- firmly packed light brown sugar
- freshly grated nutmeg
- vanilla extract
- half-and-half
- eggs
- thin slices ham
- thin slices Swiss Gruyere cheese
- Raspberry preserves for serving
- chicken stock
- bay leaves
- Creole seasoning blend
- file powder
- cooked popcorn rice
- finely chopped fresh flat-leaf parsley
- all-purpose flour
- okra
- canola or vegetable oil
- red bell pepper
- green bell pepper
- large yellow onion
590 calories per serving, 92 grams carbohydrates, 9 grams dietary fiber, 22 grams protein, 38 milligrams cholesterol, 1386 grams sodium, 15 grams fat (23% of calories from fat).
Selection & Storage: Choose young mushrooms that are small to medium in size. Avoid wide-open caps and dark gills.
Refrigerate in layers covered with a damp dishtowel or clothe for up to 3 days.
Preparation: Always wash mushrooms before cutting or slicing. Fill a bowl with cold water. Wash vigorously, letting sand sink to the bottom of the bowl. Drain in a colander.
- feta cheese
- oil from jar of peppers
- Italian seasoning
- medium mushrooms
- Salt and pepper to taste
- inch baguettes
about 230 calories, 17 grams of fat per omelet
- goat cheese
- eggs
about 350 calories, 27 grams of fat per omelet
- eggs
- bacon
- shredded Cheddar cheese
About 245 calories, 18 grams fat per omelet
- plum tomatoes
- eggs
- olive oil
- butter or margarine
About 350 calories, 25 grams of fat per omelet.
- eggs
- sour cream
- medium avocado
- medium-hot salsa
- canned black beans
345 calories, 24 grams of fat per omelet
- Golden Delicious apples
- eggs
From the Lake Holm Ward Cookbook
- catsup
- salmon steaks
- soy sauce
- orange juice
285 calories, 23 grams of fat
- heavy cream
- eggs