Salade Gruyère De Comtè Pour Deux Recipes
TOMATO AND BACON RICE (QUICK AND FRENCH-INSPIRED)
This recipe is one I concocted a few nights ago after several days of longing for a rice dish my French grandmother used to make. I don't remember what it was called or exactly how she made it, but this tastes almost like I remember. It's very simple and quick, especially using cooked rice. I do not add any salt or spice to this, as I don't remember her adding that to it, and the bacon adds more than enough flavor. I used leftover white rice, but brown rice would be really good.
Provided by tkcuvelier
Categories Brown Rice
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil in a skillet, and add the garlic and onion. Sweat them for 30 seconds, then turn the heat up a bit and add the bacon. Once the bacon is cooked through (almost crispy), add the cooked rice. Sautee the mixture until the rice is heated through and add the can of tomato sauce. Cover and allow to cook for a few minutes until the rice has absorbed the liquid. Serve!
DRUNKEN APPLES - PART DEUX
A nice looking version of canned drunken apples I found on another website.... sub any nice, firm pie apple local to you--freshest is bestest!! LOL ***untried by me as yet-yield is a guess, so please let me know if you try it first!
Provided by Mommy Diva
Categories Apple
Time 35m
Yield 8 pints
Number Of Ingredients 4
Steps:
- Mix apples with sugar, cinnamon, and nutmeg.
- Mix in rum.
- Heat over medium heat until apple mixture is juicy and the juice boils.
- Boil for 20" over medium heat.
- Ladle into canning jars when complete and seal.
- Enjoy as desired - should be great warmed over vanilla ice cream, pound cake or angel food with a nice whipped cream, or as a side with bbq ribs or baked ham at the holidays!
- ***Nice gifting idea - make it ahead of time!
Nutrition Facts : Calories 415.4, Fat 0.8, SaturatedFat 0.1, Sodium 4.8, Carbohydrate 109.2, Fiber 11.3, Sugar 93, Protein 1.2
PEANUT BUTTER CHOCOLATE PRETZEL SANDWICHES
Make and share this Peanut Butter Chocolate Pretzel Sandwiches recipe from Food.com.
Provided by lisa361
Categories Candy
Time 10m
Yield 12-15 treats, 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Stir powdered sugar and peanut butter together until combined. This will take some time and a little elbow grease but it will come together eventually.
- Melt the chocolate chips. I put mine in a glass Pyrex measuring cup and microwave for 1 minute, stir, and microwave 30 seconds more.
- Sandwich about 1t. of the peanut butter mixture between two pretzels.
- Dip in melted chocolate (I use a fork to fish the pretzels out and bang off the excess chocolate).
- Let set up for several hours (overnight is best). Don't freeze as the peanut butter filling will cause the chocolate to sweat when they thaw out.
BAKED EGG CUSTARD WITH GRUYèRE AND CHIVES
This is so easy yet makes impressive an impressive main dish (especially for brunch). As it bakes, the Gruyère melts into the nutmeg-scented egg and milk mixture, and takes on a light, quiche-like creaminess. From Gourmet Magazine (Dec. 2008).
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep).
- Sprinkle Gruyère and chives evenly in dish.
- Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth.
- Pour egg mixture over Gruyère and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 281.6, Fat 21.4, SaturatedFat 11, Cholesterol 314.2, Sodium 238.6, Carbohydrate 3.2, Fiber 0.1, Sugar 3.1, Protein 18.6
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