Text 34115, 75 rader
Skriven 2013-02-23 12:39:00 av Dave Drum (64231.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Golden Corral
=====================
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD> There is a senior deal for lunch ... but, the early bird is a better
 DD> deal as it includes your drink and the lunch deal does not. It uses the
 DD> items from the lunch menu and keeps things moving between the lunch and
 DD> dinner periods.

 NB> So a late lunch/early dinner is the best deal... ;)

You bet. Even if you don't pig out it's still less than comparable fare from a
table service diner. And if you feel like pigging out .........
 
 DD> There is also a breakfast buffet on the weekends - Fridays too, here -
 DD> but the Friday breakfast may not be chain wide.

 NB> Breakfast rarely ever is a draw for this family..  ;)   Now, I'll just
 NB> have to wait for our local GC to finally materialize and open... (G)

Depends - I am normally out of the shucks at 0400 - so by 0800 I am ready to
contradict my stomach's claim that someone must have cut my throat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile Relleno Frittata
 Categories: Cheese, Chilies, Eggs
      Yield: 2 servings

      5    Poblano peppers
      1 tb Olive oil
      8 oz Pepper Jack cheese; shredded
      2 tb Milk
      3 lg Eggs
           Salt & pepper

  Wash the peppers - removing the seeds and white pith. Cut
  into quarters.

  Heat the olive oil in an OVEN-PROOF skillet over medium
  high heat. Saute the peppers until they are tender. Reduce
  heat to medium.

  In a medium bowl, beat the eggs with the milk and salt and
  pepper. Pour this mixture over the peppers in the skillet.

  Pre-heat the oven to broil.

  Once the eggs are nearly set, sprinkle the grated cheese
  evenly over the frittata.

  Transfer the skillet to the oven and broil until the eggs
  are completely set and cheese is golden brown.

  Allow frittata to cool 5 or 10 minutes before slicing and
  serving.

  Pepper Jack is great because it adds some kick. After the
  Poblano peppers cook they sweeten-up and loose their fire.
 
  I also like a teaspoon of good spicy salsa over my
  portion.

  Mr Breakfast would like to thank Bennett for this recipe.

  Submitted 9/11/2007.

  From: http://www.mrbreakfast.com.com

  Uncle Dirty Dave's Archives

MMMMM

... Man has to suffer. When he has no real afflictions, he invents some - Marti
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