Recipes Included On This Page Hash-Brown Egg Cups Herb Roasted Turkey Breast with Pan Gravy Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hash-Brown Egg Cups Recipe By : Pillsbury Classic Cookbooks, #289, Easy Meals for 2 Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup shredded Cheddar cheese -- (3 ounces) 2 cups refrigerated shredded hash-brown potatoes [from a 20-ounce bag] 1/4 cup chopped green onions -- (4 medium) 1/2 teaspoon seasoned salt 1/8 teaspoon pepper 2 eggs 1/8 teaspoon Italian seasoning Heat oven to 400 F. Spray 2 (2 cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center. Bake for 25 to 30 minutes or until edges are golden brown and crisp. remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese. Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness. Makes 2 servings. Source : ""Pillsbury Classic Cookbooks, #289, Easy Meals for 2, March, 2005, p. 80-81"" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : Tip: For a soft center, remove egg cups at the minimum cooking time; leave them in longer for a firm or "hard" cooked egg. Bobbie's Note: These were very good. They take quite a bit of time to prepare and cook so are for lazy weekend mornings only. We served ours with fruit and sausage patties. Contributed to the FareShare Gazette by Bobbie; 16 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 19g Fat (69.1% calories from fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 256mg Cholesterol; 677mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Herb Roasted Turkey Breast with Pan Gravy Recipe By : Rachael Ray Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- (golf-ball sized) peeled and coarsely chopped 1 lemon -- scrubbed clean 12 fresh sage leaves 1 bunch fresh flat-leaf parsley -- (large handful) [about 1/2 cup, from 12 stems] 3 tablespoons extra-virgin olive oil -- plus more for oiling pan 1 teaspoon salt -- plus more as needed 6 fresh bay leaves 4 tablespoons butter 2 boneless turkey breast halves -- skin on [about 2 to 2 1/2 pounds each] Freshly ground black pepper 3 tablespoons all-purpose flour 1/4 cup apple brandy -- or regular brandy [recommended: Calvados] 2 cups apple cider -- (2 to 3) Salt and pepper Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside. Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil and 1 teaspoon salt; pulse until it forms a coarse paste. Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside. Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes; baste the turkey breasts with the remaining butter and roast for an additional 20 to 25 minutes, until cooked through and a thermometer placed in the thickest part of the breast registers 170 degrees F. Remove from the oven, transfer to a platter, cover and let rest for 10 minutes before carving while you make the gravy. Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer and stir until thickened. Season with salt and pepper. Slice the turkey breast on the diagonal, and serve with warm gravy. Yield : 8 servings Source : "Food Network Specials, Episode: Rachael Ray's Thanksgiving in 60" S(Mc Formatting by): "bobbi744@comcast.net" Copyright : "(c) 2006 Scripps Networks, Inc." T(Cooking Time): "0:55" Difficulty: Easy NOTES : Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat. Reader's Rating - 5 Stars Bobbie's Note: This was moist and very flavorful. I used two Butterball turkey roasts weighing 6 pounds total and it took about 15 minutes longer than the 55 minutes in the recipe. I only made half of the cider gravy and used the rest of the drippings with the gravy packets in the turkey roasts to make regular turkey gravy as children were with us. The chicken roasts were basically like boneless breasts with skin on the top. They sliced beautifully and everyone thought the turkey was wonderful! Contributed to the FareShare Gazette by Bobbie; 27 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 11g Fat (65.9% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 332mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.