Interesting Sounding/ Haven’t Tried

Omelette for a Crowd

Recipe courtesy Paula Deen, 2007


  • 6 large eggs
  • Salt and freshly ground black pepper
  • 2 to 3 re-sealable plastic freezer bags

Add-Ins (all are optional):

  • Shredded Cheddar
  • Crumbled feta
  • Shredded mozzarella
  • Cooked and crumbled bacon
  • Cooked and crumbled sausage
  • Diced ham
  • Chopped bell peppers
  • Chopped spinach
  • Diced red onion
  • Diced tomatoes
  • Sauteed sliced mushrooms
  • Sliced black olives


In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide and pour the egg mixture into re-sealable plastic bags.

(On tv it showed her dividing the eggs (after mixing the eggs with the salt & pepper) into the bags & then choosing what items she wanted in her omelette put into the bag.  Then kind of squishing it together in the seal bag & then putting it into the boiling water.)  It came out into a perfect little omelette.  I thought this would be cool if you have a group of people that wanted different things in their omelette .  OH, SHE ALSO TOOK ALL THE AIR OUT OF THE BAG BEFORE COOKING.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes. Remove bags from the water with tongs and drain them on a paper towel lined plate.

Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.

Tomato Jam

(Long ridge kitchens blog)

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped

1 cup sugar

2 tablespoons freshly squeezed lime juice

1 tablespoon fresh grated or minced ginger

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon salt

1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Yield: About 1 pint.

Skillet Strawberry

(Food – Sandra Lee)

1 pound frozen unsweetened strawberries, quartered and thawed
3/4 cup sugar, divided
3 tablespoons orange-flavored liqueur (recommended: Grand Mariner)
1 teaspoon ground cinnamon
1 (16.3-ounce) can southern-style biscuits (recommended: Pillsbury Grands)
2 tablespoons butter or cooking spray

In a medium bowl, combined thawed strawberries, 1/2 cup of the sugar and orange liqueur. Let stand for 1 hour to allow flavors to blend, stirring occasionally.Preheat grill to medium-high heat.

In a small bowl, combine the remaining 1/4 sugar and the cinnamon. Remove biscuits from the can and separate. Roll each biscuit in the cinnamon-sugar mixture.

Coat a cast iron skillet with butter or cooking spray. Add strawberry-sugar mixture. Arrange biscuits over strawberries. Place skillet on grill. Cover grill andbake for 15 to 20 minutes or until bubbly. Remove from grill; cool slightly

A Taste of Princess® — Recipe of the Month

When you travel with Princess you savor freshly prepared meals from around the world. Now you can bring some of the delicious cuisine you loved onboard back to your home. A classic dish from Southern Italy, Eggplant Parmesan (parmigiana di melanzane in Italian) is a popular, traditional meal that is sure to delight everyone at your table. Buon Appetito!

Eggplat Parmigiana

Tomato Sauce:
¼ cup olive oil
4 lb Roma tomatoes, peeled, seeded and chopped
8 garlic cloves, chopped
2 cups onions, diced small
2 tsp sugar
¼ cup fresh basil, chopped
¼ cup fresh oregano, chopped
Salt and pepper to taste
1 tsp cold butter

Eggplant Parmigiana:
6 med eggplants
1 cup mozzarella, shredded
¾ cup Parmesan, shredded
olive oil for sautéing
2 garlic cloves
salt and pepper
Fresh basil leaves for garnish

 Eggplant Parmigiana
Heat the olive oil gently in a heavy stock pot. Sauté the onions and garlic until translucent. Increase the heat, add the chopped tomatoes and sugar. If the tomatoes are very sweet, omit the sugar from the recipe. Stir the tomatoes often to allow for evaporation and prevent burning, approx. 10 min. Add the fresh herbs and season with salt and pepper. Cook 3 more minutes, stir in the cold butter. Set aside.

Cut the eggplant lengthwise into ¼-inch-thick slices keeping them connected at the stem end. Salt the sliced eggplants generously and set aside for 15 minutes to draw out moisture. Rinse the salt off and pat the eggplant dry with a paper towel.

Heat the oil in a sauté pan and add the garlic cloves to flavor the oil and sauté the eggplant until tender and nicely browned on each side. Form the eggplant into fans as they are cooking.

Preheat the broiler. Fan out the cooked eggplant on a baking tray. Season with salt and pepper and top with the mozzarella and Parmesan cheeses. Place under the broiler to melt and brown the cheese. Meanwhile, re-heat the tomato sauce if necessary. Serve the Eggplant Parmesan on a bed of the tomato sauce and garnish with basil leaves.

From Princess Captain’s Circle e-newsletter, April 2010

2 responses to this post.

  1. Posted by Gma on April 5, 2010 at 5:09 pm

    This is one I will try… mmmmm


  2. Posted by Gma on April 5, 2010 at 5:13 pm

    Kathy just checked out the angel crochet bookmarks(I’m in a rut) when I get home I am going to start on some for next Christmas… thanks….xxooxx


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