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Post by Arrianna on Dec 5, 2006 22:06:18 GMT -5
missteetheironchef Nov 16, 2006, 9:58am » Asparagus Omelets 24 eggs 1 and one half cups water One third cup real bacon pieces 2 cups grated cheddar cheese One half cup onion, chopped 32 small asparagus spears, cut into one inch pieces and blanched in boiling water Salt and pepper to taste
Separate egg whites from yolks. Reserve the yolks for later use. Pour the egg whites into a bowl and beat until frothy. Add about 1 and one half cups water to make the mixture runny. Add bacon, cheese and onion and mix well. Add salt and pepper to taste. Bend each asparagus stalk until it breaks and discard the tough stalk end. Cut the other ends into 1-inch pieces. Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender. Drain asparagus and fill the pot with cold water to stop the cooking process. Heat a 9-inch skillet over medium heat. When skillet nice and warm, spray with non-stick spray and add a small amount of the omelet mixture, depending on how many omelets you plan to make. Add 4 to 5 pieces of the asparagus into the omelet mixture in the pan. Cover the pan with a lid and cook for about 3 - 5 minutes depending on the heat of the stove. Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still a little moist on top. Fold omelet in half with a spatula and continue to cook, flipping occasionally, until the entire omelet has firmed up. Repeat for each omelet.
The Skinny: We use only the egg whites with this recipe so it is a little more healthful than the entire egg.
Smithfield Ham Hash
One half cup butter 1 onion, chopped 2 and one half cups finely chopped Smithfield Ham 2 and one half cups diced and boiled potatoes Salt and pepper to taste
Melt one quarter cup of butter in a pan, add onion and saute until onion is tender. Combine onion, Smithfield Ham, potatoes and salt and pepper in a bowl and mix well. Melt remaining one quarter cup of butter in pan and spread out the hash mixture in the pan. Cook over medium heat until brown on the bottom. Turn hash over and cook on the other side until brown. The hash should have a nice brown crust on both sides when done.
The Skinny: Not much you can do to change this recipe.
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Post by Arrianna on Dec 5, 2006 23:00:05 GMT -5
herringchoker Oct 4, 2006, 7:08pm » Peel and core the apples, then cut them into slices/small chunks. Put the apples in a sturdy pot with a very small amount of water and cook over medium heat. Stir every few minutes. After a while the apples will get soft and become applesauce. When it gets to the consistency you want (I personally prefer some small bits as opposed to it being completely smooth), take it off the heat and sweeten it while it's still warm (that way it will still have a bit of tartness when cold). Put into airtight containers and store it in the fridge or freezer.
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Post by missteetheironchef on Dec 11, 2006 11:40:39 GMT -5
Blueberry Coffee Cake
This recipe serves: 12 Preparation time: 15 minutes Cooking time: 45 minutes Ingredients For the streusel topping: 1/4 cup firmly packed light brown sugar pinch cinnamon pinch nutmeg 1/2 cup finely chopped almonds 2 tablespoons all-purpose flour
For the coffee cake: 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 cup firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup non-fat sour cream 1/2 cup applesauce 1 1/2 cups fresh or frozen blueberries Cooking Instructions Preheat oven to 350 degrees
For the streusel topping: 1. Combine all of the ingredients in a small mixing bowl and mix until crumbly. Set aside.
For the coffee cake: 1. Sift the flour, baking soda, baking powder and salt together. 2. Place the butter in the bowl of an electric mixer and beat on high speed until the butter is soft. Add the brown sugar and continue beating until the mixture is light and fluffy. 3. With the mixer on low speed, add the eggs one at a time and then add the vanilla. 4. Using a rubber spatula, fold in half of the flour mixture, then the sour cream and applesauce and finally the remaining flour mixture. 5. Stir in half of the blueberries. 6. Spoon half of the batter into a 9 or 10-inch bundt pan. Sprinkle the batter with half of the streusel topping and the remaining blueberries. Spoon the remaining batter into the pan and sprinkle with the remaining streusel topping. 7. Place the pan on the center rack and bake for 40 to 45 minutes or until a knife inserted into the cake comes out clean. Place the pan on a wire rack and cool for 10 minutes before removing the cake from the pan. Nutrition Facts Serving Size: 1 slice Calories 311 Total Fat 12 g Saturated Fat 6 g Protein 6 g Total Carbohydrate 46 g Dietary Fiber 2 g Sodium 214 mg Percent Calories from Fat 33% Percent Calories from Protein 8% Percent Calories from Carbohydrate 59%
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Post by mickster on Dec 11, 2006 12:35:35 GMT -5
missteetheironchef Nov 16, 2006, 9:58am » Asparagus Omelets 24 eggs 1 and one half cups water One third cup real bacon pieces 2 cups grated cheddar cheese One half cup onion, chopped 32 small asparagus spears, cut into one inch pieces and blanched in boiling water Salt and pepper to taste Separate egg whites from yolks. Reserve the yolks for later use. Pour the egg whites into a bowl and beat until frothy. Add about 1 and one half cups water to make the mixture runny. Add bacon, cheese and onion and mix well. Add salt and pepper to taste. Bend each asparagus stalk until it breaks and discard the tough stalk end. Cut the other ends into 1-inch pieces. Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender. Drain asparagus and fill the pot with cold water to stop the cooking process. Heat a 9-inch skillet over medium heat. When skillet nice and warm, spray with non-stick spray and add a small amount of the omelet mixture, depending on how many omelets you plan to make. Add 4 to 5 pieces of the asparagus into the omelet mixture in the pan. Cover the pan with a lid and cook for about 3 - 5 minutes depending on the heat of the stove. Lift lid to check the omelet; it should be nice and puffy and starting to firm up but still a little moist on top. Fold omelet in half with a spatula and continue to cook, flipping occasionally, until the entire omelet has firmed up. Repeat for each omelet. The Skinny: We use only the egg whites with this recipe so it is a little more healthful than the entire egg. Smithfield Ham Hash One half cup butter 1 onion, chopped 2 and one half cups finely chopped Smithfield Ham 2 and one half cups diced and boiled potatoes Salt and pepper to taste Melt one quarter cup of butter in a pan, add onion and saute until onion is tender. Combine onion, Smithfield Ham, potatoes and salt and pepper in a bowl and mix well. Melt remaining one quarter cup of butter in pan and spread out the hash mixture in the pan. Cook over medium heat until brown on the bottom. Turn hash over and cook on the other side until brown. The hash should have a nice brown crust on both sides when done. The Skinny: Not much you can do to change this recipe. WOW, 24 eggs, this recipe could definitely feed an army, lol.
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Post by Arrianna on Dec 14, 2006 16:01:56 GMT -5
Sourdough Pancakes From Sourdough Jack's Cookery (c)1959
Basic Batter
Put one cup of sourdough starter in a large mixing bowl (large enough to allow for any expansion of dough or batter that may take place - depending on how warm the kitchen is) preferably of pottery, glass, or stainless steel. Add 2 cups of warm water (up to 90* F) and 2 1/2 cups of flour. Mix thuroughly - mixture will be thick and lumpy but it will thin down from fermenting and be lively by breakfast time. Cover bowl and set in a warm spot overnight. (Allow 10-12 hours during the night in a warm spot in your kitchen for complete fermentation.) IMPORTANT: In the morening, put one cup of starter in your sourdough pot and keep in the refrigerator until next time - this will leave you with 4 1/2 cups of batter.
Pancakes
The next morning, put 1 or 2 cups of this starter back into your sourdough starter pot. Cover and refrigerate until ready to use again. To the batter remaining in the bowl add:
1 Egg 2 Tbs Cooking Oil 1/4 cup Instant Dry or Evaporated Milk
Beat thoroughly. Then combine:
1 tsp Salt 1 tsp Baking Soda 2 Tbs Sugar
Blend together until smooth eliminating any lumps of soda. Sprinkle evenly over the top of batter; fold in gently. This will cause a gentle foaming, rising action.
Allow batter to rest a few minutes, then fry on a hot lightly greased griddle. If pancakes do not brown rapidly and sizzle slightly as you drop each spoonful of batter on the griddle it isn't hot enough. Let me repeat, always make dollar size pancakes using a tablespoon full of batter for each pancake. If your batter seems to thick it wasn't warm enough during the nigh and didn't ferment sufficiently - a common fault of modern kitchens. It may be thinned with a little milk. The sourdough pancake batter is normally fairly thin but lively. You'll find that sourdough pancakes require a hotter griddle then other pancakes.
The above recipe should make between 25 to 30 dollar size pancakes and feed 3 or 4 persona depending on how hungry they are.
If you wish to increase your amounts of pancakes or bread to serve quite a number of people always increase the amount of starter in proportion. Do this by making the basic batter above a day or two in advance of time to serve. You can double, triple, quadruple, and so on ad infinitum until, as I occasionally do, you will find yourself serving from 10 to 500 people. The sourdough starter (leavener) should always be proportionate to the amount of flour and water (basic batter) you want to make up.
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Post by allezcuisine on Dec 15, 2006 21:44:26 GMT -5
I've never had sourdough pancakes- interesting.
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Post by eiko on Dec 15, 2006 22:17:25 GMT -5
Dutch Apple Pancake
(6 servings)
* 1 cup milk * 3 large eggs * 3/4 cup all purpose flour * 3 tablespoons sugar * 2 tablespoons butter * 2 medium green apples peeled and cut into 1/4 inch slices * 1/4 teaspoon cinnamon * Powdered sugar for dusting * Lemon wedges (optional)
Pre-heat oven to 375 F. In a medium bowl, mix together the milk, eggs, flour and 2 tbs. sugar.
In a heavy ovenproof skillet, melt butter Add apples, cinnamon and the remaining 1 tbs. sugar. Reduce heat to medium and cook, stirring occasionally for 2-3 minutes, or until the apples are softened slightly. Remove pan from heat. Pour batter over the apples in pan. Place the pan in the oven and bake for 30-35 minutes, until the pancake is lightly browned and puffy.
Dust with powdered sugar and serve with lemon wedges (if desired).
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Post by eiko on Dec 15, 2006 22:20:21 GMT -5
Christmas Breakfast Sausage Casserole
INGREDIENTS 1 pound ground pork sausage 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 ounces mild Cheddar cheese, shredded
DIRECTIONS Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
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Post by herringchoker on Dec 16, 2006 11:56:28 GMT -5
My breakfast casserole recipe is very similar to Eiko's. The only differences I can immediately see (since I don't have my recipe in front of me) are that mine uses 6 eggs, includes sliced mushrooms, and doesn't toast the bread. I don't think it takes as long to cook, either.
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