Text 13578, 110 rader
Skriven 2014-05-24 03:45:00 av Dave Drum (1:18/200.0)
Ärende: Chile 6361
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Divan-Style Omelet
 Categories: Eggs, Poultry, Cheese, Fruits, Chilies
      Yield: 4 Servings
 
      8 lg Eggs
    1/2 c  Water
    1/2 ts Salt
    1/4 ts Ground black pepper
      5 oz (1/2 package) cut broccoli
           - or cut asparagus; thawed,
           - well drained
           +=OR=+
      1 c  Cut-up fresh broccoli or
           - asparagus; cooked *
    1/2 c  Halved green grapes
      1 tb Butter
      1 c  Cubed cooked chicken or
           - turkey
    1/4 c  Butter
    1/2 c  Shredded Swiss or Monterey
           Jack cheese
           Snipped fresh chives (opt)
           Coarse ground black pepper
           - (opt)
           Cooked shredded or diced
           - hash brown potatoes (opt)
           Raisin bread, toasted (opt)

MMMMM---------------------HOLLANDAISE SAUCE--------------------------
    1/2 c  Butter; in thirds
      3    Egg yolks; lightly beaten
      2 tb Lemon juice
    1/8 ts Salt
    1/8 ts Ground white or cayenne
           - pepper
 
  These omelets are filling enough to serve for dinner.
  They're filled with chicken, broccoli, grapes, and cheese
  and topped with a creamy sauce.
  
  Prepare Hollandaise Sauce. Keep warm while preparing
  omelets. In a medium bowl, combine the eggs, water, salt and
  1/4 teaspoon black pepper. Beat till combined but not frothy
  with a fork. Set aside.
  
  Cut 1/2 cup butter into thirds. Bring butter to room
  temperature. In the top of a double boiler, combine 3
  lightly beaten egg yolks, 1 to 2 tablespoons lemon juice,
  1/8 teaspoon salt, and 1/8 teaspoon ground white or cayenne
  pepper. Add 1 piece of the butter. Place over gently boiling
  water (upper pan should not touch water). Cook, stirring
  rapidly with a whisk, until butter melts and sauce begins to
  thicken. Add the remaining butter, 1 piece at a time,
  stirring constantly until melted. Continue to cook and stir
  about 2 minutes more or until sauce thickens. Immediately
  remove from heat and serve over omelets. If the sauce is too
  thick or if it curdles, immediately whisk in 1 to 2
  tablespoons hot water until it's smooth again.
  
  Makes about 3/4 cup.
  
  For filling: In a large skillet, heat the broccoli and
  grapes in the 1 tablespoon hot butter over medium heat for 2
  minutes. Add chicken. Heat about 2 minutes more or till
  mixture is heated through; drain off liquid. Keep warm.
  
  For omelet: Heat an 8- or 10-inch nonstick skillet with
  flared sides over medium-high heat till skillet is hot. Add
  1 tablespoon of the butter. When butter has melted, stir the
  egg mixture and add 1/2 cup to the skillet; reduce heat to
  medium. Immediately begin stirring egg mixture gently but
  continuously with wooden or heatproof plastic spatula till
  mixture resembles small pieces of cooked egg surrounded by
  liquid egg. Stop stirring. Cook for 30 to 60 seconds more or
  till egg mixture is set buy shiny.
  
  Spoon about 1/2 cup of the filling and 2 tablespoons of
  the cheese across center of omelet. With a spatula lift and
  fold an edge of the omelet about a third of the way toward
  the center. Remove from heat. Fold the opposite edge toward
  the center; transfer to a warm dinner plate. Keep warm.
  Working quickly, repeat with remaining egg mixture, filling
  and cheese.
  
  To serve, spoon some of the Hollandaise Sauce over the
  top of each omelet. If you like, sprinkle with chives and
  coarsely ground black pepper. Serve with potatoes and raisin
  toast, if you like.
  
  Makes 4 servings.
  
  To cook fresh broccoli or asparagus, add to lightly
  salted boiling water and cook for 5 minutes or until
  crisp-tender.
  
  From: Midwest Living | February 2010
  
  MM Format by Dave Drum - 09 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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