By Chabrian, Deborah L.; Ryan, Andy; Macomber, Debbie
Read or Download Debbie Macomber's Cedar Cove Cookbook PDF
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Extra info for Debbie Macomber's Cedar Cove Cookbook
Reduce heat; simmer 6 minutes, until most of the liquid is absorbed, stirring often. 2. In a medium bowl, combine avocado, cilantro and lime juice. Season with salt and pepper. 3. Warm remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat until hot. Crack eggs into skillet; fry about 2½ minutes, until whites are just set but yolks are still soft. Season with salt and pepper. 4. Meanwhile, wrap tortillas in paper towel and warm in microwave. Set one tortilla on each of 4 plates.
5. Bake 14 minutes, until cookies are golden brown, rotating baking sheet halfway through. Transfer to wire rack to cool. TIP Use white chocolate bars or blocks; the packaged chips taste artificial and super-sweet. Chef’s Salad A salad makes a hearty meal when it’s chock-full of goodies like bacon, ham, turkey and cheese. Serves 4 DRESSING � cup buttermilk 2 tablespoons sour cream 1 tablespoon mayonnaise � teaspoon dry mustard 2 tablespoons fresh tarragon Salt and pepper SALAD 6 slices bacon 4 ounces sliced roast turkey 4 ounces sliced ham 4 ounces sliced Swiss cheese 1 large head Romaine lettuce, torn or chopped 4 hard-boiled eggs, peeled and cut into wedges 1.
Turkey, Provolone and Garden-Vegetable Wrap Scallion cream cheese adds a burst of flavor to this hearty sandwich. Check out the varieties of cream cheese now available in the dairy case—there’s no excuse for a boring wrap! Serves 2 1 large plain or spinach flour wrap (or flour tortilla) 2 tablespoons scallion cream cheese 4 ounces sliced roast turkey 2 ounces sliced provolone cheese 8 thin cucumber slices (about ¼ of a cucumber) Handful baby spinach leaves � cup alfalfa sprouts 1. Lay tortilla on countertop.