Eggs Delmonico For 2 Recipes

EGGS DELMONICO

Steps:

• In a saucepan, heat soup over medium heat until hot and bubbly. Reduce heat; stir in cheese. Cook and stir until cheese is melted. Fold in eggs and pimientos; cook until heated through. Serve over toast or English muffins. Garnish with paprika or parsley.

EMERIL'S DELMONICO EGGPLANT CASSEROLE

Steps:

• 1. Preheat oven 350 degrees F. Lightly grease 8 x 8-inch baking dish and set aside. Place eggplants in large pot, season with 1/4 teaspoon salt, cover with water by 1 inch and bring to a boil. Reduce the heat slightly and cook at a gentle boil until the eggplants are tender and very soft, about 30 minutes. Remove from the heat and drain well, reserving 3 tablespoons of cooking liquid. Set aside.
• 2. Melt the butter in a medium pot over medium heat. Add the yellow onions, bell peppers, celery, garlic, and bay leaves and cook, stirring occasionally, until the vegetables are soft and golden, about 10 minutes. Stir in the reserved 3 tablespoons eggplant cooking liquid and the tomatoes and their juices and allow the mixture to simmer gently for 5 minutes. Add the shrimp and cook for 10 minutes, stirring frequently to keep from sticking.
• 3. Add the chicken base, reserved eggplants, green onions, remaining 1 teaspoon salt, and black pepper and cook for 2 minutes, stirring. Remove from the heat and discard the bay leaves.
• 4. Spoon the mixture into the prepared baking dish, sprinkle bread crumbs over the top.
• 5. Bake until the bread crumbs are lightly browned and the mixture is bubbly, about 30 minutes. Remove from the oven and let cool slightly before serving.

DELMONICO POTATOES

Steps:

• Bring a large pot of salted water to boil, place potatoes in the boiling water. Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes. Refrigerate the potatoes overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine. In a separate small bowl, combine sour cream and milk.
• Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish. Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour cream and milk mixture over the potatoes and butter layers. Top this layer with 1/2 cup of processed cheese spread. Repeat the layering process one more time.
• Bake the casserole for one hour.

DELMONICO SALAD AND DRESSING

Steps:

• Wash lettuce leaves and dry well using paper towels or salad spinner so that there is no water or moisture left to dilute dressing.
• Wrap leaves in a dry paper towel and place in refrigerator until ready to use.
• For the dressing, put the oil, vinegar, cream and cheese in a small bowl and whisk until smooth.
• Add the pepper and Tabasco sauce to taste.
• Reserve a bit of chopped egg and bacon for garnish and add the rest to the dressing.
• Arrange the lettuce in a bowl and add the dressing before serving and garnish with the egg and bacon.
• Serve immediately.

THE DELMONICO COCKTAIL

Steps:

• Fill a cocktail shaker with ice. Pour in gin, cognac, dry vermouth, and sweet vermouth. Add bitters. Cover and shake until the outside of shaker has frosted. Strain into a martini glass and garnish with a twist of orange peel.

EGGS DELMONICO FOR 2

Steps:

• in 1-quart saucepan, heat soup over medium heat until hot and bubbly, 3 to 5 minutes.
• Stir in cheese; cook over low heat, stirring occasionally until cheese is melted.
• Fold in eggs and pimiento; heat through, about 2 minute.
• Serve on toast, sprinkle paprika or parsley on top.
• Variation:.
• Use only 2 eggs and fold in 1 can of tuna.