This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Vietnamese Omelet
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- #119721
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons vegetable oil
1 large shallot
2 cups spinach
1 bunch green onions
10 medium cooked shrimp
6 eggs
1 teaspoon fish sauce
1 tablespoon soy sauce
2 teaspoons chili sauce (optional)
black pepper
1 handful bean sprouts
2 tablespoons chopped cilantro
directions
Preheat oven to 425 degrees F. Heat oil in an ovenproof non-stick 10-inch saute pan over medium heat.
Mince shallot. Trim ends from the green onions and discard. Thinly slice the white portion and roughly chop the green. Set the green aside.
Add shallots and white part of green onions to oil. Saute for 3 minutes until softened. Add spinach and cook for a couple of minutes until wilted. Remove pan from heat.
While spinach and onions are cooked, roughly chop shrimp. In a large bowl whisk together eggs until frothy. Whisk in fish sauce, soy sauce, chili sauce, and some freshly cracked pepper. Stir shrimp, green part of onions, and bean sprouts into the egg mixture.
Pour into saute pan using a spoon to distribute ingredients somewhat evenly. Place pan in the oven for about 15 minutes until eggs are set.
Remove from the oven and use a spatula to loosen the egg from the sides. Invert omelet onto a serving platter. Cut into wedges to serve.
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nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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