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Old May 7th, 2009, 10:03 PM   #21
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Sautéed Apples & Bacon

2 slices bacon
8 cups Granny Smith apples, sliced & peeled
2 tablespoons brown sugar
Cook bacon until crisp, reserving drippings in pan. Sauté apples and sugar in bacon drippings, about 10 minutes. Crumble bacon and mix with apples.
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Old July 12th, 2009, 08:25 PM   #22
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POTATO CAKES "OLD FASHION"


Ingredients

3 large potatoes, preferably Yukon Gold
2 large egg white
1/2 cup rice flour
1/2 cup crumbled fresh goat cheese or shredded cheddar cheese
2 tablespoons chopped fresh chives
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Canola oil, for frying

Procedure

1. Grate the potatoes in a food processor, and then rinse them in a colander until the water runs clear. Squeeze them dry, first with your hands and then in a kitchen towel. Put them in a large bowl and stir in the egg whites, rice flour, cheese, chives, salt, and pepper.

2. Heat 3 tablespoons canola oil in a large nonstick saute pan on medium-high heat. Scoop 1/2 cup of the potato mixture into the pan and flatten it with the bottom of the measuring cup (or whatever you use to scoop). Repeat, spacing out the cakes but filling the pan as much as possible.

3. Fry the cakes on one side until golden brown, 3 to 4 minutes. Then flip them and fry on the other side until golden brown, 2 to 3 minutes. Remove them from the pan and drain on paper towels. Keep the cakes warm in a 200-degree oven while you fry with the remaining potato mixture. Serve hot.
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Old November 5th, 2009, 03:24 AM   #23
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Giant Blueberry Muffins


1 Chicago Metallic PROFESSIONAL Giant Muffin Pan
1 1/2 cups fresh blueberries
2 Tablespoons sugar
2 2/3 cups flour
3 heaping tablespoons sugar
3 3/4 teaspoons baking powder
1 teaspoon salt
2 beaten eggs
1 cup milk
1/2 cup oil
1 1/2 teaspoons sugar

Heat oven to 375°F. Toss blueberries with 2 tablespoons sugar; set aside. Stir flour, sugar, baking powder and salt together in a mixing bowl. Combine eggs, milk and oil and add all at once to dry ingredients. Stir only until ingredients are moistened. Gently stir blueberries into batter. Divide evenly into a lightly greased muffin pan. Sprinkle top of each muffin with 1/4 teaspoon sugar. Bake about 30 to 35 minutes or until toothpick inserted in center comes out clean. Let cool about 5 minutes in pan; remove and cool on wire rack. Yield: 6 giant muffins.
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Old November 11th, 2009, 04:45 AM   #24
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EGG BENEDICT
SERVES 6
2 TBSP WHITE VINEGAR
1 TSP SALT
12 LRG EGGS
6 ENGLISH MUFFINS, SPLIT
12 SLICES CANADIAN BACON
1 RECIPE HOLLANDAISE SAUCE *RECIPES FOLLOWS
1.Poach eggs: adjust oven reack to upper-middle position and heat broiler. Fill large skillet enearly to rim with water. Add vinegar and salt and bring to boil over high heat. Crack 3 eggs each into 4 teascups and carefully pour eggs into skillet. Cover pan, remove from heat, and poach eggs until whites are set but yolks are still slightly runny, 5 to 7 minutes. Using slotted spoon, tranfer eggs to patper towel-lined plate.
2. Toast Muffins: While eggs are poaching, arrange English muffins, split side up on baking sheet and browil until golden brown, 2 to 4 mintues. Place 1 slice bacon on each English muffin and broil until beginning to brown, about 1 minute.

3. Sauce and serve Arrange 1 poached egg on top of each English muffin. Spoon 1 to 2 tbsp hollandaise over each egg. Serve, passing remaining hollandaise at table.
FOOLPROOF HOLLANDAISE
MAKES 2 CUPS
12 TBSP ( 1 ½ STICKS) UNSALTED BUTTER, SOFTENED
6 LARGE EGG YOLKS
½ C BOILING WATER
2 TSP LEMON JUICE
1/8 TSP CAYENNE PEPPER
Whisk butter and egg yolks in large heat resistant bowl set over medium saucpan filled with ½ inch of barely simmering water (don’t let bowl touch water). Slowly add boiling water and cook whisking constantly, until thickened and sauce registers 160 degrees, 7 to 10 minutes. Off heat, stir in lemon juice and cayenne. Season with salt. Serve
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Old November 14th, 2009, 05:37 PM   #25
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(difficult)

Oats & Fruit Brulee

Ingredients
1/2 cup Steel Cut Oats
1/2 cup toasted Steel Cut Oats
2 cups Water
1/2 tsp Salt
1/2 cup Heavy Cream
Pear Compote

1 Tb unsalted Butter
3/4 tsp toasted, crushed Coriander Seeds
1 1/2 cups Pears, diced
3/4 tsp Cinnamon/Sugar Mixture (made from 1 Tb cinnamon & 3 Tb sugar)
3/4 cup Tart Cherries
3/8 cup Pear Eau de Vie
3/4 - 1 cup Granulated Sugar (for flambé)
Finely chopped Hazelnuts

Directions
Toasting Oats: To toast the steel cut oats, place the oats on a cookie sheet and bake at 350°F for 20 minutes, stirring occaisionally. The oats should be slightly golden and have a nutty smell.

Oats: Bring water and oats to a boil. Add salt and cream. Cook 17-18 minutes, stirring.

Pear Compote: Melt butter over low flame in sauté pan. When butter is just beginning to color, add coriander and let it perfume the butter for a few seconds. Add the pears, and give the pan a shake. Sprinkle the cinnamon sugar over the pears and toss again to coat evenly.

Add the cherries and toss to coat. Turn flame up and pour in the distillery pear eau de vie. Tilt the pan to catch the flame and let the alcohol burn off, alternately the torch can be used to light the compote. Continue to let the compote simmer until the juices begin to caramelize. Add to the oats and mix in gently.

Fill 4 oven-safe bowls or ramekins with oat mixture. Create a rounded top and use granulated sugar for garnish. Use a culinary torch to gently melt sugar, creating a candied brûlée topping. Add topping of finely chopped hazelnuts and enjoy! If a torch is hard to come by, skipping the candied topping will still produce delightful results. Makes 4 servings.
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Old November 14th, 2009, 05:50 PM   #26
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KAMUT CHERRY BREAKFAST CAKE
Ingredients
2 cups Organic Kamut Flour
1-1/2 cups Sugar
1 Tb Baking Powder
1 tsp Sea Salt
Crust

1 cup White Flour, Unbleached
1 Tb Yeast, Active Dry
2/3 cup Warm Water
2 large Eggs, beaten
1 Can Cherry Pie Filling
Icing

1 cup Powdered Sugar
2-4 Tb Milk
Topping

1/4 cup Sugar
1/4 tsp Cinnamon, Saigon (Premium)
6 Tb Butter, softened

Directions
Preheat oven to 350°F. Lightly grease a 9" x 13" baking pan, set aside.

In a medium bowl mix together the first 4 ingredients (kamut flour through salt). Reserve 2-1/2 cups (set aside).

Combine the remaining kamut flour mixture with the white flour, yeast, water and eggs. Mix by hand for 2 minutes. Let rest for 5 minutes. Spread batter evenly on the bottom on the prepared baking pan. Spoon cherry filling evenly over batter, set aside.

In a bowl combine the remaining kamut flour mixture, sugar, cinnamon and butter with a fork until crumbly. Sprinkle over cherry filling.

Bake for 30 minutes. Allow to cool.

In a small bowl mix powdered sugar and milk; drizzle over cake.

Makes 16 servings.
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Old November 14th, 2009, 05:51 PM   #27
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ON THE GO FRUIT BURRITO

Ingredients
1 - 8" Whole Wheat Tortilla
1 tsp Fruit Jam
2 Tb Fat Free Cream Cheese
1/4 cup Medium Apple, chopped
4 Large Dates
1/8 tsp Cinnamon
2 tsp Wheat Germ

Directions
For a to-go burrito, lay a piece of plastic wrap about a foot long on the counter and place the tortilla on it. Leaving 1/2-inch bare at each end, spread with jam, then put cream cheese in the center third of the tortilla. Top the cream cheese with apples and dates. Sprinkle with cinnamon and wheat germ.

Fold the bare 1/2-inch ends up and then roll the sides in. Lay seam-side down on the plastic and wrap, pulling the wrap in from the sides first so you can easily unwrap one end. The plastic will hold it neatly as you go.

Refrigerate until serving.

Makes 1 serving.
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Old November 14th, 2009, 05:52 PM   #28
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NATURAL HASH
3/4 cup Barley Grits/Meal
1 tsp Salt, or to taste
2 Tb Olive Oil
1 large Onion, finely diced
1 small Red Bell Pepper, seeded and finely diced
1 small Green Bell Pepper, seeded and finely diced
1 tsp dried Thyme
1/8 tsp ground Chipolte (optional)
Freshly ground Black Pepper, to taste

Directions
Heat a heavy 3-quart saucepan over medium heat. Add barley. Stir frequently until barley emits a toasty aroma, about 3 minutes. Turn off heat. Stand back (barley will foam up) as you stir in 2 ¼ cups boiling water. Stir in ½ teaspoon salt. Return to a boil, cover, and reduce heat to low. Simmer for 12 minutes. Turn off heat, and let barley sit covered for 10 minutes.

Meanwhile, heat 1 tablespoon of the oil in a medium-sized nonstick skillet. Add onions and cook over medium-high heat, stirring occasionally, until limp and lightly browned, 3 to 5 minutes. Stir in bell peppers, thyme, chipotle (if using) and an additional ½ teaspoon salt. Cook an additional 2 minutes, stirring frequently. Stir onion mixture into barley. Add salt and pepper to taste.

Evenly coat the nonstick skillet with remaining tablespoon of oil and heat until sizzling. Transfer barley to skillet and press into an even layer. Cook over medium-high heat. After 3 minutes, use a spatula to loosen edges and gently slide spatula underneath hash to prevent sticking. Continue cooking until bottom is well browned, 5 to 8 more minutes. Reduce heat if bottom threatens to burn. Makes 4 servings.
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Old November 14th, 2009, 06:41 PM   #29
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Farm fresh eggs
I make sure to let the chicken out by 7:am (lock em up at night) and feed em so I'll have fresh eggs by 8:30 or so, organic layer mash and free range, ahh
nothing like farm fresh eggs

You say eggs are filled with cholesterol, I say eggs contain lecithin (fat emulsifier)
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Old January 7th, 2010, 01:15 AM   #30
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Homemade Sausage


2 lbs gr. Pork
1 garlic clove, minced
1 tbsp maple syrup
2 tsp dried sage
½ tsp dried thyme
1 tsp salt
1 ½ tsp pepper
1/8 tso cayenne pepper
2 tbsp unsalted butter

1. Mix sausage : combine pork, garlic, syrup, sage, thyme, slat pepper and cayenne in large bowl. Gently mix with hands until well combined. Form with hands mixture into 2 ½ inch patties, about ½ inch thick.
2. Brown sausage: Melt 1 tbsp butter in large nonstick skillet over med heat. Cook half of patties until well browned and cooked through, 3 to 5 minutes per side. Transfer to paper towel-lined plate and tent with foil. Wipe out skillet. Repeat with remaining butter and patties.
Serve
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Old February 20th, 2010, 11:59 PM   #31
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APPLE ROLLS:
Ingredients:
2 cups flour
2 T baking powder
1/4 tsp salt
2/3 cup butter
3/4 cup milk
1/4 cup sugar
2 1/2 cups raw grated apples
2 T soft butter

Sauce
1 cup sugar
1 cup apple juice
1/2 cup cinnamon red hots
2 T butter

Directions:

Mix flour, baking powder and salt. Cut in butter to flour mixture. Add milk and stir until moist. On a lightly floured surface, roll dough until 1/4 inch think and about and 18" by 12" rectangle. Spread with 2 T. soft butter. Mix sugar and apples and spread on top of the buttered dough. Roll up as a you would a jelly roll and cut into 9 pieces (use a sharp wet knife). Place in a baking dish and freeze. Mix the syrup ingredients and bring to boil. Boil 1 minute.

Bake rolls at 350 degrees for 35-45 minutes. When rolls start to brown, remove from oven and pour syrup over the rolls, return to over to finish baking.
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Old February 28th, 2010, 03:15 AM   #32
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CORN MUFFINS
MIX BY HAND BOTH SECTIONS.
WET:
2 EGGS
SUGAR 3/4 C
3/4 SOUR CREAM
1/2 C MILK
8 TBSP MELTED BUTTER
Mix sugar and eggs, the add butter and milk with then sour cream last. whisk.

Next different bowl
dry ingredients:
CORN MEAL 1 C
FLOUR 2 C
BAKING PWD 1 1/2 TSP
SODA 1 TSP
MIX WELL, THEN ADD WET INGREDIENTS.
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Old February 28th, 2010, 03:24 AM   #33
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CORN MUFFINS
MIX BY HAND BOTH SECTIONS.
WET:
2 EGGS
SUGAR 3/4 C
3/4 SOUR CREAM
1/2 C MILK
8 TBSP MELTED BUTTER
Mix sugar and eggs, the add butter and milk with then sour cream last. whisk.

Next different bowl
dry ingredients:
CORN MEAL 1 C
FLOUR 2 C
BAKING PWD 1 1/2 TSP
SODA 1 TSP
SALT 1/2 TSP
MIX WELL, THEN ADD WET INGREDIENTS
THEN ADD WET With WHISK mix then change to spatula, THEN MIX TILL WELL INCORPORATED. Then spray muffin pan and bake in oven at 400 degrees, for 18 minutes or until golden, please switch position in oven half way through


VARIETY:
1/2 TSP ORANGE ZEST
CHANGE SUGAR TO LESS with 1/3 CUP BROWN SUGAR IN PLACE (WHITE) (THE AMOUNT IS SAME, BUT SUGAR brown is used in place of the white)

10 OZ DRIED APRICOTS, PROCESSED OR CHOPPED THEN REHYDRATED WITH ORANGE JUICE, NOT TOO MUCH JUICE, JUST ENOUGH TO GET BACK TO SHAPE.

TOPPING:
SUGAR, 1 CUP WITH ORANGE ZEST 2 tbsp pulsed, in food processor. Then sprinkled to muffin mixture in pans, as a topping, muffins to cool around 15 minutes before placing on wire rack. DO NOT TAKE OUT BEFORE COOLING! Will break apart.
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Last edited by pastskater; February 28th, 2010 at 03:47 AM. Reason: oven degree change: additional switching half through baking
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Old April 14th, 2010, 03:41 PM   #34
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DINER OMELETS

Serves 2
Although this recipe will work with any electric mixer,
a handheld mixer makes quick work of whipping
such a small amount of cream. If using a stand
mixer in step 1, transfer the whipped cream to a
separate bowl, wipe out the mixing bowl, and then
beat the eggs in the clean bowl.
ingredients
3 tablespoons heavy cream, chilled
5 large eggs, room temperature
¼ teaspoon salt
2 tablespoons unsalted butter
½ cup shredded sharp cheddar cheese
1 recipe omelet filling, optional

1. Adjust oven rack to middle position and heat
oven to 400 degrees. With electric mixer on
medium-high speed, beat cream to soft peaks,
about 2 minutes. Set whipped cream aside. Beat
eggs and salt in clean bowl on high speed until
frothy and eggs have tripled in size, about 2
minutes. Gently fold whipped cream into eggs.
2. Melt butter in 10-inch oven-safe nonstick
skillet over medium-low heat, swirling pan to
completely coat bottom and sides with melted
butter. Add egg mixture and cook until edges
are nearly set, 2 to 3 minutes. Sprinkle with 1⁄4
cup cheese (and half of filling, if using) and
transfer to oven. Bake until eggs are set and
edges are beginning to brown, 6 to 8 minutes.
3. Carefully remove pan from oven (handle will be
very hot). Sprinkle with remaining cheese (and
remaining filling, if using) and let sit, covered, until
cheese begins to melt, about 1 minute. Tilt pan
and, using rubber spatula, push half of omelet
onto cutting board. Tilt skillet so that omelet folds
over itself to form half-moon. Cut omelet in half.
Serve.
Filling Station
fillings for
Diner Style Omelets. To help some of the filling integrate
into the eggs, add half of the cooked filling to the
omelet right before it goes into the oven and add the
other half right when it comes out, prior to folding.
sausage and pepper filling
4 ounces bulk sausage meat
1 tablespoon unsalted butter
1 small onion, chopped
½ red bell pepper, seeded and chopped
Salt and pepper
Cook sausage in nonstick skillet over medium
heat, breaking up clumps with wooden spoon,
until browned, about 6 minutes. Transfer to paper
towel–lined plate. Add butter, onion, and bell pepper
to empty skillet and cook until softened, about 10
minutes. Stir in sausage and season with salt and
pepper.
loaded baked potato filling
1 large Yukon Gold potato, peeled
and cut into ½-inch pieces
4 slices bacon, chopped
2 scallions, sliced thin
Salt and pepper
Microwave potatoes on high power, covered,
in large bowl until just tender, 2 to 5 minutes. Cook
bacon in nonstick skillet over medium heat until crisp,
about 8 minutes. Transfer bacon to paper towel–lined
plate and pour off all but 1 tablespoon bacon fat.
Cook potatoes in bacon fat until golden brown,
about 6 minutes. Transfer potatoes to bowl, add
cooked bacon, and stir in scallions. Season with salt
and pepper.
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Last edited by pastskater; April 14th, 2010 at 03:45 PM. Reason: additional fillings
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Old June 8th, 2013, 07:16 AM   #35
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sounds super simple and probably gross to some compared to the list created...but I love it.

Put in a bowl...
1/2 cup oats (or more if you're hungry - I can't eat much in the AM)
add just enough tap water to cover

let sit while you take a shower...eat it cold. If you want to get fancy schmancy add some walnuts and dried fruit. I like to add goji berries.
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Old June 9th, 2013, 01:12 AM   #36
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Default Omelette in a bag

So simple, even a caveman can do it.
Mix up 2 to 3 eggs in a bowl and put in your fave ingredients, ie cheese, ham, peppers etc and pour into a thick zip lock bag, something like a freezer storage bag.
Place into a pan of rolling boiling water for 12 mins. Remove and let cool long enough to handle safely. It slides right out of the bag and onto plate and voi`la, omelette in a bag.
Up to 3 or 4 bags can be done at the same time in the same time frame.
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Old November 13th, 2013, 05:22 PM   #37
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Quote:
Originally Posted by ursle View Post
Farm fresh eggs
I make sure to let the chicken out by 7:am (lock em up at night) and feed em so I'll have fresh eggs by 8:30 or so, organic layer mash and free range, ahh
nothing like farm fresh eggs

You say eggs are filled with cholesterol, I say eggs contain lecithin (fat emulsifier)

This is how breakfast is done! Yum.
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Old December 13th, 2013, 01:57 PM   #38
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Fruit and juice. Maybe a slice of wheat bread with jam on it.
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Old January 2nd, 2014, 08:29 PM   #39
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Quote:
Originally Posted by Edward Williams View Post
Fruit and juice. Maybe a slice of wheat bread with jam on it.
OK I didn't read all of them but it looks like this might be the only one I could eat often with out going up 250lb.
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Old April 8th, 2017, 05:48 PM   #40
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Quote:
Originally Posted by phatnsassy View Post
sounds super simple and probably gross to some compared to the list created...but I love it.

Put in a bowl...
1/2 cup oats (or more if you're hungry - I can't eat much in the AM)
add just enough tap water to cover

let sit while you take a shower...eat it cold. If you want to get fancy schmancy add some walnuts and dried fruit. I like to add goji berries.
I so similar, except I use milk instead of water, and usually eat it without waiting for the oats to get soggy. Add raisins or whatever you like.
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