Mix well and cook for 3 minutes.  
2. Mix in cooled rice and cook for another 3 minutes. Stirring constantly.  
3. Mix in green onions, steamed broccoli, scrambled eggs,  pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously until everything is blended evenly. 
4. Lastly stir in the cooked shrimp. 
5. Salt and pepper to taste -  I have put in hot pepper flakes and the Chinese students love that!

Ham n Cheese Stuff n Puff

An easy souffle-type egg casserole that my kids will eat.

Serves 6

5 eggs
1 cup milk
½ cup sour cream
1 pkg. (10 oz) frozen chopped broccoli, thawed, drained
1 pkg. (6 oz.) stove top stuffing for chicken
9 oz. boiled ham, chopped
1 cup shredded cheese, divided

Preheat oven to 350. Beat eggs, milk, and sour cream in a large bowl with wire whist until well blended. Add broccoli, dry stuffing mix, ham, and ½ cup of the cheese; mix lightly.Pour mixture into 2 qt. baking dish or 9-inch pie plate; cover loosely with foil.Bake 1 hour. Uncover, sprinkle with remaining ½ cup cheese. Bake 5 minutes or until cheese is melted and mixture is mixed through.

German Pancakes

This recipe will make a German cake that can feed four. Recipe can be doubled or halved.
Ingredients

• 4 tablespoons unsalted butter
• 6 large eggs
• 1 cup all-purpose flour
• 1 cup milk, preferably whole
• 1 teaspoon vanilla

Directions

1. Preheat oven to 375° F.
2. Add the butter to 9" x 13" oven proof baking casserole and transfer to oven until the butter melts.
3. In a large bowl, whisk the eggs to combine.
4. Add the flour and whisk until smooth.
5. Add the milk, salt, and vanilla and mix until incorporated; set aside.
6. Remove from oven and quickly pour the batter into the hot pan.
7. Return to oven, place on the center rack
8. Bake until the pancake is puffed and golden, about 20-25 minutes.
9. Top with any yummy thing!

Topping Ideas 

Our Favorite is fresh Lemon juice and powdered sugar

Fresh applesauce with a dash of cinnamon
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm

Yield: Makes 4 servings

OverNight Breakfast Casserole

I have made this recipe for several years. It is so easy to make and I never have any left overs! AND YOU CAN ASSEMBLE THIS THE NIGHT BEFORE YOU WANT IT AND LEAVE IT IN YOUR FRIG UNTIL MORNING!

The ingredient proportions are estimates. The more eggs, the firmer, and less likely to deflate, the casserole will be. Mushrooms tend to hold a lot of moisture, so if you use a lot of them, you may want to sauté them first to release some of their water. Sausage should be browned and cooked through first. We love Jimmy Deans Sage Sausage in this.

Ingredients

• 6-10 eggs
• 2-3 cups grated cheddar cheese
• 6 slices bread, cut into cubes
• 2 cups milk
• Salt
• Pepper

Additions, just add what you have in the frig!

• 1 cup corn (cooked or frozen)
• 1/2 cup left-over cooked whole potatoes chopped
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• 1 cup cubed ham and/or cooked Italian sausage ( Jimmy Dean's Yea!)
• A few slices cooked bacon, chopped

• 13 x 9 inch casserole dish

Directions

1. Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese.
2. Arrange bread on the bottom of your casserole dish
3. Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish.
4. Pour liquid mix into casserole dish and be sure it penetrated all the way to the bottom of pan.
5. Cover with foil and Bake in oven for 40-50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.

Serves 8.

Tortilla Espanola (Spanish Potato Omelette)

Requested Recipe- for those of you who got to chance to try the Spanish Tortilla at the Family Reunion and loved it here is the recipe.
We were served this simple dish in Spain on multiple occasions, but my cooking lesson came from Abuelita Theresa, a wonderful Spanish Saint in El Ferrol. The Spanish tortilla should not be confused with the Mexican flour or corn tortillas. Spanish tortilla is very similar to an English omelet except it is made with potatoes and is much more delicious.
Spanish Omelettes come in many different guises, this recipe is the most traditional, but after you have made it once let you imagination go wild with additional ideas. This is vegaterian and glutton free!!!
You will need a deep, nonstick skillet for this recipe and a plate or something that will completely cover the top of the pan.

Ingredients

• 1/4 c. extra virgin olive oil
• 3 large potatoes, peeled and thinly sliced (red potatoes and Yukon Golds will work best)
• 1/4 Salt
• 1 onion, peeled and finely chopped
• 6 large eggs

Steps

1. Peel the potatoes, wash and dry with a cloth. Cut them in halves through the long axis Cut them in slices, about 2mm thick Put in a bowl, add the chopped onion and salt, stir.
2. USE A SMALL FRYING PAN FOR THIS RECIPE. Fry them in EVOO in a pan, with not much oil. If you put a lot of oil you'd get crusty french fries and you want them to be soft and tender, so you have to be very careful with the oil temperature and the amount of oil. It is quite possible that they get stuck amongst them. After all, they don't have so much space in the pan. Cook for about 15-20 minutes, depending on the variety of the potato.
3. Whisk the eggs in a bowl. A key for success is not to get them perfectly beaten I am told, so just use a fork not a beater.
4. When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then Drain the excess olive oil from the pan.
5. Add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
6. Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
7. The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists - flip- the tortilla over onto the plate and slide back into the pan to cook the underside.
8. Keep shaking the pan lightly so the tortilla does not stick to the bottom. Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
   Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes.

Options you can add
Spanish chorizo (cured spiced pork sausage)
Bell Pepper, any color
ham or bacon

Impossible Bacon Pie

Quiche without the crust!
Really Easy Meal, you can make this for breakfast or dinner. Delicious, easy, inexpensive dinner for the family. Great to serve to company for "brunch."

Ingredients

• 12 slices bacon, crisply fried and crumbled
• 1 cup shredded natural swiss cheese
• 1/3 cup chopped onions fried
• 2 cups milk
• 1 cup Bisquick
• 4 eggs
• 1/4 tsp. salt - 1/8 tsp. pepper

Steps

1. Preheat oven to 400, find and grease 10 inch pie plate (10 x 1 1/2 in.)
2. Sprinkle bacon, cheese, onion on the bottom of pie plate. Set aside.
3. Beat milk, bisquick, eggs and seasoning together in until smooth, 15 sec. in blender or 1 min. with hand beater.
4. Pour into pie plate.
5. Bake until knife inserted between center and edge comes out clean, 35 to 40 min.
6. Cool 5 minutes. YUMMMY!

You can substitute two cups of diced, pre-cooked ham for the bacon, if you want. This recipe says it will serve 6 but 4 servings is more accurate.

Egg Drop Soup

Serves 4
Instant comfort. You could always add a little cooked chicken or some veggies - but you don't need to.

Ingredients

• 4 cups chicken broth
• 2 tablespoon dark soy sauce
• 2 large eggs
• 4 tablespoons thinly sliced green onions for garnish if you want to be fancy!

Steps

1. Beat eggs in small bowl - set aside
2. Heat the broth in a small pot and bring to a boil
3. Stir in soy sauce
4. Return to a boil then turn off the heat
5. While stirring soup in a fast circular fashion with a fork, slowly pour in beaten egg
6. Continue stirring until egg gets all cool and kinda stringy & that's it
7. Serve in a bowl with the green on top