Best Easy Omelette For 2 Or 3 Paula Deen Style Recipes

WAYNE'S BEEF MACARONI AND CHEESE

Steps:

• Heat the oven to 350 degrees F.
• Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
• Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.

PAULA'S PUMPKIN GINGERBREAD TRIFLE

Steps:

• Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
• While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
• When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
• Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
• (If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
• Put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or Southern Comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping.
• Repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well).
• Cover with plastic wrap and chill overnight in the refrigerator.
• Notes: you can use spice cake instead of gingerbread for a gentler flavor.

BASIC OMELETTE

Steps:

• Beat together eggs and water; season with salt and pepperl.
• Heat skillet over medium-high heat. Melt butter in skillet. Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions toward the center. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.
• When egg is almost set on surface but still looks moist, cover one half of the omelette with filling, to taste. Slip spatula under the unfilled side, fold the omelette in half and slide onto a warm plate.
• VARIATIONS:.
• Western Omelette: In 2 tablespoons melted butter, cook 1/4 cup finely chopped ham, 2 tablespoons chopped green peppers, and 1 tablespoons finely chopped onions until vegetables are tender but not browned. Pour into omelette.
• Strawberry-Orange Omelette: Replace water in Basic Omelette recipe with orange juice. Cook as directed. Fill with 1/2 cup sliced fresh strawberries. Sprinkle omelette with icing sugar or garnish with a dollop of whipped cream.
• Fine Herb Omelette: To the basic omelette recipe, add 2 tablespoons finely chopped parsley, 1 teaspoons finely chopped green onion, 1/2 teaspoons dried tarragon and 1/8 teaspoons finely chopped garlic. Cook as directed.
• SERVING VARIATION:.
• Egg Dog: When eggs are almost cooked on top, slide omelette onto plate, Place cheese cubes or strips in a line close to one end, roll up, starting at end with cheese. Place cooked bacon strips and rolled omelette in hotdog bun.
• Pita Eggwitch: Place folded omelette inside a pita lined mayonnaise. Stuff tomato slices and lettuce leaves into pita.

HERBED CHEESE-AND-CRACKER BITS

Steps:

• Place the crackers in a large sealable freezer container.
• In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt.
• Pour this mixture over the crackers, cover the container, and invert it to coat the crackers with seasoning.
• Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated.
• Let the mixture come to room temperature before serving.
• Store in the covered container in refrigerator.

PAULA DEEN'S CRAB CAKES

Steps:

• In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
• Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.