lunchsnacks

Make and share this Croque Monsieur recipe from Food.com.

Croque Monsieur

unsalted butter

all-purpose flour

milk

salt

black pepper

nutmeg

gruyere, grated (5 cups)

parmesan cheese

white bread,

Dijon mustard

virginia

Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.

Amazing.  Simply amazing.  I would love to eat this sandwich every single day if it weren't for that pesky little thing called a waistline....  This is creamy, crispy, savory, cheesy decadence in sandwich form.  Love the nutmeg in the cheese sauce!  Thanks for posting this gem cali_love!

Make and share this Easy And Quick Homemade Pizza recipe from Food.com.

Easy And Quick Homemade Pizza

flour

sugar

fast rise yeast

water (120*)

tomato sauce

italian seasoning

garlic powder

pepper

pepperoni slices

mozzarella cheese

monterey jack cheese

Turn onto floured surface; knead for 2 minutes.

Place in a greased bowl; turning to grease top.

Punch down; place on 12in, greased pizza pan.

Topping: Mix first 5 ingredients and spread over crust.

Put a few pepperoni slices on top of sauce.

Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan.

Bake at 400* for 20 minutes or until light brown.

This recipe is AWESOME! When I made it instead of pepperoni I added prosciutto and it tasted really good!

Whenever you need pizza quick, this is the recipe to go for! It is not a traditional yeast dough crust...it actually starts out with a batter that turns into a crust. It is extremely easy to prepare, very good and you could probably have it done and on your table before the pizza parlor could :)

Crazy Crust Pizza

oregano

eggs

beef

mushrooms (optional)

pizza sauce spaghetti sauce

pre-shredded mozzarella cheese pizza cheese

Grease and flour a pizza pan or 10 x 15 baking sheet (with sides).

Combine flour, salt, oregano, pepper, eggs and milk and mix well.

Pour batter in pan and tilt pan around until bottom of pan is evenly coated.

Sprinkle the cooked meat, onions and mushrooms over the batter.

Remove from oven and drizzle on pizza sauce.

Bake for about 5 more minutes, or until cheese is bubbling.

What a great pizza recipe. Both my husband and I are diabetic, so the fact that this crust is about half the amount of carbs as traditional crust is a great bonus for us. The baked crust is very light in texture. I cut the salt amount in half and don't feel that it compromised the flavor in any way. We will definately make again. Thank you.

Best ever, lots of clams!!  lots of flavor! Recipe can be cut in half.
If you would like to make this chowder really special, I have made it adding clams in the shell and mussels in the shell, with pealed prawns added at the very end, did this for Christmas Eve, served with cranberry scones, Delicious!

Clam Chowder / Stew

yellow onions, finely chopped

chicken broth

potatoes,

cayenne pepper

butter

2% low-fat milk

half-and-half cream

baby clams, undrained

Worcestershire sauce (optional)

parsley

paprika (optional)

Fry bacon in a large Dutch oven until crisp, remove with slotted spoon and set aside.

Add onion to pot, saute until softened, then add potatoes and chicken stock.

Season with salt and cayenne, cover and cook for 15 minutes.

In a second large saucepan, melt butter, whisk in flour, whisking to make a roux.

Cook for 1 minute, then add cream and milk while whisking.

Pour into onion and potato mixture, add clams, 2 cans undrained, add clams only, from the other cans reserving the juice.

Add the other 2 cans of reserved juice a bit at a time to reach desired consistency and only if you want the soup less thick.

Stir and gently cook over moderate heat until heated through.

Transfer to soup tureen and garnish with parsley and paprika if using.

This is soooo good Dorothy. Just the way my grandmother used to make. The chowder turned out very rich and creamy. I just used a little extra clam juice to get the right consistency as we like ours a little thick. This was very heartwarming and a comfort food for me. Thanks

Very filling, tasty, and easy to make. For best results, buy a good, very smokey bacon from a butcher shop.

Bacon and Potato Chowder

onion, chopped

garlic clove,

potatoes, diced

water

chicken bouillon cubes

(354 ml) can evaporated 2% milk

Fry bacon until crisp, and chop.  Drain and use paper towel to soak up excess fat.

In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.

Add potatoes, water, bouillon cubes to pot.

Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.

Mix flour with a small amount of evaporated milk, making a paste.

Cook over medium heat until mixture comes to a boil and thickens.

Stir often to ensure the soup doesn't burn on the bottom of the pot.

we loved it! thick and filling, so better as a main dish. very tasty and easy to make.

Wherever you go in Scotland you will come across Scottish Lorne Sausage, which are square and sliced. Whether you be in a Hotel, a Guest House or a Bed and Breakfast, you will be offered a Scottish cooked breakfast, that will usually include the slices of this Scottish Lorne sausage. It is nearly always on a breakfast menu, along with bacon, egg, and &quot;tattie&quot; (potato) scones, and many Scots will eat it in a bread roll for lunch or maybe serve it with potatoes and vegetables for dinner. This is an easy recipe - and the sausage can be frozen in slices for ease and convenience. Prep time includes chilling time. What's in a name? It is thought that the Lorne sausage, which also goes by the names of square sausage, sliced sausage or sausage slice, was an invention of the Scottish comedian Tommy Lorne who lived from 1890 and died in 1935. He was born in Kirkintilloch near Glasgow. His birth name was Hugh Gallagher Corcoran. Tommy Lorne performed in many Scottish theatres and often performed in Glasgow and Edinburgh and was much in demand for pantomime. In his own acts he would apply white make-up and wear a short kilt, a glengarry, boots that were far too big for him and a jacket that was short. He spoke in an hilarious high pitched voice. It is thought that Lorne sausages were named after Tommy Lorne because of one of his famous catchphrase: &quot;sausages are the boys&quot; - he loved his sausages! He often ate a sausage sandwich between his acts. It has even been suggested that not only were Lorne sausages named after Tommy Lorne and to give people an easy to make sausage sandwich, but that Tommy Lorne was the inventor of the Lorne sausage.

Scottish Lorne Sausages: Square Breakfast Sausage!

beef (hamburger meat)

lb pork sausage

breadcrumbs

coriander

black pepper (more if you prefer it spicier)

nutmeg mace

Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10&quot; x 4&quot; x 3&quot;.

Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.

Put the slices, separated by cling film, into freezer bags and put them back in the freezer.

When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.

Serve with bacon and eggs for breakfast. Serve with chips and baked beans for a larger meal. Traditionally served in a bread roll (&quot;roll on sausage&quot; in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.

This recipe is close but you can only get the right recipe from a butcher because I have tried this recipe for myself and my children at least 15 times by now and it's nothing like what I've had all my life,..... being Scottish myself.. I will conquer this recipe for square sausage and when I do so I will post the proper recipe.

This is a low fat version of Recipe #214699, requested by Mosma in the &quot;Lighten up your favorite comfort food&quot; game. If you don't care for mushrooms, just omit them.

Low Fat Penne a La Vodka

olive oil

onion, diced

(14 ounce) can crushed tomatoes (or other canned tomatoes, pureed

basil basil leaves

white mushrooms, sliced, about 3 cups

red pepper flakes

tomato paste

vodka

whole wheat penne

dry parmesan cheese

basil,

Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about 5-6 minutes.

Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer on low to medium low heat for 10 minutes.

During this time, heat 1 teaspoon of oil in a large saucepan over medium high heat. Saute the mushrooms and hot pepper flakes about 5 minutes. Reserve pan.

Add tomato paste to tomato sauce and mix well. Stir in vodka and mushrooms and simmer for 10 more minutes.

Add milk to sauce and incorporate well. Cook another 20-30 minutes, stirring occasionally. Keep sauce at a low simmer while cooking pasta.

Cook whole wheat pasta until al dente, about 15 minutes. Drain pasta.

Heat 1/2 tablespoon of oil in a large skillet (you can use the same pan you cooked the mushrooms in). Add pasta and stir to glaze. Add parmesan cheese and mix thoroughly. Stir in sauce. Garnish with basil, and serve.

I was searching and searching for a lowfat vodka sauce and lo and behold! I added a ton of garlic because I am a garlic-girl but other than that, my mom (yes, my MOM) raved about this as the best thing I've ever made. So, thanks! This one's a keeper! Ps. Makes for a great pre-race pasta dinner!

There are so many casseroles with bell peppers in it, this has the ingredients IN the bell pepper. A great light dinner, or an appetizer.

Cheesy Stuffed Bell Peppers

green bell peppers

lbs lean ground beef

onion

rice

seasoning salt

Worcestershire sauce

(8 ounce) package shredded cheddar cheese, divided

Cut off portion of tops of bell pepper, and remove seeds, and membranes.

Place in roaster with salted water and boil.

Cook 10 minutes so they will be only partially done.

In a large skillet,, brown ground beef and onion and drain.  Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.

Remove from the heat and add 1 cup cheese and mix well.

Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).

Pour remaining can of tomatoes over top and around peppers.

Bake uncovered at 350 degrees for 25 minutes.

Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

Loved it! This is one of my favorite meals. I made exactly as stated. The flavor is wonderful. Thanks so much for sharing.

I got this recipe out of my neighborhood Firehouse cookbook (submitted by Sandra Sheets). The bars can be frozen &amp; eaten later.

Banana Breakfast Bars

sweet unsalted butter,

brown sugar

quick oats

-3 ripe bananas, mashed

cinnamon

walnuts pecans

golden raisin

Cream the butter &amp; sugar together then add the egg.

Stir in the oats, bananas, salt, &amp; cinnamon.

Mix in the nuts &amp; raisins (if using).

Spread the mixture in a greased 9x13 pan then bake for 30-35 minutes on 350 degrees.

I made these last night.  They came out really well.  I doubled the recipe, with one minor change: I cut the raisins in half and used some dried goji berries I've been trying to use up. I used 5 frozen (and thawed) bananas that I had. They were just sweet enough. Will definitely make again.

A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

Oven-Fried Chicken Chimichangas

picante sauce

cumin

cooked chicken, chopped

cheddar cheese

green onions, chopped with some tops (about 1/4 cup)

(8 inch) flour tortillas

margarine, melted

cheddar cheese,

green onion,

picante sauce,

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.

Place about 1/4 cup of the chicken mixture in the center of each tortilla.

Roll up from bottom and place seam-side down on a baking sheet.

Bake at 400&deg;F for 25 minutes or until golden.

Garnish with additional cheese and green onion and serve salsa on the side.

We live in New Mexico and I can definitely say that these are restaurant quality chimichangas!  Everything turned out wonderful.  I added a roma tomato to the mixture as well as some garlic salt and pepper.   These are so good that we agreed to put them  on our weekly menu!

I made this because I love McDonald's Egg McMuffins. It takes as long to make as a bowl of cereal. This makes one but you can make as many as you like at one time. We even have it for dinner after a long day.

Mockdonald Breakfast Sandwich

English muffin (I prefer honey

cheese (american

Canadian bacon

MockDonald Breakfast Sandwich

So good! I make 5 at a time and freeze them for a quick breakfast during the week. Just a minute or 2 wrapped in a paper towel in the microwave and you have a hot, fairly healthy breakfast.

Someone once gave me this recipe as something to do with leftover egg nog (we drink the stuff all year round). It's so luscious and yummy I usually make up a batch of the stuff just to make this cake, and consider the leftovers for drinking.

Eggnog  Cinnamon Swirl Bread

toffee pieces (not chocolate covered)

pecans

butter, melted

baking powder

baking soda

eggnog

vegetable oil

eggs, lightly beaten

vanilla extract

In a small bowl, combine the cinnamon swirl ingredients and mix well.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt.

In a medium bowl, combine the egg nog, oil, eggs and vanilla.

Stir the wet mixture into the dry ingredients, stirring until just smooth.

Top 40 lunchsnacks recipes from across the web

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