SALAMI SCRAMBLED EGGS
Steps:
- In a small skillet, saute onion in butter until tender. In a small bowl, whisk eggs and milk. Add salami and cheese; pour into skillet. Cook and stir until eggs are completely set.
Nutrition Facts : Calories 246 calories, Fat 17g fat (8g saturated fat), Cholesterol 360mg cholesterol, Sodium 404mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.
CRISPY SALAMI AND CHEESE EGG ROLLS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 12 egg rolls
Number Of Ingredients 7
Steps:
- Working one wrapper at a time, fold a piece of salami in half and place it diagonally on a wrapper. Top with a piece of string cheese and a pinch of oregano--the cheese ends should point in the direction of 2 opposite wonton corners. Brush the edges of the wrapper with beaten egg. Orient the wrapper in a diamond, with the cheese parallel to you. Pull one corner of the wrapper up and over the cheese. Tuck in the side corners and roll the wrapper up like a package, making sure the edges and corners are well sealed. Repeat with the remaining wrappers and filling.
- Place the egg rolls on a plate and refrigerate for at least 30 minutes.
- Fill a Dutch with 2 inches of vegetable oil; fit with a deep-frying thermometer. Heat over medium heat until the oil reaches 350 degrees F.
- Fry the egg rolls in batches of 3 to 5 until golden brown, 1 to 2 minutes, turning with a slotted spoon for even browning. Remove to a paper towel-lined tray to drain.
- Serve the egg rolls with warm marinara alongside, for dipping.
SAUSAGE-STUFFED EGGPLANT
A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.
Provided by Tanya Belt
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
- Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
- Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
- Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.
Nutrition Facts : Calories 835.9 calories, Carbohydrate 64.2 g, Cholesterol 178.8 mg, Fat 47.4 g, Fiber 18.5 g, Protein 40.7 g, SaturatedFat 16.8 g, Sodium 2410.9 mg, Sugar 32 g
SAUSAGE-WRAPPED SOFT BOILED EGG (SCOTCH EGG) RECIPE BY TASTY
Here's what you need: large eggs, ground sausage, green onion, garlic, mustard, salt, pepper, flour, seasoned bread crumb, vegetable oil
Provided by Tasty
Categories Appetizers
Yield 5 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to a boil. Add 5 eggs and boil for six minutes.
- Remove from heat and immediately transfer eggs to an ice water bath to cool (this will prevent the eggs from cooking further and will ensure a nice soft boiled egg)
- Combine sausage, green onions, garlic, mustard, salt, and pepper.
- Peel the cooled eggs and roll in flour.
- Press out the sausage mixture into patties and wrap around the floured eggs.
- Whisk the remaining 2 eggs together to form an egg wash.
- Roll your sausage-wrapped egg in flour, then egg wash, and finish in the seasoned bread crumbs. Repeat for each egg.
- Heat oil to 300˚F (150˚C) and fry each egg for about 3 minutes, until browned on all sides.
- Transfer fried eggs to a baking tray and finish cooking in a preheated oven for 5 minutes at 400˚F (200˚C)
- Enjoy!
Nutrition Facts : Calories 469 calories, Carbohydrate 2 grams, Fat 38 grams, Fiber 0 grams, Protein 28 grams, Sugar 1 gram
SALAMI AND EGGS
Cut up salami into 1/4 inch chunks. Heat frying pan over medium high heat. Add salami to the hot pan and cook until they are browned and crispy, 2-3 minutes.
Provided by Jamie Geller Test Kitchens
Categories Breakfast, Lunch
Yield 4 Servings
Number Of Ingredients 3
Steps:
- Cut up salami into 1/4 inch chunks. Heat frying pan over medium high heat. Add salami to the hot pan and cook until they are browned and crispy, 2-3 minutes. Beat eggs in a bowl and add them to the pan. Stir it up like you are making scrambled eggs. Cook until desired consistency, some like eggs more wet and some drier. Serve with black pepper.
Nutrition Facts :
SALAMI-STUFFED EGGS
Provided by Craig Claiborne
Categories appetizer
Time 30m
Yield 12 stuffed egg halves
Number Of Ingredients 7
Steps:
- Put the eggs in a saucepan and add cold water to cover. Bring to the simmer and let cook 12 to 15 minutes, depending on the size of the eggs.
- Drain the eggs and run them immediately under cold water. Let stand until ready to use.
- Crack the eggs and split each in half. Line a mixing bowl with a sieve and put the yolks into the sieve. Press the yolks through, using the fingers. Set the whites aside.
- To the yolks add the butter, mayonnaise, salt and pepper. Blend well.
- Cut the salami into very small cubes and add them. Add the chives and blend well. Stuff each white half with an equal portion of the yolk mixture. Serve at room temperature or chilled.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 0 grams
SAUSAGE STUFFED FRENCH TOAST
Steps:
- Cook sausage according to package directions; cool slightly., Cut a pocket in one side of each slice of bread. Fill pockets with sausage and cheese., In a shallow bowl, whisk together eggs, milk and sugar. Soak bread in egg mixture, about 1 minute per side. Cook on a greased griddle over medium heat until golden brown on both sides. Serve with syrup.
Nutrition Facts : Calories 276 calories, Fat 15g fat (6g saturated fat), Cholesterol 153mg cholesterol, Sodium 456mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 14g protein.
SCRAMBLED EGGS AND FRIED BEEF SALAMI
My mother made this for us growing up and now I make it for family! So simple, no butter or oil needed since you fry the salami in a dry pan. We use kosher beef salami. It comes packaged like a thick sausage or in slices.
Provided by Oolala
Categories Breakfast
Time 7m
Yield 1-2 serving(s)
Number Of Ingredients 2
Steps:
- Beat the eggs in a bowl and set aside.
- In a small frying pan, over medium heat, add the salami. Using a spatula, brown the salami on all sides. This won't take long.
- Once it is browned, add the eggs to the salami.
- Use the spatula to move the eggs around in the pan until they are set to your taste.
- Turn out to a plate as soon as they are done and enjoy!
Nutrition Facts : Calories 147, Fat 9.9, SaturatedFat 3.1, Cholesterol 423, Sodium 140, Carbohydrate 0.8, Sugar 0.8, Protein 12.6
HARD SALAMI CUPS
These cute little salami cups that are shaped and baked in a mini muffin tin will bring a delight to your dinner guests before any meal.
Provided by Shannon Laska
Categories Appetizers and Snacks Meat and Poultry
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Press salami slices into mini-muffin cups to line.
- Mix cream cheese, spinach-artichoke dip, and garlic powder together in a bowl; spoon into the salami-lined muffin cups.
- Bake in preheated oven until the filling looks creamy, about 10 minutes.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 7.1 g, Cholesterol 134.6 mg, Fat 49.6 g, Protein 19.1 g, SaturatedFat 21.6 g, Sodium 1534 mg, Sugar 0.2 g
EGGPLANT, SALAMI & CHEESE-STUFFED SHELLS W/RED PEPPER SAUCE
Make and share this Eggplant, Salami & Cheese-Stuffed Shells W/Red Pepper Sauce recipe from Food.com.
Provided by Malriah
Categories One Dish Meal
Time 1h15m
Yield 35 shells, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a colander, toss the eggplant with salt and cover it with a plate small enough to fit inside the colander.
- Weight the plate down and let eggplant drain 30 minutes.
- Purée bell peppers with broth, oil, garlic, basil, lemon juice, salt and pepper.
- Cover and set aside.
- In a large skillet cook onion in oil until softened.
- Add eggplant and cook over moderate heat, stirring, until the eggplant is cooked through.
- Combine the ricotta, salami, mozzarella, Parmesan, egg, basil, eggplant mixture and salt and pepper to taste.
- Cook the pasta shells in boiling salted water for 13 - 15 minutes, until they are al dente.
- Drain shells in colander and rinse them under cold water.
- Drain well.
- Spread half the reserved sauce in bottom of large baking dish.
- Stuff shells with eggplant mixture and arrange them in the dish.
- Bake, covered tightly with foil, 30 minutes at 350°F.
- Heat remaining sauce and serve with shells.
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