RECIPES

IN
T.L.E
Submitted by: Nyl Oreas
Submitted to: Ms. Jesse
Gonzalez
10-FLAVIUS
 EGGS DIRECTIONS

1. Roll chilled dough between 2

Deep-Dish Bacon and Leek Quiche pieces of parchment paper into
a 16-inch circle. Transfer to a 9-
inch springform pan, lifting and
INGREDIENTS pressing it into the bottom and
up the sides of the pan; chill 1
hour. Poke bottom and sides of
1 recipe Basic Pie Dough
dough with a fork. Line with
6 slices bacon, sliced
nonstick foil, leaving a 4-inch
2 large leeks (white and light overhang. Fill with baking beans
green parts), sliced or pie weights; chill 20 minutes.
Kosher salt 2. Heat oven to 425°F. Bake crust
Freshly ground black pepper 15 minutes. Remove foil and pie
2 tsp. fresh thyme leaves weights. Cover edges with foil,
6 large eggs and continue baking until
2 c. heavy cream completely dry, 8 to 12 minutes.
1 c. whole milk Reduce oven to 325°F.
3. Meanwhile, cook bacon in a
1 tbsp. Dijon mustard
large skillet over medium heat,
1/8 tsp. freshly grated nutmeg
stirring occasionally, until crisp, 7
6 oz. Gruyère, grated (about to 8 minutes; transfer to a paper
1 1/2 cups) towel-lined plate. Discard all but
1/2 c. chopped fresh flat-leaf 2 tablespoons of drippings. Add
parsley leeks and season with salt and
pepper. Cook, stirring
occasionally, until soft, 6 to 7
minutes. Add thyme and cook 1
minute. Remove from heat;
cool.
4. Whisk together eggs, cream,
milk, mustard, nutmeg, and 1/4
teaspoon each salt and pepper
in a bowl. Fold in the Gruyère,
parsley, and cooked leeks.
5. Scatter bacon on bottom of
crust, then top with egg mixture.
Wrap pan with foil and place on
a large rimmed baking sheet.
Bake just until set around the
edge but still wobbly in the
center, and a knife inserted into
the center comes out with no
runny eggs attached, 1 hour
and 15 minutes to 1 hour and 30
minutes. Cool in the pan at least
30 minutes before unmolding.
 Cloud Eggs

INGREDIENTS
DIRECTIONS
8
large eggs 1. Preheat oven to 450° and
grease a large baking
1 c. sheet with cooking spray.
freshly grated Parmesan Separate egg whites and
yolks, placing egg whites
1/2 lb.
deli ham, chopped in a large bowl and yolks
in a small bowl. Using a
Kosher salt whisk or hand mixer, beat
egg whites until stiff peaks
Freshly ground black form, 3 minutes. Gently
pepper fold in Parmesan and
ham and season with salt
Freshly chopped chives, and pepper.
for garnish 2. Spoon 8 mounds of egg
whites onto prepared
baking sheet and indent
centers to form nests.
Bake until lightly golden,
about 3 minutes.
3. Carefully spoon an egg
yolk into center of each
nest and season with salt
and pepper. Bake until
yolks are just set, about 3
minutes more.
4. Garnish with chives
before serving.
Grab and Go Spinach and Ham Egg Bakes

DIRECTIONS
INGREDIENTS
1. Preheat oven to 375°F
1 (14.1 oz.) package with the rack in the lowest
refrigerated rolled position. Unroll piecrust
piecrust and cut into 12 (4-inch)
4 large eggs rounds. Fit rounds into a
3/4 c. half-and-half lightly greased 12-cup
1 (10-oz.) package muffin tin, pressing up and
frozen chopped slightly over sides of each
cup. Chill 10 minutes.
spinach, thawed and
2. Meanwhile, whisk together
squeezed dry eggs, half-and-half,
1/3 c. finely chopped spinach, ham, scallions,
smoked ham dill, mustard, 1/2 teaspoon
2 Scallions, Chopped salt, and 1/4 teaspoon
1 tbsp. chopped fresh pepper. Spoon into crusts,
dill dividing evenly. Bake until
2 tsp. Dijon mustard puffed and set, 22 to 25
minutes.
Kosher salt and freshly
3. Serve warm.
ground black pepper
 Loaded Breakfast Sandwiches with Fennel Herb
Sausage Patties DIRECTIONS

1. For the Fennel Herb

Sausage Patties: Stir
together pork, garlic,
parsley, chives,
fennel seeds, red
pepper, and 1/2
teaspoon salt in a
bowl. Cover and chill
for at least 15
minutes and up to
one day.
2. Form sausage mixture
into four 3 1/2-inch
patties. Heat a large
nonstick skillet over
medium-high heat;
l ightl y grease. Cook
patties until gold
brown and cooked
through, 3 to 4
INGREDIENTS minutes per side.
Sandwiches Drain on paper
4 large plum tomatoes, towels.
sliced 1/2" thick 3. To make the
Kosher salt and freshly sandwiches: Heat
ground black pepper broiler to high. Line a
2 tbsp. unsalted butter rimmed baking sheet
6 large eggs with foil; fit with a
Mayonnaise, for serving rack and l ightl y
8 slices Texas toast-style grease rack. Place
bread, toasted tomatoes, in a single
fennel herb sausage layer, on rack.
patties Season with salt and
fresh flat-leaf parsley, for pepper. Break yolks
serving with a rubber
spatula. Cook,
stirring every 15
seconds, until soft
curds form, 3 to 4
minutes.
4. Spread mayonnaise
on 4 slices of toast.
Top with eggs,
tomatoes, sausage
 Egg Inside
the Bread

DIRECTIONS

1. Stir together
mayonnaise and
cheese in a bowl.
Spread on both sides of
each bread slice,
dividing evenly. Cut a 3-
inch circle from the
center of each bread
slice.
2. Heat a large nonstick
skillet over medium
heat. Working in
batches, cook bread
until golden brown on
one side, 1 to 2 minutes.
Turn and immediately
crack an egg into the
hole of each slice;
season with salt and INGREDIENTS
pepper. Reduce heat to 1/3 c. mayonnaise
medium-low and 1/4 c. grated
partially cover pan. Parmesan cheese
Cook until eggs are set, 6 slices Texas toast-
about 3 to 4 minutes. style bread
Repeat with remaining 6 large eggs
bread and eggs. Cook
kosher salt and freshly
bread rounds until
ground pepper
golden, about 1 to 2
minutes per side.
MEATS
Pork Tenderloin with Balsamic Onion-Fig Relish

Step 1Preheat oven to 425°.

Step 2Sprinkle pork evenly with
salt and pepper; coat with
cooking spray. Heat a medium -
sized cast-iron skillet or other
ovenproof skillet over medium -
high heat. Coat pan with
cooking spray. Add pork; cook 4
INGREDIENTS
minutes or until browned on all
sides, turning occasionally.
Step 3While pork browns,
 Pork tenderloin (1 lb) coarsely chop figs. Combine
vinegar, 2 tablespoons water,
and soy sauce in a small bowl.
 Dried Mission figs When pork is browned, remove
pan from heat. Add figs, onion,
and vinegar mixture to pan,
 Balsamic vinegar stirring to loosen browned bits.
Step 4Bake, uncovered, at 425°
for 15 minutes or until a
 Low-sodium soy thermometer registers 160°
(slightly pink). Stir onion mixture;
cover pan loosely with foil. Let
sauce stand 5 minutes before slicing.

 Onion
Skirt Steak with Corn and Red Pepper Puree

Step 1Combine fish sauce

INGREDIENTS and 1/3 cup onions in a
shallow dish; add steak,
turning to coat. Let stand
at room temperature 1
 Fish Sauce hour, turning after 30
minutes.
Step 2Meanwhile, cut 1
 Red Bell bell pepper into 1-inch
pieces; place in a
saucepan with 1 cup water
Pepper and 1/4 cup onions. Bring
to a boil. Cook over
medium heat 10 minutes or
 Green Onions until tender. Drain and
transfer to a food
processor; process until
 Skirt Steak smooth. Stir in 1
tablespoon oil and 1/4
teaspoon salt.
 Corn Kernels Step 3Slice remaining bell
pepper. Heat a large cast-
8 iron skillet over high heat.
large eggs
Add 1 tablespoon oil; swirl.
1 c.
Add sliced bell pepper,
freshly grated Parmesan corn, and remaining 3
tablespoons onions. Cook
1/2 lb.
deli ham, chopped 10 minutes or until peppers
are wilted and corn is
Kosher salt lightly charred, stirring
occasionally. Stir in black
Freshly ground black pepper
pepper and 1/4 teaspoon
Freshly chopped chives, for garnish salt. Remove from pan;
cover and keep warm.
Step 4Remove steak from
marinade; discard
marinade. Return skillet to
high heat. Add steak to
pan; cook 3 minutes on
each side or until glazed
outside. Remove from pan;
let stand 5 minutes. Cut
diagonally into slices.
Serve with corn mixture
and pepper puree. Sprinkle
with thyme, if desired.
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Orange-Balsamic Lamb Chops

INGREDIENTS

 Olive Oil

 Grated Orange

Rind

 Orange Juice

 Lamb Rib Chops

 Balsamic

Vinegar Step 1 Combine 1 tablespoon olive oil,

rind, and juice in a large zip-top plastic
bag. Add lamb to bag; turn to coat well.
Let stand at room temperature for 10
minutes. Remove lamb from bag; sprinkle
evenly with salt and pepper.
Step 2 Heat a large grill pan over
medium-high heat. Coat pan with cooking
spray. Add lamb to pan; cook 2 minutes
on each side or until desired degree of
doneness.
Step 3 Place vinegar in a small skillet
over medium-high heat; bring to a boil.
Cook 3 minutes or until vinegar is syrupy.
Drizzle vinegar and remaining 1 teaspoon
oil over lamb.
Grilled Steak with Pineapple Rice
INGREDIENTS Step 1Combine soy
sauce, pepper, and beef
in a large zip-top plastic
bag. Massage sauce into
 Lower-Sodium Soy Sauce beef; let stand at room
temperature 7 minutes,
turning bag occasionally.
 Beef Tenderloin Fillets
Step 2While steak
marinates, heat a large
 Can Pineapple Slices in grill pan over medium-
high heat. Coat pan with
cooking spray. Arrange
Juice pineapple and green
onions in pan; cook 5
minutes or until well
 Green Onions charred, turning to char
evenly. Cut onions and
pineapple into bite-sized
 2 Packages PreCooked pieces. Heat rice
according to package
directions; stir in
Brown Rice
pineapple, onions, and
salt. Keep warm.
Step 3Add beef to grill
PreCooked Brown Rice pan coated with cooking
spray; cook 3 minutes on
8 each side or until desired
large eggs degree of doneness.
Serve beef with rice
1 c. mixture.
freshly grated Parmesan

1/2 lb.
deli ham, chopped

Kosher salt

Freshly ground black pepper

Freshly chopped chives, for garnish

Beef Tenderloin Steaks with
Red Wine-Mushroom Sauce

Step 1Heat a large

nonstick skillet over
 eef tenderloin steaks medium-high heat.
Sprinkle steaks with salt
and pepper; coat with
(4-4oz) cooking spray. Add steaks
to pan; cook 3 minutes on
each side or until desired
 Baby portobello degree of doneness.
Transfer steaks to a
serving platter; keep warm.
mushrooms Step 2Add mushrooms to
pan. Coat mushrooms with
cooking spray; sauté 3
 Red wine minutes or until browned.
Stir in wine, scraping pan
to loosen browned bits.
 Butter Cook until liquid almost
evaporates. Remove pan
from heat; add butter and
 Fresh rosemary rosemary, stirring until
butter melts. Pour sauce
over steaks.
 Seafoods
Lobster or Crayfish Soup
Spring Fish Soup
Bourride with Aioli
Nana’s Southern Gumbo
Crab and Salmon Cakes
 Pasta
Smoked Salmon Pasta
Perfect Buttered Noodles
Cacio e Pepe
Pasta Puttanesca
Fettuccine Alfredo
 POULTRY
Chicken in Coconut Milk with
Lemongrass
Jamie Oliver’s Chicken in Milk
Grill Recipe: Tangy, Spicy
Boneless Skinless Chicken
Thighs
Quick Turkey Meatballs Over
Greens
Duck with Black Olives and Black Olive
Risotto Cookbook Recipes
 VEGETABLES
Caprese Zoodles
Grilled Corn on the Cob
Zucchini Enchiladas
Grilled Green Beans
Corn Salad