mikepizzo
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- Joined
- Nov 8, 2013
*This recipe is taken from the cookbook Cooking with Mickey Around our World*
Eggs Ranchero
Pueblo Room
Contemporary Resort
Yield: 4 servings
Ingredients:
Directions:
Bake chorizo at 350 degrees F for 25 minutes. Drain grease from chorizo. Cool. Remove skin and cut into ¼ inch slices.
Heat butter in a medium saucepan and saute pepper and onion, stirring, until onion is transparent. Ad tomato and tomato juice, salt, Tabasco sauce and sliced chorizo. Cover and simmer 30 minutes. Spread sauce in a buttered 11x7 inch pan.
Fry eggs, sunny side up in an egg ring, or cut around cooked yolk with a 3 inch biscuit cutter. Transfer eggs and cooked to top of sauce. Sprinkle eggs with grated Cheddar cheese. Bat at 350 degrees F until cheese is melted.
Eggs Ranchero
Pueblo Room
Contemporary Resort
Yield: 4 servings
Ingredients:
- ½ pound chorizo sausage
- 1 tbsp butter
- ½ cup medium diced green pepper
- ½ cup medium diced Spanish onion
- 1 cup diced fresh tomato
- 1 cup tomato juice
- ½ tsp salt
- ⅛ tsp Tabasco sauce, if desired
- 8 fresh eggs
- Butter or oil
- 1 cup grated Cheddar cheese
Directions:
Bake chorizo at 350 degrees F for 25 minutes. Drain grease from chorizo. Cool. Remove skin and cut into ¼ inch slices.
Heat butter in a medium saucepan and saute pepper and onion, stirring, until onion is transparent. Ad tomato and tomato juice, salt, Tabasco sauce and sliced chorizo. Cover and simmer 30 minutes. Spread sauce in a buttered 11x7 inch pan.
Fry eggs, sunny side up in an egg ring, or cut around cooked yolk with a 3 inch biscuit cutter. Transfer eggs and cooked to top of sauce. Sprinkle eggs with grated Cheddar cheese. Bat at 350 degrees F until cheese is melted.