WhatsReallyGood

damn hurrican good ****

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Kid Steez

damn Hurricane I'm making something from that tonight. Might make that meatloaf.

dukegotgame

great thread i will sticky this

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BTEP

Grape Nuts Breakfast Bars


3 cups Grape Nuts cereal
1 cup nonfat milk
1 cup unsweetened applesauce
1 cup raisins or craisins or other dried fruit chopped to raisin size
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Mix all ingredients together. Pour into a nonstick 9-in square baking dish. Bake for 35 minutes, or until firm. Cool and cut into 12 squares.

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BTEP

Foolproof Scrambled Eggs


6 eggs
1/3 cup light cream or milk
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
Beat eggs; beat in cream or milk and seasonings. Cook in upper part of double boiler over hot water until just set, stirring often. Serve at once with toast.

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BTEP

Guacamole Omelet


2 eggs
1 tablespoon water
Salt and pepper
1/2 avocado, peeled
1/2 teaspoon lemon juice
Dash of seasoned salt
4 drops hot pepper sauce
1 small tomato, chopped
In a small bowl mash avocado until chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Set aside.
Mix eggs, water and a dash of salt and pepper. Beat briskly. Pour into a hot nonstick skillet or omelet pan. Stir with a circular motion while shaking the pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely.
Spoon guacamole mixture over half of omelet. Slip a broad spatula under the omelet and fold in half carefully.
Makes 1 servings.

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BTEP

Huevos Rancheros


4 corn tortillas
2 or 3 tablespoons canola or olive oil
4 eggs
Salt and pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese
Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla tender-crisp, about 30 seconds per side. Drain each and keep warm in paper towels. Discard all but a trace of any remaining oil and reduce heat to warm.
Have the shelled eggs ready to slip into pan without breaking yolks. Cook only until whites are set, seasoning with salt and pepper to taste.
Quickly place 1 egg per tortilla and keep warm while quickly heating salsa in the same skillet. Pour salsa over eggs. Top with cheese, which will melt as eggs are served.
Serve with hot refried beans and a small mound of Chorizo (Mexican sausage).

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BTEP

Mission Fritada with Wine Syrup


8 bolillos or a medium loaf of
French bread, slightly stale
3 eggs
1/2 cup half-and-half or whole milk
1 teaspoon granulated sugar
Pinch of cinnamon
Pinch of nutmeg
Butter and vegetable oil (for frying)
Slice bolillos or bread into fat finger-length pieces about 1/2 inch thick.
In a medium bowl whisk together eggs, half-and-half or milk, sugar and spices. Dip bread slices into the mixture, soaking both sides well.
Heat a griddle. Add 1 tablespoon each of butter and oil to the skillet. Fry the bread in batches until golden brown, adding more butter and oil as needed to keep the bread browning evenly. Serve the fritada garnished with orange or lemon slices with the warm syrup.
Wine Syrup
1 cup granulated sugar
1 cup sweet, fruity white or red wine
1 tablespoon butter
1 teaspoon citrus zest (lemon with white wine,
orange with red wine)
Pinch of cinnamon and nutmeg
Combine all syrup ingredients in a saucepan. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally to dissolve the sugar evenly. Keep the syrup warm.

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BTEP

Nest Eggs


6 shredded wheat biscuits
3 tablespoons unsalted butter, melted
1 cup grated Cheddar cheese
6 eggs
6 tablespoons milk
Salt
Freshly-ground black pepper
Paprika
Preheat oven to 350 degrees F. Grease six custard cups.
Finely crush shredded wheat biscuits. Toss cereal and butter until well combined. Set aside 3 tablespoons of the cereal, and divide the rest evenly among the custard cups.
Press the mixture evenly against the bottoms and sides of the cups. Divide one-half of the cheese equally among the custard cups, and break an egg into each cup. Spoon 1 tablespoon of milk over each egg, and sprinkle it with salt and pepper. Cover with the remaining cheese, and spread about 1 tablespoon of the reserved cereal around the edge of each cup. Sprinkle the top of each cup with paprika. Place the custard cups on a baking sheet. Bake for 15 to 20 minutes, or until the eggs are firm.
Serve the eggs hot.

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BTEP

Prickly Pear Eggs


1 or 2 fresh nopales
1/2 cup finely chopped onion
4 tablespoons butter or vegetable oil
1/2 cup red chile sauce
8 eggs
Salt and pepper
Trim and clean the cactus pads. Dice each pad, then cover with salted water in a saucepan, and simmer gently until tender, 5 to 10 minutes. Drain in a sieve and rinse under cold water to rid pads of their sticky, okra-like juice.
In a large skillet, sauté the onion in butter or vegetable oil until soft. Add the nopales and red chili sauce and mix well. Break the eggs gently on top of the mixture, cover tightly, and steam until the egg whites are set, 5 to 10 minutes. Season to taste with salt and pepper. Serve directly from the frying pan.
Serves 4.
Variation
Scramble the eggs, stirring them into the mixture in the skillet; continue to stir until the eggs are cooked but still moist. You may also add some chopped cooked bacon, if desired.

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BTEP

Santa Fe Eggs


8 large, fresh eggs
1 (4 ounce) can diced green chiles
1/2 cup milk
1 cup grated Cheddar cheese
Put all ingredients into a blender on low for 1 minute. Pour all into a greased casserole. Bake for 1 hour at 325 degrees F.
Serve at once.

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BTEP

Scrambled Eggs with Shrimp and Sherry


1 tablespoon vegetable oil
1 clove garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 cup peeled, cooked shrimp
6 eggs
1 tablespoon sherry or water
1 tablespoon soy sauce
1 scallion, green and white parts, thinly sliced
Heat the oil in a skillet over moderate heat. Add the garlic and ginger and saute 1 minute. Add the shrimp and sauté 1 minute.
Beat the eggs, sherry, and soy sauce together and add to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer. Sprinkle with sliced scallion. Serve immediately.
Serves 4 to 6.

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BTEP

Southwestern Eggs


1/4 cup corn
1/2 cup green bell pepper, diced
1/2 cup onion, diced
1 cup fresh tomato, chopped
1 teaspoon black pepper
1 (4 ounce) can green chiles, diced
6 eggs
1/2 cup Cheddar cheese, grated
Salsa
Corn tortillas
In a baking dish, mix together the first six ingredients. Microwave on HIGH, covered, for 5 minutes.
Stir mixture and then break eggs over the top. Pierce each yolk and egg white at least once. Combine cheeses and sprinkle on top. Cover dish, return to microwave and cook on HIGH for 3 to 5 minutes or until the eggs are done. Let stand for 3 minutes. Serve with warm corn tortillas and side of salsa.
Serves 4.

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BTEP

Toad in a Hole

Cut a circle from the center of a slice of bread. Butter both sides of the bread. Place in a hot skillet over low heat. Break an egg into the center hole. Cook until the egg is set, then turn and cook the other side. Serve sprinkled with salt and pepper.

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