France

Omelet Gabe Cohen



** Cheese Omelet - 4 Stars ** Ingredients (1 serving)


 * 3 eggs
 * 3 teaspoons butter or margarine
 * 1/2 cup shredded Cheddar cheese
 * Salt and pepper -- if desired

Instructions:

1. Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed

2. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.

3. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook... the omelet will continue to cook after being folded. Sprinkle with cheese.

4. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desire. Sprinkle with salt and pepper and additional cheese if desired.

Review: This was a delicious recipe that I enjoyed eating very much. The omelets we made in class were decadent and the cheese we used had a nice texture to it. This food item is one of my favorite to eat and it was nice to get to make our own.

Andrew McDevitt's Review: The omelet gives you the flexible to cover as many of the dietary guidelines as you desire. You can add in veggies, fruits, starches, grains, or proteins. To make the recipes healthier you could use low fat cheese or lots of veggies. I really enjoyed the omelets and they are extra easy to make you can whip together omelets in a matter of minutes.

Chris Ortiz Review: The omelet is a great food that is very nutritous and very well balanced. A person can put a variety of foods in an omelet that both makes it taste great and also cover many of the dietary guidelines. Anything from peppers to shrimp can be added into an omelet and the more foods you have the better it will taste. In conclusion, the omelet is a very flexible food that can be eaten at anytime, and it tastes amazing too

Pizza Quiche  Vanessa Fry 50 mins 15 mins prep Serves 6 1 9” pie crust ¾ c. swiss cheese ¾ inch mozzarella cheese ½ c. pepperoni 1 tbsp finely chopped onion 3 large eggs 1 c. milk ½ tsp. salt ¼ tsp. oregano ¼ tsp. garlic powder

<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">1) Heat oven to 350 deg. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">2) Unfold pie crust and place into 9 inch pie pan <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">3) Press firmly into pie pan and bake for 8 mins <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">4) Set aside <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">5) Using the food processor shred your cheese. **Set aside!** <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">6) Add eggs, milk, salt, oregano, and garlic powder to **work bowl** of the food processor and blend well. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">7) Layer the swiss cheese, Mozzerella cheese, pepperoni and onion to the baked pie crust. Carefully pour egg mixture into the pie pan. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">8) Bake at 350 for 45 mins.

In my opinion this pizza quiche would get four out of five stars. I enjoy pepperoni pizza and I enjoy quiche, and together they are simply okay, not great. This recipe is semi-healthy; as it includes foods from many food groups. Pepperoni and eggs make good protein, and cheese and milk are dairy products containing calcium which is important for teeth and bones. The pie crust is made of flour which is a grain and also healthy. It would be healthier if you used whole grain pie crust and low fat cheese or milk. This dish is best made only for occasions; too much of a good thing is never good!!

<span style="display: block; font-family: Algerian; font-size: 18pt; line-height: 115%; text-align: center;">Crepes By: Meagan Kelly-Farrell

Rating: ★★★★★ 1 c Milk 2 Eggs 1 ¼ c Flour 1 T Melted Margarine


 * 1) In a large mixing bowl, whisk together flour and the eggs. Gradually add in the milk stirring to combine. Add butter and beat until smooth.
 * 2) Heat a lightly oiled frying pan over medium high heat. Pour the batter onto the griddle, using about 1/4th of a cup. Tilt the pan with a circular motion so that the batter coats the surface evenly.
 * 3) Cook the crepe for about 2 minutes or until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Once the other side is a nice light brown color carefully slip out of pan and onto a plate.
 * 4) Serve Hot.

This dish is classic and simple to make but will entertain your taste buds. Add a little flare with some fruits or vegetables and you can serve as almost any meal of the day. Completely versatile; I'd say that this is a very good recipe, especially for last minute meals/snacks.

Jimmy Clare Period 5/6 Crepes

I liked the crepes because they tasted good. They are light and perfect for a snack when you get home from school. If the crepes have whipped cream and chocolate they do not meet nutritional guidelines. If you want to make the crepes with fruit or vegetables then the crepes may meet the guidelines. I would serve the crepes with whipped cream and chocolate chips. I would rate this recipe a five for difficulty because it was hard to use the crepe maker.



. French Onion Soup by Jane Lee Pd4 rating: ★★★★★

2 cups onions sliced ¼ c. margarine 1T Flour 2 cans beef broth Salt and pepper to taste ¼ tsp. thyme 1 slice of french bread for each person (up to 4) with swiss cheese

1. Peel and slice onions wafer thin. 2. 2. Heat the butter in a medium sauce pan add onions and cook over Medium Low heat until golden brown, Do not burn! (if it looks too dry, sprinkle some water) 3. Once brown, sprinkle flour over onions and cook 3-4 minutes longer stirring constantly! 4. Add broth and simmer 5. Heat oven to 400 place bread on baking sheet and toast until cheese is melted 6. Place soup in bowls, flaot bread on top and serve I really like this recipe because it was simply really good. Although it might not be the healthiest soup in the world, because of all the butter and fatty broth that went in it, it was full of flavors and tasty. I usually really dislike onion but i could not really taste the onion in the soup and just tasted the aroma of the soup that went so well with the cheese bread. I really like swiss cheese also. If I had to chance something about the recipe, I would put less salt in there because it was way too salty and that's not so good for you. And also, I would put other veggies in the such as carrots or something. maybe noodles.Jane Lee

Chocolate Fondue
rating: ★★★★★



** Ingredients ** <span style="display: block; font-family: Calibri; font-size: 110%; margin: 0in 0in 10pt; text-align: center;">5 ounces of chocolate chips½ of a 14-ounce can (about 2/3 cup) sweetened condensed milk¼ cup milkAssorted fruit and cake dippers ** Recipe ** <span style="display: block; font-family: Calibri; font-size: 110%; margin: 0in 0in 10pt; text-align: center;">I liked this recipe because you could dip a variety of foods into the chocolate and it was fun to eat. The dish will not meet diatary guidelines because it has so much sugar from the chocolate. The only nutritional value is a small amount of dairy. I would not adjust how this recipe is made but I would serve it with more fruit to make it a little bit healthier. Overall this was an easy quick dessert and quite delicious. Meg Royer
 * In a heavy saucepan melt the choloate over a low heat, stirring constantly.
 * Stir in sweetend condensed milk till smooth.
 * Add regular milk; stir till blended.
 * Transfer to a fondue pot.

Period 5/6

** Quiche Lorraine ** <span style="display: block; font-family: Calibri; font-size: 110%; margin: 0in 0in 10pt; text-align: center;">**Recipe**//Serves 6//

__**Ingredients**__ 1 9” inch pie crust 6 slices of bacon 3 large eggs 1 cup of half and half 1 ½ cups grated swiss cheese

__**Instructions**__ 1. Heat oven to 425 2. Unfold pie crust and places it into 9” pie pan 3. Press firmly into pie pan and bake for 8 minutes 4. Set aside 5. Cook bacon in microwave until crisp (3-4 minutes) 6. Using the food processor, shred your cheese.. SET ASIDE 7. Add eggs and half and half to WORK BOWL of the food processor and blend well. 8. Crumble bacon into baked pie crust and sprinkle cheese over the bacon 9. Carefully pour egg mixture into pie crust 10. Bake at 450 for 15 minutes 11. Reduce heat at 350 and bake for 15-20 mins longer

<span style="display: block; font-family: Calibri; font-size: 110%; margin: 0in 0in 10pt 0.5in; text-align: center; text-indent: -0.25in;">__Review__ <span style="display: block; font-family: Calibri; font-size: 110%; margin: 0in 0in 10pt 0.5in; text-align: center; text-indent: -0.25in;"> This was a wonderful dish for all ages. Filled with bacon and cheese, it warms the belly and never fails to leave smiles in its wake. It lacks large amounts of sugar, so it meets the dietary guidelines. The nutritional value includes meat, from the bacon and dairy from the various cheeses. It requires very little preparation and cooking time, but is sure to fill the stomach for a good long while. I do not believe the recipe could or should be altered, though a little more cheese wouldn't hurt! <span style="display: block; font-family: Calibri; font-size: 110%; margin: 0in 0in 10pt 0.5in; text-align: center; text-indent: -0.25in;">**Rating:** ★★★★★ <span style="display: block; font-family: Calibri; font-size: 110%; margin: 0in 0in 10pt 0.5in; text-align: center; text-indent: -0.25in;">Natalie Haggard <span style="display: block; font-family: Calibri; font-size: 110%; margin: 0in 0in 10pt 0.5in; text-align: center; text-indent: -0.25in;">Pd. 7/8

Will Berardelli Period 5/6 Cheese Omlete

· 3 eggs · 3 teaspoons butter or margarine · 1/2 cup shredded Cheddar cheese · Salt and pepper -- if desired

Instructions:

1. Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed

2. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.

3. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook... the omelet will continue to cook after being folded. Sprinkle with cheese.

4. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper and additional cheese if desired.

This Recipe is great way to start to your day, and makes an excellent breakfast. It contains protein and vegetables can be added to your liking. If I were to change the recipe I would only use egg whites, this would reduce the amount of cholesterol. The recipe if easy and fun to make, should not be a challenge to a novice chief.