Convection Oven Recipe For Sicilian-Style Strata

This Sicilian-style Strata is great for serving an early lunch or late breakfast because they can be prepared a bit of time before the actual baking. However, this Sicilian-style Strata recipe can also be served as entrees for dinner.

This recipe produces 8 servings

The ingredients for this convection oven recipe are:

1 loaf of crusty bread (Italian style preferred) cut into cubes.
1/4 cup roasted red peppers, chopped
1/4 cup green onions, sliced ​​thinly
1/2 cup Parmesan cheese, grated
1 can (14 1/2 oz.) Chopped tomatoes
1/4 cup pitted black olives, coarsely chopped
1/2 cup mozzarella cheese, shredded
6 large eggs
4 ounces of diced prosciutto or ham
3 cups milk
2 teaspoons Italian seasoning blend (better dried)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped parsley
2 tablespoons drained capers

To prepare the Sicilian-style Strata:

1. First, you should place half of the bread cubes in a baking dish which has been lightly oiled. This convection oven Sicilian-style strata recipe may need a baking dish that's about 9 inches by 13. You then need to spread the green onions, prosciutto or ham, peppers and Parmesan cheese on top. Make sure that they are evenly distributed. After that, you need to place the remaining half of the bread cubes on top and cover that layer with tomatoes, olives and mozzarella cheese.

2. Beat the eggs and whisk them with the seasoning and milk. Pour the resulting mixture over the layered ingredients of the Sicilian-style Strata. Cover the dish and place in the refrigerator to chill for a few hours.

3. In a convection oven set to 325 degrees, bake the dish for about 40 to 50 minutes. After baking, you should let it stand and cool for 10 minutes. Sprinkle capers and parsley over the Sicilian-style Strata. Gut the dish into squares and then serve.

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Hot Dog Stand Recipe – You Can Make Yummy Stadium Style Hot Dogs Right at Home

I made hot dogs the same way pretty much for years. They were always okay, but nothing to brag about. I think maybe in the back of my mind, the lowly wiener was just not important enough to warrant creative input from my imaginative culinary side. Then one day, I decided to try something different.

As a youngster, I was taught to boil the wiener in water, put it in a bun, and squirt various condiments on top. But as I grew and advanced in culinary skills, I knew there had to be a way to improve on this method of cooking a hot dog.

Things that go great with hot dogs are: potato chips, baked beans, coleslaw, or potato salad.

This method of cooking the lowly wiener is now a regular thing around my house. My family loves them, and they really are good. Here's what you'll need:

* All beef wieners (you can eat that other "stuff" if you want, we only eat beef wieners; we also prefer bun length)
* Soft buns (you want fresh buns here, not stale, although you can steam stale buns back to life if you insist on using old bread – I have other uses for old bread such as Bread Pudding with Amaretto Sauce)
* Hot dog relish
* Sauerkraut
* Diced onions
* Mustard and ketchup
* Kraft shredded mexican style four cheese blend
* Hot dog chili sauce (Castleberry's is our favorite)
* Laura's homemade cole slaw
* Butter
* Tin foil
* Crock-pot
* Cast iron skillet

Now, you do not have to do everything the same way I do it. I am letting everyone know how I do it, and you can adjust as you see fit.

Please note the hot dogs need to spend some time in the crock-pot in order to be good, and the steaming method I mention below is great. Plan properly so the dog packets get to warm and meld inside their "packet" in the hot crock-pot. I usually make the dogs and allow them 45 minutes to an hour in the crock.

  1. About an hour before dinner, turn the crock-pot on low and let it get warm.
  2. Heat up the iron skillet, and add a tablespoon of butter.
  3. Fry the beef wieners in the iron skillet.
  4. When they have a good "fry" on the outside, sort of like you get if you grill them, remove and place inside of a fresh non-stale soft bun (I am very particular about my bread being soft and fresh)
  5. Immediately wrap the assembled bun and wiener in tin foil, sealing all edges.
  6. Place in crock-pot.
  7. Repeat with remaining buns and wieners.
  8. Cover the crock-pot and leave it alone.
  9. Heat up the chili in the microwave or on the stove.
  10. Prepare the other condiments.
  11. Get everything on the table, including drinks, chips, dip, whatever.
  12. Then get out one assembled dog at a time for each diner, keeping the rest in the crock-pot with lid on to