Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apple Omelette
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- #61077
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 apples
1 tablespoon rum or lemon juice
4 tablespoons fine granulated sugar
6 eggs
1 tablespoon sugar
3 tablespoons cold water
directions
Peel and core apples and slice paper-thin (the thinness of the apples is important as they barely cook). Add the rum or lemon juice and sugar. Mix well and let stand until ready to use.
Beat eggs with the sugar and cold water, then, add the apple mixture.
Cook in the oven, covered or in a skillet, using a spatula and dish to turn the omelette. Must be cooked on both sides.
To flame the omelette, sprinkle top with 2 tablespoons of sugar and pour 3-4 tablespoons of hot rum over it. Set the rum afire and keep pouring it over the flaming omelette until the fire dies out.
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nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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