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 Posted: Wed Jul 09, 2008 5:13 pm
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Posted: Tue Aug 05, 2008 3:11 pm
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mai yummeh omelette
white eggs (amount discussed later)
tablespoons of milk//water (depending on how you like your eggs. milk in a fried egg will be more "cakey" and really rich. measurements discussed later)
seasonings (salt, pepper, season-all, parsley....)
toppings (we'll discuss later)
First you'll need to crack your eggs and place the white+yolk inside a large bowl. There are no exact measurments for eggs, seeing that the amount of eggs required depends on how much you want to make. Add as many tablespoons of milk/water depending on how many eggs you have. (2 eggs = 2 tablespoons) Add milk or water to it, and mix well with a whisk or a fork. Season if you wish, I like to add parsley, salt, season-all, and garlic salt.
Pour egg mixture onto a sizzling hot pan, but don't fiddle with it like scrambled eggs! Flip the bottom over slightly to see if it's cooked enough for you. Once you believe the bottom is finished, flip it over, but be very careful, every now and then it'll rip for me >w>
Once both sides are cooked thoroughly add those nummy goods inside, I like adding assorted meats, chopped onion, mushrooms, and red/green peppers. Then fold
Mm~
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Posted: Tue Aug 05, 2008 9:06 pm
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Posted: Tue Oct 21, 2008 8:04 pm
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Protein Bombs
Taki's Level of Difficulty Gauge: heart - stressed (Due to messiness)
This is an experimental breakfast I have every week or so, and can go horribly wrong or horribly right. Some may not find it as good as I do.
Ingredients:
1-2 Eggs
2-4 Pieces of Bread (Depending on Eggs)
Peanut Butter
Vegetable Oil
Utensils:
Knife, Skillet, Stove, Spatula, Fork, Bowl
Steps (Assuming you're using 2 eggs)
1. Grease the bottom of the skillet with the Vegetable and set it on the stove, without heat.
2. Crack your egg(s) into the small mixing bowl and stir rapidly until it becomes pure yellow. Add salt and pepper for taste if you wish.
3. Turn on the heat of the stove and empty the eggs onto the skillet.
4. Spread about a tablespoon or so of peanut butter onto your bread.
5. Move the eggs around, flip them, chop em up, cook them until they become lightly browned and scrambled.
6. Place eggs on a separate plate and divide them evenly into four groups, placing them on the four different pieces of bread, then fold in the sides.
7. (Almost Optional) Usually I have a hard time keeping the bombs together, so, I scrape everything off the skillet, then apply more vegetable oil, and place the balls on the skillet, so the part where the folded sides meet is on the bottom. after a moment, I roll them around to soak up all the yummy oil.
8. Eat! Good on the go meal, each bomb also provides about 28% of your Daily protein.
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Posted: Wed Oct 22, 2008 11:58 am
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Posted: Sat Feb 28, 2009 5:12 am
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Posted: Sat Feb 28, 2009 5:26 am
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Posted: Wed Mar 04, 2009 8:24 pm
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Posted: Wed Sep 16, 2009 8:33 pm
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Sweet and Creamy Rice Pudding (good for breakfast, dessert, snacks...!)
INGREDIENTS
* 3/4 cup uncooked white rice (I like Jasmine!)
* 2 cups milk, divided
* 1/3 cup white sugar
* 1/4 teaspoon salt
* 1 egg, beaten
* 2/3 cup raisins
* 1 tablespoon butter
* 1 teaspoon vanilla extract, divided
OPTIONAL SPICES
* cinnamon
* nutmeg
* ground cloves
DIRECTIONS
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes...or however long it takes to cook the rice. The rice MUST be fully cooked before adding milk or it WILL STAY CRUNCHY! Gross!
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, 1/2 teaspoon vanilla and raisins. Cook 2 minutes more, stirring constantly.
3. Remove from heat and add 1/2 teaspoon vanilla, nutmeg, cloves and cinnamon to taste.
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Posted: Fri Sep 18, 2009 4:15 pm
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Posted: Thu Jun 24, 2010 12:17 pm
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Posted: Sat Jul 03, 2010 7:04 pm
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kittyzero French Toast Fingers Ingredients 2 eggs 1/4 cup milk 1/4 teaspoon salt 1/2 cup strawberry preserves 8 slices day - old white bread Confectioners' sugar, optional Directions 1. In a small bowl, whisk the eggs, milk and salt; set aside. Spread preserves on four slices of bread; top with the remaining bread. Trim crusts; cut each sandwich into three strips. 2. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. Dust with confectioners' sugar if desired. Serving Size: 4 Reference: taste of home dinner on a dine cook book Saw the picture in the book and just thought yum yum and a good idea for breakfast. |
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