Eggie's Restaurant

Moroccan spiced mince with couscous

Cobia Carbonara

Eggies Restaurant....

Spinach Artichoke Dip INGREDIENTS Nutrition SERVINGS... 15 YIELD 4 1/2 cups UNITS US 2 cups parmesan cheese 1 (10 ounce) box frozen chopped spinach, thawed 1 (14 ounce) can artichoke hearts, drained and chopped 23 cup sour cream 1 cup cream cheese 13 cup mayonnaise 2 teaspoons garlic, minced DIRECTIONS Preheat oven to 375F. Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with crackers or toasted bread.

Banana Waffles with Strawberry and Whipped Cream

Cheese and tomato pizza

Kneaders Chicken Salad Sandwiches Recipe: (makes approx. 6-8 sandwiches) Ingredients: 1/4 cup white vinegar salt (to taste)... pepper (to taste) 1-1/4 cup mayonnaise 1-1/4 cup sour cream 4 stocks celery, chopped 1 bunch green onion, chopped 4-6 boneless, skinless chicken breasts; cooked and shredded Directions: Mix vinegar, salt, pepper, mayonnaise and sour cream together. Mix celery, green onion and chicken in separate bowl. Mix all ingredients together. Let set overnight or for a few hours for the best flavor. Serve on buns or rolls.

Hashbrowns Casserole INGREDIENTS Nutrition SERVINGS 10-12 UNITS US... 2 lbs frozen hash browns 12 cup margarine or 12 cup butter, melted 1 (10 1/4 ounce) can cream of chicken soup 1 pint sour cream 12 cup onion, peeled and chopped 2 cups cheddar cheese, grated 1 teaspoon salt 14 teaspoon pepper DIRECTIONS Preheat oven to 350F and spray an 11 x 14 baking dish with cooking spray. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Eggs Benedict Casserole ? INGREDIENTS : 6 English muffins 10 -12 ounces Canadian bacon (2 packages, or use diced ham)... 8 large eggs 2 cups reduced-fat milk (or whole milk) 1 teaspoon onion powder cooking spray 12 teaspoon paprika 2 -3 cups prepared easy hollandaise sauce (I suggest doubling my Easy Hollandaise Sauce) DIRECTION : Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder. Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture. Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving. While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Makes 10 servings. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.