Author Topic: Breakfast  (Read 6093 times)

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Ehelldame

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Breakfast
« on: December 06, 2006, 12:24:27 PM »
BAKED OATMEAL FOR A CROWD

12 cups quick-cooking oats
2 cups sugar
2 cups packed brown sugar
2 tsp. baking powder
4 cups milk
2 cups vegetable oil
8 eggs, lightly beaten

In a large bowl, combine all ingredients. Pour into two greased 13-in. X 9-in. X 2-in. baking dishes. Bake, uncovered, at 350 degrees for 30-35 minutes or until set. Makes 18 servings.


kckgirl

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Re: Breakfast
« Reply #1 on: December 07, 2006, 07:10:52 PM »
From melodrama:

Mock Eggs Benedict

This recipe makes a fancy-ish meal that's a twist on eggs benedict

4 eggs
4 slices thick cut ham appx. 4” wide
(I use a cookie cutter to make the slices the same size as the biscuits)
8 stalks asparagus, cut in half

Prepare cream biscuit recipe below.

Fry ham in small skillet and set aside to keep warm.

Lightly grease a large skillet. Add water until half full. Bring water to boil. Reduce heat to simmer. Break one egg into a measuring cup. Slide the egg into the water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg to have an equal amount of space in the water. Simmer uncovered for 3 to 5 minutes, or until the whites are completely set and the yolks begin to thicken but are not hard. Carefully remove eggs with a slotted spoon. Eggs can rest in a shallow pan of water until ready for plating.

Discard ends of asparagus. Fill pot with ½” of water. Bring to boil. Lightly place asparagus tops in water to steam, 3-5 minutes.

Split biscuits in half. Place bottom half on plate, top with ham slice, poached egg, 2 asparagus tops, crossed, and sauce. Set biscuit top on the side.

Cream Biscuits
2 cups self rising flour
1 tablespoon sugar
1 ½ cups heavy whipping cream

Preheat Oven to 500

In a medium bowl, stir together the flour, sugar and cream until the dough forms a ball. Turn the dough out onto a surface dusted with flour. Fold the dough in half and knead 5 to 7 times, adding flour to keep from sticking. Roll out dough to ½ inch thick. Cut dough using a flour coated cutter. Coat baking sheet with cooking spray. Place biscuits on baking sheet at least 1 inch apart. Bake for 10 minutes or until golden.

Mock Hollandaise Sauce
1/4 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
1 teaspoon lemon juice
1/2 teaspoon prepared mustard

In a small saucepan combine ingredients. Cook and stir over low heat until warm.
Maryland

kckgirl

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Re: Breakfast
« Reply #2 on: December 07, 2006, 07:11:21 PM »
From melodrama:

Baked French Toast with Caramel Apple Topping

I make this in ramekins, but you could make a large batch in a baking dish instead

8 thick slices of French bread
4 eggs
1 cup half and half
½ cup milk
1 tablespoon sugar
½ teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Place 2 slices of bread in each of 4 individual ramekins. In a large bowl combine eggs, half and half, milk, sugar, vanilla, cinnamon and nutmeg. Beat with a whisk until blended but not bubbly. Pour mixture over bread, making sure to coat bottom layer. Cover ramekins with foil and refrigerate 1 hour or overnight.

Preheat oven to 350 degrees. Bake for 40 minutes.
Top with warm caramel apple topping below.


Caramel Apple Topping
½ cup sugar
3 tablespoons butter
6 Granny Smith apples, peeled and cut ½ inch wedges
2 tablespoons light corn syrup
½ cup light brown sugar
¼ teaspoon cinnamon
¼ cup pecans

Blend the brown sugar and light corn syrup in a small bowl and set aside.
Place the sugar in a large dry skillet and place it over medium-low heat. Stir constantly until sugar melts and begins to caramelize, about 5 minutes. Still stirring, add the butter. Once they combine, add the apple wedges. The sugar may start to seize and harden, but that’s OK. Keep stirring and the caramel will smooth out again. When the caramel sauce starts to form around the apples, pour in the brown sugar mixture and pecans. Stir and let simmer for 10 minutes or until apples are tender, but not soggy! Serve over French toast bowls.
Maryland

Clara Bow

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Re: Breakfast
« Reply #3 on: December 08, 2006, 01:07:02 PM »
Oven Omelet
8 eggs
1 lb chopped ham
1/2 cup cheese
1 teapoon parsley
1 teaspoon minced onion
Beat eggs thouroughly then add other ingredients. Pour into a pie plate and bake at 400 about 30 minutes until set and cooked through.
I have finally found the bar I can't get thrown out of....

ehellion

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Breakfast Crepes
« Reply #4 on: January 09, 2007, 06:20:55 PM »
Breakfast Crepes


Ingredients:

1 cup whole milk
1/2 cup Kahlua (you can substitute 1/2 cup whole milk)
3 large eggs
3 TBSP sugar
1 tsp salt
5 TBSP butter, melted
1/2 cup brandy
2 tsp vanilla extract
1 cup all-purpose flour
additional butter to cook with
jelly for filling

In a blender, combine milk, kahlua and eggs. Blend on medium-high speed until foamy (10-15 seconds). Turn blender to low speed and remove feed top(blender remains on the whole time). Add sugar and salt. Replace top and blend on high for 10 seconds. Turn blender back to low. Add melted butter, brandy and vanilla. Replace top and blend on high for several seconds after each addition. Turn blender off. Add flour and blend on high until just combined.

Place crepe pan or cast iron skillet over medium high heat on stove. Add a little butter. When butter smokes a little add 1/4 cup batter. As you pour, tilt the pan so batter layer spreads thin. When batter gets brown around the edges and gets bubbly, flip. If it browns to quickly, turn heat down. If it browns too slowly, turn heat up. Flip and cook on other side. Fill with jelly and roll up.  You may want to sprinkle with powdered suagr, but it's not necessary. Makes about 15 crepes. If you have leftovers, they keep well in the fridge and are even better the next day.

Bob Ducca

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Re: Breakfast
« Reply #5 on: January 11, 2007, 10:24:06 AM »
One Pan Only breakfast:

I came up with this when we had some leftover boiled potatoes.  It is very versatile and delicious with almost any addition.

Ingredients:
   Breakfast meat of choice (sausage of any kind or bacon work best)
   2 eggs per person to be served
   1 potato per person to be served, cooked (boiled or baked is fine)
   2 pieces of bread or 1 tortilla per person to be served
   Cheese or salsa to taste

Method:
   Dice the breakfast meat into bite-size pieces and put in a large skillet over medium-high flame.  Cook until done to desired brownness/crispiness, then remove from pan and allow to drain on paper towelling.  Drain the excess fat from the pan, but allow enough to remain to coat the bottom.  Dice the potato desired size and brown in the pan.  Add the meat back into the pan.  Crack the eggs directly into the pan and stir.  As eggs scramble, the mixture will begin to hold together.  Serve on two pieces of toast or wrapped in a tortilla with cheese and salsa to taste.  Only one pan to wash up! ;D

Edited to add: I prepared this breakfast on Saturday with leftover steak and french fries.  Still worked!!
« Last Edit: February 27, 2007, 10:57:55 AM by Deb1000faces »

Evil Duckie

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Re: Breakfast
« Reply #6 on: January 11, 2007, 04:22:25 PM »
Crockpot Omelette Casserole

(10 servings)


12 eggs
1 32 oz bag of frozen hashbrown potatoes -- partially thawed
1 lb of bacon cut into small pieces -- fried and drained, or ham, or cooked sauage
1/2 cup dieced onions
3/4 lb diced or shredded cheddar cheese
1 cup milk
1/2 tsp dry mustard
salt and pepper to taste
As if you were making lasagne, layer your ingredients as such (bottom to top):

1. potatoes
2. meat
3. onions
4. cheese
5. potatoes
6. meat
7. onions
8. cheese

Now, beat the eggs, milk, mustard, salt and pepper together. Pour this over the whole mixture. Cook on low for four to five hours.

We omit the cheese and the milk at my house due to an allergy. We use more a couple more eggs.

We have baked this in the oven at 350F about 40-50 mintues and in a dutch oven over coals about 40-50 minutes. It turns out great regardless of how you bake it.

The serving are fairly large and filling.

Verruca

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Re: Breakfast
« Reply #7 on: January 11, 2007, 10:58:16 PM »
Another twist on Eggs Benedict.

EGGS NOVA SCOTIA
(serves 1 or 2 per English muffin)

English muffins
Cream cheese
Mild onion, sliced thinly (or chopped green onions)
Smoked salmon
Eggs

Spread a toasted English muffin half with cream cheese.  Top with onion and smoked salmon to taste, then with a poached or fried egg.  Season with freshly-cracked black pepper.

keelhaulrose

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Ballon buns
« Reply #8 on: February 23, 2007, 12:11:26 AM »
A favorite for kids or anyone with a sweet tooth who doesn't want to run out for donuts! Coated with sugar on inside and out.

1 can Grands buttermilk biscuts
1 bag jumbo marshmellows
1 stick butter, melted
sugar
cinnamon

Preheat oven to 350. Combine sugar and cinnamon in a bowl. Take a biscut and stretch it out until it is about half the thickness that it is in the tube. Wrap it around a marshmellow, being careful to pinch the bottom closed. Brush with melted butter, then dip into sugar and cinnamon mixture. Place on nonstick or lightly greased sheet (Pam for baking does wonders!). Bake for about 8 minutes until outside golden brown. The marshmellows should have expanded and exploded in the buns, coating the inside in sugar.

sillysquirrel

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Re: Breakfast
« Reply #9 on: February 27, 2007, 09:47:14 AM »


grease a regular size (9x11??) casserole dish.

1-2 cups cooked ham (or any breakfast meat)
1 bag frozen hasbrowns, diced or shredded
1 can mushrooms (not required)
1 cup cheese (I like colby jack)
chopped onion/peppers
mix in the casserole dish.

In a bowl mix together:
3/4 cup Bisquick mix
2 eggs
1 cup milk
Pour this mixture in the casserole dish and bake,
at 400 for 45 minutes.

For a healther recipe use Bisquick reduced-fat, egg beater, and skim milk

hpwcsue1

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Breakfast: Oatmeal Blender Pancakes
« Reply #10 on: March 04, 2007, 12:48:30 PM »
Ingredients:
1 1/2 cup old fashioned oat flakes
milk
1/4 cup vegetable oil or melted butter (I use ghee)
2 eggs
1 1/2 cup flour
2 teaspoons baking powder
pinch of salt (optional)
1 tablespoon brown sugar
1/2 to 1 teaspoon combination of spices (cinnamon, ground cloves, allspice and/or powdered ginger)

Soak oat flakes in milk in refrigerator overnight
Puree soaked oat flakes, oil/melted butter, eggs in blender

In separate bowl, whisk salt, baking powder, brown sugar and spices (I use ground cloves and ginger)
into flour.

Pour dry mixture into blender, mix.  If batter is too stiff, add some more milk.

Let sit for 5 minutes as griddle is heating up.

Cook as for ordinary pancakes.

Substitutions:  you can use leftover cooked oatmeal.
To make recipe dairy-free, use leftover cooked oatmeal and add water instead of milk for thinning batter if necessary.  Use 1/3 cup oil if no milk is in recipe.

AzulitaSola

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Re: Breakfast
« Reply #11 on: August 01, 2007, 08:42:53 PM »
Any dingdangity Kind of Muffin You Want Muffin

This works fine for any kind of additions you like and is great for unexpected morning company.

Cooking time:  20 min.
Prep:  10 min.
Total: 30 min.

Basic mix:

2 cups flour
1 cup sugar (or Splenda)
1 tbl. baking powder
1 cup milk (or soy milk--light soy milk or skim milk also are fine)
1 egg
1/4 cooking oil (I use trans fat free, but make up your own mind)
1 tsp. vanilla

Then add one of the following:

1 cup Craisens

1 cup chocolate chips

1 cup minced dates

1 cup coarse chopped walnuts and 1 tbl. maple extract


Bake at 400 degrees for approximately 20 minutes in greased muffin tins.

This basic recipe seems to work for anything I want to add to it. If you add a semi-liquid ingredient (like banannas or apples) you will want to cut back on the milk by 1/2 cup.  If you use blueberries, try sprinkling brown sugar (or Splenda Brown Sugar Blend) over the top.


Ehelldame

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Re: Breakfast
« Reply #12 on: August 14, 2007, 01:37:03 AM »

Moved and reposted by Ehelldame


Redleo's Fantastic Sunday Morning Omelette

4 eggs for whites only, three if you eat the yolks too
1 jalapeno pepper
1 king crab leg (about 1/3 pound crab leg should be enough meat for 2 omelettes)
1/2 cup Sargento shredded chipotle cheddar cheese
salt and pepper to taste

Spray a small skillet or omelette pan with a light coating of olive oil or cooking oil. Put on medium heat and warm while preparing ingredients. Prepare the crab leg by wrapping in a wet dish towel and sealing with microwave safe plastic wrap. Microwave at full power for two minutes. Unwrap crab leg, shell, and shred meat (be careful, it will be hot!). Separate egg whites into a cereal-sized bowl. I sometimes leave one yolk in for a little flavor. Cut jalapeno in half and clean out seeds and pith. Chop half the pepper and mix it into the egg whites. Reserve the other half for another omelette or another use. Mix in half of the cheese. Add about a quarter cup of the crab. Beat the mixture lightly with a fork.

Pour the omelette batter into the warmed pan. Cook for a few minutes on medium heat until all sides of the omelette lift easily with a spatula. Flip the entire omelette over and cook the other side for one minute. Sprinkle half of the rest of the cheese in the middle of the omelette and fold it in half with the spatula to enclose the cheese filling. Transfer to a plate and sprinkle the remainder of the cheese on top. Season with salt and pepper and serve with your favorite bacon!

I have also made this recipe with a cream cheese filling. It is heavenly.

demetra

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Homemade English Muffins
« Reply #13 on: September 02, 2007, 11:02:32 PM »
So much better than store-bought -

Sponge:
1 cup + 1 1/2 tbls all purpose flour
3/4 cup room temperature water
1 tbls honey
1/2 tsp instant yeast

Flour Mixture:
1 cup + 1 1/2 tbls all purpose flour
2 tbls dry milk
1/2 tsp yeast
3 tbls unsalted butter, softened
1 1/4 tsp salt
1/3 cup cornmeal
1 tsp melted, clarified butter

In a large bowl, make the sponge, whisking until very smooth.
In a medium bowl, whisk together the flour, dry milk, and yeast.  Sprinkle on top of the sponge.  Do not stir.  Cover tightly with plastic wrap and allow to ferment for 1 to 4 hours at room temperature, or for best flavor, 1 hour at room temperature and 8-24 hours in the refrigerator.
Add the butter and salt, and with a wooden spoon stir until the flour is moistened.  Knead the dough in the bowl until it comes together, then scrape onto a lightly floured counter.  Knead for 5 minutes.  Cover with the inverted bowl and allow it to rest for 20 minutes, then knead the dough for another 5 minutes. 
Let the dough rise until doubled, about 1 and a half hours.  With oiled fingers, gently deflate the doe by pressing down, and knead it lightly in the container.  Oil the dough, cover it, and refrigerate for 1 - 24 hours. 
Shape the dough by sprinkling a counter with 2/3s of the cornmeal.  Roll the dough out to a rectangle about 8"x12" and about 1/4" thick.  Spray a biscuit cutter with cooking spray and cut out rounds.  Dust the tops lightly with cornmeal  and allow them to rise for 45 minutes.
Heat the griddle to low heat or 275F.  Cook for 10 minutes or until browned underneath.  Turn and continue cooking until the bottom is browned.
Cool.



ginlyn32

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Re: Breakfast
« Reply #14 on: September 16, 2007, 07:02:23 PM »
My DH came up with this one Sunday years ago....it's his fav. thing for breakfast!

Tim's Famous Breakfast Casserole

1 doz eggs

1 bell pepper, diced

1/2 onion, diced

1 lb breakfast sausage, cooked, crumbled

Optional: mushrooms, sliced

1 8 oz pkg cheese, shredded
-----------------------------------------

In Large bowl, beat eggs. Cook bell pepper and onion in skillet with butter or oil for about 5 min. Add sausage and cooked onion, pepper to eggs. Stir in mushrooms if using.

Grease a 13X9 pan. Pour in egg mixture. Bake in 400 degree oven for about an hour. Check after an hour. Casserole is done when knife stuck in middle comes out clean.

Top with cheese. Serve.

Ginger
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