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| RECIPE LINK - BREAKFAST | ||
Here is a little something to get
"Midnight Special"
Open-Faced Sandwich - Chocolate Chip Pancakes In a large bowl beat the eggs and the buttermilk together. Add the remaining ingredients except for the chocolate chips and mix well. Drop batter by spoonfuls onto a hot, well greased skillet or griddle. Drop a few chocolate chips onto the pancake while the first side is cooking, before the bubbles form. Cook until golden brown on the bottom, flip, and cook until the second side is golden brown. Top with your choice of butter, favorite syrup, chocolate syrup, or whipped cream. Serves 4 to 6. Top Southern Cantaloupe Cobbler Place the cut up melon in a casserole dish. Combine all other ingredients mixing well. Pour over melon. Place in 350F (180C) oven for 45 minutes to one hour. This recipe can be used with any fresh fruit or large can of fruit of choice. Top Crab Sandwiches Combine the crab meat, celery, scallions, mushrooms, caraway, mayonnaise, salt and pepper in a bowl and mix until thoroughly combined. Toast the bread on one side under the broiler. Spread the crab mixture on the untoasted side, top with the bacon and the Cheddar cheese, and heat under the broiler until the cheese is melted. Serves 4. Top Sweet Corn Bread 7 Tbs (105 ml) butter, softened Grease and flour the bottom and sides of two 7x4x3 inch
(approx 18x10x8 cm) loaf pans with 1 Tbs (15 ml) of the butter and 2 Tbs (30 ml) of the
flour. Place the candied fruit peel in a bowl and sprinkle 2 Tbs (30 ml) of the flour over
it, tossing to coat the pieces and to separate and prevent them from sticking to
each other. Sift the remaining 1 cup (250 ml) flour, cornmeal, baking powder, cinnamon,
nutmeg, and cloves together. In a large mixing bowl cream the remaining 6 Tbs (90 ml)
butter and the lard together, beating until they are light and fluffy. Beat in the sugar
and then the eggs, one at a time. Add 1 cup (250 ml) of the cornmeal mixture alternately
with about 1/3 of the milk, beating well after each addition, and continue beating until
the batter is smooth. Add the candied fruit peel, grated coconut, and lime zest, and mix
gently but thoroughly. Pour into the greased and floured loaf pans and bake in a 400F
(200C) oven for about 35 Clafoutis 1 tsp (5 ml) butter Use the butter to grease a 9 inch (approx 25 cm) pie pan. In a bowl beat the egg yolk and mix in the applesauce, sugar, flour, milk, and almond extract. In another bowl beat the egg whites and the salt until stiff but not dry. Fold the egg whites into the applesauce mixture and pour into the prepared pie pan. Drop the cherries into the batter - do not press down. Bake in a 350F (180C) oven for 20 minutes, until the clafoutis is golden and puffy, and a toothpick inserted in the center comes out clean. Serves 6 to 8. Top Toad-in-the-Hole To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindings of pepper in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy. Refrigerate the batter for at least 1 hour. Place the sausages side by side in a heavy 10 to 12 inch (25 to 30 cm) skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 tablespoons (30 ml) of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat. Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 inches (15x25 cm) and 2 inches (5 cm) deep, and moisten them with 2 tablespoons (30 ml) of their drippings. Keep them at least an inch (2.5 cm) apart. Then pour the batter over them and bake in the middle of a preheated 400F (200C) oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once. Serves 4. Top Fresh Strawberry Bread Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a small saucepan and heat over a medium flame. Bring to a boil and cook for 1 minute, stirring constantly, then remove from the heat and allow to cool. Slice the remaining strawberries and chill. In a medium bowl combine the flour, baking soda, salt, and baking powder. In a large mixing bowl beat the sugar and butter together and then add the eggs and water, mixing until light and fluffy. Add the flour mixture to the butter mixture, mixing well to blend. Stir in the crushed strawberries and walnuts. Spoon the mixture into a greased 8x4x4 inch (approx. 20x10x10 cm) loaf pan. Bake in a preheated 350F (180C) oven for 1 hour, or until a toothpick inserted in the center comes out clean. When the loaf has cooled in the pan for 10 minutes, turn onto a rack to cool. Cut into slices, spread with softened cream cheese, add a light dusting of cinnamon, and top with the reserved chilled strawberries. Makes one loaf. Top Uncle Chris' Jam Slice Sift the flour, salt, and sugar together. Rub in the butter. Mix in water to form a dough and split into thirds. Cover and put in fridge to cool for 30 minutes. Roll out 2 thirds of the dough and press down into a lamington tin [pie plate]. Spread the jam over the dough. Roll out the remaining third of the dough and cut into strips. Layer the strips in a lattice over the jam. Bake in a 400F (200C) oven for 25 - 30 minutes or until browned. Top Boston Brown Bread Beat the molasses and buttermilk vigorously together with a
wooden spoon in a large bowl. Stir in the raisins. Combine the dry ingredients and mix
them into the buttermilk mixture one cup at a time, stirring well after each addition.
Thoroughly wash and dry two empty 28 oz (794 g) tin cans and coat the insides with the
butter, using a pastry brush. Divide the batter evenly between the cans. Cover each can
loosely with a circle of buttered wax paper and then with a circle of aluminum foil.
The foil and waxed paper Naan (Indian Flat Bread) Combine the dry ingredients in a large mixing bowl and stir until the ingredients are thoroughly mixed. Make a well in the center of the mixture and add the eggs, stirring them into the mixture. Add the milk in a thin stream (or a little at a time if you only have two hands), and stir until all the ingredients are well combined. Gather the dough into a ball and knead for about 10 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth and can be gathered into a soft, somewhat sticky ball. Moisten your hands with a teaspoon (5 ml) of ghee, rub it over the ball of dough, and place it in a bowl. Drape a kitchen towel over the bowl and allow to sit at room temperature for about 3 hours. Place two ungreased baking sheets in the oven and preheat the oven and the sheets to 450F (230C). Divide the dough into 6 equal pieces and flatten each into a tear-drop, or leaf shape about 6 inches (15 cm) long and 3+1/2 inches (9 cm) across at its widest point. Use your fingers to do this, and moisten them with ghee as needed to prevent the dough from sticking. The ghee also assures the proper texture of the bread, so moisten your fingers with it even if the dough is not sticky. Arrange the bread "leaves" side by side on the preheated baking sheets and bake them for about 6 minutes, or until they are firm to the touch. Slide them under the broiler for a minute or so to brown the tops lightly. Serve warm or at room temperature. Makes 6 pieces. Top Eggs Sofrito 1/4 cup olive oil *Available in Spanish specialty shops and some supermarkets. Heat the olive oil in a large skillet over moderate heat. Add the onions, garlic, and chopped pepper and cook for 5 minutes, stirring frequently, until the vegetables are soft but not brown. Stir in the remaining ingredients and cook uncovered until most of the liquid has evaporated. Set aside. For the eggs: Coat a 9 x 9 x 2 in (25 x 25 x 5 cm) baking dish with the 2 teaspoons of oil. Spread the sofrito evenly in the dish, discarding the bay leaf. Break the eggs and place them in a circle on top of the sofrito. (Hint: you may want to break the eggs into a saucer and slide them into place on the sofrito) Now here is where your artistic talent comes in. Arrange the peas in mounds on the sofrito, and arrange the asparagus around or between the eggs. Drape a pimiento slice over each asparagus tip. Sprinkle the eggs and the vegetables with the sherry, cover the dish, and bake in a 400F (200C) oven for about 20 minutes, until an opaque film has formed over the yolks and the egg whites are firm. Serve at once, garnished with parsley. Serves 6. Top Gevulde Pannekoek (Meat-Filled Pancake) For the batter: 1 cup (250 ml) all-purpose flour 2 eggs 1+1/2 cups (375 ml) milk 1/2 tsp (2 ml) salt Combine all ingredients in an electric blender and blend at high speed for 30 seconds. Scrape down the sides of the blender and blend again for 15 seconds, until the batter is smooth. To make by hand, stir the eggs and flour together in a mixing bowl and gradually add the milk and the salt, whisking until smooth. Either way, allow the batter to rest at room temperature for 30 minutes before using. For the filling: Melt 2 tablespoons (30 ml) of the butter in a heavy skillet over moderate heat. Add the onions and cook until they are soft but not brown. Add the mushrooms and cook for 10 to 15 minutes, stirring frequently, until most of the liquid in the pan has evaporated. Do not allow the mushrooms to brown. Add the chopped meat and cook, mashing it with a wooden spoon, until all traces of pink disappear. Scrape the entire contents of the pan into a sieve, discarding the liquid. In a separate saucepan melt the remaining 2 tablespoons (60 ml) of butter over moderate heat. Stir in the flour and mix thoroughly (this mixture is called a roux). Pour in the chicken or beef stock and stir constantly with a whisk until the sauce comes to a boil and thickens considerably. Reduce the heat to low and simmer for 5 minutes, stirring frequently. Add the lemon juice, nutmeg, salt, and pepper. Remove from the heat and stir in the meat mixture. Taste and adjust the seasoning. Cover loosely with foil to keep warm. Just before serving heat a heavy 8 inch (20 cm) skillet over moderate heat until a drop of water steams for 2 seconds before it evaporates. Brush the pan with half the melted butter and immediately pour in half the pancake batter. Tip the pan gently from side to side to evenly coat the bottom of the pan. Cook for 3 to 4 minutes, until the top of the pancake is dry and the bottom is golden brown. Remove the pancake to a serving platter using a spatula, putting the "uncooked" side up. Repeat the process to make another pancake. Spread the meat filling evenly over the first pancake and place the second pancake "uncooked" side down on top of the meat mixture. You may want to place a plate over the skillet and, grasping both the plate and the skillet firmly, invert them both in order to turn the second pancake "uncooked" side down. Cut into pie-shaped wedges and serve immediately. Serves 4 to 6. Top Ricotta-Cottage Cheese Pancakes Combine the flour, sugar, salt, and baking powder in a large bowl. In a separate bowl beat the eggs with the ricotta, cottage cheese, milk, vanilla, and lemon zest. Add this mixture to the flour mixture, stirring until moistened. Do not stir any more than necessary to thoroughly combine ingredients. Drop a small amount on a lightly greased griddle or skillet over moderate heat and turn when the edges appear golden brown and dry, and the surface is bubbly. Makes about 24 3 to 4 inch (7 to 10 cm) pancakes. Top Egg Foo Yung For the sauce: 2 Tbs (30 ml) vegetable oil 1/4 lb (100 g) mushrooms, thinly sliced 2 cups (500 ml) boiling chicken stock, fresh or canned 1 Tbs (15 ml) soy sauce 1 Tbs (15 ml) tomato ketchup 2 Tbs (30 ml) cornstarch (cornflour), dissolved in 2 Tbs (30 ml) water Beginning with the sauce, heat the oil in a heavy skillet over moderate heat and cook the mushrooms until they are soft and slightly colored. Add the chicken stock, soy sauce, and ketchup and bring to a boil over high heat. Stir the cornstarch and water mixture to recombine it, then stir it into the boiling sauce. Lower the heat and simmer for 2 to 3 minutes, or until it is no longer milky. Partially cover the pan and keep the sauce warm over the lowest possible heat. Combine the bean sprouts (drained and patted dry if using canned), the onion, celery, and ham in a large mixing bowl. In another bowl beat the eggs lightly and stir in the salt and pepper. Heat the vegetable oil in a large skillet over high heat. Stir the bean sprout mixture into the beaten eggs and, using about 1/4 cup (60 ml) of the batter per pancake, cook three or four pancakes at a time over high heat. Turn the pancakes after 30 seconds and fry an additional 30 seconds, until they are puffy and golden brown. Serve immediately, accompanied by the hot mushroom sauce in a bowl or sauceboat. Makes 12 pancakes, to serve 4 to 6. Top Salade Nicoise For the potatoes: For the vinaigrette: For the salad: Boil the potato slices for 10 minutes, or until tender but firm. Drain and set aside. Make the vinaigrette by whisking together the lemon juice, salt, pepper, and dry mustard. Add the olive oil in a thin stream, whisking constantly. Add about 1/3 of the vinaigrette, the scallions, and the parsley to the potatoes, tossing to coat them completely, and chill in the refrigerator for at least half an hour. Combine another 1/3 of the vinaigrette with the tuna, tossing gently so as to leave rather large chunks of meat. Line a large salad bowl with the lettuce leaves and place the potatoes on the bottom of the bowl. Arrange the tomato wedges, egg quarters, tuna chunks, olives, anchovies, and green beans in an attractive pattern. Or you may make individual arrangement on dinner plates. The dish may be prepared several hours in advance up to this point and refrigerated. Spoon the remaining vinaigrette over the salad just before serving and sprinkle the parsley on top. Serve with warm French bread. Serves 4 to 6. Top German Crumb Cake Mix milk and vinegar, let stand 5 min. Add baking soda, mix until foamy. Add milk to flour mix, stir just a little to mix a bit. Pour in greased tube pan. Sprinkle reserved flour mix on top. Bake at 375F (190C) for 1 hour, until toothpick is JUST clean. Do not over stir! Do not overbake! Serve plain or, my favorite, in a bowl with HEAVY cream. Original recipe called for sour milk; this way is safer. Top Chinese Sausage The ingredients are: Soak 4 bundles of dried Chinese pig intestine sausage casing in water. Cut out the fat from the pork and mince very finely with choppers. Rough cut the lean pork into 1/4 “ to 1/2“ size cubes. Mix the pork with fat and all the ingredients and immediately fill into the sausage skins to required lengths. Sun dry till done over several days of hot sun. ENJOY !!!! TIPS: If you are lucky enough to find a source of fresh sausage skins from your Butcher, use that by all means. If you cannot get enough sun to dry up the sausage, you can modify an old cupboard or cabinet and a small electric heater for the job, making sure that the drippings from the drying sausage does not short out your heater. Thank you Christy for sharing your family's recipe. I'm sure that my readers will agree that the future of good cooking and good eating is safe in your hands. Top Cuban Style Roast Pork Sandwiches Mash the garlic, salt, pepper, and cumin together to form a paste. Rub the paste on the pork tenderloin and place in a small roasting pan. Roast at 450F (230C) for 20 to 25 minutes, or until it reaches an internal temperature of 155F (70C). Remove from oven and let rest 10 to 15 minutes. Cut the pork into thin slices. Layer the pork, pickled onions and peppers, and cheese between slices of bread. Heat half the olive oil in a cast iron skillet over medium heat until the surface shimmers. Add two sandwiches and cover with foil. Weigh it down with a heavy skillet and one or two heavy cans, or a brick covered with aluminum foil. Cook until the sandwiches are brown on the bottom (3 to 5 minutes), remove the weights, turn the sandwiches over, and cook until brown on the other side. Repeat with the remaining oil and the other two sandwiches. Cut sandwiches in half and serve immediately. Makes 4 sandwiches. Top Pickled Onions and Peppers 1 small red onion, thinly sliced Place the onion in a small saucepan with enough water to cover. Bring to a boil and simmer for one minute. Drain and transfer to a small bowl. Add the remaining ingredients and stir to combine. Let stand at room temperature for at least one hour, stirring occasionally. Remove the garlic cloves prior to serving. Can be stored, covered, in the refrigerator for up to one week. Top Spinach-Ricotta Tart *Available in most supermarket's frozen food sections. If using fresh spinach, wash thoroughly and pack into a covered saucepan with the water that clings to the leaves. Cook over high heat about 1 minute, until the leaves are wilted. Drain in a colander and squeeze to remove as much water as possible. If using frozen spinach, thaw and squeeze to remove as much water as possible. Chop the spinach finely and combine with the ricotta, onion, eggs, basil, salt, pepper, and nutmeg in a large bowl, mixing to combine ingredients. Place the two sheets of phyllo on a 9 inch (25 cm) quiche pan or pie pan. Pour in the ricotta mixture. Trim the phyllo so that 2 inches (5 cm) of dough hang over the edge of the pan, and roll this up to resemble the crust of a pie. Arrange the tomato slices on top of the ricotta mixture. Bake in the lower third of a preheated 400F (200C) oven for 25 minutes. Sprinkle the Parmesan cheese on top and bake an additional 15 minutes, until the tart is firm in the center and a knife point inserted in the center come out clean. Let rest 15 minutes before serving. Serve hot, cold, or at room temperature. Serves 6 to 8. Top Sausage-Cheese Balls * Bisquick is an American product. If it is not available in your area, substitute the flour and baking powder as indicated above. Combine all ingredients in a mixing bowl and mix well using your hands. Roll the mixture into balls about 1 inch (2.5 cm) in diameter. Place these on a lightly greased baking sheet about 1+1/2 inches (3 cm) apart and bake at 375F (190C) for 15 to 20 minutes, turning them over after 10 minutes. Drain on paper towels and serve warm. Makes 5 to 6 dozen. Top |