8 slices sourdough bread or Irish soda bread without raisins or currants
1 tablespoon butter
1 tablespoon flour
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 cup Guinness Beer (or another stout or ale)
1 cup aged Irish cheddar cheese
1 bunch chives (chopped)
Melt butter in a medium saucepan over medium heat. Add flour and stir. Cook for 1-2 minutes, creating a nice roux. Add Worcestershire sauce and mustard and mix. Add beer and stir until smooth. Add cheese and cook, stirring constantly, until all the cheese is fully melted. The cheese sauce should be fairly thick.
Set your oven to broil. Place sliced bread on to an ungreased baking sheet. Cook for 2-3 minutes, until lightly toasted on the top. Remove from oven. Spoon cheese mixture on to each slice, spreading evenly to the edges. Return the bread to the oven and cook for an additional 3-5 minutes, until the cheese is lightly browned and bubbly.
Remove from oven and serve with a generous sprinkle of fresh chives.
12 large eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1 pt. grape tomatoes, halved
1 1/2 cups (6 oz.) shredded Italian three-cheese blend
Preheat oven to 450º. Process first 4 ingredients in a blender until blended. Stir together chives and next 2 ingredients in a small bowl. Place 8 lightly greased 4-inch (6-oz.) ramekins on 2 baking sheets; layer tomatoes, 1 cup cheese, and chive mixture in ramekins. Pour egg mixture over top, and sprinkle with remaining 1/2 cup cheese.
Bake at 450° for 7 minutes, placing 1 baking sheet on middle oven rack and other on lower oven rack. Switch baking sheets, and bake 7 to 8 more minutes or until set. Remove top baking sheet from oven; transfer bottom sheet to middle rack, and bake 1 to 2 more minutes or until lightly browned.
* Tomato-Herb Frittata: Prepare recipe as directed, substituting a lightly greased 13- x 9-inch baking dish for ramekins and increasing bake time to 18 to 20 minutes or until set. Note: Mixture will rise about 1 inch above rim of baking dish. Hands-on time: 10 min.; Total time: 30 min.
4 oz packaged rice noodles
2 tablespoons oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4–6 oz bean sprouts
1 oz Chinese chives or scallions, cut into 2-inch lengths
2 tablespoons crushed peanuts
Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
Mix all the ingredients in the Seasonings in a small bowl until well combined and the sugar completely dissolved, set aside.
Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.
Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.
Read more at http://rasamalaysia.com/pad-thai/2/#9rqELupT6YVouxEb.99