Please Share Your Favorite Cooking Recipes ! Breakfast ,Dinner

by flipper 48 Replies latest jw friends

• 

  amicus

  Amicus,

  Is it a giant pancake (healthy) sort of thing?

  I guess you could do one big pancake. I go for the boring old fashion stack of 3 or 4, 5-6" pancakes though. Kinda like my mom used to do with bisquick...but this tastes sooo much better and is actually good for you. The quantities I mentioned do about 10-12 pancakes that size. I cook about half of it up, stick the remainder in the fridge and use it in a day or so (it thickens a bit, so add a tad more milk and stir). I'd make a batch half that size, rather that bothering to store the remainder, if I could figure out a way to cut a raw egg in half.
• 

  amicus

  Pig Tail Stew Ingredients:

  Pig Tail Stew? Ahhhhh!

  OK, I admit I'm a bit sheltered. I love pork, but aren't pigs tails kinda like springs? How do you keep 'em in the pot?

  J/K...When I lived in Jamaica, this Jamaican woman I was dating started telling me about her favourite Jamaican dishes. I'm sure she probably mentioned pig tail...umm, tail and tongue and NOOOO! Sorry, I've blocked it.

  I need to get out more I guess.
• 

  snowbird

  Pig tails are delicious! My mother used to cook them all the time when we were kids. They were cheap and really filled us up.

  Sylvia
• 

  redredrose

  Roasted Balsamic Sweet Potatoes
  
  Oven at 375
  Cut up sweet potatoes into big chunks
  Coat in olive oil to taste
  Drizzle with balsamic vinegar
  Salt and lots of black pepper
  
  Roast on baking sheet for about 45 minutes or til tender and a bit caramelized ......Wonderful!
  
  
  
  
  
  Render out the fat from a good amount of fatback
  Add a mess of collards sliced thin
  Add about 1/2 to 1 cup water
  Onion and garlic powder to taste
  Crushed red pepper to taste
  Salt and black pepper
  
  Cook 1 1/2 to 2 hours or longer if you're really Southern.........Pig Rules!
  \
• 

  flipper

  It's not even dinner time out west here in California and you guys and gals are making me HUNGRY !
  Great recipes from you all ! Keep them coming !
  
  HORTENSIA- More aeble skivers ?! They must be good ! Nice ham dish you have there as well !
  
  DAGNEY- So the ham dish Hortensia makes is called a "strata " ?
  
  AMICUS- Sounds really good , your breakfast. A healthy, fast, tasty start to the day !
  
  GREGOR- Stuffed kidney beans , sounds good !
  
  SNOWBIRD- Pigtail stew ? I'll have to try that sometime - I love bacon !
  
  REDREDROSE- Roasted Balsamic Sweet potatoes ? My mouth is watering already ! Collard greens. Nice. Peaceout, Mr. Flipper
• 

  Hope4Others

  Breakfast.....well brunch its noon by the time I get into gear...

  Strawberry Smoothie

  3 cups vanilla rice milk

  1 1/2 cups frozen strawberries (or anything you want)

  sometimes I add mango along or pineapple...

  2 tbl flax seed oil

  2 scoops vanilla lean protein powder (contains amino acids and vitamins)

  Put in a blender till smooth....this makes a bit of course I share it with a friend.....get my drift then someone else gets an omlette or homemade soup

  or something with his after....

  h4o
• 

  Dagney

  Mr. Flipper:

  I posted the first recipe that came up when I googled "egg strata."

  CHEESE HAM STRATA

  8 slices white bread 2 c. cheddar cheese, grated 3 c. buttermilk 4 eggs, beaten 2 tsp Worcestershire sauce 3/4 tsp dry mustard 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 c. sliced ham, chopped Alternate buttered layers of bread, cheese, and ham in a greased baking dish, ending with cheese on top. Mix remaining ingredients and pour over layers. Allow to stand one hour in refrigerator. Bake at 325 degrees Fahrenheit for 50 to 60 minutes or until golden brown on top. Cut into squares and serve.

  You can make some very inventive ones, layering deep. But basically I would say it is a savory bread pudding maybe.

  The thing is they are very easy, they set up overnight, pop it in the oven the following morning while you are sitting around drinking bloody marys or mimosas...and voila...breakfast is served.
• 

  Hortensia

  strata is an easy dish and tastes really good. The collards recipe reminds me of one way I like greens - cooked really tender and served with a poached egg on top and some parmesan cheese. That's delicious. If you want a collards recipe from a California upstart, I take a piece of salt pork about the size of a business card and about a 1/2 inch thick. Dice into tiny pieces and brown in a skillet until crispy brown. Shred a LOT of collards into fine strips. Scoop the crispy bits of pork fat out of the frying pan and save. Stir and toss the collard greens until the start to wilt and they are all covered with a little fat. Add some chicken broth, cover and simmer until very tender. Stick in the refrigerator when cool. For breakfast, start some eggs poaching and then heat some collard greens in a frying pan. When the eggs are as done as you like them (I like 3 1/2 minutes) spread the collards out into an even layer, place the poached eggs on top and shake on some parmesan cheese. Garnish with the crispy pork bits. Great with sourdough toast.
• 

  amicus

  Pig tails are delicious! My mother used to cook them all the time when we were kids. They were cheap and really filled us up.

  Sylvia

  I belive you...in theory. You gotta feed me to sell me though.
• 

  flipper

  HOPE 4 OTHERS- Strawberry Smoothies ? Sounds great to give you energy ! And fast too !
  
  DAGNEY- Thanks for posting the recipe for the ham strata. I'll have to try to make that soon for breakfast sometime ! Looks like it would be really tasty !
  
  HORTENSIA- That collard green dish sounds great ! You seem to really have innovative talent there !
  
  AMICUS- I'm with ya bro on the pig's tails ! I'm sure they are good, but I'd have to use a friend as a guinea pig first- just to make sure ! LOL! Peace out, Mr. Flipper