Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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These hearty eggs are loaded with cheese flavor and all the fixings of a Denver omelet.
Combine 1/2 cup cheese, milk and eggs in bowl. Beat with wire whisk until well mixed; set aside.
Melt butter in 12-inch nonstick skillet until sizzling; add onion and green pepper. Cook 2-3 minutes over medium-high heat, stirring occasionally, until vegetables are crisply tender. Add ham; continue cooking 1 minute.
Pour egg mixture over ham mixture. Reduce heat to medium.Continue cooking 3-4 minutes, lifting eggs slightly with spatula to allow uncooked portion to flow underneath, until eggs are set. Sprinkle with remaining cheese.
Italian Egg Scramble: Combine 1/4 cup milk, 8 eggs and 1 tablespoon Parmesan & herb seasoning in bowl. Beat with whisk until well mixed; set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet until sizzling; add 1 teaspoon finely chopped garlic. Cook 1 minute over medium-high heat. Reduce heat to medium; add eggs. Cook 3-4 minutes, lifting slightly with spatula to allow uncooked portion to flow underneath, until eggs are set. Remove from heat. Top with 1 1/2 cups chopped tomato; garnish with chopped fresh basil leaves, if desired. Serve immediately.
Mexican Egg Scramble: Combine 1/4 cup milk, 8 eggs and 2 tablespoons taco seasoning in bowl. Beat with whisk until well mixed; set aside. Melt 2 tablespoons butter in 12-inch nonstick skillet until sizzling; add 1 (4-ounce) can chopped green chiles. Cook 1 minute over medium-high heat. Reduce heat to medium; add eggs. Continue cooking 3-4 minutes, lifting slightly with spatula to allow uncooked portion to flow underneath, until eggs are set. Remove from heat; sprinkle with 1/4 cup shredded Cheddar cheese. Cover; let stand 1 minute to allow cheese to melt. Serve with salsa.
Dietary Fiber: 0g
I made the Mexican Egg Scramble version, and it was perfectly good with leftover enchiladas, some sausage, and toast for breakfast.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1731
© 2014 Land O'Lakes, Inc.
As autumn rolls around, I love making apple desserts. I’ve written a couple of times about my hunt for the best apple crisp recipe and how I’m always looking for ways to utilize the crop of apples in our yard. While I do have a couple of stand-by recipes, it’s always nice to try a new spin.
Bring the bold flavors of
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With the fall season in full swing, it’s high time to start breaking out your favorite autumn comfort food. Wild rice soup, homemade breads and anything pumpkin are on the top of my list! Another great way to celebrate autumn is fruit crisps – the perfect way to use seasonal fruit. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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