Ingredients
- Servings: 1
- 1/2 pound lamb sausage
- 1 1/4 cups biscuit baking mix
- 1/4 cup butter, softened
- 3 tablespoons boiling water
- 3 tablespoons chopped green onions
- 2 eggs, slightly beaten
- 1 cup half-and-half cream
- 1 1/2 cups shredded swiss cheese
Recipe
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 55 mins
- preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper muffin liners.
- place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
- combine baking mix, butter and boiling water. divide biscuit mixture between muffin cups. spread covering bottom and up the sides a little. sprinkle sausage and onions.
- stir together eggs and cream. pour equal amounts of egg mixture into muffin cups. cover with swiss cheese.
- bake in preheated oven for 25 minutes, until eggs are set.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 1
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Recipe
- preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
- in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
- either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
- cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
- pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.
Ingredients
- Servings: 6
- 2 sweet potatoes, scrubbed
- 6 (10 inch) tomato flavored tortillas
- 2 cups shredded sharp cheddar cheese, divided
- 1 (15 ounce) can black beans, rinsed and drained, divided
- 1 cup salsa (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr
Ready Time: 1 hr 10 mins
- preheat oven to 450 degrees f (230 degrees c). cut several slashes into each sweet potato.
- bake the potatoes in the preheated oven until tender, about 45 minutes. mash the hot sweet potatoes in a bowl. reduce oven heat to 200 degrees f (95 degrees c).
- heat a skillet over medium heat, and warm a tortilla in the skillet until pliable, about 2 minutes. flip the tortilla over, and sprinkle the tortilla to about 1/2-inch of the edge with 1/3 cup of shredded cheddar cheese. allow the cheese to melt, and spread about 1/3 cup of mashed sweet potato over the melted cheese. spread 2 or 3 tablespoons of black beans over the sweet potatoes. fold the tortilla in half, enclosing the filling. repeat with the rest of the tortillas; keep filled quesadillas warm in the oven.
- serve in wedges topped with salsa.
