Delicious on their own, these scrambled eggs can also be spooned over toasted country-style bread and topped with grilled tomatoes and grated Parmigiano-Reggiano cheese. Or spread soft goat cheese on slices of toast, top with the eggs and garnish with chopped green onions
- eggs
- heavy cream
- eggs
- baking powder
- baking soda
- ground cinnmon
- freshly grated nutmeg
- buttermilk
- vanilla extract
- miniature marshmallows
- milk chocolate chips
- holiday-colored candy-coated chocolate candies
- Original Bisquick mix
- eggs
- baking cocoa
- finely chopped pecans
- powdered sugar
- corn oil
- corn tortillas
- Salt to taste
- Precious Ciliengini Fresh Mozzarella
- refried black beans
- olive oil
- garlic minced
- cumin
- fresh squeezed lime juice
- your favorite salsa
- fresh chopped cilantro and lettuce mixed
High Altitude: Bake 30 to 35 minutes
- Betty Crocker SuperMoist triple chocolate fudge cake mix
- Water as called for in cake mix directions
- Vegetable oil as called for in cake mix directions
- eggs as called for in cake mix directions
- peppermint extract
- peppermint extract
- Betty Crocker Whipped milk chocolate frosting
Kale has blue-green leaves and a thick center stem. It is rich in vitamins A, B-complex, and C, as well as iron and calcium. As with most greens, kale should have fresh strong leaves. Avoid those with yellow spots or browning. Store unwashed kale in plastic bags in the refrigerator. Kale will keep for several days. With a sharp knife, cut the leaves away from the stem and thick center rib. Rinse well, but do not soak. Kale’s C and B-complex vitamins are water soluble. Remove excess water in a salad spinner.
Per Serving: 64 calories, 8g carbohydrate, 3g protein, 3g fat, 2g fiber, 33 mg sodium
- cayenne pepper
- toasted sesame oil
- Honey Wheat Tortillas
- Veal Schnitzel cut in strips
- Sauerkraut
- Fried onions
- Honey mustard
- fully cooked frozen breaded chicken breasts
- hot cooked pasta
- Shredded Parmesan cheese