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 Posted: Mon Nov 26, 2007 12:39 pm
So I know sometimes it's hard to find a good recipe for dinner. Sometimes lunch needs a bit more spicing up, or maybe your tired of the same ol' breakfast...
Well, here is the place to add your own recipes to the mix and help out in the kitchen.
A little about me: I'm a journeybaker, studied for four years, I cook alot of Puerto Rican dishes, and many other ethnic dishes from yaki soba to fried Ice cream.
Enjoy and don't forget to add alittle spice into your everyday LIFE!!!
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Posted: Mon Nov 26, 2007 12:49 pm
Eggs in a Basket- breakfast Item.
Grab out a medium sized skillet, place over medium high heat.(Temp may variy due to type of stove tops.)
And a few slices of white, whole, or multi-grain bread. Grab a normal drinking glass and press into center of bread lip side down. You should have a perfect circle of bread inside the lip and a hole in the slice.
for each slice with a hole you should grab an egg.
On the skillet add some butter, place bread on skillet and let toast lightly on both sides, then crack your egg and place inside the hole. this is tricky, once the egg is hardened on one side your gonna have to flip it so that both sides are firm. this may end up a bit messy the first few times.
Once the egg is cooked to your liking remove from heat. Salsa, pasta sauce or cheese may be added as a garnish and then dig in.
It's a fun and niffty looking twist on eggs and toast for breakfast.
Credit for this goes to my dad and his Pops.
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Posted: Mon Nov 26, 2007 1:07 pm
I'd like your fried ice cream recipe. I used to get it as a kid and I loved it!
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Posted: Mon Nov 26, 2007 2:26 pm
Eggs in a basket sounds yum! I'm gonna try that one tomorrow.
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Posted: Mon Nov 26, 2007 5:03 pm
May I have your recipe for Yaki soba? My husband loves that stuff and it's sad I don't know how to make it and I live in Japan. I actually never even heard of it until I moved here.
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Posted: Mon Nov 26, 2007 10:54 pm
I got another good breakfast egg idea.
Pesto Omlette
heat pan
prepare omlette insides(like cut and fry spam, slice the cheese,
beat 2 eggs in a bowl and add a spoon of pesto
pour eggs into pan and tilt pan to spread eggs into a circle covering pan
cook till bottom is solid then add chese and insides (leftover turkey?)
sometimes it helps to put the insides over less than half of the omlette
fold omlette in half and cook till eggs are solid and cheese hold everything together. if you think yourself fancy you can use the spatula to flip it over, or shake it to one side and flip it witha flik of the wrist.
good luck!
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Posted: Tue Nov 27, 2007 3:00 am
1 pound pork steak
5 ounces soba noodles
3 tablespoons sesame oil
1 onion, chopped
1/4 cup chopped broccoli
1/4 cup sliced mushroom
1 tablespoon steak sauce
1/8 teaspoon salt
1 teaspoon soy sauce
Cut pork steak into thin strips about 1-1/2 inches long. Cook noodles according to the package directions; drain and set aside.
In a large skillet, heat sesame oil, over medium-high. When hot, add the pork and chopped onion. Stir until the pork is cooked about 10 minutes. Add chopped broccoli and stir until bright green, then add sliced mushrooms and chopped green onions. In a small bowl mix together steak sauce, salt, and soy sauce. Add to the skillet followed by the noodles; stir well.
I tend to use this recipe but I have a simple one with roman noodles too
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Posted: Tue Nov 27, 2007 3:03 am
Fried Ice cream
1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for frying
Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
In deep fryer or large, heavy saucepan, heat oil.
Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.
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Posted: Tue Nov 27, 2007 7:23 pm
Uriel Veil Eggs in a Basket- breakfast Item. Grab out a medium sized skillet, place over medium high heat.(Temp may variy due to type of stove tops.) And a few slices of white, whole, or multi-grain bread. Grab a normal drinking glass and press into center of bread lip side down. You should have a perfect circle of bread inside the lip and a hole in the slice. for each slice with a hole you should grab an egg. On the skillet add some butter, place bread on skillet and let toast lightly on both sides, then crack your egg and place inside the hole. this is tricky, once the egg is hardened on one side your gonna have to flip it so that both sides are firm. this may end up a bit messy the first few times. Once the egg is cooked to your liking remove from heat. Salsa, pasta sauce or cheese may be added as a garnish and then dig in. It's a fun and niffty looking twist on eggs and toast for breakfast. Credit for this goes to my dad and his Pops. Around here that recipe is called "One-Eyed Jack" and it's great.
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Posted: Sat Dec 01, 2007 7:26 pm
paintboxgirl Uriel Veil Eggs in a Basket- breakfast Item. Grab out a medium sized skillet, place over medium high heat.(Temp may variy due to type of stove tops.) And a few slices of white, whole, or multi-grain bread. Grab a normal drinking glass and press into center of bread lip side down. You should have a perfect circle of bread inside the lip and a hole in the slice. for each slice with a hole you should grab an egg. On the skillet add some butter, place bread on skillet and let toast lightly on both sides, then crack your egg and place inside the hole. this is tricky, once the egg is hardened on one side your gonna have to flip it so that both sides are firm. this may end up a bit messy the first few times. Once the egg is cooked to your liking remove from heat. Salsa, pasta sauce or cheese may be added as a garnish and then dig in. It's a fun and niffty looking twist on eggs and toast for breakfast. Credit for this goes to my dad and his Pops. Around here that recipe is called "One-Eyed Jack" and it's great. That's pretty cool, I like knowing the different names of things.
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Posted: Tue Dec 04, 2007 11:52 am
By request: Potato Latkes
This is a super simple recipe and it's the one I use. There are many different ways to make them. My MIL makes her batter into a puree, but I don't think its as good. I also make these with sweet potatoes for my wife who doesn't eat white potatoes.
2 pounds potatoes
1 small onion
2 large eggs
salt
~Peel potatoes and grate them finely. (A coarse grate does not work as well.) Put potatoes in very cold water immediately.
~Finely chop onion. Put onion in mixing bowl. I grate/chop both in my food processor (Yay for modern technology!)
~Drain and squeeze water from potatoes (this is important to get starch out) by pressing in a colander. Add to onion.
~Beat eggs and salt and mix into potatoes and onion.
~Put a film of oil on the bottom of a frying pan with oil then heat. Drop spoonfuls (you decide how big), press with spatula to flatten, cook till both sides brown.
They're really easy to make, but the oil can splatter so wear an apron.
I like mine with sour cream, but most people eat them with applesauce.
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Posted: Sat Dec 08, 2007 2:58 pm
Swiss Bliss
1 lb steak, cut into serving pieces (I use the cheapest junkiest cuts of beef I can find)
1 envelope onion soup mix
4 oz mushrooms, sliced (canned works fine)
½ green pepper, cut into strips
1 can diced tomatoes (reserve juice)
salt & pepper to taste
½ cup reserved tomato juice
1 tablespoon steak sauce
1 tablespoon cornstarch
1 large sheet foil
½ tablespoon butter or margarine
Heat oven to 325°
spread butter on middle third of the foil. Arrange meat, slightly overlapping on buttered foil. sprinkle meat with onion soup mix. Add mushrooms, peppers and tomatoes. Mix juice, steak sauce and cornstarch and pour over vegetables. Seal foil packet, place in a catchpan in case your packet leaks. Bake at 325° for about 2 hours.
I serve this over mashed potatoes with green beans and garlic toast. This is a very old family recipe--it came from my Swiss great-grandmother.
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Posted: Sat Dec 08, 2007 3:17 pm
Thanks Wolfpuppy!
I tried it before with a large grate and made them hand size to pan sized. I also thought that I was sposed to keep the starch because I thought that it would halp keep it together....
Now I know better! Thankyou again!
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Posted: Mon Dec 10, 2007 2:37 pm
Get the crock pot out!
any cheap roast you can find (I make two at once - just stack em up)
garlic powder,
onion powder,
celery salt on both sides and a dash of hot suace on the top
Leave them in the crock pot on low all day. The meat is great for spaghetti or tear it up and and BBQ sauce for BBQ sandwiches or just as a roast! You really can't hurt it!
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