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Old January 16th, 2009, 02:09 PM   #1
Dev Gnoll
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Default Breakfast Recipes

Cornbread Breakast Pizza

Per person:

2 stips of bacon
2-2"*3" peices of day-old leftover cornbread
2-slices of cheddar cheese
Butter (only real butter works)


In a fry pan with lid over medium heat:
1) fry bacon uncovered until cooked, but still limp, reserve grease, scape up and discard the sticky bits. cut strips in 1/2
2) split cornbread down middle butter crust side
3) add some bacon grease to pan, fry cornbread cumb-side down,covered, on medium-low until butter softens
4) flip, top with pat of butter, 1/2 slice of bacon, slice of cheese, cover until cheese melts.

Serve hot.
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Old January 16th, 2009, 04:04 PM   #2
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Quote:
Originally Posted by Dev Gnoll View Post
Cornbread Breakast Pizza

Per person:

2 stips of bacon
2-2"*3" peices of day-old leftover cornbread
2-slices of cheddar cheese
Butter (only real butter works)


In a fry pan with lid over medium heat:
1) fry bacon uncovered until cooked, but still limp, reserve grease, scape up and discard the sticky bits. cut strips in 1/2
2) split cornbread down middle butter crust side
3) add some bacon grease to pan, fry cornbread cumb-side down,covered, on medium-low until butter softens
4) flip, top with pat of butter, 1/2 slice of bacon, slice of cheese, cover until cheese melts.

Serve hot.

This is YUMMY!

My Grandpa used to make this for me when I was a kid
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Old January 24th, 2009, 05:27 PM   #3
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RUM & PECAN FRENCH TOAST
serves 4
1/2 cups pecans
4 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
8 large slices cinnamon-raisin bread
1 1/2 cups whole milk , warmed (see note)
3 large egg yolks
2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
1/4 teaspoon table salt
1 tablespoon vanilla extract
2 teaspoons dark rum
Maple syrup


Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).

2. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.

3. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.

4. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle each slice of soaked bread with 1 tablespoon nut mixture.

5. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet—nut mixture side down—and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.
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Old January 31st, 2009, 04:11 AM   #4
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Southwestern Mix hash
Serves 8

1/2 bag frozen hash browns OR
1/2 bag frozen chopped potatoes
1 Tbls. vegetable oil
1 Tbls. minced onion
1 Tbls. chives
1/2 tsp. paprika OR cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. garlic powder
1 lb. breakfast sausage - browned 1 lb. bacon - cooked, crumbled
5-6 eggs - beaten
1 cup grated jack/cheddar cheese
salsa - as needed

In a large skillet, brown potatoes in oil, not stirring, until golden brown on one side. Gently flip potatoes so uncooked side is on the bottom.
Sprinkle onion, chives, pepper, salt, garlic powder, and paprika/cayenne over potatoes.
Sprinkle cooked and crumbled sausage or bacon into pan.
Reduce heat to lowest setting.
Pour beaten eggs over top and cover with lid.
After a couple of minutes, cut slits into the frittata to allow the eggs to seep down and cook.
When the eggs look cooked, turn heat off, then sprinkle the cheese on top and replace lid so the cheese melts.
Once cheese is melted, cut the frittata into slices like a pizza and serve with salsa on the side
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Old January 31st, 2009, 04:13 AM   #5
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Iced Rolls
Serves 8
2 cups all-purpose flour
1 tsp. salt
3 tsp. baking powder
6 Tbls. shortening
2/3 cup milk - low fat okay
2 Tbls. butter OR margarine - softened
2 Tbls. ground cinnamon
1/4 cup granulated sugar
1 cup powdered sugar
1 Tbls. butter OR margarine - melted
1/2 Tbls. milk - low fat okay
1/2 tsp. vanilla extract

Sift together flour, salt, and baking powder.
Cut in shortening with a pastry blender.
Stir in milk.
Kneed lightly. Roll out to 1/4" thick, 7" X 16" rectangle.
Spread butter on dough.
Sprinkle sugar and cinnamon over butter.
Tightly roll up dough.
Using dental floss, cut into 1" pieces and place pieces into a greased muffin tin.
Bake in 425 degree oven for 15 minutes.
Combine last 4 ingredients and pour over hot cinnamon rolls.
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Old January 31st, 2009, 04:14 AM   #6
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Homemade Granola Bars
makes 16

3 1/2 cups rolled oats
1 cup nuts (see Notes below)
1 cup raisins OR chocolate chips
1/2 cup coconut - optional
2/3 cup melted butter OR margarine
1/2 cup packed brown sugar
1/3 cup honey, corn syrup, OR molasses
1/2 tsp. salt
1/2 tsp. vanilla extract

Toast oats by spreading on a cookie sheet and baking in a 350 degree oven for 15-20 minutes, until lightly browned.
Mix all ingredients together until coated.
Press into a greased cookie sheet.
Bake in a 350 degree oven for 12-15 minutes.
Cool completely before cutting into bars.
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Old January 31st, 2009, 04:15 AM   #7
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Breakfast bake
serves 8

6 med. potatoes - baked, peeled, cubed OR 4 cups frozen hash browns
1 med. onion - sliced
2 Tbls. butter OR margarine
2 tsp. seasoned salt
1 lb. pork breakfast sausage - browned OR 1 lb. bacon - fried, crumbled
1 cup shredded cheddar cheese
12 eggs - beaten OR 3 cups egg substitute
salt and pepper - to taste


Brown potatoes and onions in butter, seasoning with seasoned salt.
Place potatoes and onions in a greased 13" X 9" X 2" baking dish.
Sprinkle sausage OR bacon over potatoes; sprinkle cheese over meat; top with eggs; season with salt and pepper.
Bake in a 350 degree oven for 30 minutes, or until eggs are set in the center.
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Old February 18th, 2009, 02:48 PM   #8
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FANCY CREAM SAUCE & MUSHROOM AND HAM TO COME ALONG


Ingredients:
8 puffed pastry shells, baked according to directions on package
6 Tablespoon margarine
3/4 pound crimini mushrooms, thinly sliced
8 ounces sliced ham, finely diced
2 Tablespoons cooking sherry
6 Tablespoons enriched flour
1/2 teaspoon dry mustard
1 teaspoon curry powder
1 teaspoon seasoning salt
1/2 teaspoon white pepper
3 cups milk
6 hard boiled eggs, peeled and sliced
In a 2-quart saucepan, melt margarine and add mushrooms; cook until mushrooms are limp. Add ham and sherry; simmer for 2 minutes. Add flour, dry mustard, curry powder, seasoning salt, and pepper. Turn up heat to medium and cook until flour and seasonings are completely incorporated. Add milk and stir constantly until sauce comes to just below boiling point. Cook for approximately 5 minutes. Remove from heat. Slice eggs; separate slices while adding to the sauce. Fold gently into sauce.

Reheat pastry shells and tops in 350-degree oven for 5 minutes. Remove from oven. Scoop about 1/3 cup filling into center and put top on shell. Put in oval ramekin to serve. Garnish with fresh dill, red cherry tomato, and mango chutney.

Serves: 8 Preparation time: 25 minutes
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Old February 28th, 2009, 10:09 PM   #9
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FRIED APPLES
SERVES 6


1/4 cup bacon drippings OR real butter
6 tart apples - cored, sliced
1 tsp. lemon juice
1/4 cup packed brown sugar
1/8 tsp. salt
1 tsp. ground cinnamon
1 dash ground nutmeg
In a large skillet, melt bacon drippings.
Place apples evenly over skillet bottom.
Sprinkle lemon juice over them, then brown sugar, then salt.
Cover and cook over low heat for 15 minutes until apples are tender.
Sprinkle with cinnamon and nutmeg.
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Old March 1st, 2009, 10:20 PM   #10
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Heidi's Cinnamon Rolls
BREAD MACHINE VERSION
2-1/4 tsp. yeast (1 package)
3 cups bread flour
¼ cup sugar
¾ tsp. salt
½ cup milk ½ cup water
2 Tbl. butter shortening
1 egg




Instructions:

When bread machine is done mixing and kneading;
Take out and roll to a 12x9 inch rectangle.
Brush with ¼ cup melted butter.
Combine 6 Tbl. sugar, ¼ cups nuts and ¾ tsp. cinnamon;
Sprinkle over dough.
Roll up and slice into 12 pieces.
Please in grease 9x13 inch pan.
Cover; let rise in warm place (30 minutes)
Bake at 375 degrees for 20-25 minutes
To prepare glaze, combine 1cup powdered
1-1/2 Tbl. melted butter
¼ tsp. maple favoring
2 Tbl. hot coffee
Blend until smooth; drizzle over slightly cooled rolls
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Old March 1st, 2009, 10:24 PM   #11
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CHILLY PEACH SOUP
(SERVES 4)
Ingredients:
4-5 Fresh ripe peaches(1 Extra for Garnish)
1/2 cup orange juice
3 tablespoons sugar
dash of cinnamon
1/4 cup sour cream
2 tablespoons Treple-Sec(Optional)

Instructions:
Peel peaches, place in blender with orange juice. Pulse until
pureed. Add sugar and cinnamon, pulse until well blended.
Add sour cream and pulse again. Add Triole-Sec pulse
again. Refrigerate until ready to serve, no more than 30
minutes to an hour.

Notes:
Serve in large martini glasses with slices of fresh peaches,
mint leaf and a dallop of whipping cream or creme fraiche.
Great!!!
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Old April 1st, 2009, 03:03 PM   #12
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FRUIT AND HONEY OATMEAL
3-1/2 cups water
1/2 cup chopped dried apricots
1/3 cup honey
2 cups Quaker Oats (quick or old fashioned
uncooked)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
In 3-quart saucepan, bring water, apricots, honey, cinnamon and salt to a boil.

Stir in oats; return to a boil.

Reduce heat to medium; cook about 1 minute for quick oats (or 5 minutes for old fashioned oats) or until most of liquid is absorbed, stirring occasionally.

Let stand until of desired consistency.
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Old April 1st, 2009, 03:04 PM   #13
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Maple DELIGHT OATMEAL

1/2 teaspoon salt
2 cups rolled oats - quick or old-fashioned
1/4 cup heavy cream
2 Tablespoons butter - softened
4 Tablespoons maple syrup
4 Tablespoons raisins; dried cherries or dried cranberries
In a medium saucepan, bring water and salt to a boil.

Stir in the oats and reduce heat to medium. Cook until oats are tender - about 8 minutes - stirring often.

Remove oats from heat. Stir in the cream, butter and dried fruit.

Divide oatmeal among four serving bowls. Drizzle each serving with a Tablespoon of maple syrup.
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Old April 1st, 2009, 03:05 PM   #14
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more oatmeal



3 and 1/2 cups low-fat milk
2 cups quick or old-fashioned oats
1 cup chopped apple - unpeeled
1/4 cup maple syrup
1/2 cup raisins
1/2 cup chopped walnuts
1 Tablespoon butter
1/8 teaspoon salt (optional)
In a medium saucepan, bring milk to a gentle boil; stir in oats. Add butter (and salt if desired).

As soon as it begins to boil again, reduce the heat to medium and cook for the amount of time directed on the oatmeal package (usually about 5 minutes). Stir often.

Remove from heat and add maple syrup, raisins, walnuts, and apple. Mix well. Cover and let sit for 3 minutes.

Serve with additional maple syrup, a little milk and sprinkle with brown sugar.
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Old April 1st, 2009, 03:06 PM   #15
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COFFEE CAKE

3 cups all-purpose flour
1 and 1/3 cups sour cream
1 cup sugar
3/4 cup butter - softened
1/2 cup brown sugar
1/2 cup light molasses
1/2 cup chopped walnuts (pecans are great too if you prefer)
3 large eggs
2 teaspoons baking soda
1 and 1/2 teaspoon cinnamon
1 and 1/2 teaspoon baking powder
1 and 1/2 teaspoon vanilla
1/4 teaspoon salt
In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

In a seperate medium bowl, mix together the butter, sugar, eggs, vanilla and molasses until you get a consitency of wet sand. It works best if you get down and dirty and mix with your fingers.

Add wet ingredients to dry ingredients and stir. Add sour cream and beat until smooth.

In a seperate small bowl, mix brown sugar with walnuts and cinnamon.

Preheat oven to 350 degrees,

Prepare a 10 inch coffee cake pan with a thin coating of cooking spray and a light sprinkling of flour. Sprinkle with 1/3 of the nut mixture in the pan.

Spread half of the batter over the nut mixture, followed by another 1/3 of the nut mixture, the remaining batter and the last 1/3 of the nut mixture.

Bake for 55 minutes or until a toothpick inserted near center comes out clean.

Let cool slightly before serving or slicing. This is really great served warm with butter. Stores well in the refridgerator for a week and warms up nicely in the microwave oven.
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Old April 19th, 2009, 01:39 AM   #16
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SAUSAGE GLAZE

Mix:
1/2 cup honey
1/4 cup mustard
1 tbsp. Dijon mustard
1 tbsp. dried or fresh parsley
1/2 cup white or red wine




Instructions:
Marinate 2 lb. Sausage patties or links overnight. Grill for best flavor and marinate each time you turn them.
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Old April 19th, 2009, 01:40 AM   #17
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BREAKFAST BARS

Yield: 2 dozen

Ingredients:
3/4 cup softened butter
1/2 cup firmly packed brown sugar
1 egg
4 cups quick cooking oats
1-1/2 cup mashed ripe banana
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup chopped nuts
1/2 cup chopped raisins
1/4 cup chopped dried apricots

Instructions:
Cream butter & sugar, add egg & beat well. Stir in oats, banana, salt & cinnamon, mix well. Add remaining ingredients, stirring well. Spoon batter intoa greased 13X9X2 baking pan. Bake at 350 for 45 minutes. Cool in pan, cut into 2 inch bars.

Note: Bars can be frozen in an airtight container for later use.
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Old April 19th, 2009, 01:41 AM   #18
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BACON
SWEET AND SPICY WITH A KICK
Yield: 6 servings

Ingredients:
Thick Bacon, Brown Sugar, Cayenne, Black Pepper

Instructions:
Stir the above 3 ingredients in a bowl. Pam a baking pan and arrange your 12 bacon strips. Bake them 20 mins in a 350 Degree oven. Drain the drippings. Turn the bacon to the reverse side and sprinkle with the above mixture on the bacon. Continue baking about 20 minutes more. Remove to a paper towel and drain when bacon is cooked to your desired level.
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Old May 7th, 2009, 08:58 PM   #19
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Spanish Omelette-TORTILLA

Ingrediants:

Olive oil 1 large onion, chopped 1 clove garlic, crushed with 1 teaspoon salt 2 medium-sized potatoes, peeled and diced Black pepper 6 eggs, beaten

Method:

1. Heat 2 tablespoons oil in a pan. 2. Add onion, garlic, pepper and potatoes. 3. Gently fry until golden-brown and potatoes slightly softened. 4. Tip potato-and-onion mixture into bowl containing the beaten eggs. 5. Stir and transfer to a large frying pan containing clean oil. 6. Cook over a low heat for 10-15 minutes. 7. Transfer pan to a preheated hot grill until top is browned. 8. Alternatively, turn upside down onto a plate and return to pan to brown underside. 9. Carefully tip onto plate and slice as you would a cake.
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Old May 7th, 2009, 09:02 PM   #20
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CHEESE PANCAKES
(HAVE TO SEND ANOTHER COPY TO CEO)

1 1/3 cups all-purpose flour
1 tablespoon sugar
1 ¼ teaspoons baking powder
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
1 1/3 cups plain yogurt (low-fat is okay!)
1 ¼ cups sharp cheddar cheese
2 tablespoons water
2 tablespoons Dijon mustard
2 teaspoons vegetable oil
2 large eggs, lightly beaten
Mix together flour, sugar, baking powder, salt, baking soda, and nutmeg in a large bowl. In a separate bowl, combine all other ingredients. Mix dry and wet ingredients together until batter is smooth.

Heat nonstick griddle or skillet. Pour about ¼ cup of batter onto skillet. When pancakes are bubbly and edges look cooked, gently flip. Cook until done. Serve with sautéed apples & bacon
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