Download The Breakfast Taco Book by Hilah Johnson PDF

By Hilah Johnson

The Breakfast Taco publication is full of every thing you must find out about breakfast tacos – together with the right way to lead them to at domestic. Recipes disguise every thing from find out how to make your individual tortillas and salsa to a wide selection of "taco-guts." Bacon, Eggs, domestic Fries, Chorizo, Nopalitos - we've bought you coated!

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Extra resources for The Breakfast Taco Book

Sample text

To serve, line individual plates with lettuce leaves. Divide turkey mixture evenly among the plates. Big Book_Mechanicals_Interior 10/19/04 5:34 AM Page 36 CLASSIC CHEF’S SALAD Serves 4 This popular salad has been featured in restaurants for many years as a main-course salad. Lettuce is topped with strips of cooked chicken or turkey breast, ham, and cheese, with the dressing served on the side. The ingredients should be prepared and chilled well ahead of assembling. Choose one of the dressings offered here, or serve both.

Makes about 1 ⁄ 2 cup 1 tablespoon butter 1 tablespoon firmly packed brown sugar 1⁄2 cup walnut or pecan halves ACCOMPANIMENT SALADS CANDIED WALNUTS 49 Big Book_Mechanicals_Interior 10/19/04 5:34 AM Page 50 TOSSED GREEN SALAD WITH ITALIAN DRESSING Serves 6 to 8 This basic tossed green salad is a agreat accompaniment to Ready Spaghetti (page 174) and other Italian-style dishes In a large bowl, combine all salad ingredients and toss with enough dressing to coat. 8 to 10 cups mixed greens 1 tomato, cut into bite sized pieces and drained 6 green onions, including some tender green tops, sliced 5 or 6 mushrooms, sliced 1 cucumber, peeled, sliced lengthwise, seeded, and sliced (optional) Italian Dressing (recipe follows) THE BIG BOOK OF EASY SUPPERS 50 ITALIAN DRESSING In a medium bowl, whisk together all ingredients.

Cover and refrigerate several hours to allow melons to release water and flavors to blend. Drain, add blueberries, and toss lightly. Garnish with mint leaves. Pass dressing in a small pitcher. 1⁄2 cantaloupe, cut into 1-inch chunks 1⁄2 honeydew melon, cut into 1-inch chunks 2 cups 1-inch watermelon chunks 1 cup blueberries, rinsed, drained, and dried Fresh mint leaves for garnish Honey-Yogurt Dressing (recipe follows) THE BIG BOOK OF EASY SUPPERS 62 HONEY-YOGURT DRESSING In a bowl, whisk together all ingredients.

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