How To make Brunch Spud Boats
3 md Baking potatoes, scrubbed
No-stick cooking spray 2 tb Olive oil
3 oz Chopped lean ham or
-Canadian bacon 1/3 c Diced zucchini
1/3 c Diced red bell pepper
3 Green onions, with tops,
-sliced 6 Eggs, beaten
2 tb Grated Parmesan cheese
Salsa for serving To make potato shells: Prick potatoes with a fork and bake in a microwave oven on a plate on high (100 percent) 7 to 11 minutes, rotating after 3 minutes, until tender when pierced with a knife. Or bake in a conventional oven at 450 degrees 50 to 60 minutes. They should be soft but firm enough to dice. Preheat oven to broil. Cut potatoes in half lengthwise and scoop out pulp, leaving a 1/2-inch shell. Dice scooped-out potato. Spray both sides of potato shell with cooking spray. Place right side up on a baking sheet and broil until edges are browned and top is slightly crisp but not dry, 3 to 4 minutes. (Shells may be refrigerated overnight. Refrigerate cooked potato separately. Bring both to room temperature before filling.) To make filling: Preheat oven to 500 degrees. In a large skillet, preferably non-stick, over high heat, heat 1 tablespoon of oil until hot. Saute potato pulp, turning with a spatula until they begin to turn golden, about 5 minutes, adding more oil if needed. Stir in ham, zucchini and red pepper and saute, stirring, until vegetables soften slightly, about 3 minutes. Add eggs, reduce heat to medium-low, and cook, stirring lightly, until very loosely set. Stir in green onions. Fill potato shells and sprinkle tops with cheese, if desired. Place potatoes on baking sheet and bake 5 minutes, or until eggs are set and cheese melts. Serve with salsa, if desired. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking Submitted By MARK ALEXANDER <MARK@ALEXR.DEMON.CO.UK> On 19 FEB 1995 1959 GMT -----
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The 14 Best Gratin Recipes | Food Wishes
Hello Food Wishers! Chef John’s Corporate Overlords here with 14 comforting gratin recipes your family will love! Chef John has demonstrated many different types of gratin over the years, and Thanksgiving is the perfect time to revisit them. Classic Green Beans Au Gratin has a creamy, rich cheese sauce that enhances—but doesn't cover up—the green beans, so they are still the star of the show. Mom’s Scalloped Potato Gratin is a familiar potato side dish, while Scallop Gratin is a seafood entree that's so simple yet so delicious. Whether you want potato, scallop, cauliflower, or lobster, Chef John has the perfect gratin recipe for you!
Classic Green Beans Au Gratin:
Mom’s Scalloped Potato Gratin:
Potato Rose Gratin:
Potato & Parsnip Gratin:
Scallop Gratin:
Lobster Thermidor:
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Broccoli Soup Au Gratin:
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Root Vegetable Gratin:
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00:00:00 Classic Green Beans Au Gratin
00:07:34 Mom’s Scalloped Potato Gratin
00:15:02 Potato Rose Gratin
00:21:47 Potato & Parsnip Gratin
00:27:46 Scallop Gratin
00:34:00 Lobster Thermidor
00:44:14 Creamy Scallop & Mushroom Gratin (Coquille Saint-Jacques)
00:51:33 Creamy Cod & Potato Gratin
01:00:22 Ba'corn (Cheesy Bacon Corn Gratin)
01:07:26 Truffled Cauliflower Gratin
01:14:29 Broccoli Soup Au Gratin
01:22:19 Potatoes Romanoff
01:30:16 Root Vegetable Gratin
01:35:52 Macaroni and Cheese with Crunchy Potato Chip Gratin
Cooking with English Spirit Ep. 9: St Piran's Cornish Brunch
The eighth episode of the 'Cooking with English Spirit' series, in which the English Spirit Distillery team show that it's possible to cook meals that are simple to make with ordinary ingredients and extraordinary spirits.
This week's dish is:
Smoked streaky bacon, caramelised and deglazed with St Piran's Cornish Rum. Served with homemade hash brown and a fried egg.
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Preheat over to 350 and bake 15-20 min
Makes about 24
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